Scotch Whisky 14-18

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"There are two reasons for drinking: one is, when you are thirsty,

to cure it;

the other, when you are not thirsty, to prevent it."

Thomas Love Peacock

TABLE OF CONTENTS WINES 3

COCKTAILS 4-5

BEERS 6

AMARI 7-8

GRAPPA 9

TASTING FLIGHTS 10-11

BOURBON 12

RYE 13

SCOTCH WHISKY 14-18

IRISH WHISKEY & JAPANESE WHISKY 19

ARMAGNAC & CALVADOS 20

COGNAC 21

GIN & VODKA 22

RUM 23-24

AGAVE 25

SWEET WINES 26-27

VINI AL BICCHIERE | BY THE GLASS

SPUMANTI | SPARKLING PROSECCO | Fabio Trabocchi, Conegliano 14 CHAMPAGNE | Louis Roederer, Brut Premier 29 ROSÉ CHAMPAGNE | Jean Vesselle, ‘Oeil de Perdrix’, Brut 34

BIANCHI | WHITES PINOT GRIGIO | LaVis da Fabio Trabocchi, Trentino 2017 14 VERDICCHIO | Sartarelli, Castelli di Jesi, Le Marche 2018 15 GARGANEGA | Massimago ‘Duchessa Allegra’, Veneto 2017 15 KERNER | Abbazia di Novacella, Alto Adige 2018 16 VELTLINER | Kuen Hof, Alto Adige 2013 18 SAUVIGNON BLANC | Raimbault-Pineau, Sancerre 2018 20 CHARDONNAY | Miner Family Winery, Napa Valley 2017 25 CHARDONNAY | François Carillon, Puligny-Montrachet 2016 35

ROSATO | ROSÉ CINSAULT-GRENACHE-SYRAH | Triennes, Provence 2018 16

ROSSI | RED DOLCETTO | Elvio Cogno, Alba, Piemonte 2018 17 SYRAH | Vignobles Foncalieu ‘Les Illustres’, Languedoc 2012 18 SANGIOVESE | Poggio Scalette, Chianti Classico 2017 19 NERELLO MASCALESE-CAPPUCCIO | Benanti, Etna, Sicilia 2016 20 CAB-SANGIOVESE | Tolaini ‘Valdisanti’, Super Tuscan 2014 25 NEBBIOLO | Cascina del Torcc, Barolo 2014 25 PINOT NOIR | Archery Summit, Dundee Hills 2017 25 CABERNET-MERLOT | Blackbird ‘Arise’, Napa Valley 2014 32 SANGIOVESE | Col d'Orcia, Brunello di Montalcino 2014 35

COCKTAILS | 16

FABIO’S G&T Fig-Infused Gin, Thyme, Apple, Housemade Tonic

TURN ME ON Smoked Rum, Autumn Spices, Tiki Bitters

MIDNIGHT SUN Blended Scotch, Lemon, Fig, Allspice, Yuzu

COCKTAILS | 18

SEA ME IN THE FOG Oyster Shell Infused Vodka, Dry Vermouth, Manzanilla Sherry, Verjus

GHEISHA Japanese Whiskey, Yuzu, Butterfly Pea Flower, Apricot Liquor, Shiso

LOVE MY NEGRONI Gin, Gran Classico, Cocchi di Torino

TROUBLEMAKER | 25 Serves 2 Mezcal, Rum, Cointreau, Squash, Lime, Allspice

MOCKTAILS | 12

SICILIAN SUN Orange, Ginger, Carrot, Lemon, Soda

POP! CIDER Apple, Cardamom, Cinnamon, Clove, Lemon, Soda 4

CLASSIC COCKTAILS | 16

AVIATION Gin, Luxardo Maraschino, Créme de Violette, Lemon

OLD FASHIONED Bourbon, Fresh Cherry, Fresh Orange Sugar, Bitters

MOSCOW MULE Vodka, Ginger Beer, Lime

LAST WORD Gin, Chartreuse, Luxardo Maraschino, Lime

MANHATTAN Whiskey, Sweet Vermouth, Angostura

APEROL SPRITZ Aperol, Prosecco

SIDECAR Cognac, Cointreau, Lemon

SAZERAC Rye Whiskey, Absinthe, Peychaud’s Bitters

CORPSE REVIVER #2 Gin, Lillet, Cointreau, Absinthe, Lemon

VIEUX CARRÉ Cognac, Rye, Benedictine, Carpano Antica, Angostura Bitters

BIRRE

FRANZISKANER, Hefe-Weissbier | Germany 9

ALHAMBRA RESERVA ROJA, Dopplebock | Spain 9

DOLOMITI, Lager | Italy 9

GOOSE ISLAND, Matilda | Belgium 12

VICTORY HOP DEVIL, IPA | Downingtown, PA 10

ORVAL, Trappist Ale | Belgium 14

ST. PAULI, N/A | Germany 7

AMARI “Vi posso offrire un amaro?” Or, “Can I offer you an amaro?” is the single most reassuring phrase to be heard at the conclusion of a restaurant meal in Italy. Amaro (Italian for "bitter") is an Italian herbal liqueur often originated in monasteries and pharmacies. Amaro is produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles.

THE DON CICCIO & FIGLI SELECTION Handcrafted in small batches in Washington, D.C following century's old recipes from the Amalfi Coast of Italy.

AMARI | intense bitterness with a fuller body AMARO FERRO KINA | Cinchona Based 12 AMARO DELLE SIRENE | Barrel-Aged 12 AMARO DON FERNET | Barrel-Aged 12

GRAPPE Distilled from pomace – the leftover grape skins, seeds, stalks and pulp from the wine press – was invented by Italian farmers to extract the last drop of value from their grapes and potent enough to get the farmers through the cold winter months. It was good at warming you up. For generations, Italians have sipped this "firewater" after meals and even added a little to their morning espresso, (café corretto) to "correct" it. Grappa was originally made in Bassano del Grappa – were it gets its name - a small town of Italy's northern Veneto region.

EVO SELECTION | Cabernet 30 GAIA & REY | Chardonnay 45 PO' DI POLI AROMATICA – Traminer 18 PO' DI POLI ELEGANTE – Pinot Noir 18 PO' DI POLI MORBIDA – Moscato 20 POLI MIELE – Moscato grappa with acacia honey 15 POLI UVA VIVA ITALIANA – Moscato and Malvasia blend 20 MAROLO CHAMOMILE – Barbera infused with chamomile 20

TASTING FLIGHTS One of life's great pleasures, whiskey comes in a variety of styles, all designed to please the senses, enliven conversation, and lift the spirits. Try a sample of some of the world's best. All flights consist of three ¾ of an oz sampling of whiskey.

SCOTCH

THE OBAN 50

OBAN 14 YR OBAN LITTLE BAY OBAN 14 YR DISTILLERY EDITION

TOUR OF SCOTLAND 50

ABERLOUR 12 YR - SPEYSIDE CAOL ILA 12 YR - ISLAY SPRINGBANK 18 YR - CAMPBELTOWN

THE BALVENIE 50

BALVENIE 12 YR DOUBLEWOOD BALVENIE 14 YR CARIBBEAN CASK BALVENIE 17 YR DOUBLEWOOD

THE MACALLAN 90

MACALLAN 12 YR SHERRY OAK MACALLAN 15 YR FINE OAK MACALLAN RARE CASK

TASTING FLIGHTS

RYE

WHISKEY THIEF 50

HIGH WEST RENDEZVOUS WHISTLEPIG 12 YR WORD CASK FINISH WILLET 4 YR

BOURBON 45

HILLROCK SOLERA AGED LEGENT ORPHAN BARREL WHOOP & HOLLER 28 YR

AMARI

A RANGE OF STYLES 18

NONINO COCCHI BAROLO CHINATO DON CICCIO e FIGLI “ AMARO DELLE SIRENE ”

TEQUILA

LOS AÑEJOS 50

ARTENOM SELECCION DE 1146 AÑEJO DON JULIO AÑEJO HERRADURA REPOSADO

BOURBON American Bourbon is distilled once, then aged in fresh charred oak barrels. Bourbons impart a raw, sweet corn flavor as bourbon is made with at least 51% corn. Small batch bourbons are made in limited quantities, aged six to nine years, and are characteristic of pre-Prohibition whiskey, with strong, rich flavors, heat, and aromas.

RYE WHISKEY It was the prevalent whiskey of the northeastern states, especially Pennsylvania and Maryland, but largely disappeared after Prohibition. Now in an era where strong flavors are back in style, rye is enjoying a new golden age. It must have a mash content of at least 51% rye and, if aged for at least two years in new charred oak barrels, it earns the moniker ‘straight rye’.

SCOTCH WHISKY Die-hard aficionados swear that nothing is finer than a single malt with its characteristic regional flavors. Derived from malted barley Scotch is double-distilled and the malted barley is dried using peat smoke, imparting earthy, smoky, salty and oily characteristics, depending upon the region in which it is produced. Scotch is aged first in used bourbon barrels for at least three years. Older, rarer Scotches receive additional aging in Madeira, port, or other casks. Scotland is split into five distinctive whiskey-producing regions. The same basic process is used to produce whiskey across the country, but subtle variations mean single malts from each region have unique characteristics and flavors.

HIGHLAND By far the biggest region geographically, the Highland malts inevitably embrace wide and robust flavor variations. Generally heavier and drier in character compared to other regions, whiskies from here often have nutty, honey, heather or peaty notes. Distilleries near the sea also have some salty, maritime influences in their malts.

ABERFELDY 12 YR 18 BLACKADDER GLEN ESK 1983 28 YR 165 DALWHINNIE 15 YR 22 DALMORE 12 YR 25 DALMORE 15 YR 40 DALMORE 18 YR 65 GLENMORANGIE 10 YR 18 GLENMORANGIE LASANTA 20 GLENMORANGIE 18 YR 40 HIGHLAND PARK 12 YR 20 HIGHLAND PARK 18 YR 45 OBAN 14 YR 25 OBAN 14 YR DISTILLERY EDITION 32 OBAN 18 YR 40 OBAN LITTLE BAY 28 TALISKER 10 YR 22

CAMPBELTOWN Campbeltown, the small coastal town at the tip of the Kintyre peninsula, once boasted over 30 local distilleries but now has just three. Nevertheless, they are still considered by serious malt lovers to represent a distinct region in their own right. Single malts produced here are noticeable for their briny character and some boast peaty notes.

SPRINGBANK 18 YR 50

ISLAY Pronounced "eye-luh", this is the greatest of whisky-producing islands. It is only 25 miles long, but has no fewer than eight distilleries. It’s covered in peat which is exposed to rain and sea spray. Harvested and used to malt the barley used in distilling, the peat gives the single malts here their characteristic smoky flavor with some salty, seaweed notes.

ARDBEG 10 YR 20 BLACKADDER BUNNAHABAIN 1990 22 YR 130 BLACKADDER BOWMORE 15 YR 70 BRUICHLADDICH CLASSIC LADDIE Unpeated 25 BRUICHLADDICH OCTOMORE Heavily Peated 60 BRUICHLADDICH PORT CHARLOTTE Peated 30 BUNNAHABHAIN 18 YR 40 CAOL ILA 12 YR 22 LAGAVULIN 16 YR 28 LAGAVULIN 1997 16 YR DISTILLERS EDITION 40 LAPHROAIG 10 YR 20

LOWLAND There are only a handful of Lowland distilleries still operating, producing softer, lighter style single malts that are traditionally known as the 'Lowland Ladies'. Whiskies from here are known for their malty, zesty flavors with slightly fruity, citrusy and sometimes floral notes.

AUCHENTOSHAN THREEWOOD 20 GLENKINCHIE 12 YR 20 GLENKINCHIE 12 YR DISTILLERY EDITION 25

SPEYSIDE The biggest region in terms of production, half of all Scottish distilleries can be found here. Speyside single malts are noted in general for their elegance and complexity, sometimes with a refined smokiness and fruitiness ranging from ripe pears to sultanas.

ABERLOUR 12 YR 20 ABERLOUR 18 YR 55 BALVENIE 12 YR DOUBLEWOOD 24 BALVENIE 14 YR CARIBBEAN CASK 28 BALVENIE 15 YR SINGLE BARREL 35 BALVENIE 17 YR DOUBLEWOOD 40 BALVENIE 21 YR PORTWOOD 70 BALVENIE 25 YR SINGLE BARREL 125 BLACKADDER GLENLIVET 1989 25YR 75 CRAGGANMORE 12 YR 20 CRAIGELLACHIE 13 YR 20 GLENFIDDICH 12 YR SHERRY OAK 18 GLENFIDDICH 14 YR EX-BOURBON CASK 22 GLENFIDDICH 15 YR TRIPLE CASK 26 GLENFIDDICH 18 YR OLOROSO CASK 35 GLENFIDDICH 21 YR CARIBBEAN RUM CASK 55 GLENFIDDICH 23 YR GRAND CRU 100 GLENLIVET 12 YR EX-BOURBON CASK 18 GLENLIVET 14 YR AMERICAN CASK 22 GLENLIVET 15 YR FRENCH LIMOUSINE OAK 24 GLENLIVET 18 YR SHERRY OAK 35 MACALLAN 12 YR SHERRY OAK 20 MACALLAN 12 YR DOUBLE CASK 24 MACALLAN 15 YR FINE OAK 35 MACALLAN 18 YR SHERRY OAK 75 MACALLAN SHERRY OAK RARE CASK 95 MACALLAN 25 YR SHERRY OAK 295

BLENDED Roughly nine out of 10 bottles of Scotch sold around the world are blends – that is, a mix of grain and single malt whiskies. These products are the lifeblood of the industry and the liquid expression of an art form that borders on alchemy: combining myriad components to create one harmonious and consistent whole.

CHIVAS REGAL 12 YR 15 CHIVAS REGAL 18 YR 25 COMPASS BOX ASYLA 24 COMPASS BOX EXTRAVAGANZA 45 COMPASS BOX GREAT KING STREET 18 COMPASS BOX HEDONISM 45 COMPASS BOX OAK CROSS 24 COMPASS BOX PEAT MONSTER 26 COMPASS BOX SPICE TREE 28 COMPASS BOX THE LOST BLEND 40 COMPASS BOX THIS IS NOT A LUXURY WHISKY 60 DEWAR’S WHITE LABEL 14 FAMOUS GROUSE 14 JOHNNIE WALKER BLACK 18 JOHNNIE WALKER DOUBLE BLACK 20 JOHNNIE WALKER GREEN 22 JOHNNIE WALKER BLUE 75

IRISH WHISKEY The Irish may have been the first distillers in the British Isles and, for a brief period in the 19th century, Irish whiskey reigned supreme over its Scottish rival. Boom was followed by bust – and near extinction – but today the good times are back, with distilleries popping up all over the Emerald Isle.

JAMESON 16 JAMESON BLACK BARREL 20 REDBREAST 12 YR 30 TULLAMORE DEW 14 TULLAMORE DEW 12 YR SPECIAL RESERVE 24 TULLAMORE DEW 15 YR TRILOGY 32

JAPANESE WHISKY It’s no secret that Japanese whisky has taken the world by storm in the past five years, but it’s far from new. When Masataka Taketsuru returned to Japan from Scotland in the early 1920s, having studied distilling, he became responsible for the birth of Japanese whisky, including the Yamazaki and Nikka brands directly.

HAKUSHU 12 YR 38 HIBIKI HARMONY 35 NIKKA COFFEY GRAIN 30 NIKKA FROM THE BARREL 25 NIKKA PURE MALT 25 NIKKA MIYAGIKYO SINGLE MALT 34 NIKKA YOICHI SINGLE MALT 34 SUNTORY TOKY 16 YAMAZAKI 12 YR 40

ARMAGNAC Armagnac is a grape brandy produced in the Gascony region of south-west France, as it has been since at least the 15th century. A fuller-bodied (some would say rustic) style of brandy when compared to Cognac, it is often aged for many years (decades in some cases) and makes an excellent digestif.

CASTARÈDE RESERVE DE LA FAMILLE 20 YR 38 CASTARÈDE RESERVE DE LA FAMILLE 1975 85 CASTARÈDE RESERVE DE LA FAMILLE 1965 140 CHÂTEAU DU TARIQUET VSOP, GRASSA ET FILS 16 CHÂTEAU DU TARIQUET XO, GRASSA ET FILS 32 FRANCIS DARROZE, D. COUZARD LASSALLE 2000 45

CALVADOS Calvados, made almost exclusively in Normandy, is a cider spirit. Cider is made with specific apples or pears (some of them being very old varieties), and there are four types of apples used in cider making: sweet, bittersweet, bitter and sour. The quality of the cider depends upon the type of soil, the type of orchard and the pressing of the fruit.

BOULARD PAYS D’AUGE VSOP 18 CHRISTIAN DROUIN CŒUR DE LION VSOP 30 DARON FINE 16 DARON XO 28

COGNAC For the past three centuries, Cognac has been almost universally recognized as the finest of all the spirits that are distilled from grapes. It has many incomparable qualities: fruitiness, subtlety of bouquet, intensity, warmth and, above all, the complexity of the many thousands of styles and flavors from a (predominantly) single grape variety.

GRAND MARNIER 100 CUVÉE DU CENTENAIRE 55 HENNESSEY VS 18 HENNESSEY VSOP 40 HENNESSEY XO 85 KELT XO 60 PIERRE FERRAND AMBRE 25 PIERRE FERRAND CIGARE 45 REMY MARTIN LOUIS XIII (1oz) 280 REMY MARTIN LOUIS XIII (2oz) 500 REMY MARTIN VSOP 20 REMY MARTIN 1738 ACCORD ROYAL 22 REMY MARTIN XO 55 TESSERON XO SELECTION LOT N° 90 28

GIN Taken at its most basic, it’s just a spirit that’s flavored with juniper. But behind that simple façade lies one of the world’s most complex and best-loved spirits, with a history that spans hundreds of years and reaches back to the dawn of distillation.

VODKA Vodka is much more interesting than it might appear. Scrape beneath the surface and you’ll find a spirit with a rich and diverse history, made from a variety of raw materials, each of which affect the finished product’s final taste, and sometimes flavored with a bewildering array of different fruits, herbs and spices from every corner of the globe.

RUM There is no other distilled spirit known to man that has enjoyed the fame and infamy of that ol’ devil rum. A by-product of sugar production, rum helped keep the British Navy afloat, inspired pirating on the high seas and was a major inspiration for the American Revolution.

FACUNDO RUM COLLECTION A tribute to Bacardi founder Don Facundo Bacardi Masso, the Collection is comprised of four rare blends of the finest aged sipping rums all sourced from the Bacardi family’s private rum reserves. Handcrafted with passion by the BacardiI Maestros de Ron, each marque is a culmination of years of dedication to the art of rum making.

NEO 16 Aged 8 years this is the impossible dream: a white sipping rum. Perfumed with sugar cane, it displays flavors of molasses and citrus.

EXIMO 20 Aged 10 years in oak barrels this rich layered rum has a complex nose of molasses and spring flowers with the texture and palate of a fine whiskey.

EXQUISITO 30 A blend of rums aged from 7 to 23 years in Sherry casks. Powerful and spicy with a dramatic statement of herbal flavors with pepper accents on the palate yet the experience is seamless despite its force.

PARAISO 65 Aged from 15 to 23 years and transferred to Cognac barrels before release. Ripe, sweet, and concentrated, yet soft and mellow at the same time with a long candied citrus finish it very much resembles a great Cognac.

AGAVE The flavor profile of tequila is impacted by the region where the agave is grown in the highlands or the lowlands. Due to differences in elevation and weather, the agave plants grown in each area create different tasting tequilas. Highland agave plants are bigger and richer with a longer growing cycle, making the tequila sweeter and fruitier with floral hints. Lowland agave has a shorter growing cycle and give tequila an earthy and herbaceous flavor and are often spicier. For the Mezcal the agave is cooked in conical pits dug into the ground. The piñas are cooked over a wood fire and covered in layers of agave leaves and earth. The piñas cook for two to three days. This process caramelizes the sugars in the agave and imbues a smoky aroma and flavor to the agave, which carries over to the mezcal, giving it a smoky quality that reminds some of peated single-malt Scotch.

VINI DOLCI | SWEET WINES

Glass Bottle

Vietti, Cascinetta, Moscato d'Asti ‘18 15 60

Colosi, Passito di Pantelleria ‘13 16 96

Maculan, Torcolato, Breganze ‘12 28 112

Donnafugata, Ben Rye, Passito di Pantelleria ‘16 33 120

Fattoria Felsina, Vin Santo del Chianti Classico ‘06 34 125

SHERRY

Emilio Lustau, Jarana, Fino 10 70

Hidalgo Napoleon, Amontillado Jerez 13 60

El Maestro Sierra, 12 Years Old, Amontillado 19 95

Toro Albala, Don PX, Montilla-Moriles1987 24 96

PORT (750mL)

Graham's, 10 Year Tawny 13 85

Graham's, 20 Year Tawny 23 175

Dona Matilde, 1990 Colheita Tawny 35 300

Graham's, 30 Year Tawny 44 348

SAUTERNES (375mL)

Château Guiraud, 1er Cru Classé 2005 105 Château Rieusses, 1er Cru Classé 2001 172 Château d'Yquem, Lur-Saluces 1990 980

MADEIRA Glass Bottle

Broadbent, Boal, 10 Year 17 136

Barbeito, Charleston Reserve, Sercial, NV 18 150

Barbeito, Savannah Reserve, Verdelho, NV 19 152

Barbeito, New York Reserve, Malmsey, NV 19 152

D’OLIVEIRAS

Founded in 1850, D’Oliveiras remains family owned to this day and is one of the original Madeira shippers. Their inventory of old and rare vintages has grown over time mostly through the acquisition of other wineries stocks and family unions like marriage. D’Oliveira believes that Madeiras are better aged in cask; therefore, the wines are only bottled upon request and when ready.

Boal 1984 50 400

Boal, 1968 90 525

Verdelho, 1912 200 1500

Verdelho, 1932 200 1500

Verdelho, 1912 200 1500

Verdelho, 1900 240 1785

Boal, 1908 260 1600 Malvasia, 1901 270 2350