In 1751, Severo Arango Y Ferro journeyed from Spain to the port city of Cartagena, situated in northern Colombia. Ferro had been sent to Columbia by the King, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferro's strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Columbiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum. Dictador XO Insolent Solera System Rum is made from the virgin nectar of raw sugar canes. Once the nectar has been fermented, it is distilled through a stainless steel alembic still and solera-aged in casks that were previously used to mature Jerez and Port. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. As a result of this aging process, Dictador Insolent has a deep mahogany color, along with an aroma of honey, caramel, dark chocolate and wood tannins. Notes of rich brown sugar, milk chocolate and dried fruits dominate the palate, and lead to a finish accented by touches of papaya, bananas, cloves and vanilla. Dictador Insolent earned the Silver Medal at the San Francisco World Spirits Competition in 2012.

Michter’s US1 Kentucky Straight Bourbon is made from a carefully selected mashbill that features the highest quality American corn. It is then matured to the peak of perfection. Truly “small batch” each batch of our US1 Kentucky Straight Bourbon is batched in a holding tank sized to fit a maximum of twenty full barrels, leaving no margin for “blending out” imperfection and thus necessitating excellence from every barrel. Reflecting the spirit of the Bluegrass State, Michter’s US1 Kentucky Straight Bourbon is nuanced, mellow and earthy. Michter’s US1 Kentucky Straight Bourbon is also available with personalized Fort Nelson Select labeling at Michter’s Fort Nelson Distillery.

TASTING NOTES

Rich caramel with balanced vanilla, stone fruit notes, smoky depth, with an oak finish

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvania's Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michter's, became the United States' first distilling company. The passage of Prohibition in 1919 forced Michter's, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michter's," says Magliocco, "Dick and I wanted to get back to the "cost be damned' roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world." Michter's US*1 Single Barrel Straight Rye Whiskey is made from a mash comprised primarily of fresh, plump rye grains. Once the grains are harvested, they are sheared so that during fermentation, the grains are saturated with more flavor. After the grains have been fermented, they are distilled through a copper-pot still before being matured in charred, American oak barrels. The barrels are allowed to rest in a heat-cycled warehouse, which forces the wood to expand and contract as the temperature rises and falls. This heat cycling causes the whiskey and wood to mingle with each other, and contributes notes of marmalade and light caramel to the rye. Once Willie Pratt Michter's Master Distiller determines that the rye has reached its peak flavor, each bottle is filled and sealed by hand. Michter's Single Barrel Straight Rye Whiskey has an aroma of spices, dark fruits, rye bread and vanilla. The aroma gives way to notes of citrus, baked goods, cinnamon and caramel on the palate, which complement touches of herbs and toast. The finish, which is both sweet and warming, ends with a touch of caramel. Michter's Barrel Rye represents unique, limited edition expressions of whiskey from one of the oldest brands in the United States.

Distilled from a unique blend of thoroughbred grains from the Northern Neck of Virginia; 2/3 rye, 1/3 barley, hand-malted and kiln-dried with applewood and cherrywood smoke. Double pot-distilled at a low 150 to 160 proof to enhance the fruitiness and matured in ex-bourbon barrels with progressive infusions of toasted apple wood and oak chips.

TASTING NOTES

Color: Copper and Macintosh apple

Nose: Sensual aromas of butter roasted chestnuts, clay, dried apple and pickling spices, rye grain sacks

Palate: Silky, with dried fruit and nuts, medium-to-full body, warm and inviting

Finish: Honeyed rye toast, peppery spice, cola, fig and mineral rich

Non-chill filtered. 45% ABV/90 proof

Wonderfully balanced with a great combination of creamy, spicy and subtle understated smoke perfect for all applications and occasions. A great crossover for inquiring bourbon drinkers.

Tasting Notes

Nose : Distinctly confidant liquorice-bourbon notes with near perfect bitter-sweet balance; burnt honeycomb and toffee also abound;

Taste : Outstanding richness and sheen to the enormous barley-oak sweetness; again there is a big bourbony cut to the cloth with all the liquorice and molassed sugar normally associated; but the barley adds that extra dimension;

Finish : Long, wonderfully layered oak offering variations of a sweet dry theme; a touch silky with some cream toffee at the death;

Crop Organic Spiced Pumpkin Vodka is crafted exclusively from USDA-certified organic grains grown in the American Midwest. Once the grains exhibit the perfect combination of plumpness and ripeness, they are harvested by expert farmers who refuse to use artificial fertilizers, pesticides or chemicals. Rather, these farmers control weeds by creating old-fashioned prairie fires, and rely on native birds and bats to consume insects in their fields. As a result, their farms are lush, complete ecosystems that flourish with all types of wildlife. Once the grains have been harvested, they are mashed and fermented at Crop's distilling facility in Minnesota. Then, the wash the liquid that remains following fermentation is distilled as many times as necessary in order to remove any impurities or unwanted flavors. That is, the vodka is distilled to taste rather than a specific number of times (the distillation process is so efficient that no carbon treatment or charcoal filtering is required). Following distillation, the vodka is macerated in a secret recipe of herbs and spices, including fresh pumpkin, nutmeg and cinnamon. As a result, it has notes of brown sugar and caramelized fruit that are complemented by notes of molasses, cloves and cinnamon. The finish is well-balanced, with slightly sweet notes of pumpkin that are accented by notes of pepper and warming spices.

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born. For over a century, the distillery would remain in the hands of one of Johnston's descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail. Laphroaig Quarter Cask Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig's copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky. Following distillation, Laphroaig Quarter Cask Single Malt Scotch Whisky is matured in quarter casks. Quarter casks were used in the 19th century to transport whisky via horse or mule, as the animals could not carry the weight of traditional casks. As a result of their small size, the casks have a greater proportion of surface area to volume and thus, contribute stronger notes of oak and wood tannins to the whisky maturing inside. In addition, the casks "breathe" more deeply and as a result, provide a touch of salty tang to the whisky as well. Laphroaig Quarter Cask Single Malt Scotch Whisky has an autumn gold color, along with an aroma of tropical fruits and smoke. The aroma gives way to notes of citrus, malt, cinnamon and oak on the palate, which are complemented by a subtle smoky undertone. The finish is refreshing and peaty, with touches of caramel and vanilla throughout. Laphroaig Quarter Cask earned the Double Gold Medal from the San Francisco World Spirits Competition, and earned a score of 93 points from the Beverage Testing Institute. In addition, it earned a score of 90-95 points from Wine Enthusiast.

About the Brand

Situated at the end of a small single track road, on the shores of the Sound of Islay, Bunnahabhain is known for its spectacular surroundings and delicious signature unpeated Islay Single Malt Whisky.

Our 18 Year Old is one of our most awarded Single Malts and once you’ve tasted it you’ll understand the wealth of gold medals it has achieved. The deep mahogany colour of the whisky gives away the exclusive sherry cask maturation and the tang of salt on the tongue reminds you of our coastal location.

With warehouses positioned along the shore and a bay fed by the Sound of Islay, there is no escaping the salty sea air, especially when you’re maturing by it for 18 years.

Tasting Notes

Color: Rich mahogany gold.

Nose: Fragrant with notes of dried fruit, rich honeyed nuts, toffee and slight hints of spice.

Palate: Notes of mellow sherried nuts, dried fruit and rich oak, with toffee and a slight tang of salt from its maturation of 18yrs at the coast.

Finish: A dry fruit finish with a hint of spice and salt.

Sugarcane traces its history back to the Indus Valley where it was originally cultivated nearly 5,000 years ago. In the late fifteenth century, Christopher Columbus introduced sugarcane to the Caribbean, planting it on the island of Hispaniola (presently, the Dominican Republic and Haiti). Sugarcane quickly became the staple crop of the Caribbean islands, where it was harvested and refined before being exported to western Europe and New England. Molasses, the byproduct of refining cane sugar, was used by Caribbean farmers to distill rum, which was sold to the many ships that sailed through the islands. During the Napoleonic Wars, the British Navy enforced a blockade against France, resulting in a plunge in the demand for Caribbean sugar. As farmers in the Caribbean began stockpiling the excess sugarcane they had harvested, distilleries throughout the Caribbean began turning to fresh sugarcane rather than molasses in order to produce rum. These rums became known as agricultural rhums or "rhum agricoles." Rhum Clment is a rhum agricole crafted on the island nation of Martinque. The rhum is made exclusively from sugarcane harvested on the Domaine de l'Acajou Estate, which was purchased by Homre Clment in 1887. In order to harvest the sugarcane, expert farmers chop the stalks of the cane as low to the ground as possible in order to preserve the highest concentration of glucose (due to its weight, glucose is pulled to the bottom of the stalk by gravity). Then, within an hour of its harvest, the sugarcane is transported to the distillery and crushed in order to preserve the most fresh and raw flavor possible. Once the sugarcane juice has been extracted, it is fermented with an organic, proprietary strain of yeast before being distilled through Clment's single-column copper still (the still is modeled after the classic Armagnac stills of France). Rhum Clment Cuve Homere is the magnum opus of the Rhum Clment Distillery. The rum is a blend of the best rums produced over the past fifteen years at the distillery, each of which was matured either in French Limousin barrique casks or re-charred, American oak barrels. The rum has an aroma of fresh biscuits, almonds, melted butter and warm spices. Notes of hazelnuts, tropical fruits, bananas, chocolate and pepper dominate the flavor profile, and give way to a finish accented by notes of citrus, oak, honey and cinnamon. Rhum Clment Cuve Homere was named one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points in 2013. In addition, it earned the Gold Medal from the Beverage Testing Institute, and five stars from F. Paul Pacult's Spirit Journal.

In the early 1800's, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the country's original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills. Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelor's degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Master's Degree in Chemical Engineering from the University of Louisville. Pickerell then served as Master Distiller as Maker's Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Maker's Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey. Hillrock Estate Double Cask Rye Whiskey is handcrafted by Pickerell from small batches of organically grown rye that are harvested from the Hillrock Estate. Once the rye has been harvested, it is mashed and fermented, before being distilled through Pickerell's custom-made, 250-gallon copper-pot still. The still, which was built in Kentucky to Pickerell's exact specifications, gives the distiller extraordinary control over the character and quality of the whiskey produced. Following distillation, the rye whiskey is matured in traditional oak casks before being double-barreled, or finished, in secondary casks. The secondary casks are composed of American oak and have been charred with a #4 char. In addition, the staves of the secondary casks were air-seasoned for over two years prior to the casks' assembly. As a result, the secondary casks contribute strong notes of vanilla and caramelized wood sugars to the rye, while minimizing bitter tannins that are often present in kiln dried oak. Double Cask Rye has a deep golden amber color, along with a warm aroma of vanilla and caramel that is complemented by touches of prunes, apricots and rye. The aroma gives way to notes of caramel and rye, along with touches of cloves, cinnamon and butterscotch, and leads to a long, warming finish. Hillrock Double Cask Rye is a reflection of New York's rich history and its unique terroir.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors to Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. Working with a custom-made, 150-gallon Vendome copper-pot still at the Rogue House of Spirits on the banks of the Pacific Ocean, Couchot created Rogue Spruce Gin, the first spruce gin ever made. The gin is crafted using 11 different botanicals: spruce, cucumbers, angelica root, orange peel, coriander, lemon peel, ginger, orris root, grains of paradise, tangerine, juniper berries and champagne yeast.The botanicals, blended together without any chemicals, additives or preservatives, give the gin strong notes of cucumber and a hint of citrus. Rogue Spruce Gin earned the Double Gold Medal at the 2009 San Francisco World Spirits Competition and the Silver Medal at the International Wine & Spirits Competition. Roge Spruce Gin also won the Platinum Medal at the 2012 World Beverage Competition, where it was also named "Best in Show." Much like the name suggests, Rogue Spirits does things differently.

Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers many of whom have been tending to the land for decades carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that are rich in sucrose and fiber and lacking in impurities. While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation, and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper. Following distillation, Ron Zacapa Gran Reserva Sistema Solera 23 Rum is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximnez wine. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. As a result of this solera-aging process, Ron Zacapa Gran Reserva Rum has notes of dark figs, raisins, candied nuts and dried fruits. In addition, the solera used to age the rum is situated in the highlands of Quetzaltenango, 7500 feet above sea level. The thinner air and lower atmospheric pressure at "the solera above the clouds" intensifies the maturation process, and creates a more complex, layered rum. Once the rum has cascaded through the solera, Lorena Vazquez Ron Zacapa's master blender blends together rum that has matured for up to 23 years. "I like things to have a structure, to be complex," says Vazquez, "so when you sip a rum, you're going to discover it, and it should surprise you." Ron Zacapa Gran Reserva Sistema Solera 23 Rum has a light mahogany color, along with an aroma of sweet caramel, vanilla, cacao beans and butterscotch. The aroma opens up to notes of sweet honey, raisined fruit and apricots on the palate, which are well-complemented by notes of oak, coffee, leather and tobacco. The finish, which lingers just enough, ends with a touch caramel. The rum earned a score 97 points from the Beverage Tasting Institute, and won five consecutive Gold Medals at the International Rum Festival, where it was ultimately inducted into the Hall of Fame.

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringan's Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula. In 1828, Springbank Distillery was founded on the site of Archibald Mitchell's illicit still in Campbeltown. (Today, Mitchell's great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon. By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times. Following distillation, Springbank 18 Year Old Single Malt Scotch Whisky is matured in a combination of casks that were previously used to mature sherry (80%) and casks that were previously used to mature bourbon (20%). During maturation, the perennial gulf stream adds a slight hint of saltiness to the whisky, which complements its notes of rich fruits and caramel. Springbank 18 Year Old Single Malt Whisky has a golden honey color, along with an aroma of orange, sherry, whipped cream, papaya and citrus. The aroma gives way to notes of eucalyptus, buttered dough, vanilla, toffee and red fruits on the palate, and leads to a finish accented by touches of citrus peels, coconuts and molasses. The whisky was named "Best Campbeltown Malt" at the World Whiskies Awards and earned four stars from F. Paul Pacult's Spirit Journal.

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 whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). St. George Botanivore Gin a botanical eater of a gin is infused with 19 different herbs and botanicals, including angelica root, bay laurel, bergamot peel, black peppercorn, caraway, cardamom, cilantro, cinnamon, citra hops, coriander, dill seed, fennel seed, ginger, juniper berries, lemon peel, lime peel, orris root, Seville orange peel and star anise. While the juniper, bay laurel and fresh cilantro are added to the gin's botanical basket, the other 16 botanicals are steeped overnight in the copper-pot still. Then, gentle steam heat is added to the still, in order to coax out the flavors and aromas of the herbs and botanicals. Fresh and slightly herbaceous, St. George Botanivore Gin has bright notes of citrus, earth and spice that are complimented by subtle floral undertones. The gin earned a score of 93 points from Wine Enthusiast, which selected it as one of the Top 50 Spirits of 2012. In addition, Park and Bond wrote that it was "a sunshine-drenched greenhouse of a spirit"while Esquire called it "complex and bright." This gin represents a unique expression by one of America's most creative craft distilleries.

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 whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). Made using juniper, Douglas Fir, California bay laurel, coastal sage and coriander seeds, along with a number of other herbs and botanicals, St. George Terroir Gin is a true California Gin. The coriander seeds are roasted inside a well-seasoned wok, which contributes an earthy, aromatic bouquet to the gin. In addition, the Douglas Fir and coastal sage are distilled individually through Winters' 250-liter copper-pot still, which minimizes seasonal configurables in the botanicals. Finally, while the fresh bay laurel leaves and juniper berries are infused through the still's botanical basket, the remainder of the botanicals are placed directly in the pot, resulting in a cleaner and crisper flavor. St. George Terroir Gin has a stunning bouquet of fresh, forest aromas, including pine and oak. The woodsy notes are complemented by bursts of juniper and sage, and lead to a crisp finish. St. George Terroir is "spectacularly evocative"according to Food and Wine Magazine, and "one of the most distinctive gins made in America"according to GQ Magazine. This gin represents a unique expression by one of America's most creative craft distilleries.

Each winter, Marko Karakasevic, master distiller at Charbay Distillery, travels to Central California and selects organically grown, tree-ripened blood oranges at their peak maturity. The oranges are delivered to his distillery in St. Helena, California within three days and crushed skins and all by Marko (a 13th generation master distiller!) and his team. Blood oranges' distinctive crimson pigment is a result of high levels of anthocyanins, an antioxidant thought to protect against ailments such as cancer, inflammation and diabetes. Grown in cool climates, blood oranges are more intense than ordinary oranges and have unique, raspberry-like flavors in addition to typical citrus notes. Using a secret process that takes nearly six months, Marko and his team extract the flavor, color and antioxidants from the blood oranges. The fruit extract is then blended with Charbay's award-winning Clear Vodka. Charbay Clear Vodka, which has been rated the best vodka in the world twice by the Spirit Journal, is distilled from 100% American Midwest corn and rye. Distilled in a double copper alembic charentais pot to 192 proof, Clear Vodka is gently, gently filtered and bottled by hand. Charbay Blood Orange Vodka is free from essences, perfumes, dyes, fragrances and so-called "natural flavors"- it is made from 100% organically-grown, real fruit. When asked how he makes Charbay Blood Orange Vodka, Marko replied, "with the best fruit possible." Try some of the best vodka today!

WHISKEY TYPE

WHEATED BOURBON

ABV

46% 92 PROOF

750ml

MASH BILL

70% CORN
ORIGIN: CALIFORNIA

25% WHEAT
ORIGIN: CALIFORNIA

5% MALTED BARLEY
ORIGIN: WYOMING

FLAVOR PROFILE

TOASTED VANILLA, ALMOND,
TOFFEE BRITTLE, AND COFFEE

FOOD PAIRING

ROASTED CHICKEN, DUCK FAT POTATOES
FENNEL & GREEN APPLE SALAD

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringan's Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula. In 1828, Springbank Distillery was founded on the site of Archibald Mitchell's illicit still in Campbeltown. (Today, Mitchell's great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon. By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times. Following distillation, the whisky is fractionated and matured in fresh sherry hogshead casks (60%) and refill sherry butts (40%). In addition, since Campbeltown is located on a narrow peninsula, the strong, perennial sea winds, warmed by the gulf stream, add a slight hint of saltiness to the whisky as it ages. Following maturation, the whisky is bottled at cask strength. Springbank 12 Year Old Cask Strength Whisky has a rich, luscious aroma with notes of toffee, caramel and marmalade. The initial flavors of butterscotch, plums and dark fruits give way to a full body with notes of tangerines, milk chocolate and wood spices. The finish is sweet and rich, with a hint of smoke. Only 9,360 bottles of this Springbank 12 Year Old Single Malt Scotch have ever been produced, and most have already been consumed.