The Dirty Dozen - Spring 2013
Tired of playing Russian Roulette with your weekly wine purchases? Frustrated that your buddies keep walking into your cellar and end up pulling out the gems you were saving for a special occasion? Well we've got the prescription for what ails you! We scoured the world's best regions and came back with twelve stunners with a true focus on "taste-per-dollar." It's the ultimate roundup, and with ground shipping included, you can always count on Bounty Hunter to deliver the goods. Whether it's your Tuesday night wine, or the sixth cork popped at your weekly poker night, this is one gamble that will pay off big!
Net item - no discounts apply
Shipping inclusive prices not applicable in AK, HI, MA and PA
(for these states, a $45 shipping CREDIT will apply to the total shipping charge).
Wednesday, May 15, 2013
Thursday, April 18, 2013
As the dust settles and I return to my daily routine, I look back at the Triples Alley experience with a great sense of awe. I've been to dozens of games, seen amazing plays, and even sipped on some spectacular wine at the ballpark. But the moment I will never forget is walking along the field with a Giants’ staff member and dirtying my boots with the dust of champions. A few feet from this Giants team, this legendary, World Champions Giants team. The stands are full, everyone is waiting for the MVP ceremony to begin and I feel like I’m part of the action. Looking up, taking it all in, I cemented that moment forever into my mind and my baseball loving heart.
|Jared Seitzer, a Bounty Hunter Wine Scout, during the field walk.|
As I settled into my seat, midway up in section 103, the MVP ceremony began. I was prepared for Buster and his family to be there in attendance, but I wasn't prepared for the other 4 Giants MVP’s who joined him on the field; Jeff Kent, Kevin Mitchell, Willie McCovey and Willie Mays. I cheered and clapped and smiled, honored to be at the best ballpark in the country, celebrating a fantastic player and the legends before him. I wasn't the only fan moved by these men on the field. All 42,000+ fans were on their feet. Having that moment too, as the Giants’ motto from last season rang true, “Together We Are Giant.”
|Customers making the most of their moment in the outfield.|
If you weren't able to join us, we will be heading back to AT&T Park in August and hope to see you there! Give your Wine Scout a call for more details.
-Summer Olson Stubblefield
Event & PR Manager
Friday, April 5, 2013
When our friends at the San Francisco Vintners Market called and asked if we wanted to sponsor the springtime event again, we jumped at the chance. Last year we had prior commitments during both their spring and fall event, so we were excited that our calendar was free the second weekend in April. This will be our fourth SF Vintners Market we’ve sponsored and wanted to freshen it up a bit, so we put our heads together and came up with the idea of having an exclusive Napa Valley Rocks Section. With a little help from the Napa Valley Vintners, we have put together a very special section.
Here are the featured wineries in our Napa Valley Rocks Section:
If this event is new to you, it’s definitely worth checking out. It’s a great “try it before you buy it” styled tasting weekend with nearly 200 wineries and their wines on hand for you to taste, learn and enjoy. In addition to our Napa Valley Rocks section, we will be sampling our Bounty Hunter Spirits in the reserve room. Admission to our Napa Valley Rocks Section will require either the Reserve or the Cult ticket. Hope to see you next weekend at Fort Mason! If you can’t make it, catch up with us at the Craft Spirits Carnival in June.
--Summer Olson Stubblefield
Event & PR Manager
Friday, March 29, 2013
Whenever we have the chance to spend a few hours tasting with and learning from Steve Beal we jump at the opportunity. You might ask yourself, who is Steve Beal? Steve Beal is the Senior Master of Whisky for Diageo as well as brand ambassador to Lagavulin, Talisker, Johnnie Walker, Bulleit, Bushmill’s and more and he is the top distilled spirits expert in the
. His vast wealth of knowledge comes from years of experience working in top
distilleries along side master distillers helping to develop new products. He
has been a judge in the annual San Francisco World Spirits Competition, and serves
on the Board of Directors of the US Bartenders Guild Master Mixologist program.
Even with all his experience, it’s his easy going personality and willingness
to share his knowledge that has earned him respect from members of the spirits
industry and whisky connoisseurs. US
During our recent afternoon with Steve, he guided us on a tasting journey through
Starting in the Highlands we tasted our way
through to the lowlands and finished off with the smoky island malts. Having a
tasting setup in this manner really showcased the broad range of styles
available. With a table covered in great bottles, we felt like kid’s in a candy
store. Choosing a favorite was a difficult task, but highlights include the
hard-to-find Talisker 18
Single Malt Whisky which can be found in our upcoming catalog, Lagavulin
Distiller’s Edition Single Malt Whisky which has become a favorite at our
wine bar and a gem from the little-known Glenkinchie Distillery which will be
making an appearance on our website soon.
We could have easily spent several more hours more with Steve asking questions and listening to him recant stories about the how the industry used to be, but will have to save that for next time. Speaking of which, Steve will be with us at the Craft Spirits Carnival at
in San Francisco
on June 15th and 16th if you want to pick his brain about
spirits and sip some great stuff. We look forward to seeing you there.
Friday, March 22, 2013
Yes, it’s true. We’ve changed our name from Bounty Hunter Rare Wine & Provisions to Bounty Hunter Rare Wine & Spirits. As fans (and consumers) of high-proof goods, we know how hard it is to find a trusted source for some of the world’s best bourbons, scotch, tequila, etc. That’s why in 2009 we started working with distilleries, importers and distributors – both in our back yard and around the world – to provide a selection of spirits to compliment our wine program. Much to our surprise it was a pretty big success and has grown to be a large part of the offerings in our catalog and on our website. We thought it fitting that the name of the company should mirror our selections, thus a name change was in order.
|Just Released: Bounty Hunter |
Straight Bourbon Whiskey
(now available on our website)
I took on the project of acquiring the rare spirits, and for the last four years I have to admit it’s been a lot of fun. However, with success came more work than one person can handle. So, last year we welcomed
Justin Moulton, an accomplished Wine Industry Professional and card-carrying Whiskey Geek, to the Bounty Hunter team. As our Spirits Manager, Justin will help take our spirits program to new heights. As such, you can expect Justin to regularly post here on the blog, presenting new products, sharing progress on new projects, and discussing the latest news in the spirits world.
Along with the name change, we’ve also updated our website to feature our spirits program, showcasing many of the rare, limited and exclusive spirits we have to offer. From pre-WWII
Armagnac to Pappy Van Winkle Bourbons to Limited Edition Single Malts from distilleries that no longer exist, you can find these and many more highly sought-after gems in the Rarest of the Rare section of our website. And, just like with our wine program, we also teamed up with some of the top distilleries world-wide, to create custom blends and single-cask selections from the most esteemed rickhouses in the world. Our Bounty Hunter Spirits Selections are carefully crafted by some of the greatest in
the business and all wear the Bounty Hunter moniker as our endorsement of their
|Exclusive bottlings for Bounty Hunter Rare Wine & Spirits|
Even though the name changed a bit, the core values of the company have not. Honesty, integrity, trust, good living and plain talk are and will always be the cornerstone of Bounty Hunter. We invite you to take a look at our spirits on the website or read through the spirits section in our upcoming spring catalog and rest assured, “if it’s not great, we don’t sell it.”
--Stefan Matulich, Sales Director & Spirits Buyer
Friday, March 15, 2013
There are many reasons to celebrate and appreciate this time of year, from the more serious occasions of Passover and Easter to the less formal, but equally inspiring, Saturday night with friends. The days are growing longer and everywhere there are telltale signs that winter is thawing – spring fever, anyone? Recently, our office chit-chat turned heady and hedonistic, as a friend recounted her upcoming Easter feast.
As she described the menu in great detail and the mouth-watering meal started to come to life, she asked us “What wines should I serve?” After a quick detour to the Bounty Hunter cellar (online), we found some delicious gems to fit the bill. We've decided to share some of our finds to get you started too.
Set yourself up for successful wine pairings with a few broad strokes in mind. Acid, alcohol and tannin all love fat, which is why that marbled hunk of meat goes great with a bold red wine (Joseph Phelps 'Insignia', or Kapcsandy perhaps). Bitter foods, such as bitter greens, will not work well with a tannic wine. They’ll be much friendlier with a juicy, fruity wine instead (Streamside Riesling or Mathis Grenache). Heavy foods require an appropriately weighty wine, while lighter wines lend themselves to more delicate fare, such as a crisp Sauvignon Blanc (Six Sigma for example) will pair beautifully with a citrusy lobster salad.
With the ground-rules set, it’s time to dig in. Thanksgiving may have t
but Easter (and spring) is the season of ham, lamb and prime rib. Not to
mention, every incarnation of potatoes and vegetables under the sun. Let’s
break down why these foods lend themselves to certain wines.
Ham – it’s rich, salty and naturally a bit sweet. While sweetness poses a bit of a wine pairing challenge, look to your wine as a refreshing foil of flavors to lighten things up. Depending on the spices and seasonings employed, a lighter, high acid wine such as the 2010 Louis Latour Marsannay, or the lively 2010 Waypoint Blue Farm Pinot Noir bring an elegance to the table. For those who’d rather sip on a white wine, try a brightly balanced Chardonnay such as the 2010 Waypoint Donum Estate Chardonnay to keep them smiling.
If lamb is the order of the day, rest assured, your wine choice can climb the intensity ladder a few rungs. Lamb is naturally on the gamey side and calls for a more muscular dancing partner. The 2010 Pursuit Campfire Red is a sure-fire go-to, but then again, the sophisticated 2009 Jonata El Desafio de Jonata Red would also be impressive.
When it comes to prime rib, (or beef brisket for Passover Seder), it seems only fitting that a Cabernet grace the table. Perhaps the 2010 Weatherby Red, or we can imagine a bottle or two of 2010 Ehlers Estate 120/80 Cabernet. Mmmm.
No matter the menu, we wish you a successful and fun holiday. Cheers to a Happy Easter, Passover, or any other spring celebration that gathers you and yours ‘round the table this season.
Wednesday, March 13, 2013
What makes an Irish whisky great? We'll for starters it's not made to be like scotch. From traditional triple pot still distillation of both malted and unmalted barley to bottling without caramel coloring or chill filtration and then finishing in a combination of oak to accentuate (not overpower) the true whiskies character, this Knappogue Castle 14yr is unapologetically Irish. Soft but supple honey and toasted grain notes with a kiss of macerated sherry fruit and a light nutty finish, it's a straightforward, understated and authentic Irish whiskey. With St. Paddy's Day right around the corner, you don't need the luck of the Irish to get a deal like this!
About Knappogue The Emerald Isle of Ireland has become synonymous with whiskey for many reasons, including the little known fact that it is home to the oldest licensed distillery in the world. Contrary to other whisky nations, the finest Irish whiskies were often sold in casks rather than in bottles, as it is today. As we sometimes see in neighboring Scotland, spirits merchants purchase casks of "new make spirit" (un-aged whisky), aged them in bourbon and sherry casks, and bottled them under their own brand names. In the 1960s, Mark Edwin Andrews, an American with strong ties to Ireland, began buying casks of fine pot still whiskey from the top distilleries in Ireland. He aged them and bottled them under the Knappogue Castle label, named after the 15th-Century castle in Ireland that he owned. Today, the Knappogue Castle 12-year-old continues Andrews' family tradition of exceptional quality Irish single malts. From traditional triple pot still distillation of both malted and unmalted barley to bottling without caramel coloring or chill filtration - this is pure unadulterated whiskey.
Was $64.95, Now $49.95/btl
Net item - no discounts apply