Domaine de Pierredon Côtes-du-rhône 2012

As nights grow cooler and evening breezes soothe away the heat of these warm fall days, our palates are prone to brief episodes of unrest and indecision, barely noticed but in those whose passion it is to punctuate the beginning of autumn-and the day–with wine.

The sense memory of unyielding rays against the skin, reignited momentarily at sunset in a faint echo of the sun’s full effect, seduces the mind into craving cold. If you love wine truly then scratch that itch with cold water within and without after which clear thinking may prevail.

In October the properly quenched mind craves Côtes du Rhône, of cooling minerals that bathe the tongue, earthy fruit (itself the evocation of sunset) borne of blistering hot rocks, cool night skies and water well hidden and hard fought for by sturdy but deep, slender roots. And warmth that accrues in step with the cool creep of night.

And so we offer… Continue reading Domaine de Pierredon Côtes-du-rhône 2012

The Ardbeg Rocket Tour!

Friday, September 27th from 4-7pm

Along with a massive rocket we will be showing an incredible line up from Ardbeg:

10yr, Corryvreckan, Uigeadail and… well, you will just have to find out for yourself

If you are not a fan already, it is time to become one.  Ardbeg is just so good.  Revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.  Typically most whiskies are chill-filtered and reduced to a strength of 40% ABV. Ardbeg Ten Years Old, however, is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavour, at the same time giving more body and added depth.

Irish and Scottish Malts – Sept. 11th at 6 and 7pm

Colonial Spirits is honored to host a presentation from Master of Whiskey, Ross Graham.  Ross will present the traditional Scottish and Irish styles of whiskey and explain the differences between the two.  Samples of classic whisk(e)ys will be poured and discussed.

The seminar is free, but space is limited so please reserve a place at either 6:00pm or 7:00pm.  There will be open tasting and Q&A following each presentation.

Westy vs Abt 12!

In the world of beer there is a lot of myth amongst the reality.  Sometimes it seems that half-truths are intentionally told in order to keep legends alive, and of course the more mystery, obscurity, and romance involved, the better.  The longest-running rumor amongst Belgian beer fans that I’ve been exposed to is that the legendary Westvleteren, brewed in Trappist monasteries by devoted monks and unavailable in the United States, is the same beer as the St Bernardus Abt 12 available on our very shelves.  Of course, the Westy is so rare that most beer drinkers never have an opportunity to form an opinion on the issue – but Nicolay and I can now count ourselves among the lucky few. Continue reading Westy vs Abt 12!

Oyster Bay is (Un)Screwed!

I hadn’t had Oyster Bay Sauvignon Blanc in about a year until Friday night, when I picked up a bottle to go with some spaghetti carbonara I was assembling.  I gave a quick jerk of my wrist to unscrew the cap and, suddenly, was presented with a second barrier that somewhat resembled the little plastic plug on a carton of orange juice.  I was dismayed (I regularly fail at peeling those things), but gave a half-hearted push with my thumb just in case.  The little plastic cover slipped off with ease and, to my astonishment, there was a “pop” that sounded exactly like a cork being pulled from a bottle!  Now THAT is brilliant. Continue reading Oyster Bay is (Un)Screwed!

What is Gin Anyway?

I don’t like gin.  At least that is what I have been telling people for more than 10 years now.  As the spirits buyer for a liquor store it is time to address that conflict of interest.

Gin is a spirit most commonly associated with juniper berries, indeed the name itself, ‘Gin’, is derived from the Dutch ‘jenever’, meaning juniper.  The drink has been around for centuries if not millennia and likely began as a form of medicine.  Today gin is growing out of its image as a dry, one dimensional, 80 proof alcohol made for either martinis or tonic.  I must admit that I have always found that mold a bit boring. Continue reading What is Gin Anyway?