Brightwood Pizza & Bottle Menu

red sauce, parm, & mozz

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

red sauce, sliced mozz, parm & basil

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

red sauce, mozz, parm, & pepperoni

mozz, parm, house pesto, balsamic marinated zucchini, piquillos peppers, garlic, parmesan *contains nuts*

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*

*no cheese* spinach, red onion, kalamata olive, piquillo peppers, olive oil, tahini, parsley, lemon (add regular feta $3 vegan feta $4)

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

mix of cured olives, garlic, & peppers

housemade hummus served with house pita

5 filets of pickled white anchovies served with fresh pita

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

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

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

romaine, radicchio, pickled red onions, watermelon radish, cucumbers, zucchini, dried cranberries, mixed herbs, tossed w/ creamy basil tahini dressing

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

panuozzo bread with a thick spread of hummus, topped w/ carrots, pickled red onion, feta, crumbled potato chips, romaine and mixed herbs, served w/ potato chips

graham cracker crust, chocolate gallette & marshmallow fluff

served w/ strawberry compote & whipped cream *may contain trace nuts* (allow 15 minutes for cook time)

They say “Brava,” we shout “Bravo!” Red pepper, chili, and garlic envelop these distinguished sardines in a sweet, spicy, and creamy harmony that’s sure to leave you wanting more. No fish is more Portuguese than the mighty sardine. It occupies a place of honor as the most appreciated and consumed fish in the country. ABC+ strives to contribute to the internationalization of this important tradition.The Brava sauce has a bright orange, creamy shine that invites you to dive in head first. Just a touch spicy, but with perfect balance - we can’t help but soak up every last drop with whatever source of carbs we have around. SERVING: With spicy pickles on a charcuterie board, soaking through a hearty loaf of bread, creating a sauce and protein in your next decadent rice dish MADE IN: Portugal

Atlantic garfish packed in spiced olive oil.

Tender octopus in a savory garlic sauce.

Timeless and tremendously tasty, these spiced tuna filets from Ati Manel offer a uniquely floral and equally decadent culinary experience. They are made from pole & line caught Skipjack Tuna (the smallest species that make it to tin) by hand-carving them off the bone before sending them for a gentle steam and finally a bath in olive oil infused with aromatics, chili, and spices. They must first be tried on their own, but after you’ve done so, we’d invite you to pile the contents over a savory bed of smashed potatoes. TASTING: rich, moist, delicate, floral PAIRING: pinot grigio SERVING: raw shallot, cornichons INGREDIENTS: Skipjack Tuna, Olive Oil, Carrot, Cucumber, Piri-piri, Spices (Bay Leaf, Cloves, Black Pepper), Salt CAUGHT IN: Iberian Peninsula

Meaty, lean, briny, and bold, these small pieces of squid in a flavorful, ink-infused sauce are an affordably delicious way to experience calamari at home. After being harvested off the coast of Spain, the squid land in the storied town of Pontevedra, a village synonymous with quality conserva, where they are cut and canned entirely by hand. Their sauce (a mix of tomato, onion, spices, and of course squid ink) makes a perfect base for rice dishes like risotto or paella, but also goes gorgeously smeared on toast with a pile of these tender pieces laid on top.

Grilled Cantabrian Bonito Tuna paté made with extra virgin olive oil, nori, and salt. Available a-la-carte to-go or dine-in served with house flatbread, pickles and olives.

Pacific Oysters are grown on our farms in Willapa Bay located on the coast of Washington State. They are grown using the long-line method to promote the highest quality oyster, and ensure they are always free of sand and grit. They are harvested fresh then brought to our Ekone cannery in Bay Center, WA, where the oysters are steamed and opened, then brined in small batches. The brined oysters are then placed meticulously on stainless steel racks and smoked using maple chips. Brined with two different Habanero sauces before smoking. Hot and spicy for those who like a kick! Each 3 ounce can is made with fresh ingredients and no preservatives. They are also shelf stable for up to four years!

Chipirones, also known as calamares rellenos (meaning ‘stuffed squids’) are gorgeous in appearance and taste and the perfect way to enjoy squid whenever those cravings arise. Opening the tin, you’ll find 5-8 of these plump torpedoes – their purple tentacles gently tucked inside – wading in a pool of briny olive oil. Firm but delicate, and not the slightest bit chewy, this flavor and textural combo is all but guaranteed to suck you in.

Clams in oil of any kind are a rare sight to behold, and along with their meaty, bouncy, buttery taste, a chief reason these cockles from Fangst are a must try. The cold waters of Denmark’s fjords (a Scandinavian name for estuary) make for cockles that are clean, mild, meaty, and firm. The addition of locally sourced, organic, cold-pressed rapeseed oil gives the clams extra body and a buttery bite, making them perfect for dunking with crusty bread and dowsing with lemon juice or tossing with orecchiette, capers, and chili flake.

Long slender shellfish harvested by hand in the cool waters of Galicia. Known as ‘navajas’ in Spain, these clams are rich and meaty, with a firm bite. Available a-la-carte to-go or served for dine-in with house flatbread, pickles & olives.

Originating in the Atlantic and the Mediterranean oceans, these small sardines are carefully prepared and seasoned with olive oil and tomato, a basic combination of powerful flavours. With no added food preservatives, flavourings or colourings, but rich in antioxidants, this product is undoubtedly balanced in its nutrients, but with full-blown flavour.

A sumptuously stuffed surprise! Veggies, spices, and rice blend with heady calamari and zesty sauce for bright-eyed bites—gentle texture, decadent flavors, happy palate. Worthy of a Michelin star hors d’oeuvre, this conserva deserves acclaim. A medium spiciness rounds out meaty calamari; and graceful flavors (clove, laurel) are flawlessly rolled together. Savor as slow food…lingering at the table, laughing with friends, cherishing every moment and mouthful. Enjoy directly from the tin or heat in a frying pan for extra razzle-dazzle. Delicious to the last drop; soak up all the sauce with fresh baguette, rice, or potatoes. Pairing: sparkling rosé wines, red wines, e.g. dolcetto, saison ales, whiskey cocktails, e.g. Old Fashioned, port Serving: enjoy as is; top white rice and soak up sauce; dress a butter leaf lettuce salad Region: Spain

Seasoned with white pepper and piri-piri, the condiment of this pâté, made with olive oil, tomato and vinegar, offers a slightly spicy version of the sardine pâté. Try pairing it with cottage cheese and you are ready to mend fences with your neighbor.

Get hooked. Smooth, mild, melt in your mouth…a tuna pâté with classic appeal. Not chunky or overly oily—simply a tasteful and delicate purée. Angled from the Atlantic and Pacific Oceans, this popular saltwater fish miraculously retains its freshly caught freshness. The consistency is lush, the flavor is melodious, the color is romantic red-tiled rooftops—a trip to Portugal via your palate. Savor this tasty pâté au naturel or as a delectable complement to other foods. Add a squeeze of lemon for vibrant zest. Pairing: white wines, e.g. Duoro branco, ciders, gin cocktails, e.g. gimlet, Licor de Ginga

Delicious Bonito tuna from cold waters north of the Basque region packed in olive oil.

5% Discount Built-In • Four Cans of Three Different Ciders

CLEAN & CRUSHABLE Blend of locally sourced heirloom apples sourced from farmers within 99 miles of ANXO - 5.4%

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

Light, Crisp, Juicy & Sessionable! 🍎 6.3% 🍏 MD Stayman Winesap and PA GoldRush apples fermented dry in stainless with wine yeast. 🍎 A portion of the proceeds benefits Human Rights Campaign

Apples: Heirloom Blend: English: Dabinett. Harry Masters Jersey, Kingston Black, Sommerset Redstreak, Yarlington Mill American: Ashmead’s Kernel, Cox’s Orange Pippin, Esopus Spitzenburg, Golden Russet, Hudson’s Golden Gem, Roxbury Russet, Wickson French: Reine de Reinettes, Zabergau Reinette ABV: 6.7% Time & Place: Vermont 2020 Harvest Sourced from two of Vermont’s most esteemed orchards, this harvest brought minerality and perfumy apple notes that we’ve come to expect from Vermont-grown heirloom apples Orchards: Scott Farm and Sunrise Orchard Wild Ferment in Wood Casks Aroma: Floral w/ notes of Smarties Flavor: Light bodied, mineraly, complex appleskin notes and a grapefruit finish Pairing: Goat cheese, pasta with white sauce, fried clams

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

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

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

BOLD & JUICY A Cuvée of our best fermentations of the 2019 harvest including bittersweets, bittersharps and heirloom varietals fermented naturally in large wood casks.

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

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

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

Blend of french bittersweets, Harrison & GoldRush apples naturally fermented in large wooden casks. Slightly lower carbonation than other releases. - 6.5%

McIntosh and Empire apples fermented over Kingston Black pomace

Macintosh and Empire apple cider fermented over Reisling grapes. 5.3%

pét nat with perry pears & grapes Made from the second pressing of grapes and perry pears with the addition of water, this is our modern interpretation of an old historic drink – one we are calling perry-quette. We also like to think of it as upcycling pomace. Here we brought together three grape varieties – Bacchus, Solaris and Seyval Blanc — together with two French varieties of perry pears, co-fermented spontaneously and bottled as a pét nat. Hazy blue/green in colour, it’s super tropical and grapey on the nose. With a cool, herby edge and creaminess coming from the perry pears plus juicy citrus from the grapes, it’s been made uber-moreish and joyfully crushable by some glorious funky acid. Hot days just got cooler! Serve very well chilled. Gluten free, vegan friendly and no added sulphites. 3.2% abv

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

Released seasonally in rolling small parcels, our Table Cider reflects the sheer joyous drinkability of great cider, its natural affinity with food and its ability to capture the essence of each harvest in every glass. With its juicy fruit, gentle sparkle, supple tannins and modest alcohol, Table Cider makes for happy company in any conversation or meal. Enjoy cold, not frozen, with food and friends. 7% abv

A beautifully opaque, sparkling, orangey cider. Juiced up to the eyeballs with refreshing citrus notes and gentle moreish tannins. Some Dabinett cider apples, join the mainstay Michelin with a smattering of Foxwhelp that keeps it all in harmony. Great cider for maximum social lubrication. 6.4%.

A rich, vibrant, fruity blend of Blakeney Red - the most widely grown Perry Pear. One third oak cask from 2018, with two thirds young and lively 2019 season perry. Teh resultant  drink is a complex mix of seasons that thrills the tastebuds with a full body and a mischievous sweetness. Vanilla, creaminess, fruit and oak. 6.0% Vol.

Dry and still Kingston Black cider from our good friends in Vermont! - 7.5%

This bottling is a still, dry cider made from a blend of apples harvested from our certified organic Albee Hill Orchard. This special site is perched precariously on a steep shale covered hillside where the Northern Appalachian Plateau meets the southern Finger Lakes. It’s hard to get the apples down to the cidery but the elevation and eastern exposure make it a great site for cider apples. With over 50 varieties in the planting, many of them biennial cider apples, the composition of the blend varies year to year but always the essential characteristics of the site come through–honey, melon and petrol. A perfect example of the effects of a cool, wet 2018 vintage, this cider shows pretty floral aromas, soft, fine tannins and unfolding layers of complexity. Autumn Stoscheck Cider Maker/ Orchardist

75% Macoun, Empire, Liberty blend, estate grown. 18% MacIntosh, Steve Cummins, Ithaca, NY. 7% Wild harvested seedling. Made from cryo-concentrated juice, with secondary fermentation in the bottle. - 7%

Each growing season has a story to tell and the story of 2018 was one of water and clouds. From the almost maritime weather, emerged ciders with some of the most delicate and lovely aromas we have ever made. We decided to take a softer approach with this softer Darling Creek. Instead of following the traditional method, we bottled it before primary fermentation had finished, pét-nat style. The flavor dense apples grown in our organically-farmed orchard have very little nitrogen which resulted in a very slow, sluggish fermentation that produced tiny, creamy bubbles and left residual sugar at disgorging. With a significant amount of bittersweet Somerset Redstreak and bittersharp Krys, this generous cider is backed by juicy acidity and abundant tannin which gives it solid structure and a lingering finish.

the second vintage in the line of ciders pressed exclusively from heritage cider fruit from New York state. A combination of 12 different apples make up the blend, including Dabinette, Binet Rouge, Golden/St Edmund's/Roxbury Russets, Kingston Black, Harrison, Cox Pippin and more. Bracing acidity and a smooth astringent finish makes for a bright, refreshing cider. - 6.8%

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%

This tiny apple originates from Northern Asia and is usually overlooked - it is used as an orchard pollinator but rarely for anything else. We believe this tiny fruit is exceptional and we showcase its strong tannin, lasting acidity and beautiful flavors ranging from pear to yellow stone fruit.

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%

We found two magically beautiful seedling trees growing in the middle of a hay field, tucked up against the Rocky Mountains. The beauty of the scene was matched by the flavor of the different crabapples each tree produced. Aromas of yeast and banana bread deliver cocoa tannins, buttery sourdough, wrapped up in a soft and silky finish. Forged in Boulder. - 7.1%

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%

Foeder Aged Black Lager, brewed with floor-malted German Pilsner, Chocolate Malt, Red Rye Crystal, Dark Crystal and Midnight wheat. Hopped with Michigan-grown Zuper Saaz. We're tasting subtle hints of marshmallow, a spicy mocha, chocolate graham crackers, and rich black coffee stirred with a speculaas cookie. - 5%

Mexican-style Lager Blend. Blend #2 ratio (2023): 65% - Mexican Lager 35% - Mexican Lager aged in Chardonnay barrels for 6 months

A beautiful little smoked lager that is really perfect for this cooler weather. We brewed this one with German pilsner and Munich malts and an appropriate heap of smoked barley. It was hopped with Tettnanger and Hersbrucker and fermented slowly and coldly. 4.3%

Our latest batch of House Lager! Brewing and drinking this beer the past few months has brought us so much joy. We hope you are also joyfull. This batch was made with German Pilsner malt, and hopped with lots and lots of Saphir and Saaz. We find notes of foolishly reseeding your lawn in mid-summer, high altitude oolong tea, lemon scented herbs, austere but delicious apple strudel, the bulk flour section at the co-op, and medium rare toast.

Navigating the labyrinth of brewery licensing and state regulations isn't easy. When we finally got the green light to open our brewery, we were also inspired with the perfect name for our pilot beer. Red Tape Lager has a full malty flavor typical of Bavarian dark lagers. It's brewed with 100% Dark Munich Malt. Additions of Glacier hops for bittering and noble German hops for aroma strike a balance between American and European flavors. - 5%

Beautifully dry and mildly bitter Pils dry hopped in the Italian way. Saphir and Calista in the dry hop for traditional spice character accented by the fruitiness of new school German hops. - 5%

Styled on slightly maltier Eastern European golden lagers and hopped with classic Styrian Golding hops with just enough bitterness to balance it all out. - 4.6%

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%

Means “to shine or glow” in German. Deep golden in color with a white frothy head, this lightly smoked lager expresses aromas of cherrywood and light mesquite with a gently spicy and floral hop character. The body is malty and full, and the finish is dry. - 5.1%

Pours a rich black with a khaki head. An aroma of cocoa powder and light roasted coffee beans. Robust taste of baker's chocolate and fresh baked pumpernickel bread. Full bodied in the mouth feel, finishing with a pleasant earthy dry character. - 5.3%

Real grapefruit juice gives this deliciously refreshing Radler (mixed beer drink) its amber natural cloudiness and pleasant tangy taste. The refreshingly fruity taste makes Stiegl-Radler Grapefruit a wonderful thirst quencher. 100% natural ingredient and brewed with alpine water from Mt. Untersberg. - 2%

Piccolo - Italian Pilsner 4.3% This European-style pilsner, is light and crisp with a pleasant bitterness and herbal aroma. The dry-hop addition of Saphir hops provide a spicy, earthy flavor along with notes of berries and light citrus. Overall, a super enjoyable lager that is refreshingly clean with a dry finish. - 4.3%

Brewed in the early spring with single-origin barley from a farm we know in Bavaria and a mix of Virginia and North Carolina grains. Fermented and conditioned in a stainless steel tank for months. Oak barrel rested in our cellar for months more. Bottle conditioning is the final vessel. Gently transferring this beer from steel to wood to glass allows each step along the way to impart characteristics, patiently, on the final product. INGREDIENTS - Wheatland Spring Water - Grains: 41% Single-origin Bavarian Barley; 59% Regional - Lager Yeast - Old World Hops METHODS - Stainless Steel Fermented - Barrel Rested

Grains: 13% Regional // 87% Single-Origin Bavarian Impressions of: Graham cracker, mild herb, Noble Hop Clean, crisp, and malt focused. Patient tank conditioning expresses delicate malt-forward flavor with tempered sweetness and just enough noble hop character to stay within balance. 5.1%

Light italian-style pilsner, dry-hopped with Saphir hops. Crisp and super easy-drinking with bold notes of crackery pilsner malt and earthy, peppery hops; refreshingly clean with a dry finish. - 4.8%

A crisp bohemian pilsner brewed using traditional European methods. Rustic, crackery malt and light grainy sweetness is countered with herbal, gently-spicy Saaz hops. Clean, rounded & refreshing. - 4.9%

Take heed! The Ghost of Juicy Past is a crispy West Coast IPA heavily dry hopped with Citra,Mosaic, Simcoe, and Amarillo hops. 7.2%

This Southern Hemisphere IPA is brewed with a massive amount of Galaxy and Vic Secret hops from Australia. Beware!!! HOPS ARE ATTACKING! - 7%

West Coast style imperial IPA with Double Dry-Hopped with Mosaic and Warrior. 7.5%

10th Anniversary celebratory Imperial IPA hopped heavily with Simcoe, Idaho 7, Motueka Cryo, Citra, Citra Cryo, Cashmere and Centennial. - 8.0%

Our single hop, single IPA series is based on a clean simple base to highlight the selected hop, in this case it's Simcoe. Our Simcoe has touches of tropical character, big pineapple, and some pine. - 6.5%

Double Dry Hopped Imperial IPA brewed with lots of wheat, oats, Cascade, Hallertau Blanc, Mosaic and Simcoe. Untappd: 4.32

A tribute to one of the best things (ok, the best thing) you can pull from the Chesapeake Bay. We used some decidedly classic US grown hops, Citra, Mosaic and Simcoe, all hand selected for maximum incredibleness. - 6.5%

An imperial IPA using the same grain bill as Broccoli, hopped with Citra, Kohatu, Wai-iti, and Ekuanot. 7.9%

Double Dry Hopped Double Citra Daydream is an Oat Cream IPA. It's blasted with Citra pellets and finished off with Citra Lupulin powder on a bed of pillowy oats. - 6.0%

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

West Coast IPA brewed with a balanced bitterness and a blend of our favorite classic IPA hops and new school ones all grown in the Pacific NW. Brewed with 100% malted barley and hopped with Citra, Amarillo Cryo, Idaho 7 and Strata. - 6.8%

A hazy IPA brewed with a hand-selected blend of hops giving notes of white grapefruit, guava, pineapple, and mango - 6.2%

Motueka + Galaxy takes one of our all time favorites in our dual hops series and adds double dry hopping! - 8.5%

West Coast IPA w/ Centennial, Columbus and Simcoe hops. Dank, citrusy, piney and dried grass - 7%

English Style Pale Ale - Biscuity and complex countered with resiny hops and soft bittersweet finish - 5.4%

West Coast IPA w/ Citra, Columbus and Simcoe hops. Dank, citrusy, piney and approachably bitter - 7%

Foeder aged saison with suav blanc grape juice, raspberry and lemon. - 5.4%

Belgian-style Witbier brewed with passion fruit, orange peel & coriander. - 5%

Mashed with local barley and spelt from Deer Creek Malthouse, hopped with an exuberant amount of Hersbrucker, fermented with our foraged yeast, and conditioned in the can for extra character and maximum tiny bubbles. Our 2021 foraged yeast reminds us of some of the most classic European examples of saison, with a lovely balance between bright fruit and classic saison spiciness. Lemon curd, layers of herbs and nuance leading to a dry and refreshing finish. Always believe. - 4.5%

Garden Path's 3rd Anniversary Ale. Lightly smoked grisette refermented with Washignton-grown tayberries and bottle conditioned with honey. - 4.4%

Foeder Fermented Mixed Culture Saison. - 4.5%

World of Echo is a mixed fermentation saison aged on apricots. - 6%

The Art of Holding Space is a crushable 3% ABV table beer. Yeast profile is center stage with a light apricot fruitiness intermingled with notes of hay and white pepper.

Belgian Style Wit made with orange peel, coriander, and a pop of lemon. This is a lighter, refreshing beer for Summer. With this as a reward, mowing the lawn just got better. - 4.5%

Our golden-yellow wheat beer, with its fine-pored white foam, smells of cloves and impresses consumers with its refreshing banana flavour. It is full bodied and with a smooth yeast taste. To be enjoyed at any time (always a pleasure / enjoyment), goes excellently with fish and seafood, with spicy cheese and especially with the traditional Bavarian veal sausage. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill. - 5.4%

The well water, native yeast from the East Field, and a majority of grains in this beer come directly from our fields, sitting feet from our century-old barn brewhouse. FIELDBORN is a Native Saison with impressions of: Wildflower, honeycomb, citrus zest, white grape, peppercorn. - 5%

Mixed fermentation saison aged in red & white wine barrels for 9 months. Light funky aroma with unsubtle hints of dried apple rings and hay bales. Mildly tart with complex rustic notes of unripe pear, white pepper, sauvignon blanc and oak. Bright acidity up front, soft tannins, dry finish. - 5.9%

Pomegranate Gose with real pomegranate juice and puree. - 4.8%

Tart oyster wheat beer using Chincoteague Bay oysters & house oyster yeast - 4.4%

Sour ale made with Virginia trifoliate oranges. 5.25%

This little tart sour ale has flavors of sweet cherries with a touch of real white chocolate mixed in at the end. - 5%

Amazing raspberry sour ale from Canada's finest, Dieu du Ciel! Hard to believe something this good is now available in can!

Kettle soured wild ale with blueberry. - 5.9%

This Caribbean inspired CocktAle is inspired by a Nene Bird tropical beach bar drink. Bright and tropical, we packed in a massive dose of fragrant passionfruit before layering in juicy pineapple, bright strawberries, sweet vanilla, and nutty almonds to create an orgeat syrup vibe. We used rio red grapefruit in place of campari to offer a citrus tone with mild bitterness. Overall, the drink pops with tropical tones reminiscent of that straw hut beach side bar we love some much. Enjoy straight from the can, over ice, or blended with your favorite rum. - 9%

Sour with pilsner malt, flaked wheat, strawberry and guava.

Barrel-aged Farmhouse Pale Ale aged on Vidal Blanc grapes. - 7.5%

Mixed culture farmhouse ale with honey berries and grape juice. - 5.5%

Wild Ale w / Plums and Peaches from Rose Hill Farm, fruity and tart. - 6%

Imperial Gose-style ale brewed with Estonian blueberries. - 8%

Fruited Sour Ale brewed with lactose, mango, pineapple, and guava purees. - 5%

American Wild Ale with Raspberries in a can! - 6.5%

St Thomas is an Australian Wild Ale made with cherries. In 2021, St Thomas was made by blending barrel aged amber mixed culture fermentation ale with 782kg of fresh, whole, tree ripened stemmed and destemmed Morello sour cherries from Thornbrook Orchard in Nashdale, NSW. After a four and a half month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature in bottle for several months before release.

This sour golden ale was brewed with 100% local malts and aged in peach brandy barrels for over 2 years. Restrained acidity marries funk and fruity esters to balance rich peach, and vanilla barrel notes. - 6%

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%

“Intens Rood” (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended again with more lambic to obtain a minimum intensity of 450 grams of fruit per liter. The lambic is then further aged in PX Sherry casks and bottle conditioned.

3 Fonteinen “Intens Rood” (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended again with more lambic to obtain a minimum intensity of 450 grams of fruit per liter. The kriek lambic ferments in the bottle for at least another six months and develops into an intense wine-like fruit lambic. This bottle fermented, unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Traditional Lambic is living, cultural heritage rooted in the Zenne valley!

A true Geuze. A blend of 1, 2, and 3 year-old lambic unfiltered and unpasteurized and aged in the bottle for at least 6 months after blending. Continued fermentation in the bottle give this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. - 6%

3 Fonteinen Oude Kriek is the result of macerating hand-picked whole sour cherries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. The kriek lambic is then blended again with more young lambic to obtain a minimum intensity of 35% fruit, and is bottled immediately afterwards. These bottles are then stored in our cellars for at least five months so that the kriek lambic can develop into a beautiful, traditional, and refined Oude Kriek. With a pleasant tartness and organic notes of almond and cinnamon as it warms in the glass, 3 Fonteinen Oude Kriek, will age perfectly but may lose some of the vibrant red colours and forest fruit aromas. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Traditional Lambic is living, cultural heritage rooted in the Zenne valley!

Lambic with strawberry & cherry at a final fruit intensity of 750 grams per litre, according to a ratio of 60% organic strawberries from Ferme Raspberry and 40% cherries. The macerations took place in 3 different barrels. 100% 3 Fonteinen

Coolship Resurgam is a blend of both old and young unfruited spontaneous beer. One of the best American examples of lambic!

Cervino is our series of oak-aged sour beers that incorporate various wine grape varietals. The White Sangria variant first saw a refermentation on Sauvignon Blanc grape juice before receiving a second refermentation on a hefty amount of yellow peaches from Door County. Finally, this beer was dry-hopped using Nelson Sauvin before being packaged. - 8.5%

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

The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. - 7%

Oude Geuze, Traditional unfiltered blend of home-brewed lambics, from spontaneous fermentation. Made with different vintages of lambic, aged in oak barrels. - 5.5%

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%

Lambic aged on fresh Blackberries. - 7%

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%

Blend of 3-, 2-, and 1-Year matured Méthode Traditionnelle Primitive Beers aged on second-use Colorado-grown Cascade wet hops (originally delivered fresh from the field) in Sauvignon Blanc barrels over a full year. Young spontaneous beer was used to fuel bottle refermentation in this blend. Brightly acidic and pleasingly spritzy, this relative “hop-bomb” will awaken your palate and lift your spirits. - 5.5%

Spontaneously fermented golden ale conditioned on rhubarb. - 5.8%

Spontaneously fermented golden ale aged for under one year before the addition of fresh, whole Balaton cherries. Refermented with the fruit in barrel and subsequently macerated for a minimum of 4 months. - 6.5%

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%

Guess what? We've hit the REWIND button and guess who's there to welcome us with open arms? Our old pal Dry Irish Stout, a.k.a "Full Loop!" It's not just any Stout, it's a FOUR GRAIN DRY IRISH STOUT! And get this: all the malt is LOCAL! Talk about a full circle moment... What seems like the end is really just the beginning of another round. So go ahead, sip one pint and before you know it, you'll be reaching for another! And this time it’ll be on Cask in the taprooms, because why not? Mashed with @riverbendmalt 2-Row Barley, along with a dusting of Roasted Barley, Pale Chocolate Malt, and Flaked Barley. Notes of Dark Chocolate bars, raw Cacao dust, subtle Tobacco tannins, a hint of Cherry skins, wrapped up with high minerality and a dry, clean finish. OH, SNAP!

4.2% English style Best Bitter

Well hello old friend, a nice dark mild to grace us during MARCH MILDNESS. We brewed this one with Maris Otter and a fun assortment of dark and roasted malts and hopped it with a bit of Fuggles and Polaris. It has notes of pumpernickel, dried fig, old library books, black currant jam, coffee over ice, and some homemade biscuits. - 4%

Boy, do we have a real nice Dry Irish Stout for you. We brewed this one with some nice heirloom barley, roasted malts, and a bit of oats; delicately hopped it with some Styrian Wolf; and fermented nice and proper with our favourite ale yeast. We’re getting notes of ethereal chocolate cake, hard black liquorice, toasted hazelnut, clean coffee, and some chocolate pudding. It has all that lovely stout character, but is still quite light and dry, keeping you ready to drink some more; and with only 3.5% abvs that’s just what you should do.

Imperial pastry stout with cocoa nibs and marshmallows. - 10%

Milk Stout brewed with vanillin and aged on vanilla beans. 6.1%

Hand in Glove is Ocelot’s first English-style dark mild. At 3.8%, this little charmer will fit snuggly in the hand of anyone looking to take January a touch easier — without sacrificing flavor. It’s conservatively hopped with Michigan-grown Fuggle, a classic UK cultivar that emerges from the Midwest soil with a more pronounced fruity personality while still maintaining a restrained earthy woodiness. But like all proper dark milds, Hand in Glove is first and foremost a showcase for malt. Naturally, we relied exclusively on grains from the incomparable Epiphany Craft Malt, starting with their Foundation base malt, then developing a luxurious depth with their Bittersweet chocolate malt, Ruby amber malt, Brewer’s Breakfast biscuity malt, and Olfaction aromatic-style malt.

Our Snack Sized Stout Series features Snack Sized Stouts (12oz) at Snack Sized ABVs(6%) conditioned on a Snack Sized portion of adjuncts to showcase our new base. French by Campfire has been conditioned on maple syrup, coffee from our friends at Mostra and cinnamon. - 6%

Brewed in the traditional English style, our interpretation is tailored to the old world low abv porters of the UK. A blend of dark malts gives way to big chocolate and caramel flavors along with hints of toffee and roast. All are sewn together before coating the palate. Keeping with tradition, the low alcohol and medium body make this beer delicious and sessionable! - 4.8%

Impressions of dark chocolate, toasted hazelnut, and roasted malt. Grains: 2% Estate | 97% Virginia | 100% Regional Single-Origin Cacao Nibs Our estate wheat, grown behind the brewhouse barn, was custom malted into chocolate wheat for this stout. Conditioned atop single-origin Cacao Nibs from Haiti, Ghana, and Ecuador, along with hand-processed, Madagascar vanilla beans. - 7.4%

A mead made with organic honey, blueberries, Madagascar and Komoros vanilla beans, lemon and a kiss of baking spices to evoke a pastry vibe. - 12.9%

Red Currants from Poland met wild pesticide free Blueberries from Canada and a blend of Blackberries from Serbia and Mexico. Fermented with some primo organic honey and aged on French Oak Untappd: 4.54!

“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%

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

Athletic Lite is a light brew, completely reimagined. It’s classically simple but expertly crafted with 25 calories, 5 carbs, and organic grains. We brewed it specifically for the sport of life and all the good times that come with it. - 0.5%

Cerveza Atletica is a refreshing Mexican inspired Light Copper, made with summer time refreshment in mind. A unique blend of Premium Vienna and Munich malts provide a rich copper hue with an aroma and flavor of delicate bread crust that are balanced with light spicy and floral notes from the noble hop, German Hersbrucker. It’s balanced with a dry finish, and pairs perfectly with spicy salsa and fish tacos.

Albariño, Godello, Treixadura • Ribeiro • Spain Apple, Citrus, Honey, Mineral

Müeller-Thurgau (33%); Riesling (30%); Pinot Blanc (20%); Pinot Gris (14%); Muscat (3%) co-fermented in stainless steel • Willamette Valley • Oregon Pineapple, green papaya, lemon oil

Xinomavro • Siatista • Greece • Peach, tangerine & straw

Pinot Blanc • Alsace • France Wildflower honey, lemon, granite

Melon de Bourgogne • Loire Valley (Muscadet Sevre et Maine) • France white flowers and hazelnut, citrus

Chardonnay • Languedoc-Roussillon • France The best boxed wine you've ever had! Citrus, starfruit, mineral

Hondarrabi Zuri • Bizkaiko • Basque Country • fresh and vibrant with notes of lemon, apple, savory olive and ocean brie

Albariño • Languedoc-Roussillon • France Albariño made in France?! Yes, and it is incredibly good! Lime, apricot & sea salt

Albariño • Rias Baixas • Spain lemon, honey & mineral

Sauvignon Blanc • Casablanca Valley • Chile grapefruit, passion fruit, melon

Azal • Vinho Verde • Portugal Green Apple, Grapefruit, Mineral

Grüner Veltliner • Veinviertal • Austria • Fresh notes of crisp green apple, citrus & mineral

Viura, Malvasia, Tempranillo Blanco • Rioja • Spain Green apple, vanilla, lychee

100% Hondarrabi Zuri • Arabako Txakolina • Basque Country nectarine, lemon, brine

Zweigelt • Weinland • Austria lush strawberry, tangerine, granite

Zweigelt, Blaufrankisch • Weinland • Austria Cherry, Cranberry, Strawberry, stone, mineral Extremely good & extremely limited!

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

Pinot Noir, Blaufrankisch, Zweigelt • Morava • Czech Republic Raspberry, Watermelon, Vanilla, Nutmeg

Syrah, Grenache, Mourvedre • Rhone Valley • France • Notes of blackberry, strawberry, vanilla, leather and earth

Poulsard, Pinot Noir, Trousseau • Jura • France Tobacco, red fruit, mushroom

Mencia • Bierzo • Spain Cherry, leather, blackberry

65% Zinfandel, 35% Carignan • Mendocino County • California Nouveau is the name given to the first wine of the vintage. The style originated out of Beaujolais, just south of Burgundy where they make wines from Gamay Noir using the technique carbonic maceration. In carbonic maceration, open top tanks that have been inertized with carbon dioxide are filled with whole cluster grapes and then sealed for a number of days. Pioneering wine chemist and natural winemaker Jules Chauvet employed the technique in the mid 20th century to make light, fruity and delicious wines. This is essentially how we made this wine!

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

Gamay • Beaujolais • France Cherry, cranberry, rosemary

Sangiovese • Chianti • Italy Cherry, Leather, Dark Chocolate

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

Pinot Noir • Willamette Valley • Oregon Cherry, cranberry, potting soil, mushroom

80% País 20% Carignan • Maule Valley • Chile raspberry, wild strawberry, eucalyptus

Vidal Blanc, Nectarine • Ontario • Canada Pineapple, honeycomb, stonefruit & mineral

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.

Hondarrabi Beltza • Getariako Txakolina • Basque Country (Spain) strawberry, pink grapefruit & green apple

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 • Languedoc • France Strawberry, Watermelon, Chalk

Chardonnay • Jura • France Apple, Lemon Zest, Brioche

Trebbiano, Montuni, Pinot Noir • Emilia-Romagna • Itlay citrus, green apple, yeast

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

Xarello, Macabeu and Parellada • Penedès • Spain (Catalunya) Strawberry, citrus, mineral

Primitivo • Puglia • Italy Watermelon, salt, apricot

Organic Sauivignon Blanc must and organic hibiscus flower from the Arroyo Seco AVA in Monterey County, pressed & fermented in neutral oak and finished with a 'col fondo' secondary fermentation in bottle. zero sulfites added! 50 cases produced.

Riesling, Yuzu • Aroyo Seco • California 75% PIQUETTE OF REISLING, MUSCAT, PINTO GRIS, GEWURZTRAMINER & MONTEPULCIANO, 25% REISLING, 6.9% YUZU PEEL ALCOHOL: 8%

FEELS: Bold, Robust, Dry and Familiar TASTES OF: Violets, Black Tea, Berry Jam AFTERTASTE: Blackberry Compote Mercury in Retrograde, 2021 vintage 1.55 tons of Boysenberries (Clark Co. Washington), 0.96 tons Barbera grapes (King’s River, California) and 0.9 tons of Cabernet Sauvignon grapes (Russian River Valley, California) were crushed and blended together in stainless steel. A spontaneous fermentation was initiated immediately via carbonic maceration, and remained active for twenty days. Grapes and berries were pressed gently on day twenty-eight and the fermented juice was collected and aged in bulk on stainless until the tannins had softened and flavors had blended. 98 cases produced. - 11% This wine received no sulfur additions.

Feral Cat, 2021 vintage FEELS: Fizzy, Bold + Tart like Sour Candy TASTES OF: Florals + Juicy Citrus AFTERTASTE: Lemon Rose Sorbet 0.82 Tons of Loganberries (Cowlitz Co. Washington) and 1.05 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 ten days. Grapes and berries were pressed gently on day 12 and the fermented juice was collected and aged in bulk on stainless until the flavors had developed well. A final, small fermentation was initiated just prior to bottling to ensure a sparkling finish. These bottles have been disgorged. 74 cases produced. This wine received no sulfur additions.

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.

Ingredients: Seyval Blanc, Muscat Ottonel, Bartlett Pears. Gluten free. Wild ferment, zero residual sugar, zero sulphur, vegan. 10.1% ABV

Vidal Blanc, Nectarine • Ontario • Canada Pineapple, honeycomb, stonefruit & mineral

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.

made from a blend of a neutral wine and alcohol macerated with a selection of traditional botanicals including wormwood, gentian and bitter orange. Fresh, floral aromas followed on the palate by a hint of sweetness and bitter flavor framework. The Vino Vermouth White is a sipping vermouth.

Artisanal vermouth based on Pedro Ximenez's Oloroso with Alvear's unique and sectarian recipe. Aged in very old American oak casks and macerated with different aromatic herbs such as mugwort, rosemary and sage as well as spices such as mild cinnamon and botanicals such as orange peel. Finally, the sweet touch of our fresh and elegant Pedro Ximenez is added.

BCN Vermut is an innovative new fortified wine from Catalonia, Spain. Unlike other mass-produced vermouths made with rancid or neutral wines, BCN Vermut uses premium quality old-vine white wine from Catalonia. For BCN Vermut, Norrel Robertson MW sources garnacha blanca from over 100-year-old vines in the historic Terra Alta region. This base wine is macerated with fresh, carefully harvested Mediterranean botanicals, including cinnamon, clove, vanilla pods, rosemary, thyme, wild fennel, pine shoots, juniper berries, and laurel. During the three to nine-week maceration, daily tastings determine the exact moment when the flavors are fully developed. Separately, a base spirit of distilled grenache and carignan pomace is macerated for three to six weeks with orange peel, bergamot, and elderflower.

100% AVA certified Santa Barbara Albariño blended white wine, fortified with grape based spirit that is infused with 14 botanicals and herbs

This rose vermouth has notes of baking spice, bright red fruits, hearty herbs, and citrus. It has a base wine of Santa Barbara Petit Verdot and Albarino infused with 13 botanicals.

A slightly bitter vermouth with floral notes. A composition of citrus, cherries, mint, vanilla, raisins and root beer among the many flavors that play with the palate. Tastes great on the rocks but also in a Negroni.

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.

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.

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.

Dolin's red vermouth has a very long history, punctuated with many prizes and awards. It's unchanged recipe is one of our treasures. This vermouth has a lustrous coppery color, gentle aromas of fruit compote, of prunes and walnuts with grassy notes, tempered by spicy aromas like Szechwan pepper... then aromas of almond, citrus, pear and cinnamon with gingerbread, tobacco, oregano and hyssop notes. This very rich bouquet is tempered by a subtle bitter base wine.

Fot-li is made of a base wine of 90% White Grenache with the remainder of the blend composed of Airen and Viura. Fot-Li is an elegant, full-bodied vermouth that strikes a perfect balance between a sweet grassy aroma and that characteristic bitter kick. "We didn’t just want a sweet vermouth; we wanted character and complexity. The 16% alcohol content of Fot-Li gives it a more structured mouthfeel, enhancing its natural merits. "

Fot-Li Fórmula Antiga is made with white grenache base wine and a wine made from raisined soleras grapes that are over forty years old. This blend and its 31 botanical components make our ancient formula a very unique vermouth.

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.

refreshing, rich, and vibrant. It is citrus-forward and juicy, as though biting straight into a perfectly ripe blood orange. This flavor is peppery and floral, with a subtle warmth. What you might want to drink while you have fresh tomato sauce simmering on the stove and Miles Davis on vinyl. Delicious pre-dinner while snacking on olives, during dinner with your favorite pasta dish, and after dinner with some salt-studded dark chocolate.

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%

A 100% certified organic vermouth made naturally by two Italians in Spain. Trained as architects, Massimo Marchiori and Antonella Gerona moved from Barcelona to Massís de Bonastre and began organically farming abandoned vineyards filled with old vines of local varieties. A blend of multiple styles of red and white wine and a mix of botanicals from a Torino based herbalist the vermut comes in at a lower abv than typical with the elevated acidity lending extra lift to the perfumed spices on the aroma and refreshing cut on the palate. An extremely drinkable everyday style of fortified wine.

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: Palomino Solera Aging: 15 years Tasting Notes: Incredibly complex aromas of hazelnuts and exotic spices. This richly textured wine is complex with nuances of nuts and spicy elements. Serving Recommendation: El Maestro Sierra Oloroso 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.

The H&H Seco Especial (Finest, Dry) allies a nutty, smoky bouquet to a dry, energetic and expansive palette etched with flavors of roasted almond, mandarin orange and dried honey. Excellent as an aperitif, but with many additional possibilities at the table and on the bar.

57.15% alc./vol. (114.3 proof) Small Batch - Kentucky Straight Bourbon Whiskey Tasting notes: One of the most lush and rich Whiskeys on the market. The nose is walnuts, prunes, and floral notes. The palate mimics the nose with walnuts, prunes, spices, intertwined with lavender and balanced with the perfect amount of acid, that leads you down a path of lingering burnt caramel.

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.

Bottle #90/144

Bottle #49/147

114.8 proof Deep amber in color with aromas of spice, cinnamon, and creamy vanilla. Rich and full bodied with classic peppery rye notes with sweet bourbon-like accents followed by a long and velvety finish.

Bottle #89/161

Machir Bay, our signature peated single malt, is a vatting of Kilchoman matured in both bourbon and sherry casks. Named after Islay’s most spectacular beach, the high proportion of bourbon barrels create a distinct balance of classic Islay character and fresh floral complexity.

KI NO BI is a small-batch, artisanal gin with a Japanese heart. We use a high-quality rice spirit and local botanicals such as yuzu, lemon, sanshō pepper, ginger and gyokuro tea, all sourced at the peak of the season from producers we know and respect. We spent a lot of time and effort in perfecting our KI NO BI recipe, both to ensure absolute harmony between the various botanicals, and to be certain that our gin speaks of its home in Kyoto. KI NO BI has a recognisably dry gin flavour, but with a Japanese accent: pure and perfectly balanced, with distinctive aromas.

Mexico - 100% Agave. Refreshingly light, smooth and clean. Finishes with a strong, spicy bite and a lingering tingle that make this tequila a great ingredient for the ultimate margarita.

Cascahuin Blanco is characterized by a touch of minerality, a characteristic pertaining to El Arenal, Jalisco. The dominant aromas and natural flavors of cooked agave are reminiscent of the brick ovens that allow the agave to hold on to the fresh citrus sensations.

Mexico- From the famous El Pandillo Distillery & Felipe Camarena. Their first open air fermentation in wood and stainless vats with 100% spring water from the ranch itself. Nose: green apple, freshly cut grass, mint, fresh dried earth. Taste: silky, agave, papaya, green melon & spices.

Mexico- ""The March of the Dead"" possesses an impressive range with notes of kiwi fruit, lemon zest, dried green peppercorn, classic agave, and gentle smoke. Smooth and soft entry leads to a finish with just the right amount of liveliness.

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.

Who uses real coconut and doesn't add sugar? We do, and it's worth the effort! Young Thai coconut meat is steeped in the rum while distilling, and a mountain of toasted, shredded coconut is strategically placed to create toffee-like aromas, and a perception of sweetness. What results is a balanced, dry, savory, real coconut rum, without the oily texture and sunscreen flavor. Your Pina Colada will thank you!

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.

Etienne Dupont's Pommeau: is a mix of at least two year old Calavados (1/3) and unfiltered apple juice (2/3). The Pommeau is then stocked in 400L oak casks [each of which are 4 to 5 years old] and aged for about 14 months.

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

"For our take on America’s oldest spirit we partner with a fourth generation apple grower 200 miles from the distillery. We ferment a blend of biodynamic apple juice then rest and distill the cider on the lees in our pot still to produce the robust apple notes of Chapmans. The resulting apple spirit is dual-aged in French and American oak for not more than 6 months, resulting in bold orchard fruit notes. The finished blend highlights our favorite qualities of apple brandy from French and American traditions. We think Johnny “Appleseed” Chapman would be proud."

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

Spiced Pear is our world-renowned pear brandy with a pastry chef’s touch. St. George Spiced Pear Liqueur balances decadence with restraint, achieving incredible depth of flavor with just a few impeccable ingredients. Building on our celebrated pear brandy, master distiller Lance Winters adds pear juice, whole cloves, Saigon cinnamon, and a touch of organic cane sugar for a rich, nuanced liqueur that adds an extra special something to just about any cocktail you can imagine.

Batches made using old-fashioned pot stills. Every batch is taste-tested, distilled from corn and gluten-free.

Tart Cherry+Saffron Bitters are a unique bitters. Surprisingly versatile with saffron on the nose, tart cherry on the finish and notes of honey. They pair well with both gin and whiskey. Try them in a Manhattan or a Spanish G+T.

Made according to the original Reyes family recipe, the famed Ancho chiles of Puebla are picked from August to October, dried in the sun and carefully selected and macerated in neutral cane spirit for half a year before getting ready for bottling. The liqueur successfully captures the vivid character of the chiles and the majestic land they hail from with a spicy intensity that will add a lot of flair to your cocktails.

Classic bitters made of herbs and spices by House of Angostura in Trinidad and Tobago with extracts of grasses, roots, leaves and fruits dissolved in alcohol. It is ideal for balancing alcoholic drinks, cleansing the palate and facilitating digestion.

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.

Traditional amaretto produced by the Fratelli Caffo Distillery in Limbadi, Italy. Made using 100% estate-grown Sicilian almonds macerated in an herbal infusion. Pure and expressive almond from nose to finish with an undercurrent of black cherry and a medley of confectionary baking spices—like marzipan in a bottle 30% ABV

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.

Italy’s iconic bittersweet red aperitif, Campari needs to be a standby of every bar — commercial or home. The classic, bright red aperitif is intensely bitter yet delightfully fragrant and flavorful, making possible all manner of intriguing cocktail combinations.

Cynar is one of the great bitter amaro liqueurs of Italy. Notable for its use of artichoke in the original recipe dating back generations, the additions of roots, barks and spices makes this an amaro with both depth and balance.

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.

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.

Another unexpected offering made in the same spirit as the other excellent distillates coming out of this small independent Charleston based outfit. The profile is unmistakably amaro but the main ingredients are local specialties like the indigenous caffeneinated plant Yaupon Holly, Dancy Tangerine, wild mint, Charleston black tea, gentian root and neutral cane spirit made from locally grown cane. Perhaps the sleeper in this otherwise whiskey driven portfolio but definitely not to be overlooked.

The unique blend includes sweet and bitter orange, rhubarb, thyme, gentian root, quinine bark, wormwood, tamarind, and a host of other spices and mountain herbs for a gently bittersweet and less syrupy amaro that can easily be enjoyed neat, on the rocks, in amaro spritzes, or in amaro cocktails like the Paper Plane.

"Little by little, we make the basis of this drink with natural guava pulp. The pulp of this punch is super aromatic and full of flavors. Then we add sugar cane syrup and natural water. We finally mix everything with cane alcohol to achieve the perfect sweet and sour balance on the palate of our guava ponche." - 15%

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"

Perfectly ripened bananas are small-batch distilled to extract the rich banana flavor and natural amber color our Crème de Banane is known for. It’s the perfect complement to Tiki cocktails and any classic cocktail requiring an authentic historic-style Créme de Banane.

Tempus Fugit Spirits Crème de Cacao is based on a 19th-century recipe, cross-referenced in English and French. Terroir is important for ingredients, and the original source of cacao for the best Crème de Cacao was cacao from Venezuela while the best source of vanilla was from Mexico, so it was important that these two ingredients be specifically sourced to reproduce the best quality of Crème de Cacao. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process not only gives a depth of character, but also naturally colors the Crème de Cacao a medium brown. 24% ABV

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

Zucca Rabarbaro Is A Dark-Amber Italian Amaro That Is Being Relaunched Using Its Original 1845 Recipe. Zucca, The Story Goes, Started As A Doctor’s Potion To Alleviate The Indigestion Of A Patient; The Patient’s Husband Then Modified This Infusion Of Rhubarb—Rabarbaro In Italian, But Specifically The Roots Of Chinese Rhubarb—And Medicinal Herbs, Orange Zest, And Cardamom, Using Enough Alcohol To Bring The Proof Up To 60 And Creating What Became A Popular After-Dinner Drink. Today, The Original Zucca’s Bittersweet Herbal Flavor And Slightly Smoky, Earthy Intensity Also Make It An Intriguing Mixer—Or, With A Splash Of Soda And Citrus, A Fine Aperitivo.

Pretty florals and fruits on the nose, orange peel and fresh spearmint. The palate is almost silky with the mixture of fresh herbs and citrus, and the mint-iness coming again on the finish. Missing the honey notes found in yellow chartreuse, but otherwise a good substitute. Primary Botanicals: Genepy (Artemisia spicata, Artemisia sutellina), angelica, true cinnamon, oregano, lemon balm, mint. Genepy, local for Artemisia, a type of wormwood in the same plant family as Absinthe. Grown over 2000M in the Aosta Valley, picked, dried, and infused together with other botanicals in grain alcohol. Part is then distilled to give the liqueur a more persistent flavor and clarify the natural color.

The grassy flavor, smoky aroma and bright fire of tequila, without the alcohol or calories. For non-alcoholic classics like margaritas and palomas, inspired mixology, simple serves with soda or juice, and everything in between.

The oak, smoke, caramel and comforting warmth of whiskey, without the alcohol or calories. For non-alcoholic classics like an old fashioned and whiskey sour, inspired mixology, simple serves with soda or juice, and everything in between.

Athletic Lite is a light brew, completely reimagined. It’s classically simple but expertly crafted with 25 calories, 5 carbs, and organic grains. We brewed it specifically for the sport of life and all the good times that come with it. - 0.5%

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

Unisex Next Level T-Shirt. 100% Cotton The front is depicted here. The back says "ANXO East Coast Dry Cider"

The Basque wild man of the forest, our beloved benevolent sasquatch, AKA The Basquatch or Basajaun. All shirts are 100% cotton.

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

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