Glendullan is situated in Dufftown, the whisky capital of the world. As one of the busiest whisky epicenters, it is home to some of the greatest Scotch whiskies ever created. Founded in 1898, by William Williams & Sons from Aberdeen, the distillery was actually decreed by King Edward VII in 1902. Like most distilleries, Glendullan has a history of ownership changes and renovations. In 1926, the distillery was bought out by Distillers Company Limited, then switched hands to Scottish Malt Distillers in 1939. By 1962 the distillery was renovated, and only a decade later a new facility was constructed near the original site. In 1985 the original facility was mothballed. Glendullan 2 is also a workhorse, putting out 4 million liters of spirit per year, producing several labels. The distillery itself has official bottlings and has been producing theSingleton brand since 2007. A biolpant, which processes the spent lees, was also opened on-site in 2014. The distillery has three wash stills with an impressive capacity of 33,700 liters, and three spirit stills with 23,800 liters of capacity. They source their unpeated maltings from Diageo's industrial site, and the mashing takes place in a12-ton mash tun. The Singleton brand is actually manufactured in three Scottish whisky distilleries; one of which is Glendullan. This 12 Year expression, along with the other expressions from the singleton lineup (a 15 and a 18 year), was released in the US in 2017. This 12-year-old single malt whisky spends most of its time in American oak casks as well as a small portion of European oak casks to create a more harmonized spirit. The result is a bright, young single malt bursting with fresh fruit aromas, a sweet honeyed palate, and a creamy lingering finish. 

In 1805, the Mitchell & Sons Wine Merchants Company was established in the heart of Dublin, Ireland. By the turn of the 19th century, the Mitchells sold a range of Irish whiskeys under the name "Spot." This name originated from the company's practice of marking casks of different ages with a spot of colored paint. As a result, Mitchell & Sons sold whiskeys named Blue Spot, Yellow Spot and Red Spot, although Green Spot emerged as their most popular brand. Today, Green Spot Single Pot Still Irish Whiskey continues to be crafted in the heart of Ireland. The whiskey is made from malted and unmalted barley, which are milled and mashed before being distilled through a traditional pot still. Following distillation, the whiskey is matured in a combination of American oak casks that were previously used to mature bourbon (75%) and European oak casks that were previously used to mature sherry (25%). Once the whiskey has matured for eight to nine years, the casks are blended together and brought to proof. "Pot Still Whiskeys define the traditional flavor character of Irish whiskey and we have seen a renewed interest and growth in the category over the last few years," says Brian Nation, the master distiller at Midleton Distillery, which makes Green Spot Whiskey. Green Spot Single Pot Still Irish Whiskey has an aroma of butterscotch, caramel, honeyed oak, pine and orange that gives way to notes of citrus, tart apples, plums and apricots on the palate. The finish is smooth yet slightly spicy, with a touch of cinnamon and ginger. This Green Spot edition comes from an inspired series that uses Montelena Zinfandel barrels to finish the Green Spot whiskey. These barrels impart a unique spicy berry notes to the already fruit-heavy whiskey. Green Spot Chateau Montelena is the 2nd release of the Wine Geese series, which was released in 2015 when Green Spot Chateau Loville Barton was launched. Chateau Montelena is crafted from a blend of 7 to 10 year old whiskeys. Before being finished for one year in French oak Zinfandel casks sourced from Chateau Montelena.

(r)1 whiskey is a premium whiskey produced by Beam Suntory. It is a blend of several different age statements of a minimum of 4.5 years. It is a uniquely smooth and sophisticated whiskey. The deliberate blending of several different ages creates a higher proof; spicy, yet lighter rye taste; and long, luxurious finish (producer). (r)1 has spicy yet approachable flavors with a distinctive profile due and a luxurious and striking finish. Bottled at 92 proof, this modern spirit is enjoyed best in cocktails. It is has light, and spicy flavors with a long, luxurious finish.When enjoyed straight, the nose offers a gentle, peppery nod to its rye heritage. Cut with water, the scents of dried fruit and cinnamon push to the front, providing a rich palate experience. Packaged in a distinctive glass bottle this whiskey received a Double Gold medal at the 2009 San Francisco World Spirits Competition, a Gold medal at the 2009 International Review of Spirits, and a Bronze at the Beverage World's Global Packaging Awards in 2008. 

Kaiyo is a Japanese Mizunara oak aged whisky. What makes this spirit so special is the bespoke oak barrel selection. Mizunara oak is some of the most expensive wood available. The impeccable character of the wood imparts distinctive notes onto every spirit. However, its delicate wood grain nature makes it quite challenging to cooper. Kaiyo whisky is aged in handmade, bespoke Mizunara oak casks. These barrels are crafted from slow growth, air-seasoned wood from hand-selected trees. After the whisky is aged, it is finished at sea, imparting even more distinctive character the spirit. This unique sea voyage departs from Osaka Japan, and the journey can take up to 3 months. This whisky gets its exquisite character first and foremost from the Mizunara oak. The oak's lactones ratio and vanilla impart sweet, spicy, exotic notes of incense, sandalwood, and coconut. Other notes like tea and subtle hints of citrus appear all throughout the nose and palate.

Where other rye whiskeys are watered down, Bone Snapper Rye is the big proof, bold flavor rye that makes your money well spent. No wonder it was named a Top 5 Rye Whiskey by Maxim Magazine.

Distilled with a mash of 95% rye and 5% malt, the rye ages in small batches in Bardstown, KY, before being bottled. No chill-filtration. No mystery ingredients. Just great rye whiskey with a bold, spicy flavor bottled at 108 proof.

Every bottle of Bone Snapper Rye delivers a smooth, consistent punch that is the reward for anyone who has put in a hard day’s work and earned the

Pogues Irish Whiskey is produced by West Cork Distillers, an Independent distiller of Ireland. Inspired by "The Pogues" band, this whiskey is said to have the highest malt content of any blended Irish whiskey, containing 50% grain and 50% single malt liquid. Developed by renowned distillers Barry Walsh and Frank McHardy, this malty Irish drink has floral malty notes and elements of chocolate and citrus. "The Celtic punk band, originally named Pogue Mahone (from the Irish Gaelic "pg mo thin" meaning "kiss my arse") later became known as The Pogues. Formed in 1982 by frontman Shane MacGowan, the band were famed and admired for doing things their own way. Their rebellious nature, inspired use of traditional Irish instruments and poetic, often politically tinged lyrics led them to reach cult status in the 80s and early 90s" (producer). Pogues Irish whiskey is crafted in small batches, using only barley and spring water from the Emerald Isles. The nose has signature Irish whiskey notes of fresh barley, light honey notes, and a little brown butter. The palate offers few surprises, with lots of toasty, roasted grains, a touch of cloves, and just a little vanilla. This punk rock inspired release earned awards at the New York International Spirits Competition and World Whiskies Awards, as well as a Gold medal at the 2017 San Francisco World Spirits Competition. !

In its first life, Glen Moray was the Elgin West Brewery, until the end of the 19th century, when the brewery was reincarnated as the iconic Speyside distillery. Glen Moray was founded by Robert Thorne & Sons. Situated on the banks of River Lossie, in the Royal Burgh of Elgin, the first spirit dropped from the copper pot stills on the 13th of September 1897. There have only been five Master Distillers since then, which is a testament to their authenticity, and reputation for producing consistent, quality spirit. This pristine craftsmanship has been passed down through generations. With over a century of tradition, not much has changed at the iconic Speyside distillery. They continue to mature their whiskies in a wide array of casks, a technique which was once a rarity. Their whisky ages onsite in casks ranging from sherry and chardonnay to port, yielding an impressive spectrum of aromas and flavors. After a brief pause in production during WWII, Glen Moray revamped their facilities and expanded, and the distillery is currently owned by French spirits company La Martiniquaise. Graham Coull is the fifth master distiller at Glen Moray. At the helm of the operation, he oversees all of the production that goes into their signature core range, featuring nine single malts. Glen Moray single malts are produced entirely onsite, in pot stills, from the distillery's own water and malted barley. A tradition that dates back to 1897. The whiskies mature in American oak casks sourced from North America. The result is a signature single malt with every bit of Speyside character: soft and fruit-laden. This elegant single malt is finished for eight months in Port pipes from Porto Cruz, the N1 Porto company in the world. Expect intense notes of summer fruit, dark chocolate and cinnamon and a distinct pink hue. 

Spencerfield Spirits was founded by Alex Nicol, a former marketing director at Glenmorangie. Family owned and operated, Spencerfield is a small-batch craft distillery situated in the small town of Edinburgh, Scotland. Spencerfield is main mission is to produce the finest quality niche craft alternatives to big league brands. And their quirky farm inspired products measures up. Their flagship award-winning Sheep Dip was dubbed extraordinary with a score of 96/100 at the Ultimate Spirit Challenge. Their Pig's Nose expression is another solid release produced a meticulous blend of Speyside, Islay and Lowland malts with superior gentle grain whiskies. Produced in specially selected first-fill oak casks, this whisky gets its name from being 'smooth as a pig's nose, an old farming expression used to describe particularly fine fabric or wool. Originally launched in 1977, the Pig's Nose blend was created by Scotland's only third generation Master Blender, Richard Patterson. The foundation of the whisky is Invergordon grain whisky, aged in first-fill American oak barrels before adding five premium single malts; three of which hail from Speyside, one from the Highlands and a small 5% from Islay yielding a harmonious, exceptionally smooth balance of flavors.

Founded in 1982 by German-born Jrg 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, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of 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 whiskeys, vodkas and even an aging balsamic vinegar (it's 14 years old already). According to St. George Master Distiller Lance Winters, St. George Single Malt Baller Whiskey is a California take on the Japanese spin on Scotch whisky. It is crafted from 100% American barley, mostly made of two-row pale malted barley, the remainder lightly roasted. The whiskey is filtered through maple charcoal and matured for 34 years in ex-bourbon and French oak wine casks, before being finished in umeshu barrels, a Japanese style of plum liqueur crafted from 100% California-grown ume fruit. The distinctive label, which re-imagines the legend of St. George as a samurai was designed by Oakland artist Sylvia Solochek Walters, and calligraphy by Eri Takase of Takase Studios. 

Our Rye Whiskey is a true small-batch whiskey twice distilled in direct-fire, traditional copper alembic pot stills from a rye malt mash composed of 78% rye and 22% aromatic malted barley. Each batch is aged for a minimum of 18 months in heavy charred, new American White Oak barrels.

This energetic spirit has a complex flavor paired with remarkable smoothness and character. It boasts flavors of honey and oak and imparts hints of vanilla, spice of rye, and a nice subtle caramel note on the palate.

Awards

Best of Sunset International Spirits Awards 2021

Gold California Craft Spirits Competition, 2020

Gold Best in Show, Best of Class, Best of Division, Distilled Spirits and Cocktail Competition 2018

Gold California Craft Spirits Competition 2018

Gold Craft Distillers Spirits Competition 2017

Silver Outstanding Whiskies of the World 2017

Bronze American Distilling Institute 2018

Bronze California Craft Spirits Competition 2017

In 1832, an Englishman named Henry Corby emigrated to Belleville, Ontario (he was only 26 years old at the time). After arriving in Canada, Corby opened up a bakery and began supplying bread and other grains to the local militia. Within a few years, Corby was shipping his excess grains to Kingston, where they were sold to other bakeries and restaurants. After purchasing a gristmill in 1855 (a gristmill grinds grains into flour), Corby began distilling his excess grains into whisky, and opened the doors to Corby Distillery in 1859. Corby Distillery initially released Pike Creek Whisky in Canada during Christmas 2012. At the time, the distillery had no intention of releasing the whisky into the United States, but after much fanfare and incredible reviews, the whisky was imported into the United States in 2013. Pike Creek Whisky is a traditional Canadian whisky, and is distilled twice through small, copper stills. After distillation, the whisky is matured in first-use bourbon barrels, which are laid to rest in a warehouse in Pike Creek (a suburb of Windsor, Ontario) for an average of seven to eight years. "In Pike Creek's non-climate controlled warehouse, the dramatic swings in temperature play a key role in the whisky's maturation process," explains Wayne Hartunian, a Corby Distillery representative. Temperatures plunge during the frigid Canadian winters, and soar during the hot summers Windsor has one of the greatest annual temperature configurables of any whisky region in the world. As a result of the dramatic changes in temperature, the wood barrels are forced to contract and expand, ultimately maximizing interaction with the whisky. "This interaction with the barrels adds character, complexity and concentrated flavors to the whisky, resulting in a one-of-a kind product distinctive to Pike Creek," says Hartunian. This rum-finished whisky is a departure from Pike Creeks signature spirit. For this 10 year expression, after the whisky has matured in used bourbon barrels, it is finished for several months in ex-rum casks. The rum barrels impart a distinctive sweetness onto the spirit.

In the late 1950s, the Medley Distillery began producing a bourbon named Ezra Brooks in Owensboro, Kentucky. The distillery, which was founded in 1901, traced its origins 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 family began distilling whiskey at the same 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. Today, Ezra Brooks Straight Rye Whiskey continues to be produced in the heart of Kentucky. The bourbon is made from a mash of 95% rye and 5% malted barley which are milled and mashed before being fermented. Following distillation, the bourbon is aged for a 24 months in charred American oak casks. 

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture women's corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, it's home to Journeyman Distillery and Bill Welter, Journeyman's master distiller. Welter, who was formerly a banker in Indiana, began his Journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic & kosher distiller's facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one. Last Feather Rye is made by distilling a mash of 60 percent organic rye and 40 percent organic wheat through a 5000-liter, copper pot still imported from Germany. The organic rye and wheat are produced without the use of synthetic fertilizers, artificial pesticides, herbicides, antibiotics, growth hormones, feed additives, or genetically modified organisms and enable Journeyman Distillery and all of its products to be certified organic by the Midwest Organic Services Association. Following distillation, the rye ages to profile in newly charred American oak casks. Using multiple size barrels, each distillation is tailored to the barrel it will age in and bottled once it has reached the desired taste profile. Journeyman Last Feather Rye has notes of ripe banana on the nose, spice and pepper of rye well balanced with the sweetness of wheat, fruit notes and a clean/dry finish - easy drinking.

During the 17th century, Cornelius Van Brunt one of the founding fathers of Brooklyn farmed land alongside the banks of Gowanus Creek, while helping forge the eclectic society that became Brooklyn. In the 1800s, as the population of New York mushroomed and its waterways became vital hubs for maritime travel, the Brooklyn waterfront became home to some gin, rum, and whiskey distilleries. Prohibition forced the distillery to close, and it wasnt until the new 21st century that distillation resumed. Opened in 2012 Van Brunt Stillhouse honors the pioneering spirit of Cornelius Van Brunt, one of the founding fathers of the area. Founded by Daric Schlesselman who first began by producing the first Rum from Brooklyn since the Prohibition era. Soon after releasing the rum, the brand started producing other spirits such as Grappa and other grain distillates. Daric, a former editor at The Daily Show, left behind the world of television and followed his dreams of reincarnating the of Spirits of the past. This special four grain Brooklyn Stillhouse whiskey is distilled primarily from malted barley and wheat, with a small portion of corn, and rye for good measure. This four grain recipe harkens back to a pre industrial farmhouse style (producer). Expect grassy, floral notes alongside fresh oaky, bourbon sweetness followed by hints of tobacco, and a delicate, lingering finish. 

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig has a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker. As the youngest age-statement release in the Port Askaig range, this bold eight-year-old Askaig isnt shy about its peat. You can expect young fresh notes of maritime sweet vanilla and citrus. 

Penderyn is the first Welsh distillery in over a century. Launched March 1, 2004, the distillery is nestled in a small village in a mountain range in South Wales named Brecon Beacons. Home to Forest Fawr Geopark a UNESCO site. Penderyn has garnered much critical acclaim since its inception; their unique small batch methods yield only one barrel of this Welsh whisky per day. Initially matured in hand-selected bourbon barrels, the whisky is finished in Madeira barriques. This Madeira finish flagship is the cornerstone of the Penderyn lineup. Welsh Gold is extremely rare, pure and precious and was worn by legendary Welsh princes. The Penderyn Gold Collection is an embodiment of these qualities. Produced using a bespoke pot still made by Dr. David Faraday. This maturation technique creates a deeply complex spirit, with a well-rounded, highly nuanced flavor profile that earned Gold Medals at the 2012 and 2013 International Whisky Competitions, a gold medal at the 2017 Whisky Masters, and The Chairman's Trophy 95/100 at the Ultimate Spirits Challenge 2015.

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholson's iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when Luxco acquired it. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. Aged in new charred oak barrels this wheated bourbon that provides unparalleled smooth flavor and finish. An incredible flavor profile that earned it at the Double Gold at the 2015 San Francisco World Spirits Competition.

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholson's iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when it was acquired by Luxco. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. This extra-aged ryed bourbon has a full-bodied flavor and a distinct, spicy taste.

The original recipe for Rebel Yell dates back to 1849 when it was invented at what would later become the Stitzel-Weller Distillery. Although many famous bourbons were produced at the Stitzel-Weller Distillery (including Pappy Van Winkle), most shared one unique characteristic pioneered by William Laurel Weller himself instead of rye, the bourbons used wheat as a secondary grain in their mashbill, lending a softer, smoother flavor to the whiskey. In 1936, nearly a century after the original recipe was developed, former Louisville Mayor Charles F. Farnsley officially registered the Rebel Yell brand, distilling the bourbon in limited batches for exclusive distribution in the southern United States. This practice lasted all the way into the 1980s when the Stitzel-Weller Distillery was disbanded, and Rebel Yell found its way into the hands of LUXCO Spirited Brands. Now, more than 150 years later, Rebel Yell is bridging the gap between its proud heritage and modern tastes and is available nationwide for the first time in its history. Rebel Yell Kentucky Straight Bourbon Whiskey is handcrafted according to the original, time-honored Rebel Yell recipe developed in 1849. Bottled at 100 proof, this single barrel is the original Rebel Yell wheated Bourbon recipe, aged in charred oak barrels for a decade, yielding a distinctive flavor profile in each batch.

Corner Creek Reserve Bourbon Whiskey is produced using a selection of the distillery's finest barrels, smoothed to perfection with pure ingredients and in the tradition of the most beautiful Kentucky spirits. Using only the finest wheat, rye and corn and age Corner Creek Reserve Bourbon Whiskey is aged in new American oak. They produce their whiskey in minimal quantities to ensure the purest quality. The label, an original drawing of Corner Creek by noted artist William Nagle, brings back the good, relaxed feeling of sitting by the old creek, listening to the rushing water while sipping on fine bourbon whiskey. Corner Creek is only lightly filtered to maintain all of it's complex flavor (producer).