Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
$59.00
Herradura is one of the truly iconic and most respected Tequila producers in the world. In operation since the 1870’s, they are the very last producing Hacienda in the world. They have constantly been at the forefront of innovation in the industry. While they may be best known for the bevy of critical accolades they’ve received for the distinctive flavor of their tequilas – they were the ones that introduced the world to the Reposado style.
I’m excited to announce that Herradura is continuing that tradition on innovation by working directly with me to craft a one-of-a-kind Tequila exclusively for us. First they threw open the doors and let me have the run of the barrel room. I tasted through over 20 barrels to find the perfect tasting profile for our experiment. That’s where we started.
Reposado (which means ‘rested’) is required by law to be aged in barrel for two months. Herradura takes it quite a bit further, letting their Reposado rest for a staggering 11 months. We did the same and then we took it even further – removing the Reposado from barrel and then rebarreling in a fresh bourbon barrel for another month.
If we had just let it sit, it’d technically be a 100% Blue Agave Anejo, but because of the extra treatment, we’ve got to label it as a Double Barrel Reserve.
This exclusive Herradura Nicholas Reserve Double Barrel is truly amazing. The extra wood and aging give it a rich amber color with notes of vanilla and butter on the nose. They also reduce the take from 240 to just 180 bottles. The palate features hints of vanilla, orange peel, cocoa nib and roasted coffee bean.
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An absolute beauty. Perfect neat but versatile enough for the cocktail shaker!
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Great by itself or with raw or grilled seafood.
90 Points, Wine Spectator
Domaine Jaume Vinsobres Altitude 420 is an old-vine Grenache-Syrah blend from vineyards planted in Les Collines at some of the highest points in the Rhône. The Jaumes have farmed these dizzying elevations at their estate in Vinsobres for 100+ years. The 2020 is one of his best yet, pristine and fresh, a bowl full of berried-up fruit yet with the tension and length that belies its humble price. Incredible bang for the buck, tailor-made for anyone’s house red, and a slam dunk for any kind of meat on the bone.
This champagne is so good, it’s often a staple on the wine lists of Michelin two and three star restaurants. It offers elegant aromatics, pristine fruit and the crisp, mineral finish that screams for food. We loved it so much, we asked Jacques Diebolt to bottle a special cuveé for the restaurant– and he happily agreed, but unfortunately it sold out like hot cakes. No matter, here is old faithful. Just as delicious and memorable as I remember it.
The secret to Philippe’s tightly wound, complex Pinot Noir is a combo of ancient vines, natural farming techniques, and low yields. The wines are built to age, with incredible tension and length. And the secret to me securing his other-wordly 2017 old-vine Gevry-Chambertin can be chalked up to a great relationship and over a decade supporting superior Burgundian winemaking. The wine is scary good. The nose is wild, filled with spiced dark raspberries, red flowers, and baking spices. The palate is elegant and racy, with a dynamic tension that runs right through its minute-long finish. This is a high-toned, wound-up Pinot, that is starting to hit its prime and is really turning out to be a ‘must-have’ for true Burgundy lovers.
Today I snagged a really special single barrel that I have been working on for nearly two years now with Old Forester. It’s a 128.2 proof dynamo that will blow you away, and you’ll love every single sip. The nose is of fresh leather, baking spices & cocoa. On the pallet, this one is a monster & hits you with baked apple. brown sugar, vanilla & cinnamon. The finish goes on for two days long with notes of fig, cherries & clove. It’s big, but she’s a beauty.
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