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
$89.00 $69.50
Not Eligible for Further DiscountThe tahona is a giant two-ton volcanic wheel dug from the local area and rolled in a circle to crush the roasted agave hearts. Almost all tequila these days is made using an industrial conveyor roller mill process. This is obviously more efficient and yields much more juice (which is bad for the quality). Like most things though, the old school version TASTES BETTER.
This particular barrel is one of the most complex tequilas I’ve ever tasted. A bit of bourbon barrel gives way to nuanced notes of citrus, black pepper, and a little tease of ginger. Words really don’t do this justice. I suggest you taste this side by side with any tequila in existence.
Of course, the tahona method of making tequila makes them substantially more expensive. Typically, you need to pay $100 or more for a good Tahona Anejo. Not for the Nicholas Barrel Reserve Roca Patron.
This is my favorite part of our barrel program: Nicholas Wines customers get to cherry pick the very best barrel (IMO) from the Roca line up but basically pay the price of Patron’s regular Anejo. TRUST ME, this is no regular Patron Anejo. Don’t believe me? Taste them side by side!!!!
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I suggest you sip this neat or on the rocks but at this price, you could even use it to make cocktails.
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99 Points, (Extraordinary/Ultimate Recommendation) 2023 Ultimate Spirits Challenge
“Rich layers of spiced fruit aromas reveal themselves in waves; cinnamon baked plums, caramelized apple tart, and floral undertones. Concentrated flavors of mixed baking spices, peach skin, fresh tobacco, and brown sugar are luscious and ever evolving through the suede texture. A pleasure to sip.”
Grappa di Sassicaia is a distillate of Cabernet Sauvignon with a small % of Cab franc pumace from vines on the actual estate of Tenuta San Guido. It’s made from one of the oldest operating stills in all of Italy. The fresh marc is soft pressed from the skins immediately following the wine’s maceration phase and then right after that distillation starts up. After the cauldron gets emptied and the cycle is reinitiated, the heads and tails are eliminated so that the heart of the grappa preserves the purest spectrum of primary aromas and flavors. The finished spirit spends four years aging in French oak barriques. It’s a spirit that has both fruity and herbal elements from Cabernet but is also toasty and restrained with tons of nuance and depth. It’s a classy bottle – unfortunately, I only have one!
This is definitely one of the most unique private barrels of bourbon you’re gonna find anywhere and it comes from our friends at in Kirby at Wyoming Whiskey. It’s been two years since we’ve had this baby! They make their own whiskey in-house instead of getting it shipped to them and finishing it. In doing so, they use winter wheat to churn out a medium length whiskey with notes of honey, burnt sugar, cinnamon and caramel on the finish. It’s sensational – but I only have 120 bottles from this barrel to offer up.
#3 Wine Spectator Top 100 Wines of 2021
96 Points, Parker’s Wine Advocate – 95 Points, Wine Spectator
We are one of the very few folks who have Wine Spectator’s #3 Wine of the Year. This is definitely not one to miss. The 2016 vintage showcases this prized vineyard in all its glory; notes of wild black fruit, thyme, mint, eucalyptus, and bay are lifted and enjoyed with the polished tannin and mouthwatering freshness of this wine. Regarded as one of the best vintages in the last few decades, the 2016 Martha’s Vineyard has been aged to perfection for immediate enjoyment at release and will continue to reward for the next 20+ years.
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