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750ml
Bottle:
$34.80
12 bottles:
$30.78
The word chaparral defines dry vegetation consisting of tangled shrubs and thorny bushes; as any Californian knows,...
750ml
Bottle:
$34.80
12 bottles:
$30.78
Made in the style of a traditional Italian red bitter, Brucato Orchards blossoms in ripe, red fruit and playful...
750ml
Bottle:
$33.06
$34.80
12 bottles:
$30.78
Brucato Woodlands recalls cool, dark redwood forests. Rich and assertive enough to use like an amaro but balanced and...
750ml
Bottle:
$17.92
$18.86
12 bottles:
$16.33
A heavenly blend of fine chocolate, peanut butter, luscious cream, and premium spirits.
750ml
Bottle:
$17.92
$18.86
12 bottles:
$16.33
A heavenly blend of fine chocolate, salted caramel, luscious cream, and premium spirits.
750ml
Bottle:
$17.92
$18.86
12 bottles:
$16.33
A heavenly blend of fine milk, dark and fudge chocolate, luscious cream, and premium spirits.
375ml
Bottle:
$10.17
$10.71
12 bottles:
$6.15
Christian Brothers Honey appeals to consumers looking for an easy to drink, flavored alternative to traditional Brandy.
750ml
Bottle:
$15.19
$15.99
12 bottles:
$10.89
Christian Brothers Honey appeals to consumers looking for an easy to drink, flavored alternative to traditional Brandy.
375ml
Bottle:
$18.86
$19.85
We heard our customers loud and clear when they suggested that we make our Blackberry Liqueur exclusively out of...
375ml
Bottle:
$18.86
$19.85
A wonderful Portland restaurant once suggested that we make a liqueur similar to what the French call “Crème de...
375ml
Bottle:
$19.85
12 bottles:
$18.86
Many people don’t know that the southern Oregon coast is one of the major cranberry growing regions in the country....
375ml
Bottle:
$18.86
$19.85
The Loganberry is a locally grown raspberry-blackberry hybrid, created by American lawyer and horticulturist James...
375ml
Bottle:
$18.86
$19.85
Made with our Pear Brandy as its base spirit, our Pear Liqueur is a true pear explosion. It’s lovely as an...
375ml
Bottle:
$4.99
Cocktail Essentials Grenadine Syrup is a vital addition to any liquor cabinet. This syrup is made using natural cane...
375ml
Bottle:
$4.99
Master of Mixes Cocktail Essentials Unsweetened Lime Juice makes hundreds of classic cocktails, and a lot of...
375ml
Bottle:
$41.80
$44.00
Infused with locally grown black currants to create a tart, complex, and otherwordly liqueur.
375ml
Bottle:
$32.49
$34.20
12 bottles:
$31.35
Infused with locally grown Thai Basil to create an herbacious, peppery, and sweet flavor.
Barbera Liqueur Mavrodaphne United States
For centuries now, the beautiful red grapes of the Barbera varietal have been grown in Italy, where they are prized for their unusual high acid content and low tannins, brought about by their thin skins. The Barbera grape varietal thrives in warmer climates, and has had some success overseas in the new world, where its strongly aromatic flavors of intense hedgerow fruits make it a favorite with wineries and wine drinkers looking for a grape which offers plenty of interesting characteristics. Interestingly, the differences between young and aged wines made from this varietal are quite significant, with younger bottles holding a plethora of berry flavors, including blueberry and raspberry notes, and oak aged wines made from the Barbera grape being much loved for their ability to become extremely complex and spicy, and picking up vanilla flavors from the wood they are barreled in.
In the Archaea region, high in the Northern Peloponnese mountains, the predominant grape varietal grown is the prized Mavrodaphne. Meaning 'Black Laurel', the Mavrodaphne grapes have extremely dark skins, and ripen slowly under the Greek sunshine, helped by the mineral rich soils the vines thrive in. This grape varietal is mostly used to produce the opaque, inky fortified wine of the same name, which is popular all over Greece and elsewhere in the world. This fortified wine allows the grapes to really show off their complex and fascinating flavors, which range from a rich marzipan to flavors of bitter chocolate, sweet coffee, dried figs and prunes, as well as plenty of jammy fruit notes.
Mavrodaphne is produced in a traditional method which involves leaving the grape juice exposed to the sun in large vats, before having its fermentation halted by the addition of various distillates taken from previous successful vintages. This mixture contains plenty of residual sugar, which gives the end result its characteristic sticky sweetness, and also helps with the next fermentation process, which typically takes place in large underground cellars. The final product is a heady drink, absolutely bursting with unusual, rich and sweet flavors and carried in a dark and slightly viscous Port-like liquid.
Mavrodaphne grapes are also used for the production of still red wines, but are generally blended with varietals such as Agiorgitiko or imported grapes like Cabernet Sauvignon. Mavrodaphne grapes are excellent for mellowing more acidic varieties, and producing deliciously rounded wines, which have taken the international market by storm in recent decades.
Additional Information on Greek Wines
Greek Wines
Ancient Greek Wines – A Brief History of Wine in Greece
The Myth of Dionysus, Greek God of Wine
What is Retsina?
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.