“The Harlot Saint”

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By Carl Roberts, Bar Manager


This would pair perfectly with Chef Féau’s Grass Fed Prime Ribeye accompanied by cipollini onions, béarnaise sauce and his signature truffle pomme frites!




Shaken and served on the rocks with a fresh basil garnish

Vinitaly – A Trek to Verona filled with Italy’s Best

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Geoff’s Top Wines from Vinitaly!

2012 Frescobaldi Nipozzano Chianti ($24.00) Buy Now>

2015 Tenuta San Guido Guidalberto ($38.00) Buy Now>

2011 Massolino Barolo Parafada ($80.00) Buy Now>

2014 Antinori Tignanello ($105.00) Buy Now>

2014 Sassicaia- FUTURES ($148.00) Buy Now>


Vinitaly is the most important week of the year in the Italian Wine World.  It is a rite of passage for wine professionals to make the trek to Verona where everyone who is anyone descends on the Veneto for a week of tastings, galas, and late-night parties.

The size of the fair is truly awe-inspiring.  As you walk around Veronafiere, where the event is held, it almost looks like a Hollywood studio with a patchwork maze of giant exhibition halls that could double as sound stages. Every region of Italy is represented, including little-known regions such as Lazio and Marche which have their own dedicated airplane-hangar size exhibition halls full of wineries pouring their wares.  It is not an exaggeration to say that every major – and minor – producer in Italy is here.  You could spend months at this event and still not see, taste, and smell everything.  It’s almost insane to try to take it all in during the span of only three days! Nevertheless, that’s precisely what I attempted to do this year.

My first day of Vinitaly was filled with tastings of a number of great producers including Castello dei Rampolla, Pelissero, Masi and Tenuta Sette Ponti.  Lunch was sublime, hosted by Tenuta San Guido where I got to sample their newest releases, Le Difese and Guidalberto from the highly-rated 2015 vintage and the brand new 2014 Sassicaia.  Dinner that night was one of the true highlights of the trip: a gorgeous gala dinner hosted at the Allegrini estate just outside of town.  The central courtyard of the estate was transformed into a magical garden with dozens of food and wine stations pouring incredible wines from Allegrini, Frescobaldi, Feudi di San Gregorio, Fontanafredda, and Planeta, among others.  The evening concluded with a performance of classic Opera favorites and an incredible fireworks display over the vineyards.

Back in town we headed to Antica Bottega del Vino which is almost as famous as Vinitaly itself.  This historic wine bar and taverna is known for its large by-the-glass selection and a truly encyclopedic wine list.  You could hear the din of the crowd outside Bottega from a few blocks away.  Walking up to it, I saw that there must have been a hundred people crammed into the alley outside drinking Champagne, smoking, singing and generally being rowdy – or merry, if you will.  Pushing through this sea of humanity, I found my way to the door, and with the help of some friends inside, made my way into the main room.  Flipping through the phonebook-sized wine list, it’s mind-boggling what they have stashed away in the cellar: verticals from every major Italian producer along with sizeable stocks from Bordeaux, Burgundy, Champagne and many other regions.  We settled on a Champagne from Marie Noelle Ledru, and a few bottles from Clos Rougeard and Felsina.  A few plates of Pata Negra completed our late night hangout which stretched into the wee hours of the morning.

On day two I was up early and back at the fair where I took appointments with Antinori, Duemani, Col d’Orcia, Mazzei, Planeta, Colombini, Terlano and Massolino.  I also had the opportunity to taste at the Consorzio Brunello di Montalcino where I was able to sample over fifty different Brunelli, mostly new releases from the excellent 2012 vintage.  This sort of tasting is invaluable in getting a lay of the land and comparing everything in one setting to select the best of the vintage.

Dinner that night was hosted by Tenuta Sette Ponti at the Michelin-starred Ristorante Perbellini just outside the city.  This extraordinary event by marked by incredible food, a beautiful setting, and great wines including Saia, Crognolo and their flagship, Oreno.  On the way home we stopped at Bottega del Vino again where the crowd looked almost twice the size of the night before.

The third and final day included tastings with Le Pupille, Il Maronetto, Poggio Scalete, Tua Rita, Galardi, and a few new discoveries in Zyme, who are making incredible Valpolicella and Amarone, as well as Santa Maria La Nave, who are one of the most exciting up-and-coming producers in Etna.

Vinitaly is a truly incredible experience and they have several days that are open to consumers, so even if you are not in the trade, I would wholeheartedly recommend making the trip at least once.  It is a week like no other week, when an ancient city comes alive and bristles with energy, all in the pure celebration of the majesty of Italian food and wine.

By Geoff Pattison, Bordeaux Buyer at the top of the blog


Cocktail: “The Final Say”

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Cocktail: “The Final Say”

Fend off the June Gloom with our twist on the classic ‘The Last Word’ cocktail  with Wally’s ‘The Final Say.’ With tequila instead of gin, this Prohibition-era drink gains a new bite but maintains its balance of sweet, sour, and delicious . In an ice-filled cocktail shaker combine all four ingredients and shake vigorously, then strain into a coup glass. Garnish with a Luxardo cherry and a lime twist!

Casa Dragones Blanco tequila, green Chartreuse, Luxardo cherry liqueur and fresh lime juice, shaken and served straight up in a coup.


The Final Say

I oz of Casa Dragones blanco tequila

I oz of Luxardo cherry liqueur

1 oz of yellow Chartreuse

1 oz of fresh lime juice


By Carl Roberts, Bar Manager

Taste the Wine World at Wally’s Beverly Hills

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At our wine-by-the-glass program at Wally’s Beverly Hills we offer over 120 sensational selections. It offers our guests a fantastic opportunity to taste wines of the world and unfamiliar varietals without having to order an entire bottle. It is also a great way to try a few different glasses and combinations to pair with each course or dish from our marvelous menu – enjoy sampling a large variety without the commitment. We change four to seven wines out every Thursday, so there is always a thrilling new glass to try. Should you want a little guidance or a tip on the new gems, there is always a sommelier on-hand to assist in finding the perfect wine.

Krug Grande Cuvée Brut, Reims 164th Edition
Notes of toasted bread, hazelnut, nougat, barley sugar and jellied fruits may take you by surprise. You may even taste hints of apples still on the tree, flowers in bloom, ripe and dried fruit, almonds, marzipan, gingerbread, sweet spices and even brioche and honey.

2016 Domaine Cala Coteaux Varois Prestige, Provence
Initial aromas of grapefruit and citrus give way to those of cherry and strawberryBalanced mouth feel bolstered by aromatic red fruits and a silky texture, finishing with a palpable yet light draw.

2015 Barda Pinot Noir, Patagonia
Smooth with dusty berry, plum, caramel and spice aromas and flavors, this Pinot Noir culminates in a composed and satisfying finish.

2011 Terra Gratia Cabernet Sauvignon, Napa Valley
Notes of fresh, ripe black fruit, subtle black licorice, and vanilla oak. On the palate, the wine opens up with a soft attack, layered with vibrant, fruit driven acidity and red plum. The soft mid-palate gives way to a finessed, lengthy finish sustained by youthful tannins that ensure ageability.

Our Favorite Spring Cocktail

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The Wally’s Beverly Hills Bar Manager, Carl Roberts, has been an emblem since the restaurant first opened in 2015. Carl honors classic cocktails, but he also adds his own signature twist to excite your palate and enhance your Wally’s experience. Carl’s featured cocktail this month is TD’s Spicy Margarita. This refreshing cocktail is made with Viva XXXII Reposado, a vibrant, artisan tequila that is aged for six months in American Oak barrels and is accented with flavors of vanilla, caramel, and toasted nuts.

The addition of El Silencio Espadian Mezcal is no mistake either. Handmade in small batches, it is designed specifically for mixed drinks. It is earthy and smoky, and has a slight metallic tinge that offers a nice but bold balance to XXXII.

With Carl’s singular team of Wally’s bartenders, your cocktail will never be the same. Come by Wally’s Beverly Hills for one drink that knows how to pack a punch.


TD’s Spicy Margarita

Muddle the jalapeño with the lime juice. Add tequila, mezcal, Cointreau and simple syrup. Add ice, shake, and serve on the rocks

Rim the glass with espelette pepper rim and garnish with lime wedge.

Asombroso – A Truly “Asom” Tequila!

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Asombroso – A Truly “Asom” Tequila – and we’ve got them at Wally’s.

Wally’s employees recently had the distinct pleasure of meeting Asombroso Tequila founder Ricardo Gamerra , who told us about his love for tequila, the founding of the company, his individual experiments to make the best Tequila possible (including the use of Bordeaux Barrels to age his Tequila), and last but not least, allowed each of us to sample four of his stellar and award-winning tequilas.asombroso french oak

“Rich”, as we call him, is one of the most enthusiastic and affable guys that we’ve met here at Wally’s, and I can’t think of a better guy to  join on a fishing trip out to Baja’s Cedros Island, and pull on a few 35 lb. yellowtails with. And yes, we’d love to share a few drinks of Asombroso with him, and learn some more stories on the making of his “Asom” tequila. He cuts no corners in making his fine spirits, and if you’re looking for the “Grand Cru” in the world of Tequila, look no further.  An true adventurer at heart, Rich also has begun aging his Reposado tequila in Port barrels, which were selected and purchased in Portugal by Rich himself.

Asomboso Tequila is made from 100% from 7-10 year old hand-selected Blue Agave plants, and these unique Tequilas tantalize the palate as well as the eyes with their beautiful signature bottle – and of course their pure and distinct flavors. All these Tequilas have been recipient of multiple Gold and Double Gold’s at the San Francisco World Spirits competition.

asombroso silverEl Platino Silver – Aromas of licorice and fennel prepare you for a mellow blend of green olive and peppery flavors. Fantastic for mixed drinks as well.



asombroso la rosa theirs



La Rosa Reposado – a beautiful pink color, and also the This is also the World’s first Tequila to spend three months in Bordeaux Barrels (which were initially chosen and shipped from France by Richard himself!), which imparts not only a beautiful and rose colored fingerprint, but floral scents and a complex vanilla and spice finish.




asombroso gran 5 yrGran Riserva Extra Anejo – aged 5 years in new French Oak casks – named “Best of the Best” by Robb Report Magazine – this sipping tequila is as complex as a fine Cognac, with its honey, vanilla and toffee components.





In addition, Rich is bottling his first commemorative edition tequila, a unique tribute to automotive icon and personal friend of Rich, the late Carroll Shelby. The El Platino silver tequila has a special bottle, fittingly colored in a beautiful cobalt blue with two vertical white racing stripes, one of the signature features of Carroll’s racing cars.asombroso shelby theirs

Asombroso 11 theirsWe were also treated to the impeccable 11 year aged Tequila – also named  “Best of the Best” by Robb Report Magazine; this Tequila has a complexity and smoothness like no other, with Armagnac-like flavors of hazelnut and butterscotch.


New Beer Specials at Wally’s – Just in Time for Spring!

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A message to Wally’s Beer Lovers from our new beer buyer, Perry Koon!

“Hello there everyone! First of all I would like to thank you all for your patience and patronage during this period of transition between Stephanie and me. Those of you who frequent Wally’s regularly no doubt know me, but for those who may not, allow me to introduce myself: I am Perry Koon, Wally’s new Beer Buyer. I have been with Wally’s for nearly two years, and I live and breathe beer. Please feel free to come in and chat with me about beer or call/ email me about any beer related inquiries. It has been some time since the last beer email, so apologies for the length of the list!

Beer Tasting Saturday March 29th 1-4 pm: Nik Buian of Wine Warehouse will be pouring several new beers including the Cismontane Single Malt Series, a new brewery from Austin, Texas called Adelbert which will arriving next week, and a few more exciting beers to be announced.

Now on to the beer!”

Due to the extreme rarity of some beers, some of these beers will not be available online. We want to have our loyal beer customers to have first notice on their arrival however, so please call us for availability at (310) 475-0606.


bang onGigantic Bang On: We’re two nations separated by a common language. They call it Bitter, we call it Pale. Either way this marriage of British malt and American hops is just what a proper ale should be. We’d say it’s on the money but they would call it Bang On.
$6.59 / 22oz –  
Buy Here





casey jonesIron Springs Pub & Brewery Casey Jones Imperial IPA: Watch your speed; this one’s Big, Bold and Beautiful.
RateBeer: 96
$8.19 / 22oz  –
Buy Here

flyerIron Springs Pub & Brewery JC Flyer IPA: A house favorite and a favorite of the house. A well balanced big hoppy beer.
$6.59 / 22oz –
Buy Here





slessIron Springs Pub & Brewery Slees’ Oatmeal Stout: Dark, hardy, thick, rich, roasted and chocolaty, this ale is amazingly smooth due to the generous addition of whole oats. Named for a friend of Iron Springs and easily the finest pedal steel player around, Barry Sless, this one is layered with flavors.
$6.59 / 22oz –
Buy Here





stone go toStone Go To Session IPA: For Stone Go To IPA, we are embracing our hop obsession in a new way, funneling an abundance of lupulin-borne bitterness into a “session” IPA delivering all the fruity, piney character of a much bigger IPA. To accomplish this, we employed “hop bursting,” a new technique wherein an irrational amount of hops is added during the final phase of the brewing process to coax out extreme flavors and aromas while also imparting a burst of desirably pleasant bitterness.
RateBeer: 97
$1.89/ 12oz –
Buy Here


stillwaterStillwater Debauched: A Scandinavian farmhouse ale brewed with whole juniper bushes, farmhouse ale yeast (brettanomyces) and a touch of smoke.
RateBeer: 97
11.99 / 22oz –
Buy Here

big manCambridge Big Man IPA: Deep copper-colored and unfiltered, it boasts a full body complemented by strong, robust flavors. Its rich notes of malt and caramel are offset by very aggressive hopping—it is kettle-hopped with Columbus, Cascade and Centennial hops and further dry-hopped with even more Cascades and Amarillo. These hop varieties lend a fruity, citrusy character to this big malty beer, vaguely in the style of a strong stock ale or IPA. We just call it the Big Man.
RateBeer: 92
$9.69 / 22oz –
Buy Here

justin BEvil Twin Justin Blaebear: A collaboration between Evil Twin brewing, Westbrook Brewing and The Charleston Beer Exchange. Blueberry Berliner Weisse brewed with loads of blueberries and unlike its namesake, brewed by Fanø Bryghus.
RateBeer: 94
$13.49/ 22oz –
Buy Here

falcoEvil Twin Falco IPA: What makes a great leader? First of all a perfectly balanced blend of qualities; the ability to stand out – be authoritative without overpowering. Show courage and endurance – you will lead the way and set standards. Very important; be appealing and refreshing to the people. This stereotypical portrait applies whether referring to politics, religion or maybe even this outstanding IPA.
$2.99/ 12oz –
Buy Here

molotovEvil Twin Molotov Cocktail: This 13% IPA will knock your tongue off, essentially due to the obscure amount of hops that went down this explosive fella – it’s a tour de force in hoppyness and by far the craziest beer ever made from Evil Twin – but not the last.
RateBeer: 97
$4.29 / 12oz –
Buy Here

pretty things rusticPretty Things Saint Botolphs Town: A rustic dark ale.
RateBeer: 93
$8.99 / 22oz –
Buy Here


dwarfB Nektar Dwarf Invasion: This mead is the Non-Imperial version of our Imperial Funky Monky. A smaller mead, but big on flavor. Tart Balaton cherries, honey, and Styrian Golding hops.
RateBeer: 94
$8.99/ 500ml –
Buy Here




jurataCoronado/ Cigar City Jurata Porter: The second of two collaborations between San Diego Coronado Brewing and nationally acclaimed Cigar City Brewing.  Dive in and enjoy Jurata’s true-to-style rich and complex flavors!
$7.49/ 22oz –
Buy Here



Craft Breweries – Innovative on Both Sides of the Bottle

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3 18 Perry's Trio BeerIf you’ve followed the ever-growing craft beer scene, one aspect which you’ve grown accustomed to by now is the visually striking and creative use of images and words on many of the labels. With many craft breweries so small, and the traditional avenues of advertising being simply out of reach financially for the brands – other than social media pages hosted by the brewers themselves, and reviews on numerous beer rating sites (Beer Advocate and RateBeer come to mind), a racy, original and creative label not only stands out in a wall of similarly-shaped bottles and visually identifies the brand, but hopefully provides an idea of the wonders which lie inside the bottle. And if not, it will certainly display the wacky boldness of the brewery itself. Perhaps, we should think of craft-beer labels as mini-billboards, rather than mere labels. Many of these brewers are uncompromising – dedicated to crafting the best and most original brews they can imagine – so don’t think for a second that a brewery which produces a beer called “Arrogant Bastard” is going to display it in uncontroversial packaging.

Our beer buyer, Perry Koon, recently shard with us a few of his favorites.

3 18 justinJustin Blabaer: I can’t think of few beers labels as outrageous as Evil Twin’s Justin Balbaer. This blueberry berliner weisse boasts a distorted image of pop star Justin Bieber in a teen heartthrob magazine. The description on the beer states “OMG! It’s JUSTIN BLABAER!!! If you have “Blabaer Fever,” then this is the only cure. We stuffed so many blueberries into this beer- it’s going to make you shout, “Oh, Baby!” This is dedicated to AVSB, A&F YFFL-EW, MW, RWM, BE, SS, RC.” Ratebeer: 94  This tart, wheaty Berliner Weisse with a heavy blueberry component would go great with a Roast Turkey or Pork Loin with a fruit (cranberry, orange) glaze or sauce.

Evil Twin Justin Blabaer Bluberry Berliner Weisse – Buy Here

3 18 giganticGigantic Bang On!: Gigantic Brewing’s beers always stand out as examples of eclectic labels. Here we have some furry monster pushing around a bicycle full of mustaches. If that doesn’t convince you to try this delicious pale ale, I don’t know what will. Try this with a Gastropub burger with Dijon mustard, arrugula, blue cheese and raw red onion. And the bitterness with cut through some onion rings very nicely.

Gigantic Bang On! – Buy Here



3 18 stillwaterStillwater Debauched
:  Stillwater’s labels are indeed some of the most thought provoking, creative and artistically rendered that we have seen ( have a look at their “Jaded” and “Of Love and Regret” offerings), and this is no exception. Gypsy brewery Stillwater just released their Debauched Saison. It is a Scandinavian farmhouse ale brewed with whole juniper bushes, farmhouse ale yeast (brettanomyces) and a touch of smoke. The label also has a design that looks like it just came out of the Old Testament. Ratebeer: 97 Try this with a Beef stew, Chicken Pot Pie or a Shepard’s Pie.

Stillwater Debauched SaisonBuy Here

National Absinthe Day!

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National Absinthe Day!

Did you know that March 5 is National Absinthe Day? Do your patriotic duty and open up a bottle of this wonderfully unique, celebrated, and once illegal spirit.

Absinthe LeopoldCreated in 1792 by Pierre Ordinaire (a French doctor who fled to Switzerland in the wake of the French Revolution), he combined local herbs, including wormwood, anise, and fennel with alcohol. He then prescribed and sold the 136 proof mixture as a medicinal tonic, which soon took on the nickname the la Fee Verte (the Green Faerie). Unlike a Liqueur, Absinthe is not bottled with sugar – and is thus classified as a Spirit. Traditionally, absinthe is poured into a glass over which a specially designed Gothic-looking slotted spoon is placed. A sugar cube is then placed on the spoon, and ice-cold water is dripped over the sugar until the drink is diluted to between a 3:1 to 5:1 ratio.

Absinthe’s popularity grew steadily until the 1840s, when absinthe was given to French troops as a malaria treatment. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros – similar to the rise in popularity of pizza in America after US troops returned from Italy after WW2. Demand creates a need for more supply!

Absinthe vieuxBy the 1860’s, absinthe had become so popular, that many cafés and cabarets had their own “happy hour” at 5 p.m., called  l’heure verte (‘the green hour’). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s the price had dropped significantly, perhaps due to increasing supplies, and absinthe soon became regarded as THE drink of France. By 1910 the French were consuming 36 million litres of absinthe per year! Parisian cops must have had their work cut out for them.

Absinthe became famous for its popularity in late 19th- and early 20th-century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture.  Absinthe was portrayed as a dangerously addictive, psychoactive drug; with the chemical thujone seen as the chief culprit. The infamous Lanfray murders of 1906 provoked a petition to the Swiss government, which lead to its prohibition in Switzerland, and in 1915, it was prohibited in a number of other European countries and the United States. Fortunately, for the artist and romantic in all of us, Absinthe is now legal in the US and other parts of the world, and perhaps your inner Green Fairy is begging to be let out.

absinthe obselloMix it traditionally with water and sugar, or with Champagne as did Hemingway (his “Death in the Afternoon” recipe is below). You won’t forget the bitter, yet inviting kiss of licorice and tart herbs. Let Wally’s help you celebrate l’heure verte with a number of our choice selections!

We love the Osbello from Spain ($49.99), Vieux Pontarlier from France ($74.99), and the Leopold Bros. from Colorado ($79.99). And, you’ll need a traditional spoon. You’ll find the ritual of utilizing it to be most compelling.

The first stage is like ordinary drinking, the second when you begin to see monstrous and cruel things, but if you can persevere you will enter in upon the third stage where you see things that you want to see, wonderful curious things.— Oscar Wilde


Death in the Afternoon
  • 1 1/2 ounces absinthe
  • 4 ounces Brut champagne
  1. Instructions: Pour absinthe into a champagne flute and add iced brut champagne until it clouds up — at least 4 ounces.

Brenne French Single Malt Whisky – From Cognac With Love!

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Brenne French Single Malt Whisky is now at Wally’s!  A lucky number of Wally’s staff had the distinct pleasure of meeting with the effervescent, intrepid and charming owner of Brenne, Allison Patel. Her singular enthusiasm for the craft of creating Brenne whisky and for whisky in general, is evident upon meeting her, and is truly infectious. A former professional ballerina, she projects passion and is certainly living her dream with Brenne. Oh, and not only that – but we got to taste her unique whisky as well!allison 1

Brenne is a French Single Malt Whisky which is finished in Cognac Barrels, and is harvested, distilled (from a 3rd generation craft distiller, no less), matured and bottled in Cognac, France. The candied aroma imparted by the Cognac barrels leads to flavors of vanilla, gentle spice, and fruit – and subsequently Allison’s idea to incorporate these unused casks (located at her distiller’s) to age the spirit has thus given Single Malts a new and exciting persona.  Not only is Brenne compelling when enjoyed neat, it makes a glorious addition to a mixed drink as well.

brenne BarleyFieldsbrenne Barrels_2Rows 2Here are some of the recent industry reviews which Brenne has received:

93 points, Wine Enthusiast: Rated Excellent, extremely well made and highly recommended. “This unique newcomer-a French single-malt whisky finished in used Cognac barrels-tastes like a soft, golden Speyside Scotch with a little something extra. Honey, apricot and creme brûlée kick into a spicy ginger and black pepper finish and a gentle puff of smoke.” Sept 2013

Food & Wine: Rated Best New Spirit. “When former ballerina (and whisky-lover) Allison Patel came across a distiller in Cognac growing barley for single-malt whiskey, she immediately wanted to collaborate with him. Their first release is a French whiskey with caramelly flavors and the apple and pear notes of a Cognac.” Nov 2013

brenne Still_All_RedDistillery: “Single Cask Bottles: Each bottle of Brenne Whisky comes from a single barrel selected at its peak. We don’t blend barrels. Each barrel number is stamped on the back label. Cognac Distilling Technique: Using cool fermentation and small batch production, Brenne Whisky is twice distilled in copper alembic stills for a smooth finish.

A sophisticated alternative to cocktails, Brenne Whisky is the perfect balance of savory and sweet to be a bold alternative to cocktails. Enjoy it with a splash of water to unleash even more of the Cognac barrel flavors.…Or try a Manhattan affair: Brenne Whisky over ice with a twist of orange (or a grapefruit peel!). No vermouth. No bitters. Just Brenne, ice & orange.”

And here’s a recipe that we can’t wait to try:


  • 4oz Brenne French Single Malt Whisky
  • ½ cup hot tea made with Chai-spiced black tea
  • 1 tbs honey
  • 1 thick slice of orange
  • Cloves (to stick into the side of the orange wheel, as many as desired)
  1. Blend – drink – enjoy!

brenne Distillery_Ferment_APBrenne French Single Malt Whisky Finished in Cognac Barrels – Buy Here