Dutch Kills Wine & Liquor

 Hibiki, which means resonance in Japanese, is a bronze amber-colored 21-year-old whisky with notes of cooked fruit, blackberry, ripe banana, and caramel on the nose with hints of sandalwood, honeycomb, dried apricot, and Japanese oak on the palate. 

The Pioneer of Japanese whisky. Yamazaki is Suntory’s flagship single malt, multi-layered with fruit and Mizunara aroma. From Yamazaki was born the surprising, delicate yet profound experience of a Japanese single malt. Spiritual and deep, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. 

100% Rossese. Organic. The tiny village of Varigotti sits on the Mediterranean, just a few rows of houses and restaurants on a pristine beach, with its back against steep hills. The vineyards of Punta Crena (which is named for a large promontory jutting into the sea at the edge of the village) are all within 1200 meters of the water and enjoy sea breezes that help keep the grapes healthy and happy. The local grape Rossese is earthy yet light and offers wonderful flexibility for food.

100% Sauvignon Blanc. Certified organic.  The Chotard family has been making wine for well over two hundred years, though Daniel was initially reluctant to accept the family vocation and started as a teacher. In recent years, Daniel has passed the reins of the domaine on to his son Simon. Typically, he harvests his grapes later than his neighbors, resulting in full-bodied wines with a rich complexity.

Johnnie Walker Gold Label Reserve Blended Scotch Whisky is made from a blend of rare and exceptional whiskies, each aged for a minimum of 18 years. The whiskies are sourced from across Scotland, and are carefully blended to achieve a well-balanced and complex flavor profile. The resulting whisky is a well-rounded spirit, with notes of honey, vanilla, and fruit on the nose, and flavors of rich chocolate, dried fruit, and a hint of smoke on the palate.

Don Julio 70 Cristalino Tequila is robust in character with highlights of honey and toasted oak. The smoothness of a blanco and the complexity of an anejo come together for a totally unique tequila experience. Aged for 15 months and charcoal filtered, our luxury tequila is made with 100% Blue Weber Agave and is ready for any celebration. Simply serve neat or on the rocks with a glass of iced water on the side.

100% Cabernet Franc. Certified organic farming. 50yr old vines.

100% Riesling. Organic. Can't say enough about the old school production and level of quality at Falkenstein. A variety of plots in some of the best terroirs of the Saar river. Bottled in different parcels, and then different Fuder casks (large traditional wooden barrels), all with their own nicknames. And thus the rabid following by Riesling fans, for the precision, subtlety and variety. This 2022 Kabinett was done in AP11.

Our spicy riff on the beloved Paloma cocktail draws on the warming and complex heat of black pepper. We pair it with an herbaceous blanco tequila, our signature tart pink grapefruit soda, lime zest, and the classic finish of salt.

Bright ruby grapefruit zest hits the palate, beautifully balanced acidic mouth feel, hints of lime blossom and stone fruit on the finish. Certified organic and vegan. Only 90 calories per can at 5% alcohol, and less than 1g/l sugar!

Made from 100% American corn: crisp, clean, and gluten-free. Obsessively filtered and bottled by the Albany Distilling Company. Smooth with a polished finish that opens up over ice or disappears into a cocktail.

Garnacha Blanca. Certified biodynamic. In the alt Penedes, on the southern slopes of Montserrat, sits Castell d’Age - A winery tied to three generations of women. Olivia Junyent at its reins, organic viticulture and a love of tradition in the cellar, the winery has been a force for good in the region (introducing organic farming, and currently biodynamic certified). 9 days skin contact and fermentation with the skins with indigenous yeasts. Grenache Blanc in tank, a touch of Viognier in Amphora. 

100% Chenin Blanc. Certified organic. Toby & Julie Bainbridge started fulltime production on their estate in Anjou (Loire Valley) in 2012. They focus on wines for drinking: fresh, bright and natural. The Cuvee Aurora comes from vines planted in the 80's dominated by iron rich, red soils. Direct press and aged in concrete.

Wine that was kept for 1 year in concrete after fermentation. '22 was a very juicy year so they were able to justify this experiment of aging wine like this for the first time.

100% Grenache. Fruit from sustainably farmed vineyards around the village of La Sylve in the Herault department of the Languedoc. After a short maceration on the skins, the grapes are pressed very gently using a pneumatic press and then fermented in temperature controlled stainless steel tanks.) After resting in tank, the lightly fined and filtered, with SO2 additions appropriate for maintaining freshness in this format.

Carignan, Syrah. Certified organic. Nestled in the tiny village of Lansac in the Roussillon, Domaine du Possible is the brainchild of Loïc Roure. Starting with some vines in 2003, the estate is now 10.5ha, spread over many parcels and communes, all falling under the Côtes du Roussillon AOC. The wines are vinified to be fresh, bright and easy-to-drink. Extraction and alcohol remain low, and instead the focus is on fruit, minerality and acidity.

A perfect Tequila Blanco assists this well-balanced carbonation of natural grapefruit taste. Reyes y Cobardes Paloma is served in a ready to drink can, making it the perfect sized cocktail.

Our take on the traditional margarita presents a perfect balance between the complexity of tequila and fresh notes of lime.

100% Pinot Grigio. Deep straw yellow with gold hints, this wine is crisp, dry, savory, harmonic and well-balanced with a long, fruity finish. Excellent as an aperitif it pairs perfectly with appetizers, soups and fish dishes. has aromas of fruit and flowers, with a dry and savory taste.

70% Garnatxa, 30% Muscat. Biodynamic. Anna Marti’s family have been cultivating grapes and making wine at Ca N’Estruc in Esparraguera, Catalunya since the 16th century. In 2014, Anna started her own natural wine project under the Ca N’Estruc label: Ca N’Estruc BI (‘ALIVE’). Working with organic and biodynamic grapes from the estate’s vines, Anna makes limited quantities of low intervention wine, without fining, filtering, or any additives.  For this bottling Anna wrote "high temperatures and the lack of rain during the months of July and August caused a very early ripening and, sooner than ever, we harvested small but very healthy grapes. Given the peculiarity of the vintage, we decided to simplify and vinify the Grenache with Muscat, with the intention of making a very fresh and drinkable wine.' Mission accomplished. The grapes fermented together with native yeasts in 1,500L stainless steel tank, where the wine rested for 3 months after fermenting. Bottled in November 2022 without fining, filtration, or sulfur addition.

Look for a pale straw hue and fruity/funky aromas. The palate offers distinct tropical fruit notes, opening with lychee and a faint floral hint, plus a faint waft of ripe-banana funk midpalate. The finish is long and drying, showing grapefruit peel and pink peppercorn. Sip or mix into Palomas.

Dolin Rouge imparts lovely spicy notes amid its light and fresh profile, with a clean finish to complement and not overwhelm a drink’s other components. More than fifty herbs flavor Dolin Rouge; its profile is firm and balanced, without the excessive sweet or lingering aftertastes found in large commercial products. It makes for an exceptional Manhattan that does not bury the tastes of rye or bourbon, even at classic 1:1 proportions.

A delicate, silky, unfiltered nigori sake. Off dry with a touch of sweetness but balanced at 12.5% ABV. Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering finish.

There could be no two ways in acknowledging that Manhattan is and has been the most popular cocktail in the world, and rightly so. Our classic Manhattan comprises fresh house-made aromatic bitters, premium Rye Whiskey, house-crafted Vermouth, just like they do in Turin, but using American Wine.

With the irreplaceable Rye Whiskey, yes, you heard that right. And no, no other kind of alcohol will do; Demerara sugar, accompanied with our in-house aromatic bitters, and all things classic, forevermore and beyond, this cocktail is sure to enchant with aromas that transport you to the roaring ’20s.

Tito's Handmade Vodka is designed to be savored by spirit connoisseurs. It is micro-distilled in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. This time-honored method of distillation requires more skill and effort than modern column stills, but it's well worth it. Only the heart of the run, "the nectar" is taken, leaving behind residual higher and lower alcohols. The vodka is cleansed of phenols, esters, congenersand organic acids by filtering it through the finest activated carbon available.

100% Malbec. Aged 10 months in French and American oak, the Malbec grapes are selected from the best vineyards of Mendoza. This wine has an attractive and intense violet color, with black fruits, berries and raspberry flavors and finishes with complexity and elegance.

Yamada Nishiki rice milled to 50%. Shimizu Seizaburo Shoten, located in the city of Suzuka, has a long history of sake brewing dating back to 1869. The crystal clear water originating from the Suzuka Mountains and supply of good rice from the Ise Plain provide an excellent location to brew. This Zaku bottling is made using just the prime “Nakadori” pressing – the middle of the press. Excluding the first “Arabashiri” and the last “Seme”, which are the first and last parts of the fermentation mash (“Moromi”) when it is pressed. Honeydew and pear, moving into flavors of crisp apples and a quick, clean finish.

A delicate, silky, unfiltered nigori sake. Off dry with a touch of sweetness but balanced at 12.5% ABV. Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering finish.

40% Mourvedre, 30% Carignan, 30% Grenache. Organic. Yohann cut his teeth working for Maxime Magnon, probably the most dynamic natural wine producer in Corbieres. The Ribos is named for the parcel "Ribosana anamolida', a limestone/schist situation with ectremely old Carignan vines (75yr). The real star is the Mourvedre here, imparting a deep, cocoa richness that provides depth with a profound tannic backbone, all while maintaining an innate liveliness. AN exciting new producer to watch!

100% Gamay. Organic. Yohan Lardy’s star in the wine world is ever rising! (but we've enjoyed them going back many vintages). Always a soulful expression of Gamay, rich and textured while remaining lithe and elegant. His gamay vines, planted to a steep granite and manganese soils, are farmed organically.

100% Gamay. Organic. The fruit for Les Bambins comes from a vineyard called La Côte de Besset with two plots of 45 & 70 year old vines. This cuvee (made since 2016) always shows Yann's deft touch and has classic soft, fleshy fruit with an enchanting nose due to traditional carbonic maceration. It's aged in old wood for 7 months and then bottled unfiltered by gravity following the lunar calendar.

100% Gamay. Certified Organic Biodynamic. Perhaps the most contemplative (or chewy and rustic) wine from the estate. For the old vine bottling, Yann uses grapes from vines that are 60+ years old, but grow in an unusual sandy, granitic soil. Also unusual for the domaine is the fact it spends 6 months in concrete before being moved to wood to complete ageing. Bottled unfiltered according to the lunar calendar and no sulfer is added at any point.

100% Gamay. Certified Organic. Biodynamic. Cuvee Chaos always comes from the oldest vines at the estate from the plot Grand Pré. 60+ year old vines are hand harvested and vinified and aged in at least 10 year old barrels. The wine is bottled unfiltered according to the lunar calendar and no sulfur is added at any point. A consistently stunning expression of Gamay from Yann and Familie Bertrand that is layered and complex while being almost ethereal in its elegance.

100% Gamay. Biodynamic. This wine hails from a single parcel called Chaffangeons, which is composed of deep granite soil rich in silt. Yann has farmed these vines biodynamically since 2015, and alternates soil tillage and controlled natural grassing. The wine ages 100% in vats for 8 months. Racking and bottling by the domaine, without filtration and according to the cycle of the moon. No added sulfur.

100% Gamay. Organic. This wine hails from a single-hectare parcel in the 'Bastys' area, which is composed of deep granite. Yann implements alternating plowing and permanent inter-row grassing. Grapes are exclusively hand harvested in small 300kg skips, with rigorous parcel sorting. Strict carbonic maceration (without juice) for 20 days. No added sulfur or yeast. Wine ages for 8 months, 80% in 225-liter barrels and 20% in vats. Racking and bottling, unfiltered and following the cycle of the moon.

Released in December 2021, Woodford Reserve Five Malt Stouted Mash is premium crafted malt whiskey by WR master distiller Chris Morris and is the 17th iteration of Woodford Reserve's Master’s Collection series. This collection was originally launched in 2006 and offers uniquely innovative selections of Woodford Reserve recipes intricately tweaked for a wonderfully enriching taste experience. WR Master's Collection Five Malt Stouted Mash Whiskey combines the defined flavor profile of hoppy stout beer with the refined decadence of classic malt whiskey. Composed of 5 different styles of malt, notably; standard distillers malt, wheat malt, dark roasted pale chocolate malt, dark roasted carafe 1 malt, and dark roasted kiln coffee malt - Woodford Reserve Five Malt Stouted Mash Whiskey is finished to 45.2% ABV and was released in limited quantities throughout the US.

Wild Turkey 101 is a deep amber bourbon with scents of brown sugar and toasted spice that lead into tastes of toffee vanilla, bold spice and hints of orange citrus.

100% Cabernet Sauvignon. All estate fruit, blended from the east and west facing hillsides. A complex Cabernet imbued with elderberry, cassis, wild fennel and exotic wood aromas. Richly layered with refined tannins, minerality and strikingly long finish. Pairs well with grilled T-bone, stuffed portobello or Wagyu burger.

100% Chardonnay. Organic. Michael Wenzel's Wild+Free series of natural wines showcases some of the other grapes cultivated around Rust in Burgenland. All Chardonnay this vintage, lightly fermented on the skins for 8 days and aged 11 months in amphora before release. Minimal sulphur added. This fun, luscious take on a Friulian style wine makes it perfect for sipping on its own or for pairing with a wide range of dishes.

100% Silvaner. Organic. This small-production Silvaner is picked from the younger vines of Probstey and Hölle (both Grand Cru’s in Rheinhessen) from sandier soils. Matured in 500L barrels and larger stuckfasse. Pungent, varietally true aromas of green vegetables, salty minerals and flowers. Light petrol at the finish and a consistent, savory quality right through the finish.