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The nose on this “Specially Limited” sake is an amazing array of rose water, peach, papaya, sweet rice, nougat, and sugar aromas. It’s not fair! I’m sure when brewery owners taste sake that is not of their own making, they become jealous if they taste a sake like this. It’s simply not fair! How can rice and water taste like the best flavors in your life? Smooth, round, and velvety, this masterpiece is lush and sumptuous. So expressively smooth and layered, that flavors start counting themselves 1. Honey 2. Papaya 3. Maple syrup 4. Mango 5. Lemon sorbet. And on and on. This is more of an experience than a libation, as you feel your way to the soul of this brew. The take away from this sake is that there is a big difference between balance and perfect balance. This sake is a great lesson in rice umami goodness that rests on a seamless fluid which excels in a wine glass.

Region: Fukui Prefecture

Quality Grade: Junmai Daiginjo

Seimaibuai: 35%

Nihonshu-Do: +4.0

Rice: Yamada Nishiki

Alcohol: 16%

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Key Features:

• Country of Origin: Poland
• Roe Texture, Size, and Color: Medium-sized grains (2.9mm-3.1 mm) ranging from dark to olive green with a delicately soft texture.
• Taste Specs: Clean, buttery flavor with a creamy aftertaste. Highly sought after.
• Connoisseur Score: 9.9 out of 10

Considered one of the most flavorful caviars by connoisseurs, Polish Reserve Ossetra offers a luxurious indulgence with its delicate texture and rich, buttery taste.

Experience the Majesty of Polish Reserve Ossetra Caviar

Nurtured in the crystal-clear waters of Polish aquaculture facilities, the legendary sturgeon that yield Reserve Ossetra Caviar produce a delicacy unmatched in quality and taste. Each tin overflows with medium-sized pearls, their glistening dark to olive green hues a captivating prelude to the culinary treasure within. As these delicate spheres pop on your tongue, a wave of clean, buttery flavor washes over your palate, crescendoing into a luxuriously creamy aftertaste that lingers enticingly.

Indulge in Unparalleled Quality

Polish Reserve Ossetra Caviar is the product of meticulous fish farming practices and generations of caviar expertise. Our sturgeon are raised with the utmost care in pristine environments, ensuring the health and well-being that translates into superior caviar. The roe is meticulously extracted by hand using time-honored techniques to preserve its delicate texture and freshness.

Reserve Ossetra Caviar: A Culinary Masterpiece

From the first taste to the lingering aftertaste, Polish Reserve Ossetra Caviar is a sensory adventure. It's a caviar worthy of any celebration, a perfect way to impress guests, or a luxurious treat to savor yourself.

The Toybox Chardonnay Sonoma Coast 2024 was fermented entirely in three year old French oak barriques, no new oak was used. Now, that’s not to say this wine doesn’t have ‘oak’ in the flavor profile mind you, it just isn’t the dominant theme. The hints of wood are there as a complexity, not the overriding theme. The fruit was sourced from the Hall Road Vineyard. This vineyard parcel, in western Sebastopol is right next door to one of our favorite producers on the planet, Walter Hansel, and is planted to the Wente heritage clone, originally brought from Burgundy in 1912 and recognized for its unique fruit and floral characteristics. The Chardonnay was barrel fermented in those aforementioned older oak barrels, underwent partial malolactic fermentation and was bottled unfiltered. A whopping 95 cases (four barrels) were produced!

97 Points! I’m still looking forward to tasting the great Château Ausone of Saint-Émilion later this week, but in the meantime I’m thinking back to this great 1998 I had this summer. In fact, it looks like 2014 was the antithesis of 1998, a year that saw the Right Bank and the early-ripening-merlot-dominated blends triumph over the Left Bank; as I’ve just written, I believe 2014 is showing much better for cabernet sauvignon and the Right Bank. Even so, this was tight and powerful with hints of cream and blueberries. It was full and pretty with firm tannins. On the finish it was so long and intense. Some balsamic and dried fruit undertones. It’s only beginning to open up now. - JamesSuckling.com, 2016

The vineyard that produced this wine was planted 115 years ago on clay and limestone soils rich in iron with a mix of Garnacha Blanca, Malvasía and Viura on south-facing slopes at 700 meters in altitude. The bunches were hand-destemmed and the grapes pressed in a small vertical press. The juice was let to settle and put to ferment with indigenous yeasts in new 500-liter French oak barrels, where it was kept with lees for eight months.

From the winery: Like Trousseau Gris, Chenin is a Heritage white grape that was once widely planted in CA. From over 2000 acres of Chenin planted in Napa in the 1980's, there are now only 16 acres! Finding it is difficult, but rewarding. This is our ninth bottling of Chenin Blanc from a small vineyard in St. Helena. It was picked in late September 1, 2022, and was fermented and aged sur lie in used French Oak barrels for a total of 8 months.

McConnell's was first established in Belfast by in 1776 by a pair of brothers, disappeared in 1958 and was then revived once more! This here is the 5 Year Old from the range, a blend that has been matured in American oak barrels. A enjoyably spicy Irish whiskey!

93 Points! I was really looking forward to the 2017 Las Enebradas, because the first vintage, 2016, was the revelation of my last review of the zone of Gredos. I was quite surprised because the profile is very different: the wine has a lot more color and up to 2% more alcohol. Nacho Jiménez, one of the partners, explained that the profile of the 2016 vintage was exceptional and hard to replicate, as yields were higher and it rained just before they picked the grapes, so the wine is a lot lighter. 2017 was very different, a lot warmer and with lower yields, and the grapes delivered a concentrated juice with a lot more color, tannin and alcohol. It has a more Mediterranean profile, more in line with the rest of the wines. This fermented with 50% full clusters and temperature control and matured in one 500-liter oak barrel. Despite the higher ripeness and the headier character, the wines from Navatalgordo have a different texture and fine thread, the finesse of a cooler place and sandy soils at higher altitude (even if the vines are south-facing here), and you see it when tasting this next to the wines from Cebreros. It's more elegant and fresher. 570 bottles were filled in August 2019. - Luis Gutiérrez, robertparker.com

François has two impressive plots in the renowned 1er Cru Les Vergers, one which was planted in 1987, and the other was planted in the 1950s. Both plots are located in the northwest corner of the Cru, totaling 0.46 ha, and border the 1er Cru sites of “Les Chaumées” and “Clos Saint-Jean.” Lequin’s Vergers is his most taut, vertical wine in the Premier Cru range; marked more by structure and acidity than fullness and creaminess. The Domaine Lequin Chassagne Montrachet 1er Cru Les Vergers 2023 was aged for 12 months in French oak (20% new) followed by 3 months in stainless steel to harmonize.

96 Points! A plush and opulent Pavillon Rouge with plums, boysenberries and hints of cedar and chocolate. Full-bodied, this has lovely powdery tannins and a long and flavorful finish. Juicy and delicious, it's so attractive now that it’s hard not to drink. Second wine of Chateau Margaux. 64% cabernet sauvignon, 24% merlot, 7% petit verdot and 5% cabernet franc. - JamesSuckling.com

95 Points! Bottled in July, the inky-hued 2022 Château Margaux Pavillon Rouge offers a classic nose of ripe black raspberries, cassis, spring flowers, spice oak, and graphite. This leads to a medium to full-bodied Margaux with remarkable purity, a pure, layered, elegant mouthfeel, plenty of tannins, and a great finish. - Jeb Dunnuck

95 Points!  This is a blend of 64% Cabernet Sauvignon, 24% Merlot, 7% Petit Verdot, and 5% Cabernet Franc. Deep garnet-purple colored, it erupts from the glass with flamboyant notes of baked plums, licorice, and boysenberry preserves, leading to hints of sandalwood, dusty soil, iron ore, and dried roses. The full-bodied palate is rich and plush, jam-packed with black fruit preserves flavors, finishing long and spicy. So gorgeous. - Lisa Perrotti-Brown, MW

94 Points! Beautiful vivid colour, bright and intense. Dark chocolate, cherries and subtle perfume on the nose. Bright and lively thought also lean and straight on the palate. A generous weight and intense grip to the tannins. It’s on the tense side, focussed with extreme precision to the fruit profile with racy acidity unpinning the tannins which are at the fore. Feels refined and elegant, more serious than some other second wines in its construction but is classy, juicy, sculpted and softly plush. The fruit has bite and tang, with liquorice and graphite edges and spiced accents giving angles but all enjoyable and really building to the whole. Great freshness and length. 7% Petit Verdot completes the blend. 3.61pH. 84 IPT - highest IPT, highest before was 2018 which was 82. 15% press wine. 31% production. - Georgina Hindle, Decanter.com

94 Points! The 2022 Pavillon Rouge is a rich, ample wine. It is also one of the most opulent, creamy editions of Pavillon Rouge I can remember tasting. Supple and juicy, with tons of mid-palate richness and volume, the 2022 is shockingly intense in its texture. At the same time, the tannins are so polished, with no hard edges or angular contours. In 2022, Pavillon Rouge is a wine of extreme and total pleasure. - Antonio Galloni, Vinous Media

From the winery: I selected clone 548 Chardonnay from Peake Ranch for its tendency towards focused citrus flavors and distinctive minerality. After hand picking at night, the fruit was gently pressed as whole clusters, the juice was settled overnight, then transferred to barrels for a native fermentation. The slow conversion of grape sugars gives complexity and increased mouthfeel. A lengthy primary and secondary ferment was encouraged by occasional stirring of the yeast lees. Like an “old world” Chardonnay from an esteemed vineyard, this wine hid its true qualities for months in the barrel. Allowing the wine to develop gradually before bottling in the spring, after the next vintage, let this late bloomer shine.

From Cazcanes: Our Still Strength Blanco (54% ABV) was placed in a Napa Valley Cabernet Sauvignon, first-fill French Oak casks. It was aged for 31 days and then bottled at 50% ABV or 100 proof.

This is a limited edition. This is the only batch that will be made this year.

From the producer: Our Still Strength Blanco (54% ABV) was placed in a Napa Valley Cabernet Sauvignon, first-fill French Oak casks. It was aged for 82 days and then bottled at 50% ABV or 100 proof.

This is a limited edition. This is the only batch that will be made this year.

Kujira Ryukyu Whisky 10 years was distilled from 100% premium Indica rice, and matured in White Oak Virgin casks for more than 10 years. Masahiro Distillery was founded in 1883, its history could trace back to Ryukyu Kingdom era. Masahiro Distillery is known for its production techniques, prominent qualities, and passion for innovation.

5 Sentidos Jabali-Tobala is an ensamble of wild maguey Jabali and wild maguey Tobala from the Sierra Norte. The first special bottling from 5 Sentidos in the United States was this ensamble and it was only released in the city of Chicago (EN01 – 60 liters). Other batches are available at Oaxaca’s El Destilado. The same style of ensamble was also the third special release from 5 Sentidos (EN03 – 110 liters). The maguey Jabali and Tobala are cooked together in an underground horno, milled by hand with axes and mallets, fermented with Tepehuaje for four days, and double distilled in small clay pots. The clay pot still used to make this mezcal is artistically rendered on the front label of the bottle.

91 Points! A good value from the team of Far Niente, the 2021 Cabernet Sauvignon Napa Valley checks in as 77% Cabernet Sauvignon, 15% Merlot, and the rest Malbec, Petit Verdot, and Cabernet Franc, all of which was raised in 50% new oak. This deep purple-hued, medium to full-bodied effort has pretty cassis and violet aromatics, a round, supple mouthfeel, some building tannins, and outstanding length. It's impeccably made and undeniably delicious. Drink bottles over the coming 7-8 years or so. - Jeb Dunnuck

The finest Bella Union yet! The 2021 vintage was VERY kind to the team at Far Niente..."Bella Union was founded by the partners of Far Niente to specialize in the art of blending Napa Valley Cabernet Sauvignon. The cornerstone of the blend is our 25-acre vineyard in Rutherford, along Bella Oaks Lane, a country road that was historically called Bella Union. The vineyard is planted primarily to Cabernet Sauvignon in well-drained loam, and the vines range from 20 – 30 years of age. Classic varietals of Malbec, Cabernet Franc
and Petite Verdot sourced from select Napa Valley vineyards complete the blend."

Demerara MDV 2012 #15213

In November 2012, this rum was distilled in the Diamond Distillery's historic, single-wooden pot still and put in used bourbon and whiskey barrels. This still was originally employed at the Versailles Distillery in the 17th century before being moved to the Diamond Distillery where it continues to produce iconic rums.

Aged more than 8 years.

94 Points! Taking its name from the nightly fog that rolls into the vineyard, the 2019 Chardonnay Fog Dance Vineyard was aged for 13 months in French oak, of which 27% was new. Savory with white button mushroom and light tropical fruit including pineapple, the palate is fleshy, with mango skin and white grapefruit. It is approachable now and through 2032. - JebDunnuck.com

From the winery:

The 2022 Bald Mountain Zinfandel is the second release of our single vineyard Zinfandel and is comprised of 100% fruit from the Bald Mountain Vineyard. This old vine Zinfandel is grown in the mountain vineyard off of Wall Rd and is one of the most stunning vineyards in the North Coast. The old vines produce a concentrated and ripe Zinfandel that will age for years.The fruit was picked on September 23rd, 2022 and arrived at the winery early in the morning before being destemmed to tank. The wine was then macerated for 14 days until the completion of alcoholic fermentation.  After draining it was racked to 30% new American Oak barrels where is aged for one year before being bottled in August.