December 7th Weekly Selections

Wine of the Week

Georges Duboeuf Beaujolais Nouveau 2009
A red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks then officially released for sale on the third Thursday of November. Beaujolais Nouveau is a purple-pink wine that is particularly lightweight, even by the standards of Beaujolais. The method of production means that there is very little tannin, and the wine can be dominated by fruity, ester flavours of bananas and pear drops. These are enhanced by the frequent recommendation to serve the wine lightly chilled, at approximately 13°C (55°F). Limited time only while selection last.

Beer of the Week
Full Moon Winter Ale
Winter Ale pours a nice rich amber with a thick orange head and the aroma is warm and nutty. The flavors reflect the aroma very well as this is a mellow, relaxed beer with deep nutty malts and a velvety texture and just a bit of bitterness from the hops at the finish. The body is a light medium with a good amount of carbonation. This is a higher alcohol beer with an ABV of 5.6% - intended to warm you up on a cold, winter day.

Spirit of the Week
Glenlivet 12yr Single Malt Scotch
Two centuries ago, the illicit whisky from the remote and wild region of Glenlivet was sought after for its smooth and characterful qualities. The defining fruity ‘pineapple’ note from the sma’ stills lives on to this day in George Smith’s definitive legacy of The Glenlivet. The Single Malt That Started It All. Selective maturation in new French Oak casks made from Limousin Oak creates a characterful and unique expression of The Glenlivet. The rich, spicy notes from French Oak interplay with the fruit and floral notes of The Glenlivet. A delicious whisky to savour.

Cocktail of the Week
Hot Buttered Rum (Large Batch)

• 2 lbs Unsalted Butter
• 2 lbs Brown Sugar
• 1 Teaspoon Cinnamon
• 4 oz Cream or Half & Half

Melt the butter in a sauce pan and add the brown sugar and cinnamon. Keep stirring on a low heat until smooth. Then add the cream and turn heat off. This mixture can be stored in the refrigerator. When ready to serve put in a coffee mug 1 tablespoon of the mix with 1 1/2 oz of Rum, and  top off with hot water. Stir well and garnish with a cinnamon stick or nutmeg.