In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of "firsts." While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since. Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Maker's Mark, and Lincoln Henderson, the founder of Angel's Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery. Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130 degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging. Wyoming Whiskey's first cask-finished whiskey uses Pedro Ximenez casks which impart a deep, complex richness, color, and sweetness to its Straight Bourbon whiskey. A wheated Straight Bourbon whiskey aged first in new charred oak for 5 years then finished in Pedro Ximenez casks and bottled at 50% ABV. Each release is crafted from no more than 5 Pedro Ximenez casks. 

Steve Beam launched Limestone Branch Distillers, Inc. in October 2010, and coming from a long line of distillers, the distillery is truly a family affair. Located in Lebanon, Kentucky, the location was chosen for its location, just a stone's throw away from the now-long-gone distilleries of the family's past. This setting, in addition to the local grain and limestone water, is crucial to the unique and personal recipes, of limestone distillery products. The mission of Minor Case whiskey is to create a genuine and uncompromised product, using long-standing whiskey-making traditions. Minor Case Whiskey explores what might have been had the talent-fueled M. C. Beam had the opportunity to have his stills unsilenced, and his production reawakened throughout prohibition. Minor Case is a tribute to the man with unwavering passion and the product he sought to create.

Fuyu is Japanese for winter their handcrafted blended whisky is sourced from several distilleries, on Honshu island. FUYU is a powerful blend, and expression of the Japanese cellar masters blending mastery. This Japanese whisky is a blend of malts and grains from distilleries on Japan's Honshu island. A staggering 8 out of the total 9 distilleries are located on Honshu. Bottled at 40% ABV, this special label illustrates a giant dragon-like creature with several limbs. You can expect notes of caramel, vanilla and exotic notes of ginger, plum wine and an uncanny umami like quality.

Sesin tequila is a 100% blue agave from the tranquil sunbaked fields of Jalisco, Mexico. Sesin sources their tequila from the Beckmann Family. Renowned for their award-winning Tequila, the family is closely related to the oldest dynasty of Tequila makers with over eight generations of distilling experience. Produced by Mexico's most historical and revered Tequila distilleries, Sesin is a premium luxury tequila delivering authentic flavor to the most discerning drinkers. Created under the discretion of master distiller, Francisco Quijano and master agave farmer, Jose Fernandez, the Sesin is a small batch premium 100% Blue Agave Tequila. Being distilled in the traditional methods ensures an unyielding raw character and overall quality of taste as well as consistency. This award-winning Sesin Mocha Tequila is a decadent sensation. Chocolate fondant, biscuits, bread dough flowing into a palate of cold-brew coffee for a rich, creamy, sweet finish.Mocha was awarded the highest accolade of Gold at the 2016 San Francisco World Spirits Competition. 

Sesin tequila is a 100% blue agave from the tranquil sunbaked fields of Jalisco, Mexico. Sesin sources their tequila from the Beckmann Family. Renowned for their award-winning Tequila, the family is closely related to the oldest dynasty of Tequila makers with over eight generations of distilling experience. Produced by Mexico's most historical and revered Tequila distilleries, Sesin is a premium luxury tequila delivering authentic flavor to the most discerning drinkers. Created under the discretion of master distiller, Francisco Quijano and master agave farmer, Jose Fernandez, the Sesin is a small batch premium 100% Blue Agave Tequila. Being distilled in the traditional methods ensures an unyielding raw character and overall quality of taste as well as consistency. Light and fresh with a touch of spice, Sesin Blanco Tequila is a distinctive delight. Sweet citrus green peppers and mint, with lingering elements of white pepper for a lasting finish. Sesin Blanco picked up a Silver medal at the 2016 San Francisco World Spirits awards.

Sesin tequila is a 100% blue agave from the tranquil sunbaked fields of Jalisco, Mexico. Sesin sources their tequila from the Beckmann Family. Renowned for their award-winning Tequila, the family is closely related to the oldest dynasty of Tequila makers with over eight generations of distilling experience. Produced by Mexico's most historical and revered Tequila distilleries, Sesin is a premium luxury tequila delivering authentic flavor to the most discerning drinkers. Created under the discretion of master distiller, Francisco Quijano and master agave farmer, Jose Fernandez, the Sesin is a small batch premium 100% Blue Agave Tequila. Being distilled in the traditional methods ensures an unyielding raw character and overall quality of taste as well as consistency. Strong and smooth, from start to finish. Sesin Reposado Tequila is long on taste to last long into the evening. Vanilla and baked orchard fruits, with oak, walnut, caramel and cooked agave. Flavor with stamina, and no hint of a burn. This distinctive Reposado picked up a Silver medal at the 2016 San Francisco World Spirits awards.

Roku Gin is produced at its Osaka based distillery, by Spirits Giant Beam Suntory. Roku means 'six, named for the six quintessentially Japanese botanicals. Suntory's take on gin, this Japanese spirit is based on more than a century of knowledge and distilling legacy. After opening his distillery in 1899, founder of Suntory Shinjiro Torii launched Suntory's first Gin brand Hermes Gin in 1936. The Suntory name has continued to create world-renowned spirits built on a heritage of distilling. Roku is a craft gin featuring six Japanese botanicals; sakura flowers and leaves, sencha and gyokuro teas, sansho pepper and yuzu peel. These exquisite and uniquely Japanese ingredients are harvested at their peak during each of the four seasons, capturing the stunning diversity of a Japanese year in a single drop. The botanicals are vacuum or pot distilled individually capturing the essence of each flavor and preserving the individual characteristics of each botanical. The more delicate botanicals such as cherry blossom, are vacuum distilled in a stainless steel still, while the bolder citrus fruit yuzu is processed in a traditional copper pot still. These six distillates are then married with the eight signature in botanicals: juniper, coriander, angelica seed and root, cinnamon, cardamom, bitter orange and lemon peel, resulting in a harmonious fusion of traditional gin notes, offset by a distinctively beautiful Japanese twist.

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the new American school of distilling. A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits. The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement.This Oppidan Bourbon Smoke and Sea has notes of French oak, vanilla and ocean spray. Pick up your bottle today!

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the "new American school of distilling." A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits. The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement. This Solera aged bourbon is distilled from a 5-grain mash bill of corn, malted rye, chocolate malted rye, special B, & 2-row barley, it then enters a unique solera aging process across 3 different wood types: American oak, French oak, & Oloroso sherry casks. The French oak & Oloroso casks are never emptied, creating continuity & increased complexity over time.

Any distillery in the United States should be a feather in the cap of the local community,"explains master distiller John Little". We buy almost all of our grains locally. Our waste goes to a local farmer. We are a tourist attraction for the area and we pay a ton of taxes. This business is what small business in America is all about. Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the craftsmanship and hard-work of Little and his co-founder, TAG Galyean. At their 5,200 square-foot distillery, Little and Galyean combine traditional distillation techniques with state-of-the-art equipment to produce remarkable spirits that are bold, complex and perfectly balanced. Very Old Scout is steeped in the tradition of the Highland Valley. Little sourced some of the last mature stocks of bourbon from Lawrenceburg Distillers Indiana and has been secretly blending them in a special cuve. The result Very Old Scout 11-Year-Old Straight Bourbon Whiskey is a marriage of an eleven year, twelve year and thirteen-year-old bourbon. After blending the different bourbons together, Little brings them to proof using pure mountain water from West Virginia before bottling the bourbon without chill or carbon filtration. This select, 13YO Old Scout Single Barrel is a single barrel release distilled from 84% corn, 8% rye, 8% malt. A low-rye bourbon mash bill from TN. Using a continuous column distillation process. Each bottling of Old Scout Single Barrel Select is unique in age and proof, with a 13-year minimum. It's 95.2 proof (47.6% ABV) but may vary.

A blend of young and 5 year old bourbons, it drinks remarkably well, like a fine “older” bourbon should. Filled in our patented, specialty baseball decanter, this bourbon makes a great sipping spirit.

2019 International Review of Spirits Packaging Competition

Gold Medal- Creativity Category

Gold Medal- Form Category

Gold Medal-Style Category

Best Gift Box

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the new American school of distilling. A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits. The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement.This two-year four-grain whiskey is crafted from 68% corn, 15% wheat, 9% rye and 9% malt. This is a blend of three 53 gallon Kelvin Cooperage #3 char barrels, filled between November 2015 and January 2016. You can expect notes of vanilla, malt, baking spice, and citrus, coming together in a smooth harmonious vanilla finish. Pick up your bottle today!

During the late 19th century, an overwhelming number of distilleries throughout the United States were still not aging their whiskey. As a result, some retailers would add juices and syrups to sweeten the whiskey, while others would add acid and tobacco to give their whiskey its signature, amber hue. In 1870, George Garvin Brown a young pharmaceuticals salesman from Kentucky saw the need for a consistently high-quality whiskey that would remain unadulterated after distillation. After saving $5,500, Brown and his brother opened the doors to J.T.S. Brown & Bro. Distillery and began distilling bourbon. Unlike other distilleries at the time, Brown aged his bourbon, which was named Old Forester, in oak casks and bottled it in a sealed glass bottle to ensure authenticity and quality. Since its introduction in 1870, Old Forester has been on the market continuously, even during Prohibition, when it continued to be sold for medicinal purposes. It is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. In October 1910, a fire caused the bottling line to be shut down for an indefinite period of time. This whisky was stored in new, charred oak containers to rest until the line could be repaired. The result this unfortunate event created something entirely unique: an expression of Old Forester that has undergone a second barreling in a lightly toasted, heavily charred barrel. Old Forester 1910 Old Fine Whisky is presented at 93 proof. 

Basil Hayden 10 Year Old Bourbon features the same high-rye bourbon recipe that Basil Hayden fans know and love, but the whiskey is aged in barrels longer to create another layer of complexity and deeper flavor. The result of the extra aging is a distinct whiskey with big oak aromas along with hints of char and vanilla. Basil Hayden trademark spice shines through as the perfect complement to the caramel sweetness and wood flavors, making the whiskey a memorable one for fans and newcomers alike. Serving neat or on-the-rocks allows the sweet caramel and vanilla notes that develop from 10 years in a newly charred American Oak barrel to shine, complementing the spicy flavors typical to Basil Hayden high-rye mashbill. This whiskey is light enough to examine on the palette without the burn associated with higher-proof whiskeys.

Tasting Notes

AROMA: Big oak, hints of char, vanilla and rye

TASTE: Oak balanced by caramel sweetness and rye spice

FINISH: Lightly smoky with a subtle hint of char

COLOR: Golden amber

Made from the finest Bing cherries in California, grown on a family farm in San Joaquin County. Only the purest form of the product is used, just cherries! No sugar added. Enjoy our liqueur in your drink, with meals, desserts or however you see fit. "Stunningly deep amber and richly viscous in the glass, this versatile liqueur offers a complexity of palate and aromas. Caramelized honey, butterscotch, vanilla beans, toasted saffron, baking spices, grape leaves, coconut, candied tangerine peels, maple butter, and dark flowers are all present in this extremely approachable offering” —Ultimate Spirits Challenge

The Red Dragon is the national flag of Wales and the Royal Welsh badge bears the motto, ‘Y ddraig goch ddyry cychwyn’, which translates as ‘The red dragon inspires action.’ It features in ancient Welsh tales and was the battle standard of legendary Welsh princes. Welshman Henry Tudor took the flag to Bosworth, where, in 1485, he became the last king of England to be crowned on the battlefield.

Celt is a single malt whisky finished in ex-peated quarter casks, bottled at 43%. This whisky has a Kosher certificate.

Tasting Notes

Nose: Mild aromas of peat smoke, early morning at the rocky seaside and warm marmalade on toast all compete for our attention.

Palate: It begins with great sweetness before the smoky, slightly medicinal flavours descend.

Finish: Slight bitterness follows that leaves a long and lingering freshness in the mouth.

"In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka's Coffey Gin has an innate complexity achieved through the perfect harmony between 11 selected botanicals and the silky texture of Coffey distillates. The result is a beautiful spirit with bright and zesty aromas originating from four types of Japanese citrus: Yuzu, Kabosu, Amanatsu and Shequasar, complimenting the signature gin botanicals like juniper berries, angelica, coriander, lemon and orange peels. 

During the late 19th century, an overwhelming number of distilleries throughout the United States were still not aging their whiskey. As a result, some retailers would add juices and syrups to sweeten the whiskey, while others would add acid and tobacco to give their whiskey its signature, amber hue. In 1870, George Garvin Brown a young pharmaceuticals salesman from Kentucky saw the need for a consistently high-quality whiskey that would remain unadulterated after distillation. After saving $5,500, Brown and his brother opened the doors to J.T.S. Brown & Bro. Distillery and began distilling bourbon. Unlike other distilleries at the time, Brown aged his bourbon, which was named Old Forester, in oak casks and bottled it in a sealed glass bottle to ensure authenticity and quality. Since its introduction in 1870, Old Forester has been on the market continuously, even during Prohibition, when it continued to be sold for medicinal purposes. It is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. This historic recipe was acquired in 1940 by Owsley Brown I, Old Forester Rye features a mash bill of 65% Rye, 20% Malted Barley, and 15% Corn. This high proportion of barley yields a natural fermentation process, and a unique floral character, balancing the sharp, brisk spice of the rye grain. At 100 proof, Old Forester Rye plays beautifully in a cocktail but also stands up boldly on its own. Pick up your bottle today!

Cognac Le Magnifique is made solely from grapes found in the two highest-quality crus (vineyard areas), Petite Champagne and Grande Champagne, located in the heart of the Cognac region. In the Petite Champagne and Grande Champagne crus, the soil consists of a thin layer of clay-limestone covering a deeper layer of limestone and chalk. Grande Champagne features rolling hills, while Petite Champagne features rolling hills, while Petite Champagne is more compact. However, the chalky soil found in both crus provides the optimal growing conditions for aromatic, flavorful grapes. This incredible Levon Magnifique VSOP earned a Double Gold medal at the San Francisco World Spirits Competition in 2018. 

Levon cognac was established in Cognac Le Magnifique is made solely from grapes found in the two highest-quality crus (vineyard areas), Petite Champagne and Grande Champagne, located in the heart of the Cognac region. In the Petite Champagne and Grande Champagne crus, the soil consists of a thin layer of clay-limestone covering a deeper layer of limestone and chalk. Grande Champagne features rolling hills, while Petite Champagne features rolling hills, while Petite Champagne is more compact. However, the chalky soil found in both crus provides the optimal growing conditions for aromatic, flavorful grapes. This compelling blend is a charming blend of hundreds of eaux de vie aged for at least 10 years, hand-selected from the Cognac region's two finest crus, Grande Champagne and Petite Champagne.