10/14/2026
New Stuff Roundup!
In sprits, we have the new Mijenta Maestra Selection No 3; with agave grown from seed, fermented in wood tanks with fiber, cooked in a stone oven and ground via tahona, and rested in clay pots. It is singular with beautiful anise minerality. From Gozona, we have a rarity with an Espadin con Moho (mold). After cooking, the agave rest outside during the rains and form a moldy sheen. Once fermented and distilled, this creates an umami, mushroom, cacao profile that is wild and delicious. Keeperās Heart has released their first American Rye with a balanced spice and cracker dance on the palate. You can taste it at the store with Master Distiller Brian Nation Friday November 19th 4-6pm! We have a new Irish wh***ey from Clan Colla that is an 11-year-old blend of malt and grain batches triple-casked in ex-Bourbon, Oloroso Sherry, and peated casks, creating honey-citrus and sherry notes. For dessert, we have Cacao Noir from Meunier; not a creme, this is pure cacao flavor that will make you want to sit down and recover from the experience.
In w**e, we have Metier Sauv Blanc, from Columbia Valley, Washington. Bright tropical fruit, papaya and pineapple. Then we have Friuli Bianco, a Chardonnay, Sauvignon Blanc and Pinot Grigio blend from northern Italy. A white w**e with more structure, making it perfect for fall time. For something more unique, thereās Retsina Markou, Greek w**e aged with pine needles giving it a distinct pine resin note. Great as a float in a G&T! Then thereās Pigeon Hill Le Pigeon, a blend from QuĆ©bec made with Marquette, a grape developed at the University of Minnesota. Fun alternative for Bordeaux drinkers.
In b**r, Venn just dropped a fresh hop version of Northodox! And itās always excited when Surly releases a new Darkness Imperial Stout. Then Boulevard just collaborated with Toping Goliath, whose stouts are storied in the midwest, to awaken the Crypt Sleeper!
