The Pour
A record,
not a menu.
Every pour has a name, a village, a face — the same way every track has a fingerprint pressed into the wax. No specials board. No laminated list.
Four, smooth and sophisticated.
Kiss of Vine
A four-generation Grande Champagne house, aged in French oak until pear and quince give way to dried fruit and honeyed almond.
Silken, warm, endlessly smooth.
Grande Champagne
Aaliyahntage
A century-old Torino recipe, higher in wine than spirit — hand-made in small batches by the same house.
Rich, herbal, sipped alone.
Asti, 1891
D'Angeloodoo
One man's revival of an antique Turin formula, restored from near loss and produced in extremely limited runs.
Nineteenth-century, unrepeated.
Piedmont
Let's Get Agave On
Wild cuixe agave, hand-harvested and pit-roasted by a named mezcalero, from a single 92-liter batch.
Earthen, wild, alive.
Oaxaca
Tonight's Pour
A natural flight, poured as the evening asks.
Languedoc white
I
Marsanne and Carignan Blanc, from a single Languedoc vineyard farmed without intervention.
Stone and citrus. The evening's first pour.
Oregon orange
II
Pinot Gris and Riesling, given extended skin contact for texture and color.
Amber, textured, grippy.
Veneto red
III
A light-bodied Veneto red, served chilled against convention.
Bright and cool. Red for a warm room.
Serbian Tamjanika
IV
A still, aromatic closer from Serbia — the last glass before the room goes quiet.
Aromatic and unhurried.
Ask the bartender what's playing — on the turntable, and in the glass. Both answers change weekly.