Name: Sama Sama Kitchen
Address: 1208 State St, Santa Barbara, 93101
Telephone: 8059654566

Prickly Pear Hard Apple Cider | Pet Nat | by the glass* Certified Organic Apples from a single orchard in Monterey. Prickly Pears from Brit and Ryan Zotovich’s ranch in Ballard. Made via ‘method ancestral’ aka Pét-Nat – primary fermentation finished in bottle. Unfined, unfiltered, and no sulfur added. Tasting Notes: This cider is dry, effervescent and fruit forward. This cider has a nice natural bubble and tastes like: Strawberry watermelon agua fresca. At 7% alcohol, this is a summer crusher. We won’t the claim that this boozy beverage is going to keep you hydrated - BUT - at 7% it’s going to keep you on the right side of day-drinking. Winemaking: Sparkling: Pét-nat is an abbreviation for “pétillant naturel”—a French term that roughly translates to “naturally sparkling.”
$14.00
Sauvignon Blanc | La Presa Vineyard - Los Olivos | by the glass* Tasting Notes: Lime, green melon and dragon fruit dominate the nose. The palate is lively with white flower, strawberry guava and a beautiful salinity. New World freshness meets Old World texture.
$14.00
2020 FEHLFARBE SCHEUREBE 12,5 % | 0,3 g/L RS | 5,2 g/L ACIDITY CLASSIFICATION: Cloudy by Nature GRAPE VARIETY: Scheurebe VINEYARD SITE: Steingrube GROUND DESCRIPTION: Limestone marl CRAFT: Fermented for 21 days an the skin, then pressed and stored in stainless steel for half a year on the lees.Bottled with minimal sulfur addition. TASTING NOTES: A completely different Scheurebe, smoky and almost poisonous in the nose, a little clove and ivy, grapefruit, as well as daisies, very complex and gets a real boost with air. On the palate slightlyfresh structure, for a Scheurebe with strong body, delicate melt of the yeast, the calcareous soil comes through easily drying, tender phenolics, bacon pear, sweet mango and light animalism.
$16.00
WINE FELLAS | SKIN-CONTACT WHITE WINE | NORTH COAST AVA | AU NATUREL, UNFINED & UNFILTERED Sauvignon Blanc 48% Roussanne 27% Chenin Blanc 12% Chardonnay 10% Muscat 3% STORY: Panda juice is your jumanji. The skin-contact Sauvignon Blanc is from the ‘Hillside Vineyard’ in Talmage, right above the City of Ten Thousand Buddhas in Mendocino County. These head-trained vines were planted on loam in the 1980s. The ‘Hillside Vineyard’ is CCOF certified organic and makes up almost half of the Panda Juice blend. The Sauvignon Blanc fermented on the skins for three weeks to extract phenolics that bring a thrilling arsenal of flavors and a slight ‘orange’ or ‘amber’ tint. The Roussane, also skin-fermented, is from the ‘Morrine Vineyard’ in the High Valley AVA, which adds saline mineral complexity and fragrance. The ‘Deanda Vineyard’ Chenin Blanc brings lively acidity and freshness, while Wine Fellas benchmark ‘Open Hand Ranch’ Chardonnay exuberates richness. A minuscule portion of Muscat from ‘Davis Drive Vineyard’ was essential to ushering in the signature floral terpenes. NOTES: Welcome to the jungle. You're never quite sure where you are. Apricots, pears, and orange blossoms turn into a high-frequency citrus verve with calcareous mineral liftoff. It's mouthwatering and quenching, like nothing you've ever tasted before. Flirtatious, flinty, and nutty, it's crunchy and winning. The Panda Juice is an oenophile's geeky treasure.
$18.00
Chardonnay & Grenache (red blend) | SBC | by the glass | served chilled* Press Gang Cellars 'Trash Fire' Red Blend is a red natural made from a blend of Chardonnay and Grenache grapes farmed sustainably in Santa Barbara County, California. Whole-cluster fermentation, grapes are co-fermented, the wine is bottled unfiltered with minimal added sulfites. Medium to light body red blend, strawberry, rhubarb, sour cherry, fresh palate. Served chilled!
$14.00

Verde mezcal, elderflower, grapefruit, lime, galanga, topo chico, chili-salt rim
$15.00
verde mezcal, ancho reyes verde, green chartreuse, pineapple, orgeat, lime, fresh herbs, chili-salt rim. Recommended Shelf Spirit: Mezcal Amarás Cupreata + $6
$17.00
tequila, arangiu, pineapple, turmeric, lime, cilantro chili-salt rim. Recommended shelf spirit: ArteNom Seleccion de 1123 Blanco + $5
$15.00
mezcal, nocino, kola, lime, salt, cherry. Recommended Shelf Spirit: Madre Mezcal + $4
$15.00
Ghost (spicy) tequila, mezcal, green chartreuse, lemon, angostura.
$16.00
Gin, Barr Hill honey, elderflower liquor, lemon, angostura bitters, with a side of Enegren Pilsner (on tap). Recommended Shelf Spirit: VIGILANT navy strength gin + $4 Coedo Pilsner Deal: $6 with purchase of this cocktail*
$16.00
'Tomcat' BarrHill Reserve (Barrel-Aged) Gin, pineapple, pineapple infused campari, orgeat, lime,
$17.00
reposado tequila, denizen rum, pineapple, banana liquor, lime, agave.
$16.00
vodka, blackberries, sage, black pepper, bergamot liquor. Recommended Shelf Spirit: Amass Copenhagen Botanical Vodka + $4
$15.00
Pisco, lavender, lemon, bitters, egg white
$15.00

This flight features all three of the agave spirits Nosotros produces, with a 1oz pour of their Blanco tequila, Reposado tequila, and newest to the line-up Mezcal! Nosotros is a small-batch agave spirits brand that marries the pura vida lifestyle of Costa Rica with the rebel spirit of Mexico, blending them under the California sun. The name “Nosotros” (us/we in English) is derived from the experience of enjoying the better things in life with family, friends and loved ones. Their “World’s Best-Tasting Tequila” and Double Gold award-winning spirit is the result of blending agave from two separate regions to create a taste profile that is unique, balanced and delicious. Sustainably sourced highland agaves give Nosotros its sweet, citrusy introduction, while lowland agaves bring an herbal finish.
$25.00
Enjoy three, 1oz pours of our hand-selected mezcals from Del Maguey. Each pour has been carefully picked to show the unique & diverse aspects of this amazing spirit. Currently: -Del Maguey 'Vida' -Del Maguey 'Las Milpas' -Del Maguey 'San Luis Azul'
$25.00

Riverine is a refined non-alcoholic spirit that encapsulates the lush landscape of the Pacific Northwest’s temperate rainforest. Distilled with a regional blend of botanicals, it takes its cues from culinary practice for a distinct finish. Coniferous notes from Juniper are brightened by Sumac, Sorrel, Lemon Peel, and Apple, while Thyme, Mint, and Parsley lend a rich herbal earthiness. Each botanical is individually distilled in a proprietary hydrosteam distillation process to extract essential oils for a crisp and evergreen flavor profile reminiscent of the towering firs and coastal mountains of British Columbia.
$10.00
Seedlip is redefining the art of what to drink when you're not drinking with its premium nonalcoholic cocktail spirits. This dry blend of distilled botanicals and extracts has orange and mandarin peel top notes with juicy blood orange undertones and the clean, fresh zing of ginger and lemongrass. Created to combat the syrupy sweetness of traditional mocktail offerings, this blend is at its best with just tonic water and a twist of orange peel.
$10.00
This classic spirit has been crafted to capture the essence of an orange liqueur such as Triple Sec with flavors that are unique and contemporary. Lyre's spirits don't just mimic, they have their own distinction as a premium, non-alcoholic beverage. Tasting Notes: The balance between the freshness of orange and its natural sweetness fills the palate with wonderful aromatics delivering a generous soft finish. A very appealing liqueur with a distinctive flavor.
$10.00
KOPU Sparkling Water (23oz) KOPU is sourced from an artesian spring thousands of feet below the dormant volcanoes of Oregon’s Cascade Range. Our aluminum bottles protect this precious water which has not seen the light for thousands of years. KOPU Spring has a soft luxurious taste with an alkaline pH of 8.0. KOPU Sparkling is infused with fine champagne-like bubbles that deliver a velvety sensation and clears the pallet. This water benefits from naturally-occuring silica, known as the “beauty mineral” for its hair, nail, and skin enhancing properties.
$8.00
Fever Tree | Club Soda Taste: Our Club Soda has a silky smooth texture created by using the finest spring water (which has a low mineral content) and a high level of carbonation; it has no aroma so it can more effectively bring to life the flavours of the premium spirit it's being mixed with. Ingredients: Our Club Soda is our simplest product. After our natural spring water is carbonated with lots of very fine bubbles, we add Bicarbonate of Soda, which is used to add a minerality that enhances naturally occuring flavours in the spirits it's paired with.
$5.00
fever tree | 6.8oz
$5.00
premium cola made from agave, and natural spices | 6.7oz
$5.00
Indonesian Green tea with Jasmine Flowers. Pot of tea for 2.
5.00
Steven Smith Teamaker | No. 97 Soothing and caffeine free, with a subtle taste and aroma that is apple-like and toasty, Egyptian chamomile is an eternally pleasant infusion. These golden buds are harvested just for you from January to April. TASTING NOTES: Apple, honey, hay
$7.00
Steven Smith Teamaker | No. 45 It's no secret that the world's best peppermint comes from the Pacific Northwest. Gently hand-screened for perfect leaf size, it infuses a full, creamy flavor with distinct chocolate notes and an intense finish. A great after dinner treat or midday breath freshener. Caffeine free. TASTING NOTES: Mint, sugar, chocolate
$7.00
Steven Smith Teamaker | No. 1912 A delicious Oregon twist on Japanese Genmaicha. Combines the light, nutty flavor of roasted rice with a grassy green tea character and rose petal finish—all softened by a kiss of sweet manuka honey. TASTING NOTES: Toast, umami, bergamot
$7.00
Steven Smith Teamaker | No. 80 This lightly oxidized oolong comes from Li Jia village in the Ali Shan range of Taiwan and is produced by the Fang sisters, 3rd generation female tea farmers made with the Si Ji Chun (Four Seasons Spring) tea cultivar. Sitting at 1600M, this tea garden is surrounded by a forest of fir, and bamboo. The nutrient rich soil produces a rich and full bodied oolong with notes of orchid, peach and sugarcane. TASTING NOTES: Gardenia, sugarcane, peach
$7.00
Steven Smith Teamaker | No. 97 Delicate, tender green tea leaves from China's Fujian Province are harvested each May and steam-fired to maintain their flavor - then placed amid just- picked jasmine buds, which open slowly to share their fragrance. Many call it the perfect marriage. TASTING NOTES: Jasmine, steamed greens, brown sugar
$7.00
'Guatemala Palhue', from the Huehuetenango region - caramel, sugar cube, sweet, floral. OR Mexico Decaf - Date, Caramel, Citrus. Brought to you by our friends at Handlebar Coffee Roasters here in Santa Barbara.
$8.00
'Guatemala Palhue', from the Huehuetenango region - caramel, sugar cube, sweet, floral. OR Mexico Decaf - Date, Caramel, Citrus Brought to you by our friends at Handlebar Coffee Roasters here in Santa Barbara.
$11.00

355ml | 5% ABV | Gluten Free / Vegan / Non-GMO FLAVORS: SURFER ROSSO hibiscus | ginger | turmeric Inspired by the Pixies, Surfer Rosso transports you to the technicolor dreamscape of the summer of ‘88. FAERIE FIZZ jasmine | cardamom | raspberry Brewed with petals and stems, Faerie Fizz is an effervescent garden escape. SUN SIGN mandarin | vanilla | oak A desert celebration, Sun Sign captures the lightness and brightness of the longest day of the year.
$6.00
Hard Jun Kombucha | 6% | 16oz Hard Jun Kombucha made with Organic Jasmine green tea and local honey. Infused with Organic Rose, Lavender, and Hibiscus. Honey Source: La Reina - Gaviota CA Tasting Notes: Floral, delicate, citrus, white pepper.
$8.00
Prickly Pear Hard Apple Cider | Pet Nat | By the Glass* Certified Organic Apples from a single orchard in Monterey. Prickly Pears from Brit and Ryan Zotovich’s ranch in Ballard. Made via ‘method ancestral’ aka Pét-Nat – primary fermentation finished in bottle. Unfined, unfiltered, and no sulfur added. Tasting Notes: This cider is dry, effervescent and fruit forward. This cider has a nice natural bubble and tastes like: Strawberry watermelon agua fresca. At 7% alcohol, this is a summer crusher. We won’t the claim that this boozy beverage is going to keep you hydrated - BUT - at 7% it’s going to keep you on the right side of day-drinking. Winemaking: Sparkling: Pét-nat is an abbreviation for “pétillant naturel”—a French term that roughly translates to “naturally sparkling.”
$14.00
Hazy IPA | 0% | 12oz Our Free Wave Hazy IPA is meant for the open road. Whether you’re cruising the Pacific Coast Highway in a convertible or tracing your way up the coast on your bike, our Free Wave doesn’t cut corners. This mouth watering IPA is loaded with Amarillo, Citra, and Mosaic hops.
$7.00
Japanese Rice Lager | 5.3% | 12oz Hayabusa is an ultra-crisp and refreshing Japanese-style lager made with American barley, Canadian pilsner, toasted flaked rice and German Hallertau Mittelfruh hops.
$6.00
Märzen Lager | 5.5% | 16oz Enegren Oktoberfest is a traditional Bavarian Märzen style Lager brewed with imported German Munich, Vienna and Pilsner malts. These malts give our Oktoberfest a beautiful copper color and a full-bodied, malty-sweet flavor with hints of honey, nuts and caramel. Prost!.
$8.00
West Coast IPA | 6.7% | 16oz Our new easy sipping West Coast IPA covers both sides of the spectrum, starting off light with tropical citrus notes, and coming back with a dank bite at the end.
$8.00
Hazy IPA | 7.4% | 42 IBU | 16oz
$8.00
Sour - Fruited Gose | 4.8% | 16oz Fruitlands is tart, fruity, & frighteningly delicious. The sour, salty base beer lays down the funky refreshment, while a heavy dose of passion fruit and guava turns the whole thing into a wall-to-wall tropical fruit fiesta. It’s a marvelous mix of elements that collides with your mouth like a fruit-filled asteroid of flavor traveling at the supersonic speed of party.
$8.00
Sour - Fruited | 5.6% | 16oz This is NOT a kettle sour! This naturally conditioned, mixed-culture sour ale was aged for months with thousands of pounds of apricots. This bright, tart, and super fruity space juice is out-of-this-world tasty.
$8.00
Imperial Stout | 9.5% | 75 IBU | 12oz Traditionally, Imperial Stouts, the biggest and boldest of all stouts, were brewed with massive amounts of roasted malts and hops, resulting in a velvety smooth but robust beer characterized by high alcohol content and extremely high hop bitterness. Meeting the challenge of this aggressive, challenging beer style, Great Divide's Yeti Imperial Stout is an onslaught of the senses. An almost viscous, inky-black brew, Yeti opens with a massive, roasty, chocolate, coffee malt flavor that eventually gives way to rich toffee and burnt caramel notes. Packed with an enormous quantity of American hops, Yeti's hop profile reveals a slightly citrusy, piney, and wonderfully dry hoppy finish.
$8.00
Zappa Single-Hop Pilsner | 4.8% | 16oz
$8.00
Pale Ale | 5% | Ventura | 16oz Lemongrass, Tangerine, Woodsy
$8.00
Hazy IPA | 7.0% | 16oz orange | pineapple | dank
$8.00

Premium Ginjo Genshu sake in a 180ml can. Bushido is the ancient Japanese warrior code of moral values, loyalty, and honor until death. Usually unuttered and unwritten, the code allows the violent existence of the samurai to be tempered by wisdom and serenity. TASTING NOTES: Tart raspberry, Asian pear, and watermelon rind with a hint of white flowers and a spicy finish.
$14.00
Japan | Tokubetsu Junmai | 900ml (30oz) Handcrafted and traditional sake with aromas of cocoa and clove, and notes of orange blossom and tangerine. The high polishing rate give this sake defined fruit and floral expression while still offering rich umami from the highly flavorful local hida-homare rice. Dry, lightly savory finish. This 900ml bottle is perfect for sharing and speaks to the old-fashioned culture within the brewery – to this day, 900ml is the smallest format that they produce. TASTING NOTES: Savory & rustic style, with smoky, nutty aromas. Flavors of melon, orange, and clove spice. FOOD PAIRING: Pairs well with branzino fish, pork ribs, or seared octopus.
$62.00
Junmai Daiginjo | served cold | 720ml Brewed using a luxurious free run drip separation method, often used only for competition quality sake, this sake has both the crispness of pristine water and the light spiciness of Dewasansan rice. A nose of white peach is complimented by the white pepper finish, and different facets of the flavor can be pulled out by pairing with different dishes. Like all things divine, this sake makes any moment a miracle.
$65.00

Riesling from Finger Lakes, New York Made by three like-minded and passionate friends - French Winemaker-Grower, Louis Barruol of Château de Saint Cosme in Gigondas and Finger Lakes partners Richard Rainey (Vineyards, General Manager) and Justin Boyette (Winemaker). The intent with Classique is to harmonize all of the snapshots of terroir provided by the lieux-dits (single vineyards), to create a balanced representation of the small (8 miles) yet complex region that they work in, to communicate the idiosyncrasies of the vintage, and to create a tac-tile narrative of place. The 2019 vintage is precise, pure, and very aromatic with grapefruit and violet leading to a persistent and bright finish with a salty freshness that is the hallmark of Seneca Lake. TASTING NOTES: Vibrant mustard flower, white peach and chamomile notes make this white racy and vivid, with mouthwatering cut on the finish. DETAILS: Harvest Dates: Oct. 16 - Nov. 4 Soils: shale, gravelly loam and clay with limestone Spontaneous fermentation in barrel Residual Sugar: 0.2% (2 g/L) Alcohol: 12% by vol.
$14.00
Sauvignon Blanc | La Presa Vineyard - Los Olivos Tasting Notes: Lime, green melon and dragon fruit dominate the nose. The palate is lively with white flower, strawberry guava and a beautiful salinity. New World freshness meets Old World texture.
$14.00
Chardonnay | Santa Barbara County This wine is sourced from three great vineyard sites in Santa Barbara County—Bien Nacido, Rancho Vinedo and Los Alamos. The blend includes both the UC Davis 4 and 5 clones. The fruit is 100% whole-cluster pressed then chilled and settled overnight. The juice is barrel fermented in French oak barrels, predominately from Francois Freres, (about 10% new). It then undergoes a secondary complete malo-lactic fermentation. The wine is aged sur lie for 8 months
$15.00

2021 Grenache Rosé
$14.00
2020 FEHLFARBE SCHEUREBE 12,5 % | 0,3 g/L RS | 5,2 g/L ACIDITY CLASSIFICATION: Cloudy by Nature GRAPE VARIETY: Scheurebe VINEYARD SITE: Steingrube GROUND DESCRIPTION: Limestone marl CRAFT: Fermented for 21 days an the skin, then pressed and stored in stainless steel for half a year on the lees.Bottled with minimal sulfur addition. TASTING NOTES: A completely different Scheurebe, smoky and almost poisonous in the nose, a little clove and ivy, grapefruit, as well as daisies, very complex and gets a real boost with air. On the palate slightlyfresh structure, for a Scheurebe with strong body, delicate melt of the yeast, the calcareous soil comes through easily drying, tender phenolics, bacon pear, sweet mango and light animalism.
$16.00
WINE FELLAS | SKIN-CONTACT WHITE WINE | NORTH COAST AVA | AU NATUREL, UNFINED & UNFILTERED Sauvignon Blanc 48% Roussanne 27% Chenin Blanc 12% Chardonnay 10% Muscat 3% STORY: Panda juice is your jumanji. The skin-contact Sauvignon Blanc is from the ‘Hillside Vineyard’ in Talmage, right above the City of Ten Thousand Buddhas in Mendocino County. These head-trained vines were planted on loam in the 1980s. The ‘Hillside Vineyard’ is CCOF certified organic and makes up almost half of the Panda Juice blend. The Sauvignon Blanc fermented on the skins for three weeks to extract phenolics that bring a thrilling arsenal of flavors and a slight ‘orange’ or ‘amber’ tint. The Roussane, also skin-fermented, is from the ‘Morrine Vineyard’ in the High Valley AVA, which adds saline mineral complexity and fragrance. The ‘Deanda Vineyard’ Chenin Blanc brings lively acidity and freshness, while Wine Fellas benchmark ‘Open Hand Ranch’ Chardonnay exuberates richness. A minuscule portion of Muscat from ‘Davis Drive Vineyard’ was essential to ushering in the signature floral terpenes. NOTES: Welcome to the jungle. You're never quite sure where you are. Apricots, pears, and orange blossoms turn into a high-frequency citrus verve with calcareous mineral liftoff. It's mouthwatering and quenching, like nothing you've ever tasted before. Flirtatious, flinty, and nutty, it's crunchy and winning. The Panda Juice is an oenophile's geeky treasure.
$18.00
Chardonnay & Grenache (red blend) | SBC | Served Chilled* Press Gang Cellars Trash Fire Red Blend is a red natural made from a blend of Chardonnay and Grenache grapes farmed sustainably in Santa Barbara County, California. Whole-cluster fermentation, grapes are co-fermented, the wine is bottled unfiltered with minimal added sulfites. Medium to light body red blend, strawberry, rhubarb, sour cherry, fresh palate. Served chilled!
$15.00

gsm blend | lompoc | california This is a luscious red wine blend showcasing premiere Santa Barbara County vineyards from all of our distinct growing regions. 40% Grenache from Spear, Portico, Kimsey and Larner vineyards, 20% Syrah from Robert Rae vineyard, 40% Mourvèdre from Curtis, Martian Ranch and Zaca Mesa. 400 cases produced. 93 pts. Wine Enthusiast June 2019
$15.00
2017 Cabernet Sauvignon | Santa Ynez Valley Notary Public is another wine label from our friend Ernst Storm of STORM wines.
$16.00
Estate Pinot Noir Matt Dees, Winemaker Notes: Welcomes with a decidedly savory and wild nose with bright red berries, incense, blood orange, clove, green peppercorn and black tea. Notes of dried sage, rosemary, menthol and elderberry. Seamless and pure red fruit that rolls across the palate with pomegranate-like juiciness. One can sense the cold, windy conditions of our estate vineyards in the focused and streamlined attack and persistent yet balanced brightness on the finish. Solid Hilt structure with large quantities of impossibly fine tannins. Altogether a seductive, chalky and deeply complex Hilt ≠state pinot noir. APPELLATION: Sta Rita Hills ALCOHOL: 13% CLONAL SELECTION: Calera, Swan, Pommard, Mt. ≠den, 37, 113, 114, 115, 667, 777 & 828 BARRELS: 8% New French oak, 92% neutral Franch oak for 11 months
$18.00

A lively and elegant sparkling wine with a vivacious and minute perlage. Typical freshness and fruity scent of considerable intensity. Sourced from estate vineyards in San Pietro di Feletto - just outside of Conegliano. 150 to 250 meters in elevation with an average slope of 60%. Morainic origin with limestone. Hand-harvested. The grapes used for this wine come from DOCG classified vineyards but they declassify the wine because only first press is allowed for DOCG and this uses subsequent pressings. Fermented in stainless steel with four months on the lees. Then charmat method. 9 g residutal sugar.
$13.00
Prickly Pear Hard Apple Cider | Pet Nat | By the Glass* Certified Organic Apples from a single orchard in Monterey. Prickly Pears from Brit and Ryan Zotovich’s ranch in Ballard. Made via ‘method ancestral’ aka Pét-Nat – primary fermentation finished in bottle. Unfined, unfiltered, and no sulfur added. Tasting Notes: This cider is dry, effervescent and fruit forward. This cider has a nice natural bubble and tastes like: Strawberry watermelon agua fresca. At 7% alcohol, this is a summer crusher. We won’t the claim that this boozy beverage is going to keep you hydrated - BUT - at 7% it’s going to keep you on the right side of day-drinking. Winemaking: Sparkling: Pét-nat is an abbreviation for “pétillant naturel”—a French term that roughly translates to “naturally sparkling.”
$14.00

Caseler Kaseler Kehrnagel Riesling Auslese *feinherb*
$55.00
Bernkasteler Graben | Riesling Spätlese (sweeter) | Germany Clear in color, medium lemon, clean. Aroma is pronounced & intense, with notes of honeysuckle, lemon, lime, peach, ripe melon, honey, stone, cream cheese, petrol. On the Palette: Dry, high acidity, low alcohol, medium plus body, medium finish. Pronounced intensity palate with lime, lemon, peach, honey, white pepper, cream, stone, petrol. Balanced, complex, intense and nice finish. Outstanding quality.
$57.00
Riesling from Finger Lakes, New York Made by three like-minded and passionate friends--French Winemaker-Grower, Louis Barruol of Château de Saint Cosme in Gigondas and Finger Lakes partners Richard Rainey (Vineyards, General Manager) and Justin Boyette (Winemaker). The intent with Classique is to harmonize all of the snapshots of terroir provided by the lieux-dits (single vineyards), to create a balanced representation of the small (8 miles) yet complex region that they work in, to communicate the idiosyncrasies of the vintage, and to create a tac-tile narrative of place. The 2019 vintage is precise, pure, and very aromatic with grapefruit and violet leading to a persistent and bright finish with a salty freshness that is the hallmark of Seneca Lake. TASTING NOTES: Vibrant mustard flower, white peach and chamomile notes make this white racy and vivid, with mouthwatering cut on the finish. DETAILS: Harvest Dates: Oct. 16 - Nov. 4 Soils: shale, gravelly loam and clay with limestone Spontaneous fermentation in barrel Residual Sugar: 0.2% (2 g/L) Alcohol: 12% by vol.
$50.00
Riesling | Spring Mountain District, Napa Valley Terracea profiles Riesling from the terraced volcanic ridges of Napa Valley's Spring Mountain District. This mountainous area's more extreme temperatures accentuate the varietal characteristics of Riesling and preserve a vibrant acidity. Acid is balanced by stopping fermentation before all the fruit's natural sugar is consumed and by aging the wine on the lees for several months. The finished wine has a creamy minerality with remarkable intensity — bright, compelling and unique.
$56.00
Sauvignon Blanc | La Presa Vineyard - Los Olivos Tasting Notes: Lime, green melon and dragon fruit dominate the nose. The palate is lively with white flower, strawberry guava and a beautiful salinity. New World freshness meets Old World texture.
$50.00
Grüner Veltliner | Santa Barbara County | 2019 Meeresboden, meaning ocean soil, is a blend of John Sebastiano, and Kick-on Ranch vineyards in Santa Barbara County all grown on ancient ocean deposit soils. Tasting Notes: The 2019 Grüner Veltliner Meeresboden is creamy and wonderfully layered. Tangerine peel, crushed rocks and graphite all come together in the glass. A range of pick dates and a touch of skin contact yield a white of notable distinction.
$51.00
Chardonnay | Santa Barbara County This wine is sourced from three great vineyard sites in Santa Barbara County—Bien Nacido, Rancho Vinedo and Los Alamos. The blend includes both the UC Davis 4 and 5 clones. The fruit is 100% whole-cluster pressed then chilled and settled overnight. The juice is barrel fermented in French oak barrels, predominately from Francois Freres, (about 10% new). It then undergoes a secondary complete malo-lactic fermentation. The wine is aged sur lie for 8 months
$55.00
Chardonnay | Gnesa Vineyard - Sta. Rita Hills | 14.5% Extremely taut, focused and dry impression, with flavors and aromas of lemon, kiwi, orange blossom, and sweet basil. With the goal of expressing a since of place, Gnesa shines bright & unique. This wine is truly one of my favorite selections from Greg's 2013 line-up, and continues to develop further with age & grace. Aroma: Pine Resin, Wet Stone, Saline, Tropical Tea Flavor: Minerals, Mandarin Orange, Brine, Green Tea Texture: Round, Viscous
$90.00
Chablis 1er Cru Montée de Tonnerre Terroir: The most famous 1er Cru of Chablis is Montée de Tonnerre. The thin Fyé Valley separates it from the Grand Cru slope, and if it weren’t for some weakness in the soil that led to the creation of this erosional valley, Montée de Tonnerre would likely have been included in the Grand Cru classification. It shares nearly the same southwest aspect as the Grand Crus, as well as the deep clay and marne soil that are mixed with Portlandian scree and Kimmeridgian stones that have been unearthed through time. The soil is not as deep as Les Clos, for instance, but is far deeper than the closest 1er Cru in Collet’s range, Mont de Milieu. It is unarguably the most well recognized premier cru for quality, sometimes on par with the Grand Crus, but often times just short. If a producer has one in their roster, it usually fetches the highest price in their 1er Cru range, but about half that of a Grand Cru. This is a blend of three different parcels with the majority of it from the lieu-dit, Chapelot, lower on the slope. Vinification: Hand harvested, pressed and spontaneously (naturally) fermentated in 2nd and 3rd year 228-liter French oak barrels (with a touch of new, at 5%). Malolactic is completed and the wine is lightly filtered and fined. Aging: Aged in 2nd and 3rd year 228-liter French oak barrels (with a touch of new, at 5%) for eleven months, then racked into stainless steel vats and bottled after five more months.
$78.00

Grenache Rosé
$50.00
skin contact cortese | clarksburg From the same sourcing as the cortese above this is allowed to ferment on its skins which imparts an incredibly appealing creamy texture. Orange and apricot with a touch sweet cream that is cut with the wine's very balanced acidity.
$60.00
2020 FEHLFARBE SCHEUREBE 12,5 % | 0,3 g/L RS | 5,2 g/L ACIDITY CLASSIFICATION: Cloudy by Nature GRAPE VARIETY: Scheurebe VINEYARD SITE: Steingrube GROUND DESCRIPTION: Limestone marl CRAFT: Fermented for 21 days an the skin, then pressed and stored in stainless steel for half a year on the lees.Bottled with minimal sulfur addition. TASTING NOTES: A completely different Scheurebe, smoky and almost poisonous in the nose, a little clove and ivy, grapefruit, as well as daisies, very complex and gets a real boost with air. On the palate slightly fresh structure, for a Scheurebe with strong body, delicate melt of the yeast, the calcareous soil comes through easily drying, tender phenolics, bacon pear, sweet mango and light animalism.
$61.00
WINE FELLAS | SKIN-CONTACT WHITE WINE | NORTH COAST AVA | AU NATUREL, UNFINED & UNFILTERED Sauvignon Blanc 48% Roussanne 27% Chenin Blanc 12% Chardonnay 10% Muscat 3% STORY: Panda juice is your jumanji. The skin-contact Sauvignon Blanc is from the ‘Hillside Vineyard’ in Talmage, right above the City of Ten Thousand Buddhas in Mendocino County. These head-trained vines were planted on loam in the 1980s. The ‘Hillside Vineyard’ is CCOF certified organic and makes up almost half of the Panda Juice blend. The Sauvignon Blanc fermented on the skins for three weeks to extract phenolics that bring a thrilling arsenal of flavors and a slight ‘orange’ or ‘amber’ tint. The Roussane, also skin-fermented, is from the ‘Morrine Vineyard’ in the High Valley AVA, which adds saline mineral complexity and fragrance. The ‘Deanda Vineyard’ Chenin Blanc brings lively acidity and freshness, while Wine Fellas benchmark ‘Open Hand Ranch’ Chardonnay exuberates richness. A minuscule portion of Muscat from ‘Davis Drive Vineyard’ was essential to ushering in the signature floral terpenes. NOTES: Welcome to the jungle. You're never quite sure where you are. Apricots, pears, and orange blossoms turn into a high-frequency citrus verve with calcareous mineral liftoff. It's mouthwatering and quenching, like nothing you've ever tasted before. Flirtatious, flinty, and nutty, it's crunchy and winning. The Panda Juice is an oenophile's geeky treasure.
$68.00
Chardonnay & Grenache (red blend) | SBC | Served Chilled* Press Gang Cellars Trash Fire Red Blend is a red natural made from a blend of Chardonnay and Grenache grapes farmed sustainably in Santa Barbara County, California. Whole-cluster fermentation, grapes are co-fermented, the wine is bottled unfiltered with minimal added sulfites. Medium to light body red blend, strawberry, rhubarb, sour cherry, fresh palate. Served chilled!
$53.00

GSM 2020 SANTA BARBARA COUNTY This is a luscious red wine blend showcasing premiere Santa Barbara County vineyards from all of our distinct growing regions. 40% Grenache from Spear, Portico, Kimsey and Larner vineyards, 20% Syrah from Robert Rae vineyard, 40% Mourvèdre from Curtis, Martian Ranch and Zaca Mesa. 400 cases produced. Santa Barbara County
$50.00
Cabernet Sauvignon | Santa Ynez Valley Notary Public is another wine label from our friend Ernst Storm of STORM wines.
$52.00
50% nebbiolo, 35% syrah, 15% barbara | santa barbara county The two very different varietals were both grown organically at Alisos Vineyard in the newly formed Alisos Canyon AVA. On the nose, Nebbiolo’s dusty rose aromas are balanced by Syrah’s earthy side. This is a richly textured wine with plenty of fresh fruit on the bright end of the spectrum. The name La Gaviota was inspired by the beautiful Gaviota coast which lies between my home and where I make my wines. This stretch of coast represents 15% of Southern California's coast, yet contains approximately 50% of its remaining rural coastline. It is home to many rare, threatened and endangered species such as the monarch butterfly. A portion of the proceeds from this wine will go toward protecting this incredibly valuable ecosystem.
$69.00
Estate Pinot Noir Matt Dees, Winemaker Notes: Welcomes with a decidedly savory and wild nose with bright red berries, incense, blood orange, clove, green peppercorn and black tea. Notes of dried sage, rosemary, menthol and elderberry. Seamless and pure red fruit that rolls across the palate with pomegranate-like juiciness. One can sense the cold, windy conditions of our estate vineyards in the focused and streamlined attack and persistent yet balanced brightness on the finish. Solid Hilt structure with large quantities of impossibly fine tannins. Altogether a seductive, chalky and deeply complex Hilt ≠state pinot noir. APPELLATION: Sta Rita Hills ALCOHOL: 13% CLONAL SELECTION: Calera, Swan, Pommard, Mt. ≠den, 37, 113, 114, 115, 667, 777 & 828 BARRELS: 8% New French oak, 92% neutral Franch oak for 11 months
$65.00
Pinot Noir | Presqu’ile Vineyard (Santa Maria Valley) This wine is the result of traditional methods, one great vineyard, and a love for Old World wines. A refined wine, exemplifying poise and elegance. It showcases not only the purity of fruit that can be found in Santa Maria, but also the alluring baking spice and black tea notes that Presqu'ile is known for. Tasting Notes: Baking spice, black tea, rose petal, and red fruit dominate the nose. Soft delicate red fruit and spice fill out the palate, held together by a firm structure. Production Details: • 100% Presqu’ile Vineyard, organic farming • 149 cases produced • Clone/Rootstock: 667/own root • Marina sandy loam soils • Picked: 8/16/2016 • 15% whole cluster • 12 days on the skins • 17% new French Oak, tight grain • 10 months aging on lees • No fining or filtration • Basket press • Gravity movements
$70.00
Pinot Noir | Burgundy, France Côtes de Nuits-Village Vinified with around two-thirds whole cluster, Duband's 2017 Bourgogne Hautes-Côtes de Nuits Cuvée Louis Auguste wafts from the glass with pretty aromas of rose petals, berries and plums, framed by a touch of oak. On the palate, the wine is medium-bodied, supple and fleshy, built around ripe acids and powdery tannins. This is already drinking well.
$82.00
Cabernet Franc | Loire Valley, France Saumur Champigny Rouge, Montee Des Roches Tasting Notes: This wine is comes from a clay and sediment rich topsoil set on white tuffeau limestone bedrock on one of Saumur-Champigny's coolest microclimates, Saint-Cyr. The wine matches clearly its terroir with an immediately full mouthfeel brought on by the clay soils, followed by a straight, slightly tangy acidic finish from its rocky underbelly. The wine starts with rich dark earth and forest floor, spare in fruit and evolves into a perfectly supple and finely textured Cabernet Franc. Further time in the glass, the darker fruits make way for a streak of red fruit in the center of the wine, giving lift to its seemingly trim, heavyweight body. It's a crowd pleaser with a clear terroir imprint. There's no doubt it's age-worthy, but the problem will be keeping your hands off of your stash long enough to allow it to evolve more in the bottle.
$72.00
Girolamo Russo had been farming vineyards in Etna for decades, though it wasn’t until a few years after his passing (2003) that his son Giuseppe decided to begin bottling wines under their name. Today, Giuseppe farms 18 hectares of sea-influenced vineyards planted at 800 meters above sea level. Indigenous varieties, native yeast fermentations, and organic farming practices are all implemented at the estate. ‘A Rina’ is an earthy and red-fruited Nerello Mascalese dominant Etna Rosso, marked by flavors of scorched earth, cherries, and tobacco. Russo’s wines are rustic and harmonious, marked by zesty acidity, volcanic-influenced flavors, and a distinct sense of place.
$72.00
BARBERA D’ASTI SUPERIORE NIZZA Region: Piedmont, Italy Appellation: Nizza DOCG Grapes: 100% Barbera Farming: Certified organic Podere Oddero’s vineyards are mostly in the Barolo zone, but they also have a vineyard in the most prized area of the Asti Barbera area, which is now called Nizza (after one of the villages therein). I love Asti Barbera, and this one is outstanding; aged in large barrels, for the rounding effect of wood without the intrusive flavors of small French barrels, the pure and zingy Barbera varietal character comes through vividly. Lovely fresh acidity to counterbalance the ripe raspberry fruit flavors, which makes it one of the best everyday food wines I can think of. Based in La Morra and bottling since 1878, Oddero is an amazing producer because a) they have an extraordinary collection of legendary sites and b) because they use the winemaking style that best allows these sites to express their quality and character, what you might call the ‘clean traditional’ style. Nizza is a sub-region within the Barbera D’Asti DOCG which was given it’s own separate DOCG status in 2014. Compared to Alba, Asti’s soil is richer in sand, the hills are steeper, and the microclimate is warmer. Boasting notes of roses, ripe cherries, bitter chocolate and coffee, this drinks well with rich pasta and meat dishes.
$80.00
The 2006 Valtellina Superiore Sassella is Nebbiolo from 50-year-old vines in the mountainous north of Italy. This is a delicate and feminine wine with pretty berry notes followed by pressed rose petal, very light spice, tar and licorice. It shows all the celebrated qualities of Nebbiolo in a much lighter and more approachable style. The wine is elegant and tight with streamlined tannins at the back.
$85.00
"Gold Label" Cabernet Sauvignon, North Coast - Napa Tasting Notes: Luscious and enticing is the best way to introduce the latest bottling of our “Gold Label” Cabernet. Though the bright, brick color is more reminiscent of an aged Cabernet, the aromas of toasted oak, tobacco, and pepper are vibrant and young. On the palate, this 100% Cabernet Sauvignon explodes with dark cherry, blueberry, root beer, and sarsaparilla, then finishes bright with flavors of exotic spices, cedar, and a hint of cassis. Beautiful tannins create a firm but opulent structure, while a quick aerating or decanting reveals even greater complexity. This medium bodied wine is built for pleasure and food. Go traditional with a grilled cheese sandwich with tomato soup or discover just how versatile this wine can be with black truffle fettuccini, bison meatloaf, or elk chops. Vintage Notes: The 2019 growing season began with heavy rains in March and April, which cultivated robust cover crops that organically enriched the soil with an abundance of nutrients. Harvest began in mid-August with a brief heat spike that growers, vineyard managers, and their crews expertly handled. The mild finish to the season, which is ideal for grape growers and winemakers alike, helped to preserve freshness and finesse in the fruit and contributed to what shaped up as a memorable vintage. Varietal: 100% Cabernet Sauvignon Appellation: North Coast (Napa Valley, Lake County, Sonoma, Mendocino) Barrel Aging: 12 months, 100% French Oak, 20% New French Oak Alcohol: 14.3%
$75.00
2017 | Palmaz Vineyards | Cabernet Sauvignon | Napa, CA The 2017 vintage is one that rewards commitment, upon first sip it shows a fission-like tightness, the intense flavors desperate to explode on your palate. Soon enough, this sly yet alluring beauty allows flavors of fresh blackberries and ripe forest fruit to seep out and coat the palate. The 2017 Palmaz Cabernet is a testament to the vintage and our winemaking team. Having experienced the Napa wildfires, the wine’s precision and elegance conquers the chaos of its harvest. Containing pre-fire fruit only, the blend creates an initial restraint leading into deliberate revelations of flavor; creating a long and intentional finish that walks a confident line. A beautiful vintage that will add depth to your meal & memories.
$135.00

prosecco | extra dry | italy A lively and elegant sparkling wine with a vivacious and minute perlage. Typical freshness and fruity scent of considerable intensity. Sourced from estate vineyards in San Pietro di Feletto - just outside of Conegliano. 150 to 250 meters in elevation with an average slope of 60%. Morainic origin with limestone. Hand-harvested. The grapes used for this wine come from DOCG classified vineyards but they declassify the wine because only first press is allowed for DOCG and this uses subsequent pressings. Fermented in stainless steel with four months on the lees. Then charmat method. 9 g residutal sugar.
$50.00
Prickly Pear Hard Apple Cider | Pet Nat Certified Organic Apples from a single orchard in Monterey. Prickly Pears from Brit and Ryan Zotovich’s ranch in Ballard. Made via ‘method ancestral’ aka Pét-Nat – primary fermentation finished in bottle. Unfined, unfiltered, and no sulfur added. Tasting Notes: This cider is dry, effervescent and fruit forward. This cider has a nice natural bubble and tastes like: Strawberry watermelon agua fresca. At 7% alcohol, this is a summer crusher. We won’t the claim that this boozy beverage is going to keep you hydrated - BUT - at 7% it’s going to keep you on the right side of day-drinking. Winemaking: Sparkling: Pét-nat is an abbreviation for “pétillant naturel”—a French term that roughly translates to “naturally sparkling.”
$50.00
100% Chenin Blanc | Montlouis-sur-Loire | Sparkling A fabulously original Pet Nat (Petillant Naturel) made with 100% Chenin Blanc. The production method of 'méthode ancestrale' used to make a Pet Nat actually pre-dates the 'methode tradiionelle' of Champagne and Cremant ! The resulting wine is a super fresh dry sparkling with a fine mousse. We love it!
$62.00
Brut Rosé | Italian Sparkling | Nebiollo Sergio, Ettore’s son, is a champagne lover and began making his own sparkling wine to help quench his thirst for bubbles. This is a sparkling rose made from 100% Nebbiolo in the classic champagne method of production. The wine has pronounced acidity, tart cherry fruit notes, and a very dry finish.
$65.00
Champagne | France | Premier Cru | NV | Brut 35% Chardonnay, 25% Pinot Nero, 40% Pinot Meunier Perlage: Fine mousse. Colour: Golden yellow hue. Bouquet: Fresh nose of dried fruit (apricot) with a hint of citrus. Flavour: Smooth palate (Meunier); fresh, balanced and fruity (fresh apricot, white peach, citrus); aromatic finish.
$95.00

This Italian style gin is incredibly aromatic expression of gin, and has a complex hit of angelica root, juniper, cardamom and citrus that leap from the glass. This is dry yet quite expressive; distinctly different from other dry gins on offer.
$12.00
Navy Strength Gin - 114 Proof Inspired by Jos. A. Magnus & Co’s quest to make the perfect cocktail gin. Fresh and spicy upfront showcasing a deliciously tart palette of flavors including minty juniper, sweet marionberry and finishing with a bright hint of oro blanco grapefruit and bergamot orange.
$14.00
Former Wall Street employee and gin enthusiast Steven DeAngelo and his brother Phillip, originally started Greenhook Ginsmiths in 2008. However, due to the aftermath of the economic recession that year, the Brooklyn-based distillery didn't release its first gin until four years later. Greenhook Ginsmiths American Dry Gin is made with a base spirit distilled from New York-grown wheat. Eight botanicals - juniper, coriander, chamomile, elderflower, citrus, blue ginger, cinnamon, orris root and elderberry - are then vacuum-distilled with the base spirit. The gin is then bottled at 47% ABV. Tasting Notes: This is a loud and proud take on London Dry. Loads of freshly-zested citrus, orris root, crushed coriander, and juniper all expertly woven together. The orris root comes out in front on the palate while the mid palate is refreshing juniper and cracked pepper. The finish is crisp due to lip-smacking lime. The botanicals are so integrated you can practically chew on them. Don’t hide this in a complex cocktail, it flourishes in a simple Gin Smash.
$13.00
KI NO BI (“The Beauty of the Seasons”) is inspired by tradition and is distilled, blended and bottled in Kyoto. Our gin is made in a recognisably dry style, but with a distinct Japanese accent. KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, hinoki wood chips (Japanese cypress), bamboo, gyokuro tea from the Uji region and green sanshō (Japanese peppercorn) berries. Bottled at 45.7% abv, KI NO BI uses a rice spirit base and pure ground water sourced from the famous sake-brewing district of Fushimi. Mastering not only the science of distillation as others have done before, but also the age-old art of blending, we separate the botanicals in our gin into 6 Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, and distil each category individually. Then we blend them in perfect harmony to create the distinctive KI NO BI flavour.
$14.00
Barr Hill Gin is our ode to the hardworking bees of the Northeast. Each batch is distilled in our custom-built botanical extraction still. The juniper-forward botanicals are brought to a perfect balance by the floral depth of the raw honey. The results are distinctive and unparalleled.
$14.00
AMASS Dry Gin is a celebration of both the abundant natural terroir and diverse cultural landscape of contemporary Los Angeles. Crafted in Downtown L.A. by Master Distiller Morgan McLachlan, our Dry Gin is a citrus-forward, herbaceous spirit balanced with earthy umami notes from Reishi mushroom and lion’s mane mushroom. Of the 29 organic botanicals inside the bottle, 11 come from California, with several growing in Morgan’s own backyard. The corn base spirit is distilled with indigenous botanicals like California bay and cascara sagrada to ground vibrant flavors such as hibiscus, cardamom, cacao, and ginger, painting a vivid palate of the rich multicultural fabric that is the sprit of the City of Angels. NOSE: Vibrant and fresh, with a citrus-forward welcome. PALATE: Citrus to the fore, supported by spicy notes of cardamom. California Bay Leaf provides an herbaceous quality on the middle of the palate. Gin opens with less heat on the front palate, but warms up to provide the necessary heat on the mid- and rear palate. FINISH: Mushrooms and Long Pepper settle on the rear palate for a peppery finish with earthy undertones.
$15.00
First pour reveals a distinctly citrus-forward aroma. Notes of Amalfi and Meyer lemon zests with a delicate menthol-kissed black pepper note. On the palate, Nikka Coffey Gin tastes wildly unlike any other gin I’ve tried. Which I find amazing to say after having as many gins as I have. It has a sourness that is tart, yet not astringent whatsoever, and a really acerbic finish, Lemon and orange build at first, suddenly peaking with a burst of lemon zest, and then shiso. Nikka Coffey Gin then abruptly takes a turn in the opposite direction. Lemon pith, bitter orange flesh and a touch of bitter tangerine all combine. Bold, zesty white and black peppercorn crunches and wormwood. The finish is exceptionally long. It’s very bitter to me, reminiscent of biting directly into a hop. The citrus tinged bitterness gets very hoppy towards the end. Fans of beers will liken it to an IPA. When I say the finish of Nikka Coffey Gin is exceptionally long— I mean it. We’re talking a nearly one minute journey when just sipped neat.
$16.00
Made from a sweet potato shochu base using the traditional brewing technology of parallel double fermentation in 800L terracotta pots. Yuzu Gin is vacuum distilled to allow for maximum expression of the botanicals used. The botanicals of Yuzu Gin are sourced from the local region and include using the exotic citrus fruits hyuganatsu and hebess, both extremely rare and only cultivated in the Miyazaki summertime. Botanicals: Juniper berries, Yuzu, Sansho Peppers, local Hebesu, local Hyuganatsu, Cucumber, Ginger, Coriander, Cloves
$15.00
Tom Cat Gin is an expedition into uncharted territories. Once distilled, we age the gin in new American oak barrels in search of a bolder expression. The robust character of the new oak barrel mingles with the coniferous quality of the juniper, yielding an enticing aroma. A touch of raw honey leaves this revolutionary spirit remarkably approachable, whether drinking neat or in a cocktail. When the world called for whiskey, we answered resolutely with GIN. **This spirit is used in our cocktail - Tiki Tomcat**
$17.00
Monkey 47 gin is a rare, aromatic blend of 47 botanicals from the heart of the Black Forest and India. Meticulously crafted with lingonberries, hand-peeled citrus fruits, herbs, flowers and spices, it is produced in batches using traditional distilling methods. The unconventional process and inventive marrying of classic and unexpected ingredients has earned Monkey 47 distinguished awards and accolades the world over. It has brought home gold from top spirits competitions, earned critical acclaim and built a passionate following among gin aficionados. Monkey 47 is a global triumph of passion and craft. It started with a love for London dry gin, adds regional plant ingredients and exotic Indian spices of the highest quality and mixes them with centuries of German distilling expertise. The result is a master-quality gin of complexity and harmony unlike any other.
$18.00

*Santa Barbara's first distillery* CUTLER’S VODKA IS AN ULTRA-PREMIUM SPIRIT MADE FROM GMO-FREE CORN, WHICH IS DISTILLED NO FEWER THAN 7 TIMES. WITH EACH DISTILLATION UNWANTED IMPURITIES ARE REMOVED, ENSURING QUALITY AT THE EXPENSE OF VOLUME. CUTLER’S VODKA IS THEN FINISHED USING A PROPRIETARY POLISHING STEP INVOLVING CHARRED COCONUT HUSKS, WHICH REMOVE TRACE IMPURITIES STILL REMAINING, EVEN AFTER 7 DISTILLATIONS. THIS RIGOROUS PROCESS CREATES AN INCREDIBLY CLEAN AND SMOOTH VODKA PERFECT FOR A CHILLED MARTINI, ON THE ROCKS WITH A TWIST, OR IN YOUR FAVORITE MIXED COCKTAIL. TASTING NOTES: "The aromas have a gentle sweet note of honey comb and baked butter. The sweetness intensifies on the palate with flavors of corn cake and contributes to a pleasant viscosity. In the finish a slight alcoholic burn replaces the earlier saccharine flavor. A versatile vodka that will do well in all classic applications."
$15.00
AMASS Vodka with Marigold, Chamomile, and Lemon celebrates Nordic distilling tradition and the rich, vibrant history of Scandinavian drinking culture. Inspired by the region's long-standing spirit tradition, botanicals are meticulously distilled to create a heart with subtle layers of flowers folded around fresh, hand-grated citrus. The result is a light, elegant spirit that pays tribute to Copenhagen's long summer evenings and longer winter nights, perfectly suited for a variety of cocktails and seasons. -TASTING NOTES- NOSE: Citrus and warm lemon drop candy turn to hay and sweet tea, before fading to frost and cold iron. PALATE: Bitter lemon first, then grassy notes of dry summer and iced tea. FINISH: More hay and wild flowers, and then finally cereal and a grainy sweetness.
$15.00
Coffey Vodka is a vodka with flavor and texture. The secret behind this extremely smooth mouthfeel and delicate taste is the quality of Coffey distillates and the preciseness in blending. Corn and barley are separately distilled into various batches with slight difference in ABV and taste profile. These batches are carefully blended by experts and then refined with white birch charcoal. This vodka with zesty notes, rich sweetness and milky mouthfeel perfectly captures the exquisite fullness brought by the Coffey stills.
$16.00

A 50/50 blend of highland and lowland agaves provides a tasting profile that is extremely unique and complex. Blanco: citrus and sweet agave notes followed by a warm, peppery finish.
$14.00
Another in a lineup from the famous, historic, and family owned Cascahuin Distillery in El Arenal, Jalisco, you know it's going to be good. This blanco actually spends 28 days resting in a barrel that previously held Don Amado Mezcal. Technically still a blanco as it's still under the 30 days required to label as a reposado. A slight hint of smoke and a very creamy and light vanilla makes for a very complex and smooth blanco and the mineral and earthy tones balance well.
$17.00
Triple distilled | 100% agave | 40% abv "All of us in lifeline the broad sense of life, need something that will push us from the back."
$11.00
For reposado, they take the juicy goodness of their blanco and place it in barrels that have been lightly charred. The burnt wood interacts with the tequila over time to impart flavor and complexity, as well as to mellow the raw spirit. While most tequilas are aged in old American oak barrels, they use French. It has a softer profile and touch that perfectly compliments agave Taste of honey, cinnamon-vanilla, and butterscotch.
$15.00
Tequila that rests in barrels of American White oak during 11 months, where it gets a smooth aroma, its color and great flavor that distinguishes it like a product of high quality. Made with 100% Blue Agave from the region and benefited by the pristine waters of the Tequila mountain, Tequila Arette rises as one of the best premium Tequilas in Mexico. Tequila Arette is carefully elaborated through a process that has been mastered through several generations. Estate bottled in Tequila, Jalisco, Tequila Arette is produced to meet all different tastes and preferences.
$16.00
Madera 'Wood' in English encompasses our appreciation for the fragility of an era- as time is not promised, it is important to celebrate that which comes with age. The Nosotros Madera collection is an ultra premium line of unique expressions of our tequila. Drawing on the signature Nosotros tequila blend of highland and lowland agave, Madera is aged in white oak barrels for 21 months, creating a sipping experience that features a dry fruit and light butterscotch nose with a balanced cinnamon- toffee finish. Tasting Notes : Madera is a sipping tequila and presents a dry fruit and light butterscotch nose with a balanced cinnamon - toffee finish. Harvest: Madera begins with the unique blend of highland and lowland agave that won Nosotros Blanco the award for World’s Best Tequila at the San Francisco International Spirits Competition. Using no additives, sustainable farming practices, and only 100% mature Blue Weber agaves creates the magnificent tequila which begins the journey to become Nosotros Madera. A single leather black ribbon around the bottle's neck pays homage to the farms in Portrero Negro where the highland agave is sourced.The lowland agave is harvested in Santa Teresa where trees surround the fields, symbolized by the stand at the base of the bottle hand crafted from wood. Aging: Madera rests for 21 months in white oak, using a blend of pipon and barrel style aging, guided by the hands of Maestra Tequillera Citlali Ovalde, one of the first and only female master distillers in Jalisco. Glassware and food pairings: Madera is best enjoyed in tulip-shaped glass that will concentrate the aromas if taken neat or a lowball glass with a single rock of ice. It pairs well with rich meats like beef, duck, or beef ribs.
$25.00

Verde Amarás is a gamechanger, inviting new consumers into the mezcal category through a disruptive proposal. It is a high-quality mezcal that respects Amarás' holistic cycle “From seed to Sip”, crafted with the same artisanal methods using 8-year-old agave Espadín. On the nose: Gentle and sweet jasmine with an herbal hint. On the palate: Intense smoky notes of cooked agave with small touches of spice. Finish: Sweet caramel notes.
$12.00
Just outside San Dionisio, the ancient Oaxacan town surrounded by clean air and water, the creative team behind Madre found a family of mezcaleros and decided to produce a truly personal and unique Mezcal. The Morales family works together day in, day out, to create the Spirit following traditional Zapotec recipes and methods. Jose, his father and his brothers cut the Agave plants, while his mother blesses them with sage before cooking them in the earth. His wife plants new Agaves and a gaggle of uncles keeps an eye on the distillation process. The Madre recipe was designed by mixing an ensemble of agave to give a softer, lighter smoke and a sweet botanical hue. Madre Mezcal, an artisanal Spirit handmade in the valley of Oaxaca, is made with Agave Espadin and Agave Cuishe. Jose Garcia Morales and his folks roast them in an earthen pit and use wild yeast for fermentation. Family’s ancient copper still produces a unique Spirit with lovely Agave flavors and aromas, accompanied by warm and peppery notes. It’s a fantastic place to start your Mezcal journey with its approachable flavor profile.
$15.00
Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of tropical fruit, honey, & roast agave; palate offers ginger, cinnamon, & tangerine, with a soft finish. ABV 42.
$15.00
Hand-crafted in the village of Las Milpas overlooking rolling pastures and nestled among cornfields. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of slate and tropical fruit, palate of citrus, lavender and pea shoots, with a long dry finish. ABV 46.
$19.00
Azul – Vino de Mezcal 100% Maguey Azul – San Luis Del Rio vino de mezcal Del Maguey Single Village Mezcal During the agave scarcity in Jalisco 2000-2004 Jalisco truckers came down to purchase Espadin from our most powerful Palenquero, Paciano Cruz Nolasco, in order to sustain tequila production. They brought with them baby Maguey Azul to plant in case there was another shortage. Seven years later this maguey Azul is very mature and has been earth-roasted, fermented with airborne microbes, twice distilled, unblended the original, centuries-old Oaxacan, hand-crafted way. In the original 900 bottle edition we had the rare opportunity to taste a crossing of the flavors of tequila Jalisco, and mezcal Oaxaca. Azul has a distinctively creamy mouth feel with bright citrus notes and dried tropical fruit (banana chip). A sweet green herbaceous, wet stone quality appears with a touch of white peppercorn and a medium long finish. Production Notes: Village: San Luis Del Rio Palenquero: Familia Cruz Nolasco – Paciano and son, Marcos State: Oaxaca Region: Valles Centrales Maguey: Azul Agave Species: A. tequilana weber sub. azul Age of Maguey: 7-10 years Elevation: 900 meters (2952 feet) Roast Duration: 3-8 days Type of Wood: Quebrachi, Huamuchil, Pitayo, Pochotle, Tepeguaje, Copal Tepomaco, Pine, Encino Milling: Molino, Electric Size of Tinas: 1400 L Fermentation Duration: 6-8 days Water Source: Río Hormiga Colorada Still Type: Copper Still Size: 350 L ABV of Mezcal: 47%
$23.00
Hand-crafted on a tropical hillside surrounded by fruit trees and rose bushes in the village of Santa Maria Albarradas. Agave: Wild Tepextate. Naturally fermented and twice distilled in wood-fired copper stills. Nose of banana taffy and spun sugar. Palate of passionfruit, marzipan and dark green herbs. Finishes with hints of cinnamon and honeysuckle. ABV 45.
$39.00
About this mezcal Nosotros Mezcal is an ensamble of 60% Maguey espadín and 40% Maguey Tobalá from maestro mezcalero Alberto “Don Beto” Ortiz in Santa Maria la Pila, Oaxaca. Nosotros Mezcal is a small-batch agave spirits brand that marries the pura vida lifestyle of Costa Rica with the rebel spirit of Mexico, blending them under the California sun. The name “Nosotros” (us/we in English) is derived from the experience of enjoying the better things in life with family, friends and loved ones. The brand was started by Carlos Soto and Michael Arbanas in 2017. The idea of Nosotros was catalyzed by a college assignment, born from a passion for tequila. Their first expression was an unaged blanco tequila, and they now have both tequila and mezcal under the Nosotros brand.
$17.00
It is a bridgeway to a range of possibilities in flavors and aromas that the biodiversity of agaves can offer. It sets in motion a journey into a universe of intricate flavors, deriving from the richness in the different species of wild agaves, carrying richer characteristics and bring to life unusual herbaceous notes that take you on an excursion into the forests of Guerrero. On the nose: Gentle notes of pumpkin seeds, leather, and cacao. On the palate: A bold, bright, and herbaceous flavors of bell pepper and spice. Finish: A great and fresh zest, leaving a small peppery spice on the mid-palate.
$18.00
Amarás Reposado grants you entrance to the world of mezcal with its smooth and mellow notes. Handcrafted using the same fine agave Espadín, only this time, it's matured in our barrels carved from 2 different types of Oak. During this process, it shades into an elegant, light-tanned and natural amber tone, after being left for a minimum of 3 months to adjust itself into our beloved Amarás Reposado. On the nose: A graceful hint of warm - recently cooked wood and agave. On the palate: Soft and smooth taste, with light notes of vanilla and roasted hazelnut. Finish: Persistent and warmth with a subtle length.
$19.00
5 Sentidos is named after the five senses that their mezcaleros use to produce their agave spirits. The producers of this mezcal do not use any model machinery or tools, being guided only by their senses throughout the production process. The brand was launched by El Destilado restaurant in centro Oaxaca. The restaurant is known for it's creative menu, unique cocktails, and exceptional selection of agave spirits. The brand is a curated tour of Mexico with a wide range of expressions that are made by some of the best mezcaleros in the region. Cinco Sentidos is uncertified mezcal and is labeled as "Destilado de Agave". This bottling is made with maguey Madrecuixe by Mezcalero Atenogenes Garcia in the village of San Isidro Guishe. Once cooked, the agave is Tahona mashed and then fermented with well water in pine and cypress vats before being double distilled in copper.
$26.00
Bozal Borrego is a limited release. This mezcal is made with wild agave Castilla, which is a close relative to agave Espadin. Similar to a Pechuga, during the second distillation, a leg of lamb, in addition to seasonal wild fruits and grains harvested from the local market, are suspended inside the bottom of the still in a basket. These wild fruits include strawberries, apples and pineapple, while additional ingredients consist of pecans and ginger. Tasting Notes: Nose: Hints of smoky ash, sage and fruity-herbaceous notes. Palate: Initially dry and slightly mineral (salty), then develops a fine sweetness of bright citrus fruits, blackberries and persimmons. Finish: Soft finish with hints of smoked lamb.
$22.00
Deep in the highlands of Oaxaca there's a town called Santa Catarina Minas where a family has been crafting one of the most famous Mezcals since the late 1700!! Don Amado is known for its craftsmanship and having the bravery to experiment. They use local highland Agave plants and hear this: after they roast the plant in wood-burning pits, they distill the heavenly liquid in ceramic and bamboo pot stills, endemic to this region. Don's Mezcals thus get their renowned smoky and herbal flavor. -Tasting notes- Appearance / Color: Clear. Nose / Aroma / Smell: Soft smoke, pepper, spice. Flavor / Taste / Palate: Creamy, fruity, chocolate and spicy. Finish: Smooth, spicy, smoky.
$26.00
Farolito Penca Verde is made by maestro Valentin Celis, who has been making mezcal for In Situ Mezcaleria in Oaxaca City for many years. Made with agave Penca Verde; on the bottle it is labeled as ‘Agave Sp’ which means it is an unclassified species. Once cooked and crushed, the agave are fermented in clay pots, and then distilled in a small clay pot still. The initial Farolito batch imported into the US was 702 bottles. Tasting Notes: A hint of wood smoke on the nose, lightly sweet with a hint of lavender. On the palate intensely juicy and sweet. Honey, lavender, big citrus, some earthy notes, lemon brine, more honey, and then just a perfectly balanced smoked meat. This is the honey glazed burnt end of mezcal. A drool-inducing finish that goes on and on with a lingering sweetness. Remarkably distinct.
$35.00

Handmade in Nashville, this Tennessee Whiskey is filtered through charcoal using the traditional Lincoln County Process. -Tasting Notes- Nose: Aroma of smoke and charcoal along with hints of sweet corn. Palate: Initial flavor is sweet and smoky, with faint notes of a spicy earthiness. Finish: Finish is smooth and sweet, with flavors of vanilla, honey and oak that predominate. Distillery Information: Situated just one mile from the Tennessee State Capitol in the heart of Nashville, Collier & McKeel Distillery pays tribute to Collier, McKeel and all those who brought the art of whiskey-making to Tennessee. The distillery, which is dominated by a 570-gallon Vendome copper pot still made in Kentucky, is housed in a late 19th century factory which was previously used to assemble automobiles.
$14.00
Tennessee- Uncle Nearest 1884 Small Batch Whiskey is a 93 Proof Whiskey aged a minimum of 7 years. Each batch is hand-selected by their founders, and curated by their 5th Generation Master Blender. A smooth and mild Tennessee whiskey with cohesive flavors and fine balance.
$15.00
Abasolo is the first 100% Ancestral Corn Mexican whisky, created as an homage to Mexico’s rich culture and flavorful heirloom grain. Abasolo is crafted only from the finest non-GMO Cacahuazintle corn that has been cultivated for hundreds of years by local farmers. A 4,000-year-old traditional cooking process called Nixtamalization then transforms our ancestral corn into our unique whisky, uncovering notes of roasted corn, honey, vanilla, chamomile tea, and leather.
$15.00
Named for the Pipe Dream redwood tree, the 14th tallest tree in the world, Redwood Empire Pipe Dream Bourbon is a fitting tribute to that bastion of nature. A high corn mash bill and aging up to twelve years give this spirit a smooth, complex flavor. Pipe Dream Bourbon should be sipped so that you can truly appreciate the aromas of maple, vanilla and honey, and the flavors of roasted pecan, vanilla, and charred wood.
$15.00
We take our fully matured 5-year straight bourbon and transfer it into Ruby Port barrels for 6 additional months. The Port finishing process adds a viscous mouthfeel with notes of candied cherry, dried plums, berries and chocolate on top of the traditional bourbon flavor characteristics. Available in our tasting room and at select retailers in the states Woodinville is carried.
$16.00
Bourbon | 10 year Master distillers and premier whiskey makers Jimmy and Eddie Russell have brought nearly 100 years of combined experience to artfully crafting Russell’s Reserve 10 Year Old Bourbon. Bottled at 90 proof, this hand selected small batch bourbon has a rich, caramel and vanilla taste and a uniquely smooth finish.
$17.00
Taken from the center-cut or middle sections of the famous Warehouse H, Blanton’s Original Single Barrel was once designated for ambassadors, dignitaries, and Colonel Blanton’s family and friends. Today, everyone has access to the world’s first single barrel bourbon. The taste profile is sweet, with notes of citrus and oak. The creamy vanilla nose is teased with caramel and butterscotch, all underscored by familiar baking spices such as clove, nutmeg, or cinnamon. Blanton’s Original set the standard for single barrel bourbons in 1984. Best served neat or on the rocks. Bottled at 46.5% alcohol by volume.
$19.00
(D’un) Verre printanier is the first whisky of the Maison Benjamin Kuentz. I wanted it to be “fresh” and that whets people’s appetite. It is very ethereal and reflects the starting distillate, which means a very fruity, fresh and plant-based juice. Some people find in it the olfactive freshness and spirit of a fruit ‘eau de vie’. (D’un) Verre printanier is perfect for culinary pairings at the beginning of the meal (with oysters for example) or at the end of the meal (with a fruit dessert -white or citrus fruits). This is a discovery whisky that get off the beaten track.
$19.00
WESTWARD AMERICAN SINGLE MALT PINOT NOIR CASK A tribute to Oregon’s legendary Willamette Valley wine country, this elegant whiskey is influenced by the region’s premier grape varietal: Pinot Noir. This cask-finished whiskey reflects the vibrance of the Valley’s signature grape while allowing the bold, robust notes of our whiskey to shine through. Our Pinot Noir Cask begins with our original Westward American Single Malt, which is then finished for up to two years in French Oak wine casks from a handful of award-winning producers in the region. Bottled at 45% ABV / 90 proof
$20.00
A blend of two straight whiskeys; a very young 2 yr old high rye and a 16 yr old low rye. Complex notes of mint, clove, cinnamon, licorice root, pine nuts and dark chocolate.
$15.00

Japan- Blended whiskey with great balance and fine velvet texture. Golden-amber in color. Aromas of flowers, fresh fruits, and light cask notes. The palate is fruity and full-bodied with winter spice notes, light hints of caramel, and notable fruity taste. Long finish with oak accents.
$14.00
Japan- Japanese Whisky- 46.0% ABV. A vatting of 100% malt whiskies which have been aged in imported bourbon casks, imported sherry casks and native Mizunara oak barrels. Rich profile of sweet cereals and malty dried fruit with a light touch of smoke and honey on the finish.
$16.00
This is a signature grain whisky which was released in 2012. Predominantly made from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak to deliver the sweet and mellow flavors of Coffey distillates.
$18.00
The complex formula is created by blending more than 100 different batches of malt and grain whiskies. After blending, the whisky is filled into used barrels and matured for another few months. This "marriage" process harmonizes all components in the formula, resulting in a mellow taste. Bottling is controlled at 51.4% ABV, almost equivalent to 90 British proof, that Nikka blenders determined through repeated experiments to achieve the ideal taste profile.
$21.00
This wonderful peated Japanese single malt whisky hails from Hakushu distillery, owned by Suntory. The distillery resides in the forests of Mt. Kaikomagatake, with the original Hakushu distillery built in 1973. Another building was added in 1981, called Hakushu Higashi. Rather fittingly, it boasts a fresh and foresty flavour profile. -Tasting Notes- Nose: Toasted barley, seed & nut loaf, chopped almonds and a little bit of barrel char. Hints of milk chocolate and dried grass bring sweetness. Palate: Much more fruit on the palate, but it's by no means a sweet whisky. Still rich, herbaceous and grassy, with a waft of smoke along the way. Finish: Quite short, though enjoyable with orange peel and a touch of minerals.
$25.00
Yoichi malts are described as bold and strong with refined peaty notes and smokiness brought by the traditional direct coal-fired distillation. Sea breeze from the Ishikari Bay delivers a briny hint to the whisky during maturation. This no-age-statement version was released in 2016 as a permanent product that truly captures the authentic style of Yoichi malts, when all age-statements were discontinued. Vatting various different malt whiskies together, this bottling expresses a delicate balance between peaty, smoky and fruity aromas.
$28.00
This is a single malt from the Miyagikyo distillery, Nikka's second distillery built in 1969. The founder Masataka Taketsuru chose this site in the mountains of Sendai to contrast with his first distillery, Yoichi, located in the coastal area. Using less peaty malt and distilled in a pot still heated by indirect steam, Miyagikyo single malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.
$29.00
Nikka Taketsuru Pure Malt 17 Year Old Japanese Whisky has a perfect balance of gentle malt flavors and spiciness. This 17 year old whisky is aged in a combination of casks from Yoichi and Miyagikyo. Sherry butts provide the key component, with bourbon barrels as a complement. • A combination of whisky from both Nikka distilleries: Yoichi & Miyagikyo • Matured primarily in sherry butts along with bourbon barrels • Named after Masataka Taketsuru, who is considered to be the father of Japanese whisky • The most award-winning expression in the Taketsuru range of whiskies, and one of the most awarded expressions of Japanese whisky
$79.00

blended scotch whisky
$11.00
Paddy's Irish Whiskey traces its roots back to 1779, but its true name did not come until much later when a salesman by the name of Paddy Flaherty roamed pub to pub with a sales pitch of equal parts smooth triple-distilled whiskey, good humor, and revelry. Paddy was as beloved as the whiskey he sold, in no small part because of the free rounds he’d give at every stop. It was only fitting that this fine whiskey became known as Paddy’s. An approachable Irish whiskey comprised of a triple-distilled blend of grain, malt and pot-still, Paddy’s is mild and yet crisp, with a hint of honey. Paddy’s is the perfect session spirit for gathering ‘round for good times with friends. Triple-distilled from the finest barley and water from County Cork’s Irish countryside, Paddy’s matures for years in three types of oaken casks, acquiring its distinctively rich and golden color in dark, aromatic warehouses before being shipped directly from Ireland. Tasting Notes: • Nose: Malty, fresh, woody. Hints of spice, honey, vanilla. • Taste: Light and crisp. Hints of nuts, malt, charred wood. • Finish: A gently fading sweetness. A lingering of mild, woody malt.
$12.00
From one of the oldest distilleries in Scotland, Oban™ 14 Year-Old Single Malt Scotch Whisky is made in tiny lantern-shaped copper pot stills, among the smallest in Scotland. Their rich, fruity malt is then slowly condensed in wooden worm tubs that sit outside among the rooftops, before being aged in oak casks for at least 14 years. The taste is a combination of light smoke, medium richness and appetizing spice.
$20.00

Crafted from the intensely aromatic juice of one varietal sugarcane, Canne Bleue is an exceptional white rhum produced from only blue sugarcane. Clément Canne Bleue rests for just over six months in a stainless steel vat and is slowly reduced over time with distilled volcanic spring water creating a remarkable well-integrated full-bodied white Rhum Agricole, loaded with character and flavor unlike any other rum in the world. TASTING NOTES: Bright aromas and flavors of fresh meringue, powdered sugar, cucumber and cane stalk with a supple, fruity-yet-dry medium-full body and a long, tingling pepper, sweet cream, talc, and wet stone accented finish
$10.00
$12.00
$14.00
$13.00
$15.00
The true expression of our Master Blender’s passion and craft. Its rare and hand-selected rums have all been aged for a minimum of 12 years in the tropical climate of Jamaica for a smooth and sophisticated expression of aged rum. This superb blend reveals aromas of toasted oak, dried fruit and hazelnut, followed by notes of dark cocoa, delicate molasses, orange peel, rich vanilla and hints of coffee.
$16.00

Bordiga creates their Amari according to ancient recipes, with infusions of precious spices, herbs, and flowers that come mostly from the surrounding Occitan Alps, and which are still collected by hand, dried, and naturally preserved by the mountain dwellers living there. The climate, influenced by the mountains and by proximity to the ocean, creates herbs that are particularly rich in essential oils and aromas. Named after Caffe Di Lei, a famous bar in historic Cuneo. The infusions, lasting between 20 and 50 days, are all done as individual botanicals and rested for at least 60 days before the final blending. Herbs in the Dilei Amaro include two types of gentian, achillea erba-rotta, juniper, and white genepy. Absurdly pleasant and well balanced, this amaro is particularly easy to appreciate. Light notes of honey, citrus, bitter orange, and tea, with a long light bitter finish.
$8.00
Amaro AMARA is born, selecting the best peel of “Arancia Rossa di Sicilia IGP”, which we produce in our orange groves, the water of the springs and the wild herbs of Etna. A liqueur that represents the quintessence of Sicily.
$10.00
$10.00
Made with a single alcohol infusion, as in the ancient pharmacopoeia. Most of the 16 botanicals used are collected directly from the trees of our lands: lime, mulberry, ash, cypress, birch and black currant. A bitter but fresh aroma, with a herbaceous but balanced persistence. A light brown color, completely natural, with a very low percentage of sugar.
$10.00
A traditional and terroir-driven amaro made primarily with infusions from Lake Garda botanicals such as lemons, thistle, rose berries, and sweet and bitter orange. It also includes others like kina, vanilla, and timut pepper (similar to Sichuan pepper), from elsewhere. All infusions are done individually, blended according to Elisa’s recipe and then rested for a short time in small oak cask. A light filtration is performed with paper filter to preserve color and aroma. No chemicals or artificial coloring are used. A medium bitter flavor, partly from thistle, and partly from citrus. Flavors of lemon are persistent, complemented by the thistle aromatics. Finishes with the sweetness of vanilla and pungency of the timut pepper and ginger. Serve as with a traditional amaro, neat or with an ice cube and lemon twist. A float of tonic would not be unwelcome.
$10.00
Hailing from the Piedmontese Alps, Chiot amaro carries all the refreshingly bracing qualities of the mountains. Ingredients are macerated individually, imparting the ideal amount of extraction from each. Mint and genepy bring cooling qualities, while red licorice, yarrow, and black currant bring balancing sweetness. The resulting amaro is all mountain meadows: floral and herbal on the nose, with satisfying root bitterness in the finish curbed with a kiss of cocoa.
$12.00
$10.00
Zucca Rabarbaro Is A Dark-Amber Italian Amaro That Is Being Relaunched Using Its Original 1845 Recipe. Zucca, The Story Goes, Started As A Doctor’s Potion To Alleviate The Indigestion Of A Patient; The Patient’s Husband Then Modified This Infusion Of Rhubarb—Rabarbaro In Italian, But Specifically The Roots Of Chinese Rhubarb—And Medicinal Herbs, Orange Zest, And Cardamom, Using Enough Alcohol To Bring The Proof Up To 60 And Creating What Became A Popular After-Dinner Drink. Today, The Original Zucca’s Bittersweet Herbal Flavor And Slightly Smoky, Earthy Intensity Also Make It An Intriguing Mixer—Or, With A Splash Of Soda And Citrus, A Fine Aperitivo.
$15.00
Cynar, an artichoke-based Italian bitter, just unveiled a new 70-proof formula—double the original product's alcohol level. Unsurprisingly, Cynar 70 Proof tastes a lot like the old Cynar—just more intense. It's rich, sweet (but not too sweet), with a nutty, mildly bitter finish.
$12.00
For over 200 years Fernet has been a celebrated and somewhat obscure spirit enjoyed by sophisticates and mixologists from Italy and Argentina to San Francisco. Throw back Fernet is a fresh California take on a traditional Italian style of Amaro herbal liqueur. Our master distiller expertly blends together a complex mosaic of 20 hand-chosen herbs and spices while balancing the traditional Fernet bitterness with mild sweetness and a deep earthy richness. You'll be pleasantly surprised with additional notes of cacao, mint, and spice which will make your next cocktail not just sophisticated but unforgettable.
$12.00
A distinctive color, which gives it a uniqueness. Losing the classic reddish connotation, it gains in quality, ethics and transparency. This bitter is not bitter, in the classic sense of the term, but it rather mixes purely bitter hints with other citrusy and sweet ones, making it easy to drink. Even the scents behave similarly, making this a perfumed product.
$10.00
$10.00
$10.00
Italicus is a Rosolio, an Italian liqueur made with rose petals dating back to the 15th century. Made at a family-owned distillery in Moncalieri, Torino, it begins with bergamot from the Calabrian region and cedro from Sicilia. The two ingredients undergo the sfumatura process – a traditional technique for manually extracting essential oils – before being blended with a neutral Italian spirit. After this, Roman chamomile from Lazio, lavender, gentian, yellow roses and melissa balm from Northern Italy are macerated together for several days before being added.
$10.00
We fell in love at first whiff, the aromas of dried orange peel, fresh hay,spice, and honey were so welcoming. The texture is not cloying but fresh with oranges and honey, a different flavor spin on lemoncello. Chill and enjoy! This orange liqueur embodies the taste of Sardinia and its sun. It was 1986 when Paolo Melis and Enrico Diana founded Bresca Dorada in the countryside of Muravera, ideal place to start with over 600 bee hives. Later they expanded and began making liqueurs. Anyone who has tasted the oranges from Muravera says they are the best in the world. It isn't just apopular belief, but the micro-climate and the kind of soil which combine to give the citrus fruit of Muravera and the surrounding Sarrabus area such an excellent reputation. This pleasant liqueur with its intense scent of fresh fruit, is obtained from orange peel steeped in alcohol. Its taste, typical of orange, is moderately sweet, fresh, pleasant and unmistakeable. Drunk after meals, at a temperature of about 4°C, it is an excellent digestive, great when added to a sorbet or a bowl of ice cream.
$9.00
Milder and sweeter than the famous Green Chartreuse, Yellow Chartreuse was introduced to the world in 1840. It also is presented in the traditional Chartreuse liqueur bottle embossed with the seal of La Grande Chartreuse. Its colour is entirely natural with no artificial flavours or preservatives. It, too, can be enjoyed neat or in a long drink. Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks. Ingredients : alcohol, sugar, 130 plants and flowers. Alcohol content : 43% (86° proof US) How to drink it : To bring out all its flavour, it should be consumed very cold, even on the rocks. Traditionally considered an after dinner drink, Chartreuse is more and more being enjoyed as a long drink.
$15.00
Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks.
$17.00
Yellow Chartreuse liqueur is made by Carthusian monks in France, with the yellow being the milder and sweeter version from the famous green. The Yellow VEP expression is aged an additional 8 years in oak to give it extra depth.
$24.00
Coming from France, this is a blend 27 plants and spices which come from around the world are used in making this liquor. Angelica, hyssop, juniper, myrrh, saffron, aloe, arnica, cinnamon are among them, though the full list is a secret. It is distilled in copper stills and then aged in oak casks.
$10.00
Inspired by the art of alchemy, Seven Tails XO Brandy defies convention. Cognac, Armagnac and the finest French brandies aged from 3 to 30 years are finished in port wine casks to achieve a rich depth of flavor, encompassing tasting notes of pecan pie, dried fig, blackberries and toasted vanilla.
$15.00
Aromas of roasted nectarines, ripe apricots and succulent melon inspire the lingering first sip, soft as brioche. Suave yet delicate, Rare is a classic expression of the House of Hine and a benchmark for our entire collection of cognacs. It reinterprets the fruity flavours characteristic of the white wines produced from Charente vines, particularly from the Grande and Petite Champagne varieties.
$18.00
Pox (pronounced “pōsh”) is an ancient beverage of the Mayan culture in Chiapas, produced from grain and sugarcane. In the Mayan language, Pox means “medicine” or “healing”, and the spirit is still used in ceremony and ritual today. Siglo Cero was created in collaboration with the indigenous Mayan community in Chiapas, and has a deep commitment to preserving the heritage it represents. All the corn used is sustainably grown by Mayan farmers, with a mission to preserve the heritage strains of corn endemic to the area. The sugarcane and wheat, likewise, are locally and sustainably sourced. TASTING NOTES: First, sugarcane is crushed, juiced and boiled to create piloncillo (like a sticky brick of raw brown sugar). Meanwhile, four different heritage varieties of corn (white, red, yellow and black) are dried, husked and ground. Next, wheat bran is placed in a large wooden fermenter, and local spring water is slowly introduced. Finally, the ground corn, piloncillo and additional fresh sugarcane juice are added to the vat, where natural, spontaneous fermentation occurs over 10-18 days. The mash is distilled twice, using wood-fired copper pot stills, and proofed to around 42% ABV (proof will vary slightly from batch to batch). The final result is savory on the nose and palate with notes of ancho and guajillo chiles, esquites, dried coconut, and baked corn husk. A fascinating experience!
$13.00
Rich, Velvety Texture With Full-bodied Black Currants That Continue To Open With Hints Of Cherry And Plum, Becoming More Luscious With Exotic Zest, Fruit Jam Notes And A Final Wave Of Creme Brule.
$10.00
'Opuntia' is a prickly pear spirit, made from the fruit of the Nopal cactus. Its flavor is as singular as tequila’s, an invigorating balance of fresh fruit and desert earth that is all its own. Over a ton of sun-ripened California fruit is fermented into wine and then distilled in each batch. This is a new spirit tradition that belongs to California.
$13.00
Italy- The shockingly red liqueur is infused with 68 different bitter herbs and aromatic plants, a secret recipe of natural ingredients that dates back to 1860 and has become an Italian tradition.
$8.00

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