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With the James Bond movie Spectre being released today, no time could be better to drink Bollinger. The most suave spy in the world has been sipping on Bollinger since Moonraker in 1979. While we can’t all drive a fully loaded, customized machine gun having Aston Martin, we certainly can chill down a bottle of Bolli! The 2004 Bollinger "Grande Année" Brut Champagne ($109) is as good as Champagne gets; all barrel fermented and full of masculine, Pinot Noir power and high class elegance. We even have a few bottles of the limited 2009 Bollinger "James Bond 007" Brut Champagne ($195) in stock for the diehard fan of Bond & Champagne!

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Tasting with Oliver Krug

Upcoming Events

We host regular weekly and Saturday wine tastings in each K&L location.

For the complete calendar, including lineups and additional details related to our events, visit our K&L Local Events on or follow us on Facebook.  


Visit our events page on Facebook or the K&L Spirits Journal for more information.

>>Upcoming Special Events, Dinners, and Tastings

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Foodwoolf's Bourbon-Soaked Cherries

Photo by Brooke Burton of Food WoolfRemember the old axiom "Waste not, want not?" Well it's especially true when talking about your farmers' markert haul. Blueberries like tart poprocks, tomatoes so sweet you finally understand why they're considered a fruit and figs with paper-thin skins are incredibly perishable. But you can prolong the deliciousness of summer's fleeting flavors with time's tastiest preservative: booze.

Our dear friend Brooke has been fiddling around in the kitchen again, and this time instead of mixing the Elmer T. Lee Single Barrel Bourbon into a cocktail, she's given it a new life. Read more about Brooke's Bourbon-Soaked Cherries and learn how to make your own on Food Woolf...

Leah Greenstein

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Reader Comments (1)

What a beautiful introduction! I highly recommend this preparation for anyone that loves the farmers market and Bourbon. Combine the finds of the local market (in my case, the Hollywood Market) and bottles from K&L and you get a tasty combination!
July 16, 2010 | Unregistered CommenterBrooke@Foodwoolf

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