New & Featured

Semi-carbo syrah from the N. Rhône. Red fruited, delicately umami'ed.

Kitchen sink natural white blend; friulano, albarino, savvy b. Crisp, fruity, fresh and glossy.

Big box o' Cali kitchen-sink red blend. Pinot, carignan, zin & friends. Brambly fruit, pure & natural.

A little off-dry, not that you'd notice. Cassis, cream, and lemon. Will age well.

Elderflower, rosewater; minty and airy. Drink it now or in decades.

Top-flight dry kabinett. Lime zest, mirabelle, peppery—a laser beam.

Cabernet, mostly, unwooded. Juicy, with cherry & cranberry flavors, fall leaves in the nose. Classic.

Classic oak-aged rum of Haiti. Mix or sip.

Pot still Rum Agricole from Jalisco, Mexico. Not too funky. Sip or mix.

From from the mists of Skye, the original Scotch liqueur.

Mellow and creamy with a little burnt sugar. Made in Newark's Ironbound.

Sonoma pinot like no other. Velvety, complex, savory, impressive.

Bright and cheerful. Cherry juice, lemon pulp, mineral. An easy yes.

Curated for the Big Apple and beyond!

From the Catskills. 15 botanicals, natural color, woman-made. Make a drink.

Your favorite Mezcal delicately scented with lemongrass.

Classic Normandy stuff. Mostly dry, heirloom apples. Biodynamic.

Top-shelf cru Beaujolais, brimming with blackcurrants and wysteria. Absolutely perfect.

Traditional, full-bodied Speyside style. Sherry-cask aged. For all you old-schoolers.