Fairview Wines & Spirits

12/23/2022

Pappy van winkle’s collections limited available.

12/23/2022

Willett collection

09/17/2022

LIMITED RELEASE SPARKLING BLACKCURRANT COCKTAIL MADE WITH ONLY REAL INGREDIENTS. OUR C.CASSIS SPRITZBRINGS TOGETHERLIGHTLY FERMENTED HUDSON VALLEY BLACKCURRANTS, WITH VIBRANT BOTANICALS, CITRUS PEEL, CRISP SELTZER, A TOUCH OF WILD HONEY AND NOTHING ELSE. Now available at fairview wine.

08/23/2022

Barton 1792 Chestnut Farms Bourbon
Chestnut Farms Bottled In Bond Bourbon – From Barton 1792 Master Distillers, this Kentucky Straight Bourbon, Bottled-in-Bond, is distilled and aged by The Clear Spring Distilling Co. in Bardstown, KY and is bottled at 50% ABV, 100 Proof. . Limited item

08/20/2022

Coalition Kentucky straight rye Whiskey Sauternes Barriques, Pauillac Barriques, Margaux Barriques.

08/19/2022

Blanton just arrived,first come first serve limited items.

08/16/2022

Sancerre!!! The white wines of Sancerre are a springtime favorite, perfect for dusting off the patio furniture. Located on the eastern edge of the Loire Valley in France, this appellation can yield red and rosé wines, however it is best known for its crisp white wines made from Sauvignon Blanc.

The classic white Sancerre is loaded with bright acidity and crisp minerality, with the hallmark flavors of gooseberry, lemon and flint arising in most examples. Some are made entirely in stainless steel to keep the pristine, vibrant fruit flavors front and center. Yet, there are also richer styles of Sancerre that are aged in concrete or oak barrels, which add body, texture and lend potential for aging in the cellar.

Sancerre’s zesty profile and intriguing complexity make it a great wine to pair with food. The classic pairing of goat cheese and Sancerre is a must, as the creamy, tangy nature of the cheese is a perfect patch to Sauvignon Blanc’s herbal, citrusy profile. The intensity of Sancerre also makes it a great match for shellfish dishes and tricky-to-pair vegetables like fennel and asparagus.

08/16/2022

Kyoto Dry Gin 100% Rice Neutral Spirit.

First Japanese gin, made in Kyoto
KI NO BI (“The Beauty of the Seasons”) is inspired by tradition and is distilled, blended and bottled in Kyoto. Our gin is made in a recognisably dry style, but with a distinct Japanese accent.

KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, akamatsu wood chips (Japanese red pine), bamboo, gyokuro tea from the Uji region and green sanshō (Japanese peppercorn) berries. Bottled at 45.7% abv, KI NO BI uses a rice spirit base and pure ground water sourced from the famous sake-brewing district of Fushimi.

Mastering not only the science of distillation as others have done before, but also the age-old art of blending, we separate the botanicals in our gin into 6 Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, and distil each category individually. Then we blend them in perfect harmony to create the distinctive KI NO BI flavour.

08/16/2022

World cognac award 2021 best VSOP 2021. .usa

07/21/2022

Fort have spirits: The distillery was founded by two friends: painter Aaron Sing Fox and writer/producer Daniel de la Nuez. We use only plant-based ingredients in our spirits. Our library of botanicals includes over 200 different types of herbs - roots and barks, leaves and flowers, and fruits and seeds - and from that collection, our spirits are born. We macerate in stainless steel tanks, use no artificial filtering agents or artificial colors, and the only sweeteners used are raw: organic turbinado sugar or raw honey from Upstate New York. Almost all the of the ingredients are USDA organically certified- the few that aren’t, have either been grown by small farmers without certification or wild foraged.

07/20/2022

To make Summer Gin, we macerated and distilled our core botanicals (juniper, coriander, cassia bark, licorice root, angelica root, orange peel, cubeb) together with our summer botanicals: fresh grapefruit peel, fresh blood orange peel, Catskills-grown rhubarb, a touch of raw honey - from bees on our property, pink peppercorn, cardamom pods, and hibiscus flowers.

The true star of the summer show though is Rhubarb, which (like ramps) typically has a brief window before the heat or the hungry hands gets the best of them.

We sourced our Rhubarb from a farmer named Cindy who lives high up a mountain, about 25 minutes from the distillery. With an abundance of fresh spring water and cool mountain nights, her magical rhubarb patch grows almost all summer long. And lucky for us, we get to taste and witness the magic of it in real time: she picks and delivers it to us the same day that we chop it up and distill it so it's fresher than fresh.

07/19/2022

Sancerre, Loire, France- This delicious Sancerre has a nose of green apple and fresh greenary, with a lifted hint of white blossoms. It's very herbal on the palate, with a green apple and lime peel complexity. This is a perfect match for lobster!

07/18/2022

Asahi Shuzo Co., Ltd., the maker of Dassai, is known for leading the premium sake category with its leadership and innovation. With their continued commitment to quality, they have renewed their popular Dassai “50” with an even higher rice polishing ratio, Dassai “45.” Enjoy this delicate brew carefully crafted with fruity floral aromas on the nose and a soft, clean finish. A must-try staple for yourself and your friends.

07/18/2022

Mic.Drop 7year

06/19/2022

Brunello by way of Burgundy..freshly overturned rock, mocha, white sage, beetroot, black plum and pomegranate enveloped in a suede texture, illuminated by bursts of juicy acidity.

2017 Vintage from Mocali, 100% Sangiovese Grosso. 400m altitude in galestro soils. Fermentation in steel, aging in Slavonian oak for a year, then French oak for another two.

06/19/2022

06/16/2022

An inky sous bois perfume of licorice root, cherry jam, Darjeeling tea with rose hips, ferns and dark roast coffee. Medium bodied and exquisitely balanced, with leathery spice tinged tannins supporting succulent fresh fruit structure and a flood of earthy, mineral textured savor through the finish.

Simon Busser has managed to articulate a rare degree of finesse and complexity with his rendition of Cahors Malbec in L’Original 2019, entirely convincing in his use of biodynamic viticultural practices as a means of maximizing the expression of terroir. 90% Malbec, 10% Merlot from a 5ha. vineyard on the Lot River.

Pan-seared Lamb shoulder encrusted with herbs de Provence, fresh cracked black pepper & salt or a slice of strong cheddar, also just lovely on its own.

06/14/2022