ASBURY PARK DISTILLING CO.

Four hundred kilometers southwest of Paris, the city of Cognac, France (population 19,243) lends its name to one of the worlds best known types of brandy. There, a third-generation master distiller trained in the traditional art of cognac distillation and with a secret love affair for whisky has been making Brenne Single Malt Whisky since 2002.He begins by harvesting barley grown at his farm in Cognac. After the barley is cool-fermented utilizing two to three different strains of yeast, the mash is carefully double-distilled in a copper alembic cognac still until it is ready for its slumber in new French Limousin oak casks. French Limousin oak the most expensive type of wood for barrels in the world is prized because it is loosely grained and porous, allowing it to impart more flavor and tannins to whisky that it comes in contact with. The French Limousin oak gives Brenne Single Malt Whisky notes of oaky chocolate and a slight hint of caramel.Following its initial beauty rest in the French Limousin casks (the beautyrest averages five years), Brenne is double barreled, or finished, in freshly-emptied cognac barrels until perfectly matured. This unique finishing process gives the whisky notes of sweet vanilla that balance out the spicy notes malted barley. The cognac barrels also give Brenne a slightly perfumey aroma.Brenne Single Malt Whisky earned a score of 93 points from Wine Enthusiast, and was named "Best New Spirit" by Food and Wine.Each bottle of Brenne Single Malt Whisky is sourced from a single barrel and filled and labeled by hand. Pick up a bottle today!

Back in February 2011, Ed Tiedge, a former Marine and the master distiller at StilltheOne Distillery, was busy putting the finishing touches on another run of Comb 9 Gin when his phone rang. On the line was a volunteer from the Wounded Warrior Project, asking him to donate some of his gin for an auction to benefit wounded soldiers. Ed agreed without hesitation, before realizing he could do a whole lot better. Rather than just donate a few bottles of the gin he had on hand, Ed turned back to his copper pot still and got to work on an entirely new gin that would serve as a tribute to the injured troops. When he had finished, he was left with a case of twelve bottles of new gin: Comb Jarhead Gin, named as a nod to the Marines, with whom he so proudly served.With the original case long gone, Tiedge realized he created something unique and decided to create more batches of Jarhead Gin. Made in the same painstaking fashion as the first case, each bottle of Jarhead Gin is hand-numbered with its batch and bottle number and remains a tribute to the troops. Aside from the name and packaging that honors our proud soldiers, StilltheOne donates a portion of the sales of each bottle to the Wounded Warrior Project.Distilled from a blend of New York State wheat and honey, Comb Jarhead Gin is bright and lively. Tiedge starts with Florida orange-blossom honey chosen for the distinct flavor that comes from the flower which he impregnates with yeast for two weeks. Following fermentation, he distills the gin in a custom-made copper pot still that he engineered with a friend. Although the exact recipe remains classified, Jarhead Gin is made from a number of fresh botanicals, including coriander, fresh citrus, ginger and juniper.Toast the troops with a bottle of Comb Jarhead Gin!

During the 17th century, the Madeira archipelago (situated just 200 miles north of the Canary Islands off the coast of Africa) was a major exporter of sugar and sugar cane to much of Portugal and Western Europe. As Algerian pirates began raiding European cargo ships in the late 18th century, however, and Napoleon plunged Europe into a series of wars beginning in 1803, the waters off the coast of the Madeira archipelago became too dangerous to navigate. As a result, the production of sugar cane, as well as Cachaa a spirit distilled from sugar cane shifted from Madeira to Brazil. Since then, Cachaa has become the most popular spirit in Brazil and the third most-popular spirit in the world.Cuca Fresca Ouro Cachaa is made from 100 percent organic, estate-grown sugarcane harvested in Minas Gerais, Brazils most famous Cachaa producing region. After the stalks of the sugarcane grow as high 12 feet, expert farmers tenderly harvest the crops by hand using a machete (no flame-harvesting is used during the process). "We believe in using the highest quality sugar cane," says Phoenix Kelly-Rappa, the Managing Partner of Cuca Fresca. "Its never burned, as some sugar cane is. Thats one of the things that makes Cuca Fresca extremely smooth. It has a fresher, spicier taste to it, much lighter than rums from the Caribbean that are made from molasses."After being harvested, the sugarcane is then pressed at the distillery and the resulting juice is slowly fermented using a four-generation old Cachaa recipe. Following fermentation, the wash is double-distilled through an alambique, artisanal copper pot still. Cuca Fresca Ouro Cachaa is then aged for four years in Jequitiba wood barrels, giving the Cachaa notes of baked bananas and dried fruits. "We use all artisanal methods with no mass production," notes Kelly-Rappa, of Cuca Fresca Ouro. After the cachaa is brought to proof, it is triple filtered before each bottle is filled and labeled."Cuca Fresca,"which literally translates to "cool head,"is a Brazilian expression meaning "to be relaxed"or "relaxation."Try a bottle of this cachaa and achieve cuca fresca today!

Excellia Aejo Tequila is made from 100 percent blue agave, which have been matured for eight to ten years before they are harvested by expert jimadors. The jimadors remove the long, sharp leaves of the agave, and prepare the hearts of the agave, or pias, for transport back to the distillery.At the distillery, the pias are cut into quarter-pieces by hand using a hatchet and placed into stone and brick ovens, where they are cooked for approximately 36 hours. The stone and brick ovens preserve the natural aromas of the agave, and enhance the sweet, round characteristics of its flavors. Once the pias have been cooked, they are shredded and the remaining agave juice is fermented in wooden washbacks using indigenous yeast for seven to ten days. Following fermentation, the agave juice is twice distilled in copper-pot stills.After distillation, the tequila is barrel aged in a combination of previously used Sauternes wine casks and Cognac barrels for 18 months. The Sauternes casks, which were previously used to produce only a single vintage, have young, robust flavors of dried fruits and sweet apricots. In addition, the Cognac casks, which were previously used to age a Grande Champagne Cognac for over two decades, have deep and subtle notes of oak and woody spices.Excellia Aejo Tequila benefits from the influence of three unique regions Jalisco, Sauternes and Cognac. The hot and dry region of Jalisco, along with its mineral-rich, red clay soil produces agave that are naturally sweet and soft. The Sauternes regions of France suffers from foggy mornings followed by sunny afternoons, which adds delicate notes of dried fruits and flowers to the wine produced in the region (these flavors are ultimately passed along to the tequila through the Sauternes casks). Finally, the Cognac region of France enjoys mild temperatures and chalky soils, which contribute notes of sweet, oaky spices to the barrels in which the tequila is ultimately matured.Excellias signature "X"logo is meant to represent a mathematical equation, and the product of multiplying different cultures and traditions into one tequila. Pick up an excellent tequila today!

In 1856, Don Cenobio Sauza moved to Jalisco, Mexico and began importing tequila from Mexico into the United States. Upon his death in 1877, his son, Don Eladio Sauza, took control of the family business and began distilling tequila himself. For nearly a century, the Sauza family continued distilling tequila from their estate situated in the foothills of Volcn de Tequila in Jalisco, Mexico. The distillery eventually closed its doors in 1968 but only for a brief period of time. In 1999, Don Guillermo Sauza a fifth-generation master distiller resurrected the family business and opened the doors to Destileria La Fortaleza.Fortaleza Tequila is made using 100 percent blue weber agave grown in the rich, volcanic soil of Jalisco. The agave, which are nourished by the summer rains and protected from harsh winter winds, are grown for seven to eight years before being harvested at their peak of maturity by expert jimadors (a jimadors is a type of Mexican farmer who specifically harvests agave). After the agave have been harvested, their hearts, or pias, are steam cooked for 33 hours in a brick oven with meter-thick walls. Then, the soft, sweet pias are crushed using a tahona (a giant stone wheel), the exact same method that Sauzas great-great grandfather used a century ago. The tahona allows Sauza to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol.After the pias are crushed, the agave pulp, or mosto, is extracted and naturally fermented over the course of five days in small, wooden vats before being double-distilled in copper-pot stills.Fortaleza Tequila Blanco rests in stainless steel tanks before being bottled by hand. The tequila has notes of earthy minerals, citrus and sweet agave, and earned the "Best of the Best Blanco Tequila"Medal at the 2012 Tequila.net awards. Fortaleza Tequila Reposado rests for six to nine months in oak barrels that were previously used to age bourbon before being bottled by hand. It has hints of oak and vanilla that are complemented by bold notes of citrus, and earned the "Best of the Best Reposado Tequila"Medal at the 2012 Tequila.net awards. Fortaleza Tequila Aejo rests in oak barrels for two to three years before being bottled by hand. It has notes of oak, vanilla and honey, along with hints of caramel and citrus, and earned the "Best of the Best Aejo Tequila"Medal at the 2012 Tequila.net awards. Each bottle of Fortaleza Tequila is hand-blown in Tonala, Mexico, by artisan glassmakers and topped with with a handmade cap designed to resemble the heart of the agave plant.These three tequilas swept the 2012 Tequila.net awards pick them up today!

"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. Haigs 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 being 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 industrys 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 industrys highest accolades, in October 2009.Wemyss Malts Peat Chimney 12 Year Old Blended Malt Scotch Whisky is a blend of 16 different malt whiskies, each aged for a minimum of 12 years. While the exact recipe of the whisky remains a closely-guarded secret, approximately one-third of the blend is derived from whiskies produced at distilleries situated in the Islay region of Scotland, which have matured in a variety of different casks.Peat Chimney has subtle notes of smoke and moss, followed by bolder notes of peat, smoke and salt on the initial palate. The flavors are smooth and lingering, and soften to notes of cinnamon, oak and chocolate on the long, lingering finish.Peat Chimney 12 Year Old Blended Malt Scotch Whisky earned a score of 90.5 points from Jim Murrays Whisky Bible and also earned the Silver Medal at the International Wine and Spirits Competition in 2011.Pick up a bottle today!

Prior to Prohibition, rye whiskey was the staple ingredient of classic cocktails such as the Old Fashioned, the Manhattan and the Whiskey Sour. Spicier and more robust than malt whisky, rye was so popular that George Washington distilled it at his estate in Mount Vernon. As distilleries across the country were forced to close their doors due to Prohibition, however, bootleggers began distilling gin instead of rye, and for good reason gin didnt require aging under the watchful eye of a master distiller and its true flavors could be hidden behind a mask of botanicals. As Americans grew accustomed to gin, rye whiskey became an anachronism.Redemption High-Rye Straight Bourbon Whiskey is made from a mash of 60 percent corn, 38.2 percent rye and 1.8 percent malted barley, leading to a spirit somewhere in between Americas historical staple (rye), and its current love (bourbon). After distillation, it is aged for a minimum of two years in new, charred American oak casks before being brought to proof and bottled by hand. It has notes of sweet caramel, dried fruits and toffee, which complement hints of cinnamon and spicy rye.Temptation Straight Bourbon Whiskey is made from a mash of 75 percent corn, 20 percent rye and 5 percent malted barley. Much like Redemption Rye and Redemption Bourbon, Temptation Bourbon is aged for a minimum of two years in new, charred American oak casks before being brought to proof and bottled by hand. As a result of having more corn as compared to Redemption Bourbon, Temptation Bourbon has a sweeter flavor profile and includes notes of vanilla, coconut and bananas that lead to long, satisfying finish.Redemption Bourbon represents a unique expression of American whiskies at an incredible value. Try it today!

Prior to Prohibition, rye whiskey was the staple ingredient of classic cocktails such as the Old Fashioned, the Manhattan and the Whiskey Sour. Spicier and more robust than malt whisky, rye was so popular that George Washington distilled it at his estate in Mount Vernon. As distilleries across the country were forced to close their doors due to Prohibition, however, bootleggers began distilling gin instead of rye, and for good reason gin didnt require aging under the watchful eye of a master distiller and its true flavors could be hidden behind a mask of botanicals. As Americans grew accustomed to gin, rye whiskey became an anachronism.Nearly 100 years after Prohibition, the preferred whiskey of the saloon era is experiencing a resurgence. By law, rye whiskey must be made from a mash of at least 51 percent rye. Rye that has been aged in charred, new oak barrels for at least two years earns the title "straight rye whiskey".Redemption Straight Rye Whiskey is made from a mash of 95 percent rye and 5 percent malted barley, giving it a bold and spicy flavor that can be enjoyed neat or in any cocktail. Once the rye has aged for a minimum of two years, it is brought to proof and bottled immediately in order to ensure that the barrel notes of cinnamon, oak, and dried fruits complement the bold notes of rye. Redemption Rye earned a Silver Medal at the San Francisco World Spirits Competition and earned the title "Best New Spirit" at the 2012 Tales of Cocktail competition.Redemption Rye represents a unique expression of American whiskey at an incredible value. Try it today!

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders,"in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment,"wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider Straight Bourbon Whiskey pays homage to the First United States Volunteer Cavalry. Made from a mash of 60 percent corn, 35 percent rye and 5 percent malted barley, the bourbon is aged for a minimum of four years in newly charred American oak casks. "After aging, the bourbon is double-barreled, or finished, in wine casks," says Rich Stabile, Long Island Spirits founder. "The wine casks include merlot casks and chardonnay casks, and are chosen from among the finest wineries on Long Island."Before the aged bourbon is poured into the wine casks, though, each wine barrel is washed with a local, Long Island brandy. "The cask finishing wash tempers each wine barrel, resulting in a more mellow, complex bourbon,"adds Stabile. After the bourbon is finished for a few months in the wine casks (the exact time depends on the flavor profile of the batch), each bottle is brought to proof and filled by hand.Rough Rider Bull Moose Three Barrel Rye Whiskey pays tribute to the Progressive Party, which was formed by Roosevelt in 1912. The party became known as the "Bull Moose Party"after Roosevelt, who had just been wounded in an assassination attempt, boasted that "it takes more than that to kill a bull moose." The rye is made from a mash of 95 percent rye and 5 percent malted barley, and is matured in three types of casks, each of which contributes unique flavors and aromas to the whiskey. The ryes journey begins in new, American oak casks that add hints of spicy cinnamon and oak to the rye. After its initial maturation, the rye is aged in bourbon casks before finally being finished in casks that were previously used to age Pine Barrens Single Malt Whiskey. This triple-maturation process gives the rye depth and complexity, and balances out the ryes naturally spicy notes with touches of caramel, apricots, buttery bread and brown sugar. Following maturation, the rye is brought to proof and bottled by hand.Each bottle of Rough Rider Bourbon and Rough Rider Rye Whiskey is adorned with an image of the bronze statue given to Roosevelt, and includes a handwritten scrawl of the current batch number."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Stabile. Become a Rough Rider and pick up a bottle of bourbon and rye today!

Smokehead Islay Single Malt is a product of Ian Macleod Distillers. First developed and branded in February of 2006, Smokehead is a NAS Whisky from an undisclosed distillery. The bold peaty single malt is presented to appeal to both younger and older rockers, and was awarded two Gold Medals by the Beverage Testing Institutes in 2009, and was highly acclaimed for its signature smoking skull motif.In 2007 the Smokehead brand extended their lineup with an Extra Rare release, that included a travel retail exclusive bottling. in October 2008 an 18-year-old Smokehead Extra Black was introduced, an expression that was also available in travel retail and domestic retailers (A new Travel Retail Smokehead Rock Edition II was also released April of 2017).In 2009 Smokehead became the signature brand of choice for the Classic Rock Roll of Honour Awards as well as the Marshall Ultimate Band Contest. Until 2011 Smokehead was the signature drink for the event which featured rock artists and industry rock legends like Slash, Brian May, Jeff Beck and Gene Simmons. In 2012 the Smokehead Rock Limited Edition was officially introduced as a special limited edition release, designed to celebrate its credentials as the rock n roll spirit of choice.The non-age-statement Smokehead single malt has a flavor profile distinctly reminiscent of Ardberg whiskies, with its rich, seaweed and intensely peaty tones. Smokehead has aromas of honeyed raisin scone, dried peaches and medical tinctures with a hint of cedar and mesquite-like smokiness, with good depth and lingering body and subtly complex and earthy smoked wood, leather and a prairie grass driven finish (BTI).The single malt also has notes of sherry, iodine, toffee, smoke and sea salt, and is bottled at 43 percent ABV.Pick up a bottle of Smokeheads Islay Single Malt today!

Inspired by the farmers markets in Marin County, California, Allison Evanow set out to create a new vodka from scratch, or rather, square one. Evanow had previously been Head of Marketing at a Napa Valley winery, and then became a brand ambassador at Jose Cuervo, which rekindled her love of spirits and mixology. "The creativity of spirits,"she says "is at so many levels. How you make the spirit itself? How you create a cocktail using your spirit of choice? How do you serve the cocktail? How fun is that?"Square One Organic Vodka is a vodka distilled entirely from organic rye grains harvested from North Dakota. The states alpine climate and dry environment North Dakota experiences an average of only 17 inches of rainfall each year and temperatures as low as 60 F result in grains that are exceptionally flavorful and plump.After the rye grains are harvested, they are milled and mashed before being organically fermented (Square Ones proprietary fermentation process took nearly two years to develop). By using only natural yeasts during the fermentation process (no genetically-modified yeasts, phosphates or anti-foaming agents of any kind are introduced), the vodka is able to retain its unusually soft and delicate taste. Once the grains have been fermented, they are distilled in a single pass through a four-column continuous distillation still.Following distillation, Square One Organic Vodka is filtered and brought to proof with pure spring water sourced from the Snake River. It has notes of nutty dough, white pepper and spicy rye that are balanced by a subtle vanilla undertone, and lead to a clean, smooth finish. Square One Organic Vodka was named one of the of "Best Ever"vodkas by Trump Magazine, and earned a score of 94 points from the Beverage Testing Institute.Square One Cucumber Vodka is made by infusing Square One Organic Vodka with organic cucumbers. The vodka has an aroma of fresh herbs and nutty rye that give way to bold notes of cucumber and salt on the palate. The finish is cool and refreshing, with touches of black pepper, cucumber and spices. As a result of its fresh, cucumber flavor infused in an incredible vodka base, Square One Cucumber Vodka was called "the best of both worlds"by Drink Spirits.Square One Basil Vodka is made by infusing Square One Organic Vodka with the essence of four organic varieties of basil: Genovese, Thai, Lemon, and Sweet, together with a touch of coriander, honeysuckle and lemongrass. The vodka has the sweet and spicy flavors of basil, along with hints of lemongrass, pepper and leafy herbs. The finish is slightly warming and incredibly well-balanced.Dont be a square pick up three unique vodkas and try them each in cocktails today!

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, nuclear engineer, mad scientist and St. Georges master distiller, and Dave Smith, St. Georges chief blender.Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their 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 (its 14 years old already).After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking and Entering Bourbon is the product of Winters and Smith going deep into the rickhouses of Kentuckys most venerable bourbon distilleries and selecting 300-plus barrels of bourbon to bring back to California. After sampling each individual barrel (which took three months alone) and experimenting with different blends, Winters and Smith settled on a recipe made up of 80 different barrels, each ranging in age from five to seven years. The result is a criminally delicious bourbon with notes of maple, banana, brown sugar and cinnamon."We like to think of our spirits as parties in a bottle, and the label is the invitation," says Winters.Accept your invitation today.

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77 percent of the worlds maple syrup.Tap 357 is a marriage of two purely Canadian flavors: maple and rye. The rye whisky, which is produced at one of Canadas oldest distilleries, is distilled four times over and then matured in a combination of new, second and third-use bourbon casks. The bourbon casks add a hint of honey and oak to the whisky, which nicely balances out the earthy, spicy flavor of the rye. After maturation, master blender Michel Marcil blends a combination of three, five and seven year old rye whiskies together with pure Canadian maple syrup sourced from maple trees that were tapped at the first hint of spring in the province of Quebec. The maple-rye combination is then finished in a proprietary process, before each bottle is filled behind a label featuring a hand-drawn illustration of Canadians tapping maple trees.Tap 357 Canadian Maple Rye Whisky has an aroma of maple syrup that is instantly identifiable but not overwhelming. The subtle sweetness of the maple syrup adds an additional layer of complexity, and is quickly followed by a spicy bite of rye. The finish is long, and has a hint of pine and smokiness.Tap Rye Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out."Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye.Pick up a bottle of each today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.The Big Peat Christmas Edition is a vatting (or blending) of malt whiskies that hail exclusively from the island of Islay. Produced by Douglas Laing one of the most prominent independent bottlers in Scotland each bottle of The Big Peat Christmas Edition is a blend of whisky distilled at Ardbeg, Bowmore, Caol Ila and Port Ellen Distilleries (together with a couple of whiskies from other distilleries that remain classified).Ardberg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery. Today, Ardberg sources its peated malt from Port Ellen and distills one of the peatiest whiskies in the world.Founded in 1779 by John Simpson, Bowmore Distillery has stood on the shores of Loch Indaal a sea loch that opens out into the Atlantic Ocean for over two centuries. The distillery remains one of a handful of distilleries in Scotland that continues to malt and peat its own barley. Bowmore Distillery draws its water from Laggan River, which flows through peat bogs on its way to the distillery and provides a unique, mineral flavor to the whisky. In addition, the distillerys location on Loch Indaal contributes not only to the whiskys salinity, but also to its smoothness and complexity.Caol Ila Distillery (which is Gaelic for "Sound of Islay") is situated overlooking the strait between Islay and Jura, another island situated in the Inner Hebrides archipelago. Founded in 1846 by Hector Henderson, the distillery produces whiskies that are noted for their pale colors and signature, peaty yet floral aromas.Just a few miles west of Ardbeg Distillery, Port Ellen Distillery was founded in 1825 by Alexander Ker Mackay. The distillery is believed to have been the first to incorporate Septimus Foxs spirit safe design into its distillation process, and was one of the first distilleries to trade directly with the United States. Following World War I and the introduction of Prohibition in the United States, however, the distillery was forced to close its doors. In 1966, the distillery was rebuilt and began operating with four new stills heated by a mechanical coal stoker system. Following a slump in demand in 1983, the distillery was closed again, and remains closed to this day. The whisky made in the 17 years between its reopening and final closure, however, has acquired a reputation as some of the finest to have been made on Islay at the time.As a result of the blend of these whiskies, The Big Peat Christmas Edition has an array of flavors that are unique to Islay. It has a salty aroma, with touches of cinnamon, ginger, pears and lemon. The aroma gives way to bold notes of smoky peat, dried tobacco, chewy leather and sweet fruits on the palate, and leads to a long, peaty finish. We have only a handful of bottles available. Pick one up today!