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750ml
Bottle:
$65.55
$67.20
12 bottles:
$64.24
CRYSTAL CLEAR, SOFT AND ROUND. ON THE NOSE IS FLORAL AND SPICY. IT IS A NOBLE AND UNIQUE GRAPPA, WITH NET PERFUMES....
750ml
Bottle:
$35.94
12 bottles:
$35.22
Dry and light with a hint of honeysuckle.
750ml
Bottle:
$29.94
12 bottles:
$29.34
Our classic, Number Fourteen, is a junmai ginjo namazake. Intended to be served locally, chilled, and enjoyed soon...
750ml
Bottle:
$23.94
12 bottles:
$23.46
Our classic, Blue Door, is a junmai namazake. Intended to be served locally, chilled, and enjoyed soon after the...
750ml
Bottle:
$34.95
$37.80
100% Arneis from the Roero, grown in marl and sandstone soils from the Pliocene era. This is a young, fresh version...
750ml
Bottle:
$39.00
100% Nebbiolo; this pomace is from grapes that were pressed for Barolo, from Barolo and Monforte d’Alba. Aged for 6...
750ml
Bottle:
$39.00
6 bottles:
$30.60
100% Nebbiolo from the Roero and Langhe. Flavored with an infusion of apricot wood for 2-3 months, then aged for 4-5...
750ml
Bottle:
$39.90
6 bottles:
$39.30
This 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot...
750ml
Bottle:
$59.94
6 bottles:
$58.74
Kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally...
750ml
Bottle:
$58.94
6 bottles:
$57.76
This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan...
750ml
Bottle:
$12.48
$13.87
12 bottles:
$10.93
Richly aromatic with violet candy, plum and maraschino cherry notes. The palete is sweet with medium body and lightly...
750ml
Bottle:
$12.35
12 bottles:
$9.51
Sake base Koshu Plum is a rich, sweet and refreshing taste with hints of cherry and almond. Serve it straight or on...
750ml
Bottle:
$15.75
$17.50
12 bottles:
$13.59
Koyuki Plum is a sweet and mellow plum infused white wine and is made from select Japanese and Ume plums. Enjoy...
Cachaca Grappa Sake NV 750ml
Like so many of the great spirits of Europe, Grappa was born from a need to make resources go that little bit further, to eke out the last drop of flavor and potential from the crops of winemakers. Indeed, Italian vintners invented Grappa as a way to make use of the pomace - leftover grape skins, stems, pulp and seeds - which remained after the juice was extracted from the fruit needed to make wine. Over the centuries, the process was refined, and the distillation of Grappa became an art in itself. Today, top Grappa producers use a range of state of the art equipment, from continuous stills to pot stills, to manufacture a wide variety of Grappas, each with their own distinct characteristics.
Most of us know Grappa from our local Italian restaurants, where it is commonly served as a digestif. However, in the twenty first century, there is a high interest in unique, boutique Grappas, which showcase the talent of the distillers through a range of interesting qualities. Grappa can be aged in oak, in which case it takes on a beautiful golden color, quite different from the clear Grappas we are most familiar with. The high end Grappas are a world away from the harsh spirit many of us have encountered, and have a smooth, gentle quality which can be nothing short of a revelation.