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  • Alcool : 13.5%
  • Superstition Tahitian...

    48,72 €
    : 1

    Semi-sweet mead aged on tahitian vanilla beans and aged in new american oak.

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  • Stu Mostów Deep in Stout

    11,97 €

    "Blend of Imperial Stouts Aged for 28 months in Buffalo Trace Barrels & Aged for 10 months in Jim Beam and Wild Turkey Barrels."

  • Alvinne Cuvée Jonny

    5,69 €

    Double Mash Balsamic Sour. Blend of Marsala, Vermouth & Banyuls Barrel aged

  • Funky Fluid / Browar...

    14,91 €

    "The third installment of our new, unique series of barrel blends. This time we mixed our long-boiled Barley Wine from Woodford Double Oaked bourbon barrels with Imperial Stout from Monsters aged in Jack Daniel's barrels for 14 months. We infused the whole thing with cocoa nibs and figs."

  • Siemàn Prato Alto 2023

    17,85 €

    "Prato Alto is our most complex wine. It features extended maceration and an horizon of long term. Grapes: GARGANEGA, INCROCIO MANZONI, BRONNER. Grown on calcareous soils: sand, clay and silt. Spontaneous fermentation in acacia wood vessels of 1400 liters , without sulphur addition. Maceration on the skins for 7 days, with delicate fulling."

  • Alvinne / Holy Beer House...

    13,95 €
    : 2

    Collab with Holy Beer House, Blend of Cuvée de Mortagne aged for 4 years in Tawny Port barrles and Bim Bam aged for 2.5 years on Jenever barrel

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  • Lervig Rackhouse Confection

    20,95 €

    "The curated flavors are layered to charm both the sweet tooth and the seasoned palate. Blue raspberry, marshmallow, coconut, and chocolate mingle with a gentle touch of roast coffee, while time spent in rum, bourbon, and maple barrels lends depth with vanilla, maple, and oak. Confection is sweetness elegantly wrapped in the character of the barrels."

    Rupture de stock
  • Central Waters Black Gold (2025)
    • Nouveau

    Central Waters Black Gold...

    49,86 €

    "One of our most limited and highly sought-after beers, bottles of this bourbon barrel-aged Imperial Stout get released at the brewery every October, with every year's batch being a different recipe than the last."