Liquor World Traveler

GREETINGS BEER, WINE & SPIRITS LOVERS!

Kent Starr, Liquor World, Fayetteville, ARWelcome to the JUNE Edition of the Liquor World Traveler.

We are excited about some great new products that have just arrived at LW. Here are a few we want to tell you about.

Come and visit us.
As always, we do appreciate you,
Kent Starr


WINE OF THE WEEK
Featuring delicious wines
at great prices.
Wine of the Week, Liquor World, Fayetteville, AR


Let's get this summer party started!

Watermelon Smash

1 1/4 cups American Anthem Vodka
1 1/4 cups fresh watermelon juice
3 oz lemon juice
3 oz simple syrup
30 mint leaves

Add vodka, watermelon juice, lemon juice, simple syrup, and mint leaves into a pitcher.
Add ice.
Mix well.
Pour into glasses and garnish.

Recipe and cocktail courtesy of AmericanAnthemVodka.com

Weihenstephaner Braupakt
(In Collaboration with Sierra Nevada)

This naturally cloudy amber Hefeweizen has a firm, creamy head and reveals fragrances of peach, apricot and citrus on the nose. The initial impression on the palate is of a bouquet of aromas, including subtle touches of banana plus refreshing grapefruit from the American Chinook hops. The fruity peach and apricot notes from the Amarillo hops are balanced by the gentle sweetness of the caramel malt. The beer has a delicate tartness that melds into a harmonious mouthfeel on the finish.

Sierra Nevada Southern Gothic

Unfiltered and Raw ~ Steeped in tradition, yet ready for anything—that pretty much sums up our Southern Gothic Unfiltered Pils. This hop-forward but light-bodied pilsner is crisp and drinkable, perfect for an afternoon on the porch or a night down at the pub. We left it unfiltered and raw to bring out its complexity and add a depth of flavor. 5.2% ABV, 38 IBUs



Sweet Water Tropical Lover

Dig your toes into the sand and take your taste buds on a trip with this easy drinking Berliner Weisse.

Tropical Lover delivers aromas of mango, passion fruit, and guava up front, which transition into a lightly sweet and refreshingly tart finish. Brewed in Atlanta, GA. 4.5% ABV, 7 IBUs

Boulevard Hibiscus Gose

This seasonal brew now available in cans!
Boulevard's version of an unusual, yet resurgent, beer style. It pays tribute to the pleasantly sour, slightly salty wheat beers that originated in Goslar and became popular in Leipzig, Germany around the late 1800’s. A great introductory sour beer, Hibiscus Gose receives coriander and sea salt during boiling, then they steep dried hibiscus flowers at the end to create a vibrant pink hue (really, though, it’s pink!). The result is a tangy, sweet and sour ale with a refreshing citrus character. 4.2% ABV, 11 IBUs

Stone Brewing I’m Peach
Double IPA Brewed with Peaches

Who wants to kick fruit out of beer? Not Stone Brewing. When done right, adding orange or grapefruit or tangerine can contribute a deeper level of delicious complexity to the beer. In this case, peach was the perfect complement to enhance the substantial bill of hops in this double IPA. May its reign last more than a few terms. 8.8% ABV

Ballast Point Aloha Sculpin
Hazy India Pale Ale

Brux trois yeast adds mango, pineapple, and juicy guava notes. With Aloha Sculpin, they used Brux Trois yeast to turn this award-winning IPA into a tropical oasis, with bright and refreshing notes of mango, pineapple, and guava. Brewed in San Diego. 7% ABV, 70 IBUs

Core Brewing E-Stop Pale Ale

Brewed in Springdale, AR. Light and refreshing pilsner malt pale with a bright hop finish provided by a generous dry hopping with citra hops.

 

 

Westmalle NEWS Flash
Westmalle Tripel and Dubbel have been out of stock for months.  Now back in stock in 11.2 oz bottles!

Westmalle Tribel

A strong, dry and spicy Trappist ale. The product of a secondary fermentation lasting 5 weeks. This is a complex ale with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional ale, with a great deal of finesse and elegance, and with a splendid long after taste. 9.5% ABV, 36 IBUs

Westmalle Dubbel

A reddish brown Trappist ale, malty and fruit, featuring a 3 week secondary fermentation. This ale has a full, pale yellow head. The bouquet is full of esters and fruitiness. Notes of ripe banana predominate. The taste is fruity and slightly bitter, with a long, dry finish. 7% ABV, 28 IBUs

Bike Rack Mixed 12 Packs Now Available

Brewed in Bentonville. Mix it up.
Visit Bike Rack website to view brews

Joseph Magnus Bourbon

Established 1892
Re-established 2015

Joseph Magnus Bourbon is a marriage of straight bourbon whiskey aged in white oak and finished in Oloroso sherry, Pedro Ximénez and Cognac casks. Rich and deep notes of vanilla, citrus, dark chocolate, brown sugar and dark stone fruits deliver with a lingering, warm finish.
Alc. by Vol. 50% / 100 proof

DOUBLE GOLD MEDAL
2016 San Francisco World Spirits Competition

BEST SPECIAL BARREL-FINISHED BOURBON
2016 San Francisco World Spirits Competition

GOLD MEDAL
2016 American Distilling Institute
Craft Blended Spirits Competition

BEST IN CATEGORY:
BOURBON AGED 5+ YEARS
2016 American Distilling Institute
Craft Blended Spirits Competition

BEST IN CLASS: WHISKEY
2016 American Distilling Institute
Craft Blended Spirits Competition

Nuestra Soledad Santiago Matatlan

Mezcal Nuestra Soledad (a name which pays homage to Our Lady the Virgin of Solitude, the patron saint of the city of Oaxaca) is born from an ancient tradition and hand-crafted to conserve and retain the centuries-old methods of cultivating and producing this Elixir of the Gods. Each of their mezcals is made from cultivated 100% Agave Espadín from the producers of Agave de Cortes & El Jolgorio mezcals in Oaxaca, Mexico. Traditionally, mezcals from different Zapotec villages have their own distinctive flavors and aromas, which reflect the differences between distilleries, the soil, the local water sources, the wood used, and of course, the hand of the Maestro Mezcalero. Mezcal Nuestra Soledad is a single village mezcal that showcases these differences between the villages of Santiago Matatlán, La Companía Ejutla, & San Baltazar Guelavila.

Nuestra Soledad is made from 100% Espadin Agave from Santiago Catalan, Oaxaca, roasted in pit ovens with mesquite and oak fermented in open-air wooden vats, and double-distilled in copper alembic stills.
Tasting notes: Sweet roasted agave, spicy and herbaceous, generous on the palate with great length and refinement.

Nuestra Soledad Zoquitlan

Nuestra Soledad Sta. Ma. Zoquitlan is made in Santa Maria Zoquitlan from 100% agave Espadin. This mezcal is made by mezcalero Jose Parada Valera, and it has hints of lemon zest, red pepper, and tropical fruit. It has a strong, pronounced finish.

 
Limited Release in Arkansas:  Barrell Bourbon

Barrell Whiskey Infinite Barrel Project

The tradition of keeping an infinity bottle is well known to whiskey collectors and aficionados around the world. Take the last ounces of each whisk(e)y bottle as you finish it, and pour them into a bottle you’ve set aside.

Barrell Craft Spirits is honoring the Infinity bottle tradition in our own way by introducing the Infinite Barrel Project.

THE INTENT OF THIS PROJECT
is to create an ever-changing whiskey blended from barrels of mature whisk(e)y. They began by selecting barrels for their flavor contribution and complexity and blending them in a larger single, or "Infinite" vessel.

AT EACH BOTTLING
they’ll remove a portion of that whiskey and replace it with other barrels that will complement the remaining blend. We'll then repeat the process - bottling a portion and adding newly selected whiskeys each time.

HOW IS THIS DIFFERENT FROM THE SOLERA PROCESS?

The Infinite Barrel contains fractions of many whiskey barrels in a single blend, while a solera ends up with fractions of the original whiskey in many barrels. Their objective is to create a unique blend for every bottling. The solera process, however, is designed to create a consistent product every time.

At its most basic, the solera process starts with a single barrel or group of barrels of a specific age. A fraction of the first group of barrels is put it in the second group of barrels, a fraction of that second group is put in the third group and so on. The solera process is designed and symmetrical. Barrell thinks of their Infinite Barrel Project as a solera in reverse. It's unpredictable and asymmetrical, constantly evolving - even whimsical. They're certainly having fun blending it.

Barrell Batch #14

Barrell reserved a portion of Barrell Bourbon Batch 012 in the original barrels, which became the foundation for Barrell Bourbon Batch 014. They then selected additional 9 year-old bourbon barrels for their fruit notes, as well as a number of 14 year-old high rye barrels to deliver a bit of spice and oak. The result is complex and thoughtful - a nicely balanced spicy bourbon.

Flavor Notes: A vivid honey, raisin and fall fruit flavor with an underlying bed of baking spices is the first impression. Those flavors are quickly followed by a creamy texture with a citrus curd. The finish is long with an elusive combination of almond paste and black pepper.

Appearance: Rose gold with a light copper center.

Nose: An impatient sniff off the freshly opened bottle is rewarded with an incredibly vivid aroma of honey. A delicate balance of spirit-driven dried fruit, including fig, cranberry, apple, and raisin, and oak-driven baking spices of cinnamon and chai tea. This is underpinned by deeper, grain-driven notes of whole wheat sourdough. With time the nose grows sweeter and creamier, with notes of, lime curd, milk chocolate, and amaretto. The fruit grows brighter, evolving into apricot and passion fruit with a touch of green peppercorn.

Palate: The mouth feel is sweet and rounded like a fine calvados but the flavors are lively, almost effervescent. Opens on honey, apricot, white tea, and marigold, with delicately bitter notes of tulsi. This is balanced with soft, crushed almond, maple syrup, and oyster mushroom. Patience is rewarded with warm almond croissant, macadamia nut, nutmeg, and a burst of passion fruit.

Finish: Brings candied cherry, cinnamon, and angostura bitters, like the last sip of a beautifully balanced Manhattan.

With a few drops of spring water:

The floral aromas develop further complexity of jasmine flowers, and the fruit jumps out on the palate, introducing muscat grape, trending toward lychee. A strong tobacco note emerges in the finish, making the mouth water for another sip.


Barrell Batch #15

They selected 9.5, 10 and 11 year old barrels from different distilleries and rickhouse locations. The barrels were carefully blended, resulting in a sophisticated, balanced bourbon loaded with apple, gingerbread and honeyed corn notes.

Flavor Notes: Creamy exotic filberts, trails of tart Granny Smith apple skin, lush saddle leather and minute bursts of campfire charred gingerbread abound in each sip. Light swirls of the wrist offer touches of nutmeg and cardamom, begging the next mouthful.

Appearance: Mahogany veneer leading to motes of shimmering gold leaf melting deeply into the center of the tasting glass. Glistening and clear at the edges, natural fats and oils trail slowly down the glass, each swirl of the glass offers lush prisms of hand polished copper.

Nose: Forest floor of crushed leaves melds into a flaky, lard-spun pie crust laid over homemade mincemeat. Bacon fat and dark brown sugar toasted nuts come into the forefront, along with licks of slow cooked bone broth woven with tangles of sweet and toasty wood smoke.

Palate: Vast slabs of gingerbread toasted over a cast iron pan until just charred, scattered with oven roasted currants and pools of dark Jamaican Rum cream. Each sip of the 107.6 proof heat is beguiling as it rolls over the tongue.

Finish: Split, buttered and griddled diner-style corn muffins slowly give way to richer notes of creamed corn with an undercurrent of cedar shavings. Fire burnished marshmallow crusts are redolent of Café du Monde Beignets sifted with powdered sugar.

With a few drops of spring water:

Softly whipped cream spooned over hot, cast iron crisped gingerbread drenched with a zephyr of slowly caramelized shallot and apple butter. Puffs of charred oak smoke offer further mystery and intrigue.

Barrell Batch #02

They selected 9.5, 10 and 11 year old barrels from different distilleries and rickhouse locations. The barrels were carefully blended, resulting in a sophisticated, balanced bourbon loaded with apple, gingerbread and honeyed corn notes.

Appearance: Amber minus 1, looks like a finely brewed iced tea, pours syrupy and has very impressive legs that hug the glass.

Nose: Impressive and inviting overtones of Oak and Leather, hints of vanilla bean follow and linger wonderfully.

Palate: Toasted Oak drizzled over notes of vanilla and rye. You also can feel the heat, with a toasty rye spice on the finish.

With a few drops of spring water:

Appearance: Amber minus 1, looks like a finely brewed iced tea, pours syrupy and has very impressive legs that hug the glass.

Nose: Same woodiness and leather, vanilla, notes of baking spices come through.

Palate: Powerful notes of charring and vanilla bean come out to play, more distinct notes of white pepper, and baking spices enhance the warm rye finish.

Barrell Bourbon Single Barrel

Barrell Bourbon has a selection of of single barrels which we're excited to make available to retailers, bars and restaurants. Each single barrel is a true single barrel -bottled at cask strength without combining it with any other barrels, unlike our batches which are bottled from a selection of several barrels blended together to a specific flavor profile. A single barrel can produce anywhere from 120 to 200 bottles.
 
New from Infuse Bitters

Szechuan Asian Spice

Created by crafty friend Matt Eberhart, this exclusive is one for the ages. Offering over 17 different unique and flavorful spices inside every single bottle, you're in for one heck of a ride. Just as versatile when cooking as creating a cocktail, the Szechuan Asian Spice bitters are truly one-of-a-kind. Strong anise/licorice flavor is perfectly balanced by numerous bittering roots and floral notes. Try an Asian Old Fashioned with your favorite Japanese whisky and our Szechuan bitters.

Infuse Bitters Lemon Pepper

Also try Infuse Bitters new flavor Lemon Pepper, a sure way to spice up an array of cocktails.

Zima is Back

The iconic 90s clear malt beverage Zima is back in stock at Liquor World for a limited time, just like last summer. When its gone, its gone.

Kim Crawford Signature Sauvignon Blanc
Marlborough, New Zealand

“For our Signature Reserve Sauvignon Blanc, we’re able to take advantage of our deep experience in Marlborough. Each vintage, we evaluate parcels of our vineyards to find grapes with the kind of big aromatics and ripe tropical characters that represent the very best of the region,” says Winemaker Anthony Walkenhorst. “Because we source the grapes from different vineyards and sub-regions each year, we can ensure that only the highest performing vineyards of any given vintage make it into the wine.”

Each vineyard parcel is fermented separately in small lots, which the winemaking team blends together to create a complex expression of the best of Marlborough each year.

Kim Crawford Signature Reserve Sauvignon Blanc features intense, lifted aromas of tropical fruit, leading to a range of complex flavors. The wine’s distinct mineral notes and rich palate last through a clean and crisp finish.

Heidi Schröck Weissburgunder
Austria

Heidi Schröck took over her family winery in 1983, in the historic village of Rust situated in the province of Burgenland about 5 miles from the Hungarian border. As Heidi explains “South-facing vineyards in a softly rolling landscape form an amphitheater around Rust on Lake Neusiedl bringing forth some of the best and most tradition-rich wines in Austria. Yearly hours of sunshine that lie much higher than the Austrian average combined with sandy soils mixed with clay and high calcium content provide the ideal prerequisites for impressive, full-bodied wines.”

In 2003 Heidi was awarded “Falstaff Vintner of the Year”, making her one of only a handful of women to be obtain this distinction. She re-introduced historic varietals, including Weissburgunder.

This is closer to the woodsy breadth of her Grauburgunders than to the sometimes-lean stony critter it’s been before. It’s especially chalky and scallop-y, markedly generous and leesy and not at all cerebral. More overt, more explicit. Knowing Heidi, it just came out this way this year. – Terry Theise

Carmenet Merlot
California

Carmenet (pronounced Car-men-ay), founded in 1983, is a collection of California wines that embody the art of blending and its ability to achieve top quality results.

With a deep red color, Carmenet Merlot starts with hints of rich bursting blackberries and currants. Gentle tannins and vanilla notes round out an enjoyable soft finish. Enjoy.
~ John Allbaugh, Winemaker

Wyldewood Chislom Trail Dry White
Kansas

Wyldewood Cellars is a family-owned vineyard and winery located in Peck, KS, about 20 miles south of Wichita, KS.

A smooth dry white grape blend with hints of apple and pear.
Comparable to a Pinot Grigio.

 

Charles Smith Band of Roses Rosé
Washington State

100% Pinot Gris.
Tasting Notes: A very cool wine. 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!

Conquilla Brut Rosé
Spain

100% Pinot Noir
All-estate fruit. Maceration on the skins for about 8 hours to achieve the desired hue. After primary fermentation, a long, slow secondary fermentation at low temperature followed by twelve month’s aging sur lie in bottle before disgorgement.

Bright cherry color with salmon rim. Fine, delicate bubbles. Aroma of wild berry and currant lead to a spicy palate of red fruit accompanied by fine,
enduring bubbles and balanced acidity. Generous, toasty finish.

Jeio Procecco
Italy

Jeio is the fruit of two interwoven love stories. The first is that of generations of the Bisol family who have faithfully cared for their vineyards. And within this same family, there is the love of a wife who affectionately gave her husband Desiderio Bisol, the nickname “Jeio.” Jeio originates from a selection of vines chosen from plots scattered across the Prosecco hills and is the fruit of passion and expertise that has matured into the production of a cuvée.

Brilliant straw yellow color; perlage extremely fine and lively. Intense and fresh nose of citrus fruits and saline sensations. Fruit-forward, refreshing sip.

Day Zinfandel
California

Day is the new Zinfandel project of Ehren Jordan, the mastermind behind such amazing labels as Turley, Neyers, and Failla. When he purchased a St. Helena property back in 2004, he knew he wanted to plant grapes on the hillside that at the time contained an apple orchard. After a few years of pondering, he decided that the locale was ideal for one of his early loves in the vine world - Zinfandel. Four acres are currently planted, with the original vines hitting the dirt in 2011. Great sites, old vines, and gentle winemaking remain the production philosophy for Day.

Winemaker Notes: This Zinfandel offers a savory nose of dried raspberry, blueberry compote, herbs, peppercorn, purple flower potpourri and crushed stone. It has an elegant mouthfeel complete with subtle notes of sweet red cherry, tobacco, brown butter and bramble berry cobbler.

Blend: 95% Zinfandel, 5% Petite Sirah


 


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Liquor World : 3330 N. College Ave. : Fayetteville, AR 72703 : 479-587-0480
Mon.-Thrs. 9am-10pm; Fri. & Sat. 9am-Midnight

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In the rare instance of inaccurate pricing, We
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