The Rossville Distillery opened its doors in 1847 in Lawrenceburg, Indiana, the then-upcoming rye whiskey capital of the world. Located near the Ohio River, the distillery had a beneficial position for trade, as well as an aquifer directly beneath it that provided limestone-filtered water. During their humble beginnings, a single blind horse was pulling the grist mill, capping the production at 2 barrels per week. But by the 20th century, the company had come a long way, capable of storing 60 thousand barrels at once. Rye whiskey was on the rise and the distillery was up to the challenge. The spirit was immensely popular before Prohibition and the old fashioned was created among other rye cocktails. Rossville Union was resurrected by MGP and continues the tradition at the historic 1847 distillery, focusing on masterfully-crafted rye whiskey. Their Master Crafted Straight Rye Whiskey expression is a testament to that. The smooth and slightly smoky spirit is aged at least 5 years new charred American oak barrels and bottled at 94 proof.

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 15YO is a limited-edition expression that follows in the wake of editions such as 2001 Limited Edition. It's a small-batch Kentucky straight whiskey with aromas of caramel, oak, vanilla, baking spices, and a gentle sweetness. There's caramel, toffee, oak, and leather on the palate. Finishes warming with lingering spice, floral, and fruity notes. Knob Creek's limited editions are immensely popular, so it's best to get one quickly before they sell out.

In Kentucky, buffalo carved a pathway followed by America’s first explorers. Those brave pioneers distilled whiskey using traditional methods and drank it right off the still. They called it White Dog. This raw distillate was clear, un-aged and had a hint of sweet corn. Later distillers discovered this spirit was perfect for aging - creating what we know today as fine Kentucky Straight Bourbon Whiskey. We’re still making whiskey on the spot where ancient buffalo once crossed the Kentucky River and following centuries of time-honored distilling tradition. Enjoy this White Dog the way Americans did more than 200 years ago.

TASTING NOTES

Sweet aroma, with a slight burn. The corn coats the tongue with oil and vanilla.

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 one of 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 distilled twice 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!" Their American Oak Single Cask is master distiller Patrick Maguire's favorite expression and the one in their lineup to have garnered the most accolades over the years. The first Australian whisky to achieve a Liquid Gold Award in Jim Murray's Whisky Bible, this spirit spends around 13 years in ex-bourbon casks (it's done when it's done!), before being bottled at 95 proof. It's a great showcase of the style of the distillery with its rich and creamy profile that has plenty of vanilla, caramel, and fruit notes.

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 one of 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 distilled twice 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!" The Old & Rare series holds their most precious whiskies. While they normally age their spirits between 10 and 12 years, some casks with exceptional qualities are singled out during maturation. These qualities make them suitable for longer aging periods, benefiting from the extended process. These Single Cask bottlings contain the oldest and rarest Australian whiskies. This particular expression has spent 17 years in its ex-bourbon American oak cask, before being bottled at 95 proof and labeled by hand. The bottle is presented in a unique wood box with a letter of authenticity that's signed by head distiller Patrick Maguire and production manager Heather Tillott.

For over 200 years, our Distillery has been defined by a dedication to one craft: making fine bourbon whiskey. By honoring tradition and embracing change, Buffalo Trace Distillery has earned its place of leadership among the legendary spirits makers of the world. Take a look at this time honored craft from start to finish.

In partnership with the Chicago Rabbinical Council (cRc), Buffalo Trace Distillery produced this Rye Recipe Bourbon Whiskey. Made with the same high quality grains as Buffalo Trace Bourbon Whiskey, this Kosher spirit was aged in specifically designated Kosher barrels. In order to satisfy Passover requirements, these barrels were sold to a non-Jewish executive in a ceremony witness by a representative from the cRc. After aging for seven years, this Rye Recipe Bourbon was bottled at 94 proof after ensuring the bottling lines were cleaned beforehand and that no contact was made by non-Kosher spirits. Released after Passover each year, this Rye Recipe Bourbon is bold and independent, celebrating its heritage from America’s oldest continually-operating distillery.

TASTING NOTES

For over 200 years, our Distillery has been defined by a dedication to one craft: making fine bourbon whiskey. By honoring tradition and embracing change, Buffalo Trace Distillery has earned its place of leadership among the legendary spirits makers of the world. Take a look at this time honored craft from start to finish.

Buffalo Trace Distillery produced this Wheat Recipe Bourbon in a partnership with the Chicago Rabbinical Council (cRc). Made with the same high quality grains as W.L. Weller Bourbon Whiskey, this Kosher spirit was aged in specifically designated Kosher barrels. In order to satisfy Passover requirements, these barrels were sold to a non-Jewish executive in a ceremony witnessed by a representative from the cRc. After aging for seven years, this Wheat Recipe Bourbon was bottled at 94 proof after ensuring the bottling lines were cleaned beforehand and that no contact was made with non-Kosher spirits. Released after Passover each year, this Wheat Recipe Bourbon stands alone, a tribute to the legacy of America’s oldest continually-operating distillery.

TASTING NOTES

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails. Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessee's change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies & Cream, and several other expressions. Ole Smoky Butter Pecan Moonshine is among their lower-proof flavored offerings, clocking in at 35 proof. Flavored with butter, cream, toasted pecans, and caramel, with their own moonshine serving as the backbone, it's a super-creamy twist on the classic flavor combination.

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails. Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessee's change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies & Cream, and several other expressions. At 35 proof the Ole Smoky Moonshine Mountain Java is among their lower-alcohol-content offerings. It has a creamy profile with coffee notes throughout and a dash of vanilla that is great for perking up a cup of coffee or as a cocktail ingredient think White Russian.

Tequila Finish: We finished our straight rye whiskey in Extra Añejo Tequila barrels. The result is remarkably unique tequila finished whiskey with notes of agave and vanilla on the nose and honey, peppercorn and orange citrus to taste. Pairing tequila and whiskey is always a risky move, but this was a risk worth the reward.

Tasting Notes

PALATE: Rich agave and sweet notes of honey paired with bitter orange, dried fig with floral notes. Spicy peppercorn creates a lasting finish.

PROOF: 98 (49% ABV)

AGE: 4 – 5 Years

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating from high school, Masataka showed more interest in whisky than sake, and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Days is a celebration of the distillery's unique position somewhere between the east and west cultures, nature and humanity, tradition and innovation, where each day represents a learning opportunity. The smooth and gentle blended whisky is lightly peated and comes from Nikka's both main distilleries. It's a combination of grain and malt spirits: Coffey Grain, Miyagikyo Malt, as well as some Coffey Malt and Yoichi Malt. 

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Walsh is more than just a head distiller, though. He is also the family beekeeper, which naturally led to The Whistler Beekeepers Select Irish Honey expression. Based on a blended Irish whiskey that is aged in ex-Bourbon barrels, the spirit gets infused with honey from their family orchards, resulting in a creamy, sweet, and decadent drink that has won several awards.

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. The Whistler Distillers Select Double Oaked is crafted using a combination of malt and grain Irish whiskeys, meticulously selected by master distiller Michael Walsh. Crafted in small batches, the juices that have been aged in ex-Bourbon barrels then go into Boann's Oloroso sherry casks for 6 months of additional maturation before being bottled at 80 proof. 

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick and Marie Cooney with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Their Single Malt series contains a threesome of Irish Single Malts, How the Years Whistle By being the oldest of the bunch. The sourced whiskey was first aged for 8 years in first-fill Bourbon barrels before spending an additional 2 years in oak Oloroso sherry casks. Complex, rich, and smooth, it's bottled at 92 proof without chill filtration or added coloring. 

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York. The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nation's leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the city's distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasn't until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. Ragtime Applejack Barrel Finished Rye Whiskey brings together two traditional strong drinks from the northeast US rye whiskey and applejack, which was most probably the first spirit to be produced in the first New York State distillery built in 1640. This whiskey is a version of the distillery's flagship Straight Rye Whiskey. After aging for two years in oak, the rye whiskey is finished for 90 days in barrels that previously held applejack in New York's Black Dirt Distillery.

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York. The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nation's leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the city's distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasn't until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. The Ragtime Bottled in Bond Rye Whiskey features a 75% rye, 13% corn and 12% malted barley mash bill. In addition to meeting the Empire Rye standards, this bottled-in-bond edition of New York Distilling Company's flagship Ragtime Rye is also compliant with the strict Federal Bottled in Bond Regulations. This whiskey is matured in full-size barrels for a minimum of four years and is bottled at 50% ABV.

Holmes Cay is an independent bottling company from New York City. Founded by New Yorker rum aficionado Eric Kaye in 2019, they focus on finding the very best rums and bottling them at cask strength. Kaye used to work as a producer and music composer for film, TV, and commercials, but has also been an avid diver for decades. His favorite pastime brought him into contact with fantastic rare Caribbean rums. He felt he needed to share these with his fellow Americans, which is how Holmes Cay came to be. Passionately standing behind the tradition and honor that is an integral part of rum, Kaye hopes to bring incredible as-of-yet-unknown unadulterated cask-strength rums to the US, introducing spirit-lovers to the best-kept secrets of the rum world. Their very first release Holmes Cay Barbados 2005 fittingly came from the legendary Foursquare Distillery in Barbados. Holmes Cay Belize 2005 follows in the footsteps of their recent releases of Barbados, Fiji, and Guyana rum. Crafted in collaboration with Travellers Liquors Distillery of Belize it's a 100% tropically-aged column-still rum that has spent 15 years in ex-bourbon barrels. Distilled in 2005 and bottled in 2020 at cask strength, this 122-proof rum has no sugar, color, or flavoring added. 4 casks of this rum were produced in total. 

Founded in the Chicago suburb of Evanston, IL in 2011, Few Spirits is a grain-to-glass distillery that crafts award-winning whiskey and gin, while constantly innovating and experimenting in order to bring surprising flavors to the discerning drinker. Evanston held the 1893 World's Fair, where the US was introduced to several modern inventions. The town was also known as the seat of Prohibition and would remain a dry community long after Prohibition was repealed in 1933. These 2 events became the inspiration that fueled the distiller Paul Hletko's vision of creating Few Spirits, the first legal distillery ever to craft spirits in Evanston. The ever-creative Hletko has always loved making new things, whether as an engineer, lawyer, or musician. "At the end of the day, I like to have created something that didnt exist that morning and offers something completely different," says Hletko of the passion that drove him to open the distillery. With it he focused on creating urban whiskey that could rival that of his Kentucky friends with humble beginnings in an old chop shop. Now he crafts artisanal small-batch spirits using locally-sourced grains, ages them in American oak barrels and bottles on-site into US-made glass bottles. Hletko was named Distiller of the Year in 2018's edition of the Gin Magazine's "Icons of Gin" feature. The Few Immortal Rye expression is based on their award-winning grain-to-glass Straight Rye Whiskey that is aged in air-dried oak barrels. The cask-strength straight rye that has received a Double Gold medal at the San Francisco World Spirits Competition is then brought to proof with 8 Immortals oolong tea, resulting in a complex whiskey that retains its rye character and ramps up the complexity with fruity and creamy notes of the famous tea.

Noble Oak makes unique and award-winning whiskey with a worthy purpose. The folks at Noble Oak are wood fanatics and rightly so. That's because 70% of a whiskey's flavor comes from the wood in which it is matured. They mention: "Our commitment to oak transcends our whiskey, because every bottle plants a tree in partnership with One Tree Planted in an effort to preserve the world's most majestic forests." Trinity Reserve is a straight bourbon that brings together 3 continents via oak from Japan, Europe, and America. The whiskey is first aged for at least 4 years in new charred American oak, before being finished with meticulously hand-picked oak staves. Ex-bourbon staves bring vanilla and citrus notes, ex-sherry Scotch staves bring dried fruit and spice notes, while new Japanese oak staves bring the profile together, balancing the complexity and adding depth. Released exclusively online, and Flaviar members have a chance to grab this expression first. Fewer than 2,800 bottles were produced. Paul Pacult of The Spirit Journal has awarded this beautiful expression with 5 stars, noting its "top to bottom, consistent brilliance and on-message character from first whiff through to the finish. No surprises, no changes in direction, just solid, high quality excellence."

Our award-winning Breckenridge Bourbon soaks up the charm of our own aged Colorado Rum casks, creating an unstoppable wave of flavor. Candied apple and cinnamon enfold, as dark chocolate and cacao follow. Lingering allspice captivates the senses, gratifying in just one sip, but mysterious enough to leave you wanting another.