Super Fresh Ska!!! 
Just noticed that the Ska Modus Hoperandi
Just noticed that the Ska Modus Hoperandi
Jul 31, 2010
Recycle
I am running short on empty beer 6 pack holders for our mix/six rack. If you would like to recycle yours, drop them off next time you are shopping at our Forsyth store. Thanks.
Tasting today
Brian from Glazer will be here today from
2pm-3:30 pm
The Wine and Cheese Place Forsyth
7/31/10
Tasting these products
Chambord Vodka -- NEW!
Newton Red Label Chardonnay
Sbragia Sauvignon Blanc
Lindemans Faro
Odell Double Pilsner
2pm-3:30 pm
The Wine and Cheese Place Forsyth
7/31/10
Tasting these products
Chambord Vodka -- NEW!
Newton Red Label Chardonnay
Sbragia Sauvignon Blanc
Lindemans Faro
Odell Double Pilsner
Jul 27, 2010
Bell's Batch 10,000 label approved!
Bell's Batch 10,000 label approved. No information on the label about the beer. But the back label gives some bad news -- "The last of the "Batch" Series. Looks like 10,000 will be the last one.
Jul 23, 2010
North Shore Rare Release!
Very rare limited release, looks like we got one of the last cases, we have bottles numbered up to 504 (only 515 made)
Order North Shore online
North Shore CR2 "Corpse Reviver"....$44.99 / 750ml
Each year we bring together incredible combinations of ingredients to produce special single-batch spirits. This year's is no exception. It is our delight to introduce our Spring 2010 limited release, the Corpse Reviver. Thanks to our beloved federal government, the product is officially named CR2.
This year, we have made just 515 bottles of this limited edition spirit, and as with past limited releases, once it's gone, it's gone.
The Inspiration and a Little History
As you walk through a liquor store today, you will see a number of "pre-mixed cocktails" in a bottle. Artificially flavored and colored, they almost never taste like a real cocktail would. Granted, you may not want to squeeze the lemons or limes and measure out all of the ingredients to make a cocktail, but you should not have to resort to these modern alternatives. So, we decided to show that you can make a cocktail in the bottle and make it well.
For this project, we chose a fantastic old cocktail for inspiration - one that requires ingredients that aren't always on hand, and that when made properly, is a joy to drink. As we were deciding, one of our mixologist friends made a joke about bottling a Corpse Reviver. Little did he know, we were already on that path.
About Corpse Revivers
One of our favorite cocktails is a Corpse Reviver #2. The recipe is straight forward - equal parts gin, orange liqueur (usually Cointreau), Lillet (Blanc, of the modern offerings, but originally Kina Lillet), lemon juice and a dash of pastis or absinthe. This cocktail is a great example of what we like to call "cocktail alchemy." When done properly, all of the flavors blend together perfectly and balance each other out, creating a drink that is better than the sum of its parts. The complexity of ingredients and flavors made this the perfect cocktail inspiration for the challenge.
Cocktails are an American creation, and one category of cocktails from the late 1800's were known as Corpse Revivers. As the term implies, these were meant to be consumed in the morning, typically after a night of drinking.
The first printed appearance of the term "corpse reviver" we found was from 1861. Cocktails with this name were poured at the American Bar at World's Fairs in London and in Paris. There were many variations, and many drinks labeled corpse revivers. However, after Prohibition, most cocktail historians believe that only two recipes for corpse revivers survived; the Corpse Reviver #1 and the Corpse Reviver #2. It is this Corpse Reviver #2 recipe that we decided to use as our guide for this limited release.
Producing The Spirit
In tackling this challenge, we looked for a way, through distillation, to incorporate, not only the flavors of gin, but also orange liqueur, lemon juice, Lillet, and the hint of anise and spice derived from the absinthe. We blended our special distillate with a wonderful white wine from our friend Carl Sutton at Sutton Cellars, and then added a touch of sugar to sweeten it just a tad. We were left with an exciting bottled cocktail.
The final spirit shares many traits with the Corpse Reviver #2. Aroma, flavor, even clarity (or lack thereof), echo the qualities of the cocktail. Admittedly, the one thing missing is the pulp from fresh squeezed lemons, but the taste of fresh citrus is there, coming from the fruits included in our distillation.
Tasting Notes & Recipes
The first thing you will notice is a pleasant fresh citrus aroma. Then the melody of botanicals fill in underneath, providing a full, inviting bouquet. As you drink the spirit, you will taste a delightful combination of citrus and herbal notes with a nice balance of sweetness and tartness. No single flavor dominates. A symphony of flavors, with harmonious complexity.
To enjoy this wonderful spirit, simple shake it with ice, and strain into a cocktail (martini) glass. The traditional garnish is a single cocktail cherry placed in the drink. Find our recipes for homemade cherries here
Order North Shore online
North Shore CR2 "Corpse Reviver"....$44.99 / 750ml
Each year we bring together incredible combinations of ingredients to produce special single-batch spirits. This year's is no exception. It is our delight to introduce our Spring 2010 limited release, the Corpse Reviver. Thanks to our beloved federal government, the product is officially named CR2.
This year, we have made just 515 bottles of this limited edition spirit, and as with past limited releases, once it's gone, it's gone.
The Inspiration and a Little History
As you walk through a liquor store today, you will see a number of "pre-mixed cocktails" in a bottle. Artificially flavored and colored, they almost never taste like a real cocktail would. Granted, you may not want to squeeze the lemons or limes and measure out all of the ingredients to make a cocktail, but you should not have to resort to these modern alternatives. So, we decided to show that you can make a cocktail in the bottle and make it well.
For this project, we chose a fantastic old cocktail for inspiration - one that requires ingredients that aren't always on hand, and that when made properly, is a joy to drink. As we were deciding, one of our mixologist friends made a joke about bottling a Corpse Reviver. Little did he know, we were already on that path.
About Corpse Revivers
One of our favorite cocktails is a Corpse Reviver #2. The recipe is straight forward - equal parts gin, orange liqueur (usually Cointreau), Lillet (Blanc, of the modern offerings, but originally Kina Lillet), lemon juice and a dash of pastis or absinthe. This cocktail is a great example of what we like to call "cocktail alchemy." When done properly, all of the flavors blend together perfectly and balance each other out, creating a drink that is better than the sum of its parts. The complexity of ingredients and flavors made this the perfect cocktail inspiration for the challenge.
Cocktails are an American creation, and one category of cocktails from the late 1800's were known as Corpse Revivers. As the term implies, these were meant to be consumed in the morning, typically after a night of drinking.
The first printed appearance of the term "corpse reviver" we found was from 1861. Cocktails with this name were poured at the American Bar at World's Fairs in London and in Paris. There were many variations, and many drinks labeled corpse revivers. However, after Prohibition, most cocktail historians believe that only two recipes for corpse revivers survived; the Corpse Reviver #1 and the Corpse Reviver #2. It is this Corpse Reviver #2 recipe that we decided to use as our guide for this limited release.
Producing The Spirit
In tackling this challenge, we looked for a way, through distillation, to incorporate, not only the flavors of gin, but also orange liqueur, lemon juice, Lillet, and the hint of anise and spice derived from the absinthe. We blended our special distillate with a wonderful white wine from our friend Carl Sutton at Sutton Cellars, and then added a touch of sugar to sweeten it just a tad. We were left with an exciting bottled cocktail.
The final spirit shares many traits with the Corpse Reviver #2. Aroma, flavor, even clarity (or lack thereof), echo the qualities of the cocktail. Admittedly, the one thing missing is the pulp from fresh squeezed lemons, but the taste of fresh citrus is there, coming from the fruits included in our distillation.
Tasting Notes & Recipes
The first thing you will notice is a pleasant fresh citrus aroma. Then the melody of botanicals fill in underneath, providing a full, inviting bouquet. As you drink the spirit, you will taste a delightful combination of citrus and herbal notes with a nice balance of sweetness and tartness. No single flavor dominates. A symphony of flavors, with harmonious complexity.
To enjoy this wonderful spirit, simple shake it with ice, and strain into a cocktail (martini) glass. The traditional garnish is a single cocktail cherry placed in the drink. Find our recipes for homemade cherries here
Corrido
Just arrived at Forsyth.
"The Bentley of Tequilas" -- Microliquor.com
Corrido EXTRA Anejo....
CORRIDO Extra Añejo is a very limited production extra añejo. Only 13,050 liters of this tequila were placed in a small lot of 58 specially selected white oak barrels. No color is added; the beautiful dark golden amber color is a result of the three years of aging, which gives the tequila the taste you may recognize from bourbon or Cognac—CORRIDO Extra Añejo is aged the same way they are aged, in charred white oak barrels.
Color
Dark golden.
Nose
Clove, butterscotch, vanilla and oak.
Tasting note
Initial taste is sweet agave and vanilla, then lemongrass and oak, well balanced.
Finish
Finishes full-bodied, round and well-balanced with good acid and black tea tannins, short chocolate and mint aftertaste, outlining the elegant and wonderful Cognac-style qualities.
Corrido Anejo....
Añejo tequilas must be aged for a minimum of 12 months. CORRIDO Añejo is an 18-month-old single-barrel añejo made from what we call a triple-barrel process. The triple-barreling process is more costly, as CRT must be notified each time we open a barrel, but that’s one of extra steps we’re willing to take to make our product unique.
Color
Rich intense yellow amber with tones of copper and orange.
Nose
Fruity (cherry), herbal and spicy notes. The cooked agave is very sweet, expressing aromas of its sojourn in wood like vanilla, maple and burnt caramel.
Tasting note
Silky yet intense with a powerful personality.
Finish
Sweet, lingering finish.
Corrido Reposado....
Reposado tequilas must be aged for a minimum of 3 months. CORRIDO Reposado is a single-barrel reposado, made from what we call the double-barrel process. First, the tequila is aged in used bourbon barrels. Then, instead of blending in other aged tequilas, as is the typical practice, we transfer the liquid into a different barrel to absorb the different flavor profiles. This double-barreling process is more costly, as CRT must be notified each time we open a barrel, but that’s one of extra steps we’re willing to take to make our product unique.
Color
Bright golden
Nose
The first impression may bring to mind the aromas of Scottish butter, nuts, maple, intense tones of cooked agave with a great vanilla, caramel finale and floral and herbal notes.
Tasting note
Intensely spicy (cloves and cinnamon) and similar to a pear eau-de-vie in its rich roundness and creaminess.
Finish
Silky mouth feel with sweet caramel and agave tones.
Corrido Silver...
Corrido is produced from select blue agave grown in the volcanic soil of the highlands region of Jalisco. Los Altos blue agave is known for its higher sugar content, which provides this tequila with its characteristic great balance of crisp and floral characteristics. The agave used in CORRIDO Cristalino are slow-cooked in tightly closed stainless steel ovens and are double distilled. As with Cognac distillation, we get rid of the “heads” and “tails” and take only the “body” of each distillate, getting rid of the unwanted impurities.
Color
Crystal clear.
Nose
Agave, light floral and grass
Tasting note
Initial taste is fruit and tea. Then agave, sweet and floral yet crisp.
Finish
Medium heat mouthfeel, long mint and floral aftertaste
"The Bentley of Tequilas" -- Microliquor.com
Corrido EXTRA Anejo....
CORRIDO Extra Añejo is a very limited production extra añejo. Only 13,050 liters of this tequila were placed in a small lot of 58 specially selected white oak barrels. No color is added; the beautiful dark golden amber color is a result of the three years of aging, which gives the tequila the taste you may recognize from bourbon or Cognac—CORRIDO Extra Añejo is aged the same way they are aged, in charred white oak barrels.
Color
Dark golden.
Nose
Clove, butterscotch, vanilla and oak.
Tasting note
Initial taste is sweet agave and vanilla, then lemongrass and oak, well balanced.
Finish
Finishes full-bodied, round and well-balanced with good acid and black tea tannins, short chocolate and mint aftertaste, outlining the elegant and wonderful Cognac-style qualities.
Corrido Anejo....
Añejo tequilas must be aged for a minimum of 12 months. CORRIDO Añejo is an 18-month-old single-barrel añejo made from what we call a triple-barrel process. The triple-barreling process is more costly, as CRT must be notified each time we open a barrel, but that’s one of extra steps we’re willing to take to make our product unique.
Color
Rich intense yellow amber with tones of copper and orange.
Nose
Fruity (cherry), herbal and spicy notes. The cooked agave is very sweet, expressing aromas of its sojourn in wood like vanilla, maple and burnt caramel.
Tasting note
Silky yet intense with a powerful personality.
Finish
Sweet, lingering finish.
Corrido Reposado....Reposado tequilas must be aged for a minimum of 3 months. CORRIDO Reposado is a single-barrel reposado, made from what we call the double-barrel process. First, the tequila is aged in used bourbon barrels. Then, instead of blending in other aged tequilas, as is the typical practice, we transfer the liquid into a different barrel to absorb the different flavor profiles. This double-barreling process is more costly, as CRT must be notified each time we open a barrel, but that’s one of extra steps we’re willing to take to make our product unique.
Color
Bright golden
Nose
The first impression may bring to mind the aromas of Scottish butter, nuts, maple, intense tones of cooked agave with a great vanilla, caramel finale and floral and herbal notes.
Tasting note
Intensely spicy (cloves and cinnamon) and similar to a pear eau-de-vie in its rich roundness and creaminess.
Finish
Silky mouth feel with sweet caramel and agave tones.
Corrido Silver...
Corrido is produced from select blue agave grown in the volcanic soil of the highlands region of Jalisco. Los Altos blue agave is known for its higher sugar content, which provides this tequila with its characteristic great balance of crisp and floral characteristics. The agave used in CORRIDO Cristalino are slow-cooked in tightly closed stainless steel ovens and are double distilled. As with Cognac distillation, we get rid of the “heads” and “tails” and take only the “body” of each distillate, getting rid of the unwanted impurities.
Color
Crystal clear.
Nose
Agave, light floral and grass
Tasting note
Initial taste is fruit and tea. Then agave, sweet and floral yet crisp.
Finish
Medium heat mouthfeel, long mint and floral aftertaste
Chimay Cheese and Beer!
Chimay Trappist
They have recipes for both the beer and the cheese!
check out these great sounding recipes
"Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernised their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption whilst retaining its authenticity." -- Chimay
The 3 cheeses
(all 3 in stock at Forsyth)
Chimay Classic Cheese
"A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour." -- Chimay
Chimay Grand Cru Cheese
"From an unchanged ancient recipe, this cheese is produced from pasteurised milk. Its rind is natural and it is matured for six weeks which gives it its pure and mellow flavour." -- Chimay
Chimay Cheese bathed in Trappist Ale
"The very personal preparation and maturing of this cheese make it an exclusive product. Its natural rind is bathed in Chimay Trappist beer so that its incomparable flavour flatters the palate and the nose." -- Chimay
The Beer
Chimay "Red"
"Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay
Chimay "White"
"Named Cinq Cents, this beer with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth.
This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay
Chimay "Blue"
In 11oz, 750ml, Magnums, and 3 liters bottles!!!
"Named Grande Réserve, it is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay
They have recipes for both the beer and the cheese!
check out these great sounding recipes
"Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernised their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption whilst retaining its authenticity." -- Chimay
The 3 cheeses
(all 3 in stock at Forsyth)
Chimay Classic Cheese
"A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour." -- Chimay
Chimay Grand Cru Cheese
"From an unchanged ancient recipe, this cheese is produced from pasteurised milk. Its rind is natural and it is matured for six weeks which gives it its pure and mellow flavour." -- Chimay
Chimay Cheese bathed in Trappist Ale
"The very personal preparation and maturing of this cheese make it an exclusive product. Its natural rind is bathed in Chimay Trappist beer so that its incomparable flavour flatters the palate and the nose." -- Chimay
The Beer
Chimay "Red"
"Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay
Chimay "White"
"Named Cinq Cents, this beer with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth.
This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay
Chimay "Blue"
In 11oz, 750ml, Magnums, and 3 liters bottles!!!
"Named Grande Réserve, it is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay
Jul 22, 2010
Burrata Cheese
Back in stock at Forsyth....
Burrata Cheese
Burrata Cheese
Burrata is the ultimate a fresh Italian cheese. It is fresh Mozzarella that is wrapped around a mixture of cream and more mozzarella. The best way to serve is to just slice the top of the cheese with an "X" and then pour on a little olive oil, pepper, and sea salt. Great with your favorite greens like arugula or on crostini.
We also have Fresh Italian Mozzarella di Bufala in stock now!
Jul 16, 2010
English brews...Hepworth
New to the U.S.
Hepworth Pullman First Class Ale...$5.29 / pint
Named after the renowned railway carriage, Pullman at 4.2% abv has a crisp bitterness and clean flavour. Pullman is a First Class Bitter which contains Sussex grown barley malt and hops to give a crisp fresh bite balanced with a long silky finish. Long on flavour with a good hop nose, Pullman is a luxurious ale best appreciated on its own or with fine food.
Hepworth Old Ale...$5.29 / pint
Old Ale is the newest addition to our range of bottled beers. At 4.8% it is a dark and malty beer. Admiral hops are used to give it a balancing bitterness and the beer is primed with molasses for a luscious flavour. Classic Old Ale is a traditional style of dark winter beer. Brewed with a variety of roasted malts, it is balanced with luscious sweetness and the bitterness of Admiral hops.
Hepworth Iron Horse Pale Ale....$5.29 / pint
Iron Horse, a premium bitter with a dense flavour and subtle sweetness, is named after Richard Trevithick's first steam-powered engine on rails. A satisfying 4.8% alcohol. Iron Horse is an English pale ale handcrafted at the Beer Station from a complex grist of roasted malts and Sussex hops. This gives a full flavour with a traditional Sussex hoppy nose to the beer.
Hepworth Pullman First Class Ale...$5.29 / pint
Named after the renowned railway carriage, Pullman at 4.2% abv has a crisp bitterness and clean flavour. Pullman is a First Class Bitter which contains Sussex grown barley malt and hops to give a crisp fresh bite balanced with a long silky finish. Long on flavour with a good hop nose, Pullman is a luxurious ale best appreciated on its own or with fine food.
Hepworth Old Ale...$5.29 / pint
Old Ale is the newest addition to our range of bottled beers. At 4.8% it is a dark and malty beer. Admiral hops are used to give it a balancing bitterness and the beer is primed with molasses for a luscious flavour. Classic Old Ale is a traditional style of dark winter beer. Brewed with a variety of roasted malts, it is balanced with luscious sweetness and the bitterness of Admiral hops.
Hepworth Iron Horse Pale Ale....$5.29 / pint
Iron Horse, a premium bitter with a dense flavour and subtle sweetness, is named after Richard Trevithick's first steam-powered engine on rails. A satisfying 4.8% alcohol. Iron Horse is an English pale ale handcrafted at the Beer Station from a complex grist of roasted malts and Sussex hops. This gives a full flavour with a traditional Sussex hoppy nose to the beer.
.
info from their website and back labels.
Berliner Weisse has arrived
Very limited release, just a small amount arrived in St. Louis!
In stock at Forsyth -- you can reserve yours online for any of our stores.
(allow a few days for the other stores)
New Belgium Lips of Faith
Imperial Berliner Weisse....$11.99 / 22oz
In stock at Forsyth -- you can reserve yours online for any of our stores.
(allow a few days for the other stores)
New Belgium Lips of Faith
Imperial Berliner Weisse....$11.99 / 22oz
"Based on a centuries-old German style of Berlinerweiss, this Imperial version opens with lemon, citrus and delicate floral tones. The beer is naturally sour from a lactic fermentation and a dash of Brettanomyces. Berlinerweiss pours slightly hazy with a pleasantly dry finish. ABV 7.5% Hops/Spicing: Target hops, Brettanomyces" -- RateBeer
Jul 13, 2010
Rare - Buffalo Trace White Dog!!
Rare Release -- only a few cases came to St. Louis!
Very Limited!
At Forsyth only, but you can reserve it for pick up at any store online now
(allow a few days for pickup)
Buffalo Trace White Dog....$14.99 / 375ml
"In Kentucky, buffalo carved a pathway followed by America's first explores. Those brave pioneers distilled whiskey using traditional methods and drank it right off the still. They called it White Dog. This raw distillate was clear, un-aged and had a hint of sweet corn. Later distillers discovered this spirit was perfect for aging--creating what we know today as fine Kentucky Straight Bourbon Whiskey. We're still making whiskey on the spot where ancient buffalon once crossed the Kentucky River and following centuries of time-honored distilling tradition. Enjoy this White dog the way Americans did more than 200 years ago." -- Buffalo Trace
Jul 8, 2010
Tequila
Maestro Dobel Diamond Tequila...$36.99 
"Introducing the world’s first crystal-clear aged tequila with the complexity of aged cognacs combined with the crispness of luxury vodkas. Maestro® Dobel is a unique blend of Extra- Añejo, Añejo and Reposado Tequila blended and filtered to produce a crystal clear liquid.
The agave is selected from the Lowland family owned ranches where the terroir produces lighter, herbal and citric aromas. The tequila is produced in small batches aged in oak casts from Southern Europe. Every step of the process is done by hand from the harvesting of the agave to the labeling of each bottle with the approving signature from one of two Tequila Maestros entrusted to blend each batch of Maestro Dobel." -- importer
"Introducing the world’s first crystal-clear aged tequila with the complexity of aged cognacs combined with the crispness of luxury vodkas. Maestro® Dobel is a unique blend of Extra- Añejo, Añejo and Reposado Tequila blended and filtered to produce a crystal clear liquid.
The agave is selected from the Lowland family owned ranches where the terroir produces lighter, herbal and citric aromas. The tequila is produced in small batches aged in oak casts from Southern Europe. Every step of the process is done by hand from the harvesting of the agave to the labeling of each bottle with the approving signature from one of two Tequila Maestros entrusted to blend each batch of Maestro Dobel." -- importer
More artisan spirits....
Two new ones from Tuthilltown Distillery
Plus more White Dog and Baby Bourbon in stock -- click here
2010 Tuthilltown New York Whiskey 
Batch #1....$44.99 / 375ml
The distillery’s house specialty. Each one-off batch is made from a blend of local grains and the barrels used in the blending are specifically chosen by the distiller. We invite you to try this unique spirit and suggest joining the mailing list to find out about future batch releases
Batch #1....$44.99 / 375ml
The distillery’s house specialty. Each one-off batch is made from a blend of local grains and the barrels used in the blending are specifically chosen by the distiller. We invite you to try this unique spirit and suggest joining the mailing list to find out about future batch releases
2010 Hudson Single Malt Whiskey
Batch #1....$44.99 / 375ml 
HUDSON SINGLE MALT WHISKEY is made in the classic fashion with whole ground malted barley and nothing else. Aged in our small American Oak casks, this whiskey is a departure from popular single malt Scotches. The new oak lends a deeper woody affect to the spirit. Rich in color and full flavored, our single malt is an American reinterpretation of traditional Scottish and Irish whiskies. Bottles at 92 proof, HUDSON SINGLE MALT stands up nicely to a splash of water, which releases aroma and softens the spirit on your lips. And as with all our whiskey, this spirit improves in your glass as it opens up. Enjoy it slowly
Belgo is here....
Just arrived at Forsyth!
New Belgium
Lips of Faith Belgo India Pale Ale....$7.19 / 22oz
So we have a new entry in the world of Lips of Faith and it is Belgo IPA. This beer is a five hop IPA with Amarillo, Chinook, Cascade, Willamette and Simcoe. These wonderful little plants (and malts, and water and stuff) are then paired with a Belgian yeast for a match made in heaven. This is a mix made to party (as you can tell from the disco ball on the label):
( the label does not look like this, this is the only label I could find?)
Jul 1, 2010
Trois Dames -- Switzerland
Available online also
New beers from Switzerland
First time in the U.S.
Biere Trois Dames
The Trois Dames (3 ladies) are his wife and 2 daughters. He named the brewery after them because of all the time he spent away from them getting it going. He (Raphael) is actually the artist of the Swiss labels. The labels in the U.S. are different than the Swiss labels.
Trois Dames Bise Noire...$5.69 / 11.2oz
Imperial Stout
"La Bise Noire is back, only with a tweaked recipe for a better match with the rest of our range. A black ale based on a malt gist designed to give it the fulness, roundness and presence needed for a winter beer, yet keeping clear of being sickly sweet. At 7.2% ABV, it is to be approached with caution." -- brewery
Trois Dames L'Exploratrice....$5.69 / 11.2oz
Hoppy Porter
(Called India Brown Ale in Switzerland)
"My take on a porter with a reinforced hop character: 50 IBU for only 5.2-5.5% ABV. Almost the hop charge of an IPA, but with a solid dark, roast malt backbone, Brewed once or twice a year." -- brewery
Trois Dames La Victorienne....$5.69 / 11.2oz
India Pale Ale
"A beer for hop lovers, bursting with flavours at 6.3% ABV. IT makes full use of the flavour potential of US hop varieties such as Chinook, Columbus and Simcoe. Try it along with an indian curry or a spicy couscous, you'll love it !" -- brewery
Trois Dames Grande Dame....$18.99 / 750ml
Oud Bruin
Rated 95/100 RateBeer
"Born of a chance meeting with a strong and stout fermenting apricots Valais who never attained the alembic distiller which it was intended, our Oud Bruin (Flemish for "old brown") is an interpretation rather unorthodox its Belgian cousins. She cautioned, however, the delicate balance of sweet and sour, malty backbone between a solid foundation on malts, caramel notes, chocolate, toast and fruit, which crosses over the apricot wine with lactic acidity, hints of leather Barn and related wild yeasts, and a discreet note of apricot. The finish is slightly bitter and everything goes in harmony on the palate.A unique beer, a large buvabilité but nicely complex, with its sweetness, fruitiness and acidity. She is married with lamb, duck, mussels, shellfish or soft cheese or semi-hard." -- RateBeer Commercial description
New beers from Switzerland
First time in the U.S.
Biere Trois Dames
The Trois Dames (3 ladies) are his wife and 2 daughters. He named the brewery after them because of all the time he spent away from them getting it going. He (Raphael) is actually the artist of the Swiss labels. The labels in the U.S. are different than the Swiss labels.
Trois Dames Bise Noire...$5.69 / 11.2oz
Imperial Stout
"La Bise Noire is back, only with a tweaked recipe for a better match with the rest of our range. A black ale based on a malt gist designed to give it the fulness, roundness and presence needed for a winter beer, yet keeping clear of being sickly sweet. At 7.2% ABV, it is to be approached with caution." -- brewery
Trois Dames L'Exploratrice....$5.69 / 11.2oz
Hoppy Porter
(Called India Brown Ale in Switzerland)
"My take on a porter with a reinforced hop character: 50 IBU for only 5.2-5.5% ABV. Almost the hop charge of an IPA, but with a solid dark, roast malt backbone, Brewed once or twice a year." -- brewery
Trois Dames La Victorienne....$5.69 / 11.2oz
India Pale Ale
"A beer for hop lovers, bursting with flavours at 6.3% ABV. IT makes full use of the flavour potential of US hop varieties such as Chinook, Columbus and Simcoe. Try it along with an indian curry or a spicy couscous, you'll love it !" -- brewery
Trois Dames Grande Dame....$18.99 / 750ml
Oud Bruin
Rated 95/100 RateBeer
"Born of a chance meeting with a strong and stout fermenting apricots Valais who never attained the alembic distiller which it was intended, our Oud Bruin (Flemish for "old brown") is an interpretation rather unorthodox its Belgian cousins. She cautioned, however, the delicate balance of sweet and sour, malty backbone between a solid foundation on malts, caramel notes, chocolate, toast and fruit, which crosses over the apricot wine with lactic acidity, hints of leather Barn and related wild yeasts, and a discreet note of apricot. The finish is slightly bitter and everything goes in harmony on the palate.A unique beer, a large buvabilité but nicely complex, with its sweetness, fruitiness and acidity. She is married with lamb, duck, mussels, shellfish or soft cheese or semi-hard." -- RateBeer Commercial description
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