Liars 1153 Broadway

Champagne Method. 22 months on the lees. 1800m elevation Invigorating and fresh. Citrus, poached pear, toasted almond, yeasty.

100% Nerello Mascalese. 24hr skin contact. Aged on lees for 18 months. 500m elevation Sweet herbs like tarragon and basil w/ wet river stones, strawberries and lemon sorbet. Finishes with orange and ginger.

Cabernet Franc/Roditis. 800-900m Separate fermented, blended and aged sur lies. Berry, ripe apricot, green strawberry, prickly pear and wet ferns. Mineral backbone

Okayama Japan. 85% Aki Queen 15% Queen Nina, Bailey A. Strawberry, cantaloupe, lychee, rose, cherry blossom, cotton candy.

100% Syrah, Betroun, 800m elevation. Destemmed and direct pressed. Fermented in neutral oak Tart stone fruit, passionfruit, rose, and loads of salt. Med bodied

Nerello Mascalese and Nerello Cappiccio Etna. 600m Aged in old Slovonian oak. Light bodied, loaded w/ fruit, little forest floor, savory finish. Dried plum/date. Little rustic like smoke and leather.

Touriga National, Jaen, Alfrocheiro Fermented stainless steel 1/3 whole cluter, aged 15 months in old French oak. Black pepper, earthy, red cherries, dried leaves. a little stem present. Think Cabernet Franc.

The collection of agua miel begins by removing the middle spike from the heart of the agave until a bowl-shaped hole is formed. Each day the bowl is scrapped with a shaving spoon that allows the agua miel sap to slowly seep out over a 12 hour period. In Rancho Isidro the Tlachiqueros collect agua miel two times a day with each Salmiana Manso agave providing 20 liters of agua miel daily for 3-4 months. After the agua miel sap is collected and put into tinacal fermenters, it takes 24-48 hours to ferment and transform from the sweet clear liquid into delicious pulque. Once the ferment has transformed into pulque, it is distilled twice in a copper column still.

Sotol Parejo Wheeleri from 4th generation maestro vinatero Bienvenido Fernández is produced in Madera, Chihuahua using 100% wild Dasylirion wheeleri. This region is known for it’s hot summers and mild, dry winters. The sotol in this area take about 15 years to reach maturity. Once harvested they are roasted in a pit oven for 3 days and milled with a mechanical shredder. Fermentation takes about 7 days, and then they are distilled in a stainless steel alembic still. Look for aromas of orange zest, wintergreen. Tasting notes include pawpaw, clementine, and lime leaf.