Chieftain's, A.D. Rattray, Signatory, Gordon & MacPhail, and Hart Brothers, just to name a few, are all examples of independent bottlers.

I've become pretty good friends with Stan Morrison from A.D. Rattray over the last few years.  We both enjoy going out to new restaurants in San Francisco when we have the time, so we met up last night at Locanda for some delicious Italian cuisine.  I ordered a cocktail, Stan wanted some rye so he asked what I would suggest.  They had Pappy 13 on the menu.  I told the waiter to bring him some of that, if they indeed had it available.  The waiter said indeed they did.  Then he came back five minutes later and said, whoops, indeed they didn't.  "Not surprising!" I said.  Stan's family used to own Bowmore distillery (along with Auchentoshan and Glen Garioch) on Islay before Suntory bought them out in 1994.  They used some of their backstock to create A.D. Rattray, where, not surprisingly, they still put out amazing expressions of Bowmore, amongst other distilleries.  We generally talk about non-whisky related topics, but naturally we're going to eventually talk shop.  Last night, Stan echoed some of the sentiment about independents that I've been hearing for a while now.  Getting new casks is currently not easy.

"Why would a distillery ever sell their casks off?" I asked at one point.  While I know there's profit to be made, a distillery probably stands to make as much percentage-wise as K&L does from Pappy Van Winkle - which is to say almost nothing.  What is really to be gained other than allowing someone else to capitalize on your name?  Stan said that the whisky industry has always been full of peaks and valleys.  Producers up their production in times of profit, and, should they ever find themselves in a glut, they can sell off excess whisky to other interested parties.  The independents are always there to keep the balance in check.  What's interesting right now, however, is that we're in the middle of a recession, yet sales of whisky are through the roof.  You would think that this would be a moment of excess, yet distilleries are finding themselves short of supply.  Stan thinks this will all right itself in a few years since most producers are currently increasing their operations, but none the less, he said that independents are all scrambling to find a way of controlling their own production.

Cheiftain's, in my opinion, is sitting prettiest at the moment.  They purchased Glengoyne from the Edrington Group in 2003 and found themselves in a wonderful position.  You see, Glengoyne is an ingredient in some of Diageo's blended whiskies, which means that Diageo needs to offer up something in exchange - be it casks of Lagavulin, Caol Ila, or what have you.  Not only has Chieftain's found a way to control its own supply of whisky, it managed to sustain its independent barrel trade as well by finding a permanent stream of access into Diageo's vault.  That's why they can make the Isle of Skye blends with Talisker whisky.  While Signatory bought Edradour and Gordon & MacPhail purchased Benromach, neither of those distilleries are nearly as successful, at least not here in the states.  Duncan Taylor tried to purchase Glendronach, which would have been a fantastic move, but they were outbid by the Benriach group.  Stan has admitted to a few inquiries into available real estate, but nothing has materialzed so far.  I think they've got something up their sleeve, but I didn't press him for what it is.

Stan also talked about how other invested groups are planning to build new distilleries in Scotland, an idea that both of us find terrible for the moment.  However, back here at home, many U.S. companies are following that model.  High West, Templeton, Whistle Pig, and Willett are all examples of independent bottlers who have recently begun, or plan to begin, their own distillation while they currently sell whiskey from other distilleries.  They're all facing the same problems here in the U.S. - not enough whiskey.  Buffalo Trace isn't selling - they've already announced that Sazerac, Eagle Rare, and Elmer T. Lee are out for 2012, so how could they have extra for anyone else?  LDI has been purchased, so the source for High West, Templeton, Bulleit, Willett, Big Bottom, Hooker's House, Redemption and other independently-bottled brands has dried up.  How else do you get more product other than by making it?

The problem with making it is time.  By the time your new product is ready to sell, the other distilleries will have caught up in their own production and will likely have extra whisky again.  Or maybe not?  How long will sales continue to grow?  What if China collapses and the Asian market shrinks as fast as it has expanded?  These are all business decisions I'm glad I'm not facing.  Meanwhile, the quality of independently-bottled whisky has proceeded to decline.  If we're in a take-what-you-can-get market, then that's what were going to be presented with.  It's the main reason that David and I decided to go to Scotland ourselves. Hopefully this May we'll still be able to find some fantastic options.

-David Driscoll

When we buy a barrel of Bourbon from Four Roses or Buffalo Trace, they bottle the whiskey for us and send it over in cases - but they send the empty barrel too!  As any Scotch drinker knows, used Bourbon barrels are quite valuable to a distillery looking to get some more wood contact on their spirit.  In the past, I've sent one barrel up to Germain Robin to fill with their Low Gap whiskey, and another two over to Davorin at Old World Spirits to age some fruit distillate.  However, one of our first barrels from Buffalo Trace went to Drakes Brewery in the East Bay and they filled it with locally-made sour beer.

After 18 months in that barrel, our beer buyer Bryan Brick is ready to show off the goods tonight.  We haven't had it bottled yet, but Bryan got Drakes to fill a keg and send it over to the best beer garden on the peninsula - Gourmet Haus Staudt in Redwood City.  Tonight, beginning at 6 PM, Bryan will be behind the bar, filling up glasses from what I've heard will be the most amazing beer of 2012.  Bryan is not usually giddy about anything, but his review of our new Kalinda Bourbon Barrel-aged Sour has me positively excited.  We'll have it bottled in 750ml soon enough, but to taste it on tap tonight should be truly special.  Our whole store is heading over after we close to get our hands on some.

Gourmet Haus Stadt, 2615 Broadway Street, Redwood City - Be there! (and remember to go around to the back entrance)

Oh.....and maybe we should take that sour beer barrel and do something with that! 

-David Driscoll

But that's always the way it is, isn't it? 

Guess what - Dr. Seuss wrote kids books, but he hated kids.  Doctors are some of the least healthy people.  Fashion designers make amazing clothes, but are often hideously dressed.  Interior designers have boring homes.  All of my friends whose parents are psychologists are the most troubled!  Irony is everywhere, and the whisky world is no different sometimes. 

Someone asked me yesterday if the oldest malts were always better.  In my opinion, they're often not as good as the younger ones.  I'll take Springbank 10 over the 18 any day.  Give me 5 year old Kilchoman over Laphroaig 18. 

I had a customer ask today why Talisker 25 at $200 is so inexpensive compared to other similarly aged malts, like say Macallan 25 at $600.  I said, "Because that's the way good whisky usually works."  The expensive ones rarely live up to the satisfaction the value-priced ones.  I still really love drinking Glendronach 12, more so than the pricier bottles in my bar.

As for me - I break a whole slew of whisky geekdom rules.  Personally, I don't really love cask strength bottlings.  That's just me.  The point is - don't take anything for granted when broadening your whisky horizons and don't feel like the obvious answer is the right one.  In life, in whisky, there are things that maybe should be the case, but are not necessarily so.

-David Driscoll

Bruichladdich Botanist Gin $34.99 - What happens when you take one of the great single malt distillers of all time, put him in a room with an old Scottish pot still, and have him make gin using only botanicals found on the legendary isle of Islay?  Trouble.  Trouble for other gin producers, that is.  Bruichladdich's Jim McEwan has decided to tackle the gin market and his Botanist gin is simply to die for.  Clean, brimming with lemon peel and vibrant juniper, lovely floral notes, and utterly soft on the palate, this is gin to drink neat - straight from the bottle.  Made entirely on Bruichladdich's old school pot still (known affectionately as "Ugly Betty"), this is one of the great and more unique gins to hit the market - ever.  We've been waiting impatiently for more than a year for this to finally make it to California.  I've talked it up to customers for what seems like ages, but the time to get some for ourselves is finally here.  While the gin itself isn't limited, getting it here has been quite a challenge.  We were only able to secure 120 bottles for the time being and I'm not sure when we'll be able to order again.  You know what that means: buy it sooner than later.

-David Driscoll

February 8th

RWC - Four Roses Bourbon

SF - Lagavulin Single Malts

February 15th

RWC - Glenlivet Single Malts

SF - Distillery 209 Gin (OWS cancelled due to conflict)

February 22nd

RWC - Templeton Rye

SF - Mount Gay Rum

February 29th

RWC - Firelit Spirits (St. George)

SF - Templeton Rye

Remember that all tastings begin at 5 PM and last until 6:30.  See you there.

-David Driscoll

Dalmore Astrum (40yr)

Dalmore Aurora   (45yr)

Sirius - Fettercairn 1966 (45yr)

Sirius - Dalmore 1967 (44yr)

Glenfarclas - Family Cask 1960 (50yr)

Highland Park (40yr)

Gold Bowmore 1964

Glenrothes - Editors Cask (Limited cask #9973 only 240 bottles globally)

Springbank - (21YR) Return of a legend limited release of 150 bottles to US

Old Malt Cask - Port Ellen (27yr)

Glenfiddich - Vintage from a 1961 Cask (50yr)

Glenfiddich - Vintage from a 1972 Cask (40yr)

Douglas Laing Platinum collection - Port Ellen (30yr) 

Balvenie (40yr) - Batch 2 release

Glenglassaugh (37yr) - North America Exclusive (Only 450 bottles)

Macallan Vintage 1950 - Cask 600

Benriach ( 30yr)

Glendronach - (31 yr) grandeur

Johnnie Walker Blue Label - King George V

The Glenlivet Cellar Collection 1964

Ardbeg - A Rare cask from 1970

Duncan Taylor - Macallan 1969

Glenfarclas 1966 - Single Cask exclusive to 'Nth 2011' show

Bruichladdich 'MCMLXXXV' - DNA3 (1985)

Samaroli - Evolution 2011 (vatting of aged whiskies) 

Gordon & MacPhail Private Collection Glenlivet 1974 (Glenlivet Decades)

MASTER CLASSES DETAILS:

Classes – Nth 2012 Show

MC1 - 12.00PM – 1.00PM (CHOPIN 1)             

MORRISON BOWMORE – TRILOGY OF DISTILLING – Pour Value $2,500   SOLD OUT

Join Morrison Bowmore Distiller’s Master Of Malts Iain McCallum to savour five exceptional and collectable expressions from their archives. Whiskies to include a current limited edition from the triple distilled  Auchentoshan distillery; two vintage  expressions from the hand crafted micro batched Glen Garioch Distillery in the Eastern Highlands and two exceptional releases including a jewel in the crown from Bowmore Distillery – Islay’s first Distillery.  Auchentoshan Valinch, Glen Garioch 1986, 1994, Bowmore 1982 and the jewel White Bowmore.

MC2 - 12.00PM – 1.00PM (CHOPIN 2)                                                           

10 Seats remaining only

JURA – GLOBAL CONSUMER LAUNCH PREVIEW – Pour Value $315.00 

Richard Paterson explains Jura brand story and range tasting of 10(yr), 16(yr), superstition, prophecy, 21, 1976 and culminates in tasting some of the casks that have gone into the new 30(yr).

MC3 - 12.00PM – 1.00PM (CHOPIN 3)                                                                             

 7 Seats remaining only

HIGLAND PARK – LIKE NO OTHER… – Pour Value $900.00                                                    

A opportunity to sample the rarest malts from the Highland Park Distillery, the world’s northern most Scotch distillery. Situated in the Orkney Islands, only Highland Park deftly fuses the flavor of Orkney peat with Sherry Oak maturation to create a unique flavor profile that is gently smoky yet surprisingly sweet. Guests will be sampling the Highland Park 25, 30 and 40 Year Old as well as the rare Highland Park 1968 Limited Edition.

MC4 - 12.00PM – 1.00PM (CHOPIN 4)

12 Seats remaining only

CLASSIC MALTS – THE DIAGEO RARE, HIDDEN & LIMITED MALTS – Pour Value $275.00          

Master of Whisky Kevin Mulcahy will take you through a discovery  of Diageo’s rare and limited gems: Lagavulin 12yr, Oban 18yr, Glen Spey 21yr and Auchroisk 20yr.

MC5 - 1.30PM – 2.30PM (CHOPIN 1)

8 Seats remaining only

THE GLENLIVET – THE FIRST LEGAL DISTILLERY IN SCOTLAND – Pour Value $1,050.00

Join Ian Logan, International Brand Ambassador, for an extraordinary opportunity to learn about the history of the brand while sampling some of the most exceptional and rare whiskies that The Glenlivet has ever produced.  Guests will sample The Glenlivet 12, The Glenlivet 16  Nadurra, The Glenlivet 18, Single Cask – Helios, Single Cask – Josie, and The Glenlivet Cellar Collection 1973.

MC6 - 1.30PM – 2.30PM (CHOPIN 2)

6 Seats remaining only

GLENFIDDICH – A TASTE OF GLENFIDDICH DIRECT FROM DUFFTOWN – Pour Value $1,250.00  

Ian Millar global ambassador and Mitch Bechard US ambassador will present this.  An unique insight into Glenfiddich with a chance to taste the 12, 15 and 18 year old expressions at cask strength.  We will be looking at the three casks used in the vintage selection last year, from 1973,1974 and 1975 which became the 1974 .   To finish off we will be pouring a very special dram  of our new limited edition Cask of Dreams bottling.

 MC7- 1.30PM – 2.30PM (CHOPIN 3)

 9 Seats remaining only

FETTERCAIRN – DISCOVERING A HIDDEN GEM – Pour Value $750.00                

David Robertson – ‘Rare malts director at Whyte & Mackay’ to share secrets of this artisan and boutique East Highland single malt. Full range of  Fior, 24, 30 and the stunning 40(yr) old.

MC8 - 1.30PM – 2.30PM (CHOPIN 4)

 8 Seats remaining only

SAMAROLI – A WALK THROUGH THE YEARS – Pour Value $490.00 

Antonio Bleve second generation family member of this prestigious Itallian independant bottler will walk through the main changes that has occured since 1965 to date. You will taste a selections of their casks from the end of ’60 to middle of ’90 – Macallan 1990, Blend Samaroli 1965, Glenlivet 1977, Evolution 2011, Ardbeg 1991 and Pure Malt.

MC9 - 3.00PM – 4.00PM (CHOPIN 1)

GLENFARCLAS – FAMILY DYNASTY – Pour Value $1,285.00  SOLD OUT

The family aire and Brand Ambassador George Grant is back, taking us through his family’s jewels…… Family casks 1962, 1972, 1982 and a very special ‘Cognac cask matured 1967′ (43 yr).

MC10 - 3.00PM – 4.00PM (CHOPIN 2)

11 Seats remaining only

SPRINGBANK – CAMPBELTON A REGION IN ITS OWN RIGHTS – Pour Value $265.00

Ranald Watson Global Brand Ambassador will take you on a journey of Campbelton  ‘a region on its Own’.  Featuring whiskies from all four of the company’ brands, Springbank, Longrow, Hazelburn and Kilkerran.  Savoring six great examples;  Kilkerran Work in Progress 3rd release, Hazelburn 12yo, Springbank 15yo, Springbank 18yo, Springbank 21yo brand new release and Longrow 18yo 2012 release.

MC11- 3.00PM – 4.00PM (CHOPIN 3)

3 Seats remaining only

MACALLAN – A SENSORY EXPERIENCE – Pour Value $375.00                                                    

Join Macallan Ambassador Randy Adams to explore unique expressions from The Macallan distillery using a sensory kit designed by Master Perfumer Roja Dove.  Using bespoke scents created to enhance the unique qualities of Macallan whiskies, guests will explore Distillery Exclusive bottlings like Easter Elchies House 2012 Cask Selection that can only be sourced at the distillery itself and well as Macallan Oscuro and other bottlings not currently available in the US.

MC12 - 4.30PM – 5.30PM (CHOPIN 1)

3 Seats remaining only

THE DALMORE – WONDER OF WOOD – THE ART OF CASK FINESSE – Pour Value $1,075.00    

Richard Paterson showcases the range of wood he uses- Port, Maderia, Sherry, Can sauv, Marsala and Bourbon range of tasting – Castle leod, Cromartie preview, KA III, 1981, 1978 and 40(yr).

MC13 - 4.30PM – 5.30PM (CHOPIN 2)

8 Seats remaining only

GLENROTHES – WHAT MATTERS AGE OR MATURITY ? – Pour Value $510.00                        

“The Glenrothes does things differently, as enthusiasts we love this about the distillery, not least they bottle exclusively based on vintage. Ross Hendry will lead you through the The Glenrothes vintage concept and why it is maturity that matters and not age. Ross will illustrate this concept by taking you through a current vintage from the 70′s, 80′s and 90′s as well as an extinct vintage from the same decade. This will not only underline the difference from vintage to vintage in terms of flavour profile and style but will also serve to demonstrate the fact that vintages are finite in their nature… Once they are gone, they are gone forever. A unique opportunity to taste, for the last time, the storied 1985 and 1975 and to be introduced to their exceptional replacements the 1988 and the 1978.”

 MC14- 4.30PM – 5.30PM (CHOPIN3)

5 Seats remaining only

ANCHOR DISTILLING CO – THE MOST EXCLUSIVE WHISKY PORTFOLIO IN THE WORLD – Pour Value $970.00

David King, President of Anchor Distilling Co., highlights the most rare and exclusive whiskies from around the world.  Taste six of the most unusual whiskies that most will never have the opportunity to experience or buy.

MC15- 4.30PM – 5.30PM (CHOPIN 4)

10 Seats remaining only

DUNCAN TAYLOR SCOTCH WHISKY – SPIRIT OF THE 60′S – Pour Value $1,200.00

Euan Shand who was raised on and began his working life at a Distillery in the mid 1970′s will introduce various rare whiskies from his favourite period of distilliing when single malts were first coming to prominence and when the distillers “art” or not the case, as you will find out at his talk, was at its most prolific.
Distilleries such as Strathisla, Glendronach, Macallan, Bunnahabhain and some grains and blends will be discussed and some even tasted.  Bunnahabhain 69, Strathisla 67, Tomatin 65, Black Bull 40YO Blend,

Complimentary Events – Saturday 3rd March

A DATE WITH DOM!!!!

Come and meet international whiskey writer Dominic Roskrow, share a dram with him, and ask him anything you want about whisky. Dominic covers world whiskey for The Whisky Advocate, writes for a range of publications including The Daily, edits three drink magazine including the online World Whisky Review and is heading up the fantastic new whisky website, The W Club, which is launched this February. Dominic has had four books published on whiskey, including The World’s Best Whiskies, and in 2012 he will haver two more out, 1001 Whiskies To Try Before You Die out in May, and The Whisky Opus, published in October.

Time: 12.00pm – 2.55pm

Location: Mozart

If you have any questions please e-mail davidgirard@klwines.com

-David Othenin-Girard

For that reason, I'm starting a new series of posts called "Alcohol is like _______" which I hope will convey some of the issues on my mind with greater clarity.  Today's post is going to be "alcohol is like an action movie."  Here's why:

Remember when one could make a living as a stuntman?  There were all kinds of guys who prided themselves on doing amazing feats captured on film.  Jackie Chan always did his own stunts and he was very proud of that fact.  There was no trickery, no special effects, just him making everything look as real as he could.  The glory days of stuntmen are over, however.  CGI has taken over the movie industry with sweeping shots of grandeur that could never be achieved in real life.  Many traditionalists believe that CGI has lead to a decline in the quality of action films because there's little acting or plot anymore, simply one giant special effect after another.  Big budget studios are pumping out the CGI flicks as fast as they can, however, because there's a lot of money to be made, if not quality cinema.

The same is true for wine and brown spirits today.  There are more special effects today in alcohol prodution than in the Star Wars prequel trilogy.  I went to Cognac and watched two year old swill get sweetened up with oak chips, sugar, and caramel until it tasted rich and soft like an older, more mature spirit would.  Wine of a mediocre quality is getting blasted with new oak until it tastes rich and smooth like people expect expensive wine to taste like.  Like a scene from a Roland Emmerich movie, it may seem amazing, but it's all fake. 

Now, of course, there's nothing illegal about pumping your alcohol or action movie full of special effects.  However, the public always has more respect for the people that can actually do the backflip, leap the chasm, or fly the helicoptor to safety.  The same goes for alcohol production.  If you can make your wine or brandy taste great without the use of special effects, then you deserve some credit.  It's easy to whip up some CGI magic, but doing a stunt for real takes talent.  It doesn't always work out perfectly and the results are always dependent upon the capabilities of human hands.

Now, of course, there's something easy and comforting about watching CGI action crap.  But I recognize it for what it is.  It's a lesser form of entertainment.  It's a guilty pleasure, like Cheetos or something.  But when I see real life action, with real humans doing real things, I'm always more impressed.

-David Driscoll

Even before I worked in the industry, my excitement to learn more about wine and whisky led me to peruse the internet in search of something I could sink my teeth into.  Sadly, I'm still searching for that really good website about alcohol-related products (if I had to pick one now it would be http://www.thewinedoctor.com).  The truth is that, unlike movies, books, music, or photography, alcohol cannot be digitized or transfered via the world wide web.  I know that sounds crazy, but it's true.  What can be streamed, however, is information and opinion about alcohol, but there are very few sites that put information above opinion.  That's not to say that they should either, it's just to say that tasting notes and availability are all that's being offered to inspired parties.  That brings me back to social media.  If sites like Facebook and Twitter were being used to offer up more in-depth information about single malt and Bourbon to those interested, they might stand a chance of being successful in their marketing of those products as well.  However, the very nature of these operations is to pump out quick, fractured, succinct bits of information - the very opposite of what I think whisky enthusiasts are ultimately looking for.

Rather than offer up and coming whisky drinkers an opportunity to learn more about their interests, the internet, perhaps the most important educational tool ever invented, is providing them with blurbs like, "Drank the 18 year old from Dalmore last night.......Man was that good!"  Facebook is full of people holding their favorite bottles and smiling.  They might as well be saying, "Ha!  I drank this.  You didn't!"  I'm not seeing much in the way of useful information being passed within online whisky social media.  As for the blogs, which do sometimes offer up relative data about distilleries and producers, they're read by the same 100 people over and over again, never really having the impact one might think they're having.  You'll see fifty comments on a specfic post and think, "Wow! People are really into this subject," but really it's just the same ten guys who commented last time all having a conversation with each other.  Blogs are not the powerhouses reaching the masses that whisky companies mistake them for.  They're places where a handful of hobbyists like to discuss current trends, but they're not driving sales. 

So if internet social media is full of whisky fluff and blogs are simply catering to the initiated, then why is the online whisky community seen as the best way to market new products?  Maybe it's because they think it should be.  And it should be!  However, no one has figured out how to do it the right way.  Reading a tweet about what someone drank last night doesn't make people excited about whisky.  Reading a Facebook comment about what someone drank last night doesn't make people excited about whisky.  Reading someone's tasting notes is boring unless you're already interested in that particular bottle.  I want to drink it, not watch someone else drink it.  Supplemental information is what the internet can offer, but that isn't the model we're seeing.  The current framework is built around opinion - everyone tell us what you think!  In theory, the most successful whisky sites will be the most useful.  Facebook is successful because it helps people communicate with each other.  The online whisky community doesn't necessarily need more communication, however, it needs more information.  Any site that could provide objective insight not centered around personal preference could be huge, but it might not be very lucrative.  Maybe that's why it doesn't exist.

Five years ago, when I was headed to my interview at K&L Redwood City, I stopped off and bought a wine magazine for the train ride down, hoping to learn something useful about wine before the meeting.  I didn't.  Yesterday, I checked a few whisky sites online, hoping to learn something more about a new whisky I was considering bringing in.  I didn't.  However, I can tell you what five people drank last night. 

-David Driscoll

So what's the deal with the low price on Los Osuna?  Are we closing it out?  NO WAY!  If you've never tasted the Los Osuna spirits before, they're a fantastic artisan "tequila" out of Sinaloa, Mexico.  Because they're not part of the traditional Tequila geography, they can't legally call themselves "Tequila," so they settled for Agave Azul.  That being said, their products are simply top notch regardless.  The Osuna family has really put in their farm time, making sure their agave fields are producing superior fruit, and the quality shows in the delicacy of their spirit.  We've been with Los Osuna from the very beginning and I'm happy to say that we're one of their biggest supporters.

So.......why the low price?  We don't really have "sales" here at K&L, more like opportunities.  Because the Los Osuna Blanco and Anejo spirits are so fantastic, their lovely Reposado gets overlooked.  They've sold so much of the two expressions that they've ended up with a glut of Resposado.  I need Los Osuna to get more Blanco and Anejo into the United States so that I can drink it, but to do so, I need to help them move some of this Reposado.  A deal was struck, and a super sale was born.

For a limited time only we will be offering Los Osuna Reposado tequila for $15 less per bottle than normal.  If you're a fan of delicacy, then this is for you.  The tequila is very elegant on the entry, it moves slowly into warm baking spices with cinnamon and cloves, before finishing with lovely agave notes and soft vanilla.  It's a real delicate spirit and should impress just about any fan of the genre.  It's also made from 100% estate agave and distilled at the family locale in Sinaloa.  This is exactly the type of product we love - small production, hands on, family-owned and operated, and freakin' delicious. 

We've had Los Osuna for a few years now and we've always enjoyed telling our customers about their "tequilas."  If you've never tried anything from their line up, this is a great chance to save $15.  Fill that hole in your margarita shelf, or sit back with a gentle and beautiful sipper.  This sale lasts only until the blanco and anejo return!  Enjoy!    

-David Driscoll

Comandon XO Borderies 18 Year Old Single Barrel Cask Strength Cognac $99.99 - Comandon's Cask Strength Borderies is bottled at a perfect 18 years old.  It is definitely the most unique and unusual of the three casks from the exception Comandon line of Single Barrel Full Strength Cognac.  Borderies is one of my favorite regions and is usually the least familiar for many amateurs and professionals a like.  Often touted for its distinct floral characters (usually violets and iris), this theme is not as universal as many assume.  While this brandy does exhibit a distinct floral component, I did not get any violet soapy notes.  Instead we a powerful blooming honeysuckle, a fabulous nutty savory character, and a soft smooth finish.  Borderies is best between 15-20 years old and I don't think this brandy could get any better.  This will definitely be the one to taste for the adventurous, but will ring out perfectly for a true Borderies lover.  It will be the least familiar to most Cognac drinkers, but its overt appeal probably makes this the easiest drinking of the three casks.  At this price I can only assume that we'll all be very sad when there's nothing left.

Comandon XO Petite Champagne 30 Year Old Single Barrel Cask Strength Cognac $129.99 - Each of Cognac's regions has an equal potential for quality, a distinction most producers would like you to ignore.  Cognac regionality does not come from the quality of the distillate, but in its potential to age.  While Grande Champagne is always touted as the finest Cognac has to offer, boasting the regions chalkiest soils, those eau-de-vie are best only after 35+ years of aging.  We often see subpar Grande Champagne cognac sold before they're ready to drink.  The resulting eau-de-vie must be adultered with oak extract, sugar, and caramel to make them palatable.  In Petit Champagne, where the chalk is somewhat less prevalent, the eau-de-vie tends to reach maturity between 20-30 years.  The marketing experts have nearly forgotten about the other regions of France's most prestigious brandy appellation, you could be one of the lucky few to experience the exquisite complexity of the finest fully matured Petite Champagne Cognac.  Dense and richly fruity, even with nearly 30 years in cask this brandy has incredible freshness and lift.  At this price, the Petite Champagne will definitely be in short supply.

Comandon XO Grande Champagne 40 Year Old Single Barrel Cask Strength Cognac $159.99 - This phenomenal cask was selected from deep within the sacred paradis at the Tessendier family cellars and represents one of the most exciting finds during our trip.  While it comes from one of the Cognac's negociantes, as opposed to the grower producers we're focusing on for our other bottlings, this series of single barrel bottlings will be a compelling statement about the direction of Cognac in the coming years.  In cognac, four brands are responsible for 90% of all sales, leaving very little room for independents brands to operate and squeezing potential grower producers to near extinction.  Sometimes to find the very best products available we need to maneuver within this framework. While the business is structured differently than our other exclusive selections, the quality is second to none. Comandon's resurrection over the last few years has been meteoric.  "Best Cognac" at 2010 SF World Spirits Competition, this single barrel selection from the small Comandon stocks is bottled at strength without reduction.  It's beautiful art nouveau label is totally unique.  Elegance and refinement remain paramount, while the intensity at full strength adds unparalleled depth.  At 40 years old, this brandy truly epitomizes the potential of Grande Champagne Cognac.  Here we can really tell why Grande Champagne is so coveted.

-David Driscoll