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Copper and King American Brandy Company is a spirits producer situated in the northern part of Louisville, KY, adjacent to the Ohio River and a stones throw away from Indiana, in the picturesque neighborhood of Butchertown. As the name suggests the town used to be home to butchers and brewers, but has since shifted to a haven for artists, artisans, and distillers. Copper and Kings produce a variety of American Brandy, Absinthe and Gin.The label has pioneered the American brandy movement, a spirit largely associated with European markets. Their aged grape brandy is matured in a combination of 90 percent Kentucky bourbon whiskey barrels, and 10 percent medium-char new American white oak barrels, delivering a paradigm-shifting new world of brandy that is distinctively American. The result is a smooth and aromatic spirit with a bold rebellious character.Their own stock of spirit distilled in Butchertown started entering the bottled blends in 2018. Using traditional copper pot-distillation they forge non-traditional craft-distilled, natural, pure pot-still American brandies. Inspired by American whiskey and American music, Copper Kings utilizes a "low and slow" distillation technique, which requires a relatively low distillation temperature, allowing for a longer, slower distillation and maximum copper contact, to impart a fruit intensity and concentration of flavors and aromas onto the spirit.The Butchertown Brandy expression is a blend of carefully selected reserve casks. 75 percent of it was aged in Kentucky bourbon barrels, while the rest was aged in new American oak. Its non-chill filtered and has no artificial coloring and additives. Bottled at 124 proof, its a uniquely American brandy that flirts openly with bourbon.Pick up your bottle today!

Absinthe, which is a spirit traditionally derived from grand wormwood, anise and fennel, has a long and colorful history. While its origins remain unclear, the use of medicinal wormwood dates back to ancient Egypt. In the 18th and 19th centuries, absinthe was distributed by the French Army to its troops as a cure for several digestive diseases, including dysentery and tropical fever. When the troops returned home, they brought their taste for absinthe with them.Spurred by the temperance movement and winemakers, absinthe eventually became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal,"and that it would "provoke epilepsy and tuberculosis." In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, Swiss teetotalers seized the moment and passed a referendum making absinthe illegal. Similarly, absinthe was prohibited in the United States for nearly a century; from 1912 until 2007, absinthe was not allowed to be consumed on American soil.Corsair RED Absinthe is a unique interpretation on the classic green spirit. "Our company got going about the same time the U.S. ban was lifted, so it was one of those things where we said we could make a little and people would come and want to know about it," says Andrew Webber, the co-founder of Corsair Artisan Spirits. "Its one of the most uncommon absinthes made in the world, so people have found use for our product, and it has its own uses in mixology."Corsair RED is made using traditional absinthe ingredients, but is tweaked with some unusual additions, including citrus, tarragon, dragon wormwood (a relative of grand wormwood) and red hibiscus flowers. "We think of a good spirit as something like a musical chord made up of several notes," says Webber, noting that Corsair originally envisioned creating a more traditional absinthe. "Our early batches were missing a note in the chord. But when we added hibiscus, everything clicked." The hibiscus flowers give the absinthe its unusual red color, and add a floral note to the palate that is complemented by tangy citrus, herbal undertones and a spicy, peppery finish.Once the absinthe has been distilled, each bottle is filled, labeled and boxed by hand Corsairs small operation has no mechanized components. "We make less in a year than a big distillery spills in a day," says Clay Smith, Corsairs distillery manager. "Our products are extremely small batch, meaning that our largest run is 550 bottles."Pick up one of the most unique absinthes made today!

Established in Paris, in the French suburb of Bercy in 1809, by Emmanuel Courvoisier and Louis Gallois, the then mayor of Bercy. Courvoisier began as a wine and spirits company. Initially starting out as cognac traders for, the duo eventually became producers of cognac. The cognac label gained immense notoriety when Napoleon Bonapartes heir Napoleon III personally requested Courvoisier in 1869 personally bestowing the cognac house with the honorable title of ""Official Supplier to the Imperial Court"" a distinction that is well known to this day, prominently displayed at the Courvoisier museum in Jarnac.Centuries later Courvoisier has become a household name. The drink of choice amongst royalty and famous icons. The company, now owned by Beam Suntory, has been making Cognac, and only Cognac for more than 200 years.Pinet experimented with a number of different sherry casks, eventually deciding on the Spanish Pedro Ximnez Sherry cask for this particular project.The eau-de-vie is, initially aged in regular wooden barrels. The blend is a marriage of eaux-de-vie that have been aged between two and a half to eight years. This provides the eaux-de-vie with the optimal amount surface area of oak imparting its flavors on the liquid housed within. The eau-de-vie isthen finished in PX Sherry casks for at least four months, yielding a uniquely different flavorful sensation.Pick up your bottle today!

Established in Paris, in the French suburb of Bercy in 1809, by Emmanuel Courvoisier and Louis Gallois, the then mayor of Bercy. Courvoisier began as a wine and spirits company. Initially starting out as cognac traders for, the duo eventually became producers of cognac. The cognac label gained immense notoriety when Napoleon Bonapartes heir Napoleon III personally requested Courvoisier in 1869 personally bestowing the cognac house with the honorable title of "Official Supplier to the Imperial Court" a distinction that is well known to this day, prominently displayed at the Courvoisier museum in Jarnac.Centuries later Courvoisier has become a household name. The drink of choice amongst royalty and famous icons. The company, now owned by Beam Suntory, has been making Cognac, and only Cognac for more than 200 years. This VSOP is a subtle balance of oak and exotic flavors bringing together Grande and Petite Champagnes, enhanced by floral fruity Fins Bois.Pick up your bottle today!

Launched in 2015 by Margarita Blas and her son Carlos Mendez Blas, Cruz de Fuego is based in Santiago Matatlan, Oaxaca, and produces mezcal in a certified artisanal, traditional way, embracing everything that sets mezcal apart from other spirits. Agaves are at the center of this where other sources of fermentables (grains, fruit, sugar cane) take a mere couple of months to mature, some agave variants may take up to 25 years!The agaves are roasted underground for 5 days in conical stone-lined ovens, covered with dirt. The cooked agaves are then milled using a stone wheel, pulled by a horse. They are then left in open-air wooden barrels, where wild fermentation takes place, before being distilled twice in wood-fired copper stills. The respect for the land and tradition has paid off and their products have received multiple awards, the coveted "Double Gold" at the San Francisco World Spirits Competition among them.The Mezcal Espadin expression follows that traditional process and is made using 7- to 10-year-old agaves. It is bottled at 90 proof and features an exquisitely light, sweet, vegetal and floral profile. The unique and eye-catching fabric labels honor the Oaxacan textile tradition.Get one of these beautiful bottles today!

De Kuyper Royal Distillers was founded in 1695 by Petrus De Kuyper in the Netherlands. While the company was manufacturing barrels at first, they eventually expanded into distilling, their distillery becoming the no. 1 Dutch gin (also known as jenever) producer. It wasnt until 1911 that they built a new distillery to produce cordials or liqueurs. By the 60s cordials had become their main focus, following the cocktail boom.They have a wide range of liqueurs on offer today, including Triple Sec, Peachtree Schnapps Liqueur, Blue Curacao, Peppermint Schnapps Liqueur, Buttershots Schnapps butterscotch liqueur, Pucker Watermelon Schnapps, Ol Fashion, and several others. They offer various different chocolate liqueurs, as well as a range of mixers.Amaretto is an incredibly popular Italian liqueur and a classic cocktail ingredient. Its sweet with a mild bitterness its name translates to "a little bitter". De Kuyper Amaretto is made with almonds, vanilla, and citrus fruit distillate. Bottled at 60 proof, its a fresh, fruity, and nutty drink that is great for cocktails. Get your bottle today!

DeKuyper Royal Distillers was founded in 1695 by Petrus De Kuyper in the Netherlands. While the company was manufacturing barrels at first, they eventually expanded into distilling, their distillery becoming the no. 1 Dutch gin (also known as jenever) producer. It wasnt until 1911 that they built a new distillery to produce cordials or liqueurs. By the 60s cordials had become their main focus, following the cocktail boom.They have a wide range of liqueurs on offer today, including Triple Sec, Peachtree Schnapps Liqueur, Blue Curacao, Peppermint Schnapps Liqueur, Buttershots Schnapps butterscotch liqueur, Pucker Watermelon Schnapps, Ol Fashion, and several others. They offer various different chocolate liqueurs, as well as a range of mixers. DeKuyper Triple Sec orange liqueur is crafted with a blend of different sweet and bitter orange peels, which get distilled meticulously before being bottled at 48 proof. A cocktail staple, its sweet, zesty, and fruity orange-forward flavor profile make it a perfect digestif. It was crafted with mixology in mind, making a delicious margarita, cosmopolitan, Long Island iced tea, or a number of other cocktails.Get your bottle today!

The history of De Luze cognac began in 1817, when Le Baron Alfred De Luze and his brother Louise-Philippe journeyed to New York where they eventually started their business, importing and exporting Wines and Cognacs. Five years later Alfred founded A. DE LUZE and FILS in Bordeaux, and in 1862, in pursuit of producing a very high quality cognac he purchased the Domaine du Chaigne in Grande Champagne.In 1927, the De Luze house was granted the Royal Warrant by King Christian X of Denmark, to produce their Cognac. Meanwhile, in Angeac Champagne, Michael Boinaud is recommissioning the two family pot-stills, rekindling their operation. After a period of time under French Spirits Group, De Luze was purchased by the Boinauds, who brought the brand back to the Grande Champagne region of Cognac, where Alfreds production took place years ago 1862.The Boinaud family owns the largest vineyard of the Cognac Appellation; over 400 hectares in the Grande Champagne region. Their vast vineyards produce an impressive range of high-quality cognacs composed 70 percent Grande Champagne, far exceeding the minimum requirement (50 percent) of the appellation.In addition to owning the largest vineyard in the region, the Boinauds own the largest distillery of the Cognac region, with 41charentais(Alembic) pot-stills. To produce the high quality and natural texture which characterizes De Luze, only unfiltered wines are distilled in small capacity pot-stills. A traditional double-distillation method is used to produce the eaux-de-vie used in their cognac.The Boinaud family has its own cooperage where the Master Cooper produces and repairs barrels. Aged in bespoke French oak barrels, and blended specially by Cellar Master Eric Boinaud, the VSOP eaux-de-vie rests in French Oak Barrels for 4 years minimum. De Luze VSOP is an outstanding blend of eaux-de-vie from Grande and Petite Champagne, the two best growing areas of the Cognac region whose blending yields the finest spirit. The wine is distilled unfiltered, with its "lees" in-house, using the Boinaud familys unique method, giving an exquisite finish to the cognac.With its rich fruit and floral notes, De Luze VSOP won a Gold medal at the San Francisco World Spirits Competition. Pick up a bottle of this fine VSOP today!

Agave Type: ArroqueoRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos Vasquez Proof: 98 Proof, 49 percent ABVTasting Notes: Luscious cantaloupe, baking chocolate, vegetal notes, reminiscent of fresh green beans, with savory medium to long finish.Details: Crafted from semi-wild agave Arroqueo, this limited edition expression is dedicated to Thor Heyerdahl. roasted in a conical pit over hot rocks, buried with earth for three days, open air fermentation, twice-distilled slowly in an ancient bamboo clay still method. Only 360 bottles made.

Agave Type: AzulRegion: Valles Centrales, Oaxaca Maestro Mezcalero: Paciano Cruz Nolasco Proof: 94 Proof, 47 percent ABVTasting Notes: Creamy mouth feel with bright citrus notes and dried bananas. A sweet green herbaceous, wet stone quality with a touch of white peppercorn and a medium long finish. Details: Earth-roasted, fermented with airborne microbes, twice distilled, unblended the original, centuries-old Oaxacan, hand-crafted way.

Agave Type: Barril Region: Valles Centrales, Oaxaca Maestro Mezcalero: Florencio Don Lencho Laureano Carlos Sarmiento. Proof: 98 Proof, 49 percent ABVTasting Notes: Spicy, floral carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. On the palate is caramel, round, soft, gentle, full-bodied notes. Roasted root vegetables, umami, terracotta, slate-like minerality and a touch of salinity.Details: made from semi-wild maguey Barril (the biggest of the Tobasiche, Madrecuishe, Cirial, Larga family). Roasted in a conical pit over hot rocks, buried under a cap of earth for three days, open-air fermentation for thirty days, double distilled with a bamboo clay still, the centuries-old Oaxacan organic, hand-crafted way.

Agave Type: EspadnRegion: Valles Centrales Maestro Mezcalero: Faustino Garcia VasquezProof: 82 Proof, 46 percent ABVTasting Notes: Medium nose, complex flavors, citrus. A long, smooth finish with overtones of mint.Details: Produced in a desert/tropical micro-climate at 5052 ft. Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, and oak wood for 4-5 days. Distilled in a copper pot still.

Agave Type: EspadnRegion: Oaxaca Maestro Mezcalero: Unkown Proof: 90 Proof, 45 percent ABVTasting Notes: Floral with hints of vanilla, citrus, tropical notes of pineapple. A bit of a caramel or butterscotch. Slight salinity. Details: Crafted from agave Espadn, roasted for 7-15 days using oak wood. Distilled using a copper pot still.

Agave Type: MadrecuixeRegion: San Luis Del Rio, Oaxaca Maestro Mezcalero: Paciano Cruz NolascoProof: 94 Proof, 47 percent ABVTasting Notes: Banana leaf, green papaya, just-mown alfalfa, tarragon and fresh cut bamboo, give way to circus peanuts and sweet, fresh-forward tropical fruits of mango, pineapple and chicozapote. This extremely rare wild mezcal is silky, elegant, medium-bodied, with a long, dry, clean, dusty finish.Details: This special limited edition is crafted in the remote San Luis del Rio, Oaxaca. The wild, tall cylindrical Madrecuixes are matured for 10-15 years. Earth-roasted, open-air fermented, twice distilled,and unblended the original, centuries-old Oaxacan, hand- crafted way.

Agave Type: EspadnRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Floral essence, vanilla, figs, burnt honey, a hint of lemon. Deep, warm, and sweet to the finish. Details: Crafted from 8-10 year old agave Espadn, roasted with Mezquite, Huamuchil, and Eucalyptus wood. Distilled in a copper pot still.

Agave Type: Papolote Region: Mixteca Alta, Oaxaca Maestro Mezcalero: Aurielo Gonzalez TobonProof: 94 Proof, 47 percent ABVTasting Notes: floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit. It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese), and finishes with a delightful finesse, remarkable complexity, and a memorable minerality. Details: The twelve to eighteen year old corazones (hearts) are roasted in an earthen horno (oven) below ground, fermented open air with ambient yeasts, and distilled to proof one time, but passing through copper plates, in a resaque (also known as reflux) style alembic still.

Agave Type: EspadnRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Basil, lemon, ocean, fruit, smoke, salinity, a hint of chicken. Details: Crafted from (double distilled) Minero Mezcal, then triple distilled in a clay pot still with wild mountain apples, plums, big red plantain bananas, pineapples, almonds, uncooked white rice, and a whole chicken breast, which is suspended by strings in the still for 24 hours.

Agave Type: EspadnRegion: Mixteca Alta, Oaxaca Maestro Mezcalero: Roberto Gutierrez RamirezProof: 96 Proof, 48 percent ABVTasting Notes: vibrant, sweet nose of papaya, ripe peaches. Sweet and floral on the palate with roses andviolets, followed by pepper and herbaceous notesof Hoja Santa and refreshing eucalyptus. Details: Crafted in the remote Northern Mixteca Alta. Roasted using oak and Tepehuaje wood, hand milled and distilled using galvanized steel and clay stills.

Agave Type: EspadnRegion: Valles Centrales Maestro Mezcalero: Paciano Cruz NolascoProof: 87 Proof, 47 percent ABVTasting Notes: Spicy, fruity and smoky, citrus, tropical fruits, peppercorn, herbaceous notes, smooth, creamy, and warming, clean finish.Details: Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, Quebrachi, and Huamuchil wood for 3-8 days. Crushed using a horse drawn tahona. open-vat fermentation. Distilled in a copper pot still.

Agave Type: EspadnRegion: Sierra Norte, Oaxaca Maestro Mezcalero: Espiridion Morales LuisProof: 96 Proof, 48 percent ABVTasting Notes: Light on the nose with citrus overtones. Roasted pear, tropical fruit, spice and wood with a clean dry finish.Details: Crafted from 8-10 year old agave Espadn, roasted with Mezquite, and oak wood for 4-8 days. Distilled in a copper pot still.

Agave Type: TobalRegion: Sierra Norte, Oaxaca Maestro Mezcalero: UnkownProof: 90 Proof, 45 percent ABVTasting Notes: Sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. Details: Crafted from agave Tobal, roasted for 30 days using oak wood. Distilled using a copper pot still.

The Del Maguey Single Village Mezcal Project was founded in 1995 by Ronald Cooper, an internationally renown artist and mezcalero. The project aims to identify and support independent mezcal producers in Mexico, who are bound by a common love for the land. "Through deep cultural relationships with Zapotec Mexican Indian producers in the remote villages of Oaxaca, Del Maguey harnesses ancient, original organic processes," says Cooper. Each mezcal belonging to the project is sourced from a unique region in Oaxacas Central Valley and represents a singularly exquisite expression of the villages terrior.Del Maguey Vida Mezcal is crafted from estate-grown agave, which are nearly a decade old and harvested by expert farmers with a special knife called a coa. Once the agave have been harvested, the heart of the plant, or pia, is removed and cooked for several days in a large, earthen pit lined with hot stones. This process caramelizes the pias natural sugars, and gives the pias a slightly smoky aroma and flavor profile. Then, the pias are crushed and fermented, before the remaining pulp is twice distilled through a small, wood-fired, riverside copper pot still. Following distillation, the mezcal is bottled at 84 proof.Del Maguey Vida Mezcal has an aroma of honey, vanilla, pineapple and citrus that gives way to notes of fresh herbs, earthy minerals, cinnamon, banana and tangerine on the palate. The finish is long and soft, with a touch of black pepper.The mezcal earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011. In addition it earned a score of 92 points at the Ultimate Spirits Challenge in 2012, which named it the Best Mezcal in the World. It was also named one of the "Best Gift Ideas of 2014" by Esquire.Pick up a bottle today!

Agave Type: Papalometl Region: Mixteca Alta, Oaxaca Maestro Mezcalero: Fernando Caballero CruzProof: 90 Proof, 45 percent ABVTasting Notes: Leather,slate, hints of black olive, meatiness. Amedium long finish of slightly sweetdark dried black cherries followed by earthy, savory mushroom. Details: Named in Nahuatlafter the butterfly (papalotl). Scientific name:agave Cupreata and looks like a giant Tobala.Distillation takes place in a stainless pot with aclay condensor and Carrizo (Mexican bamboo)tube.

Agave Type: TepextateRegion: Sierra Norte, Oaxaca Maestro Mezcalero: N/AProof: 90 Proof, 45 percent ABVTasting Notes: Candiedfruit on the nose, banana taffy, sugar.Passion fruit and marzipan, with a light cinnamonnote of canela (organic Mexican sugar). Floral notes of honeysuckle.Details: Crafted from wild Tepextate (agaveMarmorata) grown at a high altitude,almost vertical out of rocky mountainside.Crushed by a horse-drawn tahona. Distilled in a copper pot still.