Whiskey

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.Dewars Caribbean Smooth takes an 8-year-old double aged blended Scotch whisky for up to 6 months of finishing in casks that used to hold Caribbean rum. Their recipe of up to 40 single malts gets another layer of sweetness, tropical fruit, and chocolate notes that is bound to please fans of the sweeter side of Scotch as well as being perfect for tropical cocktails.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.Where the "double aged" series ends, the innovative and premium Double Double picks up. Created by Dewars Master Blender Stephanie MacLeod, this 27-year-old expression takes the matured single malt and grain whiskies and blends them, then lets each style age separately. Afterwards, both are blended together and re-casked for an additional month. In the end, the liquid is transferred to Paolo Cortado sherry casks for a round of finishing, before being bottled at 92 proof. The 4-sided bottle reflects the 4 stages of the aging process.Grab 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.This distinctive Dewars blended using the same maturation processes as their flagship whisky. In stage 1 their single grain and single malt whiskies are aged in oak casks. The second stage is blended grain and blended malt whiskies, also aged in oak casks. Step 3 the grain and blended malt whiskies are blended, with additional maturation in oak casks. In step 4, this meticulously blended whisky is finally aged in sherry casks.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.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.Created in partnership with Ilegal Mezcal, Dewars Ilegal Smooth takes an 8-year-old double aged blended Scotch whisky to a round of finishing in barrels that used to hold Mezcal from Oaxaca, Mexico the first such whisky in the world. Their recipe of up to 40 single malts is upgraded with unique green pepper and subtle smoky notes. "Its a nice shift to have our used Ilegal Mezcal barrels crossing borders to age whisky in Scotland. The finished product is delicious," says Ilegal Mezcal founder John Rexer.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.Dewars White Label is a classic. Created in 1899 by Dewars very first Master Blender, A.J. Cameron, its one of the best-selling Scotch whiskies in the world. A blend of 40 malt and grain whiskies make up its signature profile that is distinctly Scotch with fruity and honey notes as well as a pleasant smokiness in the background. Its smoothness and accessibility make it a perfect entry point into the world of Scotch. Its perfect on the rocks or in a Scotch and soda.Get a bottle today!

Based in Minneapolis, Minnesota Phillips Distilling Company has been producing high-quality spirits and popular brands since 1912. They pride themselves as one of Americas oldest family-owned spirits companies, producing independent, high-quality, diverse portfolio of premium spirits. In recent years, Phillips has expanded their portfolio to include a variety of specialty drinks, including Revel Stoke Spiced Whisky (the original spiced whisky), Gin-Ka (a combination of gin and vodka), Phillips Union Whiskey, the 100 proof series of Schnapps (Hot, Blue, and Root Beer), and vodka such as UV Vodka and the handcrafted and organic Prairie Vodka, and an Herbal liqueur. The bourbon is distilled from a mash bill of short summer corn and red winter wheat, and rested in two historic counties at the first craft distillery in Minnesota. The cold winters and hot summers offer a dynamic maturation yielding a distinctive batch of spirit.This Douglas and Todd is a small batch, handcrafted, straight bourbon born and raised on the unforgiving plains of Minnesota. Aged a minimum of four years in handmade oak, Douglas and Todd has a signature sweet, oaky, smoky character, with subtle fruit and vanilla. A natural chilling process Douglas and Todd makes this bourbon the drinkers bourbon.Pick up your bottle today!

Established in 1948, Douglas Laing and Co is an Independent Scotch bottler. Based in Glasgow, Scotland, the company produces a number of brands including their Remarkable Regional Malts range, featuring expressions like The Epicurean, Scallywag, Rock Oyster and Big Peat, and Timorous Beastie, among several others. The family-owned business specializes in artisan, Small Batch, and Single Cask bottlings.The original Timorous Beastie is referenced in Scotsman Robert Burns famous poemTo aMouse. Named after the timid mouse, this Timorous Beastie is anything but. The embodiment of the Highland single malt, this whisky is a marriage of the regions finest Malts including Dalmore, Glengoyne, and Glen Garioch. Non-chill-filtered and bottled at 46.8 percent abv, this whisky is a viscose spirit, rich in character, with an incredible mouth-feel.Pick up your bottle today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillerys home in Spokane, Washington, and today, are used to make Dry Flys line of craft spirits.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Triticale Whiskey is made from a mash of 100 percent triticale. Triticale is a type of grain that was originally created in Scotland during the 1800s by crossing a species of wheat with a species of rye. While the goal was to produce a new type of grain that had the hardiness of rye but the yields of wheat, the process also created a grain that had the spicy characteristics of rye that were complemented by the robust, soft flavors of wheat."This may very well be the very first commercially available whiskey made from triticale," says Poffenroth. "It took us a long time to figure out how to distill this right we had to watch over the fermentation process carefully and then figure out how to mature it without overpowering the flavors of the triticale. Now, its the best thing weve ever made." After fermenting and distilling the grains, Dry Fly Triticale Whiskey is aged in 53-gallon barrels for a minimum of two years. Following maturation, the whiskey is brought to proof and bottled by hand.Dry Fly Triticale Whiskey has an aroma of gingerbread, cinnamon and dried fruits that open up to notes of oak and apple on the palate. Spicy notes of rye are pronounced, and lead to a finish with hints of additional gingerbread, oak and vanilla. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013."We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."Challenge the norm with a bottle of Dry Fly Triticale Whiskey today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillerys home in Spokane, Washington, and today, are used to make Dry Flys line of craft spirits.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Washington Bourbon 101 is made from a mash of 60 percent corn, 20 percent wheat and 20 percent barley. "All the ingredients for our bourbon were sourced locally from Washington," says Poffenroth. After mashing and fermenting the grains, Poffenroth and Fleischmann distill the wash through their twin Christian Carl copper-pot stills before maturing the bourbon in new, charred American oak casks. "Our bourbon has aged in full-sized, 53-gallon casks for three years," says Fleischmann.The bourbon has a slightly spicy nose with notes of cinnamon, vanilla and oak. The entry has notes of caramel and toffee, that are balanced by notes of clove and allspice mid-palate. The finish is long and slightly sweet.Dry Fly Washington Bourbon earned the Gold Medal at the World Spirits Awards in 2014. In addition, it earned the Double Gold Medal at the San Diego International Spirits Competition, where it was named "Best in Show." Pick up a bottle today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills traveled over seven thousand miles to Dry Fly Distillings home in Spokane, Washington, and today, are used to make the distillerys award-winning Washington Wheat Whiskey.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Washington Wheat Whiskey is made from 100 percent locally-sourced soft winter wheat. "Were in wheat country," says Fleischmann. "We have beautiful resources. Thats why we utilize only local ingredients." Farmers from the Co-Ag Cooperative 25 miles north of Spokane ship bags of Washington winter-wheat to Dry Fly Distilling every other week.After Poffenroth and Fleischmann receive the wheat, they mill and mash it before fermenting it in tanks located next to an electrocution-warning sign stamped in Russian Cyrillic. Following fermentation, the wash is distilled in the twin Christian Carl copper-pot stills before being aged in new, medium-charred American oak barrels sourced from the Bluegrass Cooperage in Tennessee. After aging the whiskey for a minimum of two years, Poffenroth and Fleischmann fill and seal each bottle by hand, noting its batch number and bottle number within the batch.Dry Fly Washington Wheat Whiskey, which won the Triple Gold Medal at the Micro Liquor Spirit Awards in 2011, has a nose of buttery toast and sweet, smooth notes of biscuits and baked bread. Light yet surprisingly complex, it is the first whiskey made in Washington since Prohibition. "We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."Challenge the norm and pick up a bottle of Dry Fly Washington Wheat Whiskey today!

Federal regulations in the United States require that bourbon be made from a mash bill of at least 51 percent corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon. Duke Small Batch Kentucky Straight Bourbon Whiskey is a straight bourbon whiskey that is made by marrying together casks of bourbon that have aged for between five and ten years. The bourbon is crafted in homage to John Wayne, whose nickname was "Duke." Created by Ethan Wayne (Dukes son), the bourbons flavor profile was made to reflect Waynes personal whiskey preferences, which were preserved for over five decades and were only recently discovered.The bourbon has a distinctively fruity aroma, with notes of nutmeg, maple syrup, caramel, toffee, roasted corn and mellow char on the palate. The finish is bold and spicy, with a hint of cloves, rye and ginger."My father thrived on new projects and adventures and he always loved a great glass of whiskey at the end of the day," says Ethan Wayne. "Our goal with the Duke was to make a Bourbon that embodies the spirit, strength and richness my father personified while realizing his unfulfilled dream of distilling fine spirits."Pick up a bottle today!

P. and H. Eganwas founded by Patrick Egan in 1852, in Tullamore Ireland. The brand became very successful at brewing. By the late 19th century Henry and Patrick Jr., expanded the business into one of the largest business in the area. Along with its own brands, P. and H. Egan became bottlers forGuinness, Bass, and Jameson. Over a century later in 2013, the fifth and sixth generation of Egansrevamped the family business, propelling the Egan name back into the world of whiskey.This 10-year-old Single Malt is the first bottling of the modern Egan era. Named Best Irish Single Malt Whiskey at New York International Spirits Competition in 2015, this special whiskey is a creamy, complex spirit aged in ex-Bourbon casks. Distilled from 100 percent malted barley you can expect a rich and silky whiskey with light pot-still yet earthy flavors.Pick up your bottle today!

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn.One year after the defeat of the British, a Baptist minister named Elijah Craig emigrated to Fayette County (today, a part of the State of Kentucky) and purchased 1,000 acres of land in a town named Lebanon. In 1789, Craig built a distillery on his farm and is credited with being the first person to mature bourbon in charred, oak casks, earning him the title "Father of Bourbon Whiskey. Elijah Craig has become a household name in the world of bourbon, and this is not without reason.Made in the same tradition as Elijah Craigs other award-winning bourbons, this is without a shadow of a doubt, an essential experience for bourbon lovers. Uncut, straight from the barrel non-chill filtered, a splash of water opens the spirit nicely. The proof for each barrel varies from batch to batch, making each bottle unique. Ranging from 124.2 to 140.2 proof, the first letter of each batch number indicates which of that years releases the bottle was a part of. Beginning with A, the second digit determines the month the bottle was released, followed by the year.With its rich notes of caramel, toasted oak, and fruit, this Elijah Craig Barrel Proof release is a two time Best Small Batch Bourbon Double Gold medal winner, at the San Francisco World Spirits Competition, and received an Extraordinary/Ultimate Recommendation at the Ultimate Spirits Challenge. It was just recently named Whisky of the Year by the Whisky Advocate.Get your bottle today!

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn.One year after the defeat of the British, a Baptist minister named Elijah Craig emigrated to Fayette County (today, a part of the State of Kentucky) and purchased 1,000 acres of land in a town named Lebanon. In 1789, Craig built a distillery on his farm and is credited with being the first person to mature bourbon in charred, oak casks, earning him the title "Father of Bourbon Whiskey."Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey pays homage to Craig and his unique legacy. The bourbon is bottled from the marriage of fewer than 100 casks of maturing bourbon, each of which is rested in a Kentucky rickhouse for a minimum of a dozen years. The bourbon has an aroma of honey, sweet corn, vanilla, and brown sugar. The aroma gives way to notes of roasted nuts, creamy vanilla, molasses and tropical fruits on the palate, that are well-balanced by hints of dry oak and cinnamon. The finish is long and sweet and ends with a warming touch.This unique 18-Year-Old bourbon showcases Elijah Craigs Master Distillers expertise, bottled solely from the contents of one barrel, this expression of bourbon-making craftsmanship is bold and robust. Bourbon for the whiskey connoisseur, this bottle has received countless awards for its smooth yet complex flavor, including 3 Double Gold Medals at the San Francisco World Spirits Competition.Pick up your bottle today!

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn.One year after the defeat of the British, a Baptist minister named Elijah Craig emigrated to Fayette County (today, a part of the State of Kentucky) and purchased 1,000 acres of land in a town named Lebanon. In 1789, Craig built a distillery on his farm and is credited with being the first person to mature bourbon in charred, oak casks, earning him the title "Father of Bourbon Whiskey."Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey pays homage to Craig and his unique legacy. The bourbon is bottled from the marriage of fewer than 100 casks of maturing bourbon, each of which is rested in a Kentucky rickhouse for a minimum of a dozen years. The bourbon has an aroma of honey, sweet corn, vanilla and brown sugar. The aroma gives way to notes of roasted nuts, creamy vanilla, molasses and tropical fruits on the palate, that are well-balanced by hints of dry oak and cinnamon. The finish is long and sweet, and ends with a warming touch.Elijah Craig Small Batch Bourbon earned a score of 95 points from Wine Enthusiast, which called the bourbon "mellow" and said that it had the flavor profile of "butterscotch candy." In addition, Jim Murray, author of the Whisky Bible, named the bourbon the "Best Bourbon Aged 10-12 Years," and stated that it is "one of my favorite five or six bourbons" in the world. Elijah Craig Small Batch Bourbon also earned the Double Gold Medal at the San Francisco World Spirits Competition and the WSWA Tasting Competition.Pick up a bottle of the best bourbon today!

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn.One year after the defeat of the British, a Baptist minister named Elijah Craig emigrated to Fayette County (today, a part of the State of Kentucky) and purchased 1,000 acres of land in a town named Lebanon. In 1789, Craig built a distillery on his farm and is credited with being the first person to mature bourbon in charred, oak casks, earning him the title "Father of Bourbon Whiskey."Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey pays homage to Craig and his unique legacy. The bourbon is bottled from the marriage of fewer than 100 casks of maturing bourbon, each of which is rested in a Kentucky rickhouse for a minimum of a dozen years. The bourbon has an aroma of honey, sweet corn, vanilla and brown sugar. The aroma gives way to notes of roasted nuts, creamy vanilla, molasses and tropical fruits on the palate, that are well-balanced by hints of dry oak and cinnamon. The finish is long and sweet, and ends with a warming touch.Elijah Craig Small Batch Bourbon earned a score of 95 points from Wine Enthusiast, which called the bourbon "mellow" and said that it had the flavor profile of "butterscotch candy." In addition, Jim Murray, author of the Whisky Bible, named the bourbon the "Best Bourbon Aged 10-12 Years," and stated that it is "one of my favorite five or six bourbons" in the world. Elijah Craig Small Batch Bourbon also earned the Double Gold Medal at the San Francisco World Spirits Competition and the WSWA Tasting Competition.Pick up a bottle of the best bourbon today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years.Named after Master Distiller Emeritus Elmer T. Lee, this whiskey is hand selected and bottled to the standards of quality set by Elmer T. Lee.This harmonious single barrel has prominent notes of baking spice and vanilla, a flavor profile that earned this whiskey numerous Gold medals, and the Tried and True Award at the 2014 Ultimate Spirits Challenge.Pick up your bottle today!

After emigrating from Wales to Kentucky in 1783, Evan Williams established a distillery along the banks of the Ohio River. The location of his eponymous distillery, situated on the banks of the Ohio River, is officially marked, declaring Evan Williams as Kentuckys First Commercial Distiller. Evan Williams was an American pioneer being one of the first distillers in the US to use corn. The Evan Williams brand was founded in celebration of Williams. Heaven Hill produces their signature bourbons which are bottled in Bardstown, Kentucky. Evan Williams has long been ranked as one of the worlds best-selling whiskey brands.Heaven Hill distillery was founded in 1935, Immediately after Prohibition ended in the United States in 1933, after a group of investors decided to be ready for the rebounding market. The investors including the famous Joseph L. Beam. Heaven Hill is located on a massive estate boasting 22 multi-story rick-houses across hundreds of acres of land. Now known as the Heaven Hill Bernheim Distillery they have the second-largest inventory of Bourbon Whiskey in the world. It is also the only remaining family-owned distillery in Kentucky.Evan Williams has a diverse core lineup, including their very popular signature Black Label, as well as some limited releases. Every year since 1983 Master Distiller Parker Beam (and now his son Craig) have chosen select barrels for their single barrel series, barrels selected to their exact specifications. This Evan Williams Single Barrel Vintage Bourbon is a five-time "Whiskey of the Year" award winner. This series is vintage dated, meaning each bottle is marked with the vintage date it was put into oak, along with the year it was bottled and the exact serial number of the single barrel that the Bourbon was drawn from. Carefully handcrafted for 7-8 years in the barrel, this premium and highly acclaimed Bourbon has notes of tropical fruit, vanilla and caramel and peanuts. Bottled at 43 percent ABV.Get your bottle today!

In the late 1950s, the Medley Distillery began producing a bourbon named Ezra Brooks in Owensboro, Kentucky. The distillery, which was founded in 1901, traced its origins back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medley family began distilling whiskey at the same time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812.Today, Ezra Brooks Straight Bourbon Whiskey continues to be handcrafted in the heart of Kentucky. This bourbon has a slight bump in proof. Expect sweet hints of honey and vanilla on the nose, accented by citrus notes. The palate is sweet and smooth with caramel and vanilla with hints of spice and chocolate, followed by a smooth, warm finish.Pick up your bottle today!

In the late 1950s, the Medley Distillery began producing a bourbon named Ezra Brooks in Owensboro, Kentucky. The distillery, which was founded in 1901, traced its origins back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medley family began distilling whiskey at the same time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812.Today, Ezra Brooks Straight Rye Whiskey continues to be produced in the heart of Kentucky. The bourbon is made from a mash of 95 percent rye and 5 percent malted barley which are milled and mashed before being fermented. Following distillation, the bourbon is aged for a 24 months in charred American oak casks. Charcoal filtered and bottled at 45 percent ABV.Pick up your bottle today!

Hidden down a dark alley in a former chop shop, skilled men are quietly violating one of Evanstons founding principles: Prohibition. In the 19th century, Frances Elizabeth Willard was elected President of the Chicago Womans Christian Temperance Union and embarked on a decade-long crusade to prohibit alcohol in the United States. Willard worked tirelessly; as President of the WCTU, she traveled roughly 30,000 miles and gave an average of 400 lectures each year for an entire decade.As a result, Evanston remained a dry town for over 100 years. It wasnt until Paul Hletko, owner and master distiller at FEW Spirits, began lobbying the town that the antiquated laws were lifted. "Im the vice president of the PTA at my kids school and I coach their soccer and T-ball teams,"Hletko says. "People around town know me and what Im about, which is handy when youre looking to change 100 years of laws." Today, Hletko and his team of master distillers produce FEW Rye Whiskey and FEW Bourbon Whiskey in the heart of Evanston, Illinois.Like FEWs award winning rye, this release is made from a mash that uses corn, rye, and malted barley grown within 150 miles of the distillery. "The corn comes from a farmers co-op in Indiana and my barley and rye from farmers in Wisconsin," notes Hletko. After mashing and fermenting the grains using French wine yeast, Hletko distills the wash through his 1,500-liter Kothe copper-pot still.After distillation, the rye is aged in custom-made oak barrels from Minnesota. "The cooper I eventually chose to make our barrels won 24 out of 25 categories at a spirits competition I visited," Hletko says. "Im no math major, but thats the cooper I want to make our barrels." The #3 char on the barrels gives FEW Rye hints of allspice and peppercorn, which are followed by notes of dark caramel and cinnamon. In addition, the casks contribute slightly sweet hints of honey and vanilla, which are nicely balanced by a spicy finish that intensifies as it lingers. After aging the rye, Hletko and his team of distillers fill each bottle by hand, affixed with an artistic label inspired by the psychedelic rock group, the Flaming Lips. Music industry designer Justin Helton approached the folks at FEW about the partnership. A long-time Flaming Lips fan who has also done graphic design work for Ween, Phish, and the Black Keys among others, Helton wanted to create a special product dedicated to one of his favorite bands.Upon release, Flaming Lips frontman Wayne Coyne remarked: Whiskey its such a volatile drink. Upon pouring a drink its like accepting that you may become a werewolf And really ... Who doesnt want to become a werewolf ??? Ha. Heres hoping this rye doesnt actually turn you into a werewolf, that might be fun for you but it would be decidedly terrifying for everyone else. Perhaps it will inspire in you some level of transcendence nonetheless.This is a limited release of 5,000 bottles. Get yours today!

FEW Spirits, based in the growing Chicago suburb of Evanston, Illinois, is an American grain-to-glass distillery founded in 2011. The distillery produces a range of award-winning whiskeys and gins, using ingredients sourced as locally as possible. The first inspiration behind this craft distillery are the pre-Prohibition times, or the golden age of spirits, and the 1893 Worlds Fair, which took place in Chicago. The second inspiration comes from the Prohibition itself. When trying to come up with a name and looking for a word that could imply something rare, small, the FEW Spirits founder and distiller Paul Hletko realized FEW are also the initials of Frances Elizabeth Willard, a prominent late-19th century figure in the Womens Christian Temperance Union, whose activities culminated in the Prohibition that started in 1920. Even though the Prohibition was repealed in 1933, Evanston remained a dry community several decades later, and you could not buy liquor there until 1970s. Hletko had his work cut out for him, and had to push for changes in the local law before he could start. FEW Spirits was the first distillery to open in Evanston in modern times, and in less than a decade of operation, its American whiskeys with a bold Chicago-style twist and other innovative products have already won a long line of awards and acclaims. The distillery produces its handcrafted, small-batch spirits in two copper pot stills, using the first still to produce the whiskey and strip low wines for gin production, and a separate still for gin production to prevent the gin flavors from mixing with their whiskey. FEW American Straight Whiskey is made by blending hand-selected FEW Bourbon and FEW Rye whiskeys that create the backbone of the expression, and adding the distillerys rich yet balanced experimental cherrywood-smoked malt whiskey. This whiskey comes with no age statement, and is bottled at 46.5 percent ABV.Grab your bottle today!

Hidden down a dark alley in a former chop shop, skilled men are quietly violating one of Evanstons founding principles: Prohibition. In the 19th century, Frances Elizabeth Willard was elected President of the Chicago Womans Christian Temperance Union and embarked on a decade-long crusade to prohibit alcohol in the United States. Willard worked tirelessly; as President of the WCTU, she traveled roughly 30,000 miles and gave an average of 400 lectures each year for an entire decade.As a result, Evanston remained a dry town for over 100 years. It wasnt until Paul Hletko, owner and master distiller at FEW Spirits, began lobbying the town that the antiquated laws were lifted. Im the vice president of the PTA at my kids school and I coach their soccer and T-ball teams, Hletko says. People around town know me and what Im about, which is handy when youre looking to change 100 years of laws.Today, Hletko and his team of master distillers produce FEW spirits in the heart of Evanston, Illinois. FEW has brewed up an eye opening new experience. To make this Cold Cut Bourbon, cask strength FEW Bourbon is mashed, fermented, distilled, aged and bottled at the FEW distillery then cut with cold brew coffee. Cold Cut is a unique whiskey delivering unexpected depth and boldness. Perfect choice for Brunch or in a mean, bold, Manhattan.Pick up your bottle today!

Founded in the Chicago suburb of Evanston, IL in 2011, FEW Spirits is a grain-to-glass distillery that crafts award-winning whiskey and gin, while constantly innovating and experimenting in order to bring surprising flavors to the discerning drinker. Evanston held the 1893 Worlds Fair, where the US was introduced to several modern inventions. The town was also known as the seat of Prohibition and would remain a dry community long after Prohibition was repealed in 1933. These 2 events became the inspiration that fueled the distiller Paul Hletkos vision of creating FEW Spirits, the first legal distillery ever to craft spirits in Evanston.The ever-creative Hletko has always loved making new things, whether as an engineer, lawyer, or musician. "At the end of the day, I like to have created something that didnt exist that morning and offers something completely different," says Hletko of the passion that drove him to open the distillery. With it he focused on creating urban whiskey that could rival that of his Kentucky friends with humble beginnings in an old chop shop. Now he crafts artisanal small-batch spirits using locally-sourced grains, ages them in American oak barrels and bottles on-site into US-made glass bottles. Hletko was named Distiller of the Year in 2018s edition of the Gin Magazines "Icons of Gin" feature. The FEW Immortal Rye expression is based on their award-winning grain-to-glass Straight Rye Whiskey that is aged in air-dried oak barrels. The cask-strength straight rye that has received a Double Gold medal at the San Francisco World Spirits Competition is then brought to proof with 8 Immortals oolong tea, resulting in a complex whiskey that retains its rye character and ramps up the complexity with fruity and creamy notes of the famous tea. Grab a bottle today!