Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds" (producer). In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedman's distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse. Currently Kentucky Owl is in the midst of designing a stunning state-of-the-art distillery park with rickhouses for aging, a bottling center, as well as a vintage dinner train to stop on the property. Kentucky Owl Park will be built at Cedar Creek Quarry in Bardstown. The 420-acre site will boast beautiful lakes with crystal clear, limestone-filtered water that will be used in our whiskey production. The Stoli Group has turned to the world-renownedShigeru Ban Architects to oversee the project. Batch #9 is a blend of four different whiskeys from four different mash bills. Each whiskey ranges from 6 to 15 years in age. "This is the most robust Kentucky Owl batch Ive ever created. It may be the most flavorful liquid ever bottled for the brand. To me, it's a bourbon monster in the best way possible. I hope it's something both serious and casual whiskey drinkers appreciate," says Dedman.

Redemption harkens back to the 17th and 18th century, a time when rye was the dominant spirit in America. After the Prohibition forced countless distilleries to close their doors, bootleggers began distilling gin instead of rye, and for good reason gin didn't require aging under the watchful eye of a master distiller and its true flavors could be hidden behind a mask of botanicals. As Americans grew accustomed to gin, rye whiskey became an anachronism. Today all that is changing and rye is having a proper renaissance. Redemption has made it their sole purpose to return rye whiskey back to its rightful place. They produce award-winning whiskeys in small batches, putting a modern twist on decades old traditions. Redemption Whiskeys are meticulously hand-crafted in the river town of Lawrenceburg, Indiana at Whisky Advocate's 2015 Distiller of the Year: the 172-year-old MGP Distillery. While Redemption produces whiskeys perfect to have neat or on the rocks, they can serve equally well as a stunning base for both the traditional and modern cocktail. They have signature bold, spicy rye notes that shine through any cocktail without overpowering the drink. The Redemption Rye Rum Cask Finish is part of their Cask Series and is a straight rye that has been finished in Caribbean rum barrels from Plantation Rum and is bottled at 94 proof. It combines the spice-forward rye with Plantation's sweet sugar cane notes for a unique flavor and experience.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Oregon Single Malt Whiskey is no exception. It's a handcrafted single malt whiskey that's pot-distilled in small batches using malted barley that has been smoked using cherry and alder wood. It is aged for a minimum of 5 years in new American Oak barrels, char 3. It is then bottled at 80 proof with no chill filtering involved. 

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Oregon Rye Malt Whiskey is no exception. It's a handcrafted whiskey distilled in small batches with an unusual twist the rye and barley are both malted, which takes an edge off the spice notes and makes for a more approachable whiskey. Both are the same kind they use for brewing their beer: Dream Rye and Risk Malts, with the mash fermented using Pacman yeast. It is then aged for three years in new American oak barrels in the marine climate of Newport, Oregon, and bottled at 80 proof.

Adictivo® Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully.

Tequila Adictivo Añejo is a Tequila 100% pure Blue Agave, with an intense golden amber color and a mixture of toasted aromas that offers an excellent flavor.

Tequila Adictivo® Extra Añejo is 100% pure Blue Agave, dark amber with reddish hues with excellent roasted flavor, sweet and fruity aromas.

Color: Dark Amber reddish.

Aroma: Fruit sweets.

Taste: Toasting with notes of vanilla.

Aging: 7 years

Type of barrel: French oak barrel

Adictivo® Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully.

Tequila Adictivo® Reposado is 100% pure Blue Agave, bright straw color with golden sparkles, with a soft and prolonged flavor and aromas of wood and cooked agave.

Adictivo® Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully.

Tequila Adictivo® Plata is a 100% pure Blue Agave, flashing silver crystal color, with a soft, warm flavor, and herbaceous aromas.

After Ben Iravani and Josh Rennielauched their trendy bar in Aberdeen, Scotland in 2009 they decided to experiment with an ideal recipeof botanicals infusions andunique methodsto extract the herbs and spices using a cold vacuum distillation. Together with university professor Andrew Porter they created a special vacuum still, subsequently naming their gin after him. The distillate used for Porter's Gin is sourced from G&L Distillers near Manchester. This spirit is infused with juniper, coriander seed, angelica, licorice, citrus zest, almond, and cinnamon. These custom vacuum stillsprocess pink peppercorn, cassia, and Buddha's hand a rare Asian citrus fruit with spindly fingers-like lobes. You can expect bright notes of citrus and baking spice with ample pink peppercorns, followed by crisp clean finish with a subtle lingering nuttiness.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Tiki Lovers Dark Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on unaged Jamaican pot-still rum, hailing from Jamaica's Hampden Estate the only distillery on the island that produces exclusively pot-still rum. It is expertly blended with Barbados rum that has been aged for 2 to 3 years. It is then enriched with clear column-still rums from Trinidad and Guyana, as well as some 3 to 5 YO rum from Trinidad, resulting in a spirit that is as complex as it is balanced. You can expect a rich palate with vanilla, fruit, spice, and dark sugar. Enjoy this 114-proof rum on its own or in a spectacular variety of rum-forward cocktails.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. The Tiki Lovers Pineapple rum followed in the footsteps of their Dark Rum and White Rum and is made with aged as well as unaged Jamaican pot-still rum, 3YO ex-bourbon barrel-aged rum from Barbados, as well as some clear column still rum from Guyana and Trinidad. It is a nod to Caribbean rum of the past, where fresh pineapples were added to sugar cane spirits. This modern take has all-natural pineapple extract added, made from ripe tropical South American pineapples. The infusion is added at the end of the process, before letting the blend rest and giving the aromas a chance to come together.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Their White Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on Jamaican rum, distilled at the island's renowned Monymusk and Worthy Park distilleries. These are unaged and pot-distilled, creating a backbone of ester-heavy taste meaning banana and fruits. It is then blended by rum from Trinidad that has been aged for up to 5 years in ex-bourbon barrels and charcoal-filtered to rid it of its color. Before bottling, some clear column still rum is added, enriching the palate with complex fruity and floral notes. 

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kaua'i, the oldest island in the Hawaiian archipelago. Cook was the first European to visit the Hawaiian islands, and his sailors undoubtedly exhausted from a long and arduous journey are believed to have introduced the concept of rum to the Hawaiians. Within a few years, Hawaii's first successful sugar plantation was established near the town of Koloa on the island of Kaua'i. "In many ways, this is where it all began," says Robert Gunter, master distiller at Koloa Rum Corporation. Koloa Rum is a single-batch craft distiller and bottler that handcrafts their rums from the finest quality sugarcane and the pure, abundant waters of Kauai, Hawaii. Koloa sources their water from the crisp rainwaters of Mount Waialeale. The nearby mountain peaks and rainforests capture the rainfall as it slowly filters through volcanic strata before reaching a vast underground aquifer. This incredibly pure Kauai water imparts its own unique taste and mouthfeel that perfectly complements Koloa's rum. Combined with the indigenous tall cane sugarcane, this results in a truly unique and delicious Kauai White, Gold, Dark, Spice and Coconut, and Coffee Rum, as well as ready-to-drink Mai Tai, Pineapple Passion, and Rum Punch products. The Original Koloa Hawaiian Rum Punch, therefore, comes with a respectable pedigree. This ready-made cocktail is as delicious as it is convenient and is based on the Koloa Kauai White Rum. The addition of essences of oranges, tropical passion fruit, guava puree, and pure Hawaiian cane sugar make for an incredibly light cocktail, perfect as a summertime refreshment. Everything you need to do is add ice and enjoy.

Howler Head Banana Bourbon is a blend of various Kentucky straight bourbon whiskeys. What sets it apart is a banana infusion, achieved by adding all-natural banana flavors. The banana is prominent on the nose, with some sweetness and brown sugar. There is even more banana and sweetness on the palate with some added spiciness of the oak. The unconventional drink is perfect for a shot but really works wonders as a great base for various cocktails, such as an Old Fashioned with a banana twist or a Bourbon Banana Colada.

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle & Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brand's three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentucky's legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brand's website. Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. "Pinhooking" refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country. This year brings Pinhook Rye'd On Kentucky Straight Rye Whiskey, dedicated to a young thoroughbred of the same name that can be seen on the label. Crafted from a mash bill of 60% rye, 20% barley, and 20% corn, this flagship rye has been aged for at least 2 years at their Castle & Key Distillery. This special release is the first incarnation of their proprietary mash bill since restoring the Old Taylor Distillery, their very first 100% in-house spirit. You can expect fruity aromas of peaches, spearmint, and cinnamon, followed by a taste of cherries, toffee, and cloves.

The Macallan Classic Cut is an annual limited release, never to be repeated. This year's release has an ABV of 52.9% chosen by our whisky maker as the optimum strength to reveal a dominant sweetness and the well balanced flavors of the whisky. To intensify the flavor experience, pour and allow it to breath for 10-15 minutes. After this time, heightened flavors of orange, sweet ginger and vanilla come to the forefront, combined with a satisfyingly long finish. Matured exclusively in handpicked Sherry-seasoned casks, bottled to perfectly unlock its unique flavor profile.

(Latest Vintage Year avaiable will be sent)

After Ben Iravani and Josh Rennielaunched their trendy bar in Aberdeen, Scotland in 2009 they decided to experiment with an ideal recipeof botanicals infusions andunique methodsto extract the herbs and spices using a cold vacuum distillation. Together with university professor Andrew Porter they created a special vacuum still, subsequently naming their gin after him. The distillate used for Porter's Gin is sourced from G&L Distillers near Manchester. This gin stays true to the traditional combination of sweetened gin and exotic botanicals while using modern methods to extract more refined sophisticated flavors. The signature juniper base is enhanced by tropical notes of passion fruit, guava and white tea, which are cold distilled to maintain freshness.

Broken Barrel Mizunara is a true tale of East meets West. This artisanal whiskey blends American corn with Japanese mizunara oak staves. Both are matured together for a rare yet balanced combination. 

Mizunara, literally translates to “water oak.” This oak has become increasingly popular with the global growth of whiskey, and the majority of this oak is now sourced from Mongolia. It has a high moisture content and is much more porous than other commonly used oaks for barrel making. Making barrels out of Mizunara is quite challenging according to many coopers, as the porous properties of the casks are prone to leaking.

Our whiskey, as a result of using this most interesting oak for our Oak Bill™ resulted in a rich, harmonious blend that is both quintessentially American in sweetness and character, while still notably Japanese-styled in its mellow smooth finish. Broken Barrel Mizunara Whiskey is exceptionally flavorful and unforgettably clean tasting - a whiskey meant to be sipped, savored, and most importantly - shared.

TASTING NOTES

Coloration: Caramel Brown

AROMA: Walnut, Bartlett Pear, Hint of Toffee 

BODY: Nutty, Toasted Bread and Peppercorn

FINISH: Sesame, Citrus, Apples and Honey

Broken Barrel Isle of Peat explores the concept of reclaiming flavor from oak while also reclaiming oak from the Scots. American whiskey is heavily dominated by Bourbon - a whiskey governed by a rule that a new oak barrel can only be used once. Scotch whisky however follows no such rule, and Americans export millions of ex-bourbon barrels to Scotland where they become Scotch barrels. 

Isle of Peat introduces a curated combination of  American wheat whiskey and American single-malt whiskey, blended together and matured with the charred oak staves from these very Scotch barrels. 

Specifically, Islay Scotch barrels - best known for their unrelenting smoky character and intensity. The reclaimed oak staves are broken down from their barrel form, carefully selected, and submerged into the whiskey we've blended for a minimum of 30 days. Stored in a warm dry environment, these Islay staves impart their smoky finish into every last drop of this incredible whiskey. The finish is a long-lasting smoke show that will leave you wanting more and more.

TASTING NOTES

Coloration: Golden Honey Brown 

AROMA: Wheat, Smoke, Peat, and Oak

BODY: Campfire, Charred Spiced and Roasted Nuts

FINISH: Nutmeg, Dark Fruit and Clove