David T

Independent Sommelier/Wine Educator

9.3

Both peaches, pineapple juice that falls onto marmalade, green apple, hint of apple cider, bruised Bosc pear, light malt, ginger ale, honey notes, saline, sea fossils, alluvial limestone, moist, mushy chalkiness, white spice, bread dough, soft yeastiness, some bread crust, yellow lilies framed in spring flowers with greens, soft, crisp acidity, round, elegant body that is well; knitted, structured, tensioned with a smartly polished finish that lasts two-minutes. — 5 months ago

Frank Kuo

9.4

Color of tea. Nose of smoke, peat, sweet dates, spicy and strong alcohol, and more coal like peat. The nose is powerful. Taste is another hit of smoky peat. First sip is dry, however the sweetness surfaces later. Hidden note of marginal sweet apple. Aftertaste shows some baked apple and more smoky peat note. Clean, powerful, straightforward, and tasty. — 3 years ago

Jeff Orlowski

9.1

Vanilla and malt on nose. Full body, hint of acid, mildly dry. Lemon, apple, pears, and honey. — 4 years ago

with Michael and Joe

Peter van den Besselaar

8.9

NV | the Sunday brunch bubble with black pudding and baked apples | true to type cider taste, in smell very yeasty — 10 months ago

Seth Masterson

9.5

BFM = Brasserie Franches Montagne. This is the Flanders Red Ale. A sour ale.

Possibly the best beer I have ever had?
The nose is dried red apple + dried guava +
Tart fruit on the tongue with a finish of sweet malt and tart cherry juice.
A wonderful acid finish that to me is reminiscent of what you might find in a — a year 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. — 4 years ago

Oliver Pomerantz

9.5

Special and delicious. Green apple and butterscotch — 5 years ago

David T

Independent Sommelier/Wine Educator

9.5

This 2000 spent an incredible 15 years on lees. Bottled in 2017. This cuvée is roughly 2/3 Pinot Noir and 1/3 Chardonnay. Pinot Noir is from the Montagne de Reims - Mailly, Cumières and Vertus. 35% Chardonnay in from the Côte des Blancs (the best region for Chardonnay)- Le Mesnil-sur-Oger, Oger, Avize, Vertus. 10% oak.

The body is thick, heavy and creamy with that much time on lees. The fruit has settled and the complexity has arrived. Bruised apple & pear, a touch of apple cider, pineapple if it were an oil, an array of soft citrus- lemon, lime, orange peel, tangerine, ripe, juicy, yellow peach, some blackberries, marmalade, meringue, cream, malt, some caramel notes, brioche, baguette crust, sea fossils & spray, limestone marl, fine powdery chalkiness w/ speckles of grain, white spice-ginger, withering yellow flowers, excellent acidity, well knitted, perfect tension, balance and a long finish that lasts minutes. — a year ago

Norman Gennaro

8.9

Catch up tasting. Clearly Apple wood on the nose and strong on the flavor profile. It’s sweet and if you told me there was apple juice in it, I’d believe it. — 4 years ago

Paul T HB

9.8

2019 edition, Campbeltown used whisky drawn from both Port casks and rum casks - 45% came from Port casks while the remaining 55% was drawn from rum casks. Distillery's note: "Nose: A delightful fruitiness bursts through; watermelon, strawberry laces, brambles and blueberries followed by crushed vanilla pods and glazed cherries. Taste: Chocolate covered oranges and Caramel shortcake! Deliciously full bodied, with tropical fruit squash, gingerbread and dried mango. Finish: A captivating Campbeltown Malt; sea salt, oily and fruity. Lemon sherbet, whipped cream, apple peel and salted pretzels complete this beautiful dram!" — 5 years ago