Dutch Kills Wine & Liquor

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.

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.

In Torino, 1786, Antonio Benedetto Carpano invented the commercial model for what we know today as red vermouth, possibly even coining the term “vermuth.” The Carpano brand was formalized some years later by Carpano's nephew. The red vermouths of subsequent producers, such as Cinzano and Gancia, were their own riffs on what Carpano first successfully marketed.

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. Our handcrafted technique offers more control over the distillation process, resulting in a spectacularly clean product of incomparable excellence. 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. Critics call Tito's "a homegrown symphonic spirt to applaud!" and say "it can go head to head with any of the worlds' greats and not break a sweat."

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.

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.

100% Kerner. Organic. Stefan, who took over the estate from his father Willi in 2011, continues to innovate at the estate while maintaining what he calls the “powerful tradition”of his grandfather. This innovation includes harvesting and sorting all the fruit by hand, and eliminating the use of any chemicals in their vineyards. 35 year old Kerner planted to loam and clay soils. Hand harvested and sorted. Natural yeast fermentation in stainless steel. 13 g/l residual sugar.

100% Riesling. Practicing organic. Heinz Welter of Weingut Später-Veit who, along with his wife Silvia and their sons Niklas and Eric, works nine hectares of some of the finest plots in the vineyard of “Golden Droplets." The 2021 vintage, a special one due to it's cooler temperatures, has plush stone fruit and an elegant balance of acidity and sweetness that was once the hallmark of Mosel riesling kabinetts, but has become more fleeting as climate change impacts vineyards worldwide.

100% Riesling. Certified organic. The Seckinger brothers are doing something special in the Pfalz, a sometimes overlooked region for elegant Riesling. Harnessing the sandstone soils, they're producing expressive, high acid wines of depth. The Riesling PUR offers succulent fleshy fruit, while also offering tart acidity and a clean, perfectly dry finish. A new and exciting young producer to watch for sure!

100% Riesling. Organic. Nestled in the forested slopes of the Haardt Mountains in the southern Pfalz, Messmer has so much soil diversity among his grand cru sites that he chooses to label his wines by terroir along with corresponding vineyard names. Muschelkalk originated in shallow fossiliferous sea basins with predominantly calcareous deposits that have solidified and formed into rocks. The limestone rocks are usually characterized by light gray to beige hues. The wine is light and delicate with a gentle stone fruit freshness and full of ripeness.

100% Riesling. Organic. With Matthias’ entry into the VDP in 2016, he felt the need to up the quality at the estate, and this basic riesling is no exception. It used to be sourced from the Terraces, but also parcels upstream in Leiwen. Now this is all sourced from the Mosel Terraces in and around Knebel’s home of Winningen. The wine is spontaneously fermented and aged entirely in stainless.

Zweigelt, Pinot Noir. Organic.

100% Riesling. Bright and fresh Riesling from Rheinhessen! Grown in limestone soils, it offers rich stone fruit balanced with a zippy acidity and fully dry finish.

Hibiscus orange chipotle daiquiri with rum.

Old Fashioned made with bourbon whiskey, maple syrup, hickory smoke concentrate and aromatic orange bitters.

The Original Wheated Bourbon Whiskey features an exceptionally smooth taste, substituting wheat for rye grain. Bottled at 90 proof, this bourbon stands out with its burnt orange color. Its softer flavor notes make this bourbon great for sipping or making cocktails. A sweet nose with a presence of caramel. Tasting notes of honey, butterscotch, and a soft woodiness. It's smooth, delicate and calm. Features a smooth finish with a sweet honeysuckle flair

This whiskey features a classic, perfectly balanced bourbon profile. Aged 12 years, it's older than your typical wheated bourbon. It has garnered several of the most prestigious awards over the years.

70% Corvina, 30% Rondinella. Organic. Amarone holds a reputation as the elephant of the Italian wine world, crushing all cuisines under its unctuous power. Claudio Viviani takes a different approach - he is looking for nuance, elegance, balance, and above all the ability of the wines to complement and enhance a meal. After the appasiemento period (4 months of the grapes drying out), they're gently pressed and spontaneous fermented occurs in glass lined cement tanks. 25 days of maceration with the inclusion of rimontaggio. Wine is racked into new French barriques for 3 years followed by 6 months in bottle.

100% Moscato. Certified organic. The first to estate bottle Moscato d'Asti in 1964, the Bera family continues to make traditional Moscato with no shortcuts. 40 year old vines, spontaneous fermentation, aging on the lees, all contibute to a layered, elegant wine that stands way above most run of the mill Moscato.