Aaron Winsor

Hello Prince Albert! Most wine drinkers are familiar with the usual fortified wines like Port, Sherry and Madeira but one specific style of fortified wine often flies under the radar and like Port, it is also made in Portugal. I’m talking about a wine from the Southern Peninsula of Portugal known as Moscatel de Setubal which is a legally defined and protected production zone. Is it worth the money and time to search out a bottle of this fortified wine? Let’s find out!

Moscatel de Setubal is made primarily from the Muscat de Alexandria grape varietal, but some additions of Moscatel Roxo are also used. As with all fortified wines, the fermentation of the wine is stopped early using a high-alcohol spirit (often grape or beet spirit) which leaves high levels of sugar in the wine. Of course, a wine full of sugar is not always a palatable thing so the balance is a necessity for the creation of an enjoyable product. In this case, balance comes from higher acidity levels which lend a crispness and mouthwatering effect to the wine, balancing out the heavy body and sugary flavors.

Moscatel is one of the many grape varietals related to Muscat and is known for flavors like apricot and honey when young but as it ages, oxidized flavors like raisins, caramel and nuts develop as well. Further complexity and body is added to the wine by aging it in oak barrels; this gives the wine flavors of baking spices and also darkens the color of the wine. In fact, most bottles of Moscatel de Setubal are a light to medium amber color and wines made with 100% Moscatel Roxo are much darker, leaning into the deep-brown spectrum of color.

The effect of oak-aging on white wines is very interesting as white wines gain color from the oxidation process turning from pale colors to gold and then to amber and eventually brown. To see the effect of oxidation on fruit, simply slice an apple or pear and watch the color of the white/yellow fruit quickly start to change. In contrast, red wines lose pigmentation with oxidation; a great example is Port which can start ruby-red or deep purple and as it ages, the color begins to fade at the edges, eventually moving its way into the core of the wine.

Many fortified wines have their fermentation arrested and then the juice is quickly separated from the skins in the tank. With Moscatel de Setubal, the juice is left to sit on the skins which greatly enhances the flavors of fruit like grapes, apricots and peaches. Once the wine has rested for several months (or sometimes years), the wine is bottled for further storage (if the quality is high enough) or sent out to stores for sale. It should be noted that wine continues to age in the bottle, so the combination of oak-barrel aging and bottle aging produces both the oxidized flavors and colors. When done properly, the consumer is left with a luxuriously thick liquid that is transformed from mere wine into a spiritous beverage of lasting quality.

The Moscatel de Setubal wine is a steal of a deal right now and is currently $10 off the regular price at one of the liquor stores I frequent. Even at the regular price, this is a wine worth sharing and will make the perfect aperitif (before a meal) or digestive (after a meal). The wine can be served cold (10 degrees C) or at room temperature (between 16 or 18 degrees C) depending on your preference. When chilled, the wine is crisp and refreshing and when it is served warmer, the wine seems thicker and rounder with the sugar standing out more.

You can also pair this type of wine with a plethora of cigars or foods, so if you’re looking for a wine to celebrate with, consider picking up a bottle. Here are my wine and whisky picks of the week!         

Camolas Moscatel de Setubal Reserva 2018: (D.O. Moscatel de Setubal, Portugal). Very sweet white with a hazy, amber color. The bouquet is full of honeyed fruit, candied citrus peels, honey/lemon black tea and dried fruits (dates, raisins and apricots). The first sip reveals a full-bodied, luxuriously thick wine with a high sugar content balanced out beautifully by high acidity. The flavors tingle on the tastebuds including apricots, peaches, honey, citrus peels and sweet, brewed tea. The flavors are intensely concentrated, and each sip is rewarding. Medium tannins build on the palate and the long finish brings a touch of spice along with vanilla, sweet honey and lingering fruit flavors. This wine can be served cold or at room temperature with salty snacks like nuts, cheeses or fresh fruit. Try bacon or prosciutto-wrapped melon balls for a special pairing treat. Will also pair well with cigars like the famous Montecristo No. 2 (a Cuban classic) or the Rocky Patel Decade cigar in Robusto size. Very good! $21 (Regular $34), 17% ABV

Glenmorangie Nectar D’Or Highland Single Malt Scotch Whisky: (Highland, Scotland). Slightly sweet Scotch whisky with a medium-gold color. The nose is light and delicate with butterscotch, candied fruit slices, honeycomb and digestive biscuit. The malty character carries over onto the palate with notes of toasted cereal and sweet malt followed by oaky bitterness and a touch of spicy bite. This Scotch has a medium-plus body which adds a satisfying texture to the spirit. After the brief bitterness, comes smooth flavors of vanilla, biscuit, golden honeycomb and a hint of roasted barley. A few sips will adjust your palate to the oak flavors which are more apparent on the 12-year whisky. Most bottles on the shelf are now NAS (Non-Age Statement) which often indicates less oak aging time. Whiskies that receive less oak aging may be slightly smoother, but they lose the silky texture that the 12-year whisky demonstrates. Very good! $100, 46% ABV

Cheers and thanks for reading!

Hello Prince Albert! One of the most interesting categories of wine is fortified wines which includes Port, Madeira and Sherry and what better time to discuss this style of wine then December, where the snow starts to cover the city and families and friends begin to prepare for holiday celebrations. For these cold times, nothing warms the body and soul like a sip of Sherry. What is Sherry and what are the differences between the different styles? Let’s take a look!

Sherry traditionally comes from Spain and one of the most prominent locations for top-notch Sherry production is in Jerez. Sherry is made almost entirely from the Palomino grape varietal and can be found in every sweetness level from bone-dry, to luxuriously sweet. Another grape which is used more rarely is the Pedro Ximenez varietal, aka PX. I tasted the incredible Gonzalez Byass 30-year V.O.R.S. (Vinum Optimum Rare Signatum or Very Old Rare Sherry) which is made entirely of PX grapes, but this incredibly sweet wine is more often used to add sweetness to drier wines.

You will find several types of Sherry on the shelf including Manzanilla, Fino, Amontillado, Oloroso, Cream and PX. After basic fermentation of the grapes, the wine is fortified with pure grape spirit and then added to oak barrels for aging. Space is left at the top of the barrel for air and a film of natural yeast called “flor” grows and protects the aging wine from oxidation. This style is known as Fino and is always bone-dry with a salty, yeasty flavor. Manzanilla is similar and has a coastal influence and pairs well with seafood and olives.

After several years, the flor dies and oxidation begins to affect the wine, creating Amontillado. This type can be sweet or dry and is usually the most balanced style of Sherry with flavors of caramel and nuts, perfect for pairing with Spanish hams and hard cheeses. Moving onto Oloroso, extra grape spirit is added which doesn’t allow the flor layer to develop. Without the protection of the yeast covering the wine, Oloroso becomes dark brown from heavy oxidation and rich flavors of prunes, toffee and walnuts form. Oloroso can be dry or sweet, but PX Sherry is often added which creates the Sherry known as “Cream”.

To make PX Sherry, Pedro Ximenez grapes are dried in the sun until they are raisin-like and then the wine is made into an oxidized, lusciously sweet, dark brown Sherry with flavors of dates, figs, toffee, raisins and caramel. As it is intensely sweet, this Sherry is best when shared with friends or family in small amounts.

Another ingenious use of PX Sherry is the aging of whisky in the leftover PX casks. This can be tasted in many special edition whiskies of the world like Redbreast PX, Bowmore 18 years and Peat’s Beast. Peated whiskies seem to work exceptionally well due to the interplay between smokey, malty and sweet flavors. There is something cathartic about the flavors of dessert mingling with leather, peat smoke and flavorful memories of campfire smoke. The feeling of nostalgia comes back with every sip. Here are my wine and whisky picks of the week!        

Gonzalez Byass NOE 30 Years V.O.R.S. PX Sherry: (Jerez, Spain). Very sweet, fortified wine with an oily, dark brown color. The nose is resplendent with a reductive quality of balsamic raisin/soya sauce, dried fruits (raisins, prunes, sultanas), brown sugar, caramel sauce, toffee and fresh leather. To the taste, this Sherry brings an extremely concentrated and high intensity rush of flavors from the first sip with a sharp zip of reduction followed by heavily oxidized flavors. Once the tastebuds adjust, the full-bodied fruits are on display throughout the long mid-palate (raisin puree, prunes). There are plenty of dessert-like flavors to explore here with creamy caramel sauce, sticky toffee pudding and dark treacle. This is like drinking liquid butter tarts with a thick, luscious mouthfeel and a bit of balance brought by medium-plus acidity. The finish is long with rich, fruity dates, raisins, prunes and crème brulee. The wine is somewhat out of balance due to the high sugar content and slightly reductive style, but overall, this Sherry is an indulgent treat meant to be shared with friends and family. For a fantastic experience, pair this V.O.R.S wine with all kinds of soft and hard cheeses, olives, dried meats/salamis, salted/roasted nuts or pour it over creamy vanilla ice cream. Very good! $70, 15.5% ABV

Peat’s Beast Batch Strength PX Cask Single Malt Scotch Whisky: (Scotland). Peated single malt whisky with a finish of PX Sherry. Mahogany/caramel color with long, thick legs in the glass. The first flavors to jump out from this Scotch are prickly spices such as cinnamon candy, Cinnabon rolls, pepper, vanilla and then sweet scents of raisins, dates and campfire smoke. Additional aromas of sweet and smoky peat mingle with seaweed and maple bacon. On the palate, the whisky has a medium-plus body with a slightly oily texture and hot flavors at first (due to the higher alcohol content). Once your tastes adjust to the intensity, a blast of spices greets the tongue with cinnamon sticks, cloves, cracked black pepper and vanilla. Things are quickly smoothed over with the luscious presence of PX cask flavors like figs, dates and sweet raisins. The sweetness drops off after the mid-palate and the finish is long and smoky with a savory edge of peppered beef jerky, smoky earth and crispy bacon. Traces of dried fruit and smoldering cook-smoke embers leave us on a flavorful high. Further sips reveal a hint of malt character mingling with raisins and dates. Smoky and sweet, this Scotch excels with cigar pairings like the Kentucky Fire-Cured cigar from Drew Estate, the Swamp Thang Candela cigar (a green, fire-cured cigar from Drew Estate) or the Alec Bradley Prensado Churchill (a sweet and spicy, long, box-pressed cigar). Very good! $125, 54.1% ABV

Cheers and thanks for reading!

Hello Prince Albert! My formal and technical training has always been centered around wine and viticulture but besides my love for vino, I’m also a huge fan of whiskies and beer. This week I wanted to discuss a category of whisky that is beloved around the world: Bourbon.

American whisky has quite a history and many families homesteaded in the USA with basic supplies like grains, tools and often with their handmade family stills which provided extra nutrition in the form of calories, cleaning or sanitizing supplies and of course, something to take the edge off at the end of a long, hard day. Many styles of whisky emerged initially, but the most well-known or recognized styles were rye whisky and corn whisky. Bourbon was born when distillers aged their corn whisky in newly charred American oak barrels and discovered the delicious additional flavors in their spirits like vanilla, caramel and butterscotch.

The unique character of Bourbon became legally defined when the codification and legal language began to state what exactly made a corn whisky, “Bourbon”. To begin, the mash bill or milled grains used to make Bourbon must account for at least 51% of the total bill. Other grains are used to fill in the mash bill such as rye or wheat and you can often find “Wheated Bourbon” or “Rye Bourbon” in the whisky section. The Legent Bourbon has a mash bill of 77% corn with the rest of the blend made of rye and wheat whisky. This blend was then finished in red wine and sherry barrels to add a quirky twist to the usual Bourbon style.

Another necessary guideline for producing Bourbon is aging the whisky for at least 3 years in newly charred American oak which has created a production loop with Scotch whisky and also with winemakers who re-use these barrels by re-charring them and then adding their own spirits or wines to finish them. You can taste the influence of Bourbon in the Stave and Steel Bourbon Barrel-Aged Cab Sauv as it adds a luxurious thickness or heaviness to the wine. 

If you’ve never tried Bourbon, there are several reasons why it is worthwhile: the cost is decently affordable (especially compared to Scotch), they are readily available for purchase since we live right above the USA, and the flavors are extremely approachable; Butterscotch, buttered corn, caramel, vanilla and peppery spice flavors are delicious and will perfectly compliment a good cigar. While there is so much more to say, here are my wine and whisky picks of the week!        

Stave and Steel Bourbon Aged Cabernet Sauvignon 2020: (California, USA). Dry to off-dry red, deep purple color. The high-intensity nose excites with a blast of dark fruits, black cherries, ripe blackberries, caramel, vanilla, hints of pepper and stewed plums/prunes. To the taste, the flavors of ripe dark fruits (blackberries, boysenberry, cherries and plums) explode on the palate while the full-body weight of the wine creates an enjoyable texture. Medium-plus tannins are masked somewhat by the fruity style, but the finish brings the oaky tannins back with the warming taste of fine baking spices and a small bite of pepper. Medium-plus acidity contributes a touch of zip which balances the wine nicely and that rich, oaky flavor envelops the tongue on the medium-length finish. This wine is not complex or age-worthy, but it does deliver a ton of intense flavor with those oaky tannins, and you can taste the caramel/vanilla combo of the Bourbon finish. Pair this wine with a juicy steak or a spicy Nicaraguan cigar like the My Father Le Bijou 1922. Very good! $25, 14.5% ABV 

Legent Kentucky Straight Bourbon: (Kentucky, USA). Bourbon whisky with a caramel-red hue. The nose is spice-filled with sourdough, rye toast, caramel, pepper, baking spices and red forest fruits. On the palate, this whisky is medium-bodied, with an initial wave of fruity strawberry and cooked red apples accented by notes of spiced sourdough and pepper. The flavors of fruit fade quickly on the midpalate and are replaced by charred oak, nutmeg and hints of sweet caramel as the profile moves into a finish of peppery spice. Oak bitterness kicks in and seems to swirl with red wine notes and a touch of vanilla. Overall, this Bourbon needs a bit of time to breathe in the glass which allows the red fruit accents to stand out, but I found the texture and weight of this spirit to be a bit thin or light. This whisky will pair well with smoked meats or charcuterie, and it will also taste great with the smaller Punch London Club Natural cigar. Good! $60, 47% ABV        

Old Forester Kentucky Straight Bourbon: (Kentucky, USA). Bourbon whisky with an oily appearance in the glass and a reddish, amber color. The nose is lively and fruity with dried fruits (apricot, peach), pecans, pecan oil, polished oak, spicy caramel, brown sugar and dessert-like vanilla fudge. The whisky is drier than expected on the palate, but the concentration of flavors is excellent, especially for the price point. The medium-plus body adds a satisfying mouthfeel while spicy black pepper and chilies tingle on the tongue. Flavors of caramel, butterscotch, vanilla and tangy fruit impact on the tastebuds with high intensity as fine-grained tannins stick to the tip of the tongue. Cinnamon heat like Red Hots candy joins in on the transition into the finish. The long finish is waxy and lingers with cocoa nibs, nutty pecan and caramel, all blending with oaky bitterness. This is a fantastic whisky for the price and will pair beautifully with a slice of pecan pie or several types of cigars like the Acid Blondie from Drew Estate (an infused, flavored cigar), the Rocky Patel Vintage 1999 (a smooth, Connecticut-wrapped cigar) or the Brick House Double Connecticut cigar which uses the Connecticut tobacco for both the wrapper and binder portions of the cigar. Very good! $50, 43% ABV

Cheers and thanks for reading!

Hello Prince Albert! In case you missed it, the 16^th annual Rotary Club Wine Premier took place at the Plaza 88 event center on Saturday, November 4^th. This event brings together like-minded people who not only enjoy fine wine and food but also support and represent the many important businesses throughout our city. Events like this create funding for initiatives like the newly completed Rotary Adventure Park in Little Red (opened on September 15, 2023) and many other facilities and projects which enhance and enrich the people and families of Prince Albert. Here is a recap of what you may have missed!

As soon as guests arrive, they are greeted with a welcoming glass of Fiol Prosecco which bubbles lightly in the glass. This is the perfect opener with flavors of lemon, pears, biscuit and off-dry apples. Due to the lively acidity, this Italian bubbly pairs well with the pre-meal amuse-bouche (small tasty snack) of antipasto featuring fresh peas, pearl onions, mushrooms and peppers in a tangy sauce. While the initial wine is sipped and food is sampled, guests will often introduce themselves to the table and lively chatter ensues (aided somewhat by the tasty Prosecco). Appetites are whetted and everyone eagerly awaits the first course.

Speaking of Italian wines, it soon becomes apparent that this wine premier is Italian-themed with its red, green and white lighting, Italian-themed wine selections, Italian food pairings, and an opening opera performance of the classic song, “Time to Say Goodbye” performed by the talented Megan Fournier. No time is wasted after the beautiful opera song as sommelier Tahnee Fournier (yes, they are related) introduces the first wine of the evening, the Pasqua Pinot Grigio (2022). This white is light-bodied with a crisp character of peach, citrus and tropical fruit all elevated by medium-plus acidity. As the mouth waters from the wine, the accompanying dish of lobster tail, prawn and bay scallops is served on the half-shell with a luxuriously creamy butter and tarragon sauce. Everything was tender and it tasted amazing with the white wine.

After another brief introduction, the next course is announced: the Batasiolo Barolo (2019) paired with spinach and cheese ravioli resting upon a butternut squash puree with Parmesan flakes. I thought this wine was on the youthful side (the tannins were aggressive) but its understated nature of rose petals, tar, anise seed and spiced cherry did not overwhelm the pasta and the combination tasted quite lovely. Some at the table found the wine to be a bit too dry and something meatier on the plate may have alleviated this sensation but as a fan of Barolo, I thought it worked well. The subtle style of the creamy puree and delicate cheese/spinach filling of the ravioli were counterpointed by the sharp Parmesan shards scattered around the plate. The savory element of the dish was reflected and supported by the Barolo. What a great course, what else is next?

The third course is introduced as the Il Grigio San Felice Chianti Classico paired with field greens, peppercorn Roma tomatoes and a sun-dried tomato dressing/vinaigrette. I’m pleased to say that this course was a perfectly harmonious pairing. The bright acidity of tomato is tempered by earthy cheese and tangy bits of pepper. When a bite of food is followed by a sip of wine, the grapey, bright cherry flavor of Chianti elevates the tomato, cheese and pepper and the tangy flavors really pop. Either component of the dish was great by itself (food or wine) but when consumed together, the flavors took on an entirely different dimension. Impressive indeed!

The fourth course was probably the most anticipated around my table with descriptions of juicy beef tenderloin served in a demi-glace with garlic-mashed potatoes and a vegetable medley. The wine served alongside was equally as exciting and my first sniff and sip of the Bolgheri Bell’Aja red (2020) made my heart race with its jammy blackberry, dark fruits and full body. This incredible blend of Merlot, Cab Sauv and Petit Verdot brought some major tannins which had the potential to dry our mouths but one bite of the perfectly-cooked tenderloin with gravy mellowed those tannins right out. Savory, rich and meaty flavors with creamy skin-on mashed potatoes and a big, fruity red with gripping tannins to pair? Yes please!

Any great evening must come to a close but there’s always room (and time) for dessert, right? This course did not disappoint and the announcement of tiramisu with wine-infused pastry cream and its wine-pairing partner, the Batasiolo Moscato D’Asti brought excited murmurs from my fellow tablemates. Talk about ending on a high note, this course was another harmonious combination where the flavors of wine enhance the textures and flavors of the food. The fruity sweetness (apricot, peach) and acidity of the wine beautifully lift the sweet cocoa, cream and coffee flavors of the dessert. Pairing wines with dessert can be tricky but this course hit the nail on the head as the matched sweetness levels allows the taste of this classic Italian treat to stand out.

I’m thankful I was able to attend and take notes at this amazing event and I’m also grateful for the work done by our local Rotary Club. Their motto is “Service Above Self”, and this is clearly demonstrated by the multiple projects around our city and the huge amount of work required to put on an event like this. We were all treated like royal guests and I encourage everyone to check this event out at least once in their life. I would also like to commend Randy Whitter and his team for their exceptionally well-prepared and thought-out food pairings along with their amazing preparation and service of the meal. This wonderful evening really brought the world to our city and table.

Cheers and thanks for reading!

Hello Prince Albert! The closure of all public liquor stores in Saskatchewan was a bit of a shock to me because of how quickly it happened once it was announced and also because the SLGA (Sask Liquor and Gaming Authority) was where I cut my teeth and started my personal and professional journey with wine. I must admit that even though I saw it coming for a long time and I am a supporter of public services, the closures saddened me. No matter what your feelings or opinions may be on this set of events, customers/consumers now have more selection to browse through, updated, modern retail spaces and among many other improvements, patrons of today’s liquor stores have the ability to walk into a store and ask for a small sample of selected liquors and beverages.

If you weren’t aware, some liquor stores in Prince Albert offer the customer an opportunity to sample wine, beer, whisky, rum, gin, tequila, vodka and liqueurs throughout the day. All one has to do is ask an employee for a quick taste and a variety of options will be available for sampling.

In the wine cooler/fridge where both red, white and fruit wines can be sampled, you will currently find some excellent Cabernet Sauvignon such as the Stave & Steel Bourbon Barrel Cab Sauv (mentioned in last week’s column), the Slow Press 2020 Cab Sauv from California (bright clean flavors with medium body, tight tannins and an emphasis on red fruit) and the Little Giant Coonawarra Cab Sauv from Australia (big and full with juicy dark fruits and gripping tannins). For fruit wines, you may want to check out a local producer: Prairie Bee which has several fruity wines to taste. For sparkling wine, the Segura Viudas Cava from Spain is crisp and clean with stone fruits and limestone mineral.

Moving onto beer, take a look at the growler station where you can purchase a bottle for convenient refills or bring your own jug/growler to fill. There are some great beers to taste and the awesome part is that they are always from local producers. Have a sip of the Nokomis Session IPA (Nokomis, SK), the Paddock Wood Pure Insanity (Saskatoon, SK), the High Key Lemon Mint Smash (a lemon/mint wheat beer from Saskatoon, SK), the Rebellion Mega Lazer Cat (a creamy, rich brew from Regina, SK), the Rebellion Banana Pudding beer (also from Regina, SK) and finally, the District Brewing Lemon Ginger Radler (a fresh, tangy beer from Regina, SK). Speaking of beer, I found a great deal on a 12-pack of Happy Lager ($20) which is smooth with a hint of both malt and bitterness. The beer drinks incredibly easily and is perfect with food. 

Maybe beer and wine aren’t your thing and you prefer something with a bit more kick. I’d recommend taking a look at the spirits sampling station where you can sample a variety of vodkas from Saskatchewan and the world including Deuce, Last Call, Zirkova, Provincial, Phantom Light (right outside Prince Albert), Stolichnaya and Lucky Bastard (which has a huge range of flavored products as well).

If neutral spirits aren’t in your wheelhouse, consider tasting one of the many brown liquors on offer like these rums: Baron Samedi Spiced, Diplomatico Reserva Exclusiva (one of my favorites), Bacardi 10-Year or the Brugal Anejo. Whiskey/whisky may suit you best so check out these delicious options: Canadian Club Small Batch 12-Year, Jim Beam Devil’s Cut (where the whiskey is squeezed out of the wood of the barrels), Elijah Craig Small Batch Bourbon, Bowmore Vault Edition Scotch, Kilbeggan Irish whiskey, Waterford Organic Irish, Glenmorangie 10-Year Scotch, Bear Face 7-Year, Mountain Pass, Angel’s Envy Bourbon and Old Grand-Dad Bourbon. Those with a taste for the finer things in life may find pleasure in a quick sample of the one available Cognac, De Luze which hints at caramel, spice and syrupy floral notes.

The spirits category might be a bit much for some so slow things down a bit with a taste of one of the many liqueurs like Frangelico (perfect for adding a nutty character to your coffee), Dr. McGillicuddy’s Butterscotch, Gilmor’s Root Beer Schnaps, Skrewball Peanut Butter Whiskey (great as a shot), Sortilege Blueberry (reminds me of a blueberry themed breakfast) and a variety of products from Sobreo Artisanal Infusions.

Jumping back to the clear spirits group, you can find many excellent gins to sink your tastebuds into. Try out the extremely popular Empress Gin, Tanqueray Flor de Sevilla or Sip Smiths (a London Dry Gin with that classic juniper flavor). You can usually sample the Patron Silver Tequila as well but it must have been too tasty as the entire bottle is currently gone.

With so many options available for tasting, there’s no way you can try everything in one visit and in fact, staff will often limit you to two or three samples in total. This shows a bit of social responsibility which I’m glad to see and also encourages customers to only sample the liquors/beverages that they might consider buying. That being said, don’t feel bad if you don’t enjoy something as the staff are low on the sales pressure and are there to provide an enjoyable experience.

The word “experience” is key here as liquor stores (for the most part) have transformed into locations that sell food, gadgets/gizmos, shirts, hats, snacks and all kinds of additions for your at-home creations like bitters, cocktail kits and the glasses to serve them in. These liquor stores want you to come in and spend a bit of time looking around and believe me, there is a lot to look at! It’s a smart move that encourages patrons to check out all the cool stuff and make a few impulse buys. In fact, the stores are designed to lead your eyes and body in specific ways to grab your attention. There is always something new to see!

Cheers and thanks for reading!