Spirits

Of the three NDC products currently available at ridiculously reduced prices, this might be the best of the bunch. It is undoubtedly the best deal. Like most navy-strength gins, it normally commands a premium over its siblings, and this is not simply a higher-proof version of the standard Dry Gin. I cannot tell you exactly what is different about the production, because the distillery has been rather cagey about the recipe. Needless to say, this is an obvious slam dunk for any bar professional. While I cannot explain exactly why the brand failed to gain traction in the States, I can tell you that at one-third of its original MSRP, this stuff is tasting pretty righteous. Shall we? The nose is a heady mixture of dense citrus oil, bright flashy juniper and earthy orris root. There is some of the sweet almost fruity character, perhaps from karamu peeking through, or perhaps simply the result of the distillery’s tendency to use botanicals generously. Beautiful juniper emerges on the palate, offering dense fresh pine and cracked black pepper. Huge notes of angelica and coriander finish the package nicely. A fabulous gin that loves dilution and simply should not be this cheap, but hey, I am not complaining. This is one of those things that should be stashed for the long haul if at twice the price.

This unusual and delicious expression is truly unique, utilizing native botanicals found only in New Zealand. The result is still unmistakably gin, with juniper firmly present, but it tastes unlike anything else on the market. How many gins can you name that bring peppery kawakawa and sweet karamu together? Unbelievable. Let’s have at it. The color is perfectly clear (0.0). The nose is pungent and opulent all at once. Juniper takes a back seat, allowing the more unusual aromatics to explode from the glass. The kawakawa, presumably responsible for some of the peppery character, reads more as a subtle earthiness than overt black pepper. Instead, there is rich, dark-toned berry fruit coupled with freshly roasted light Colombian coffee. It is simultaneously floral and earthy, offering notes of honeysuckle, sage flower, chamomile, and angelica root. I honestly have no clue how all of these elements come together, but I absolutely love the nose. The palate remains rooted in juniper, with a perfect pinch of pepper peeking through the mid-palate. It is framed by an upfront sweetness that is distinctive without becoming saccharine. There is obviously no sugar added here, but the natural sweetness of the spirit is undeniable, and that makes it extremely delicious. While the flavor profile is different, it never feels strange or off-putting. If you love experimenting and layering flavors, this is the perfect gin for you, but it will also delight any G&T drinker who does not want to be bludgeoned by juniper. There is simply nothing more to say except that, at this price, this product is unprecedented.

There is no world in which I care to celebrate the demise of a promising new brand. The amount of energy and work that goes into building a craft distillery and creating products of genuine character and quality is simply enormous, and even when you do everything right, there is always a chance things will not work out. This was better than 90% of the craft gins on the market at $50, and even at half that price, it would easily the finest value in the category. At this simply unbelievable price, it's simply irresponsible of you financially not at least TRY a bottle. Many have already loaded up on cases based on the knowledge and trust K&L brings to the table. It will not last forever, but this is the anti-inflation play of 2026. You could downgrade your quality or buy industrial gin, much of which is still perfectly good to drink I supposed, but if you care about what and how you drink, there is simply nothing else that comes close in terms of handmade craft gin for the money. The wonderful National Distilling Company of New Zealand produced award-winning gins using time-honored traditions. Its incredible facility was built inside the beautiful Art Deco National Tobacco Company building. The dry gin begins with a base of high-quality neutral whey spirit and uses classic botanicals, deftly blended to create a harmonious, supple, and remarkably versatile spirit. It is a juniper-forward gin balanced by zesty Hawke’s Bay lemon peel and New Zealand orris root. Let’s give it a go. The color is perfectly clear (0.0). The nose is a balanced combination of earthy pine and sweet citrus oils, with hints of fresh mint, herbal tea, and burdock grounding the vibrant, high-toned aromatics. The palate is rich, textural, balanced, and drinkable even at room temperature. Juniper sings up front, followed by a bold, spicy pepper note through the mid-palate. The finish allows the citrus to reemerge beautifully. A truly stupendous and rightfully well-awarded gin. There is simply no reason it should be sold at this price, but here we are.

The original red bitter is vivid scarlet, with a grapefruit peel-like aroma and flavor. The palate is bitter and bright, with a lighter body than many liqueurs and a hint of cinnamon on the bracing exit. Classic for mixing into a wide range of cocktails. (KN)

This special Compass Box tasting pack brings together two of the house’s most celebrated expressions, offering a brilliant masterclass in the art of wood management, at an unbelievable price. While both whiskies showcase the blending house's signature richness and complexity, they approach flavor from entirely different geographic traditions, creating a beautiful study in contrasts.Together, this duo offers a phenomenal look at how the same high-quality malt distillate can be steered in wildly divergent directions by the hand of a master blender. Whether you are looking to explore the fiery depth of high-toast oak or the plush sweetness of European wine casks, this combo pack covers all the bases at a price lower than each individual bottle. And with the discontinuation of The Spice Tree expression, this may be your last chance to grab this classic at an unbeatable price.

Eye-catchingly lurid red-orange, this classic liqueur has a mellow orange-y aroma. Though it's considered an aperitivo bitter, the vibrant flavor is more sweet-bitter than bittersweet, channeling orange and grapefruit peels. The viscosity, color and sweetness lends presence to Spritzes and other cocktails. (KN)

The secret history behind K&L Faultline Indiana Bourbon is one of my most prized memories as a buyer at K&L. Nearly two decades ago, when we first began to deploy a larger-scale strategy for K&L's spirits department, my colleague David Driscoll and I were determined to launch a store label. For years, K&L had sold wine under several private brands, but we had never done the same with spirits. We did not want to simply repackage other people's goods as our own. We would seek out the very best products we could find and bottle them under a label that exemplified our commitment to doing things better. We were drawing a line in the sand, making clear that nothing less would ever go into this special new label. If we couldn't get the quality and price we wanted from our suppliers, we'd create our own products that met the highest standards possible. And thus, Faultline was born. It was a seismic shift in how spirits retailers operated at the time. The name was a tip of the hat to the very real fault lines running beneath our California stores, connecting them in both geological and metaphysical terms. After the success of our first batches of Cognac, gin, single malt, and rum, we knew we had to put a bourbon together. It was not so easy to buy barrels in bulk in those days. While there are old stories of fine MGP rye stocks being offered at ridiculously low prices, the bourbons had already become dear. So when my friend John Little sent us a huge set of samples of great 10- and 7-year-old MGP for Smooth Ambler's single barrel program, I asked how many we could have. He said there were no real limits. After tasting through the set and liking several barrels, but loving none of them, I dumped my samples into a glass to see what would happen. A sort of magic spell was cast at that moment. The beauty of blending revealed itself to me right before my eyes, or more accurately, my nose. Together, the two whiskies simply sang, without any effort or real work. It was an epiphany. With a world of possibilities now open, we began tinkering and blending the lot, selecting certain 10- and 7-year-old barrels and carefully bringing them down to 100 proof. The resulting blend would become a staple on our shelves for the next half decade. But with the sale of Smooth Ambler to Pernod Ricard in 2017, our source dried up. That, in conjunction with the unprecedented bourbon explosion, tabled Faultline Bourbon for many years to come. Now, nearly 10 years later, the cycle begins again: amazing bourbon, available at incredible prices, blended to the flavor profile we have always loved. This rich and complex bourbon does what mature high-rye bourbon can do so well. It melds the sweetness of corn and oak sugars perfectly with the deep, satisfying spice of the barrel. The whole thing is tied up neatly with a bow of beautiful rye character, while the slow proofing we employ adds texture and depth throughout. You might argue about the nuances of this batch or that, but nothing can dethrone Faultline Bourbon as the king of K&L's bourbon shelves.

Product details coming soon.

There are few professional moments more gratifying than the work I’ve done on the recent releases of our new K&L Every Drop brand. This historic label, which predates the founding of our store by many decades, fell into my lap thanks to a thoughtful customer who won a little mini from the 1940s at auction and passed it my way. So when the opportunity arose to create a new, store-exclusive brand, I knew this magnificent, long-forgotten IP had to be revived. We painstakingly reimagined every detail of the label, staying faithful to the original design. From its classic clean lines to the timeless tag line “Supreme Quality” stretching across each bottle’s shoulders, it perfectly reflects our ethos. The label’s revival was inspired by an exceptional batch of rare bourbon that we had acquired by a stroke of good fortune: a great old whiskey from Frankfort, followed shortly by a second release of the same. But how could we continue producing whiskies that lived up to those extraordinary beginnings? My premise was never that Every Drop must be mythical in rarity, but that every bottle, yes, every drop, should offer our customers an experience of unmistakable quality, unique character and unmatched value. That’s a tall order, especially given that I have no control over the aging or production of the barrels we source. With only tiny samples representing entire lots, I set out with a wing and a prayer to find our third batch. That search led to a parcel of mature bourbons from a certain distillery near Lawrenceburg, Kentucky. While I can’t name it on the label, nothing stops me from saying it outright: it’s that ol' Kickin' Chicken in Tyrone. The question then became, how could a seven (nearly eight) year old Turkey compete with the best in class? The answer lay in blending and proofing. I’ve always found immense joy in blending on the small scale that I've been afforded, and this project gave me the chance to shape the final character through careful selection and proof adjustment. When a customer emailed asking if it might be similar to W.B. Saffel, a whiskey twice the price and up to 12 years old, I knew we’d hit the mark. The proof and batch name pay quiet homage to the great blenders behind that legendary bourbon and, indeed, it was a beacon which I hoped would guide me. Now, this is my Tuesday to Sunday whiskey. It’s exuberant, balanced, and endlessly satisfying. It’s unquestionably the best value on the shelf today in this style, which is quite distinct from regular WT or Russell’s Reserve. It just so happens that it’s a style I love. Expect an elegant balance of sweet oak, fragrant fruit, zesty spice, and a rich caramel backbone. It shines in cocktails and stands beautifully on its own. And if you don’t appreciate “Minerva's Purple Wax”, I know a monk in Midway who wants a word.

Sarti Rosa is a thoroughly modern Italian aperitivo built on a surprisingly deep foundation. Casa Luigi Sarti & Figli was established in Bologna in 1885, earning a reputation for creative, distinctive liqueurs before the Sarti name joined the Campari Group in 1995. This vivid pink expression revives that spirit of invention without pretending to be an unchanged historic recipe. Made with the juices of Sicilian blood orange, mango, and passion fruit, it lands on the fruitier, more exuberant side of the aperitivo spectrum, balancing ripe citrus and tropical sweetness with enough tartness to keep the whole thing bright and refreshing. At 14% ABV, it is effortless over ice and absolutely built for the spritz. The house serve is three parts Prosecco, two parts Sarti Rosa, and a splash of soda, finished with lime. Less austere and overtly bitter than many classic Italian aperitivi, this is an inviting, crowd-pleasing option for warm afternoons, brunch, poolside drinking, or anyone looking to put a vivid new spin on the Italian aperitivo ritual. Colorful, versatile, and dangerously easy to mix, Sarti Rosa feels like a natural addition to the modern home bar.

Those who follow my tastes know that Bowmore is one of the distilleries I consider a true enigma. It remains among the finest whiskies on the planet by any measure, yet the contrast between the distillery bottlings, which are perfectly acceptable but rarely transcendent without spending ungodly amounts of money, and the quality of the independent bottlings currently available to us is truly absurd. Every modern Bowmore cask we have received from our suppliers has been absolutely spectacular, and part of the charm is that no two are ever quite alike. This is the beauty of handmade single malt, and a significant proportion of Bowmore’s barley is still malted by hand. In my opinion, it is precisely that inconsistency that makes these whiskies so compelling. If every cask tasted the same, what would be the point of buying single barrels? So here we go with another beautiful barrel of Bowmore. The color is a perfect deep copper (1.0). The nose offers a remarkable mélange of salty maritime intensity and wild tropical fruit: lychee, sweet saltwater taffy, diesel oil, camphor, roasted almonds, dried mango, pink peppercorn, and malty smoke. The palate is vibrant and angular, with a huge mineral note and dense, billowing smoke. After all that talk about the individuality of single casks, this one feels quintessentially Bowmore in the best possible way. If we continue to find barrels like this, there is no question that we are entering a new era in which Bowmore’s preeminence will once again be more widely recognized.

A versatile must-have for mixing cocktails, look for pleasing vanilla, maple and a hint of dried cherry. The finish is long and drying, with plenty of baking spice notes. (KN)

Rich, fruity and enticing, this sweet vermouth is warmed with notes of fig and dried cherries, and just faint hints of spiced gingerbread and bitter orange peel. Drinkable solo as an apéritif, or use it as a cocktail-mixing favorite. (KN)

The Probitas Rum brand is the single most interesting thing coming out of the Caribbean right now. The simple truth about the rum industry is that a huge amount of the apparatus involved in producing rum exists outside its primary region of origin. There are undoubtedly economic reasons for dispersing the production network, especially given the cost of importing raw materials and equipment to islands far from the markets where these products are most popular. Still, there is something deeply unusual about the fact that spirits distilled in the Caribbean, but aged and bottled in Europe, can continue to be considered Caribbean rum. The Scots would certainly never allow something so ridiculous. Yet the decentralized nature of the industry is also a huge part of its success, and there seems to be little hope of changing the broader systemic issues surrounding rum production. The best we can hope for is that great producers, like the wonderful Foursquare Distillery in Barbados, create products that reshape the marketplace and challenge the status quo. Richard Seale, already an iconoclastic force in the industry, seems poised to do just that. I have always said that the rum industry follows the leader, and without a leader willing to challenge accepted norms, we will never see rum break out in the way it should. While the category may still be led in volume and dollars by the large multinational brands, its spiritual and intellectual leader is clearly Mr. Seale. His powerful vision for what rum, and Bajan rum in particular, should be offers a model for every quality producer to follow. It gives us hope that a better industry and better rum can take center stage in a true renaissance for the category. This product represents one huge step in that direction. Challenging the dogmatic anti-additive brigade to do a little soul-searching, Richard has created a blended dark rum using traditional methods that simply outperforms nearly everything in the category at an absolutely stupendous price. By carefully curating every element, they have created the new king of dark rum. From the selection of barrels and the precision of the blending to the coloring performed in-house, every detail feels perfectly proportioned. Here we go! The color is a stunning burnt umber (1.7). The nose begins with a beautiful combination of sweet woody caramel, dense baking spice, and tense rum funk, although at a considerably lower intensity than the Probitas White. Further aeration brings out burnt butter, raisiny dark fruit, and old leather. On the palate, it is powerful and rich, balanced by a lip-smacking juiciness that gives it a profoundly moreish quality. The funk takes a back seat to beautifully developed sweet fruit and honeyed character. Sipping it neat is perfectly enjoyable and makes its obvious quality immediately apparent, but there is no question that this rum was intended to be mixed. It succeeds everywhere the Probitas White occasionally fell slightly flat. I love that product in a funky Daiquiri, but it can sometimes feel muddled in a Mai Tai. This absolutely demolishes the competition as a base for that kind of drink. If you are ever considering mixing a rum-based cocktail and have not already grabbed one of these, you are clearly not maximizing your bar game. It is okay. You still have time!

Made from the same set of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French vermouth. It is made with fine wines of the region and botanicals found in the Alpine meadows above Chambéry, which impart a fresh and elegant nose with a subtle and complex palate. Ideal as an aperitif or in cocktails. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chambéry France's only Appellation d'Origine for Vermouth.

The initial nosing passes find subtle traces of charcoal and roasted grain which are followed by sweeter aromas of sweet grain mash and pipe tobacco. Entry is smoky and charred; the midpalate is oily, moderately viscous, semisweet and robust. Ends on a delicious oily, bacon-like note. A very well-made American pot still vodka. *Best Buy*

The famed G4 Tequila brand is the house brand of the exceptional El Pandillo Distillery in Jesus Maria. Refering to 4 generations of Tequila producers it was the first brand of Felipe Camerena when he left the family's famous distillery La Altena in 2007. Founded in 2011, he created a technologically advanced, sustainable, green distillery that still adheres to tradition in many terms of the production methods. Still crushed under physical pressure on his revolutionary adapted tahona affectionately named "Frankenstein" is an adapted steamroller that can crush agave with the same qualities as a traditional stone tahona, but uses a simple 1 horse power electrical motor. Felipe's many high quality brands are mainly distinguished by the water used for fermentation and the G4 brand uses both rain water and spring water giving it an incredibly refreshing and complex character. All of his tequilas are certified additive free and the distillery is ranked No. 2 on Tequila Matchmaker's coveted Top Tequila Distillery rankings. Only a handful of distillers in Jalisco can match the incredible G4 From the producer: "The purest expression of Blue Weber agave, our Blanco is authentic and approachable with a delicate minerality and gentle aroma derived from agave and spring water from our own farm, collected rainwater, and our Grandfather’s yeast. These are the only ingredients in G4. Clear, crisp flavors and a silky texture make it a hit with tequila lovers across the board."

Cocchi makes my favorite red vermouth. I use it for Manhattan’s, in a Negroni, or in my favorite Champagne cocktail, the Negroni Sbagliato. If you are interested in seeing the recipe, search "Negroni Sbagliato" on the blog (blog.klwines.com) to find it, complete with video. If you don’t mind waiting, you can also send me an email with the button above, and I’ll send you the link.

Stellum Equinox is exactly the kind of modern American whiskey project that makes blending feel exciting again. Built from Stellum Bourbon, itself a carefully constructed marriage of three Indiana bourbon mash bills with older Kentucky and Tennessee barrels layered in for depth, Equinox takes that framework and pushes it into rarer, more polished territory. For this inaugural Stellum Black Equinox Blend #1 Specialty release, the team slowly folded in select sets of bourbon barrels until the blend was completed on the evening of the Vernal Equinox, a neat bit of symbolism for a whiskey meant to capture transition, balance, and renewal. The result is broad, seamless, and impressively composed, with the kind of structure that makes it feel less like a one-off experiment and more like the natural high point of the Stellum style. Expect the richness of mature bourbon, sweet spice, layered oak, and enough high-rye energy to keep the whole thing lifted and alive. It is bold without feeling heavy, complex without becoming fussy, and polished in a way that should appeal equally to serious bourbon collectors and drinkers who simply want something delicious in the glass. Awarded Double Platinum at the 2023 ASCOT Awards and 91 points at Ultimate Spirits Challenge.

One of a trio of new gins from this artisan distiller, this gin's claim to fame is that it was inspired by a hike on Mt. Tam, and the distiller describes it as akin to 'drinking a martini in a pine forest.' Some will find the juniper essence too strong, although it also reads as clean and bracing, and it's laced with a peppery finish. Botanicals include Douglas fir, fennel, bay laurel and sage. A portion of the profits from the gin are donated to support California wilderness. (KN)

The holidays are here! That means big meals and lots of drinks. What do you do after a huge meal when you feel like all you can do is unbutton your pants and sink into the couch? Underberg!! This digestif bitter works wonders on your full stomach, aiding with digestion. It's also a relaxant in stressful situations, which the holidays can certainly be too.

If you wondered when you saw '50%,' this is indeed bottled in bond whiskey, with all the requirements that go with it. The nose is just this side of hot and brings parched corn, sawn maple wood, spicy hard candy, and dry spearmint leaf. Bright and spicy on the tongue; more candy and honey, and hints of teaberry and licorice that develop into the finish. A better package of flavor and price than the earlier Taylor releases; quite enjoyable. (LB, Spring 2013)

A sweeter, richer vermouth infused with vanilla, this is sumptuously textured and offers enticing notes of raisin, macerated orange, tea, carob and nutmeg. Finishes with balancing bitterness and fennel. (MM)

A good workhorse for all manner of cocktails, this bright amber Bourbon has a butterscotch aroma and oaky, relatively dry flavors that elongate into a rich caramel finish. *Best Buy* (KN)

Tawny and bright in the glass, this mellow, bittersweet beauty offers caramel and vanilla, braced by allspice and bitter orange. Although Nonino is best known for its grappas, this amaro, flavored with herbs from the mountains of Friuli, is worth seeking out. Consider it for dessert pairings or an edgy spin on a negroni. (KN)

When we received the opportunity to get our hands on an uncommon single barrel of Sazerac Rye for the New York location, we all looked at each other with a smirk and a knowing head nod. Months later, the K&L pick arrived and those nods persisted albeit a little more emphatically. Coming in at 6 years and 10 months old, this 90-proof classic out kicked the coverage in every way. The nose is generous with hits of caramel covered apples, bing cherries, wafts of well-worn leather and herbal spices. The palate is super balanced carrying that signature Sazerac cinnamon, more caramel, tea leaves and rye spice which all give way to a surprising chocolate-mint on your pillow surprise. In the end it’s the rye spice and a dash of pepper that sits around awhile, like a party guest that doesn’t understand the evening is over. A great choice for fans of Sazerac and just really good rye.

A soft, classic gin, ideal for Negronis and a wide range of other drinks. Overall, the flavor is neutral, but it has a touch of sweetness and complex underpinnings of pine, citrus and black pepper. Because it's so versatile, this workhorse is recommended for anyone starting to build a bar. (KN)

Crystal-clear and pure. Nose is unabashedly smoky in the first nosings; aeration smoothes it out as fetching aromas of mint, harvested grain and grain husk assert themselves. On palate, the entry is intensely grainy, silky and off-dry; the midpalate offers moderate bite plus chewy tastes of cracked wheat and cocoa bean. Aftertaste is dry, cleansing and medium-long.

The seductive bouquet offers wonderfully floral, fruity, guava- and melon-like fragrances of elderflower, becoming richly pear- and quince-like following aeration time. The palate entry is soft and firm; the midpalate is integrated, harmonious and exquisitely balanced between alcohol level, sweetness, acidity and floral impact. A perfect liqueur. *Best Buy* (PP)

This familiar workhorse liqueur is clear in the glass and offers a juicy orange flesh aroma. The sweet palate has a familiar orange flavor and finishes cleanly, with just a hint of warm spice. (KN)

Calvados is near and dear to my heart and this beautiful estate being one of my favorite to visit. In a region that avoids unusual or out of the norm, Dupont has become somewhat of an iconoclast. The youthful exuberance that the estate exudes is absolutely infectious and is the continued work of the visionary who brought these expressions together, Jerome Dupont. Sadly, our dear friend Jerome passed prematurely in 2018, but his vision for adding a new chapter to the Calvados story lives on. Very few people in the industry were more passionate, thoughtful and kind as Jerome. He's deeply missed here at K&L, but his legacy lives on through these incredible brandies. And this is technically not Calvados because they've used American oak to finish this brandy, but by any logical measure it is Calvados. Let's have a taste. The color is white wine (0.1). A lovely balance between crisp classical Calva flavors, quite crispy on first nosing with the baked apple note dominating at first. Further aeration reveals a good deal of depth and a buttery flakey pie crust note, sweet pear compote, hints of savory spice and briny smoke behind it all. There is this unusual connection with the feeling of being in a Calvados distillery, the funk of all that ferment, that peeks through thanks to the wisps of peat, which weirdly brings me back to France rather than Scotland. It's this slight medicinal note that is obviously a result of the Scotch whisky but doesn't divest itself from its core character on the nose. In fact, the note slowly melds into an almost honeysuckle floral aromatic. On the palate, the whisky is more pronounced but still does nothing to overpower the gorgeous apple character. Medium bodied and supple on the palate with a soft easy finish. This is an incredible value at nearly 50% off the original price. A perfect grab for any spirit lover, but not so weird that it will scare people away.

The distillery describes the history of this bottling, a "limited annual release" from Brown-Forman "celebrating another milestone in Old Forester’s storied history." "During Prohibition, more than 200 distilleries were forced to close. Old Forester, however, continued operations because the federal government issued us one of six medicinal licenses, P-3. In 1924, Old Forester acquired barrels from closed distillers, with different mash bills, and bottled that liquid as Old Forester. This release commemorates that moment in time."

Product details coming soon.

Look for bold tropical fruit on nose and palate. Each complex sip opens slightly sweet and finishes with citrus zing, mouthwatering salinity and a mineral hint of graphite. (KN)

A top pick for tiki and tropical drinks, this practically begs for lime juice. Scented with warm honey notes, the palate shows lots of brown sugar and spice, plus an enticingly untamed, funky finish (the fabled 'hogo'). Since it’s 'Navy Strength,' you might not want to sip it straight up—the producer wisely recommends exploring the profile first in a daiquiri—though it’s smooth and interesting enough if you want to try. (KN)

The wonderful Benrinnes distillery is truly a special place. I was honored to tour the lovely little distillery and have quite a funny story about the people there that is not fit to print publicly, but it has endeared the whole operation to my heart forever. We kind of crashed without an appointment, and they took pity on us. The distillery manager was lovely, and we had a great tour. Anyway, I like the profile this distillery exhibits in almost any barrel. It's very approachable but loves a great sherry butt, yet I was shocked to find out this is the very first sherry butt we've ever done as an exclusive. What a treat. Let's dig in. The color is an attractive chestnut (1.2). The nose offers an explosion of sherry and malt, but it's not at all singular. I've let this rest for some time in the glass, and it continues to open extremely well. First nosing is nutty nougat, cherry jam, burnt sugar, freshly polished leather, dried apricots, gingerbread, and hints of dark earth spice to balance. On the palate, the creamy richness is undeniable, and the sweet and spicy characters are at war throughout - big Christmas spice up front, sweet red fruit through the middle, and complex herbs on the finish. The punchy character and rich texture beg for a drop or five of water, and indeed the addition, plus some extra air time, adds many layers. Somehow the nose becomes sweeter and darker, with a raisin-like resinous character emerging. The palate adds fudge, chocolate, and deep dried fruit, with an almost Szechuan pepper numbing character on the finish. It's just super pleasurable, interesting, and delicious. It's not a dark, tannic sherry bomb, yet it's still full of sherry character. The key here is the gorgeous oily texture and wild, lingering finish.

Product details coming soon.

This pale gold aperitif displays mellow, juicy pear and peach nectar on nose and palate. Overall this is juicy, mouthwatering and easy-drinking, mixing fruity and earthy notes and finishing with an inviting floral lilt. Sip or mix. (KN)

The mild aroma hints at green bell peppers; the flavor also has a distinct vegetal note, mixing bell and jalapeño peppers along with agave. Finishes long, with white pepper and ginger sparks. (KN)

Year after year, Signatory brings us some of the best casks anywhere in the industry, and over the past two years they have recommitted to putting absolutely insane deals on the table for us. This year it’s a selection of classic Islays alongside this impeccable Ben Nevis. There was a period just a few years ago when similar casks were trading for twice this price, but here we have an absolutely perfect refill sherry butt, still very active, that simply transcends the market. There’s almost nothing anywhere in the world that’s better on the market today in this style, dollar for dollar. Here we go! This is ridiculously dark for a second fill sherry cask, a gorgeous mahogany (1.6). The nose is a huge mélange of waxy, earthy funk, pulverized rock, and sweet roasted nuts. It’s clearly holding so much at bay in its cask strength form, and air opens it into a basket of walnut brittle, loose leaf tobacco, dried cranberry, carnauba wax, old bike parts, semi dark chocolate, and dashi broth. Not at all for the faint of heart. We love an idiosyncratic Ben Nevis, but for the uninitiated we may need to take baby steps. On the palate it’s rich and oily, offering huge savory underbrush and salty nuts balanced by sweet raisin fruit and an underlying oily texture. It’s simply quintessentially, unapologetically original Ben Nevis. With water it softens and sweetens somewhat, though in this rare case I truly prefer it with air and time rather than the softening effect of water. The only complaint might come from those hoping for a Nevis in skimpier clothes, but the sherry is so well integrated and never overwhelms the density of the spirit that even the most staunch anti oak brigadier general might admit the superiority of this style. If you have only $80 to spend on malt this quarter and don’t need something peaty, this is the obvious slam dunk you’ve been looking for. I’m buying three.

*96 points, Ultimate Spirits Challenge Top 100 of 2020* Ocho's tequilas were created by Carlos Camarena, a third-generation Tequilero, and Tequila Ambassador Tomas Estes. And each vintage (yes, these are vintage designated tequilas) comes from a single estate with its own mesoclimate, making them the most terroir-driven tequilas on the market. The NOM 1474 or Tequilera Los Alambiques actually represents a new facility on the outskirts of Arandas built by Senor Camerena the famous distiller of Tapatio and El Tesoro Tequilas. This collaboration seeks to distill the purest form of agave to highlight the distinct flavor differences between agave grown in different terroir. Carlos uses estate grown agave and traditional methods to slow ferment and distill his specially selected single estate agave. (Estate and vintage pictured do not represent current stocks. Current vintages and estates change regularly and will not be indicated in our system.)

Made with 10 internationally sourced botanicals--Seville orange peel, Italian orris root, et al.--this gin rings with plenty of juniper and licorice upfront, followed by lavender and citrus peel. Finishes smooth and mellow. (KN)

Bartenders will want to experiment with this lovely, lightly floral gin for spring cocktails. It has a light touch, from the citrus scent to the sweet flavor that finishes with a bouquet of rose petals, violets and honeysuckle. One of a trio of new gins from this small-batch distiller. (KN)

Although the “Botanist” name might suggest a floral gin, instead the flavor profile veers toward herbs and spices. There’s a subtle, herbal scent, with anise flavors up front, backed by coriander seed and cassia bark on the spicy finish. Made by Bruichladdich Distillery, which is renowned for its Scotch, on a pot still named Ugly Betty. Sold in an attractive, square-shouldered, gift-worthy bottle. (KN)

This incredible small batch from one of Scotland’s most beautiful northern distilleries is truly unprecedented. Occasionally we come across lots of whisky that are simply too good to be believed, and this is one of those rare moments. The project was originally developed by a prominent bottler directly with the owners and involved commissioning a large number of ex-Cognac barrel octaves, specially manufactured for this exact purpose. They selected an exceptional parcel of nicely aged Balblair, one of the North Highlands’ most underappreciated distilleries, and further matured it in these remarkable little casks. The old French oak had been seasoned with rich Cognac for so long that the harsh tannins and dryness French oak can sometimes impart were completely resolved, leaving only depth, polish, and luxurious complexity. After all that work, cost, and effort, the owner of the whisky simply walked away. We were not the originators of this fabulous idea, and had we been, we would likely have needed to charge more than double this price. Instead, we are in the lucky position of taking advantage of an incredibly rare lot of whisky that will never be recreated at this cost. Malt of this quality should be much more expensive, but we are not here to take profit simply because we can. We want every bottle of K&L Liquor’s branded spirits to overdeliver by a huge margin. We are confident this special bottle will outperform its price point many times over and become one of your most cov

At nearly 7,000 feet in the red soils of Los Altos, maestro tequilero Roberto López tends 1,000 acres of estate agave—a rare level of ownership and control in modern tequila. Nephew to Felipe and Carlos Camarena of Ocho and G4 fame, Roberto carves his own path at El Sabino Distillery, where agave is harvested at 5½ years and roasted in traditional masonry ovens. After slow cooking, the piñas are tahona-crushed, then fermented naturally in both wood and stainless steel before distillation in a hybrid of stainless and copper pot stills. The Blanco is bottled at 40% ABV without additives, delivering the true essence of highland agave with a balance of floral lift, citrus brightness, and gentle minerality framed by a clean sweetness. Free of celebrity hype and bloated pricing, Zumbador is built to show what honest tequila tastes like, and with the hummingbird—symbol of endurance—as its totem, this Blanco offers purity, elegance, and authenticity at an everyday price .

Best well chilled, this classic brand has a mild sweetness that hints at marshmallow and cocoa bean, plus flares of citrus peel, cassia bark and ginger on the clean finish. (KN)

Never judge a book by its cover, they say, unless it’s gorgeously appointed and unrivaled in its beauty, I’d add. There is no question that in the booze business, your bottle is nearly as important as the stuff that goes in it. Indeed, it was the striking package that drew my eye to this product on the backbar of a Glasgow pub five years ago. I asked to see the bottle and realized that this was not some crass, overdesigned marketing exercise. This was a legitimate and thoughtfully crafted Scottish gin with a character unlike any other I’d tasted. One sniff out of that bottle and I knew I needed to have this stuff – EVERY DAY if possible, but for one massive hurdle. The tiny distillery on the far-flung island in the outer Hebrides was already struggling to keep up with local demand, and the incredible care in the design of the bottle meant that creating a bottle suitable for the US market, which only recently allowed the sale of spirits in 700ml bottles, was next to impossible. So, we waited. I staged a relentless campaign with emails and phone calls to the distillery to make clear our interest. And when this special product final popped up with a small distributor, I bought every single bottle they had on hand. I’ve called this the next great Scottish Gin, and I truly believe that. It offers a complex expression of flavors that are perfectly balanced and wildly appealing. The nose is an ever-evolving explosion of aromas beginning with an ocean breeze. This sensation of being near the sea is so distinct, one must experience it to understand. On second nosing, a flutter of citrus and a deep whole pepper note give way to a bright piney character before the sweet, earthy aromas of licorice, Orris, and cassia come online. The underlying sweetness balances the subtle salinity perfectly on the palate. Of course, no sugar added here, and perhaps it is psychosomatic, but the sugar kelp seems to give it a voluptuous richness that balances the savory perfectly. And while this is slightly lower proof than I usually like in a gin, the texture and balance seem to be perfectly suited for the gin's character. Altogether one of my favorite products to drink, hands down from any category. Plus, that bottle is so beautiful. Now one of the best values for artisanal hand crafted gin in the store as well!