Brightwood Pizza & Bottle Menu

creamy whipped Bulgarian feta, with piquillo peppers and garlic, topped with hot honey, paprika flakes and mixed herbs served w/ house flatbread

seasoned cauliflower on romesco sauce, topped w/ pine nuts, mixed herbs, olive oil, and a squeeze of lemon *contains nuts*

six wings with choice of buffalo or BBQ, served with choice of ranch or blue cheese

artichoke hearts, spinach, garlic, cream cheese, mozz & parm, served with pita bread

red sauce, parm, & mozz

red sauce, sliced mozz, parm & basil

red sauce, mozz, parm, & pepperoni

red sauce, mozz, parm, & extra mushrooms! includes oyster, trumpet, shiitake & baby bella mushrooms

moz, parm, herb goat cheese, topped w/ garlic oil & chives

*no cheese* extra red sauce, sliced garlic, finished with olive oil

mozz, parm, herb goat cheese, apple slices, hot honey (add prosciutto $4)

mozz, parm, brie, caramelized onions, cherry tomatoes, topped w/ fresh arugula & balsamic drizzle (add prosciutto $4)

mozz, parm, house pesto, cultivated mushroom mix, garlic confit, pickled red onions *contains nuts*

red sauce, mozz, parm, house Italian sausage, pickled jalapeno, & caramelized onion

red sauce, mozz, parm, ricotta, red onion, chorizo, and hot honey

Cashew Cream Sauce, Artichoke Hearts, Piquillo Peppers, House Mushroom Mix, Pickled Onions, Fresh Garlic, Cilantro, Lemon & olive Oil

classic turkey bacon club on panuozzo with provolone, mayo, mustard, red onions, tomato and crunchy romaine, served w/ potato chips

Roasted Beets, Arugula, Toasted Walnuts, Fresh Goat Cheese, Cara Cara Orange Segments & Cranberry Vinaigrette

graham cracker crust, chocolate gallette & marshmallow fluff

Ingrained in American history as the most prestigious of all cider southern cider fruit, the Hewes Crab once dominated the orchards of Virginia during the 18th and 19th century. Rooted in tradition, prized for complexity, and grown by our founding fathers, this high gravity single varietal boasts notes of honeysuckle, spice, and stone fruit. Spontaneously fermented on oak, rested on lees, and aged 1 year to perfection. Raise a glass as we celebrate the revival of an icon. - 9.5%

A blend of Dabinett, Golden Russet, Somerset Redstreak, Kingston Black, Black Twig, Stoke Red, Bulmer’s Norman & Tremlett’s Bitter. Notes of citrus, stone-fruit, and vanilla w/ a firm tannins and balanced acidity. "Nestled deep between the mountains, there lies fruit grown for generations. The varieties preserved are as timeless as those who brought them here. Spontaneously fermented in oak barrels, comes a blend for the ages, an ode to Appalachia. Hints of stone fruit, vanilla, and citrus create a complex cuvee not to be forgotten, just like those who came before us."

10% Discount Built-In • Four Cans of Six Different Ciders

CLEAN & CRUSHABLE Blend of locally sourced heirloom apples sourced from farmers within 99 miles of ANXO - 5.7%

Apples: Ashmead’s Kernel, Harrison and Black Twig (all American) Time & Place: Virginia 2020 Harvest Heavy rains could have led to less mature fruit, but the sloped terrain of SCSO drains very well and we once again got very mature and intense flavors from the 2020 harvest of their cider fruits Orchards: Silver Creek & Seaman’s Orchards Wild Ferment in Wood Casks Aroma: Ripe sour fruits Flavor: Tart lychee and candied ginger Pairing: Charred ribeye, seared mackerel, pecan pie

BRIGHT & REFRESHING Flagship cider featuring GoldRush apples sourced directly from farmers within 150 miles of ANXO. - 6.9%

PA GoldRush Apples fermented naturally and conditioned on ground quince. - 6.9%

FLORAL w/ MINERALITY Vermont & Pennsylvania apples fermented by ANXO with native yeasts in stainless tanks.

PA-grown Northern Spy apples naturally fermented atop carbonically macerated Vidal Blanc grapes from Hauser Vineyards in Cashtown, PA. Dry and vinous with a soft, petillent sparkle, and notes of tart apple, lychee, stone fruit and mineral.

TART & JUICY Naturally-fermented PA-grown Northern Spy apples conditioned on macerated Cresthaven Peaches from Twin Springs Fruit Farm.

Cider made with GoldRush apples from Peters Orchards in Adams County PA conditioned on large quantities of rare Asian Gwang Yang persimmons grown by Preston's Orchard in Owings, Maryland and a small amount of PA quince for aromatics. -6.9%

Stayman Winesap apples from 78 Acres in Smithsburg MD and GoldRush apples from Peters Orchards in Adams County, PA fermented dry with wine yeast in stainless tanks. This 8.4% Imperial dry cider is robust and fruity with notes of red apple skins.

100% Northern Spy apples fermented dry in stainless with wine yeast and heavily dry-hopped with Lemondrop, Strata & Belma Hops. - 6.0%

Grapes: MD-grown Cab Franc Apples: Northern Spy ABV: 6.9% Slightly funky, very fruity wine/cider hybrid w/ low carbonation

Bright & Fruity 🍏 6.9% 🍏 Albemarle Pippin Apples (VA) 🍏 Naturally Fermented *$0.40 of each pack to benefit Casey Trees all year long!

Quintessential tannic English West Country natural cider fermented by Tom Oliver before blending at ANXO with Mid-Atlantic Northern Spy & Albemarle Pippin. - 6.9%

A collaboration between Cellarman Sam & Tom Oliver Herefordshire, where Oliver's is based, is a region that knows good cheese, and it's a natural combination, one well known to cider makers dating back centuries - drinking their ciders with the local cheeses. This collaboration was born to celebrate and champion the British countryside, and pay respect to the quality makers it holds; all that can be created with milk & the apple!

A big, bold, viscous and juicy perry, full in the mouth and a hint of biscuit in the finish. Touch of rhubarb and pear on the nose and a full, rich melon and pear taste. Very full and fruity. 6.5%

bottle conditioned perrykin with hops Made from the second pressing of perry pears with the addition of water, this is our modern interpretation of an old historic drink - perrykin. We also like to think of it as upcycling pomace. We brought together a mixed orchard of perry pears – evocatively named varieties like Green Horse and Hendre Huffcap – together with whole cone Simcoe from our friends at Brook House Hops, and then bottle conditioned the blend. Super aromatic, a combo of white peach, passion fruit and pine, this one is zippy and sour, like a farmhouse gose beer infused with stone fruit and lemon zest and, with its bright sparkle, it’s a complete heatwave, thirst-slaying crusher. Serve very well chilled. Gluten free, vegan friendly and no added sulphites. 3.5% abv

Dry sparkling cider made of naturally fermented Bromley, Egremont Russet and a small amount of Dabinett & Medlars. Bright & Juicy! 6.7%

Kingston Black, with its natural balance of fruit, tannin, acid and sugars, is one of the few apples that can truly succeed as a single variety cider. To showcase the variety to its fullest the fruit was pressed into stainless steel tanks and fermented naturally, before further racking to steel for the 'elevage' of the cider, to transform it into something special. Prior to bottling the cider was fined with the addition of highly tannic perry, an ancient technique developed in the Mostviertal, Austria. Sweet blossom, apple pie and icing sugar aromas move onto quite concentrated flavours of honey, peach, dried apple, vanilla and fruit cake spice. All this is enlivened with fresh acidity and the softest of tannins to make it a juicy mouthful of joy! - 7.4%

This is Thorn but not as you know it," write the Ross Cider crew. "90% Thorn, 10% Flakey Bark meets fermentation in ex-Raison d'Être barrels. The result is completely unique. "Rather than the big acidity of Thorn, or the challenging astringency of Flakey, or even the smoke of oak casks, everything is rolled into one. One luscious, juicy, unbroken, flavour that begins on the lips and fills the mouth completely. Gorgeous, quaffable, green and silky, full flavoured perry with no compromise.

Bridgewell is the name of our small ‘mother’ orchard of new varieties, planted ten years ago. A number of new apple varieties that we now adore grow there – Northwood, Improved Lambrook Pippin, Gloucestershire Underleaf, Porter’s Perfection – alongside old favourites, such as Chisel Jersey and Bulmers Norman. This cider is a juicy, smooth blend of them all – driven by delicious green apple acidity, the flavour is long, smooth and satisfying. Best enjoyed with green beans, goats cheese, or prosciutto.

This apple is perhaps America's most important heirloom, celebrated and grown from coast to coast. Its flavor and aroma remind us of key lime pie and passion fruit. It tastes like pineapple, marzipan, honeysuckle, and vacation. 100% Golden Russet apples from CiderView Orchards, WA - 7.9%

Discovered by John McIntosh at his farm in Canada in 1811, this apple has a distinctive aromatic and flavor profile that persists through fermentation. It is crisp, perfumed and radically creamy. It captures the essence of fall air against a backdrop of candy apple, vanilla, and cream soda, with refreshing acidity. 100% McIntosh apples grown at Ela Family Farms, CO. - 6.6%

The Winesap apple dates back to colonial America and is aptly named for its vinous flavor. It exudes floral and demure character including white flowers, vanilla bean, blood orange zest and meyer lemon. It is complex and elegant with a refreshing and long finish. 100% Winesap apples grown at Masonville Orchards, Fort Collins, Colorado. - 6.8%

A bright, crisp and refreshing pilsner dry-hopped with Tettnang and Hallertau Blanc. Lagered 6 weeks and naturally carbonated. Passing Trains expresses herbal and floral aromas, with notes of white grape, lemongrass and pineapple. - 5.2%

This dark lager was brewed with Pilsner Malt, Munich Malt, Caramunich Malt, Pale Chocolate Malt, & local Tuxedo Corn. Hopped with Hallertau Mittelfruh. - 4.5% This is a collaboration with Shared Brewing

Mozart played full-volume in the brewhouse as the Dovetail Vienna Lager was born. Copper in color, with a warm, malty character, it is brewed with 100% Vienna Malt and Styrian Golding Hops. -5%

Classic Pilsner brewed with the finest German malts & Czech hops for notes of fresh straw & orange blossom honey. As dry & crisp as a German Pilsner with the bold flavor of a Czech Pilsner. Ultra clean, authentic, timeless. - 5%

Brewed with Calista hops and conditioned on American oak. Crispy, clean, crushable. - 5%

Intrepid Traditions presents a series of adventurous journeys into the rich brewing heritage of bygone eras. Each release fearlessly explores historical brewing styles to craft an exceptional drinking experience tailored for contemporary palates. Our meticulously brewed Pilsner embodies the artistry of the past, delivering a golden, effervescent elixir that will leave you craving more with every sip.- 5%

Decoction-mashed traditional Bohemian pilsner malt for the base, and hopped with 100% Czech Saaz. Soft floral notes, herbal spice and a touch of bready malt. Delicate bitterness. Xtra crispy finish. Time to put on a happy face :) - 4%

Leadfoot is a new 5.3% New Zealand-style pilsner crafted in collaboration with our friends Altered Suds. You’ll often find us in their Warrenton taproom and them in ours, so it only made sense to finally brew something together. Plus, they’re just 30 miles away. What’s a little 15-minute drive? This lager carries a heavy load of two New Zealand varietals. NZ Cascade — endowed with an essence of lime, guava, and red grapefruit — entered the kettle several times during the boil. Later, after primary fermentation, we dry hopped Leadfoot with our stash of Freestyle Riwaka, a lot we hand selected for its robust stone fruit and cannabis attributes, in addition to the familiar fruit punchiness. Trust us, you can smell it a mile and half away.

A rice lager in the Japanese style with pils malt and rice plus a beautiful blend of some of our favorite European hops, Czech Saaz and German Saphir. Dry and crisp with a slightly spicy character, followed by floral and sweet citrus. Super crushable. 4.5%

This west coast pilsner hits two of our favorite styles of what we like drinking around the brewery, all at once. A crackery clean base of pilsner malt, noble hops, & German lager yeast with tons of mosaic and citra added after fermentation. Big, fruity, dank hops with a kiss or herbal character, all on a soft, crispy-clean base beer. - 5.5%

A sessionable pale lager inspired by similar Czech beers. Premium authentic raw materials shine, including Moravian pilsner malt—foundational to the substantial but rounded hop flavor and aroma. - 5%

Dry Hopped Czech Pale Lager (Schilling Collaboration) Pulling from various traditions, this one features: floor malted English and Czech Malt, a unique German hop varietal grown by our friends at Locher Hopfen, Petit Blanc, found on old vines in the Champagne-Ardennes region. Mashed in accordance with a traditional single decoction and dry hopped similar to an Italian Pilsner. This creative endeavor started with the seemingly simple question, what would the influential lager brewers of prior eras do with ubiquitous access to materials and process?

Notes of caramel, honey, brown bread, mild bitterness from Kazbek hops to balance out the malty sweetness, clean dry finish. Named after Saint Norbert and the monastic order closely associated with this style of beer.

Introducing "El Green Crippy," our seasonal twist on the classic "El Crippy" pilsner, just in time for St. Patrick's Day! This vibrant brew boasts a refreshing blend of premium hops and barley, delivering a crisp taste with a subtle herbal kick. With its festive green hue, "El Green Crippy" is the perfect way to celebrate the holiday in style. Join us in raising a glass to the luck of the Irish with this spirited homage to St. Paddy's Day! Cheers!

Venture is brewed with grains grown in our Piedmont region and hopped with varieties from west and east of the Bohemian Forest. Growing areas don’t have much use for lines on a map. The reference for this beer comes from our time walking the small towns of Bavaria and Bohemia. But mostly the countryside in between. Instead of a particular beer or style, the surroundings are what left the impression. We’d pop into brewery restaurants that’d been in a family for generations. The combination of traditions in this area creates food and drink that is both fresh and familiar. Venture heads down the path of blending cultures, offering its own identity. It’s a beer that tastes to us both modern and classic. Anchored without being tethered.

crisp, easy drinking Pilsner beer. Noble hops in perfect balance with only the finest Pilsner malt provide a clean and satisfying brew that is as welcoming as the Green State itself. It's a great day for a Green State. 4.9%

This beer is a special release just for Nowruz (the Persian New Year), which falls on March 20th. I used traditional ingredients that are meaningful to Nowruz to brew this beer – apples, sumac and wheat. This beer was dry hopped with Mosaic hops and it’s a New England style IPA – super hazy, juicy, and refreshing. ABV is right at 6.5%. The cans were designed by a young Iranian woman who lives in D.C., and it’s a very symbolic label specific to the New Year.

Heavily hopped with all New Zealand hops: Riwaka, Pacific Jade & Wai-iti. 6.6%

5% West Coast Style Pale Ale hopped with Nelson Sauvin & Amarillo.

Crystal Vibration is a luxuriously decadent IPA dripping with tropical fruit. Hopped with Mosaic, El Dorado, and Idaho 7, it bursts from the glass with aromas of cotton candy, strawberry, and pineapple. The palate is plush and velvet-textured with lightly sweet oat malt and overflowing ripe mango, gummy peach rings, and tangerines. Perfectly balanced, this is Grimm IPA at its best. - 7%

2017 Can Can Awards Gold Medal Winner (Imperial India Pale Ale Category) Mosaic, Motueka & El Dorado-hopped Double India Pale Ale. 7.5% Untappd: 4.25!

Double IPA w/ Pineapple & Citra and Sabro Hops. - 8%

Break My Balls has always been our deepest exploration of Mosaic, a famously kaleidoscopic Pacific Northwest varietal. This 6.8% IPA is hopped exclusively with the pungent cultivar in both cryo and T-90 pellet form. Peach and apricot leap out of the glass, complimented by subtler notes of pineapple and berry. When bringing back Break My Balls, we opted to give it a summer-friendly refresh. Hot and humid times call for dry and quenching beers. Thus, a West Coasty IPA was born, brewed with pilsner malt and Maris Otter — the perfect backdrop for Mosaic’s dank cannabis side. - 6.8%

Crush is everything you want it to be. It’s a 6.7% West Coast IPA. It’s light but nuanced — a blend of pale and pilsner malts. It’s a showcase for Krush, the sole hop deployed in this beer’s whirlpool and dry hop. Known as HBC 586 for over a half decade, Krush is a cultivar we’ve long been fond of imbibing, yet we’ve had scant opportunity to use it ourself. Here we present the hop in all its multifaceted glory: nectarine, guava, apricot, orange citrus, mixed berry, and a touch of resin. You can’t blame us for losing our mind. It’ll be summer in Dulles before you realize

Vandals is a 6.3% IPA loaded with Galaxy, Nectaron, and Citra — a veritable Cerberus of distinctly pungent hops. Citra on the hot side. A 50-50 split of Galaxy and Nectaron after primary fermentation. Combined, this Australian x New Zealand x Pacific Northwest “tag” team yields vibrant streaks of guava, passion fruit, peach, pineapple, and a touch of orange citrus. Brewed with flaked barley and plenty of oats, this is one soft, pillowy IPA that’s, dare we say, quite juicy.

West Coast IPA brewed with a balanced bitterness and a blend of our favorite IPA hops Brewed with 100% malted barley and hopped with Simcoe, Chinook, Nelson & Columbus Cryo. - 6.8%

Double Dry Hopped version of our 7.0% IPA brewed with Citra, Centennial, and Simcoe.

Only the best make varsity. Our Varsity Greens team consists of some of our greatest hops with Citra from our friends at Coleman, Nelson and Motueka from Freestyle, Nectaron from Mac Hops and some beautiful Mosaic from B & D Farms. - 6.5%

Packed with amazing hand selected Citra, Nelson Sauvin and Simcoe. Notes of lychee, peach, pineapple and dank tropical. - 8.2%

The long, cold nights of winter are a little brighter with Celebration Ale. Wonderfully robust and rich, Celebration Ale is dry-hopped for a lively, intense aroma. Brewed especially for the holidays, it is perfect for a festive gathering or for a quiet evening at home - 6.8%

NEIPA dry-hopped with Cryo Citra, Cryo Riwaka, Riwaka, & Nelson). A bouquet of ripe fruit on the nose, clementine, passion fruit, hints of white grape and cantaloupe. Medium body.

Double Dry-Hopped Fuego - This variant of Fuego uses twice the amount of hops during the dry-hop portion of the brewing cycle. DDH Fuego is full of juicy citrus aromas that softens an already crushable IPA into an exceptionally special drinking experience. - 6.2% untappd: 4.23

Easy to drink with a lingering, pleasant aftertaste. A rich, yolky-orange wheat beer, featuring the aroma of clove and fruit in perfect balance; refreshing with a hint of mandarin-orange-like acidity. - 4.8%

Foeder Fermented Mixed Culture Saison. - 4.5%

Petit saison full of flavor clocking in at only 2.9%abv

Magenta is a mixed-fermentation farmhouse ale refermented with Concord grape juice.

Momoko is a blended mixed-fermentation farmhouse ale with freshly pressed peaches.

A blend of stainless aged mixed fermentation and barrel aged farmhouse wheat beer aged on apricots and aged w/ Maine wildflower honey. - 5.3%

5% Brunch-style sour ale brewed with peaches and hopped with Citra

In this version of Sawā (sour in Japanese) we added plum, a fruit whose flavor ranges from sweet to tart, matching perfectly the style chosen for this beer. Its delicate flowers symbolize persistence in Japanese popular culture as they bloom in the winter, when the branches are still covered with snow. The plum tree is also believed to ward off evil spirits and bring good luck to homes. - 4.7%

For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 100% 3 Fonteinen.

Blend of 1-, 2- 3- and 4-year old lambic - 4-year old component at least 25% of the belend -, all fermented and lagered in oak barrels and vessels. With Doesjel, the wild fermentation of the young lambic did not continue throughout the bottle conditioning as the yeast "dozed in" ("ingedoesjeld").

Hommage is the result of macerating hand-picked whole sour cherries and raspberries on young lambic for at least four months, in a proportion of 760 to 800 grams of raspberries and 200 to 240 grams of sour cherries per litre of lambic. This fruit lambic is then blended again with more lambic to obtain a minimum intensity of 35% fruit. Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. - 6%

Blend of one, two and three year aged spontaneously fermented saison - 6%

Traditional unfiltered blend of spontaneous fermented lambic aged in oak barrels. Maceration with fresh cherries for 6 months. - 6%

Lambic aged on Belgian-grown Muscaris grapes. 8.8%

Still lambic served in a large 3L Bag-In-Box. Lasts for over a month after opening. - 6%

Still lambic w/ rose petals served in a large 3L Bag-In-Box format. - 6%

Spontaneously fermented golden ale conditioned on rhubarb. - 5.8%

Brewed in spring 2019, this pale wheat ale fermented spontaneously in neutral oak barrels before blending in the fall with freshly pressed NJ apple juice. This hybrid was then refermented in second-use charred oak spirit barrels,. After a six month refermentation, the barrels were blended together and conditioned with NJ wildflower honey for a final bottle refermentation to dryness. Bottled on June 15, 2020. - 4.9%

Breakfast stout with heady cup coffee roasters long jump/colombian blend, Vermont maple syrup, cacaocuvee cacao nibs & saigon cinnamon. - 8%

The beer that started it all. Caribbean Chocolate Cake is a dense, rich and luxurious stout – even more so since it’s had the smooth, hard-pouring Nitro treatment. Hand-roasted cacao nibs give hints of tamarind and soft lemon, along with a beautiful chocolate baseline. The malts provide coffee and roast notes in abundance, while the hop profile adds subtle orange and coconut flavours. Spinning on Cypress wood is the icing on the cake - offering lightly toasted vanilla wafers and delicate tannins, balancing the inherent sweetness of the beer. Pure canned indulgence.

“We did it. We put a peanut butter jelly sandwich in a bottle. Some would say that this is a crime against all that is decent in the world of craft beverages, but this Peanut Butter Jelly Crime has yet to receive judgement from you, a distinguished member of the jury. So carefully examine all of the evidence provided by the prosecution, and consider the alibi of the defense, as you decipher the multifaceted complexity of the case. As you enjoy PBJC, don’t forget the toast!” – 13%

Refreshing, clean, balanced, light-bodied. Aromas subtle with floral and earthy notes. Brewed with premium organic malts from US & Germany along with combo of English and traditional American hops to the golden ale style. - Contains 0.4% Alcohol

The ultimate session-able IPA. Brewed with a blend of Northwest hops with Citra and Mosaic at the forefront. Body of premium organic malts from US & Germany. Subtle yet complex malt profile. - Contains 0.4% Alcohol

A bright pils with a crisp refreshing flavor. Full of flavor and easy to drink. less than .5% alcohol

Grab a Trail Pass and start a new adventure with miles of flavor. Explore the hoppy notes of citrus and pine from Amarillo® and CTZ varieties in non-alcoholic Trail Pass IPA. The silky malt body and clean hop bitterness are just what you’d expect from a world-class Sierra Nevada IPA, yet it’s less than 0.5% ABV.

The juicy flavorscape in non-alcoholic Trail Pass Hazy IPA bursts with Mosaic and El Dorado hops. For all its fruity character, dank notes also dial up the complexity of this smooth and balanced hazy.

Grüner Veltliner • Carnuntum • Austria lemon, pear, mineral

Riesling • Mosel • Germany Green Apple, Lemon & Stone

Sauvignon Blanc • Mendocino County • California • Tropical with notes of peach, green apple, tangerine & kiwi

33% Organic Verdelho 27% Organic Tocai Friulano 17% Organic Vermentino 13% Organic Albariño 10% Organic Sauvignon Blanc Mendocino County • California fresh, acid-leaning, mineral, saline/briny extremely drinkable

Roussane, Grenache Blanc, Vermentino, Marsanne, Viognier • Southern Rhone Valley • France Notes of melon, peach, grapefruit, honeysuckle & mineral

Sauvignon Blanc • Marlborough • New Zealand grapefruit, grass, passionfruit

Hondarrabi Zuri • Bizkaiko, Basque Country • Spain From one tiny vineyard close to Bilbao, this family winery does everything on the micro level. Using only the native varities Hondarrabi Zuri, Mune Mahatsa, and Txori Mahatsa, Spontenaous fermentation with native yeast, and the juice spends 2 hours on the skins. This still white wine is bottled without any carbonic gas, and is extremely traditional in style.

Hondarrabi Zuri • Arabako • Basque Country (Spain) Notes of lime, green apple & sea salt

Pinot Noir • Willamette Valley • Oregon Strawberry, lemon & stonefruit The grapes used in this wine were nearly ruined by smoke taint, but have no fear! Lemonade is an incredibly drinkable Rosé of Pinot Noir made by pressing off the skins as quickly as possible to avoid smoke taint. What was supposed to be a red wine became a crushable rosé!

Cinsault, Syrah • Languedoc • France • Notes of cherry, guava & herbs of Provence

Macabeo, Parallada, Syrah, Garnacha • Conca de Barbera • Catalunya (Spain)

Tempranillo, Garnacha • Rioja Alta • Spain Watermelon, Tangerine, Vanilla

90% Sangiovese, 10% Grenache • Umbria • Italy Fresh & vibrant with notes of strawberry, raspberry & mineral

Espadeiro • Vinho Verde • Portugal Fresh, juicy notes of strawberry, raspberry & redcurrant.

Scheurbe, Mueller Thurgau, Saint Laurent • Rheinhessen • Germany • Zesty w/ notes of citrus, watermelon & apricot

Organic Cabernet Sauvignon • North Coast • California Notes of leather, tobacco, blackberry & dark fruits

Barbera • Piedmont • Italy • Notes of cherry, vanilla with vibrant acidity & soft tannins. Very drinkable!

Carignan • Minervois • France This 100% Carignan from Minervois in the south of France will knock your socks off. It is medium-bodied with a strong tannic structure and aromas of raspberries and blueberries. A definite food wine.

Montepulcianoz • Abruzzo • Italy • Notes of Cherry, strawberry, dark chocolate & leather

Carignan, Zinfandel, Charbono Mendicino County, California Notes: Cola, blackberry, cherry

Gamay • Santa Barbara County • California • Notes of cherry & bramble, clean and velvety smooth with subtle herbal spice of mint & basil.

Sangiovese • Chianti • Italy Cherry, Leather, Dark Chocolate

Garnatxa, Cabernet Sauvignon • Penedès • Catalunya • notes of cherry, vanilla, leather and plum

Tempranillo, Mazuleo, Graciano • Rioja • Spain Leather, Tobacco, Cherry

Tempranillo • Rioja Alavesa • Spain Black cherry, raspberry, grippy yet pleasantly integrated tannins

Pinot Noir • Alsace • France SMOOTH & BALANCED w/ RIPE RED FRUIT & LIGHT SAVORY SPICE

Zinfandel • Mendocino County, California lush dark berry flavors with hints of black pepper, licorice, and a touch of smoky oak, balanced by bright acidity and soft tannins for a vibrant finish.

Malvasia, Trebbiano • Umbria • Italy Trebbiano and Malvasia from an old vineyards of (at least) 90 year old vines. Spontaneous fermentation with 3 months maceration. Aging in stainless steel and fiberglass tanks. No filtering or fining and minimal added sulfur as necessary.

Rhoditis • Macedonia • Greece Apricot, yeast & mineral

Pinot Blanc • Nelson • New Zealand Pinot Blanc juice co-fermented with Riesling skins in stainless steel, then aged in stainless steel for 10 months. Bottled without filtration, or fining Notes of apple, lemon & dried apricot.

Pinot Gris • Willamette Valley • Oregon • Gentle extraction & full fermentation on the skins. Notes of tart cherry, strawberry & savory herbal spice. Low alcohol at 8.2% and light bodied. This wine is made to recognize women in the wine industry

Parellada • Conca de Barberà • Catalonia (Spain) Traditionally used as a cava grape, this 100% Parellada wine sees 20 days of skin contact. Tart notes of green apple and juicy peach on the palate with a lovely minerality.

This organic and partially skin-fermented Moschofilero is fermented and aged in terra cotta pots in the heart of Macedonia. This exotically aromatic wine is full of apricot, white flowers, and peach skin flavors. Perfect for skin-contact wine lovers looking for something unique!

Pinot Noir, Chardonnay and Pinot Meunier • Champagne • France cranberry, raspberry danish, vanilla

Pinot Noir • Penedès • Spain (Catalunya) Strawberry, apple, brioche

Macabeo • Penedès • Spain (Catalunya) lightly sparkling white wine with notes of pear, grapefruit and stone.

Pinot Noir, Chardonnay and Pinot Meunier • Champagne • France

Glera • Asolo • Italy Pear, grapefruit, honey

Macabeo, Xarel•lo, Parellada • Cava D.O • Spain Green apple, honey, lemon

Lambrusco • Modena • Italy Cranberry, Blackberry, Yogurt

Pinot Noir, Pinot Meunier, Chardonnay • Champagne • France • Fresh pear, rich & creamy, toasted brioche

Tempranillo, Teroldego, Malbec • Fizzy notes of grape juice, blackberry, like a light bodied, fruitier Lambrusco

Tempranillo, Zinfandel, Grenache • Contra Costa County • California We re-fermented grape pomace (piquette) from direct-pressed rosé and carbonic red wines for 3-7 days and blended with 30% finished wine (Tempranillo, Zinfandel, and Grenache). We infused the wine with heirloom Oaxacan hibiscus tea. The base wine was fermented with native yeast and bacteria and a light bottle re-fermentation was initiated with a Champagne yeast start

FEELS: Bright, Punchy, Dry TASTES OF: Jam, Wildflower Honey + Tart Candy AFTERTASTE: Macerated Blackberries in Freshly Squeezed Lemon Juice Sleep Talker, 2021 vintage 0.9 Tons of Marionberries (Marion Co. Oregon) and 1.1 tons of Albariño grapes (King’s River, California) were crushed and blended together in stainless steel. A spontaneous fermentation was initiated immediately via carbonic maceration, and remained active for 11 days. Grapes and berries were pressed gently on day 18 and the fermented juice was collected and aged in bulk on stainless until the flavors had softened and come together. 92 cases produced. - 9.5% This wine received no sulfur additions.

Red sweet vermouth made from a blend of a neutral wine and alcohol macerated with a selection of traditional botanicals including wormwood, gentian, and cherry. Flavors of licorice and wild herbs framed by bitter components and a markedly wild berry fruit.

Sweet vermouth deep and intriguing, from the dark winy color to the plummy, raisin-like frangrance. A fleeting sweetness, redolent of dried fruits and juicy prune notes, gives way to a dry, bitter finish, which saves it from becoming cloying.

On the palate, dried fig opens to spiced (cloves, nutmeg, pepper, cinnamon) and wood (roots & barks such as liquorice), rounded with vanilla and Alpine flowers. Mouth-warming, with long bittersweet finish, typical of Piedmont wormwood, and amber resin memories.

Mommenpop Ruby Grapefruit is light, barely-bitter, and prickling with notes of fresh grapefruit rind and cherry blossom. You drink it feeling like the day is just endless. Refreshing on its own and doubly refreshing in a spritz, we love Ruby Grapefruit poolside, at the beach, or on a picnic blanket in the park. An approachable, easy-drinking aperitif.

Zesty, zippy and insanely refreshing, Makrut LIMEPOP is our limited edition summer release made with organic, California Makrut Limes. Makrut lime (and its leaves!) are traditionally known for their use in Southeast Asian cooking, offering delightfully intense aromatics to the cuisine. Here, we balance the remarkably fragrant Makrut with organic Bearss limes (the most common lime you'll see in the United States), fair-trade vanilla bean and a few select botanicals. The result? A tangy, bright beverage that makes for the perfect base of a spritz...for that added pop of unmistakable citrus zing. - 17%

Grapes: Palomino Solera Aging: 12 years Tasting Notes: Very explosive aromas of salts and almonds. The palate offers similar flavors in a very elegant framework. Serving Recommendation: El Maestro Sierra Amontillado should be served at European room temperature (65°F).

Grapes: Pedro Ximénez Solera Aging: 15 years Tasting Notes: A great nose of exotic spices and almost red fruits combine with more classic caramel overtones. With great acidity the wine is light on its feet and almost refreshing. Serving Recommendation: El Maestro Sierra Pedro Ximénez should be served at European room temperature (68°F).

Site: Sanlúcar de Barrameda Grapes: Palomino Solera Aging: 4 years Serving Recommendation: La Cigarrera Manzanilla should be served cold (45°F). Manzanilla is best when served fresh so check the lot number on the back label to ensure freshness.

KY, USA- This bourbon is made from a carefully selected mash bill that features the highest quality American corn. Complex nose, with an overlay of camphor. Sweetness, then corn and wood smoke flavors with rye underneath. The finish is lingering with wood notes mingling with maple syrup.

50.05% alc./vol. (100.1 proof) Small Batch - Kentucky Straight Bourbon Whiskey Tasting notes: Bringing your nose to the glass and your olfactory is treated to caramel and vanilla layered on herbal and floral notes. The mouthfeel starts oily but finishes dry. On the palate you are treated to sweet caramel, vanilla, dusted in floral notes... finishing notes of oak and a lingering spiciness.

Old Forester Rye features a mash bill of 65% Rye, 20% Malted Barley, and 15% Corn. Such a high proportion of barley allows for a fully natural fermentation process, forgoing the need for artificial enzymes commonly found in high rye mash bills. Additionally, a generous percentage of malt yields a unique floral character, balancing the sharp, brisk spice of the rye grain. Continuing our legacy of quality and consistency, Old Forester uses its own proprietary yeast strain, produces every barrel, and distills every drop. At 100 proof, Old Forester Rye plays beautifully in a cocktail but also stands up boldly on its own.

Yuu Baal Madrecuixe is made with wild maguey Madre-Cuishe by master mezcalero Alberto Ortiz in Santa Maria la Pila. This mezcal offers an unmistakable herbal aroma and taste. It accentuates intense notes of green vegetation and wet earth, with a mineral smell that is unparalleled and unforgettable. This is the only Yuu Baal mezcal that is made by Alberto Ortiz, who is responsible for many high-end mezcals that are distributed by other brands.

Mezcal Rayu Espadin Joven is produced by Isaias Martinez Juan in San Juan del Rio, Oaxaca. This artisanal mezcal has notes of fruits such as banana, mango, pineapple and a touch of caramel.

Short Hill Mountain lies in far western Loudoun County, just west of the Catoctin Valley. The region was once famous for Quakers, Civil War skirmishes, and the occasional bottle of homemade peach brandy. Catoctin Creek Short Hill Mountain Peach Brandy is made from local western Loudoun peaches, distilled, aged and bottled at the peak of perfection. Think "peach cobbler" in a glass. Loudoun summer memories feature thick, soupy, evening air, the lazy buzz of cicadas, and the lush juiciness of a perfectly ripe peach. We hope this limited-release Short Hill Mountain Peach Brandy evokes that perfect August evening, wherever you may be.

A fantastic entry level Calvados from the folk at Chateau de Breuil. They make their own cider and after distillation age their VSOP for a minimum of four years for close control over the flavour of the calvados at all stages of production. A soft but flavoursome spirit.

This Peruvian pisco is more floral than the regular Macchu Pisco. Created to be a sipping pisco, La Diablada is made from Quebranta, Moscatel and Italia grapes. Between the floral and sweet notes, this is easily one of the best piscos

Jean-Roger Groult has experimented with cask finished Calvados for the past several years, using casks that previously held whisky, lambic beer, sherry, and more. This bottling, a PM Spirits Pick, aged for 9 years in a used Calvados barrel – the traditional aging method for the spirit – before being moved for 3.5 more years to a cask that previously held Jurançon from Domaine Cauhapé. Jurançon is a sweet wine made in southwest France, using late-harvested grapes which have been allowed to shrivel on the vine. The wine often has notes of flowers, stone fruit, and quince, which here complement the fruit and oak in the Calvados incredibly well

Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant red hue. Its name comes from apero, a French slang word for apéritif.

Pacharan was a liqueur made from blackthorn, or sloe, berries with ancient roots in the Basque Country. A powerful, intense red, this liqueur is fruit-forward and sweet with a light undertone of anise.

A delicious and light tasting spirit from Baileys made with real almondmilk. This smooth spirit blends the luscious, nutty flavors of real almondmilk and real vanilla to create a versatile drink. Serve over crushed ice or mix with coconut water for a delicious summer cocktail. Our almondmilk is made from sweet almond oil and almond essence (extracted from crushed almonds), cane sugar and purified water with a touch of real vanilla. Baileys Almande is deliciously light tasting and best enjoyed over ice or in a chilled cocktail.

Bonanto is the result of a selection of more than 30 botanicals carefully chosen and macerated at their aromatic peak. Among its special ingredients are wormwood and Mediterranean plants like bay leaf, basil and thyme, as well as a selection of citrus fruits that enhance its freshness, and cherry distillate and apple that give it its unique personality. A lovely floral, ginger and cherry-scented nose, this is an aroma of early summer and this bittersweet aperitivo works well on its own or over shaved ice, mixed with a splash of seltzer with an orange slice, or in a stirred cocktail like a Negroni. With a smooth and sweet entry into the palate,its low sugar content and smooth texture give it subtlety and airiness, while it maintains a persistent velvetyfeel in the mouth.

Made with brandy and oranges from southern Italy, this orange liqueur is rich and authentic, with orange peel and blossom aromas and flavors as well as a long, vanilla-forward finish. Savor it as a delicious finish to a meal or use it as a versatile cocktail mixer.

Cappelletti Aperitivo is a classic red bitter aperitivo, known as "Specialino" by locals, made by the Cappelletti family in Trentino, Italy, since 1909, using a wine base and a blend of herbs and botanicals, and naturally colored with carmine.

Cocchi Rosa name reminds us that it’s produced with red wines, from which it derives its colour and wild rose notes. Refined with natural extracts of flowers and spices, in particular gentian, cinchona and citrus as per the Americano Bianco but with the addition of saffron, vanilla and rose petals. Its beautiful red colour is completely natural and derives from the wine.

Cocchi Americano, for its nature, represents the link between wine and liquors being a wine plus a small quantity of alcohol bittered (“amaricato”) by the infusion of precious herbs and spices: white wine, sugar, herbs and spices infusion in alcohol and in particular gentian flowers and leaves, Artemisia, Cinchona, bitter orange peel, elderflower and others. To produce Cocchi Americano, white wine is aromatized with the extracts obtained through a cold infusion in alcohol, then refined for balancing the spices’ aromas and tastes.

Bizzarro is our take on an all natural, Australian bitter aperitivo, made in our own Delinquente way – scant regard for tradition, all about deliciousness. We take a neutral grape spirit, infuse it with an array of fruits, herbs and other botanicals, and use this concoction to fortify a dry white wine. But, of course, we up the flavour ante, using organically grown Riverland oranges and lemons to create an intoxicating citrus hit. Traditional aperitivo ingredients such as rhubarb and gentian root provide the bitterness, while the base wine is our super aromatic, organic and biodynamic skin contact Vermentino. The result – an aperitivo that perfectly balances sweet and bitter, making it incredible versatile – pour it into your pet nat spritz, mix it into your favourite cocktails or serve up over ice with a splash of soda.

Our artisanal mandarin orange liqueur is referred to by many Italians as the ‘true treasure of the Amalfi Coast’. We produce it according to the same principles as our limoncello, using only fresh mandarin oranges, with no coloring or stabilizers. It has a refreshing and aromatic mouthfeel with a full dose of fresh mandarin oranges and tangelos. Its natural finish makes it a refreshing substitute for triple sec, curacao or any other orange liqueurs.

The world’s leading Amaro brand, this gold-medal winning spirit is a complex mix of 27 herbs & botanicals including mint, ginger, rhubarb, saffron, chamomile made from an unchanged 175 year old family recipe, known to one person in the world. The first sip reveals a minty bitterness that opens up into complex spice with a rich finish with the second and third sips.

RED is a bittersweet aperitivo infused with 13 botanicals including orange, chamomile and rose. Perfect in a Spritz, on the rocks with lime, or in a Negroni.

John D. Taylor's Velvet Falernum Liqueur. Velvet Falernum has limitless possibilities in mixology. This unique liqueur, displaying flavors of lime, almond, vanilla, ginger, and clove, is an essential component in Caribbean cocktails including the Mai Tai and Zombie

This unique & limited offering of Barrel Aged Peychauds Bitters embodies the rich history associated with Peychauds Bitters & Rye whiskey. Aged in used Sazerac Rye Whiskey Barrels for 140 days, these Peychauds's Barrel Aged Bitters add a flavorful spicy twist to any cocktail. Each drop has some hints of oak, candied spice & vanilla that can be found in Sazerac Rye Whiskey.

Gary Regan's Orange Bitters No. 6 from New Orleans, Louisiana. "The Finest Orange Bitters for Man or Beast"

St. Elder is crafted in small batches from a natural extract of fresh elderflower blossoms. The result is a finely balanced liqueur that easily pairs with a variety of spirits, wines and beers.

A digestif with herbs from 43 countries. Unwrapped with pleasure, after a good meal, worldwide. Simple ingredients, complex character.

Espresso has always been the fuel that drives our St. Agrestis team through every step of our process, from production to our office team. With an eye on developing a product that married coffee and cocktails for some time, we introduce Phony Espresso Negroni, packed with 100mg of caffeine. Phony Espresso Negroni is made utilizing the base of our beloved classic Phony Negroni®. This bitter foundation is perfectly balanced and blended with the rich, acidic and bitter notes of espresso, brewed in house using only the finest roasted espresso beans, all to keep you going further. These layered botanicals paired with a touch of carbonation provide a silky mouthfeel that mimics the bite of alcohol. Enjoy in a rocks glass over ice with a coffee bean garnish, orange twist, or from the bottle anywhere.

Bella Canvas 3/4 Length sleeve "baseball" style T-shirt. 100% Cotton.

Bella Canvas 3/4 length sleeve "baseball" style shirt. 100% Cotton