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  • Hot Takes with La Maison & Velier's Kate Perry
    October 25, 2018 Patrick Smith

    Hot Takes with La Maison & Velier's Kate Perry

    We love nerding out with passionate people about particular products.  To celebrate the Habitation Velier line's arrival, Kate Perry, rum expert, former GM of Seattle's Rumba, and now North American Market Manager for La Maison & Velier, graciously let our own rum devotee, Patrick Smith, pepper her with questions. Get informed and thirsty!
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  • The One Rum Our Buyer is Sipping Right now: Worthy Park
    September 8, 2018 Joe Barwin

    The One Rum Our Buyer is Sipping Right now: Worthy Park

    Getting back into rum production after a 45 year hiatus, the Worthy Park distillery first began releasing rum again under the Rum-Bar label in Jamaica in 2007. Although the US has gotten hints of what they've been up to through independent bottlers (if you've had Hamilton Jamaican, The Funk, or Doctor Bird, you've had Worthy Park), the company was waiting for their first premium bottling to mature before they made their official debut.
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  • Crazy for Clairin, Haiti's Wild Ancestral Rum
    July 16, 2018 CJ Best

    Crazy for Clairin, Haiti's Wild Ancestral Rum

    Attention all amateur and professional rum fans! With the much anticipated launch of La Maison & Velier in the United States comes their coveted Clairin releases. For the uninitiated, Clairin (meaning “clear” in the native Haitian Creole) may seem like a standard unaged rum but is really much more. There is so much culture and terroir in this juice that it deserves recognition and understanding of what this spirit is and how it came to be.
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  • January 22, 2018 Mish Sukharev

    Everything You Ever Wanted to Know About Wyoming [Whiskey] But Were Too Afraid to Ask

    The Meads, the family behind Wyoming Whiskey, have their roots deep in Wyoming and decided to make a line up of whiskeys that honor the diverse resources of their home. The distillery in Big Horn Basin (did you know that Big Horn was one of the names considered for the territory before Wyoming became a state? Also: Sweetwater, Lincoln, Yellowstone, and Cheyenne) works only with local ingredients - non-GMO grains from Rageth Farms and water from the Madison Formation, a limestone aquifer a mile below ground. We’re excited for a visit from these Wyomingites and to taste these three lovely bottles (like the three horns of the mighty triceratops - Wyoming’s state dinosaur!)
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  • January 22, 2018 Meredith Lantz

    Sipping Gin and Drier Amaro made by the Bay's OG in craft distilling

    Farid is one of the Bay Areas's original distillers, and he started doing small batch gin before those terms were ever even strung together in a sentence.  His gin is produced in batches with fewer than 300 at his Falcon Spirits distillery in Richmond California. From start to finish the production take a month, during which he actually uses a proprietary method of vapor infusion as he produces his gin.  That method helps capture aromas with the least amount of impurity.  The 100% grain spirit is six times distilled and carbon filtered, which creates a lighter bodied, very botanically balanced sipper.
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  • January 22, 2018 Meredith Lantz

    Apple's Newest Release: Picking the fairest of them all

    Apple x Bitters + Bottles, sounds like a limited edition iPhone, but it's better. It is just as buzz-worthy, intoxicating, also comes wrapped in glass, and shows you have just as much taste.  
    Make the call, and pick one of our curated Apple products today!  They get picked off a line of trees, no need to wait in line for a spending spree.
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