A few years ago we asked whiskey drinkers to “Craft Your Perfect Bourbon” (C.Y.P.B.) online by visiting www.yourperfectbourbon.com and choosing their ideal bourbon recipe, proof, warehouse location and age. Thousands chose wheated bourbon, just like William Larue Weller did years ago. This limited edition whiskey is the result of the overwhelming consensus—a wheated recipe bourbon, aged on the highest warehouse floors for eight years and bottled at 95 proof.

TASTING NOTES
A light aroma with citrus and oak on the nose. The palate is well rounded and balanced, with a medium-long finish and hints of vanilla.

AWARDS - Most Recent Awards

2022 Master American Whiskey Masters
2022 Gold North American Bourbon and Whiskey Competition
2022 Silver World Whiskies Awards - Whisky Magazine
2022 Silver International Wine & Spirits Competition
2022 Best in Show TAG Global Spirits Awards
2022 Silver San Francisco World Spirits Competition
2022 Gold Denver International Spirits Competition
2022 Silver International Spirits Challenge
2022 Platinum ASCOT Awards
2022 Extraordinary / Ultimate Recommendation (95-100 pts) Ultimate Spirits Challenge
2021 Best Kentucky Bourbon World Whiskies Awards - Whisky Magazine
2021 Category Winner World Whiskies Awards - Whisky Magazine
2021 Gold American Whiskey Masters
2021 Gold North American Bourbon and Whiskey Competition
2021 Silver Outstanding Whiskies of the World
2021 Excellent / Highly Recommended (90-94 pts) Ultimate Spirits Challenge
2021 Silver New York World Wine & Spirits Competition
2021 Silver International Spirits Challenge
2020 Master American Whiskey Masters
2020 Silver North American Bourbon and Whiskey Competition
2020 Chairman's Trophy Finalist; Great Value Ultimate Spirits Challenge
2020 Silver San Francisco World Spirits Competition

"This 13-year breaks the mold, as it is one of the oldest rye whiskeys available today. The maturity it has achieved while aging is quite obvious when you take the first sip. It’s a truly unique and rewarding rye whiskey experience." -Paul Pacult

TASTING NOTES

A soft nose of chestnuts, spice, vanilla and fruit. Features flavors of cocoa, vanilla, spice, and white pepper. A long, warm and complex finish with caramel and spice combined with dry oak.

AWARDS (Most Recent Rewards)

2005 Bronze Medal - Whisky Magazine

2003 Bronze Medal - International Spirits Challenge

2000 Gold Medal - San Francisco World Spirits Competition

A unique award-winning bourbon finished with sherry oak sourced by the Master of Wood at Edrington, producers of the world's finest single malts.

TASTING NOTES

Color: Golden chestnut

Nose: Notes of honey and ripe cherries

Palate: Hints of vanilla give way to warm spices and dried fruits, finished with lingering flavors of wood and cherry

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition). Knob Creek Bourbon was created by Beam's grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the Small Batch Bourbon Collection the collection includes Knob Creek as well as Basil Hayden's, Booker's and Baker's bourbons he is often credited as the father of the small batch bourbon movement. Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincoln's childhood farm. Booker's vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon, to be honest, unwavering and full of character. Knob Creek offers a solid core lineup of whiskeys and bourbons, all of which have made the brand one of the most popular labels on the market today. Rye Whiskey has made a huge comeback in the industry in recent years, and Knob Creek's Knob Creek Twice Barreled Rye starts out as Knob Creek's Best-in-Class Rye Whiskey before being transferred to a new, level 4 charred oak barrel for additional aging. This transforms the into a powerful spirit with enhanced oaky aromas. The whiskey's re-exposure to the flavorful, smoky fresh barrel char results in the pinnacle of harmony between spicy rye and oak from the secondary barrel-finish. 

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 of 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 The Macallan's 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. Released in 2020, The Macallan's Exceptional Single Cask Series features a range of sherry-seasoned casks. All of which are bottled with natural color, no chill filtration, and at cask strength. Every single bottle of The Macallan Exceptional Single Cask is unique in its own particular way. Each cask hand-selected by The Macallan Whisky Makers for their distinctive characteristics. Each and every sample of this incredible estate range is meticulously nosed and assessed. It is here, in the hidden depths of the estate that extraordinary aromas and flavors first fully reveal themselves.

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 of 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 The Macallan's 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. This highly anticipated 30 year old release is an expression from The Macallan's Sherry Oak range; series of single malt whiskies matured in hand picked sherry casks from Jerez. Deliciously smooth with a long, rich finish, the natural dark mahogany color of the 30 Years Old is the richest in the range (producer). 

Like our other whiskeys, our Rye is distilled grain-to-glass in Owensboro, Kentucky. Our Heresy Rye whiskey is unlike any rye you’ve had. Charred French oak give lend oak-forward to the spirit, while freshly dumped ex-bourbon barrel and sherry cask staves all join forces to create a balanced and smooth taste and finish to this fiery rye. Just like our Broken Barrel, we proudly infuse this whiskey our way, and we’re not sorry. Call it sacrilegious, call it untraditional, call it heresy - we won’t be offended. Trust us, once you taste our whiskey you may begin to question the tradition yourself.

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TASTING NOTES

COLOR: Deep Amber Brown

AROMA: Cedar, plum, pumpernickel bread

TASTE: Sweet vanilla, bread yeast, charred oak and brown sugar

FINISH: Spicy rye finish, with a buttery mouthfeel and caramel sweetness

After meeting strict aroma, taste and finish criteria, a single, mature rack of only 19 barrels is hand selected and begins its journey to become Calumet Farm Single Rack Black 12 Year Old Bourbon Whiskey. All barrels used are aged in a single, center cut rack from the ideal maturation location and conditions inside the rick house. We use a traditional mash bill of corn, rye and malted barley to craft this premium bourbon.

Tasting Notes

Color:  Warm, glowing golden amber

Nose:  Vanilla with aged oak and light spice

Taste:  Elaborate layers of caramel, spice and smoky wood

Finish:  Deep, satisfying and engaging

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grand & Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. It's famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world. Balvenie Peat Week 2002 is the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenie's malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits is then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3% ABV. You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. It's Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. It's should be on the "must have" list of every Speyside and Balvenie fan. 

Founded in 1824, The Macallan is one of the Big 3 single malts in Scotland the other two are Glenfiddich and Glenlivet. Fortunately, Macallan has achieved this scale without sacrificing quality. A change in UK labeling laws aced them out of their Speyside designation. But just because the British Parliament gerrymandered the official boundaries doesnt mean whiskey-lovers have to pay any attention. Macallan single malts are famous for their classic Speyside style and the heavily sherried influence of their core rage. The Macallan has been creating single malt whisky for so long at such a high volume and such a high level that they have what sports teams call a very deep bench. Their incredible inventory of rare, aging single malt gives them the ability to pinpoint flavors and special editions for the refined whisky palate that satisfy a huge, global following. Their achievements are numerous, including setting the record price ever paid at auction for a single bottle of scotch at auction this year. At the higher end of the Macallan line is the Masters Decanter Series, of which there are four The Macallan Reflexion, The Macallan no.6, The Macallan M, and The Macallan M Black. Each is special in craftsmanship and in the unique, artistic decanters crafted of fine French crystal by the famous House of Lalique. Macallan M Black takes this superior level of presentation a bit further in that not only is this a gently peated dram almost unheard of at Macallan but the decanter is cut from black crystal. So here we have a combination that will likely be one of the most collectible single malt whiskies of the year.

At Black Button Distilling, we believe that Bourbon is an even better match for cream than Irish Whiskey and we encourage you to see for yourself. The proof is in the taste — and the fact that we won gold for our Bespoke Bourbon Cream at the Concours International de Lyon competition and the John Barleycorn Awards.

Our Bourbon Cream is a love letter to New York State agriculture and dairy. Our small-batch bourbon meets farm fresh New York State cream and creates a warmer, more luxurious experience than an Irish Cream can. Trust us! 

Ultra-pasteurized, shelf stable up to a year and no need to refrigerate, this spirit just gives you even more reasons to add it to your bar collection. Bourbon Cream is delicious on its own or in any number of cocktails. Start your day with a Morning Cure by adding it to your favorite coffee. Pour it over ice with root beer and discover a creamy, velvety fizz sure to delight your taste buds (and your sweet tooth).

Tasting Notes

>Sweet on the nose 

>Rich, bold taste of vanilla and caramel 

>Similar but smoother than an Irish Cream

The Famous Grouse was first produced by Matthew Gloag & Son in 1896. Owned by The Erdington Group, its emblem is Scotland's national game bird: the Red Grouse. Gloag, a grocer and wine merchant at 22 Athole Street Perth, Scotland, initially purchased whiskies from distilleries around Scotland. He was also invited to supply the wines for Queen Victoria's royal banquet. The Famous Grouse became the highest selling whisky brand in Scotland since 1980. At the heart of the company is the philosophy that founder Matthew Gloag sought to instill in his employees and suppliers with the skills and expertise to create the perfect, best quality blended whisky. Over time, the brand gained extreme popularity, eventually being renamed The Famous Grouse. Still being firmly planted in tradition, the famous Grouse sticks to their time-honored tradition of bringing together the finest grains,pure Scottish water and carefully seasoned sherry and bourbon casks to create their uniquely rich, rounded and sweet whisky. This Winter Reserve is perfect for cold winter nights. Aged in a majority of sherry casks this single malt has hints of cinnamon, cloves, and gingerbread. Smoothness and spice and all things nice.

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, Green Spot, Red Spot and finally Yellow Spot, which was last seen in the mid-to-late 1960s. "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. Midleton follows a centuries-old recipe from Mitchell & Son to create this triple-distilled single pot Irish whiskey. To become Red Spot, this whiskey is matured for at least 15 years in a combination of American Bourbon, Spanish sherry, and Sicilian Marsala wine casks. Decades of old recipe books, ledgers, and archive materials provided Jonathan Mitchell with the resources to create a truly authentic whiskey.

In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of "firsts." While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since. Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Maker's Mark, and Lincoln Henderson, the founder of Angel's Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery. Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130 degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging. Wyoming Whiskey's first cask-finished whiskey uses Pedro Ximenez casks which impart a deep, complex richness, color, and sweetness to its Straight Bourbon whiskey. A wheated Straight Bourbon whiskey aged first in new charred oak for 5 years then finished in Pedro Ximenez casks and bottled at 50% ABV. Each release is crafted from no more than 5 Pedro Ximenez casks. 

Steve Beam launched Limestone Branch Distillers, Inc. in October 2010, and coming from a long line of distillers, the distillery is truly a family affair. Located in Lebanon, Kentucky, the location was chosen for its location, just a stone's throw away from the now-long-gone distilleries of the family's past. This setting, in addition to the local grain and limestone water, is crucial to the unique and personal recipes, of limestone distillery products. The mission of Minor Case whiskey is to create a genuine and uncompromised product, using long-standing whiskey-making traditions. Minor Case Whiskey explores what might have been had the talent-fueled M. C. Beam had the opportunity to have his stills unsilenced, and his production reawakened throughout prohibition. Minor Case is a tribute to the man with unwavering passion and the product he sought to create.

Fuyu is Japanese for winter their handcrafted blended whisky is sourced from several distilleries, on Honshu island. FUYU is a powerful blend, and expression of the Japanese cellar masters blending mastery. This Japanese whisky is a blend of malts and grains from distilleries on Japan's Honshu island. A staggering 8 out of the total 9 distilleries are located on Honshu. Bottled at 40% ABV, this special label illustrates a giant dragon-like creature with several limbs. You can expect notes of caramel, vanilla and exotic notes of ginger, plum wine and an uncanny umami like quality.

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the new American school of distilling. A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits. The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement.This Oppidan Bourbon Smoke and Sea has notes of French oak, vanilla and ocean spray. Pick up your bottle today!

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the "new American school of distilling." A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits. The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement. This Solera aged bourbon is distilled from a 5-grain mash bill of corn, malted rye, chocolate malted rye, special B, & 2-row barley, it then enters a unique solera aging process across 3 different wood types: American oak, French oak, & Oloroso sherry casks. The French oak & Oloroso casks are never emptied, creating continuity & increased complexity over time.

Any distillery in the United States should be a feather in the cap of the local community,"explains master distiller John Little". We buy almost all of our grains locally. Our waste goes to a local farmer. We are a tourist attraction for the area and we pay a ton of taxes. This business is what small business in America is all about. Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the craftsmanship and hard-work of Little and his co-founder, TAG Galyean. At their 5,200 square-foot distillery, Little and Galyean combine traditional distillation techniques with state-of-the-art equipment to produce remarkable spirits that are bold, complex and perfectly balanced. Very Old Scout is steeped in the tradition of the Highland Valley. Little sourced some of the last mature stocks of bourbon from Lawrenceburg Distillers Indiana and has been secretly blending them in a special cuve. The result Very Old Scout 11-Year-Old Straight Bourbon Whiskey is a marriage of an eleven year, twelve year and thirteen-year-old bourbon. After blending the different bourbons together, Little brings them to proof using pure mountain water from West Virginia before bottling the bourbon without chill or carbon filtration. This select, 13YO Old Scout Single Barrel is a single barrel release distilled from 84% corn, 8% rye, 8% malt. A low-rye bourbon mash bill from TN. Using a continuous column distillation process. Each bottling of Old Scout Single Barrel Select is unique in age and proof, with a 13-year minimum. It's 95.2 proof (47.6% ABV) but may vary.

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the new American school of distilling. A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits. The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement.This two-year four-grain whiskey is crafted from 68% corn, 15% wheat, 9% rye and 9% malt. This is a blend of three 53 gallon Kelvin Cooperage #3 char barrels, filled between November 2015 and January 2016. You can expect notes of vanilla, malt, baking spice, and citrus, coming together in a smooth harmonious vanilla finish. Pick up your bottle today!