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Agua Magica is a premium, sipping mezcal. It has aromas of cooked maguey, subtle smoke, bananas, and almonds. On the palate are fresh herbal notes along with cooked maguey, banana, almond, and caramel. It is soft and easy to drink. 40%abv

Aged seven years and bottled at 107 proof; uses a special strain of jug yeast which results in a silky smooth texture and consistent taste from batch to batch. Rich, intense and complex - an excellent Bourbon for after dinner sipping. 53.5%abv

Hand-crafted in the village of Las Milpas overlooking rolling pastures and nestled among cornfields. Agave: Espadin. 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. ABV 46. - Producer's notes

#51 on The Wine Spectator's Top 100 Wines Of 2025

92 points Wine Spectator
A rock-solid Cab, offering a steady beam of warmed cassis and cherry reduction notes laced with a loamy accent to keep everything grounded. Dark tobacco and a flash of walnut husk add range through the finish, which hasn’t fully unwound just yet. Best from 2026 through 2036

Comprising roughly 60% of Fleury’s production, the workhorse Blanc de Noirs Brut is 100% Pinot Noir from the area’s distinctive Kimmeridgian soils. Our inaugural release is built around the 2019 harvest, which comprises 45% of the blend; 55% of the blend is from a 65-hectoliter oak foudre—a perpetual reserve of Pinot Noir dating back to 2006. Bottled for secondary fermentation in June 2020 and disgorged in November 2023 with 3.2 grams per liter of dosage, this release of the Blanc de Noirs Brut offers stunning balance and depth, leading with crunchy apples, cinnamon, and subtle notes of pastry, and featuring a saliva-inducing mineral undergirding which broadens on the wine’s lengthy finish.

95 points Vinous
The 2010 Langoa-Barton has a very pure and quite intense bouquet with black cherries, blueberry and star anis aromas that are typically Langoa. The palate is medium-bodied with saturated tannins, impressive body and grip with a liquorice-tinged, saline finish that maybe just lacks a little flesh and needs more on the aftertaste. Tasted from an ex-chateau bottle at the BI Wines & Spirits 10-Year On tasting.

94 points Decanter
Lighter framed than Leoville, and while this is delicious, it is not quite at the level of its sibling. Not that anyone is going to complain, and this will be ready to crack out sooner. Opens up to show bramble berry fruits with confident tannins that provide a frame that is going to hold on tight for a good decade at least. Plenty of St-Julien character. Drinking Window 2020 - 2042.

94 points Wine Spectator
Tightly focused, with a beam of cassis and blackberry fruit framed by integrated espresso and charcoal notes. The ample structure drives the polished finish, allowing extra notes of plum sauce, pastis and blueberry coulis to stride through. Shows serious grip at the very end. Best from 2016 through 2035.

95 points Jeb Dunnuck
Tasted on multiple occasions, the 2020 Château Lascombes is clearly another brilliant wine from this château that readers will love. Sporting a deep purple hue as well as a classic bouquet of cassis, dried flowers, freshly sharpened pencils, and obvious minerality, it hits the palate with medium to full-bodied richness, has a layered, elegant mouthfeel, lots of building tannins, and a great finish. It’s going to need 4-6 years at a minimum but is some serious Margaux brilliance that will have 30 years of longevity.

95 points James Suckling
Aromas of crushed blackcurrants and cherries with dried Provence herbs, lavender, raw walnuts and spiced cedar. Graphite, too. Full and muscular with a broad-shouldered, velvety tannin structure that goes on for minutes. Textured and chalky with a lingering finish. Very polished. 55% cabernet sauvignon, 40% merlot and 5% petit verdot.

Organic

94 points Vinous
The 2020 Barbaresco Rabaja is compelling. All the elements are in the right place, and that is evident from the very first taste. The aromatics alone are beguiling. Kirsch, rose petal, mint and orange peel lend notable inner sweetness. There?€?s plenty of Rabaj?? tannin, but at the same time the 2020 is incredibly refined, more Asili than Rabaj??.

#12 On The Wine Spectator's Top 100 Wines Of 2024!

94 points Wine Spectator
Generous and impressive for its seamlessness, this is like a slice of Black Forest cake, offering chocolate and cherry flavors that are practically creamy and plush. Dutched cocoa powder, dried herb and cigar box nuances amplify this red on the long finish, with velvety tannins alongside hints of fresh loam and clove. Cabernet Sauvignon and Shiraz. Drink now through 2036.

94 points Wine Advocate
Made with Merlot and Cabernet Sauvignon, the Tenuta San Guido 2022 Guidalberto gives you a good taste of the same DNA that brings us one of Italy's greatest wines, Sassicaia, but it's offered in a more immediate style here (thanks to the addition of the Merlot). This warm vintage opens to medium-dark concentration and very plump aromas that take you immediately to blackberry and blackcurrant sitting out in the sun at your local farmers market. The wine shows a soft and gentle side with a pretty level of elegance transmitted through the fruit freshness and the light oak spice that is discernible here but delivered with grace…” Monica Larner,

Organic

94 points Wine Advocate
As with La Canoca, the 2022 El Bardallo changes from a single-vineyard to a paraje (lieu-dit) wine and includes more plots in the same place to increase the volume of wine produced. It's Tempranillo with some 10% white grapes, mostly Viura. It fermented with some whole-cluster fruit and indigenous yeasts and matured in 500- and 600-liter barrels. It's quite fruit-driven, aromatic and reminiscent of the old carbonic-fermentation reds matured in barrel, juicy and velvety, with abundant, chalky tannins and a dry finish. 3,200 bottles were filled in September 2023.

Jose currently farms 5 hectares of vines located in the villages of San Vicente, Labastida, and Briones. Practices are manual and organic although he is not certified. The vines range in age from 5 to 130 years old with the majority Tempranillo, a small percentage of Viura. The oldest vineyard plots are co-planted with tiny percentages of other grape varieties which include Garnacha and Palomino. When the grapes reach the cellar after being harvested by hand, they are fermented either whole-cluster, or partially destemmed. All fermentations are by indigenous yeasts and extraction is gentle. After pressing the wines are racked into 225-300L French oak barrels and transported to the aging cellar in San Vicente.

94 points Wine Spectator
A dynamic blend, combining deep structure with finesse and polish, this features black cherry and cassis flavors laced with toasty spice, red licorice and a hint of dusty herbs as it builds tension toward refined tannins. Merlot, Cabernet Sauvignon and Petit Verdot. Drink now through 2030

89-92 points Burghound
(85% from Vaumuriens-Haut and 15% from En Chiveau). This is quite firmly reduced and while the underlying fruit appears to be ripe it’s difficult to read in this condition. Otherwise there is excellent punch to the chalky- textured and muscular medium weight flavors that conclude in a sleek, chiseled, linear and youthfully austere finish. This is an excellent Pommard villages with fine aging potential.

Hand-crafted in the village of Santa Catarina Minas from a palenque with a long view of the flat, open, treelined valley. Agave: Espadin. Naturally fermented and twice distilled in ancestral ancestral clay stills with bamboo tubing. A nose of granite and fig, palate of citrus, honey and green herbs. ABV 50. - Producers Notes

Distilled two times and is exceptionally smooth with a soft agave taste, perfect for sipping.

Old Parr 18 is the smoothest whisky from the Old Parr House. A perfectly crafted blend of our finest aged Scotch whiskies create an extraordinary taste experience bursting with complex and robust flavors. Every batch of Old Parr 18 is crafted in the heart of Scotland using the rarest and most characterful malts from Cragganmore in its blend. The unique notes of Cragganmore malts reveal themselves extraordinarily, thanks to the low presence of smoke in Old Parr 18’s blend. The result is a complex, full-flavored and yet smooth whisky of unparalleled quality.
Color; Rich Amber, Nose; Aged Wood, Roasted Nuts and Dried Apple, Taste; Fruit, Vanilla and Oak, Finish; Woodland and Peppery Spice

Takamine Koji Whiskey is made with the patented Takamine Process, which uses an ancient Japanese mold, koji, to convert starches to sugars in a process similar to malting barley.

Unlike malt whiskey where sugars are extracted in a warm water mash before yeast is introduced to start the fermentation, both the koji and yeast are active at the same time in a multiple parallel fermentation. This 100% barley ferment is then double distilled and aged in virgin oak and ex-Bourbon casks.

Lepanto is the only brandy to be distilled in the city of Jerez. Established in 1886, the company's brandies are all made from Palomino grapes and aged for 15 years, the difference being the cask used. This Solera Gran Reserva is matured in Oloroso Viejo (old) casks, resulting iin a dry and elegant delicious brandy.

Lepanto OV shows an intense amber color with dark copper tones. On the nose, complex aromas with hints of nuts, spices and mature wood. The palate is intense and extremely dry while maintaining an elegant smoothness.

A Glenrothes 12 Year Old in classic style: fruity and sweet. Aged solely in sherry-seasoned casks, this Speyside whisky has notes of vanilla, melon, banana and cinnamon.

El Tesoro uses 100% estate grown agave, allowing the agave to grow longer than most to peak maturity and double distilling to proof without adding water after the final distillation. The anejo is aged in American oak ex-bourbon barrels for two to three years. The process imparts a strong influence of oak but retains a complexion of agave, with floral and pepper notes on the nose and palate. 95 Points - Beverage Testing Institute Awards 2020. 40%abv

"It's good to see an official distillery bottling of Clynelish in the U.S. This one is very true to the Clynelish style: fresh, appetizing, and very drinkable. Notes of brine, fruit (lemon-lime), and vanilla-accented malt, are the foundation of this whisky. Delicate seaweed, peat, exotic pepper and a hint of citrus rind bitterness entertain the palate throughout, all the way to its appetizingly briny, seaweed-tinged finish. Perhaps the definitive aperitif whisky." Whisky Advocate

Nose: zesty, mandarin, tangerine. Smoky. Palate: quite light, great clarity. orange, soft acidity. dry oak. mixed fruits, vanilla, leather. Finish: quite long, bitter sweetness developing, spicy oak. Great balance with perfectly rounded mouthfeel. 46%abv - Fresh Fruit and Vanilla -

"The unabashedly briny opening bouquet is all peat, sea salt and salted focaccia; time in the glass serves to bring out a refined Sherry scent. In the mouth, it?????s lean, surprisingly sweet and acutely resiny. Ends pine-like, resiny, moderately salty, fruity." - Wine Enthusiast

Organic / Biodynamic

97 points Wine Advocate
The 2015 Albarino Selección de Añada is nothing short of phenomenal. For some reason, I hadn't tasted the young 2015 Albarino at the time it was released. It comes from the Los Bancales vineyard planted some 50 years ago and fermented with indigenous yeasts but without malolactic fermentation. It has a bright, almost fluorescent color and a complex, subtle and nuanced, elegant and expressive nose, with notes of sea shells and sea breeze, grass and white flowers. It's very clean, and the palate shows great balance and even feels a bit young. It has remarkable acidity and freshness (seven grams of tartaric acid) with good ripeness and 13% alcohol. This matured in tank with lees for over 30 months and was bottled in June 2024. It feels more serious and less exotic than earlier vintages. 18,000 bottles produced. This is the finest vintage that I can remember. Bravo!

Organic / Biodynamic