The story of Abelha began in 2007 when Tom Stockley went on his first journey to find a perfect cachaa that he would bring home with him. While the pilgrimage ultimately failed, it only solidified his resolve and made him some epic memories. He would later return to Brazil with a larger team and would finally find what he was looking for in the small town of Rio De Contas in the heart of Bahia.It was there that the UK-part of Abelha formed a partnership with Marcos Vaccaro and his family-operated organic sugar cane farm. The sugar cane grown at 1,200 meters altitude benefits immensely from the temperature differences between day and night, which results in higher retention of its natural sugars. The small-batch cachaa is produced there using copper pot stills and a combination of modern technology and natural processes that results in an artisanal and organic product of exceptional quality. This process makes a pure and clean spirit with minimal toxins.Abelha Cachaa Ouro (gold) is certified organic and made with great care "for the craft, for the cane, and for the community". This is the aged expression of the two they currently produce and it spends 3 years in 65-gallon Brazilian ash barrels. Complex yet approachable, its a fruity cachaa with enhanced flavors that come from the garapeira wood. There is no sugar or additives and the spirit is bottled at 80 proof.Pick a bottle up today!

The story of Abelha began in 2007 when Tom Stockley went on his first journey to find a perfect cachaa that he would bring home with him. While the pilgrimage ultimately failed, it only solidified his resolve and made him some epic memories. He would later return to Brazil with a larger team and would finally find what he was looking for in the small town of Rio De Contas in the heart of Bahia.It was there that the UK-part of Abelha formed a partnership with Marcos Vaccaro and his family-operated organic sugar cane farm. The sugar cane grown at 1,200 meters altitude benefits immensely from the temperature differences between day and night, which results in higher retention of its natural sugars. The small-batch cachaa is produced there using copper pot stills and a combination of modern technology and natural processes that results in an artisanal and organic product of exceptional quality. This process makes a pure and clean spirit with minimal toxins.Abelha Organic Cachaa Prata is certified organic and made with great care "for the craft, for the cane, and for the community". Its rested for 6 months in open steel tanks, letting the by-products evaporate and oxidize. This gives the spirit its signature bouquet. With no sugar added, its a super-pure, clean, and fresh cachaa that is fruity, smooth, and full-flavored.Pick a bottle up today!

When compared to a juggernaut such as Scotland, French whisky making is still in its infancy, having begun in the late 1980s. They are, however, no strangers to producing premium spirits. The story of Alfred Giraud begins in 1910 when Louis Giraud started working in a maison de cognac (cognac house), where he honed his skills in production, blending, and aging. His son Alfred and grandson Andr followed in his footsteps, working in cooperage and eventually becoming Cellar Masters. The tradition wasnt broken until Jean-Pierre Giraud decided to turn to Scotch whisky in 1995. This led to the creation of Alfred Giraud French Malt Whisky, named after Jean-Pierres grandfather.The operation relies on a number of factors: The triple malt blend is sourced from 3 renowned distilleries, among them Warrenghem the first French distillery to take on whisky. Then there is the familys deep knowledge of wood, aging techniques, as well as their forestry operation in Limousin that provides wood for casks. They take pride in their blending expertise that stems from cognac, where up to 80 different liquids can make the final blend.The Alfred Giraud Harmonie lightly-peated expression has a long journey before being bottled. Its based on 3 non-peated French malt distillates that have been matured in 3 different casks. The majority of the maturing takes place in hand-picked very old ex-cognac casks, with some additional new French Limousin and American oak casks. Afterwards, the blend matures solely in extra old ex-cognac casks. It is then blended with a lightly-peated French malt distillate and finished in those very same extra old ex-cognac casks before being bottled at 92.2 proof. The resulting spirit is as complex as its long journey and strictly limited, as it depends on the number of extraordinary casks they can acquire.Get one of these limited bottles today!

When compared to a juggernaut such as Scotland, French whisky making is still in its infancy, having begun in the late 1980s. They are, however, no strangers to producing premium spirits. The story of Alfred Giraud begins in 1910 when Louis Giraud started working in a maison de cognac (cognac house), where he honed his skills in production, blending, and aging. His son Alfred and grandson Andr followed in his footsteps, working in cooperage and eventually becoming Cellar Masters. The tradition wasnt broken until Jean-Pierre Giraud decided to turn to Scotch whisky in 1995. This led to the creation of Alfred Giraud French Malt Whisky, named after Jean-Pierres grandfather.The operation relies on a number of factors: The triple malt blend is sourced from 3 renowned distilleries, among them Warrenghem the first French distillery to take on whisky. Then there is the familys deep knowledge of wood, aging techniques, as well as their forestry operation in Limousin that provides wood for casks. They take pride in their blending expertise that stems from cognac, where up to 80 different liquids can make the final blend.Alfred Giraud Heritage French Malt Whisky is their non-peated offering. Its production is limited and dependent on the number of extraordinary casks they can acquire. The majority of the maturing of the three French malt distillates in the blend takes place in hand-picked very old ex-cognac casks, with some additional new French Limousin and American oak casks. Afterwards, the blend matures solely in extra old ex-cognac casks. This results in an incredibly rich, complex, and balanced aromas that introduce a full-bodied palate with sweetness, candied fruit, and pears, ending in a satisfyingly sweet finish.Get your bottle today!

Distilled and bottled in Charleston, South Carolina, American Barrels Small Batch Bourbon is made using an ultrasonic method that hastens the maturation process using sound waves to make chemical reactions in the bourbon occur faster than they normally would.American Barrels situated in Fort Myers, Florida, their flagship 90-proof whiskey is distilled and bottled in Charleston, South Carolina. After aging, the bourbon goes through a proprietary filtration process called post-barrel ultrasonic refinement" (cutting down barrel time to several hours) before the liquid is bottled in a bespoke vial featuring a brass shotgun shell and a rattlesnake wrapped around the bottle.This Kentucky Bourbon clocks in at 86 proof, distilled from a sour mash of 70 percent corn, 21 percent rye and 9 percent malted barley. This unique recipe of sweet corn, pepper and rye spice delivers undertones of caramel, vanilla, and cherry.Pick up your bottle today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Fusion Single Malt Whisky is a marriage of whiskies made from peated Scottish barley and unpeated Indian barley. The Indian barley, nourished by the waters of the Himalayan mountains, is grown in a region known as Punjab (meaning "the land of five rivers"), where the cold winters and fiery summers create a unique quality of grain, rich in nutrients and flavor. The malted Scottish barley, which is dried over a peat fire, is imported from Scotland to India.The two barleys are taken to Bangalore where they are mashed and distilled separately. Then, they are individually aged for three to five years before their arranged marriage finally takes place in used, American bourbon casks, where they are aged together. While the intense Indian heat causes whisky to age nearly three times as fast in India as compared to Scotland, it also leads to much greater rates of evaporation approximately 12 percent of the whisky is lost to the angels each year in India, compared to just 2 percent in Scotland.The combination of peated Scottish barley and unpeated Indian barley makes Amrut Fusion an incredibly complex whisky. With subtle notes of peat, vanilla, chocolate fudge and fruit, Amrut Fusion was rated the third best whisky in the world by Jim Murrays Whisky Bible, scoring an incredible 97 points in 2009."There is demand, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called "Amargo Aromatico" today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegert established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum. Today they are one of the leading rum producers in the Caribbean, offering a wide range of the famous spirit.Butterflies have long been associated with Angosturas products. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning brand is headquartered.Angostura Aromatic Bitters is a true classic and an integral part of every cocktail cabinet. The bitters are used in countless cocktail recipes to balance out acidity and take the edge off spirits while adding complexity and intensifying flavor. No mai tai, old fashioned, pink gin, or Manhattan can be without it. "A cocktail cabinet without Angostura is like a kitchen without salt and pepper." The bitterness comes from gentian, along with a combination of other spices. Its palate-cleansing and digestive properties are an added bonus.Get a bottle today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called "Amargo Aromatico" today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegert established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum. Today they are one of the leading rum producers in the Caribbean, offering a wide range of the famous spirit.Butterflies have long been associated with Angosturas products. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning brand is headquartered.Angostura Aromatic Bitters is a true classic and an integral part of every cocktail cabinet. The bitters are used in countless cocktail recipes to balance out acidity and take the edge off spirits while adding complexity and intensifying flavor. No mai tai, old fashioned, pink gin, or Manhattan can be without it. "A cocktail cabinet without Angostura is like a kitchen without salt and pepper." The bitterness comes from gentian, along with a combination of other spices. Its palate-cleansing and digestive properties are an added bonus.Angostura Orange Bitters might come packaged similarly as the famous Angostura Aromatic Bitters signature oversized label and all yet the secret recipe is entirely different. Its a perfect balance of sweetness and bitterness with orange zest present on the nose and palate, along with spices. It pairs wonderfully with vodka, gin, rum, and whisky. The complex flavor goes well with savory sauces and dishes as well, going particularly well with seafood and chocolate.Grab a bottle today!

When liquorist Gaspare Campari invented the red aperitif in 1860 in Milan, Italy he couldnt have imagined what a large player the Campari Group would become. His bars and liqueurs soon became known far and wide, but it wasnt until his son Davide took over that the company got the focus it needed. He built the brand around two drinks the Campari bitter and Cordial Campari channeling all the marketing into making them known worldwide. It was in 1932 that Campari Soda would launch in its signature bottles that have remained the same to this day. It was in the 1990s that the group began to expand considerably, acquiring several iconic liqueur, vodka, gin, rum, tequila, whiskey, cognac, wine, and mixed-drink brands. Today the company is the 6th largest player in the world with 18 manufacturing plants around the globe as well as several wineries. Its headquarters are located in Sesto San Giovanni, Italy, where their very first plant was built in 1904. After gaining extreme popularity as an "aperitivo" a social late afternoon pre-dinner drink in the form of Aperol Spritz, Aperol has taken the world by storm. Its bitter, sweet, and herbal profile is created using a secret recipe with various herbs and roots and its bright orange color makes it instantly recognizable. Mixed with sparkling prosecco and soda water and garnished with a slice of orange, it makes the refreshing Aperol Spritz cocktail that started a craze in Northeast Italy and has since become one of the most popular mixed drinks worldwide.Pick your bottle up today!

In the late 19th century, the Warenghem family, originating in Northern France, set up shop on the banks of the Lguer at Lannion, in the heart of the Trgor area and the pink granite coast. The patriarch Lon created the distillery and its first product,lixir dArmorique whose fame rapidly spread beyond the boundaries of Brittany.From 1901, Elixir dArmorique, a skillful blend of 35 plants,is crowned with success, obtaining many distinctions in 1901 and 1902 at the international trade fairs of Brest then Bordeaux before going on to international renown, particularly in America. It is still being marketed one century later, and, in the tradition of major plant liqueurs, its taste still pleases.Brittanys coastal heathland is the perfect climate for maturation. The sea, wind and rain have forged its character that is second to none.The distillery boasts two copper stills utilizing a traditional double distillation technique, with a cellar that enables various types of casks to thoroughly mature the products.Gilles Leizour meticulously crafted the distillerys Breton and French whisky blend in 1987: the WB. The first Breton single malt whisky followed in 1998, the Armorik. The daring gamble of Breton whisky has paid off, Warenghem Distillery is a market leader in French whisky.The cornerstone of the range, Armorik Classic comprises the best of their cellars in a highly refined edition. As a marriage of sherry and bourbon casks of different ages, it highlights the quality of the aging on the Breton Coasts and the expertise of their cellar manager. This Armorik Classic comes in a non-chill filtered version, thus refining its aromatic qualities.Pick up your bottle today!

In 2012, Avin Silver was voted "Worlds Best Tasting Tequila" and "Best Unaged White Spirit" at the San Francisco World Spirits Competition beating out all vodkas, gins, white rums and other tequilas. The unique history that led to this and other accolades began in the small town of Jesus Maria in Jalisco, Mexico. Avin Tequila is the brainchild of Ken Austin, longtime tequila aficionado and entrepreneur. Austin traversed Mexicos Highlands region in search of the most coveted agave before finally encountering the Lopez family, fifth-generation agave growers located in Jesus Maria, and falling in love with their rich agave. Together, they honed their tequila-making skills, blending old-school techniques with newer methodologies and always ensuring that no corners were cut along the way.Grown at 7,000 feet above sea level, each Avin agave takes between seven and ten years to fully grow. Once mature, the agaves are harvested and roasted in brick ovens for 72 hours, which brings out the naturally sweet flavors of the plant. Avin is twice-distilled, with the heads and tails of the resulting distillate being removed to focus on the heart this labor-intensive process means that up to 30 percent more agaves are used in making Avin than in other ultra-premium tequilas. Once the distilling is complete, Avin is slow-filtered to showcase the hard work and high-quality, artisan ingredients that have gone into making the tequila.Avin Reserva 44 Extra Aejo Tequila is the culmination of [Avins] bespoke tequila process, says Ken Austin, Avins founder and chairman. After filtratration, the tequila is placed in oak barrels for 44 months 43 of those months are spent in traditional oak barrels, and the final month is spent in petite oak barrels which are rotated daily. This unique finishing process imparts even more character unto the tequila, and as a result, Avin Reserva 44 Extra Aejo Tequila has a deep aroma of roasted agave, along with scents of vanilla and light citrus, particularly lemon zest. The nose gives way to flavors of dried fruits, cinnamon and eucalyptus on the palate, which leads to an extremely long and rich finish.Each bottle of Avion Reserva 44 Extra Aejo Tequila is hand-numbered and signed by Avions founder, Ken Austin. Pick up your bottle of Avin today!

In 2012, Avin Silver was voted "Worlds Best Tasting Tequila" and "Best Unaged White Spirit" at the San Francisco World Spirits Competition beating out all vodkas, gins, white rums and other tequilas. The unique history that led to this and other accolades began in the small town of Jesus Maria in Jalisco, Mexico. Avin Tequila is the brainchild of Ken Austin, longtime tequila aficionado and entrepreneur. Austin traversed Mexicos Highlands region in search of the most coveted agave before finally encountering the Lopez family, fifth-generation agave growers located in Jesus Maria, and falling in love with their rich agave. Together, they honed their tequila-making skills, blending old-school techniques with newer methodologies and always ensuring that no corners were cut along the way.Grown at 7,000 feet above sea level, each Avin agave takes between seven and ten years to fully grow. Once mature, the agaves are harvested and roasted in brick ovens for 72 hours, which brings out the naturally sweet flavors of the plant. Avin is twice-distilled, with the heads and tails of the resulting distillate being removed to focus on the heart this labor-intensive process means that up to 30 percent more agaves are used in making Avin than in other ultra-premium tequilas. Once the distilling is complete, Avin is slow-filtered to showcase the hard work and high-quality, artisan ingredients that have gone into making the tequila.Avin Silver Tequila is the purest form of Avin, unaged and clear with all of the flavors coming directly from the ingredients and distillation process. As a result, Avin Silver has a fresh nose of citrus, grapefruit and vanilla, which leads to gentle notes of pineapple, brown sugar and crme brulee on the palate. The finish is slightly spicy and smooth, with lasting notes of black pepper and agave nectar.Avin Silver Tequila was voted the "Worlds Best Tasting Tequila" and "Best Unaged White Spirit" at the San Francisco World Spirits Competition, ranking number one against spirits across all categories. Pick up the worlds best tasting tequila today!

For Balcones Distilling, creating the perfect Texas Whisky is a labor of love. After the whisky has reached its peak of maturity, it is slowly proofed by hand. Each batch of Balcones Single Malt is then bottled and labeled with the type of wood in which the whisky was finished.Balcones Lineage is made from malted Scottish Golden Promise barley and Texas barley grown in the High Plains. Golden Promise is an early-maturing spring barley that has a depth of flavor ideal for single malts. While it was popular in Scotland for many years, it gave way to cheaper barley that was higher in yield but lower in quality. The whisky is then aged in both refill and new oak barrels, Lineage celebrates both old and new traditions.Additionally, Lineage matured in both used oak barrels as is typical in Scottish single malt production and virgin charred oak barrels which is more traditional for American whiskeys. Lineage is expected to be available year-round with availability beginning as of August 2020 in Texas, California, Colorado, Georgia, Minnesota, New Jersey, New York, and Oklahoma. Additional markets are expected to follow in 2021.Pick up your bottle today!

Handcrafted in small batches, Balcones Texas Single Malt Whisky is made from 100 percent malted Golden Promise barley. Golden Promise is an early-maturing spring barley that has a depth of flavor ideal for single malts. While it was popular in Scotland for many years, it gave way to cheaper barely that was higher in yield but lower in quality.After mashing the malted barley, they slowly ferment it at cool temperatures for seven days. Their fermentation process, which takes nearly twice as long as most other distilleries and is done at much lower temperatures, ultimately produces a richer, smoother whisky. After distillation, they age the whisky using a unique barreling process. "The main difference between Balcones and other single malts," they explain, "is the barreling. The cooperage we use and the care we put into blending and reblending the casks defines a lot of what makes our malt what it is. All of the barrels used are bespoke casks made from fully yard-aged oak with custom toast and char profiles."Crafted by Icons of Whisky America 2019s Master Distiller of the Year Jared Himstedt, Balcones Mirador Single Malt channels the richness and complexity of their award-winning flagship Texas Single Malt Whisky into a softer, more delicate dram. Its been aged in refill oak, making the barrels influence lighter and the overall profile less oaky, letting the spirit shine through in all its glory.Pick your bottle up today!

Handcrafted in small batches, Balcones Texas Single Malt Whisky is made from 100 percent malted Golden Promise barley. Golden Promise is an early-maturing spring barley that has a depth of flavor ideal for single malts. While it was popular in Scotland for many years, it gave way to cheaper barley that was higher in yield but lower in quality.After mashing the malted barley, they slowly ferment it at cool temperatures for seven days. Their fermentation process, which takes nearly twice as long as most other distilleries and is done at much lower temperatures, ultimately produces a richer, smoother whisky. After distillation, they age the whisky using a unique barreling process. "The main difference between Balcones and other single malts," they explain, "is the barreling. The cooperage we use and the care we put into blending and reblending the casks defines a lot of what makes our malt what it is. All of the barrels used are bespoke casks made from fully yard-aged oak with custom toast and char profiles."What makes the Rum Cask Single Malt expression special, is that the casks used for finishing used to hold their very own Texas Rum. Its been aged for at least 35 months and bottled at cask strength, making for a super-bold, rich, fruity, and spicy drink. It has garnered numerous awards, including multiple "Double Gold" medals at the San Francisco World Spirits Competition as well as New York World Wine and Spirits Competition.Pick a bottle up today!

What started as a passion project in an old Texas welding shop in 2009, has grown into one of the most unique craft distilleries. Since 2014 their whiskey is crafted in a new state-of-the-art distillery using handmade Scottish Forsyths copper-pot stills and only the finest ingredients.After mashing, they slowly ferment at cool temperatures for seven days. Their fermentation process, which takes nearly twice as long as most other distilleries and is done at much lower temperatures, ultimately produces a richer, smoother whiskey. After distillation, they age the whiskey using a unique barreling process. "The main difference between Balcones and other single malts," they explain, "is the barreling. The cooperage we use and the care we put into blending and reblending the casks defines a lot of what makes our malt what it is. All of the barrels used are bespoke casks made from fully yard-aged oak with custom toast and char profiles."Then theres their Blue Corn Whiskey, a very special type of beast. It wasnt just the first whiskey made in Texas since Prohibition, it was also the first and only blue corn whiskey made anywhere in the world and Balcones True Blue builds on that with style. Crafted from a mash bill of 100 percent blue corn, sourced from a Midwest co-op, it was "born, raised, and bottled at Balconesfrom mash to glass."This unique Balcones True Blue Single Barrel Corn Whisky was hand-picked by Caskers, meaning its limited, unique, and only available here. Bottled at 111.6 proof, its a deep and complex whiskey that is as powerful as it is subtle. The profile has a rich fruitiness, honey, citrus, and roasted corn and is bound to please the discerning palate.Pick one of these unique limited-edition bottles up today!

I started this company to share my passion for unique, high-quality spirits, says Joe Beatrice, founder of Barrell Craft Spirits, whose self-proclaimed goal is to find and curate the best barrels and batches of whiskey, wherever they may be. To preserve the singular characteristics of each batch, Barrell bottles all their whiskeys at cask strength. The complexity and concentration of flavor is greatest when the whiskey comes right from the barrel, says Beatrice.The name American Vatted Malt is an homage to the old Scottish category of vatted malt, which was once the preferred nomenclature to describe a blended whiskey made entirely from single malts. This is the first-ever Barrell Whiskey American Vatted Malt release, a blend of exclusively American single malt whiskeys from across the country. The result is the first-ever Barrell Whiskey American Vatted Malt, a stunning selection of whiskeys that express the full range of American terroir and signature style.Pick up your bottle today!

Berthas Revenge Gin is named after the legendary cow Big Bertha, the worlds oldest cow. By the time she reached the near-mythical age of 48, she had given birth to 39 calves before she died in 1993. This unique gin is an ode to the fruitful cow, distilled by Ballyvolane House Spirits, a grass to glass distillery founded in May 2015. The facility is an Irish country inn along the Blackwater River. Ballyvolane House which translates from Gaelic as "the place of the leaping heifers" is the first artisan distillery to produce small batch milk gin from whey alcohol.Whey alcohol serves as the base spirit for this unique premium gin, which makes it very distinct from other spirits. Whey is a byproduct of milk, Irish dairy farmers separate it from curds which are used to make cheese. A proprietary yeast is added to the whey, converting the milk sugars into alcohol, yielding a very high-quality whey spirit. Hand-distilled with 18 different botanicals which are locally foraged and grown, along with pure natural Irish spring water. The milk used for production is sourced from just 30 minutes away. The lengthy list of botanicals: juniper, coriander, orris, licorice, cardamom, angelica, lemon, lime, cinnamon, cumin, cloves, almond, elderflower, alexander seeds, grapefruit, sweet woodruff and sweet and bitter orange, all coalesce into a truly distinct gin. When the whey spirit is ready, it is distilled, along with all of the botanicals in Ballyvolanes 125-liter copper pot still. After a short maceration, the spirit is slowly distilled, the result is blended with spring water sourced from the estates spring and cut to a bottle strength 42 percent ABV. The Irish gin is handcrafted from start to finish in small batches, producing only 100 bottles per production run. Pick up your bottle today!

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions and apples on the land. Eventually, the Black Dirt region became home to numerous applejack distilleries, which were ultimately forced to close as a result of Prohibition.Black Dirt Applejack is made exclusively from New York apples grown in the rich, fertile hills surrounding the Black Dirt region. After the apples are pressed and fermented, they are distilled through Grizzantis Christian Carl copper-pot still imported from Germany. After distillation, the applejack is aged for six to seven years in oak barrels.Black Dirt Applejack has a rich, golden brown color. The initial hints of vanilla and honey are complemented by notes of fresh, sweet apples. As the notes of apple fade, lighter notes of cinnamon and spice appear, and lead to a sweet, satisfying finish.Pick up a bottle today!

Four hundred kilometers southwest of Paris, the city of Cognac, France (population 19,066) 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.Brenne 10 Year Old Single Malt Whisky is the marriage of four spectacular casks of Brenne French Single Malt Whisky, each selected personally by Brennes founder, Allison Patel. Barrels #1 and #2 are lightly toasted ex-Cognac barrels, whereas Barrel #3 contains whisky previously aged in both new and used oak barrels. Barrel #4 has a medium toast, and is entirely new French Limousin oak. French Limousin oak is the most expensive type of wood for barrels in the world, prized for its loosely grained and porous nature which imparts more flavor and tannins to whisky that it comes in contact with.As a result of this careful selection process, Brenne 10 Year Old Single Malt Whisky has a rich aroma of red fruits and melted chocolate, which leads to an elegant palate filled with notes of ripe strawberries, creme brle, caramel and burnt sugar. The finish is soft and long-lasting, with notes of fresh honey, vanilla and ginger."The launch of Brenne Ten represents a hugely exciting development for Brenne," says Patel. "This new expression celebrates the very foundations that make Brenne so distinctive our gorgeous range of hand-crafted small-batch whisky, our exceptional Cognac-seasoned oak casks, and our dedication to bringing the art of French terroir to creating authentic, elegant, and innovative whiskies."Only 290 cases of this magnificent whisky which was named the "#2 Worlds Best Single Malt" at the 2015 World Whisky Awards in London have been made available to the public.Pick up a bottle today!

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal 1888 Rum pays homage to the year that Andrs Brugal moved to the Dominican Republic and brought the craft of making exquisite rum to the country.Brugal 1888 Rum is made from fresh, raw sugar cane, which is hand-cut from plantations across the Dominican Republics countryside. Once the cane has been harvested, it is pressed and the remaining juice is turned into molasses. The molasses is then fermented for approximately 48 hours before it is twice distilled through Brugals copper stills.Following distillation, the rum is aged for up to eight years in ex-bourbon white American oak casks before being double-barreled, or finished, for up to six years in casks that were previously used to mature Oloroso sherry (each sherry cask used in the maturation process is hand-selected by George Espie, Edringtons Master of Wood, and is the same type used to mature the worlds bestsingle malt Scotch whisky). "The big challenge was using a different kind of wood," said Juan Campos, Brugals brand ambassador in the United States, when discussing how Brugal is differentiated from other rums. The sherry casks contribute notes of dark cherries, blackberries and dried fruits, and complement the notes of cinnamon, sugar cane and candied oranges inherent in the rum. "We call it the son of the marriage," Campos says of the rum. "It combines the heritage and knowledge of making rum with knowledge of the wood."Brugal 1888 Rum has a dark, amber hue, along with an aroma of milk chocolate, roasted coffee and dried apricots. The aroma opens up to a full-bodied rum with notes of lush cherries, raisins, cinnamon, strawberries, caramelized apples and candied oranges, and leads to a toffeed finish. Brugal 1888 earned a score of 93 points from Wine Enthusiast, which said to "enjoy the elongated flavors of toffee dusted with Mexican-spiced chocolate while you can."Brugal 1888 earned a score of 93 points at the Ultimate Spirits Competition and won a Gold medal at the Global Rum Masters in 2017 in the Gold Rum Ultra Premium category.Pick up a bottle of Brugal 1888 today!

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal.The Brugal family recipe is a closely guarded secret, preserved in the hearts of a privileged few, passed down from generation to generation. After going through the distillation process, Brugal Rums are aged for up to eight years in hand-picked American oak casks.This Brugal Aejo is matured for up to five years in a special selection of ex-bourbon American oak casks. The double-distillation process removes many of the heavy alcohols that other rums leave in, yielding a clean, smooth and spirit with just a hint of sweetness.This double-distilled Aejo is a great value blend of rums which achieved an excellent rating of 92 points at the 2018 Ultimate Spirits Competition.Pick up your bottle today!

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal.The Brugal family recipe is a closely guarded secret, preserved in the hearts of a privileged few, passed down from generation to generation. After going through the distillation process, Brugal Rums are aged for up to eight years in hand-picked American oak casks.Brugal Extra Dry Rum is a blend of double-distilled rums aged at least two to five years in white American oak, triple charcoal filtered, and bottled at 80 proof. The result is a distinctively sweeter dry rum thats a premium alternative to vodka. Brugal Extra Dry Rum is a great value rum achieved an excellent rating of 91 points at the 2018 Ultimate Spirits Competition.Pick up your bottle today!

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal.The Brugal family recipe is a closely guarded secret, preserved in the hearts of a privileged few, passed down from generation to generation.After going through the distillation process, Brugal Rums are aged for up to eight years in hand-picked American oak casks.Their casks are hand-picked and evaluated by Brugals very own Maestros Roneros. To achieve the perfect character, age and provenance, the most premium oak casks are used to age the rum. From ex-bourbon to ex-sherry. The Brugal Rum warehouses are positioned north to south. It is said that this angle makes the most of the Dominican sun from morning to night. This access to the sun intensifying the aging process.Extra Viejo is bursting with a symphony of wonderfully natural noted of wood, dried fruits, almonds, cocoa, vanilla, orange peel, caramel and molasses. The palate has a refined flavor that upon first arrival on the tongue has hints of vanilla, caramel and touches of honey. It is followed by sweet spices and rich cocoa.This Brugal expression is a truly stunning rum. Its elegance, aromatic charm and flavor may remind you more of a cognac than a premium rum, but a premium rum it is (Brugal Rum).Pick up a bottle of this elegant rum today!