Whiskey

Alexander Murray and CO is named after the owner, Steve Lipps great uncle, whom Murray credits giving him his first taste of whisky. The Independent bottling company is based out of Calabasas, California. The history of Alexander Murray and Co dates back to 1911 when the man behind the inspiration for the company Alexander Murray was born. Steve worked for many independent whisky companies in Scotland in the 1990s, before founding Alexander Murray and Co LLC and the Alexander Murray brand in his new home, California.This range of Polly Cask single malt Scotch whiskies are aged FirestoneWalker Brewing ale casks. Named after Polly Firestone Walker, a co-owner of the brewery, this California born and bred single malt bottling has complex notes of ale, crates zest and rich dark chocolate.Pick up your bottle today!

Alexander Murray bottles single cask single malts in addition to blended whiskies with varying age statements. Steve Lipp, Alexander Murrays great-nephew has established an independent bottling company in his great uncles name. Based out of LA, Alexander Murray seeks out the finest spirits to blend and bottle.The label has a diverse line up of products ranging from their extensive Vintage Malt collection, the Monumental blended Scotch range (available in 18- and 30-year-old expressions), The Pollys Casks bottlings containing Tullibardine single malt finished in Firestone Walkers Double DPA beer casks, and finally their Bon Accord. Bon Accord was matured in ex-Bourbon oak casks yielding a beautiful golden hue, with sweet flavors, followed by a powerful finish.Pick up your bottle today!

Alley 6 Rye Whiskey was founded in Sonoma County California, in 2012, by Krystle and Jason Jorgensen. The distillery is a small batch craft distillery with a grain-to-glass ethos as well as an independent family-owned business. The first batch of Alley 6 Rye Whiskey was released Summer 2015.The Alley 6 facility produces a range of premium spirits, handcrafted in small batches using traditional distilling methods. Boasting two 132 gallon Alembic Copper pot stills, every step of production is carried out onsite. Everything from milling the grain, to mashing, fermenting, distilling, barreling, and bottling takes place in Healdsburg. Emphasizing quality ingredients, and innovation, their spirits harbor depth of complexity and character. Alley 6 Rye Whiskey is a genuine small-batch whiskey, twice distilled over direct-fire, using traditional copper alembic pot stills from a rye malt mash comprised of 78 percent rye and 22 percent aromatic malted barley from Heidelberg Germany. Each batch is aged for a minimum of nine months in small, heavy charred, new American White Oak barrels.This young, vibrant spirit has a complex flavor and a smoothness in character. Expect flavors of honey and oak and imparts hints of vanilla, rye spice, and a nice subtle caramel note on the palate. Alley 6 Rye received a Gold medal Best of Class, Best of Division Distilled Spirits and Cocktail Competition 2018, and a Gold medal at the Craft Distillers Spirits Competition in 2017.Pick up your bottle today!

The mission of the Amador Whiskey Company is to "partner with the finest craft distilleries in the United States to create limited-edition whiskeys." The companys first release was crafted by Charbay Master Distiller Marko Karakasevic. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Over three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Amador Whiskey Co. Double Barrel fuses the best of Kentucky Bourbon with thecharacter of Napa Valley wine barrels. This bourbon is aged in some the finest new charred American oak Kentucky Bourbon barrels. The spirit is then transported westward along the 38th parallel to California, where it is finished in the Trinchero Family Estates Napa Valley wine barrels. This double maturation method imparts the complex characteristics of each of the individual barrels, which are then blended to create a unique and complex Bourbon.Pick up your bottle today!

The mission of the Amador Whiskey Company is to "partner with the finest craft distilleries in the United States to create limited-edition whiskeys." The companys first release was crafted by Charbay Master Distiller Marko Karakasevic. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Over three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Amador Ten Barrels Straight Hop-Flavored Whiskey is made from a marriage of 60 percent straight malt whiskey and 40 percent hop-flavored whiskey. The hop-flavored whiskey is crafted from Racer 5 IPA, a craft beer brewed by the Bear Republic Brewery. The IPA is full-bodied, and contributes a malty hoppiness to the whiskey without overwhelming the whiskeys flavor profile.After the straight malt whiskey and hop-flavored whiskey are distilled, they are matured separately for over two years in French oak wine barrels. Then, the whiskies are "married in our family chardonnay barrels for another year before being bottled," says Karakasevic.The whiskey has an aroma of caramel, cloves and vanilla. Notes of hop-spices, two-row barley, toffee, butterscotch, rich citrus, orange, warm caramel and nougat dominate the palate and lead to a long, ever-lasting finish.Only ten barrels of this whiskey will ever be made. Pick up a bottle today!

While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.American Born Apple Pie Moonshine takes its inspiration from one of the oldest and most popular mountain moonshine recipes. The nose is filled with tart apples and pie crust, and leads to a palate marked by fresh-pressed cider, fruit cereal and honey. The finish, which is slightly bitter, has hints of crackers and granny smith apples.Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!

While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.Launched in 2012 by Dillingham and Koffel and made in Nashville (a fitting place given Appalachias relationship to moonshine), American Born Original White Lightning Moonshine is crafted from a 200-year-old, 100 percent corn recipe. Gently sweetened with sugar, the moonshine has an aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn.American Born Dixie Moonshine brings together two distinct Southern traditions moonshine and sweet tea. The nose is sweet, with notes of mint and candied sugar, and leads to a palate filled with Bigelow tea. The finish, which is incredibly smooth, has a hint of lemon zest and corn.Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!

While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.Launched in 2012 by Dillingham and Koffel and made in Nashville (a fitting place given Appalachias relationship to moonshine), American Born Original White Lightning Moonshine is crafted from a 200-year-old, 100 percent corn recipe. Gently sweetened with sugar, the moonshine has an aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn.American Born White Lightning Moonshine takes its inspiration from one of the oldest and most popular mountain moonshine recipes. It usesa 200 year old recipe, using just corn, sugar and water which creates an incredibly smooth and beautifully clear liquor. Its perfect to drunk neat or can be used as a remarkable mixer with lemonade for Margaritas. Aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn. Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Cask Strength Indian Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Cask Strength Single Malt has an aroma of intense caramel, malt, dark chocolate and oak that gives way to notes of vanilla, espresso beans, smoke and a touch of honey on the palate. The finish is long yet smooth, with hints of mellow charcoal, dried apricots and tobacco. The whisky earned a score of 91 points from the Beverage Testing Institute in 2013."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Single Malt has an aroma of oak, milk chocolate and dried apricots that gives way to notes of maple syrup, honey and milk chocolate. The whisky earned a score of 93 points from Jim Murrays Whisky Bible. In addition, it was named one of the 101 Whiskies to Try Before You Die by Ian Buxton."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level.During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Intermediate Sherry Single Malt Scotch Whisky is first aged in ex-bourbon barrels before being transferred to an intermediate sherry cask, where it rests briefly before being placed back in ex-bourbon barrels to finish its aging. This innovative new sandwiching technique allows the sherry flavors to burn in as the whisky continues to age in the ex-bourbon casks, and imparts a beautiful nose unto the whisky filled with aromas of port, candied cherries, vanilla and strawberry jam. The palate is equally as enthralling, with notes of cinnamon and nutmeg mingling with orange peel and anise before leading to a long, dry and oaky finish.Amrut Intermediate Sherry Single Malt Scotch Whisky is bottled at a punchy 114.2 proof.Pick up this innovative Indian whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, the grains are carefully dried over a peat flame to approximately 23 phenol parts per million. Then, the barley is mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. Following distillation, the whisky is matured at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. Amrut Peated Cask Strength Indian Single Malt Whisky has an aroma of peat, citrus, fruit cake and dried berries that gives way to notes of chocolate, molasses and brown sugar on the palate. The finish is slightly sweet, with a touch of bonfire smoke balanced against notes of ripe apples.The whisky earned a score of 92 points from Jim Murrays Whisky Bible. "There is demand, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Peated Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers), and peated malt sourced from Scotland. The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Pick up your bottle today!

Situated in the picturesque village of Knock in the Highlands region of Scotland, the Knockdhu Distillery was founded in 1892 by John Morrison. At the time, the distillery was surrounded by acres of fresh barley and peat, and enjoyed easy access to pure spring water and the Great North Railway. When Morrison completed construction of the distillery in 1894, Knockdhu was regarded as the most modern and well-equipped distillery of its time.Over a century after its original founding, little has changed at the distillery. anCnoc Single Malt Scotch Whisky (anCnoc is one of the few whiskies not named after the distillery that produces it) is made from fresh, plump barley, much of it still harvested from the fields that surround the distillery. Once the grains have been harvested, they are malted and mashed before being fermented in one of the distillerys six original wooden washbacks.Following fermentation, the wash is distilled twice through Knockdhus century-old, copper-pot stills. The stills have unusually flat bases as compared to stills at other Scottish distilleries, which forces the alcohol vapors to travel up the long, narrow neck of the still and results in a lighter and more fruity whisky. In addition, the stills are equipped with worm tubs large tanks of cold water that are used to condense the alcohol vapor back into a liquid spirit. These worm tubs most distilleries abandoned worm tubs for condensing units long ago are a testament to Knockdhus commitment to producing a traditional style of malt whisky.Following distillation, anCnoc 12 Year Old Single Malt Scotch Whisky is aged in hand-selected, American oak casks that are quietly laid to rest in the distillerys dunnage warehouse. The dunnage warehouses thick granite walls and unique location results in stable temperatures, and allows the whisky to develop consistently. After a dozen years of maturation in the dunnage warehouse, the whisky is bottled. anCnoc 12 Year Old Single Malt Scotch Whisky has a golden straw color, along with an aroma of honey and lemon. The aroma gives way to notes of citrus, tart pears, caramel apples and orange zest on the palate, and leads to a soft and smooth finish.anCnoc 12 Year Old Single Malt Scotch Whisky earned a score of 92 points from the Beverage Testing Institute in 2017. In addition, it earned the Silver Medal at the San Francisco World Spirits Competition in 2013.Pick up a bottle today!

After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniel Distillery "Gentleman Jack"and Jack Daniel Distillery Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame. After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy Bourbon. "Angels Envy is a lot of things," says Henderson. "Its my lifes work. Its a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage." The name is derived from the term "angels share"- the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut.Angels Envy Cask Strength Finished in Port Wine Barrels represents the finest whiskey Angels Envy creates. Once in a great while, they discover what they call a honey barrelit might be one in one hundred, but theres just something exceptional about these barrels. Once they find the right flavor balance, Angels Envy blends them in small batches for their yearly Cask Release each autumn. Ranked the "Best Spirit in the World" by F. Paul Pacults 2013 Spirit Journal, every years release is utterly unique in its flavor profile. Pick up your bottle today!

After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels "Gentleman Jack" and Jack Daniels Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy Bourbon. "Angels Envy is a lot of things," says Henderson. "Its my lifes work. Its a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage." The name is derived from the term "angels share" - the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut.Angels Envy Cask Strength Finished in Port Wine Barrels represents the finest whiskey Angels Envy creates. Once in a great while, they discover what they call a honey barrelit might be one in one hundred, but theres just something exceptional about these barrels. Once they find the right flavor balance, Angels Envy blends them in small batches for their yearly Cask Release each autumn. Ranked the Best Spirit in the World by F. Paul Pacults 2013 Spirit Journal, every years release is utterly unique in its flavor profile. Pick up your bottle today!

After graduating college, Lincoln Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels "Gentleman Jack" and Jack Daniels Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy Bourbon. "Angels Envy is a lot of things," says Henderson. "Its my lifes work. Its a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage." The name is derived from the term "angels share" the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut.Angels Envy is an exceptional Kentucky straight bourbon finished in port wine barrels. Given the Highest Recommendation by Spirit Journal, celebrated by Whisky Advocate, The Bourbon Review, and awarded Wine Enthusiasts highest bourbon rating, Angels Envy is unlike any other whiskey youve ever tasted.Pick up a bottle of bourbon from one of the most respected master distillers in the industry!

After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels "Gentleman Jack" and Jack Daniels Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy. "Angels Envy is a lot of things," says Henderson, including the culmination of "my lifes work." The name is derived from the term "angels share" the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the whiskey, Henderson realized that the angels might want a larger cut.Angels Envy Rye Finished in Plantation XO Rum Casks is released just twice each year in the autumn and spring. The rum casks were previously used to age French cognac, which adds an additional layer of complexity on the palate. Its a collision of bold flavors as the raw, spicy rye mingles with the mellow sweetness of the rum, culminating in a uniquely delicious spirit. Pick up a bottle of rye today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is only 240 square miles and home to just over 3,000 inhabitants. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Ardbeg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery and today, it stands as a testament to Scottish heritage and tradition.Ardbeg Single Malt Scotch Whisky is made from malted barley, which is peated to approximately 50 phenol parts per million (in contrast, Leviathan II Whiskey is peated to 110 phenol ppm, while Octomore 5.1 is peated to 169 phenol ppm). Once the peated barley arrives at the distillery, it is milled and mashed with water sourced from Loch Uigeadail, which is situated approximately 3 miles away from the distillery. Then, the mashed barley is fermented in washbacks made of Oregon pine. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and more rich whisky. In addition, the wooden washbacks contribute estery, carbolic compounds to the whisky.Following fermentation, which lasts for 55 hours, the wash is distilled twice, first through a copper-pot wash still and then again through a copper-pot spirit still. The spirit still is equipped with a purifier, which acts as small condenser and causes a portion of the evaporating vapors to be pumped back into the pot and then re-distilled. This purification process, which is rare in the industry, results in whisky that has a signature fresh and malty flavor.Once the whisky has been distilled, Ardbeg Ten Year Old Single Malt Scotch Whisky is aged for 10 years on the weather-worn isle of Islay. While most whiskies are chill-filtered and reduced to a strength of 80 proof, Ardbeg Ten is non chill-filtered and bottled at 92 proof, thus retaining maximum flavor, body and depth.Ardbeg Ten has rich aromas of ocean air, taffy and an undeniable peat smoke, which are balanced by softer elements of vanilla and lemon zest on the palate. The finish, which is mildly sweet, is nicely seasoned by malt grains, espresso and chocolate-covered almonds.Famed whisky writer Michael Jackson called Ardbeg Ten Year Old Islay Single Malt Scotch Whisky, Wonderfully distinctive. In 2008, Jim Murray named Ardbeg Ten the World Whisky of the Year in the Whisky Bible, adding: "If perfection on the palate exists, this is it." Pick up a bottle today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is only 240 square miles and home to just over 3,000 inhabitants. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Ardbeg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery and today, it stands as a testament to Scottish heritage and tradition.Ardbeg Single Malt Scotch Whisky is made from malted barley, which is peated to approximately 50 phenol parts per million (in contrast, Leviathan II Whiskey is peated to 110 phenol ppm, while Octomore 5.1 is peated to 169 phenol ppm). Once the peated barley arrives at the distillery, it is milled and mashed with water sourced from Loch Uigeadail, which is situated approximately 3 miles away from the distillery. Then, the mashed barley is fermented in washbacks made of Oregon pine. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and richer whisky. In addition, the wooden washbacks contribute estery, carbolic compounds to the whisky.Following fermentation, which lasts for 55 hours, the wash is distilled twice, first through a copper-pot wash still and then again through a copper-pot spirit still. The spirit still is equipped with a purifier, which acts as a small condenser and causes a portion of the evaporating vapors to be pumped back into the pot and then re-distilled. This purification process, which is rare in the industry, results in whisky that has a signature fresh and malty flavor.Ardbeg An Oa is the first new whisky to be added to Ardbegs core range in almost a decade. This NAS single malt is comprised of whiskies of different cask types including Pedro Ximnes, spicy virgin charred oak, and ex-bourboncasks married together in Ardbegs bespoke French oak Gathering Vat in the distillerys Gathering Room, a former grain store.The expression is in honor of Islays Oa peninsula. Home to Ardbeg, the peninsula is also home to the Lagavulin and Laphroaig distilleries. Nonchill-filtered and bottled at 46.6 percent ABV, this limited edition has hallmark Ardbeg peat notes, flavors of dark chocolate and aniseed, smooth, silky butterscotch, black pepper, and clove.Get your bottle today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is only 240 square miles and home to just over 3,000 inhabitants. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Ardbeg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery and today, it stands as a testament to Scottish heritage and tradition.Each year, the distillery commemorates Ardbeg Day a day celebrating the distillerys founding with the release of a new whisky. Ardbeg Ardbog Single Malt Scotch Whisky was released on Ardbeg Day 2013 (June 1, 2013), and celebrates the plethora of peat bogs that are found on the island of Islay. Ardbeg Single Malt Scotch Whisky is made from malted barley, which is peated to approximately 50 phenol parts per million (in contrast, Leviathan II Whiskey is peated to 110 phenol ppm, while Octomore 5.1 is peated to 169 phenol ppm). Once the peated barley arrives at the distillery, it is milled and mashed with water sourced from Loch Uigeadail, which is situated approximately 3 miles away from the distillery. Then, the mashed barley is fermented in washbacks made of Oregon pine. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and more rich whisky. In addition, the wooden washbacks contribute estery, carbolic compounds to the whisky. Following fermentation, which lasts for 55 hours, the wash is distilled twice, first through a copper-pot wash still and then again through a copper-pot spirit still. The spirit still is equipped with a purifier, which acts as small condenser and causes a portion of the evaporating vapors to be pumped back into the pot and then re-distilled. This purification process, which is rare in the industry, results in whisky that has a signature fresh and malty flavor.Once the whisky has been distilled, a portion (60 percent) of Ardbeg Ardbog is matured in used, American oak bourbon casks for a minimum of ten years, while the remainder is matured (also for a minimum of ten years) in Spanish oak casks that were previously used to mature Manzanillia sherry. "The Manzanilla maturation weaves salty flavors through the whisky," says Mickey Heads, Ardbegs Distillery Manager, "which is then balanced with the maple syrup creaminess of the first-fill ex-bourbon casks."Ardbeg Ardbog Single Malt Scotch Whisky has classic notes of peat and smoke, which are balanced by touches of rich, dark fruits, crme brle, vanilla and caramel. Only a select number of Ardbog bottles are available, and since Heads believes this it is the best special edition of Ardbeg hes ever tasted, they are sure to sell fast. Pick up yours today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is only 240 square miles and home to just over 3,000 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law. Ardbeg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery and today, it stands as a testament to Scottish heritage and tradition.Each year, the distillery commemorates Ardbeg Day a day celebrating the distillerys founding with the release of a new whisky. Ardbeg Auriverdes Single Malt Scotch Whisky was released on Ardbeg Day 2014 (May 31, 2014). The term "Auriverdes"is derived from the Portuguese word "auri,"meaning gold, and "verde,"meaning green. The name of the whisky not only commemorates Ardbeg Distillery (the distillerys signature colors are gold and green), but also the 2014 World Cup, which was hosted in Brazil (the Brazilian flag is gold and green.). Ardbeg Single Malt Scotch Whisky is made from malted barley, which is peated to approximately 50 phenol parts per million. Once the grains have been fermented, they are distilled twice, first through a copper-pot wash still and then again through a copper-pot spirit still. The spirit still is equipped with a purifier, which acts as small condenser and causes a portion of the evaporating vapors to be pumped back into the pot and then re-distilled. This purification process, which is rare in the industry, results in whisky that has a signature fresh and malty flavor.Following distillation, Ardbeg Auriverdes is matured in ex-bourbon barrels. "When the casks arrived in Scotland, we had the heads removed,"explains Gregor Mina, the brand director of Ardbeg Distillery. The heads of the casks were then replaced with "new American oak heads that I had specially made for us, which had been heat treated using a particular and secret toasting regime, designed to achieve a special flavor profile, producing in particular flavors of mocha and coffee. These re-worked barrels were then filled with spirit, and ultimately blended together with a proportion of "classic Ardbeg from 1st and 2nd fill Bourbon barrels."As a result, the whisky has an aroma of malt, vanilla and white pepper that give way to notes of spices, milk chocolate, dark tannins, red fruits, peat and toffee on the palate. The finish is bold and class, with hints of charcoal, iodine, smoke and peppercorns.Pick up a bottle today!

Situated between the islands of Jura and Scarba off the western coast of Scotland, the Strait of Corryvreckan is one of the most treacherous and unnavigable waterways in the entire world. The straight suffers from strong Atlantic currents and an unusual underwater topography that conspire to produce intense eddies and tidal flows up to 9 knots. In addition, the Corryvreckan whirlpool, which is the third largest whirlpool in the world, creates terrific inflows that result in waves over 30 feet high (the roar of the whirlpool can be heard over ten miles away).Much like the whirlpool from which it derives its name, Ardbeg Corryvreckan Single Malt Scotch Whisky is "heady, intense and powerful," says Dr. Bill Lumsden, Ardbegs Head of Distilling and Master of Whisky Creation. Lumsden, who holds a PhD in Biochemistry (he wrote his dissertation on yeast physiology) and is the only person in the world to have been honored with Whisky Advocates "Industry Leader of the Year" award three times, is one of the most respected figures in the Scotch whisky industry.Ardbeg Single Malt Scotch Whisky is made from malted barley, which is peated to approximately 50 phenol parts per million. Once the peated barley arrives at the distillery, it is milled and mashed with water sourced from Loch Uigeadail, which is situated approximately 3 miles away from the distillery. Then, the mashed barley is fermented in washbacks made of Oregon pine. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and more rich whisky. In addition, the wooden washbacks contribute estery, carbolic compounds to the whisky. Following fermentation, which lasts for 55 hours, the wash is distilled twice, first through a copper-pot wash still and then again through a copper-pot spirit still. The spirit still is equipped with a purifier, which acts as small condenser and causes a portion of the evaporating vapors to be pumped back into the pot and then re-distilled. This purification process, which is rare in the industry, results in whisky that has a signature fresh and malty flavor. Following distillation, Ardbeg Corryvreckan is matured in a combination of used American oak and French oak casks. Once it has reached its peak of maturity, each batch is bottled at 114 proof.Ardbeg Corryvreckan has an aroma of dark chocolate, linseed oil, dark cherries and smoky peat. The aroma opens up to notes of plums, black fruit, seaweed and orange marmalade, which are complemented by a bold peaty undertone. The finish is long and deep, with lingering notes of chili peppers and chocolate. The whisky earned a score of 96 points from Whisky Advocate which named it "Single Malt of the Year" in 2010. It was also named "The Worlds Best Single Malt Whisky" by Whisky Magazine the same year.Pick up a bottle of the best today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is only 240 square miles and home to just over 3,000 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law. Ardbeg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery and today, it stands as a testament to Scottish heritage and tradition.Beneath the surface, however, the distillery has a checkered past. Ardbeg was once a notorious hideout for smugglers, who plied their trade within its hidden caves and secret beaches dark tales abound of daring deeds and narrow escapes from the islands excise men in the years before the McDougalls founded the distillery.Inspired by its murky past, this year Ardbeg has for the first time ever decided to plunge its annual Ardbeg Day into Ardbeg Night. To commemorate Ardbeg Night, which will take place on May 28th, 2016, Ardbeg has released Ardbeg Dark Cove Islay Single Malt Scotch Whisky, a limited-edition bottling which Mickey Heads, the distillerys manager, claims is its darkest ever. Ardbeg Single Malt Scotch Whisky is made from malted barley, which is peated to approximately 50 phenol parts per million. Once the grains have been fermented, they are distilled twice, first through a copper-pot wash still and then again through a copper-pot spirit still. The spirit still is equipped with a purifier, which acts as small condenser and causes a portion of the evaporating vapors to be pumped back into the pot and then re-distilled. This purification process, which is rare in the industry, results in whisky that has a signature fresh and malty flavor.Ardbeg Dark Cove Islay Single Malt Scotch Whisky was aged in a combination of ex-bourbon and dark (read: heavily-seasoned) sherry casks, which contribute notes of cured meats, chocolate oranges, coffee, oil, and blackcurrant to the nose. The palate transitions to tart flavors of lime, honey, ginger, pepper and oak, and leads to an exquisite finish marked by almonds, toffee, raisins, dates and wood polish.This limited-edition whisky is sure to sell out quickly pick up a bottle (or two) today!