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. Not a King Rye is a tribute to George Washington, who was not only the first US president, but also one of America's first distillers. After his victory over the British, he was celebrated by the masses as the first King of America. Washington famously stated that he was Not a King. In honor of the first president, this limited release whiskey is made available on Presidents Day each year. This incredible spirit earned 5-stars / Highest Recommendation from F. Paul Pacult's Spirit Journal, and received a Gold medal at the 2018 Berlin International Spirits Competition.

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition. Their vision is to respect tradition and embrace progress. FarmStock Rye embodies their boundless journey toward this vision - protecting what makes Rye Whiskey great, then innovating to make it better. Their Triple Terroir Whiskeys begin with Rye grain from their Estate, distilled and proofed in their Barn with water from their well, and aged in custom Vermont White Oak barrels crafted from the trees surrounding the distillery. Each annual release of FarmStock Rye not only adds dimension to the Whiskey, but also a new chapter in the WhistlePig story. FarmStock Rye Crop 003 marks a historic step - the first ever majority WhistlePig Whiskey - at 52%. FarmStock Rye Crop 003 is the third release of WhistlePig's annual Triple Terrior Whiskey - created from our rye grain, distilled and proofed with water from the WhistlePig farm, and aged in their custom Vermont White Oak. This year's release is the first ever majority WhistlePig Whiskey. Comprised of 52% of our 3-year-old Rye Whiskey, blended with 31% 6-year aged whiskey and 17% 10 year aged whiskey from Alberta, Canada. 

In 1876, John D. Willett one of Kentucky's original bourbon aristocrats transferred his interest in the Willett & Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett & Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition. Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbon's recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbon's mash bill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still. After distillation, the bourbon is aged in new, American oak casks in Warehouse Z on the distillery's estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792's master distiller, "it's just like real estate location, location, location. That's why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery. Once the bourbon has matured for a minimum of 12 years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon. Bottled at 96.6 proof. Pick up your bottle today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.) Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfather's distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Weller's mash bill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Weller's bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity. Bottled at the same 114 proof the spirit was when it entered into the barrel, this non-chill filtered wheated bourbon forgoes chill filtration to preserve all the naturally occurring residual oils and flavors that occur during the distillation and aging process (potentially making it appear cloudy at cold temperatures). This bourbon balances a rich mouth feel, with robust notes of vanilla and oak. A whiskey that satisfies the demand of the non-chill filtered whiskey enthusiasts, honoring William Larue Weller.

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War, 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. One year after the defeat of the British, a Baptist minister named Elijah Craig emigrated to Fayette County (today, a part of the State of Kentucky) and purchased 1,000 acres of land in a town named Lebanon. In 1789, Craig built a distillery on his farm and is credited with being the first person to mature bourbon in charred, oak casks, earning him the title "Father of Bourbon Whiskey." Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey pays homage to Craig and his unique legacy. The bourbon is bottled from the marriage of fewer than 100 casks of maturing bourbon, each of which is rested in a Kentucky rickhouse for a minimum of a dozen years. The bourbon has an aroma of honey, sweet corn, vanilla, and brown sugar. The aroma gives way to notes of roasted nuts, creamy vanilla, molasses and tropical fruits on the palate, that are well-balanced by hints of dry oak and cinnamon. The finish is long and sweet and ends with a warming touch. This unique 18-Year-Old bourbon showcases Elijah Craig's Master Distillers' expertise, bottled solely from the contents of one barrel, this expression of bourbon-making craftsmanship is bold and robust. Bourbon for the whiskey connoisseur, this bottle has received countless awards for its smooth yet complex flavor, including 3 Double Gold Medals at the San Francisco World Spirits Competition. 

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Park's Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots from getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and I'm running five floors at the moment." After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Park's peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkney's unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke. Highland Park is proud to introduce Highland Park Sren 26 Year, an exclusive release of 1,206 bottles in partnership with renowned photographer, Sren Solkr. Rich and smoky, the whisky has been crafted from a combination of exceptional casks hand-selected by Master Whisky Maker, Gordon Motion. This special edition is housed in a bespoke leather box paired with an exclusive leather-bound book showcasing photographic work from the 26 years of Sren's career. matured predominantly in sherry-seasoned American oak casks and first fill Bourbon casks this whisky has a rich and spicy flavor with light heathery peat smoke and a long, lingering finish.

Ancient buffalo carved paths through the wilderness that led American pioneers and explorers to new frontiers. One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years. In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them, we created our signature Buffalo Trace Kentucky Straight Bourbon Whiskey.

TASTING NOTES

This deep amber whiskey has a complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste with notes of brown sugar and spice that give way to oak, toffee, dark fruit and anise. This whiskey finishes long and smooth with serious depth.

Most Recent Awards

2020 Gold Medal - World Whiskies Awards

2020 Silver Medal - San Francisco World Spirits Competition

2019 Gold Medal; 91 points - Beverage Testing Institute

2019 Silver Medal - New York World Spirits Competition

2019 Silver Outstanding - Whiskies of the World

2019 Double Gold Medal - North American Bourbon & Whiskey Competition

2019 Gold Medal - Los Angeles International Spirits Competition

2019 Gold Medal - American Whiskey Masters

2019 Silver Medal - San Francisco World Spirits Competition

2019 Silver Medal - Denver International Spirits Competition

Mars Shinshu is Japan's highest whisky distillery, at 798 meters just over 2,600 feet nestled between Japan's Southern and Central Alps. Mars Shinshu is owned by the Hombo family, who have been in the business of distillation for over a century. Whisky became a part of the Mars Shinshu production line up in 1949. In 1984, Shinshu decided to move their southernmost Kyushu distillery to the picturesque alpine Miyada village, where the high altitude and cool climate make for suitable conditions for whisky-making. The whisky is produced from waters that pass through granite rock, this water is high in natural minerals. This whisky is named after Kiichiro Iwai, known as "The Silent Pioneer of Japan Whisky," and the former mentor of Masataka Taketsuru, the founder of Nikka and Suntory Whisky. Iwai sent Taketsuru to Scotland to learn the art of whisky-making. Taketsuru returned to Japan, presenting a whisky-making report the Taketsuru Notes to Iwai. Taketsuru was the first Japanese to learn the art of whisky-making. Mars Shinshu's whiskies continue to be some of the most inexpensive Japanese whiskies on the market, and they are full of high-quality character and complex flavor. Iwai Tradition is a blended whisky, comprised of both single malts, grains, and blended whiskies. Mars Iwai 45 is a higher proof version the original spirit, distilled from a high corn mash of 75% corn, and 25% barley aged in ex-Bourbon casks delivering a unique flavor profile with a distinctive bourbon influence.

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition. Dave Pickerell built WhistlePig in pursuit of crafting the world's finest and most interesting Rye Whiskeys. After years of devotion to patient aging and innovative blending, WhistlePig has turned their attention experimenting with grain - in particular, the practice of malting rye. Before industrial catalysts were introduced to increase efficiency, farmer distillers would malt a small portion of their rye harvest in order to access the grain's starch content and set off the fermentation process. Floral, earthy flavors imparted by malted rye would add nuance to the bold, peppery spice character of classic rye whiskey. To harness these flavors for the oldest expression of WhistlePig yet, they selected a whiskey distilled from 79% rye, 15% malted rye, and 6% malted barley. These grains form a harmony that spans the flavor spectrum, at once soft and floral, rich and savory, and full of spice.Its complexity is only heightened after 18 years in the barrel. Hand bottled on the WhistlePig Farm, in commemoration of the WhistlePig rye harvest and inaugural Vermont floor malting, this 18-year-old WhistlePig is the oldest release of WhistlePig to date. Distinctive from whiskeys of WhistlePig past, focusing on age statements, unique finishes this release focuses on the influences of mash bill on flavor. Bottled by hand with a bespoke Vermont glass stopper, hand-pressed on one of the last remaining 19th-century glass pressing machines, rescued from a historic factory and installed at the WhistlePig Farm. 

Yellowstone National Park was established in 1876, and just a few short years later, the Yellowstone Kentucky Straight Bourbon Whiskey brand would emerge with an equally-rich story. J.B. Dant, the legendary distiller, and son of J.W. Dant, first began distilling in the late 1800s, using a log still instead of the more popular yet more expensive copper pot stills (a log still is made by hollowing out a tree trunk and lining the interior with copper pipes, a cheaper yet still effective way of distilling). As Dant's Yellowstone brand gained popularity in Kentucky, he was able to purchase other nearby distilleries and formalize his process. In the early 1900s, it was through this expansion that Dant began working more closely with M.C. Beam of the illustrious Beam family. Together, Dant and Beam operated their network of facilities as the Yellowstone Distillery and continued to produce Yellowstone Kentucky Straight Bourbon Whiskey for medicinal purposes throughout Prohibition. Although the Yellowstone brand changed hands several times throughout the 20th century (first to Diageo and recently to Luxco) and eventually fell out of favor, Luxco, along with the Beam family's new Limestone Branch Distillery, has recently revitalized the brand, unearthing an old Beam family recipe and partnering with Paul and Steve Beam to create a spectacular bourbon that pays homage to the original. This year's 2019 Limited edition is comprised of a selection of unique hand-picked hidden gems in the rick house including barrels of extra-aged nine-year and 12-year Kentucky Straight Bourbon Whiskey. I tasted many quality, mature Kentucky Straight Bourbons in order to find the right two ages for this year's release I had a certain taste profile in mind and I sought those barrels that matched it, says Steve Beam, head distiller at Limestone Branch Distillery. The barrels I chose were in different parts of the rick house, and each barrel's unique location contributed to the taste profile and complexity of this bourbon. When combined, these extra-aged bourbons create a mature and complex bourbon with robust spice and oaky undertones. This year's edition delivers cinnamon notes with toffee, dried fruit and a hint of citrus to the palate, followed by a dry finish of brown sugar and oak. Using Beam's expertise and honed palate, only the finest barrels were chosen for this year's expression.

The Woodford Reserve Distillery is among Kentucky's oldest and smallest bourbon distilleries. Nestled in the heart of the Commonwealth's thoroughbred country, it's the only place you'll find bourbon and horses maturing side by side. It's also the only spirits company in the world to own its own cooperage and crafts its own barrels The Woodford Reserve Distillery sits on what was once an old Distillery founded by Elijah and his son, Oscar Pepper, in the 1800s. Under the stewardship of Oscar and Master Distiller James Crow, their distillery reformed and modernized the process of producing whiskey in the United States the distillery revolutionized the concepts of sour mash and yeast propagation. Nearly two centuries later, Chris Morris Woodford Reserve's seventh master distiller pays homage to Pepper and Crow with Woodford Reserve Double Oaked Bourbon. Morris, who began working at Woodford Reserve Distillery when he was just 16 years old, is one of the foremost experts in the production and maturation of bourbon and samples up to 180 unique whiskeys each day. It's about pursuing flavor through modernizing old practices, says the 55-year-old master distiller. After Prohibition, the federal government issued the Federal Alcohol Administration Act of 1935, providing guidelines for four distinctive styles of American straight whiskey: bourbon, rye, wheat, and malt. Woodford Reserve now offers all four of these unique expressions in their lineup. Inspired by post-Prohibition American whiskey guidelines this highly anticipated Woodford Reserve Wheat whiskey is influenced by historical recipes. Created by renowned Master Distiller Chris Morris, this special Woodford Reserve is distilled from 52% wheat, 20% malt, 20% corn and 8% rye.

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Using a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970's GlenAllachie Master Distiller Billy Walker has masterfully created a signature single malt. After sampling this vast range of casks, Billy was keen to showcase GlenAllachie bottled at natural strength. This GlenAllachie 10-year-old Cask Strength Batch 2 is a limited edition drawn from a variety of casks, including first-fill bourbon, virgin oak, Oloroso sherry, and Pedro Ximnez sherry casks.This incredible Speyside has numerous accolades including a Gold Medal at the 2019 World Whiskies Awards, San Francisco World Spirits Competitonand International Spirits Challenge.

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Using a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970's GlenAllachie Master Distiller Billy Walker has masterfully created a signature single malt. The most important release in the history of The GlenAllachie Distillers Company; GlenAllachie 12 Year Old, is the heart of their range, a landmark bottling, selected and bottled under the careful eye of Master Distiller Billy Walker. Earning a Gold medal at the 2019 San Francisco World Spirits Competition, this 12 year showcases whisky matured in Pedro Ximnez sherry, oloroso sherry, and virgin oak casks.

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Master Distiller Billy Walker uses a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970s. This stock has been slowly distilled from Scottish barley, using 120-hour fermentation. As blender for over 40 years, Walker worked meticulously across 16 warehouses to hand-select a limited number of casks to be released as GlenAllachie 18yo. With its rich, robust spirit in harmony with the heather and butterscotch notes this signature GlenAllachie earned a Double Gold San Francisco World Spirits Competition in 2019.

To make a whisky that was as affordable and approachable as we wanted, we had to tear up the rule book (a renegade act we relished, we’ll admit). It was worth every effort for this double grain whisky.

Unconventional doesn’t stop at how we make Two-Fold either, try sipping Two-Fold with tonic and you’ll rethink the G&T for good.

Two-Fold is an awarded, approachable whisky crafted to be enjoyed any way you like. What gold decorates this bottle? Well, we’re the Gold medal winner at San Francisco World Spirits Awards 2020 but also the Best Australian Blended Whisky at World Whiskies Awards 2020 + 2019!

Tasting Notes

Nose: Bright red berries coated in buttery vanilla spice.

Palate: Imagine a smooth, rich caramel dessert balanced by tropical fruit.

Finish: Delicate and long. A delicious, dry finish from a faded sweetness.

You'd be hard-pressed to find a more iconic name in the Irish whiskey world than "Jameson." The Jameson tradition dates all the way back to 1740, when John Jameson was born into a family whose motto, "Sine Metu" ("Without Fear"), was earned through the family's courage in fighting pirates on the high seas during the 1500s. John Jameson himself was a living embodiment of Sine Metu, and his ancestors' bravery inspired in John a boldness that led him not only to open his own distillery in the latter 18th century but also to pioneer the technique of triple-distilling whiskey now the gold standard in the Irish whiskey industry. John Jameson lived to be 83 an impressive feat for someone born in the 18th century and his descendants John II, John III, and John IV all honored his legacy by leading the distillery well into the 20th century. Jameson Irish Whiskey is crafted from a mash of malted and unmalted barley that is triple-distilled just as it was by John Jameson himself centuries ago through three separate copper-pot stills: a wash still, a feint still and, finally, a spirit still. The mash itself is made using barley, maize and pure Irish water, further adding to the unique character of the whiskey. Jameson Bow Street 18 Years is a special blend of rare pot still and grain Irish whiskeys produced at the Midleton distillery. After maturing for almost two decades, these whiskeys are married together, before being finished at the Jameson Distillery Bow Street in Dublin. Launched in 2018, this whiskey is Jameson's rarest release and is bottled once per year, at cask strength.

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small-batch bottlings in their newly restored Castle & Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brand's three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentucky's legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brand's website. Every year over the next 9 years, Pinhook will select 150 bourbon barrels and 50 rye barrels to be blended and proofed creating the most balanced expression for the vintage. The collectible journey begins with their inaugural 4 Year old bourbon followed by the Vertical Series in annual releases from age 4 to age 12. The Rye Vertical Series will begin in the spring of 2020. Proofed at 98, this straight bourbon whiskey has a bright nose of tropical fruit, butterscotch and cedar followed by a rich and vibrant palate of dried fig, cocoa, roasted peanut and clove.

Old Elk Distillery was founded in 2013 by Curt and Nancy Richardson (creators of OtterBox and Blue Ocean Enterprises) in Fort Collins, Colorado. The label is a collaboration with Master Distiller Greg Metze, they consistently produce top quality handcrafted vodkas, gins and bourbons. Named Colorado Distillery of the Year" by the New York International Spirits Competition for two consecutive years (2016-2017) Old Elk Distillery produces Old Elk Bourbon, Dry Town Gin, Dry Town Vodka and Nooku Bourbon Cream. Created by Curt Richardson in collaboration with Master Distiller Greg Metze, Old Elk Bourbon is a slow proofed whiskey, with a refined character. Their Nooku Bourbon cream marries the high malt 2-year-old with smooth real dairy cream. Nooku" is the Native American name for the white snowshoe rabbit. It's strong, fast, bold, yet soft and smooth character is reflected in this barrel-aged bourbon blended with ultra-smooth dairy cream.

The Parker's Heritage collection of small-batch bourbons are a series of rare, limited-edition bourbons crafted in tribute to Master Distiller Parker Beam and his five decades of experience distilling whiskey. Each year, Parker Beam and Heaven Hill select a special expression of whiskey to release under the Parker's Heritage Collection label. The barrels hand-selected for this series include bourbon, rye and wheat whiskeys, among others, and are some of the highest quality and most diverse American whiskeys to be produced. This 13th edition eight year old is the first-ever Kentucky Straight Rye Whiskey to be released as a park of the Parker's Heritage Collection, consisting of 75 specialty barrels charred for a full minute and a half, as opposed to a more traditional 40 seconds. The Level 5 char barrels have been rested for eight years and nine months, on the seventh floor of Rickhouse Y. The heavier char allows the whiskey to penetrate further into the barrel, delivering deep notes of spice and wood, resulting in enhanced notes of spice and a distinctive character imparted by their traditional Rye Whiskey mashbill. Parker's Heritage Collection 13th Edition 8-Year-Old Rye is bottled without chill-filtration at 105 proof.