Whiskey

Situated in the Howe of Fife, a valley in Scotland, Daftmill is a family farm that mainly grows cereals and potatoes and rears cattle. It is named after a local stream, called "The Daft Burn", which plays a trick on the eye when viewed from a certain point, making it seem as if the river is running uphill. The farm has been operational for 6 generations but it wasnt until more recently that brothers Ian and Francis Cuthbert whisky lovers and perfectionists finally opened the doors of the distillery that was long in coming. Their own malted barley was on hand, so was an artesian spring, and an old mill building was converted into a distillery in 2004 and 2005. All the labor and equipment apart from their stills from Forsyths in Rothes came from local craftsmen. It was on November 30, 2005 that they received their license at last. The first whisky was distilled 2 weeks later. Then came the waiting game, as they expected that their spirits would not reach the market before they have aged for at least a decade. Indeed, they began releasing the whisky in 2018 at 12 years of age.Using their own farm-grown barley and artesian-well water they craft fine Lowlands whisky with minimal waste where all the magic happens within a 5-mile radius of the farm. Daftmill is a farm first and distillery second, as the latter only operates during midsummer and winter, during the farms quiet periods a practice that used to be the norm in Scotland, but has become extremely uncommon in the past century. This means that all their spirits come in super-limited quantities.Daftmill 2006 Summer Batch Release is a Lowland single malt that was distilled in 2006, matured for 12 years in oak barrels (Daftmill mostly uses American ex-bourbon casks from the Heaven Hill Distillery), then bottled in 2019 at 92 proof. Their past releases have proved to be highly collectible and this one is bound to continue the trend with a total of 1,680 bottles available from the 7 different casks in total.Grab one of these limited-quantity bottles today!

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place" in ancient Gaelic, is a reference to the cattle farmers who would pause at Dalwhinnie on their journey south to the cattle markets in Crieff and Falkirk.Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky. After the barley has been milled and mashed, it is fermented in the distillerys original, 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 fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnies copper-pot wash still, and then again through its copper-pot spirit still. Aged for 15 years, this classic whisky displays all of the signature Highland qualities of honey and heather.Pick up your bottle today!

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place"in ancient Gaelic, is a reference to the cattle farmers who would pause at Dalwhinnie on their journey south to the cattle markets in Crieff and Falkirk.Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky. After the barley has been milled and mashed, it is fermented in the distillerys original, 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 fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnies copper-pot wash still, and then again through its copper-pot spirit still. Dalwhinnie 25 Year Old Limited Edition Highland Single Malt Scotch Whisky was distilled in 1987 and matured for a minimum of 25 years in rejuvenated American oak casks. The whisky was bottled at cask strength in 2012. It has a golden amber color, along with an aroma of roasted nuts, cinnamon buns and syrup. The aroma gives way to notes of malted grains, summer fruits (particularly cherries and plums), cocoa and coffee on the palate, and ultimately leads to a finish accented by notes of creamy vanilla, ginger spice and honey. Only 5,358 bottles of this unique single malt were ever made, and only a handful of bottles were allocated to the United States. Pick one up today!

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place"in ancient Gaelic, is a reference to the cattle farmers who would pause at the distillery on their journey south to the cattle markets in Crieff and Falkirk.Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky.After the barley has been milled and mashed, it is fermented in the distillerys original, 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 fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnies copper-pot wash still, and then again through its copper-pot spirit still.Dalwhinnie Distillers Edition Highland Single Malt Scotch Whisky was distilled before being matured for approximately fifteen years in oak casks. After its initial maturation, the whisky was double-barreled, or finished, for an additional year in casks that were formerly used to mature Oloroso sherry, before it was finally bottled. The whisky has an aroma of fresh orchards, honey and soft spices that open up to notes of malt, sweet grapes, heathered spices and honey on the palate, and lead to a long finish with touches of oak and vanilla.Pick up a bottle today!

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholsons iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when Luxco acquired it. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. Aged in new charred oak barrels this wheated bourbon that provides unparalleled smooth flavor and finish. An incredible flavor profile that earned it at the Double Gold at the 2015 San Francisco World Spirits Competition.Pick up your bottle today!

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholsons iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when it was acquired by Luxco. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. This extra-aged ryed bourbon has a full-bodied flavor and a distinct, spicy taste.Pick up your bottle today!

On February 12, 2013, Belfast born and bred, seasoned industry mavens Sean Muldoon and Jack McGarry opened The Dead Rabbit Bar in lower Manhattan. Three years later, it was voted the best drinking spot in the world. Five years later, the duo are on to a new venture: launching their very own Irish whiskey, in honor of the five-year anniversary of their cult hit New York bar. The 2016 "Worlds Best Bar" boasts the largest collection of Irish whiskey in North America. Their new whiskey is a commemorative new addition to the bars illustrious encyclopedic collection of spirits. The Dead Rabbit Irish Whiskey is a collaboration with The Dublin Liberties Distillerys Master Distiller, Darryl McNally. It features a premium blend of Irish single malt and grain whiskeys aged in seasoned ex-bourbon casks for five years, before being finished in compact virgin American oak barrels.This special blend is characterized by its light and aromatic profile with toasted oak notes and a hint of caramel. The palate has a deep rich character and a smooth, mellow feel, followed by a long finish with a subtle hint of vanilla.The design of the bottle is a tribute to the notorious New York Irish street gang and its leader, bare-knuckle boxer and U.S. Congressman, John Morrissey. The vial is emblazoned with a seal illustrating an upside-down, dead rabbit, a nod to its infamous 19th-century namesake. Dead Rabbit Irish Whiskey marks the fifth anniversary of the famous bar, making its debut February 12, 2018.Pick up your bottle today!

In 1785, Sir Richard Arkwright designed and helped construct a cotton mill on the banks of the River Teith. The mill, which was situated just outside Edinburgh, operated for nearly two centuries and employed as many as 1,500 works in the 19th century. In 1965, however, as demand for Scottish cotton fell, the mill was forced to close its doors.The same year, James Finlay, Brodie Hepburn and A.B. Grant (collectively known as the Deanston Distillers) purchased the Deanston Mill and began converting it into a distillery. The mill was ideally suited to produce and age Whisky it was already situated along one of the purest water sources in all of Scotland and the mills storage cellars, originally designed to store cotton, were perfect for housing maturing casks of Whisky. The refurbishment took nearly a year and cost over 300,000, but on October 17, 1966, the Deanston Distillers opened the doors to Deanston Distillery for the first time.Deanston Single Malt Whisky is made using Scottish-grown barley that is grown without the use of pesticides or chemicals. After the barley is mashed and fermented in an 11-ton open-topped mash tun the only one of its kind in Scotland it is twice distilled through Deanstons copper pot stills. The stills are equipped with a sloping lyne arm and boiler ball, which helps ensure a lighter and smoother Whisky.Following distillation, Deanston 18 Year Old Bourbon Cask Finish Highland Single Malt Scotch Whisky is aged for nearly two decades in the cellars of the former cotton mill. The cellars maintain a constant temperature and humidity, causing Whisky expert Jim Murray to remark that Deanston is a cathedral to Whisky maturation. In fact, with its gloriously vaulted ceiling, you would swear you were in a crypt. After its initial beautyrest, the Whisky is finished in first-fill bourbon casks sourced from the United States, which contribute notes of charred wood and honey to the Whisky.Deanston 18 Year Old Bourbon Cask Finish Highland Single Malt Scotch Whisky has an alluring aroma of clover, toffee and caramel, which leads to a palate filled with notes of cherry, raisins, dark chocolate and saltwater taffy. The finish, smooth and complex, is complete with hints of butterscotch, oak, malt cereal and blackberry. This fantastic Whisky, which won Gold at the 2015 Scotch Whisky Masters, is sure to become a hit.Pick up a bottle today!

In 1785, Sir Richard Arkwright designed and helped construct a cotton mill on the banks of the River Teith. The mill, which was situated just outside Edinburgh, operated for nearly two centuries and employed as many as 1,500 works in the 19th century. In 1965, however, as demand for Scottish cotton fell, the mill was forced to close its doors.The same year, James Finlay, Brodie Hepburn and A.B. Grant (collectively known as the Deanston Distillers) purchased the Deanston Mill and began converting it into a distillery. The mill was ideally suited to produce and age whisky it was already situated along one of the purest water sources in all of Scotland and the mills storage cellars, originally designed to store cotton, were perfect for housing maturing casks of whisky. The refurbishment took nearly a year and cost over 300,000, but on October 17, 1966, the Deanston Distillers opened the doors to Deanston Distillery for the first time.Deanston Single Malt Whisky is made using Scottish-grown barley that is grown without the use of pesticides or chemicals. After the barley is mashed and fermented in an 11-ton open-topped mash tun the only one of its kind in Scotland it is twice distilled through Deanstons copper pot stills. The stills are equipped with a sloping lyne arm and boiler ball, which helps ensure a lighter and smoother whisky.This single malt is young whisky, matured for a first round in ex-bourbon casks from a family owned and operated cooperage in Kentucky. This whisky is then finished in new oak barrels, imparting incredibly subtle spiced aromas to the spirit. This Deanston Single Malt Virgin Oak release won Silver Medals at the International Spirits Competition, and the IWSC, and a Gold at the Spirits Business awards.Pick up a bottle of this single malt today!

Legend suggests that in the 18th century, a party of 300 members of the Potowatami and Winnebego tribes were trying to cross the waters between Washington Island located about seven miles from what is now Door County, Wisconsin in the waters of Lake Michigan and the Wisconsin mainland. The tribesmen were struck by a sudden storm and perished. Years later, the waters that entombed the Native Americans were nicknamed "Deaths Door."Today Washington Island (population 700) is the heart and soul of everything produced by Deaths Door Distillery. The 22 square-mile island boasts miles of beautiful, uninterrupted shoreline, protected coves and inlets and a 1,200 acre organically-certified farm that produces two varieties of hard, red winter wheat Harvard and Carlisle that are exclusive to Washington Island.Deaths Door White Whisky is made from a mash of 80 percent organic, hard red winter wheat sourced from Washington Island and 20 percent organic malted barley sourced from Chilton, Wisconsin. After the ingredients are brought to Deaths Door Distillery in Middleton, Wisconsin, John Jeffrey, Death Doors master distiller, double-ferments and double-distills the whisky by hand.Jeffrey, a graduate of the Artisan Spirits Distilling Program, received his Masters of Science Degree in Food Science from Michigan State University where his research focused on barrel aging dynamics, fermentation optimization, yeast byproducts and other fermentation and distillation processes.After double-distilling the white whisky inside a 90-gallon copper-pot still and giving the spent mash to local hog and dairy farms to be used as feed, Jeffrey rests the whisky inside stainless steel casks before finishing it in uncharred Minnesota oak barrels. The oak barrels round out the notes of light vanilla, wheat, cereal and malt in the whisky. In addition, they give the whisky an aroma of tequila and citrus. Still, its the mashbill of hard, red winter wheat that gives Deaths Door White Whisky its unique flavor profile. After finishing the whisky in the oak barrels, Jeffrey fills and labels each bottle by hand.Avoid the fate of the Deaths Door by picking up a bottle today!

Deerhammer was founded in 2010 by Amy and Lenny Eckstein. The independent operation is based in Buena Vista, Colorado. Firmly rooted in tradition and propelled by creativity, the independent distillery crafts single-barrel American whiskey. Its a grain-to-glass operation, meaning in-house recipe creation, mashing, fermentation, distillation, and maturation. The distillery was built by Eckstein himself, repurposing dairy equipment and machinery. The 140-gallon direct-fire copper-pot still is the exception, as it was commissioned from an Arkansas artisan and made in the Scottish style. They currently produce 5 expressions: American Single Malt Whiskey, Pot Still Rye, a 4-grain Straight Bourbon, Hickory Smoked Corn Whiskey, and the Dutch Style Gin.Deerhammer American Single Malt Whiskey starts with a 100 percent malted barley mash that is similar to what porters are made of. The mash gets open-air fermented, double-distilled, then matured for at least 2 years in new charred white oak. Its a complex and rich whiskey that draws from its Scottish and Irish counterparts, yet is wholly unique and American. Its profile is shaped by the high-alpine climate of Buena Vista with its fluctuating daily temperature, which helps maximize the flavor potential of the mash. Bottled at 92 proof, the whiskey has won several prestigious awards.Get your bottle today!

Crafted in the Blue Ridge Mountains of North Carolina, Defiant American Single Malt Whisky is made from just four simple ingredients: premium two-row brewers barley, cultured yeast, water from an aquifer under the distillery and premium American white oak. "Were rethinking whisky by taking the best of Scottish tradition and combining it with American ingenuity," says Tim Ferris, the distillerys founder. Prior to founding the distillery, Ferris was the founder of Defiant Marine, a salvage-diving team that was enlisted to help clean up New York Citys subway system after it was flooded by Hurricane Sandy. "The diving business takes us all over the world, and when wed finish a big job wed treat ourselves to the best whisky we could find," says Ferris. "I got interested in single malts, and eventually had to give it a try."Defiant American Single Malt Whisky is the result of nearly 10 batches that failed Ferris taste test and went down the drain. "We werent even sure what we were looking for,"Ferris says of the whisky, "but we knew wed recognize it when we tasted it."Defiant American Single Malt is made using premium two-row brewers barley, which is malted and then cracked on a custom roller mill. After the grains have been milled and mashed, they are fermented with a specially-grown yeast, which ensures the flavor of the whisky is balanced yet bold. Then, the whisky is distilled through a German copper-pot still and aged with American white oak spirals. Spirals, as opposed to barrels, are inserted into the whisky as it ages, rather than containing the product itself. This method of infusion ensures greater contact between the whisky and the wood, and creates a more complex and robust flavor profile. Following maturation, the whisky is brought to proof from water sourced from an aquifer deep beneath the Blue Ridge Mountains and bottled by hand.The whisky has an aroma of sweet malt and cereal, that gives way to notes of vanilla, caramel, honeyed oak and citrus. The finish is bold and warming, with a hint of clove and ginger. It is "insanely smooth and round, tasting more like a bourbon than any other spirit distilled from barley,"according to The Huffington Post."Were starting a whisky revolution," says Ferris. "Charting a new course on the journey. And were doing it the Defiant way."Pick up a bottle today!

Arroyo Design is a small custom furniture company founded upon the principles of using mesquite wood from the Sonoran Desert and making it into fine furniture, as opposed to using exotics from the rainforest. That same idea is the founding principle on which Del Bac Whiskey was founded. Stephen Paul founded the private family-owned and operated distillery company, Hamilton Distillers, Inc. in 2006. Headquartered in Tucson, Arizona they produce a unique range of Single Malts, including Del Bac.Del Bac was conceived while Stephen was drinking Scotch and barbecuing with mesquite scraps from his custom furniture company. The idea was born to malt barley over mesquite instead of peat. The result was a signature whiskey embodying the spirit of the American Southwest terroir. The unique whiskey was initially distilled using a 5-gallon alembic pot-still from Portugal. While perfecting the production process he learned how to malt barley, initially using a 6-row cattle-feed barley sourced from nearby Coolidge, AZ, later sourcing 2-row malting barley from Southern Colorado.After graduating with a 40-gallon pot-still in 2011. Stephen and his daughter Amanda incorporated Hamilton Distillers in 2011. They expanded and re-vamped their facility incorporating a 500-gallon distillery and malt house to malt 5,000 lb batches using a tank system to steep, germinate, and dry the malt between two tanks, a system that allows for more control, yielding a better quality malt.This whiskey is a true American Single Malt, finished using Scottish methods of whiskey-making. Del Bac Classic is handcrafted from a 100 percent barley malt that is mashed, fermented, copper pot distilled, aged and bottled on site. You can expect opening notes of bright stone fruits, balanced by a sweet caramel and oak finish.Pick up your bottle today!

Arroyo Design is a small custom furniture company founded upon the principles of using mesquite wood from the Sonoran Desert and making it into fine furniture, as opposed to using exotics from the rainforest. That same idea is the founding principle on which Del Bac Whiskey was founded. Stephen Paul founded the private family-owned and operated distillery company, Hamilton Distillers, Inc. in 2006. Headquartered in Tucson, Arizona they produce a unique range of Single Malts, including Del Bac.Del Bac was conceived while Stephen was drinking Scotch and barbecuing with mesquite scraps from his custom furniture company. The idea was born to malt barley over mesquite instead of peat. The result was a signature whiskey embodying the spirit of the American Southwest terroir. The unique whiskey was initially distilled using a 5-gallon alembic pot-still from Portugal. While perfecting the production process he learned how to malt barley, initially using a 6-row cattle-feed barley sourced from nearby Coolidge, AZ, later sourcing 2-row malting barley from Southern Colorado.After graduating with a 40-gallon pot-still in 2011, Stephen and his daughter Amanda incorporated Hamilton Distillers in 2011. They expanded and re-vamped their facility incorporating a 500-gallon distillery and malt house to malt 5,000 lb batches using a tank system to steep, germinate, and dry the malt between two tanks, a system that allows for more control, yielding a better quality malt."We do everything right in-house. We malt our own barley, and we mash, ferment, distill, barrel and bottle under one roof. After learning that so many "craft" or "artisan" American whiskeys actually come from the same mega distillery in Indiana, we are especially proud to say we do it all ourselves. Its as real as it could ever be"(producer). For this "Distillers Cut," each cask was specially hand-selected to work in harmony. This expression is an exercise in the art of blending by utilizing varying malts, cask types and finishing methods, all to showcase cask strength single malt whiskey, giving the whiskey deeper more nuanced layers."Offered at cask-strength every time, Distillers Cut is a pure reflection of its makers and of the place from which it comes" (producer). For this first batch, the nose offers notes of bright citrus, dried stone fruit and herbs. The palate tastes of caramel toffee spice integrated with cherry, leather and sassafras. A lingering vanilla sweetness develops with its lengthy finish.Pick up your bottle today!

Macduff Distillery was founded in 1962. Located in the Highlands, beside the River Deveron near the North Sea, the official name of the distillery has gone back and forth between names Deveron and MacDuff, but the majority of their bottlings have been released under the name Deveron. The distillery changed hands several times before being acquired by Bacardis subsidiary John Dewar and Sons, the label that also owns Royal Brackla, Aberfeldy, Aultmore, and Craigellachie.The Macduff facility produces 2,400,000 liters of spirit a year. It has a classic design, conjured by distillery architect William Delme-Evans. The stillhouse houses one of the most interesting parts of the overall engineering. It has five stills, two wash, and three spirit. The wash stills have distinct upward-tilted lyne arms and 90-degree kinks in their design. This unusual bend in the lyne arm creates a reflux that yields a light, fruity spirit. The resultant new make also has a nutty slightly sulphury character, which is due to the quick mashing, short fermentation, and cold condensing technique. It is this process that defines the character of Deveron Whisky. In 2015 John Dewars and Sons launched their Last Great Malts Collection: a range of high profile single malt whiskies. This line up included top-shelf whiskies from Aberfeldy, Aultmore, Craigellachie, and Royal Brackla. They released several premium age statement expressions from each brand. The Deveron 12 Year was launched alongside a 18 Year Old Single Malt, as part of the Great Malts collection. Bottled in a 700 ml frosted glass, this Highland single malt has notes of spice, fruit, and cinnamon. When billows break and haar ghosts in, then haste ye home or some bit warm, unwind with toasted grain and apples, seaborne spice; calm from the storm (Producer). Pick up a bottle today!

Macduff Distillery was founded in 1962. Located in the Highlands, beside the River Deveron near the North Sea, the official name of the distillery has gone back and forth between names Deveron and MacDuff, but the majority of their bottlings have been released under the name Deveron. The distillery changed hands several times before being acquired by Bacardis subsidiary John Dewar and Sons, the label that also owns Royal Brackla, Aberfeldy, Aultmore, and Craigellachie.The Macduff facility produces 2,400,000 liters of spirit a year. It has a classic design, conjured by distillery architect William Delme-Evans. The stillhouse houses one of the most interesting parts of the overall engineering. It has five stills, two wash, and three spirit. The wash stills have distinct upward-tilted lyne arms and 90-degree kinks in their design. This unusual bend in the lyne arm creates a reflux that yields a light, fruity spirit. The resultant new make also has a nutty slightly sulphury character, which is due to the quick mashing, short fermentation, and cold condensing technique. It is this process that defines the character of Deveron Whisky. In 2015 John Dewars and Sons launched their Last Great Malts Collection: a range of high profile single malt whiskies. This line up included top-shelf whiskies from Aberfeldy, Aultmore, Craigellachie, and Royal Brackla. They released several premium age statement expressions from each brand. The Deveron 18 Year Old was launched in September 2015 along with a 12-Year-Old. This rare coastal whisky harbors the tangy notes of redcurrants, alongside sturdy apple notes, dried fruits and nutty warm finish. Bottled at 40 percent ABV.Pick up a bottle of this special single malt today!

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits.Devils River Barrel Strength Texas Bourbon Whiskey is the barrel strength, 117-proof entry in their lineup of whiskey. Its Devils River bringing you bourbon the way it was drunk originally, just like the pioneers would have it uncut and straight from the barrel. Its mash bill of 75 percent corn, 21 percent rye, and 4 percent barley makes for a bold, yet smooth sipper. Theres pepper, rye, and oak on the nose, balanced by fruity and vanilla overtones, followed by sweet caramel, as well as more oak and spice on the palate. Expect a smooth and warm finish.Grab your bottle today!

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits.At the heart of the Devils River Coffee Bourbon expression is their own award-winning small-batch Bourbon that is crafted from a high-rye proprietary blend of meticulously selected grains, giving the spirit its warm, golden notes. The grains are distilled with proprietary yeast strains designed to boost its bold flavors. The mash is then distilled in traditional copper pot stills and combined with the pure, iron-filtered, limestone-filtered spring water of the whiskeys namesake, before being aged in dark #4 charred oak barrels. This dark char enhance the bourbons deep amber colors and bolster its sweet, honey, caramel, and oak flavors.Then comes the coffee, a Vienna Roast blend of beans from a San Antonio roaster that have been sourced from Honduras, Colombia, and Brazil. These get steeped in the bourbon using the cold brew technique, which takes more than 24 hours using low temperatures. Finally, the liquid is married with 100 percent organic blue Weber agave nectar. Bottled at 80 proof, it balances the spicy high-rye bourbon notes with the rich coffee flavor.Get your bottle today!

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method - traditional copper pot stills designed for distilling complex, flavorful, dark spirits.Devils River Rye Whiskey is their Bourbons spicier brother. Crafted as Devils Rivers answer to the recent cry for more rye whiskeys, this small-batch affair is also their way of paying tribute to American whiskey. It consists of a mash of 51 percent rye, 45 percent corn, and 4 percent barley, which results in an exquisitely balanced taste profile with prominent spice, as well as notes of vanilla, apples, and pepper. The spice balances perfectly with the sweetness of honey and maple and brings some undertones of wood and pepper.Get your bottle today!

Based out of Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. Texas Ranger John Coffee Hays named this great waterway the "Devils River" in 1840. The naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits.The Bourbon is crafted from a high-rye proprietary blend of meticulously selected grains, giving the spirit its warm, golden notes. The grains are distilled with proprietary yeast strains designed to boost its bold flavors. The mash is then distilled in traditional copper pot stills and combined with the pure, iron-filtered, limestone-filtered spring water of the whiskeys namesake, before being aged in dark #4 charred oak barrels. This dark char enhance the bourbons deep amber colors and bolster its sweet flavors.Chill filtered and bottled at 45 percent ABV you can expect smooth sweet flavors of oak, honey, and caramel. Devil Rivers Bourbon earned five gold medals "Best Bourbons 10 Years and Younger" by four separate spirits competitions, including the 2017 Denver International Spirits Competition, 2017 Los Angeles International Spirits Competition, 2017 New Yorks Top Fifty and the 2017 International SIP awards. Pick up your bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today remains the best-selling Scotch whisky in the United States. By the end of the 19th century, the famed Dewars Aberfeldy Distillery became operational. Situated by the Pitilie Burn, the small river has served as a source of pure water to this day. After the malted Scottish barley is brought in, it is left to ferment for an extended period of time, before being distilled in tall pot stills. The Aberfeldy single malt that is produced here remains the heart of Dewars blend today. The premises are open for tours and cask tasting with a whisky lounge and cafe on hand.Dewars whisky is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone is that 27-year-old single malt whisky that is crafted at Aberfeldy Distillery. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," said Dewars retired master blender Thomas Aitken. Its this great foundation and the signature "double aging" process that have made Dewars the most awarded blended Scotch whisky in the world.The Dewars 12-year-old expression in their premium Blended Scotch Whisky range is a blend of grain and single malts, each of which has been aged at least a dozen years. Finished in oak casks after blending, its a direct descendant of their Blended Scotch Whisky that was first created more than a century ago. Its bottled at 80 proof and has a profile with citrus, dried fruit, and vanilla notes.Get a bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today, remains the best selling Scotch whisky in the United States.Dewars Signature Blended Scotch Whisky the flagship whisky of John Dewar and Sons Co. is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone of the whisky is a 27 year-old single malt whisky that is crafted at Aberfeldy Distillery, according to master blender Thomas Aitken. Once the 27 year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," says Aitken.As a result of its unique components and maturation process, Dewars Signature Blended Scotch Whisky has a deep amber color, along with an aroma of maple, honey, anise and smoke. The aroma gives way to notes of rich, creamy vanilla, honey, rock candy and licorice on the palate. The finish is long and warm, with a touch of heathery, floral notes.Dewars Scotch 15 Year is an intermediate expression, expanding upon the 12 and 18 year olds in the lineup. Mixed by Master Blender Stephanie Macleod, this single malt is a blend of up to 40 whiskies aged in ex-sherry and bourbon casks, then married together in oak casks. Blending is an art, finding harmony can be challenge as older and younger whiskies have their own unique characteristics. But Dewars has proved themselves masters of this alchemy with their world renowned line-up. Get your bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today remains the best-selling Scotch whisky in the United States. By the end of the 19th century, the famed Dewars Aberfeldy Distillery became operational. Situated by the Pitilie Burn, the small river has served as a source of pure water to this day. After the malted Scottish barley is brought in, it is left to ferment for an extended period of time, before being distilled in tall pot stills. The Aberfeldy single malt that is produced here remains the heart of Dewars blend today. The premises are open for tours and cask tasting with a whisky lounge and cafe on hand.Dewars whisky is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone is that 27-year-old single malt whisky that is crafted at Aberfeldy Distillery. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," said Dewars retired master blender Thomas Aitken. Its this great foundation and the signature "double aging" process that have made Dewars the most awarded blended Scotch whisky in the world.The 18-year-old expression in Dewars premium Blended Scotch Whisky range is aged at least 18 years in oak casks. It is then blended and finished, letting the flavors and aromas marry hence the term "double aged". The finished whisky has a smooth and rich profile with fruity, dark chocolate, and marzipan notes and is bottled at 80 proof. It has garnered numerous accolades, including at the San Francisco World Spirits Competition.Get a bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today remains the best-selling Scotch whisky in the United States. By the end of the 19th century, the famed Dewars Aberfeldy Distillery became operational. Situated by the Pitilie Burn, the small river has served as a source of pure water to this day. After the malted Scottish barley is brought in, it is left to ferment for an extended period of time, before being distilled in tall pot stills. The Aberfeldy single malt that is produced here remains the heart of Dewars blend today. The premises are open for tours and cask tasting with a whisky lounge and cafe on hand.Dewars whisky is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone is that 27-year-old single malt whisky that is crafted at Aberfeldy Distillery. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," said Dewars retired master blender Thomas Aitken. Its this great foundation and the signature "double aging" process that have made Dewars the most awarded blended Scotch whisky in the world.Atop the "double aged" range sits the 25-year-old expression, the oldest and rarest in their permanent lineup. Its aged at least 25 years in oak casks. It is then blended and finished in casks that used to hold Royal Brackla, letting the flavors and aromas marry. The finished whisky has a smooth, creamy, and rich profile with honey and nutty notes and is bottled at 80 proof.Grab a bottle today!