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Featuring dinner and a helicopter ride above New York.
Featuring dinner from Saishin at the Gansevoort Rooftop by Kissaki, and a helicopter ride above New York. From $30,000 (for up to 10 guests);
Initially spending 18 years in a combination of refill casks, this whisky has undergone a finishing period of around 4-5 months in first-fill Pauillac wine casks, a rich and complex red wine from Bordeaux.
Malt Master Stephanie MacLeod carefully monitored maturation and flavour development in the casks until the desired flavour profile had been achieved.
ABERFELDY's wonderfully soft signature honey and creamy vanilla notes are invigorated with swathes of plush ripe fruits and lovely nutty aromas to create an incredibly elegant and fruitful whisky.
A history rich in agriculture and family values
Since 1934, Harry & David has grown to become America’s premier choice for gourmet gifts. From our handpicked fresh fruit to our hand-packed gift baskets filled with delicious treats, we are committed to providing premium quality and excellence in every way.
Channels the vigor of the famous Black Mamba, the world’s fastest snake
The alluring Mamba decanter channels the vigor of the famous Black Mamba, the world’s fastest snake. Following on from the serpentine Eve decanter (2008), the Mamba’s poised upright stance and coiled design creates a series of air pockets which “double decants" the wine.
As the wine makes its journey through the curvaceous glass, the Mamba emits a gurgle: an aural reminder of the vigorous decanting as a result of its design. The Mamba decanter is recommended for young wines.
This decanter is designed for a single bottle of wine.
Mix and match which butters you eat with which steaks.
Enjoy a variety of three cuts of beef, all different in texture and taste.
For a simple, yet delicious, French steak, Chef Daniel has made three different compound butters to accompany the beef: Red Wine-Shallot, Smoked Red Pepper and Persillade.
Mix and match which butters you eat with which steaks. Have fun and enjoy!
Leaving no detail to chance
To inspire his vision for Highest Beauty, map in hand, Andy Erickson tasted his way through 56 individually fermented blocks of Cabernet Sauvignon from our To Kalon Vineyard.
To connect flavor and texture with soil and sun, he then walked the blocks, fine tuning his selections.
Along with being a winemaker, Andy is also a highly experienced, hands-on winery designer.
Leaving no detail to chance, he helped build the fermenters used to craft this small-lot wine
It was a good year for hot goss.