Wine, Beer & Spirits
A full rich bodied, hoppy, seasonal lager. Especially brewed for the Festbier season. This beer truly represents the Bavarian way of celebrating. Deep gold color, great mouthfeel and lots of flavor. Prost!
The Blackberry Cooler is the perfect refreshing fruity drink for a hot summer day.
von Trapp Brewing's take on a traditional fest beer
Based on the "Bavarian" style beer that Narragansett produced in the '60s and '70s, this elegant Oktoberfest stye Märzen is brewed with the highest quality German malt and hops. Weyermann's Munich malt creates a rich bready and toasty base, while the noble Tettnang hops add a crisp, but subtle and dry spcied finish.
Smuttynose Pumpkin Ale is their homage to New England’s original brewers, a tip of the cap to historic beer recipes calling for the use of pumpkins that date back to early colonial times.
Cider rosé made by three bros right in the great state of Vermont. bRosé is hand crafted by co-fermenting blueberries and fresh local cider pressed at our Press House on Flynn Ave. bRosé is the embodiment of cooperation. Blueberry and apple, summer and fall, farmers and cider makers. Here’s to getting along.
Eden Orchards and Eden Ice Cider began on a trip to Montreal in 2006 when we first tasted ice cider and wondered why nobody was making it on our side of the border. We had dreamed for years of working together on a farm in the Northeast Kingdom; it was a dream that had vauge outlines including an apple orchard, cider and fermentation of some sort. That night we looked at each other and knew ice cider was it.
A tribute to our horticulture crew from Jamaica, who have been shaping our orchards for decades. We loaded this cider with coveted Kingston Black & other heirloom apples for a distinct flavor with silky tannins and a smooth finish.
Sometimes you just want a refreshing cider that is light and easy to drink. Enter Shacksbury Light – everything you know and love about classic Dry cider... only lighter!
Flagship cider featuring GoldRush apples sourced directly from farmers within 150 miles of ANXO. Fermented with wine yeast in stainless steel vessels.
A tasty West Coast-style pale ale with a stimulating hop character and a crisp finish.
This aromatic super-hybrid sticky IPA is first and foremost a phenomenally delicious and drinkable beer, with the added bonus of an olfactory experience that mimics that of the legendary G13 cannabis strain.
Reddish-gold hazy unfiltered brew. Pungent aroma of citrus, floral spice, and grapefruit. Decidedly bitter palate with a medium light body. Flavors of hoppy grapefruit give way to a dry finish.
With the perfect amount of amber haze, big tropical fruit aromatics and a touch of juicy hop bitterness, you don't have to worry because this IPA will make you hoppy.
Lemondrop and El Dorado hops combine to bring on a magnificent lemon candy-like flavor that’s balanced by hop spice.
This reimagined Hoptimum is provides a blend of tropical and citrus hop aroma that delivers a refined yet aggressive character.
Curaçao is a Caribbean liqueur made using the dried peel of the Laraha citrus fruit. Blue curaçao is essentially the same thing, but it's doctored with artificial blue coloring, which adds a bold look to cocktails.
A very cool, dry Rosé. Pure, vibrant, fresh, penetrating perfume giving way to lilac, guava, tangerine, and passion fruit. Delivered on a silky palate, this Rosé has got the beat.
Opaque ruby. Smoked meat, dried cherry, cracked pepper, and cassis on the deeply scented nose. Mediumto full-bodied with berry cobbler flavors showing a liqueur-like intensity with an anise note coming up with air. The smoke and cassis notes carry through on the finish, which features dusty tannins. Calling its creations “weeknight wines” belies the pedigree, power and panache behind Poggio Anima. Poggio Anima is a collection of seven wines representing four regions typifying the cultural heartbeat of each area. Poggio Anima, translated as 'Hill of Soul,' personifies the individual vineyards cultivated for each bottle. Many wines have vitality and a soul though few exemplify this trait, especially priced for weekday consumption. Poggio Anima is a joint venture between one of Tuscany's rising stars, Riccardo Campinoti of Le Ragnaie in Montalcino and his U.S.A. importer Ronnie Sanders of Vine Street Imports. The idea is straightforward: to source great vineyards from existing relationships and produce a real wine that conveys a place and a grape. These wines are not bulk wines, nor leftover juice from a winery, but long term contracts that have signed with reputable growers. Why the ancient pagan labels? There is an everyday dichotomy between good and bad in the world. Looking for balance in all things (including wine) is a vital quest for many. The Eastern ideology of Yin Yang is the core of this ‘balance’ in the Poggio Anima concept. Fusing this Eastern belief with Western philosophy is apparent when you look at the contradiction of red and white (wines), good vs evil (demons vs angels) and modern ideas with old world winemaking practices (catchy, fun packaging with classic old world wine). The white wines are named after religious archangels while the reds are named after fallen angels. Each wine was specifically named for the persona of the grape, region or style of the wine. Each wine hails from one variety, a single- vineyard and representing its indigenous place of origin. This is real wine, from a real place, made by real people. This is Poggio Anima.
Quickly becoming one of Michael David’s most sought-after wines, this brute of a Cab is midnight in color and medium in body. A myriad of French oak influenced aromas fill your glass, accompanied by toasted hazelnuts and blackberry cobbler. Flavors of ripe Mission figs and hints of clove and cinnamon give way to velvety tannins, balanced acidity and dark ripe fruits. “Michael” and “David” are Michael and David Phillips, brothers whose family has farmed fruits and vegetables in the Lodi region since the 1850s, cultivating wine grapes for nearly a century. Michael and David constitute the 5th generation of grape-growers in the Phillips family, with the 6th generation now joining the family business. Today Michael David Winery has extended itself to the 6th generation of grape growers in the family, with Kevin Phillips and Melissa Phillips Stroud now joining the family business. The family continues to emphasize the importance of quality wines with unique and eye catching labels. Farming with future generations in mind, Michael David Winery has adopted some of the most progressive sustainable farming practices in the state. All 750 acres of the family’s vineyards are third party certified and the state's first per ton bonus was issued for contracted growers to follow in the family’s foot steps. Starting with the 2011 vintage, 100% of the Lodi grown fruit crushed at Michael David winery was certified sustainable.
The Fourniers have been making wine since the 1800s. After many years of hard work Domaine Fournier is now one of the most important estates in Sancerre. Together with Claude's brother, Jacques, who manages the vineyards, the family has worked tirelessly to produce top quality wines; combining family winemaking traditions with advanced facilities including custom made tanks and a modern winery design that incorporates hand sorting of the grapes and the use of gravity to ensure delicate treatment of the must (juice). Over the last 50 years they have grown the Fournier Estate from their father's 13 acres to 222 acres in Sancerre, Pouilly Fume and Menetou Salon. Claude's son, Thibaut and his wife Stephanie have now joined the team, helping with both winemaking and sales. Claude's daughter, Aude and her husband Guillaume Pinson also joined the family estate. The Sancerre vineyards include top sites in the villages of Verdigny, Sancerre, Bue and Maimbray, which enables them to produce wines of sophistication and complexity. They are able to control every detail of the process from planting the vines all the way through to bottling; and use only the very best selections for their wines.
Zero Gravity Craft Brewery began in May 2004 in Burlington, Vermont, inside a restaurant we called American Flatbread Burlington Heath. One of the distinguishing elements of our beers at Zero Gravity is adherence to the qualities of the classic beer styles that make those beers great.
STYLE - OATMEAL STOUT Rogue Ales was originally founded in Ashland, a Southern Oregon college town home to the world-renowned Oregon Shakespeare Festival. Inspired by this festival, we introduced this English-style oatmeal stout as one of our three original beers when our first pub opened in Ashland in 1988. It has remained in our product line ever since, earning the most awards and highest ratings of any of our beers.
STYLE - CHOCOLATE STOUT Ebony in color with a rich creamy head. An earthy flavor of oats and hops that gives way to a rich chocolate truffle finish.