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Marc Barriot Clôt de l'Origine Maury Rancio Tres Vieilles Vignes 2018 500ML
$38.98HURRY, ONLY 7 LEFT!One of the most compelling dessert wines I've ever tasted from this area...a must-try!
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Cossart Gordon Bual Madeira 10 Year Old 500ml
$26.98Out of StockOut of stock90 Points! Intense and concentrated, with a broad array of dark chocolate, maple, smoke and baked peach. Enjoy it on a cool autumn night. - Wine Spectator
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Blandy's Madeira Verdelho 10 Year 500ml
$26.98Out of StockWS90Out of stock90 Points! Features good cut to the dried pear and melon flavors, complemented by notes of melted butter. Well-spiced on the fresh, minerally finish, showing some savory accents. Drink now through 2020. 50 cases imported. Kim Marcus, Wine Spectator Magazine, Web Edition 2015Learn More -
Blandy's Madeira Malmsey 15 Year 500ml
$37.98Out of StockWS93Out of stock93 Points! Thick, luscious and well-spiced, with mouthcoating creaminess and sweetened flavors of butterscotch, toffee, truffle, ginger and green olive. Marzipan and dried mint details mingle easily on the powerfully spicy finish. Drink now through 2050. Kim Marcus, Wine Spectator Magazine, October 15, 2015Learn More -
Butterfly Classic Absinthe
$78.98HURRY, ONLY 3 LEFT!Butterfly absinthe is an award winning modern rendition of a classic pre-prohibition absinthe produced in Boston in the early 1900s.
BUTTERFLY remains true to both the recipe and methods employed by the original distiller. Only the finest botanicals are used in this hand-crafted absinthe recreating an absinthe last enjoyed in the days of pre-prohibition America.
Butterfly Absinthe is made from only the highest quality ingredients – many of which are grown on farms a short distance from the distillery in Couvet, Switzerland.
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Blandy's Madeira Malmsey 10 Year 500ml
$26.98Out of StockWS90RP90Out of stock90 Points! The non-vintage 10-Year-Old Malmsey has an introspective, marmalade, fig and burnt sugar-scented bouquet that gently unfurls in the glass. The palate is very well-balanced, with a viscous entry that lacquers the mouth. The acidity is very well-judged, lending the finish a sense of poise and tension that neatly counterbalances the richness and precocity. This is very well-made. Neal Martin, eRobertParker.com #202, August 2012Learn More