Category Archives: Rated D/F

Review: Wines of Portugal’s Alentejo Region

Posted on April 27, 2013 by Christopher Null| Leave a comment

Alente White 66x300 Review: Wines of Portugals Alentejo RegionThe Portuguese don’t sit around sipping Vintage Port all day. For everyday drinking, they turn to some simple and very affordable wines. Increasingly, these wines have been coming to the U.S., letting us discover new grapes, like Antao Vaz, and new regions, like Alentejo, where these three wines hail from.

Alentejo covers most of the southern half of the country and encompasses a wide range of varietals and styles. Thoughts follow.

2010 Alente Vinho Branco Antao Vaz/Arinto DOC Alentejo – A white blend of Antao Vaz (60%) and Arinto (40%) grapes, the former being the most commonly grown white grape in the Alentejo region. Lots of herbal notes on the front of this wine, with a big body featuring restrained apple notes coming along behind. The finish is mildly bitter and lasting. Altogether it’s an interesting change from the usual fare, but an overall sense of balance just isn’t here. B- / $12

2009 Mariana Alentejo - A blend of 40% Aragonez, 30% Alicante Bouschet, 20% Trincadeira, and 10% Cabernet Sauvignon. Rocky. Intensely herbal and funky earth on the nose. Not nearly that powerful on the body, which is super tart and almost jammy on the back end, though that creeping, decaying herb character comes along after a short while. Not a winner. D / $14

2009 Vinha do Mouro Tinto Estremoz Alentejo – A marginal improvement. Big barnyard notes, with a raisiny core. Some coffee notes, particularly on the finish. Ends up somewhat bittersweet. C- / $15

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Posted in Rated B-, Rated C-, Rated D/F, Reviews, Wine

Review: Shock Top’s (Unbuyable) Campfire Wheat Beer

Posted on April 20, 2013 by Christopher Null| Leave a comment

There’s no picture to this review because this beer is not for sale. You can try it — available on tap only — in extremely limited quantities at beer festivals around the country this year. Want to find this stuff? Try the San Francisco International Beer Festival on April 27, or the American Beer Classic in Chicago on May 11, 2013. Check Shock Top’s Facebook page for more info — and information on two more festival-only exclusive beers coming out later this year.

Campfire Wheat is perhaps the most outrageous beer I’ve ever encountered. An unfiltered ale, it is brewed with graham wheat, chocolate malts, and marshmallow flavor. It is then aged over cocoa nibs before being sealed into kegs. What’s this all mean? Well, if the ingredient list doesn’t tip you off, think harder: It’s s’mores. S’mores beer. S’mores, turned into a beer.

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Posted in Beer, Rated D/F, Reviews

Review: Mangria

Posted on April 20, 2013 by Christopher Null| 1 Comment

Mangria 92x300 Review: MangriaWe’ve covered celebrity wine. Celebrity vodka. Celebrity Cognac. Even celebrity tequila.

This is definitively the first and likely the only celebrity sangria that we’ll ever see.

Mangria comes to us courtesy of sangria-lover Adam Carolla, who’s apparently still working the “man” angle on just about everything. Like Mansinthe, it’s a horrible name for a product, but it’s so insane it just might work.

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Posted in Rated D/F, Reviews, Wine

Review: NV Pink Panda and 2007 Naked Rebel Red Wine

Posted on April 18, 2013 by Christopher Null| Leave a comment

Targeting a clearly younger, more modern, and cost-conscious drinker, Naked Rebel is a new brand that’s offering two wines at launch. One is quite good. Thoughts on both follow.

Review: NV Pink Panda and 2007 Naked Rebel Red WineNV Pink Panda – “Sparkling grape wine with natural flavors.” Say what? There’s really no telling whats in this ultra-fruity concoction — it is reportedly a demi-sec rose of Alexander Valley Pinot — considering how full of strawberry and heavy rose-petal-perfume notes it is. In the quest to come across as playful, those “natural flavors” (a term typically reserved for wines heavily spiked with fruit juice) basically just come across as brutish and juvenile. Not really drinkable beyond a few sips. D / $18

Review: NV Pink Panda and 2007 Naked Rebel Red Wine2007 Naked Rebel California Red Wine – Don’t try to sift through the white-on-black-all-caps on the back of the bottle. This blend of Syrah and Oakville Cabernet is fairly delish without the verbiage. Touches of smoke on the nose lead to a plummy, Cab-heavy body that is heavy on the fruit. Now six years old, its tannins have faded enough to make things well integrated and reasonably balanced, though the relatively light body has trouble offering up much in the way of secondary notes. B+ / $20

nakedrebelwinery.com

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Posted in Rated B+, Rated D/F, Reviews, Wine

Mainstream Brewery Spotlight: Anheuser-Busch’s Budweiser Line Reviewed

Posted on April 17, 2013 by Greg Bruce| Leave a comment

Discriminating drinkers aren’t immune from the mainstream, and ultra-micro-craft brews aren’t always available when you’re looking for a six pack at your local convenience store. What then about the biggest beer of them all? Today we look at the complete lineup of Budweiser beers, which now includes six different bottlings. Thoughts follow.

As the oldest beer within Anheuser-Busch’s portfolio, Budweiser defines the very meaning of a “brand.” Not only has the Budweiser name produced off-shoots of varying flavors and target demographics, but the beer’s popularity extends beyond what is contained within the bottle. With the iconic Clydesdale mascots and extensive marketing program, even consumers who don’t necessarily like beer are drawn into the fold.

Budweiser 150x132 Mainstream Brewery Spotlight: Anheuser Buschs Budweiser Line ReviewedJust like its commercials, Budweiser lager is a classic. Anheuser-Busch brews Budweiser and its various siblings with rice, and the impact is readily apparent. The aroma and taste take on a neutral characteristic because of it, but it leans towards sweet as a result of the rest of the malt bill. In contrast to some of the lighter Bud offerings, this original Budweiser exhibits a noticeable graininess in the form of buttery cereal grains that add flavor. While not the focus by any stretch, hop influences creep in the nose and flavor by contributing a light fruitiness and earthy spice. C- / $6.99 per six-pack

Bud Light Platinum 41x150 Mainstream Brewery Spotlight: Anheuser Buschs Budweiser Line Reviewed Continue reading “Mainstream Brewery Spotlight: Anheuser-Busch’s Budweiser Line Reviewed” »

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Posted in Beer, Rated C, Rated C+, Rated C-, Rated D/F, Reviews

Review: Harvest Spirits Core Vodkas, Liqueurs, and Brandies

Posted on April 14, 2013 by Christopher Null| Leave a comment

harvest spirits farm distillery 300x202 Review: Harvest Spirits Core Vodkas, Liqueurs, and BrandiesHarvest Spirits Farm Distillery, in Valatie, New York, focuses like so many other operations in this region on using local fruits to produce artisinal, farm-to-bottle spirits. The lineup below represents a full farmers’ market of goodies. Thoughts on the bulk of Harvest Spirits’ production follow.

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Posted in Brandy, Flavored Vodka, Liqueurs, Rated A-, Rated B+, Rated C+, Rated D/F, Reviews, Vodka

Review: Black Velvet Toasted Caramel Canadian Whisky

Posted on March 26, 2013 by Christopher Null| Leave a comment

Black Velvet Toasted Caramel 200x300 Review: Black Velvet Toasted Caramel Canadian WhiskyA funny thing happens when I try to type “Canadian.” I always mistype “Candian” instead. Never has that been a more apropos typo than with Black Velvet’s Toasted Caramel Whisky.

Flavored with a hefty dose of “natural toasted caramel flavor,” this sugar bomb is so dense with sugar it’s actually difficult to swallow it. The nose cues you in for what you’re about to get hit with, but the mouthfeel is something else. It’s so sugary I swear you can feel the grains of sugar grinding around in your mouth. The “toasted caramel” (which means what, exactly?) is something akin to burned Bananas Foster, and there’s a touch of a woody finish on the end that reminds you that this is indeed whisky and not caramel-flavored vodka.

Sweet tooths only need apply.

70 proof.

D+ / $11 / blackvelvetwhisky.com

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Posted in Canadian Whisky, Flavored Whiskey, Rated D/F, Reviews, Whiskey

Experiment: Ice vs. Whiskey Stones vs. Tilt Chilling Sphere

Posted on January 27, 2013 by Christopher Null| 6 Comments

ice stones and spheres oh my 300x224 Experiment: Ice vs. Whiskey Stones vs. Tilt Chilling SphereThe drinking industry’s war on ice is in full force. Fearful that ice will water down their precious booze, entrepreneurs are suggesting alternative chilling systems to bring the temperature of their hooch down.

But do they work? Ice is effective at chilling a drink because it melts, releasing near-frozen water into your dram. Can alternative technologies do the job, too? There are whiskey stones (soapstone cubes), or the new Tilt Chilling Sphere, a metal spheroid that you fish out of your drink with an included hook, which doubles as a cocktail pick. How effective can these non-melting chilling systems be?

We did the science, folks!

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Posted in Barware, Rated A, Rated A-, Rated D/F, Reviews

Italian Value Wines — Deep Value Wines — for Thanksgiving from Bolla

Posted on November 30, 2012 by Christopher Null| 2 Comments

Thanksgiving on a budget? Six wines from Bolla arrived for our consideration for a spot on your Thanksgiving table, including one infamous classic. Thoughts (and a special video) follow. Continue reading “Italian Value Wines — Deep Value Wines — for Thanksgiving from Bolla” »

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Posted in Rated B, Rated B+, Rated C+, Rated D/F, Reviews, Wine

Review: Wemyss Single Cask Single Malts, 2012 Releases

Posted on October 22, 2012 by Christopher Null| 2 Comments

Wemyss (“weems”) Malts, based in Edinburgh, has become well known for its blended malt whiskys in a small number of years (it was founded in 2005). But Wemyss also releases a periodic series of single malt whiskys, all bottled from single casks, following a number of prior, limited-edition releases along these lines and in keeping with the fancifully-named whiskys of the Scotch Malt Whisky Society.

For 2012 Wemyss is putting out four new single malt single cask whiskys. Each of these is essentially a privately bottled whisky from another distillery (see details below). One important distinction: Each is bottled not at cask strength but at 92 proof. All were bottled in August 2011.

Wemyss Single Malt “A Day at the Coast” 14 Years Old – A Highland 14 year old hogshead from Clynelish Distillery. Tastes younger than you’d think, with lots of grain character left behind. Brisk orange and sherry notes, with a bit of a burnt caramel, seaweed, and bittersweet chocolate finish. Dusty, chewy, and salty all at once. 354 bottles made. B+ / $110

Wemyss Single Malt “A Matter of Smoke” 15 Years Old – An Islay 15 year old hogshead from Caol Ila Distillery. At least this one is fairly straightforward. Lots of smoky peat, but not overwhelming, with plenty of sweetness to back it up. There’s more of a biting medicinal character than I might like, an antiseptic feeling that lingers on the finish. That’s common with Islay, of course, but there’s also a tanginess here that is at once enjoyable and a bit disarming. 337 bottles made. B / $135

Wemyss Single Malt “Winter Larder” 20 Years Old – A Speyside 20 year old butt from Glen Elgin Distillery. Deep mahogany — distinctly different than the others in this series. Noses of cocoa powder and barbecued meat, the latter of which grows stronger as you take a sip. Notes of licorice, and a distinct, tarry petrol character come along later. More tannin, like “The Dunes” (see below). Tough to love. 654 bottles made. C / $130

Wemyss Single Malt “The Dunes” 29 Years Old – A Highland 29 year old hogshead from Inchgower Distillery. Surprisingly light in color for a whisky this old. Very sawdusty and sandy (perhaps that’s where “the dunes” comes from), the whisky starts off light but quickly turns toward meatier tones, like bacon fat and salted pork. The finish is tough and tannic. Not a fan. 202 bottles made. D+ / $185

wemyssmalts.com

BUY THEM HERE!

wemyss 2012 single malts Review: Wemyss Single Cask Single Malts, 2012 Releases

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Posted in Rated B, Rated B+, Rated C, Rated D/F, Reviews, Scotch, Whiskey

Review: “Wines That Rock”

Posted on October 8, 2012 by Christopher Null| 2 Comments

AC/DC isn’t the only band on the block that can put its name on a label. Up next, an entire line of rockin’ vino, inspired by some of the biggest acts of the ’60s, ’70s, and ’80s. Winemaker Mark Beaman brings us five new wines, largely from Mendocino, with labels from The Police, The Rolling Stones, The Grateful Dead, and Pink Floyd. All four are reds, and there’s a Woodstock Chardonnay to round out the crowd.

How do they taste? Well, to be honest, it feels a bit like more money has been spent on licensing names and artwork than on grapes and winemaking. But for the classic rock lover in the house, well, odds are these wines will never opened, right?

I (perhaps ridiculously) tasted two of the members of the lineup. Thoughts follow.

2008 The Police “Synchronicity” Red Wine Blend Mendocino – As the name indicates, this is a blend of red grapes from Mendocino. Otherwise the details of the bottling are a mystery. Inky and dense, it’s like drinking watery/melted boysenberry jam, spiked with alcohol. Nuance? Not here. This is a punchy wine that will make you the “King of Pain” after one sip. D

2009 Rolling Stones “Forty Licks” Merlot Mendocino County – A passable but not delicious Merlot. Surprisingly tart, with some raspberry and brewed tea flavors, but a lot of more raw, simple alcohol notes. This mellows out with time in the glass, but it ain’t “Brown Sugar.” C

$50 per three-pack / winesthatrock.com

 

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Posted in Rated C, Rated D/F, Reviews, Wine

Review: Courvoisier Gold Cognac Liqueur

Posted on October 7, 2012 by Christopher Null| 4 Comments

Courvoisier is at the forefront of the taking Cognac into new markets, with brandy-and-wine blends like Courvoisier Rose. Now the company is back at it with Courvoisier Gold, a blend of Cognac and Moscato wine.

This actually sounds like a great idea — the brisk orange of the Moscato enhancing the citrus notes in the Cognac. In theory, anyway.

Alas, the theory didn’t really pan out this time. The nose of Gold is mild and innocuous, and the body brings out the constituent components of the concoction. Unfortunately, those components just don’t work together. The Moscato wine is understated and doesn’t offer much flavor, just a vague sense of something fruity that approaches apple juice, straight out of the juice box. This is spiked with a touch of Cognac — at just 18% alcohol, there’s really not much brandy in the mix — but it’s not enough to do much to the wine. A hint of vanilla is really all you get — and it turns out to be not very complementary to the Moscato in the end.

If you do try this product, be sure to have it chilled (as the company recommends). Served at room temperature, it’s tepid and raw. Chilled or with ice, at least you can have your apple juice the way God intended.

36 proof.

D+ / $25 / courvoisier.com

courvoisier gold Review: Courvoisier Gold Cognac Liqueur

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Posted in Brandy, Cognac, Liqueurs, Rated D/F, Reviews, Wine

Review: The Wines of AC/DC

Posted on October 3, 2012 by Christopher Null| 2 Comments

For those about to drink, we salute you.

AC/DC may be best known for its crowd-pleasing heavy metal riffs, but the aging rockers now have another claim to fame: Their own wine brand. Big in their Australian homeland, these wines are now coming to the U.S. Bottles are branded with an on-stage photo of the band and an appropriately rockin’ name: Back in Black Shiraz, Highway to Hell Cabernet Sauvignon, Thunderstruck Chardonnay, and Hells Bells Sauvignon Blanc.

We tasted two of the latest releases. Thoughts follow.

2011 AC/DC Hell’s Bells Sauvignon Blanc New Zealand – Strong grapefruit character up front, which fades as the wine warms up, revealing a rather simple, not overly-tropical New Zealand (not Australian) Sauvignon Blanc. Ultimately turns toward a mildly acidic, easy-sipping white. Hellish? Not hardly. B+

2011 AC/DC Back in Black Shiraz Australia - The fruit bomb you’re expecting, an overwhelmingly sweet base with sour cherry overtones. Pure, cheap, brash, Aussie Shiraz. I’d have called it “Big Balls” instead. D

each $18 / vinport.com

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Posted in Rated B+, Rated D/F, Reviews, Wine

Review: Campo Azul Tequila

Posted on September 30, 2012 by Christopher Null| Leave a comment

Campo Azul is a 100% blue agave from the Jalisco Highlands, most notable for the hologram that wraps around the neck of the bottle. We sampled both the blanco and extra anejo expressions of the spirit (sorry, reposado!) — two tequilas as wildly different in quality as they get. Both varieties are 80 proof.

Campo Azul Blanco Tequila – This unaged expression is clean, with a moderate agave backbone and a bit of an earthy character to, somewhat uncommon in blanco tequila. Very smooth, with no burn at all, light lemon notes, and light notes of fresh evergreen needles. Refreshing, and very affordable for 100% agave. A- / $23

Campo Azul Extra Anejo Tequila – Aged 18 months in oak, you’d think a sugar bomb was in store for you, but you’d be wrong. Instead, here the piney character goes overboard, with a finish that exudes Pine-Sol so heavily I was instantly transported to a Las Vegas bathroom. There are touches of vanilla on the finish, but nothing can stand up to that gin-like evergreen character. D+ / $27

tequilacampoazul.com

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Posted in Rated A-, Rated D/F, Reviews, Tequila

Review: White Mule Farms Spodee — “Wine with a Kick”

Posted on September 16, 2012 by Christopher Null| Leave a comment

spodee 158x300 Review: White Mule Farms Spodee Wine with a KickAccording to White Mule Farms, the company behind the oddball Spodee, this, er, drinkable was a Depression-era concoction of wine mixed with herbs, spices, and moonshine. Sort of a ghetto version of Port, perhaps, from the sound of it.

Spodee today seems to be perhaps a simpler product: Wine fortified with white whiskey, with chocolate flavoring in lieu of the herbs and spices. Don’t worry about getting too trashed on Spodee. At 18% alcohol — barely 1 or 2% more boozy than most Zinfandels these days — it can’t have much moonshine in it. The bottle itself says the liquid inside is “Grape wine with natural chocolate flavor,” no mention of a moonshine kicker. The packaging is indeed an old-fashioned milk bottle.

How’s it taste? Straight up, exactly like you’d expect: Strong (cheap) wine, significantly sweetened with chocolate syrup. You can probably recreate this at home without too much trouble with some plonk and a bottle of Hershey’s. Any nuance in the wine is lost in the candy character, and the resulting concoction isn’t drinkable for much more than novelty’s sake.

Spodee’s signature cocktail is “Spodee & Sody” — Spodee and Coke, half and half — which is a bit like drinking a Chocolate Coke. Here, though, the wine component gets in the way of the fun, putting a raisiny character into the drink and leaving it equally tough to get down. As my brother put it when served a glass, “Nope, that just doesn’t get any better.”

D / $9 per 500ml bottle / spodeewine.com

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Review: Jellybean Wines

Posted on September 2, 2012 by Christopher Null| 2 Comments

This new brand is attempting to muscle its way into the mass-market wine space (Yellow Tail, Cupcake, Barefoot, you know the ones), choosing to head to the ever-popular “desserts” branding strategy for its identity. Jellybean wines come from just about everywhere. We reviewed two of the company’s offerings, with predictable results.

2011 Jellybean Berry Smooth Red Wine Blend – A Spanish red blend. Deep blueberry notes, as candied as they get. Impossibly sweet and, I guess, smooth in a way, but more in the way that Kool-Aid is smooth. Incredibly simple. D+

2010 Jellybean Candy-Apple Red Cabernet Sauvignon California – Another wine that lives up to its name, with flavors reminiscent of a cinnamon red hot (and no apple to speak of). Marginally better, but cloyingly sweet. C-

each $13 / jellybeanwines.com

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Posted in Rated C-, Rated D/F, Reviews, Wine

Book Review: Never Cook Sober Cookbook

Posted on August 7, 2012 by Christopher Null| Leave a comment

never cook sober cookbook Book Review: Never Cook Sober CookbookI’m the first one to agree with the concept of using alcohol — beer, wine, spirits — in your cooking, but a standalone cookbook devoted to boozing up otherwise average recipes is just a mistake from the start.

This slim volume goes for kitsch, with dishes like “Sassy Salmon in Champagne Sauce,” “Vini Vidi Vici Vodka Caesar Salad,” and — ahem — “Mix Drinks Like a Pro Whiskey Steak and Cheese Sandwich.” The bar in your cookbook isn’t exactly high when it includes a PB&J sandwich with flavored vodka mixed into it and, seriously, jello shots. The latter are included in the “breakfast” section. The book’s recipe for a pulled pork sandwich calls for prepackaged pulled pork and barbecue sauce. (And bourbon.)

Interspersed with banal facts about alcohol and tired quotes on the same topic, the book isn’t just unfunny, it’s also a little wrongheaded when it comes to how alcohol gets used in most recipes. The book includes icons to indicate the “alcohol content” of each dish. From one jug (one shot or less) to six (five shots or more), the ratings bizarrely don’t take into account whether the recipe is cooked or not — thus removing most of the alcohol from the dish. Come on, people.

D / $11 / [BUY IT HERE]

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Posted in Books, Rated D/F, Recipes

Review: Vino Innovations Vino Freeze Mix

Posted on August 6, 2012 by Christopher Null| Leave a comment

Do you like wine? Do you like Kool-Aid? Do you like Slurpees? If you said yes to all three, you’re in for a real treat (ahem): Vino Freeze Mix, which gives you the triple threat of ultra-sugary powder plus the buzz of cheap wine in a slushy frozen package.

It sounds like a joke but I assume you this is a real thing. In fact, I tried it. With my mouth.

Let’s start with what it is. Vino Freeze Mix comes a company called Old World Gourmet, so you might imagine all the Ukranian babushkas carefully harvesting the sugar, citric acid, purple carrot powder (for color), and natural flavors from the fields, then packaging it 12 ounces at a time in metallic bags and festively colored boxes to be sold in gourmet stores across the land. (A full bag of Vino Freeze Mix (10 servings) has 260 grams of sugar.)

To make your Vino Freeze — I chose the Blueberry Pomegranate flavor, but a half dozen varieties are available — you dump the bag into a pitcher, add a full bottle of “your favorite* red wine,” and another 750ml bottle of water. Stir, then freeze for 3 to 4 hours, and your wine slushy is ready.

Some problems I encountered: First, a pitcher does not promote freezing well, so you are advised to follow the “or” advice on the package and use a plastic bag to contain the concoction. In fact, my pitcher popped open in the freezer and rained Blueberry Pomegranate sleet across my fridge, which was awesome. My fault, though. Also, after 4 hours, my Vino Freeze was still mostly water. It took at least 7 hours to get anywhere near slushy status.

And once it was done, my, what a heretical beverage this was. Ungodly sweet, with a cough syrup kicker, the only thing going for this “drink” was that it was cold and the weather outside was warm. Clearly this is marketed for the daytime-drinking cougar crowd, but lord knows those tireless ladies deserve better than this.

D- / $10 per package / owgshoponline.com

* I highly recommend not using your favorite wine.

vino freeze mix Review: Vino Innovations Vino Freeze Mix

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Posted in Mixers, Rated D/F

Review: Mickey Finn Irish Apple Whiskey

Posted on June 8, 2012 by Christopher Null| Leave a comment

I’ve never quite understood the idea behind the Mickey Finn name. Yeah, it sounds Irish, but it really means a drink served to someone to knock them out (typically to take advantage of them in some way). Why you’d name your Irish whiskey brand after such a thing, I have no idea.

Mickey Finn makes an Irish whiskey (really, it’s made in Dublin) flavored with green apples (“natural apple flavors,” as the label explains). What’s the big idea with this? It is “fanciful,” also as the label suggests, to believe that in the Prohibition era whiskey was smuggled into the U.S. in apple barrels. I’m not sure how that translates to putting apple flavor into the whiskey itself, but I get the homage at least.

Mickey Finn looks like apple juice and tastes like what would happen if you put Apple Pucker into Irish whiskey. It is as difficult to drink as it is to fathom, two flavors that have no business being in the same glass together. The apple is overwhelming here, sour and chemical in character. The whiskey, barely there at all, almost a sweetish afterthought and hardly anything you’d identify with any authority.

Is this something I just “don’t get” or is it just the latest bad idea to come out of whiskeydom? You be the judge.

70 proof.

D / $24 / mickeyfinnwhiskey.com

Mickey Finn Apple Whiskey Review: Mickey Finn Irish Apple Whiskey

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Posted in Flavored Whiskey, Irish Whiskey, Rated D/F, Reviews, Whiskey

Review: Hiram Walker Watermelon Sour Schnapps

Posted on April 13, 2012 by Christopher Null| 1 Comment

Wow. No.

“All natural flavors” don’t get more horrifying than this. Or more Kool-Aid pink in color.

I could go into detail about the flavor that reminds me of Jolly Ranchers melted into Chinese sweet & sour sauce, but let me leave it at this: I would have trouble imagining even the most desperate bum in need of a buzz knocking back more than half a shot of this stuff, and even then I know he’d probably be really angry about it.

30 proof.

F / $10 / hiramwalker.com

Hiram Walker Watermelon Review: Hiram Walker Watermelon Sour Schnapps

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Posted in Liqueurs, Rated D/F, Reviews