Whiskey

The oldest historical records tell us that whiskey originated along the north coast of Ireland. Whiskey has been made there for over 1,000 years, a craft passed down by generations of Irish inhabitants. Sir Thomas Phillips got his license to distill on those lands in 1608, making it the oldest licensed distillery in the world. A lot of whiskey was produced there even before the governor of Bushmills, Sir Thomas Phillips, was granted the license to distill there in 1608. After all, Hugh Anderson was doing it in 1784, registering the very first trademark on a pot still."Single malt" means that a whiskey has been made at a "single" distillery and uses only "malted" barley in its recipe. Single malt whiskeys are considered the best because of the malted barley. Even centuries ago, malted barley was believed to be the finest grain for making whiskey. Whiskey was only made with barley until the 1800s, when the King of England imposed a tax on it. At that moment, most distilleries switched to corn, a cheaper ingredient, to make their whiskey. Most Irish whiskeys rely only on low-cost corn to make their whiskey to this day. But not Bushmills. Only Bushmills maintained this connection to whiskeys origin.A storied distillery steeped in history, Bushmills didnt make it this far by staying the same. Weathering conflict, fire, and famine, Bushmills has emerged from each trial with a newfound strength and commitment to their cause.Bushmills has always stood its ground in the face of adversary, natural, and economic distaster, rising from the ashes ever stronger. Today, Bushmills remains an icon of Irish Whiskey. Spearheading Bushmills new "The Rare Casks" series is the Bushmills 28 Year Old Single Malt Cognac Whiskey, one that takes us on a journey through the illustrious career of Master Blender Helen Mulholland. One of the very first batches she worked on, she has kept a watchful eye over it ever since the spirit was distilled in 1992. Built on their unpeated single malt, this expression was first aged for 11 years in Oloroso sherry casks before being transferred to meticulously-sourced ultra-rare Cognac casks for another 17 years. Complex, rich, deep, and nuanced, this rare Irish whiskey was bottled on July 7th, 2020 at 93.4 proof.Grab this strictly-limited Irish gem today!

The history of Bushmills a storied one, steeped in history. In 1608, King James I of England granted Sir Thomas Phillips the governor of Bushmills, County Antrim in Northern Ireland a license to distill on his territory. Even in those early years, before the Old Bushmills Distillery Company was officially established (Hugh Anderson did so in 1784, and registered the first-ever trademark for the pot still), historical accounts show that a great quantity of whiskey was produced there. And though several events including a disastrous fire in 1885, as well as World War II halted production at the Old Bushmills Distillery, the distillery determinedly fought on. Bushmills remains an icon in Irish Whiskey, its picturesque facilities are a popular tourist destination. The United States was a very important market for Bushmills (as well as other Irish Whiskey producers) in the 20th century. In 1920 when Prohibition hit, the Irish Whiskey industry suffered a massive blow, that Bushmills resiliently managed to survive. This was largely due in part to Wilson Boyd -Bushmills director at the time- who (predicting the end of Prohibition) made the intsightful decision to rack up large stores of whiskey ready to export. The distillery was purchased by Isaac Wolfson at the end of World War II. Then the Irish Whiskey industry dried to a trickle. Bushmills was one of only two distilleries in Ireland in 1972, until it was taken over by Irish Distillers. This gave Irish Distillers complete control of whiskey production in Ireland. In June 1988, Irish Distillers was bought by French liquor group Pernod Ricard, and then in June 2005, the distillery was bought by Diageo. Bushmills is now in the hands of Jose Cuervo, and celebrated its 400th anniversary in 2008.Black Bush is a triple-distilled, malt blend of 80 percent malt whiskey to 20 percent grain whiskey. This Irish Whiskey is matured in for around 8-10 years in former Oloroso Sherry casks, with rich, smooth notes of fruit, this dram is full of character and history. Bottled at 40 percent ABV, the blend won the top prize in its category at the World Whiskies Awards.Get your bottle of this Irish whiskey today!

In 1924, William Monroe Wright, a successful entrepreneur and owner of Calumet Baking Powder Company, established a farm on the rolling hills of Lexington, Kentucky. The horses that were raised on Wrights farm would go on to win eight Kentucky derbies, along with two triple crowns.Calumet Farm Bourbon Whiskey pays homage to Wrights beautiful farm and his tradition of breeding winners. The bourbon is made from a traditional mash bill of corn, rye and malted barley that are distilled before being aged in virgin, American oak casks. Bottled in extremely small batches (19 barrels), Calumet Farm Single Rack Black 10-Year-Old Bourbon was hand-selected from a specific center cut rack.Each rack of charred white oak barrels provides the optimum level of temperature and humidity shifts, ensuring a harmonious balance of flavor.The result is a bold, vigorous and luxurious Kentucky bourbon whiskey.Single Rack Black is stunning craftsmanship, distilled from a traditional bourbon mash bill of corn, rye, and malted barley. This vigorous, luxurious Kentucky bourbon has subtle notes of honey and toasted oak notes delivering a triumphant complexity and depth present in every sip. Pick up your bottle today!

Western Spirits Beverage Company is a bit of an upstart in the world of Bourbon and American Whiskey. Founded in 2008 in Bowling Green, Kentucky, they focus on a vision to build unique, innovative spirit brands. And were lucky they did. Theyve developed a tidy range of Bourbons, American Whiskies, and even Moonshine brands to fit every palate and price point.As with the vast majority of newer producers, their base spirits are sourced. But thats not completely fair in this case since they are not simply buying excess inventory and remnants. Instead, Western Spirits has partnered with The Bardstown Bourbon Company one of the newest most modern distilleries in the US that has built an exemplary reputation for itself for quality and consistency. The new partnership means that Bardstown will do the distilling to Westerns specifications. Thats a much better arrangement for quality production.Named after a famous Kentucky farm known for producing eight Kentucky Derby winners two of which that went on to with the Triple Crown Western Spirits top-of-the-line spirit brand is Calumet Bourbon. All three of Calumets signature offerings are really superior products. Calumet 12 Bourbon is what they call single rack black. That means that each small batch release is comprised of hand-selected twelve-year-old casks from a single rack of barrels in the center of the storage rick-house known to have ideal temperature and humidity characteristics for aging Bourbon.The traditional mash bill of corn, rye, and malted barley is aged in well-toasted casks with a deep #4 char accounting for the natural dark color and slight smokiness on the palate. Its also bottled at a perfect 47 percent ABV to pack in the flavor. But whatever the secret is, this Bourbon is superior from its lovely bottle to the golden mahogany color to its spot-on flavor profile.Get your bottle today!

In 1924, William Monroe Wright, a successful entrepreneur and owner of Calumet Baking Powder Company, established a farm on the rolling hills of Lexington, Kentucky. The horses that were raised on Wrights farm would go on to win eight Kentucky derbies, along with two triple crowns.Calumet Farm Bourbon Whiskey pays homage to Wrights beautiful farm and his tradition of breeding winners. The bourbon is made from a traditional mashbill of corn, rye and malted barley that are distilled before being aged in virgin, American oak casks. As a result, the bourbon has an aroma of caramel, baking spices and oak that gives way to notes of butterscotch, vanilla, toffee and brown sugar on the palate. The finish is full and warming, with hints of chili peppers and nutmeg.Calumet Farm Single Rack Black 14 Year Old Bourbon Whiskey represents both the prestigious nature and hard-earned quality of a premium Kentucky straight bourbon. It is painstakingly crafted from extremely small batches of 19 barrels. All barrels used are aged in a single, center cut rack from the ideal maturation location and conditions inside the rick house. This expression of the Calumet Farm Bourbon family is a true convergence of craftsmanship and flavor. It is Non-Chill Filtered for added depth of character and color.Pick up your bottle today!

In 1924, William Monroe Wright, a successful entrepreneur and owner of Calumet Baking Powder Company, established a farm on the rolling hills of Lexington, Kentucky. The horses that were raised on Wrights farm would go on to win eight Kentucky derbies, along with two triple crowns.Calumet Farm Bourbon Whiskey pays homage to Wrights beautiful farm and his tradition of breeding winners. The bourbon is made from a traditional mashbill of corn, rye and malted barley that are distilled before being aged in virgin, American oak casks. As a result, the bourbon has an aroma of caramel, baking spices and oak that gives way to notes of butterscotch, vanilla, toffee and brown sugar on the palate. The finish is full and warming, with hints of chili peppers and nutmeg.Pick up a bottle today!

In 1858 Hiram Walker opened a whisky distillery that would become a North American symbol. Walker first founded his distillery in 1858 in Detroit. He had learned how to distill cider vinegar in his grocery store in the 1830s he produced his first whisky barrels in 1854. in 1891 Canadian Club, more popularly known as CC, became the first North American spirit to receive a Royal decree, from Queen Victoria. This ordained and highly acclaimedProhibition forced Walker to leave the dry" state of Michigan, and strategically transplant his distillery across the Detroit River to Windsor, Ontario. Located just over the border Walker was actually able to continue legally producing whisky when the sale of beverage alcohol was prohibited in the United States. Whisky also became one of the most smuggled whiskies in the U.S. at the start of Prohibition. The Canadian Club became a haven of clandestine activities at the peak of Americas Prohibition.Rumor has it that CC was highly favored by the likes of Al Capone, and that he had a lucrative business scheme smuggling the spirit across the Detroit River. Walkers whisky was particularly popular in the late 19th century gentlemens clubs of the United States and Canada; this is where it got the name "Club Whisky".Walker also revolutionized the whiskey industry by aging his spirit in oak barrels for a minimum of five years, at a time that all of the US bourbons and whiskies were aged for less than a year. Canadian Club has continued to be a success. Their Canadian Club 100 percent Rye won 2014 Canadian Whisky of the year. With its pure rye mash bill, this Canadian Club release has caramel oak notes and spicy finish, it is truly a distinct rye, filled with character.Pick up a bottle of Canadian Club Rye 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.Nestled in a hidden cove near Port Askaig, Caol Ila Distillery (pronounced "Cull Eela,") was founded in 1846 by Hector Henderson. It borrows its name (which means "The Sound of Islay" in ancient Gaelic) from the sea sweeping past its dramatic and almost hidden location it is situated between a steep cliff and the eastern shores of the Sound of Islay. For over a century, small coal-fired boats known as puffers navigated the Sound and brought barley, coal and empty casks to the distillery. Although the puffers no longer exist, Caol Ila continues to distill whisky using locally malted barley, along with pure spring water sourced from Loch Nam Ban (the water travels through limestone and peat before reaching the distillery).Once the barley has been malted and fermented, it is distilled through Caol Ilas copper-pot stills. "The stills were designed to replicate the original stills installed in the 19th century," says Billy Stitchell, the distillery manager (Stitchell began working at the distillery in 1974, and is the fourth generation of his family to be employed at the distillery his father, both grandfathers and one great-grandfather all worked at Caol Ila). Unlike other distilleries on Islay (particularly Lagavulin), Caol Ila distills the wash in copper-pot stills that are less full in order to maximize copper contact. As a result, the whisky is less peaty and smoky than traditional Islay whiskies. After distillation, the whisky is aged for a minimum of twelve years in traditional oak casks.Caol Ila 12 Year Old Single Malt Scotch Whisky has an aroma of citrus, crushed almonds and olive oil. The body is firm yet supple, with touches of smoke, salty tang, honey, caramel and oak. The finish is smooth and slightly tart, and ends with a touch of peat.Caol Ila 12 Year Old earned the Double Gold Medal at the San Francisco World Spirits Competition, and earned a score of 90-95 points from Wine Enthusiast, which called it a "Best Buy." In addition, it was rated the "Best Single Malt Whisky Under 15 Years Old" at the International Wine and Spirits Competition, and was rated one of the ten best Scotch whiskies by The Independent.Pick up a bottle 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.Nestled in a hidden cove near Port Askaig, Caol Ila Distillery (pronounced "Cull Eela,") was founded in 1846 by Hector Henderson. It borrows its name (which means "The Sound of Islay" in ancient Gaelic) from the sea sweeping past its dramatic and almost hidden location it is situated between a steep cliff and the eastern shores of the Sound of Islay. For over a century, small coal-fired boats known as puffers navigated the Sound and brought barley, coal and empty casks to the distillery. Although the puffers no longer exist, Caol Ila continues to distill whisky using locally malted barley, along with pure spring water sourced from Loch Nam Ban (the water travels through limestone and peat before reaching the distillery).Once the barley has been malted and fermented, it is distilled through Caol Ilas copper-pot stills. "The stills were designed to replicate the original stills installed in the 19th century," says Billy Stitchell, the distillery manager. Stitchell began working at the distillery in 1974, and is the fourth generation of his family to be employed at the distillery his father, both grandfathers and one great-grandfather all worked at Caol Ila. Unlike other distilleries on Islay (particularly Lagavulin), Caol Ila distills the wash in copper-pot stills that are less full in order to maximize copper contact. As a result, the whisky is less peaty and smoky than traditional Islay whiskies.Each year, Caol Ila distills a small run of completely unpeated whisky, and in 2014 Caol Ila released a 15 year old unpeated whisky as part of Diageos Special Edition Series. The whisky was distilled in 1998 and aged for 15 years in first-fill, ex-bourbon casks before being bottled at a robust 120.78 proof. The absence of peat gives the whisky a subtle aroma of toasted coconut, rum raisin ice cream, white chocolate and freshly baked bread, which leads to a malty palate filled with cereal, marshmallows and almonds. The finish is light and floral, with eucalyptus notes mingling with faint smoke and fruit cake.Caol Ila 15 Year Old Unpeated Single Malt Scotch Whisky is limited to just 10,668 bottles, and received a perfect five stars from Diffords Guide. Pick one up today!

During the early 19th century, the British Crown was still recovering from the exorbitant costs of the Napoleonic Wars, and Parliament was tasked with the responsibility of finding new sources of revenue that could support Britains European hegemony. In 1823, Parliament passed the Excise Act, which required illegal distilleries throughout Scotland to apply for licensure and levied taxes on any spirits they distilled.Just one year after the passage of the Excise Act, John and Helen Cummings founded the Cardhu Distillery in the Speyside region of Scotland. In an effort to avoid the taxes levied on distilled spirits by the Excise Act, Helen would disguise the mashing and fermenting of grains at the distillery as bread-making. In addition, while the tax collectors dispatched by the Crown enjoyed the tea and crumpets that she prepared, Helen would raise a red flag on the roof of her barn in order to warn her neighbors that Excise Officers had descended upon the region.By 1872, the Cummings had passed the distillery on to their daughter, Elizabeth, and by the turn of the century, Cardhu Distillery had earned a reputation as one of Scotlands finest producers of single malt Scotch whisky. At the same time, Cardhu whisky became an increasingly critical component of Johnnie Walker blended whiskies.Today, Cardhu 12 Year Old Single Malt Scotch Whisky remains one of the few single malts produced by the distillery. The whisky is aged for 12 years in American oak casks, and has an aroma of pears, raisins and dates that give way to harmonious notes of spicy wood, moorland, gentle peat, honey and caramel. The finish, which is well-balanced and fresh, has a touch of sweet vanilla and stone fruits.Pick up a bottle today!

"I felt every bounce and every pothole on that entire road like they were tank traps," says Scott Harris, who found himself personally delivering the first shipment of Catoctin Creek Distilling Company spirits in a pickup truck. "I must have pulled over to check the bottles in the truck six different times," he says with a laugh. Together with his wife, Rebecca, Scott founded Catoctin Creek Distilling Company Distilling Company in 2009. Located in Purcellville, Virginia (population: 7,727), the distillery situated in the heart of Virginias wine country is surrounded by the vines of over thirty different wineries.Scott, who graduated from Georgia Tech and previously worked as a software engineer, handles the marketing and distribution of Catoctin Creek Distilling Company spirits. Rebecca, who received a degree in chemical engineering from the University of Wisconsin and worked for years as a chemist at Amoco Foam and CIBA Vision, does "the lions share of the distilling," Scott sheepishly admits.Catoctin Creek Cask Proof Roundstone Rye is made exclusively from organic rye grains. After slowly fermenting the rye for five to seven days the slow fermentation process results in a more mellow drink Rebecca distills the mash in a custom-made 400 liter Kothe hybrid pot-column still. "Scott likes to compare it to a German sports car," she says, "and really, it handles incredibly well." The spent rye grains are collected and given away to local farmers, who use it as feed for their cattle and livestock.After distillation, the rye whiskey is aged in new, white American oak barrels for approximately two years. The barrels, which are made by a cooperage in Minnesota, are made using beeswax rather than paraffin as a sealant. "We use organic products because theres a taste to chemicals," Scott says, "and that stuff gets concentrated in the distillation process and comes out in the spirit. We dont want any of that stuff infecting our flavor." Once the whiskey has matured, it is bottled at cask strength (116 proof).The rye has a spicy aroma of oak, cloves and chili peppers that is complemented by a touch of fresh herbs. Notes of caramel, spicy toast, rye bread and citrus dominate the palate, and lead to a finish that is surprisingly sweet.Cask Strength Roundstone Rye was called a "huge rye" and "great fun" in Jim Murrays Whisky Bible. Pick up a bottle today!

"I felt every bounce and every pothole on that entire road like they were tank traps," says Scott Harris, who found himself personally delivering the first shipment of Catoctin Creek Distilling Company spirits in a pickup truck. "I must have pulled over to check the bottles in the truck six different times," he says with a laugh.Together with his wife, Rebecca, Scott founded Catoctin Creek Distilling Company Distilling Company in 2009. Located in Purcellville, Virginia (population: 7,727), the distillery situated in the heart of Virginias wine country is surrounded by the vines of over thirty different wineries.Scott, who graduated from Georgia Tech and previously worked as a software engineer, handles the marketing and distribution of Catoctin Creek Distilling Company spirits. Rebecca, who received a degree in chemical engineering from the University of Wisconsin and worked for years as a chemist at Amoco Foam and CIBA Vision, does "the lions share of the distilling,"Scott sheepishly admits.Catoctin Creek Distilling Company Roundstone Rye Single Barrel Whisky is made from 100 percent organic rye grains. After slowly fermenting the rye for five to seven days the slow fermentation process results in a more mellow drink Rebecca distills the mash in a custom-made 400 liter Kothe hybrid pot-column still. "Scott likes to compare it to a German sports car,"she says, "and really, it handles incredibly well."The spent rye grains are collected and given away to local farmers, who use it as feed for their cattle and livestock.After distillation, Catoctin Creek Distilling Company Roundstone Rye Single Barrel Whisky is aged in new, white American oak barrels for approximately two years. The barrels, which are made by a cooperage in Minnesota, are made using beeswax rather than paraffin as a sealant. "We use organic products because theres a taste to chemicals," Scott says. "And that stuff gets concentrated in the distillation process and comes out in the spirit. We dont want any of that stuff infecting our flavor."Try a bottle of flavorful Catoctin Creek Distilling Company Roundstone Rye Single Barrel Whisky today!

Nestled in the foothills of the Catskill mountains and located just moments away from the site of the original Woodstock Music Festival, Catskill Distilling Company honors the rich history of the Sullivan County Catskills a unique blend of tradition and revolution.Over three decades ago, Monte Sachs Catskill Distilling Companys founder and distiller attended veterinary school at the University of Pisa in Italy. After class each day, Sachs would meet with an Italian farmer named Bernardini, who taught Sachs how to distill grappa. "He taught me about the importance of sourcing quality ingredients from small farms and about how the shape and size of a still is reflected in the weight and mouthfeel of the spirits," says Sachs.Catskill Distilling Companys Most Righteous Bourbon is the result of a collaboration between Sachs and Lincoln Henderson, the creator of Woodford Reserve Bourbon and Angels Envy Bourbon. Sachs sources a mash of 70 percent corn, 20 percent rye and 10 percent malted barley from Cochecton Mills, a local farm in upstate New York, and then mills the grains inside his 5,000 square-foot distillery.After mashing and fermenting the grains for approximately 5 days, Sachs distills the wash for each whiskey through his custom-made, twin 650-liter copper pot stills imported from Germany. "Some people have said saxophone; some people have said flute; some people have said Willy Wonka," says Sachs of the stills appearance. "But it is an incredible instrument."After the spirits have been distilled, Sachs pours them into 25-gallon, charred oak casks and allows them to mature. "Much of the way our spirits taste is because of our maturation house," says Sachs. The casks are placed in Catskill Distilling Companys temperature-controlled warehouse, which was specially designed to accelerate the whiskeys maturation process. The temperatures in the warehouse are constantly monitored and altered in order to increase the exposure of the spirits to the oak.Fearless Wheat Whiskey has an aroma of pears, apples and honeydew that gives way to notes of soft vanilla, lemon zest and charred oak on the palate. The finish is bold and spicy, with hints of dark chocolate, orange and cloves.Pick up a bottle today!

Surrounded by the grapevines of nearly 40 different wineries, Finger Lakes Distilling is situated high atop Seneca Lake in upstate New Yorks wine country. The architecture of the 5,000 square foot distillery, which is complete with a 15-foot-tall canoe-shaped chandelier made using reclaimed lumber, was inspired by some of Scotlands most prestigious distilleries. Inside the distillery, Brian and Thomas McKenzie Finger Lakes founders are inspecting the holding tanks which store the grains used to make Catskill Provisions New York Honey Whiskey.New York Honey Whiskey is made from a mash of 80 percent rye and 20 percent malted barley, which the McKenzies source from within a 50-mile radius of their distillery. After purchasing the raw, whole grains from local farmers (they store them in holding tanks that theyve nicknamed Rye-ella and Malt-ilda), the grains are milled and mashed without using any commercial enzymes. Then, the wash is distilled through a two-ton copper pot still that traveled 4,000 miles from Markdorf, Germany to upstate New York.Following distillation, the rye is aged in freshly charred American oak casks. Once it has reached its peak flavor profile, the rye is infused with Catskill Provisions late-summer honey. Located in a small corner of the Catskill Mountains, Catskill Provisions specializes in creating raw, all-natural handmade food products using local ingredients.This infusion of rye and honey leads to a unique flavor profile the whiskey has a warm, spicy aroma that gives way to notes of sweet citrus, mellow honey and wildflowers on the palate. The finish is warm and bold, with a touch of ginger and oak.Pick up a bottle today!

Nestled in a picturesque stretch of the Heartlands, just outside the town of Swisher in Eastern Iowa, sits Cedar Ridge Vineyards, Winery and Distillery. Family-owned by Jeff and Laurie Quint, Jeff serves as both Master Distiller and Master Winemaker at the small operation, which has an outsized reputation for quality. Cedar Ridge the first micro-distillery in the state began distilling vodka back in 2005 before moving onto fruit liqueurs and, eventually, bourbon, crafting Iowas first bourbon whiskey since Prohibition.Iowa is a natural place to distill corn-based spirit, says Quint.Cedar Ridge Iowa Bourbon Whiskey is distilled and aged on-site at the Idyllic Cedar Ridge Vineyards, Winery and Distillery. The bourbon is crafted from a mash of approximately 70 percent corn, with barley and rye making up the remaining 30 percent, and distilled through a European-engineered 80-gallon pot still before being charcoal filtered and aged in new, charred American white oak barrels.As a result, Cedar Ridge Iowa Bourbon has a deep amber color and an aroma of raisins, mustard seed, fresh corn and wood shavings. The palate is filled with sweeter notes of honey, clove and tropical fruits and leads to a light and smooth finish filled with herbaceous notes of juniper and anise above an underlying taste of cornbread.Cedar Ridge Iowa Bourbon has been declared Gold by the Beverage Testing Institute for three consecutive years pick up a bottle today!

Nestled in a picturesque stretch of the Heartlands, just outside the town of Swisher in Eastern Iowa, sits Cedar Ridge Vineyards, Winery, and Distillery. Family-owned by Jeff and Laurie Quint, Jeff serves as both Master Distiller and Master Winemaker at the small operation, which has an outsized reputation for quality. Cedar Ridge the first micro-distillery in the state began distilling vodka back in 2005 before moving onto fruit liqueurs and, eventually, bourbon, crafting Iowas first bourbon whiskey since Prohibition.Cedar Ridge meticulously oversees every step of production from grain to glass. They store and mill our corn and grain on-site. The grains are twice distilled to a higher proof, removing the impurities and resulting in a cleaner, more approachable sipping whiskey. The grains left over from distillation are hauled off as animal feed for local farmers.The whiskey is then transferred to barrels, where they allow the spirit to mature naturally, being stored in a non-temperature controlled rick house. Iowas inconsistent weather patterns are what aids in the expansion and contraction of the barrels, allowing the whiskey to absorb the rich aromas and flavors more quickly than in other regions. This natural aging process, however, leaves about 18 percent to the angels. Cedar Ridge Single Malt Whiskey is aged in wine barrels, yielding a rich spirit full of character. Because we are a winery AND a distillery, naturally we have an abundance of wine barrels. We chose to go with a more fruit-forward recipe for our new Single Malt to really utilize the depth of flavors we have created within our wine barrels, states Production Manager, Kolin Brighton. Winner of Best American Craft Whiskey at the 2016 New York World Wine and Spirits Competition.Pick up your bottle today!

"Basically, were an art endeavor expressed in alcohols and flavors," says Miles Karakasevic, Chabay Distillerys founder and master distiller. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Charbay R5 Hop Flavored Whiskey is the product of a marriage between two of Californias finest institutions: Charbay Distillery and Bear Republic Brewery. The whiskey is crafted by distilling bottle-ready Racer 5 IPA (7 percent ABV), a craft beer brewed by the Bear Republic Brewery. Racer 5 IPA is a full-bodied beer that is made from American ale and crystal hops, and is heavily hopped (the beer includes Chinook, Cascade, Columbus, and Centennial hops).After 6,000 gallons of the beer arrived at Charbay Distillery, the beer was distilled 24-hours a day for ten days through a 1000 gallon alambic charentais pot still, reducing the beer to just 590 gallons of Charbay R5 Whiskey. "I buy the biggest I can,"Marko says, referring to the beer he distills into whiskey. "It comes with a driver and 18 wheels."Following distillation, the whiskey was matured for approximately two years in French oak casks.Charbay R5 Whiskey has an aroma of coffee beans, malt, and fresh hops that gives way to notes of semisweet chocolate, creamy vanilla, oak tannins and a touch of papaya on the palate. The finish is bold and strong, with a slight touch of dried citrus.The whiskey earned a score of 93 points from Wine Enthusiast, and earned five stars from F. Paul Pacults Spirit Journal, which "highly recommended"the whiskey.Pick up a bottle today!

"Basically, were an art endeavor expressed in alcohols and flavors," says Miles Karakasevic, Chabay Distillerys founder and master distiller. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Charbay S is distilled from bottle-ready Black Stout beer (8.1 percent ABV) made by the Bear Republic Brewery in California. The beer, made from over five different types of malt and several different hop varieties, earned the Gold Medal at the 2009 Los Angeles International Beer Competition. Bold, roasty and with a hint of caramel, Black Stout beer translates into an exceptionally complex whiskey. "I buy the biggest I can," Marko Karakasevic Miless son says, referring to the beer he distills into whiskey. "It comes with a driver and 18 wheels."Working from his distillery in St. Helena, California, Marko distilled 6,000 gallons of Black Stout beer in a double copper alambic charentais pot 24 hours a day for 9 days straight, turning it into only 590 gallons of whiskey. Afterward, the whiskey was aged in French oak casks for 22 months before being bottled by hand.Get your hands on a bottle of Charbay S Hop-Flavored Whiskey!

William "Bill" Foley II, the great-great-nephew of Texas Ranger, cattle herder and "father of the Texas Panhandle" Charles Goodnight, has followed in his pioneering uncles footsteps. A consummate entrepreneur, Foley is the ex-chairman of a Fortune 500 company, owner of a working cattle ranch and golf resort in Montana and founder of Foley Family Wines, where he began his foray into the wine and spirits industry.Taking full advantage of his creativity and connections (Foley spoke at length with Wild Turkey to find the perfect recipe for his whiskey), Foley has been working tirelessly over the past several years preparing to launch his newest product: Charles Goodnight Kentucky Straight Bourbon, a nod to his late ancestor. Charles Goodnight Kentucky Straight Bourbon is aged for roughly six years and bottled at a robust 100 proof. "My great-great-uncle was a tough guy and a big bourbon drinker," says Foley. "He wouldnt have wanted an 80-proof bourbon."Charles Goodnight Kentucky Straight Bourbon has rich aromas of oak and vanilla, leading to honey, birthday cake and cinnamon spice on the palate. The finish is long and smooth, accented with more oak and leather, reflective of Goodnights own, "tough as leather, smooth as velvet," mantra. Released just now in a small handful of states across the country, Caskers is offering the chance to buy Charles Goodnight Straight Bourbon for the first time ever. Pick up a bottle today before it sells out!

For nearly three centuries, Ichiro Akutos family brewed sake along the banks of the Tone River in Central Japan. Following the end of World War II, his family received a distillers license and purchased two second-hand stills from a Scottish distillery. By the turn of the century, however, his father had made the difficult decision to dismantle the stills and sell the 400 casks of remaining whisky that were still maturing in the distillerys rickhouses. Fueled by a belief in the potential for Japanese single malts, Ichiro purchased the casks from his father. Also, Ichiro began studying distillation techniques at Benriach and Springbank Distillery, before returning to Japan and constructing a state-of-the-art distillery in Chichibu.Ichiros Malt and Grain is blended by the king of independent Japanese distillers: Ichiro Akuto. Ichiros blend is a worldwide blended whisky in every sense of the word, a marriage of whiskies from Ichiros very own young malt and grain whisky stock, and whiskies from eight other distilleries in Scotland, Canada, England, Ireland and the U.S., which founder Ichiro Akuto refers to as, "the big five." These international whiskies mature for 3-5 years in their home country, and then for an additional 1-3 years in thecool climate ofmountainous Japan, which gives this blend incredible character. This whisky is clean on the nose with notes of fruit, vanilla and oak. Pick up your bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."Chivas Regal 12 Year Old Blended Scotch Whisky is crafted from a rich blend of malt and grain whiskies, each matured for at least 12 years. Its radiant amber color is complemented by aromas of wild herbs, heather, honey and orchard fruits. The palated is filled with bursts of apples, hazelnut and butterscotch, and leads to a warm, lingering finish.Chivas Regal 12 Year Old Blended Scotch Whisky earned a Double Gold at the 2014 San Francisco World Spirits Competition. Pick up a bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."Chivas Regal 25 Year Old Blended Scotch Whisky is a rare and exclusive blend of the finest Scotch whiskies, which have all been aged for a minimum of 25 years. Available strictly as a limited release, each bottle is individually numbered for authenticity. The whisky has a rich gold color and enticing fruity aromas of sweet orange and peach, marzipan and nuts. The palate contains hints of rich, mild, chocolate orange and a fondant creaminess, which leads to a round, luxurious finish.Chivas Regal 25 Year Old Blended Scotch Whisky earned a Double Gold Medal at the 2016 San Francisco World Spirits Competition. Pick up a bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."The newest member of the Chivas Regal Family, Chivas Regal Extra Blended Scotch Whisky is created with an exceptional blend of rare whiskies aged in Oloroso sherry casks from Jerez, Spain. As a result, the whisky has dark shade and aromas of pear, melon, creamy toffee and milk chocolate. The palate is filled with ginger, syrup, vanilla, caramel and more pear notes, and leads to a beautiful finish complete with hints of almond and cinnamon.Chivas Regal Extra Blended Scotch Whisky earned a Gold Medal at the 2015 San Francisco World Spirits Competition. Pick up a bottle today!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."Chivas Regal Gold Signature 18 Year Old Blended Scotch Whisky is made by blending over 20 unique single malts, predominantly from Speyside region, each aged for at least 18 years. The proprietary blending and aging process gives the whisky its rich, amber color, as well as an aroma of dried fruits, melted butter and dark chocolate. The whisky is velvety and luxurious on the palate, where further notes of dark chocolate are accentuated by floral tones and a mild, sweet smokiness. The finish is warm and elegant, punctuated by both honey and oak.Wine Enthusiast gave this whisky a perfect score of 96-100 points, calling it "one of the finest blended scotches in the world," and Paul Pacult proclaimed, "blended scotch doesnt get any better than this."Pick up one of the finest blended scotches in the world today!