12 Bay Street, Sag Harbor, New York 11963 - 631.725.2400
OPEN 7 Days
Monday thru Friday - 10 to 8 -- Saturday - 9 to 8 -- Sunday - 12 to 8
Pappy Van Winkle’s Family Reserve 15 Year
A younger version of the famous 20-year-old Pappy Van Winkle’ Family Reserve, this bourbon was crafted according to the exclusive family wheated recipe. The smooth, oak flavor blends well with the barrel proof. Selected from barrels in the heart of our Kentucky warehouse, it has remained untouched for 15 years and unhurried by time.
Pappy Van Winkle
Célange Rosé has an enchanting pink hue, intense red-fruit bouquet and refined effervescence. Dry and delicate, with crisp acidity and a creamy palate, this wine pairs perfectly with summer fare and fruit-based deserts. Enjoy as an accompaniment to fine food or
as a symbol of celebration.
Célange Blanc marvels with its golden-straw hue and its characteristic minerality and balanced acidity. Only the first batch of the finest hand harvested Chardonnay grapes make the award-winning cuvée. The Blanc offers fresh citrus notes and Acacia flower aromas, making it the perfect partner to fresh seafood and poultry.
Célange Rosé and Blanc
St. Agrestis was founded in Brooklyn by sommeliers returning from a trip throughout Italy.
Celebrate Aperitivo Hour with Brooklyn's take on the quintessential Italian classic. An iconic cocktail of St. Agrestis Inferno Bitter, Greenhook American dry gin and sweet vermouth. Boozy. Bitter. Refreshing. You deserve one. Enjoy St. Agrestis Negroni chilled from the bottle or over ice with an orange twist.
St Agrestis Negroni
New to the family. Casamigos Mezcal is balanced and elegant. Hints of tamarind and pomegranate aromas are followed by herbal tones of fresh mint and dried oregano. Delicate notes of smoke and black pepper lead to a long silky finish. Casamigos Mezcal is made using traditional methods. Once harvested the piñas are split and laid to cook for 4–6 days in six-ton earthen pits. Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, one ton at a time by a horse-drawn tahona wheel. Depending on the season, Casamigos Mezcal ferments for 2–8 days before being distilled in covered copper pot stills.