{"title":"United States","description":"","products":[{"product_id":"enlightenment-wines-night-eyes-pet-nat-2018","title":"Enlightenment Wines, Night Eyes Mead 2024","description":"\u003cp\u003eSparkling Mead with Apples, Cherries, Rose Hip, and Sumac \u003c\/p\u003e\n\u003cp\u003eBrooklyn, New York\u003c\/p\u003e\n\u003cp\u003eNight Eyes is made from New York State honey, cherries, and apples, which are fermented together for six months before being infused with hand-picked sumac and rose hips. After aging for another six months in wood barrels, this bone-dry mead goes through a second bottle fermentation that produces its lively effervescence. The label features Nut (Nwt); \u003cmeta charset=\"utf-8\"\u003eEgyptian Goddess of the sky, stars, cosmos, mothers, astronomy, and the universe. Unfined, unfiltered. NO ADDED SULFUR, VEGETARIAN (CONTAINS HONEY)\u003c\/p\u003e\n\u003cp\u003eEnlightenment Wines has been focusing on small batch meads made with wild yeast, foraged herbs, and locally sourced fruit since 2009. Honey sourced from Western New York region. The beekeeper avoids moving them around for pollination, which is how most beekeepers actually make money. His bees are more relaxed and more healthy, and they make better honey, resulting in higher quality mead.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAll ingredients come from New York State. Many are wild-foraged in the Hudson Valley, others are grown by NY farmers we know and trust. All Enlightenment \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003emeads are gluten-free and 100% grain-free.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":19767898898519,"sku":"","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_e04a1ef2-351b-4320-903a-62c7f665e439.jpg?v=1770505251"},{"product_id":"coopers-daughter-cacao-maple-vodka-375ml","title":"Cooper's Daughter, Cacao Maple Vodka 375ml","description":"\u003cdiv class=\"col sqs-col-8 span-8\"\u003e\n\u003cdiv class=\"sqs-block html-block sqs-block-html\" data-block-type=\"2\" id=\"block-yui_3_17_2_3_1503964559125_20807\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eCacao Maple Vodka, 40% \u003cmeta charset=\"utf-8\"\u003eABV\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eClaverack, New York, USA\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eOrganic wheat vodka steeped with 100% organic Peruvian cacao nibs and sweetened with a touch of local organic maple syrup. Despite tasting like a decadent chocolate truffle, this vodka is still 80 proof. Drink with a dollop of ice cream or a drop of grenadine. Mix with fresh berries or espresso. Simple fixings make for an extravagant after dinner drink.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eWoman-owned and family-operated, Cooper’s Daughter sources foraged and farmed Hudson Valley ingredients to make seasonal, small-batch spirits. On the farm, the apple orchards and walnut groves produce vodka, whiskey, and bourbon that are infused with local botanicals. Barrels are handmade on-site to age bourbon and whiskey. The property is part of the historic Jacob Rutsen van Rensselaer House and Mill complex with a distillery and cooperage circa 1805.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cooper's Daughter","offers":[{"title":"Default Title","offer_id":42073047007484,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/products\/image_6ee8d73a-f3b5-4978-a395-b352d932bdd4.jpg?v=1637197442"},{"product_id":"coopers-daughter-black-currant-liqueur-375-ml-1","title":"Cooper's Daughter, Finocchietto Amaro 375ml","description":"\u003cp\u003eFennel Amaro, 20% \u003cmeta charset=\"utf-8\"\u003eABV\u003c\/p\u003e\n\u003cp\u003eClaverack, New York, USA\u003c\/p\u003e\n\u003cp\u003eInspired by traditional Italian fennel amaro from the Amalfi Coast. Roman Gladiators drank Finocchietto because they believed that it was a source of strength. Our amaro is made with wild bronze fennel grown in Copake, NY at FarmOn! Foundation. Made with vodka. Makes for a great digestivo served with a sliver of lemon peel. It also pairs well with blood orange or pink grapefruit in cocktails.\u003c\/p\u003e\n\u003cp\u003eWoman-owned and family-operated, Cooper’s Daughter sources foraged and farmed Hudson Valley ingredients to make seasonal, small-batch spirits. On the farm, the apple orchards and walnut groves produce vodka, whiskey, and bourbon that are infused with local botanicals. Barrels are handmade on-site to age bourbon and whiskey. The property is part of the historic Jacob Rutsen van Rensselaer House and Mill complex with a distillery and cooperage circa 1805.\u003c\/p\u003e","brand":"Cooper's Daughter","offers":[{"title":"Default Title","offer_id":42073083216124,"sku":"","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/products\/image_5878f21e-0e52-44fa-9416-6884b6bf7932.jpg?v=1637197484"},{"product_id":"current-cassis-spritz","title":"C. Cassis, CC Spritz Can 355ml","description":"\u003cp\u003eBlackcurrant Liqueur Spritz\u003c\/p\u003e\n\u003cp\u003eRhinebeck, New York, USA\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003eThe CC Spritz starts with C. Cassis' flagship aperitif, crafted from whole Hudson Valley blackcurrants lightly fermented with Finger Lakes rosé, then fortified with a neutral New York grape spirit and infused with cardamom, bay leaf, citrus peel, dried lemon verbena, and a touch of local honey. This careful process yields a bright, herbal, and fruit-forward liqueur.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003eFor the CC Spritz, we combine this vibrant aperitif with crisp seltzer, creating a sparkling cocktail perfectly balanced at 5.4% ABV. Effortless, refreshing, and deeply local, it transforms even the simplest drinks and captures the taste of a Hudson Valley summer in a can.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eC. Cassis was founded in 2020 by Rachael Petach in the Hudson Valley. Rachael is a hospitality veteran who began crafting her own cordials in 2018 while pregnant and dissatisfied with the mocktail options available. Inspired by cassis she had discovered while WWOOFing in France, she started experimenting with blackcurrants and finding most American cassis too sweet or outdated, she set out to create her own. What started in a Brooklyn kitchen and spread through a circle of friends has since grown into a nationally recognized brand. Every step of the process, fermentation, blending, and bottling is still done by hand. Sustainability is central to the brand's identity. C. Cassis partners with regenerative farmers and land stewards in New York State, working to minimize waste and strengthen the connection between the land and the people who tend it. \u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":44033059127548,"sku":"","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_d7285bc1-e955-47d6-bcde-77eea849fd20.jpg?v=1768675132"},{"product_id":"inconnu-wines-cabernet-sauvignon-alaric-2018","title":"Inconnu Wines, Alaric Cabernet Sauvignon 2018","description":"\u003cp\u003eCabernet Sauvignon\u003c\/p\u003e\n\u003cp\u003eRussian River Valley, California, United States\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"\"\u003eThe parcel is located on the Bacigalupi property, off Westside Road, and was being farmed by dairy-man-turned-grape-farmer, John Bucher, known for Pinot Noir. Traveling to this forgotten Cabernet Sauvignon oasis felt like entering a secret garden or a California of the past. The wide rows and sparse vine spacing are alongside a dry creek bed, with a treehouse-like hideaway on the eastern slope. The wines they made in 2018 and 2019 expressed California's subtlety - a brightness, brambly depth, floral notes, and an earthy, dusty character. \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003eThe wine is fermented slowly in twice-used barrels for 18 months, building complexity in flavor and aroma. VEGAN.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"producer-new__bio-copy rte\" data-producer-bio-copy=\"\"\u003e\n\u003cspan class=\"\"\u003eInconnu Wine is a California-based winery founded in 2012 by Laura Brennan Bissell. The winery is focused on producing wines that reflect the subtlety and elegance possible in California, through a combination of thoughtful terroir selection and respect for classical winemaking philosophies. She \u003c\/span\u003e\u003cspan class=\"\"\u003eis committed to working with organic and regeneratively farmed vineyards, seeking out cooler climates and areas with greater diurnal shifts, complex soil compositions, and family-owned parcels. \u003c\/span\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003eIn the cellar, she takes a gentle approach, allowing the fruit to express itself without heavy-handed interventions. Patience and a soft touch are key, as she believes these solve problems more effectively than excessive manipulation.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan class=\"block mt-md\"\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003eInconnu's wines are driven by acidity and minerality, while embracing the perfect ripeness that California's climate can provide. They showcase a balance and constancy, without shying away from physiological ripeness. \u003c\/span\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003eShe avoids new oak, preferring 2-3 year old barrels, and meticulously tops up the barrels to prevent oxidation. \u003c\/span\u003e\u003cspan class=\"\"\u003eFor Laura, winemaking is a synesthetic experience that engages all the senses. She is guided by a \"quiet optimism\" and a desire to distill her wines into a poetic form, rather than dissecting them clinically. \u003c\/span\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003cspan class=\"\"\u003eInconnu aims to offer an authentic expression of California terroir, through thoughtful, minimalist winemaking practices.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":44077018710268,"sku":"","price":62.0,"currency_code":"USD","in_stock":true}]},{"product_id":"lady-of-the-sunshine-chardonnay-chene-vineyard-edna-valley-2021","title":"Lady of the Sunshine, Chardonnay Chêne Vineyard 2021","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e100% Chardonnay\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSan Luis Obispo, California, United States \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBiodynamic. Located on the south west side of the Edna Valley AVA, 4 miles from the ocean, Chene is a 6.5 acre vineyard that is densely planted with 12,000 vines, making up 5.5 acres of Pinot Noir and 1 acre of Chardonnay. The Chardonnay vines were planted in 2011 and the soil composition is a mix of sandy and volcanic rock. The grapes were harvested on September 6th and were foot tread and soaked on skins for 24 hours before being whole bunch pressed. The juice was barreled down to neutral French oak barrels and fermented with native yeasts. Battonage and aged sur lie for 10 months in the same barrels they fermented in. Bottled unfined and unfiltered. VEGAN 120 cases made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"moreText\"\u003e\u003cspan\u003eGina Hildebrand grew up on her family’s eighty-six acre Biodynamic certified farm, Narrow Gate Vineyards, in the Sierra Foothills of Northern California. After obtaining her degree in Wine and Viticulture, she spent several years working with different winemakers who focused on responsible farming in France, New Zealand, Oregon, and the Napa Valley. Gina returned to her home state of California, and established Lady of the Sunshine in 2017. Her wines are a playful expression on California sites that are serious about farming, and are made with wild yeast, neutral oak, and are not fined or filtered. \u003cmeta charset=\"utf-8\"\u003eGina and her husband, Mikey, run Scar of the Sea and Lady of the Sunshine together out of their winery in San Luis Obispo, CA.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":44380495216892,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_9fcb5091-703c-4f73-9b72-6577f3a7d922.jpg?v=1768675132"},{"product_id":"tip-top-cocktail","title":"Tip Top Cocktail Can 100ml","description":"","brand":"MS Walker","offers":[{"title":"Margarita","offer_id":48808006713596,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Mai Tai","offer_id":48808008253692,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Naked and Famous","offer_id":49119003148540,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Negroni","offer_id":49155103424764,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Whiskey Sour","offer_id":50098810913020,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Penicillin","offer_id":68108093686012,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Tia Mia","offer_id":68108100337916,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Passion Fruit Martini","offer_id":68108106891516,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Espresso Martini","offer_id":68108114329852,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Cosmopolitan","offer_id":68108116852988,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Old Fashioned","offer_id":68108119834876,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true},{"title":"Paper Plane","offer_id":68108121538812,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b5489ec7-08bd-4dfc-b0b9-362c77cda269.jpg?v=1765462880"},{"product_id":"current-cassis-liqueur-750ml","title":"C. Cassis, Blackcurrant Liqueur 750ml","description":"\u003cp\u003eBlackcurrant Liqueur\u003c\/p\u003e\n\u003cp\u003eRhinebeck, New York, USA\u003c\/p\u003e\n\u003cp\u003eC. Cassis Aperitif is a beautiful ruby color with subtle spice, and an earthy, dark fruit palate and a tart finish. Made with locally sourced blackcurrants, it’s perfect for a refreshing spritz or as a unique twist in a negroni or a splash in an espresso martini —treat it like a red vermouth. 16% ABV\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003eMade from vibrant blackcurrants and produced in New York’s Hudson Valley, C. Cassis is crafted with care from start to finish. Whole blackcurrants, primarily sourced from Greg Quinn at Walnut Grove Farms - located just twenty minutes from the production site and following organic practices - macerate in stainless steel for one to two weeks with Finger Lakes rosé before being lightly fortified with a neutral grape spirit made in New York State.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003eAfter pressing, the liquid returns to tank to infuse for several weeks with a carefully selected blend of botanicals, including cardamom pods, bay leaf, orange peel, lemon peel, dried lemon verbena, and honey sourced from a nearby beekeeper in Clermont, NY. Once the botanicals are removed, the aperitif rests in tank to settle naturally before bottling. Every step, from fermentation to labeling, is completed by hand. Refrigerate after opening; maintains quality for up to a year. If left unrefrigerated, it evolves slowly and is best used within 2–3 months.\u003c\/p\u003e\n\u003cp\u003eC. Cassis was founded in 2020 by Rachael Petach in the Hudson Valley. Rachael is a hospitality veteran who began crafting her own cordials in 2018 while pregnant and dissatisfied with the mocktail options available. Inspired by cassis she had discovered while WWOOFing in France, she started experimenting with blackcurrants and finding most American cassis too sweet or outdated, she set out to create her own. What started in a Brooklyn kitchen and spread through a circle of friends has since grown into a nationally recognized brand. Every step of the process, fermentation, blending, and bottling is still done by hand. Sustainability is central to the brand's identity. C. Cassis partners with regenerative farmers and land stewards in New York State, working to minimize waste and strengthen the connection between the land and the people who tend it. \u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":44875931615484,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_4a63dabd-6297-4ead-bcbd-c52d590af91b.jpg?v=1760100753"},{"product_id":"faccia-brutto-centerbe","title":"Faccia Brutto, Centerbe 750ml","description":"\u003cp\u003eHerbal Liqueur, 45% ABV\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrooklyn, New York, USA\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eCenterbe is a European-style herbal liqueur that is both refreshing and delicious. Fresh and dried herbs are macerated in neutral grain spirit. The dried botanicals like lemon balm, anise hyssop, nettles and coriander are macerated for a full week, while the fresh herbs like parsley, tarragon, bay leaves and marjoram are left overnight to preserve color and freshness. The resulting tincture is proofed down and sweetened with organic cane sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFaccia Brutto is a line of Italian-inspired liqueurs made by Patrick Miller, a former chef who worked in restaurants for 19 years before turning his attention to creating spirits that pay homage to traditional Italian recipes. Based in Bed-Stuy, Brooklyn, Patrick works with organic ingredients to make his amari; the Aperitivo contains three oranges’ worth of peels in each bottle, and the Fernet includes fresh peppermint in its list of botanicals for a fresh take on the typically bracing digestif. In addition to the Aperitivo and the Fernet Pianta, Patrick continues to work on a number of projects, including the botanical-driven Centerbe inspired by both the Abruzzi Centerbe and the French Chartreuse. Just as a chef would finish all dishes with a touch of salt, Patrick adds to salt to all the spirits prior to bottling round out all the botanicals and harmonize the sweet and bitter flavors.\u003c\/span\u003e\u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":46594663547132,"sku":"","price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_20aecb36-0b38-490d-a2af-46a23da11bf0.jpg?v=1766027087"},{"product_id":"wild-arc-can","title":"Wild Arc Can 355ml","description":"\u003cp\u003eAURORA CAN: Dry sparkling wine from a blend of Aurore and Traminette grapes. 10ppm sulfur added. Contains honey.\u003c\/p\u003e\n\u003cp\u003eCONCORD CAN: Dry sparkling red wine from concord grapes. \u003cmeta charset=\"utf-8\"\u003eContains honey.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTodd Cavallo \u0026amp; Crystal Cornish are lifetime New Yorkers, having been born in central New York and spending most of their adult lives in Brooklyn. After finding the farmhouse of their dreams on a former perennial nursery in the upstate New York town of Pine Bush, they gradually shifted to a full-time farming mode. The cool, wet climate of the area calls for resistant hybrid grapes and yields wines with distinct acidity. The word Farm plays a proud and important role in the winery’s name—they pursue a holistic regenerative approach, growing their own vegetables and fruits. In addition to wine, Wild Arc also experiments with cider, beer, and kombucha with a total annual production of around 24,000 bottles.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll this happened very quickly - the former Brooklyn IT specialist and his wife Crystal moved upstate in 2016 without any previous agricultural experience. A couple of years later, they’re growing their own fruit \u0026amp; veg in biodynamic permaculture, looking forward to the first vintages from their recently planted two acres of Cabernet Franc, Pinot, and Chardonnay, all while getting mad props for their current produce. Their low-sulfur, often carbonic macerated wines offer a generously fruity character with lively acidity, definitely checking all the boxes of drinkability and current tastes. Being a small farm at the beginning of its journey, Wild Arc sources fruit from other people in the area: “Our hope is to establish relationships with growers and help them move towards organic production, which we feel is “greener” and more sustainable than continuing to replace the native habitat with more vineyard plantings. We are also sneaking codes onto all our labels now that delineate growing practices and sulfur usage, so the consumer can know exactly what the differences are in our bottlings,” Todd explains.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut the one thing that has created the buzz around Wild Arc Farm is not exactly wine: it’s Piquette. By adding his own touch to the centuries-old French practice of making a “second wine” for the vineyard workers from the already pressed skins, Todd has hit that soft spot that many of us have for drinks that are light on alcohol but strong in fun, fizz and freshness. Given their instant success, zero-waste, and low-ABV appeal, it’s no wonder that Piquette has become ubiquitous over the last couple of years, with winemakers around the globe willing to put their own skins into the trend. As for the one who (re)started it all, he seems to have his eyes on new horizons again: be it arak, wine’s role in climate change, or PiWis, you can be sure that Todd Cavallo won’t be resting on his laurels.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jenny \u0026 Francois","offers":[{"title":"Concord Sparkling","offer_id":50924801261820,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_7e8f5df9-140c-4129-a53b-2a93482e8e58.png?v=1765462846"},{"product_id":"brooklyn-kura-junmai-sake-tidal","title":"Brooklyn Kura, Junmai Sake 'Tidal' 750ml","description":"\u003cp\u003eJunmai Sake, ABV 17% \u003c\/p\u003e\n\u003cp\u003eBrooklyn, New York\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e100% Calrose rice.\u003c\/p\u003e\n\u003cp\u003eTidal is a medium bodied and dry expression of the category. By blending two modern Junmai sakes, the resulting sake offers depth and complexity with both fruit and rice notes. Named for the ebb and flow of tides, Tidal embodies the connection between earth and water, celebrating the harmony and strength found in every cycle. Drink just lightly chilled at cellar temp. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAs one of only a handful of sake breweries in the United States, and the first in New York state, Brooklyn Kura is an emerging leader of the American craft sake movement. With respect for the Japanese sake brewing traditions that have evolved over a thousand years, co-founders Brian Polen and Brandon Doughan inspire interest in the ancient beverage with the application of unique American ingredients and a passion for the process.\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":47136401654012,"sku":"","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_487e4abe-b168-468a-a2f7-c1b499a1459f.jpg?v=1774106818"},{"product_id":"brooklyn-kura-junmai-ginjo-sake-ashokan","title":"Brooklyn Kura, Junmai Ginjo Sake 'Ashokan' 750ml","description":"\u003cp\u003eJunmai Ginjo Sake \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBrooklyn, New York\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMade with 100% domestically-grown sake brewers rice (Yamada Nishiki), this Junmai Ginjo is light bodied, crisp and refreshing\u003c\/span\u003e with delicate notes of green apple and nectarine. \u003cspan\u003eOur first foray into blending gives this sake a delicate texture with bright green fruit flavors. Named for the Ashokan Reservoir, a vital source of New York City’s renowned water supply, this sake pays homage to the purity and balance of the systems that sustain life in the city and beyond. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAs one of only a handful of sake breweries in the United States, and the first in New York state, Brooklyn Kura is an emerging leader of the American craft sake movement. With respect for the Japanese sake brewing traditions that have evolved over a thousand years, co-founders Brian Polen and Brandon Doughan inspire interest in the ancient beverage with the application of unique American ingredients and a passion for the process.\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":47136405651708,"sku":"","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_04bc116b-25af-4409-95ae-d2d36e152965.jpg?v=1774106818"},{"product_id":"fortress-cucumber-vodka-1l","title":"Fort Hamilton, Fortress Cucumber Vodka 1L","description":"\u003cp\u003eCucumber Vodka\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e37.5% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrooklyn, New York, USA\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGarden-fresh cucumber takes center stage in this lushly textured flavored vodka from Fort Hamilton. Applications abound; handsome as a sipper or natural in a spritz, Fortress Cucumber fits nimbly into sours and shines in a savory Martini. \u003cmeta charset=\"utf-8\"\u003eCorn is distilled 7 times in a Vendome column still to create the base vodka, carbon filtered 3 times over organic activated charcoal. Cucumbers are incorporated via an additional distillation run in a hybrid still. Concentrated cucumber distillate is carefully blended into the batch. The final blend is proofed with mineral-rich water from New York’s Catskill Mountains.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEstablished in 2016 by veteran bartender Alex Clark and his wife, Amy Grindeland, to address the lack of traditional, pre-Prohibition, Northeast American style whiskey, Fort Hamilton Distillery celebrates American’s earliest style of whiskey: New York rye. First introduced to the Americas via German and Bohemian colonists, the hearty grain quickly became synonymous with American spirits and not only formed the backbone of American distillation, but the base of many classic cocktails. Fort Hamilton Distillery honors this historical whiskey by producing it in accordance with the rye of the time–from New York rye without corn in the mash bill.\u003c\/p\u003e\n\u003cp\u003eIn addition to authentic straight rye whiskeys, Fort Hamilton Distillery also produces single cask rye, blends of straight rye whiskey as well as high-rye bourbon, and corn-based American dry gin and vodka. Aged in heavily charred American white oak barrels, Fort Hamilton whiskeys are never chill filtered and are bottled in-house without coloring, flavoring, or additives. With an emphasis on the grain rather than the barrel, their spirits are barreled and bottled at a proof which lend themselves to cocktails while remaining balanced, bold, and nuanced on their own.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":47228943532284,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_87860ca9-2a9f-4ce5-92f7-e08166b694b2.jpg?v=1760100366"},{"product_id":"faccia-brutto-aperitivo","title":"Faccia Brutto, Aperitivo 750ml","description":"\u003cp\u003eRed Bitter 24% ABV\u003c\/p\u003e\n\u003cp\u003eBrooklyn, New York, USA\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMade with Non-GMO NGS; colored with hibiscus and cochineal. Ingredients include chicory root, elderberry, rhubarb root, wormwood, quassia bark, star anise, cinnamon, kola nut, gentian, hibiscus, orange zest, allspice, nutmeg, eucalyptus, cloves, coriander, angelica root, sugar, cochineal, salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePhenomenal in a Negroni, Americano, or on the rocks with a twist.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFaccia Brutto is a line of Italian-inspired liqueurs made by Patrick Miller, a former chef who worked in restaurants for 19 years before turning his attention to creating spirits that pay homage to traditional Italian recipes. Based in Bed-Stuy, Brooklyn, Patrick works with organic ingredients to make his amari; the Aperitivo contains three oranges’ worth of peels in each bottle, and the Fernet includes fresh peppermint in its list of botanicals for a fresh take on the typically bracing digestif. In addition to the Aperitivo and the Fernet Pianta, Patrick continues to work on a number of projects, including the botanical-driven Centerbe inspired by both the Abruzzi Centerbe and the French Chartreuse. Just as a chef would finish all dishes with a touch of salt, Patrick adds to salt to all the spirits prior to bottling round out all the botanicals and harmonize the sweet and bitter flavors.\u003c\/span\u003e\u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":47231953338620,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_61c12b20-7f5e-400b-9f8f-e8025f1ec443.jpg?v=1766027339"},{"product_id":"forthave-brown-coffee","title":"Forthave Spirits, 'Brown' Coffee Liqueur 750ml","description":"\u003cp\u003eCoffee Liqueur\u003c\/p\u003e\n\u003cp\u003e24% ABV\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrooklyn, New York, USA\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBatch info: Collab with Parlor Coffee. Single origin Caturra and Colombia varieties grown by Maria Bercelia Martinez in Columbia. Roasted in Brooklyn. Combination of cold brew extraction and ground bean maceration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eForthave’s exploration into botanical spirits here turns laser-focused on a single botanical—the coffee bean—with each batch featuring a different single-origin bean sourced from a handful of growers and roasted in collaboration with a local roaster. By blending a long cold-water maceration with a spirit maceration, Forthave showcases a full spectrum of coffee bean flavors from light, bright fruit to rich umami notes.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 2016 by two friends, painter Aaron Sing Fox and writer\/producer Daniel de la Nuez, Forthave Spirits produces botanical spirits and liqueurs in Brooklyn, New York. Drawing inspiration from historical recipes and traditional techniques—and utilizing a library of over 200 botanicals—Forthave carefully approaches every aspect of its production and supply chain to craft natural and delicious small-batch products.\u003c\/p\u003e\n\u003cp\u003eNamed after fifteenth-century botanist Richard Forthave, who is credited for creating a popular plague-combatting elixir known as Forthave’s Vinegar (also commonly known as “Four Thieves Vinegar”), Forthave Spirits was born of a curiosity to explore how some of Fox and de la Nuez’s favorite botanical liqueurs were produced. Their research led them to the ancient medicinal recipes in which today’s spirits and liqueurs are rooted and inspired the two to craft their own amaro. What began as a makeshift kitchen operation to produce small experimental batches of amari to share with friends and colleagues grew bit by bit, piece by piece, until demand necessitated the leap to becoming a licensed distillery.\u003c\/p\u003e\n\u003cp\u003eDrawing from a library of botanicals that includes over 200 different types of herbs, roots, barks, leaves, flowers, fruits, and seeds—almost all of which are USDA organically certified with the few exceptions that are wild foraged or grown by small uncertified farmers—Forthave’s spirits and liqueurs are handcrafted in small batches. An organic, non-GMO neutral sugarcane distillate from Brazil acts as the base spirit, providing the best canvas to showcase their botanicals, and the only sweeteners used are organic turbinado sugar and raw honey locally sourced from an apiary in Ithaca, New York. Maceration occurs in stainless steel tanks and the Brooklyn distillery sports a 400-liter bain-marie hybrid pot still with a stainless steel kettle and a copper column. In keeping with traditional production methods, Forthave does not use artificial filtering agents, colors, or extracts.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":47231969886460,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_e9d86b0c-c223-4fc4-a4f8-084ef1134c2b.jpg?v=1768172037"},{"product_id":"quackenbush-rum-amber-750-ml","title":"Albany Distilling Co, Quackenbush Rum Amber 750mL","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e40% ABV \u003c\/p\u003e\n\u003cp\u003eAmber Rum\u003c\/p\u003e\n\u003cp\u003eNew York, USA\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eWashed, fermented, distilled, and bottled by the Albany Distilling Company. Made from Caribbean fancy-grade molasses. Any color comes from time spent resting in oak; there are no colorings or flavorings added.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Albany Distilling Company is an award-winning distillery committed to producing delicious spirits one batch at a time. As a small group of spirits enthusiasts who are happy to be a part of the growing movement towards locally produced goods, they are committed to making high-quality products to help put New York State at the fore of the spirits world.\u003c\/span\u003e\u003c\/p\u003e","brand":"22 2nd St. Wine Co.","offers":[{"title":"Default Title","offer_id":47232023691516,"sku":"","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b449bde4-f7fc-42a1-bbeb-c572f398ce26.jpg?v=1776545379"},{"product_id":"cruse-wine-co-sparkling-wine-cruse-tradition","title":"Cruse Wine Co, Sparkling Wine 'Cruse Tradition' NV","description":"\u003cp\u003eChardonnay and Pinot Noir\u003c\/p\u003e\n\u003cp\u003eSparkling Wine\u003c\/p\u003e\n\u003cp\u003eCalifornia, USA\u003c\/p\u003e\n\u003cp\u003e40% of blend is perpetual cuvee and the remaining 2020 blend is 73% Chardonnay, 27% Pinot Noir. Sourced from Keefer Ranch (Green Valley of RRV), Alder Springs (Mendocino County), Linda Vista (Oak Knoll) and Rorick Vineyard (Sierra Foothills). Native yeast fermentation and fermented traditional method. 18 months aged sur lie, disgorged à la volée with zero dosage. 1,000 cases produced. NO ADDED SULFUR, VEGAN\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":47234996175100,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-210248.jpg?v=1763649993"},{"product_id":"cruse-wine-co-sparkling-wine-cruse-tradition-nv-magnum-1-5l","title":"Cruse Wine Co, Sparkling Wine 'Cruse Tradition' NV 1.5L","description":"\u003cp\u003ePinot Noir and Chardonnay\u003c\/p\u003e\n\u003cp\u003eCalifornia, USA\u003c\/p\u003e\n\u003cp\u003eSourced from Keefer Ranch (Green Valley of RRV), Alder Springs (Mendocino County), Linda Vista (Oak Knoll) and Rorick Vineyard (Sierra Foothills). \u003cmeta charset=\"utf-8\"\u003ePracticing Organic\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e40% of blend is perpetual cuvee and the remaining 2020 blend is 73% Chardonnay, 27% Pinot Noir. Pressed using the traditional Champagne cycle and press cut into barrels, wooden tanks and 20% stainless steel. 18 months aged sur lie, disgorged à la volée with zero dosage. 1,000 cases produced.\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":47234999582972,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_a448dbe7-4345-4ff5-ad17-a0c1267fbbd5.jpg?v=1767872775"},{"product_id":"cruse-wine-co-white-zinfandel-petillant-naturel-eaglepoint-vineyard-2023","title":"Cruse Wine Co, White Zinfandel Petillant Naturel Eaglepoint Vineyard 2023","description":"\u003cp\u003e100% Zinfandel\u003c\/p\u003e\n\u003cp\u003eSparkling Rose\u003c\/p\u003e\n\u003cp\u003eEaglepoint Ranch Vineyard (Mendocino County), California, USA\u003c\/p\u003e\n\u003cp\u003eThe vineyard is 2,000ft elevation above Ukiah and the grapes are 40+ year old vines. The soil is decomposed sandstone with veins of “timber red” loams and upland pasture soil types. 50% of the fruit was foot tread before loading into the Champagne press. They were pressed with a champagne cycle and just the cuvee fraction was used. The wine was aged for 6 months in bottle and then riddled and disgorged with no dosage. 250 cases produced.\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":47235003908348,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_82413c89-3ec7-4231-8b1e-4239a4adaf03.jpg?v=1766027448"},{"product_id":"st-reginald-parish-fai-do-do-2020","title":"St. Reginald Parish, Fais Do Do 2020","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e50% Sauvignon Blanc, 50% Chardonnay\u003c\/p\u003e\n\u003cp\u003eTualatin Hills AVA, Oregon, USA\u003c\/p\u003e\n\u003cp\u003eWinemaker’s note: “Fais Do-Do is a lovely little double entendre that’s used for both porch dance parties in South Louisiana, as well as rocking babies to sleep during said dance parties (\u003cem\u003edormir\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eshorted down to do-do). It might also mean “dos à dos” depending on who you ask. Either way, this little sleeping giant was the only St. Reginald Parish wine produced in 2020, and is a personal all-time favorite.”\u003c\/p\u003e\n\u003cp\u003eDirect Press (whole cluster), no SO2 at crush. Sauvignon Blanc fermented in new oak (one 500LT puncheon and one 228LT Burgundy), Chardonnay fermented in 1\/3 new oak and 2\/3 neutral oak 228LT Burgundy barrels, all via ambient yeasts on full lees. Racked to stainless for bottling after 11 months in barrel. Small SO2 addition one month prior to bottling.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAndrew (\"Andy\") Reginald Young is a winemaker based in Oregon’s Willamette Valley and the creator of The Marigny and St. Reginald Parish, two labels known for their playful, low-intervention wines. His journey into winemaking is as unconventional as his wines: originally from Louisiana, Young was a professional drummer in a Texas rock band. His growing passion for wine eventually led him to Oregon, where he immersed himself in the craft and launched St. Reginald Parish, and his first wines, around 2015.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoung's approach to winemaking emphasizes minimal intervention, often referred to as \"natural wine.\" He employs techniques like carbonic maceration to create wines that are light, juicy, and approachable. His wines often feature whimsical names and labels, reflecting his creative and unorthodox style. Notable offerings include the Carbonic Pinot Noir, Carbonic Pinot Gris, and the Super Deluxe series, which are aged longer for added complexity.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn addition to traditional wines, Young has explored piquette—a low-alcohol, fizzy beverage made by re-fermenting grape pomace, grape brandy collaborations, sour beer collaborations, and several other disciplines which exist at the intersection of fermentation and sustainable farming.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jenny \u0026 Francois","offers":[{"title":"Default Title","offer_id":47235062595836,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_817dd8b7-6a3f-4e00-8781-9937f4f19deb.jpg?v=1756338713"},{"product_id":"wild-arc-farm-sweetheart-2023","title":"Wild Arc Farm, Sweetheart 2023","description":"\u003cp\u003eMerlot, Cabernet Franc, Gamay, Northern Spy Cider\u003c\/p\u003e\n\u003cp\u003ePine Bush, New York, United States\u003c\/p\u003e\n\u003cp\u003eTodd on this wine: A fun experiment in blending apples and grapes. Named after one of Todd’s old bands that never played more than a couple of shows, which felt appropriate for this originally experimental endeavor.\u003c\/p\u003e\n\u003cp\u003eApples: Northern Spy Apples from Ontario County, North Fork + pomace from Cabernet Franc, Merlot and Gamay grapes.\u003c\/p\u003e\n\u003cp\u003eThe cider was pressed directly into tanks containing spent red grape pomace that had already been pressed for wine and then soaked and pressed again for Piquette. After 4 weeks in tanks, we pressed the juice into neutral French oak barrels where it aged for 4 months. Bottled with local wildflower honey to referment in bottle. Unfined, unfiltered, zero SO2 added.\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTodd Cavallo \u0026amp; Crystal Cornish are lifetime New Yorkers, having been born in central New York and spending most of their adult lives in Brooklyn. After finding the farmhouse of their dreams on a former perennial nursery in the upstate New York town of Pine Bush, they gradually shifted to a full-time farming mode. The cool, wet climate of the area calls for resistant hybrid grapes and yields wines with distinct acidity. The word Farm plays a proud and important role in the winery’s name—they pursue a holistic regenerative approach, growing their own vegetables and fruits. In addition to wine, Wild Arc also experiments with cider, beer, and kombucha with a total annual production of around 24,000 bottles.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll this happened very quickly - the former Brooklyn IT specialist and his wife Crystal moved upstate in 2016 without any previous agricultural experience. A couple of years later, they’re growing their own fruit \u0026amp; veg in biodynamic permaculture, looking forward to the first vintages from their recently planted two acres of Cabernet Franc, Pinot, and Chardonnay, all while getting mad props for their current produce. Their low-sulfur, often carbonic macerated wines offer a generously fruity character with lively acidity, definitely checking all the boxes of drinkability and current tastes. Being a small farm at the beginning of its journey, Wild Arc sources fruit from other people in the area: “Our hope is to establish relationships with growers and help them move towards organic production, which we feel is “greener” and more sustainable than continuing to replace the native habitat with more vineyard plantings. We are also sneaking codes onto all our labels now that delineate growing practices and sulfur usage, so the consumer can know exactly what the differences are in our bottlings,” Todd explains.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut the one thing that has created the buzz around Wild Arc Farm is not exactly wine: it’s Piquette. By adding his own touch to the centuries-old French practice of making a “second wine” for the vineyard workers from the already pressed skins, Todd has hit that soft spot that many of us have for drinks that are light on alcohol but strong in fun, fizz and freshness. Given their instant success, zero-waste, and low-ABV appeal, it’s no wonder that Piquette has become ubiquitous over the last couple of years, with winemakers around the globe willing to put their own skins into the trend. As for the one who (re)started it all, he seems to have his eyes on new horizons again: be it arak, wine’s role in climate change, or PiWis, you can be sure that Todd Cavallo won’t be resting on his laurels.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jenny \u0026 Francois","offers":[{"title":"Default Title","offer_id":47235086090492,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_ca4f174a-d3f5-4160-9115-a3258abd7244.jpg?v=1768675132"},{"product_id":"rose-hill-pearly-dewdrops-2022-750ml","title":"Rose Hill, Pearly Dewdrops 2022 750ml","description":"\u003cp\u003ePlum, Cherry, Apple, Apricot\u003c\/p\u003e\n\u003cp\u003eHudson Valley, New York\u003c\/p\u003e\n\u003cp\u003ePlum Jerkum inspired beverage! A sparkling fruit cider. Tart, fruity, and easy drinking. Comprised of 76% carbonic macerated stone fruit - plums, cherries, apricots - co-fermented with 24% cider. 100% Rose Hill Farm estate grown fruit. Bottled Methode Ancestral. Chill well before opening and serve in a wine glass. \u003cmeta charset=\"utf-8\"\u003eVEGAN, NO ADDED SULFUR\u003c\/p\u003e\n\u003cp\u003eSam Rogers is the head winemaker at Rose Hill Ferments, focused on making high quality, low intervention wine and cider that often blurs the line between the two. All of their creations utilize only estate grown, wild foraged and\/or locally sourced NY State fruit from like-minded farmers. Apples, pears, grapes, plums, cherries, currants, blueberries and quince are just a few of the things you’ll find them fermenting in the cellar, using natural and traditional methods.  \u003c\/p\u003e\n\u003cp\u003eSam relocated from the Bay Area in California in 2024, where they had been working in wine for seven years. Their wide range of experience includes fine dining, wholesale sales, beverage education, and production. Sam trained in viticulture and vinification in France, Germany, Oregon, and California with a focus on organics and low-intervention winemaking. They quickly became an invaluable member of the Rose Hill team.\u003c\/p\u003e\n\u003cp\u003eRose Hill is a Family-owned pick-your-own orchard in Red Hook, dating back to 1798. In addition to apples, grow cherries, blueberries, peaches, plums, apricots and strawberries, as well as flowers (sunflowers, zinnias and cosmos) on over 100 acres of picturesque farmland. They embrace holistic, bio-intensive growing practices that focus on plant and soil health so that the fruits produced are the healthiest and most flavorful they can be. Rose Hill ferments was created in January 2020. They produce a range of wine, cider and co-fermented fruit wines.\u003c\/p\u003e","brand":"Rose Hill","offers":[{"title":"Default Title","offer_id":47235089203452,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-205250.jpg?v=1763649959"},{"product_id":"stable-gate-winery-oaked-rose","title":"Stable Gate Winery, Oaked Rose 2023","description":"\u003cp\u003eBlend of non-vinifera hybrid grapes\u003c\/p\u003e\n\u003cp\u003eCastleton-on-Huson, NY\u003c\/p\u003e\n\u003cp\u003eNO ADDED SULFUR, VEGAN\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eStable Gate Winery is run by Valerie Feldman, who has grown up in her family's catering business. She is a Certified Sommelier through the Court of Master Sommeliers who studied hospitality in Boston, traveled abroad learning about wine in Tuscany and worked in both Napa + Sonoma, California. \u003c\/span\u003e\u003c\/p\u003e","brand":"Stable Gate Winery","offers":[{"title":"Default Title","offer_id":47342312849660,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_a4cff1af-71db-4716-9c4a-97f8ea54baa9.jpg?v=1765426970"},{"product_id":"usonia-west-west-west-2024","title":"Usonia, West! West!! West!!! 2024","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eChancellor, Cayuga White, Verdelet, Diamond (all hybrids)\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFinger Lakes, NY\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eWe love a sparkling red wine! \"A freezing event in the Finger Lakes in May 2023 caused us to experiment with more varieties. When our friends called and said they had hybrids to sell, we said yes. Hand disgorged, around 30ppm added SO2. Fun fact: \"crackling wine\" is a TTB recognized category of sparkling wine.\" The name of the wine is inspired by the wines of Montefiascone in northern Lazio, IT. VEGAN.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eUsonia was established by Alex Perez and Julia Alverez-Perez in 2020 to express a philosophy of Finger Lakes wine beyond the endless parades of rieslings and Adirondack chairs that define their region.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe two started as sommeliers in the Bay Area, then went to work in Adelaide Hills and Burgenland, before settling in Ovid, NY. Frank Lloyd Wright created the term \"Usonia\" to refer to his vision of a fully democratic American landscape. Usonia prefers to create single vineyard\/single grape bottlings when possible. They have recently planted their home vineyard, New Suns, which is an 8.5 acre plot surrounded by forest.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":47715407593724,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_0f7e7059-1eb4-48c2-aa4f-731b5815b683.jpg?v=1756338714"},{"product_id":"copy-rose-hill-kitchen-sink-cider-2022","title":"Rose Hill, Past Tense Passion 2021 750ml","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eComposition and harvest location: Holstein Cox apples grown at Scott Farm (Dummerston, VT) and Noiret grapes grown at Folts Farms (Keuka Park, NY). \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProduction notes: Apple pomace and grape skins co-ferment outside for 7 days. Aged in neutral French oak. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVEGAN, NO ADDED SULFUR\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTasting notes:  \u003c\/span\u003e\u003cspan\u003eAn homage to what’s left behind when one passion turns into another. An unsuspecting but versatile co-ferment—kind of wine, kind of cider. \u003c\/span\u003e\u003cspan\u003eEarthy and rustic combination of grape and apple. Oxidative notes of dried blueberries, zante currants, and oolong tea from the vinous side and a light brisk body from the apple. Savory, dry, and surprisingly sessionable. Enjoy \u003c\/span\u003echilled\u003cspan\u003e in a wine glass.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSam Rogers is the head winemaker at Rose Hill Ferments, focused on making high quality, low intervention wine and cider that often blurs the line between the two. All of their creations utilize only estate grown, wild foraged and\/or locally sourced NY State fruit from like-minded farmers. Apples, pears, grapes, plums, cherries, currants, blueberries and quince are just a few of the things you’ll find them fermenting in the cellar, using natural and traditional methods.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSam relocated from the Bay Area in California in 2024, where they had been working in wine for seven years. Their wide range of experience includes fine dining, wholesale sales, beverage education, and production. Sam trained in viticulture and vinification in France, Germany, Oregon, and California with a focus on organics and low-intervention winemaking. They quickly became an invaluable member of the Rose Hill team.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRose Hill is a Family-owned pick-your-own orchard in Red Hook, dating back to 1798. In addition to apples, grow cherries, blueberries, peaches, plums, apricots and strawberries, as well as flowers (sunflowers, zinnias and cosmos) on over 100 acres of picturesque farmland. They embrace holistic, bio-intensive growing practices that focus on plant and soil health so that the fruits produced are the healthiest and most flavorful they can be. Rose Hill ferments was created in January 2020. They produce a range of wine, cider and co-fermented fruit wines.\u003c\/span\u003e\u003c\/p\u003e","brand":"Rose Hill","offers":[{"title":"Default Title","offer_id":47756357501180,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_3bbb6c4e-4c2c-4576-9e10-f7050b17b299.jpg?v=1756339015"},{"product_id":"rose-hill-cyro-cider-nv","title":"Rose Hill, Cryo Cider NV","description":"\u003cp\u003eIce cider!\u003c\/p\u003e\n\u003cp\u003eHudson Valley, New York, USA\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eEqual parts Ben Davis and Northern Spy from Tree Crisp Orchards (Wolcott, NY) and Honeycrisp from Rose Hill Farm.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProduction notes: First we froze three tanks of apple juice (one each of Ben Davis, Northern Spy, and Honeycrisp), extracted the sweet concentrate that remains unfrozen, and barrel aged for 3 years. VEGAN, NO ADDED SULFUR\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTasting notes:\u003c\/span\u003e\u003cspan\u003e Best as aperitif or digestif. \u003c\/span\u003e\u003cspan\u003eRich, caramelized apple flavors with a unique combination of bright acidity and umami reminiscent of ponzu. Oxidized and very sweet, with rich tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSam Rogers is the head winemaker at Rose Hill Ferments, focused on making high quality, low intervention wine and cider that often blurs the line between the two. All of their creations utilize only estate grown, wild foraged and\/or locally sourced NY State fruit from like-minded farmers. Apples, pears, grapes, plums, cherries, currants, blueberries and quince are just a few of the things you’ll find them fermenting in the cellar, using natural and traditional methods.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSam relocated from the Bay Area in California in 2024, where they had been working in wine for seven years. Their wide range of experience includes fine dining, wholesale sales, beverage education, and production. Sam trained in viticulture and vinification in France, Germany, Oregon, and California with a focus on organics and low-intervention winemaking. They quickly became an invaluable member of the Rose Hill team.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRose Hill is a Family-owned pick-your-own orchard in Red Hook, dating back to 1798. In addition to apples, pick sweet and sour cherries, blueberries, peaches, plums, apricots and strawberries, as well as flowers (sunflowers, zinnias and cosmos) on over 100 acres of picturesque farmland. They embrace holistic, bio-intensive growing practices that focus on plant and soil health so that the fruits produced are the healthiest and most flavorful they can be. Rose Hill ferments was created in January 2020. They produce a range of wine, cider and co-fermented fruit wines.\u003c\/span\u003e\u003c\/p\u003e","brand":"Rose Hill","offers":[{"title":"Default Title","offer_id":47756362187004,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b5dff0d5-66b7-4e07-bcc7-0429136d485d.jpg?v=1756339015"},{"product_id":"albany-distilling-co-awakened-spirit-coffee-vodka-750ml","title":"Albany Distilling Co., Awakened Spirit Coffee Vodka 750ml","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e33.3% ABV\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee Vodka\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNew York, USA \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eALB vodka blended with cold-brewed Death Wish Coffee, your favorite collaboration just got better. Introducing Awakened Spirit: flavor bold enough to wake the dead. No added colorings, flavorings, or caffeine. No additives necessary. Shake well before pouring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Albany Distilling Company is an award-winning distillery committed to producing delicious spirits one batch at a time. As a small group of spirits enthusiasts who are happy to be a part of the growing movement towards locally produced goods, they are committed to making high-quality products to help put New York State at the fore of the spirits world. \u003c\/span\u003e\u003c\/p\u003e","brand":"22 2nd St. Wine Co.","offers":[{"title":"Default Title","offer_id":48096578633980,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_d01908ba-ccdb-422d-8f8c-8c40ef04a1d7.jpg?v=1760069694"},{"product_id":"brooklyn-kura-lake-effect-nigori-375ml","title":"Brooklyn Kura, Lake Effect Nigori 375ml","description":"\u003cp\u003eNigori Sake, ABV: 14%\u003c\/p\u003e\n\u003cp\u003eBrooklyn, New York, USA\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis cloudy ‘nigori’ style sake is made from a careful blend of traditional Junmai sake with an amazake rice mixture giving it a distinct texture notes of coconut and pineapple and a subtle sweetness. Named for the ‘Lake Effect’ weather pattern where cold air over warmer lakes produces dense and heavy snow, evocative of this beautiful cloudy sake. \u003cmeta charset=\"utf-8\"\u003eSake Meter Value: -8\u003c\/p\u003e\n\u003cp\u003eAs one of only a handful of sake breweries in the United States, and the first in New York state, Brooklyn Kura is an emerging leader of the American craft sake movement. With respect for the Japanese sake brewing traditions that have evolved over a thousand years, co-founders Brian Polen and Brandon Doughan inspire interest in the ancient beverage with the application of unique American ingredients and a passion for the process.\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":48101508088060,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b73147a0-a3cd-4e88-9bb8-1cbf4925b5cd.jpg?v=1788642432"},{"product_id":"method-green-dry-vermouth","title":"Method, Dry White Vermouth 750ml","description":"\u003cp\u003eDry White Vermouth, 18% ABV\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFinger Lakes, New York, USA\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eInspired by the vermouths of the Chambéry region or France, Method Dry Vermouth is perfect for true Martini drinkers who appreciate well-crafted vermouth. Method Dry has complexity and character that complements both London Dry and New World gins alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWine base of Vidal Blanc, with Catawba brandy from Finger Lakes Distilling macerated with 27 botanicals including: wormwood, angelica root, citrus peel, coriander, chamomile, damiana, marjoram, licorice root, spearmint, clove, and nutmeg.\u003c\/span\u003e\u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":48183403348220,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b7c5957d-cc88-4ccd-a538-3f093d0e5a7c.jpg?v=1760069479"},{"product_id":"jess-miller-pinot-noir-sunny-ridge-2019","title":"Jess Miller, Pinot Noir 'Sunny Ridge' 2019","description":"\u003cp\u003e100% Pinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOregon, US\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"m_3986240208984546645gmail-MsoNormal\"\u003eJess \u003cspan class=\"il\"\u003eMiller\u003c\/span\u003e is a \u003cspan class=\"il\"\u003ebad\u003c\/span\u003e \u003cspan class=\"il\"\u003eass\u003c\/span\u003e. Jess is that type of vigneron-dirty-fingernailed-\u003cwbr\u003ephilosopher-party-animal-\u003cwbr\u003erecluse-pickup-driving-animal-\u003cwbr\u003espirit that radiates an energy and goodwill that is almost palpable.\u003c\/wbr\u003e\u003c\/wbr\u003e\u003c\/p\u003e\n\u003cp class=\"m_3986240208984546645gmail-MsoNormal\"\u003eEven in our absurd world of micro-winemaking, Jess makes very little wine. Yet, the wines are something of a revelation (funny that, is there a relationship here? Small grower, great wines?). The Pinots have that deep, dark-fruited textural thing that has made Oregon so famous. But, they seem to have calmed down all the plushness and given it a bouncy, airy, defined edges, an uncommon energy and a subtlety that is as loud as silence.\u003c\/p\u003e","brand":"Vom Boden","offers":[{"title":"Default Title","offer_id":48521894428924,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/20251119-205220.jpg?v=1763650287"},{"product_id":"rose-hill-kinda-keeved-cider-2022","title":"Rose Hill, Kinda Keeved Cider 2022 750ml","description":"\u003cp\u003eOff-Dry Sparkling Apple Cider\u003c\/p\u003e\n\u003cp\u003eHudson Valley, New York, USA\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFermented cold and slow, to preserve a naturally semi-sweet cider. Not quite \"keeved\" but the result is similar. Tannic and lush with notes of candied citrus and butterscotch. Disgorged. Raw, unfined, and unfiltered. Keep this one refrigerated forever and serve at 45-55 degrees in a wine glass. VEGAN, NO ADDED SULFUR\u003c\/p\u003e\n\u003cp\u003eSam Rogers is the head winemaker at Rose Hill Ferments, focused on making high quality, low intervention wine and cider that often blurs the line between the two. All of their creations utilize only estate grown, wild foraged and\/or locally sourced NY State fruit from like-minded farmers. Apples, pears, grapes, plums, cherries, currants, blueberries and quince are just a few of the things you’ll find them fermenting in the cellar, using natural and traditional methods.  \u003c\/p\u003e\n\u003cp\u003eSam relocated from the Bay Area in California in 2024, where they had been working in wine for seven years. Their wide range of experience includes fine dining, wholesale sales, beverage education, and production. Sam trained in viticulture and vinification in France, Germany, Oregon, and California with a focus on organics and low-intervention winemaking. They quickly became an invaluable member of the Rose Hill team.\u003c\/p\u003e\n\u003cp\u003eRose Hill is a Family-owned pick-your-own orchard in Red Hook, dating back to 1798. In addition to apples, pick sweet and sour cherries, blueberries, peaches, plums, apricots and strawberries, as well as flowers (sunflowers, zinnias and cosmos) on over 100 acres of picturesque farmland. They embrace holistic, bio-intensive growing practices that focus on plant and soil health so that the fruits produced are the healthiest and most flavorful they can be. Rose Hill ferments was created in January 2020. They produce a range of wine, cider and co-fermented fruit wines.\u003c\/p\u003e","brand":"Rose Hill","offers":[{"title":"Default Title","offer_id":48579281715452,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_ce3ccc14-f776-41e0-a507-f50029dd3730.jpg?v=1764985138"},{"product_id":"rose-hill-pomme-cheriiii-1l","title":"Rose Hill x Mirador Kingston, Pomme Cheriiii 2021 1L","description":"\u003cp\u003eApple Cider\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHudson Valley, New York\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA fortified, oxidized apple wine aged under flor in barrel for multiple years. \u003c\/span\u003eBriny, rich, and robust character. Sherry-like qualities. VEGAN, NO ADDED SULFUR\u003c\/p\u003e\n\u003cp\u003eSam Rogers is the head winemaker at Rose Hill Ferments, focused on making high quality, low intervention wine and cider that often blurs the line between the two. All of their creations utilize only estate grown, wild foraged and\/or locally sourced NY State fruit from like-minded farmers. Apples, pears, grapes, plums, cherries, currants, blueberries and quince are just a few of the things you’ll find them fermenting in the cellar, using natural and traditional methods.  \u003c\/p\u003e\n\u003cp\u003eSam relocated from the Bay Area in California in 2024, where they had been working in wine for seven years. Their wide range of experience includes fine dining, wholesale sales, beverage education, and production. Sam trained in viticulture and vinification in France, Germany, Oregon, and California with a focus on organics and low-intervention winemaking. They quickly became an invaluable member of the Rose Hill team.\u003c\/p\u003e\n\u003cp\u003eRose Hill is a Family-owned pick-your-own orchard in Red Hook, dating back to 1798. In addition to apples, grow cherries, blueberries, peaches, plums, apricots and strawberries, as well as flowers (sunflowers, zinnias and cosmos) on over 100 acres of picturesque farmland. They embrace holistic, bio-intensive growing practices that focus on plant and soil health so that the fruits produced are the healthiest and most flavorful they can be. Rose Hill ferments was created in January 2020. They produce a range of wine, cider and co-fermented fruit wines.\u003c\/p\u003e","brand":"Rose Hill","offers":[{"title":"Default Title","offer_id":48579282764028,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_09a6999b-e022-47c4-a850-bfab1668b66a.jpg?v=1764985095"},{"product_id":"fossil-fawn-do-nothing-oregon-2024","title":"Fossil \u0026 Fawn, Do Nothing Oregon 2024","description":"\u003cp\u003ePinot Noir, Pinot Gris, Chardonnay\u003c\/p\u003e\n\u003cp\u003eWillamette Valley, Oregon, United States\u003c\/p\u003e\n\u003cp\u003eVEGAN\u003c\/p\u003e\n\u003cp\u003eFossil \u0026amp; Fawn is the project of Jim Fischer Jr. and Jenny Mosbacher. Produced entirely from Jim’s family vineyard, Silvershot (formerly Crowley Station), it is the careful study and experimentation of a single place. While their vineyard has become a familiar single-vineyard designate thanks to early supporters such as Brianne Day, it was only recently that they began bottling estate wines under their own label. They presently make their wine in a little town called Gervais, Oregon, subletting space from Scenic Valley Farms.\u003c\/p\u003e\n\u003cp\u003eSince the 2011 vintage, Jenny and Jim Jr. have been producing tiny batches of fascinating wines from this singular place. They are at once a celebration of tradition and a riveting look at the future. Though the Fischer family has lived at the Silvershot property since the 1970’s, it wasn’t until 1999 that they began planting their home vineyard. They hand planted 15 acres of own-rooted vine cuttings, gathered from neighboring heritage vineyards, in soils comprised of ancient marine sediment, Ogliocene sandstone and fossilized seashells. While winemaking is handled by Jenny and Jim Jr., viticulture is handled by Jim Sr. Silvershot is both dry-farmed and sustainably managed. In the cellar they keep it simple: Native fermentations, no additions, no adjustments, all neutral oak, no filtering, and no fining.\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan face=\"arial, sans-serif\"\u003eThe name refers to how we make it and what you should do when you drink it. All the grapes that go into it (an ever-changing mix of white and red varieties) are fermented whole-cluster, entirely via carbonic maceration in sealed tanks. We can’t touch it if we wanted to! Then we indeed do a little something. The grapes are pressed and the wine is rested in tank and neutral barrel for a few months. Do Nothing tastes like Hawaiian Punch and river rocks, and is perfect with just about everything or perhaps preferably, nothing at all.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Bowler","offers":[{"title":"Default Title","offer_id":48620316852476,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_c777557d-04c7-401e-95f3-536cc9185b10.jpg?v=1767872196"},{"product_id":"culch-vodka-1l","title":"Culch Spirits, Vodka 1L","description":"\u003cp\u003eCorn Vodka\u003c\/p\u003e\n\u003cp\u003eNew York, USA\u003c\/p\u003e\n\u003cp\u003eMade from 100% New York State corn. Uses traditional fermentation methods rather than aggressive chemical processes. More environmentally sustainable with lower resource consumption. Rested 5-6 weeks in stainless steel. Carbon filtered for smooth flavor profile. Distilled up to seven times for exceptional purity. Gluten free.\u003c\/p\u003e\n\u003cp\u003eProduced in Bloomville, NY at the base of the Catskill Mountains. Labeled, bottled, and processed by hand. Hydropower utilized throughout production, reducing carbon footprint. Zero waste production. $1 from every bottle sold is donated to Billion Oyster Project, which supports oyster reef restoration in New York Harbor.\u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":48748600885500,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_bdcd542b-e86a-46b2-acc2-5fbe6740ae39.jpg?v=1770505251"},{"product_id":"emme-wines-syrah-la-luz-de-mis-ojos-falcon-lane-2024","title":"Emme Wines, Syrah 'La Luz de Mis Ojos' Falcon Lane 2024","description":"\u003cp\u003e100% Syrah\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRussian River Valley, California, USA\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eFalcon Lane is a small backyard Syrah vineyard in Graton, CA, that Rosalind of Emme Wines has been farming for 5 years.  It had previously been abandoned, and farming it has been a long and slow labor of cleaning up and retraining the vines. The 2023 harvest was the first in which the vines gave enough fruit to allow the fermentation and bottling of the Syrah on its own. The 2024 harvest provided even a bit more fruit, as well as higher consistency and quality overall from the vineyard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThe fruit was picked across two evenings in mid September.  These picks were combined into one tank at the winery, and fully foot crushed.  Fermentation kicked off after a few days, and continued for 10 days.  Once dry, the Syrah was pressed to tank for a few days, then transferred to two neutral oak barriques to undergo malolactic and age on lees over the winter. \u003c\/span\u003e\u003cspan\u003eIn March, the two barrels of Syrah were racked to tank for bottling. \u003c\/span\u003e\u003cspan\u003eIndigenous yeast fermentation. 20 ppm SO2 added at bottling, no other additions, unfined and unfiltered. 60 Cases produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRosalind Reynolds didn’t set out to become a winemaker; in fact, her studies of biochemistry as a precursor to attending medical school was the original plan. However, after taking a year off to work before applying to med school, Rosalind landed a job with Gallo at their research winery. There, she wasn’t doing ‘bench’ lab work as expected, but rather, received something of a crash course in winemaking and fell in love with it. For five years afterward, she spent her time working, traveling the globe to do harvests in New Zealand, France, Argentina, and so on.\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs of 2018, Rosalind found her way back to California for her permanent work; she’s a full-time employee at Pax Mahle’s cooperative winemaking facility. There, the community of winemakers has helped her develop as a producer, in addition to connecting her with various farmers of vines that have become friends and partners. The winemaking is straightforward and unfussy; the style is transparent, low-alcohol, but elegant, with clear expressions of each variety or in each cuvée, despite what can often be the bruising California climate. Rosalind’s intelligence and clear hand with lots of practice are gifting us with some clear, precise, and deeply delicious renditions of lesser-known pockets and varieties across California viticulture. Emme Wines is named after Rosalind’s grandmother.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":48759184359676,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_d32fa1bb-2235-4b94-8439-a35d4d103e72.jpg?v=1770991197"},{"product_id":"usonia-cayuga-cayuga-2024","title":"Usonia, Cayuga Cayuga 2024","description":"\u003cp\u003e100% Cayuga\u003c\/p\u003e\n\u003cp\u003eFinger Lakes, NY, USA\u003c\/p\u003e\n\u003cp\u003eA mineral, crunchy, and hyper refreshing vintage of Cayuga White from Plane’s Block. From low-yielding vines over a half-century old, this stuff is simultaneously delicious and serious!\u003c\/p\u003e\n\u003cp\u003eA hybrid variety developed by Cornell University in 1945. This bottling is taken from the first commercial Cayuga planting in the Finger Lakes, located on the west side of Cayuga Lake on silty loam soils. Hand-harvested, whole-cluster pressed; fermented in fiberglass tank. Close to a year long fermentation. Unfined, unfiltered, just a touch of SO2 added. VEGAN.\u003c\/p\u003e\n\u003cp\u003eUsonia was established by Alex Perez and Julia Alverez-Perez in 2020 to express a philosophy of Finger Lakes wine beyond the endless parades of rieslings and Adirondack chairs that define their region.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe two started as sommeliers in the Bay Area, then went to work in Adelaide Hills and Burgenland, before settling in Ovid, NY. Frank Lloyd Wright created the term \"Usonia\" to refer to his vision of a fully democratic American landscape. Usonia prefers to create single vineyard\/single grape bottlings when possible. They have recently planted their home vineyard, New Suns, which is an 8.5 acre plot surrounded by forest.\u003c\/p\u003e","brand":"Coeur Wine Co","offers":[{"title":"Default Title","offer_id":48759219912956,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_154643b1-bfe1-4cce-a3a0-51f0ce570ad7.jpg?v=1770991197"},{"product_id":"the-jazz-daredevil-whisky-highball-can-250ml","title":"The Jazz Daredevil, Whisky Highball Can 250ml","description":"\u003cp\u003eHighball can, \u003cmeta charset=\"utf-8\"\u003e16% ABV\u003c\/p\u003e\n\u003cp\u003e3 year Scotch Whisky + soda water \u003c\/p\u003e\n\u003cp\u003eSimple. Complicated. Jazz.\u003c\/p\u003e","brand":"MFW Wine Co","offers":[{"title":"Default Title","offer_id":48761598935292,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_8a4655b9-12ae-4596-88a2-7386fe68a642.jpg?v=1770991197"},{"product_id":"dioneses-sweet-vermouth-750ml","title":"Dionese's Sweet Vermouth 750ml","description":"\u003cp\u003eSweet Vermouth, 20% ABV\u003c\/p\u003e\n\u003cp\u003eWine, Grape Brandy, Spices, Demerara Sugar\u003c\/p\u003e\n\u003cp\u003eNew York, USA\u003c\/p\u003e\n\u003cp\u003eThis vermouth is a collaboration between Francesco Dionese, an Italian-born bartender working in NYC, and Valerie Feldman, sommelier and winemaker at Stable Gate Winery in Castleton-on-Hudson, NY. We love using this in a manhattan or negroni!\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eStable Gate Winery is run by Valerie Feldman, who has grown up in her family's catering business. She is a Certified Sommelier through the Court of Master Sommeliers who studied hospitality in Boston, traveled abroad learning about wine in Tuscany and worked in both Napa + Sonoma, California. \u003c\/span\u003e\u003c\/p\u003e","brand":"Stable Gate Winery","offers":[{"title":"Default Title","offer_id":48792902369532,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_0d0c1289-8ff2-442b-a7c0-66b1defd2d0d.jpg?v=1771532292"},{"product_id":"stable-gate-winery-baco-noir-2025","title":"Stable Gate Winery, Baco Noir 2025","description":"\u003cp\u003eBaco Noir \u003c\/p\u003e\n\u003cp\u003eCastleton-on-Hudson, NY\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNO ADDED SULFUR, VEGAN\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eStable Gate Winery is run by Valerie Feldman, who has grown up in her family's catering business. She is a Certified Sommelier through the Court of Master Sommeliers who studied hospitality in Boston, traveled abroad learning about wine in Tuscany and worked in both Napa + Sonoma, California. \u003c\/span\u003e\u003c\/p\u003e","brand":"Stable Gate Winery","offers":[{"title":"Default Title","offer_id":48827349631228,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_df599aa4-4f33-4f16-893f-84222ec05791.jpg?v=1757028818"},{"product_id":"grosgrain-vineyards-petit-grosgrain-2021","title":"Grosgrain Vineyards, Petit Grosgrain 2021","description":"\u003cp\u003e53% grenache, 45% syrah and 2% tempranillo\u003c\/p\u003e\n\u003cp\u003eColumbia Valley AVA, USA\u003c\/p\u003e\n\u003cp\u003eThe blend changes each year to reflect the vintage: the 2020 is led by grenache, with fruit from 5 different vineyards. It expresses the somewhat cool vintage, which brought structure ; while the wine can be enjoyed now, it will continue to develop over the next several years.\u003c\/p\u003e\n\u003cp\u003eIt is luscious and textured with notes of cherry liqueur, framboise, marjoram, and black tea. 13.8% alcohol. 255 cases produced.\u003c\/p\u003e\n\u003cp\u003eIn 2014, Matt and Kelly Austin left their careers as an attorney and fashion designer in California for a new life in the Pacific Northwest. After Matt returned to school to study enology and spent time working with several Washington wineries, they stumbled upon a small vineyard on the Southside of Walla Walla. Planted with uncommon varieties, these 5 acres became Grosgrain Vineyards, a wine company dedicated to championing underdog grapes, sparkling wines, restrained reds and sustainable farming practices.\u003c\/p\u003e","brand":"VOS Selections","offers":[{"title":"Default Title","offer_id":48862206394620,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_42c19ec5-089e-44e1-a8c5-7f2ce1051d6d.jpg?v=1773886583"},{"product_id":"isolation-proof-ramp-gin-750ml","title":"Isolation Proof, Ramp Gin 750ml","description":"\u003cp\u003eRamp Gin \u003c\/p\u003e\n\u003cp\u003eBloomsville, New York, USA\u003c\/p\u003e\n\u003cp\u003eNeutral Spirits distilled from Whey, with Wild ramps. On the nose, Ramp Gin is big onion energy with a backbone of fertile earth and anisette. The taste is vegetal and peppery, then herbal and citrusy. Cocktailing with Ramp Gin is where things get really interesting. It mixes beautifully with club soda or tonic (Ramp G\u0026amp;Ts, anyone?), waltzes with vermouth (50:50 martinis), and was born to be in a Gibson. Ramp Gin is a savory springboard! Get weird, embrace your wild savory side! We can’t wait to see what you make with it. \u003cmeta charset=\"utf-8\"\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003eIsolation Proof was born in 2020 in a wooden barn in Bovina Center, NY in the Western Catskills. It began as our desire to make a sustainable product that we could touch, smell, taste — and most importantly — share. We started making gin and never looked back.\u003c\/p\u003e\n\u003cp\u003eEach batch is distilled in our wooden barn, using mineral rich spring water from our hillside. Over 80% of our ingredients come from New York State, and any ingredients that we can’t source locally are organic and sustainable. We set out to make the kind of gin that we wanted to drink: a no-nonsense, spirit-forward cross between a London Dry and New American style gin. Isolation Proof is earthy and spicy, with a backbone of sweetness from organic licorice and orange peel, and a signature peppery finish from cubeb. It’s versatile in cocktails and extraordinarily sippable by itself.\u003c\/p\u003e\n\u003cp\u003eOur production process is intentionally low intervention (no chill filtering, etc.) We love the natural minerality that comes through in our spring water, and the temperature fluctuations that occur in our uninsulated barn. The result of working with these conditions is a living, breathing gin that reflects the time, place, and conditions under which it was made.\u003c\/p\u003e","brand":"T. Edward Wines and Spirits","offers":[{"title":"Default Title","offer_id":48872489124092,"sku":null,"price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_5832ea45-c5e3-45c0-803d-ccc1d2268322.jpg?v=1774106818"},{"product_id":"proper-sake-soft-power-kimoto-daiginjo-namachozo","title":"Proper Sake, 'Soft Power' Kimoto Daiginjo Namachozo 750ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Kimoto Daiginjo Namachozo style sake\u003c\/p\u003e\n\u003cp\u003eNashville, Tennessee, USA\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSoft Power is a Kimoto Daiginjo Namachozo style sake made with Titan rice (40% milled) from Isbell Farms in Central Arkansas. Among the more elegant in the line of Proper Sake, the very modern yeast #1801 in this brew highlights the rich aromas and the highly milled rice allows the yeast to really shine. Mineral water simulating the harder water profile of the Ishikawa region of Japan. Brewed in 3000L stainless steel tank 16% ABV\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eProper Sake Co. is Tennessee’s first sake brewery, founded in Nashville in 2016 by Byron Stithem, who produces all of the brewery’s sake by hand with a clear commitment to traditional Japanese technique. The portfolio centers on small-batch, pre-modern styles—often unfiltered (nigori) and unpasteurized (namazake)—made using the labor-intensive kimoto method, allowing native lactic fermentation to build depth, savory umami, and layered complexity rarely seen in contemporary sake. Using sake-grade rice (primarily sourced from Arkansas) and minimal intervention, the sakes tend toward dry, muscular profiles with notable structure and elevated alcohol around 18% ABV, offering both intensity and warmth. While best served slightly chilled (45–55°F) to emphasize nuance, they also perform exceptionally well when gently warmed. In addition to sake, the brewery produces kojidriven beers, underscoring a broader fermentation ethos. Proper Sake represents a serious, terroir-driven American expression of classical Japanese sake, appealing to consumers interested in kimoto, namazake, and bold, umami-forward styles that stand apart from polished, mass-market imports.\u003c\/p\u003e","brand":"Carnelia","offers":[{"title":"Default Title","offer_id":48896640188668,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_61033bc5-cf70-4f70-9c75-ef1f4ef49b83.jpg?v=1776545379"},{"product_id":"hana-makgeolli-maq8-bubblocitea-can-236ml","title":"Hana Makgeolli, MAQ8 Bubblocitea Can 236ml","description":"\u003cp class=\"sqsrte-small\"\u003e\u003cmeta charset=\"utf-8\"\u003eKorean-style rice \u003cmeta charset=\"utf-8\"\u003emakgeolli\u003c\/p\u003e\n\u003cp class=\"sqsrte-small\"\u003eBrooklyn, New York, USA\u003c\/p\u003e\n\u003cp\u003eHana Makgeolli is a Brooklyn based producer of artisanal Korean rice wines. Since launching in 2020, their sool is made to celebrate heritage and the labor of love. By using only organic rice and traditional brewing methodologies, they craft makgeolli with complex flavors that showcase the rich depth of Korea’s sool tradition. \u003c\/p\u003e\n\u003cp\u003eHana Makgeolli was born from founder Alice Jun’s deep connection to Korean heritage and the joy of making makgeolli. After meeting John Limb in 2017, the two business partners set out to become the first domestic producer of traditional Korean rice wine in the US. Inspired by the rich tradition of Korean brewing, they set out to craft a modern yet deeply authentic experience that honors Korean culture and brings sool to new audiences in delicious ways.\u003c\/p\u003e\n\u003cp\u003eJun’s inspiration is deeply personal. Growing up in California as the daughter of first-generation Korean immigrants, she learned to brew rice wine at home alongside her father. His version—made from just unpolished brown rice, water, and a fermentation starter called nuruk (누룩)—was dry, complex, naturally carbonated, and rich with rice sediment. It stood in stark contrast to the mass-produced brews found in grocery stores and casual restaurants, which were often sweetened and diluted. What Jun inherited was the taste of the jeontongju (전통주) tradition—authentic Korean rice-based beverages brewed for centuries for family, nobility, and ceremonial occasions. \u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":48910150402300,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_df75306f-3e2d-4d82-8190-7fb3517f0503.jpg?v=1775264821"},{"product_id":"hana-makgeolli-her-name-is-han-collaboration-lemon-ginger-sowuju-500ml","title":"Hana Makgeolli, Her Name Is Han Collaboration Maq8 500ml","description":"\u003cp class=\"sqsrte-small\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKorean style rice wine\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"sqsrte-small\"\u003eBrooklyn, New York, USA\u003c\/p\u003e\n\u003cp\u003eHana Makgeolli is a Brooklyn based producer of artisanal Korean rice wines. Since launching in 2020, their sool is made to celebrate heritage and the labor of love. By using only organic rice and traditional brewing methodologies, they craft makgeolli with complex flavors that showcase the rich depth of Korea’s sool tradition. \u003c\/p\u003e\n\u003cp\u003eHana Makgeolli was born from founder Alice Jun’s deep connection to Korean heritage and the joy of making makgeolli. After meeting John Limb in 2017, the two business partners set out to become the first domestic producer of traditional Korean rice wine in the US. Inspired by the rich tradition of Korean brewing, they set out to craft a modern yet deeply authentic experience that honors Korean culture and brings sool to new audiences in delicious ways.\u003c\/p\u003e\n\u003cp\u003eJun’s inspiration is deeply personal. Growing up in California as the daughter of first-generation Korean immigrants, she learned to brew rice wine at home alongside her father. His version—made from just unpolished brown rice, water, and a fermentation starter called nuruk (누룩)—was dry, complex, naturally carbonated, and rich with rice sediment. It stood in stark contrast to the mass-produced brews found in grocery stores and casual restaurants, which were often sweetened and diluted. What Jun inherited was the taste of the jeontongju (전통주) tradition—authentic Korean rice-based beverages brewed for centuries for family, nobility, and ceremonial occasions. \u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":48910249885948,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_d6a3c756-c29d-4b55-8c88-04381cbf16bf.jpg?v=1775264821"},{"product_id":"wild-arc-farm-blanc-de-conc-2023","title":"Wild Arc Farm, Blanc de Conc 2023","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e50% Concord, 50% Aurore\u003c\/p\u003e\n\u003cp\u003eNew York, United States\u003c\/p\u003e\n\u003cp\u003eSourced from vineyards in the Finger Lakes. Concord is direct pressed, while Aurore undergoes 24-hour maceration. Winemaker’s note: “This bubbly represents everything we hold dear here at Wild Arc Farm: impeccable farming, respect for hybrid and and native grapes, and a nod to the playful side of wine that still holds up to serious scrutiny. It tastes as if someone snuck a bit of grape soda into your favorite grower bubbles.” Unfined, unfiltered. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTodd Cavallo \u0026amp; Crystal Cornish are lifetime New Yorkers, having been born in central New York and spending most of their adult lives in Brooklyn. After finding the farmhouse of their dreams on a former perennial nursery in the upstate New York town of Pine Bush, they gradually shifted to a full-time farming mode. The cool, wet climate of the area calls for resistant hybrid grapes and yields wines with distinct acidity. The word Farm plays a proud and important role in the winery’s name—they pursue a holistic regenerative approach, growing their own vegetables and fruits. In addition to wine, Wild Arc also experiments with cider, beer, and kombucha with a total annual production of around 24,000 bottles.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll this happened very quickly - the former Brooklyn IT specialist and his wife Crystal moved upstate in 2016 without any previous agricultural experience. A couple of years later, they’re growing their own fruit \u0026amp; veg in biodynamic permaculture, looking forward to the first vintages from their recently planted two acres of Cabernet Franc, Pinot, and Chardonnay, all while getting mad props for their current produce. Their low-sulfur, often carbonic macerated wines offer a generously fruity character with lively acidity, definitely checking all the boxes of drinkability and current tastes. Being a small farm at the beginning of its journey, Wild Arc sources fruit from other people in the area: “Our hope is to establish relationships with growers and help them move towards organic production, which we feel is “greener” and more sustainable than continuing to replace the native habitat with more vineyard plantings. We are also sneaking codes onto all our labels now that delineate growing practices and sulfur usage, so the consumer can know exactly what the differences are in our bottlings,” Todd explains.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut the one thing that has created the buzz around Wild Arc Farm is not exactly wine: it’s Piquette. By adding his own touch to the centuries-old French practice of making a “second wine” for the vineyard workers from the already pressed skins, Todd has hit that soft spot that many of us have for drinks that are light on alcohol but strong in fun, fizz and freshness. Given their instant success, zero-waste, and low-ABV appeal, it’s no wonder that Piquette has become ubiquitous over the last couple of years, with winemakers around the globe willing to put their own skins into the trend. As for the one who (re)started it all, he seems to have his eyes on new horizons again: be it arak, wine’s role in climate change, or PiWis, you can be sure that Todd Cavallo won’t be resting on his laurels.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jenny \u0026 Francois","offers":[{"title":"Default Title","offer_id":48972729549052,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_a016a90c-2870-414e-95bb-c7cf4e2fac1c.jpg?v=1776545379"},{"product_id":"maloof-where-ya-pjs-at-2024","title":"Maloof, Where Ya PJs At? 2024","description":"\u003cp\u003e75% Pinot Gris, 15% Riesling, 10% Gewurztraminer\u003c\/p\u003e\n\u003cp\u003eWillamette Valley, Oregon, United States\u003c\/p\u003e\n\u003cp\u003eThis one goes out to two of our dearest friends Paul \u0026amp; Stina. A fun and energetic dichotomy of soft herbs and hard cherry candy aromas from skin contact pinot gris met by lots of high toned acid from barrel fermented, dry riesling. Rose-ish springtime blend to bring to your next slumber party. Serve chilled or at cellar temp with white za pies or with a bowl of popcorn over your favorite John Lithgow movie. Ours is Ricochet. F**** yaself, cupcake.\u003c\/p\u003e\n\u003cp\u003eAll of the Pinot Gris lots were fermented in open top fermenters on the skins with daily punch downs until dry (26 days on average) and moved into neutral french oak for aging. The Riesling was fermented and aged in neutral oak barrels, and the Gewurz was fermented in open top fermenters on the skins with daily punch downs until dry (14 days) and then aged in neutral oak. The wine was blended in the early spring, and bottled unfined and unfiltered with 30 ppm total sulfur added. VEGAN.\u003c\/p\u003e\n\u003cp\u003eThe fruit comes from three sites; No Clos Radio in the Tualatin Hills AVA (Pinot Gris, Riesling), organically farmed (in cert. process with CCOF), jory and loess soils, planted in late 1970's. Johan Vineyard in the Van Duzer Corridor AVA (Riesling), certified-Biodynamic by Demeter, marine sedimentary soils with granite deposits, planted in 2003. Ony Mora Vineyard outside of the Chehalem Mountains in the Willamette Valley AVA (Gewurztraminer), organically farmed (not-certified), jory soils, planted in late 1970's.\u003c\/p\u003e\n\u003cp\u003eMaloof Wines is a chosen-family run business started by Bee \u0026amp; Ross in 2015, and has expanded to include a core team of two more badass women: Michelle McCaw and Perry Heistuman. We are dedicated to making wines full of energy, with the number one goal of truly capturing a place and time in each bottle. We work closely with our farmers to achieve this goal, and consider them to be the true inspiration of our work. Cheers to them for growing such beautiful fruit, and to you for reading this. You’re all a bunch of gems.\u003c\/p\u003e\n\u003cp\u003eAt Maloof Wines, farming goes beyond the land—it’s about the people who nurture it. Maloof proudly supports organic and biodynamic farming practices, as they honor the earth’s natural cycles, promote biodiversity, and reduce our carbon footprint. Every single person who works the land, from the farmers to the harvesters, plays an integral role in creating these wines.\u003c\/p\u003e\n\u003cp\u003eToday, Maloof Wines are produced at their estate vineyard and winery location, No Clos Radio, just outside of Forest Grove, OR. \u003c\/p\u003e","brand":"Bowler","offers":[{"title":"Default Title","offer_id":48983963992316,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_c8a813f5-38bc-4698-91c3-71522842d151.jpg?v=1776545379"},{"product_id":"scruffy-vermouth-white-750ml","title":"Scruffy, White Vermouth 500ml","description":"\u003cp\u003eA layered vermouth from Orange Muscat (2024) and fortified Muscat Canelli (2018) sourced from Lodi and Yorkville Highlands. Base wine of Ruth Lewandowski wines.\u003c\/p\u003e\n\u003cp\u003eFortified to ~18% ABV with 21 botanicals including orange peel, wormwood, gentian, orris root, cinchona bark, sage, and vanilla. Unfined \u0026amp; unfiltered. Only 1,000 bottles produced.\u003c\/p\u003e\n\u003cp\u003eZesty. Tropical. Here for a good time (and a long time). This one shows up bright — citrus-forward with layers of floral herbs, soft spice, and a warm sweetness that lingers like a good story. Think lemon peel, chamomile, and rose hips with a splash of something juicy and tropical. All while grounded by a touch of honey and a delicate, earthy bitterness that keeps it interesting.\u003c\/p\u003e\n\u003cp\u003eThe scene:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAlways equipped with fresh gossip (damn that tea was so hot I almost burned my tongue)\u003c\/li\u003e\n\u003cli\u003eSunglasses indoors (at night, you know who you are)\u003c\/li\u003e\n\u003cli\u003eDid someone say oysters?!?!\u003c\/li\u003e\n\u003cli\u003eCalled it “a soft launch” and then invited 40 people\u003c\/li\u003e\n\u003cli\u003eAlways down for “just one more” (and means it)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNicole Peltier is the founder of Scruffy Vermouth. The vermouth project was born out of the belief that drinks, like people, are better when they’re a little messy. Nicole makes vermouths that lean into botanical boldness and unapologetic flavor formed from base wines made by Evan Lewandowski. These are thoughtful but unfussy; built for spritzing, sipping, and not taking the chaos of life too seriously.  If it brings people together and tastes good over ice, we’re in. So… pull up a chair and take a seat. \u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":48983965925628,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_269ed2c7-bf1e-4834-a9f8-6c21cb773f93.jpg?v=1776545379"},{"product_id":"field-supply-wine-electric-recreation-2023","title":"Field Supply Wine, Electric Recreation 2023","description":"\u003cp\u003e100% Frontenac Gris\u003c\/p\u003e\n\u003cp\u003eNew York, USA\u003c\/p\u003e\n\u003cp\u003eVineyard: Swedish Hill - Finger Lakes. \"Rosato\" style wine from grey-pink hybrid grape Frontenac Gris. Red fruit, strawberry, with zippy acidity. Orange pineapple fruit punch vibes with a saline character.\u003c\/p\u003e\n\u003cp\u003eThree week partial skin contact fermentation. Pressed off into stainless steel. Lees aged for 1 year. Unfined, unfiltered. NO ADDED SULFUR, VEGAN. 120 total cases produced.\u003c\/p\u003e\n\u003cp\u003eBrett Volker is Field Supply Wines, based in the upper Hudson Valley. While newly-planted vines mature on his home vineyard, he is working with sustainable and organic New York farmers to source high-quality grapes. Brett is originally from Australia, but moved to New York for work in the music industry. Field supply believes that wine lives at the intersection of art, agriculture, and design; a living experiment in how creativity can root itself in soil. All wines are fermented with native yeasts, minimal intervention and the only additives are small amounts of sulfur, when necessary.\u003c\/p\u003e","brand":"Field Supply Wine","offers":[{"title":"Default Title","offer_id":48997122244860,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b68f876b-224f-40be-8dba-cdc86e2f3239.jpg?v=1776545379"},{"product_id":"field-supply-wine-shook-ones-2022","title":"Field Supply Wine, Shook Ones Sparkling 2022","description":"\u003cp\u003e100% Muscat\u003c\/p\u003e\n\u003cp\u003eNew York, USA\u003c\/p\u003e\n\u003cp\u003eVineyard: Folts Farm - Finger Lakes. Bone dry with fine bubbles. Floral aromatics, bright fruit character - lychee, apricot, and peach.\u003c\/p\u003e\n\u003cp\u003eTwo weeks skin fermentation, followed by another 2 weeks aging in stainless. Bottle conditioned second fermentation petillant natural. Unfined, unfiltered. 30 ppm sulfur at bottling. VEGAN. 80 cases produced.\u003c\/p\u003e\n\u003cp\u003eBrett Volker is Field Supply Wines, based in the upper Hudson Valley. While newly-planted vines mature on his home vineyard, he is working with sustainable and organic New York farmers to source high-quality grapes. Brett is originally from Australia, but moved to New York for work in the music industry. Field supply believes that wine lives at the intersection of art, agriculture, and design; a living experiment in how creativity can root itself in soil. All wines are fermented with native yeasts, minimal intervention and the only additives are small amounts of sulfur, when necessary.\u003c\/p\u003e","brand":"Field Supply Wine","offers":[{"title":"Default Title","offer_id":48997123883260,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_61f47ee8-71da-4d16-a7dd-2d9dc34bf1e6.jpg?v=1776545379"},{"product_id":"iruai-road-opener-savagnin-rose-musque-2025","title":"Iruai, Road Opener Savagnin Rose Musqué 2025","description":"\u003cp\u003e100% Savagnin Rose Musque\u003c\/p\u003e\n\u003cp\u003eRogue Valley, Oregon, USA\u003c\/p\u003e\n\u003cp\u003e\"Talismanic Wine\" With the power to put the wind in your sails, obliterate obstacles, and summon inspiration, charged with the perfume of wild roses in a heatwave, and the playful allure of just a dash of fish sauce in your peach salad. The kind of pleasure you find where you least expect it, that redefines your cravings. Fermented on the skins and stems for 60 days then aged in acacia barrels, prepare yourself for wall-of-sound aromatics, tropical fruit blasted through a whammy bar, and umami pyrotechnics! For the best results, drink with people that you love, set an intention, and drink thoughtfully with it in mind. \u003cmeta charset=\"utf-8\"\u003e123 cases produced. VEGAN. \u003c\/p\u003e\n\u003cp\u003eNOTES: SEXY PEACH . JASMINE . ORANGE BLOSSOM . MSG . SPRING FLOWERS\u003cbr\u003eFOOD: dippin' chick'n with crispy schmaltz rice and winter root salad\u003c\/p\u003e\n\u003cp\u003eIruai Winery (“ear-oo-eye\" … the artist formerly known as Methode Sauvage) was started in 2013 by Chad and Michelle Westbrook Hinds in Berkeley, CA as a gypsy natural wine project, before laying down roots in the mythical Shasta-Cascade mountains of Siskiyou County.\u003c\/p\u003e\n\u003cp\u003e\"Trading in the urban winery hustle for the vigneron life, we are exploring avant garde vineyard planting and rehabilitation techniques using the permaculture methods laid out by Masanobu Fukuoka, while formulating our own “chaos organics” method of re-enchanting the land. Truly unlike anywhere else in California, Western Siskiyou County feels like a cross between Switzerland and Montana, cut with a rain shadow from Mount Shasta that divides it starkly between high mountain prairie and dense alpine forests.\u003c\/p\u003e\n\u003cp\u003eFinding ourselves in largely untested grape growing territory, with high elevations and a continental climate, we have turned Iruai into exploration and celebration of esoteric varieties that flourish in the Alps of Europe. While we work to grow our Western Siskiyou County estate projects, we purchase fruit and lease vineyards throughout the Shasta-Cascade, from the Trinity Alps of California to the Siskiyou Mountains of Southern Oregon.\u003c\/p\u003e\n\u003cp\u003eWe seek to make wine with a sense of place by employing no additives and removing no character. Our goal in the vineyard is to let the vines thrive like they would in the wild, and in the cellar, to shepherd each ferment through its own natural development and evolution.\" - Chad Hinds\u003c\/p\u003e","brand":"Selection Massale","offers":[{"title":"Default Title","offer_id":49029067669756,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260502_174958311_2.jpg?v=1777758996"}],"url":"https:\/\/www.winetroy.com\/collections\/united-states.oembed?page=4","provider":"Troy Wine Co.","version":"1.0","type":"link"}