Jon Bottoms

9.0

The 2019 Vintage of this CS is a great overall wine. Sweet notes with hints of cinnamon spice for the nose. Drinking invites a full fruit flavor tasteful sours and ending smooth with a revisit of the spices. Great by itself or with red meats and carbs from my experience. — 2 years ago

Al Doyle

10

Just sending a shout out to my wine folks to stay strong in these testing times. I’m on the whisky sours...
(Makes two)
2 measures whisky (Woodfords is great for this, but Yamazaki is what I had in)
1 measure lime juice
1/2 measure sugar syrup (or more to taste)
1/4 measure Nardini Acqua Di Cedro
Dash bitters

Shake with plenty ice until you can’t feel your hands. Serve over big ice cubes.

Good luck out there ❤️
— 4 years ago

Al Doyle

9.0

Briny sours, intriguing but maybe hammers a little hard on one note... — 5 years ago

Tara Buenaventura

9.1

Surprisingly enjoyable. Easy to drink. Must drink quick before taste sours. — 3 years ago

Phil Castellano

9.2

I love Belgian sours this time of year. This one features cherries, apple, oak, and vanilla. Drinks way to easy for the R-OH content. — 3 years ago

Eric Hoepelman

8.9

Still with a lot of sours , and thus potential. — 4 years ago

Ellen Clifford

8.9

Oh hey very good in my baked apple recipe. And a couple other cocktail recipes this shall be in. Dependable ripe yum and balanced if not cocktail-inspirational (hallo Manhattan Sours) port. Use at at will — 6 years ago

Brandon Boesch

9.7

Outstanding. September 2017 bottle. Great sour and funky flavor. Citrus, some berry-like flavor. More funk than I remember. So good. I have to say that American sours are catching up to this standard. — 3 years ago

Brandon Boesch

9.9

With age gets more cherry syrup on the nose, some oak, a bit of citrus, and baking spice. Palate is insanity. Sweet cherries, tart green apple, some sweet malt, vanilla, baking spice, I think apple butter as well. Underlying all of this is a funky, acidic citrus/forest component. The taste lingers for minutes and evolves. One of the best sours I’ve ever had. — 3 years ago

Al Doyle

9.3

Apricot, almost rhubarb sours and acids going gangbusters, right up my Alsatian strasse... — 5 years ago

with Lulu