When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, a few enterprising residents of Iowa chose to become outlaws rather than teetotalers. Alphonse Kerkhoff, a farmer by trade, began cooking batches of rye whiskey near his home in Templeton to supplement his income. "The Good Stuff," as Kerkhoff's rye was known, was so popular that he began tying a white horse named Babe to a polein his front yard as a signal to residents that another batch of Templeton Rye was ready. Shortly thereafter, Kerkhoff partnered with notorious bootlegger Al Capone to distribute his rye across the country. Capone bootlegged hundreds of barrels of Templeton Rye to speakeasies in New York, Chicago and as far west as San Francisco legend has it that he even had a case smuggled into his jail cell at Alcatraz. Following Prohibition, Kerkhoff continued to cook Templeton Rye for his friends and family, before eventually passing the recipe on to his son, Meryl. Today, nearly a century after it was first distilled, Templeton Rye pays homage to that recipe by Keith Kerkhoff, Alfonse's grandson. Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities. The rye (which comprises over 90% of the mashbill, with the remainder being malted barley) is fermented for 72-84 hours using a yeast culture that was developed specifically for whiskey production. After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for a minimum of four years. The whiskey is bottled in Templeton, Iowa, where Iowa's hot summers, cold winters and wet springs (monthly average temperatures range from a high of 86.2 F to a low of 6.3 F) result in more contact between the whiskey and the oak prior to bottling, helping the whiskey mature faster and giving it more complexity and flavor. Templeton Rye earned the Gold Medal at the 2009 and 2010 San Francisco World Spirits Competition and was named "Rye Whiskey of the Year"in the 2009 Whisky Bible. It also earned the title "Best of Whiskey"at the 2008 Los Angeles Wine and Spirits Competition, beating out more than 4,000 other entrants in the competition. Now that Prohibition is over, you can enjoy Templeton Rye conspicuously.

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvania's Blue Mountain Valley. Within a few years, Shenk was harvesting more grains that he could sell, and so he began distilling the excess grains into whiskey. Shenk's distillery, which was eventually named Michter's Distillery, became the United States' first distilling company. Just two decades after Shenk opened the doors to his distillery, General George Washington began purchasing Michter's Distillery Whiskey in order to fortify his men as they camped through a long and brutal winter at Valley Forge. Michter's Distillery, as the saying goes, was the whiskey that warmed the American Revolution. The passage of Prohibition in 1919 forced Michter's Distillery, along with nearly every other distillery in the United States, to close. In the early 1990's however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michter's Distillery," says Magliocco, "Dick and I wanted to get back to the "cost be damned' roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world." Michter's Distillery 10 Year Old Bourbon is the brainchild of master distiller Willie Pratt. Pratt, a maturation perfectionist with over forty years of distilling experience, is known as "Dr. No" since he often refuses to bottle aging barrels of whiskey. According to Pratt, whiskey that is aged for over a decade hits a "fork in the road," and can either become incredible or unpalatable. "One of the barrels we sampled was unbelievably woody," Magliocco says. "And we reject that, we literally sewer it. Willie had another barrel that tasted delicious, but the consistency was like molasses, and we obviously couldn't sell that." Michter's Distillery 10 Year Old Single Barrel Bourbon is a sourced bourbon that Pratt realized had hit its peak. The single barrel bourbon has a dark caramel color, along with an aroma of espresso, toffee and whipped cream. Notes of spices predominate on the palate, and are complemented by touches of lemon, grapefruit, molasses and vanilla. The finish is medium-long, with touches of tobacco, old leather and figs. Michter's Distillery 10 Year Old Single Barrel Bourbon was named the "Best American Whiskey" by Food & Wine Magazine.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the winter when there was little activity on the farm Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills some of "the smallest stills within the Scotch whisky industry,"according to production manager Alexander Tweedie produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut,"which is among the highest of any Scottish distillery, results in a more full-bodied and and rich whisky. Bottled by Gordon & MacPhail one of the most prominent independent bottlers in Scotland The Macallan Speymalt 42 Year Old Single Malt Scotch Whisky was originally distilled in 1970 and matured for over four decades in a cask that was previously used to mature sherry. After its maturation, the whisky was bottled in 2013. The single-barrel whisky has an aroma of vanilla, raisins, toasted almonds and a touch of caramel. The aroma gives way to notes of dried fruits, particularly cherries and strawberries, along with hints of dark chocolate, warm spices and Christmas cake. The finish is long and smooth, and ends with a touch of creamy vanilla. The Macallan Speymalt 42 Year Old Single Malt Scotch Whisky represents a unique opportunity for Scotch aficionados to try a limited edition bottling from one of the most prestigious distilleries in Scotland. Pick up one of these rare treasures today!

In 1837, Henry McKenna emigrated from Ireland to the United States. After spending nearly two decades as a farmer in Kentucky, McKenna founded an eponymous distillery in 1855. At the time, McKenna focused on the production of wheat whiskey (the only crop he was harvesting at the time) and was able to distill enough whiskey to fill one barrel each day. As word of McKenna's high-quality whiskey spread, McKenna was able to triple his distillation capacity, and began experimenting with the production of bourbon. Following his death in 1893, McKenna's three sons Daniel, Stafford and James began operating the business. Today, Henry McKenna Single Barrel 10 Year Old Kentucky Straight Bourbon Whiskey honors the rich family tradition and pioneering spirit of the McKenna family. The bourbon, which is made from a mash of primarily corn, is the only extra-aged bottled-in-bond single barrel bourbon available today. Pursuant to the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21), any spirit labeled as "Bonded" or "Bottled-in-Bond" must be the product of one distiller at one distillery during one distillation season. In addition, the Act requires that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof. Henry McKenna Single Barrel Bourbon Whiskey is matured for a minimum of forty Kentucky seasons (ten years) before each bottle is filled and labeled with its batch and bottle number. As a result of its extra-long maturation period, the bourbon has an aroma of warm spices, smoke and burnt caramel. The aroma gives way to notes of chewy leather, chilli peppers and habanero, which are complemented by subtle touches of dried fruits, vanilla and cinnamon. The finish is warm and lush, with bold notes of roasted corn, cloves and woody spices. Since each bottle of McKenna's Single Barrel Bourbon is bottled from a single cask rather than being crafted from a batch of casks, however, each bottle is slightly different and entirely interesting. Henry McKenna 10 Year Old Bourbon was named one of the top 12 spirits ever tasted by Proof66 and was called "magnificent" by Jim Murray, author of the Whisky Bible. In addition, the bourbon earned a score of 90-95 points from Wine Enthusiast. 

Yamazaki® Whisky is Suntory's flagship single malt whisky, from Japan’s first and oldest malt distillery, multi-layered with fruit and Mizunara aromas.

From Yamazaki was born the surprising, delicate yet profound experience of a Japanese single malt whisky.

Spiritual and deep, made at Yamazaki Distillery, the soulplace of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Suntory Single Malt Whisky Yamazaki® Whisky is not only the No.1 single malt whisky in Japan, but is enjoyed in more than 35 countries.

Tasting Notes

Color: Pure gold

Nose: Peach, pineapple, grapefruit, clove, candied orange, vanilla, Mizunara (Japanese oak)

Palate: Coconut, cranberry, butter

Finish: Sweet ginger, cinnamon, long finish

Tasting Notes

Nose : Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. Big, but seductively gentle, too;

Taste : The delivery, though controlled at first, is massive! Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note (curious, seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all; but for extra food measure the flavours develop into a really intense chocolate fudge middle which absolute resonates through the palate;

Finish : A slight struggle here as the mouthfeel gets a bit puffy here with the dry peat and oak; enough molassed sweetness to see the malt through to a satisfying end, though. Above all the spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit;

Straight Rye Whiskey has experienced a strong resurgence in the American whiskey landscape, yet Colonel Edmund Haynes Taylor, Jr. was making this style more than 100 years ago. This small batch, Bottled-in-Bond 100 proof straight rye whiskey pays tribute to the former Distillery owner with a unique rye whiskey reminiscent of days long past.

TASTING NOTES

An altogether different recipe and profile than Sazerac Rye, this recipe contains just rye and malted barley, no corn. The result is an aroma full of dried fruit, black pepper, and a touch of fresh dill. A small sip brings an array of flavors both sweet and savory with a terrific balance of dark spices and subtle caramel overtones. The finish is especially pleasing with an oaky dryness that lingers just long enough.

"Simply spectacular!" - John Paddon, blind tasting notes - 2015 International Whisky Competition

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77% of the world's maple syrup. Tap Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out." Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye. Pick up a bottle of Port finished Canadian Rye today!

Situated on the banks of Lagavulin Bay on the island of Islay, Lagavulin Distillery is one of the oldest distilleries in Scotland. Distilling took place on the banks of Lagavulin Bay as early as 1742, and by the turn of the century, there were as many as ten illicit stills operating in the area. In 1816, John Johnson founded the first legal distillery on the site, and within a year Archibald Campbell had opened a second. After Johnson's death, Alexander Graham acquired Johnston's distillery for 1,100 and eventually united the two distilleries together under the Lagavulin name. Since that time, the rich, peaty water that runs down the brown burn and through the Solan Lochs into the hills just next to Lagavulin Bay has served as the lifeblood of the distillery. Lagavulin Single Malt Scotch Whisky is known as one of the most intense, smoky single malt whiskies ever made the peated barley used to create Lagavulin Single Malt has up to twenty times more exposure to peat smoke than typical Scotches. Once the grains used to craft Lagavulin Whisky have been harvested and malted, they are dried over a peat and gas fire calibrated specifically to produce Lagavulin's signature, bold flavor profile. The grains are then milled and mashed before being fermented for approximately 72 hours. Following fermentation, the whisky is distilled twice first through a wash still for approximately five hours and then again through a spirit distill for approximately nine hours. This is the slowest distillation process of any Islay distillery, and gives Lagavulin its characteristic round flavors and mellow edges. Lagavulin Distillers Edition Single Malt Scotch Whisky is matured for 16 years in traditional, oak casks in the distillery's warehouses. During its maturation, Iain McArthur, Lagavulin warehouseman, ensures that the whisky matures evenly and consistently (McArthur has been working at the distillery for over four decades). After the whisky has matured in traditional oak casks, it is double-barreled, or finished, in casks that were previously used to mature sherry made from Pedro Ximinez grapes. Once harvested, Pedro Ximinez grapes shrivel up to a raisin-like state, which concentrates the sugars in the grape and results in a sweet wine with legendary viscosity and intensity. This double-maturation process complements the intensely smoky notes of the whisky and adds an additional layer of complexity. Lagavulin Distillers Edition Single Malt Scotch has an aroma of intense raisins, prunes and smoke. The initial notes are surprisingly sweet, with subtle hints of caramel, vanilla and dates that are balanced by a smoky undertone. The ever-lasting finish has deep, dark notes of red fruits and a round, bold finish.

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillery's founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that." Kilchoman Machir Bay Islay Single Malt Scotch Whisky is made from Publican barley grown directly on Kilochman Distillery's campus (Publican barley is more resilient to Islay's harsh weather than traditional strains of barley). Once the barley has been harvested, it is malted at the distillery's malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchoman's copper-pot stills. Kilchoman Machir Bay 2013 Islay Single Malt Scotch Whisky is crafted from a marriage of four and five year-old whiskies that have matured in American oak casks that were previously used to mature bourbon. Following its initial maturation, a portion of the whisky is double-barreled, or finished, for approximately one month in casks that were previously used to mature Oloroso Sherry. "We practice a very strict wood policy regime at Kilchoman, which is crucial in our ability to produce such a high-quality young single malt," says Wills. As a result of the extraordinary strain of barley used to craft the whisky, along with its unique maturation process, the whisky has a peaty aroma with touches of salty tang and citrus. The aroma gives way to notes of vanilla, coconuts, papaya and malt on the palate, which are balanced by hints of cinnamon and baking spices. The finish is peaty and fresh, with a long, lingering touch of vanilla and caramel. Kilchoman Machir Bay Single Malt Whisky was named the Whisky of the Year at the International Whisky Competition in 2013. In addition, the whisky earned the Gold Medal at the International Wine and Spirits Competition in 2012.

For the Willett family, distilling craft whiskey is a family tradition. During Reconstruction, John David Willett the family patriarch began distilling whiskey at the Moore, Willett & Frenke Distillery, which was situated just outside of Louisville, Kentucky. In 1898, his son, A. Lambert Willett who was 15 years old at the time began following in his father's footsteps. Three decades later, Lambert, together with his son, Thompson, purchased a farm on the outskirts of Bardstown, Kentucky, and began construction of the Willett Distilling Company. While the Willett Distilling Company eventually changed its name to Kentucky Bourbon Distillers, the family tradition lives on Even Kulsveen, the current owner of KBD, is Thompson Willett's son-in-law. In keeping with family tradition, Kentucky Vintage Bourbon is an authentic Kentucky straight whiskey. Bottled at a robust 90 proof, the bourbon has a golden chestnut color, along with an aroma of oranges, lemons, clovers and honey. Notes of ginger, caramel apples, roasted nuts and creamy vanilla dominate the palate, and give way to a finish accented by hints of almonds and black pepper. Kentucky Vintage Bourbon won the Double Gold Medal at the San Francisco World Spirits Competition, and earned four stars from F. Paul Pacult's Spirit Journal. With its combination of age, taste and proof making it an unparalleled value, Kentucky Vintage Bourbon is one of the best kept secrets on the whiskey market.

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War in 1781, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn. Within a decade, some 2,000 farmers had settled in Kentucky and were growing corn in an effort to validate their claim to the land. Following the end of the American Civil War, Johnny Drum returned to his native state of Kentucky. Like many pioneers who had settled the state before him, Drum purchased a farm among the rolling bluegrass fields of Kentucky, and staked his claim to a beautiful, limestone spring. After harvesting more corn than he could sell, Drum distilled the excess grains into bourbon. Today, Johnny Drum Private Stock Kentucky Bourbon celebrates the passion and legacy of Johnny Drum. Johnny Drum Private Stock Kentucky Bourbon has an aroma of spicy cinnamon, ginger, oak and caramel. Notes of roasted peanuts, warm cinnamon and vanilla dominate the palate, and are complemented by touches of oak and honey. The finish is smooth yet bold, with lingering spices nestled against hints of citrus and chocolate. Johnny Drum Private Stock earned the Gold Medal at the San Francisco World Spirits Competition, and was called one of the "best hidden gem whiskies on the market, "by Drink Spirits.

Born in 1952, Old Bardstown was an American Thoroughbred racehorse named after the city of Bardstown, Kentucky. Bred and raced by Calumet Farms, the horse twice won Florida's Tropical Handicap at the Tropical Park Race Track as well as the Widener Handicap at the Hialeah Park Race Track. In 31 career starts, Bardstown had 18 first place finishes, 7 second place finishes and 1 third place finish. By the time he retired at the age of 8, Old Bardstown was one of the top racing horses of his time. Old Bardstown Estate Bottled Kentucky Straight Bourbon Whiskey pays homage to the legacy of the American Thoroughbred. The bourbon is made from a mash of primarily corn, which is milled and mashed before being fermented with Kentucky limestone water. Following fermentation, the wash is distilled before the bourbon is matured for ten years in new, American oak casks. Then, the bourbon is brought to 101 proof before being bottled. Old Bardstown Estate Bottled Kentucky Straight Bourbon Whiskey has an auburn-red color, along with an intense aroma of sherry, mint, eucalyptus and copper, somewhat reminiscent of single malt scotch. Notes of nutmeg, caramel, tobacco and chewy leather dominate the palate, and are complemented by hints of malted barley, cherry, and earthy minerals. The finish is medium-long, with touches of fresh herbs, oak and spice. The bourbon earned a score of 95 points from Jim Murray's Whisky Bible, and the Silver Medal at the San Francisco World Spirits Competition in 2012. 

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 18 Year Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice 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. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin." Once Campbell has distilled the whisky, it is matured for over 15 years in casks that were previously used to age bourbon. After its initial beautyrest, the whisky is double-barreled, or finished, for a minimum of 18 months in Spanish oak casks that were previously used to mature Oloroso Sherry. The Spanish oak casks contribute notes of red fruits, tobacco and honeyed oak to the whisky, and complement its notes of maple syrup, vanilla, cinnamon and apple. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatin's Distillery Manager. "There's always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified." Tomatin 18 Year Old Single Malt Scotch Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2014, and was named the "Best Highland Single Malt (13-20 Years of Age)" at the World Whiskies Awards in 2013. In addition, it earned a score of 96 points at the Ultimate Spirits Challenge in 2012, which called the whisky "extraordinary."

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place"in ancient Gaelic, is a reference to the cattle farmers who would pause at the distillery on their journey south to the cattle markets in Crieff and Falkirk. Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky. After the barley has been milled and mashed, it is fermented in the distillery's original, wooden washbacks. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnie's copper-pot wash still, and then again through its copper-pot spirit still. Dalwhinnie Distillers Edition Highland Single Malt Scotch Whisky was distilled before being matured for approximately fifteen years in oak casks. After its initial maturation, the whisky was double-barreled, or finished, for an additional year in casks that were formerly used to mature Oloroso sherry, before it was finally bottled. The whisky has an aroma of fresh orchards, honey and soft spices that open up to notes of malt, sweet grapes, heathered spices and honey on the palate, and lead to a long finish with touches of oak and vanilla.