91 Point Spanish Value!

2011 Teso la Monja "Romanico"...$15.99
The 2011 Romanico (100% Tinta de Toro) was fashioned from yields of 22 hectoliters per hectare, and was aged six months in 100% new French oak. A sensational red, it exhibits a dense purple color as well as a sweet perfume of lead pencil shavings, violets, licorice, blackberries and black currants. Keep in mind that Tinta de Toro is essentially a cousin of Tempranillo, but a lower yielding grape. Full-bodied with a voluptuous texture and a long finish, it should drink well for 6-10 years. It tastes like a wine that costs $50 or more rather than $16.50 
Rated 91/100 The Wine Advocate

Wine from the band Train

From the band Train

2012 Soul Sister Pinot Noir...$8.49 / 750ml
Our days playing at small rock clubs around San Franciscon - dark, smokey and full of soul - are what have inspired this wine.  Soul Sister Pinot Noir is an expressive, medium ruby wine with flavors of ripe cherries and strawberries, a hint of vanilla and a smooth finish.  Its perfect with grilled chicken or a Sunday Italian dinner. Cheers  - Jimmy and Train

Sammy Hagar's Rum

NEW - Sammy Hagar's Beach Bar Rum Red Head...$19.99
new Macadamia Nut Flavor!

Sammy Hagar's Beach Bar Rum...$19.99

from Hawaii

From their website

Why this is the World's best rum...

It starts with the cane. Sammy's Beach Bar Rum is made from the finest sugar cane grown in the best cane growing region in the world - Hawaii. Pure first-growth and first-press sugar cane from Hawaii produces the most flavorful juice possible. We could have been like all the others, following the standard one year maturation period of cane used in other premium rums. But to make the finest premium rum possible, the cane in Sammy's Beach Bar Rum matures for a full two years before it can meet our standards. This gives the sugar from the cane its intense character and wonderful aroma. After carefully selecting only the best crops, the canes are harvested and then gently pressed near our distillery. This pressing extracts the first-press sugar cane juice. The cane juice is fermented for 5 days in custom made vats to create "mash" with an incredible bouquet."

Sammy Hagar

Sammy Hagar is the multi-platinum Red Rocker, the front man of hard rock legends Van Halen, respected member in the Rock and Roll Hall of Fame and currently embarked on his fourth platinum career with his supergroup, Chickenfoot.

Raised in Fontana, California, Hagar burst on the scene from San Francisco as the lead vocalist of Montrose. After a string of eight solo albums, culminating with the several platinum efforts and hundreds of sold out concert appearances across the country, Hagar joined Van Halen in 1985 and took the band to unprecedented heights, including four consecutive No. 1 albums before the band broke up in the mid nineties. He later returned to Van Halen to lead a triumphant 2004 reunion tour.

Hahn Pinot Noir Value

This wine is always good, but the 2012 is even better....

2012 Hahn Pinot Noir California...$10.99
Flavors of black plums and black cherry dance upon the soft mouthfeel. Rounded tannins and a dash of acidity combine to give this wine its clean finish.  To the eye, deeply ruby in color, while the bouquet charms with scents of red cherry, ripe strawberry, cola and spice. On the palate, flavors recalling black plums and black cherry dance upon its soft mouthfeel. Rounded tannins and a dash of acidity combine to give this wine its clean finish.
WINEMAKING
The grapes for this wine were grown primarily in the Arroyo Seco appellation of Monterey County, which sits on a gravelly alluvial plain beneath the Santa Lucia mountain range. Cool winds from Monterey Bay ensure a slow and gradual ripening, resulting in balanced, vibrant flavors. The rocky, loam soils allow excellent drainage, enhancing intensity and promoting a balance of ripeness and acidity.

Biodynamic Tasting Calendar

Biodynamic Tasting Calendar:
A few weeks back one of my favorite importers was in town and we were tasting through a line-up of his Burgundies, he prefaced the tasting by telling me that according to the Biodynamic Calender we were tasting on a "Root day", and therefore not a great day to taste wine. I had heard of the Byodinamic Calender but quite frankly had not put much stock in it and for what it's worth I thought the wines we tasted that day were showing quite well, though having no prior experience with them I could not compare to how they tasted on a non-root day. I went on with my day and as usual tasted a number of wines that day, in fact its been a couple of weeks and I haven't given the calender much thought until today. This morning a sales rep came by with a line-up of wines from Silver Oak, and while I did not expect to love every bottle she was showing I did expect some very classic Silver Oak flavors i.e. big fruit and lots of American oak. I was quite surprised that all of the wines seemed subdued and weren't showing much fruit at all. In tasting today, that conversation about Root Days and Fruit Days came creeping back to me and I broke down and downloaded the Biodynamic Calender App for my phone and sure enough today is a root day.   I don't consider this proof but it did get me thinking. For the next couple of weeks as I taste the wines brought in by my sales reps as well as at home/dinner I am going to write down my initial impressions before checking the calender and see if what I taste lines up with the type of day. Check back for updates as we explore the ins and outs of the Lunar/Byodynamic Calender


Here is a quick breakdown of the types of days:
The Luna/Byodinamic Tasting Calendar that has four types of day that relate to a lunar cycle, namely; Root, Fruit, Leaf and Flower.
Fruit tasting: The fruit notes are regarded as being more vibrant and even overpowering in some cases, with the wines appearing full-bodied and rich in character.

Leaf tasting: Wines are experienced to be less sweet, with a dominant, earthy minerality.

Root tasting: Wines tasted in the Root cycle appear more subdued than when consumed within the other cycles.

Flower tasting: The Flower cycle is generally regarded as the best tasting day overall for wine.


Day 2
First tasting of the day is a repeat of Monday, classic California Cabernet from a couple of different vintages. This time the wines are from Sonoma so I expect them to be a bit softer than the Silver Oak wines but no less compelling or typical of the vintages we were tasting (2001,2004,2007 and 2010). Now I have to admit I was fresh off late softball games the night before which included a lot of dust, dirt and beer (not to mention the coffee in the morning) so I was not at my best in terms of nuanced tasting but after tasting the wines Paul and I discussed what type of day we thought we were on. I leaned toward a root day (see the note about softball above) Paul on the other hand mentioned he thought the older wines were showing a lot more fruit than he thought they might, so he guessed either flower or fruit day. As the day progressed and we tasted a few more wines, including one opened Day 1 (a root day), I started to lean in Paul's direction the wines today are far more expressive on the nose and more lively on the palate and the verdict Flower Day. Maybe there is something to this whole biodynamic thing. Can't wait to see what day 3 holds.


Day 3
Again I am going to wait until I've sampled a few wines before making my guess at which type of day we are having (editors note yes I do spit otherwise every day would be a “long day”). First impressions are that this is going to be a great day for tasting. All of the wines so far are bright and fresh with great aromatics and lift to the fruit. Either I'm just in a good mood or this must be a flower or fruit day. Checked my app around 2pm and sure enough a flower day, guess I should chill down one of those 2012 Leitz Rieslings that just came in and take it for a test drive at the end of the day, do not plan on spitting the 2012 Leitz Rudesheimer Berg Roseneck Riesling Spatlese, that one is coming home with me. So far I must say I'm starting to be convinced that there really is something to the whole Biodynamic Calender idea.


Saturday - June 21
We had some great wines out to sample and I had a special bottle of Chateauneuf du Pape picked out to try, we need to try the good stuff as well. Having tasted the wines we were sampling previously, though admittedly without know which type of day according to the Biodynamic Calender, I thought they would offer a clue as to the type of day we had in store. All of the wines seemed to taste as they should, I couldn't pick out either a pronounced excess or lack of fruit, so my guess was a flower day. Turns out I was half right. We were in a leaf morning and afternoon heading into a fruit evening, I didn't know they days could be split up like that. So armed with the knowledge of a leaf day we opened the 2012 Pierre Usseglio Cuvee Mon Aieul, and it seems that some wines are immune to the effects of a leaf day because this wine was amazing and I'm glad we decided to try it because we sold out later that day. Into the evening we had some friends over for dinner and among other wines I brought out a bottle we had opened the Tuesday prior and stuck in the fridge. I didn't have high hopes but it appears the power of the fruit day took over and the wine was drinking beautifully.

Conclusions from a week of tasting according to the biodynamic calender:

So after a week of tasting and checking the calender I'm convinced that there is some validity to the idea that wine can taste better on certain days, that there are forces in nature that can effect the way we taste or at least perceive the taste of wine. Whether this effects all wines equally I'm not sure, but hey that's the fun of tasting.

Earlier this week I noticed a thread on the eRobertparker.com bulletin board and I'm not sure that 2 weeks ago I would have even read the thread but now I'm excited to hear others opinions, and the opinions seem to be best summed up by a large national retailer: “we taste about 5000 wines a year here at the warehouse, never checking the calendar until about halfway through the day. I'd say, from our research the calendar bats about .700, with wines clearly showing better on fruit and flower days. To confirm, we've actually tasted the same wines at each different cycle of the calendar, all without knowing what kind of day it actually was, and mentally charting the results afterward.”

Come taste some Biodynamic wines this weekend and see what type of day we have for drinking. Enjoy!

Aaron, Forsyth Wine Manager

Balvenie 15 Sherry Cask

Balvenie new release!  SHERRY CASK

The Balvenie 15 Year Single Barrel Sherry Cask...$99.99
Aged in European Sherry Casks for a minimum of 15 years.

The Balvenie Distillery remains totally dedicated to the traditions, care and craftsmanship of malt whisky making and has been owned and managed by the same independent family company for five generations.
Nowhere else will you find a distillery that still grows its own barley, that still malts in its own traditional floor maltings, that still has coopers to tend the casks and a coppersmith to tend the stills."

Kenny Chesney's new rums.

New Banana Rum just arrived!

Kenny Chesney Blue Chair Bay Banana Rum...$17.99

KENNY CHESNEY LAUNCHES BLUE CHAIR BAY RUM
Premium White, Coconut + Coconut Spiced Are Benchmarks For New Co.

Barbados: When Kenny Chesney decided it was time to find the rum he'd always wanted to drink, he didn't approach the various distillers who'd offered him lucrative deals to lend his name and likeness to a brand created for him. No, the man who oversees every aspect of giant stadium productions and listens to myriad songs beyond what he writes for his albums, decided he wanted to do it himself.

So with a handful of dedicated professionals, Chesney began thinking, then researching, then seeing if it was possible. For a young man who didn't dream of rocking football stadiums, but for whom the University of Tennessee's Neyland Stadium was holy ground, the impossible never seemed to be something you can't do if you apply yourself.

"Everybody's always expected this from me," says the man from Luttrell, Tennessee. "There have been people who've approached us, stories that have gone around over the years. But rum is what I drink, and I always told myself: if I was going to do this, I wanted to create something I could be really proud of! Not just take a check and a piece of a company, but make the rum I truly wanted to drink."

When a team of unique individuals collected around the singer, the 4-time Academy of Country Music and 4-time Country Music Association Entertainer of the Year decided it was worth looking into. Next thing he knew, he was in Barbados with master blender Mike Booth at one of the Caribbean's oldest rum distilleries tasting various notes and striving to create a rum that stood out.

It was not an overnight process, but they kept tasting and tweaking. Before they were done, Chesney had not only a Coconut flavored rum, but a Coconut Spiced and a premium White Rum that's already received an impressive score of 90 from the prestigiousThe Ultimate Spirits Challenge, unheard of for a pre-launch spirit.

"Anyone who knows me knows I've drunk a lot of rum in a lot of places," Chesney muses. "And the more you drink, the more you know what you wish you could have. I finally decided there was no reason not to... I'd met some incredible business people who think outside the box like I always have; they also believe in realizing impossible dreams. All I had to do was decide once we started tasting what that flavor that truly felt like the end of the day in the islands was..."

Though Blue Chair Bay Rum won't be available until May, a few select people in the beverage industry - and some key people along the road - will be among the first to sample what has been Chesney's (unspoken) focus for the last year. "You know me, when I get my heart set on doing something, I will give it my complete attention. I didn't know I was building a company or making a rum until I was waist deep, but I'm glad we did. I think anyone who enjoys rum is gonna love this." - Kenny Chesney's Website

Rum from Kenny Chesney

Blue Chair Bay Coconut Rum...$17.99
A bolder coconut rum.
This is coconut rum the way it should be - robust, yet easy as an afternoon with nowhere to go and nowhere to be.
It’s inspired by the places where you sail up, swim ashore, and pay for a round with wet money. Now being served in places where shoes are not an option.
Here’s a not-so-secret secret: the cup in Kenny’s hand? It’s probably a Pirate Flag, made with Blue Chair Bay Coconut and diet.

Blue Chair Bay White Rum...$17.99

Beach made and crystal clear

There’s something about the sunlight, the waves, and the breeze across the bay that changes the nature of time. Blue Chair Bay White is distilled steps from the beach and mellowed in white oak casks right on the Caribbean coast.Mix up a Wet Money, show your colors with Sumthin’ Blue,or take an afternoon and lollygag with a Scallywag. Lift your glass and check your troubles at the shore.


Blue Chair Bay Coconut Spiced Rum...$17.99
The new way to spice.With its unique blend of beach aged white rum, natural coconut and Caribbean spice, this is the new way to experience the islands. Cinnamon, nutmeg and clove join forces with coconut for a whole new feeling of an afternoon on the water.
Light up a Shooting Star, or see what happens when you’re in Sixth Gear with nowhere to steer.

Limited release from Hacker Pschorr..

Limited Edition! #1 Hacker Pschorr Hubertus Bock...$2.49 / pint
Hacker Pschorr, Munich's Brewery since 1417, has release a Limited Edition Series which is a collection of of hand crafted specialty beers produced in small single-brew batches and available in the US only while supply lasts.  The first of these releases, Hacker-Pschorr Hubdertus Bock, is brewed in the early winter and is slow, cold lagered to the virile image of the Patron Saint of Hunting, St. Hubertus.  Hubertus Bock is bold, golden-hued brew, with rich, robust maltiness and a well balanced, slightly sweet hoppy finish.

Prichards Tennessee Whiskey

On sale!

Prichard’s Tennessee Whiskey (80 Proof)...$29.99 / 750ml
Benjamin Prichard’s Tennessee Whiskey is distilled in the style of the traditional Tennessee whiskey like our fifth generation grandfather Benjamin made way back in the early 1800′s. He made his whiskey in Davidson County, Tennessee from white corn in a pot still. White corn, having a higher sugar content than yellow corn, brings a note of sweetness not common with other bourbons and Tennessee whiskies. Our famous neighbor up the road has had a bill introduced to the Tennessee State Legislature that will require that Tennessee Whiskey will have to be charcoal mellowed according the Lincoln County Process. Though we are located here in Lincoln County, we sought and received an exemption from the bill. Benjamin Prichard’s Tennessee Whiskey is not charcoal mellowed!

Smoked Salmon Vodka!

Close out just arrived!

Yes - Smoked Salmon Vodka,

Stop by at 4pm-7pm tonight at Forsyth to taste it!

Alaska Distillery Smoke Salmon Vodka...$14.99 / 750ml
Compare to $29.99 at Randall's Wine and Spirit online
Smoked Salmon vodka entered the market with a bang and has quickly become one of our more popular brands.  Specifically crafted to be enjoyed in a Bloody Mary; throw in a piece of Smoked Salmon to make your drink a truly Alaskan experience.

Lowest price online is $29.99
Alaska Distillery Buzz Honey Vodka...$14.99 / 750mlAlaska Distilery Honey Vodka is a unique vodka made with organic Alaskan Honey. This vodka requires no mixer and has a rich flavor that ruminates on the pallet with a smooth aftertaste.

Alaska Outlaw Whiskey

Close out!

We got in 10 cases!

Lowest price on Wine-Searcher is $27
Alaska Outlaw Whiskey...$13.99 / 750ml
Alaska Outlaw Whiskey is a premium artisan whiskey that is crafted in small batches and aged for three years in Oak Barrels.  The ultra smooth taste of Alaska Outlaw sets it apart from mass produced whiskeys.  Our bourbon style whiskey holds its own in taste tests and is a must have after a day in the bush.  

Santa Fe Java Stout is back!

Santa Fe Imperial Java Stout...$9.49 / 6pk CANS

This is the kind of beer that gives the word "stout" a reputation. Extra generous quantities of barley malt,

followed by vigorous fermentation leaves this "imperial" heavy weight with 8% alcohol A.B.V. and a body as full as chocolate bread pudding. A complimentary and complex array of bitter notes comes form potent American hops, earthy British hops, black-roasted malts and, of course, coffee. Santa Fe Brewing Company uses only top-quality ingredients like organically grown East Timor coffee beans blended with New Guinea coffee beans, locally roasted by O'hori's Coffee House. Its heavenly flavor and aroma can't be beat or imitated.

New beers from Spain -

Our recipes are all called gourmet beers, or author beers, therefore they are completely handmade with natural methods and raw materials.

They grow their own barley and hops at the Monastery

Casasola Benedictina...$13.99 / 750ml
Double-malt lager, with second fermentation inside the bottle. It's a very malted beer, though soft, precisely to enhance the aromas and flavors of the ceveda which it's made with. This beer in particular marries with all kinds of cheese and asparagus or artichokes, and any kind of vegetable pie (potato omelette for example).

Casasola Ness Ness Imperial Stout...$17.99 / 750ml
This recipe is an Imperial Stout, with triple fermentation inside the bottle. It is made with dark roasted malts from the highest quality barley, the creaminess gives a very subtile tone of liquorice as well, therefore is goes perfectly well with desserts, especially chocolates and also with any kind of cigar.

It is a beer that arises from an accident happened to one of our labradors, which unfortunately died in the brewery during construction. Due to this unfortunate miss, we decided that the day we would brew a dark beer we will dedicate it to her, and so Ness-Ness (her nickname) was born. We donate 10% of the benefits of this recipe to kennel clubs.

Local Tomatoes and Fresh Mozz!

Hot weather in St. Louis means local tomatoes + fresh local mozzarella 


Dry Dock Farms Local Heirloom Tomatoes are now in stock at Forsyth!

Here is a picture of today's batch!

Plus Fresh local Marcoot  Mozzarella and fresh Burrata cheese have both also arrived

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.

Local!

Marcoot Creamery Fresh Mozzarella --

Our story begins in 1840 when the "Markut" family sailed from Switzerland to New Orleans taking the steam ship up the Mississippi River to the sparsely inhabited Bond- Madison County area of southern Illinois. The Markut name was changed back to a previous old World spelling "Marcoot". We know for certain by the mid-1800's our ancestors had Jersey cattle because we have dated "Marcoot Jersey Farm" letterhead. Seven generations of the family have raised Jersey cattle.

In March 2010, we embarked on a new adventure in the legacy of the Marcoot Jersey Farm. Marcoot Jersey Creamery made the first wheels of cheese March 29, 2010. John & Linda Marcoot and their daughters and son in law - Amy, Beth, Brittany & Josh Wheeler and Brooke with assistance of John's brother & family- Roger & Anita Marcoot, Bryan & Dana Marcoot and Lyndsey & Chris Walls and Linda's brother Dale Chapman, and John and Roger's mother Marian work together to provide all the labor for the farm and the creamery. The cheese is made solely from the milk of our own Registered Jersey, grassfed cattle. The 60 milking Jersey cows enjoy pasturing on the paddocks of a variety of grasses to provide abundant natural nutrition. No hormones are given to the cattle. Homeopathic remedies are the first line of defense when necessary.

Fullers London Pride in 4pks

Fresh and now in 4 packs!

Fuller's London Pride...$7.49 / 4pk
Fuller’s London Pride is the UK’s leading premium ale.
An intrinsic part of London, London Pride has been brewed by the banks of the Thames from the very first brew.
"London Pride is a smooth and astonishingly complex beer, which has a distinctive malty base complemented by a rich balance of well developed hop flavours from the Target, Challenger and Northdown varieties in the brew."
Michael Jackson 500 Classic Brews

Johnnie Walker Gift Set!

New Gift set from Johnnie Walker

Johnnie Walker Gift Set of 4 bottles....$99.99

Includes 200ml bottle of each....

• Johnnie Walker Black
• Johnnie Walker Gold Reserve
• Johnnie Walker Platinum   
• Johnnie Walker Blue Label

Johnnie Walker Platinum 18 year Old

Back in stock! and on sale!

Johnnie Walker Platinum 18 Year old...$89.99
Like the rare metal after which it is named, Johnnie Walker® Platinum Label® is rich and refined, a contemporary and complex blend of single malt and grain whiskies matured for a minimum of 18 years.

Drawn from a limited number of casks, carefully chosen and retained throughout their maturation because of their exceptional character, Johnnie Walker Platinum Label is
a skillful blend of style and substance artfully crafted by Master Blender Jim Beveridge.
FLAVOR PROFILE

Johnnie Walker Platinum Label is a complex, luxurious blend harboring deep layers of flavor that perfectly balance the diverse character of the distilleries from which it came and the wood in which it has rested.

Col. Taylor Single Barrel is back

Limited and back in stock at our stores

Colonel E.H. Taylor Single Barrel...$56.99 / 750ml
Colonel Taylor is widely considered one of the founding fathers of the bourbon industry, fighting for the Bottled-in-Bond Act of 1897, nearly three decades after he purchased the now Buffalo Trace Distillery. During his time, Taylor implemented several innovative methods still used today, such as climate controlled aging warehouses. In addition to his bourbon interests, Taylor had political ties. He was the great-nephew of President Zachary Taylor and elected the mayor of Frankfort, state representative to the Kentucky General Assembly and a member of the State Senate.

E.H. Taylor Single Barrel is aged exclusively in Warehouse C, which was built by Taylor in 1881 and proven to be an excellent aging warehouse. This bourbon whiskey is very delicate. The aroma carries lightly toasted oak, with dried figs and butterscotch. The sweetness on the tongue remains balanced with tobacco and dark spices that finish just long enough to prepare the palette for another sip. The bottle itself replicates Colonel Taylor's original design used over a century ago.

Anchor Distilling Genevieve Gin

New!

Anchor Distilling Genevieve Gin...$35.99
Genevieve is a re-creation of the earliest gins, which came to be known as “genever”.

The basis of the spirit is a grain mash of wheat, barley, and rye malts, which is distilled in a copper pot still with the same botanicals as the modern “distilled dry gin,” Junípero Gin.

Genevieve is an off-shoot of our research into the history and evolving production methods that led to modern gin. In the late  19th century, technological advances enabled distillers to produce neutral spirits at very high proofs. When re-distilled with complex blends of juniper berries and other natural botanicals, these neutral spirits were transformed into what we know today as modern “distilled dry gin.” The earliest gins, however—which came to be known as “genever” (or “Geneva gin,” or “Hollands gin,” or “Schiedam-style gin”)—were a very different product. To be sure, juniper berries and other botanicals are used in both styles, but 17th-century “genever” gin was distilled in primitive pot stills from a grain mash. Genevieve is our attempt to re-create this ancient and mysterious gin style. We use a grain mash of wheat, barley, and rye malts, which is distilled in a traditional copper pot still with the same botanicals we use in our modern “distilled dry gin,” Junípero Gin. We hope you will enjoy comparing these two unique products, the alpha and omega of the gin story.
Many early cocktail recipes that call for “gin” actually mean “genever gin,” which has a strong flavor profile because it is pot distilled from a grain mash. We encourage you to experiment and let us know about any recipes you think are a success. Of course, the most common way to consume genever has always been straight: either chilled, over ice, or—best of all—shaken with ice. A slight haze may form, which is normal for this all-natural product.

We also have

Anchor Junipero Gin...$28.99 in stock too

WOW - Wine of the Week: Puydeval Red Blend

WOW - Wine Of the Week

Come taste the WOW each Saturday at all FOUR of our locations.
There will be a special price that day only for the wine of the week. Check the store that day for the sale price.
Wine of the Week : Puydeval Red Belnd
Come taste it all four locations on Saturday June 28 - from 11am-4pm

Our favorite red blend....

2011 Puydeval Red Blend...$14.99

58% Cabernet Franc, 28% Syrah, 14% Merlot.

A distinctive blend crafted by winemaker Jeff Carrel, Puydeval is based on Cabernet Franc, which thrives in the cooler microclimates of the generally hot Languedoc region of Southern France. This iconic, eponymous, and admittedly unusual wine has quickly gained a fervent following for its originality and for delivering outstanding value.
Tasting Notes: Big, rich, concentrated and intense. A ripe, polished and well-balanced wine, offering spicy aromas of black cherry and blackberry, with hints of anise, and just a touch of earthy character.
Serve With: A truly original red, it will complement most meals, especially pizza, elaborate burgers, grilled portabella mushrooms or lamb kabobs.

New beers from Urban Chestnut

In stock now - 8 packs  Urban Chestnut

In stock now at Forsyth!

Urban Chestnut Variety Pack...$18.99 / 8 pints

Includes 2 bottles each of

Urban Chestnut Winged Nut

Urban Chestnut Zwickel

Plus two beers only available in this 8 pack...

Pierre's Wit Reverence Series

Not too long ago the beer world lost one of its modern icons, Pierre Celis. Pierre, almost single-handedly, resurrected what is today one of the most popular styles of craft beer...the Belgian Wit or White Beer - a deliciously refreshing, wheat beer originally created by Belgian farmers in the middle centuries, whose primary crop was wheat. Today, the style has a generous range-of-flavor and is often infused with a variety of spices, primarily coriander and dried citrus fruits. In keeping true to Mr. Celis' homeland of Belgium we additionally brew ours with unmalted wheat using a very thorough mash regime. Here's to you Pierre! ABV- 5.1%, IBU's- 14, OG- 11.9 Plato

Urban Chestnut Hopfen Bavarian IPA

A beer we are describing as a ‘Bavarian IPA’. Brewed and dry-hopped with a variety of Hallertau ‘hopfen’… instead of the usual and more citric hop varieties of most American IPA’s… gives this beer a decidedly German twist.

Tanqueray Old Tom Gim

Tanqueray Old Tom Gin...$31.99 / Liter

Limited Edition
"Old Tom Gin is a style of gin that bridges the gap between Dutch Genever and London Dry Gin. At its core, Old Tom Gin has a weight, sweetness, and lushness that’s reminiscent of Genever but with a drier finish that’s more akin to a London Dry Gin. Old Tom Gin was an extremely popular style of gin during the heart of the classic cocktail heyday in the 1800s, and can be found in many key classic drink recipes like the Martinez and Tom Collins. Unfortunately, Old Tom Gin was one of many spirits which fell victim to Prohibition, and post-prohibition production of Old Tom petered out in the 1930′s and 40′s. It was considered a “lost spirit” in the US until just a few years ago when cocktail historian David Wondrich helped encourage Ransom Spirits, a small Oregon distiller, to try to re-create the classic spirit.

Tanqueray Old Tom Gin (47.3% ABV / 94.6 proof, $32.99 per Liter) – unlike Ransom Spirit’s Old Tom Gin, which was a recreation of Old Tom Gin, Tanqueray’s special Limited Edition release comes directly out of Charles Tanqueray’s famed recipe book, with notes on Old Tom Gin that date back to 1835. These notes and subsequent recipes were the basis for Tanqueray Master Distiller Tom Nichol to create this limited Old Tom Gin release for Tanqueray.

From the first nosing, it’s clear that Tanqueray’s Old Tom Gin is distinctly different from Tanqueray’s other gins. Juniper is definitely a lead note, but it’s accompanied by a distinct lushness that includes bright lime, almond, and orris root. The core of Tanqueray’s Old Tom Gin nose is sweet citrus (reminiscent of honey tangerine) supported by a layer of spice which includes juniper, black pepper, coriander, and licorice root. The entry is lush and sweet, two words you don’t expect to be associated with gin. The initial softness is amazing considering that this gin is 47.3% ABV; it’s perhaps one of the most sippable gins on the market. What’s remarkable is that the sweetness doesn’t seem to be coming from any added sugar. It would have been perfectly acceptable to add sugar to an Old Tom Gin, as many classic Old Toms were sweetened, but instead the sweetness is one of those great magical things that can happen in a spirit where it tastes sweet but isn’t sweetened.

The entry is all sweet lime and soft juniper. The way in which the juniper is presented here is so approachable, it’ll make even the most ardent ginaphobe reconsider their take on the spirit. As we head towards the midpalate there’s a wonderful handoff between the lush, sweet opening and the full, round, spicy midpalate. In the midpalate the juniper ramps up and is joined by black pepper, coriander, licorice root, orris root, and a eucalyptus note. Even with all this spice, Tanqueray’s Old Tom Gin maintains the silky undercurrent of citrus sweetness established in the opening. The finish for Tanqueray’s Old Tom Gin is long and dry, solidly in line with the house style for Tanqueray.

One of the cornerstone’s of Tanqueray’s taste profile is balance, and it’s one of the things that Master Distiller Tom Nichol does best. Nichol manages to find balance in an Old Tom, something that’s nothing short of remarkable. While Tanqueray Old Tom Gin is being billed as a Limited Edition, it’s still a Diageo product, so for them “limited” means “a hundred thousand bottles”. This is a hearty amount for something that’s limited, but that’s a good thing. Tanqueray’s Old Tom Gin is an important addition to the gin category. It’s an expertly crafted gin that sits side by side with Tanqueray London Dry and Tanqueray Ten in terms of quality and execution. We hope Tanqueray will consider adding both Old Tom and Malacca to the permanent Tanqueray line up." -- Drink Spirits

Pierre Gerbais Champagne!

Pierre Gerbais Cuvee de Reserve Extra Brut...$38.99

The quintessential Champagne blend, combining the finesse of chardonnay with the force of pinot noir.  Pierre Gerbais style at its most pure. 

Blend 50% Pinot Noir, 50% Chardonnay

Vineyard located on Kimmeridgian soils, composed of marl and limestone in the village of Celles-sur-Ource in the heart of the Côte des Bar. 

Certified Ampelos, natural viticulture in 1996. Limited yields on 30 years average vines. Mechanical works of the soils, without synthetic products 

 Manual harvest 

Aging on lees in bottle: 30 months 

Dosage: 8 g / l - Brut 

Disgorgement 6 months before selling 

Pierre Gerbais Champagne Prestige Blanc de Blanc...$53.99
Blanc de Blancs from a selection of older Chardonnay vineyards grown in distinct soils, lending remarkable balance to the Prestige.
100% Chardonnay

Chardonnay Blend of different terroirs.  Predominantly grown in a single vineyard with exposure named "The Coast", planted in 1983.   Vines planted in soils Composed of Kimmeridgian marl and limestone located in. the village of Celles-sur-Ource in the heart of the Côte des Bar.

Vineyards Ampelos certified since 1996. Limited Yields from vines averaging 30 years. Mechanical soil cultivation, without synthetic products.

Manual harvest
Traditional Champagne press
Aging on lees in bottle: 48 months
Dosage: 5-6 g / l - Extra Brut
Disgorgement: 6 months before selling