In stock at Rock Hill and Forsyth or reserve it online
2011 Cva A Portela Mencia...$14.99 From vineyards planted in pure granite soils, the 2011 A Portela is an amazing, unoaked, naturally made 100% Mencia. Opulently styled with copious notes of blueberry liqueur, crushed rocks, spring flowers and a hint of camphor, it exhibits fabulous intensity, a medium to full-bodied mouthfeel, superb ripeness and an ethereal lightness in spite of its intensity and richness. This stunning effort from Jose Luis Murcia should be drunk over the next 5-10 years.
"Rolle Bolle is a wonderfully fun Belgian yard game and a delightfully easy summer ale. Brewed with monk fruit and soursop it stays true to the Belgian tradition of playing with beer and all that goes into it. Roll on.
About the Brewery The Les Brasseurs de Gayant Brewery is the second largest independent brewery in France. Founded in 1919 in the Norde-Pas-de-Calais region that borders Belgium, Les Brasseurs de Gayant specializes in the small batch production of the unique "biere de garde" style of beer.The Styles
La Biere du Demon Blonde beer of very high density that is brewed with a higher quantity of malt than commonly used for classic beer. Demon is cultivated with a special yeast subject to fermentation for 15 days and kept in storage for a month. It remains the strongest blonde beer in the world. • ABV: 11.5 % Notes: Powerful alcoholic aroma, sweet and refreshing. Blonde, dense tasty and long in the mouth.
A simple breakfast dish that the whole family can make and enjoy!
1 frozen Tribeca Baguette, cut into 1 inch cubes ***
1/2 cup crumbled cooked bacon ***
2 cups Irish Cheddar, shredded ***
1 cup Gruyere, shredded ***
1 doz. Dry Dock Farm Fresh Eggs ***
2 1/2 cups Half-n-Half
1 t. Vilux Dijon mustard ***
1 to 1 1/2 t. La Chinata smoked paprika powder ***
*** In stock at The Wine and Cheese Place Forsyth
Pick your favorite bacon- we have four different ones in stock now.
Preheat oven to 350 degrees.Toss cubed baguette, bacon and cheese in a 9x13 glass baking dish. In a medium bowl, whisk eggs, half-n-half, mustard and paprika until smooth. Pour egg mixture evenly over bread mixture in baking dish. Cover with plastic wrap or wax paper (not foil) and place in fridge overnight. Remove from fridge, remove plastic wrap or wax paper and place in preheated oven. Bake in oven 1 hour until golden brown and eggs have set. Let stand for 10 minutes before serving. Makes 6-8 servings.
Recipe from Shae of The Wine and Cheese Place
We just enjoyed the Easter Strata this morning at the store, delicious.
"Columbus Tomahawk Zeus is the primary hop variety in War Hammer as well as the inspiration for the name. We use a combination of Pacific Northwest hops to create layers of pungent flavors. A generous malt bill adds biscuit and honey notes while allowing the hops to take center stage. War Hammer pours golden in color with aromas of pineapple, mango, tangerine, resin, & slight earthy notes. Drink fresh!" - 4 Hands
Contact High is our summer seasonal inspired by the American craft movement. We made this wheat ale exciting by adding pacific northwest hops and dry hopping with orange zest. Contact high pours a bright orange hue with a bit citrus aroma. citrus zest + hops + wheat = summer.
Now in 4pks and a much better price. They were $6.99 for a 11.2oz bottle now $12.99 for 4pk of 12oz bottles. Plus bottled on dates!
Evil Twin Yin...$12.99 / 4pk This is one half of a Black & Tan. Not just any Black & Tan, but one where a toasted smug and hoppy fella get together to make a sublime Taiji balance. Mix the Yin Yang together (or employ this profoundly evil Imperial Stout solo)
Bottled 3/12/13 Evil Twin Yang Imperial Taiji IPA...$12.99 / 4pk "This is one half of a Black & Tan. Not just any Black ; Tan, but one where a toasted smug and hoppy fella get together to make a sublime Taiji balance. Mix the Yin &; Yang together (or employ this flipping good imperial IPA solo." -- Label
Marieke Gouda - in stock at all four locations Come in for a taste
Marieke® is our signature cheese made with an authentic Old World Gouda recipe. The equipment, cultures, herbs and spices are all imported from Holland. The rBGH free cows milk couldn’t be fresher being piped directly from the first milking of the day directly into the processing vat. The curd is hand packed into 18 pound forms before going under the press. It is then brined for 60 hours. The wheels are then transferred to the special curing room and aged on Dutch pine planks which absorb the liquid as the cheese ages.
For the first 14 days the cheese is turned (flipped over) daily to ensure that the butterfat is evenly distributed throughout the cheese. The wooden planks are also cleaned daily and turned to prevent molds. During this time the breathable coating is hand painted on the cheese. After the initial daily turning is complete the cheese is turned twice weekly for as long as it is in our facility.
GREEN BAY, Wis. (AP) — A Wisconsin Gouda won top honors Wednesday night at the 2013 U.S. Championship Cheese Contest, edging out entries from Vermont and Illinois.
Marieke Penterman, of Holland's Family Cheese in Thorp, Wis., won the two-day competition in Green Bay with her Marieke Mature Gouda. Out of a possible 100 points, Marieke Gouda scored 98.31 in the final round of judging.....Judges re-evaluated the top 16 cheeses at an evening gala to determine the overall winner.
More than 1,700 cheeses were entered, including pepper-flavored, smoked and sheep cheeses. This year, more than 30,000 pounds of cheese were entered in the contest.
from the Associated Press
The opaque purple-colored 2010 Tarima Hill exhibits notes of chocolate fudge, pen ink, graphite, blueberries and blackberries. This full-bodied, 100% Monastrell should drink well for a decade or more. These amazing efforts taste more like they should cost $30 to $50 as opposed to the mid-teens. Bodega Volver, a joint project between Rafael Canizares and Jorge Ordonez, produces wines from three appellations, La Mancha, Alicante and Jumilla. Readers will need to take note of the nearly identical cuvees, some of which are made from organic grapes and others from non-organic grapes. That information is clearly marked on the labels. Slightly more expensive are the 2010 and 2009 Tarima Hill. These cuvees come from the winery’s oldest vines (20 acres of ungrafted vines that were planted in 1935) planted on the highest elevations.
The estate’s oldest vines are utilized for the 2010 Breca, also 100% Garnacha from vines that were planted between 1925 and 1945 in decomposed slate and gravelly clay soils. Yields were less than one ton of fruit per acre, and the wine was aged in old large French oak foudres. This is an amazing terroir of steep hillsides and ancient head-pruned vines. Black raspberry, truffle, kirsch, lavender and liquid rock-like characteristics emerge from this astonishing wine. Frankly, I was at a loss for words when I tasted it. It may be the most amazing wine I have ever tasted at this price in over three decades. The wine world is changing, and Jorge Ordonez and his associates deserve a huge amount of credit for producing something this remarkable at this price point. Consumers should fill their trunks with these beauties.
Love the aromas to this red with currants, blackberries and hints of dark truffles. Full-bodied, with beautifully crafted tannins that are creamy and seamless. Fabulous refinement and length. Leave it in your cellar for at least four or five years. But impressive to taste or drink now. A blend of Cabernet Sauvignon, Merlot, and Petit Verdot. One of best Orenos ever made since its inception in 1999.
Rated 96/100 James Suckling (formerly of The Wine Spectator) A full, rich red, with pure cherry, floral, licorice and spice aromas and flavors. Balanced and graceful, with a lingering aftertaste of sweet fruit and spice. Should get even better with a few years of aging. Merlot, Cabernet Sauvignon and Petit Verdot. Best from 2014 through 2025. 3,300 cases made. –BS Rated 94/100 The Wine Spectator
We brew this dark special beer every year for Easter. It contains several types of malt and during the brewing process two different kinds of herbs are added to give it that fine, special taste. Its ruby red colour, high alcohol concentration of 10% VOL and its full and well-balanced taste are a source of vitality and strength. A true delight, even for the most critical connoisseur. For ideal tasting, serve cool at a recommended temperature of 7-8° C and pour out gently in one movement. This pleasant, dark special beer is chosen by all who love a richer, slightly spicier tasting Ale.
2005 Quinta do Noval Late Bottled Port Unfiltered....$21.99 / 750ml This is succulent and fruity, with concentrated flavors of dark plum, blackberry and chocolate mousse that are backed by good grip. The snappy finish features hints of licorice. Drink now through 2025. 800 cases imported. –KM
"Jacques Puffeney of Montigny-les-Arsures is among the Jura’s most prestigious, engaging, and (thanks to the rotund amplitude of both his torso and white-bearded visage) easily recognized vignerons, and crafts wines no less distinctive – if much less massive – than their author. With the exceptions of Pinot Noir, vin jaune, and his few sweet wines – all of which are matured in older barriques – Puffeney relies on ancient foudres, of which I have not seen such a collection as his outside of Alsace or Chateauneuf-du-Pape; and he is favorably inclined to long elevage even for non-oxidative lots, which can themselves thus come off as if influenced by flor or other living denizens of the cask. Puffeney’s reds, too – often cited as among the region’s best – are bottled significantly later than the regional norm. He farms roughly 6 acres of Chardonnay, much of it melon a queue rouge; 5 acres of Savagnin; and 7.5 acres of reds, and says that his father – who actively selected and planted at a young age – is to thank for the 50-year average age of vine Puffeney fils now enjoys." -- The Wine Advocate
2004 Puffeney Arbois Vin Jaune...$86.99
Tasted from cask just before bottling – from a second floor “cellar” whose barred windows look onto the street and assure something approaching outdoor temperatures – Puffeney’s 2004 Arbois Vin Jaune displays fascinating scents and flavors of toasted walnut, green olive, sea breeze, lemon and zest all driven by penetratingly high-toned volatile esters. Firmer but also juicier than its 2003 counterpart, it evinces undertones of stone and mouthwatering salinity allied to alkalinity, its finish vibrantly interactive and persistently piquant. This ought to be worth following for more than a quarter century.
Rated 92-93/100 The Wine Advocate
"Savagnin is the only grape permitted to be used in making the unique and exquisite Vin Jaune. To make a great wine of this type the Savagnin must be both high in sugar and high in acid. Special parcels within the village of Montigny Les Arsures ("Champs Mody", "Les Sauvagny", & "Les Loges") have the potential to produce this hard-to-obtain combination. The Vin Jaune is not made every year. The Savagnin destined for the Vin Jaune must age in foudre at least 6 1/2 years but Puffeney usually waits 8 1/2 years to make a final determination as to whether the appropriate quality level has been reached. Those barrels that have not developed as Puffeney wishes are sometimes bottled as special cuvées of Savagnin, thus preserving only the very best and most promising barrels for later bottling as “Jaune”. NOTE: the Vin Jaune is a dry wine! A meal constructed around the great “Jaune” from Puffeney is a special treat. In our experience, rare is the wine that has the persistence of flavor and ability to enrich and complement food as does a fine Vin Jaune from Jacques Puffeney – use this wine in preparing the cuisine as well – you will not regret it." -- Neal Rosenthal
2009 Puffeney Arbois Savagnin....$34.99
"The Savagnin finds its true home in the Jura. It is speculated that the origin of this grape is the Traminer from northeastern Italy but, to us, the Savagnin of the Jura is a one-of-a-kind grape with the capacity to perform miracles. It is a fickle grape, not easy to ripen, that does best in poor soils infused with marne. Often harvested in mid-to-late October or often into November, Puffeney’s Savagnin is fermented in both steel cuve and wooden foudre; afterwards, the wine is racked into smaller oak barrels for aging, often for two or three year … and sometimes special cuvées are produced that can age for six or more years before release. [These sometimes are the result of a selection process during the aging of the Vin Jaune when Puffeney determines a wine might not have precisely what is needed to qualify as a “Jaune”)" - Neal Rosenthal
Don't buy this wine if you are planning on it tasting like a classic Chardonnay. This wine is delicious with many levels of flavors, but it does not taste like classic Chardonnay.
2011 Puffeney Arbois Chardonnay...$23.99
Fermentation is done in cuve; then, the malolactic fermentation occurs in foudre, where the wine spends 18 to 24 months prior to bottling. The wine is not topped-off during the elevage. This classic Jura version of Chardonnay transforms this grape into an entirely different and compelling experience than what one experiences with white Burgundy. The concentration of all elements is exceptional with brisk acidity married to a honeyed-texture and notes of hazelnut, beeswax and the fresh mountain air that infuses the great wines of this region.
From the brewery that brings you Old Speckled Hen comes two new ones....
Morland Old Golden Hen...$9.49 / 6pk “This light golden beer delivers both flavour and refreshment, brewed using the finest pale malts, and the rare Galaxy hop to give a light golden colour, subtle tropical fruit notes and a deliciously smooth finish. Old Golden Hen is perfect for all occasions and best served chilled. 4.1% ABV
Morland Old Crafty Hen....$11.99 / 6pk “A superior ale from ‘Old Speckled Hen’. Brewed with a blend of the famous old 5X, this 6.5% ABV beer combines a distinctive malty taste with a satisfying smooth raisin finish.
“I believe that ‘Old Speckled Hen’ was first brewed to celebrate the 50th anniversary of the MG car factory. Named after an old MG car which was used as the factory run around, the chaps in the factory would park the old MG Featherweight Fabric Saloon outside the paint shop where it would normally get spattered in paint and so it became known as the ‘Owld Speckl’d Un’. This became ‘Old Speckled Hen’ when the beer was unveiled. Since then the finely balanced beer with a distinctive rich, malty taste and fruity aroma has attracted many fans, and I’m certainly one of them.” - Morland brewery
Matured for several months in old oak casks, Citadelle Reserve marvellously combines the freshness and complexity of Citadelle Gin with the refinement of old, cask-aged spirits. Our cellar-master does not consider the gin ready for bottling until a perfect balance has been struck between freshness and cask flavours.
This is Bell's #1 seller and it accounts for about 50% of their sales--find out why and pick up a 6 pack!
Bell's Oberon...$9.89 / 6pk
Released late in March each year. One of our favorite and most popular beers! When Oberon arrives, you know it is Spring and baseball season. "An American wheat ale brewed with Saaz hops. Spicy and fruity, Oberon is the color and scent of a summer afternoon." -- Brewery
Back in stock at Forsyth and online Rated 99/100 RateBeer Lagunitas Sucks......$9.89 / 6pk
"Brown Shugga' Substitute" This sad holiday season we didn’t have the brewing capacity to make our favorite seasonal brew, the widely feared BrownShugga’ Ale. You see we had a couple of really good years (thank you very much) and so heading into this season while we are awaiting the January delivery of a new brewhouse we are jammin’ along brewing 80 barrels of IPA and PILS and such every 3 hours. A couple of months back we realized that since we can only brew a mere 60 barrels of Shugga’ every 5 hours, that we were seriously screwed. For every case of Shugga’ brewed, we’d short 3 cases of our favorite daily beers. It’s a drag. This year, we brewed something that we think is also cool and brews more like our daily brews. The new brewhouse will help insure this kind of failure never happens again. It’s a mess that we can not brew our BrownShugga’ this year and we suck for not doing it. There is nothing cool about screwing this up this badly and we know it. Maybe we can sue our own sorry selves. There is no joy in our hearts this holiday and the best we can hope for is a quick and merciful end. F*@& us. This totally blows. Whatever. We freaking munch moldy donkey butt and we just want it to be all over... So this substitute beer is a ‘Cereal Medley’ of Barley, Rye, Wheat, and Oats…. Full of complexishness from the 4 grains, and weighing in at 7.85% abv, Then joyously dry-hopped for that big aroma and resinous hop flavor.
Taste the La Croix Gratiot Picpoul de Pinet at all four of our locations this Saturday, March 30 from 11am-4pm. (each store will also have other wines out to taste)
A little more education: We are going to try to feature either a grape or a wine region each week at our stores. We will give you some background information on the grape or region and feature a wine that highlights what we are featuring. We will taste that wine on Saturday at all four of our locations. We will post it here in our blog and send it out in our emails - click here to sign up for our emails
I have started a new label "Education" that you can hit to read all the education articles (see the right column under the heading "labels".
Grape: Picpoul de Pinet
image from Wikipedia
Picpoul de Pinet: Aptly translated to “Lip Stinger” for it’s bright acidity and palate cleansing freshness has long been a favorite of the staff at The Wine and Cheese Place. Picpoul has a long history in the Languedoc region, and along with Cinsaut and Clairette Blanche is one of the oldest domestic grape varieties of that region. Picpoul had a reputation as a quality grape as early as the early 17th century. It was blended with Clairette Blanche to produce the wine Picardan in the 17th & 18th centuries. However after the Great French Wine Blight, when large shifts in varieties planted took place, Picpoul lost popularity due to its susceptibility to fungal diseases such as oidium and its low yield. Over the past two decades due to more modern wine making and an overall commitment to quality the profile of Picpoul has been raised. No longer relegated to a footnote or answer to a trivia question (name all 13 varietals that are allowed to be blended into Chateauneuf du Pape) Picpoul is the perfect compliment to oysters on the half shell and most any shell fish. Make sure you try this wine and find out why it is our best selling white wine:
2011 La Croix Gratiot Picpoul de Pinet......$9.99
Picpoul de Pinet has wonderful aromatics. In the nose, white flowers and freshly cut melon perfume the wine. In the mouth, pear and white peach flavors mix with subtle tropical fruit notes. In the finish, the wine is crisp with bright citrus fruit.
Order Boulevard online now 2013 version is here Boulevard Boss Tom's Golden Bock -- back in stock now! "Boss Tom's Golden Bock is Boulevard's new seasonal release for early spring. A bock is traditionally a lager beer with somewhat robust malt character. The word "bock" also means "billy goat", and images of goats are often used as a symbol of the style. The smooth, soft maltiness of Boss Tom's is complemented by a restrained hop presence. The mild warming quality of the beer makes it perfect for days when there is still a bit of a chill in the air. The beer finishes with a lingering dryness, and just a hint of caramel." -- Boulevard
Malts: Pale, Munich, Pilsner, Caramel and Wheat Hops: Hallertau and Perle ABV: 6.1% IBUs: 33
Stretching from the Southern tip of Patagonia to the high altitude vineyards of Salta, Argentina offers an incredible diversity of grape varietals and wine styles. Join us as we taste our way through 8 fantastic Argentine wines, featuring such producers as Catena, Cuvelier Los Andes, Caro and many more.
$20 per person 7pm-8:30
Here is what you will taste....
2012 Zolo Torrontes, Salta Argentina
2009 Tikal Amario Malbec, Mendoza Argentina
2010 Bodegas Colome Amalaya, Salta Argentina
2010 Cuvelier Los Andes Cabenet Sauvingnon, Mendoza Argentina
2010 Amancaya Grand Reserva, Mendoza Argentina
2010 Bodegas Norton Reserva Malbec, Mendoza Argentina
2011 Ricardo Santos Semillon, Mendoza Argentina
2011 Tikal Patriota Bonarda Blend. Mendoza Argentina
Limited release - 2002 was a very small crop and according to The Wine Spectator, only 150 cases are being imported in to the United States!
We have 120 bottles
update: sold out
2002 Taittinger Comtes de Champagne...$153.99
We are lowest price in the country on Wine-Searcher
(no additional discount)
Taittinger’s 2002 Brut Blanc de Blancs Comtes de Champagne is off the charts. I have tasted the 2002 now many times, and it has never been less than thrilling. A vivid kaleidoscope of pure Chardonnay aromas and flavors opens up in the glass. The 2002 is at once incredibly rich yet also totally weightless and impeccable in its balance. All the classic Comtes notes are there, but with a level of detail and nuance I don’t think I have ever seen before. The 2002 is breathtakingly beautiful today, but also appears to have the stuffing to age for decades. Personally...Sadly, there is little wine to go around as 2002 was a very short crop. Readers who can track down the 2002 are in store for something truly great. Anticipated maturity: 2012-2042.
This is a fabulous set of new releases from Taittinger. The 2002 Comtes de Champagne is easily one of the very best young Champagnes I have ever tasted. Over the next year or so, Taittinger plans to list more information about their NV wines on the back labels, something that is a huge positive for the consumer.
Hanssens Oude Gueuze...$13.99 / 375ml Hanssens Oude Gueuze...$18.99 / 750ml
Lambic "Hanssens Oude Gueuze has a hazy gold color and an aroma of wet wool, preserved lemons, vanilla, and earth. The palate is sharply tangy and dry, opening up to a marvelously complex display of citrus and damp earth in the center. The finish is miles long and juicily acidic, with a final flourish of fruit. This would be brilliant wit ha good ceviche packed with shrimp and avocado." --Garrett Oliver, The Brewmaster's Table
Taste the Terres Falmet Cinsault at all four of our locations this Saturday, March 23 from 11am-4pm. (the other stores will also have other wines out to taste)
A little more education: We are going to try to feature either a grape or a wine region each week at our stores. We will give you some background information on the grape or region and feature a wine that highlights what we are featuring. We will taste that wine on Saturday at all four of our locations. We will post it here in our blog and send it out in our emails - click here to sign up for our emails I have started a new label "Education" that you can hit to read all the education articles (see the right column under the heading "labels".
Cinsault: Pronounced (san-soh) Cinsault is the fourth most widely planted grape varietal in France, and is particularly important to the Languedoc-Roussillon region as a blending grape to add color and bouquet. Among other accomplishments, like being the most widely planted grape in Morocco, Cinsault is also the varietal that South African professor Abraham Izak Perold crossed with Pinot Noir in 1925 to make South Africa’s flagship varietal Pinotage. While not often bottled on it’s own, wines made exclusively from Cinsault can be quiet enjoyable for their intense bouquets and soft supple mouth feel, and can be a lovely compliment to lighter meats and fatty fish (tuna or salmon).
Pick up a bottle of 2010 Terres Falmet Cinsault at any of the four Wine and Cheese Place locations to see what makes this such a compelling varietal.
2010 Terres Falmet Cinsault.....$13.99 The grapes for this wine are 100% hand-harvested. Yves’ Cinsault comes from a plot of 50+ year old Cinsault vines planted on beautiful hillside vineyards in Saint-Chinian. The wine is vinified and aged in tank. There is no oak ageing.
John Duval Plexus "GSM"...$31.99 Deep garnet-purple colored, the 2010 Plexus Shiraz, Grenache, Mourvedre is a blend of Shiraz 52%, Grenache 29% and Mourvedre 19%. This wine opens with notes of blackberry preserves, blueberry compote and warm black plums over suggestions of vanilla, cinnamon toast, anise, espresso and mandarin peel. Full-bodied and generously fruited with warm black berry and spice flavors plus a touch of oak, it has a good backbone of medium to firm finely-grained tannins and just enough acid to balance through the long finish. It’s delicious now but should improve with 2-3 years in bottle and drink well to 2022+.
Deanston Highland Single Malt Scotch 30 Year Old...$279.99
This Deanston 30 Year old is a fine single malt from the fertile and lush Highland region of Scotland - an area rich in heritage and culture. For over three decades the liquid has mellowed and matured in hand made oak casks, under lock and key in the ancient 18th century vaults used to warehouse this valuable coppery gold jewel. Finished for 2 years is oloroso sherry butts.
Troubadour Imperial Stout...$13.99 / 750ml This beautiful beer has an almost black body and a large tan and lasting head. It's a pretty bitter, strongly roasted coffee & malty beer. The aroma is dry, roasted, "nutty" and smokey. The strong bitter chocolate impression let it end in a nice bitter finish. This beer contains 4 different types of malt, roasted barley and 2 types of hop. The overall result is how an Imperial Stout should taste, with a Belgian touch. Specifications: Alcohol (V/V): 9,0%
Made to the same recipe since 1891, this extraordinary aperitif wine has long been a staple of Asti. On a base of Moscato di Asti is infused a blend of herbs, fruit and spices, most notably cinchona, gentian and citrus, and laid down for a year before being released. In Piemonte it is served chilled with ice, a twist of orange peel and a splash of soda to bring out all its natural aroma and fragrances. Outside of Italy it is revered as one of last great blanc/bianco aperitif wines, essential to a wide range of classic mixed drinks.
Product of Italy. 16.5% Alc./Vol., 750ml
Plus the new Rose
Cocchi Americano Rosa Aperitif Wine....$17.99
Throughout its history, the House of Cocchi has periodically produced alternate varieties of its Americano Aperitif Wine. Here the base is of two varietals unique to the region and more often used in sparkling wines, Brachetto d'Acqui and Malvasia di Castelnuovo Don Bosco, famous for imparting notes of white rose and summer berries. These are blended with herbs, fruit and spices, most notably gentian, cinchona and citrus. Enjoy on ice with soda or tonic and a slice of lemon.
Auchentoshan Single Malt Scotch 18 Year Old...$104.99 Triple distilled and matured in American bourbon oak for over eighteen years. The result: a refreshing Lowland single malt whisky with the added infusion of ripe citrus and green tea, the warmth of toasted almonds and the signature smooth, delicate, Auchentoshan taste. Tasting Notes To The Eye: Deep golden summer barley. To The Nose: Fresh tobacco leaf - then sweet with a hint of caramelised sugars, green tea and toasted almonds. To The Tongue: A floral freshness with sweet barley sugar at first - this gently ebbs to reveal a tangerine zestiness. The palate is left alive and refreshed. To The End: A long, lingering and well balanced dram that invigorates the mouth.
Auchentoshan Single Malt Scotch 21 Year Old....$149.99 Triple distilled and aged perfectly for over twenty one years in American bourbon and Spanish sherry casks. This creates a refined Lowland Single Malt Whisky, ripe with gooseberries, sweet creamy vanilla, a hint of oak, warm honey, and the signature smooth, delicate, Auchentoshan taste.
"Bright copper. Elegant and smooth. Soft green fruit with mint, oak and freshly cut barley. Sweet chocolate and mint with oak and honey. Long, soft and warm. My top choice as the quintessential Lowland Single Malt; it doesn't get better." F. Paul Pacult, Spirit Journal
Tasting Notes To The Eye: Bright copper. To The Nose: Ripe gooseberry notes together with sweet vanilla and oak, combines with a freshly cut barley flavour. To The Tongue: Light chocolate and soft green fruit, with a twist of old oak and honey. To The End: A long and lasting finish, demonstrating real depth of character.
We stop taking reservations, but each store should have some in stock. Rock Hill is sold out We don't want to sit on it, so you must pick up your order by Monday 7pm or it goes back out for sale.
We did so well with the first release, Stone is sending us a new batch of Enjoy By IPA
Show that Missouri is on board again - tweet to Stone with the #EnjoyBy #MO
Stone Enjoy By 04.20.13 ...$5.99 / 22oz
You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers - especially big, citrusy, floral IPAs - we've taken it further, a lot further, in this IPA. You see, we specifically brewed it NOT to last. We've not only gone to extensive lengths to ensure that you're getting this beer in your hands within an extraordinarily short window, we made sure that the Enjoy By date isn't randomly etched in tiny text somewhere on the label, to be overlooked by all but the most attentive of retailers and consumers. Instead, we've sent a clear message with the name of the beer itself that there is no better time than right now to enjoy this IPA.
MALTS:2-row and Europils malted barley, invert sugar
YEAST:Belgian Abbey Ale
Schlafly Belgian-Style Golden Ale opens with a fruity nose and rounded sweetness that compose a pale and balanced beer. Hallertau hops lend a hint of spice that balances the aroma and flavor of orchard fruit. Similar to our Belgian Tripel, but with a lighter body and a crisper finish, it is the perfect introduction to the family of Belgian beers renowned for their complexity and delicacy.
Beers from this region reflected the diversity of Belgium itself, a nation that has three official languages (Dutch, French, and German). Bordering Germany and France, Belgian ales incorporate the complex flavors of French wine into the German brewing heritage. In Post World War II Europe, Belgian brewers developed golden strong ales to compete with the rising popularity of lighter Pilsner style beers.