Even though the word cocktail wouldn’t be invented until the 1800’s the practice of blending different liquors together was alive and well in the American colonies. Rum was the predominate spirit for the time due to the low cost of shipping from Caribbean ports to America. Here are two rum-based cocktails that were widely drunk during the time of the American Revolution.

Stone Fence

This simple cocktail is a blend of aged rum and hard cider. Its simplicity and the easy availability of its ingredients made it popular among soldiers on both sides of the Revolutionary War. It was a favorite drink of Colonel Ethan Allen who gave it to his soldiers the night before he led them in the battle that captured Fort Ticonderoga in the weeks of the war. For a slightly sweeter drink, try using a sweeter cider such as Stella Artois Cidre. 

Martha Washington's Punch

Even before her husband George became the first president, Martha Washington was known as a great entertainer. She was known for the elaborate dinner parties she would host, and for the extravagant drinks that would be served there. George Washington was a great fan of fortified wines such as Port and Madeira, but it’s Martha’s punch recipe that still is still used almost 250 years later. This recipe blends multiple rums with fruit for a spicy party drink. Though Martha wouldn’t have had any club soda to add to her punch, we think it’s a great addition that adds a little effervescence to the drink.  

The title of sommelier has meant many things throughout history. The word can be traced to Latin when the word “sauma” referred to the load a pack animal carries. Centuries later, the word “saumalier” was the one who drove pack animals. During the period of the French Revolution  the world “sommelier” came to mean the court official that was in charge of transporting the king’s supplies from palace to palace.

Now, the term sommelier is applied to those who work with wine, either in a restaurant or shop, or also in the industry working as importers, writers, or wholesalers. Typically, the title of sommelier denotes that some form of certification has been earned, and we’ve recently been celebrating the certification of two of our employees.

In the United States, there are several ways to become a certified sommelier. Two of the most popular are the Court of Master Sommeliers (CMS) and the International Sommelier Guild (ISG).

The Court of Master Sommeliers is an international organization that was founded in the 1970’s. The Court has four levels of certification: Introductory, Certified, Advanced, and Master.

The Introductory level covers the basics of wine: common varietals and wine growing regions, along with the winemaking process and wine and food pairings. One of our employees, Seth, passed his Introductory exam in June


The Certified level involves passing a three-part exam. The first part covers the theory of wine and builds on the topics covered in the Introductory level. It includes multiple-choice and short answer questions. The second component focuses on service, each candidate must decant wine and pour Champagne in a mock restaurant environment. Finally, candidates are given a “blind” tasting of two wines and must recognize the wine based only on its aromas and flavors. Currently, we have three sommeliers at this level on our staff. Susie Long and Spencer English took their Certified Sommelier exam in June and were two of the only three candidates from Little Rock to pass. Another of our staff members, Keegan, passed his certification exam in 2015.



The third level of certification is the Advanced level, in which candidates are tested over an even greater knowledge base. Like the Certified level, the exam is given in three parts. The Court recommends that candidates give themselves 2 years to completely study for the exam. The pass rate for the Advanced level is only 30%.

The final level of certification is the Master level. It’s the pinnacle of certification in the profession and is the hardest level to complete. Only 230 people have ever passed the Master level exam, and they now administer the Introductory exam. The pass rate for this level is less than 10%.

The other major certification body, the International Sommelier Guild, certifies sommeliers by direct instruction, and is licensed by the Boards of Education in each state and country where it conducts education and examinations. This group’s focus is on allowing restaurant staff and hospitality schools students the chance to achieve college level accreditation as well as the professional certification as sommelier.  Their program involves an intensive six months of weekly classes (8 hours each) and passing a six part examination that takes place over two days and encompasses a blind tasting, a written exam, multiple essays, a service exam, and a practicum involving a business plan. Our owner Jonathan Looney possesses the Certified Sommelier (CS) designation, and has completed the Teacher Education Program (TEP)  from the Guild.


How does one prepare for a sommelier exam? Well, obviously, drinking wine helps. Blind tastings are a key part of exams and it’s important for each candidate to be able to recognize the key distinctions between varieties. Though nebbiolo and cabernet sauvignon might taste similar to the untrained, a well prepared candidate can easily taste the difference.

Tasting isn’t everything, however, and the best way to study is by reading any other excellent wine books that are available. Karen McNiel’s The Wine Bible is one that our staff has found exceptionally helpful.

Having a sommelier on staff is a point of pride for any shop or restaurant, and we’re thrilled to have four working here. We don’t like to brag on them too much, but if you let them give you a recommendation, we don’t think they’d steer you wrong!

Crown Royal, the landmark Canadian whiskey brand, has long been known by its distinctive crown-capped bottles and purple felt bag. It’s the nation’s top-selling Canadian whisky brand, and is celebrating the 70th anniversary of its import into the United States in 2016.


When O’Looney’s was invited to participate in Crown Royal’s Barrel Select program again, we knew instantly that we couldn’t pass on this opportunity.  After our resounding success on the O’Looney’s Barrel Select 2015 (we sold out very quickly), we knew that our commitment to this expression of the brand was a lock. The barrel select program allows retailers to purchase an entire barrel of the iconic whiskey, ensuring that they are the only retailer in the world who is selling that barrel. It’s a great program that allows us to bring a truly one-of-a-kind product to our guests.


Typically, most stores opt to let one of Crown Royal’s own Master Distillers select their barrel, but we didn’t feel like that was the right decision for us. In January, we met with Crown Royal representatives to taste through 12 samples from 12 unique barrels.


Crown Royal is produced in the small, lakeside town of Gimli, Manitoba in Canada. On the shore of the massive Lake Winnipeg, Gimli experiences extreme shifts in its weather. The barrels of aging whiskey are exposed to dynamic changes in temperature. The wooden staves on the barrels expand and contract with the temperature to allow more (or sometimes less) oak barrel characteristics to seep into the whiskey. For more on this process check out our post “A Beginner’s Guide to Oak.” Because the barrels are stored in massive buildings, the location of the barrel within the building can drastically affect the way the barrel ages.


In tasting our 12 samples, we noted where each barrel was stored in the warehouse, so to understand how the warmer parts of the storage facility might change the precious liquid. With so many samples- we tasted in flights. Again and again. And again.  It’s hard work if you can get it, but after more than a few tastes- a clear favorite emerged. (and a few co-worker headaches the next morning I might add)


In the end, we chose barrel 444. We all agreed that it leaned heavily on notes of baking spices. Its sugars caramelized in such a way that it lends an air of tropical fruits to the blend. The two paths combine into suggestive aromas of banana bread and pineapple upside down cake. The finish is long with a subtle nuance of vanilla.


You can now find our hand picked, very limited barrel selection of whiskey sitting on the shelf. Judging by last year’s barrel, we won’t hang onto in for long. We know you’ll like our pick, and can’t wait to share it with you.

Signature cocktails are a great way to personalize any event, especially weddings. They add a level of sophistication to receptions and help to convey you and your soon-to-be life partner’s personality.  If you’re not planning to hire a mixologist or professional bartender, check out the fresh ideas below – they’ll help guide you while creating a fabulous signature cocktail for that special event.


Batch cocktails are a great way to serve drinks to a large group. Almost any drink recipe can be expanded into a batch. Your first step is to decide how many drinks you’ll need for the event and multiply the quantity of each ingredient. This can be done days or even weeks before your big day, and it’s usually simple enough that you could have a family member or bridesmaid create the batch.  I also suggest choosing something served over ice or from a punch bowl for easy serving.


Another easy way to create a simple signature cocktail is by creating an infused syrup. There are so many ways to make custom syrups using things you might even have growing in your backyard! Have some rosemary or lavender growing nearby? Both of those could make excellent additions to a Moscow Mule or a spiked lemonade punch. Mojitos, margaritas, sangria, and manhattans are a few examples, but, honestly, the sky’s the limit. The goal here is for your beverage to be delicious and easy to get into the hands of the guests.


Dehydrated fruits make a fantastic garnish that can be made ahead (you could even put the food dehydrator on your shower registry) or using exotic fruits as a garnish will make a simple beverage stand out- passionfruit on a cosmopolitan? Delicious! And don’t forget that edible flowers are becoming more widely available and make the picture perfect cocktail for a spring wedding.


If you’re like me at all, you’ve got beverage stations all over your Pinterest feed. Those are made by smart brides looking to avoid stress.  A Champagne cocktail bar could be expanded to include juices (orange, peach, watermelon, pomegranate… the options are limited only by nature’s bounty), liqueurs (Aperol, St. Germain, Creme de Cassis), fresh fruits, sugar cubes and Angostura bitters. With a setup with this many options, including a few drink recipes will make guests feel more comfortable crafting their custom beverage. Moscow mules are everyone’s favorite right now, and with a few flavors of vodka and liqueurs, you’ve got a bonafide beverage bonanza.  Nearly any cocktail can be expanded into a fun beverage station.  Think about the things you and your fiancé enjoy, and turn it into a statement for your big day!

You can also choose to include children into the beverage stations by having a lemonade stand with adult add-ins out of reach of the little ones.  Or, ramp up your coffee station with a little Irish cream, coffee, and nut-flavored liqueurs.

The most important takeaway from this is that you need to enjoy your wedding day.  By creating a no (or low) hassle signature cocktail, you allow yourself to step away from the crazy that is throwing a huge party for your loved ones and actually enjoy the moment with them.

Want to learn more about making your wedding easier? Click here to check out Susie’s recent appearance on Good Morning Arkansas.

Click here to learn more about the different ways we can make your wedding or event even more special. 

  • by Spencer English

The Arkansas beverage scene is growing by leaps and bounds. Surely you’ve noticed it- Downtown Little Rock, Bathhouse Row in Hot Springs, or all over Northwest Arkansas. Local breweries, distilleries, and even wineries have been popping up all over. It seems like there’s a new opportunity to “drink local” every week. Specifically, with all of these new beers and breweries popping up, here’s a list of some of my favorite local flavors to help pull you into the local craft beverage loop.

Superior Bathhouse Brewery

One of my personal favorites. Housed in a converted bathhouse on Central Avenue in Hot Springs, this brewpub makes some of the most creative and delicious beers I’ve tasted from any Arkansas brewery large or small. The atmosphere is fun, and they have over 20 beers on tap (most of which are brewed in-house with a few well-chosen craft beers on rotating taps). With so many great options it can be tough to decide on just one, luckily they offer a “Beer Bath” sampler which consists of a 4oz pour of all 20+ beers on tap. You should probably invite a friend if you plan on taking one down. 

Flyway Brewing

A newcomer to the developing Arkansas craft beer scene, Flyway Brewing in Argenta in North Little Rock is gaining a well-deserved reputation for well-made classic examples of American-style craft beer using the highest quality ingredients. In my experience, the beers from Flyway are extremely well balanced and have a wonderful malt character. While I have yet to try some of their more experimental creations, such as the “Cake Series,” I loved their newest brew, the Bluewing Blueberry Ale. It’s absolutely delicious with notes fresh blueberries and cereal grains. Look for it in bottles and on tap around Little Rock. 

Lost Forty

If you haven’t tried a Lost Forty beer yet you should probably come out of your cave. These guys are brewing and canning solid beers in a wide range of styles that are available in most stores and restaurants in Little Rock, and they’re constantly experimenting with new flavors. I love heading down to the Lost Forty Brewery to try some of their “Fresh Cuts” and see what amazing things are available on their food menu. If you haven’t been to their downtown brewery, it’s a “must.” 

Stone's Throw

From the outside, it’s easy to wonder how such a tiny building can house a brewery that produces so many excellent beers. Stone’s Throw has established itself as a neighborhood craft brewer and growler hotspot for the past few years and has been on many people’s radar as part of the brewery tour circuit. If you haven’t checked out Stone’s Throw you really should. Spend an hour or so there and you’ll feel like part of the family. You can often find a food truck parked outside if you get hungry and the friendly staff will certainly make an impression. In my experience, the small taproom is usually pretty full with regulars so they must be doing something right! 

Rock Town Distillery

Little Rock’s first commercial liquor distillery is a great take if you are interested in seeing what kind of great local products Little Rock has to offer.  I have toured the distillery and let me tell you they are more than just vodka and whiskey. They offer a wide range of spirits including several types of bourbon, gin, vodka, flavored moonshine, and their newest addition the Rock Town coffee liqueur which is absolutely delicious. 

Smithworks Vodka

Coming out of Fort Smith, Arkansas is a relatively new player in the Arkansas beverage scene. Smithworks is owned by country singer Blake Shelton. He has put his name behind this quality product and we think it isn’t just hype. Using regionally sourced corn from neighboring states and pure Arkansas water Smithworks has crafted a vodka that can easily compete with national brands and would drink well on its own as well as provide a base for your favorite cocktail. 


This Brewery out of Springdale, Arkansas is just beginning to establish itself as one of the “core” Arkansas brands. With a lineup of approachable and innovative beers these guys a really making a name for themselves all throughout the state. My personal favorite brew is the Core ESB which balances full bodied malts with a crisp hoppy finish for a delicious beer. Alternatively, the Arkansas Red is a must have tailgate staple. If you don’t have Arkansas Red inside your cooler on game day you have to wonder if you’re doing all you can to support your team. 

Ozark Beer Company

Established in 2013 OBC has only recently made it down to the Little Rock market and we are extremely glad that it did. The three beers we have gotten so far have been exceptional. The Ozark Pale Ale is a great go-to beer that suits almost any situation but my personal favorite- the Belgian Style Golden Strong ale is really something special. It’s just a tasty beverage and I hope that its popularity opens the door for more brewers to experiment with Belgian-style ales that I personally love so much. As a bonus, OBC is available in cans so…… river beer win.  

Diamond Bear

Started in 2000 Diamond Bear has expanded to become the largest volume beer producer in Arkansas. Don’t let their size fool you, Diamond Bear is still making high-quality beer with great flavor and traditional brewing practices. Try their award-winning Pale Ale or their Strawberry Blonde made with real local strawberries.

Rosé is a summer staple, and we couldn’t be more excited to share some of our favorites with you. We’ll be featuring 18 incredible wines from 2-4pm on Saturday, June 18. Feel free to drop in and taste these wonderful wines!

Check out a preview of each of this weekend’s wines below.

Chateau d’Astros

The Chateau d’Astros is light, juicy, and packed full of tropical fruit flavor. Enjoy it with spicy Thai food, grill pork chops or on its own while you watch the sunset. 

Secco Italian Bubbles

This sparkling rose from Italy is made from 20% pinot noir and 80% raboso piave, a blend that gives it a delightful crispness. It has a brilliant color, rich strawberry and Italian cherry a hint of red vines. 

Steele Winery Rosé of Cabernet Franc

This crisp and refreshing rose is one of the few that is made from 100% cabernet franc. It has strawberry, basil, and citrus zest on the nose, with flavors of watermelon, and tropical fruit. A bright acidic finish closes the wine on an almost tropical note. 

Cote des Roses

This wine is a soft, pale, pink with a nose of summer fruits, cassis and red currant. Floral notes of rose along with hints of grapefruit complete the picture. The finish is fresh, offering notes of candy. On the palate the impression is fresh and full, with great aromatic persistence and balance. 

Lucien Albrecht Brut Rosé

Whole cluster pinot noir grapes are hand picked and pressed in a pneumatic press with a long and soft pressing, hence the coral/light pink salmon color. Cremant Rosé is made by the Champagne Methode, meaning the second fermentation takes place in the bottle. Afterwards, it stays on its lees for 9 months followed by the remuage and disgorging. The flavors display nice strawberry and wild cherry fruit, with a touch of richness on the mid palate. It’s balanced with dry, crisp acidity and complimented with a creamy texture and long finish.

Chateau de Segries Tavel

A terrific southern Rhone estate, Chateau de Segries is a perennial value that always delivers. Made from grenache, cinsault, syrah and clairette, it’s lively and fresh, with classic notes of raspberries, wild strawberries, citrus blossom, and a touch of minerality on the nose. Medium-bodied, balanced, beautifully focused and clean, it’s a classic Tavel rosé that’s worth a multi-bottle purchase. 

Chateau des Deux Rocs Cabrieres Premices

Cabrières Rosé is a rosé of character, with fleshy red fruit and floral aromas. Its intense fruit and tannic backbone will make it the perfect match for spicy Mexican or Thai food.  

Miraval Rosé

Vivid salmon-skin color, with fresh, incisive aromas of orange zest, redcurrant and white flowers, with hints of honey and lavender in the background. It’s silky and light on its feet, offering intense red berry and citrus fruit flavors that deepen and spread out with air.

Underwood Rosé

Drinkable, unpretentious and travel-ready, this is the perfect wine for poolside shindigs, outdoor music festivals, backyard BBQ’s with friends or anywhere that calls for serious lounging. Be on the lookout for notes of strawberry, watermelon, and peach. 

Teeter Totter Rosé

This is a blend of Syrah, Zinfandel, Cabernet Sauvignon, Cabernet Franc, Merlot with a hint of Sauvignon Blanc. It is dry but explodes in the glass with notes of red and citrus fruit. It’s a fun-drinking wine and enjoyable now. Only 224 cases were ever produced.

Hogwash Rosé

This is summertime in a glass. The 2015 Hogwash Rosé displays a pale salmon-pink color and has a beautiful and lively nose that showcases aromas of watermelon candy, red cherries, red currant and rose water. Medium bodied, it has an incredible vibrancy that combines with its great finish to create a wine that is both a very serious rosé wine but has something for everyone. 

Screen Door Cellars Rosé of Pinot Noir

Romantic pink in color, this rosé opens with a strong aromatic pairing of strawberry jam and lemon zest, followed closely by delicate notes of peach and plum. A bright acidity shines on the palate and highlights the lush flavors of sweet cherry. It’s Russian River Valley to the core and it was made for enjoying during hot summer nights.

Raptor Ridge Rosé of Pinot Noir

Raptor Ridge makes a distinctive style of pinot noir rose, marked by single vineyard selection and extended skin-contact. They harvest a one-acre block and allow the fruit to rest on the skins for 48 hours, giving the final product its rich cherry hues and rounded texture. The juice is then racked off to stainless steel tanks, and guided through a slow fermentation. The resulting wine is dry, deeply fruity, and suitable for any number of food pairings, such as roast chicken or moules frites. 

Roederer Estate Brut Rosé

The Roederer Estate Rosé is a blend of Pinot Noir and Chardonnay. For color, the winemaker prepares a small portion of Pinot Noir wine with extended maceration and adds about three to five percent to the blend before secondary fermentation, imparting a subtle salmon tinge. Both the blend and addition of the small amount of red wine create a charming wine of discrete finesse.

Blackbird Arriviste

On the nose, strawberry and iris aromas meld with hints of tropical fruit. The wine showcases crisp flavors of tart cherry, red apple and cool citrus on the mid-palate, carrying clean minerality and bright acidity on to the lingering finish. The 2015 Napa Valley growing season saw near-optimal conditions, allowing for an abundance of perfectly ripe grapes with a smooth balance of acids and sugars, producing this spectacular rosé. It’s made of 34% Merlot, 34% Cabernet Franc, and 32% Cabernet Sauvignon.

Scharffenberger Brut Rosé Excellence

This sparkling wine has a pale salmon hue with integrated aromas of fresh raspberry jam and wild strawberries on a cream covered pastry base. The flavors are layered, round, fresh, fruity and long. 

Adelsheim Rosé of Pinot Noir

This delicious wine offers aromas of fresh Oregon strawberries and raspberries, apricot, and rose petal which follow through on a rich, well-textured palate that offers juicy, ripe fruit. Though a perfect summer beverage on its own, this rosé will pair with all manner of meals, from bouillabaisse and grilled shrimp, to goat cheese, ham and poultry entrees. 

Canard “Coucher de Soleil” Estate Rosé

Made entirely from whole cluster pressed Merlot, Cabernet Franc and Zinfandel, this limited production blend is an elegant expression of Summertime in a glass. On the nose, a perfume of fresh wild strawberries, peaches and notes of ruby red grapefruit. A luscious mouthfeel with bright acidity and a beautifully long finish complements a wide variety of foods. This dry rosé is styled after the incredible wines of Provence, but is uniquely Napa Valley. Its soft hue is reminiscent of a pink sky at dusk which gives it the name, Coucher de Soleil, or “Sunset” in French. 

Hops, love them or hate them, are an integral ingredient of beer. Most beers, even light beers, contain at least some hops. Traditionally hops are the main (and usually only) flavor component in beer. Water provides a base and grains such as barley, wheat, or rye provide the fermentable sugars, but without the hop, beer would taste bland and boring. Originally hops where added during the brewing process as a preservative to help pale ales brewed in England survive the long journey by sea to British colonies in India, thus the IPA or India Pale Ale was born. In recent years, with craft beers becoming more popular and more widely available, we’ve seen hops showcased as an ingredient more often. Almost every craft brewery you will see makes a pale ale or an IPA bursting with hoppy goodness. Contrary to what you might think, there’s a lot more to hops than just bitterness. In this guide we hope to give a brief overview of some various hop varieties you might encounter so you’ll have a better understanding of where the flavors you taste in the beer are actually coming from and so that you might start to appreciate the hop for more than just its bitter finish.

Hops growing in Germany

First, a little background: Hops are the flowers that grow on the Humulus lupulus plant.  Hops are grown all over the world. Most hops used in beer are grown in a handful of regions around the world, not surprisingly near areas where beer has historically been a staple. Germany, the Czech Republic, England, and The United States are the primary places where hops are grown. The flower itself is a soft, leafy, pine-cone shaped bud. Hops are grown during summer and then harvested all at once, so “fresh hops” truly are a seasonal product. Most breweries use dried hops or hop pellets for flavoring.

Noble Hops

The oldest, most traditional of the hop varieties are known as the Noble hops. These are hops primarily grown in Germany and the Czech Republic and are found alone or in some combination in most beers from the area. Hallertauer-Mittelfrau, Tettnanger, Spalt, and Saaz are the four Noble hops. The most recognizable of these is Saaz which is earthy and spicy. Saaz hops are showcased in beers like Pilsner-Urquell for a classic Czech style pilsner.

Hop pellets

English Hops

English hops are somewhat less well known, and they tend to play more of a supporting role than the Noble varieties or their more intense American cousins. A few common varieties are Fuggle, Challenger, Golding, and Northern Brewer. Many traditional English ales tend to be more malt forward.  Even a traditional IPA like the one made by Samuel Smith brewery has less of a sweet citrus and resinous pine character and more of a dry, bitter backbone. For an American take on a traditional English hop, try Anchor Steam beer brewed in San Francisco with exclusively Northern Brewer hops.

The inside of the hop flower reveals the pollen

American Hops

There are three main American hop varieties known as the “Three C’s:” Cascade, Centennial, and Columbus. Cascade has a lovely floral character and notes of citrus, especially grapefruit. Centennial AKA “super cascade” has a similar yet more intense flavor and aroma. Columbus is a bit more savory and spicy with aromas of resinous pine. A fourth C, Chinook, could be considered a classic as well. Although it rarely takes center stage, Chinook is a good balance between intense resinous pine and bright citrus. For a taste of Chinook hops, try Stone Brewing’s Arrogant Bastard Ale.


A few other honorable mentions from the US would be:

*Citra- a bright orangey tropical hop.

*Simcoe-a complex and intense hop with aromas of citrus, pine, and sweet onion

*Mosaic- a pungent hop with a piney backbone and layers of citrus, peach, and tropical fruit

*Amarillo-a powerful hop that pops with aromas of orange and citrus fruits.

BItter, Bitter, Bitter! Yes hoppy beers do tend to have a bitter aftertaste. But much like the tannin in red wine this sensation is part of the experience and is meant to add to the enjoyment. This bitterness is measured in IBUs (international bitterness unit); the higher the number the more intense the bitterness. If you haven’t yet acquired the taste for a huge double IPA maybe start with an American pale ale like the one from Lost Forty. The wonderful citrus aromas and the crisp hop bite make for a refreshing experience and will leave you craving the next sip.

When the temperatures rise, we turn to white wine, Champagne, and beer to keep us cool. Check out what the staff of O’Looney’s has been drinking this month. 

Pehu Simonet “Selection” Brut Champagne

I’m not typically a fan of Brut Champagne. Having a bit of sweet tooth, I’ve always found myself drawn to sparkling wines with a bit more sugar, those labeled “sec” or “demi sec,” but I found a lot to love in this little grower Champagne. It hails from Verzenay in the far north of the Champagne region and is made of pinot noir and chardonnay (70% and 30%, respectively). There is, of course, the wonderful almond and hazelnut nuttiness, that we all love in Champagne, but here it’s backed by a strong minerality with notes of flint and chalk. There are subtle hints of fruit, most notably lemon cream and pear. I pair it with fried chicken or a breakfast of Dutch baby pancakes and bacon.

– Seth

Pine Ridge Chenin Blanc + Viognier

This is my favorite white wine for summer. It’s slightly spritzy with a great balance of fruit flavors and acidity.  Big floral and tropical fruit aromas compliment this medium bodied, off-dry beauty.  This is one of the best values for great white wines and I highly recommend giving it a try.

 – Susie

Wimmer Zweigelt

Zweigelt is the most widely planted red grapes in Austria, and makes a light and fruity wine. This wine has a beautiful dark ruby color with notes of dark, ripe cherry. There are unmistakable flavors of ripe fruit, berries, and a touch of spice. It’s tannins are soft, making the wine only slightly dry and a perfect match for food.


Domaine Corinne Perchaud Chablis Premier Cru Vaucoupin

Plantings in the Vaucoupin vineyard are only 3.5 acres. This site is one of the few south-facing slopes in the region giving the vines longer sun exposure allowing them to ripen more. Another advantage of the site is the Kimmeridgian limestone soil that gives the wines their unique characteristics. The wine is aged on its lees in barrel for sixteen months before release, which tames the tart acidity and gives it a rounder mouth feel.


Ghost Pines Red Blend

Grapes for this wine were chosen solely for their quality and flavor layered flavors of ripe red, blue and black fruit for rich, full-bodied structure and length. Underpinning these flavors are hints of new leather, brown sugar, spice and cocoa that wrap around a smooth mid-palate full of velvety texture and depth. On the long finish, you’ll find suggestions of toasty oak, vanilla, and pepper framed by firm tannins.

 – Richard

Flyway Brewing "Migrate" Pale Ale

Flyway Brewing is one of the latest developments in the growing Arkansas craft beer scene. Since opening their brewpub in Argenta late last year, they’ve been producing some consistently good beer that has been showing up on more and more taps around Little Rock and the rest of the state. So far the reception has been great, and we are happy to finally have Flyway beer for sale in our store. This Migrate Pale Ale is a wonderful example of the style that really emphasizes a balance between the grains and the hops. The beer pours a beautiful reddish caramel brown with a fine white head, aroma is of cereal grains with flavorful hoppy overtones. Taste follows the nose with bready toasty grains, a crisp hop finish, and very little bitterness. This beer is has a great flavor and nice carbonation and would be quite sessionable, especially in the warmer weather.

– Spencer

By now I’m sure you’ve probably heard that Lee Edwards of Haus Alepnz is in town and hosting some amazing events. He was at South on Main for their Manhattan dinner on Tuesday and tonight he’ll be serving up some amazing drinks at Table 28! We’ve got the skinny on all of the dishes and the drinks that will be on hand. Tonight’s dinner is sold out, but you can try a few of the cocktail by coming by our shop from 4-5:30 when Lee will be on hand to give our customers a taste of amazing creations.

Check out the cocktails (and Chef Scott Rains’ amazing food) below! Be sure to follow us on Instagram for pics from the dinner!

First Course

Rocky Mountain Oysters

pickle + cocktail + sheep’s milk dressing


Second Course

Yellowfin Ceviche

watermelon + tamarind + vanilla


Third Course

Duck Fat Confit Octopus

papas + chorizo + squid ink aioli


Fourth Course

Wild Boar Chop

citrus + red onion + corn grits


Fifth Course

Grapefruit Cappelletti Custard Tart

Smoking Jacket