Whiskey

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. George Peach Whiskey is made from ripened freestone and clingstone peaches sourced from Georgia. Clingstone peaches, as their name implies, have a yellow flesh that stubbornly clings to the pits of the peach. Freestone peaches, which are slightly firmer and less juicy than clingstone peaches, have more texture and a slightly milder flavor. After destoning the peaches, "I add a second step to the distilling process," Todd says. "I put the whiskey back into the still with some of the peach stones that were removed prior to juicing for redistillation. This adds a soft, bitter almond undertone that greatly adds to the peach flavors."After the whiskey is distilled with the peach stones, Leopold blends it with the peach puree he makes from the Georgia peaches and pours the entire blend into used bourbon barrels. The peach whiskey, which earned a Gold Medal at the Beverage Tasting Institute Competition, has subtle notes of honey and citrus, which complement the flavors of the peach and almonds.After aging, each batch of Leopold Bros. Whiskey a batch produces only about 240 bottles is bottled by hand with a label indicating the barrel number from which it came.Try this special whiskey today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working. They are an independent distillery that carries out every step of production onsite. They floor malt, mill, mash, and ferment all the grains in their spirits, and distill, age, and bottle their entire range at their single distillery in Denver. They have the largest floor malting room in the U.S., where they malt their barley. Leopold specializes in small batch products, made from scratch, with natural ingredients. They craft award-winning whiskeys, gins, vodka, liqueurs, fernet, absinthe, and apertivo. They are well known for their eco-brewing techniques and organic ingredients. They received Distillery of the Year award from the American Distilling Institute in 2015.Their small batch whiskeys are made using a traditional sour mash, which is twice distilled to extract the full, round flavors of the locally-sourced corn and rye. Leopold Bros Michigan Cherry Flavored Whiskey is a fusion of sweet, vibrant, tart, Montmorency northern Michigan cherries and their signature small batch whiskey. A traditional pre-Prohibition practice, the cherry juice is blended with the whiskey, then married with the small batch whiskey and aged ex-bourbon barrels.Pick up your bottle today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens Academy of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses.The finest blackberries from the Rocky Mountain region are harvested over the summer, juiced, and blended with their small batch whiskey. The result is a rich spirit with notes of vanilla, raisin, and oak imparted by the charred American barrels. This whiskey is naturally colored by the barrel and blackberry juice, and bottled by hand to maintain the integrity of the sweet blackberries and soft finish.This Leopold Bros. whiskey is proudly made with real fruit, and no artificial preservatives. As such, the fruit will naturally oxidize over time. Enjoy within 60 days of opening if left open at room temperature. To preserve your whiskey longer, place it in a refrigerator for up to 120 days.Pick up your bottle today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery. Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses. Each bottle is bottled by hand with a label indicating the barrel number from which it came.This straight bourbon is open-air fermented in wooden tanks with both house-cultured and indigenous yeast strains before being pot distilled from 64 percent Corn 17 percent Two-Row Barley, floor-malted on-site at Leopold Bros., 15 percent Abruzzi Heritage Rye and 4 percent Brewers Malts Leopold Bros. Straight Bourbon is aged four years in new, American, white oak charred barrels on earthen floors in the distillerys unheated dunnage-style bonded warehouse. Pick up your bottle today!

Lexington Bourbon is the product of Western Spirits Beverage Company. This whiskeyprides itself on adhering to Kentucky bourbon traditions. Unabashedly emphasizing sweet and vanilla notes this highly nuanced bourbon is named after a horse named Lexington, one of the top sires of the 19th century who sired the Duke of Magenta -- one of the most successful racehorses in the United States in the 19th century.Lexington is a relatively young spirits brand, being founded by Western Spirits in 2012. This 86 proof Lexington Bourbon combines the highest quality grains of rye, malted barley, and corn with purified water. The rye imparts the perfect level of spice onto the spirit, and the malted barley lets the sweetness of the corn shine through the spirit, offering sensational flavors, and a depth of character boasting deep aromas of the aged oak with just a hint of vanilla.This spirit is aged for several years in Kentuckys finest charred white oak barrels, yielding a top-quality flavor that was rated 95 by Tasting Panel Magazine. The highly acclaimed bourbon was also awarded a Gold medal at the 2015 San Francisco World Spirits Competition. Pick up your bottle today!

Lismore was founded by William Lundie and Co., a brand which prospered under the guidance of John and William Lundie. This range of Speyside single malts and blends was originally named after the Inner Hebridean island between Mull and the mainland.Today Lismore is bottled by Glenfarclas owner JandG Grant using the same traditional recipes handed down by the Lundie family. Lismore currently has several releases in their range, from NAS single malts and blended Scotch to this 21-year-old single malt matured in Sherry hogsheads.Though most information about this single malt remains undisclosed, this mysterious whisky has signature rich, complex Speyside notes of rich orchard fruit, warm baking spice, and oak. Bottled at a rather inviting 43 percent ABV.Pick up your bottle today!

Litchfield Distillery was founded in 2014 by brothers David, Jack, and Peter Baker the self-titled "Batchers". They come from a family that has been in the water-bottling business for 3 generations and are the ones behind Crystal Rock bottled water. Based in Connecticut, they had all the experience needed to run a family business, as well as a keen taste for spirits. Seeing the blossoming craft breweries, they decided to jump head-first into distilling. Litchfield Distillery crafts small-batch spirits of exceptional quality using local ingredients. They take pride in their hard-work mentality, unwillingness to compromise, adopting sustainable practices, and taking care of the local community.The boutique distillery has a range of award-winning craft spirits in its lineup that is overseen by their head distiller James McCoy. The range includes Straight Bourbon Whiskey, Double Barrelled 10YO Bourbon Whiskey, Gin, Vodka, as well as several flavored offerings: Vanilla Bourbon, Maple Bourbon, Cinnamon Bourbon, Apple Vodka, Blueberry Vodka, Peach Vodka, and others. More recently they entered the ready-to-drink canned cocktail market with Spiked Lemonade, The Litchfielder, and Batcherita, all using their in-house spirits and natural flavors.Their Batchers Coffee Bourbon is crafted with arabica beans that are roasted and ground to cold brew specifications by Baronet Coffee from Windsor. The ground beans are then steeped in cold distilled water for 24 hours in the same way cold brew coffee is made, before being infused into their in-house bourbon during the proofing. Simply put, the bourbon is cut down to 86 proof using cold brew coffee instead of water. The bitterness is toned down and the result is a smooth and complex flavored whiskey with a distinct earthiness.Pick your bottle up today!

The origins of rye whiskey in the United States date back to colonial America, when early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. The popularity of rye whiskey grew steadily among the colonists, and when the British blockade of American ports during the American Revolutionary War prevented the importation of rum, rye whiskey became Americas drink of choice.Inspired by Americas rich rye heritage, the late great Robert Cooper, a third-generation distiller, crafted Lock Stock and Barrel 16 Year Old Straight Rye Whiskey using some stock he held back from Lock Stocks 2012 release of their 12 year old rye. One of the few who single-handedly transformed the cocktail world when he released St. Germain in 2007, Cooper passed away unexpectedly in 2016 at the age of just 39, leaving this release bittersweet. Lock Stock and Barrel Limited Release 16 Year Old Straight Rye Whiskey is distilled from a rare 100 percent rye mash. The rye is grown in the Pacific Northwest, where only grains that exhibit the perfect combination of weight, plumpness and rich, earthy fragrance are harvested. After the grains have been milled and mashed, they are fermented before being double distilled through a copper pot still. Following distillation, the rye is aged in cold weather for sixteen years in new charred American oak casks before being bottled unfiltered at 107 proof.We tasted many barrels in our extensive collection of aged, straight rye whiskey and culled the finest that have matured to 16 years old, said Cooper in a statement before his death. Lock Stock and Barrel 16 is that rare but true combination of the finest whiskey and the best techniques. Winning the highest honors at the 2016 San Francisco World Spirits Competition further validates the integrity of what we put into every bottle.The flavors of are Lock Stock and Barrel 16 Year are somewhat more intense and concentrated than the 13-year-olds, but with less of an oaky aroma than the age might suggest. Lock Stock and Barrel is a tightly woven fabric of aromatics including black pepper, chocolate, vanilla, and spice cake. The fruit-forward palate balances leather, oak, pinewood and needles with wild cherries, stewed blackberry, dried pear and sassafras. The fruitiness carries through the palate to the finish, where it is joined by warm notes of molasses, anise, and pepper. It blooms beautifully with a half-teaspoon of water added, though it remains flavorful and intense, yet perfectly balanced when neat. Lock Stock and Barrel 16 Year was awarded the Double Gold Medal at the San Francisco World Spirits Competition 2016. With production limited to 3,000 cases, it likely wont be available for long. Pick up a bottle today!

The origins of rye whiskey in the United States date back to colonial America, when early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. The popularity of rye whiskey grew steadily among the colonists, and when the British blockade of American ports during the American Revolutionary War prevented the importation of rum, rye whiskey became Americas drink of choice.Inspired by Americas rich rye heritage, this 18-year-old follows the late great Robert Coopers (a third-generation distiller), Lock Stock and Barrel 16-Year-Old Straight Rye Whiskey. This unique rye was crafted using some stock he held back from Lock Stocks 2012 release of their 12-year-old rye. One of the few who single-handedly transformed the cocktail world when he released St. Germain in 2007, Cooper passed away unexpectedly in 2016 at the age of just 39, leaving the release of incredible expression bittersweet. This enticing new Lock Stock and Barrel release is aged an astounding 18 years. Double distilled from a rare mash bill of 100 percent rye grain, the robust cut is meticulously hand selected by distillers before being aged in new charred American Oak barrels in a cold climate. Its lengthy time in the barrel true harmonizes this spirit. Lock Stock and Barrel 18-year is explosively flavorful and intense, yet perfectly balanced with notes that suggest hot, buttered gingerbread, dried peach, toasted pecan, ripe honeydew and tobacco leaf (producer). This 100 percent Canadian rye whiskey is bottled at a solid 109 proof.Pick up your bottle today!

Lock + Co. Distilling was founded by Rick Talley and Owen Locke. Locke, a 6th generation Colorado native, has been enamored with fermentation ever since he started homebrewing as a 15-year-old boy and has fallen in love with the complexity and uniqueness of rye. Its a passion he shares with Talley, a fellow Coloradan.It was in 2010 that the two friends first bought a 23-gallon still and started making their whiskey, aging it in small barrels. Lockes experience along with several generations of moonshining in his family complimented Talleys knowledge and skills skills that they honed together while working for Beam Suntory. It was there that they realized that they could have something bolder and wilder to offer than the spirits they were dealing with.Locke + Co. Aspen Aged Rye Whiskey is the first expression to come out of the distillery and one that embodies the warmth and friendship that the company is built on. Crafted from a mash bill of 95 percent rye and 5 percent malted barley, the classic small-barrel American rye is enriched by Colorado aspen wood discs that are placed in the barrels. This results in a smooth and flavorful spirit that is bottled at 90 proof.Grab a bottle today!

Situated between the Glen of Rothes and the Glen of Elgin, Longmorn Distillery was founded in 1893 by John Duff. Duff was a serial entrepreneur he had previously founded the Glenlossie Distillery two decades earlier, and would go on to found the BenRiach Distillery years later. As a result of his fascination with Scotch, Duff invested a considerable amount of his personal fortune in maturing casks of whisky, and was ruined shortly after the Pattison Crash of 1898.During his short tenure at Longmorn, Huff created a distillery that was incredibly successful. In 1897, The National Guardian wrote that Longmorn Whisky "jumped into favour with buyers from the earliest day on which it was offered," and by the turn of the century, Longmorn Whisky had become a critical component in a number of different blended whiskies. Today, Longmorn Distillery continues to distill and mature whisky exactly the same way it did more than a century ago.Longmorn Single Malt Scotch Whisky is made using the finest barley, much of it still sourced from the Laich of Moray, which is situated just a few miles from the distillery. The rich, fertile plains of Moray, together with the regions unique micro-climate, are ideal for the cultivation of plump, flavorful barley. Once the barley has been sourced, it is milled and mashed before being fermented for approximately two days.Following fermentation, the wash is distilled twice through Longmorns copper-pot stills. The stills, which are heated by a direct coal flame, require a greater degree of attention and skill than modern, steam-heated stills. In addition, the uneven heat produced by the coal flame produces a more unique and textured whisky. Following distillation, the whisky is matured for sixteen years in used bourbon casks before being brought to proof and bottled.Longmorn 16 Year Old Single Malt Scotch Whisky has a fresh aroma, with hints of apples, citrus and green herbs. The flavors open up to rich notes of lemon zest and toasted malt, along with touches of oak, pepper and dates, which lead to a long, dry finish.Longmorn has been considered the "hidden jewel of Speyside for many years by distillers and connoisseurs alike," says Neil MacDonald, the distillerys Brand Manager. In addition, Longmorn 16 Year Old Whisky was ranked one of the Top 10 Spirits of 2013 by F. Paul Pacults Spirit Journal, which called it "one of the greatest inland single malts from Scotland, period."Pick up a bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringans Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two-hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown (today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of Johnnie Walker purchased 118 gallons at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage. Today, it remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises.Produced by Springbank Distillery, this Longrow 18 is dark and slightly mysterious, with a complex nose that unearths a peaty aroma reminiscent of dunnage warehouses. This heavily peated, brazen since malt is bottled at 45 percent ABV.Pick up your bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringans Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two-hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown (today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of Johnnie Walker purchased 118 gallons at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage. Today, it remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises.First distilled in 1973 Longrow is a double distilled, heavily peated single malt produced in Springbank Distillery in Campbeltown. The malt is peat dried for up to 48 hours to give the whisky a unique Campbeltown-style smoky character. Less than 100 casks of Longrow are filled each year LongrowThis single malt is double distilled with 100 percent peated malts and aged in ex-bourbon barrels. Bottled at 92 proof, this scotch has no age statement. A perfect whisky for peat lovers who enjoy that lingering effervescent smoky flavor. Get your bottle today!

Following the end of the American Revolutionary War, Joshua Booth emigrated from his native New York to the Ernestown Township in eastern Ontario. Booth was a farmer and carpenter by trade, and eventually began distilling whisky on his farm at Lot No. 40 near Millhaven, Ontario. Booth died in 1813, but seven generations later, his great-great-great grandnephew, Michael D. Booth began producing a whisky named Lot. No 40 once more.Today, Lot No. 40 Canadian Whisky is made from a mash of 90 percent Canadian rye grains and 10 percent malted barley. The grains are mashed and fermented, before being distilled through copper-pot stills and matured in premium, white oak casks. The whisky has an aroma of sour rye bread, earthy minerals and nutmeg. The aroma gives way to touches of citrusy fruits, rock candy and honeyed oak on the palate, which are complemented by undertones of woody spices, cloves and ginger. The finish is spicy yet mellow, with notes of rye and velvety oak.Lot No. 40 Canadian Whisky was named the Best Canadian Whisky at the San Francisco World Spirits Competition in 2013, where it was also awarded the Double Gold Medal. In addition, it was named the Canadian Whisky of the Year by Whisky Advocate in January 2013.Pick up a bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Bavarian Hard Wheat Whiskey is made exclusively from malted Bavarian winter wheat, which has a high protein content and is ideal for fermentation. Once the wheat has been malted and mashed, it is fermented into a craft beer with an 8.8 percent ABV. Following fermentation, the wash is twice distilled through Coales antique, 15-hectoliter cognac still. After distillation, the whiskey is aged in three different types of barrels: new American oak casks, 350-liter French Limousin oak barrels that were previously used to age brandy, and used American oak barrels that were previously used to mature Pappy Van Winkle Bourbon.After the whiskey has aged for a minimum of two years, it is brought to proof using rainwater and bottled by hand. The whisky has an oaky aroma, with touches of toasted wheat, chocolate and crackers. The aroma fades into notes of sweet caramel, malt, butter and tobacco on the palate, and ultimately leads to a finish accented by raisins, prunes and plums.Pick up a bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Blended Whiskey is crafted from a mash of malted corn and barley once the mash has been fermented into beer, the resulting wash is twice distilled through Coales antique, 16-hectoliter (420-gallon) cognac still. After distillation, the whiskey is aged in two different types of barrels: new Bourbon barrels and used Cognac barrels.After the whiskey has aged for three years, it is brought to proof using rainwater and bottled by hand. The whisky has a semi-sweet aroma, with touches of cornbread, malt, oak and grains. The aroma fades into notes of caramel, vanilla and butterscotch on the palate, and ultimately leads to a finish accented by toast and powdered sugar.Low Gap earned the title Artisan Whiskey of the Year from Whisky Advocate in 2012, and quantities of the brand-new Low Gap Blended Whiskey are extremely limited. Pick up a bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Crafted from a mash bill of 55 percent corn, 30 percent malted barley, and 15 percent malted rye, then aged in new charred oak for upwards of 3 years, this expression is bottled at 86.5 proof.Pick your bottle up today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Rye Whiskey is crafted from 100 percent rye malt extract once fermented into beer, the resulting wash is twice distilled using an alembic pot still from Cognac, France. After distillation, the whiskey is aged in several different types of barrels: new and used oak barrels, used cognac barrels, used bourbon barrels, 65 percent new charred American white oak barrels, and used port barrels.After the whiskey has aged for two years, it is brought to proof using rainwater and bottled by hand. The whiskey has a rich, malty aroma of vanilla, nuts, citrus and toasted oak, along with a velvety palate filled with notes of rye grain, leather, vanilla and chocolate. The finish is full-bodied and smooth with lasting flavors of honey and a pleasant earthiness.Low Gap earned the title "Artisan Whiskey of the Year" from Whisky Advocate in 2012, and quantities of the brand-new Low Gap Rye Whiskey are extremely limited. Pick up a bottle today!

Lucky Seven Spirits was founded by best friends Michael Lahalin and John Pals. Both bourbon fans and cinema aficionados, the pair settled on the moniker Lucky 7, named after the legendary Stage 7 of the Warner Brothers lot, where countless classics such as Casablanca were filmed. Since the giant stage got a reputation for producing so many hits, it got the nickname "Lucky Stage 7".The pair sources and blends rare bourbons, only using the finest juice they can find and releasing them as limited editions: 12 YO "The Hold Up," 6 YO "The Jokester," and 12 YO Single Barrel "The Proprietor." They have won several medals at the San Francisco World Spirits Competition, among others. As befits the Hollywood and movie history that permeates Lucky Seven, they have also created a series of short films that accompany each expression. The luxurious decanter bottles include several nods to Old Hollywood, as well as real 22-karat gold. Lucky Seven "The Hold Up" 12 YO is a Kentucky straight bourbon whiskey that has been aged to perfection for a dozen years and bottled at 100 proof. The expression is a perfect showcase of what Lucky Seven is all about in a package that has more oak and a higher proof than their younger entry-level The Jokester. It has won two Gold Medals at the 2020 edition of the San Francisco World Spirits Competition.Grab one of these limited-edition bottles today!

Lucky Seven Spirits was founded by best friends Michael Lahalin and John Pals. Both bourbon fans and cinema aficionados, the pair settled on the moniker Lucky 7, named after the legendary Stage 7 of the Warner Brothers lot, where countless classics such as Casablanca were filmed. Since the giant stage got a reputation for producing so many hits, it got the nickname "Lucky Stage 7."The pair sources and blends rare bourbons, only using the finest juice they can find and releasing them as limited editions: 12 YO "The Hold Up," 6 YO "The Jokester," and 12 YO Single Barrel "The Proprietor." They have won several medals at the San Francisco World Spirits Competition, among others. As befits the Hollywood and movie history that permeates Lucky Seven, they have also created a series of short films that accompany each expression. The luxurious decanter bottles include several nods to Old Hollywood, as well as real 22-karat gold.The Lucky Seven The Holiday Toast expression is a limited release that is perfect for the holiday season. This Kentucky straight bourbon whiskey was aged in heavily-toasted new American oak barrels and is bottled at 115 proof. With notes of cinnamon, mulled cider, and baking spices, its a unique yet serious whiskey that adds a festive touch without being gimmicky. Grab this limited-edition holiday release today!

Lucky Seven Spirits was founded by best friends Michael Lahalin and John Pals. Both bourbon fans and cinema aficionados, the pair settled on the moniker Lucky 7, named after the legendary Stage 7 of the Warner Brothers lot, where countless classics such as Casablanca were filmed. Since the giant stage got a reputation for producing so many hits, it got the nickname "Lucky Stage 7."The pair sources and blends rare bourbons, only using the finest juice they can find and releasing them as limited editions: 12 YO "The Hold Up," 6 YO "The Jokester," and 12 YO Single Barrel "The Proprietor." They have won several medals at the San Francisco World Spirits Competition, among others. As befits the Hollywood and movie history that permeates Lucky Seven, they have also created a series of short films that accompany each expression. The luxurious decanter bottles include several nods to Old Hollywood, as well as real 22-karat gold. Lucky Seven "The Jokester" 6YO is a 6-year-old Kentucky straight bourbon whiskey with a rich and deep profile that has notes of dried fruit, nuts, vanilla, and spice. Its all beautifully balanced and complex. The bourbon is bottled at 95 proof and has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.Pick a bottle up today!

Launched by independent bottlers Whyte and Mackay this blended malt whisky is inspired by legendary polar explorer Sir Ernest Shackleton. Inspired by the three cases of Scotch discovered, frozen into the ice beneath Shackletons base camp at Cape Royds.To bolster team moral on his Antarctic expedition (Nimrod, 1907), Sir Ernest Shackleton brought aboard 25 cases of Mackinlays Rare Old Highland Malt Whisky. The case was discovered in 2007 a century later, the 11 bottles perfectly preserved. The bottles were excavated and flown to New Zealand where they were carefully thawed by the New Zealand Antarctic Heritage Trust. The whisky is now on display at the public gallery at Canterbury Museum.World-renowned Master Blender, Richard Paterson meticulously analyzed the antique whisky to re-create the Shackleton spirit, using it as the foundation of this modern whisky. After much scientific analysis of the salvaged bottles, it was discovered that the original Mackinlays was actually a single malt distilled at Glen Mhor in Inverness, matured in American oak Sherry casks and bottled at 47.3 percent ABV. The whisky has a subtle smoky character from the use of Orkney peat to dry the barley.This Shackleton whisky is comprised of a selection of Highland single malts, which were married in a combination of ex-bourbon American white oak barrels and Spanish Sherry butts. The result is a beautiful reenactment, with subtly peaty notes and a rich complex flavor profile of smooth vanilla, glazed fruits and a whisper of bonfire smoke.Pick up your bottle today!

On October 1, 1953, William Samuels Sr. purchased Burks Distillery, which was situated in Loretto, Kentucky, for $35,000. Five years later, the distillery released the first bottles of Makers Mark Bourbon Whisky, which featured the distillerys distinctive red wax seal. The distillery was listed on the National Register of Historic Places in 1974 and was listed as a National Historic Landmark in 1980.Made from a mash of corn, wheat, and malted barley, Makers bourbon is aged in limestone cellars and handcrafted in small batches. They are one of the few distilleries that rotate their barrels from the upper to the lower levels of the aging warehouses during the aging process. This ensures that the barrels get equal treatment, evening out the differences in temperature fluctuation that occurs during the maturation process.This is the first new Makers Mark recipe in at least five decades. Makers 46 is Makers Mark with a French Twist. A full-fledged Makers Mark, aged for an extended period in seared French oak staves. The staves were sourced from the Independent Stave Company, who experimented with 10 virgin French oak staves, testing several different levels of sear to caramelize the wood sugars and seal in the bitter tannins of the oak. The final staves, labeled Profile 46, were then added to the barrels of original Makers Mark, and aged in Makers limestone bourbon cellars. The French oak staves create a smoother, bolder, more complex flavor profile, imparting more spice, sweetness, and vanilla onto the spirit. Bottled in a hand-dipped square-shaped vial at a solid 47 percent ABV. Pick up your bottle today!

On October 1, 1953, William Samuels Sr. purchased Burks Distillery, which was situated in Loretto, Kentucky, for $35,000. Five years later, the distillery released the first bottles of Makers Mark Bourbon Whisky, which featured the distillerys distinctive red wax seal. The distillery was listed on the National Register of Historic Places in 1974 and was listed as a National Historic Landmark in 1980.Made from a mash of corn, wheat, and malted barley, Makers Mark Kentucky Straight Bourbon Whisky (spelled without an "e" to honor the Samuels familys Scottish heritage) manages to marry large-scale, global production with a rich tradition in a way that few other distilleries can rival. The actual "makers" of Makers Mark still rotate the barrels in the distillerys warehouses, bottle the whisky and dip the bottles in wax all by hand.Makers Mark Kentucky Straight Bourbon is special in that red winter wheat serves as the replacement for rye in the recipe. This special holiday release is bottled at a higher 101 proof that gives the profile some additional boldness, richness, and intensity that fans of the original are bound to appreciate. Pick up your bottle today!