During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal.The Brugal family recipe is a closely guarded secret, preserved in the hearts of a privileged few, passed down from generation to generation. After going through the distillation process, Brugal Rums are aged for up to eight years in hand-picked American oak casks.Brugal XV is a distinctive blend of rums aged 3-8 years in white American oak casks and rums aged 2-3 years in ex Pedro Ximenez sherry casks. The result is a perfect marriage of dry rums with sweet notes and exceptional smoothness.Pick up your bottle today!

When liquorist Gaspare Campari invented the red aperitif in 1860 in Milan, Italy he couldnt have imagined what a large player the Campari Group would become. His bars and liqueurs soon became known far and wide, but it wasnt until his son Davide took over that the company got the focus it needed. He built the brand around two drinks the Campari bitter and Cordial Campari channeling all the marketing into making them known worldwide. It was in 1932 that Campari Soda would launch in its signature bottles that have remained the same to this day. It was in the 1990s that the group began to expand considerably, acquiring several iconic liqueur, vodka, gin, rum, tequila, whiskey, cognac, wine, and mixed-drink brands. Today the company is the 6th largest player in the world with 18 manufacturing plants around the globe as well as several wineries. Its headquarters are located in Sesto San Giovanni, Italy, where their very first plant was built in 1904. The recipe of the iconic original Campari from 1860 remains a closely-guarded secret to this day. Beside alcohol and water, it includes bitter herbs, aromatic plants, and fruit some guessing the number of ingredients being anywhere between 20 to 80. It was made famous by its signature vibrant red color, intense aroma, and distinctive bitter taste that make it an invaluable ingredient in countless cocktails. Whether its a Campari and Soda that was the most popular drink in Camparino, the famous bar of Gaspare Campari, or a Negroni, Campari gives the drinks a refreshing, bitter kick.Pick your bottle up today!

When liquorist Gaspare Campari invented the red aperitif in 1860 in Milan, Italy he couldnt have imagined what a large player the Campari Group would become. His bars and liqueurs soon became known far and wide, but it wasnt until his son Davide took over that the company got the focus it needed. He built the brand around two drinks the Campari bitter and Cordial Campari channeling all the marketing into making them known worldwide. It was in 1932 that Campari Soda would launch in its signature bottles that have remained the same to this day.It was in the 1990s that the group began to expand considerably, acquiring several iconic liqueur, vodka, gin, rum, tequila, whiskey, cognac, wine, and mixed-drink brands. Today the company is the 6th largest player in the world with 18 manufacturing plants around the globe as well as several wineries. Its headquarters are located in Sesto San Giovanni, Italy, where their very first plant was built in 1904.The recipe of the iconic original Campari from 1860 remains a closely-guarded secret to this day. It was made famous by its signature vibrant red color, intense aroma, and distinctive bitter taste that make it an invaluable ingredient in countless cocktails including the Negroni. Now the Campari Negroni ready-to-drink cocktail takes the guesswork out of the equation. Its a conveniently bottled version of the famous Italian cocktail that was invented in 1919 when Count Negroni figured he would prefer some gin instead of soda in his Americano. One part London dry gin, sourced from the UK, one part Campari, one part Vermouth Rosso, its a classic with a balance of juniper, herbs, citrus, and bitterness.Grab a bottle today!

In 1858 Hiram Walker opened a whisky distillery that would become a North American symbol. Walker first founded his distillery in 1858 in Detroit. He had learned how to distill cider vinegar in his grocery store in the 1830s, he produced his first whisky barrels in 1854. In 1891 Canadian Club, more popularly known as "CC," became the first North American spirit to receive a Royal decree, from Queen Victoria. This ordained and highly acclaimed.Prohibition forced Walker to leave the "dry" state of Michigan, and strategically transplant his distillery across the Detroit River to Windsor, Ontario. Located just over the border Walker was actually able to continue legally producing whisky when the sale of beverage alcohol was prohibited in the United States. Rumor has it that CC was highly favored by the likes of Al Capone and that he had a lucrative business scheme smuggling the spirit across the Detroit River. Walkers whisky was particularly popular in the late 19th century gentlemens clubs of the United States and Canada; this is where it got the name "Club Whisky".Walker also revolutionized the whiskey industry by aging his spirit in oak barrels for a minimum of five years, at a time that all of the US bourbons and whiskeys were aged for less than a year. Canadian Club has continued to be a success.Canadian Club Chronicles 42 Year Old Issue No. 2: The Dock Man, is in honor of the historic dock worker who delivered whisky to consumers and bar owners during the Prohibition era. This expression is said to be the oldest Canadian whisky on the market. Bottled at 45 percent ABV Chronicles 42 has notes of robust rye spice, delicate brown sugar and baking spices followed by lingering notes of toffee and a subtle tartness.Pick up your bottle today!

Nestled in the Ica Valley of Peru, amidst the foothills of the Andes, lies the oldest continuously operating distillery in the Americas Hacienda La Caravedo, established in 1684. From here, Caravedo piscos are handcrafted in small batches with the same quality, authenticity, and heritage distinctive to Hacienda La Caravedo.The pisco-making process is meticulously overseen from vine to bottle, ensuring the highest quality of each batch. Caravedo Master Distiller, trained chef/restauranteur and pisco expert Johnny Schuler crafts Caravedos world-famous portfolio of piscos using the finest estate-grown grapes and traditional artisanal distilling techniques.The result is one of the most awarded portfolios of piscos including their Mosto Verde, an acholado, or a blend, of four grape varietals, crafted in the signature Mosto Verde style; Caravedo Acholado, a blend of three grape varietals; Caravedo Torontel, a puro, or single grape expression, made from the Torontel grape, and Caravedo Quebranta, a puro using the Quebranta grape.Caravedo is the #1 exported pisco from Peru to the United States and has received over 150 awards and accolades in spirits competitions all over the world. For over four centuries, piscos have been distilled exclusively from wine and unaltered without even the addition of water. Caravedo piscos are showcased in the dishes and bars of Schulers restaurants, Granja Azul and Key Club, located in Peru.Each bottle of the Caravedo Acholado expression takes around 7 lbs. of estate-grown Quebranta and Torontel grapes to produce. The wines are distilled using alembic copper pot stills and traditional falca stills directly to 80 proof, with no additional water added. In fact, there are no additives at all. Rested for at least 9 months first 4 for each varietal and an additional 5 after they are blended together this award-winning Peruvian brandy is a super-clean, floral, and fruity delight.Grab your bottle today!

Nestled in the Ica Valley of Peru, amidst the foothills of the Andes, lies the oldest, continuously operating distillery in the Americas Hacienda La Caravedo established in 1684. From here, Caravedo Piscos are handcrafted in small batches with the same quality, authenticity, and heritage distinctive to Hacienda La Caravedo. The Pisco-making process is meticulously overseen from vine to bottle ensuring the highest quality of each batch. Caravedo Master Distiller, trained chef/restauranteur and Pisco expert Johnny Schuler crafts Caravedos world-famous portfolio of Piscos using the finest estate-grown grapes and traditional artisanal distilling techniques. The result is one of the most awarded portfolios of Piscos including their Mosto Verde, an acholado, or a blend, of four grape varietals, crafted in the signature Mosto Verde style; Caravedo Acholado, a blend of three grape varietals; Caravedo Torontel, a puro, or single grape expression, made from the Torontelgrape, and Caravedo Quebranta, a puro using the Quebranta grape.Caravedo is the #1 exported Pisco from Peru to the United States and has received over 150 awards and accolades in spirits competitions all over the world. For over four centuries, Piscos have been distilled exclusively from wine and unaltered without even the addition of water. Caravedo Piscos are showcased in the dishes and bars of Schulers restaurants, Granja Azul and Key Club, located in Peru.Single-distilled to 86 proof through Alambique copper pot stills and traditional Falca stills, this Mosto Verde Pisco requires 8 kilos (18 lbs.) of a blend of Quebranta, Italia, Torontel, and Albillia grapes to produce one 750 ml bottle. Distilled from partially fermented grape juice (pure wine, no pomace) and rested a minimum of one year six months for each varietal and another six months after assemblage sans additives of any kind: no water, no sugar, no color, no wood flavoring.Pick up your bottle today!

Nestled in the Ica Valley of Peru, amidst the foothills of the Andes, lies the oldest continuously operating distillery in the Americas Hacienda La Caravedo, established in 1684. From here, Caravedo piscos are handcrafted in small batches with the same quality, authenticity, and heritage distinctive to Hacienda La Caravedo.The pisco-making process is meticulously overseen from vine to bottleensuring the highest quality of each batch. Caravedo Master Distiller, trained chef/restauranteur and pisco expert Johnny Schuler crafts Caravedos world-famous portfolio of piscos using the finest estate-grown grapes and traditional artisanal distilling techniques.The result is one of the most awarded portfolios of piscos including their Mosto Verde, an acholado, or a blend, of four grape varietals, crafted in the signature Mosto Verde style; Caravedo Acholado, a blend of three grape varietals; Caravedo Torontel, a puro, or single grape expression, made from the Torontel grape, and Caravedo Quebranta, a puro using the Quebranta grape.Caravedo is the #1 exported pisco from Peru to the United States and has received over 150 awards and accolades in spirits competitions all over the world. For over four centuries, piscos have been distilled exclusively from wine and unaltered without even the addition of water. Caravedo piscos are showcased in the dishes and bars of Schulers restaurants, Granja Azul and Key Club, located in Peru.Each expression is single-distilled using an alembic copper-pot stills to 80 proof from 100 percent fully-fermented grape juice. One 750ml bottle of Caravedo Quebranta Pisco requires around 7 lbs. of Quebranta grapes. The spirit rests at least 6 months, resulting in a smooth and clean profile with distinct fruity and grassy notes.Pick up your bottle today!

Nestled in the Ica Valley of Peru, amidst the foothills of the Andes, lies the oldest continuously operating distillery in the Americas Hacienda La Caravedo, established in 1684. From here, Caravedo piscos are handcrafted in small batches with the same quality, authenticity, and heritage distinctive to Hacienda La Caravedo.The pisco-making process is meticulously overseen from vine to bottle, ensuring the highest quality of each batch. Caravedo Master Distiller, trained chef/restauranteur and pisco expert Johnny Schuler crafts Caravedos world-famous portfolio of piscos using the finest estate-grown grapes and traditional artisanal distilling techniques.The result is one of the most awarded portfolios of piscos including their Mosto Verde, an acholado, or a blend, of four grape varietals, crafted in the signature Mosto Verde style; Caravedo Acholado, a blend of three grape varietals; Caravedo Torontel, a puro, or single grape expression, made from the Torontel grape, and Caravedo Quebranta, a puro using the Quebranta grape.Caravedo is the #1 exported pisco from Peru to the United States and has received over 150 awards and accolades in spirits competitions all over the world. For over four centuries, piscos have been distilled exclusively from wine and unaltered without even the addition of water. Caravedo piscos are showcased in the dishes and bars of Schulers restaurants, Granja Azul and Key Club, located in Peru.Crafted from 100 percent Peruvian Torontel grapes, this pisco is distilled once using traditional flat-top falca stills. Approximately 7 lbs. of grapes are needed for each 750ml bottle of the spirit that has absolutely no additives. Rested for upwards of 6 months, this 80-proof pisco has won the coveted Double Gold Medal at the San Francisco World Spirits Competition 2 years in a row.Pick your bottle up today!

Compass Box was founded in 2000 by entrepreneurial visionary John Glaser, in London, England. After being in the wine industry, Glaser made the move to Diageo, where he came into the whisky industry. Compass Box is known to challenge convention and tradition in pursuit of whisky and its enjoyment. Located in a seemingly incongruous London, England, Compass Box is not a Scottish distiller but a blender of Scottish whiskies, combining the best casks from Islay, Speyside and the Highlands, and aging them in a variety of woods from sherry casks to toasted French oak. Glaser pushes the boundaries of innovation to new levels with his art of whisky-making. Seemingly uninhibited by the norms of the formidable Scottish whisky industry, Glaser has proven himself a true alchemist. In 2005, his aptitude for wine making prompted a disruptive experimental sensation; The Spice Tree release, a blended whisky made using inner staves, or wooden slats inserted into casks to enhance flavor. Wine-makers use this technique as a more economical way to add oak flavor wine.Compass Box Affinity is a unique blend of Calvados and Scotch whisky. Normandy and Scotland are both northern European known for their cool, maritime climates. While Scotland is known agriculturally for their cereals, Normandy is known principally for its apples. Orchard fruit notes are common to both Calvados and Scotch malt whisky. Many Calvados producers double-distill in pot stills, just like their Scottish cousins. Maturation in French oak is another aspect of their shared DNA. The result is a classic flavor combination of apples and spice riffing off dried fruits and vanilla. The Calvados imparts an intensity and lingering onto the character of the Scotch whiskies. The Calvados are sourced from Domaine Christian Drouin while the single malt is sourced from the Craigellachie Distillery in Speyside. This is then blended together with a proprietary combination of Highland single malts, finished with a blended Scotch of unknown origin.Pick up your bottle today!

Applejack a type of brandy distilled from apples has a long and colorful history in the United States. As early as 1630, colonists in New England and Virginia began cultivating apple orchards, and by the turn of the century, had begun distilling apples into applejack. George Washington is said to have distilled applejack on his Mount Vernon estate, and during the Revolutionary War, troops under his command were rationed applejack while campaigning in New England. In addition, during Prohibition, the Jack Rose a cocktail made from applejack, grenadine and lemon juice became a staple drink at speakeasies across the country.Harvest Spirits Cornelius Applejack is made from apples harvested exclusively at Golden Harvest Farm, a third-generation farm situated in the Hudson Valley. Derek Grout, the brainchild behind Cornelius Applejack (his family also owns Golden Harvest Farm), decided to distill applejack for one simple reason: his family farms 20,000 trees produce many more apples than the farm can actually sell. "You can make pies, donuts, or you can freeze them," says Grout of the extra apples, "but theyre never quite as good as fresh. And cold storage costs you money." After distilling the apples, however, Grout lets the applejack mature and become more valuable. "I dont know any other way of processing an apple where the apple pays its own rent."Cornelius Applejack is made by adding a strain of yeast commonly used to produce Champagne to apples that Grout sources from his family farm and presses at the distillery (no grain spirits are used). After the apple cider has fermented for a week, the wash is distilled three times through Grouts hybrid, copper pot and column stills. Following distillation, the applejack is matured in barrels that were previously used to age Woodford Reserve Bourbon. As a result, Cornelius Applejack has an aroma of honey and vanilla that is complimented by the sweet scent of fresh apples. The initial flavors of caramel and butterscotch are similar to bourbon, and give way to lighter notes of fruit and a hint of cinnamon and spice.After the applejack has matured for two years in the ex-bourbon casks, each batch is brought to proof and each single-barrel bottle is filled and labeled by hand. Cornelius Applejack earned the Double Gold Medal at the San Francisco World Spirits Competition in 2010."Every morning when I walk in Im hit with the smell," says Grout. "Slightly alcoholic, slightly funky, definitely oaky. Its a place with potential, the potential to make something thats really brilliant." Try a brilliant applejack today!

"Im an avid whiskey lover," says Darek Bell, master distiller at Corsair Artisan Distillery in Kentucky, "but I do think whiskey could be better. Different. More interesting. More imaginative." Bell, a graduate of the Bruichladdich Distilling Academy in Islay, Scotland, is a mad scientist and notoriously experimental distiller. Since opening its doors in 2009, Corsair Artisan Distillery has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine."When you look at the palette the distilling world uses, the paints typically consist of corn, rye, wheat and malted barley," explains Bell, a former homebrewer. "Contrast that to craft brewing, where brewers use dozens of malts and adjuncts. With distilling, I think like a brewer: the better the ingredients you put into the whiskey, the better it will be."Corsair Quinoa Whiskey is made from a mash of 80 percent malted barley and 20 percent unmalted quinoa seeds. While most of the malted barley (63 percent) is untoasted, two-row barley, the remainder is kiln-toasted and imparts sublime notes of butter and doughy bread to the whiskey.In addition, Bell uses red and white quinoa (pronounced "Kin-wah") seeds that he sources from Bolivia. Quinoa is a type of plant that was domesticated in South America nearly 4,000 years ago, and has high levels of protein and dietary fiber. The Incas held the quinoa crop to be sacred and referred to it as chisaya mama, or mother of all grains (the Incan emperor would traditionally sow the first seeds of the season). "The quinoa seeds add a slightly nutty flavor to the whiskey," says Bell, "and nicely balance out the flavors from the barley."After harvesting the barley and quinoa, Bell mashes and ferments the grains before distilling them through his custom-made, 50-gallon Vendome copper-pot hybrid still. The whiskey is then aged in new, heavily charred American oak barrels (the barrels have a #4 char), before Bells team fills and labels each bottle by hand.Corsair Quinoa Whiskey has a nose of baked apples, cinnamon and rye that gives way to sweet notes of dried fruits, pineapple and citrus. The flavors are well-balanced with notes of buttery dough and nutty bread, and lead to a slightly spicy, long finish."This may be the first commercially available whiskey distilled from quinoa," says Bell.Pick up a unique bottle of whiskey today!

The Cotswolds Distillery is the brainchild of Dan Szor, a native New Yorker whose 30-year career in finance took him and his family to London, where theyd often escape the stress of city living by spending weekends in Englands Cotswolds. Classified as an Area of Outstanding Natural Beauty by the British government, the Cotswolds is a designated conservation area due to their significant landscape value, and its easy to see why Dan was so quickly enamored with the rolling hills and honey-colored cottages of the region.While living in England, Dans deep-rooted passion for whisky led him on annual pilgrimages to Islay, where he fervently explored the various single malt Scotch distilleries. One day, back in the Cotswolds, Dan was staring out of a window at a neighboring barley field when he suddenly had an aha moment barley was growing all over the Cotswolds, yet no one was distilling it. Dan decided to be the first, and within just a few years he had snapped up an old barn conversion, commissioned several custom stills and begun distilling the regions very first artisanal spirits at the Cotswolds Distillery.Cotswold Distillery maintains itself as one of the only fully operational Gin/Whisky distilleries in the United Kingdom. They also produced the first whisky made entirely in the Cotswolds. They embrace the grain-to-glass philosophy at Cotswolds, hand-crafting their spirits in small batches using high-quality local barley.Emphasizing quality over cost during every step of production, Cotswold uses their very own floor maltings and incorporates long fermentation and slow distillation methods, using traditional, Forsyth copper pot stills.This cask strength release from the Cotswolds Distillery comes from Cotswold founder Dans favorite casks: shaved, toasted and re-charred American Oak red wine barriques. These distinctively active casks impart a deep rich color and intense character to the distillerys fruity spirit, delivering notes of toffee, oak and red fruits. This stunning expression earned a Gold medal at the International Wine and Spirits Competition, the World Whiskies Awards and Double Gold at the 2019 San Francisco World Spirits Competition.Pick up your bottle today!

The late Dr. George G. Moore was a native Irishman with an incredible passion for single malt whisky and his adopted home Virginia. His Virginia Distillery Company is a union of these two passions, brought to life in 2011. Today the distillery is looked after by Georges son Gareth Moore and his wife Maggie. They have continued to preserve and cultivate Georges single malt dream. Virginia Distillery Company is currently producing an American Single Malt on-site using 100 percent malted barley from the US and water from Virginias Blue Ridge Mountains. This distillery flagship is being aged in ex-bourbon, sherry and re-toasted wine casks. Virginias hot summers and cool winters significantly influence the aging cycle, imparting a distinctive character onto the whisky and enabling it to mature faster than its Scottish counterparts. The award-winning Courage and Conviction American Single Malt Whisky, as its called, was developed with the help of the late Dr. Jim Swan, a legend among whiskey makers. The Kentucky bourbon casks were chosen for their vanilla, caramel, butterscotch, oak, smoke, and cinnamon notes. Sherry casks contribute cherry, raisin, fig, brown sugar, and spice notes, while the Cuve wine casks impart the liquid with barrel spice, red fruit, and toasted pecan notes.Get your bottle today!

The idea for Crafthouse Cocktails came to Chicago bar owner Matt Lindner and global bartending champion Charles Joly in 2013. Proper bottled cocktails were virtually non-existent at the time with the market dominated by neon-colored and artificial offerings. The pair set to change that, researching and experimenting until they found a way to bottle real from-scratch cocktails that were as delicious as those that Joly was creating at the bar.The pair went about it using all-natural ingredients and high-quality craft spirits from the best distilleries, one batch at a time, and with a keen eye for detail. Their lineup consists of several classics that are expertly balanced and can stand toe-to-toe with the creations of respected cocktail bars. These ready-to-drink cocktails provide a perfect drink without the hassle. Its always the same high-quality cocktail, be it at home, at a BBQ, at a concert venue, hotel, or an Amtrak train.All the offerings use high-quality and all-natural ingredients, without artificial flavors, colors, sweeteners, and preservatives. They arent watered down, preserving the full flavor. Amongst their offerings, you can find the Gold Rush, Paloma, Pineapple Daiquiri, Southside, Smoky Margarita, and Rum Old Fashioned. This classic 1940s cocktail, the Moscow Mule, is crafted with vodka, ginger ale, sugar, and lime. All thats missing is a lime wheel or a fresh mint sprig and some ice.Grab your bottle today!

The idea for Crafthouse Cocktails came to Chicago bar owner Matt Lindner and global bartending champion Charles Joly in 2013. Proper bottled cocktails were virtually non-existent at the time with the market dominated by neon-colored and artificial offerings. The pair set to change that, researching and experimenting until they found a way to bottle real from-scratch cocktails that were as delicious as those that Joly was creating at the bar.The pair went about it using all-natural ingredients and high-quality craft spirits from the best distilleries, one batch at a time, and with a keen eye for detail. Their lineup consists of several classics that are expertly balanced and can stand toe-to-toe with the creations of respected cocktail bars. These ready-to-drink cocktails provide a perfect drink without the hassle. Its always the same high-quality cocktail, be it at home, at a BBQ, at a concert venue, hotel, or an Amtrak train.All the offerings use high-quality and all-natural ingredients, without artificial flavors, colors, sweeteners, and preservatives. They arent watered down, preserving the full flavor. Amongst their offerings, you can find the Gold Rush, Moscow Mule, Paloma, Pineapple Daiquiri, Southside, Smoky Margarita, and Rum Old Fashioned. While typically made with whiskey, they opted for rum with this one. A combination of 2 rums was used. The first is Plantation 5 Years Barbados rum, a long-aged and full-flavored spirit. Its combined with Xaymaca Special Dry pot-still rum, a bit of sugar, and Bittered Slings Malagasy chocolate bitters for an extra layer of complexity.Grab your bottle today!

The idea for Crafthouse Cocktails came to Chicago bar owner Matt Lindner and global bartending champion Charles Joly in 2013. Proper bottled cocktails were virtually non-existent at the time with the market dominated by neon-colored and artificial offerings. The pair set to change that, researching and experimenting until they found a way to bottle real from-scratch cocktails that were as delicious as those that Joly was creating at the bar.The pair went about it using all-natural ingredients and high-quality craft spirits from the best distilleries, one batch at a time, and with a keen eye for detail. Their lineup consists of several classics that are expertly balanced and can stand toe-to-toe with the creations of respected cocktail bars. These ready-to-drink cocktails provide a perfect drink without the hassle. Its always the same high-quality cocktail, be it at home, at a BBQ, at a concert venue, hotel, or an Amtrak train.All the offerings use high-quality and all-natural ingredients, without artificial flavors, colors, sweeteners, and preservatives. They arent watered down, preserving the full flavor. Amongst their offerings, you can find the Gold Rush, Moscow Mule, Paloma, Pineapple Daiquiri, Rum Old Fashioned, Southside, and Smoky Margarita. The latter is crafted with traditional mezcal from Oaxaca and premium blanco tequila that provide a fruity agave flavor as well as smoke notes. Some fresh lime and sugar are added to round the profile up. The cocktail has scored the coveted Double Gold medal at the San Francisco World Spirits Competition.Grab your bottle today!

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling from Quebec City to Vancouver by train. Prior to their arrival, a local entrepreneur set out to craft a whiskey that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends and sifting through hundreds of different types of glass, labels, and bottles, the entrepreneur created what he believed to be the perfect whiskey and called it Crown Royal. At the beginning of their journey, the King and Queen were gifted ten cases of the whiskey from Canada to enjoy on their journey.The distillery in Gimli, Manitoba stands on a 360-acre property and holds 1.5 million barrels of whiskey today. Using the finest Canadian ingredients, Lake Winnipegs limestone-filtered water, and 12 distillation columns, they create the 50 whiskeys that make up their signature blend. 5 recipes go into making it and the liquids are aged for various amounts of time in used and first-fill charred oak barrels which are subject to the extreme temperature changes of the climate. After the whiskeys have been expertly aged, they are blended meticulously. Their Crown Royal Deluxe is the purest representation of that process and what they have on offer, as well as the backbone of most of their expressions. Pick your bottle up today!

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling from Quebec City to Vancouver by train. Prior to their arrival, a local entrepreneur set out to craft a whisky that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends of whisky, and scouring through hundreds of different types of glass, labels, and bottles, the entrepreneur created what he believed to be the perfect whisky and called it Crown Royal. At the beginning of their journey, the King and Queen were gifted ten cases of the whisky from Canada to enjoy on their journey.Crown Royal Peach Flavored Whisky is a new Limited Edition from Crown Royal, bringing some juicy sweetness to your summer season. To create this extraordinary blend, Crown Royal whiskies are carefully selected by our master blender and infused with the juicy flavor of fresh Georgia peaches. The result is a vibrantly delicious whisky, bursting with the luscious flavor of peach and the distinctive smoothness of Crown Royal. Enjoy Crown Royal Peach Whisky on the rocks or mixed with iced tea for a refreshing tasting cocktail.Pick up your bottle today!

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling from Quebec City to Vancouver by train. Prior to their arrival, a local entrepreneur set out to craft a whisky that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends and sifting through hundreds of different types of glass, labels, and bottles, the entrepreneur created what he believed to be the perfect whisky and called it Crown Royal. At the beginning of their journey, the King and Queen were gifted ten cases of the whisky from Canada to enjoy on their journey.This Flavor Series expression is one of four flavored whiskies of Crown Royal, including Salted Caramel, Vanilla, and Peach. Crown Royal is crafted from some of the purest water sourced from Lake Winnipeg, naturally filtered through the limestone beneath and a grain blend of rye, corn, and barley. Approximately 80 percent of the grain used in production is sourced from Manitoba and the surrounding area. Crown Royals signature blend is distilled through twelve distillation columns. After the whiskies have been expertly aged, they are blended meticulously. The Crown Royal Regal Apple is a blend of some of the highest quality Crown whiskies, hand-selected by Crown Royal Master Blenders. The expression is infused with Regal Gala Apples and natural apple flavors, before being bottled at 70 proof. This fruity and crisp Canadian whisky has bright apple and spice aromas. The persists through the decadently smooth finish and the sweetness is never overpowering.Pick your bottle up today!

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling from Quebec City to Vancouver by train. Prior to their arrival, a local entrepreneur set out to craft a whiskey that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends and sifting through hundreds of different types of glass, labels, and bottles, the entrepreneur created what he believed to be the perfect whiskey and called it Crown Royal. At the beginning of their journey, the King and Queen were gifted ten cases of the whiskey from Canada to enjoy on their journey.This Flavor Series expression is one of four flavored whiskies of Crown Royal, including Salted Caramel, Vanilla, and Peach. Crown Royal is crafted from some of the purest water sourced from Lake Winnipeg, naturally filtered through the limestone beneath and a grain blend of rye, corn, and barley. Approximately 80 percent of the grain used in production is sourced from Manitoba and the surrounding area. Crown Royals signature blend is distilled through twelve distillation columns. After the whiskies have been expertly aged, they are blended meticulously. The Crown Royal Vanilla is a blend of some of the highest quality Crown Royal whiskies, hand-selected by Crown Royal Master Blenders. The expression is infused with Madagascar Bourbon Vanilla, before being bottled at 70 proof. Its a bold Canadian whiskey that is smooth and has a distinct vanilla richness that is designed to work particularly well in various mixed drinks. Pick your bottle up today!

During the 17th century, the Madeira archipelago (situated just 200 miles north of the Canary Islands off the coast of Africa) was a major exporter of sugar and sugar cane to much of Portugal and Western Europe. As Algerian pirates began raiding European cargo ships in the late 18th century, however, and Napoleon plunged Europe into a series of wars beginning in 1803, the waters off the coast of the Madeira archipelago became too dangerous to navigate. As a result, the production of sugar cane, as well as Cachaa a spirit distilled from sugar cane shifted from Madeira to Brazil. Since then, Cachaa has become the most popular spirit in Brazil and the third most-popular spirit in the world.Cuca Fresca Ouro Cachaa is made from 100 percent organic, estate-grown sugarcane harvested in Minas Gerais, Brazils most famous Cachaa producing region. After the stalks of the sugarcane grow as high 12 feet, expert farmers tenderly harvest the crops by hand using a machete (no flame-harvesting is used during the process). "We believe in using the highest quality sugar cane," says Phoenix Kelly-Rappa, the Managing Partner of Cuca Fresca. "Its never burned, as some sugar cane is. Thats one of the things that makes Cuca Fresca extremely smooth. It has a fresher, spicier taste to it, much lighter than rums from the Caribbean that are made from molasses."After being harvested, the sugarcane is then pressed at the distillery and the resulting juice is slowly fermented using a four-generation old Cachaa recipe. Following fermentation, the wash is double-distilled through an alambique, artisanal copper pot still. Cuca Fresca Ouro Cachaa is then aged for four years in Jequitiba wood barrels, giving the Cachaa notes of baked bananas and dried fruits. "We use all artisanal methods with no mass production," notes Kelly-Rappa, of Cuca Fresca Ouro. After the cachaa is brought to proof, it is triple filtered before each bottle is filled and labeled."Cuca Fresca,"which literally translates to "cool head,"is a Brazilian expression meaning "to be relaxed"or "relaxation."Try a bottle of this cachaa and achieve cuca fresca today!

Maison Pierlot was founded in 1812 by Andr Michel Pierlot, a former cooper and bottler who purchased two parcels of property in Tours-sur-Marne. Upon his death, Pierlot willed the company to his cellar master, Eugne Laurent, and the name was eventually changed to Maison Laurent-Perrier when Mathilde Emilie Perrier, Laurents widow, became the steward and combined the two family names. Today, Michel Fauconnet, Laurent-Perriers third Cellar Master, continues to shepherd the family legacy forward.Cuve Ros Laurent-Perrier is crafted using Pinot Noir grapes from nearly a dozen crus, most of them grands crus. The grapes derive from the South and North parts of the Montagne de Reims, including the celebrated Cte de Bouzy. Once the grapes have been harvested by expert farmers, they are manually sorted and macerated for up to three days using the saigne method. This maceration method provides the champagne with a delicate salmon pink color, along with a flavor profile dominated by notes of berries and citrus. After pressing the grapes, the juice or must is fermented and bottled. "Then, we wait," says Fauconnet it takes a minimum of four years of maturation to coax bottles of Cuve Ros Laurent-Perrier to perfection.Cuve Ros Laurent-Perrier has a slightly salmon color, along with an aroma of berries, watermelon, black cherries and citrus. The aroma gives way to a symphony of raspberries and strawberries, and leads to a tender and delicate finish.Pick up a bottle today!

Two hundred years ago, there were over a hundred officially recognized distilleries in Ireland. Today there are less than ten. Founded as Irelands first artisan distillery, Dingle takes its name from the town in which it is located, where tourists flock to visit Europes westernmost human settlement. As of 2012, an old sawmill was converted into a distillery, where Dingle marries Irelands tradition of independent distilling with innovative processes only feasible for small batch producers. Dingles humid climate with cool gulf stream breezes is considered ideal for spirit distillation. When restaurateur Oliver Hughes decided to open Irleands first artisan distillery, he wanted to capture the terroir of Kerry County. In order to do so, Hughes bought traditional pot still designed by Master Distiller John McDougall. He affectionately named the hand beaten copper pot still Oisin, and immediately began producing Irelands first small batch vodka, gin and whiskey.Crafted in small batches of only 500 liters, the folks behind Dingle Gin have a unique take on the London dry category using locally harvested botanicals. Dingles unique formula which includes rowan berry from mountain ash trees, fuchsia, bog myrtle, hawthorn, and heather among other botanicals is calculated to evoke the earth and air of Irelands west coast. After macerating in spirit for 24 hours, the spirit is distilled using Dingles custom designed pot still, passing through a flavor basket in the neck of the still where a second batch of botanicals adds more flavor and nuance to the spirit before condensation. After distillation, the spirit is charcoal filtered and cut using water from a well 240 feet below the distillery before it is hand bottled. As a result, Dingle Gin has a classic aroma of juniper and angelica, followed by a juniper-forward that blooms into notes of blackberry marmalade before lining the mouth with fresh eucalyptus and mint. The cool menthol finish is spiked with warm pepper notes, overall a contemporary take on the classic London dry. Pick up your bottle today!

Everclear is one of the most iconic brand names of grain alcohol or neutral spirit produced by Luxco. Distilled from 100 percent selected grains, this unique spirit provides a neutral flavor profile which, when combined with its high proof, gives this spirit the special ability to extract even the subtlest of flavors. Bottled at 120, 151 and 190 proof, this pure, unadulterated rectified spirit provides you with a clean slate with endless potential.Everclears Make It Your Own is inspired by the longstanding tradition of using grain alcohol to create custom cocktails. Bartenders and intrepid mixologists alike have tempered its proof, utilizing its incredibly distinctive blank canvas to craft not just cocktails, but create liqueurs and customized homemade infusions and moonshines. Make It Your Own provides a comprehensive guide into the art of the artisanal enthusiast, offers a mixology glossary of infusions and delicious cocktails, as well as advice on bar tools and glassware. Everclear is the most versatile spirit, providing an excellent base for infusions, due to its high proof. Steeping fruits, spices and even nuts results in incredible alchemy. Everclear 151 proof earned a Silver medal at the 2017 SIP Awards.Pick up your bottle today!