A favorite of the founders, our Blanco offers such an incredibly smooth finish and distinct herbal notes that they love to sip it straight. To those who prefer to mix, cocktails never had it so good.

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. The whisky is then aged in a combination of ex-bourbon, ex-sherry, and ex-wine casks, creating a perfect harmony of flavors. Iwai Tradition is a special tribute to Iwai and Japanese Whisky. This is malt driven spirit is truly a reflection of contemporary Japanese whisky. Incredibly balanced, soft and layered. A blending of sherry, bourbon and wine casks with hints delicate hints of peat make for a harmonious whisky that would make Iwai-san proud.

The Volstead Act of 1920 which initiated Prohibition in the USA granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced as medicinal whiskey on Louisville’s famed Whiskey Row. It is the only bourbon continuously sold by the same company that has been available for sale before, during and after Prohibition.

During this time, all whiskies had to be bottled at 100 Proof. With a barrel entry proof of 100, the “angel’s share” would have created a 115 proof whiskey after maturation. To pay homage to this era, Old Forester presents 1920 Prohibition Style Bourbon at 115 proof to represent the rich flavor profile this bourbon had nearly 100 years ago.

Tasting Notes

AROMA: An intense medley of cherry preserves, drippy caramel, dark chocolate, thickened maple syrup and seasoned oak spiciness.

TASTE: Dark caramel coats layers of malt nuttiness and sweet graham cracker all warmed by green peppercorn and coriander spice brightened with a hint of cedar.

FINISH: Tart apple crispness gives way to a long smoky finish full of toasted marshmallow, chocolate and graham cracker sweetness.

Deep within the scenic Carlow countryside, sits the 18th century home of the Walsh Whiskey. The family owned and operated company was founded by Bernard and Rosemary Walsh, previous owners of a ski chalet in France, in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to the founding of their whiskey brand Irishman in 1999. Set out to rediscover Irish-style Whiskey as it was made 200 years ago, they initially contracted their distilling to Bushmills. After becoming successful they were eventually able to build their own distillery. The Walsh Whiskey ceremoniously opened in June of 2016, in the heart of Southern Irish farm country where they produce four versions of The Irishman, three Writer's Tears, and two varieties of Irish Cream Liqueur. The picturesque Walsh Whiskey marks the return of Whiskey distilling to County Carlow for the first time in over 200 years. With its three specially crafted imported pot stills built in the legendary Scottish Forsyths and two, forty plate column stills. They are the only independent Irish Whiskey distillery to produce the three styles of Irish Whiskey pot still, malt, and grain under one roof, in one still room. Walsh Whiskey has the capacity to produce 650,000 cases of Whiskey per annum. The Irishman 12-year-old single malt was released in 2013, and was a great success. It is a limited edition, with only 6,000 being made every year. The whiskey is triple distilled and aged in first fill, flame charred bourbon barrels. The Whiskeys that go into the Irishman 12YO are independently sourced, casks hand selected from a Northern Irish distillery. Bottled at 43% ABV this classic single malt has notes of vanilla, cinnamon, and clove on the nose, with a peppery, fruit filled midsection, and a malted oak finish. It was a Gold winner and Best in Class at the International Spirits Challenge 2013. 

Kikori was launched in the Fall of 2015 by Ann Soh Woods, an up and comer in the Japanese Whisky scene. Ann, founder and owner of Soh Spirits, is a bold spark of brilliance, with her fresh take on Japanese whisky. Her imaginative 100% rice based Japanese whisk(e)y -which she chose to spell with an e, to distinguish Kikori from other Japanese whiskies- won gold at the 2016 San Francisco World Spirits Competition. The Alcohol and Tobacco Tax Bureau didn't know how to classify it at first, but it is a whiskey. It is similar to its cousin Shochu -a Japanese alcohol distilled from rice or sweet potatoes- but is served at a higher 41% ABV than shochu's 25-35%. Wood's had a fascination with whiskey, and her frequent trips to Japan, roused intrigue for the rituals and traditions of Japanese alcohols. Rice is a huge part of Japanese culture. By distilling whiskey from this prominent grain, Woods seeks to capture the spirit of Japan. This is how the imaginative whiskey was born. Introducing bold ideas like these into such a male dominated old school market like the whiskey industry had its challenges. It is always assumed that I am a sales representative when I visit accounts, and it is always a pleasant surprise when they find out I am the founder. Said Woods in an interview with Munchies Magazine. Not to mention overcoming language and cultural barriers. Kikori is distilled in Kumamoto on the island of Kyushu, Japan, the birthplace of Kikori. When approached with the unconventional idea for her Japanese whiskey, distillers were skeptical, but the new drink has gained popularity. Woods depended on a master distiller for the formula, and it has become a success. Kikori states that the rice is sourced locally from the Kumamoto rice paddy. Located alongside the Iwase River, Kumamoto has a distinct volcanic rich soil. The signature rice is cooked in giant steel steamers, and distilled using pure mountain water, the rice ""has been cultivated in southern Japan for over 2000 years in the nutrient rich, volcanic soil of Kyushu Island. The rice grows in the rich volcanic loam formed through eons of lava flow and ash deposits. It's distilled with fresh mountainous waters that flow through ancient volcanic rocks that are millions of years old. The rice gives it a unique aromatic profile with a floral and fragrant aroma and a velvety smoothness to the palate. No coloring or sugar is added, and it ages in American, French, and sherry oak anywhere from three to seven years.

Here’s to the Smokeheads. The ones who reject the humdrum, and walk to the beat of their own drum. Relentlessly exploring. Pouring less boring. And loving. Every. Last. Drop.

Here’s to rule-breaking, breathtaking Islay single malts born of a simple ambition: to smoke tradition, and forge a new path. Whiskies for rebellious souls who refuse to compromise and whose restless spirit never dies.

With immense smoke and notes of sea salt and spice, this is a vigorous whisky that stands out from the crowd.

Our hero Islay single malt offers heavy woodsmoke and peat, through to honeyed sweetness, via salt, seaweed and spice. The Original Smokehead is an immense, life-affirming whisky that stands out from the crowd.

"Our family links to the whisky industry date back to 1824," says William Wemyss, the founder and CEO of Wemyss Malts, "when John Haig built his distillery on family land in Fife."Wemyss (pronounced "Weems") is the ancient Gaelic word for caves and stems from the rocky outcrop on which the Wemyss family home Castle Wemyss rests. Haig's distillery eventually became known as Cameron Bridge and in 1826, it became the first distillery to produce grain whisky using the column still method invented by Robert Stein. Today, the Wemyss family expertly blends some of the finest whiskies made across Scotland. "Our whiskies are chosen by a tasting panel" says Wemyss, "and the tasting panel comprises people who work in the business, members of the family, and most importantly, is chaired by Charlie MacLean who helps us select the industry's best whiskies to bottle under our brand." MacLean, who has been writing about whisky since 1981, was trained in "the sensory evaluation of potable spirits"by the Scotch Whisky Research Institute in 1992. In addition to being a visiting lecturer at the Smithsonian Institution, he is also a Councillor of Clan Maclean and was elected Master of the Quaich (Quaich is derived from the Gaelic word meaning cup), one of the Scotch industry's highest accolades, in October 2009. Blended with up to 16 different single malt whiskies to produce 3 signature styles of whisky named after their flavor profiles. 8YO Spice King is a Highland Island blend, bottled at an untamed 56% ABV, its spicy character, which takes over near the finish, is amplified by the strong ABV, but the whisky is led by smoky, sweet, zesty, earthy notes.

Almost two centuries ago, a small fishing port by the Campbeltown Loch on the Kintyre peninsula 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. Campbeltown is home to the Springbank Distillery, which was founded in 1828, on the site of Archibald Mitchell's illicit still in Campbeltown (the distillery is currently owned by Mitchell's great-great-great-grandson). Springbank garnered such a great reputation for its premium quality whiskies, and 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. Introduced in 2016, Springbank 12 Year Burgundy Wood is a special single malt, aged for 12 years in ex-wine casks from Burgundy, France. A limited 10,260 bottles were released. With mid-peaty notes, and flavors of French wine, this special release is bottled at a respectable 53.3% ABV. 

What separates bourbon from regular American whiskey It's cooperage. Bourbon must be aged in new charred white American oak barrels, in order to claim the title Bourbon. It is not only this distinction that makes Michter's Whiskey Unblended Small Batch American US*1, quite unique. It also falls outside of the jurisdiction of American whiskey, which requires all spirit in its category to abide by a firm 80% ABV. Michter's is one of the oldest distilleries in the US, located in Louisville, Kentucky, and their small batch spirit is uninhibited. Aged in bourbon-soaked barrels, and bottled at a very exact 83.4 proof, the word "unblended" also implies that this whiskey does not contain neutral grain spirit. Michter's has a new Master Distiller Pamela Heilmann, and no US*1 whiskey is ever released "until Willie and the Michter's tasting panel deems it ready." The barrels are custom made. We are specifying wood that has been thoroughly and properly dried, sometimes for as long as 18-36 months, in order to enhance the natural properties of the wood which allow for better flavor and to reduce the levels of tannin imparted to the whiskey. These bespoke barrels are then toasted before charring, which helps make the wood's sugars more accessible. These sugars caramelize and concentrate to form the "red line" in the barrel stave cross-sections due to the heat, ultimately adding more flavor and color to the whiskey as it seeps through the char to the caramel red line. Their Rye's and Bourbons are then entered into their prospective barrels at 103 Proof as opposed to the industry norm of 125. At Michter's they believe that the lower 103 proof level allows for the concentrated sugars to dissolve more readily into the distillate. This process yields fewer bottles per barrel, but offers greater access to the flavors of the sugars. At Michter's they also uses a customized chill filtration technique with all of their whiskeys, as they believe carbon filtration strips flavor and aroma from the spirit. we use the different filtration mediums and techniques best suited to each of our individual whiskey offerings despite it being time consuming and costly to highlight each expression's best qualities. This whiskey is in many ways, by definition, unlike any bourbon or rye, which abides by several standards. US*1 Unblended American Whiskey is aged in such a way that imparts tremendously unique flavors onto its spirit. After being re-released in 2013, this whiskey has retained all of its distinctions, including its unblended character. Bottled at 41.7% ABV this whiskey has deep butterscotch and vanilla notes.

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually. For the next 250 years, nearly all the gin produced in the world was barrel-aged since the spirit was stored and transported in oak barrels (at the time, glass was too fragile and plastic and stainless steel containers were still not available). In order to craft a more traditional gin, "we've rested our signature vapor basket gin in our charred oak barrels previously used to age our spiced rum," says Darek Bell, the founder and Master Distiller at Corsair Artisan Distillery. Since opening its doors in 2009, Corsair has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine. Corsair's Artisan Gin remains one of the few gins produced using a gin-head (otherwise known as a carter head or vapor basket). This method, allows the flavors and essential oils of the gin's sustainably grown botanicals to be gently extracted using vapor; this technique yields a less bitter spirit than maceration resulting in a more aromatic, clean-tasting gin. This gin head style gin is made using 100% organic botanicals, which yields a brighter, more well-balanced spirit. Using a vapor basket essentially highlights the unique mixture of botanicals use in the spirit, such as citrus, cucumber, cardamom and coriander. Among other accolades, this crisp gin has struck Gold at the San Francisco World Spirits Competition, the World Beverage Competition, and the International Review of Spirits Awards BTI.

Hennessy V.S.O.P Privilège is a well balanced cognac, the expression of 200 years of Hennessy craft. The fruit of nature’s uncertainties, this unique blend has tamed the elements to embody the original concept of cognac. Each sip reveals new facets of its personality.

The savoir-faire of the Maison of Hennessy is fully expressed in this balanced cognac: the selection of eaux-de-vie, aging and assemblage. A cognac of remarkable consistency and vitality, Hennessy V.S.O.P Privilège conveys all of the savoir-faire of the Hennessy master blenders who have ensured the continued success of this harmonious assemblage for 200 years.

Tasting Notes

Color: Flamboyant mahogany with light tones.

Nose: Release very mature notes, evoking the aroma of fresh fruit coupled with a sensation of suppleness that settles in to underscore the harmony of this cognac.

 Palate: The sensation of full body deepens with the flavor of juice fruit, vanilla, spices and mild tobacco also provided by the vigor of the younger eaux-de-vie.

Created in 1840, the "Liqueur de Santé" is the first liqueur made from the original recipe of the Elixir Végétal de la Grande Chartreuse. It was so popular that Father Garnier, attorney and responsible for the liqueurs at the time, later decided to officially name it 'Chartreuse Verte', and registered the “Chartreuse” mark in 1852. It is still produced and manufactured today by the Chartreux Fathers in their Aiguenoire distillery in Entre-Deux-Guiers (Isère - France).

TASTING NOTES

A Chartreuse green color, a powerful herbaceous, peppery nose.

A fresh palate with minty notes, pine sap and citrus fruits.

Bittersweet tea at the end of the mouth prolongs the tasting.

Situated in a former microbrewery on a west London street in England, Sipsmith Independent Spirits Distillery is home to London's first new gin in nearly two centuries. The distillery was founded by a triumvirate Sam Galsworthy (who previously worked at a microbrewery), Fairfax Hall (a former Diageo representative) and Jared Brown (a master distiller who has crafted new spirits in Vietnam, Norway, Sweden and the United States) with the goal of producing a traditional yet authentic craft gin. Sipsmith London Dry Gin is crafted using ten carefully selected botanicals, including Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel. "The best botanicals make the best gin no way around it," says Brown, who has been distilling spirits for over a dozen years. Once the botanicals arrive at the distillery, they are distilled through a copper-pot still named Prudence (Prudence is able to produce approximately 280 bottles of gin each day). "Prudence is the first copper still installed in London in nearly 200 years. We designed her with Germany's oldest distillery producers, Christian Carl a small, family business that has been crafting stills since 1869. She is the only one like this in the world. "The still is designed with a bespoke pot, column still and carter head, which makes it incredibly versatile. Sloe berries are a hedgerow fruit in the plumb family. Rarely consistent berry seasons yield annual harvests that almost always vary, due to the unpredictable English climate. This variety in harvest is a trait very characteristic of wine, in that each vintage batch that is produced has its own unique character. Each autumn Sipsmith picks their sloe berries, which are then frozen and steeped in their London Dry Gin, for three to four months. This process gives the gin a jammy, marzipan flavorThe result is a truly handmade sloe gin that is subtle, complex and bursting with flavour (Sipsmith).

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 makes their Dry Rye Gin in the same 1,500-liter copper pot still that they use to make their Terroir and Botanivore Gins. These Gins each have intricate botanicals bills designed to create a layered olfactory experience. St. George's also makes a limited-release, barrel-aged version they call Dry Rye Reposado Gin. Rested in French and American oak wine casks, it has a lovely pink hue and a deep, rich flavor. For their Dry Rye Gin they chose only six botanical ingredients: juniper berries steal the shown this expression, having 50% more than any of their gins. The botanicals are complemented by black peppercorn, caraway, coriander, grapefruit peel, lime peelwhich were all designed to play up the juniper's peppery nature. A base of 100% pot-distilled rye makes for a very unconventional gin, but a unique option for whiskey lovers. This gin has structure, spice, and an impeccably rich mouthfeel. Warm and spicy, it has a natural affinity with bitters, citrus, stone fruit, and ginger (St. George's).

Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New York's historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creation's sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running. In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. They currently have three award winning expressions in their lineup, one vodka and one American gin, and one barrel aged gin. Their gin is described as being simultaneously juniper and botanical rich. Infused with herbs spices, roots and flowers sourced from all over the world that are harmonized in the distiller's secret recipe. Their impassioned take on an American gin is Pot-distilled in small batches to articulate a deliberate blend of infused herbs, fruits, roots and flowers. An ode to our craft, this is an independent gin (Tommyrotter).Bottled at 42% ABV, it won a Silver Medal at the 2016 San Francisco World Spirits Competition.

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic's Straight Bourbon Whiskeyis bottled at a barrel strength 115 proof. Taconic adds a touch of our artisanal water to give the bourbon healthy dose of butteriness. At 57.5% ABV, it is bold and refreshing, with aromas of light vanilla kissed with hints of honey and caramel.

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic Distillery's Rolling Hills Rum is distilled from sugarcane molasses and aged for two years in bourbon barrels. The rum gets its final beauty rest in recently emptied Taconic Distillery's Founder Rye Whiskey barrels, finishing for a few months in them. The sugarcane elixir is then cut to 80 proof with fresh spring water from the Taconic farm.A truly succulent whiskey with rich vanilla and caramel notes.

STOLEN American Whiskey begins with a mature 11-year-old whiskey. Ever insatiable, STOLEN tapped into industry experts by adding a layer of artistry rooted in extracting staves from ex-whiskey barrels and toasting them in a 360-degree rotation over an oak wood fire. Turning the staves at key points during the toast allowed STOLEN to capture richly nuanced flavors across the entire wood gradient, resulting in a smoky consistency for every barrel stave. To impart these fire roasted notes into the whiskey, STOLEN employs a secondary, barrel-finishing process where the juice is continually analyzed for taste and nosed for aroma until it peaks in boldness resulting in an additional layer of finished flavor complexity that differentiates STOLEN Whiskey from other traditional American whiskies and bourbons. On the nose is a roasted coffee bouquet that enhances dark fruits and lingers through an exceptionally long finish. On the palate, natural flavors of toasted caramel, dark molasses and smoky chocolate mingle. STOLEN Whiskey's initial buttery mouthfeel ultimately balances out a bold and lasting finish. 

Macduff Distillery was founded in 1962. Located in the Highlands, beside the River Deveron near the North Sea, the official name of the distillery has gone back and forth between names Deveron and MacDuff, but the majority of their bottlings have been released under the name Deveron. The distillery changed hands several times before being acquired by Bacardi's subsidiary John Dewar & Sons, the label that also owns Royal Brackla, Aberfeldy, Aultmore, and Craigellachie. The Macduff facility produces 2,400,000 liters of spirit a year. It has a classic design, conjured by distillery architect William Delme-Evans. The stillhouse houses one of the most interesting parts of the overall engineering. It has five stills, two wash, and three spirit. The wash stills have distinct upward-tilted lyne arms and 90-degree kinks in their design. This unusual bend in the lyne arm creates a reflux that yields a light, fruity spirit. The resultant new make also has a nutty slightly sulphury character, which is due to the quick mashing, short fermentation, and cold condensing technique. It is this process that defines the character of Deveron Whisky. In 2015 John Dewars & Sons launched their Last Great Malts Collection: a range of high profile single malt whiskies. This line up included top-shelf whiskies from Aberfeldy, Aultmore, Craigellachie, and Royal Brackla. They released several premium age statement expressions from each brand. The Deveron 18 Year Old was launched in September 2015 along with a 12-Year-Old. This rare coastal whisky harbors the tangy notes of redcurrants, alongside sturdy apple notes, dried fruits and nutty warm finish. Bottled at 40% ABV. Pick up a bottle of this special single malt today!

The history of De Luze cognac began in 1817, when Le Baron Alfred De Luze and his brother Louise-Philippe journeyed to New York where they eventually started their business, importing and exporting Wines and Cognacs. Five years later Alfred founded A. DE LUZE & FILS in Bordeaux, and in 1862, in pursuit of producing a very high quality cognac he purchased the Domaine du Chaigne in Grande Champagne. In 1927, the De Luze house was granted the Royal Warrant by King Christian X of Denmark, to produce their Cognac. Meanwhile, in Angeac Champagne, Michael Boinaud is recommissioning the two family pot-stills, rekindling their operation. After a period of time under French Spirits Group, De Luze was purchased by the Boinauds, who brought the brand back to the Grande Champagne region of Cognac, where Alfred's production took place years ago 1862. The Boinaud family owns the largest vineyard of the Cognac Appellation; over 400 hectares in the Grande Champagne region. Their vast vineyards produce an impressive range of high-quality cognacs composed 70% Grande Champagne, far exceeding the minimum requirement (50%) of the appellation. In addition to owning the largest vineyard in the region, the Boinauds own the largest distillery of the Cognac region, with 41charentais(Alembic) pot-stills. To produce the high quality and natural texture which characterizes De Luze, only unfiltered wines are distilled in small capacity pot-stills. A traditional double-distillation method is used to produce the eaux-de-vie used in their cognac. The Boinaud family has its own cooperage where the Master Cooper produces and repairs barrels. Aged in bespoke French oak barrels, and blended specially by Cellar Master Eric Boinaud, the VSOP eaux-de-vie rests in French Oak Barrels for 4 years minimum. De Luze VSOP is an outstanding blend of eaux-de-vie from Grande and Petite Champagne, the two best growing areas of the Cognac region whose blending yields the finest spirit. The wine is distilled unfiltered, with its "lees" in-house, using the Boinaud family's unique method, giving an exquisite finish to the cognac.With its rich fruit and floral notes, De Luze VSOP won a Gold medal at the San Francisco World Spirits Competition.