Whiskey

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his sons-in-law, Benjamin Mattingly, and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881 when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye, and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.In 1897, the Bottled-in-Bond Act revolutionized the quality of American whiskey. Carrying on that tradition, this well-aged bourbon from barrels all filled during the same season was bottled at exactly 100 proof for a bold taste and lingering finish - a testament to the Bottled-in-Bond Act established over a century ago. Pick up your bottle today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792s master distiller, "its just like real estate location, location, location. Thats why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery.1792 Small Batch Kentucky Straight Bourbon Whiskey, is named after the year that Kentucky achieved statehood in the United States. This full proof bourbon is bottled at its original 125 entry proof, just as it was years ago when the barrels were first filled. This exceptionally distinct full proof bourbon earned a Silver medal at the 2018 San Francisco World Spirits Competition, and 93 points at the 2018 Ultimate Spirits Challenge.Pick up your bottle today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of 75 percent corn, 15 percent rye and 10 percent barley. While the use of corn in the bourbons recipe adds classic notes of butterscotch and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. In order to create this unique bourbon, says Ken Pierce, Barton 1792s master distiller, the finest barrels are selected and tasted from the best aging warehouses. Only those barrels deemed exceptional are then bottled individually, one by one. This preserves the distinct character of each barrel.Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon.Like the standard issue 1792, the single barrels nose is carried by sweet butterscotch notes, though a bit fruitier overall, with hints of ginger and Fuji apple. The palate is caramel-forward, with just a nip due to the rye, leading to a sweet finish tempered with warm bitter cloves.Previous limited edition releases from 1792 sold well and became scarce quite quickly, and we expect the same from this award-winning distillerys new single barrel release. Take home one of these limited edition bottles today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792s master distiller, "its just like real estate location, location, location. Thats why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery.Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey, which was named after the year that Kentucky achieved statehood in the United States, earned the Double Gold Medal at the San Francisco Wine and Spirits Competition in 2011 and earned a score of 95 points the same as Pappy Van Winkles 23 Year Old Bourbon at the Ultimate Spirits Challenge in 2012."Hope you enjoy the taste as much as I do," says Pierce. Enjoy a great bourbon today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792s master distiller, "its just like real estate location, location, location. Thats why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery.Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey, which was named after the year that Kentucky achieved statehood in the United States, earned the Double Gold Medal at the San Francisco Wine and Spirits Competition in 2011 and earned a score of 95 points the same as Pappy Van Winkles 23 Year Old Bourbon at the Ultimate Spirits Challenge in 2012."Hope you enjoy the taste as much as I do," says Pierce. Enjoy a great bourbon today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand.This uncut version on their standard Colorado Bourbon is a one year, barrel-aged whiskey distilled in a copper pot still. Finished with toasted, Colorado aspen staves and bottled at barrel proof, this is a high proof bourbon whiskey with greater depth and character. Made from corn, malted rye and malted barley mash.Pick up your bottle today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand.This flagship, Colorado Whiskey, is a single barrel rye whiskey distilled in a copper pot still, aged in American white oak barrels for one year, and finished with aspen staves. Unique, yet traditional, it has a flavor profile of cinnamon, rye bread, oak, and maple. Made from malted rye and corn mash.Pick up your bottle today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand.This Colorado Bourbon is made from corn, malted rye, malted barley mash, aged a one year, barrel-aged whiskey distilled in a copper pot still. Finished with charred, Colorado aspen staves. the honeycomb and molasses play their part, as does the rye amid the soft grains Jim Murrays Whisky BiblePick up your bottle today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand. Barrel Proof Colorado Whiskey is the uncut version of their flagship; a high proof rye whiskey with enhanced depth and character, without sacrificing smoothess.Pick your bottle up today!

A. D. Rattray, an independent family-owned bottling company that has been blending and maturing single malt Scotch whiskies since 1868. This single malt is from an undisclosed Islay distillery, which was bottled by the independent bottler handcrafted in small batches this whisky packs a peaty punch at 35 ppm.This A.D. Rattray is matured in a mix of ex-bourbon barrels and ex-sherry hogsheads. The signature cask was chosen for its Islay characteristics with its peat smoke and sweet, complex palate produced from the unique composition of bourbon barrels and sherry hogsheads which were sourced directly from small bodegas in Jerez. This complex A.D. Rattray Islay earned Double Gold medals at the 2017 San Francisco World Spirits Competition as well as the 2016 New York World Wine Spirits Competition.Pick up your bottle today!

Federal regulations in the United States (27 C.F.R. 5 to be specific) require that bourbon be made from a mashbill of at least 51 percent corn before being aged in new oak barrels and bottled at 80 proof or higher. Hirsch Small Batch High Rye is aged in new, charred American oak barrels for eight years. Their whiskey gets its name from Adolf Hirsch, a former executive of the Schenley Co. who bought some aging barrels of bourbon from the famed Michters Distillery before it closed in 1988.Distilled in Spring 1974, this legendary bourbon has had a whole book written about it: "The Best Bourbon Youll Never Taste" by Charles K Cowdery. Bottled from a single 400 barrel batch commissioned by Adolph Hirsch and distilled under contract at Bombergers distillery,just outside Schaefferstown, Pennsylvania the home ofthe legendary Michters whisky.Referred to in inner circles as gold foil, this 2003 bottling was produced by Buffalo Trace in Frankfort, Kentucky. While the earlier bottle was overseen by Julian Van Winkle III. In 2003 Sazeracacquired the Pappy Van Winkle brand. Distilled in the Kentucky pot-still tradition, this incredible bourbon is considered by many to be one of the best in existence. This unique whiskey has a complex history of ownership giving it a legendary origin of near mythic status. Get it while you can.Pick up your bottle today!

Situated along the River Tay, the burgh of Aberfeldy has a population of fewer than 2,000 and is the subject of the famous Robert Burns Poem "The Birks of Aberfeldy." In addition, the town is home to the eponymous distillery, which was founded in 1896 by John Dewar and Sons. The distillery was closed during World War I and World War II, as the British government rationed the supply of grains during wartime to ensure adequate food supply. In 1972, however, the distillery was rebuilt and retrofitted with four new copper pot stills.Part of The Last Great Malts of Scotland campaign, Aberfeldy whiskies are crafted from water sourced from the Pitilie Burn, famed for its gold deposits. Aberfeldy 12-Year-Old Single Malt Scotch Whisky is made exclusively from barley that is milled through the distillerys Porteus mill before being mashed and then fermented in stainless steel washbacks. Following fermentation, the whisky is distilled once through Aberfeldys copper-pot wash stills and then again through its copper-pot spirit stills. Then, this Aberfeldy single malt is matured in a combination of casks that were previously used to mature bourbon.This gift pack holds the bottle in a premium gold-bar-shaped box, which pays tribute to the Pitilie Burn. All the gold does not stop there: this expressions creamy and rich flavor profile has earned the single malt a shiny Gold medal at the 2015 San Francisco World Spirits Competition.Give the gift of gold today!

Situated along the River Tay, the burgh of Aberfeldy has a population of fewer than 2,000 and is the subject of the famous Robert Burns Poem "The Birks of Aberfeldy." In addition, the town is home to the eponymous distillery, which was founded in 1896 by John Dewar and Sons. The distillery was closed during World War I and World War II, as the British government rationed the supply of grains during wartime to ensure an adequate food supply. In 1972, however, the distillery was rebuilt and retrofitted with four new copper pot stills. Part of The Last Great Malts of Scotland campaign, Aberfeldy whiskies are crafted from water sourced from the Pitilie Burn, famed for its gold deposits. Aberfeldy 12-Year-Old Single Malt Scotch Whisky is made exclusively from barley that is milled through the distillerys Porteus mill before being mashed and then fermented in stainless steel washbacks. Following fermentation, the whisky is distilled once through Aberfeldys copper-pot wash stills and then again through its copper-pot spirit stills. Then, this Aberfeldy single malt is matured in a combination of casks that were previously used to mature bourbon.Aberfeldy 12-year has creamy aromas of peaches, peat, honey, and heather. On the palate its sweet, and malty, a flavor profile that earned the single malt a shiny Gold medal at the 2015 San Francisco World Spirits Competition.Get your bottle today!

Situated along the River Tay, the burgh of Aberfeldy has a population of fewer than 2,000 and is the subject of the famous Robert Burns Poem "The Birks of Aberfeldy." In addition, the town is home to the eponymous distillery, which was founded in 1896 by John Dewar and Sons. The distillery was closed during World War I and World War II, as the British government rationed the supply of grains during wartime to ensure adequate food supply. In 1972, however, the distillery was rebuilt and retrofitted with four new copper pot stills.Part of The Last Great Malts of Scotland campaign, Aberfeldy whiskies are crafted from water sourced from the Pitilie Burn, famed for its gold deposits. Aberfeldy 16-Year-Old Single Malt Scotch Whisky is made exclusively from barley that is milled through the distillerys Porteus mill before being mashed and then fermented in stainless steel washbacks. Following fermentation, the whisky is distilled once through Aberfeldys copper-pot wash stills and then again through its copper-pot spirit stills. It then spends 16 years in handmade oak casks and is finished in first fill Oloroso sherry casks, which impart a pleasant fruity sweetness to the spirit. Spicy notes balance the fruitiness and make for a well-rounded drink.Get a bottle today!

Situated along the River Tay, the burgh of Aberfeldy has a population of fewer than 2,000 and is the subject of the famous Robert Burns Poem "The Birks of Aberfeldy." In addition, the town is home to the eponymous distillery, which was founded in 1896 by John Dewar and Sons. The distillery was closed during World War I and World War II, as the British government rationed the supply of grains during wartime to ensure an adequate food supply. In 1972, however, the distillery was rebuilt and retrofitted with four new copper pot stills. Aberfeldy 21 Year Old Single Malt Scotch Whisky is made exclusively from barley that is milled through the distillerys Porteus mill before being mashed and then fermented in stainless steel washbacks. Following fermentation, the whisky is distilled once through Aberfeldys copper-pot wash stills and then again through its copper-pot spirit stills. Then, Aberfeldy 21 Year Old Single Malt is matured in a combination of casks that were previously used to mature bourbon and casks that were previously used to mature sherry.As a result, the whisky has an aroma of toasted malt, honey, fruit cake and citrus that give way to notes of heathered smoke, caramel, creamy vanilla and ash. The finish is long and spicy, with a touch of charcoal and stone fruits.Aberfeldy 21 Year Old Single Malt Scotch Whisky earned the Silver Medal at the San Francisco World Spirits Competition in 2013. In addition, it earned the Gold Medal at the International Wine and Spirits Competition in 2013 and was named the "Best Highland Single Malt Whisky" at the World Whiskies Awards in 2014.Pick up a bottle today!

Situated at the confluence of the Lour and Spey Rivers in Strathspey, Aberlour Distillery was founded in 1879 by James Fleming. Fleming, who was the son of a local tenant farmer, ultimately became a grain dealer in the middle of the 19th century. At the time, he counted a number of whisky distilleries as his customers, and after purchasing more barley than he was able to sell, Fleming decided to open a distillery himself.In 1898, a fire consumed much of Aberlour Distillery and its inventory of whisky. Following its destruction, the distillery was rebuilt under the supervision of Charles Doig Scotlands foremost expert of whisky distilleries at the time. While the composition of the distillery and its equipment has inevitably been altered over the past century, Aberlours commitment to traditional craftsmanship and quality single malt whisky has remain unchanged.Aberlour Single Malt Whisky is made exclusively from Scottish barley, which is malted for approximately seven days before being dried above an unpeated kiln. Once the barley has been dried, it is milled and mashed with water drawn from St. Drostans Well. The well, which has been the distillerys source for water for over a century, was named after a missionary who used water from the well to baptise inhabitants in 580 AD. After the barley has been mashed, it is fermented before being twice-distilled through Aberlours copper-pot stills. The stills enjoy broad bases to expose as much direct heat as possible to the wash, and are equipped with swan-shaped necks which capture only the most pure vapors during distillation.Following distillation, Aberlour 12 Year Old Single Malt Scotch Whisky is matured in a combination of American oak casks that were previously used to mature bourbon and European oak casks that were previously used to mature Oloroso sherry. Oloroso sherry is a dark and nutty type of fortified wine, and the used Oloroso casks impart subtle yet sweet notes of dried fruits, caramel, plums and cherries to the whisky, and contribute an incredible layer of complexity.Pick up a bottle today!

Situated at the confluence of the Lour and Spey Rivers in Strathspey, Aberlour Distillery was founded in 1879 by James Fleming. Fleming, who was the son of a local tenant farmer, ultimately became a grain dealer in the middle of the 19th century. At the time, he counted a number of whisky distilleries as his customers, and after purchasing more barley than he was able to sell, Fleming decided to open a distillery himself.In 1898, a fire consumed much of Aberlour Distillery and its inventory of whisky. Following its destruction, the distillery was rebuilt under the supervision of Charles Doig Scotlands foremost expert of whisky distilleries at the time. While the composition of the distillery and its equipment has inevitably been altered over the past century, Aberlours commitment to traditional craftsmanship and quality single malt whisky has remain unchanged.Aberlour Single Malt Whisky is made exclusively from Scottish barley, which is malted for approximately seven days before being dried above an unpeated kiln. Once the barley has been dried, it is milled and mashed with water drawn from St. Drostans Well. The well, which has been the distillerys source for water for over a century, was named after a missionary who used water from the well to baptise inhabitants in 580 AD. After the barley has been mashed, it is fermented before being twice-distilled through Aberlours copper-pot stills. The stills enjoy broad bases to expose as much direct heat as possible to the wash, and are equipped with swan-shaped necks which capture only the most pure vapors during distillation.Following distillation, Aberlour 16 Year Old Single Malt Scotch Whisky is matured in a combination of American oak casks that were previously used to mature bourbon and European oak casks that were previously used to mature Oloroso sherry. Oloroso sherry is a dark and nutty type of fortified wine, and the used Oloroso casks impart subtle yet sweet notes of dried fruits, caramel, plums and cherries to the whisky, and contribute an incredible layer of complexity.Aberlour 16 Year Old Single Malt Scotch Whisky has a rich aroma of raisins, prunes and figs. The aroma gives way to notes of toasted almonds, red fruits (particularly plums) and baking spices on the palate. The finish is warm and spicy, with touches of honeyed oak, ginger and citrus lingering.Aberlour 16 Year Old earned the Double Gold Medal at the San Francisco World Spirits Competition and a Gold Medal from the World Whiskies Awards in 2017.Pick up a bottle today!

Situated at the confluence of the Lour and Spey Rivers in Strathspey, Aberlour Distillery was founded in 1879 by James Fleming. Fleming, who was the son of a local tenant farmer, ultimately became a grain dealer in the middle of the 19th century. At the time, he counted a number of whisky distilleries as his customers, and after purchasing more barley than he was able to sell, Fleming decided to open a distillery himself.In 1898, a fire consumed much of Aberlour Distillery and its inventory of whisky. Following its destruction, the distillery was rebuilt under the supervision of Charles Doig Scotlands foremost expert of whisky distilleries at the time. While the composition of the distillery and its equipment has inevitably been altered over the past century, Aberlours commitment to traditional craftsmanship and quality single malt whisky has remain unchanged.Aberlour Single Malt Whisky is made exclusively from Scottish barley, which is malted for approximately seven days before being dried above an unpeated kiln. Once the barley has been dried, it is milled and mashed with water drawn from St. Drostans Well. The well, which has been the distillerys source for water for over a century, was named after a missionary who used water from the well to baptise inhabitants in 580 AD. After the barley has been mashed, it is fermented before being twice-distilled through Aberlours copper-pot stills. The stills enjoy broad bases to expose as much direct heat as possible to the wash, and are equipped with swan-shaped necks which capture only the most pure vapors during distillation.Following distillation, Aberlour 18 Year Old Single Malt Scotch Whisky is matured in a combination of American oak casks that were previously used to mature bourbon and Spanish oak casks that were previously used to mature Oloroso sherry. Oloroso sherry is a dark and nutty type of fortified wine, and the used Oloroso casks impart subtle yet sweet notes of dried fruits, caramel, plums and cherries to the whisky, and contribute an incredible layer of complexity.Aberlour 18 Year Old Single Malt Scotch Whisky has a rich aroma of toffee and butterscotch, along with hints of peaches and orange. The aroma gives way to a perfect body, with notes of soft apricots, vanilla cream, red fruits, old leather and rich tobacco on the palate and an endlessly complex, balanced finish.Aberlour 18 Year Old earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011 and 2012, and earned a score of 91 points from Whisky Advocate.Pick up a bottle today!

Situated at the confluence of the Lour and Spey Rivers in Strathspey, Aberlour Distillery was founded in 1879 by James Fleming. Fleming, who was the son of a local tenant farmer, ultimately became a grain dealer in the middle of the 19th century. At the time, he counted a number of whisky distilleries as his customers, and after purchasing more barley than he was able to sell, Fleming decided to open a distillery himself.In 1898, a fire consumed much of Aberlour Distillery and its inventory of whisky. Following its destruction, the distillery was rebuilt under the supervision of Charles Doig Scotlands foremost expert of whisky distilleries at the time. While the composition of the distillery and its equipment has inevitably been altered over the past century, Aberlours commitment to traditional craftsmanship and quality single malt whisky has remain unchanged.Aberlour Single Malt Whisky is made exclusively from Scottish barley, which is malted for approximately seven days before being dried above an unpeated kiln. Once the barley has been dried, it is milled and mashed with water drawn from St. Drostans Well. The well, which has been the distillerys source for water for over a century, was named after a missionary who used water from the well to baptise inhabitants in 580 AD. After the barley has been mashed, it is fermented before being twice-distilled through Aberlours copper-pot stills. The stills enjoy broad bases to expose as much direct heat as possible to the wash, and are equipped with swan-shaped necks which capture only the most pure vapors during distillation.Scotch Gaelic for the original or the origin, this whisky was inspired by the discovery of a time capsule, dating all the way back 1898. This Abunadh is inspired by the style of whisky produced by the Aberlour distillery in the late 19th century. The classic Abunadh is a blend of whiskies ranging from five to 25 years old.Pick up your bottle today!

Founded in 1879 by James Fleming, a son of a local tenant farmer, Aberlour Distillery is situated at the confluence of the Lour and Spey rivers in Strathspey, Scotland. In 1898, just three years after Fleming passed away, a fire consumed several of the distillerys buildings and most of its inventory of whisky. Under the supervision of Charles Doig, however (one of Scotlands foremost designers of whisky distilleries at the time), Aberlour Distillery was rebuilt. In 1975, legend has it that workers were installing a second pair of stills at Aberlour Distillery. During the installation process, the workers discovered a time capsule buried beneath a nameplate they were forced to remove. The time capsule contained an 1898 newspaper article about the distillery fire, which was wrapped around an 1898 bottle of Aberlour Scotch Whisky. Although the workmen drank nearly the entire bottle during their lunch break, a small portion of the whisky from the bottle was preserved and sent to a laboratory in Keith, Scotland for analysis. Aberlour Abunadh Single Malt Scotch Whisky is a tribute to that 1898 bottle of Scotch.Released in limited-run batches, the whisky is matured in Spanish oak casks previously used to age Oloroso sherry, a dark and nutty type of fortified wine. The Oloroso sherry casks, which are some of the rarest and most precious casks used for maturation, impart subtle yet sweet notes of dried fruits and caramel to the whisky, and add an incredible layer of complexity.After maturation, the non-chill filtered whisky is bottled at cask strength (it is never diluted with water) in bottles reminiscent of old apothecary bottles used by 19th century villagers to collect Scotch directly from barrels.Aberlour Abunadh (which is Scottish Gaelic for "origin") has a slightly smoky aroma with hints of red apples and caramel. It has a rich mouthfeel, and a buttery, creamy palate. The initial flavors of chocolate, cherries and dried fruits blend with hints of honey and spice and lead to a lingering finish that is robust and intense. Abunadh earned the highest recommendation from Wine Enthusiast and the title "Best in Class"at the Speyside Whisky Festival Awards in 2011.Pick up a bottle today!

Situated at the confluence of the Lour and Spey Rivers in Strathspey, Aberlour Distillery was founded in 1879 by James Fleming. Fleming, who was the son of a local tenant farmer, ultimately became a grain dealer in the middle of the 19th century. At the time, he counted a number of whisky distilleries as his customers, and after purchasing more barley than he was able to sell, Fleming decided to open a distillery himself.In 1898, a fire consumed much of Aberlour Distillery and its inventory of whisky. Following its destruction, the distillery was rebuilt under the supervision of Charles Doig Scotlands foremost expert of whisky distilleries at the time. While the composition of the distillery and its equipment has inevitably been altered over the past century, Aberlours commitment to traditional craftsmanship and quality single malt whisky has remained unchanged.Aberlour Single Malt Whisky is made exclusively from Scottish barley, which is malted for approximately seven days before being dried above an unpeated kiln. Once the barley has been dried, it is milled and mashed with water drawn from St. Drostans Well. The well, which has been the distillerys source for water for over a century, was named after a missionary who used water from the well to baptize inhabitants in 580 AD. After the barley has been mashed, it is fermented before being twice-distilled through Aberlours copper-pot stills. The stills enjoy broad bases to expose as much direct heat as possible to the wash and are equipped with swan-shaped necks which capture only the purest vapors during distillation.Gaelic for "rare cask this Aberlour release is part of the Aberlours Casg Annamh series. Matured in a trio of European oak sherry casks and American oak casks. This Batch #1 is the very first. You can expect vibrant and refreshing sweet notes.Pick up your bottle today!

Aberlour Distillery, founded by James Fleming in 1879, is located in the Scottish region of Strathspey, the home of Speyside single malt Scotch whisky. Under UK legislation, Speyside is a protected region for Scotch whisky distilling. The River Spey, and the proximity of barley farms and the Atlantic port of Garmouth make this dry and warm area a perfect place for whisky makers. Strathspey has the greatest number of distilleries of any of the whisky producing areas of Scotland, and about 50 percent of the countrys whisky is made by some 50 distilleries in this region. After the founders death, Aberlour Distillery changed a few hands, and joined the Pernod Ricard family in 1975, when the French group acquired Campbell Distilleries. The Aberlour brand is now managed by the groups subsidiary Chivas Brothers, whose portfolio comprises 13 malt distilleries, a grain distillery, and two gin distilleries. Aberlour Distillery, which has won an outstanding list of trophies and medals, is strongly rooted in the community, and makes its generously multi-layered whiskies using pure, soft Ben Rinnes water from nearby natural springs and the finest locally sourced barley. The founders mantra of Let the deed show, is strongly manifested in the end product, and the distillery makes some of the best single malt Scotch whiskies being produced today. The distillerys whiskies are generally double-cask matured for a minimum of 12 years, first in ex-American Oak barrels, followed by finest hand-picked Oloroso Sherry butts. Casg Annamh means Rare Cask in Gaelic, and this expression is created from a limited number of carefully selected barrels. Aberlour Casg Annamh is triple-cask matured, using European oak sherry casks and two types of American oak cask. Casg Annamh is a distinctively rich single malt providing adventurous malt lovers with the ideal introduction to Sherry cask matured whiskies. This is the fourth release in the series of this limited batch whisky. Pick up a bottle today!

Eigashima Distillery, located in Akashi City near Kobe, Japan, is both the countrys oldest and smallest whisky distillery, and perhaps its most mysterious as well. Founded in 1888, the distillery is best-known for its production of sake and shochu two of Japans most popular spirits and although technically able to produce whisky since 1919, Eigashima only began making whisky in 1984 when the company moved to its new White Oak facilities.Whisky production at Eigashima Distillery takes place only two months out each year, with the rest of the time being devoted to sake and shochu production. This, combined with the fact that less than five employees handle all of Eigashimas whisky production, makes the distillerys signature Akashi White Oak Japanese Whisky some of the rarest in Japan, not to mention elsewhere around the world.Akashi White Oak Japanese Whisky is crafted using specially-imported barley from Scotland, as well as pure water that comes from the same underground source Eigashima Distillery uses to make its sake. Once the barley is milled, mashed and distilled through Eigashimas traditional pot stills, it is set to age in ex-bourbon and ex-sherry casks in the distillerys newly-built warehouses. Due to Akashi Citys unique climate, with extremely hot summers and cool winters, as much as 7 percent-8 percent of Eigashimas maturing whisky may be lost to evaporation each year, as opposed to the 2 percent commonly seen in Scotland. While this lowers still the overall production yield, it also acts as a catalyst for the maturation process, as the temperature swings encourage interaction between the whisky and the wood.As a result, Akashi White Oak Japanese Whisky has a malty, citrusy aroma with scents of black cherry, toffee and oak. Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish.Pick up a bottle today!

Launched in 2017, Alamo Distilling is a shining beacon of creativity and innovation, honoring the values and traditions that make them Texan to the core. One of the few "grain-to- glass" outfits in Texas, they take pride in their "locally sourced" mentality locally sourcing their products, supporting local business owners and farmers.Their passion is to create premium quality spirits that encapsulates the awesome spirit of San Antonio, this is the driving force behind the entire operation. Alamo strives to infuse that bold Texas spirit into every drop. Nothing short of South Texas magic, Alamo Distilling Co. is situated in the heart of downtown San Antonio at 621 Chestnut.Hand-crafted from select corn, barley, and a hint of rye, each small batch of Alamo Black Label Bourbon is aged to perfection in brand new American Oak Barrels. This unique recipe was designed to deliver a bold, rich bourbon, with sweet notes, and a smooth finish that can stand on its own two legs, neat, or fashioned into any of your favorite cocktails.Pick up your bottle today!