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Veritas Selections

@drinkveritasmo

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Distributor and importer of fine wine and spirits in Missouri. Torch bearers for family-owned endeavors across the globe.

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@wanderfolkdistillery

Founded in historic downtown Guthrie, WanderFolk Distillery is Oklahoma’s first legal distillery (established in 2012).

Part of a line-up of beautiful craft spirits, Garden Society Lavender Lemon Vodka starts with a foundation of 10-time distilled Vodka. It is then blended with fresh lemons and just picked lavender. 🍋

Serve it ice cold over rocks or make it part of a delicious cocktail (French 75, anyone?) & see how the botanicals shine through in every taste. 🥂

*Award Winning* by @drinkveritasmo

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22 days ago

@anthony_allport_wine

Prolific producer, Ant Moore, has been developing land into vineyards in Marlborough for nearly 25 years. His philosophy is low yield and minimal intervention which continues with his Tua Tua label.

This wine is 100% Sauvignon Blanc and can be found in Upper, Central and Lower Wairau as well as Blind River. It is racked off fermenting lees to retain freshness. No finings are used; and it is stabilised and crossflow-filtered before bottling. Unlike a typical, grassy New Zealand Savvy B, this one shows ripe tropical fruit, citrus blossom, and just enough minerality to sit up and take notice. 🍋‍🟩

Another NZ winner (93 Points Sam Kim, Wine Orbit) try it, and at the size of a full liter, you'll find out why Moore is more! 🇳🇿

*Unfiltered & Minimal Intervention*
*SWNZ Certified Sustainable* by @drinkveritasmo

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a month ago

Four generations and 1.5 million agave plants are behind the artistic genius of Maestro Tequilero, Roberto Lopez Anaya. Zumbador’s finca, Las Presas, is located in Jesus Maria, Altos de Jalisco, Mexico. This region is favored with the perfect conditions for growing exceptional agave: altitude, climate, soil quality, and water source 🇲🇽🌵

Building on their lower abv tequila, this overproof blanco tequila (54% abv) imparts even more agave flavors with added citrus notes, including grapefruit and lime zest, and a creamy mouthfeel. A single estate agave variety, Tequilana Weber Azul is matured for six years. 🍋‍🟩🍋

Artesanally harvested, fermented in wood & stainless with distillation occurring in copper & stainless steel pot stills, the finish is long & lingering and delightfully smooth. 🥃

*Celebrity Free*
*Additive Free*

@zumbadortequila by @drinkveritasmo

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2 months ago

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2 months ago

We in the Midwest. Fun vibes and great culture out here. taken in Saint Louis by @drinkveritasmo

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3 months ago

A multigenerational endeavor, the 1500 acre property of the Rocha family dates back to the early 20th century. The high quality of this cachaça can be traced to the decision to manually grind the whole cane in which only the juice is extracted with no additional substance. Fermentation lasts on average 18 to 30 hours and is closely observed to avoid acidity before distillation.

See > Clear, burnished silver

Smell > Raw sugarcane and fresh grass with a faint olive and pepper note

Taste > Long and rather oily mouthfeel with subtle grass notes with lemongrass & faint cane sweetness balanced by peppery spirit spice

FInish > Cracked pepper spice with grass and cane flavours

Brazilians have over 2000 names for cachaça - abre-coração (heart-opener), água-benta (holy water), bafo-de-tigre (tiger breath) - but this unique spirit is much more than a national drink—it’s a cultural icon. 🇧🇷🍹

*Biodynamic*
@aguavivacachaca
#cachaça #caipirinha by @drinkveritasmo

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4 months ago

Hugo Quinto is a 3rd generation Maestro, driven by sustainability across the mezcal community. He is a proponent of sustainable agave growth, production and practices all around the Central Valley of Oaxaca. The name “Nómada” comes from a belief that their palenque remains true to nature by respecting what the land can yield and not requiring farmers to plant outside of their capacity. 🇲🇽

Espadín is the most common and widely used agave varietal. It is harvested at 8 years old, from the Tlacolula region of Oaxaca. There are subtle notes of smoky and citrus in the nose. The first sip will deliver fresh agave, ripe citrus and floral notes that harmoniously linger. The finish will present a light smoke and bright agave notes. 💨

Double distilled in copper stills, the first 5 liters of production are separated from the rest of the distillate. The body is used for a 2nd distillation. Pine Oak Wood is not only used to heat the stills, but it is also used for when the agave is cooked. ✨

Try Granja Nómada Mezcal and you’ll find an beautiful artesanal process following traditional methods. 🥃

*Sustainable*

@granjamezcal by @drinkveritasmo

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4 months ago

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5 months ago

Owner Paul Filliatreau was a young man when he took over the Domaine Filliatreau vineyard in the late 1960’s. It was a moment of quantity, sometimes at the expense of quality. After learning the foundational ropes of running a winery, he pivoted and over the ensuing years, became a leading pioneer of organic farming in Saumur.

Saumur White Lena Filliatreau: 100% Chenin Blanc with classic aromas of lime and white flowers. Grapes are harvested in several passes and then pressed without destemming. Vinified in stainless steel tanks. 💮

Saumur Red Château Fouquet: 100% Cabernet Franc with ripe red and black fruits flavors and fine tannins. The grapes are harvested entirely by hand and then destemmed above the vats. The wine is then filled by gravity and vinified in the cellar. Maceration takes place over approximately 15 days in stainless steel tanks. 🍓

David Elefteriou, Cellar Master of Domaine Filliatreau, believes the Filliatreau style to be “wines that easily accompany life’s good moments and meals to share.” Salut! 🇫🇷

*Organic & Biodynamic*

@domaine_filliatreau
@louisdressnerselections by @drinkveritasmo

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5 months ago

CINCO DE MAYO : MARTES-TUESDAY 5/5
We celebrate the cultura with @cambio_tequila @drinkveritasmo with both Tacos Valentina and @youyoungpup -Bar Lobo!

Special tacos for the night including a guanciale carnitas.. taco Tuesday special… special Caton margaritas poured on the patio with take home cups… along with a special Cambio tasting in our back patio along with a special guest DJ! @blackhouse_kcafe will be posted up serving fresh espresso martini’s to add!

We will be open for lunch that day for the early birds with specials running from 4-close. Taco Tuesday special ALL DAY!

1708 Campbell Street

#cincodemayoparty
#tacostacostacos taken in KC Crossroads Arts District by @drinkveritasmo

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6 months ago

Located in the Altos de Jalisco aka the Jaliscan Highlands, you’ll find the ideal soil and climate for the ubiquitous blue agave plants that dot the landscape. Fourth generation agave grower & maestro tequilero, Roberto Lopez Anaya ( nephew of legendary Tequilero Felipe Camarena 🏆), is continually focused on perfecting his cultivation and distillation techniques to make tequila worthy of Jalisco’s heritage.

Zumbador Blanco Tequila: A classic expression of unaged agave, this blanco opens with bright fruit and delicate floral notes on the nose. Layers of fresh agave character unfold on the palate, balanced by a gentle touch of acidity and natural sweetness that come together in seamless harmony.

Zumbador Añejo Tequila: A single barrel añejo that overdelivers for its class, offering inviting aromas of vanilla and toasted oak. Subtle spice weaves through the palate, culminating in a refined, velvety finish that lingers gracefully.

Zumbador Reposado Tequila: Rested for 12 weeks in ex-American oak whiskey barrels, this reposado develops a warm amber hue and added depth. The nose reveals ripe fruit and creamy butterscotch, while notes of cinnamon, baking spice, and vanilla create a smooth, well-rounded palate.

Like the hummingbirds (zumbadores) that are drawn to the blossoms of the blue agave, Zumbador Tequila captures the spirit and delicate balance of Jalisco itself. 🇲🇽

*Celebrity Free*
*Additive Free*
*Available in MO & KS*

@ZumbadorTequila by @drinkveritasmo

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8 months ago

Part 2 of the Bookwalter family wine saga is a beautifully balanced red blend.

2023 Notebook Red: 62% Merlot, 21% Cabernet Sauvignon, 11% Syrah, 4% Malbec, 1% Cab Franc, 1% Petit Verdot

Currently a stand-alone label, J. Bookwalter’s Notebook Red is sourced entirely from the Columbia Gorge AVA. The grapes are fermented on skins for 7–10 days and aged in a combination of stainless steel tanks and oak barrels. Aromas reveal the blend’s diversity, with notes of dark cherry, dried plum, baking spice, dark chocolate, graphite, and cola, while the palate carries through with layered cherries, plums, and spice. 🍒🍫

This silky red wine is perfect as is - no notes required. 📝

*Only in MO*
@jbookwalterwines

#columbiagorgeava by @drinkveritasmo

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8 months ago