Whiskey

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 Master Distiller Colin Scott decided to blend a range of Whiskies using Japanese Mizunara Oak for maturation. This luxury wood has made Japanese Whisky a world-renowned, highly sought after spirit. 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."Created in honor of five generations of Master Blenders, Chivas Ultis represents the heart and soul of Chivas Regal. Its the first blended malt Scotch whisky from the House of Chivas Regal. Chivas Ultis contains five precious signature single malts, each one hand-selected from five Speyside distilleries. Less than 1 percent of Chivas entire inventory of whisky was selected to make this exquisite blend, representing the essence of the House of Chivas Regal. Chivas Ultis has an aroma bursting with ripe peach and soft red apples, followed by notes of strawberry jam, cinnamon, fudge and honey. The smooth palate fills the mouth with luxurious milk chocolate, echoing the nose with flavors of clementine, orange, and peach layered over a foundation of soft caramel and spicy cloves that leads to a long and sweet finish. Pick up a bottle of the first blended malt Scotch whisky from the House of Chivas Regal today!

Tom Lix founded Cleveland Whiskey in 2009. Lix, a whiskey visionary who developed a truly disruptive piece of technology, invented his own special maturation technique, one capable of aging spirits much faster. This innovative technology causes the wood to breathe the distilled spirit in and out. This pressurized finishing process mimics the natural, seasonal aging process condensing what normally takes years into one week. The result is a bourbon far beyond its years. Cleveland Black Reserve is the second offering from Cleveland Whiskey, aging conventionally in the barrel for a full six months before entering the pressurized maturation system. More a technology innovators than distillers, the work of Cleveland Whiskey may not be for the purist at heart, but for those intrepid explorers who dont mind bending the rules of traditional whiskey making, this may come as a pleasant surprise. Black Reserve Bourbon has exceptional bold notes of warming vanilla with just a hint of smoke.Pick up your bottle today!

Tom Lix founded Cleveland Whiskey in 2009. Lix, a whiskey visionary who developed a truly disruptive piece of technology, invented his own special maturation technique, one capable of aging spirits much faster. Cleveland Whiskey is aged in new charred oak barrels before being cut into pieces and placed with the Whiskey in a special pressurization chamber. This particular chamber makes the wood breath the spirit in and out, imitating years of the natural maturation process.Cleveland Distillery also has their line of five Underground exotic wood finishes. These unique woods have special flavor profiles. Though unfit for barrel-making, the special pressure aging process allows for their signature Bourbon to be pressure-aged with large chunks of black cherry wood which add a subtle tartness and sweet and spicy nuance.Pick up your bottle today!

At the battle of Clontarf in 1014, Irish High King Brian Boru sent Viking invaders tumbling back into the sea and achieved a remarkable victory for the Irish over the fearsome Vikings.The two armies met on the elds of Clontarf near the city of Dublin on Good Friday in the spring of 1014. The battle lasted all day, raging across the elds and forests with no side gaining a clear advantage. Finally, with all of their leaders dead or dying, the Vikings broke ranks and returned to their ships.Out of 8,000 men who fought that day, almost 6,000 were killed. The destruction of the Viking forces, including the deaths of virtually all of the Viking kings, permanently ended the invaders presence. Through this valiant and bloody victory at Clontarf, Brian Boru and his men made possible the Ireland that we know today. Clontarf Historic 1014 Victory Irish Whiskey is named after this famous battle.Blended from a pot-stilled single malt whiskey and a column-stilled single grain whiskey, both of which are crafted with pure Irish spring water, Clontarf Historic 1014 Victory Irish Whiskey is aged gently for a minimum of four years in ex-bourbon barrels. As a result, the whiskey has a beautiful aroma of toasted oak, toffee and malt, which leads to a palate filled with mellow hints of vanilla and butterscotch. The finish lingers with hints of lush barley and honey.According to Saveur, This blended whiskey offers a gentle entry to the category at a more than gentle price... it contains enough musky, raw-barley pot-still spirit to give it ample body.Pick up a great whisky today!

After serving in World War II, legend has it that Clyde May returned to his native Alabama to raise his eight children and tend to the farm that he had purchased before the war began. Like many farmers at the time, Clyde would distill the excess grains he harvested into corn whiskey "branch-farming," he liked to call it. From the 1950s to the 1980s, May managed to produce nearly 300 gallons of whiskey a week just southeast of Montgomery in a still that he had designed and built himself. While much of Mays whiskey was sold unaged, a portion of the whiskey he produced was aged in charred oak casks into which dried apples were dropped in order to enhance the flavor.Always distilling whiskey outside the law, May was arrested in 1973 and served an 18-month sentence at the Maxwell Air Force Base. "He sure had a reputation for making fine whiskey," said Thomas Allison, a former officer with the United States Bureau of Alcohol, Tobacco and Firearms. Upon his release, May gave up his cell to the man who convicted him Attorney General John Mitchell, who was convicted in 1974 on charges relating to the Watergate scandal.After Mays death in 1990, his son, Kenny, took up the family business and began working with Kentucky Bourbon Distillers to produce a whiskey in honor of his father. Using his fathers recipe and water imported from Conecuh Ridge, May produced the first legal batch of Clyde Mays Conecuh Ridge Alabama Stlye Whiskey over a decade ago.Today, Clyde Mays Whiskey continues to be made from the same recipe that Kenneths father perfected nearly 50 years ago a mash of corn, rye and malted barley. Once the grains are distilled, they are aged in oak barrels for an average of five to six years. In April 2004, the State of Alabama designated Clyde Mays Conecuh Ridge Alabama Style Whiskey as the "official state spirit." The whiskey also earned the Gold Medal at the WSWA Tasting Competition and the MicroLiquor Spirits Awards in 2012. In addition, it was named one of the Top 50 Spirits of 2012 by Wine Enthusiast, which gave it a score of 93 points. Clyde Mays Whiskey has a soft, gentle flavor, and sweet notes of honey, caramel and apple that continue to pay homage to its namesake.Pick up an official state spirit today!

After serving in World War II, legend has it that Clyde May returned to his native Alabama to raise his eight children and tend to the farm that he had purchased before the war began. Like many farmers at the time, Clyde would distill the excess grains he harvested into corn whiskey "branch-farming," he liked to call it. From the 1950s to the 1980s, May managed to produce nearly 300 gallons of whiskey a week just southeast of Montgomery in a still that he had designed and built himself. While much of Mays whiskey was sold unaged, a portion of the whiskey he produced was aged in charred oak casks into which dried apples were dropped in order to enhance the flavor.Always distilling whiskey outside the law, May was arrested in 1973 and served an 18-month sentence at the Maxwell Air Force Base. "He sure had a reputation for making fine whiskey," said Thomas Allison, a former officer with the United States Bureau of Alcohol, Tobacco and Firearms. Upon his release, May gave up his cell to the man who convicted him Attorney General John Mitchell, who was convicted in 1974 on charges relating to the Watergate scandal.After Mays death in 1990, his son, Kenny, took up the family business and began working with Kentucky Bourbon Distillers to produce a whiskey in honor of his father. Clyde Mays Straight Bourbon Whiskey is a five-year-old whiskey, aged in heavily alligator charred new American oak barrels, non-chilled filtered and bottled at 92 proof. With a mash bill of 78 percent corn, 12 percent rye, and 10 percent barley, Clyde Mays bourbon is a venture away from their traditional, coined and trade-marked Alabama Style whiskey, which has oven-dried apples added to barrels of new-make whiskey. This straight bourbon was first launched in September of 2016, on Clyde Mays birthday and during National Bourbon Heritage Month. The release received a Gold medal in the New York World Wine and Spirits Competition and a 93 rating in the Ultimate Spirits Challenge.Pick up a bottle of this bourbon today!

Founded in 1819, Clynelish Distillery is situated along the stormy coast of Sutherland County in the Highlands region of Scotland. The distillery was first established by the Marquis of Stafford who, after marrying into the Sutherland family, became the first Duke of Sutherland. For a number of years after the original distillery was constructed, the quality of Clynelish whisky was so prized that only friends of the Duke were able to purchase the whisky.Today nearly two centuries after its initial founding Clynelish Distillery continues to use many of the same ingredients, including Highlands-malted barley and water sourced from Clynemilton Burn, in crafting its single malt whisky as it did under the stewardship of the Duke of Sutherland. Once the malted barley and water arrive at the distillery, the grains are milled and mashed before being fermented in Clynelishs wooden washbacks. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and more rich whisky. After fermentation, the wash is distilled twice: first through Clynelishs copper-pot wash still and then again through its spirit still.Following distillation, Clynelish 14 Year Old Single Malt Scotch Whisky is matured for 14 years in oak casks before being bottled at 92 proof. While the vast majority of whisky produced at Clynelish Distillery is used as the basis for Johnnie Walker (as well as a few other Diageo) blends, this distillery bottling allows the true depth and character of Clynelish to shine on its own.Clynelish 14 Year Old Single Malt Scotch Whisky has an aroma of plums, grapes, plump barley and a hint of citrus. The aroma gives way to a rich, waxy body, with floral and peat notes layered underneath saltwater taffy, and leads to a subtle finish accented by figs, black pepper and caramel.While Clynelish remains one of the more obscure distilleries in Scotland, the quality of whisky it produces and its steadfast commitment to Scottish tradition are sure to put it on the map. Clynelish 14 Year Old Single Malt Scotch Whisky earned a 94 point rating at the Ultimate Beverage Challenge. Pick up a bottle today!

In the 1860s, following his service to the Union Army in the Civil War, William Frederick Cody signed a contract to supply the Kansas Pacific Railroad with buffalo meat to serve at its canteens. In eighteen months, Cody killed 4,280 American bison (commonly known as buffalo), earning himself the nickname Buffalo Bill. Cody shared the nickname with Bill Comstock until the two competed in a buffalo-shooting match over the exclusive right to use the name, which Cody won by killing 69 bison to Comstocks 48.Cody would go on to become a famous showman, participating in Wild West shows across the United States, and would ultimately have roads, towns and even a football team named after him. In LeClaire, Iowa just a few miles away from where William Fredrick Cody was born Ryan and Garrett Burchett pay homage to the showman, father and war hero with Cody Road Bourbon and Cody Road Rye.Cody Road Bourbon and Rye are each made from entirely local ingredients. Cody Road Bourbon is made from a mash of 70 percent corn, 20 percent wheat and 10 percent unmalted barley. The Burchett brothers source the corn from a local farmer in LeClaire, while they purchase the wheat and barley from a farmer in Reynolds, Illinois. Cody Road Rye is made from a mash of 100 percent rye grains which the Burchett brothers source from a farmer in Fulton, Illinois. After the grains are milled and mashed, they are fermented for six days before being distilled in a 1,000 liter, handmade Kothe German pot still, which the brothers nicknamed Rose.After distillation, both the bourbon and the rye are aged for one year in 30-gallon, charred oak casks. The casks, which are made from American oak trees harvested in Iowa and Illinois, are assembled at a cooperage in Minnesota before being charred to a perfect finish and shipped to Mississippi River Distillery. After aging the bourbon and rye, the Burchett Brothers fill and number each bottle by hand, noting its batch and bottle number."We have two incredibly unique products with Cody Road Bourbon and Cody Road Rye," says Ryan, standing just outside his distillery located on Cody Road. "Iowa makes the best corn in the country, and it translates into an amazingly sweet, complex bourbon. Our rye showcases the wonderful spiciness of the grain, along with delicate fruitiness that is often lost in modern ryes."Only a limited number of Cody Road Bourbon bottles have ever been made, and Caskers members have exclusive access to the Cody Road Rye before it is released to the public! Pick up a pair today!

Westland Distillery was co-founded by Matt Hofmann in 2010 in Seattle, WA. Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Hofmann Westlands co-founder, Master Distiller, and honorary pioneer of the American Single Malt whiskey movement fell in love with the single malt after going to Islay and experiencing the golden drams of Islay.The distillery is situated in the SoDo neighborhood of Seattle. Westlands 13,000 square foot operation boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here that Hofmann makes the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley, made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation.Coldfoot is a fresh collaboration of two Seattle brands: the Westland Distillery and C.C. Filson Co., a clothing manufacturer for outdoor enthusiasts. The partnership grew from a mutual understanding of what makes the Pacific Northwest what it is integrity, devoid of pretentiousness. They make real things while observing tradition.This collection pays homage to the brave prospectors of the late 1800s who refused to follow the majority rushing from Seattle to Dawson, and instead broke off in search of independence and freedom, albeit less gold. They ventured further north, to an outpost called Coldfoot. Their bravery, perseverance, endurance, and ambition is what brought the two brands together, despite coming from different paths. Coldfoot American Single Malt Whiskey Edition 1 is limited to just 978 bottles and combines several elements that Westland is known for.Grab one today!

In 1990, Colin Keegan left his native country of England and moved to the British Virgin Islands with his wife, Suzette, and their daughter Phoebe. It was there, while continuing his successful career as an architect, that Colin realized his dream of living on a traditional farming community in the Southwest, and shortly thereafter Colin and his family moved once again to a mature apple orchard in Tesuque, New Mexico.The abundance of apple cider each season gave Colin an idea, and in 2010, Colin left his job as an architect to create Santa Fe Spirits. At first, Colin focused on distilling the excess apple cider into apple brandy, and after some initial success, he expanded his business into gin, vodka and whiskey, all of which have a distinctly Southwestern flavor.Colkegan Single Malt Whiskey is made with 100 percent malted barley, which is mesquite smoked Scotch whiskey is traditionally smoked over a peat flame, rather than wood chips to give it a distinctly Southwestern flavor. The whiskey is then aged for a minimum of two years in a combination of new American oak and ex-bourbon barrels before being bottled by hand and individually numbered.As a result of this process, Colkegan Single Malt Whiskey has a sweet nose, with white chocolate, berries and marzipan being balanced by subtle floral notes. On the palate, there is a real smoky character, including notes of hickory wood, rhubarb, black currant and bitter cherries. The finish is smooth and chewy, and leaves a lasting impression.Colkegan Single Malt Whiskey earned a score of 94 points at the 2015 Ultimate Spirits Challenge, the second-highest score among all American whiskies.Its really exciting to be recognized in that category, Santa Fe Spirits Head Distiller Johnny Jeffery said. Its the second highest scoring in the American whiskey category. To have recognition in a national forum where spirit connoisseurs go to see what they should be drinking is exciting.Pick up a bottle today!

In July of 1794, President George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." The rebels were protesting the Whiskey Excise Act, the first tax ever levied by the federal government on a domestically-produced product.Following the rebellion, William Collier and James McKeel afraid that federal troops would march on them moved to Tennessee, bringing with them the tradition of handcrafting sour mash whiskey that the pair learned from their Scottish and Irish ancestors.Situated just one mile from the Tennessee State Capitol in the heart of Nashville, Collier and McKeel Distillery pays tribute to Collier, McKeel and all those who brought the art of whiskey-making to Tennessee. The distillery, which is dominated by a 570-gallon Vendome copper pot still made in Kentucky, is housed in a late 19th century factory which was previously used to assemble automobiles. Collier and McKeel Tennessee Whiskey is made from a mash of 70 percent corn, 15 percent barley and 15 percent rye. After sourcing the ingredients from local farms, Mike Williams, Collier and McKeels master distiller, mashes and ferments the grains before distilling the wash through his hand-hammered pot still.Once distilled, the whiskey is filtered through several feet of sugar maple charcoal that Williams sourced from local sawmills in Tennessee and burned on his family farm near Big Richland Creek. This filtering process, known as the Lincoln County Process, earns the whiskey the title of "Tennessee Whiskey" and imparts a signature, sweet yet smoky flavor to Collier and McKeel.After filtration, the whiskey is aged is small, 15-gallon charred oak casks until Williams determines that the flavor profile of the whiskey is just right. The small casks provide a greater degree of interaction between the oak and the whiskey as compared to larger casks, and contribute notes of honey, oak and vanilla to the whiskey.After maturation, the whiskey is brought to proof using limestone-filtered water sourced from the Big Richland Creek before each bottle is filled and labeled by hand. After bottling, Williams personally dips his thumb into ink and imprints a thumbprint onto each bottle as a sign of quality and craftsmanship.Collier and McKeel Tennessee Whiskey has an aroma of smoke and charcoal along with hints of sweet corn. The initial flavor is sweet and smoky, with faint notes of a spicy earthiness. The finish is smooth, with flavors of vanilla, honey and oak that provide for a touch of sweetnees.Pick up a bottle of Tennessee Whiskey today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Crafted from hand-selected barrels, this bourbon is bottled uncut, straight from the barrel; unfiltered and unadulterated at over 125 proof. This technique is reminiscent of the way whiskey was produced in the days before Prohibition, when Edmund Haynes Taylor, Jr. was the owner of Buffalo Trace Distillery. Drawn from barrels aged in rickhouses constructed by Taylor over a century ago, the spirit is incredibly smooth. This outstanding bourbon won a Gold medal at the San Francisco World Spirits Competition.Pick up a bottle of this bourbon today!

In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.This E.H. Taylor Four Grain is made from a distinct bourbon mash of corn, rye, wheat, and malted barley. Distilled in 2005 it entered into the barrel at 104 proof. These are the four grains E.H.Taylor would have had access to in the late 1800s.Pick up your bottle today!

On February 12, 1830, Edmund Haynes Taylor, Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor, Sr., and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated to B. B. Sayers Academy. Following in the footsteps of his father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. After christening the distillery O.F.C Distillery (OFC was an abbreviation for Old Fire Copper), Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging bourbon in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their whiskey. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give the whiskey its signature, amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded"or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Colonel E.H. Taylor Jr. Single Barrel Bourbon is aged for 11 years and 7 months in new, American oak casks in a century-old warehouse constructed by Taylor. Once the bourbon has reached its peak of maturity, it is bottled in bond at 100 proof. Taylor Single Barrel Bourbon has an aroma of oaky spices, figs and maple syrup. The notes of orange peel, dates, roasted nuts and tobacco lead to a sweet finish that is complemented by a hint of intense oak.Colonel E.H. Taylor Jr. Single Barrel Bourbon earned the Gold Medal at the Los Angeles International Wine and Spirits Competition in 2012, and earned a score of 94 points from Wine Enthusiast. In addition, it earned a score of 97 points two points higher than Pappy Van Winkle 23YO Bourbon at the Ultimate Spirits Challenge in 2012.Pick up a bottle of this incredible bourbon today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded"or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Named in honor of Colonel E.H. Taylor Jr., Colonel E.H. Taylor Jr. Small Batch Bourbon is made from a blend of seven-year old barrels hallowed from the sixth floor of a brick warehouse in Kentucky. Bottled in Bond at 100 proof, the bourbon has distinctive notes of oak and dried fruit. The initially sweet flavors give way to hints of salted caramel, butterscotch and orange, which linger on the finish.Each bottle of Colonel E.H. Taylor Jr. Small Batch Bourbon is packaged behind a vintage label and canister reminiscent of the bottles Taylor used over one hundred years ago. Pick up a bottle of history and pay homage to the father of modern bourbon today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern whiskey was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor, Sr., and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. After christening the distillery OFC Distillery (OFC was an abbreviation for Old Fire Copper), Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their whiskey. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten the whiskey, while others added acid and tobacco to give the whiskey its signature, amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded"or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Named in honor of Taylor, Colonel E.H. Taylor Straight Rye Whiskey is made from a mash of rye and malted barley. No corn is used in the production of the rye, and, as a result, it has notes of dark spices that are well-balanced with caramel undertones. Bottled in bond at 100 proof, the rye has a dry and oaky finish, that lingers with notes of cinnamon and vanilla.Each bottle of Colonel E.H. Taylor Jr. Straight Rye Whiskey is packaged behind a vintage label and inside a canister reminiscent of the bottles Taylor used over one hundred years ago. Pick up a bottle of history and pay homage to the father of modern whiskey today!

In 1869, Colonel Edmund Haynes Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment, and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof. Today, the Buffalo Trace Distillery continues the legacy of one of the founding fathers of bourbon with the Colonel E.H. Taylor collection that was first released in 2011.This small-batch expression features a combination of 3 different 18-year-old bourbons and 3 distinct Buffalo Trace mash bills: two rye bourbon mash bills and a wheated bourbon. After their 18 years of maturation, they were blended and married together, before being bottled at 100 proof. Being a one-time bottling, this premium bottled-in-bond bourbon is bound to sell out fast.Grab one of these limited-edition bottles today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.In honor of former distillery owner Colonel E. H. Taylor, this distinctive whiskey is the tenth release in the E.H. Taylor, Jr. lineup that includes their Small Batch Bourbon, Single Barrel Bourbon, Barrel Proof Bourbon, and Straight Rye. This Amaranth Bourbon is Bottled-in-Bond as with previous releases. This 100 proof special release delivers a complex profile of toffee, mint, dark berries and pecans.Pick up your bottle today!

"As with most micro-distilleries, it started with a dream," says Peter Caciola, the owner of Colorado Gold Distillery. Situated along the southern slopes of the Grand Mesa in Cedaredge, Colorado (est. population 2,151), Caciolas distillery is the product of years of late nights and intense labor by Caciola himself, and his wife, Tammy. "We first talked about distilling our own spirits a good number of years ago,"Caciola continues. "After we made our dream a reality, we started discussing the idea of producing a great bourbon. Bourbon is the most American of all the spirits, and were in the heart of the country, so we thought it would be the perfect thing to make."Colorado Gold Straight Bourbon Whiskey is made using a mash of four locally-sourced grains: corn, rye, wheat and malted barley. Cedaredges unique geography and climate the quaint city is situated 11,000 feet above sea level and enjoys mild, snowy winters and hot, dry summers creates flavorful, plump grains that are perfect for distillation. "Corn is the main ingredient in our bourbon," says Michael Almy, a Colorado native and the master distiller at Colorado Gold. "The wheat and malted barley give the bourbon a smoother, more sophisticated taste and the rye adds a touch of spice."Once the grains have been harvested, they are mashed and fermented for five days with a unique strain of American whiskey yeast. Following fermentation, the bourbon is distilled twice through an 80-gallon, copper still heated by steam. Once the bourbon has been distilled, it is filtered for four hours before being poured into new, 53-gallon American oak casks that have been charred (the casks have a #3 char). The bourbon is allowed to rest for a minimum of three years in the casks, which impart spicy notes of cinnamon and oaky spice to the bourbon, and mellow its notes of maple syrup, honey and roasted nuts. Following its beauty rest, the bourbon is brought to proof with pure spring water that has been filtered by a billion year old basalt stone. Then, each bottle is filled from a single barrel and labeled by hand. Colorado Gold Straight Bourbon Whiskey earned the title "Best in Class"at the American Distilling Institute Competition in 2012, and the Gold Medal at the San Francisco World Spirits Competition in 2013.Pick up a bottle today!

Since its inception in 2000, Compass Box Whisky Company has been stewarded by John Glaser, one of the most progressive and innovative whisky blenders of his generation. "Like a winemaker blending grape varieties, we can create layers of complexity by blending whisky," says Glaser, who was named "Innovator of the Year" four times by Whisky Magazine and "Pioneer of the Year" twice by Malt Advocate. While Glaser initially began his career in the industry as a marketing agent, he quickly realized that by blending quality whiskies, he was able to create a product that was greater than the sum of its rare parts.Compass Box Hedonism is a unique blend of grain Scotch whisky. Nearly a century ago, grain whiskies were common across Europe, but were overtaken in terms of popularity when the larger distilleries in Scotland began focusing on single malt whisky. "When good Scotch grain whisky is aged in good quality American oak casks, the results can be stunning," says Glaser.The Circle is based around a parcel of fruity and creamy single malt from the Tamdhu Distillery in Speyside. This is supported by malt whisky from the Clynelish Distillery. A touch of peated malt whisky from an Orkney distillery and a small proportion of a French oak-finished blended malt whisky complete this recipe. Pick up your bottle today!

Since its inception in 2000, Compass Box Whisky Company has been situated along Great King Street in the heart of Edinburgh, Scotland. The long, windy street was constructed in 1823 and is celebrated for the Georgian neo-classical architecture that surrounds it. Great King Street "represents the Enlightenment thinking of its day," says John Glaser, the founder of Compass Box Whisky Company, "which we feel is an appropriate connection to the sort of thinking we apply to whisky."Compass Box Great King Street Artists Blend Blended Scotch Whisky is a marriage of single malt Scotch whiskies from the Highlands and Speyside regions of Scotland, together with a single grain whisky from the Lowlands region of Scotland. "We believe it is time for the world to reconsider the joys of well-made blended Scotch whisky," says Glaser, who has earned Whisky Magazines Innovator of the Year Award four times. "That is why we have created Great King Street."In comparison to other blended whiskies, Great King Street is crafted using more malt whisky (over 50 percent) than grain whisky. "This provides more character and complexity"to the blend, says Glaser. In addition, the grain whisky used in the blend is the highest quality single grain whisky available and, having been matured for over 10 years, contributes much sweeter and richer flavors than traditional grain whiskies. Great King Street Scotch Whisky is also influenced by the three different types of casks in which the whisky matures: used, American oak barrels contribute notes of vanilla, cinnamon and woody spice to the whisky, while new, French oak barrels lend notes of marshmallow, roasted coffee and toasted biscuits and used sherry casks add touches of dried fruits and cherries. Once the whisky has been blended and matured together, each batch is bottled naturally without the use of any additives, coloring or chill filtration.Compass Box Great King Street Artists Blend Blended Scotch Whisky has an aroma of cinnamon, oak and dates, which open up to notes of creamy vanilla ice cream, poached pears and peaches on the palate. The sweet flavor of dried fruits is complemented by waves of cinnamon, woody spice and white pepper, and leads to a smooth, soft finish. "By applying the same skill, techniques and philosophy that we use for the Compass Box signature range of whiskies, Great King Street offers a style and approach to Blended Scotch that has not existed before," says Glaser. Great King Street earned a score of 91 points from Whisky Advocate, which named it the Blended Whisky of the Year in 2012."Great King Street is a new and compelling alternative for both whisky enthusiasts who ordinarily drink only malt whiskies, and for whisky novices. We call it a "craft blend."Try a craft, blended Scotch whisky today!

Since its inception in 2000, Compass Box Whisky Company has been situated along Great King Street in the heart of Edinburgh, Scotland. The long, windy street was constructed in 1823 and is celebrated for the Georgian neo-classical architecture that surrounds it. Great King Street represents the Enlightenment thinking of its day, says John Glaser, the founder of Compass Box Whisky Company, which we feel is an appropriate connection to the sort of thinking we apply to whisky.Compass Box Great King Street Glasgow Blend Blended Scotch Whisky is dedicated to applying a more contemporary approach to the creation of blended scotch whiskies in the full-flavored style of the late 19th century, says Glaser, who has earned Whisky Magazines Innovator of the Year Award four times.The whisky is composed of a blend of 67 percent malt whisky from Islay, Speyside and Highlands regions of Scotland, together with 33 percent grain whisky from a Lowland distillery in Fife. The Islay malt (approximately 20 percent of the blend) comes from a distillery on the south shore of the island, and is vatted with a fruity malt from the village of Brora and a rich, sherried Speyside malt from the Aberlour region (approximately 33 percent of the blend). The whiskies have matured in a combination of first-fill sherry casks, first-fill and refill ex-bourbon barrels and new French oak casks. As a result of this unique blend, Compass Box Great King Street Glasgow Blend Blended Scotch Whisky has an aroma of peaty smokiness that is underpinned with touches of pomegranate juice, citrus and plums. Notes of sherry, berries and citrus dominate the palate, and lead to a full, round finish with a touch of sweetness.Great King Street is a new and compelling alternative for both whisky enthusiasts who ordinarily drink only malt whiskies, and for whisky novices, says Glaser. We call it a craft blend.Try a craft, blended Scotch whisky today!

Since its inception in 2000, Compass Box Whisky Company has been stewarded by John Glaser, one of the most progressive and innovative whisky blenders of his generation. "Like a winemaker blending grape varieties, we can create layers of complexity by blending whisky," says Glaser, who was named "Innovator of the Year" four times by Whisky Magazine and "Pioneer of the Year" twice by Malt Advocate. While Glaser initially began his career in the industry as a marketing agent, he quickly realized that by blending quality whiskies, he was able to create a product that was greater than the sum of its rare parts.Compass Box Hedonism is a unique blend of grain Scotch whisky. Nearly a century ago, grain whiskies were common across Europe, but were overtaken in terms of popularity when the larger distilleries in Scotland began focusing on single malt whisky. "When good Scotch grain whisky is aged in good quality American oak casks, the results can be stunning," says Glaser.Hedonism is a blend of grain whiskies, each of which has matured for a minimum of eight years and a maximum of fifteen years. "We only produce Hedonism once or twice per year, depending on our ability to source the quality casks we require," says Glaser. Generally, the whisky is sourced from five different distilleries, including Cameron Bridge, Carsebridge, Cambus, Port Dundas and Dumbarton. Once the whiskies are married together, they are aged for an additional two years in first-fill American oak casks or rejuvenated American oak hogshead casks. "Steps like these enhance complexity, flavour integration and soft mouthfeel," says Glaser. "Extra steps, but we think theyre worth it."Compass Box Hedonism has an aroma of ripe fruits (particularly apricots and peaches), along with touches of sponge cake and caramel. The palate is full-bodied and robust, with notes of red pepper mingled together with notes of toffee, coconuts and vanilla cream. The finish is smooth and warming, with a touch of cloves and spices that linger. The whisky was named the "Worlds Best Grain Whisky" twice by Whisky Magazine."We believe that great Scotch grain whisky is the little-known treasure of the Scotch whisky industry," says Glaser. Pick up a bottle today!