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
$85.00 $72.00
This is a rare treat. My last bottle of Wild Turkey Kentucky Spirit in this weird bottle that I thought the Russell’s were messing with me when they sent these over. What’s inside the bottle is absolutely no joke though.
This one was made years ago when I had the pleasure of blending with Eddie and Jimmy Russell. I learned a lot, we had a lot of good laughs, and we blended my own single barrel which came out so dang good.
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This is an extraordinary chance to lock into two of the best vintages of Jordan Cabernet ever made. This is one of California’s iconic producers of Cabernet, and both the 2009 and 2010 vintages were like a dream come true for superstar winemaker Rob Davis. Most of these bottles are long gone, but luckily I manage to snag enough to offer up a 2009, 2010 side-by-side Library vertical. These will fly out the door!
91 Points (Best Buy), Wine Enthusiast – 91 Points, James Suckling – 90 Points, Vinous
The wine was fantastic – a high-toned beauty with a super fruity and tropical nose that leads to citrus and stone fruit, amazing natural acidity, and even a streak of minerality that dazzles the palate.
#1 Whisky of the Year (2023) – Whisky Advocate
“Our annual Top 20 Whiskies list is always filled with A-list names, along with a few lesser-knowns that make the grade. But it’s unusual for one of the latter to outshine the entire field, yet that’s precisely what happened this year, as Whisky Advocate’s panelists plucked a relative unknown from a group of big-name contenders. As we tasted, little did we know there was an upset in the making. Winning in a nearly unanimous vote, single malt scotch Glenglassaugh Sandend became our 2023 Whisky of the Year.” -Whisky Advocate
Our third single barrel of Whistle Pig and the first time we have our hands on their 6-year PiggyBack bottling. This one leads with a nose of freshly baked pumpernickel bread, butterscotch and toffee. On the palate, I get a lot of citrus & peach with a touch of lavender & black cherry. The finish here is strong & long with spicy dried fruits and caramel notes that linger. This one was distilled in house in Vermont, and as anyone can tell you with the farm releases, they always deliver the best of punches. This one comes in at 109.8 Proof.
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