IT’S A MONSTER OF A DRAM

Ardbeg Wee Beastie is the latest permanent expression to join the Distillery’s Ultimate Range. At just five years old, Wee Beastie is a feisty young creature with a formidable taste.

SOMETHING BIG AND SMOKY…

Our whisky creators set out to make the rawest, smokiest Ardbeg ever. The result is Ardbeg Wee Beastie and this tongue-tingling, beautifully smoky dram is the youngest Ardbeg we’ve ever made.

On the snout, intense aromas of cracked blacked pepper mingle with sappy pine resin and a sharp tang of smoke. Suddenly, an explosive mouthfeel bursts forth with chocolate, creosote and tar. Savoury meats sink into the palate before the long salty mouthcoating finish slinks away… revealing the inner beast of this Islay icon.

Young and intensely smoky, this is a dram untamed by age. Matured in ex-bourbon and Oloroso sherry casks, Wee Beastie is perfect for enjoying neat or as the mouth-watering main ingredient in a powerfully smoky cocktail.

Non chill-filtered at 47.4%.

Color: A glint of bright Gold (Auric)

Aroma: The first sniff alerts you to a nearby presence… heightened senses are filled with very bright, fresh herbal notes, with creeping hints of vanilla and pear. Rich Turkish coffee mingles with sappy pine resin, with honey-glazed ham lurking in the background. With water, more herbal top notes like vetiver and fennel captivate and pull you in, while beguiling scents of aniseed, green apple and leather cause you to drop your guard. Out of nowhere, a sharp tang of smoke and a crack of fresh black pepper fire warning shots across the senses.

Taste: Suddenly, a rich, explosive mouthfeel bursts forth with chocolate, creosote and tar. A powerful blast of eucalyptus thrashes about with antiseptic lozenges and aniseed. The raw, smoky intensity gathers pace, before smoked bacon and savoury meats sink into the palate.

Finish: The long, salty mouthcoating finish retreats, with hints of cocoa and fudge slinking slowly away.

Introducing the Heaven's Door Trilogy Collection, co-created with Bob Dylan. Featuring all three award-winning expressions, the trilogy pack invites consumers to experience the breadth of the collection. Each 200 ml bottle showcases Dylan's distinctive iron gate artworka striking blend of art and craft.

Tasting Notes

SBW: Notes of baking spices and vanilla layered over a bed of toasted oak.

DB: Notes of caramel, oak, citrus, and spice.

RYE: Notes of orange peel, coriander, and spice.

Created by the marriage of meticulously selected casks, both Bourbon and Port, this single malt Irish whiskey is a small piece of history, unique and rare. Batch No. 3 is a limited release of 13,000 bottles at 46.5%. It is a marriage of Bourbon and Port casks. A burst of blue/black fruits on the nose forms a tart almost jam like sweetness on the palate with some subtle notes of citrus peels, the liquid coats the mouth like warm honey, mixed berries and marmalade linger on the tongue.

Bottle Size: 750ml

Dorothy Arzner made history when she became the first woman to direct a sound film, Manhattan Cocktail, in 1928. Her directing career spanned the 1920s to the early 1940s. She launched the careers of many actresses including Katharine Hepburn and Lucille Ball. Later, in her teaching years at UCLA, she taught a young Francis Ford Coppola and gave him the confidence to become a film director.

In honor of this free-spirited and independent woman we've crafted a 3-year-old straight rye whiskey. 'Grain to glass' in Sonoma County, our straight rye whiskey was aged for three years in 53 gallon new char oak barrels. Our mash bill is high rye meaning that it has a higher than average rye percentage which results in a final spirit that is bold, spicy and robust in flavor.

Bottle Size: 750ml

"Kanzen" or complete, Hibiki® Whisky is a harmonious blend of innumerous malt and grain whiskies which are meticulously blended to create a full orchestra of flavors and aromas. Seductive, blossoming and enigmatic, Hibiki® Whisky celebrates an unrivaled art of blending, fine craftsmanship and a sense of luxury from the House of Suntory. Hibiki® was launched in 1989 to commemorate Suntory’s 90th anniversary, and has ever since been embraced as the paragon of The Art of Japanese Whisky, the very product of Japanese nature and her people. Hibiki® Whisky is not only Japan’s most highly awarded blended whisky, but among the most prestigious and honoured whiskies in the world.

HIBIKI® JAPANESE HARMONY, Luminous. Delicate. A transparency that unveils complexity.

Tasting Notes

Color: Amber

Nose: Rose, lychee, hint of rosemary, mature woodiness, sandalwood

Palate: Honey like sweetness, candied orange peel, white chocolate

Finish: Subtle, tender long finish, with hint of Mizunara (Japanese oak)

THE FIRST WHISKEY THAT DRY FLY EVER CREATED. WITH IT'S 100% WHEAT MASHBILL, THIS IS THE PERFECT WHISKEY FOR SOMEONE LOOKING FOR A LIGHT, SMOOTH, EASY DRINKER. MADE COMPLETELY FROM LOCAL GRAINS, IT TRULY IS A WONDERFUL OFFERING. 

ACCOLADES:

TASTING PANEL MAGAZINE 2018 – 91 POINTS

WHISKIES OF THE WORLD 2018 – GOLD MEDAL

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillery's home in Spokane, Washington, and today, are used to make Dry Fly's line of craft spirits. Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest." Dry Fly Triticale Whiskey is made from a mash of 100% triticale. Triticale is a type of grain that was originally created in Scotland during the 1800s by crossing a species of wheat with a species of rye. While the goal was to produce a new type of grain that had the hardiness of rye but the yields of wheat, the process also created a grain that had the spicy characteristics of rye that were complemented by the robust, soft flavors of wheat. "This may very well be the very first commercially available whiskey made from triticale," says Poffenroth. "It took us a long time to figure out how to distill this right we had to watch over the fermentation process carefully and then figure out how to mature it without overpowering the flavors of the triticale. Now, it's the best thing we've ever made." After fermenting and distilling the grains, Dry Fly Triticale Whiskey is aged in 53-gallon barrels for a minimum of two years. Following maturation, the whiskey is brought to proof and bottled by hand. Dry Fly Triticale Whiskey has an aroma of gingerbread, cinnamon and dried fruits that open up to notes of oak and apple on the palate. Spicy notes of rye are pronounced, and lead to a finish with hints of additional gingerbread, oak and vanilla. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013. "We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law. Islay's unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke. The Big Smoke Islay Blended Malt Scotch Whisky was crafted by blending together whiskies from some of the island's most iconic distilleries. As a result, the whisky has an aroma of salted caramel, buttered biscuits and bonfire that gives way to chewy notes of caramel, vanilla, mint, smoke, charcoal, cinnamon buns and honey on the palate. The finish is clean and crisp, with touches of saltines, leather, wood and tobacco. The whisky earned a score of 90-95 points from Wine Enthusiast.

Situated in the village of Old Meldrum in the Scottish Highlands, the Glen Garioch (pronounced Glen Geery) Distillery was founded in 1797 by John and Alexander Manson. The distillery is one of the oldest in Scotland, and takes its name from the Valley of the Garioch, which is situated adjacent to the distillery and is known for producing the finest barley in all of Scotland. The distillery the most easterly in Scotland enjoys the temperate climate and cool breeze that are ideal for the production and maturation of whisky. Glen Garioch Single Malt Scotch Whisky is made from barley harvested from the Valley of the Garioch. After the barley has been harvested, it is mashed and fermented with water drawn from the Silent Spring. In 1968, production of whisky at Glen Garioch Distillery was suspended as the area surrounding the distillery experienced a severe drought. Four years later, an incredibly pure spring was discovered upon a neighboring farm. The Silent Spring, as it came to be known, could neither be seen nor heard without modern instruments, and has been Glen Garioch's water source for over four decades. Once the barley has been fermented, it is distilled twice first through Glen Garioch copper-pot wash still and then again through its spirit still. Glen Garioch 1797 Founder's Reserve Single Malt Scotch Whisky was crafted to celebrate the Manson Brothers, who founded the distillery over two centuries ago. The whisky has a copper-golden hue, along with an aroma of vanilla, dried apples, pears and bright citrus. Notes of dried fruits dominate the palate, and are complemented by touches of ginger, raisins and cinnamon. The finish is sweet and flavorful, with hints of cedar, oak and cloves. Glen Garioch Founder's Reserve Single Malt earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011 and 2012, and a score of 92 points from Wine Enthusiast Magazine.

The second release of the Booker’s® Bourbon 2021 Collection is Booker’s Batch 2021-02 ‘Tagalong Batch.’ This batch celebrates the way my dad, Booker Noe, learned the ropes at the distillery - by ‘tagging along’ with his grandfather and my great grandfather, Jim Beam.

The fourth release of the Booker’s® Bourbon 2021 Collection is Booker’s Batch 2021-04 ‘Noe Strangers Batch. This batch celebrates the genuine, social nature of my dad, Booker Noe, and the way he could turn a stranger into a friend for life in no time.

Growing up, the distillery was like Dad’s playground; he loved spending time with his grandfather and everyone else who worked there, asking questions and expanding his knowledge. That’s ultimately how he developed his curiosity and passion for whiskey, and it was how he became such a talented Master Distiller.

The tradition of ‘tagging along’ has continued from generation to generation. I learned much of what I know about whiskey by following in Dad’s footsteps, digesting all of the information I could while working side-by-side at the distillery. It’s also a tradition I continued with my son Freddie, and one I hope he’ll share with his children in the future.

Tagging along had some other rewards too, such as heading to the nearby lake to cast a line together after a hard day’s work. We all have fond memories of that quality time, and I hope you enjoy this batch as part of your quality time with family and friends too.

P.S: The available Release will be shipped when the order is processed. 

Eagle Rare Kentucky Straight Bourbon Whiskey is masterfully crafted and carefully aged for no less than ten years. The rareness of this great breed of bourbon is evident in its complex aroma, as well as the smooth and lingering taste. Eagle Rare is a bourbon that lives up to its name with its lofty, distinctive taste experience.

Tasting Notes

Nose: Complex aromas of toffee, hints of orange peel, herbs, honey, leather and oak.

Taste: Bold, dry, oaky flavors with notes of candied almonds and very rich cocoa.

Finish: Dry and lingering.

Recent Awards

2020 Best Kentucky whiskey - International Whiskey competition

2020 Best Bourbon whiskey - International Whiskey competition

2020 Best Straight Bourbon whiskey - International Whiskey competition

2020 Best American whiskey - International Whiskey competition

2020 Master Medal - American Whiskey Masters

TASTING NOTES

EYE: Honey

NOSE: Salted pistachios, malt, hay, herbal pine, banana chips, orchard fruit, melon rind, wax and vanilla. Just a wonderful, sweet and nutty, fruity whisky that’s shockingly different from the regular Amrut Classic Indian Single Malt Review.

PALATE: Waxy banana, malt, orchard fruit, melon rind, herbal pine, vanilla, pistachios, golden raisins, oak, baking spice and a touch of black licorice. The palate of the Amrut Cask Strength Indian Single Malt is so much more powerful and decadent with an oaky pop that starts light but grows. This is nice.

FINISH: Long - Waxy banana, oak, spice and, herbal pine and pistachio gelato mix into one of my favorite fades in recent whisky memory.

BALANCE, BODY and FEEL: Well balanced, full body and a warm, creamy, feel.

Situated along the banks of the Ohio River in Owensboro, Kentucky, the Medley Distilling Company is stewarded by Charles and Sam Medley, a father-and-son team who represent the seventh and eighth generation master distillers in their family. The Medley's roots run back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medley's ancestors were distilling whiskey prior to that time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812. Following the repeal of Prohibition in 1933, Thomas Aquinas Medley began distillation and maturation of a new bourbon in honor of his family's rich history. Thomas died shortly thereafter, but the Medley Distilling Company continued to produce Kentucky bourbon for the next five decades. Today, under the tutelage of Charles and Samuel Medley, the distillery continues to distill bourbon using the same recipes and techniques that the previous generations of Medleys perfected decades ago. Wathen's Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. After the grains have been harvested, they are milled and mashed before being fermented with an eight-generation old yeast strain (the unique strain of Medley Family yeast has been inherited by each generation of Medley's since the 19th century, and remains a closely-guarded family secret). Following fermentation, the wash is distilled through a copper-pot still before being aged in new, charred American oak casks under the Kentucky sun. After the bourbon has matured for approximately eight years, Charles and Sam Medley taste each individual cask to determine when it is ripe for bottling. Since each bottle of Wathen's Single Barrel Bourbon is bottled from a single cask rather than being crafted from a batch of casks, each bottle of Wathen's is slightly different and entirely interesting. 

During the American Revolutionary War, the British Royal Navy imposed a blockade against American ports, which prevented the colonists-turned-revolutionaries from importing crucial supplies into the United States. As a result of blockade, American distilleries, which had been distilling molasses imported from the Caribbean islands into rum, began distilling rye grains instead. By the end of the war, approximately 5,000 log stillhouses were operating in Pennsylvania's Fayette, Allegheny, Westmoreland and Washington counties, producing an incredibly aromatic rye whisky known as Monongahela Rye (the rye was named after the Monongahela River, which was situated adjacent to a number of distilleries). Following the Whiskey Rebellion a bloodless battle that was instigated by an excise tax imposed on distilled spirits a number of these distillers moved south into Kentucky and Tennessee. Rittenhouse Straight Rye Whisky is a Kentucky rye whiskey crafted using the same traditions that Pennsylvanians used to craft Monongahela Rye over two centuries ago. After the grains are mashed and fermented, the whiskey is distilled and aged in new, charred American oak casks for a minimum of four years (although the average age of the rye is closer to six years old). Following maturation, the whiskey is bottled-in-bond at 100 proof. Rittenhouse Rye has an aroma of cocoa, toasted rye and oak spices, along with hints of vanilla and caramel. Notes of rich, intense chocolate, cloves and spices dominate the palate, and are balanced by sweeter notes of vanilla, orange zest and raisins. The finish is long and beautiful, with touches of cocoa beans, baking spices and allspice. Rittenhouse Rye earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named the North American Whiskey of the Year. In addition, it earned a score of 94 points from Wine Enthusiast, which named it one of the Top 50 Spirits of 2010. It was also named the Best North American Whisky by Whisky Magazine and "Best Buy Whisky of the Year" by Whisky Advocate. Enjoy the following cocktail recipe: 

60 ml Rittenhouse 100 Rye Whiskey
15 ml Carpano Antica Formula (sweet bitters)
7 ml Luxardo Maraschino Liqueur
Ice
Absinthe, for rinse
Luxardo maraschino cherry

In a mixing glass, add the Rittenhouse, Carpano and Maraschino Liqueur. Top with ice and stir for 15 seconds. Rinse a chilled glass with absinthe and dispose of extra. Julep strain the cocktail and garnish with a Luxardo maraschino cherry.

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin C Bcan Highland Single Malt Scotch Whisky pays homage to a spectral hound (named C Bcan) who has haunted the distillery for centuries. The hound was once spotted by a distillery employee, who felt compelled "beyond all natural reason" to touch the hound's fur. As he reached out his hand, the hound dissolved "before his eyes leaving nothing but a vacuum of deathly silence and an inky blue cloud of smoke, soon spirited away across the peat moorland." For one week each year, Tomatin Distillery produces a spectral peated single malt scotch whisky, in contrast to their typical unpeated expressions. The whisky is crafted from malted barley, which is smoked over a peat flame to approximately 15 phenol parts per million. After the barley has been peated, it is fermented and then twice distilled through Tomatin's copper pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. After distillation, the whisky is matured in three different types of casks: virgin oak casks, casks that were previously used to mature bourbon and casks that were previously used to mature sherry. As a result, the whisky has an aroma of tropical fruits, vanilla, parsley and green herbs. The aroma gives way to hints of honeyed smoke, lime, toasted almonds and cloves on the palate, and leads to a finish touched with charcoal, oak and sweet smoke. The whisky earned the Silver Medal at the Stockholm Beer & Whisky Festival in 2013 and at the San Francisco World Spirits Competition in 2014. Don't worry about the bottle disappearing after you touch it, though.

Tasting Notes

Nose: "vanilla lemon cake." The palate is a balance of caramel, vanilla, spices and citrus. 

Our fourth release in the collection, Charbay's R5 Lot No. 4 is double-distilled from Bear Republic Brewery's award-winning Racer 5 IPA beer (7% ABV). Marko chose this full-bodied IPA for its aromatic hops and smooth, clean finish, forming the base of R5's unique profile.

Its fourth release, Lot No. 4 was a 10 barrel release, distilled in March 2013 and aged for 29 months in French oak. It has an intensely hoppy nose mixed with orange and clove, and sweet molasses, smoky notes on the palate.

4 STARS / Highly Recommended - Spirit Journal

"Charbay is one of my favorite distilleries in America, and this whiskey is an education in a bottle". - Michael J. Neff, bar director, Holiday Cocktail Lounge, NYC

In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product. Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax. "Dad's Hat Pennsylvania Rye Whiskies pay homage to our state's rich tradition of making small-batch whiskey," says Herman Mihalich, master distiller at Mountain Laurel Spirits. Raised in Monessen (a small city situated in southwest Pennsylvania) and armed with a Bachelor's degree in Chemical Engineering from the University of Pennsylvania and an MBA from Wharton, Mihalich has spent most of his life in Pennsylvania. "I really wanted to revive that entrepreneurial spirit and rich rye heritage we have here,"he says. Dad's Hat Rye is made from a mash of 80% rye, 15% malted barley and 5% malted rye. After Mihalich sources all of the grains from local farmers in Pennsylvania, he slowly ferments the mash for approximately seven days before distilling it though a 500-gallon Christian Carl copper-pot still imported from Germany. The still, which is augmented by a side-column, allows Mihalich to remove any impurities in the whiskey, while simultaneously refining its flavor and texture. After distillation, this rye is double finished for an additional three months in separate barrels which previously contained port wine, made with red grapes and known for a fruity, pleasant sweetness. Gold Medal winner and a 91-point rating from the Beverage Testing Institute in Chicago.

In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product. Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax. "Dad's Hat Pennsylvania Rye Whiskies pay homage to our state's rich tradition of making small-batch whiskey," says Herman Mihalich, master distiller at Mountain Laurel Spirits. Raised in Monessen (a small city situated in southwest Pennsylvania) and armed with a Bachelor's degree in Chemical Engineering from the University of Pennsylvania and an MBA from Wharton, Mihalich has spent most of his life in Pennsylvania. "I really wanted to revive that entrepreneurial spirit and rich rye heritage we have here,"he says. Dad's Hat Rye is made from a mash of 80% rye, 15% malted barley and 5% malted rye. After Mihalich sources all of the grains from local farmers in Pennsylvania, he slowly ferments the mash for approximately seven days before distilling it though a 500-gallon Christian Carl copper-pot still imported from Germany. The still, which is augmented by a side-column, allows Mihalich to remove any impurities in the whiskey, while simultaneously refining its flavor and texture. After distillation, Dad's Hat Pennsylvania Rye is aged in charred, white oak quarter casks (15-gallon casks) for just under one year in a temperature-controlled warehouse. The small casks and climate-controlled aging give the whiskey hints of cinnamon, dried fruits, nuts and candied apple, which nicely balance out the flavor of the spicy rye. After maturing, each cask of Dad's Hat Rye Whiskey is brought to proof and bottled by hand. Inspired by the old-fashioned fedora hats his father used to purchase in Philadelphia, Mihalich's goal was to recreate the sentiment that these hats represented with Dad's Hat Whiskey: quality, tradition and integrity.