Our Drinks

There’s nothing left… Nothing. The only thing that stands between you and the end of times is an opulent, opaque haze, produced by a copious amounts of malt, wheat and oats. Its fruity and dank - hopped with citra, citra cryo, mosaic, riwaka, and a touch of Columbus. Memories of blueberry, guava, overripe mango and dole whip start to emerge in your mind. Its heavy, but comforting. Regenerative. There you are, standing alone with a smile on your face, surrounded by void, in the wake of desolation.

Fresh Pils of LA is the refined expression of our brewing skills. Lagered for six weeks, this selection of water, minerals, malt, and hops produce a brilliantly clear and crisp beer. A hint of sweetness from Pilsner malt is the perfect balance to the noble hops.

Chosen Brewmasters from around the world, and the Chefs who forge our favorite iconic dishes, sparked the creation of the borderless beer. A beer light enough to drink best with one of everything on the menu. A beer with explosive effervescence for your palate. A beer that tastes like a beer, but doesn’t aftertaste like a beer.

A classic pale ale brewed with Centennial and Columbus hops and dry hopped with Azacca.

ALL BOTTLES & CANS AVAILABLE TO GO

NA Chouffe (ABV 0.4%) from Brasserie d'Achouffe is a blond specialty beer with a pearly white head and a delicious taste. It's brewed with the same passion and expertise you've come to expect from Chouffe, and has the typical fruitiness and spicy accents of the other Chouffe beers, together with such low alcohol that it can be enjoyed at any time. NA Chouffe is brewed with a special yeast that does not convert sugars into alcohol during the fermentation process, keeping the alcohol percentage below 0.5% (the threshold for non-alcoholic brews).

N/A (ABV 0.0) ....A juicy, fruity, bright and hoppy flavor bomb you'll love! Dry hopped brew with Cascade hops.

You’ve gone from shrubland to woodland to highland. When you stop to sip on a Chief Peak, the piney hops are first to arrive. The tropical tones of passion fruit, orange, and gooseberry aren’t far behind. Look out on the valley and trace the contours of the mountain. Breathe in the thinning air, wipe the sweat from your brow, and take another well-earned sip. Our flagship IPA gets its namesake from the fabled Chief Peak overlooking the Ojai Valley, Pacific Ocean, and the place we humbly call home.

WC IPA - Brewed for LA fire relief. With Eclipse, HBC 638, Citra & Centennial.

Inhume is a classic West Coast IPA coming in at 7% ABV and features Citra, Simcoe and Centennial hops. It’s clean, clear and ready to bury the competition with shovel loads of grapefruit, melon, and pine.

A whole cluster tasting of tropical citrus, pine, & gooseberry; a danky Nelson Sauvin-hopped West Coast IPA.

Thrillseeker is a "West Coast-style" India pale ale that is sure to push your senses to the edge. It starts with a base of American 2-row malt and a restrained dose of extra light caramel malt to let the hops punch though. It's then generously hopped with Chinook, Summit, Centennial, and Simcoe for a massive citrus and tropical hop profile. Thrillseeker is dry hopped with Simcoe and Chinook for an über fresh resiny aroma.

New collab IPA that we dreamed up with our friends at Radiant Beer. Mosaic and Simcoe bring their classic one-two punch of tropical fruit, citrus, and dank notes to the party, and Krush adds top notes of lime, guava, and under ripe peach. Cheers!

Triple Dry Hopped West Coast Double IPA with Mosaic Cryo and Columbus Cryo

Dank & Citrus! Loaded with Citra & Cashmere Hops, big sticky-dank mango and bold citrus aromas with signature dry finish.

Florals, for spring? Groundbreaking. But hops, for spring? Now that we can get behind! Blooming soon in a NPBC taproom near you, is Hops Are Flowers, a TDH Hazy IPA that’s as fragrant as it gets. Triple dry hopped with a whole slew of Citra, Citra Cryo, Citra DynaBoost, Riwaka and Nelson Sauvin, hazies don’t get better than this! A bouquet of tropical mango, grape and intense citrus notes flourish, creating a silky smooth, juicy drinking experience followed by a clean, dry finish. Some flowers are for looking, others are for smelling, but these flowers are for drinking!

"Summer Slaycation," Hazy IPA is Bursting with 100% Nelson Sauvin hops straight from New Zealand; this 7.5% Hazy India Pale Ale delivers serious "Slaycation" vibes in every sip. Expect a tidal wave of white wine aromatics, gooseberry tang, and a juicy slashing explosion of mango, passion fruit, and lychee. With low bitterness and a silky-smooth finish, it hits all the notes and screams of a perfect summer to die for.

Special Release – Stout – Hugh, but highly drinkable stout. Roasted malts set off an onslaught of rich coffee and chocolate flavors.

Westfalia is a smooth, rich and malty Red Ale, with a clean body and surprisingly dry finish that leaves you ready for that next sip.

Super smooth with soft roastiness and mocha notes. Experience America’s Stout. Milk Stout Nitro is a full sensory experience. Gaze at the mesmerizing cascade of all those tiny Nitro bubbles. Breathe in the aromas of roasted coffee, milk chocolate, brown sugar and vanilla cream. Savor the super smooth Nitro sensation. And, smile as the perfectly pillowy head coats your upper lip. This portable draft beer experience is Good to Go straight from the can or served Like a Pro in a glass. From the bottle, Pour Hard to release the Nitro magic inside.

Coffee Porter made in collaboration with our friends at Boy and the Bear Coffee Roastery.

This luxuriously rich imperial stout is aged in used whiskey / Bourbon barrels and then infused with real coffee and coca nibs. A coffee-lover’s dream! Keep an eye on the release number as every batch gets a different dose of coffee.

Koko Buni is a Milk Porter brewed with toasted coconut, cocoa nibs, and coffee. The flavors are rich, velvety, and balanced. The coffee is an Ethiopian blend from 1000 Faces Coffee. The cocoa nibs are Ecuadorian from Athens, GA based Condor Chocolates, and Haitian from Ethereal Confections in Woodstock, IL. Can design by local Athens artist David Hale.

This Blonde Ale is brewed with El Dorado and Centennial hops for a crisp, refreshing, and extremely drinkable beer.

Wild Ale w/ Masumoto Peaches & Dry Hopped w/ Nelson Sauvin We’re bringing back one of the OG Cellador beers. Akimbo is one of the very first beers we ever made way back in 2015. For this batch we used the delicious Flavorcrest peaches from our favorite Masumoto Family Farm. And finished the beer off with a Nelson Sauvin dry hop. This stellar combination of flavors combine to present aromas of ripe tropical fruit and candy, balanced by a medium acidity.

Brewed with barley and wheat grown by us at FP Ranch in the Santa Ynez valley, with a touch of spice and local orange peel.

Two Pitchers Brewery Lager with grapefruit & blood orange

Flagship offering is golden to pale in color, with low bitterness, medium body, and a white head. Our Cream Ale has redefined the category and made a classic style cool again. We use a bit of Madagascar Vanilla Bean to give it that “Cream Soda” kick. This beer finishes dry despite a subtle perceived sweetness from the Vanilla. Great any time of year.

Dry but balanced, fruit-forward with a crisp finish. The gold standard for a classic dry cider Made with organic apples, our Classic dry cider is golden in color and balanced in flavor. Equally at home at the dinner table as it is in your cooler, this crisp and refreshing cider is well-rounded and an instant classic.

This, our flagship zinfandel, is made from vineyard blocks up to 120 years old. Delta Breezes and the associated fog allow us to retain above average acidity for the region, providing notes of dark cherry and spices. Barrel fermentation brings additional structure to thin skin varietal. The extremely low yields of century old vineyards bring notes of raspberry and cranberry, with a hint of black pepper. The result is a balanced and complex Zinfandel.

Brown Spices Plum Freshly fruiting morel mushroom in Armstrong Redwoods Fresh Oregano Palette: Stewed Pluots Hibiscus tea Slightly overripe strawberries Freshly cracked white pepper

The 2018 Izadi Reserva Rioja is a captivating representation of the renowned Spanish wine region. From the moment it meets the nose, it entices with a delightful blend of red berries, ripe cherries, and a hint of plum, all elegantly intertwined with subtle hints of vanilla and cedar from oak aging. On the palate, this Reserva reveals its depth and complexity. Flavors of dark fruit, like blackberries and currants, mingle harmoniously with notes of tobacco, leather, and a touch of spice, reflecting the terroir and meticulous winemaking. Its fine-grained tannins provide structure without overwhelming, while the well-balanced acidity keeps the wine fresh and inviting. The finish is enduring and satisfying, leaving behind a lingering echo of dark chocolate and a whisper of smokiness. The 2018 Izadi Reserva Rioja is a testament to the timeless allure of Rioja wines, showcasing both tradition and innovation in every sip.

Scarpetta’s Barbera del Monferrato is a bold and approachable red wine that celebrates the vibrant character of the Barbera grape from Piedmont. Crafted with care, this wine balances bright fruit and lively acidity. The nose offers aromas of ripe cherries, red berries, and a touch of earth, with subtle hints of spice. On the palate, it is medium-bodied and juicy, showcasing flavors of tart red fruit, blackberries, and a touch of savory herbs. A vibrant acidity and smooth tannins lead to a clean, refreshing finish. Ideal food wine, this Barbera is versatile and easy to enjoy.

This unique orange wine typically has a bright amber color and an intriguing nose of dried fruits, citrus peel, and exotic spices. The palate is complex and textured, with flavors of apricot, orange zest, and a hint of nuttiness.

This impeccably made Chardonnay by Greg Brewer and already bottled, the 2023 Chardonnay comes from the Mission Mills Vineyard just outside of Los Alamos. Its vivid medium gold hue is followed by a vibrant nose of salted citrus, tangerine, exotic flowers, and subtle spice. Medium-bodied, pure, rounded, and beautifully balanced, it has plenty of power and density, integrated acidity, and a great finish.

Tropical fruit, citrus, floral notes, and deep toasty and spicy aromas at the back. On the palate, it is a refreshing and flavourful wine with high structure, citrus and white fruit notes with a refreshing end with white flowers and lightly toasted reminiscences.

A dark salmon hue in the glass. The aromas are led by wild strawberry, rhubarb, and raspberry notes, with red roses and an exotic herbal layer. The palate offers depth, with plenty of citrus in the form of Ruby Red grapefruit. Rich and balanced, with a long-lasting finish. All the power and complexity of Bandol in an impactful and delicious wine

187ml , BTL

Our neighboring harbour village of Portsoy inspires the deep maritime flavor of this richly peated single malt. Matured in sherry, bourbon and port casks, over time the full-bodied depth of Glenglassaugh Portsoy grows, harmoniously balanced with the rich coastal character of our peated spirit. Full-bodied with dark chocolate, fermented soy and charred mango with treacle and a crack of sea salt.

Glenglassaugh Sandend is inspired by the crescent beach of Sandend Bay where the distillery resides. Enriched in bourbon, sherry and manzanilla casks, over time the lush flavour of Glenglassaugh Sandend brightens into waves of tropical sweetness, infused with a crack of sea salt. Waves of salted-caramel with an effervescent burst of pineapple, cherry and grapefruit, enlivened by the ocean shore.

Glenglassaugh 12 Years Old is a harmonious balance of our signature coastal style; lush, tropical and coastal . Matured in bourbon, sherry and red wine casks for luscious waves of ripe fruit carried on an ocean breeze. Candied pistachio, date and sweet fig roll into waves of morello cherry and whipped cream, infused with fresh coastal air.

The Original Ten encapsulates the signature smooth and multi-layered character of Benriach. Three cask matured for at least ten years in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke. The perfect introduction to our signature style and richly layered Speyside Single Malt.

To make Benriach Twelve, Benriach spirit is three cask matured for at least twelve years in sherry casks, bourbon barrels and port casks. The whisky from each cask is then expertly married together to create a smooth, sherry-rich single malt, layered with baked fruit, maple honey and cocoa, perfectly balanced with a lingering sultana and spiced mocha finish.

This superb richly sherried single malt is matured for at least 12 years in a combination of the finest Spanish Pedro Ximénez and Oloroso sherry casks. Natural colour and bottled at 43%, The GlenDronach 12 year old is a sweet, creamy dram.

In flavour, the expression offers sumptuous notes of dark fruits, rich chocolate and manuka honey with an enveloping, memorable finish worthy of this monumental malt’s history. This luxuriously sherried Highland Single Malt Scotch Whisky is bottled at 46% ABV and natural in colour.

The GlenDronach Port Wood is inspired by the historical import of casked port into Scotland during the 19th century. During the 1800s, port was ‘de rigueur’, and many of the finest port pipes would travel from Portugal, down its Douro River, destined for the wine cellars of Scotland’s gentry. Whilst many years have passed, Portugal’s majestic Douro Valley is still renowned for its exceptional port. We have selected some of its finest port pipes to house The GlenDronach for a second maturation period of three years. Our Master Blender has expertly combined the whisky from these port pipes, to create a fruit-filled ten-year-old expression, with layers of ripe berries rolling into its signature long, lingering finish.

This Special Edition of 360 bottles made from giant semi-wild, maguey Arroqueño is dedicated to Thor Heyerdahl, Biologist, Explorer and Great Human Being. The magueys were roasted in a conical pit over hot rocks, buried with earth for three days, fermented with nothing but airborne microbes for thirty days, then twice -distilled very slowly in an ancient clay still with bamboo tubing the original, centuries-old Oaxacan, hand-crafted way. Arroqueño has notes of luscious melon on the palate, like cantaloupe and a bit of baking chocolate in the background. It is very vegetal, reminiscent of fresh green beans, with savory medium to long finish

Hand-crafted in the village of San Baltazar Chichicapa, cradled by low hills in a broad, arid valley. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of sweet roasted agave & toasted corn, palate of dried fruit & sweet almond, finish of chocolate & mint.

This unique pechuga expression has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. The long finish tastes of roasted root vegetables and umami, and a slate-like minerality and a touch of salinity lingers on the palate. The idea of introducing Ibérico ham in-lieu of the traditional chicken or turkey in a pechuga mezcal was suggested to Del Maguey founder Ron Cooper by Chef Ruben García during a visit to Santa Catarina Minas, Oaxaca. Chef Ruben was leading a research and development team at ThinkFoodGroup, a company founded by Chef José Andrés. A few months after Ron Cooper and Chef Ruben met in Oaxaca, Chef Ruben months later Ruben shipped a leg of Ibérico ham to Oaxaca to begin the testing of the new blend of mezcal. Ibérico de Bellota ham is a legendary ham made of free-range, acorn-fed, black-footed Ibérico pigs from Spain.

Hand-crafted in the village of Las Milpas overlooking rolling pastures and nestled among cornfields. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of slate and tropical fruit, palate of citrus, lavender and pea shoots, with a long dry finish.

Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Wild Madrecuixe. Naturally fermented and twice distilled in wood-fired copper stills. Nose of green papaya, tarragon and banana leaf. Palate of tropical fruits like mango and pineapple. Long, clean, dry finish.

Hand-crafted in the village of Santa Catarina Minas from a palenque with a long view of the flat, open, treelined valley. Agave: Espadín. Naturally fermented and distilled three times in ancestral clay stills with bamboo tubing. A celebratory mezcal in which wild mountain apples, plums, red plantains, pineapples, almonds and a chicken breast are used in the third distillation.

Del Maguey San Luis del Rio Azul is made with maguey Azul, which is traditionally used in Tequila. During the agave scarcity in 2000-2004, Jalisco truckers came down to Oaxaca to purchase Espadin from producers like Paciano Cruz Nolasco in order to sustain their tequila production. They brought with them baby maguey Azul to plant in case there was ever another shortage. Seven years later this maguey Azul was mature and ready to be harvested. Azul has a distinctively creamy mouth feel with bright citrus notes of dried tropical fruit. A sweet green herbaceous, wet stone quality appears with a touch of white peppercorn and a medium long finish.

Hand-crafted by the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of roasted pineapple & bright citrus, palate of mango, cocoa, dried chiles & a touch of salinity, finish of cigar smoke & lots of fruit.

This mezcal has a bright sweet nose of papaya and ripe peaches, which gives way to a lightly sweet and floral palate.

Our only expression from Puebla, MX. Hand-crafted in the temperate hills of the village of San Pablo Ameyaltepec with a vista of the two ancient volcanos. Agave: Wild Papalote and Pizorra. Naturally fermented and distilled once using a continuous reflux still. Nose of spice and lilacs, palate of sweet tropical fruit, crisp citrus and pear skin, with a creamy, complex mineral finish.

Hand-crafted on a tropical hillside surrounded by fruit trees and rose bushes in the village of Santa Maria Albarradas. Agave: Wild Tobalá. Naturally fermented and twice distilled in wood-fired copper stills. Nose of fruit & florals, palate of mango, cinnamon & bright salinity with a long, creamy finish.

Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of tropical fruit, honey, & roast agave; palate offers ginger, cinnamon, & tangerine, with a soft finish.

Hand-crafted on a tropical hillside surrounded by fruit trees and rose bushes in the village of Santa Maria Albarradas. Agave: Wild Tepextate. Naturally fermented and twice distilled in wood-fired copper stills. Nose of banana taffy and spun sugar. Palate of passionfruit, marzipan and dark green herbs. Finishes with hints of cinnamon and honeysuckle.

Appleton Estate Rare Casks 12 Year Old is a Jamaican rum blend aged for a minimum of 12 years, showcasing the passion of Master Blender Joy Spence. It's crafted from a blend of pot and column still rums, with some aged in special "rare casks". The rum is known for its balance of aromas and flavors, including toasted oak, dried fruit, dark cocoa, and hints of coffee.

AROMA Devil's food, clove and oak spice with an undercurrent of raw vanilla. TASTE Buttery leather is quickly dominated by a bold flash of pepper, cinnamon bark and sharp citrus. FINISH Intense spice and eucalyptus which fade into orange cream and caramel.Inspired by the dynamic characters in the film,”Kingsman: The Golden Circle,” Old Forester Statesman offers bold flavor blended to a smooth 95 proof from hand-selected casks of our famed Kentucky Straight Bourbon Whisky from the warmest places in the warehouse. Because true character is only revealed after a little heat, the Statesman product offers an exceptional balance of heat and spice.

Tasting Notes: Nose: Clove notes spice up a medley of citrus fruits (orange, grapefruit, blood orange), all softened with a delicate, sweet, floral honeysuckle character. Palate: Baking spices (clove, cinnamon, nutmeg) flow into a citrus-fruit mix and shortbread sweetness. Finish: Soft, with lingering fruit and spice character. In 1870 George Garvin Brown created Old Forester on Louisville, KY’s, famous Whiskey Row. In honor of that milestone year in bourbon history, we have crafted a tribute – Old Forester 1870 Original Batch – the first expression in the Old Forester Whiskey Row series.1870 Original Batch echoes George Garvin Brown’s original batching process. Back then, Brown batched barrels obtained from three distilleries to create a consistent flavor profile. To emulate that process today, we also select barrels from three warehouses, each barrel originating from a different day of production, with a different entry proof and a different age profile. The three expressions of Old Forester are then batched together and minimally filtered to craft Old Forester 1870 Original Batch.

Tasting Notes: Nose: Robust, intense caramel. Palate: Rich vanilla with roasted coffee notes, spiced dark fruit and mature oak. Mouth-filling. Sweet and intense. Finish: Deep fruit, spice and oak notes layered over dark caramel and vanilla. Big and bold.Old Forester 1897 Bottled in Bond is crafted to honor a watershed moment in bourbon history – the U.S. Bottled-in-Bond Act of 1897. This expression follows the Bottled in Bond standards that whisky must be aged in a federally bonded warehouse for at least four years, the product of one distillation season, one distiller and from one distillery and bottled at 100 Proof. The concept behind these regulations – the idea of ‘sealed in quality’ – was something Old Forester introduced in 1870, as America’s First Bottled Bourbon.

Tasting Notes: Nose: Interlaced layers of buttercream, sticky toffee, cedar, and apricot. Palate: Smooth, well rounded mingling of sweet oatmeal raisin cookie and milk chocolate leading into caramel corn and evolving spice. Finish: Charred oak leads with a clean peripheral spice. TWO BARRELS. ONE FINE BOURBON. On October 22nd. 1910, a fire on the bottling line halted production of Old Forester. Mature whisky ready to be bottled, instead was stored in a secondary barrel. What emerged was a delightful whisky, remarkable enough to become an entirely new expressions – Old Fine Whisky.Today mimicking this historic bottling, this unique expression of Old Forester has undergone a second barreling, granting it exceptional character, a smooth and sweet flavor and a clean, crisp finish. Entering the second barrel at a low 100 proof allows more of the sweet wood sugars to dissolve into the whiskey. 1910 Old Fine Whiskey is the fourth and final expression of the Whiskey Row Series, presented at 93 proof.

Tasting Notes: Nose: An intense medley of cherry preserves, drippy caramel, dark chocolate, thickened maple syrup and seasoned oak spiciness. Palate: Dark caramel coats layers of malt nuttiness and sweet graham cracker all warmed by green peppercorn and coriander spice brightened with a hint of cedar. Finish: Tart apple crispness gives way to a long smoky finish full of toasted marshmallow, chocolate and graham cracker sweetness. The Volstead Act of 1920 which initiated Prohibition in the USA granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced as medicinal whiskey on Louisville’s famed Whiskey Row. It is the only bourbon continuously sold by the same company that has been available for sale before, during and after Prohibition. During this time, all whiskies had to be bottled at 100 Proof. With a barrel entry proof of 100, the “angel’s share” would have created a 115 proof whiskey after maturation. To pay homage to this era, Old Forester presents 1920 Prohibition Style Bourbon at 115 proof to represent the rich flavor profile this bourbon had nearly 100 years ago.

Scarpetta’s Barbera del Monferrato is a bold and approachable red wine that celebrates the vibrant character of the Barbera grape from Piedmont. Crafted with care, this wine balances bright fruit and lively acidity. The nose offers aromas of ripe cherries, red berries, and a touch of earth, with subtle hints of spice. On the palate, it is medium-bodied and juicy, showcasing flavors of tart red fruit, blackberries, and a touch of savory herbs. A vibrant acidity and smooth tannins lead to a clean, refreshing finish. Ideal food wine, this Barbera is versatile and easy to enjoy.

The 2018 Izadi Reserva Rioja is a captivating representation of the renowned Spanish wine region. From the moment it meets the nose, it entices with a delightful blend of red berries, ripe cherries, and a hint of plum, all elegantly intertwined with subtle hints of vanilla and cedar from oak aging. On the palate, this Reserva reveals its depth and complexity. Flavors of dark fruit, like blackberries and currants, mingle harmoniously with notes of tobacco, leather, and a touch of spice, reflecting the terroir and meticulous winemaking. Its fine-grained tannins provide structure without overwhelming, while the well-balanced acidity keeps the wine fresh and inviting. The finish is enduring and satisfying, leaving behind a lingering echo of dark chocolate and a whisper of smokiness. The 2018 Izadi Reserva Rioja is a testament to the timeless allure of Rioja wines, showcasing both tradition and innovation in every sip.

This, our flagship zinfandel, is made from vineyard blocks up to 120 years old. Delta Breezes and the associated fog allow us to retain above average acidity for the region, providing notes of dark cherry and spices. Barrel fermentation brings additional structure to thin skin varietal. The extremely low yields of century old vineyards bring notes of raspberry and cranberry, with a hint of black pepper. The result is a balanced and complex Zinfandel.

Brown Spices Plum Freshly fruiting morel mushroom in Armstrong Redwoods Fresh Oregano Palette: Stewed Pluots Hibiscus tea Slightly overripe strawberries Freshly cracked white pepper

Aromas of blackberry, leather, tar, olive brine and hints of sarsaparilla. Flavors express blueberry compote with a roasted, smoky character and a touch of clove.

This unique orange wine typically has a bright amber color and an intriguing nose of dried fruits, citrus peel, and exotic spices. The palate is complex and textured, with flavors of apricot, orange zest, and a hint of nuttiness.

This impeccably made Chardonnay by Greg Brewer and already bottled, the 2023 Chardonnay comes from the Mission Mills Vineyard just outside of Los Alamos. Its vivid medium gold hue is followed by a vibrant nose of salted citrus, tangerine, exotic flowers, and subtle spice. Medium-bodied, pure, rounded, and beautifully balanced, it has plenty of power and density, integrated acidity, and a great finish.

Tropical fruit, citrus, floral notes, and deep toasty and spicy aromas at the back. On the palate, it is a refreshing and flavourful wine with high structure, citrus and white fruit notes with a refreshing end with white flowers and lightly toasted reminiscences.

A dark salmon hue in the glass. The aromas are led by wild strawberry, rhubarb, and raspberry notes, with red roses and an exotic herbal layer. The palate offers depth, with plenty of citrus in the form of Ruby Red grapefruit. Rich and balanced, with a long-lasting finish. All the power and complexity of Bandol in an impactful and delicious wine