Veso Bitter Citrus Aperitif, prosecco, grapefruit twist

Poli vermouth bianco, "Stellare Secondo"

vodka, Cocchi Americano Bianco, Leopolds Aperitivo, grapefruit, lemon

gin, Cocchi americano, Bordiga aperitivo, lemon

tequila, Bordiga Bitter, lime, blood orange, honey

bourbon, Bresca mirto verde, St George absinthe verte, ginger beer, lime, fresh mint

agricole rum, maraschino, grapefruit, lime, rhubarb

gin, Bordiga and Sirene bitter, Sardinian vermouth

Bright, zippy, fresh with green apple tartness and a touch of butter pie pastry buff. A lovely froth makes that incredibly enjoyable to drink and versatile to pair. Made with the classic méthode champegnoise from Chenin Blanc grapes in Clarksburg, this sparkling wine's bubbles are persistent and tenacious, lending to a long and satisfying finish.

wild strawberry and pomegranate, lemon peel and volcanic terroir derived minerality

Thirst quenching and dry, with a ripe red fruit nose. Bright without being acidic, and light bodied enough to go back for seconds!

"Named after the wind that brings good weather, the ‘Aliseo’ is made of Biancolella, Biancazita (said to be a type of Falanghina), and Pepella. The grapes come from very old vines, planted on their own roots* between 70 and 120 years ago; yields are very low. Aromas and flavors include flowers, lemon-peel, herbs (including tarragon), and wet stones; the mouthwatering fresh acidity gives a very long finish. This is one of the best southern Italian white wines I have drunk, and there is stiff competition these days."

"Bright and zippy acidity brings balance to this fresh and tropical leaning white from Puglia. Verdeca is a local grape that always has an aromatic component to it and somehow manages to preserve its acidity and the balmy heat of southern Italy. As the label implies, amazing with all sorts of seafood and fresh coastal fare, including roast vegetable, dishes with lots of herbs, and briny seaside salinity."

lean, mineral, and refreshing. Exotic and almost tropical fruits on the nose with kiwi-like brightness and acidity on the palate. This is an iconic and representative bottling of Fiano from a producer dedicated to native, local grapes.

"This delightful blend hails from the island of Lipari in the Aeolian archipelago to the north east of Mount Etna, Sicily. A blend of two local white grapes, Malvasia bring aromatic lift and body, while the Carricante lends it's minerality and salinity. The nose is perfumed and inviting, and the finish is dry, refreshing and begs another sip."

Bright straw yellow, it gives the nose fresh notes of peach, apple, white flowers and aromatic herbs, embellished with typical mineral sensations. A taste that rests on a savory spine and lengthens thanks to a pleasant freshness.

Crisp, dry and savory, this fantastic white grown on the slopes of the tallest volcano in the Mediterranean hits all the right buttons. It opens with delicate scents recalling pressed Spanish broom, graphite, wild herbs and stone fruit. Taking up where the nose left off, the linear, elegant palate features ripe yellow pear, wild fennel, lemon drop candy and saline set against bright acidity that gives it a juicy, tangy finish. Drink now, or hold until 2025 for even more complexity

Practicing Organic 100% Carignan Hand-harvested Sourced from a few historic Mendocino County ranches, some on the valley floor, some at high elevation All with heritage dry-farmed, head-trained vines Soils ranging from red clay to hard scrabbly rocky soils Hand-harvested Fermented in a mix of open-top tanks with light cap management Aged 10 months in a mix of neutral oak barriques, puncheons, and stainless steel

100% Nero d’Avola, a red variety that is indigenous to south-eastern Sicily (Avola is not far from Vittoria), organically grown in vineyards planted near Chiaramonte Gulfi in the Contradas Ponte and Biviere. The vines were planted in 2008, at about 900 feet/290 meters above sea level; the soil is calcareous clay. The grapes are normally picked in early October, destemmed, crushed, and left to ferment without the addition of yeast. Maceration takes about 2 weeks; the wine is left on the lees for another 3 weeks, then racked off and aged for 15 months. Gurrieri’s Nero d’Avola is finer than many examples, but still a substantial, meaty red wine with berry notes (more black than red), tea-leaf, and a hint of licorice. I would pair this with more substantial pasta dishes, and red meats.

A light-medium red Pinot-like color in the glass. Shows aromas of red and black fruits, with balsamic hints. Medium weight on the palate but very flavorful, long on the finish and excellent balance. This wine has far more weight and complexity than you'd expect from the relatively pale color.

full in the mouth, with a rich black plumy perfume that start in the nose and blooms in the palate. This wine is not shy with pronounced tannins that make the wine feel dry. But the ripe fruit, and pungent nose both help balance this out.

Monica Parpinello is produced by the winery Poderi Parpinello, a red wine with fresh and simple drinking, but in the reinterpretation that makes the company with a pleasant structure and a certain softness, giving it balance and soapness. Monica Parpinello is born from the company’s vineyards located in the plains of Alghero, on sandy clay soils benefiting from the winds and breezes full of salt that emanate from the sea. Monica Parpinello is a red that is well suited for a pleasant aperitif.

"A robust and deeply purple wine with pruney fruit and an inky violet nose -- plus a touch of dried hard herbs (thyme, rosemary, marjoram). Magliocco is a local gem of a grape for making fuller-bodied robust wine in Calabria in Southern Italy. Made often for younger consumption, this one feels both accessible as well a showing promise / potential for aging." -- Delfina

Full-bodied and robust tannins. Loads of purple berry fruit and heady violet aromatics. Big wine for big flavour, and best enjoyed with rich food!

plump, dark, with rich plummy overtones and hint of smokey bacon fat. A table wine red blend modeled after Southern Rhône wines of France. Grenache dominant with the balance of Mourvedre and Syrah. Try with meatballs and earthy flavored pizzas (think mushrooms + prosciutto).

San Francisco. Snappy, cracker-like malt body and a tantalizingly bitter finish. 12oz Canned.

Berkeley. As crispy as a Lager can get with a mild graininess and hint of sweetness. Notes of white pepper, corn flakes, juniper leaf, magnolia blossoms, cheerios, and Americana. 4.8% ABV. 16oz Canned.

Oakland. The stuff of dreams, they say. Lucid, crushable, and juicy as hell, this hazy brings back memories of summertime Orange juice, citrus, marmalade, lychee, and resinous pine. Brewed with NZ Waimea, Mosaic, and Idaho 7 hops, it's the perfect cloudy counterpoint for this impressive lineup. 6.9% ABV. 16oz Canned.

San Francisco. We’ve stirred the hops into a stampede! Careful now, it’s full of sweet orange & fresh pine flavors. 7.0% ABV. 16oz Canned.

Oakland. From the deepest reaches of pain comes Verlust, a warming Schwarzbier in an otherwise hopeless and cold existence. Verlust is a calming 5.4% that is both adjunct free and heaving with toasty, drinkable notes. Baking Chocolate and Toasted Marshmallow come in waves within Verlust before finishing light and easy with a Touch Of Honey. 16 oz Canned.

Non-alcoholic. Sausalito. 12oz can.

Crafted with 100% fresh, cold-pressed West Coast apples and fermented with champagne yeast. Our flagship cider, Mighty Dry, has juicy, freshly cut apple aromatics that balance seamlessly with a bright, crisp, and refreshing taste. 6.1% ABV. 16oz Can.

grapefruit lime cordial, soda, salt

sparkling or still

housemade lemonade, iced tea

Pathfinder N/A, lemon & seltzer

650ml Bottle

8oz bottle

8oz bottle

12oz bottle

12oz bottle

12oz bottle