In 1936 Thompson Willett founded Willett Distillery. Today, the tradition continues. The Willett family legacy lives on in Willett Pot Still Reserve. 

Awards 

San Francisco World Spirits Competition in 2008: Gold Medal for taste, and the Double Gold Medal for design.

Aged: 8 & 10 Year

Tasting Notes

Nose: Vanilla lemon cake.

Palate: Balance of caramel, vanilla, spices and citrus. 

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world. Bulleit Ten Year Old Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper-still before being matured in charred, American oak casks for a minimum of ten years. "I may be biased, but I think Bulleit Bourbon is incredible at its traditional age of five to eight years," says Bulleit. "But it was exciting to see what happened to a select number of barrels aged a little longer. The result was a special expression of our family's bourbon that exceeded our expectations and we knew we had to bottle it and share it with our loyal fans." Bulliet Ten Year Old Bourbon has a dark caramel color, along with an aroma of toasted oak, rich caramel and sweet fruits. The notes of woody spices, cloves and oak give way to hints of dried fruits, light vanilla and spicy rye on the palate, and lead to a long, slightly sweet finish. The bourbon earned a score of 92 points from the Beverage Testing Institute in 2013, and a score of 91 points from Wine Enthusiast. In addition, Forbes Magazine called it "one of the best bourbons." "There's a difference between aging and maturity, and we'll never bottle bourbon until it's ready to reach the customer," says Bulleit.

Founded in 1982 by German-born J?rg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, nuclear engineer, mad scientist and St. George's master distiller, and Dave Smith, St. George's chief blender. Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking & Entering Bourbon is the product of Winters and Smith going deep into the rickhouses of Kentucky's most venerable bourbon distilleries and selecting 300-plus barrels of bourbon to bring back to California. After sampling each individual barrel (which took three months alone) and experimenting with different blends, Winters and Smith settled on a recipe made up of 80 different barrels, each ranging in age from five to seven years. The result is a criminally delicious bourbon with notes of maple, banana, brown sugar and cinnamon. "We like to think of our spirits as parties in a bottle, and the label is the invitation," says Winters.

Situated in the province of Munster, the Cork Distilleries Company was founded in 1877. Two years after it opened its doors, the distillery began bottling its first whiskey, and in 1882, the company hired a young Corkman named Patrick J. O'Flaherty as their salesman. The classic charmer spent 4 decades selling his whiskey in Ireland. Known for his easygoing personality and generosity, he would ensure everybody around him always had a great time and was always buying rounds for the patrons in the pubs he visited, becoming a universally-loved character. The whiskey's original name was soon forgotten with everybody was starting to order "Paddy whiskey". In 1912, the distillery officially renamed the whiskey Paddy Irish Whiskey in his honor. Today, Paddy Old Irish Whiskey is made from the finest malted and unmalted barley harvested from the East Cork countryside, together with water sourced from river Dungourney. It's a triple-distilled blend of grain, malt, and pot-still whiskey, each component contributing an integral part to the smoothness of the finished spirit: a floral sweetness from the grain, toasted biscuit from the malt, and creaminess from the pot-still. Light, balanced, and pure, it has a rich golden color and deep spice, honey, and vanilla notes. It is matured in 3 different oak casks, before being bottled at 80 proof.

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his family's income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland. Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillery's source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley). Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenie's copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenie's coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry. In addition, the size and shape of Balvenie's stills the stills' necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenie's signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special." The Balvenie 17 Year Old Doublewood Single Malt Scotch Whisky was originally made in homage to David Stewart (Balvenie's Master Blender), who celebrated five decades of working at the distillery in 2012. Following distillation, The Balvenie 17 Year Old Doublewood matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending seventeen years in oak casks, the whisky has deep notes of vanilla, green apple, and toffee. Aroma of oak, vanilla and green apple. Notes of dark fruits, raspberries, toasted almonds, coffee and butterscotch lead to a finish that is deep and lush, with notes of fruits mingled with spices. Balvenie 17 Year Old Doublewood earned a score of 95 points from The Tasting Panel Magazine, which said that the whisky had a "long, smooth toasty finish" that was "elegant." 

Situated along the banks of the River Derwent on the island of Tasmania, Sullivans Cove was the site of one of Britain's first penal colonies in Australia. In 1804, at the order of the Governor King of the British settlement of New South Wales, Lt. John Bowen transported some of the most heinous British criminals to Sullivans Cove, which eventually developed into the city of Hobart. Hobart was the perfect penal colony the area's dense forests required a huge labor force in order to establish a settlement, and its isolation and inaccessibility ensured there was no escape. Today, the island of Tasmania remains of one the most isolated and natural places on earth approximately 37% of the island is protected as natural reserves. Sullivans Cove Single Malt Tasmanian Whisky is made from barley grown exclusively on the island of Tasmania. "The island's deep red basalt soil, pure water and mild temperatures result in a barley that is perfect for distillation," says Patrick Maguire, the distillery's founder and master distiller (his ancestors were convicts that were imprisoned on the island). In addition, the island has one of the oldest and strictest quarantine programs in the world, ensuring that the barley remains untainted. Once the barley has been harvested, it is malted at the Cascade Brewery by Roger Ibbott, who has over four decades of experience malting barley. The malted barley is then mashed and fermented at Sullivans Cove Distillery using a unique strain of yeast developed specifically for the production of Sullivans Cove Whisky. Then, the wash is twice-distilled through a handmade copper-pot still. "The real trick is to cut the run short, so that only the sweetest, best flavors and purest alcohol from the heart of the run is captured", says Macguire. "It's not the most sensible approach by an accountant's standards, but then it's a good thing that we are not accountants!" Following distillation, Sullivan's Cove Double Cask Single Malt Whisky is matured in a combination of American oak casks that were previously used to mature Jim Beam (two-thirds) and thirty-year old French oak casks that were previously used to mature port (one-third). After maturing for eleven years in each cask, the whiskies are married together, brought to proof and then bottled. Sullivan's Cove Double Cask Single Malt Whisky has an aroma of soft spices and vanilla, which lead to notes of cloves, rock candy and pear. The well-rounded and smooth finish has a touch of oak and milk chocolate. The whisky earned the Gold Medal at the World Whisky Masters in 2011.

Angel’s Envy Kentucky Straight Bourbon is finished in port wine casks for an award-winning spirit. We guide each batch’s conditioning, blending our handcrafted bourbon in small batches of 8 to 12 barrels at a time.

It’s typically aged for up to 6 years. While we lose about 5% of the spirit each year to evaporation, or “the Angel’s Share,” what’s left behind after we’re done is truly worthy of envy.

Once it’s deemed ready, we finish our bourbon in ruby port wine casks, which adds subtly distinct flavor nuances that enhance the whiskey without challenging it. Our port finishing process lasts between three to six months, depending on taste.

We use 60-gallon ruby port barrels made from French oak and imported directly from Portugal. This creates a whiskey of unprecedented smoothness, sweetness and balance.

Appearance: Gold color laced with reddish amber hues, nearly copper in tone

Nose: You’ll detect notes of subtle vanilla, raisins, maple syrup and toasted nuts

PALATE: Vanilla, ripe fruit, maple syrup, toast and bitter chocolate

FINISH: Clean and lingering sweetness with a hint of Madeira that slowly fades

Sitting alongside its 11s series counterparts, this Ten Year Old brings a subtler, more mature dimension to the otherwise youthful exuberance of the .1, .2 and .3 spirits. While we deliberately keep the barley influence forward in the .1 and .3 editions, our .2 and Ten Year Old editions introduce cask influence at varying ends of the Octomore age spectrum. While the malt for our Octomore Ten Year Old is initially higher in PPM, the influence of those 5 extra years results in a calmer, deeper spirit.

TASTING NOTES

CHARACTER: Grown up Octomore, relaxed and refined, with age we lose some of the vitality but develop a sense of calm and deep complexity.

AROMA: Wonderful Bouquet of Peat and fruit. Nectarine and citrus fruits with hints of pineapple and mango, a depth of rich sweetness and complexity. Vanilla and oak sugar, nutty and vibrant. With age the fruit comes through so well, and the depth of flavour is wonderful, more exotic fruits and that citrus and minerality character which is the DNA of our spirit.

TASTE: Wonderful salty tang on the lips, leading into a viscous and honey like texture. Beautiful fruit notes and sweet oak make this a joy to hold on the palate, the peach, ripe pineapple and mango, dried apricot and peach notes are beautifully weighed against the smoke and oak, the extra age and combination of casks bring a level of maturity to this expression of Octomore that gives a new dimension to our understanding of this exceptional single malt

FINISH: Oak driven, coconut, tobacco, vanilla, then smoke. The time in the cask has calmed the smoke, both through the phenols lowering naturally over time and the influence of the oak becoming greater.

COLOUR: Gold.

Triple distilled then matured for over eighteen years for a refined whisky. The result: a refreshing Lowland Single Malt whisky with the added infusion of ripe citrus and green tea, the warmth of toasted almonds and the signature smooth, delicate Auchentoshan taste. Expect a deep golden summer barley colour to each glass of this Single Malt. What gives whisky its colour? Our careful and methodical maturing process over the course of 18 years. As the Single Malt comes into contact with the barrel, a new colour and flavour profile is created over time.

TASTING NOTES

TO THE EYE: Expect a deep golden summer barley colour to each glass of this Single Malt. What gives whisky its colour? Our careful and methodical maturing process over the course of 18 years. As the Single Malt comes into contact with the barrel, a new colour and flavour profile is created over time.

TO THE NOSE: Fresh tobacco leaf, then some sweetness, layered with a hint of caramelised sugar, green tea and almonds. 

TO THE TONGUE: A smooth whisky taste with a floral freshness and a burst of sweet barley at first. This gently ebbs, revealing a tangy zestness of Auchentoshan whisky. The palate is left alive and refreshed. 

TO THE END: A long, lingering well balanced Single Malt. A dram that invigorates the senses. 

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arran's master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years. Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arran's copper-pot wash still and then again through Arran's copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies. Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arran's master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.

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

On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that was granted permission to operate during Prohibition in order to produce medicinal bourbon. Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States. In 1943, Seagram's bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses. Four Roses Small Batch Kentucky Straight Bourbon Whiskey is made from a blend of four different Kentucky bourbons, each distilled at the Four Roses Distillery in Lawrenceburg. Two of the bourbons are comprised of a mash of 60% corn, 35% rye and 5% malted barley, while the other two bourbons are comprised of a mash of 75% corn, 20% rye and 5% malted barley. Each of the bourbons is fermented with a unique, proprietary yeast culture used to bring about a specific flavor in the bourbon. "We do things differently," said Jim Rutledge, Four Roses' former master distiller - Whisky Magazine's Hall of Famer. After distillation, each bourbon is aged for a minimum of four years at a one-story rickhouse maintained near the distillery. While most distilleries age bourbon in warehouses that are many stories high, Four Roses ages its bourbon in a one-story warehouse to ensure that each barrel is aged in a similar environment. After aging, the barrels are hand-selected and then blended together in order to create Four Roses Small Batch Bourbon. The high rye content in two of the bourbons results in a rich, spicy flavor and contributes notes of nutmeg and cinnamon. In addition, the high corn content in the remaining two bourbons results in a lighter, fruitier flavor that balances out the spiciness with notes of maple syrup and caramel.

Situated on the Recherlich Farm in the Speyside region of Scotland, Glenfarclas Distillery was founded in 1836 by Robert Hay, a tenant farmer. In 1865, Hay sold the distillery to John Grant for 511. Grant was a cattle breeder at the time, and was looking for a staging post between his farm in Glenlivet and the commercial market situated in Elgin. When Grant passed away in 1889, he left the estate to his son George. George died shortly thereafter and his children, also named George and John Grant, took control of the distillery. After saving the distillery from the brink of bankruptcy, the Grant Brothers modernized and expanded operations at the distillery such that in May 1912, a rival distiller wrote "of all the whiskies, malt is king of all the kings, Glenfarclas reigns supreme." Today, George S. Grant the great-great-great grandson of a cattle farmer represents the sixth generation of Grants that own and manage the Glenfarclas Distillery, one of the last remaining independent distilleries in Scotland. Glenfarclas Single Malt Scotch Whisky is made from freshly harvested barley, which is malted and mashed with water sourced from the heather-clad slopes of the Ben Rinnes Mountain. The crystal-clear spring water, which cascades down the 3,000-foot mountain through peat and granite, is the lifeblood of the Glenfarclas Distillery. After the barley has been malted and mashed, it is fermented using a proprietary yeast culture. The wash the liquid that remains after fermentation is then distilled twice through Glenfarclas' copper-pot stills. While most distilleries use modern, steam-powered stills that lengthen the lifespan of the still, Glenfarclas Distillery continues to use traditional direct-heated stills in order to preserve the classic flavors of the Scotch whisky. After distillation, the heads and tails of the distillate are discarded and the whisky is matured until it has reached its peak flavor. Glenfarclas 105 Highland Single Malt Scotch Whisky was initially developed in 1968 by George S. Grant, who decided to bottle a barrel of Glenfarclas Whisky at cask strength as a Christmas gift for family and friends. Today, the whisky represents one of the most classic and elegant Glenfarclas labels, and continues to be bottled at cask strength. It has a deep, golden color, along with an aroma of apples, pears and dark coffee. With a touch of water, the aroma fades into notes of rich spices, oak and sherry on the palate, and leads to a long, smooth finish with a lingering smoky flavor. Glenfarclas 105 was rated one of the Top 5 Single Malt Scotches by Wine Enthusiast, which gave it a score of 95 points and said that it had an "almost bourbon-like beauty. "In addition, it was said to be a "Best Bang For Your Buck" by Malt Maniacs.

In February 2011, Marko became intrigued by Bear Republic's Big Bear Stout.

"Single malts only use a single malt—this Stout has over five different malts, as well as adjuncts and several different hop varieties. All of these qualities come through into an extremely complex whiskey," explains Marko.

With a backbone of Stout, double distilled then aged for 29 months in French oak, Marko expertly entices aromas of dried apricot & honeysuckle, a rich palate of roasted coffee, chocolate malt freshened with orange zest, and a perfect finish of brown spice, dark malt and lingering traces of dry oak.

"Mind-boggingly good". - Clay Risen, New York Times

90 Points - "Deliciously layered palate...no hint of the 49.5% ABV heat. A finish that's sweet, light and quite refreshing and inviting. Lives up to the Charbay hype". - Whisky Advocate

The use of wooden barrels to store and transport liquids dates back to 2690 B.C., when ancient Egyptians during the Early Dynastic Period began replacing clay vessels with wooden casks in order to meet the demands of their sprawling civilization. The advantages of wooden barrels were evident not only were they less fragile than clay vessels, but their cylindrical shape allowed them to be rolled rather than carried across short distances. As settlers along the Nile quickly realized, however, barrels made from wooden staves were rather porous any liquids stored in the barrel slowly evaporated as the barrel "breathed." As whiskey ages in wooden casks, it evaporates through the pores of the wood. On average, approximately 2% of aging whiskey is lost to evaporation each year this 2% is commonly referred to as the angel's share. In the United States, federal regulation requires that bourbon be made from a mashbill of at least 51% corn and aged in new, charred oak casks. Bourbon that meets these requirements and that has aged for a minimum of two years may be called straight bourbon. Each bottle of Rock Hill Farms Bourbon is aged about 8 years in a single, new, charred American oak barrel, and is bottled in bond at a robust 100 proof. Made from a mash bill of corn and malted barley, as well as more rye than typical bourbons, Rock Hill Farms Bourbon has a bit of spice to go along with its sweet notes of toasted nuts, fruit, chocolate and marshmallow. The bourbon finishes extremely smooth, with a lingering sweetness. Named for the rich farmland along the Kentucky River that runs outside the Frankfurt distillery where the bourbon is made, Rock Hill Farms Bourbon was called "The World's Greatest Bourbon" by Washingtonian Magazine. In addition, Jim Murray awarded Rock Hill Farms Bourbon 95 points in Whisky Magazine, while Wine Enthusiast rated it 96-100 points.

Colonel Edmund Haynes Taylor, Jr. is widely considered one of the founding fathers of the bourbon industry, fighting for the Bottled-in-Bond Act of 1897, nearly three decades after he purchased what is now called Buffalo Trace Distillery. During his time, Taylor implemented several innovative methods still used today, including climate controlled aging warehouses. Many of the barrels selected for the E.H. Taylor, Jr. Single Barrel are aged in Warehouse C, which was built by Taylor in 1881 and proven to be an excellent aging warehouse. Each barrel is hand-picked and Bottled in Bond at 100 proof to honor its namesake. 

Barrel pick may vary, the available pick will be shipped

TASTING NOTES

The aroma carries lightly toasted oak, with dried figs and butterscotch. One sip brings flavors of sweetness balanced with tobacco and dark spices. The finish is just long enough to prepare the palate for another sip. The bottle itself is a likeness to Colonel Taylor's original design used over a century ago.

Most recent Awards

2020 Gold Medal - San Francisco World Spirits Competition

2020 Gold Medal - World Whiskies Awards

2019 Gold Medal - New York World Spirits Competition

2019 Gold Medal - Whiskies of the World

2019 Gold Medal - North American Bourbon & Whiskey Competition

2019 Silver Medal - Los Angeles International Spirits Competition

2019 Double Gold Medal - San Francisco World Spirits Competition

2019 Silver Medal - Denver International Spirits Competition

Peated to a heavyweight 40ppm, Port Charlotte Scottish Barley is a cuvee crafted from cask profiles originally selected by master distiller Jim McEwan. It showcases the supreme elegance of this remarkable single malt – a union of the classic floral elegance of Bruichladdich and heavy peat. Trickle distilled from 100% Scottish Barley the spirit gently matures in the lochside village of Port Charlotte before being bottled here at the distillery using Islay spring water.

TASTING NOTES

Character: The texture is extraordinarily rich with a huge depth of character. The smouldering heat of peat fires pulls you into a whirlpool of islay flavours and aromas but with such finesse that you welcome the storm.

Colour: Gilded lily.

Nose: Opening with assertive waves of peat smoke and Atlantic squall, the olfactory system is on high alert in anticipation of some major sensory excitement. A swell of aromatics flood the senses with notes of iodine, salty canvas, crushed sea shells, charred oak staves, black pepper, paprika and leather tobacco pouches. The second wave brings vanilla, figs and soft plump dates, marinated pear, freshly milled malt, dark sweet toffee and cracked walnuts. It’s smoky. It’s smouldering. It’s sensuous. Just close your eyes and inhale long and deep. This is aromatic awesomeness.

Palate: Wow! Waves of the sweetest, smoothest, warmest smokiest spirit that you have ever experienced flood onto the palate like the atlantic surf on Saligo Bay. It is potent, focused and the flavours explode brilliantly onto the palate. Full of depth and complexity, the smokey sweetness of the barley contrasts beautifully with the marine freshness of the spirit and the richness of toffee and vanilla. The complexity is enhanced further with a citrus twist and then mellow oak tempers the fire. Once the taste buds adjust to what is happening, they rejoice in the company and pleasure of this young Celt.

Finish: It’s long and heart-warming, arousing feelings of pride and passion. It brings courage and strength, honesty and faith to your very soul.

Mood: It cries “freedom”. You are in a good place and you envy no man. You feel alive and ready for whatever lies ahead, knowing that the true spirit of Islay is with you.