Our Blended Bourbon Whiskey, but with a twist, bottled at a gripping 105 proof. Get a chance to experience what our distillers taste as they blend: a wild ride through rich, dark caramel and toasted almonds, burnt Baker’s chocolate and dried orange peel, with a lingering finish of vanilla and spice. A masterful combination of mouthful flavors, furnish our Bourbon Whiskey to a deep, burnt orange hue. Try slowly adding water to enhance your experience.

From the Andalusia province of Spain, a luscious dessert wine is produced from the shriveled raisins of the Pedro Ximenez (PX) grape. This highly viscous, syrupy, wine is aged in ancient solera barrels for decades before release. We acquired a selection of retired PX barrels from a solera hundreds of years old and filled them with our rich and spicy Bourbon Whiskey. Left to bask in these ripe, fruity vessels, our Whiskey emerged with complex layers of fig compote, orange marmalade, and licorice to complement the sweet oak and vanilla character of our world-renowned Bourbon Whiskey.

A pioneering American Single Malt Whiskey, utilizing dark specialty malts and introducing them into standard malt mash. At the sacrifice of high yields, intentionally overpowering flavors such as over-ripe green apple, cacao, and chocolate dazzle the palate. We pushed the malt to the boundaries, purposefully off-balancing the undertones of bitter orange peel, angular oak, caramel, and green coffee cherries. Delightfully finishing with subtle essences of seaweed and sea salt. Up to ten years in a combination of new American oak and used bourbon casks has developed a singular and satisfying whiskey experience.

Our award-winning Bourbon Whiskey is infused by hand, with a careful selection of whole roots and winter spices. Rich, bold aromas of cinnamon and allspice meld with flavors of caramel and vanilla. Enjoy fireside on a cold winter's day.

The first Texas whisky on the market since Prohibition, Baby Blue is crafted from roasted blue corn. This rich and oily maize adds new sophistication to the corn whisky tradition while keeping the freshness and verve of classic American distilling. Intentionally youthful, Baby Blue captures the essence of this prized corn with a round nuttiness, roasted overtones and refined complexity. The mouthfeel is viscous with a soft finish. A true Texas original that we are delighted to share with the world.  

Tasting Notes

NOSE: melted butter, kettle corn, vanilla, toffee, cinnamon and nutmeg, fresh bread and honey, fresh ground coffee, baking chocolate

TASTE: tropical fruit, slight apricot, brown sugar, cotton candy, sweet tea with lemon, smoked chilis

FINISH: medium long warming, late cinnamon/leather spice, mint and green peppercorns

The true story of Rumble Cask Reserve started as a simple case of lost and found, but resulted in something brilliant and remarkable. Since that first discovery, we have deliberately nurtured a small portion of our stocks to bring you an expression that is rich, full and tantalizing. Every batch is a mingle of just a few cask, and each exemplifies different facets of this rare spirit. Rumble Cask reserve has become very dear to us over the years, and we look forward to sharing its diverse nature.

Tasting Notes

NOSE: honey, spice box, blueberry compote, rum cake, candied ginger, oiled leather, citrus zest, brandy

TASTE: ginger snaps, treacle, sugar plums, toffee, Christmas pudding, lemon candies

FINISH: dry and long with raisins, bourbon, oak spice, cinnamon, glazed pastries

True Blue 100 is made from the same select barrels of our blue corn whisky that have always gone into our True Blue Cask Strength, diluted down to 100 proof. As such, many Bourbon drinkers, in particular, may gravitate to this powerfully subtle dram.  Since the Bottled-in-Bond Act of 1897, ‘100 proof’ has long stood for quality and authenticity. True Blue 100 carries on that tradition. 100% of the whisky in this bottle was born, raised, and bottled at Balcones–from mash to glass. More approachable than full cask-strength whisky, True Blue 100 retains the depth and complexity of over-proof spirits with the softer edges, supple textures and fuller fruitiness that slight dilution can bring. Rich notes of honeyed citrus, stone fruit and cinnamon and a rich, roasted corn palate. Perfect “as is” or with as much water as you prefer.

Tasting Notes

NOSE: ripe apricots & mango with cinnamon, singed sugar on top of cocoa and dried chillies

TASTE: deep oak and char, black tea and salty baking chocolate, old leather, roasted corn and coffee

FINISH: lingering dried cherries & blackberries followed by toasty bitter chocolate with pleasant oak tannins

This one-of-a-kind whisky is smoked with sun-baked Texas scrub oak using our own secret process.  The result is a whisky full of fresh, youthful corn and light fruit notes married with a bold smokiness.  Whether you like smoky whiskies, or just have a penchant for big, new flavors, Brimstone is sure to be a memorable pour.  Aromas of masa, Texas campfire and powdered sugar backed by stone fruit, peppery spice, and mint. Bold yet balanced, Brimstone is yet another Texas original from Balcones.

Tasting Notes

NOSE: confectioners' sugar, cold-smoked butter, corn husk, BBQ pit, stone fruit, chili peppers and graham crackers

TASTE: candied oak smoke, English pipe tobacco, butter, orange marmalade, fruit cocktail, sweet tea, chili peppers

FINISH: long dry finish, herbal/mint ends in a mineralness as smoke returns

- Grape Varieties: 77 % Grenache, 13 % Rolle, 4 % Cinsault, 3 % Syrah, 3 % Tibouren.
- Vineyards: 10-12 year old vines. Lower elevation vineyards. Clay and gravel soils.
- Aging: Vinfied in stainless steel tanks.

Whispering Angel is today's market leader for premium ros. No matter what style of wine you drink, everyone finds something in Whispering Angel that they enjoy and can identify with (from beginner to wine experts).

Bottle Size: 750ml

Introducing the Heaven's Door Trilogy Collection, co-created with Bob Dylan. Featuring all three award-winning expressions, the trilogy pack invites consumers to experience the breadth of the collection. Each 200 ml bottle showcases Dylan's distinctive iron gate artworka striking blend of art and craft.

Tasting Notes

SBW: Notes of baking spices and vanilla layered over a bed of toasted oak.

DB: Notes of caramel, oak, citrus, and spice.

RYE: Notes of orange peel, coriander, and spice.

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillery's home in Spokane, Washington, and today, are used to make Dry Fly's line of craft spirits. Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest." Dry Fly Triticale Whiskey is made from a mash of 100% triticale. Triticale is a type of grain that was originally created in Scotland during the 1800s by crossing a species of wheat with a species of rye. While the goal was to produce a new type of grain that had the hardiness of rye but the yields of wheat, the process also created a grain that had the spicy characteristics of rye that were complemented by the robust, soft flavors of wheat. "This may very well be the very first commercially available whiskey made from triticale," says Poffenroth. "It took us a long time to figure out how to distill this right we had to watch over the fermentation process carefully and then figure out how to mature it without overpowering the flavors of the triticale. Now, it's the best thing we've ever made." After fermenting and distilling the grains, Dry Fly Triticale Whiskey is aged in 53-gallon barrels for a minimum of two years. Following maturation, the whiskey is brought to proof and bottled by hand. Dry Fly Triticale Whiskey has an aroma of gingerbread, cinnamon and dried fruits that open up to notes of oak and apple on the palate. Spicy notes of rye are pronounced, and lead to a finish with hints of additional gingerbread, oak and vanilla. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013. "We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."

Crafted from the same malts as Rogue’s notorious Dead Guy Ale, malted two row barley, munich and crystal malts create a unique whiskey wash that offers an intriguing range of flavors. Aged more than two years, the finished whiskey has dark cocoa, coffee and caramel tones that are reminiscent of Dead Guy Ale. This whiskey is not only great to sip, but also holds up in a spirit-forward cocktail.

AWARDS

2021: Double Gold - 2021 Sip Awards

2021: Silver - San Francisco World Spirits Competition

2018: Best Oregon Whiskey - International Whisky Competition

2018: Consumer Choice - SIP Awards

2018: Gold - Cigar & Spirits: World Spirits Competition

Whisky Advocate’s Artisan Whiskey of the Year – The whis- key that put us on the map.

We use three individually smoked malts (cherrywood from Wisconsin, beechwood from Germany, and peat from Scotland) to craft this deep and complex whiskey. Using 3 distinct smokes provides consistent and balanced smoke from nose to the pallet and throughout the finish.

Corsair never uses artificial flavors or colors, achieving superior flavor and color through quality malted barley, innovative distillation and small barrel maturation.

 Tasting Notes

Smoke and notes of cherry pervade the palate, finished by a slight brininess from the mossy peat. Pot distilled then aged in new American charred oak, Triple Smoke has the sweetness of an American whiskey with the rich smoke of an Islay single malt scotch.

THE FIRST WHISKEY THAT DRY FLY EVER CREATED. WITH IT'S 100% WHEAT MASHBILL, THIS IS THE PERFECT WHISKEY FOR SOMEONE LOOKING FOR A LIGHT, SMOOTH, EASY DRINKER. MADE COMPLETELY FROM LOCAL GRAINS, IT TRULY IS A WONDERFUL OFFERING.

ACCOLADES:

TASTING PANEL MAGAZINE 2018 – 91 POINTS

WHISKIES OF THE WORLD 2018 – GOLD MEDAL

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 high school, Masataka showed more interest in whisky than in 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 Coffey Grain Whisky is a whisky meticulously crafted at the Miyagikyo Distillery. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks. Nikka Coffey Grain Whisky has an aroma of tropical fruits, bananas and papaya. The aroma gives way to notes of soft vanilla, caramel, wafers and dried fruit on the palate, and leads to a finish accented by notes of citrus. The whisky earned a score of 93 points at the Ultimate Spirits Challenge in 2014, which named it Japanese Whisky of the Year.

The Corti Brothers grocery, which was started by Frank and Gino Corti in Sacramento, CA 1947, has long been at the forefront of the artisan food movement. The store's mission was to do more than just hand people products, but to talk food and wine with them, and this mantra was embodied in Frank's son Darrell, who developed an encyclopedic knowledge of products from around the world. Continuing his father's legacy, Darrell grew Corti Brothers to such acclaim that the LA Times credited the grocery with starting the gourmet-food revolution. In addition to his expertise in food and wine, Darrell Corti has quite a history with whiskey as well. In 1974, he traveled to Kentucky to bottle a special bourbon for Corti Brothers bicentennial, and on two separate occasions in the mid-80s he worked with the Van Winkle family to bottle private selections of Van Winkle Reserve. Now, in the spirit of the burgeoning craft distilling movement, Darrell Corti has partnered with Amador Distillery to create his very own private label whiskey, Corti Brothers Exquisite Whiskey. Corti Brothers Exquisite Whiskey is crafted from just 13 casks of seven year old, Kentucky bourbon whiskey that has been made with a mashbill of 70% corn, 25% rye and 5% malted barley. After seven years of maturation in these new, American oak casks, the whisky is then finished in barrels which previously housed Harbor Winery's Mission del Sole. This practice of double-barreling is common for Scotch whiskies, but relatively unusual for a bourbon whiskey. Afterwards, the whiskey is un-chill filtered and bottled at 90.5 proof. Corti Brothers Exquisite Whiskey has a nose of port and caramelized brown sugar, which leads to a palate filled with bright fruits, port, sherry and oak. The finish is rich and sweet, with more oak and a nice earthy character that lingers.

The original recipe for Rebel Yell dates back to 1849, when it was invented at what would later become the Stitzel-Weller Distillery. Although many famous bourbons were produced at the Stitzel-Weller Distillery (including Pappy Van Winkle), most shared one unique characteristic pioneered by William Laurel Weller himself instead of rye, the bourbons used wheat as a secondary grain in their mashbill, lending a softer, smoother flavor to the whiskey. In 1936, nearly a century after the original recipe was developed, former Louisville Mayor Charles F. Farnsley officially registered the Rebel Yell brand, distilling the bourbon limited batches for exclusive distribution in the southern United States. This practice lasted all the way into the 1980s, when the Stitzel-Weller Distillery was disbanded and Rebel Yell found its way into the hands of LUXCO Spirited Brands. Now, more than 150 years later, Rebel Yell is bridging the gap between its proud heritage and modern tastes, and is available nationwide for the first time in its history. Rebel Yell American Whiskey is crafted from a blend of bourbon and rye whiskeys, giving it an aroma of rich oak, caramel, leather and red fruits. The palate is dense, filled with sweet plums, raspberries, wheat and rye, and leads to a coating finish accented by oak and hints of chocolate. Rebel Yell American Whiskey is a bold twist on a classic American brand.

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.