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Stone Xocoveza Mocha Stout Cans
Stone’s chocolaty, winter-spiced mocha stout is back and in cans! Their take on the Mexican hot chocolate is crafted with cocoa, coffee, pasilla peppers, vanilla, cinnamon and nutmeg.
Founders Big Luscious
A rich and robust stout serves as the foundation for this decadent dessert beer. Raspberries lend a tart and refreshing sweetness while the addition of dark chocolate takes it to an indulgent level. Big, yet balanced.
Black Spruce Fatter, Older Sun
This beer began its journey as a Belgian Blonde Ale. It was then aged in chardonnay barrels with brettanomyces for 8 months and then bottle conditioned for 2 months prior to it’s release. Layers of funky and fruity character delicately dance over a dry and slightly acidic base, creating a delightfully complex beer.
Johan Vineyards Pet-Nat Rose of Pinot Noir
Pétillant Naturel is a method of producing sparkling wine, where the carbonation occurs from bottling the wine during the primary, alcoholic fermentation. This sparkling rosé was made from certified Biodynamic Pinot Noir grapes. Red berry notes with a hint of herbs and slight pepper.
Biokult Naken is a pink-orange hued wine made from Pinot Gris and a smidge of Muskateller. Expect a wine with notes of grapefruit, blood orange, and honeysuckle. There is even a gentle tannic quality to the wine (coming from the skin contact) that is balanced with creaminess and a light effervescence.
Monterra Fleurieu Cabernet Sauvignon/Franc
This robust Cabernet has flavors of black currant and leafy tobacco. Its firm tannin profile leads to a long and savory finish with just a hint of oak spice.
CIDER & MEAD
E. Dupont Cidre Triple
The Triple refers to this cider being fermented three times, with the third time being in the bottle. Watch out when opening, as it should be lively! It pours clear orange and bright in color with thin, persistent bubbles. Notes of apples and grapefruit are underlined by hints of dried fruit.
Ommegang Project Cider Chai
This cider is crafted with fresh-pressed apples and a chai tea, specially formulated by NY-based Harney & Sons. Flavors of cardamom, cinnamon, nutmeg, and clove weave together with a lively tartness. A bit of
lactose adds a smooth texture and reveals the richness of the spices. Medium-bodied, but dry. It has a long finish reminiscent of a chai latte.
Christian Drouin Sour Pear Cider
The Sour Poiré is nicely tart but still balanced with a nice dose of tannins. Soft with complex aromas, it’s drier than their standard Poiré. However, the pears still have sorbitol, a sugar that yeast can’t metabolize. This leaves some residual sugar and helps to balance the tartness and tannins.
Lecarre V.S. French Brandy
Produced by a family-run 7th generation distiller based in France. Distilled in a column still and then a copper pot still, a process which brings smoothness, fruitiness and complexity. The brandy is then rested in French oak barrels to mature slowly in humid cellars turning them into elegant spirits that are then harmoniously blended by the cellar master.
Yuu Baal Mezcal Pechuga
Between the second and third distillation, a raw turkey breast is hung in the still together with fresh fruits. This technique imparts a nose full of citrus, herbs, fruits, and spices, and tastes of orange, anise, pineapple, and mango. Its velvety texture carries slight hints of turkey, cinnamon, and mango in the aftertaste.
Boxer gin is a traditional London style, citrussy with Lemon, Orange and Bergamot Zests aroma, very pronounced fresh juniper, eucalyptus, earthy chocolate. The taste explodes with flavor, initial juniper hit with candied orange peel, clean bergamot and pine. Aftertaste is very dry, cracked black pepper and tea.
Although this saké is graded as a Ginjo, the Yamada Nishiki rice they used is polished to 50% which could technically give it a Daiginjo rating. It is fortified with a bit of distilled alcohol which adds fruitiness and a smooth finish. There are notes of pineapple, star anise, and chive with a medium body and a smooth, silky finish. They recommend drinking this slightly chilled in a Chardonnay glass.
Kiuchi Taru Sake
A small cask of delicious sake?! Yes, please! Kiuchi Brewery was established in 1823 with the leftover rice that was collected from the local farmers as their land tax. They were known over the following decades for the purity of their sake and refused to compromise, even in the years following WWII. Their high quality sake in fun packaging is certainly one to be experienced by lovers of sake and history alike.
A Daiginjo made with Yamada Nishiki Rice polished to 43%. This is a complex sake with citrus and melon notes. A stunner, in all aspects. Stemming from the minds of Kiuchi and Hitachino!