Food and Testy Gift.

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Grill Scout Summer's here. You've got the grill. You've got tools. You've got meat. But you're not ready for the season of backyard barbeques and camp cookouts until stocked with some of these grill-master must-haves: Exceptional BBQ sauce, dry rub, and marinade will get things started. Then add signature toppings like relish, hot sauce, french onion confit and bacon mayonnaise. And upgraded classics like Jersey tomato ketchup and our absolute favorite mustard (it's life changing). Top it off with maple bourbon bread and butter pickles. Ladies and Gentleman, start your fires. OPTION 1: Grill Scout Whole Grain Mustard made by Tin Mustard Jersey Ketchup by First Field Liquid Country Gold BBQ Sauce made by Mabel's Smokehouse Maple Bourbon Bread and Butter Pickles made Brooklyn Brine Bacon-infused Mayonnaise made by Empire Mayonnaise With Relish made by Rick's Picks OPTION 2: Grill Scout - Large Whole Grain Mustard made by Tin Mustard Jersey Ketchup by First Field Liquid Country Gold BBQ Sauce made by Mabel's Smokehouse Coffee Dry Rub made by Fette Sau BBQ French Onion Confit made by the Three Little Figs Chimichurri Sauce made by El Vio's Chimichurri Maple Bourbon Bread and Butter Pickles made Brooklyn Brine Korean BBQ Sauce made by We Rub You Bacon-infused Mayonnaise made by Empire Mayonnaise With Relish made by Rick's Picks Red Chili Lime Haute Hot Sauce Comes packed in one of our signature Mouth cotton totes. Charcoal not included. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Gift Card Want to give the gift of deliciousness? This is the perfect option for a friend, loved one or client �?? something you know they'll eat up. A MOUTH Gift Card! Here's how it works: When you place an order for the Gift Card, you'll receive an order confirmation. Once we process your payment, you'll receive the Gift Card by email. At that point, you can either email it directly to the lucky recipient or print it out and give it to them in person! It's that easy! And very tasty. After all, who doesn't love Gift Cards? also known as gift certificates

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Guatemala La Esperanza Ever wondered why so many fancy coffees point out growing altitude on the bag? Turns out, there's a correlation between high-altitude farms and incredibly delicious coffee. These very special direct trade beans are grown on La Esperanza farm, high up on the mountains of Huehuetenango near the Mexican border, at over 5,000 feet above sea level. Talk about high octane! It's not just the altitude talking �?? these are some truly delicious beans. Guatemala La Esperanza won 7th place in the 2012 Cup of Excellence and 6th place in the 2013 Cup of Excellence (the Coffee world's most important competition, held yearly by country). tip of the tongue Want to instantly improve your brewed coffee? Use filtered water! It will help the flavors of the beans shine.

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Kone Coffee Filter You're exhausted. You can barely get out of bed. You stumble into the kitchen and a gorgeous object beams at you �?? good morning! It's going to be an awesome day when it starts with something so stunning. This stainless steel reusable filter is 100% made in the USA, almost entirely by hand. Etched with tiny, graduated holes (which get denser near the bottom), it allows in more of coffee's rich oils (like a French press) while keeping out most of the sediment. Not only will your morning cup taste amazing, we love that we don't have to throw out a paper filter every time we break out the Chemex, and cleanup is easy peasy. Just give it a rinse right after you make the coffee, but if it does sit around, it's rugged enough that you can even put it in the dishwasher (best on the top rack). tip of the tongue A great gift for coffee fanatics, especially when paired with a tin of Brooklyn Roasting Coffee or in our Coffee Tawk Taster. specifications Fits standard 6, 8 and 10 cup Chemex brewers.

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Kunik Kunik is the ultimate triple play �?? a triple cream combining the lemony tang of goat's milk, the richness of cow's cream, and the irresistibly earthy umami-bomb of bloomy white cheeses (think brie, but better). This is the perfect cheese for a romantic evening, a festive brunch or a fancy picnic. Winner of the 2010 American Cheese Society award for best triple cream, this gorgeous wheel had us down for the count at first taste. KO. Tip of the tongue Buttery cream begs for maple. Enjoy Kunik at sunrise with Anarchy In A Jar's Easy Like Sunday Morning Blueberry Preserves , made with real maple syrup. Indulge with roasted pecans for a fun dessert course.

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Mini Kinderhook Creek This mini wheel of award-winning Kinderhook from Old Chatham Sheepherding Company is just the right size to set out with a few friends on a cheese plate. And we think the smaller size has just the right ratio of chewy rind to perfect spreadable, sweet, tangy paste. It's rare to find an all-sheep bloomy rind (that's the white soft coating on the outside) in America. Tom and Nancy Clark operate Old Chatham, the largest sheep dairy farm in the country (with more than 1,000 East Friesian sheep!), in New York's Hudson Valley. Up to 400 ewes are milked every day, twice a day! Tip of the tongue Impress your dinner party guests with this winner �?? served alongside Allgood's Maple Roasted Cashews and a drizzle of Blue Hill Hudson Valley Honey . Our favorite lunch these days: a scoop of Kinderhook on pumpernickel bread, with whole-grain mustard.

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Mouth Small Tote Bag We at Mouth HQ love this small, heavy-weight cotton tote bag, great for gift-giving and small outings. It's also a perfect lunchtime replacement for dull brown paper sacks. ingredients Dimensions: 9.5 x 11.5 x 3. Brown ink on natural cotton.

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Mouth Tall Boxy Tote Bag This heavy-weight cotton canvas tote bag is ideal for everyday, over-the-shoulder schlepping. Its tall-ish, sturdy structure fits neatly into tight spaces. ingredients Dimensions: 10.5 x 13 x 5. Brown ink on natural canvas.

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Peanut Cocoa Butter Big Spoons' total dedication to quality shines through in this dreamy concoction, a genius blend of stoneground chocolate, peanuts and just enough sea salt. Is it a treat we feel good about, or an energy-packed snack that feels delightfully indulgent? We're not sure, but either way, we're pretty sure we need a jar handy at all times. tip of the tongue This is the ultimate midnight snack, snuck straight from the jar, and it also makes an amazing sandwich coupled with The Jam Stand's Banana Rum Jam !

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Piedmont Impressive American sheep's milk cheeses are hard to find �?? sheep just don't product as much milk as cows or goats. But Piedmont is one of the best out there. Firm, slightly tangy and nutty (a bit like aged Pecorino) with a bright, flowery aroma, this is one special cheese. We love that Everona Dairy founder Pat Elliott originally gathered her first flock of sheep simply to give her border collie something to do. Then once she had the sheep, she needed to give them something to do. We're all about having a purpose in life �?? and ours might just be getting you to try this awesome, unusual cheese. Baaaaa. Tip of the tongue Whether you need an escape from the city or just need a reminder of that peaceful pastoral life, snack on a hunk of Piedmont alongside sliced Olympic Provisions Saucisson Sec Pork Salami and a farmhouse ale. Double baaaaa.

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Pistachio Caramel Corn You probably have happy recollections of many consumed boxes of Crackerjack. But now, if you're like us, you want to get that fix from something a little more grown up and less cloyingly sweet. CC Made's Pistachio Caramel Corn is buttery, nutty, rich, crunchy, sweet but not sickeningly so, and completely ADDICTIVE. And , it's made by hand in small batches using organic yellow popcorn from the Sacramento, CA area. tip of the tongue Despite everything you've been advised up until now, DO NOT SHARE.

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Tupelo Honey Minis Tupelo, known as the "Queen of Honeys," is a rare and beautiful variety harvested a spare few weeks per year in North Florida's Apalachicola River Basin. Unlike other honeys, Tupelo will never crystallize �?? it stays forever elegant, floral and downright regal. These adorable, eco-friendly, two-teaspoon to-go packets are perfect for lunch boxes or desk drawers! Each order contains 5, so you can stash them everywhere. TIP OF THE TONGUE Drop a bit into your morning tea. Drizzle onto a peanut butter and banana sandwich. Keep a few on hand in your bag for low blood sugar moments!

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White Truffle Pipcorn This fancy-schmancy popcorn is light and airy and sprinkled with a double-whammy of truffle-infused oil plus actual white truffle. It's the most luxurious-tasting popcorn we've come across. Plus, it's made from a special kind of corn, so w hen it's popped (always by hand and in small batches, in just a little olive oil), the mini-kernel shells break up into tiny pieces. Here at Mouth we love popcorn, but you know what we don't always love? Little pieces of kernel that inevitably get stuck in your teeth. We've been in love ever since we first tasted Pipcorn at Smorgasburg, right near our DUMBO, Brooklyn office. With a name that cute, how could anyone not? It's the perfect popcorn for a first date. Or someone with braces. Or a first date with someone with braces. Tip of the Tongue This snack is not only vegan but also gluten-free. This plus its micro size make it much easier to digest than normal popcorn, and especially movie theater popcorn�??sneak it in for a special snack that won't make you sick by the end of the movie.

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Bacon Peanut Kettle Corn Chunky Pig has done it again �?? they've made chunky pigs of the entire Mouth team. We're blissed out on this fluffy caramel corn, coated with rich maple syrup and tossed with nitrate-free bacon and crunchy peanut clusters. Sweet, salty, pork. Oink. tip of the tongue The kernels are super big, dreamy clouds of bacon-nutty goodness, and a few handfuls are all the snack you'll need. Better keep a bag or two as backup, just in case.

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Caveman Blue Caveman is for true blue fans. Sweet, milky and earthy without a hint of tang, it�??s pretty much blue cheese fudge. And it�??s not just blue on the inside, it�??s surface ripened, too �?? moldy inside and out! Even though this cheese only been available since 2008, Caveman is a highly awarded American blue, and with good reason. This paleolithic-inspired cheese was years in the making �?? Rogue even built a separate aging cave for it (if they'd aged it with their other cheeses, the others might've turned blue, too!). Subtle it's not, but we're ok with being bowled over. Tip of the tongue Drizzle some of Spoonable's Chewy Sesame Caramel Sauce over this cheese. Seriously. It's like discovering fire.

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Coffee Every Month This is a great gift for insomniacs, "I am NOT a morning person" people, and anyone who just can't get off the Struggle Bus without a cup (or two). Each month, we'll send two or three full-sized bags of outstanding coffee along with a short, fun, little lesson. You or a very lucky recipient will have the chance to taste intense, natural-processed coffees, compare roast levels, learn about how the Cup of Excellence and Direct Trade have made the coffee world more delicious, and much, much more. You'll try coffees from different regions, different roasters, in many different styles. You'll pour over. You'll brew. You'll press. We think that learning exactly what you love in a cup of coffee is a recipe for a better day. And we like to think that knowing the back story behind the beans will make them taste even better. BYO mug. This also comes with a complimentary one-year subscription to one of our favorite indie food publications, Edible Magazine. The first issue should arrive within about two months of the order being placed �?? enjoy! subscription timing As soon as an order is placed for a Subscription Club, we send out a "Welcome Kit" in a mini tote which includes information about the shipping schedule, a gift message and tasty Mouth candies to kick things off. Subscriptions are then curated and shipped around the middle of each month, packed in our signature cotton tote along with a few surprises. The first box will be sent depending on when during the month the order is placed. After the goodies leave our NYC HQ, depending on where the box is being sent, it will arrive within a week (see above for transit timing). Thus, the recipient may receive the first box shortly; or, because of the timing, the recipient may be waiting until the next month for it to arrive.

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Coffee Every Month This is a great gift for insomniacs, "I am NOT a morning person" people, and anyone who just can't get off the Struggle Bus without a cup (or two). Each month, we'll send two or three full-sized bags of outstanding coffee along with a short, fun, little lesson. You or a very lucky recipient will have the chance to taste intense, natural-processed coffees, compare roast levels, learn about how the Cup of Excellence and Direct Trade have made the coffee world more delicious, and much, much more. You'll try coffees from different regions, different roasters, in many different styles. You'll pour over. You'll brew. You'll press. We think that learning exactly what you love in a cup of coffee is a recipe for a better day. And we like to think that knowing the back story behind the beans will make them taste even better. BYO mug. This also comes with a complimentary one-year subscription to one of our favorite indie food publications, Edible Magazine. The first issue should arrive within about two months of the order being placed �?? enjoy! subscription timing As soon as an order is placed for a Subscription Club, we send out a "Welcome Kit" in a mini tote which includes information about the shipping schedule, a gift message and tasty Mouth candies to kick things off. Subscriptions are then curated and shipped around the middle of each month, packed in our signature cotton tote along with a few surprises. The first box will be sent depending on when during the month the order is placed. After the goodies leave our NYC HQ, depending on where the box is being sent, it will arrive within a week (see above for transit timing). Thus, the recipient may receive the first box shortly; or, because of the timing, the recipient may be waiting until the next month for it to arrive.

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Cremont Cremont is like the cream puff of the cheese world. Its chewy ivory rind gives way to a creamy, luscious goat-and-cow�??s milk center. It's so reliably delicious, so totally crowd pleasing, Cremont has inspired fantasies of leaving it all behind and moving to Vermont to make cheese for a living. But we'd settle for a road trip to Vermont Creamery, a bit of a cheese 'oliday. Tip of the tongue Bake it in a puff pastry with a sweet smear of Tennessee Blackberry Jam.

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Fresh Goat Cheese This chèvre is quite possibly the best fresh goat�??s milk cheese we�??ve ever tasted. Thanks to a mellow, lemony goat�??s milk tang, it is simple, crisp and clean, with far less salt than most others. Bob Reese of Vermont Creamery always thought he would eventually take the lead of his grandparents�?? dairy farm. But by the time he'd finished his college degree, they�??d already sold the farm. It wasn't until he needed a stellar fresh chèvre for a local dinner he was organizing that he met Allison Hooper. Allison worked at a local dairy lab in Vermont to help supply the cheese, and the rest was cheesy history. Baaaaa. Tip of the tongue Put it on a slice of baguette, put it on a cracker, put it in a salad, put it in an omelet, put it on or in pretty much anything, but make sure you put it in your Mouth.

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The Coffee Break Everyone deserves a moment. A time to sit back, unwind, think and gossip, all while sipping stellar coffee and nibbling the best nosh to go with it. So take a break with your nearest coworkers or your dearest friends, and enjoy our collection of pause-worthy treats. Start with a pot full of standout Ethiopiancoffee from Madcap, or a mellow, donut-friendly roast from Anodyne. Get a sweet jolt from chewy chocolate espresso cookies (double caffeine!); wake up with the zesty punch of real ginger baked into irresistible cookies; and top off your mug with a caramel-y stroopwafel (it softens with the steam!). This is a buzz-worthy gift for hardworking teachers, dinner party hosts and friendly neighbors. In this taster Donut's Friend Blend roasted by Anodyne Roasting Ethiopia Ardi roasted by the Madcap Coffee Company Gluten-Free Ginger Cookies made by Tate's Bake Shop Chocolate Espresso Cookies made by Grey Ghost Bakery Stroopwafels made by Stroopies These come carefully wrapped, along with some other surprises, in our signature Mouth cotton tote. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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70% Hawaiian Dark Chocolate Bar Bean-to-bar chocolate from Hawaii? Aloha! Hawaii is the only place in the United States that cacao can grow . So we were thrilled when we discovered this chocolate. Not only does Madre use lightly-processed, high-antioxidant cacao beans grown in Hawaii �?? makers David Elliot and Nat Bletter also seek out Hawaiian-grown vanilla, passionfruit and even tea for their flavored bars. The result is this Single Estate Hawaiian 70% Dark Chocolate Bar, whisking you away on a flavorful South Pacific tropical breeze. Show your love of country by nibbling on a delicious bar completely grown in and made on U.S. soil. Close your eyes. Take a bite. Drift away. Mahalo. Tip of the Tongue Enjoy with anything coconutty for the true islander experience. Melt it into heated up coconut milk for a beach-y hot cocoa, and top with shaved coconut. Or chop and add to coconut ice cream for a chill post-beach treat.

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Absinthe Brun This barrel-aged absinthe has the traditional luscious, mouth-tingling anise flavor you'd expect, but with a warm toasty edge, revealing layers of flowers and spice. Plus, a six-month age in oak barrels adds a hint of vanilla and caramel and turns this absinthe from clear to brown (fun fact for your blown-away friends). The folks at Letherbee excel in creating twists on old classics, and this bottle doesn't disappoint. It�??s the smoothest absinthe we�??ve ever tried �?? but at 126 proof, it still packs a punch. tip of the tongue Revel in the rich anise flavor with a variation on a classic abinsthe cocktail: Combine 1 1/2 oz Absinthe Brun, 1 oz water and a dash of Angostura bitters in a cocktail shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass.

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Agave, Quinoa & Sesame Milk Chocolate Bar Creamy, sweet milk chocolate laced with crunchy quinoa and sesame seeds �?? this one's practically a health food, right? We love how these super foods just make a chocolate bar taste even more delicious. Quinoa may be our new favorite crunch, and the sesame adds a nutty richness a bit like peanut butter. Plus the sunny yellow box (made from recycled paper!) brightens our day even before we unwrap one of the three individually wrapped bars tucked inside. Check out the whole rainbow line from Jcoco �?? a stack makes an awesome gift. tip of the tongue This bar not only tastes good, it does good. For each bar sold, Jcoco provides a serving of fresh and healthy food to someone in need through organizations such as Northwest Harvest, the Food Bank for New York City and Hopelink.

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Almond Butter + Quinoa Chocolate Hu Kitchen in New York's Greenwich Village is all about serving "unequivocally delicious food that also happens to be unprocessed and good for you." We're big fans and patrons, so we're thrilled to be able to share one of their most delicious offerings with you. The chocolate shell filled with almond butter has the salty-sweet appeal of a Reese's peanut butter cup, while puffed quinoa adds a fantastic crunch. And this unusual chocolate bar has no refined sugar, gluten, dairy, emulsifiers, stabilizers, soy or GMOs. Tip of the tongue Bring it to the movies, bribe your children to wash the dishes or stash in your desk drawer as a defense against the vending machine.

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Amère Sauvage This is for hard-core bitters fans. (We know you're out there.) French yellow gentian root gives this aperitif spirit a pronounced �?? you might even say savage �?? bitterness, but it's balanced out by citrus peels, soft aromatics like chamomile flowers and just a bit of cane sugar. The distiller was already famous for cocktail bitters (the kind that you use by dash or drop) when they teamed up with Mayur Subbarao, whose homemade vermouths and liqueurs were generating tons of buzz. Together, they've created a line of liqueurs with really distinctive twists on regional European standbys. tip of the tongue Bittermens recommends using Amère Sauvage in a White Negroni: Combine 1 oz gin, 1 oz fragrant white vermouth like Vya Extra Dry, and 1 oz Amère Sauvage over ice and stir until very cold. Strain into a chilled cocktail glass and serve with a lemon twist.

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American Dry Gin This American dry gin blends sharp juniper with a floral mix of elderflower and chamomile, and a bit of cinnamon spice. It plays well with a wide range of flavors, so it's an awesome choice for the bar cart. Steven DeAngelo, Greenhook Ginsmiths' head distiller, took a page from 17-century French perfume-making techniques (oui, vraiment). Using a mercury vacuum to reduce pressure and lower the temperature in the still, Steven can work at a cooler temperature, which is gentler on the botanicals. He says it creates a �??magically purer and more aromatic�?? gin, and he might be onto something. tip of the tongue Flip for this gin fizz: Pour 2 oz American Dry Gin, a splash of lime juice, 1/2 tsp sugar + 1 egg white in a shaker, and shake vigorously for 1 minute to fluff the egg white (earn that drink!). Add ice, then shake again until very cold. Strain into an ice-filled glass and top with club soda. Garnish with a lime slice, or a maraschino cherry. did you know? Juniper berries are responsible for the distinct, piney flavor in most gins. In fact, "gin" comes from the Dutch word for juniper, "genever." Who knew?

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American Prairie Reserve Whiskey Home, home on the range... American Prairie Reserve is a caramel-y, peppery blend of 6-year-old and 10-year-old bourbons, and is quite a patriotic tribute to the Old West. High West crafted this whiskey to support the American Prairie Reserve, a public land preservation project in Montana. It's being restored to the natural landscape that Lewis and Clark would have seen more than 200 years ago, "with t hundering herds of bison, racing bands of pronghorn antelope and prairie dog towns dotting the horizon." The distillers donate 10% of the profit from this whiskey to the reserve, which, when complete, will be roughly the size of Connecticut! tip of the tongue The greater sage grouse shown on this bottle's label has rapidly disappeared, now a candidate for endangered species protection. But these beautiful birds still thrive on the American Prairie Reserve.

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Anniversary Taster You're the peanut butter to our jelly. The macaroni to our cheese. The... pickled string bean to our Bloody Mary? Well, here's to things that just go together(like rama lama lama ka dinga da dinga dong). Awesome Bloody Mary Mix and the perfect pickle to stir. Spectacular nutty butter to slather with juicy fruit jam. Mouth-watering fig and olive spread, paired with soulmate-status crunchy crackers. Plus, a few other treats you'll love to love. This is the perfect gift for your goodie-loving better half or for any couple you'd like to celebrate. In this taster Dill-ish Bloody Mary Mix made by the Real Dill Pickled String Beans made by Epic Pickles Peanut Cashew Nut Butter by Big Spoon Roasters Sqirl's Raspberry & Vanilla Bean Jam Fig & Olive Tapenade made by Sutter Buttes Raspberry Pate de Fruit Heart made by Willamette Valley Confectionary X&O Candies made by Raley's Confectionary Organic Wheat & Caramelized Onion Crackers made by Potter's Crackers Everything comes packed in our signature Mouth cotton tote, along with a few surprise goodies. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Artichoke Parmesan Tapenade This is deliciously Tuscan. The flavor of the artichoke is enhanced, not smothered, by the parmesan cheese. You'll love it. tip of the tongue Serve on bruscetta rounds. Stir into a saffron risotto. Toss with pasta. Spread on a shellfish or chicken sandwich. Fold into a cheese omelet. Eat straight out of the jar!

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Assorted Coconut Macaroons We heart Danny�??s Macaroons. So many flavors to choose from; so much golden, chewy coconut. Danny has done our indecisive Mouths a huge favor by selecting our favorite varieties for these gift-worthy assorted boxes! These collections of 4 or 8 are sure to please any crowd of sweet macaroon-lovers (and choosey eaters). Snag the 4-pack for one each of: the original vanilla-scented flavor, salted caramel (Danny�??s most popular, and Grandma-approved), simply chocolate-dipped, and toasty chocolate almond macaroons. The big and bold 8-pack adds on chocolate-flavored, chocolate caramel (rejoice!), indulgent double chocolate, and nostalgic peanut butter and jelly. It's a tour de yum. tip of the tongue These assortments are addictive enough to induce hoarding behavior, elegant enough to serve for a special (and easy!) dessert at your next dinner party. Give the gift of ooey-gooey deliciousness.

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Back in the Saddle Small-batch spirits and special snacks for new parents who are back...or giving it their best shot. (And, by the way, you're you, and we know you didn't go anywhere. It's not that you're "back," you just were a baby making machine for a while!) This fantastic gift comes packed with everything needed for a date night, get together with friends, marathon session of Netflix or whatever it is you finally have time for now that the serious sleep deprivation is over, and just getting through the day (and night!) doesn't seem like quite such a challenge. In this taster Four Peel Gin made by Watershed Distillery Organic Vodka made by Square One Organic Spirits Small Batch Tonic Syrup made by Jack Rudy Pink & Black Tea Cocktail Mixer by Owl's Brew Organic Cranberry & Hazelnut Crisps made by Potters Crackers Fennel + Black Pepper Bacon Jam made by Skillet Street Foods Martini Pickles made by Froelich's Dark & Stormy Caramel Popcorn made by Butter & Scotch Apple Cider Caramels made by Little Apple Raspberry & Hibiscus Marshmallow Sandwich Cookies made by Malvi All these goodies comes in our signature Mouth cotton totes, along with a few other surprises. Note: Spirits and food items must ship separately (it's the law!) so you'll get two shipping confirmation emails and two tracking numbers.

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Bacon Jam Want all the flavor of bacon without the hassle of actually cooking it? Let us introduce you to our dear friend bacon jam, a whole jar packed with the delectable, salty-sweet flavor of everyone's favorite breakfast meat (sorry, sausage). tip of the tongue Bacon turns any dish into party food. Spread a spoonful on a cracker and top with a slice of fresh fig or pear. Make inside-out bacon wrapped dates by filling each date with a spoonful of bacon jam, then baking in a 350 degree oven for 10 minutes. Mix a few tablespoons into mashed potatoes along with some caramelized onions. Really, the possibilities are endless.

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Bacon Mayonnaise Thought you were 'so over the bacon thing'? Yes, so did we. Until we met this bacon mayo. Best BLT you've ever had. In a jar. Your deviled eggs will never be the same. Empire Mayonnaise is the brainchild of Sam Mason, a kitchen alum of acclaimed experimental restaurant WD-50, and Elizabeth Valleau, a designer and marketer (we love the graphic labels!). Mason mixes up their ultra-flavored, cold-infused batches in a small walk-in nestled in the back of the company's tiny Brooklyn store front. Silky smooth and perfectly emulsified, you'll find yourself making up excuses to grab one of these jars at every meal. tip of the tongue Add a hint of BLT-goodness to a whole world of artisan toasts (you knew that was a trend, right?). Use a swipe of this spread as a base for your avocado toast, then add a fried egg to take the whole thing to the next level.

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Bacon Toffee Crunch Bar Seriously. Benton's bacon, the smokiest, saltiest best, plus housemade toffee bits, nestled in Nunu's fabulous dark chocolate. It's got everything you love: butter, sugar, chocolate and bacon. Hard to top that. Tip of the tongue Chop the bar into slivers and spoon onto some good vanilla ice cream. Gift to the bacon lover(s) in your life and win their hearts forever.

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Baja Extra Virgin Olive Oil Did you know that 99% of the olive oil we use in this country is imported? Most is from the Mediterranean, but a lot comes from far away places like Australia or South Africa. This is a looooong way for your olive oil to travel, so we have been searching for months to source a more local option that meets our standards for taste. Done! Baja Precious is a wonderful California maker which first finds the best olives grown in Baja, harvested by hand by members of local communities (providing a income for hundreds of families). Then, the olives are cold pressed, which means they are milled within a few hours of harvesting solely through mechanical means, without applying additional heat or chemicals. The result is an exceptional, all-natural, gourmet-quality olive oil with very low acidity that exceeds international standards for 'extra virgin.' It is clean tasting and delicious. What's also great about the oil is the 'green' green bottle it comes in. Lightweight, shatterproof, and 100% recyclable, this plastic bottle requires a lot less energy to produce, transport and recycle than glass. It also includes a pouring spout that pops up when the screw cap is removed, and retracts when the cap is replaced. Love that. tip of the tongue Really? Okay. Use olive oil in any sort of healthy pan frying. Dip bread in it. Mix with one of our amazing vinegars ( rose wine or blackberry ) and mustard ( Tin Mustard ) for the best dressing. Add to brownie recipes instead of regular oil for a very nice little tweak people will notice.

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Barr Hill Vodka You better bee-lieve it �?? this is one extraordinary vodka. It's distilled from honey using both a pot still (usually used for whiskey) and a column still (actually used for vodka), which allows the vodka to retain some sweetness and distinctive floral notes. Be sure to sniff as you sip to enjoy the distinctive honey aroma. Why honey? Caledonia Spirits started out as an apiary. Founder and head beekeeper Todd Hardie knew he needed to expand beyond honey to make his business really work. Some of Todd's relatives were distillers in Scotland, so he learned to make mead, which eventually led him to build a distillery on his farm. This bottle makes a buzz-worthy gift for any vodka fan. tip of the tongue Barr Hill vodka is fantastic with mint and lemon. Muddle 3 fresh mint leaves with 1 oz simple syrup in the bottom of a cocktail shaker. Add 2 oz Barr Hill Vodka, 1 oz limoncello, 1/2 oz freshly squeezed lemon juice. Shake until very cold and strain into a wide-mouth glass filled with ice. Top with seltzer and garnish with a sprig of mint.

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Basil Reginetti The ruffled edges on these noodles are like irresistible sauce magnets �?? chopped tomato, melty cheese or silky olive oil clings to every last curl. Sfoglini crafts this reginetti with just three ingredients (water, organic semolina flour and real basil leaves) and air dries it at low temperatures to lock in the fresh herb flavor. tip of the tongue Go full caprese and pair basil-tinged noodles with bright red cherry tomatoes, slices of creamy mozzarella and fresh-picked basil leaves. This would also make the perfect cold pasta salad, with a drizzle of Enzo Organic Extra Virgin Olive Oil. Or, serve hot with melty Williamsburg Cheese in place of the mozzarella.

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Bee Happy Taster Each of these luscious goodies is made with your favorite pet name, honey. Honey cookies, honey jerky, honey marshmallows, honey cream. And honey. Oh, honey. OPTION 1: Bee Happy Toasted Almond Maple Honey Caramels made by Sweet Revolution Honey Bee Candies made by Raley's Confectionary Honey Lavender Shortbread from Whimsy & Spice The Good Batch Honey Bear Sandwich Cookies Tennessee Wildflower Summer Honey from Tru Bee Honey OPTION 2: Bee Happy Large Honey Lavender Shortbread from Whimsy & Spice Toasted Almond Maple Honey Caramels made by Sweet Revolution Honey Bee Candies made by Raley's Confectionary Honey Maple Cream made by Bumbleberry Late summer honey from Bees Needs The Good Batch Honey Bear Sandwich Cookies Tennessee Wildflower Summer Honey from Tru Bee Honey All this and a few more buzz-worthy surprises in one of our signature cotton Mouth totes. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Bitters Liqueur This bittersweet, complex, fruity liqueur is one of our absolute favorite ways to start a meal, whether sipped straight or mixed into a cocktail. Yes, it's bitter, but it's well-balanced by an underlying sweetness from the dried fruit used to finish it. The dominant bitter flavor comes from gentian root and genepi, an herb in the wormwood family, but not the same one traditionally used in absinthe. It grows wild in Colorado's Tenmile mountain range, near the distillery, and smells like chamomile. Sixteen different herbs, botanicals and fruits are steeped in the base, which requires a three-stage maceration and takes three weeks, from start to finish. Breckenridge Distillery's Bitters was one of the first of this style to be produced in the United States, and we think it holds its own anywhere. Not sure if this is for you? If you love bruléed grapefruit, roasted Brussels sprouts or hoppy beers, you're likely to fall in love. tip of the tongue Try a splash in a pint of pale ale to accentuate the hops.

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Bluecoat Gin You won't find pungent, overwhelming juniper in this gin. Earthy and spicy, with a bright citrusy finish, Bluecoat is made with a harmonious mix of botanicals �?? sweet, woodsy angelica root and a complex, fragrant mix of citrus peels. All the ingredients are certified organic, and the distillation is done in a custom-built pot still designed specifically for gin. It�??s a favorite of ours for mixing both new cocktails and tinkering with classics. And the beautiful blue glass bottle is a keeper that we like to repurpose as a vase (or two, or three). Somehow, we just keep drinking! Tip of the Tongue This gin is fantastic in a Tom Collins: Combine 2 oz gin, 1 oz freshly squeezed lemon juice and 1 teaspoon rich simple syrup (2 parts sugar to 1 part water) in a shaker with lots of ice. Shake until very cold and strain into a tall, narrow glass filled will ice. Add 4 oz of cold seltzer and garnish with an orange slice. Did you know? Gin can be infused with a wide variety of botanicals, but it MUST contain juniper berries, which are responsible for that distinct, piney, gin-y flavor.

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Bourbon Every Month In late winter, when lemons are cheap, there's nothing easier than a whiskey sour. Tart and sweet, it just might be the ultimate conversion drink for anyone afraid of brown liquor. Once it's hot enough for ice to condense on the outside of a glass, it's time to switch to something a bit taller and cooler. Derby Day calls for juleps, and when berries hit the markets, muddling them into your glass just comes naturally (hello again, Blackberry Smash ). In fall, nostalgia sends us to the classics: Manhattans, unabashedly made with bourbon instead of rye. Then the cold hits, and its time to get down to business. A flask of bourbon, in the right setting, can bring great cheer. And inside calls for a heavy glass with one large cube or just the tiniest splash of water, and a good hour or so to sip, relax, repeat. Bourbon is a year-round pleasure, one there's never been a better time to enjoy. Less than 10 years ago, bourbon was almost exclusively made in Kentucky, by huge companies. But nowadays, there are hundreds of indie makers in dozens of states making their own innovative styles within bourbon's core identity. Is it any wonder, then, that bourbon has soared in popularity? We fall in love with a new bottle every day, from New Holland Artisan Spirits' Beer Barrel Bourbon (finished in stout barrels!), to FEW Spirits' classic with hints of sweet caramel, smooth wheat and black pepper spice. Breckenridge uses a remarkably high percentage of rye for more spice and less sweetness, while Watershed adds 5% spelt for a distinctively Ohioan take on America's national spirit. We'll send you (or your lucky giftee) a full size bottle (or the equivalent in small bottles) of a new bourbon from a different indie maker every month. Whether you're sipping straight or mixing into your favorite cocktails, you'll be totally inspired month after month by so much spirited passion and craft. subscription timing As soon as an order is placed for a Subscription Club, we send out a "Welcome Kit" in a mini tote which includes information about the shipping schedule, a gift message and tasty Mouth candies to kick things off. Subscriptions are then curated and shipped around the middle of each month, packed in our signature cotton tote along with a few surprises. The first box will be sent depending on when during the month the order is placed. After the goodies leave our NYC HQ, depending on where the box is being sent, it will arrive within a week. Thus, the recipient may receive the first box shortly; or, because of the timing, the recipient may be waiting until the next month for it to arrive. shipping information All shipping costs and surcharges are included in the price of this subscription. Certain states prohibit the direct importation of alcohol. Hence, we are currently not shipping alcohol to AL, AK, AR, CT, DE, FL, HI, KT, MA, MS, NH, ND, PA, RI, SD, UT, VT, WV, APO/FPO addresses, or anywhere outside of the United States. All orders containing alcohol are shipped via common carrier and are sent with an "Adult Signature Required" label. The common carrier will only deliver the package if someone over the age of 21 can sign this label upon receipt. If possible, we suggest shipping this subscription to a business address.

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Bourbon Maple Syrup We're crazy for Mikuni Wild Harvest's beautiful bottles of Noble Tonics �?? gorgeous typography, cork and sealing wax. Then we spotted these miniature bottles of Tonic No. 1, bourbon barrel aged maple syrup. As any whiskey geek will tell you, bourbon must be aged in charred barrels made from American oak, and said barrels can only be used once. Mikuni gets used barrels from Tuthilltown Spirits in the Hudson Valley (New York�??s first whiskey distillery since prohibition!). They fill 'em up with medium amber grade Maple syrup from heritage sugar shacks in Quebec, so the syrup takes on layers of wood and smoke from the charred barrels, along with a hint of the bourbon that had been been soaked up by the wood. Best of all, this miniature bottle is the perfect size for tucking into your bag, so you're pancake-ready wherever you go. tip of the tongue This grown-up syrup deserves an extra special breakfast. Make your standard waffles spectacularly light and fluffy by separating the egg whites and yolks, beating the whites until they form stiff peaks, then folding them into the finished batter (mix in the yolks as usual).

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Cabernet Cracked Pepper Jelly Full-bodied, complex, with flavors of ripe cherry, cassis and black plums set off by the spicy heat of black pepper, this goes down easy, like your favorite red wine. We thought wine jelly was something best reserved for 18th century British novels. Then we tasted Three Little Figs' vibrant, modern take. tip of the tongue Nothing goes better with cheeses both robust (anything blue or gooey) or fresh (chevre or cream cheese).

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Candied Jalapeño Holy jalapeño! These hotties are hand-cut and then candied in sugar. Take a bite �?? first, you'll be hit with the sweetness, but keep chewing and enjoy a slow, steady, spicy burn. Fun fact: Sara from Little Bird Chocolates, based out of Queens, NY, made these while in a "let-me-candy-everything-in-the-house" phase. She didn't want her jalapeños to go bad, so she candied them! tip of the tongue Sara says these bad boys serve as the perfect cocktail garnish. Drop one into a Bloody Mary or top off a margarita. You can also try baking them into cornbread, or slip a pinch into a warm biscuit.

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Candy Land Yes, for that sweet-toothed sugar-lover in your life, we've assembled two collections of lovely goodies straight from the land of all things candy. Start at Caramel Castle with plenty of chewy, smooth caramel to go 'round, then cruise to Taffy Tower for shovelfuls of the salty stuff. Float away on marshmallow clouds or sugary pate de fruit, and wonder why you never switched to these indie reinventions of your nostalgic favorites before. It's the perfect, hoard-worthy package for your desk snack drawer, or your kids' candy cabinet. And who best to govern the land of sweets and smiles than King Candy? This fit-for-royalty package includes maple-bacon lollipops (yes!) and dreamy chewy stars, bursting with real fruit flavor. Talk about your childhood wishes. Rainbow path not included. OPTION 1: Candy Land X&O Candies made by Raley's Confectionary Raspberry Pate de Fruit Heart made by Willamette Valley Confectionary Sweet Peanut Brittle from Liddabit Pure Bourbon Vanilla Goat Milk Caramels made by Big Picture Farm Sea Salt Caramel Salt Water Taffy by Salty Road Pumpkin Pie Marshmallows made by Wondermade OPTION 2: King Candy Raspberry Pate de Fruit Heart made by Willamette Valley Confectionary Dreams Come Chew Candies made by Quin Candy A 4-pack of Roni-Sue's Maple Bacon Lollipops X&O Candies made by Raley's Confectionary Sweet Peanut Brittle from Liddabit Pure Bourbon Vanilla Goat Milk Caramels made by Big Picture Farm Sea Salt Caramel Salt Water Taffy by Salty Road Pumpkin Pie Marshmallows made by Wondermade Papabubble Watermelon Candies With Salt and Chilis

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Cardamom Peach White Chocolate Bar At Mouth, we�??re all about the unveil, and opening this creative bar from Nutty Steph�??s is an ultimate �??aha�?? moment �?? creamy Italian white chocolate freckled with fragrant cardamom and bursting with bits of dried peach. Oh, yes. The flavor took us by surprise, too. White chocolate can be shockingly sweet, but here it's balanced by tea-like cardomom and fragrant peach ( freeze-dried to preserve the maximum amount of flavor). We've never tasted anything quite like it! tip of the tongue Enjoy a few squares on a warm, breezy day. Or, at least, when you need to be reminded that warm, breezy days exist.

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Cashew & Coconut Granola Beauty is on the inside, not the outside, right? Hope Lawrence of Hudson Henry Baking Co. believes in the best of both worlds, with good-for-you granolas packed in gorgeous bags. Wake up to inspirational tips and inspired flavors. If, for some reason, you�??ve been hoping for a maddeningly tasty combo of cashew, coconut and cinnamon, your prayers are answered in this scary-good granola. Toasty, crunchy oats stick to bits of salty cashew thanks to maple syrup and coconut oil. Amen. tip of the tongue Melt gooey marshmallow, add scoopfuls of granola, bake and cut into squares for a twist on cereal treats.

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Catskill Mountain Honey Catskill Provisions raw honey is perfect for drizzling into tea or onto Greek yogurt or fresh fruit. Spring honey is mellow and light, while the Fall honey, a beautiful dark amber color, finishes with a spicy hint of molasses. Tip of the tongue Use the honey to sweeten plain yogurt and top with a handful of crunchy Elemental Granola by Granola Lab �?? your breakfast will never be the same! In the summer, sweeten iced mint tea with Fall honey syrup (just mix together equal parts of warm water and syrup, stir to dissolve, then chill). In the winter, its spicy complexity makes it perfect for a hot toddy: Stir together hot water, bourbon, a squeeze of fresh lemon and a drizzle of Fall honey.

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Champagne Ketchup Now this is what we'd call "Fancy Ketchup!" Victoria Amory makes sure you won't forget about this one in your fridge, elevating the humble red sauce to a bright, super-spreadable staple with a splash of champagne vinegar. Her recipe really brings out the natural acidity of tomatoes, and you can practically taste the bubbly on your tongue. tip of the tongue Champagne Ketchup is obviously perfect for special meals (think: your best meatloaf!), or to bump up hot dogs topped with chopped white onion. The beautifully designed jar alone will inspire you to bring it to the table.

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Cherry and Almond Stone-Ground Chocolate If you've always been the type to buy trail mix and proceed to eat basically just the chocolate pieces, this is the bar for you. Why not turn things around and put the trail mix inside the chocolate? This bar is just that. The rustic texture of stoneground chocolate is the perfect foil for sweet cherry juice, chunks of almond and a subtle hint of spicy black peppercorn. The peppercorns are stoneground into the chocolate, forming the perfect crunchy backdrop and a refreshing "minty" taste. This bar is made with pesticide-free beans sourced from a single plantation in Tebasco, Mexico. They're fermented for two or three days, sun-dried, lightly roasted and stone-ground with no additional cocoa butter or additives. The bars are cooled in sheet pans and cut by hand, so you'll find several slabs in each package, with no two exactly alike. Tip of the Tongue Break this bar up and throw it on your favorite cherry ice cream. Now we're talkin'.

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Chia Peanut Butters Someone said to us today, "chia is the new flax seed and is about to blow up." Yes, we have people saying stuff like that to us all the time. Why? Chia seeds are super duper extra nutritious, higher in Omega-3 fatty acids than flax, high in fiber, high in protein (one ounce contains 4 grams!). They also contain a zillion minerals including phosphorus, manganese, calcium, potassium, copper, iron, niacin, zinc and sodium, all essential. What's also really cool about chia is that when water is added, after 30 minutes they form sort of a gel. This chemical reaction is what takes place in your stomach and slows down the digestive process, which is good for you. Not bad for a crop that was popular in Mexico 3000 years ago but banned in the 16th century by the Spanish conquest due to its association with Aztec customs. Okay, enough about how good it is for you. We know you care about how it tastes. It's thick and creamy but with a little graininess to it. Rich, nutty and delicious. Classic A smooth, delicious peanut butter that gets a slight crunch from tiny chia seeds. Chocolate Also smooth-style, this peanut butter features dark chocolate! Coffee Peanut butter + coffee has always been a favorite of ours, and now they're combined perfectly in one delicious jar. Yum. Wake up! tip of the tongue Tomorrow, make everyone in the family a CB+J sandwich. We like this paired with Anarchy's 3 Berry preserves on grainy whole wheat bread. We also have been known to dip a Z cracker or a bit of lavash directly into the jar. Really delicious on matzah right now.

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Chile Pepper Extracts Hot hot hot! (Literally.) We're thrilled to carry an exclusive David Rosengarten find! From a small family farm in the Shenandoah Valley, VA, Rosengarten brings us a totally one-of-a-kind treat. Not quite hot sauce, these Chile Extracts are precisely that �?? extracts. (Think vanilla extract: pure essence.) Bright, vegetal flavors sing through, as does VERY serious heat, making for a distinctive taste experience. Use these in cooking �?? one drop of the fiery liquid will season an entire pot of chili (yes, seriously, one drop), or as a base for homemade salsas and hot sauces tailored to your own taste. Florence Fabricant, from The New York Times says, "These chiles are a find." Judy Hevrdejs from The Chicago Tribune says, "These extracts deliver intense flavor." "World's 10 Spiciest Hot Sauces" -- ranked by The Daily Meal Red Naga Jolokia Also known as the Ghost Chile, this much-storied hot pepper is known for being high up on the scoville scale, a scale that measures the �??spicy heat�?? of hot peppers. It is about 8 times hotter than a habanero. Ponder that one for a second. Ride this heat wave, though, and you�??ll detect a deep, tomato-esque fruity-ness. It�??s particularly at home in dishes that already have lots of flavor, such as gazpacho, caponata, chili con carne. Yellow Fatali The Yellow Fatali varietal, hailing originally from Africa, brings some heat (about 125,000-325,000 scoville units, vs. the Ghost peppers' 800,000), while showcasing the habañero family's traditional flavor and aroma. It�??s fruity, but also a bit sweet (and, of course, intensely hot!). It works particularly well in Indian dishes, but is quite versatile. Yellow Datil Similar to the yellow fatali, but a bit lighter in color�?�with additional notes of citrus and avocado. Great for grilled chicken! Green Jamaican Lime Surprisingly this contains no lime! Rather, the pepper itself is particularly tangy, brimming with bright, citrus notes and that signature healthy dose of heat. We found this one to be especially addictive, and works anywhere where you'd use a squeeze of lime (or lemon) and a dash of hot sauce �?? so in our case, with about 80% of the food we eat. Think ceviches, tacos, any fish dish, or even atop a few slices of mango for a tasty snack or unusual dessert. Jamaican Red Habañero Characteristic fruity habanero flavor, but with additional overtones of tomato and tangy citrus �?? fabulous for full-flavored raw and cooked shellfish. Red Moruga Buyer beware: This dark-red chile, a member of the Trinidad Scorpion family, is even hotter than ghost�?�THE go-to chile extract when you're looking for supreme, superhuman sizzle.

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Chili Lime Lollipops A grown-up treat from our friends over at Roni-Sue. Chili Lime Steeped chile �??tea,�?? pure cane sugar, organic agave syrup, lime zest and red chile flakes are transformed into a beautiful, amber-hued, old fashioned lollipop. These certainly wake up our mouths! Also worth noting: vegan! tip of the tongue Glass-like and pleasingly thin, these are quite striking, so for an unusual finish to a dinner party, try arranging them in a graphic pattern on a white plate. Serve as a take-away treat.

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Chipotle Kafe Salsa You know the salsa your friend makes for every party? The one that makes you test the structural integrity of the tortilla chip and can even pull the attention from the guacamole? That's how we felt the first time we tasted Zukali. Each bite of this salsa is spicy, sweet and sour with a hint of smoke from the mix of tart tomatillos, super-ripe tomatoes and smoky, spicy chipotle peppers. It's got a great medium heat and coffee adds even more depth. This is a salsa that makes double dipping really hard to resist. tip of the tongue Hot, but not too hot, it's an exceptional salsa to pair with beef, lamb, black beans or sweet potatoes. Or a spoon.

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Chipotle Lime Peanuts Bee's Knees' Chipotle and Lime Peanuts are a certified crowd pleaser and all-around cool kid on the block (or on the bar). Something about the way the lime steps forward to charm you before taking you by surprise with a feisty combo of cayenne and chipotle peppers helps this snack win friends and influence people �?? probably to buy more beer. You'll need it to cool things down. It's a beautiful friendship. Chris Ferguson was inspired to craft these delicious snacks after discovering the Ploughman's Lunch while having a few beers in a pub in Sydney. Now his small-batch Chicago food company has made a name for itself churning out interesting, dynamic, and revolutionary bar snacks �?? still made with the perfect craft beer pairing in mind. Tip of the Tongue Pair with Hefeweizen, Pale Ale, IPAs, Kolsch, Imperial Stouts and Doppelbock beers. Or go nuts and toss into a salad to add a spicy crunch.

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Chocolate Crumble D ecadent and super-versatile, this innovative treat by Jem Sweets comes in an elegant, gift-worthy glass jar. And that's the way the cookie crumbles. tip of the tongue Layer Chocolate Crumble and chocolate mousse in a champagne flute for the ultimate chocolate parfait. Set out a jar with sprinkles, hot fudge sauce, cherries and more for a fun sundae bar. There's also no shame in eating this by the handful.

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Chocolate Ghost Pop All Hallows Eve: Tricks, gorging on sugar and trying not to get face paint on the couch. Even if you're too old to go door to door, it doesn't mean you don't deserve a treat. Like a tasty milk chocolate ghost pop from Tumbador. They're almost too cute to eat . . . well, almost. (Boo.) tip of the tongue The perfect Halloween party favor! We support buying these spookies by the dozen.

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Chocolate Gingersnaps Brooklyn-based couple Mark Sopchak and Jenna Park launched Whimsy & Spice in 2008 at the Brooklyn Flea, after 14 years in the pastry world and graphic design industry, respectively. Their combined experience in seemingly different worlds make for both iconic packaging and outstanding treats. These cocoa gingersnaps have an excellent crunch and snap. Each cookie is thin but substantial in its balance of chocolate, molasses and ginger �?? a welcome mashup of our favorites! tip of the tongue Use two of these to upgrade campfire s'mores! A package also makes a perfect wedding favor.

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Chocolate Hazelnut Praline Cookie Bites We all know about the addictive alchemy that happens when chocolate mingles with hazelnut (hello, Nutella). Now you can indulge in this magical flavor without the risk of devouring a whole jar �?? Carla Hall's bite-sized cookies deliver just the right amount of chocolate hazelnut flavor in a petite package, so you can satisfy flash cravings while maintaining moderation. But don't be fooled �?? they might be dainty, but they're dense on deliciousness. Nutty, caramel-y praline boosts the sweet hazelnut, and it's all bundled together with rich, dark chocolate. While competing on Bravo's "Top Chef," Carla Hall spread her infectious philosophy: cook with love. Now, her motto has found its way to baking cookies. Spreading the love is encouraged, as these adorable treats are bite-sized and made for sharing. Each batch is rolled by hand using the freshest seasonal ingredients, and Carla's able to channel her Southern background along with her classic French training. Now, the only question is whether you'll actually share before devouring the whole lovely package! Tip of the Tongue Imagine a handful of these tumbling down the smooth, creamy sides of a mound of vanilla ice-cream: these cute cookies are the stuff of sundae dreams.

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Chocolate Mint Ice Cream Bar A chocolate bar filled with ice cream? Impossible! Lucky for us, the creative geniuses at TCHO chocolate are all about the impossible. They teamed up with their neighbor Gelateria Naia to craft a bar filled with chunks of astronaut mint ice cream (made exclusively for Tcho). It's so good we think it may actually have been beamed in from another planet. However it got here, we couldn't be happier! Tip of the Tongue One reason Tcho tastes so good? They install flavor labs at their partner cacao farms, so farmers have a chance to taste the finished chocolate and refine their growing and harvesting practices. Win-win.

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Chocolate Peanut Butter Bites The first time we brought these bites into our office, they disappeared in a matter of minutes. Seattle's Hot Cakes nailed the ultimate balance of mouthwatering PB and dark chocolate. With a little kosher salt sprinkled in, it's everything we want in an indie upgrade to our favorite Halloween candy (you know, the one that rhymes with geeses?). So, Hot Cakes: 1000. Mouth willpower: 0. tip of the tongue Peanut butter bites are classy and would be gorgeous party snacks, but they're also easy to stash in a bag on your way to a movie. We don't recommend sharing.

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Chocolate Whiskey Cacao husks leftover from Mast Brothers chocolate-making, steeped in Kings County moonshine �?? talk about an awesome Brooklyn duo! The moonshine brings a subtle sweetness to the earthy bitterness and rich flavor of the cacao. The combination is amazing, and there's no added sugar, so it's not overly sweet. This whiskey is great with dessert, but we also love trying it out in more traditional cocktails. It's just the kind of creative spirit we'd expect from Kings County, which just happened to be New York State's first legal distillery since Prohibition when it opened back in 2010. tip of the tongue Try this one out in a chocolate old fashioned: Muddle 1 teaspoon sugar with 2-4 dashes aromatic bitters. Add ice (preferably one large cube), then pour in 2 oz Chocolate Whiskey. Garnish with a lemon twist or a Mess Hall Cocktail Cherry .

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Chocolate, Coffee + Kumquat Spread Nutella + us = true love. But now that we've tasted this incredible combination of candied kumquats, dark chocolate and coffee, we're rethinking our commitment. Lemon Bird's products are truly small batch, made from the best (and closest) raw ingredients that L.A.-based maker Amy Deaver can find. This spread is a neighborhood collaboration of sorts. Deaver uses a slow drip method to infuse apple pectin with beans from Ritual Coffee Roasters. Thin slices of kumquat are candied and mixed with the coffee pectin and sugar, then with dark chocolate from Chocovivo (and you know how we feel about Chocovivo). The spread is intensely chocolatey, with just a hint of coffee, punctuated by sweet-tart notes of kumquat. We swoon over every spoonful. tip of the tongue Spread on toasted baguette for breakfast or dessert, spoon onto vanilla or coffee ice cream, or use as an extravagant dip for sliced apples, fresh figs and dried apricots.

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Chocolate-Covered Honey Cakes Cristina (aka Kika) grew up in Brazil, where one of her favorite treats was honey bread and she's spent many years perfecting the recipe for this dense, spiced honey cake. Now, she's baking up snack-sized slices then dipping them in rich, high-quality chocolate. Delicioso, Kika! tip of the tongue Go simple, and serve with coffee, tea, chai or milk.

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Cilantro Pineapple Salsa You know the salsa your friend makes for every party? The one that makes you test the structural integrity of the tortilla chip and can even pull the attention from the guacamole? That's how we felt the first time we tasted Zukali. Inspired by tacos al pastor, this tangy pineapple salsa is exceptionally sweet and tart, with that gorgeous green flavor (just don't give it to any cilantro-haters). It's fiesta time! tip of the tongue Amazing on roast pork tacos or stirred into black bean soup for a tangy, spicy finish.

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Cinnamon Pecan Cookies We love a good ghost story. We also love a good cookie. Grey Ghost Bakery serves up both! This family-run baking company is named after the legendary ghost of Pawleys Island, South Carolina, who is said to alert residents to impending storms. Made from an old family recipe, these crisp, sweet cookies have just the right amount of cinnamon and studded with pecan bits. Great way to get your cinnamon bun fix. Boo! tip of the tongue Awesome with hot apple cider or tea. Or make into an ice cream sandwich with ginger ice cream. Yum.

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Cocktail Cherries Chicago's Mess Hall and Co. uses organic, tart cherries grown in nearby Michigan to make these delicate and exceptionally delicious preserved cherries. Instead of brown sugar, Mess Hall uses Demerara (a.k.a. Turbinado) sugar which is made from the first stage during the processing of cane juice into sugar crystals; this gives these cocktail cherries their light caramel flavor. The spice combination of cinnamon bark, tellicherry peppercorns, clove and star anise adds a wonderful layer of warmth. tip of the tongue These are perfect to finish any heavy Manhattan or to top an awesome ice cream sundae.

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Concerto Barley and Espresso Liqueur Concerto is an Italian word that directly translates to "concert," which we imagine refers to the expert blending and flavorful harmonies that shine with each sip. A secret blend of 15 herbs and spices, barley and espresso steep in spirits for 60 days, and not one of them hogs the spotlight. This is the perfect balance of a little sweet, a little bitter, with a consistent rich and earthy feel that we fell in love with after one sip. The original liqueur is rumored to have been invented by monks more than 300 years ago, and the rich, complex flavor is a traditional favorite along the Amalfi coast in Italy. The recipe is such a secret, in fact, that Francesco Amodeo is the only person making this liqueur outside the coast! Shhhhh. Francesco founded Don Ciccio & Figli, named after his grandfather, to bring the flavor of his family's artisanal liqueurs from Italy to his new home in Washington, DC. All of their incredible, handmade liqueurs begin with a blend of all-natural fresh fruit, spices, herbs and grains infused into a high-quality neutral grain spirit base. tip of the tongue Concerto's not just for drinking �?? it's the perfect accompaniment for rich, meaty steak. Try marinating steaks in the liqueur for two to three hours before cooking. It not only adds an amazing flavor, but the espresso helps tenderize the meat.

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Cookie Monster Me eat cookie! Me love cookie! Me want more cookie! Cookie! Here's a gift taster for you of the blue fur. In this taster Lemon Sugar Cookies made by Grey Ghost Bakery A Dulce De Leche Alfajores Oatmeal-Cranberry-White Chocolate Cookies made by Alchemy by Carla Hall Burnt Sugar & Fennel Shortbread made by Lark Fine Foods Pumpkin Spice Shortbread made by Two Moon Omm-num-num-num-num! All this cookie madness comes in one of our signature Mouth cotton totes, along with a few other surprises. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Corn & Rice Pasta Baia Pasta, an Oakland company run by two Italians, is normally all about the wheat. In fact, Renato Sardo and Dario Barbone founded the company after they realized that most Italian pasta is made from wheat grown in North America, then shipped to Italy. But they also wanted to make a pasta for people who can't eat wheat (thoughtful, empathetic, so California). This wheat-free pasta is made from California-grown rice flour and organic corn. It has a sturdy, chewy texture that's a great partner to any of your favorite sauces. tip of the tongue The Rocchetti (accordian) shape is a particularly good match for chunky sauces like bolognese.

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Corretto Coffee Liqueur Maybe you can relate to this after-dinner dilemma. The one where you want a hit of espresso to wake you up just enough to avoid slipping into a food coma, but also something strong and smooth to draw your evening out just a little bit longer? Our solution: Corretto Coffee Liqueur, which tastes like a rich, flavorful cup of coffee with notes of vanilla and a bit of molasses tang. It's sweet, but not overly so, with enough complexity to pair with dessert. (A brownie sundae with Spoonable caramel, perhaps?) The liqueur is made by steeping organic and fair trade coffee beans and whole vanilla bean in neutral spirits, then adding just enough cane sugar to balance out the bitterness. Roundhouse Spirits got their inspiration from cafe corretto, an Italian espresso "corrected" with a shot of liqueur. The beans hail from their favorite cafe, The Unseen Bean, in Boulder, Colorado. tip of the tongue Abide by "The Dude" (you're a Lebowski, we're a Lebowski) and make yourself the best White Russian ever. Combine 1 oz Corretto and 1 oz vodka in a rocks glass. Fill with ice and top off with cream.

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Costa Rica La Falda, Rio Jorco Imagine a lush coffee farm on a mountainside overlooking the Pacific. Birds are chirping in your ears, ocean breezes are blowing in your hair. Sigh. One sip of this coffee doesn't quite transport us to an island paradise (we wish!), but it tastes pretty great all the same. Seriously, if you like bright, juicy coffee with hints of tropical flavors, you will love this coffee. Tip of the Tongue We think this coffee is a great choice for cold brew iced coffee (which we drink all year!). When brewed hot, we like to use a pour over method, which emphasizes this coffee's bright, tropical notes.

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Cracked Pepper Turkey Jerky For the guys at Field Trip, half the fun of eating jerky comes from when incisors meet meat. This is a perfectly chewy (but not too chewy) jerky, with a hearty-yet-mild turkey flavor and a peppery heat that releases slowly with every bite. It's extremely pure, protein-packed and healthy; a munch-able way to get an instant energy boost. Tip of the Tongue Field Trip Jerky is all about the spirit of adventure and outdoor exploration �?? and we can't imagine a better, more portable fuel! Munch all day while skiing, hiking or exploring for sustained energy.

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Cravings Every Month Once the nausea passes, the cravings kick in! What comes next? A desperate need for salty, sour, crunchy pickles and plenty of sweet treats on hand for immediate, stand- at-the-counter, round-the-clock consumption. Every month we�??ll send the lucky recipient of this subscription two jars of our crunchiest, most cravable pickles and two sweet treats such as cookies, chocolate bars, caramels, hard candies, and more. Available for 3, 6, or the whole looooooong 9 months, this makes an incredible gift for your favorite mom-to-be, or for anyone who appreciates the greatness of a sweet and salty pairing, the yin and yang of life. Note: this also comes with a complementary one-year subscription to one of our favorite indie food publications, Edible Magazine. The first issue should arrive within about two months of the order being placed �?? enjoy! subscription timing As soon as an order is placed for a Subscription Club, we send out a "Welcome Kit" in a mini tote which includes information about the shipping schedule, a gift message and tasty Mouth candies to kick things off. Subscriptions are then curated and shipped around the middle of each month, packed in our signature cotton tote along with a few surprises. The first box will be sent depending on when during the month the order is placed. After the goodies leave our NYC HQ, depending on where the box is being sent, it will arrive within a week (see above for transit timing). Thus, the recipient may receive the first box shortly; or, because of the timing, the recipient may be waiting until the next month for it to arrive. All shipping costs are included in the price, including insulated surcharges for cold products and chocolate and the cost of expedited shipping during warm weather months. The only additional shipping charge will incur if the shipping address is Canada (in which case it is an additional $30).

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Creamy Peanut Butter The best American-grown peanuts, roasted in tiny batches by a family-run company. Lots of love and attention, plus a low-environmental impact. Washington state-based CB's Nuts epitomizes a Mouth maker. We adore this creamy, wholesome peanut butter through and through. It's a total treat, a childhood favorite, improved yet unadulterated. One dip of the spoon, and you'll be hooked. tip of the tongue Really? It's peanut butter �?? what CAN'T you do with it? PB & J is just the tip of the iceberg. We've been known to enjoy PB & pickle sandwiches (as you might imagine, we always have pickles on hand), PB & sriracha, PB and grilled cheese, PB & everything.

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Dark Chocolate Fruit & Nut Bars These extra-large chocolate bars are truly something special. Built by Cacao Prieto in Red Hook, these are thick, hearty, large bars made with 72% dark chocolate from Coralina Farms in the Dominican Republic. Each is truly exquisite to look at with a little window so you can see what's inside and a limited-edition illustration of the Prieto family history designed by Brooklyn artist Sophie Blackall. You almost don't want to open the package. But when you do, you'll find the chocolate just as beautiful in flavor. Pistachio & Apricot A really unusual and wonderful combination. Almond & Salt Salty, sweet, crunchy, melty. Hazelnut & Raisin Hazelnuts are so delicious with chocolate, and the raisins add that fruity chewiness. Tip of the tongue Savor this chocolate at room temperature. Since the chocolate is processed in a special way to preserve delicate aromatic compounds present in cacao, you can really �?? we swear! �?? notice the aroma.

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Dark Roast of the Decade We've always loved a good dark roast coffee, but since we've been spending more time in the world of contemporary coffee, we have to admit that light roasts usually steal the show with their more complex flavors. So we were beyond excited to discover this new offering from New Harvest. They start with naturally processed beans from the Sidamo region of Ethiopia, whose juicy fruit flavors are so bold and rich they can totally stand up to a dark, smoky roast. tip of the tongue We love this coffee with steak and eggs for breakfast, or a slice of dark chocolate cake for dessert (fun fact: Dark roast coffee actually has less caffeine than lighter roasts, so it's a good choice for an after-dinner cuppa).

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Date Night Taster Date night means different things to different people. When we got together to put together this taster, it was clear that everyone loved the ideabut there were different...needs.The singles and blind daters were looking for an fun alternative to awkwardconversation at a fancy restaurant... those of us with young children or no babysitters wanteda romantic getaway in ourourliving rooms....those of us who are simply busy and overworkedwere looking for a tastyway to surprise our partners. No matter what stage of you're in, we've got youcovered.Picture this: a spread of elegant rosemary-lemon crackers and saltyolive-parmesan tampenade and fig jam greets you at the door, white truffle popcornreadyby the couch for movie watching, a bottle of red wine breathes in the kitchen, and a decadent port wine caramel bar and heart-shaped treatwhisper sweet nothings in the dark. Sigh. Yes, whether you're looking win over someone newor surprise your steady, the way to their heart remains via their stomach and these snacks will have anyone swooning. Now the only real question left is: movie, Grand Theft Auto or scrabble? In this taster In this taster Red Wine by Sierra Foothills 2012 Rosemary + Lemon Crackers made by Bespoke Provisions Olive and Parmesan Tapenade made by Sutter Buttes Fig Jam made by The Girl & The Fig White Truffle Pipcorn made by Pipsnacks Raspberry Pate de Fruit Heart made by Willamette Valley Confectionary Port Wine Caramel Bar made by Sweeteeth Chocolate

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DIY Cold Brew Kit It's getting warmer! Hot coffee is not for everyone. You need it icy cold. You need it in a tall glass with a straw. And do you really feel like waiting in line for bitter and expensive or settling for watered-down and mediocre? Total buzz-kill. Grady's saves the day with this BIY (brew-it-yourself) iced coffee concentrate, so you can happily sip smooth cold brew whenever the need strikes. We were already huge fans of Grady's, but we have to say this handy (and beautiful) can makes us love them even more. Grady's iced coffee is a New Orleans style blend of roasted coffee and chicory. They've handily packaged the grounds in tea-bag style packages, so you can mix it with water and leave it to steep. You provide a pitcher, some water and settle in for a good nights' rest. Your reward? A week's worth of cold brew, or enough to please a hot crowd, with no muss, no fuss. Each canister provides super-simple instructions �?? with illustrations �?? so you get a perfect brew, every time. tip of the tongue Cold Brew Super Power: You can cold-brew directly in the can! Leave 2 bean bags in the can and fill to the top with water. (Just completely dry the can post-brewing to prevent rust!) You can recycle the can, and the bags are compostable.

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DIY Cold Brew Kit It's getting warmer! Hot coffee is not for everyone. You need it icy cold. You need it in a tall glass with a straw. And do you really feel like waiting in line for bitter and expensive or settling for watered-down and mediocre? Total buzz-kill. Grady's saves the day with this BIY (brew-it-yourself) iced coffee concentrate, so you can happily sip smooth cold brew whenever the need strikes. We were already huge fans of Grady's, but we have to say this handy (and beautiful) can makes us love them even more. Grady's iced coffee is a New Orleans style blend of roasted coffee and chicory. They've handily packaged the grounds in tea-bag style packages, so you can mix it with water and leave it to steep. You provide a pitcher, some water and settle in for a good nights' rest. Your reward? A week's worth of cold brew, or enough to please a hot crowd, with no muss, no fuss. Each canister provides super-simple instructions �?? with illustrations �?? so you get a perfect brew, every time. tip of the tongue Cold Brew Super Power: You can cold-brew directly in the can! Leave 2 bean bags in the can and fill to the top with water. (Just completely dry the can post-brewing to prevent rust!) You can recycle the can, and the bags are compostable.

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Dorm Munchies You can't believe it. How can they already be heading off to college? Weren't you just watching them learn to ride a bike (cue soft music and backlit flashback). But there they go, into the unknown. You can't control if they'll have a neat or friendly roommate or if they'll get into Sociology 101. But you CAN help avoid massive culinary disaster (have you been to a dorm cafeteria?). Send your child, grandchild or favorite co-ed an awesome tote of super tasty, reasonably healthy, and outrageously delicious snacks to keep on hand. You can bring the tote of deliciousness along with you when you're dropping them off. Or surprise them with a box in the mail. Perfect for finals. Imagine them snacking, studying and thinking of you. Cue soft music again. In this taster Beer & Caramel Pretzel Nuggets made by Roni-Sue Chocolates Maple Bacon Peanuts by The Redhead Potato Chips by The Billy Goat Chip Company Chocolate Gingersnaps made by Whimsy & Spice Parmesan & Rosemary Organic Microwave Popcorn by Quinn Everything comes packed in our signature cotton Mouth tote. Great for schlepping books. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Dorothy Parker American Gin A star is born: This tribute to New York writer and critic (and iconic gin enthusiast!) Dorothy Parker reveals a great balancing act between the traditional English and modern American styles of gin distilling. The blend of botanicals here includes classics like juniper and elderberries mixed with some newer favorites like cinnamon and hibiscus. It all adds up to a boldly flavorful, enthusiastically unconventional spirit that's an outstanding addition to any home bar. This is definitely the gin to break out at your next book club, poetry reading or classic film screening. tip of the tongue Play up the floral, tart notes of this versatile gin by pairing it with Hibiscus Soda Syrup from P&H! Just add a small splash of syrup to 2 oz gin on the rocks. Did you know? Gin can be infused with a wide variety of botanicals, but it MUST contain juniper berries, which are responsible for that distinct, piney, gin-y flavor.

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Double Barreled Bourbon At Mouth, we're advocates of seconds. A second chocolate-dipped macaroon. Another ginger-studded cookie. And maybe another one after that. That's why we love this double-barreled Bourbon, with a loooong vanilla finish thanks to a second round of oak aging. We�??ve never tasted a Bourbon with as much vanilla as this. We�??re blown away. Most whiskey follows a standard path: distill, barrel age, cut with water, bottle. But the folks at Prichard�??s put the whiskey back into the barrel for a second round after the water is added, to mellow it out. This creates one of the smoothest finishes around. Make it a double! tip of the tongue American oak gives off the most vanilla, and spirits absorb more of it in the barrel than wines. So Bourbon, which by law ages in virgin American oak barrels, tends to have more vanilla than other whiskey. Try garnishing a Double Barreled Bourbon Old Fashioned with a Vanilla Pickled Cherry from Unbound Pickling, for double the trouble.

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Double Cask Rye This rye whiskey is a total masterpiece... lack pepper spice floating on a rich and malty sweet body with an unbelievably long finish. Yes. Hillrock Estate is a working farm in upstate New York really committed to the idea of a grain-to-glass distillery. They grow, malt, ferment and then distill all on the same property (with a little help from the neighbors when they need extra grain). So why "Double Cask"? Well, after a couple of years aging in standard American whiskey barrels, the rye finishes aging in a second barrel made from deeply charred wood, which gives the whiskey a ton of mellow sweetness and vanilla. tip of the tongue This is an amazing whiskey to buy as a gift (especially if you're shopping for us). The elegant bottle is hand-numbered, and the rye whiskey inside is one of the best we've tasted.

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Earl Grey Tea Hawaiian Dark Chocolate Bar Bean-to-bar chocolate from Hawaii? Aloha! This limited-edition bar pairs Hamakua coast cacao with Hawaiian tea leaves. For being 70% cocoa solids, it's crazy smooth, starting out with a fruity melt before the tea flavor kicks in. You can really taste the herb-y, fresh green tea flavor, and it all finishes out with bergamot spice. Hawaii is the only place in the United States that cacao can grow . So we were thrilled when we discovered this cholate. Not only does Madre use lightly processed, high-antioxidant cacao beans grown in Hawaii, but makers David Elliot and Nat Bletter also seek out Hawaiian-grown vanilla, passion fruit and even tea for their flavored bars. Tip of the Tongue A great gift for your favorite tea-lover (best paired with tickets to Hawaii!). Enjoy for yourself with a hot cup of tea, and even set the bar on top of the mug to let it get just a little melty. Aaaaah.

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Extra Dark Drinking Chocolate Love the tin. Love the name (Sucré is French for "sweetened"). Love the hot chocolate. Pastry chef Tariq Hanna grew up next to cacao farms in Nigeria, so he's learned a thing or two about exceptional chocolate. He makes his dark drinking chocolate from crushed whole beans, so it's intensely chocolate-y, but dissolves easily in milk. 65% single origin cacao from Venezuela makes for a rich yet comforting mug, perfect for sipping on a chilly walk or curled up on the couch. tip of the tongue Serve for dessert at your next dinner party along with a trio of marshmallows: Three Tart's vanilla bean, Wondermade pumpkin and Wondermade bourbon!

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Fig Balsamic Vinegar Figs are so good, and leave it to Sondra Bernstein of Sonoma's The Girl & The Fig restaurant to blend the delicious fruit into balsamic vinegar �?? a winning combination. This vinegar will make your life so simple. Everyone will think you're a cooking genius. Tip of the tongue Use in a marinade or simply drizzle over fresh strawberries or vanilla ice cream. Of course, it is fabulous in salads, especially with sharp lettuces like arugula and paired with a soft goat cheese.

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Finocchiona Tuscan Salami Finocchiona (fin-OHK-ee-own-ah) is a traditional Italian salami with garlic, black pepper & fennel. Named after its main flavor component (fennel), this is one of Tuscany�??s oldest and most loved pork products. How could 3.6 million people be wrong? Plus, Olympic Provisions version is totally amazing. tip of the tongue Amazing on a crusty roll, especially when paired with Tin mustard and thinly sliced apple.

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French Onion Confit Sweet Walla Walla onions, cooked down with both red and white wine, fresh herbs and a splash of cognac �?? this jammy onion spread could not be any more delicious. It's a challenge to not eat the whole jar with a spoon in one sitting. tip of the tongue Spread on toasted baguette and top with Olympic Saucisson Sec for a simple yet substantial cocktail party snack. For the world's best grilled cheese, layer with gruyere and fig jam from The Girl & The Fig.

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Fresco Chocolate This is chocolate for the cacao geek in your life. Fresco's mission is to create delicious bars that clearly illustrate the connection between craft and taste, offering a transparent description of the process. In other words, taste, compare and learn something about chocolate, geek. Every bar is made from just two ingredients: cocoa beans and cane sugar. Cocoa beans and sugar!! The difference in taste has to do with which single origin bean was used and how it was processed. Interesting. Learning never tasted so good. Chocolate Tasting Flight The best way to taste these bars is as a trio. Go from light to dark and you'll be blown away by the difference between each bar, despite the fact that the only different is how long the cocoa beans were roasted. Papua New Guinea 69% Light Roast Medium Conche This lightly roasted cacao is noticably fruity with complex tropical notes. Papua New Guinea 69% Medium Roast Medium Conche The medium roast tastes nutty, with roasted sugar notes, then transitions to something almost citrus-y. Papua New Guinea 69% Dark Roast Medium Conche The dark roast brings out notes of caramelized brown sugar and roasted nuts and a fruity finish. INGREDIENTS: Cacao beans, cane sugar. Comes in a 1.6 oz bar.

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Game Day Taster! Question: What's more awesome than a bunch of friends and family crowding around a screen screaming, howling, cursing, eye-rolling, fist-pounding, and high-fiving? (And, by the way, that's only the commercials! Ba dum dum. ) Answer: Munching, chomping, and demolishing one's way through the line of small-batch scrimmage, a.k.a. a coffee table covered with winning crispy, chewy, flavorful crackers, dips, spreads and snacks. This makes a perfect host gift for fans and social anthropologists alike. Or, if you're the one hosting, call an audible and order this for yourself. OPTION 1: First Down Artichoke Parmesan Tapenade by Gracious Gourmet Old Bay Pickles made by Epic Pickles Garlic & Basil Crackers Z Crackers Bacon Caramel Popcorn from Roni-Sue Chocolates Potato Chips by The Billy Goat Chip Company Fire Roasted Jalapeno Salsa made by Zukali OPTION 2: Field Goal Artichoke Parmesan Tapenade by Gracious Gourmet Old Bay Pickles made by Epic Pickles Beer & Caramel Pretzel Nuggets made by Roni-Sue Chocolates Garlic & Basil Crackers Z Crackers Bacon Caramel Popcorn from Roni-Sue Chocolates Potato Chips by The Billy Goat Chip Company Fire Roasted Jalapeno Salsa made by Zukali Chipotle Lime Peanuts made by Bee's Knees Peanut Candy made by CB's Nuts OPTION 3: Touchdown! Artichoke Parmesan Tapenade by Gracious Gourmet Old Bay Pickles made by Epic Pickles Beer & Caramel Pretzel Nuggets made by Roni-Sue Chocolates Sigmund's Pretzel Chips McClure's Garlic and Dill Pickles Bacon Caramel Popcorn from Roni-Sue Chocolates New York Salsa Verde made by Katchkie Farms Olive Oil-Fried Pork Skins by Bacon's Heir Potato Chips by The Billy Goat Chip Company Fire Roasted Jalapeno Salsa made by Zukali Chipotle Lime Peanuts made by Bee's Knees Peanut Candy made by CB's Nuts

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Garlic & Basil Crackers The recipe for these crisp, tasty, flavorful crackers evolved from pizza dough made with cornmeal and bran, which Pam and Keith (Z couple) rolled out thin one day and baked 'til crisp. These take the pizza inspiration to a very delicious finish - what's tastier than garlic and pizza? tip of the tongue Crispy yum which you can pair with fresh mozzeralla or shaved parmesan, perhaps a few diced ripe cherry tomatoes or a cucumber slice on top. We also love these dipped in Saucy Sarah's spicy tex-mex salsa.

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Garlic Hot Pepper Sauce This eye-wateringly spicy red pepper sauce is A&B's take on the hot sauce behemoth Sriracha, and it doesn't disappoint. What it lacks in added sugar and preservatives, it makes up for in flavor and in the spice factor �?? don't underestimate us, this sauce is hot to trot. Even better, it achieves that elusive goal that the best hot sauces aim for: major flavor to go with major heat. With a fair amount of garlic, as well as carrot and onion, this sauce takes a stand for indie deliciousness! Tip of the Tongue Get creative! Mix in with your favorite type of tomato sauce for red hot pasta or a special spicy pizza.

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Gin Every Month Of all the gin joints in all the towns in all the world, you've walked into ours. This is a great gift for, well, gin drinkers and really anyone who loves to get crafty with cocktails. Gin has seen a few makeovers in it's lifetime. Ori- gin -ally invented by the Dutch more than 400 years ago, then reinvented by a passionate group of new American craft distillers in the last decade, it's now an artful spirit with plenty of innovative wiggle room. See, unlike market-dominating London Dry Gin, American Dry Gin typically tones down the juniper and turns up the intensity of other botanicals for a super creative mix of flavors. Cases in point: Bluecoat and Four Peel play up the citrus, while Greenhook Ginsmith's take blends in elderflower and chamomile. St. George's Dry Rye adds a hint of savory spice, and Barr Hill goes in a totally different direction, enhancing their base spirit with nothing but juniper and a bit of northern honey to add a floral sweetness. We'll send you (or your lucky giftee) a full size bottle (or the equivalent in small bottles) of a fabulous new gin from a different indie maker every month. You will be blown away by the diversity of flavor and the totally consistent quality, care and deliciousness in each bottle. There's never been a better time to get your gin on, whether you're sipping a G&T on your porch, or shaking up an Aviation for your cocktail party guests. Or, be lazy: These gins are so tasty, some of us have even started sipping gin straight. subscription timing As soon as an order is placed for a Subscription Club, we send out a "Welcome Kit" in a mini tote which includes information about the shipping schedule, a gift message and tasty Mouth candies to kick things off. Subscriptions are then curated and shipped around the middle of each month, packed in our signature cotton tote along with a few surprises. The first box will be sent depending on when during the month the order is placed. After the goodies leave our NYC HQ, depending on where the box is being sent, it will arrive within a week. Thus, the recipient may receive the first box shortly; or, because of the timing, the recipient may be waiting until the next month for it to arrive. shipping information All shipping costs and surcharges are included in the price of this subscription. Certain states prohibit the direct importation of alcohol. Hence, we are currently not shipping alcohol to AL, AK, AR, CT, DE, FL, HI, KT, MA, MS, NH, ND, PA, RI, SD, UT, VT, WV, APO/FPO addresses, or anywhere outside of the United States. All orders containing alcohol are shipped via common carrier and are sent with an "Adult Signature Required" label. The common carrier will only deliver the package if someone over the age of 21 can sign this label upon receipt. If possible, we suggest shipping this subscription to a business address.

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Ginger Almond Nut Butter Mark Overbay of Big Spoon Roasters got hooked on ginger at a young age, when his great-grandfather handed him his first bottle of peppery ginger ale. This jar starts with Fijian ginger preserved in sugar (aka crystallized) and roasted heirloom Mission almonds, stone ground and then jarred while still warm! Finished with a sprinkling of sea salt, it's super versatile...and the new secret weapon in our desk drawers. tip of the tongue Mark suggests this slathered on warm waffles, or as a zesty base for an Asian salad dressing. Or do as we do: open desk drawer, find the biggest spoon around and dig in.

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Gingersnaps The perfect ginger snap is hard to find. Like a good man, it must be strong and crispy on the outside, a little soft give on the inside, with spicy and sweet staying power. This ginger snap is just about the best we've ever tasted. We're head over heels. Baker Tamalpais Star Roth-McCormick (yes, that's a mouthful, but she goes by "Pai") likes to say that her snap is "a ginger cookie for those who enjoy the spice of life." We know that you, too, enjoy the spice of life (you're here, aren't you?), so get to it! tip of the tongue These are lovely with an afternoon cup of tea. And we adore the orange and pink packaging, of course. Take this treat over the top and spread a cookie with Reginald's Roasted Peanut Butter .

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Gluten-Free Berkshire Granola Miller's gluten-free granola is just as tasty as its gluten-laden counterpart �?? we swear! It's got all the goodness as the Original, just sans that pesky gluten: tender oats, sweet almonds, nutty pumpkin seeds, all pulled together with just a dash of brown sugar, vanilla and the ever-essential salt. Granola maker Michele Miller learned firsthand from her Parisian mother (yes, we're envious, too) how important food is to life. After spending years in the restaurant industry, Miller decided it was time to start a new venture and began making granola by hand in the Berkshire hills of Massachusetts. Each bag is bursting with all organic grains so tasty you'll forget that the breakfast bowl is fulfilling your 20% of daily fiber (hate to bring up the F word, but just thought you'd want to know). We love a good cluster as much as the next person, but we're willing to roll with this whole-grain granola's chunk-free style �?? sweetened with only a touch of brown sugar, it's a light but satisfying start to the morning. Bonus points: the bag has a cool little scale indicating how much granola you've got left, from "Yes! I've got Bola" to "They ate all my granola!" Tip of the Tongue Mix in Gluten-Free BOLA Granola with a gluten-free, paleo-friendly pancake: mix two eggs, one mashed banana, a dash of cinnamon and pinch of baking powder. Add BOLA and cook like a normal pancake. You win breakfast.

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Goat Milk Caramel Goat Milk Caramel, also known as cajeta, is a luscious treat. It has a silky texture and a wonderfully complex, tangy flavor. There's almost a roasted nutty bitterness �?? like the top of a creme brûlée �?? with the consistency of a rich and creamy sauce. Fat Toad Farm is a family affair �?? mom, dad and daughters working together with their herd of goats at their Vermont farm to create these exceptional caramel sauces. tip of the tongue Dip apples in it, put a little bit in your coffee or hot chocolate, drizzle over ice cream or grilled fruit. You will likely be holding yourself back from eating it off of a spoon straight from the jar.

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Goat Milk Caramel Goat Milk Caramel, also known as cajeta, is a luscious treat. It has a silky texture and a wonderfully complex, tangy flavor. There's almost a roasted nutty bitterness �?? like the top of a creme brûlée �?? with the consistency of a rich and creamy sauce. Fat Toad Farm is a family affair �?? mom, dad and daughters working together with their herd of goats at their Vermont farm to create these exceptional caramel sauces. tip of the tongue Dip apples in it, put a little bit in your coffee or hot chocolate, drizzle over ice cream or grilled fruit. You will likely be holding yourself back from eating it off of a spoon straight from the jar.

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Goat Milk Caramels Big Picture Farm's secret ingredient in their artisan, award-winning caramels is in fact not so secret after all: it's all in the milk, taken from the family farm's free-reigning goats. (The goats even all have names: Orion, Gertrude, Fern, Cicada, Manhattan, Cy, Solaris, Junebug, Ahmic, Meridien, Winnimere, and Luna.) Each caramel is handmade from their fresh and raw milk, producing the softest and smoothest caramel that will literally melt in your mouth �?? not stick to your teeth. Pure Bourbon Vanilla The sea salt and pure bourbon vanilla caramels are blended just right so that neither ingredient overpowers the other. Perfectly sweet, milky, and just a hint of salty. Works as a perfect housewarming gift, or as a sweet treat snuck into the movie theatre. Cocoa Latte At first, cocoa latte caramels seem to be quite an oxymoron. But these caramels show that opposites do attract and in fact pair together wonderfully: specks of espresso meld with white chocolate to make for milky, sweet but not overwhelmingly sugary treats. "Cocoa" and "latte" seem to come together only to heighten the remarkably fresh and natural deliciousness of goat's milk, the base of these addictive and bite-sized caramels. Chai Latte Everyone's favorite flavored beverage blended into a sweet treat, these caramels are adorned with visible specks of what makes a perfect chai: cinnamon, black pepper and clove. While other caramels have the tendency to be too sticky, or too sugary, the milky texture from raw goat's milk really lets the organic chai come through. You're going to end up replacing your afternoon chai latte pick-me-up with a few of these.

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Gobble Goodies What's even better than Thanksgiving? Being invited for Thanksgiving dinner! This year, show up at the feast with something tastier than flowers or less expected than a bottle wine �?? a Mouth gift bag of seasonal T-Day treats. Send it in advance to fuel intense holiday baking sessions (hey, those pies don't make themselves!); or after, as a heartfelt "Thanks for having me!" They'll be singing your praises as they munch on fancy popcorn; a generous bag of roasted nuts; savory pickled cauliflower; life-changing crackers; and a sweet-tart spread. Maybe you'll get lucky and they'll feel like sharing. Feeling Extra Thank-Full? All of the above plus a delicious cocktail syrup and two awesome sweet treats put this gift over the top. Trust us, this is one host gift that will not gather dust on the sideboard. OPTION 1: Thank-Full Apple Cranberry Compote made by Quince & Apple Organic Caramelized Onion Crisps made by Potter's Crackers Maple Roasted Cashews made by Allgood Provisions Pickled Herbed Cauliflower made by Brooklyn Brine OPTION 2: Extra Thank-Full Apple Cranberry Compote made by Quince & Apple Organic Caramelized Onion Crisps made by Potter's Crackers Maple Roasted Cashews made by Allgood Provisions Pickled Herbed Cauliflower made by Brooklyn Brine Apple Pie Chocolate Bar made by Sweeteeth Chocolate White Truffle Pipcorn made by Pipsnacks Salted Caramel Apple Taffy made by The Salty Road Ginger Syrup by Morris Kitchen All these goodies come packed in our signature cotton tote with a few other surprises. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Green Absinthe This is not only one of the best absinthes we've ever tasted, it also comes in a stunning bottle that anyone would be happy to give, receive, or proudly display on a bar cart. After all, no bar is complete without a bottle of absinthe for making classic cocktails like the Sazerac or a Corpse Reviver #2 (the best morning-after drink EVER). Doc's take is distinctly herbal and minty, and a little more mellow on the anise, which makes it a little more versatile. Husband and wife team Kevin and Stacey Herson started making green absinthe in their basement in Harlem but have since moved to a small corner of the former Pfizer factory in Williamsburg. They ferment malted barley and malted spelt sourced from organic farms in upstate New York to distill the base of Brooklyn's first (legal) absinthe. Then, they add 10 botanicals for flavor, including grand wormwood, anise, fennel, dried lemon and mint (the rest are top-secret) and macerate them for a week before redistilling everything to concentrate the flavors and alcohol. did you know? All good �??verte�?? or green absinthes get their distinctive color from macerating herbs in the spirit, which also adds a bright flavor. tip of the tongue Doc's is the ideal absinthe for rinsing your glass when making a Sazerac. In a tumbler or old fashioned glass, muddle a sugar cube (or 1 teaspoon sugar) with a few drops of water. Add a few ice cubes, 2 1/2 oz rye whiskey, 2 dashes Peychaud's bitters and 1 dash aromatic bitters. Stir well and strain into a second, chilled glass in which you've rolled around 1/2 teaspoon Abinsthe until the glass is thoroughly coated.

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Hak's BBQ Sauce Sharone Hakman turned heads on MasterChef in 2010 when he created a barbecue sauce dubbed by the judges as his "secret weapon." After slathering said secret weapon on 500 steaks for hungry Marines at Camp Pendleton and winning over TV's most discerning food critics, Hakman thought it was finally time to share his addictive sauce with the world. Try one, try 'em all: Habanero Pineapple Latin flavors have always been a part of Hakman's life. Upon first taste, the sweet tropical flavor of pineapple comes up front, quickly followed by an explosion of spicy habanero. This combination of tangy and spicy is both soothing and awakening. Thai Chile Tamarind Inspired by a culinary adventure through Southeast Asia, Hakman had the idea to combine flavors from his Mediterranean roots with ingredients local to Southeast Asia. Sweet dates from the East are introduced to tamarind and the bright taste of lemongrass. These flavors, combined with the sweetness of brown sugar and molasses, make for an acidic and exciting BBQ sauce. Brighten up a rack of ribs or grilled asparagus, or blend with your favorite hot sauce to stir into a Michelada. Chipotle Bourbon The perfect balance of smoky, spicy, sweet, and mildly boozy, this sauce will be YOUR secret weapon this barbecue season. The flavor of tangy mustard and garlic is rounded out by a wave of spices and caramel-y bourbon. This belongs on short ribs or hearty root vegetables like potatoes and carrots.

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Haute Hot Sauce Desperately seeking sauce that makes your taste buds sing and your tongue tingle? Marshall's Haute Sauce will change your concept of condiments forever. As spicy as they are flavorful, these jewel-like jars have been known to inspire tears around here �?? because we can't stop eating them by the spoonful, even when our mouths are on fire. Line up a set of four on your counter and you'll find yourself reaching for them at every meal. All 4 oz bottles are gluten-free and vegetarian (the serrano sauce is vegan) and free of additives. Habanero Carrot Curry An truly exotic blend of heat and sweet. Serrano Ginger Lemongrass An aromatic blend of citrus and spice. Red Chili Lime Tart and savory, with a touch of honey. Smoked Habanero Barbeque Spicy and smokey, with hints of cinnamon and clove.

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Hazelnut Milk Chocolate Bar If you hadn�??t noticed, we�??re huge fans of chocolate. Chocolate modeled after our favorite desserts? Awesome. Tcho, a bean-to-bar maker in San Francisco, has deftly mastered both, and we�??re weak at the knees. Tchotella (Tcho + nutella �?? hello!) delivers creamy milk chocolate blended with bits of roasted hazelnut and smooth hazelnut butter, just like irresistible Italian gianduja . tip of the tongue This bar tastes a lot like Ferrero Rocher, the luxurious little gold-wrapped spheres made by the same company that originally launched Nutella as Pasta Gianduja. We don�??t need to tell you �?? this chocolate is good any time, with anything.

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Hella Bitter Bitters Bitters are to drinks what spices are to food. Indeed, a few drops will add a little magic �?? and will absolutely make you happier. Hella Bitter has many lofty goals, but here's the biggest: "We want people to understand how bitters work, and to use them regularly in their bars at home. You don't have to be a fancy bartender to do that." They love seeing the expression on people's faces when first tasting a drink made with bitters. Hella is a Bay Area expression for 'really' or 'very' or, simply, 'good.' Hence, Hella Bitter is hella bitter. Citrus Hella Bitter's intent here is to show off the rich spectrum of citrus, rather than focus on one variety. They work with nine types of citrus pith �?? each batch might contain (depending on what's in season) Naval, Blood, Valencia, Satsuma, Temple, Tangelo, or Clementine oranges. Or grapefruit, pummelo, lemons and limes. High quality aromatics and spices are then added to the pith, such as fresh ginger, green cardamom, Saigon cinnamon sticks, whole star anise, fennel, coriander, black pepper and Gentian or Angelica root. After a month of maceration, the mix is filtered and sweetened with caramelized sugar. The result is a vibrant, well-balanced citrus bitters �?? great in a martini, with seltzer or any drink recipe calling for orange bitters. Aromatic This is Hella Bitter's answer to Angostura but a little more assertive. Although cinnamon, star anise, cloves and whole allspice go into the mix, they are managed with careful thought so that more subtle flavors like rose hips and caraway can shine through. Shredded wormwood and calamus root also provide a little kick (and stands up to richer caramelized spirits like whiskeys and aged rums). The whole concoction macerates for two weeks, then is filtered and sweetened with caramelized sugar. This is a modern take on a classic variety of bitters every bar needs. Salt and Pepper Set Can't decide on which to get? Now you don't have to: the Citrus and Aromatic bitters in Hella's Salt and Pepper set come in two petite 1.7 oz bottles to cover all of your cocktail making needs. TIP OF THE TONGUE Here's the cocktail that got Hella Bitter started, perfect for warm weather: Combine 1 oz gin, 2 oz seltzer, 5 dashes Hella Bitter Citrus, and a twist. So easy, but everyone'll think you're a pro. Or try The Goldminer's Daughter: Mix ½ muddled and strained clementine (or just some plain orange juice in a pinch), ¼ squeezed lemon, lemon zest, 1 oz bourbon, 1 oz whiskey, some dashes of citrus bitters, a splash of soda. Pour into a rocks glass, top with soda, and garnish with a twist. And now for some unexpected ideas: Put a few dashes in a glass of sparkling water (simple but great!). Experiment with few drops in salad dressing. And, something magical happens when you drip some over vanilla ice cream. Yes!

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Honey Bear Cookies Peanut butter sandwiched between two oat cookies by genius baker Anna Gordon of The Good Batch. Salty, sweet, and moist, it's like an upscale Snickerdoodle or (mmmmmm) Nutter Butter. Tip of the Tongue Peanut butter matches best with milk, of course. These are also great crumbled on top of a scoop of vanilla ice cream with some sliced bananas.

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Hophead Vodka Anchor's hop-infused vodka is floral and complex, and (to our surprise) not at all bitter. That's because the hops are macerated before distilling, which dials down the bitter notes. We think it tastes like an unusual gin, minus the juniper. Anchor started as a brewery so they had plenty of flavorful Pacific Northwest hops lying around to play with. Adding them to vodka? A stroke of genius. tip of the tongue Make your next Martini a Hoptini: Combine 2 oz Hophead vodka and 1/2 oz Vya Extra Dry Vermouth in a mixing glass with ice and stir until very cold. Strain into a chilled cocktail glass and garnish with grapefruit peel.

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Hot Dills The folks behind Epic Pickles from York, PA don't mess around �?? these dills truly pack epic heat. You can't pull out one of these bad boys without encountering a hot pepper. Watering eyes will ensue. But trust the makers when they say it's only a heat that'll "kick, not kill ya." tip of the tongue Toss into a potato salad to add a real dimension of heat, or fry 'em up with a side of ranch dressing for a spicy appetizer.

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Hott Hot Sauce These inspired sauces are the result of a delicious collaboration between a chef and a waiter who met in Portland. After a bit of tinkering, the friends landed on two distinctive, addictive recipes. Forget ketchup! Loaded with fresh roasted chiles, herbs and spices, these are the only condiments you'll need. #1 Hott Sauce Roasted habaneros and c hile de árbol, plus honey from the Pacific Northwest. A healthy sprinkling of smokey spices. A dreamy mixture, heat, tang, sweetness, more heat. Pour this on anything you throw on the barbeque, anything that needs a little something extra. We love it added to a simple potato salad, or stirred into a pot of soup that turned out a little less flavorful than expected. #2 Verde Hott This bottle didn't last a week in our office fridge �?? and bear in mind we have a LOT of tasty things to choose from in said fridge. This tangy, herbacious, incredibly refreshing combination of tomatillos, serranos, cilantro, poblanos and hint of agave is positively genius. Get some before we consume the entire supply. #3 Hott Smoke Heat, naturally, is always the lead actor in hot sauces. But in the case of NW Elixirs, heat is more than happy to take on a supporting role. Hott Smoke is an effortless blend of smoky and sweet, with just a hint of burn. Don't let barbecue season pass without drowning your meats in this tasty sauce. #4 Bangkok Hott The best hot sauces are like a good roller coaster: they start off slow, then send you over the edge of a terrifying drop. A mix of acidity from rice wine vinegar and sweet agave hits the tongue first followed by a one-two punch of chiles. The addition of ginger, lemongrass and fish sauce make this a perfect pairing with fish, noodles, or stir fry. Or try coating asparagus with a bit before throwing them on the grill.

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Imperial Barrel Aged Gin Some people have taken to calling this spirit "Ginskey" because it's sort of like a cross between gin and whiskey. We call it delicious, whether it's served on the rocks or mixed up into a cocktail. It all starts with an infusion of green tea, lavender, hibiscus and chamomile, rounding out the classic additions of juniper and citrus. Next, it's aged for at least 10 months in oak barrels, mellowing out the botanicals and adding a nutty warmth and a hint of vanilla from the oak. Barrel-aged gins are newly trendy, so this bottle makes a great gift for spirits enthusiasts. tip of the tongue For a super-simple sweet and refreshing cocktail, try 1 1/2 oz barrel-aged gin, 1 oz P&H Cream Soda Syrup and 6 oz seltzer, all gently stirred over ice.

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Indie Christmas Stocking Lists, lists and more lists you've got a lot on your plate before Santa's arrival! But now's the time to EAT DRINK AND BE INDIE! So, we've created something truly awesome for the upcoming holiday season: our very own, super-original indie Christmas stocking. And, yes, it's actually an American-made natural cotton tote bag, complete with real handles to hang by the chimney with care. It's packed with Kris Kringle-worthy artisanal goodies, like cinnamon caramels, ginger-studded dark chocolate, whimsical strawberry-lemon gum drops and a ribboned, naturally-flavored peppermint stick, also made exclusively for Mouth. All are individually wrapped and ready to go. This is a perfect all-in-one holiday gift for friends, family, and anyone else who deserves a totally standout gift.Think ahead and pre-order one for yourself. You'll be so glad you did when you tear it open Christmas morning. In this taster Cinnamon Goat Milk Caramel from Fat Toad Farm Candied Ginger Dark Chocolate Bar made by JCOCO Organic Dried Cherries made by Allgood Provisions Strawberry-Lemon Gum Drops made by Quin Candy Peanut Butter and Chipotle Bar by Sweeteeth Indie Peppermint Stick made by Raley's Confectionary Indie Peppermint Bark made by Undercover Chocolate Co. Exclusive Stocking Tote by Mouth *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Jackass Hill Muscat of Alexandria 2011 Sweet wine has a not-so-sweet reputation. But forget the cloying stuff made with lots of added sugar and artificial flavors. This muscat has a rich, almost syrupy body with notes of honeysuckle, tropical fruit and vanilla. The long, cool growing season in 2011 resulted in a wine that's sweet, but with a delicious acidity to balance it out, which makes this a great candidate for aging. And the, ahem, questionable name? Martinelli's zinfandel and muscat vines grow on a 60-degree slope vineyard that's the steepest non-terraced hillside vineyard in California. The family always joked that "only a jackass would farm a hill that steep." In fact, when Giuseppe Martinelli died, his 12-year-old son took over caring for the vineyard, and he didn't hand over the responsibility to his own son until he was 89! We think he had the last laugh. tip of the tongue A glass of this Muscat elevates a simple dessert course like ripe berries and creme fraiche, so it's one of our summer entertaining secret weapons. When it's colder, we love it paired with a blue cheese, such as Rogue Creamery's Oregon Blue or Flora Nelle .

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James E. Pepper 1776 Rye 15 Years We were sold on the taste alone, but this extraordinary bottle also has a really interesting back story... The original James E. Pepper whiskeys are the oldest and most legendary whiskeys in the country! Established in 1776 (date sound familiar, American History buffs?), Pepper whiskeys were distilled throughout three generations, until production ceased in the 1950s. Georgetown Trading has brought back the fabled brand, and they did it justice, collecting and sampling bottles from throughout the Pepper history, from pre, mid and post-Prohibition production. They even acquired a "top secret" letter from Mr. Pepper himself, detailing his family recipe. Then they went in search of whiskeys that lived up to this tradition. Georgetown Trading's 15-year-old rye contains over 90% rye grain, and a long aging process has helped create a revolutionary whiskey, with a subtle spice, rich vanilla and caramel tones, a touch of orange peel and even a little cinnamon and clove. tip of the tongue This is such a rare whiskey, we were only able to get our hands on a few bottles. Please please please buy it soon, before we give in to temptation and drink it all ourselves!

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James E. Pepper 1776 Straight Bourbon This historically-inspired bourbon is aged for a minimum of four years and has a nice amount of rye mixed in with corn in the mash to add some spice and balance out the sweetness. We were sold on the taste alone, but this bottle also has a really interesting back story... The original James E. Pepper whiskeys are the oldest and most legendary whiskeys in the country! Established in 1776 (date sound familiar, American History buffs?), Pepper whiskeys were distilled throughout three generations, until production ceased in the 1950s. Georgetown Trading has brought back the fabled brand, and they did it justice, collecting and sampling bottles from throughout the Pepper history, from pre-, mid- and post-Prohibition production. They even acquired a "top secret" letter from Mr. Pepper himself, detailing his family recipe. Then they went in search of whiskeys that lived up to this tradition. tip of the tongue As bourbon has grown in popularity, several legendary brands have been reincarnated to celebrate the history of America�??s contribution to the world of whiskey. It's history you can taste, so sip this one neat.

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Jerk McGurk's Wild Rubdown Jerky A special, top-secret rub of cayenne and brown sugar makes this a uniquely satisfying spicy-sweet jerky delicacy. That Jerk McGurk sure was aptly named �?? jerky is clearly his calling. This is so incredibly tasty even you jerky skeptics will love it. Here's why: Josh Kace and his team at Slant Shack jerky source their grass-fed cows from Highland Cattle Company in Vermont, where the cows are raised naturally, without hormones. The jerky is then processed without preservatives in the family-owned plant using just the right combination of savory and sweet flavors. It's completely addictive. And excellent for protein emergencies. Tip of the tongue Great to keep on hand in strollers, backpacks and briefcases. And make sure to stash a bag or two in your office drawer �?? jerky's a great high-protein snack when that late afternoon low blood sugar kicks in.

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Kale & Swiss Chard Tomato Sauce Yes, whether you're trying to add more veggies to your kids' diet or you just can't get enough of kale, this flavorful, authentic sauce is the perfect disguise �?? the greens are plain to see, but take a backseat to the tangy tomato. This is the kind of sauce you want to eat straight off a spoon. Tip of the Tongue With its variety of flavors, this could make the basis of a tasty soup or stew. Use it with veggies or meats for stir-frying or roasting, drizzle it on pizza or eggs, or mix it with ever-faithful pasta for Italian flare that's healthy rather than heavy.

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Kenya Thurungi This is a hands-down, standout cup. Kenya is known for producing some of the world's best coffee, and Coava's beans from Thurungi don't disappoint. Delicate and fruity with flavors of mandarin orange, hibiscus, honey and graham, it's a tea-like brew you'll want to savor again and again. The beans come from the Kibirigwi Farmer's Cooperative, made up of nearly 800 small-lot farmers who maintain the highest standards in agricultural preservation, environmental sustainability and education. Coava calls this "one of the most beautiful and clean coffees" they've ever been able to offer. tip of the tongue Use paper filters to brew your coffee? Try rinsing one with very hot water before you add the ground coffee. It will get rid of the paper taste and let the flavors of your coffee shine!

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Kinnickinnic Whiskey This blend of straight, malt and rye whiskeys has nice heat and good spice, with just enough caramel from the bourbon for balance. Unfiltered and bottled at 86 proof, it's just impressive, unbridled flavor. Great Lakes Distillery found inspiration from its home city of Milwaukee, Wisconsin. We all know from Wayne's World that Milwaukee (um, it's actually pronounced mill-e-wah-que) is Algonquin for "the good land." So they decided to name their whiskey Kinnickinnic, which means "what is mixed." tip of the tongue Kinnickinnic is a higher proof spirit so if you're drinking it straight, try adding a little water to tame the fire. It's heat shines in cocktails because it can stand up to other flavors. We happen to love it in a classic Whiskey Sour: Combine 2 oz Kinnickinnic, 3/4 oz freshly squeezed lemon juice and 1 teaspoon simple syrup in a cocktail shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass. Did you know? Distilleries like Great Lakes in Milwaukee, Wisconsin, and High West in Park City, Utah, are bringing art back to blending. Unlike cheap blends, which bulk up their proof with neutral spirits (essentially vodka), these high-quality blends are 100% whiskey.

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Lavash Crackers Lavash is a classic cracker baked and eaten in Armenia and Iran. Traditionally, it is rolled thin and served soft but Hot Bread Kitchen�??s lavash is baked to crispy perfection before being topped with a variety of seeds and spices. This cracker is not only tasty but has been praised in New York Magazine for being the �??socially conscious cracker.�?? (And we're totally loving the awesome new packaging - love the pattern on the box, which has tiny illustrations of each ingredient!) tip of the tongue These are really, really crispy crackers and can stand up to any dip, spread or sauce. You could try some Spicy 'n Sweet sauce right on top for a quick, tasty snack or hors d'oeuvre.

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Garlic Hot Pepper Sauce This eye-wateringly spicy red pepper sauce is A&B's take on the hot sauce behemoth Sriracha, and it doesn't disappoint. What it lacks in added sugar and preservatives, it makes up for in flavor and in the spice factor �?? don't underestimate us, this sauce is hot to trot. Even better, it achieves that elusive goal that the best hot sauces aim for: major flavor to go with major heat. With a fair amount of garlic, as well as carrot and onion, this sauce takes a stand for indie deliciousness! Tip of the Tongue Get creative! Mix in with your favorite type of tomato sauce for red hot pasta or a special spicy pizza.

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Gin Every Month Of all the gin joints in all the towns in all the world, you've walked into ours. This is a great gift for, well, gin drinkers and really anyone who loves to get crafty with cocktails. Gin has seen a few makeovers in it's lifetime. Ori- gin -ally invented by the Dutch more than 400 years ago, then reinvented by a passionate group of new American craft distillers in the last decade, it's now an artful spirit with plenty of innovative wiggle room. See, unlike market-dominating London Dry Gin, American Dry Gin typically tones down the juniper and turns up the intensity of other botanicals for a super creative mix of flavors. Cases in point: Bluecoat and Four Peel play up the citrus, while Greenhook Ginsmith's take blends in elderflower and chamomile. St. George's Dry Rye adds a hint of savory spice, and Barr Hill goes in a totally different direction, enhancing their base spirit with nothing but juniper and a bit of northern honey to add a floral sweetness. We'll send you (or your lucky giftee) a full size bottle (or the equivalent in small bottles) of a fabulous new gin from a different indie maker every month. You will be blown away by the diversity of flavor and the totally consistent quality, care and deliciousness in each bottle. There's never been a better time to get your gin on, whether you're sipping a G&T on your porch, or shaking up an Aviation for your cocktail party guests. Or, be lazy: These gins are so tasty, some of us have even started sipping gin straight. subscription timing As soon as an order is placed for a Subscription Club, we send out a "Welcome Kit" in a mini tote which includes information about the shipping schedule, a gift message and tasty Mouth candies to kick things off. Subscriptions are then curated and shipped around the middle of each month, packed in our signature cotton tote along with a few surprises. The first box will be sent depending on when during the month the order is placed. After the goodies leave our NYC HQ, depending on where the box is being sent, it will arrive within a week. Thus, the recipient may receive the first box shortly; or, because of the timing, the recipient may be waiting until the next month for it to arrive. shipping information All shipping costs and surcharges are included in the price of this subscription. Certain states prohibit the direct importation of alcohol. Hence, we are currently not shipping alcohol to AL, AK, AR, CT, DE, FL, HI, KT, MA, MS, NH, ND, PA, RI, SD, UT, VT, WV, APO/FPO addresses, or anywhere outside of the United States. All orders containing alcohol are shipped via common carrier and are sent with an "Adult Signature Required" label. The common carrier will only deliver the package if someone over the age of 21 can sign this label upon receipt. If possible, we suggest shipping this subscription to a business address.

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Ginger Almond Nut Butter Mark Overbay of Big Spoon Roasters got hooked on ginger at a young age, when his great-grandfather handed him his first bottle of peppery ginger ale. This jar starts with Fijian ginger preserved in sugar (aka crystallized) and roasted heirloom Mission almonds, stone ground and then jarred while still warm! Finished with a sprinkling of sea salt, it's super versatile...and the new secret weapon in our desk drawers. tip of the tongue Mark suggests this slathered on warm waffles, or as a zesty base for an Asian salad dressing. Or do as we do: open desk drawer, find the biggest spoon around and dig in.

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Gluten-Free Berkshire Granola Miller's gluten-free granola is just as tasty as its gluten-laden counterpart �?? we swear! It's got all the goodness as the Original, just sans that pesky gluten: tender oats, sweet almonds, nutty pumpkin seeds, all pulled together with just a dash of brown sugar, vanilla and the ever-essential salt. Granola maker Michele Miller learned firsthand from her Parisian mother (yes, we're envious, too) how important food is to life. After spending years in the restaurant industry, Miller decided it was time to start a new venture and began making granola by hand in the Berkshire hills of Massachusetts. Each bag is bursting with all organic grains so tasty you'll forget that the breakfast bowl is fulfilling your 20% of daily fiber (hate to bring up the F word, but just thought you'd want to know). We love a good cluster as much as the next person, but we're willing to roll with this whole-grain granola's chunk-free style �?? sweetened with only a touch of brown sugar, it's a light but satisfying start to the morning. Bonus points: the bag has a cool little scale indicating how much granola you've got left, from "Yes! I've got Bola" to "They ate all my granola!" Tip of the Tongue Mix in Gluten-Free BOLA Granola with a gluten-free, paleo-friendly pancake: mix two eggs, one mashed banana, a dash of cinnamon and pinch of baking powder. Add BOLA and cook like a normal pancake. You win breakfast.

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Goat Milk Caramel Goat Milk Caramel, also known as cajeta, is a luscious treat. It has a silky texture and a wonderfully complex, tangy flavor. There's almost a roasted nutty bitterness �?? like the top of a creme brûlée �?? with the consistency of a rich and creamy sauce. Fat Toad Farm is a family affair �?? mom, dad and daughters working together with their herd of goats at their Vermont farm to create these exceptional caramel sauces. tip of the tongue Dip apples in it, put a little bit in your coffee or hot chocolate, drizzle over ice cream or grilled fruit. You will likely be holding yourself back from eating it off of a spoon straight from the jar.

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Goat Milk Caramels Big Picture Farm's secret ingredient in their artisan, award-winning caramels is in fact not so secret after all: it's all in the milk, taken from the family farm's free-reigning goats. (The goats even all have names: Orion, Gertrude, Fern, Cicada, Manhattan, Cy, Solaris, Junebug, Ahmic, Meridien, Winnimere, and Luna.) Each caramel is handmade from their fresh and raw milk, producing the softest and smoothest caramel that will literally melt in your mouth �?? not stick to your teeth. Pure Bourbon Vanilla The sea salt and pure bourbon vanilla caramels are blended just right so that neither ingredient overpowers the other. Perfectly sweet, milky, and just a hint of salty. Works as a perfect housewarming gift, or as a sweet treat snuck into the movie theatre. Cocoa Latte At first, cocoa latte caramels seem to be quite an oxymoron. But these caramels show that opposites do attract and in fact pair together wonderfully: specks of espresso meld with white chocolate to make for milky, sweet but not overwhelmingly sugary treats. "Cocoa" and "latte" seem to come together only to heighten the remarkably fresh and natural deliciousness of goat's milk, the base of these addictive and bite-sized caramels. Chai Latte Everyone's favorite flavored beverage blended into a sweet treat, these caramels are adorned with visible specks of what makes a perfect chai: cinnamon, black pepper and clove. While other caramels have the tendency to be too sticky, or too sugary, the milky texture from raw goat's milk really lets the organic chai come through. You're going to end up replacing your afternoon chai latte pick-me-up with a few of these.

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Gobble Goodies What's even better than Thanksgiving? Being invited for Thanksgiving dinner! This year, show up at the feast with something tastier than flowers or less expected than a bottle wine �?? a Mouth gift bag of seasonal T-Day treats. Send it in advance to fuel intense holiday baking sessions (hey, those pies don't make themselves!); or after, as a heartfelt "Thanks for having me!" They'll be singing your praises as they munch on fancy popcorn; a generous bag of roasted nuts; savory pickled cauliflower; life-changing crackers; and a sweet-tart spread. Maybe you'll get lucky and they'll feel like sharing. Feeling Extra Thank-Full? All of the above plus a delicious cocktail syrup and two awesome sweet treats put this gift over the top. Trust us, this is one host gift that will not gather dust on the sideboard. OPTION 1: Thank-Full Apple Cranberry Compote made by Quince & Apple Organic Caramelized Onion Crisps made by Potter's Crackers Maple Roasted Cashews made by Allgood Provisions Pickled Herbed Cauliflower made by Brooklyn Brine OPTION 2: Extra Thank-Full Apple Cranberry Compote made by Quince & Apple Organic Caramelized Onion Crisps made by Potter's Crackers Maple Roasted Cashews made by Allgood Provisions Pickled Herbed Cauliflower made by Brooklyn Brine Apple Pie Chocolate Bar made by Sweeteeth Chocolate White Truffle Pipcorn made by Pipsnacks Salted Caramel Apple Taffy made by The Salty Road Ginger Syrup by Morris Kitchen All these goodies come packed in our signature cotton tote with a few other surprises. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Green Absinthe This is not only one of the best absinthes we've ever tasted, it also comes in a stunning bottle that anyone would be happy to give, receive, or proudly display on a bar cart. After all, no bar is complete without a bottle of absinthe for making classic cocktails like the Sazerac or a Corpse Reviver #2 (the best morning-after drink EVER). Doc's take is distinctly herbal and minty, and a little more mellow on the anise, which makes it a little more versatile. Husband and wife team Kevin and Stacey Herson started making green absinthe in their basement in Harlem but have since moved to a small corner of the former Pfizer factory in Williamsburg. They ferment malted barley and malted spelt sourced from organic farms in upstate New York to distill the base of Brooklyn's first (legal) absinthe. Then, they add 10 botanicals for flavor, including grand wormwood, anise, fennel, dried lemon and mint (the rest are top-secret) and macerate them for a week before redistilling everything to concentrate the flavors and alcohol. did you know? All good �??verte�?? or green absinthes get their distinctive color from macerating herbs in the spirit, which also adds a bright flavor. tip of the tongue Doc's is the ideal absinthe for rinsing your glass when making a Sazerac. In a tumbler or old fashioned glass, muddle a sugar cube (or 1 teaspoon sugar) with a few drops of water. Add a few ice cubes, 2 1/2 oz rye whiskey, 2 dashes Peychaud's bitters and 1 dash aromatic bitters. Stir well and strain into a second, chilled glass in which you've rolled around 1/2 teaspoon Abinsthe until the glass is thoroughly coated.

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Hak's BBQ Sauce Sharone Hakman turned heads on MasterChef in 2010 when he created a barbecue sauce dubbed by the judges as his "secret weapon." After slathering said secret weapon on 500 steaks for hungry Marines at Camp Pendleton and winning over TV's most discerning food critics, Hakman thought it was finally time to share his addictive sauce with the world. Try one, try 'em all: Habanero Pineapple Latin flavors have always been a part of Hakman's life. Upon first taste, the sweet tropical flavor of pineapple comes up front, quickly followed by an explosion of spicy habanero. This combination of tangy and spicy is both soothing and awakening. Thai Chile Tamarind Inspired by a culinary adventure through Southeast Asia, Hakman had the idea to combine flavors from his Mediterranean roots with ingredients local to Southeast Asia. Sweet dates from the East are introduced to tamarind and the bright taste of lemongrass. These flavors, combined with the sweetness of brown sugar and molasses, make for an acidic and exciting BBQ sauce. Brighten up a rack of ribs or grilled asparagus, or blend with your favorite hot sauce to stir into a Michelada. Chipotle Bourbon The perfect balance of smoky, spicy, sweet, and mildly boozy, this sauce will be YOUR secret weapon this barbecue season. The flavor of tangy mustard and garlic is rounded out by a wave of spices and caramel-y bourbon. This belongs on short ribs or hearty root vegetables like potatoes and carrots.

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Haute Hot Sauce Desperately seeking sauce that makes your taste buds sing and your tongue tingle? Marshall's Haute Sauce will change your concept of condiments forever. As spicy as they are flavorful, these jewel-like jars have been known to inspire tears around here �?? because we can't stop eating them by the spoonful, even when our mouths are on fire. Line up a set of four on your counter and you'll find yourself reaching for them at every meal. All 4 oz bottles are gluten-free and vegetarian (the serrano sauce is vegan) and free of additives. Habanero Carrot Curry An truly exotic blend of heat and sweet. Serrano Ginger Lemongrass An aromatic blend of citrus and spice. Red Chili Lime Tart and savory, with a touch of honey. Smoked Habanero Barbeque Spicy and smokey, with hints of cinnamon and clove.

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Hazelnut Milk Chocolate Bar If you hadn�??t noticed, we�??re huge fans of chocolate. Chocolate modeled after our favorite desserts? Awesome. Tcho, a bean-to-bar maker in San Francisco, has deftly mastered both, and we�??re weak at the knees. Tchotella (Tcho + nutella �?? hello!) delivers creamy milk chocolate blended with bits of roasted hazelnut and smooth hazelnut butter, just like irresistible Italian gianduja . tip of the tongue This bar tastes a lot like Ferrero Rocher, the luxurious little gold-wrapped spheres made by the same company that originally launched Nutella as Pasta Gianduja. We don�??t need to tell you �?? this chocolate is good any time, with anything.

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Hella Bitter Bitters Bitters are to drinks what spices are to food. Indeed, a few drops will add a little magic �?? and will absolutely make you happier. Hella Bitter has many lofty goals, but here's the biggest: "We want people to understand how bitters work, and to use them regularly in their bars at home. You don't have to be a fancy bartender to do that." They love seeing the expression on people's faces when first tasting a drink made with bitters. Hella is a Bay Area expression for 'really' or 'very' or, simply, 'good.' Hence, Hella Bitter is hella bitter. Citrus Hella Bitter's intent here is to show off the rich spectrum of citrus, rather than focus on one variety. They work with nine types of citrus pith �?? each batch might contain (depending on what's in season) Naval, Blood, Valencia, Satsuma, Temple, Tangelo, or Clementine oranges. Or grapefruit, pummelo, lemons and limes. High quality aromatics and spices are then added to the pith, such as fresh ginger, green cardamom, Saigon cinnamon sticks, whole star anise, fennel, coriander, black pepper and Gentian or Angelica root. After a month of maceration, the mix is filtered and sweetened with caramelized sugar. The result is a vibrant, well-balanced citrus bitters �?? great in a martini, with seltzer or any drink recipe calling for orange bitters. Aromatic This is Hella Bitter's answer to Angostura but a little more assertive. Although cinnamon, star anise, cloves and whole allspice go into the mix, they are managed with careful thought so that more subtle flavors like rose hips and caraway can shine through. Shredded wormwood and calamus root also provide a little kick (and stands up to richer caramelized spirits like whiskeys and aged rums). The whole concoction macerates for two weeks, then is filtered and sweetened with caramelized sugar. This is a modern take on a classic variety of bitters every bar needs. Salt and Pepper Set Can't decide on which to get? Now you don't have to: the Citrus and Aromatic bitters in Hella's Salt and Pepper set come in two petite 1.7 oz bottles to cover all of your cocktail making needs. TIP OF THE TONGUE Here's the cocktail that got Hella Bitter started, perfect for warm weather: Combine 1 oz gin, 2 oz seltzer, 5 dashes Hella Bitter Citrus, and a twist. So easy, but everyone'll think you're a pro. Or try The Goldminer's Daughter: Mix ½ muddled and strained clementine (or just some plain orange juice in a pinch), ¼ squeezed lemon, lemon zest, 1 oz bourbon, 1 oz whiskey, some dashes of citrus bitters, a splash of soda. Pour into a rocks glass, top with soda, and garnish with a twist. And now for some unexpected ideas: Put a few dashes in a glass of sparkling water (simple but great!). Experiment with few drops in salad dressing. And, something magical happens when you drip some over vanilla ice cream. Yes!

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Honey Bear Cookies Peanut butter sandwiched between two oat cookies by genius baker Anna Gordon of The Good Batch. Salty, sweet, and moist, it's like an upscale Snickerdoodle or (mmmmmm) Nutter Butter. Tip of the Tongue Peanut butter matches best with milk, of course. These are also great crumbled on top of a scoop of vanilla ice cream with some sliced bananas.

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Hophead Vodka Anchor's hop-infused vodka is floral and complex, and (to our surprise) not at all bitter. That's because the hops are macerated before distilling, which dials down the bitter notes. We think it tastes like an unusual gin, minus the juniper. Anchor started as a brewery so they had plenty of flavorful Pacific Northwest hops lying around to play with. Adding them to vodka? A stroke of genius. tip of the tongue Make your next Martini a Hoptini: Combine 2 oz Hophead vodka and 1/2 oz Vya Extra Dry Vermouth in a mixing glass with ice and stir until very cold. Strain into a chilled cocktail glass and garnish with grapefruit peel.

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Hot Dills The folks behind Epic Pickles from York, PA don't mess around �?? these dills truly pack epic heat. You can't pull out one of these bad boys without encountering a hot pepper. Watering eyes will ensue. But trust the makers when they say it's only a heat that'll "kick, not kill ya." tip of the tongue Toss into a potato salad to add a real dimension of heat, or fry 'em up with a side of ranch dressing for a spicy appetizer.

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Hott Hot Sauce These inspired sauces are the result of a delicious collaboration between a chef and a waiter who met in Portland. After a bit of tinkering, the friends landed on two distinctive, addictive recipes. Forget ketchup! Loaded with fresh roasted chiles, herbs and spices, these are the only condiments you'll need. #1 Hott Sauce Roasted habaneros and c hile de árbol, plus honey from the Pacific Northwest. A healthy sprinkling of smokey spices. A dreamy mixture, heat, tang, sweetness, more heat. Pour this on anything you throw on the barbeque, anything that needs a little something extra. We love it added to a simple potato salad, or stirred into a pot of soup that turned out a little less flavorful than expected. #2 Verde Hott This bottle didn't last a week in our office fridge �?? and bear in mind we have a LOT of tasty things to choose from in said fridge. This tangy, herbacious, incredibly refreshing combination of tomatillos, serranos, cilantro, poblanos and hint of agave is positively genius. Get some before we consume the entire supply. #3 Hott Smoke Heat, naturally, is always the lead actor in hot sauces. But in the case of NW Elixirs, heat is more than happy to take on a supporting role. Hott Smoke is an effortless blend of smoky and sweet, with just a hint of burn. Don't let barbecue season pass without drowning your meats in this tasty sauce. #4 Bangkok Hott The best hot sauces are like a good roller coaster: they start off slow, then send you over the edge of a terrifying drop. A mix of acidity from rice wine vinegar and sweet agave hits the tongue first followed by a one-two punch of chiles. The addition of ginger, lemongrass and fish sauce make this a perfect pairing with fish, noodles, or stir fry. Or try coating asparagus with a bit before throwing them on the grill.

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Imperial Barrel Aged Gin Some people have taken to calling this spirit "Ginskey" because it's sort of like a cross between gin and whiskey. We call it delicious, whether it's served on the rocks or mixed up into a cocktail. It all starts with an infusion of green tea, lavender, hibiscus and chamomile, rounding out the classic additions of juniper and citrus. Next, it's aged for at least 10 months in oak barrels, mellowing out the botanicals and adding a nutty warmth and a hint of vanilla from the oak. Barrel-aged gins are newly trendy, so this bottle makes a great gift for spirits enthusiasts. tip of the tongue For a super-simple sweet and refreshing cocktail, try 1 1/2 oz barrel-aged gin, 1 oz P&H Cream Soda Syrup and 6 oz seltzer, all gently stirred over ice.

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Indie Christmas Stocking Lists, lists and more lists you've got a lot on your plate before Santa's arrival! But now's the time to EAT DRINK AND BE INDIE! So, we've created something truly awesome for the upcoming holiday season: our very own, super-original indie Christmas stocking. And, yes, it's actually an American-made natural cotton tote bag, complete with real handles to hang by the chimney with care. It's packed with Kris Kringle-worthy artisanal goodies, like cinnamon caramels, ginger-studded dark chocolate, whimsical strawberry-lemon gum drops and a ribboned, naturally-flavored peppermint stick, also made exclusively for Mouth. All are individually wrapped and ready to go. This is a perfect all-in-one holiday gift for friends, family, and anyone else who deserves a totally standout gift.Think ahead and pre-order one for yourself. You'll be so glad you did when you tear it open Christmas morning. In this taster Cinnamon Goat Milk Caramel from Fat Toad Farm Candied Ginger Dark Chocolate Bar made by JCOCO Organic Dried Cherries made by Allgood Provisions Strawberry-Lemon Gum Drops made by Quin Candy Peanut Butter and Chipotle Bar by Sweeteeth Indie Peppermint Stick made by Raley's Confectionary Indie Peppermint Bark made by Undercover Chocolate Co. Exclusive Stocking Tote by Mouth *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Jackass Hill Muscat of Alexandria 2011 Sweet wine has a not-so-sweet reputation. But forget the cloying stuff made with lots of added sugar and artificial flavors. This muscat has a rich, almost syrupy body with notes of honeysuckle, tropical fruit and vanilla. The long, cool growing season in 2011 resulted in a wine that's sweet, but with a delicious acidity to balance it out, which makes this a great candidate for aging. And the, ahem, questionable name? Martinelli's zinfandel and muscat vines grow on a 60-degree slope vineyard that's the steepest non-terraced hillside vineyard in California. The family always joked that "only a jackass would farm a hill that steep." In fact, when Giuseppe Martinelli died, his 12-year-old son took over caring for the vineyard, and he didn't hand over the responsibility to his own son until he was 89! We think he had the last laugh. tip of the tongue A glass of this Muscat elevates a simple dessert course like ripe berries and creme fraiche, so it's one of our summer entertaining secret weapons. When it's colder, we love it paired with a blue cheese, such as Rogue Creamery's Oregon Blue or Flora Nelle .

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James E. Pepper 1776 Rye 15 Years We were sold on the taste alone, but this extraordinary bottle also has a really interesting back story... The original James E. Pepper whiskeys are the oldest and most legendary whiskeys in the country! Established in 1776 (date sound familiar, American History buffs?), Pepper whiskeys were distilled throughout three generations, until production ceased in the 1950s. Georgetown Trading has brought back the fabled brand, and they did it justice, collecting and sampling bottles from throughout the Pepper history, from pre, mid and post-Prohibition production. They even acquired a "top secret" letter from Mr. Pepper himself, detailing his family recipe. Then they went in search of whiskeys that lived up to this tradition. Georgetown Trading's 15-year-old rye contains over 90% rye grain, and a long aging process has helped create a revolutionary whiskey, with a subtle spice, rich vanilla and caramel tones, a touch of orange peel and even a little cinnamon and clove. tip of the tongue This is such a rare whiskey, we were only able to get our hands on a few bottles. Please please please buy it soon, before we give in to temptation and drink it all ourselves!

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James E. Pepper 1776 Straight Bourbon This historically-inspired bourbon is aged for a minimum of four years and has a nice amount of rye mixed in with corn in the mash to add some spice and balance out the sweetness. We were sold on the taste alone, but this bottle also has a really interesting back story... The original James E. Pepper whiskeys are the oldest and most legendary whiskeys in the country! Established in 1776 (date sound familiar, American History buffs?), Pepper whiskeys were distilled throughout three generations, until production ceased in the 1950s. Georgetown Trading has brought back the fabled brand, and they did it justice, collecting and sampling bottles from throughout the Pepper history, from pre-, mid- and post-Prohibition production. They even acquired a "top secret" letter from Mr. Pepper himself, detailing his family recipe. Then they went in search of whiskeys that lived up to this tradition. tip of the tongue As bourbon has grown in popularity, several legendary brands have been reincarnated to celebrate the history of America�??s contribution to the world of whiskey. It's history you can taste, so sip this one neat.

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Jerk McGurk's Wild Rubdown Jerky A special, top-secret rub of cayenne and brown sugar makes this a uniquely satisfying spicy-sweet jerky delicacy. That Jerk McGurk sure was aptly named �?? jerky is clearly his calling. This is so incredibly tasty even you jerky skeptics will love it. Here's why: Josh Kace and his team at Slant Shack jerky source their grass-fed cows from Highland Cattle Company in Vermont, where the cows are raised naturally, without hormones. The jerky is then processed without preservatives in the family-owned plant using just the right combination of savory and sweet flavors. It's completely addictive. And excellent for protein emergencies. Tip of the tongue Great to keep on hand in strollers, backpacks and briefcases. And make sure to stash a bag or two in your office drawer �?? jerky's a great high-protein snack when that late afternoon low blood sugar kicks in.

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Kale & Swiss Chard Tomato Sauce Yes, whether you're trying to add more veggies to your kids' diet or you just can't get enough of kale, this flavorful, authentic sauce is the perfect disguise �?? the greens are plain to see, but take a backseat to the tangy tomato. This is the kind of sauce you want to eat straight off a spoon. Tip of the Tongue With its variety of flavors, this could make the basis of a tasty soup or stew. Use it with veggies or meats for stir-frying or roasting, drizzle it on pizza or eggs, or mix it with ever-faithful pasta for Italian flare that's healthy rather than heavy.

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Kenya Thurungi This is a hands-down, standout cup. Kenya is known for producing some of the world's best coffee, and Coava's beans from Thurungi don't disappoint. Delicate and fruity with flavors of mandarin orange, hibiscus, honey and graham, it's a tea-like brew you'll want to savor again and again. The beans come from the Kibirigwi Farmer's Cooperative, made up of nearly 800 small-lot farmers who maintain the highest standards in agricultural preservation, environmental sustainability and education. Coava calls this "one of the most beautiful and clean coffees" they've ever been able to offer. tip of the tongue Use paper filters to brew your coffee? Try rinsing one with very hot water before you add the ground coffee. It will get rid of the paper taste and let the flavors of your coffee shine!

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Kinnickinnic Whiskey This blend of straight, malt and rye whiskeys has nice heat and good spice, with just enough caramel from the bourbon for balance. Unfiltered and bottled at 86 proof, it's just impressive, unbridled flavor. Great Lakes Distillery found inspiration from its home city of Milwaukee, Wisconsin. We all know from Wayne's World that Milwaukee (um, it's actually pronounced mill-e-wah-que) is Algonquin for "the good land." So they decided to name their whiskey Kinnickinnic, which means "what is mixed." tip of the tongue Kinnickinnic is a higher proof spirit so if you're drinking it straight, try adding a little water to tame the fire. It's heat shines in cocktails because it can stand up to other flavors. We happen to love it in a classic Whiskey Sour: Combine 2 oz Kinnickinnic, 3/4 oz freshly squeezed lemon juice and 1 teaspoon simple syrup in a cocktail shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass. Did you know? Distilleries like Great Lakes in Milwaukee, Wisconsin, and High West in Park City, Utah, are bringing art back to blending. Unlike cheap blends, which bulk up their proof with neutral spirits (essentially vodka), these high-quality blends are 100% whiskey.

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Lemon and Herb Finishing Salts Sea salt, perfected. Hand harvested in Amagansett, a small coastal town in the Hamptons, these carefully-collected salts will spruce up practically everything that comes out of your kitchen. Totally unprocessed, the salt is pure and captures the essence of the ocean which means not only a more intense, complex flavor but also a much greater mineral content. In other words, salt that's actually good for you. Precious and intense, we recommend using this as a finishing salt, meaning that you prepare your food sans salt and add a few sprinkles right before serving. It'll brighten and season the most unique way, while allowing you to actually reduce your use of salt during the rest of the cooking process. And that's good for you too. Montauk Blend Briny Atlantic sea salt mixed with lemon zest, the Montauk blend calls to mind long days and nights spent on the beach fueled by mountains of cold seafood. The best fish and shellfish need only a slight turn in the pan, and a finishing sprinkle of this salt's bright, slight zing. A spritz of lemon and a kiss of seafoam, together in a jar. Dinner is served. East Hampton Blend Floral and herbacious, this Herbes de Provence-based salt blend is a natural pairing for meats, particularly the of the heartier variety (yay lamb!). That said, it will find many uses in your kitchen: mix a bit into soft chevre for an instant upgrade or add to roasted vegetables for an addictive burst of flavor.

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Lemon Popped Tart Each Megpie is totally homemade, and you immediately taste the difference between these and the machine-made stuff. We swoon over their buttery, flaky crust and to-die-for fillings. Lemon just might be our new favorite with its bright, tangy-sweet, lemon curd-like filling, and thin, sweet lemon glaze; it�??s like morning sunshine in pastry form. When Meghan Ritchie introduced these retro treats at Brooklyn food market Smorgasburg, they quickly became a hot ticket. They've got such a following they're even listed as one of the Village Voice's top 100 dishes. One bite, and you'll forget Pop Tarts ever even existed. INSTRUCTIONS: We ship these treats frozen and mostly they defrost on the way. Store at room temperature and when you're ready to enjoy, just reheat them in an oven or toaster oven at 250 degrees for five minutes. The pastries stay fresh for over a week, but those west of the Mississippi should eat these within a couple of days of receiving them for the freshest tasting pastries. If you make it more than 24 hours, you deserve some kind of prize. Tip of the Tongue Perfect if you want to surprise someone last-minute with a breakfast that tastes totally homemade. These are equally at home on your best china or tossed into your bag on your way to catch the train.

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Limoncello As we sip this limoncello, we find ourselves torn, daydream-wise. Are we summering in Southern Italy or on holiday in Southern California? Not only does California grow the most lemons in the United States �?? the groves in Ventura produce top-quality citrus that fetches the very highest prices. So James Carling and Manuela Zaretti-Carling took peels from lemons sourced straight from the locals, and made them the star of Manuela's Italian Nonna's limoncello recipe. The result? The freshest, brightest lemon liqueur we've ever tasted this side of the Pacific. Pucker up, people! tip of the tongue Our favorite summery dessert: A scoop of lemon sorbet topped with a shot of limoncello. Do as the Italians do and sip a small glass after a big, festive dinner; or go crazy mixing this into cooling summer cocktails.

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Liqueur de Violettes Violet liqueur is a must-have ingredient for any fan of classic cocktails. (America lacked a decent one for decades, so we could only imagine the original flavor of an Aviation or Blue Moon*!) Now, there are some great options on the market, including this absolute stunner from Tempus Fugit, made from flowers hand-picked in the French Riviera (ooh la la!). It pulls off the great trick of being floral but not perfume-y, sweet but not sticky. It's also less sweet than Creme de Violette (the most widely available violet liqueur), with a more intense violet flavor (flower power!). tip of the tongue *Blue Moon: Combine 2 oz dry gin, 1/2 oz Liqueur de Violettes, 1/2 oz freshly squeezed lemon juice and 1/4 oz simple syrup in a cocktail shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass.

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Macadamia Chocolate Chip Bar This bar is like the ultimate mashup of trail mix and chocolate chip cookies. Macadamia, cashew, almond and pecan nuts add real crunch here, mixed with the satisfying chew of dried tart cherry and sweet apricot. A dash of flax and chia seeds, plus a sprinkling of sea salt and ground vanilla bean, make this an addictively fun treat. And the chewiest hiking snack ever! Why the name? Abigail Wald was tired of saying no to processed snacks full of ingredients she didn't want her son to have. So, she chose to do it herself, to craft her own satisfying, delicious, good-for-you snack overflowing with healthy whole ingredients, one that she (and we) can say YES to every time. tip of the tongue Try storing one in the fridge for a chilled treat. Our new afternoon snack? One Macadamia Chocolate Chip bar, a big iced coffee and a long stroll under Brooklyn�??s sunny sky.

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Malted Dark Milk Chocolate Bar This creamy, rich, dark milk chocolate bar is made with malted barley flour from Asheville's Riverbend Malt House and milled by Carolina Ground L3C. With hints of nutmeg and cinnamon and a little texture thanks to the local grass-fed, organic milk powder they use, it's like a malted milk ball transformed into a sophisticated chocolate bar. Dreamy. Chocolate-makers Jael and Dan are all about local, organic and sustainable (they even have a solar-powered cacao roaster!), but quality is their ultimate standard and these bars are winning. They make them in Asheville, North Carolina, near the French Broad River. Tip of the Tongue Smuggle a bar or two into the movie theater. Keep some malted goodness on hand for whenever you're feeling nostalgic.

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Maple Cream Tonewood Maple cooks and whips pure maple syrup until it's pale, thick and spreadable. This maple cream is so decadent, so smooth, so full of maple's complex, caramel-like sweetness, even your poutine-loving, hockey playing Canadian friends will be wowed! Tonewood sources the maple from a small group of expert sugarmakers. They also fund climate research, local farming efforts, and sustainable forest stewardship to help preserve maple production for future generations. So feel good. Tip of the tongue For a fantasy-worthy breakfast, serve brioche or sliced challah with maple cream and The Jam Stand's Blueberry Bourbon jam . For more casual company, try a peanut butter, maple cream and banana sandwich.

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Marc de Gewürztraminer This crystal clear spirit is smooth and earthy with a nice kick followed by a clean finish. It's perfect to sip at the end a big meal, or to class up a round of shots. Clear Creek distills the stems, skins and seeds from the leftover grapes of Gewürztraminer wine, which come from nearby Tyee Winery. In the Alsace wine region of France, the locals have reached for a glass of Marc for centuries. But this style of spirit is more widely known by its Italian name, grappa. M ost people have only been exposed to the cheaper and rougher versions, but whatever name it goes by, Clear Creek's take is an amazing American revival of an iconic spirit. tip of the tongue Bring this the next time you're invited to a party where gooey cheeses and crusty baguettes are involved. Ooh la la! did you know? Marc and grappa are very similar in flavor to an un-aged brandy, but brandy is distilled from wine, while marc and grappa are distilled from grape seeds, skin and stems.

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Mexican Chocolate Energy Bar Mexican chocolate, cocoa nibs and maca, not to mention dates, nuts and other superfoods are all mashed up into this chewy-licious hunk of goodness. Pop this bar after a workout and you'll be buzzing for hours. Two awesomely bearded dudes �?? friends, outdoorsmen, and lovers of great food �?? making energy bars we can't get enough of. Hailing from Austin, TX (Brooklyn's unofficial sister city), the bars are organic, vegan, mostly raw and crazy healthy. Have one for breakfast, lunch, snack, dessert, whatever, and feel great from the inside out!

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Mild Hot Sauce Sure, it's spicy, but tangy, mild and light enough that you can just keep eating it without a break �?? and you won't want to stop, because Forge has so much flavor it almost doesn't need anything to adorn. Garlic and onion assist with that, while jalapeño competes with mellower green poblano peppers for spice, spiraling toward fiery territory before bowing out gracefully to let more nuanced flavors shine. Hats off to the obsessives at Forge �?? this is truly a masterpiece of a sauce! Tip of the Tongue It's tough to think of anything that wouldn't be better with a drizzle of this mild, green hot sauce: fish tacos, mixed into a veggie burger, even potato salad. Gift it to someone whose hot sauce love affair is just getting started �?? it's a great warm-up for a lifetime of heat.

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Milk Chocolate-Covered Animal Crackers These creatures somehow managed to escape from that little box (the cage-shaped one with a string) and have gone for a dunk in a pool of rich, creamy milk chocolate. Your favorite treat from childhood just got better. And some apparently stayed extra long in the chocolate �?? we've been having fun trying to identify each animal! tip of the tongue These are great gifts for a little kid. But also for your favorite, hungry big kid (you).

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New Indie Releases Every Month Our mission is to bring you the absolute best of the indie food scene. We taste and review new products every Friday and add only what we absolutely flip for. We'd like to bring you in on the fun. You go see new indie films, you buy new indie rock, so why not do the same with indie food? Subscribe to this New Indie Releases Taster and get a box of the latest discoveries each month, allowing you to taste the best new products almost as soon as we do! We can't tell you specifically what will be in these boxes in advance, but promise this �?? each goodie will be made with passion by small, independent food companies, makers with a creative edge, makers who are doing it right. Here's an example of what we shipped recently: Savory Tomato Jam from Katchkie Farms (try it on an all-season BLT); a salt & pepper chocolate bar from Olive & Sinclair in Nashville, TN; blueberry maple elephant cookies from Queen City (they taste just like blueberry pancakes!); Pulse Roasted Chickpeas; and turkey jerky from Real Steak Jerky. This also comes with a complementary one-year subscription to one of our favorite indie food publications, Edible Magazine. The first issue should arrive within about two months of the order being placed �?? enjoy! subscription timing As soon as an order is placed for a Subscription Club, we send out a "Welcome Kit" in a mini tote which includes information about the shipping schedule, a gift message and tasty Mouth candies to kick things off. Subscriptions are then curated and shipped around the middle of each month, packed in our signature cotton tote along with a few surprises. The first box will be sent depending on when during the month the order is placed. After the goodies leave our NYC HQ, depending on where the box is being sent, it will arrive within a week (see above for transit timing). Thus, the recipient may receive the first box shortly; or, because of the timing, the recipient may be waiting until the next month for it to arrive. All shipping costs are included in the price, including insulated surcharges for cold products and chocolate and the cost of expedited shipping during warm weather months. The only additional shipping charge will incur if the shipping address is Canada (in which case it is an additional $30).

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No Frills Dill Spears Yee Haw first created these no-frills dills for parents who wanted to give their kids a fresh-packed pickle with a simple ingredient list. The result is a classic, straight-up, dill-icious pickle! Wouldn�??t you know it, these cukes turned out to be total crowd-pleasers, with perfect crunch and a mild natural sweetness balanced by plenty of dill seed. Yeehaw! tip of the tongue A classic that doesn�??t rhyme with �??Classic�??! Slide a spear next to a deli-style ham-n-cheese, along with Billy Goat Potato Chips. Keep a jar in the office fridge for afternoon munching.

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Old Bay Bacon Peanuts Roasted in bacon fat and coated in a delectable mix of Worcestershire sauce and Old Bay, these peanuts are an instant classic. They make us think of beach town bars and long afternoons relaxing over a beer and some snacks. Plus, we love that Ovenly calls them "Old Salties." Brooklyn-based bakery Ovenly specializes in out-of-the ordinary baked goods, but they've also concocted some specialty snacks that we simply can't stop munching. tip of the tongue At 5 p.m., fill a bowl, pour yourself a drink (beer or bourbon come to mind) and declare your living room the coziest bar in town.

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Old Tom Gin It's alive! Ransom has brought Old Tom back from the dead. This gin is based on an old, practically extinct recipe from America's pre-Prohibition heyday, revived and developed with the help of cocktail historian David Wondrich, so you know it's gotta be good. The first time we took a sip, we were blown away by its malty, subtle sweetness and smooth vanilla notes picked up from barrel-aging. We can't stop talking about it (or drinking it). Ransom's Old Tom Gin won the 2013 San Francisco World Spirits Competition, the 2013 San Diego Spirits Festival and the 7th Annual American Distilling Institute Judging. tip of the tongue We love this gin on the rocks with a lemon twist. This is the perfect gift for a serious home bartender or a whiskey fan that wants to try something new. Did you know? Gin can be infused with a wide variety of botanicals, but it MUST contain juniper berries, which are responsible for that distinct, piney, gin-y flavor.

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Olive and Parmesan Tapenade Come on, what's better than creamy cheese paired with the mellow salt of olives? This tapenade pairs classic Parmesan and Asiago with buttery Kalamatas, the bright tang of capers and lemon juice, and a happy harmony of basil and oregano. Cheese-plate-in-a-jar: This is our kind of miracle. tip of the tongue Set out a jar of tapenade with fluffy rosemary focaccia bread or spread it on your favorite thin-crust pizza. Make this your secret ingredient in homemade lasagna.

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Ooey Caramel Sauce Dave Martin made it all the way to the Season 1 finals of Top Chef by putting his signature spin on classic American dishes. Um, and what's more classic than caramel? This oozy, sticky sauce gets it's extra depth from maple syrup (surprise!) and just the right amount of salt �?? it's guaranteed to help you win any dessert challenge. tip of the tongue Spoon onto ice cream, spread onto brownies or make someone's morning by mixing into yogurt and sprinkling on some BOLA granola.

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Orange Black Pepper Caramel Sauce The day Spoonable hit our tasting table was a fine day, indeed. We dipped our wooden spoons into the creamy sweetness, tongues shocked by the originality and intensity of the flavors, each one more spoonable �?? and swoonable �?? than the next. Citrus zest perfumes this caramel sauce with just the right zingy zip. Cracked peppercorns swirl throughout, balancing the sweet fruit with sharp, dry heat. Tip of the Tongue Use as a glaze on roasted duck, as a dip for Bunches & Bunches gingersnaps or to fill a chocolate cake.

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Orange White Chocolate Chili Bar This bold bar was actually inspired by a delicacy enjoyed in Mexico�??s Yucatan Peninsula: fresh-sliced, juicy orange, just barely kickin�?? with a dusting of red chili powder. Sweet, tangy citrus and spicy pepper are folded into white chocolate, the perfect creamy canvas for such vibrant flavors. We love the flavor harmonies that keep this bar from getting too cloying. Plus, it's wrapped up in Mouth's favorite �?? bold, bright orange. Orange you glad we discovered Jcoco?! Check out the whole rainbow line from Jcoco �?? a stack makes an awesome gift. tip of the tongue This bar not only tastes good, it does good. For each bar sold, Jcoco provides a serving of fresh and healthy food to someone in need through organizations such as Northwest Harvest, the Food Bank for New York City and Hopelink.

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Organic Dried Cherries It's a sweet life here at Mouth �?? at times, maybe a little too sweet. That's why we were so thrilled when Allgood Provisions hit our tasting table. Hooray for savory! Allgood visits a local farm in Utah for these deep red cherries, sun-dried and just barely sweetened with natural cane syrup. The resulting chewy texture, combined with tongue-hugging tartness, make this a snacking standard we can�??t give up. AND, they're organic. Share? Um, kind of impossible. tip of the tongue Life is a bowl of cherries! These are perfect for salads, yogurt parfaits and spiced breads. Fold into Liquid Country Gold barbecue sauce to spoon onto grilled chicken. Eat out-of-hand with Allgood�??s Organic Roasted Almonds . Macerate in white rum or vodka for a delightful cocktail infusion. Pack an extra in your laptop bag!

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Organic Hibiscus + Ginger Chocolate Bar Have you ever bitten into a whole, fresh, glistening hibiscus flower? Well, this is kinda like that. Fearless added honest-to-goodness, real hibiscus to organic cacao sourced directly from family-owned farms in Brazil. Rich and also floral, this bar is brightened with a kick of grated ginger. Talk about flower power! tip of the tongue Who took a bite out of our chocolate?! Fearless bars are shaped with a "bite" to represent the portion of proceeds they donate to Fearless Changemakers, people and organizations working to make their communities better. Fear not �?? you still get a full bar of antioxidant-rich, superfood-stuffed chocolate.

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Organic Roast Boy Blend This medium roast is strong and smooth, with notes of caramel and cocoa and a sweet finish that kinda hints at marshmallow. It's like that cute barista that perked up your mornings before you got smart and started making coffee at home. Sigh. A delicious, reliable hit of energy when you need it most (um, every single morning). tip of the tongue Want to give your morning coffee an instant lift? Try using filtered or spring water.

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Organic Roasted Pistachios It's a sweet life here at Mouth �?? at times, maybe a little too sweet. That's why we were so thrilled when Allgood Provisions hit our tasting table. Hooray for savory! Straight from a farm in California, these organic, roasted pistachios are a snack drawer dark horse. Say goodbye to over-salting and keep a bag of these green jewels for feel-good (protein-rich) snacking. tip of the tongue Gentle roasting brings out a bright, almost...floral note. Sprinkle into mixed green salads with fresh-cut orange, or substitute for walnuts in sweet carrot cake.

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Organic Roasted Pistachios It's a sweet life here at Mouth �?? at times, maybe a little too sweet. That's why we were so thrilled when Allgood Provisions hit our tasting table. Hooray for savory! Straight from a farm in California, these organic, roasted pistachios are a snack drawer dark horse. Say goodbye to over-salting and keep a bag of these green jewels for feel-good (protein-rich) snacking. tip of the tongue Gentle roasting brings out a bright, almost...floral note. Sprinkle into mixed green salads with fresh-cut orange, or substitute for walnuts in sweet carrot cake.

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Organic SuperFruit Chocolate Bar SuperFruit to the rescue! Sweet like chocolate-y jam, this 70% dark bar is flecked with crunchy little berry seeds and packed with the flavor of that trendiest of trendy berries, açai, along with the lesser-known maqui berry. Maqui berries grow wild in Chilean forests with such abundance that they aren't really cultivated, but they are delicious, so we're predicting a breakout hit. tip of the tongue Who took a bite out of our chocolate?! Fearless bars are shaped with a "bite" to represent the portion of proceeds they donate to Fearless Changemakers, people and organizations working to make their communities better. Fear not �?? you still get a full bar of antioxidant-rich, superfood-stuffed chocolate.

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Organic Trail Mix We�??re really picky when it comes to trail mix. We want crunch. We'd like organic. So when this trailblazing trail mix hit our tasting table, we knew we wouldn't have to settle again. The mix? Fat, juicy raisins, cranberries and mulberries + roasted almonds, pumpkin seeds and walnuts + the high anti-oxidant awesomeness of goji berries, minus any additives, preservatives, or other nasty junk. This means sustained energy and good health for any adventure, whether you�??re climbing a mountain, running a marathon, or marathoning action flicks. Not just organic, the mix is also vegan, with ingredients that are sustainably sourced almost entirely from independent farmers throughout the U.S. TIP OF THE TONGUE Take a hike! Seriously. You won�??t want to share this single-serving pack, so you should probably go alone. Keep a few on hand�??your top drawer, your glove box, your back pocket, wherever�??for a quick, healthy snack.

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Original Beer Cheese Lager and cheddar, what could be better? Jim Carden and Andrew Templar, Kentuckian co-owners of a bar in Brooklyn, needed a crowd-pleasing snack to offer alongside beer, bocce ball and bourbon. Thus, Floyd Beer Cheese was born. We love the mashup: the sharp acidity of cheddar cheese, a hot sauce kick, and all the malty goodness of crisp beer. All blended perfectly for a tangy-sweet spread, with the chunky-smooth texture of pesto. tip of the tongue Use this as your next party dip (or midnight must-have snack). Dig in with celery stalks or Sigmund's golden, salty pretzel chips.

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Original Roasted Peanut Butter Andrew Broocker was tired of peanut butter that tasted more like sugar and salt than peanuts. So he started making his own, subtracting everything extra until he got to the pure, peanut-y taste that he loved. Once he'd found the flavor he was looking for, he got creative and started adding in all kinds of tasty additions. His peanut butters are a unanimous YES around here. Made from Virginia peanuts and almost nothing else, this jar has exceptional, deep flavor that can only come from roasting. tip of the tongue This creamy, roasty peanut butter is meant to be spread on everything �?? from sliced apples to sliced baguette, whole bananas to brownie wedges. Spoon and spoon again when you need a desk-ready pick-me-up.

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Pasta Night Taster You know you love it. You crave it. Your spouse begs for it. Even your children want it. Yes, yes, yes! Pasta. But not all pastas are enough to make you weak at the knees. You've just got to try Baia Pasta and Sfoglini. The design of the packaging itself is a treat, but wait until you taste these organic, handmade, beautifully-shaped bites of deliciousness. You'll be tempted to eat straight from the colander (come on, we know you do it). But don't. Because we're including one jar of classic red sauce from Jar Goods plus, a jar of Nonna's brilliant, breakthrough, Calabrian-inspired tomato sauce. Some seriously talented cooks slaved over hot pots of bubbling tomatoes in the kitchen, but you, you just open the jar, pour it on the hot pasta and take all the credit. Now drizzle on some Baja olive oil and a spoonful of olive tapenade and you'll look like the grand chef we know you really are. Pasta night. Yes. In this taster Extra Virgin Olive Oil from Baja Precious Baja Extra Virgin Olive Oil - Baja Extra Virgin Olive Oil Baja Precious (CKG-107-10-S) Black Olive Tapenade made by The Gracious Gourmet Black Olive Tapenade - Black Olive Tapenade The Gracious Gourmet (SPD-156-16-S) Classic Red Sauce made by Jar Goods Classic Red Sauce - Classic Red Jar Goods (CKG-312-10-S) Sfoglini's Beet Fusilli Beet Pasta - Beet Fusilli Sfoglini Pasta Shop (CKG-251-16-S) City Saucery's Sweet Tomato Sauce Nonna's Tomato Sauces - Nonna's Sweet Sauce City Saucery (CKG-258-10-S) Corn & Rice Pasta - Corn & Rice Pasta Corn & Rice Pasta - Corn & Rice Pasta Baia Pasta (CKG-106-15-S) All this comes packed in our signature Mouth cotton tote, along with some other goodies. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Pecan and Vanilla Salt Shortbread Bites Piles and piles of pipsqueak pecan cookie bites �?? that's what our dreams are made of. And probably what we'll be made of, if we keep eating them at this rate! We're kind of surprised that vanilla salt isn't a Class A controlled substance, but we're not complaining. The concentrated mix of salty and sweet combined with rich, buttery pecan shortbread is a lethal dose of delicious. These pint-sized pecan-vanilla bites are curiously tasty and will have you hooked before you even know it �?? but if rock bottom is grasping for crumbs, we're happy to keep coming back for the next fix. While competing on Bravo's "Top Chef," Carla Hall spread her infectious philosophy: cook with love. Now, her motto has found its way to baking cookies. Spreading the love is encouraged, as these adorable treats are bite-sized and made for sharing. Each batch is rolled by hand using the freshest seasonal ingredients, and Carla's able to channel her Southern background along with her classic French training. Now, the only question is whether you'll actually share before devouring the whole lovely package! Tip of the Tongue Simple yet seductive, these are the perfect sidekick to a cozy mug of black or herbal tea (like Chai, coconut, cinnamon or vanilla), or any blend of hot coffee.

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Peppered Beef Jerky Sure, just about every jerky on the market is dried with black pepper. But not many are spiced with cracked black pepper. This is definitely a flavor you can see and taste. Dried and True founder Matt Lauster started drying his beef jerky with a commercial dehydrator, so you know it�??s 100% small-batch DIY indie. tip of the tongue Stir quickly into sautéed bell pepper and caramelized onion, and top rolls or steamed white rice with this pepper steak spin.

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Peppered King Salmon Jerky Yes, that's right. Salmon jerky. Delicious, salty, chewy, shiny little gems of salmon, harvested from some of the cleanest waters in the world, simply flavored with black pepper, garlic and woodsy smoke. Picture: a blustery gray day spent on the boat, salt-water-smoothed skin, windblown hair and wind-chapped cheeks. Patience around the grill as the charcoal catches, your catch cooks on the flames, and you finally taste the smoky, peppery fruit of your labors: all in the form of ultra-portable, munch-able jerky you can whip out anytime. This all-natural jerky really captures that fresh-from-the-grill flavor. Made from wild-caught Alaskan king salmon, this fish is slowly smoked by cherry and alder woods giving it a rich, smoky flavor profile. It's also high in protein, Omega-3 fatty acid, and vitamin D, and it's made by Acme Smoked Fish Corp, one of the oldest and most experienced fish houses in the country. tip of the tongue Lobster mac? Move over. It's all about that salmon mac. Tender macaroni + plenty of your favorite cheese + smoked salmon with a peppery kick = mac and cheese that blows all others right out of the water.

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Peppermint Salt Water Taffy Marisa Wu creates a taffy that tastes nothing like the shore-bought souvenir. Whole vanilla bean is scraped into every batch as it�??s pulled by hand. Soft and creamy with a distinct salty crystal crunch and finished with fresh vanilla notes and tongue-tingling peppermint, this flavor of Salty Road's is refreshing, cooling, chewy, salty and sweet. And we LOVE the stripy retro packaging. Watch the snow fall and dream of the beach. tip of the tongue These tasty treats work just like a mint �?? only they're way more fun.

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PH Balance Blend The PH Balance Blend is all about (yep, you guessed it) balance. Passion House wanted to make a soothing cup perfect for all-day drinking. With flavors of candied grapefruit, raisins, dark chocolate and caramel, this coffee is totally zen but never boring. Namaste. tip of the tongue Passion House divides its offerings into three genres: Ambient, Mainstream and Experimental. This one falls under Ambient. "These simple beauties allow you to be either fully engaged in its subtle complexity or just gulp it down." ingredients Medium roast; whole beans; comes in a 12 oz bag.

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Pickled Green Tomatoes Southwestern Michigan's homegrown Froehlich's specializes in handmade jams and pickles, the contents of which come mostly from their own gardens. These Martini pickles are a particular favorite. Bright green, with lots of dill, these pear-shaped cocktail tomatoes are a party staple and a bar cart must. Snappy and full of sour goodness, you'll want to whip out that shaker well before 5 o'clock. tip of the tongue Don't let the name hold you back! Put these tasty pickles to work in your kitchen �?? as a garnish, a snack, part of a pre-dinner pickle plate or even in place of traditional olives on a cheese board. Tart and herbacious, they pair especially well with salty, hard cheeses like asiago fresco or aged pecorino.

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Pickled Sea Beans This unique pickled veggie is briny and crunchy! Don't worry if you didn't know about sea beans, let alone the fact that they can be pickled. Wine Forest Wild Foods took care of it all for you, foraging these seaweed-like beans from the salty marshes where they grow, then jarring them with tangy white wine vinegar, spicy chile flakes and sweet spices. They're so good, they won a Good Food Award! Tip of the Tongue Toss on top of an open-faced sandwich or cheese toast for a simply elegant, tasty garnish. Or add to your next salad in lieu of olives for the salt factor.

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Pop Pop Popcorn Taster We're a bit maize-obsessed around here. We've spent the past few months searching out the most tasty and interesting indie popcorn out there. What did we find? Bags and bags of delicious caramel corn in distinctive flavors like pistachio, spicy almond, savory masala, or chai. Cocktail-inspired Dark and Stormy or Margarita caramel corn. Life-changing organic microwavable popcorn with rosemary/paremesan, maple/sea salt, or lemon. Savory-sweet bacon caramel corn. Fluffy, exotic white truffle popcorn. We've got three sizes of popiliciousness. These totes make great gifts for offices! And they're ideal for your favorite snacker who's away at school. Or you can just stash for yourself to have on hand for movies, after school, or midnight munchies. Happy crunching! OPTION 1: Pop Pistachio Caramel Corn by CC Made Margarita Caramel Corn by Butter & Scotch Sweet Chai-Spiced Popcorn by Masala Pop Organic Hickory Smoked Cheddar Popcorn from Quinn OPTION 2: Pop Pop Pistachio Caramel Corn by CC Made Spicy Almond Caramel Corn by CC Made Margarita Caramel Corn by Butter & Scotch Sweet Chai-Spiced Popcorn by Masala Pop Tamarind Sesame Spiced Popcorn made by Masala Pop Organic Hickory Smoked Cheddar Popcorn from Quinn Bacon Caramel Popcorn from Roni-Sue Chocolates Parmesan & Rosemary Organic Microwave Popcorn by Quinn OPTION 3: Pop Pop Pop Pistachio Caramel Corn by CC Made Spicy Almond Caramel Corn by CC Made Margarita Caramel Corn by Butter & Scotch Sweet Chai-Spiced Popcorn by Masala Pop Tamarind Sesame Spiced Popcorn made by Masala Pop Savory Masala-Spiced Popcorn by Masala Pop Kettle Corn made by Pipsnacks Organic Hickory Smoked Cheddar Popcorn from Quinn Bacon Caramel Popcorn from Roni-Sue Chocolates White Truffle Pipcorn made by Pipsnacks Parmesan & Rosemary Organic Microwave Popcorn by Quinn Comes packed in one of our signature Mouth cotton totes. *Our makers are truly small-batch, so occasionally we may need to swap an out-of-stock item in a taster for a similar one. We promise it will be something equally delicious!

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Portland Chocolate Bars Portland, OR-based Woodblock Chocolate is the delicious result of years of artistic endeavors from wife and husband team Jessica and Charley Wheelock. Working simply with the best single-origin cacao beans, sugar and salt, they create stunning little bars that are as deeply flavorful as they are beautifully executed. The sleek bars with gorgeously-designed chic labels are the ideal size for stashing in a purse or a lucky kids' backpack for a very special mid-week treat. Note: Each bar is 1 1/8 x 4 1/4 inches. Madagascar Sambirano Madagascar's Sambirano Valley is renowed for the quality of cacao it produces. Full of tart berry flavors and a pleasing acidity, this bar made with cacao from Sambirano has a signature slight brick-red hue. Venezuela Ocumare Deep, dark, with a lovely, long finish, this bar is everything you think dark chocolate should be, plus. A very sophisticated indulgence �?? sleek in both appearance and degree of deliciousness. Salt Charley and Jessica chose the Carenara bean as the base for their salted bars. A hint of Fleur de Sel opens up this sharp, rich Venezuelan bean �?? it sings. Taste for yourself. Salt & Nibs Working with the same base chocolate of 70% Carenera cacao as the salt bar, the Wheelocks add fruity, nutty cacao nibs (crunched-up cacao beans) to bring out some roasted radiance and a forgiving, addictive crunch.

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Pretzel Chips Former Bouley pastry chef Lina Kulchinsky makes one of New York City's best pretzels. Everything is baked in small batches using an German-style process and a Mediterranean, Latin and Russian influenced recipe. The famous soft pretzels are baked daily in her East Village bakery, and whatever is not sold is seasoned and toasted until golden. These are savory with a hint of sweetness. Crunch with a little give. Fantastic! You will need them everyday. Why 'Sigmund?' "Balthazar was taken," says the baker. tip of the tongue Crumble into soups �?? the very last bite will still be crunchy on the outside! Dip into a jar of Tin Mustard or Peanut Cashew Nut Butter . We've been doing that non-stop when too busy to go out for lunch!

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Prince In His Caves 2011 Half of this 100% Sauvignon Blanc was fermented in whole clusters with the grapes' skins and stems included �?? the other half with skins-only. The result is a rich, slightly smoky and tannic off-white wine, one we can't get enough of. The Scholium Project loves to push the limits of vintage wines to create wild twists on familiar grapes. They produce tiny amounts, and the flavors can be hugely different vintage-to-vintage. Kiss the Prince as soon as you can! tip of the tongue This is a stunning and possibly shocking wine. And with only 263 cases produced, it�??s also rare. We recommend drinking it solo to get the full impact. ingredients 100% Sauvignon Blanc; 12.68% alcohol by volume; comes in a 750ml bottle.

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Raspberry Jalapeño Jam We can't get enough of The Jam Stand's 'why didn't I think of that' flavor pairings and clever names. This one's called Razzy Gabby & a Side of Jalapeño Jam. Freshly picked raspberries in all their glory, seeds and all, are balanced by the slightest slow-burn hotness. The jalapeño sizzle only enhances the fruit so there is no cloying tang. Instead �?? not too sweet, not too hot, perfect. What's Razzy Gabby mean? This jam is named for Sabrina and Jessica's college friend Gabriela who apparently is both spicy and sweet. tip of the tongue Spread some brie and Razzy Gabby on a toasted whole wheat bagel. We also love Razzy Gabby on freshly baked cornbread. Jamtastic!

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Red Hook 72% Dark Bar Dan Preston, the genius behind Cacao Prieto, starts with pure, super high-quality cacao from his family farm in the Dominican Republic. After arriving to his exquisite headquarters in Brooklyn's Red Hook, the cacao is processed in beautiful, pristine equipment Preston invented himself. The result is something unlike anything you've ever tasted. Unwrap the lovely engraved papers to reveal clean, smooth 72% chocolate perfection.

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Ron del Barrilito Three Star There�??s a time to mix, and a time to sip. This rum is for sipping. Nutty and earthy with a hint of warm spices, Ron del Barrilito is for fans of aged brandies and whiskeys. We really had no idea rum could taste so rich and complex, yet balanced. This has become our go-to gift for impressing fancy friends (no need for them to know it's such a good deal). The Fernandez family takes freshly distilled white rum and processes it the same way the French do with cognac, using an antique system brought to the U.S. over 100 years ago. It�??s a labor of love, and they only produce around 9,000 cases each year (for comparison: one well-known producer also based in Puerto Rico makes about 20 million cases a year). For the Geeks: Instead of filtering, the rum is slowly moved through a series of oak tanks, where the sediment naturally sinks to the bottom. Then, it rests in wine barrels for 6 to 10 years until the family is ready to blend it into the perfect mix for bottling. tip of the tongue Daiquiri have gotten a bad rap, but this classic version is one of our favorite drinks ever. Combine 2 oz Ron del Barrilito, 1 oz simple syrup and 1 oz freshly squeezed lime juice in a cocktail shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass.

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Rosemary + Lemon Crackers If you sprinkled fresh rosemary sprigs and a few drops of lemon juice in a bowl of hot-off-the-stove oatmeal, then turned that into crackers, you'd get these crispy, tasty, ready-for-spreading treats. Perfectly sturdy, with the staying power of whole grain oats, brightened by the aromatic herb and a little citrus, these crackers get the job done. They pair beautifully with just about any cheese, spread or dip. Bespoke means that something was custom-made, fit to a particular person. We like to think Bespoke Crackers were made just for hungry mouths like us. And we just love the typography on the packaging too (yes, we're font geeks here). tip of the tongue Punch up the lemon-and-rosemary combo with Meyer Lemon Rosemary Marmalade from Rare Bird Preserves.

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Rosemary Sea Salt Fried Pork Skins A dusting of rosemary and sea salt elevates this classic snack to elegant hors d'oeuvre. Kettle-cooked in olive oil in small batches, these are not your average deep-fried rind. Created in Atlanta, they're light, crispy and perfectly porcine. And did we mention that pork rinds are high in protein, have no carbs and actually contain a significant percentage of unsaturated fat? Feel free to pig out sans guilt. Tip of the tongue Pair with a roasted vegetable sandwich for a tasty, creative lunch, or toss into a salad for a new twist on croutons.

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Select Barrel XO Brandy If you're looking for something to break out for an important guest, this is one memorable bottle. The XO (Extra Old but, we like to think, still romantic) is a blend of 12 brandies, mostly around 17 years old. Traditional French Cognac is made from brandy grapes, which make mediocre wine but great brandy. Germain-Robin's brandies, on the other hand, are distilled from wine grapes, mostly Pinot Noir, which make great wine, and, in our opinion, extraordinary brandy. The blend is complex, rich, warm and outright spectacular. We're willing to say there might not be a better brandy out there, at least not that we've tasted. And to think this brandy might never have existed if it weren't for a chance encounter... It all began in 1981 when rancher Ansley J. Coale picked up a hitchhiker on a highway north of San Francisco (we don't recommend this!). But it turned out to be Hubert Germain-Robin, who was looking for a place to apply his family's cognac secrets to brandy, the way it used to be, before the industry started focusing on volume rather than quality. So Coale offered up his Mendocino County ranch, and one of the country's first post-Prohibition indie distilleries was born. tip of the tongue Only 10 barrels of this select brandy are released each year, and they receive rave reviews. Grab a bottle while you can!

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Single Barrel Pinot Noir Brandy Traditionally, wine-based brandies are made from grapes that don�??t produce great wine, and yet you still get a great spirit. So what happens when a brandy is made from amazing pinot noir grapes plucked from the heart of Napa and Sonoma? We think you get a brandy that�??s not only the best in the US, but that can throw down with the best anywhere. Germain-Robin combines American ingenuity with traditional French craftsmanship, making a cognac-style brandy the way it used to be made, before modern mechanization and corporate concerns started focusing on volume rather than quality. This spectacular spirit was distilled in 1992 and aged for 9 years. Only around 400 bottles were ever made. We can't tell you how we got our hands on a few, but we can tell you this is one bottle you don't want to miss. tip of the tongue It�??s the perfect gift for your favorite connoisseur.

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Single Origin Chocolate Taster Here at Mouth, as you would expect, we're crazy for cacao. We love candy bars, cookies, spreads, chocolate-covered anything (have you tried the olives?!). But sometimes we just like it straight, so we raid the single-origin shelf (ok, shelves). This makes a sweet gift for chocolate fiends, whether they're life-long connoisseurs or just getting started with the good stuff. OPTION 1: Single Origin Taster Madagascar bar made by Woodblock Chocolate Red Hook 72% Dark Bar made by Cacao Prieto Peru 66% Dark Chocolate Bar by French Broad Chocolates Costa Rica Dark Chocolate Bar by Ritual Chocolate Dominican Republic 68% bar made by Twenty-Four Blackbirds Madagascar Sambirano 70% Chocolate Bar made by Dandelion Chocolates OPTION 2: Single Origin Taster - Large Fresco Chocolate's Papua New Guinea 69%, Medium Roast Extra Dark Drinking Chocolate made by Sucr�?© Red Hook 72% Dark Bar made by Cacao Prieto Madagascar bar made by Woodblock Chocolate Costa Rica Dark Chocolate Bar by Ritual Chocolate Peru 66% Dark Chocolate Bar by French Broad Chocolates Dominican Republic 68% bar made by Twenty-Four Blackbirds Maya Mountain Belize 70% Dark Chocolate Bar by Dandelion Chocolate Upala 70% Dark Chocolate with Nibs - Upala 70% Nib

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Smoked Paprika Bourbon Barrel is a long time Mouth staple. We adore their soy sauce, smoky salt, pepper and sugar, and we're so thrilled that they're now making smoked paprika, too. It's heady stuff, you'll be adding a dash to everything you cook �?? and your loved ones will thank you! tip of the tongue Use in everything �?? we do! Grab whatever vegetables are in season at the farmers market and toss with olive oil, (preferably this one ), salt, pepper, and a healthy dose of this smoked paprika. Voila! Smoked paprika has a distinctly bacon-like flavor, too, so if you're entertaining vegetarians or vegans, add to whatever you're making for a little extra oomph.

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Smoky Okra Pickles Rick infuses okra with the zesty flavor of Spanish-smoked paprika. The taste is vibrant, fresh, and (of course) a little smoky. The texture, firm and crunchy (and never slimy). So branch out from cucumbers, people! Your snack time possibilities are about to get way more interesting. Tip of the tongue They're great right out of the jar but the appetizer possibilities are endless. Try wrapping one in ham then slicing in rounds. Pile a few on your cheese plate. Garnish a bloody Mary or add some extra heat and tang to your martini. Don�??t forget to save the brine and marinate your brisket!

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Snacks Every Month This is a gift great for grazers, procrastinators, or people who like to open and close bags. Every month, you or your favorite nosher will get to dip day and night into something pickled, crunchy, crumbly, chewy. There�??s enough in each sack of snack to alternate between salty and sweet, then back again. One month, for example, it could be a jar of spicy pickles, beer and pretzel nuggets, beef jerky, pistachio caramel corn and a bacon toffee bar. Another month, a chocolate-dipped pretzel, kale chips, wine biscuits, triple ginger cookies and salmon jerky. The next month, perhaps peanut butter cookies, pretzel chips, bacon popcorn, chocolate hazelnut biscotti and lavash. Hungry yet? Netflix not included. This also comes with a complementary one-year subscription to one of our favorite indie food publications, Edible Magazine. The first issue should arrive within about two months of the order being placed �?? enjoy! subscription timing As soon as an order is placed for a Subscription Club, we send out a "Welcome Kit" in a mini tote which includes information about the shipping schedule, a gift message and tasty Mouth candies to kick things off. Subscriptions are then curated and shipped around the middle of each month, packed in our signature cotton tote along with a few surprises. The first box will be sent depending on when during the month the order is placed. After the goodies leave our NYC HQ, depending on where the box is being sent, it will arrive within a week (see above for transit timing). Thus, the recipient may receive the first box shortly; or, because of the timing, the recipient may be waiting until the next month for it to arrive.

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Sour Garlic Pickle Slices How could we say no to sour, kickin' cukes? Tart vinegar and hot garlic make for a flavorful, crisp pickle that's sure to stand out on your refrigerator shelves. Pernicious : Having a harmful effect, especially in a gradual or subtle way. In the best way possible. Pernicious Pickling Co. grew out of a love for pickles and the happy, ocean-bridging marriage of deep South flavors and European spice blends. When these pickles hit our tasting table, we gradually �?? subtly �?? ate the entire jar. tip of the tongue Wrap Sour Garlic Slices in prosciutto to garnish a cocktail made with McClure's Spicy Bloody Mary Mix. Top hot dogs with mustard, relish, sliced tomato and a few of these sours for a spin on the Chicago-style dog.

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South African Biltong A South African meat enthusiast raised in Australia and transplanted to New York, Monique Daniels was quickly disappointed by American jerky. It struck her that maybe it was time to introduce relatively unknown products to the U.S. market. In South Africa, you don�??t eat jerky �?? you eat biltong and droewors. Biltong beef is for any meat-lover who, honestly, loves the taste of meat. There's no fooling around with excessive marinades or preservatives here. Just soft, sliced beef with just the smallest layer of fat �?? for extra juiciness, of course. Jonty Jacobs cures beef without chemicals, additives and sodium nitrates. Each slab of biltong is rubbed with vinegar and spices before air drying, maintaining the beef's natural tenderness. tip of the tongue Add a bowl of biltong and some toothpicks to a spread of salamis and firm cheeses. Pair with your favorite wine or beer for a happy hour treat. It's high-protein (54%, in fact!), so it's a truly satisfying workout snack.

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Spicy Pickle Chips Ever wonder what would happen if you crossed a pickle and a potato chip? Look no further, as Michigan makers Marcia's Munchies have made thinly-sliced pickle chips their calling card. Pickled in apple cider vinegar with turmeric, celery seed and habaneros, these babies (baby cucumbers, that is) start out sweet but deliver a fiesty finish. While perfectly pop-able on their own, these champion chips will make a winner out of any boring lunch. tip of the tongue Superb on sandwiches, better on burgers. If you're feeling adventurous, pile on pizza a la pepperoni. ingredients Baby cucumbers, onions, apple cider vinegar, sugar, turmeric, celery seed, mustard seed, chile peppers, salt. Comes in a 14 oz jar.

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Strawberry-Lemon Gum Drops Love a gum drop? Nostalgic for a tall glass of powdered strawberry lemonade in a giant smiley-faced pitcher? (You know the one.) Well, Quin Candy, out of Portland, remakes these childhood favorites �?? only with far better ingredients. When's the last time you ate a candy made with actual lemon zest? And that pastel pink shade comes from real strawberries sourced from a local farm in Oregon. These gum drops are perfume-y, fancy, and the real deal. Tip of the Tongue Use as your signature final topping to a vanilla ice cream sundae (way cooler than a cherry). And pack a bag along with you if you're heading to the movies! Gumdrop! Gumdrops!

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Stroopwafels Say it with us: "Stroopwafel!" Fun. Ed McManness and his family first discovered these famous cookies on vacations to Holland, where they learned the best way to enjoy this Dutch treat: perch on top of a cup of coffee or tea, so the steam from the drink heats up the cookie and melts the caramel middle. (If you don't have a hot drink handy, you can also pop it in the microwave for about 10 seconds). Ed decided it was time to bring this scrumptious treat to the New World. As the Dutch say, smakelijk! Thin, chewy cinnamon cookies give way to a sticky caramel center; just like a waffle, its lattice-shaped crevices make it perfect for nibbling.

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Sun-Dried Tomato Olive Tapenade Sun-dried tomatoes are, well, a little 1982. But this sun-dried tomato olive tapenade is so absurdly delicious, we could care less about trend. This oily (in the best possible way) spread is packed with candy-sweet sun-dried tomatoes, salty Kalamata olives and tons of garlic. We flipped out over this when it first hit the tasting table, and literally fought over the jar after it came out of the photo shoot. Oh, California Cuisine, why did we stay away so long? tip of the tongue Embrace the 80's: Spoon this onto grilled salmon or chicken, mix it into hummus or use it to dress pasta salad.

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Sweet Chip Pickles This is the signature recipe from Gordy's, a labor of love first discovered when jarring pickles for a friend's wedding favor. The pickle went on to win Gordy's 2nd prize in the International Pickle Festival (doesn't that sound awesome, by the way? An international pickle festival?). Now Sheila and Sarah spend their days and nights brining these slices of deliciousness. They start with organic, fresh and local cucumbers and infuse with garlic and fresh ginger (which keeps them from being too sweet). "We both really love pickles. The time seemed ripe�??there are tons of indie pickling companies�??it's kind of a rebirth of an old craft," says Sarah. "The beauty of it is that you can have something year-round, a seasonal vegetable that you preserve and enjoy in the winter." tip of the tongue Grill sausage and top with Sweet Chips, mustard and caramelized onions on toasted sourdough (for you vegetarians, this works equally well with a veggie burger!). And try a Gordy's Whisky Sour: Shake together whiskey, lemon juice, sugar and a dash of Sweet Chips pickle juice, then strain over ice and garnish with a Sweet Chip.

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Sweet Vermouth Yount Mill Vineyard This sweet Italian-style vermouth is made with Flora grapes, whose natural sugars and flavors are seriously ampled up as they're allowed to ripen on the vine until they become wrinkled and dry. After the wine is aged in oak, it's blended with neutral grape spirits infused with Matthiasson's own blood oranges and sour cherries (everything grows in California!!) and some organic coriander they purchase. Bitterness is added, mostly with their own cardoons (kind of like artichokes), but also with some sourced cinchona bark, wormwood and blessed thistle for added complexity. This complicated recipe makes one of the most remarkable vermouths we've ever tasted. Sweet, yet bitter with bright fruity notes and warm spices �?? w e sip it straight and couldn't imagine ever wanting it any other way. Well, until we tried it in a Negroni. Matthiasson only made 160 cases, so this won't be around forever. tip of the tongue Like we said, a Negroni: Combine 1 1/2 oz Russell Henry Dry Gin (or any other London Dry style gin), 3/4 oz Campari and 3/4 oz Matthiasson Sweet White Vermouth in a cocktail shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass or a tumbler filled with fresh ice (ideally, one or two large cubes). Garnish with an orange twist.

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Sweet Wino-nion Jam Sweet Wino-nion Jam! You know we can't get enough of caramelized onions! Made by the masters at The Jam Stand in Red Hook, Brooklyn, this geeeeeenius onion spread is sweet, savory and caramel-y with the essence of Zinfandel, Merlot, Cabernet Sauvignon. tip of the tongue Works great on your favorite sandwich, especially when paired with cheese. Or spread on top of a baked potato or burger. And here's a tip straight from Sabrina at Jam Stand: pizza! Use with a little tomato sauce, goat cheese and mozzarella.

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Tea Cocktail Mixer Jennie Ripps and Maria Littlefield started out as tea aficionados who loved to customize their blends (they also run The Teaologist, a boutique tea site focused on blending teas, fruits and spices). Owl's Brew, their new breakthrough line of tea concentrates, makes it that much easier to mix up a batch of complex, refreshing, healthful tea cocktails come 5 o'clock. Yes tea cocktails. Tea lends a complexity of flavor that will impress even the snobbiest of drinkers. We call them "tea-tails." The Classic English Breakfast with a tart twist! If you drink an Arnold Palmer with your lunch, you'll be very happy with this during happy hour. Mix two parts of the tea concentrate with one part vodka, tequila or gin, stir over ice or shake and strain, then garnish with a lemon or lime twist. Pink & Black Smoky darjeeling brightened up by tart hibiscus, like something you'd drink at one of those cool speakeasy-style bars (this one's so cool, only you know about it!). Mix one part of the tea concentrate with one part whiskey, tequila or vodka, stir over ice or shake and strain, then garnish with a lemon twist.

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Tennessee Honey This honey is actually called "free range." Are you thinking: "huh?" (we did too). Here's what free range means when it comes to honey: Tennessee Beekeepers Laura and Jeff put their �??free-range�?? bees in places where they're not limited to any one particular tree or flower �?? instead these bees feast upon tulip poplar, fruit blossoms and black locust in the spring, then wildflowers, herbs and clover in the summer. So each jar of TruBee honey captures the taste of nature in a particular place and time. spring coastal honey Spring comes first to the coastal region, where scrappy plants that survive the winter are quick to bloom. Gallberry, in the holly family, is a honeybee favorite and it makes a delicious amber honey that's slow to crystallize. summer wildflower honey As the summer warms up, the plains and pastures of Tennessee fill up with all kinds of blooms: Clover, purple thistle, gaillardia, dandelion, privet, aster and magnolia, as well as non-native herbs such as rosemary, sage, lemon balm and lavender. This bold, classic honey gets a dominant not from clover, but finishes with a lighter, almost lemony tang that comes from the rich variety of plants in these bees' complex diets.

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Teriyaki Beef Jerky The sweetest of the flavors, this jerky is seasoned with brown sugar, honey, pineapple, ginger, soy sauce, garlic and onion: all balanced to create an irresistible Asian take on the American gas station classic. We're not exaggerating when we say you've never tasted jerky like this. It's just SO GOOD, and nothing like what you imagine or remember of typical jerky. Also worth noting that Field Trip Jerky sources its lean beef from farms located within 150 miles of New York City. Tip of the Tongue Jerky's not just for snacking �?? try using it to spice up your favorite recipes. Chopped up, this teriyaki jerky would do wonders for fried rice!

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Teriyaki King Salmon Jerky Yes, that's right. Salmon jerky. Delicious, salty, chewy, shiny little gems of salmon, harvested from some of the cleanest waters in the world. This all-natural jerky has the umami, sweet goodness of teriyaki salmon (who doesn't love it?) in the form of a healthy snack you can whip out anywhere. No need to wait around a wok at your local Asian-fusion place, or for smoked salmon to dry �?? the makers have done it all for you, adding the perfect salty-sweet combo of brown sugar and soy sauce to make this jerky totally addictive. Made from wild-caught Alaskan king salmon, this fish is slowly smoked by cherry and alder woods giving it a rich, smoky flavor profile. It's also high in protein, Omega-3 fatty acid, and vitamin D, and it's made by Acme Smoked Fish Corp, one of the oldest and most experienced fish houses in the country. tip of the tongue This is going to sound like a sales pitch but it's not - it's just good advice: this jerky is so truly tasty, you're going to need and want more when the bag is done. So make sure you order more than you think you need. Everyone will want a taste �?? trust us, we've been opening bags nonstop.

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Texas Single Malt Whisky This complex, full-bodied, yet silky smooth whisky has us wondering if Waco is actually in Scotland �?? seriously, this is made in Texas?! Each sip is full of nutty grains, honeyed sweetness and just a bit of citrus. All in all, it's one great single malt, and Balcones gives an extra nod to Scottish inspiration by spelling it "whisky," Scottish style, not "whiskey." The whisky is distilled from 100% malted Golden Promise barley (hence "single malt"), which brewers prize for the subtly sweet and mellow flavor it brings after fermentation. The hot days and cold nights in Waco mean that the oak barrels where it ages frequently contract and release, massaging extra woodsy notes into the spirit. It's no surprise this was the first-ever American whisky to win the prestigious Best in Glass award from Caskstrength in 2012. As with all whiskeys from Balcones, the single malt is produced in very small amounts, and each bottle is hand-numbered. Love that. tip of the tongue This whisky is popular and in limited supply, so we were lucky to get even a few bottles! Grab one while you can or you'll have to wait until next year. ingredients Distilled from malted Golden Promise barley; 53% alcohol by volume; comes in a 750ml bottle.

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The Food & Wine Selects Taster II First, a little backstory: Our CEO Craig first met Dana Cowin from Food & Wine in 2002 when they were both guests on an episode of Molto Mario. 12 years later, they've finally gotten a chance to collaborate a.k.a. sitting around a table and tasting the best of the best indie foods sourced from around the country. Luckily, they're both pretty nice people who like to share! This is round two of our summer team-up: 20 more goodies to devour from sweet to savory, crunchy to smooth, super hot to extra tart. For anyone who cares about what they put in their mouth, or who wishes they could spend a week hanging out in the Food & Wine editorial offices (yes, please!), we're thrilled to present the full selection. In this taster Almond Brittle made by Paso Almonds Spicy Chile Granola made by Bad Seed Chocolate Coconut Almond Butter made by Better Off Spread Grass Fed Biltong made by Brooklyn Biltong Spicy Honey made by Mixed Made Basil Reginetti made by the Sfoglini Pasta Shop Kate & Swiss Chard Tomato Sauce made by City Saucery Mild Hot Sauce made by Forge S'mores Kit made by Hot Cakes Pickled Watermelon made by Pickled Pink Foods Pickled Sea Beans made by Wildforest Wild Foods Tom Collins Cocktail Mixer made by Bittermilk Spicy Korean Gochujang Sauce made by We Rub You Marionberry Espresso Jam made by Republic of Jam Spicey Candied Pecans made by Treat Bakeshop Nori Popcorn made by Pop Art Snacks Passion Fruit Caramel Bar made by Chocolat Moderne Smooth Whole Grain Mustard made by Tin Mustard Cacao Nib Oat Bark made by Lark Fine Foods Peanut Butter Nougat & Roasted Peanut Candy Bar made by Fixx Chocolates All these magazine-ready goodies come packed in one of our signature cotton totes with a few other surprises.