Check this page often – new products are arriving weekly at Bodega.
Broken Tooth Brewing
Some beautiful bottles from Broken Tooth Brewing just arrived on our shelves. Challenger Deep is a 7.3% English Imperial IPA named for the deepest known point on Earth’s seabed. Darth Delirium is a Belgian-style Imperial Stout already with a year of aging under its belt. Holy Moley is a wicked concoction that combines chocolate, pumpkin and chipotle heat. Finally we have their rich, decadent 2017 Barley Wine brewed with five different hops.
Straight from the Show Me State comes some fresh beers from one of our favorite breweries. Their Ginger Lemon Radler combines unfiltered wheat beer with lemon extract and fresh juiced ginger. Then we have two sours – the returning Tell-Tale Tart, along with the Show Me Sour, basically a whiskey sour in delicious beer form. Finally their Early Riser Coffee Porter combines rich, creamy porter with Colombian Cajibio Estate Coffee from Maps Coffee Roasters.
Black Market Brewing
More delicious brews from Temecula, California. Their 1945 bomber is a tart and refreshing 3.8% Berliner Weisse just begging to be enjoyed on a warm, sunny day. Their Peach Gose is made with peaches and salt for a slightly puckering, wonderfully drinkable porch pounder. And clocking in at a heftier 7.5% is a style that everyone seems to be clamoring for: a super hazy, New England style IPA they’re calling Batch 001.
Wild Ride Brewing Beers
A group of friends from Redmond, Oregon formed Wild Ride Brewing in 2014, and they now have a brewery and taproom open seven days a week in their hometown. We now have 22 oz bottles of their Hopperhead IPA, Whoopty Whoop Wheat, Hidden Trail Blood Orange Pale Ale, Nut Crusher Peanut Butter Porter, Stand Up and Shout Vanilla and Coffee Stout, and the 3 Sisters American Red Ale.
Black Diamond Carnage Triple IPA
The hoppiest IPA that Black Diamond makes. It is aggressively hopped with Nelson Sauvin and Galaxy hops that lend big aroma and flavor of tropical fruits and citrus. 10% ABV 100+ IBUs.
Kiona Red Mountain Lemberger 2014
Kiona Vineyards and Winery in Southern Washington was the first winery in the U.S. to produce Lemberger grapes back in 1980. This variety has become increasingly obscure in the States but this Red Mountain Lemberger is a Washington State cult classic. It finds a nice balance between bright, medium-bodied fruit presence and an earthy spiciness that highlights Red Mountain’s unique terroir.
Alexander Valley Rose of Sangiovese
About 20 miles north of Santa Rosa California lies Alexander Valley Vineyards, a fourth generation winery that has worked for decades cultivating an agricultural lifestyle. Their Rosé of Sangiovese is widely recognized by critics and drinkers alike as one of the best rosés in the country. Aromas of guava and watermelon lead into a palate of strawberry, peach and berry with just enough minerality on the finish.
Tablas Creek Vineyards Vermentino 2016
From central California comes a biodynamic wine from Tablas Creek Vineyards, a partnership between Robert Haas and the Perrin Family. This represents our only Vermentino in the store, a lovely varietal with a nose of citrus leaf and fresh herbs, and a palate with zingy flavors of lemon and briny minerals.
La Vieille Ferme Rouge and Blanc Box
This blend of Grenache, Syrah, Carignan and Cinsault has an aroma of black cherry, plum and a little lavender along with nice touches of dried herbs, spice and even a hint of an earthy note. This is a well-rounded, medium-bodied wine filled with juicy fruit, good acidity and spice notes from the nose. There’s absolutely nothing not to like here and, in fact, a whole lot to love.
This is a crisp, dry white with aromas of white peach, white flower, hazelnut and melon. A bracing floral/herbal character is pronounced on the palate. It has good acidity for structure. It’s a blend of Grenache, Ugni Blanc and Vermentino. Renowned for its exceptional value for money, La Vieille Ferme Blanc is a wonderful “enjoyment” wine, now in a box!
Hopefully you’re ready for summer, because Schilling sure is! The super-popular Grapefruit & Chill is back on our shelves, and we now have their Passport Cider, an unfiltered 6.7% cider made with pineapple and passionfruit. They might as well come with some shades and a bottle of sunscreen.
Samuel Smith Perry
Released for the first time in January 2017, this Organic Perry uses a variety of pear juices to balance fresh pear flavor with tartness, acidity, and sweetness. It’s smooth and crisp, with a rich, ripe pear flavor from aroma to finish.
Death’s Door Vodka
Wisconsin’s largest craft distillery, Death’s Door Distillery uses barley and wheat grown sustainably in the state of Wisconsin, and most of its botanicals come from in-state as well. Their vodka employs a base of organic Washington Island wheat and organic malted barley from Chilton, Wisconsin. It is then double-distilled and hand-cut, resulting in a spirit that is smooth and rich with subtle notes of vanilla, anise and sweet grass.
Captive Spirits Distilling – Big Gin and Bourbon Barreled Big Gin
Made in Seattle, Washington. Big Gin is a traditional London Dry-style gin bottled at 94 Proof. It’s a corn-based gin with a botanical bill consisting of juniper, coriander, bitter orange peel, grains of paradise, angelica, cassia, orris, cardamom, and Tasmanian pepper berry. It’s a strong gin with big juniper notes, spiciness, and subtle sweetness with warm orange notes. Try in a Negroni, G&T or a Singapore Sling.
Bourbon Barreled Big Gin is aged in first-use Heaven Hill bourbon barrels for six months. Vanilla and baking spices come out to play with its trademark juniper and citrus notes.
Kikusui Junmai Ginjo
Not just a pretty bottle. Kikusui is a dry, crisp, and clean Niigata style saké. Niigata is a prefecture in Northern Japan known for producing some of the best saké in the country.
OZEKI IKEZO SPARKLING YUZU JELLY
Ozeki’s wildly popular sparkling jelly saké returns in a new flavor; yuzu! Chewy, bright, crisp and tangy, but with a citrusy tart twist.
Shirakabe Gura Tokubetsu Junmai “White Wall”
In saké terminology, “Tokubetsu” means special. Either the rice is polished to a higher than required degree, or maybe special yeasts or rice varieties were used. This saké drinks very dry, crisp and clean. Wonderful chilled, but it really opens up when gently warmed.