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Scotch Whisky 14-18

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Scotch Whisky 14-18 BAR "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 1 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 2 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 3 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 5 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 6 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. LIGHT | softer, sweeter, more citrus notes CYNAR | Lombardy 12 MONTENEGRO | Emilia Romagna 12 NONINO | Friuli-Venezia Giulia 18 SIBONA | Friuli-Venezia Giulia 12 MEDIUM | good balance of bitter, sweet, and citrus ABANO | Veneto 10 AVERNA | Sicily 14 CARDAMARO | Piedmont 12 COCCHI BAROLO CHINATO | Piedmont 20 LUCANO | Basilicata 12 NARDINI BASSANO I Friuli-Venezia Giulia 12 RAMAZZOTTI | Lombardy 12 BOLD | supple texture, bitter, hints of smoke BRAULIO | Valtellina 16 CONTRATTO FERNET | Piedmont 14 FERNET BRANCA | Lombardy 12 LUXARDO FERNET |Veneto 14 SFUMATO CAPPELLETTI | Trentino 12 VARNELLI SIBILLA | Marche 14 7 THE DON CICCIO & FIGLI SELECTION Handcrafted in small batches in Washington, D.C following century's old recipes from the Amalfi Coast of Italy. APERITIVO STYLE | gentle bitterness C3 CARCIOFO | Artichoke 10 CINQUE APERITIVO | Roots and Herbs 10 DONNA ROSA RABARBARO | Rose Petals and Vanilla 12 LUNA AMARA | Grapefruit, Prickly Pear 10 LIQUEUR | balanced aromas and sweetness IBISCO | Hibiscus 10 FICO D’INDIA | Prickly Pear 10 FINOCCHIETTO | Fennel 10 MANDARINETTO | Mandarin Orange 10 NOCINO | Green Walnut, Brown Spice, Vanilla 10 CONCERTO | Barley, Espresso, Acacia 10 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 8 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 9 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 10 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 11 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. ANGEL’S ENVY | Kentucky 22 BASIL HAYDEN’S | Kentucky 18 BLANTON’S SINGLE BARREL| Kentucky 24 BUFFALO TRACE | Kentucky 14 BULLEIT | Kentucky 16 BULLEIT 10 YR | Kentucky 20 BOOKER’S | Kentucky 20 EAGLE RARE 10 YR | Kentucky 16 ELIJAH CRAIG 12 YR | Kentucky 14 ELIJAH CRAIG BARREL PROOF| Kentucky 30 EVAN WILLIAMS SINGLE BARREL | Kentucky 14 FOUR ROSES SINGLE BARREL | Kentucky 18 FOUR ROSES SMALL BATCH | Kentucky 16 HILLROCK SOLERA AGED | New York 32 HUDSON BABY | New York 35 JOS. MAGNUS MURRAY HILL | D.C 30 KNOB CREEK | Kentucky 16 KNOB CREEK 9 YR SINGLE BARREL | Kentucky 18 NOAH’S MILL | Kentucky 20 MAKER’S MARK | Kentucky 15 STAGG JR. | Kentucky 26 TINCUP | Colorado 16 WILD TURKEY RARE BREED | Kentucky 18 WILLETT POT STILL RESERVE | Kentucky 20 WOODFORD RESERVE | Kentucky 18 WOODFORD RESERVE DOUBLE OAK | Kentucky 25 12 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’. ANGEL’S ENVY | Kentucky 30 BULLEIT | Kentucky 14 HIGH WEST RENDEZVOUS | Utah 22 JACK DANIEL’S | Tennessee 18 PEERLESS BARREL PROOF | Kentucky 40 RITTENHOUSE | Pennsylvania 14 SAGAMORE | Maryland 18 TEMPLETON | lowa 20 WHISTLEPIG STRAIGHT 10 YR | Vermont 28 WHISTLEPIG 12 YR World Cask Finish | Vermont 45 WILLETT 4 YR | Kentucky 20 13 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. 14 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.
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