Collection

The St. Agrestis Paradiso is a wine-based aperitif made with a unique blend of citrus, botanicals, and herbs. Less bitter cousin and more citrus forward than the Inferno, this aperitif is highly versatile from over ice to margaritas. Read more

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Calek, a disciple of the Beaujolais Gang of Four, is well-known for his painstaking work in the vineyards and laissez faire approach in the cellar. The "A Toi Nous" cuvee is his lightest style red, made to be drank with reckless abandon. Read more

A juice box of sake! What else could you want? The name Maneki Wanko is a play on the well known Maneki Neko or “Lucky Cats.” Read more

We could drink this Aligote all day. Tart green apples, lemon herbana, and stony minerality makes this the quintessential "high-acid white" sommelier wine. Made by the Prudhon family, an institution of Saint Aubin. Read more

Sacatoro is a rare type of agave that exists only in the northern Guerrero region of Mexico. Maestro Israel Petronilo is a 3rd generation mezcalero who has mastered the art of treating this special agave. Read more

This "nothing fancy" rose is made from 100% Pais. Notes of savory strawberries and tart cherries. It's definitely a "drink it, don't think" it type of wine. Read more

**SOLD OUT** Notes of baked citrus, caramel, brown butter, and sage. One of our favorite reposado tequilas. Read more

Sourced from the "Les Tillets" plot in Meursault, this Bourgogne Blanc has notes of green apple, grapefruit, and spiced lemon custard. Fun fact, the two women who helm this domaine are both named Marie: Marie-Laure and Marie-Anne Read more

An incredibly special (and limited) Mezcal coming from Oaxaca using the Tobala variety of agave. Notes of grilled citrus, honeysuckle, and savory herbs. Read more

Arguably one of the best amaros out there. Botanicals and honey sourced from the Sibillini Mountains, on the border of Marche and Umbria. Finished to a quaffable 21%, no wonder this is bottled as a liter. Read more

Tequila, lime, orange liqueur in a can. Pro tip, keep it in the freezer for a quick margarita slushie. Read more

This salmon-pink rosé is made from Kékfrankos (Blaufränkisch) and has aromas of raspberry, strawberry and white peach. Red fruit flavors continue on the palate, detailing strawberry and plum, before a light, gentle finish. Read more

Notes of orange blossom, fresh roasted coffee, and baking spices on the nose which turns into notes of butterscotch, toasted coconut, and almonds on the palate. Read more

Vecchio Amaro del Capo is the flagship of the Fratelli Caffo distillery. Distilled from sugar beets, then macerated with 29 herbs, spices, roots, fruits, and flowers. Complex on the palate, revealing bittersweet flavors of orange, licorice, and juniper. Read more

The first rose to come from the iconoclast Matassa! 50% Mourvedre, 50% Carignan but 100% deliciousness. Notes of rhubarb, red currants, and rose petals. Read more

This Single Malt Japanese whiskey is distilled at the Mars Shinshu distillery in the Japanese Alps and aged in their Tsunuki distillery in the lower region of Kagoshima. Expect notes of roasted apples, almonds, and sweet citrus. Read more

A fuller style of red vermouth with a great spice profile. Based off Macabeo and made with sun-dried green walnuts and 150 local herbs. Drink this with some seltzer, an orange slice, and an olive to be transported to Barcelona. Read more

Nat Cool is naturally “cool and funky." Fruity freshness and citrus. Excellent balance, high acidity and a gentle effervescence providing an enticing and saline freshness. An ideal apéritif. Read more

Bright magenta in color and electric cranberry in taste! This rose is 100% Nero d'avola from Sicily, and it is truly one of our favorites. Read more