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Charbay Distillery
Meyer Lemon Vodka
Why does Charbay Meyer Lemon Vodka taste so good? Because it’s
made with real Meyer lemons. 13th generation Master Distiller, Marko
Karakasevic selects tree-ripened Meyer lemons from Central California
and crushes them whole, to extract flavor and color. The extraction is
then added to Charbay’s Clear Vodka (96-100 points Wine Enthusiast).
ITEM 30122345 - PAGE 10
Mezcales de Leyenda
San Luis Potosi
New release offering pronounced notes of salty minerality, tropical
pineapple and savory green peppercorn. This wild agave Salmiana
from northern Tamaulipas, is endemic to this region, the central plateau of
Mexico. Cooked in clay ovens, as is typical to this region, there is very little
smoke on the palate. Ultimate Spirits Challenge Chairman Trophy Winner.
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Novo Fogo
Sparkling Caipirinha Cocktail Cans
Sparkling Caipirinha combines freshness and shelf stability with all-natural
ingredients for a balanced, carbonated cocktail. Primed to be popular
at outdoor bars and events, concerts and sporting events, the Sparkling
Caipirinha keeps the same classic and sophisticated components of the
original Caipirinha cocktail but with added convenience.
CONTACT YOUR SALES REPRESENTATIVE.
Pali Wine Co.
Chardonnay
Charm Acres, Sonoma County
2015
Pali produces premium Pinot Noir and Chardonnay for the best possible
price without compromising vineyard sources and winemaking. Twelve
months in neutral oak, 20% new French Oak, no Malolactic fermentation.
Fresh and balanced, offering aromas of fresh stone fruits - white peach,
crème brulee, and sea salt – with floral notes of honeysuckle and jasmine.
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Red Tail Ridge Winery
Riesling Sekt Extra Brut
Riesling planted in 2007 to calcareous soil types was harvested from
Block 707. Produced in the Traditional method with the secondary
fermentation in bottle. All riddling is done by hand. Manually
disgorged and estate bottled. Whole cluster, direct to press.
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St. Innocent Winery
Pinot Gris
Vitae Springs Vineyard, Willamette Valley
2015
The Vitae Springs Vineyard was established in 1986. The grapes come
from two blocks; one planted to well-drained Jory clay and the other to
thinner, volcanic Nekia soil. Tank fermented, aged for eight months on its
lees and lightly filtered before bottling by gravity. Made in a style that
accentuates the wine’s texture, ripe fruit and spice flavors.
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