Bottoms Up Wine & Spirits

04/08/2024

Join us on April 20th for a little party and fun!

🍹✨ You're Invited! 🍷✨ Dazzle your senses and let the good times roll at our exclusive Wine and Cocktail Soiree! We're blending the sophistication of fine wines with the spirited fun of cocktails for an unforgettable night of indulgence and celebration. And guess what? You're on our VIP lis...

06/29/2022

is an artisanal Mezcal new to our fam.

06/24/2022

Line up for tonight’s tasting.

06/21/2022

We are excited to welcome the Bee’s Knees to our shelves.

06/18/2022

Cocktails books to add a little magic to your drinks this weekend.

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06/16/2022

Taste of South African( and ) tomorrow 5:30 - 7:30 pm

06/12/2022

Château-l'Espérance Bordeaux, looking for someone interested in something powerful with silky tannins and aromas of ripe fruits. This Bordeaux offers rich flavors of plums, blueberries, and spice. The wine is smooth and long on the finish.

Category: Red Wine
Varietals: Cabernet Sauvignon Merlot
Region: France, Bordeaux, Cotes de Blaye
Brand: Château-l'Espérance

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06/09/2022

Time for a little sip and sip some more. Tasting tomorrow 5:30pm

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06/07/2022

Let’s make Tuesday a little intense with ginger.
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Repost• Excited to return as a sponsor for this year’s Rochester Cocktail Revival, New York State’s only weeklong spirits festival celebrating craft cocktail culture, running June 6th – 12th. ⁠
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Click the link in bio for info. ☝️⁠
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📷:

05/31/2022

Presenting some precious “juice” options on this gloriously warm day in NYC.
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05/27/2022

05/20/2022

Cans cans and more cans in time for the hot weekend!!!

05/19/2022

Welcome our new friend!!
Tasting Notes: Tropical aromas of pineapple, peach and orange blossom.
Overall: Refreshing and aromatic.
Mouthfeel: Well-balanced acidity
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Eat with/Pairings: Grilled scallops, Chicken Ceasar salad, steak mushrooms
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The winemakers story

Montlaiz is a family winery founded in 1904 in Mendoza, Argentina. The wines are made with organic grapes that are grown at the foothill of the Andes mountains. Montlaiz has a strong social commitment, helping farmers and associated employees to obtain better working conditions with Fair Trade certification. The winery also measures CO2 to mitigate their footprint, replacing their matrix of energy consumption by photovoltaic generation systems that allow them to process 100% of raw material using solar energy.

05/11/2022

New to the shop, looks very cute, and tastes even better. See the facts below.
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Gatto Ganzo Vino Bianco
Verdicchio sourced from the coast of Le Marche for freshness, structure from acidity and a saline quality on the finish. Careful selection at harvest. De-stemmed and skin contact in the press for about three to four hours. Natural fermentation in stainless steel. Aging on lees in vat for four to five months with battonage to add richness and texture. Lightly fined with bentonite.
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Winemaker: Mery Ferrara
Producer: Cantina Viticoltori Senesi Aretini
Country: Italy
Region: Marche
Type: White
Farming: Organic, Sustainable

05/06/2022

We fell to this whisky at first sip and are proud to introduce this small batch release from to celebrate Chizuru Fukano (the working hands of this beauty). matured in used oak, manzanilla sherry and , is full of complexity and backbone perfect for sipping neat or mixing up in a ! ⁠
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As the former managing director of the , Chizuru accomplished the first exportation of the distillery's goods outside of , helping to develop the distillery as well as a tourist destination for visitors to the Hitoyoshi, Kumamoto region. For 20 years, Chizuru spent her weekends promoting the distillery and spreading the good word of the brand.⁠
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: Much appreciation to our model, whisky thug and Linh Do ( ) for the visual inspiration and label art of this expression! With an authentic and true passion for and all things , Linh continues to create works backed by distilled dreams, solutions, and of humble, open armed throughout various lifestyles and cultures. Find more of her creations at her website: foreshotsandsaints.com⁠
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Visit to find out how to get your hands on this release!⁠
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Kanpai ⁠
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05/02/2022

Happy new week!
Let’s us intro you to Sand Point from Lodi Cali.
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and Pairing
Bright tropical fruit and rich, toasty oak notes highlight wine. Layered within these straightforward aromas and flavors are hints of bright, crisp apple notes, balanced by a vanilla character. With vibrancy and richness, this is an approachable wine that is easy to enjoy.
# The vineyard charge with crafting this wine is sustainably certified and are only a few short miles from the ranch where Sand Point lies, in the heart of the Lodi Appellation. It’s Mediterranean climate and its sandy soil provide the perfect conditions for quality wines.
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04/27/2022

Biodynamic orange wine made in beeswax-lined amphora in a winery without electricity, really throwing it back to the old school days. Resinous, waxy and funky Loureiro with lots of smoke and spicy olive oil.

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04/23/2022

Happy Earth Day!!
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Despite its recent surge in popularity, Pétillant Naturel wines are far from a new fad. This sparkler, dates back pre-Champagne, where the wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced in the enclosed bottle by the natural sugars found in the grapes.
Only, it isn’t actually Pétillant Naturel this time. While the method of production is exactly the same, the wine ended up with more bubbles, and therefore is classed as a Méthode Ancestrale instead. But we’ve got used to saying Pet Nat, so we’ll stick to that name for now.
Every vintage, winemaker Corlea Fourie designs the label herself, and so far she has featured the fields of fynbos in which the vineyards find themselves. But this time, Corlea chose to feature Natasha Williams the winemaker who made this delicate wine and whose sensitive, intelligent nature shines through in the bottle.

Nose
This wine smells like a soft spring day in the Cape mountains.

Mouth
On the palate, the wine calls to mind honeyed pears with herbal notes and a floral minerality.

Winemaking Notes
We pick and the transport in small crates to our Wellington cellar then destem, press, ferment at cool temperatures, bottle, riddle, disgorge and that’s it. No additions of any kind.