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750ml
Bottle:
$40.36
$42.48
6 bottles:
$33.60
Appearance: Golden, caramelized oats, darkening harvest sun. Aroma: Caramel, honey, cherry wood, honeysuckle with a...
750ml
Bottle:
$40.36
$42.48
6 bottles:
$33.60
Uncorrupted by additives, Copper & Kings American Apple Brandy has natural aromas and flavors of whiskey and crisp,...
750ml
Bottle:
$63.16
$66.48
6 bottles:
$50.40
Appearance: dark brown, golden mahogany. Slightly viscous. Aroma: strongly reminiscent of superior whiskey and...
375ml
Bottle:
$9.14
24 bottles:
$7.00
From fresh Apricot, to be distilled and fermented in order to create the aromatic and distinct flavour.
375ml
Bottle:
$10.69
$11.25
Mr. Boston Blackberry Brandy is the perfect addition to making your favorite long drink or adding a little flare to...
375ml
Bottle:
$9.14
24 bottles:
$7.00
A 60 proof, brandy flavored with coffee beans from Portland. Less sweet than Creme de Cafe. Often used in Espresso...
375ml
Bottle:
$9.14
24 bottles:
$7.00
A sweet ginger flavored brandy with a slight creamy body, and bright citrus finish. Great in a hot toddy or in a...
375ml
Bottle:
$9.14
24 bottles:
$7.00
Mr. Boston Peach Brandy is the perfect addition to making your favorite long drink or adding a little flare to ice...
375ml
Bottle:
$9.14
24 bottles:
$7.00
A taste of fresh cherry juice initially, then more floral and leafy notes.
Brandy Ice Wine Petite Sirah United States Kentucky
Petite Sirah was first brought from France to America in the 1880s. It later went on to become one of the only grapes to make it through the devastating Phylloxera virus in the 1890s, both World Wars, and the Great Depression. During Prohibition, it was a main ingredient used to make sacramental wines. In fact, through the 1960s it was a major blending grape in a number of the finest wines produced in California.
By itself, a bottle of Petite Sirah usually has no problem making a quick impression on consumers. With a large amount of natural color and tannins, wines made with the grape commonly feature intensive sweet fruit characteristics like fresh raspberry or blackberry jam, black pepper spice, and plenty of backbone or structure.
There are a number of different styles available. Some concentrate on highlighting fresh, fruity flavors; others are bigger, more voluptuous; and it keeps going up the ladder until you reach the powerful, more machismo-style category.
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.
Of all the spirits produced in the United States of America, whiskey is surely king, and no state is as closely associated with this spirit as Kentucky. The history of Kentucky whiskey stretches back to the beginnings of the 18th century, when Irish settlers in the state began distilling the corn and grains they were growing into spirits, partly as a way of using up their crops, and partly as a sweet reminder of the home they’d left behind. Over the following decades, the whiskey industry boomed, as the country as a whole developed a taste for Bourbon, and many of the distilleries we know and love today were first founded.
Kentucky Bourbon is now very much an international spirit, enjoyed in every corner of the globe by those seeking out authenticity and originality in their whiskey. In 1968, the American Congress officially recognized Kentucky Bourbon whiskey by declaring it a ‘distinctive product of the United States’, and new laws and regulations sprung up as a way of protecting and preserving the reputation the state and the spirit enjoyed. These included the rule that Kentucky Bourbon must be aged for a minimum of two years (with many aged for a great deal longer) in white oak barrels, and contain absolutely nothing other than a fine grain mash, yeast and water.