Free Bourbon, Gin and Reisetbauer Tasting

Beautiful stills, beautiful spiritsMichael Skurnik is famous for importing many of the world's greatest wines. But they also carry spirits--and their selection is every bit as great as you'd expect. Join us Thursday, November 16 from 5-7pm, when Ginger pours 3 gems from Skurnik's portfolio: Medley Bros., Bourbon, $24.99 Classic Bourbon at a great price. Have a taste neat. Neversink Spirits Gin, $44.99 From a base of New York State apples, corn, wheat and barley, this local gin is distilled through a blend of 11 botanicals to create a well balanced, floral and aromatic spirit.  The botanicals are chosen to pair with apples, including three types of fresh citrus, star anise, cardamom, ... Read More »

NYC Tasting: Kick off Summer Olympics with a Caipirinha!

Meet our newest Flatiron Wines & Spirits Ambassador Freddie! @thatfabulousfreddie is gearing up for the #2016summerolympics with the national spirit of Brazil: Cachaça! "Hi I'm Freddie, Flatiron's #1 Mascot. My peeps call me Fun Fun Freddie. For the Olympics I'm kicking it with Brazil's national cocktail - Caipirinha! So good with churrascarias.   The most important ingredient in this divine beverage is cachaca, a distilled spirit that dates back to 1532. Avua Cachaça Prata is sustainably-sourced sugar cane that goes through a 24-hour ambient yeast fermentation and single-distillation. This sugar cane juice is deliciously soft and perfumed (just like my human!). My best bud Theo gave ... Read More »

Spirit of the Desert: Sotol Por Siempre

Sotol is a distilled spirit made from the plant (also called Sotol, which translates to ‘desert spoon’) native to northern Mexico in the region of Chihuahua.  It is similar to the agave plant but differs at the Family level of species classification.  Both are desert-dwelling succulents and both are harvested by removing the leaves and using the meaty heart of the plant.  Sotol is made in the traditional process most closely reflected in the artisanal mezcal brands working with old-school mezcaleros.  Sotol is always harvested from the wild when it is 13-15 years of age and due to the small heart it produces a mere liter of distillate per plant.   Sotol Por Siempre is made at ... Read More »

A Farewell from Dan Weber

This Saturday, August 2 will be my last official shift here at Flatiron Wines.  After two amazing years at the shop, I am leaving to work for Schatzi Wines, a new importer focused on German, Austrian and French growers.  I will be working directly with wine stores and restaurants here in New York as well in other markets up and down the east coast.  I am very excited to learn another side of the wine business and to work even more closely with the producers. It has been one of the great pleasures of my life to have been a part of Flatiron Wines from the embryonic stages to seeing it grow into the great wine shop that it is today.  The concept was simple, create the wine store where ... Read More »

Filled with Spirit: Fine, Fine Quinine Wine

True story: I’m obsessed with quinine. That’s right, quinine.  I first got into because it's mildly bitter aftertaste is so refreshing with warmer weather and because I learned that the real stuff glows under a black light.  I continue to justify the infatuation because it makes me feel stronger.  Not stronger in the “rocket fuel” way that bubbly affords or the “I can do anything” way that too much booze in general can produce; it’s more substantial than that. I took a gander at what the internet had to say.  From the Quechua people of Peru and Bolivia to the Allied forces of World War II, many cultures throughout history would agree; cinchona bark extract in the form of ... Read More »

Filled with Spirit: Lightening up with Root Liqueur

I'm completely loving ROOT liqueur!  The following is a quick tale about how it saved last Saturday night. By the time I got home, the Boyfriend had converted our swish home into a complete mess.  Apparently, while I was clocking hours at Flatiron Wines & Spirits, he'd spent his Saturday drinking cheap IPA.  Smelly, soggy fries and the remnants of a burger disgraced the kitchen table.  I hate ketchup.  It was sloshing away on left over fries.  Gross. Luckily, I'd brought home some organic Root Liquer.  The mere presence of it lightened the dire, man cave-y atmosphere.  It's made of wild roots like sassafras, sarsaparilla, and birch bark (among others) and comes in a neat bottle ... Read More »

Old Potrero 18th Century Style Whiskey

In 1993, long before the recent explosion of microdistilleries, Anchor Distilling Co. became interested in the practices and techniques of America's first whiskey makers.  Today, this iconic distillery produces three limited production, rye whiskeys, each made from 100% malted rye.  With the Old Potrero 18th Century Style Whiskey, Anchor Distilling Co. attempts to recreate the style and taste of the whiskeys made and consumed in America in the late 18th century by combining 2 batches of whiskey, each of which is aged between 2 and 4 years in new lightly toasted, but not charred, oak barrels, a practice that was common in 18th Century. Bottled directly from the barrel without dilution, ... Read More »

Kilchoman Islay Single Malt Machir Bay 2012

When the Kilchoman Distillery was founded in 2005, it was the first distillery to be built on Islay for over 120 years.  Known as “Islay’s Farm Distillery”, barley for the distillery’s single malt expressions is grown almost exclusively on the property, formerly the site of a working farm.  Though considered by many to be just another upstart, there is nothing about this distiller that even implies that it is being run by amateurs.  Everything about this single malt screams artisan and classic Islay - a spirit of tradition and provenance. The Machir Bay will be Kilchoman’s first ongoing release through which the devout will be able to follow the arc of the distillery’s ... Read More »

Calvados Lemorton

With a history dating back more than 500 years, Calvados, an apple and pear-based brandy from the region of Normandy, holds a dear place in the heart of this spirits lover.  Though the majority of Calvados is produced almost exclusively from the over 200 local varieties of apples grown in the northern appellations of Calvados and Pays d'Auge, the southern appellation of Domfrontais is where Calvados is not made with apples alone.  Here, where the soils are a mixture of clay and limestone, the conditions are prime for the strong and deep roots of pear trees.  The pear influence in Calvados Domfrontais is distinctive - producing a lighter-colored spirit with an elegant, fruitier and more feminine ... Read More »