​Doc's Draft Hard Pumpkin Cider ($6.99/22 oz bottle)
Warwick, NY
From the producer:
"A seasonal cider made with roasted pumpkins, cinnamon, allspice, fresh ginger and nutmeg. (6% alcohol)"

From me:
This cider is one of the first products made at Warwick Valley Winery and Distillery, which also makes Black Dirt Bourbon. The site is home to an orchard, and over time, the cider evolved into its current incarnation, Doc's. This is, quite simply, the best hard cider I've tasted, and by far the best pumpkin-flavored anything that I've had. The cider is fermented with Champagne yeast, which gives it a lightness and lift that others lack. It's a semi-dry cider with fresh pumpkin taste. This is the real deal.

Black Dirt Distillery Bourbon ($45.99)
Warwick, New York
From the producer:
"The Black Dirt region of New York State, also known as the Drowned Lands, consists of the remains of a shallow lake that formed 12,000 years ago during the glacial period. The ebony soil is so rich and unique as to be an anomaly. In some areas the soil is comprised of up to 90 percent organic matter, considered by some to be “one great big compost heap,” from both the glacial lake and repeated flooding of the Wallkill River, and can go as deep as 30 feet. More mastodons have been unearthed here than anywhere else on Earth.
BLACK DIRT takes its name from the dark, fertile soil left by an ancient glacial lake that once covered Thousands of acres of upstate New York. Perfectly suited for growing crops such as corn, this Black Dirt has never been used for Bourbon production – until now.

Batch #11
Released 6/22/17
Aged a minimum of 3 years, 4 months in new charred American Oak
Char level 3 & 4
Distilled from:
80% Black Dirt grown corn
12% Malted Barley
8% Rye"

From me: 
A lot of New York Bourbons, though quite good, are young compared to those from Kentucky. This one has a solid 3 years on it, and the flavor profile shows the maturity. It is smooth, long on the palate, and has a depth of flavor that could be attributed to the addition of malted barley in the mash bill. I'm impressed with this effort from the first micro-distillery in New York.

Bloomery SweetShine Black Walnut Liqueur ($24.99)
West Virginia
From the producer:
"Bravely Bold with a Double Gold! 
2015 San Francisco World Spirit Winner

Like our Limoncello this is a traditional Italian digestivo, a straight from the bottle sipper after dinner finishing very smoothly. Unlike limoncello this is not as sweet and offers many spice flavors in the finish. The dark color is from all natural unripe or green black walnuts and a mix of spices creating a unique flavor for you to savor!

Black Manhattan
The Manhattan has been a perennial favorite but we found a way to truly update this to something very special. Over ice start with 3 oz of bourbon or rye whiskey, add 1/2 oz of sweet vermouth, 1/2 oz of Black Walnut SweetShine and a dash of bitters. Garnish with a cherry. Big City in the name, big flavor in the glass, big smile on your face!"

From me:
This is a delicious and unusual liqueur, in part because of the black walnuts, and in part because of the high alcohol content (73.4 proof!). West Virginians mean business when it comes to "shine!" The flavor is deep, dark, and smooth, and just sweet enough to be enjoyed on its own, but the Black Manhattan will knock your socks off. 

Barr Hill Tom Cat Barrel Aged Gin ($48.99)
Vermont
From the producer:
"Tom Cat Gin is an expedition into uncharted territories. Once distilled, we age the gin in new American oak barrels in search of a bolder expression. The robust character of the new oak barrel mingles with the coniferous quality of the juniper, yielding an enticing aroma. A touch of raw honey leaves this revolutionary spirit remarkably approachable, whether drinking neat or in a cocktail. When the world called for whiskey, we answered resolutely with gin."

From the distributor:
"Barrel aged 4-6 months in new, charred American White Oak, Tom Cat is a completely unique gin with whiskey-like notes of oak, spice and a finish of juniper and raw honey. Tom Cat is the modern day adaption of 18th century England’s most revered spirit, Old Tom gin. After gin was outlawed by the Spirits Act of 1750, rebellious pub owners would hang a wooden plaque shaped like a black cat to inform the passerby of their defiance of the ban. Deposit a few pennies through the cat’s mouth and a bartender would pour a ration of Old Tom to be sipped through a tube between the cat’s paws."

From me:
It seems as if everyone is making a barrel-aged gin these days, but Barr Hill was really at the front of that trend with a unique product that reflects Vermont's flora and fauna. The aging softens the spirit and makes it ideal for sipping as well as for cocktails. The touch of honey doesn't sweeten it, but gives it a roundness that you won't find in most other gins. A superior example of the style.

Black Button Bourbon Cream ($31.99)
Rochester, NY
From the producer:
"Whiskey and cream seem to be such a natural fit together and this, the only farm fresh New York State bourbon cream around, combines our hand finished Bourbon and local cream for a drink that delights. Bourbon Cream is similar in concept to an Irish Cream but discloses a richer feel. The bolder vanilla and caramel flavors make this a unique spirit that can be used on its own, in a cup of coffee or in a cocktail. We recommend trying it in a Root Beer Float!"

From me:
Drink this, not that! This stuff is incredible. It's sweet without being cloying or syrupy, and the creaminess is not overbearing. Black Button is a grain-to-glass distiller in Rochester that produces quality spirits. This contains a blend of their own bourbon, bourbon from another small distiller, and local NY cream. It will ruin you for other cream spirits!

​Ramsay Petite Sirah ($14.99)
North Coast, California
From the producer:
"Petite Syrah has always been one of my favorite wines.  Young Petites are so grapey and thick, and old ones are rich and complex, almost like old Clarets. 

The Petite Syrah grape (called Durif in France) has never been terribly popular, however, and saw its greatest fame here in California during prohibition and into the early 1970's when many true world-class wines were made from it by producers such as Concannon, Ridge, Stag's Leap and Freemark Abbey.  By the late 1970's, consumer demand had fallen to such a level that the grapes, even from the best appellations, almost couldn't be given away.  Today this has changed, with a cadre of true-believers bringing the grape back to life.

The 2015 Ramsay North Coast Petite Sirah is exactly what a Petite Sirah SHOULD be—-big, rich and fun to drink.  It has loads of bright fruit, yet also loads of big complex tannins (but not the mouth-scrubbing kind!).  I love it both with food and on its own."

From me:
This wine is dark, big in the mouth, acidic enough to keep it from being flabby, but still very smooth. The tannins give it just enough structure, but they are not overwhelming. This is definitely a wine that pairs well with food, but it is also enjoyable on its own. A nice example of the varietal.

Michael David Inkblot Petit Verdot ($34.99)
Lodi, California
From the producer:
​"This is the first varietal of Petit Verdot wine produced by Michael David Winery and one of the few ever produced from Lodi. The grapes for this wine come from Jon Wetmore’s vineyard, positioned on the northeast side of Lodi. Every year when compared to other Petit Verdot vineyards, the quality of this lot is at the top of its class. Because of the high level of tannin, color, and concentration, this wine is always put into new barrels early in the harvest season.

Intense aromas of leather, earth, and hickory smoke give way to black fruit as the wine breathes. Dark plum, black currant and a hint of spice paired with polished tannins create a full-bodied and flavorful Petit Verdot."

From me:
In the spirit of full disclosure, this wine does have "a touch" of Petite Sirah in it, but not enough to dampen the character of the Petit Verdot. The grape alone produces wine that is highly tannic, so I suspect the addition of the Petite Sirah just give this wine a little more smoothness. It is still very tannic, and very bold, and though not to everyone's taste, I find it delicious. It's great to pair with fatty cuts of meat, mushrooms, pulses, or strong cheeses.

Michael David Petite Petit ($16.99)
Lodi, California
From the producer:
"Like elephants whose size is imposing, Petite Petit is large! A blend of 85% PetiteSirah and 15% Petit Verdot. Offering a joyous explosion of color and fun, it is a substantial, dense, full-bodied, whopper style of wine loaded with pure black fruit and vanilla flavors that coat the palate. It reveals remarkable richness with a finish that is slightly dry and seems to linger.

Aged 16 months in French oak, our memorable blend of Petite Sirah and Petit
Verdot definitely steals the show. Our trunks detect blueberry, violet and plum. Chalky tannins give a smooth and seamless finish to this jumbo sized offering, leaving you wanting more."

From me:
With this wine we can experience two big, bold, dark grapes married in a smooth and rich style, well-aged and made into something very drinkable. It is a good example of wine from this region--ripe, bold, higher in alcohol, and fruit-forward with good structure. This can be paired easily, but it is also very easy on its own.

​Three selections from Carpineto's Dogajolo Line:

From me:

​These wines represent great value for money. Although the producer is quite large, their vinification practices are done with care for proper expression of the grapes, and for the health of the land. The grapes are hand-harvested, dry-farming (no irrigation) is practiced where possible, and the wines are not clarified, so they are appropriate for a vegan diet.

These are four-season wines to be enjoyed throughout the year. The rosato in particular has a strong character, and can stand up to heftier cuisine. All three wines are very approachable and offer a good introduction to Tuscany. 

Dogajolo Toscono Bianco ($11.99)
Tuscany, Italy
From the producer:
"White ‘Super-Tuscan’ produced from estate grown vineyards planted after a
careful study aimed at identifying the best environment for the production of this wine. The hillside, dry-farmed vineyards are located within the Chianciano and Montepulciano (Siena) property.

Grapes: Chardonnay grapes blended with Grechetto, Sauvignon Blanc

Vinification: The hand harvested grapes are destemmed, the juice is then
cooled and left with the skins for a brief period of time. After pressing
and settling the wine is fermented under temperature-controlled
conditions.

Finishing: the newly formed wine is immediately racked off, filtered and
kept at low temperatures. This maintains the fruity aromas in their
freshest state and allows for a natural stabilization process. This wine has
not been subject to clarifications or stabilization with chemical products.

Color: straw yellow with green highlights.

Bouquet: pleasantly fruity, elegantly aromatic and harmonious.

Flavor: medium body with agreable acidity and a dry, pleasantly velvety,
soft finish.

Alcohol: 12.5% by volume.

Serving Temperature: 10- 12°C, 50-54°F.

Gastronomy: excellent as an aperitif or with typical Mediterranean
cuisine, such as salads, pasta, seafood and white meats. Excellent also
with flavourful, spicy Asian foods."

Dogajolo Toscono Rosato ($11.99)
Tuscany, Italy
From the producer:
"This wine comes from grapes selected from Central Tuscany; Dogajolo
Rosato is an elegant and structured product with fruity and vivacious floral aromas. These characteristics are the hallmark of a young innovative wine that is also easy to drink.

Vinification: the must obtained from pressing is cooled and left in contact with the skins for a short time. Fermentation takes place in stainless steel tanks at low temperatures using selected yeasts.

Finishing: It is bottled in early January after being racked off the lees following fermentation.

Color: pale pink with elegant bright fuchsia tones.

Bouquet: floral characteristics, particularly rose, myrtle and grape flowers; hints of fruity fragrances like apple, currants and sour cherry.

Flavor: broad and fresh with complex fruity aromas that end with a clean finish.

Alcohol: 12.5% by volume.

Serving temperature: 10-14°C, 50-57°F.

Gastronomy: excellent aperitif and hors d'oeuvre wine. Distinctive accompaniment for mild meats, peppered dishes and cheese, excellent companion to grilled fish."

Dogajolo Toscano Rosso ($11.99)
Tuscany, Italy
From the producer:
"This is a very innovative product, a young "Super-Tuscan", whose
characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by wood aging, as well as a fruity and fragrant bouquet.

Grapes: Sangiovese up to 70%; Cabernet and other varieties up to 30%.
The exact proportions can vary with each vintage.

Vinification Technique: the two grape varieties are vinified separately, since they ripen at different times. Toward the end of fermentation they are blended and placed in small wooden casks where they slowly complete alcoholic and malolactic fermentation.

Finishing: Dogajolo is bottled between the last week of March and the
first week of April of the year after harvest. It is excellent when young,
but as with any red wine of good mettle, it ages well.

Color: deep garnet with violet reflections.

Bouquet: very fruity and intense, with hints of cherry, coffee, vanilla
and spice.

Flavor: full, soft on the palate, complex, well developed.

Alcohol: 12-12.5% by volume.

Serving Temperature: 15-16°C (59-61°F) the first year, 18-20°C (64-
68°F) thereafter.
​
Gastronomy: given its fruitiness, Dogajolo can be paired with first
courses and white meats, but shows at its best with full-flavored dishes
such as roasts, grilled meats, cold cuts and Tuscan regional specialty."