Whiskey

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michters, became the United States first distilling company.The passage of Prohibition in 1919 forced Michters, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Michters US*1 Single Barrel Straight Rye Whiskey is made from a mash comprised primarily of fresh, plump rye grains. Once the grains are harvested, they are sheared so that during fermentation, the grains are saturated with more flavor. After the grains have been fermented, they are distilled through a copper-pot still before being matured in charred, American oak barrels. The barrels are allowed to rest in a heat-cycled warehouse, which forces the wood to expand and contract as the temperature rises and falls. This heat cycling causes the whiskey and wood to mingle with each other, and contributes notes of marmalade and light caramel to the rye. Once Willie Pratt Michters Master Distiller determines that the rye has reached its peak flavor, each single-barrel bottle is filled and sealed by hand.Michters Single Barrel Straight Rye Whiskey has an aroma of spices, dark fruits, rye bread and vanilla. The aroma gives way to notes of citrus, baked goods, cinnamon and caramel on the palate, which complement touches of herbs and toast. The finish, which is both sweet and warming, ends with a touch of caramel.In contrast to Michters Rye, Michters US*1 Small Batch Bourbon Whiskey is made from a mash composed primarily of ripe, American corn. Once the grains have been harvested, they are milled and mashed before being fermented and then distilled through a copper-pot still. Following distillation, the bourbon is matured in hand-selected white oak barrels, which contributes a rich, amber color to the whiskey.The bourbon has an aroma of apricots, nutty dough and cracked pepper, along with notes of sweet corn and vanilla on the palate. The finish is well-balanced, and ends with notes of raisins and plums. Michters US*1 Small Batch Bourbon Whiskey earned four stars from F. Paul Pacults Spirit Journal, and earned a score of 90-95 points from Wine Enthusiast.Michters Pot Still Sour Mash Whiskey, which was the companys most popular expression before it declared bankruptcy in 1919, is made in accordance with original sour mash tradition. By using sour mash, which refers to the art of using a small amount of spent mash from an older batch of whiskey in order to catalyze fermentation in a new batch of whiskey, Pratt is able to maintain consistency with each bottling. While Magliocco readily admits that he wanted to pay tribute to the original Michters Sour Mash, which was comprised of a mash of 50 percent rye, 38 percent corn and 12 percent barley, the current release isnt an attempt to reproduce it exactly. Rather, it was inspired by the older version, but with the intention of improving it. "If it was like everything else," says Magliocco, "we wouldnt have released it."Michters US*1 Small-Batch Original Sour Mash Whiskey has notes of dried fruits (particularly strawberries and oranges), herbal tea and a hint of roasted nuts. The finish, which lingers, is slightly bitter and has a touch of pine needles, along with notes of roasted coffee and oak.Michters Single Barrel Rye, Small Batch Bourbon and Sour Mash Whiskey represent unique, limited edition expressions of whiskey from one of the oldest brands in the United States. Pick up all three today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michters, became the United States first distilling company.The passage of Prohibition in 1919 forced Michters, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. When we set up our whiskey program for Michters, says Magliocco, Dick and I wanted to get back to the cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world.Michters award-winning US1 Sour Mash Whiskey is the cornerstone of this Toasted Barrel Sour Mash Whiskey, made by taking Michters US1 Sour Mash Whiskey and aging it for an additional period of time in a secondary bespoke barrel. This custom made barrel is assembled from 18-month air-dried wood before being toasted (not charred). Several different levels of toast were carefully evaluated for the second barrel before the Michters production team led by Master Distiller Dan McKee and Master of Maturation Andrea Wilson decided on the final bespoke cask that would best display the elegant nuances of this special whiskey.Pick up your bottle today!

What separates bourbon from regular American whiskey? Its cooperage. Bourbon must be aged in new charred white American oak barrels, in order to claim the title Bourbon. It is not only this distinction that makes Michters Whiskey Unblended Small Batch American US*1, quite unique. It also falls outside of the jurisdiction of American whiskey, which requires all spirit in its category to abide by a firm 80 percent ABV. Michters is one of the oldest distilleries in the US, located in Louisville, Kentucky, and their small batch spirit is uninhibited. Aged in bourbon-soaked barrels, and bottled at a very exact 83.4 proof, the word "unblended" also implies that this whiskey does not contain neutral grain spirit. Michters has a new Master Distiller Pamela Heilmann, and no US*1 whiskey is ever released "until Willie and the Michters tasting panel deems it ready."The barrels are custom made.We are specifying wood that has been thoroughly and properly dried, sometimes for as long as 18-36 months, in order to enhance the natural properties of the wood which allow for better flavor and to reduce the levels of tannin imparted to the whiskey.These bespoke barrels are then toasted before charring, which helps make the woods sugars more accessible.These sugars caramelize and concentrate to form the "red line" in the barrel stave cross-sections due to the heat, ultimately adding more flavor and color to the whiskey as it seeps through the char to the caramel red line.Their Ryes and Bourbons are then entered into their prospective barrels at 103 Proof as opposed to the industry norm of 125. At Michters they believe that the lower 103 proof level allows for the concentrated sugars to dissolve more readily into the distillate. This process yields fewer bottles per barrel, but offers greater access to the flavors of the sugars. At Michters they also uses a customized chill filtration technique with all of their whiskeys, as they believe carbon filtration strips flavor and aroma from the spirit.we use the different filtration mediums and techniques best suited to each of our individual whiskey offerings despite it being time consuming and costly to highlight each expressions best qualities.This whiskey is in many ways, by definition, unlike any bourbon or rye, which abides by several standards. US*1 Unblended American Whiskey is aged in such a way that imparts tremendously unique flavors onto its spirit. After being re-released in 2013, this whiskey has retained all of its distinctions, including its unblended character. Bottled at 41.7 percent ABV this whiskey has deep butterscotch and vanilla notes.Pick up a bottle of this unfettered whiskey today!

In the early 19th century, a series of buildings in southeast Ireland that were being used to mill wool were sold to the Irish government for 1,250. Within two decades, the government sold the buildings to Lord Midleton, who set about to convert the mill into a distillery. Today, Midleton Distillery marries together time-honored, traditional distillation techniques with modern equipment to produce some of the finest whiskey in all of Ireland.Midleton Barry Crockett Legacy Irish Whiskey is a limited-edition, single pot still Irish whiskey made in homage to the the distillerys eponymous master distiller. Crockett, who is a second-generation master distiller, was literally born at Midleton Distillery (his father was the master distiller of Midleton at the time, and his family lived at the distillery). At the age of 17, Crockett began apprenticing under the tutelage of his father, and eventually succeeded him in 1981. For nearly five decades, Crockett has stewarded the development of new spirits at Midleton Distillery.Midleton Barry Crockett Legacy Single Pot Still Irish Whiskey is made from a mash of malted and unmalted barley that is triple-distilled through a copper-pot still and then matured for up to 22 years in a combination of seasoned American oak casks and casks that were previously used to mature bourbon. It has an aroma of lime, green berries, apples and poached pears. Notes of vanilla, charred oak and cherries dominate the palate, and are accented by touches of spice and light pepper. The finish is well-balanced and slowly fades into hints of lime, orange and cinnamon. The whiskey earned a score of 92 points from Whisky Advocate, and earned the Double Gold Medal at the San Francisco World Spirits Competition in 2013. In addition, it earned a score of 99 points, and was rated the best Irish whiskey, at the Ultimate Spirits Challenge in 2012.Pick up this limited-edition Irish whiskey today!

Midleton Very Rare is a brand under which the New Midleton Distillery from the East Cork town of Midleton produces its premium Irish whiskeys. The New Midleton Distillery started its operations in 1975, consolidating in one place the production of Irish Distillers Group, which was founded in 1966 through the merger of John Power and Son, John Jameson and Son and the Cork Distilleries Company (which owned the Old Midleton distillery). The distillery is best known for making the famous Jameson Whiskey, but also produces other well-known brands, such as Powers, Paddy and Redbreast. Midleton Very Rare was created in 1984 by Master Distiller Barry Crockett, who guided the New Midleton Distillery on its journey of creating the finest whiskeys in the world for over 30 years. Upon retiring in 2013, he passed the baton to his mentee Brian Nation, who continued to create special and unique whiskey across the Midleton Very Rare portfolio. Midleton Dair Ghaelach is a series of the distillerys Irish pot still whiskeys matured in traditional bourbon barrels, and finished in Irish oak. Midleton Dair Ghaelach was the first whiskey in over 100 years to be matured in native Irish oak, and Knockrath Forest is the third release in the series. Irish oak barrels were not used before due to the lack of sustainable supply, however following the recent strides in the reforestation of Ireland, the distillers are now able to responsibly procure sustainable native oak for maturation. Midleton Very Rare Dair Ghaelach Knockrath Forest is made from single pot still Irish whiskeys aged 15 to 28 years, which were matured in traditional Bourbon barrels. What makes it truly unique, are additional 2 years of finishing in virgin Irish oak casks made from trees from the Knockrath Estate. This whiskey is bottled at cask strength of 56.5 percent ABV. Pick up a bottle today!

In the early 19th century, a series of buildings in southeast Ireland that were being used to mill wool were sold to the Irish government for 1,250. Within two decades, the government sold the buildings to Lord Midleton, who set about to convert the mill into a distillery. Today, Midleton Distillery marries together time-honored, traditional distillation techniques with modern equipment to produce some of the finest whiskey in all of Ireland.Midleton Very Rare Irish Whiskey represents an annual bottling of the most exceptional casks of whiskey maturing at Midleton Distillery. The label was introduced in 1984, when Midleton Master Distiller Barry Crockett hand-selected a few dozen casks of whiskey from the distillerys rickhouses and blended them together. As a guarantee of quality and authenticity, Crockett personally signed each bottle by hand. Since then, the distillery has released a new vintage of Midleton Very Rare Irish Whiskey each year.Midleton Very Rare Irish Whiskey is a marriage of fewer than 100 casks of whiskey, each of which was personally selected by Brian Nation (Crocketts successor) out of the nearly one million casks of whiskey currently maturing at the distillery. The whiskey triple-distilled and aged in lightly charred, ex-bourbon barrels for up to 25 years has an aroma of subtle honey, sandalwood and dried apricots. The aroma gives way to notes of creamy vanilla, butterscotch and summer fruits (particularly strawberries and peaches) on the palate, and ultimately leads to a long and slightly sweet finish with a touch of cinnamon.Midleton Very Rare Irish Whiskey earned the Double Gold Medal at the San Francisco World Spirits Competition, and earned a score of 96-100 points from Wine Enthusiast. In addition, it was named the Irish Whiskey of the Year by Whisky Advocate in December 2014.Pick up this limited-edition Irish whiskey today!

Steve Beam launched Limestone Branch Distillers, Inc. in October 2010, and coming from a long line of distillers, the distillery is truly a family affair. Located in Lebanon, Kentucky, the location was chosen for its location, just a stones throw away from the now-long-gone distilleries of the familys past. This setting, in addition to the local grain and limestone water, is crucial to the unique and personal recipes, of limestone distillery products.The mission of Minor Case whiskey is to create a genuine and uncompromised product, using long-standing whiskey-making traditions. Minor Case Whiskey explores what might have been had the talent-fueled M. C. Beam had the opportunity to have his stills unsilenced, and his production reawakened throughout prohibition. Minor Case is a tribute to the man with unwavering passion and the product he sought to create.Pick up your bottle today!

Misunderstood was founded by two friends with a passion for craft whiskeys with a universal appeal. Born from curiosity, they produce boundary-pushing whiskey. Their passion for experimenting with various ingredients and crafting interesting beverages has brought forth a high-quality whiskey that everyone can enjoy. After blending, infusing, and rejecting several of homemade syrups for months, they eventually created a perfect concoction, a fusion of complexity and drinkability. Misunderstood Ginger Spiced Whiskey, is an inviting and compelling drink, distilled from midwest grains, aged in used American oak barrels, and proudly infused and bottled in Kentucky. This Ginger Spiced Whiskey (also known as Legend One) is enjoyed by whiskey connoisseurs, whiskey rookies, and even those who suffer from what they call whiskey-phobia (you know who you are). With tasting notes of vanilla, caramel, toffee, spice, and a refreshing ginger finish, Legend One can be enjoyed straight, on the rocks, or in your favorite cocktail. Dont be shy.Pick up your bottle today!

Centuries ago, distilleries throughout Scotland employed maltmen, whose job it was to hand-turn malted barley using a wooden shovel known as a schiel at the distillerys malthouse. These maltmen worked countless hours and by the end of their shifts, were often suffering from shoulder injuries, which made them feel as if there were a monkey on their shoulders. Fortunately, working conditions have improved such that the injury, which was colloquially referred to as Monkey Shoulder, has been consigned to the past.Monkey Shoulder Blended Malt Scotch Whisky pays tribute to the maltmen who suffered to produce fine whisky, and their dedication to quality and hand-craftsmanship. Monkey Shoulder Scotch is a vatting of three unique single malt whiskies produced at three different Speyside distilleries: Glenfiddich, Balvenie and Kininvie.Situated in the glen of the River Fiddich, the eponymous Glenfiddich Distillery was founded in 1886 by William Grant. Glenfiddich Single Malt Whisky is made from specially-sourced barley, which is ground into a rough flour and mashed using Robbie Dhu springwater. The grains are then fermented in tanks made of Douglas Fir. Following fermentation, the wash is twice-distilled through Glenfiddichs copper-pot stills (the distillery employs a craftsman onsite to tend to the stills, which are unique in shape and size) before the heart of the distillate is cut and prepared for aging.Balvenie Single Malt Whisky is made using barley that the distillery grows on its 1,000 acre farm, known as Balvenie Mains. After the barley has been harvested, it is malted on the distillerys traditional malting floor with spring water sourced from the rolling Speyside hills situated above the distillery. Then, the grains are mashed and fermented, before being twice distilled through two of Balvenies 11 copper-pot stills.Situated adjacent to the Balvenie Distillery, Kininvie Distillery is one of the youngest distilleries in Scotland, having begun production of Scotch Whisky only 23 years ago. As a result of its location and shared ownership, much of the equipment used to produce Kininvie Single Malt Whisky is housed within the Balvenie Distillery complex, although the equipment is maintained and operated independently. To date, Kininvie Distillery has only released two single malt whiskies, and most of the whisky it produces is used for blends such as Monkey Shoulder. After Malt Master Brian Kinsman sources single malt whisky from each of these three distilleries, he allows them to mature in first-fill Bourbon casks that are made and seasoned by independent coopers. After the whisky has matured (rumor is that the average age of the whisky is about six to eight years old), Kinsman and his assistant taste each cask individually, and select 27 casks for blending. "The key is definitely the flavor," he says. Once the casks have been blended together, the whiskies are matured together until Kinsman decides that the whisky is ready for bottling. Monkey Shoulder Blended Malt Scotch Whisky earned the Gold Medal at the 2011 International Wine and Spirits Competition and a Master Distinction at the 2011 Scotch Whisky Masters Competition.Pick up a unique blend of Scotch today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known as the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.This 12 Year "The Wee Witchie" single malt is part of the new core range for Mortlach (replacing their Rare Old, Special Strength, 18 Year and 25 Year). Mortlach whiskies have a signature meaty flavor profile, achieved through a 2.81 times distillation process coined "The Way. Aged in a combination of in ex-sherry and ex-bourbon casks this Mortlach beast is bottled at 43.4 percent ABV.Pick up your bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known as the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.This 16 Year single malt is part of the new core range for Mortlach (replacing their Rare Old, Special Strength, 18 Year and 25 Year). Mortlach whiskies have a signature meaty flavor profile, achieved through a 2.81 times distillation process coined The Way. Aged in a combination of refill and first-fill American and European oak ex-sherry casks this Mortlach beast is bottled at 43.4 percent ABV.Pick up your bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.This 20 Year single malt is part of the new core range for Mortlach (replacing their Rare Old, Special Strength, 18 Year and 25 Year). Mortlach whiskies have a signature meaty flavor profile, achieved through a 2.81 times distillation process coined The Way. Aged in a combination of refill and first-fill American and ex-sherry casks this Mortlach beast is bottled at 43.4 percent ABV.Pick up your bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.Mortlach 25 Year Old Single Malt Scotch Whisky is the oldest expression in Mortlachs newest range of single malts. Presented in a bottle designed by Laurent Hainaut, the whisky has a deep, golden amber color. A woody, highly fragranced nose is balanced by tropical aromas, particularly mangos, pineapples and peaches. The palate develops with white chocolate, ginger and a light smoke, and leads to a sweet finish with more ginger and some cinnamon spice.Pick up a bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known as the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stills in the other there are three larger stills, installed in 1897." The distillery also had "four gigantic malt floors, and the largest mash tun in the district."In 1964, the distillery was largely rebuilt and today houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one is still nicknamed "Wee Witchie" because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.The Mortlach 26 Year Old 2019 is a part of Diageos Special Releases that come with the tagline "Rare by Nature." Its a premium and heavily sherried single malt offering that was distilled in 1992 and has been matured in first-fill Oloroso and Pedro Ximenez Sherry casks then bottled at cask strength. Comes in a beautiful box with a golden depiction of the Highland stag and is limited to 3,883 bottles.Get this strictly limited-edition bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.Mortlach Rare Old Single Malt Scotch Whisky is the first release in the new range of Mortlach single malts. Presented in a bottle designed by Laurent Hainaut, the whisky has a golden amber color, along with an aroma of toffee, fudge, wood spices and dried fruits. Notes of cinnamon, raisins, stewed apples and apricots dominate the palate, and lead to a finish accented by earthy minerals, cocoa powder and peppers.Pick up a bottle today!

Nestled in the foothills of the Catskill mountains and located just moments away from the site of the original Woodstock Music Festival, Catskill Distilling Company honors the rich history of the Sullivan County Catskills a unique blend of tradition and revolution.Over three decades ago, Monte Sachs Catskill Distilling Companys founder and distiller attended veterinary school at the University of Pisa in Italy. After class each day, Sachs would meet with an Italian farmer named Bernardini, who taught Sachs how to distill grappa. "He taught me about the importance of sourcing quality ingredients from small farms and about how the shape and size of a still is reflected in the weight and mouthfeel of the spirits," says Sachs.Catskill Distilling Companys Most Righteous Bourbon is the result of a collaboration between Sachs and Lincoln Henderson, the creator of Woodford Reserve Bourbon and Gentleman Jack Tennessee Whiskey. Sachs sources a mash of 70 percent corn, 20 percent rye and 10 percent malted barley from Cochecton Mills, a local farm in upstate New York, and then mills the grains inside his 5,000 square-foot distillery using a hammer mill. After the bourbon and rye have been distilled, Sachs pours the whiskies into 25-gallon, charred American oak casks and allows them to mature. "Much of the way they taste is because of our maturation house," says Sachs. The casks are placed in Catskill Distilling Companys temperature-controlled warehouse, which was specially designed to accelerate the whiskeys maturation process. The temperatures in the warehouse are constantly monitored and altered in order to increase the exposure of the spirits to the oak. After a two-year slumber, the bourbon and rye are brought to proof and bottled by hand.Most Righteous Bourbon has an aroma of caramel and fudge, with initial notes of butterscotch, toffee molasses and dried fruits on the palate. The flavors give way to slightly spicier notes of cinnamon, ginger and a touch of spice before leading to a soft, smooth finish. Most Righteous Bourbon earned the Gold Medal at The Fifty Best Tasting Competition in 2012 and was "highly recommended"in F. Paul Pacults Spirit Journal. Pick up a bottle of each today!

Nestled in the foothills of the Catskill mountains and located just moments away from the site of the original Woodstock Music Festival, Catskill Distilling Company honors the rich history of the Sullivan County Catskills a unique blend of tradition and revolution.Over three decades ago, Monte Sachs Catskill Distilling Companys founder and distiller attended veterinary school at the University of Pisa in Italy. After class each day, Sachs would meet with an Italian farmer named Bernardini, who taught Sachs how to distill grappa. "He taught me about the importance of sourcing quality ingredients from small farms and about how the shape and size of a still is reflected in the weight and mouthfeel of the spirits," says Sachs.Catskill Distilling Companys Most Righteous Bourbon is the result of a collaboration between Sachs and Lincoln Henderson, the creator of Woodford Reserve Bourbon and Gentleman Jack Tennessee Whiskey. Sachs sources a mash of 70 percent corn, 20 percent rye and 10 percent malted barley from Cochecton Mills, a local farm in upstate New York, and then mills the grains inside his 5,000 square-foot distillery using a hammer mill.After the bourbon and rye have been distilled, Sachs pours the whiskies into 25-gallon, charred American oak casks and allows them to mature. "Much of the way they taste is because of our maturation house," says Sachs. The casks are placed in Catskill Distilling Companys temperature-controlled warehouse, which was specially designed to accelerate the whiskeys maturation process. The temperatures in the warehouse are constantly monitored and altered in order to increase the exposure of the spirits to the oak. After a two-year slumber, the bourbon and rye are brought to proof and bottled by hand.Most Righteous Bourbon has an aroma of caramel and fudge, with initial notes of butterscotch, toffee molasses and dried fruits on the palate. The flavors give way to slightly spicier notes of cinnamon, ginger and a touch of spice before leading to a soft, smooth finish. Most Righteous Bourbon earned the Gold Medal at The Fifty Best Tasting Competition in 2012 and was "highly recommended"in F. Paul Pacults Spirit Journal. Pick up a bottle of each today!

A drink made by sweetening straight rye whiskey with rock candy and citrus peels, Rock and Rye traces its history back to the 19th century, when stern-faced barkeeps would pour a shot of rye and let customers add their own honey or rock candy, creating a drink similar to an Old Fashioned.By the turn of the century, Rock and Rye blurred the line between refreshment and remedy. Pharmacists prescribed Rock and Rye to snuff out coughs, colds, sore throats, bronchitis, asthma and pneumonia no ailment was too great or too small for Rock and Ryes therapeutic relief. In 1890, the Memphis Medicinal Monthly stated that when a man "gets within twenty yards of the door of the saloon he commences coughing, and he puts his hand over his chest with an agonized expression and slips in the door and takes some Rock and Rye."Rock and Ryes reputation as a panacea continued well after Prohibition. At a 1952 conference for the Common Cold Foundation, Dr. Thomas Ward, a prominent Johns Hopkins virologist, was asked what medicine he preferred to use against rhinovirus. "Personally, my favorite treatment is old Maryland Rock and Rye," he replied. Nearly two decades earlier, Earl Hines and his orchestra recorded a dance chart entitled "Rock and Rye," which was penned by arranger Jimmy Mundy (who was later hired by Benny Goodman).A century or so ago, finding rock and rye was easier than it is today. "I believe any saloon worth its salt made its own rock and rye," says Allen Katz, the founder of the New York Distilling Company and the namesake behind Mr. Katzs Rock and Rye. Katzs whiskey is made using a secret recipe of rye whiskey, rock candy sugar, sour cherries, cinnamon and a wisp of citrus. Once the ingredients are married together, the whiskey is filtered and brought to proof before being bottled by hand.Mr. Katzs Rock and Rye has a warm aroma of maple syrup, vanilla, citrus and Nerds candy. Notes of sweet caramel, milk chocolate and butterscotch on the palate are balanced by a peppery finish accented by hints of cinnamon.Our Rock and Rye "fits in very neatly into our unwritten philosophy of making spirits that are purposefully different," says Katz. Pick up a bottle today!

Inspired by the double-barreling process used at some of Scotlands most revered distilleries, Brett VanderKamp New Holland Brewery and Artisanal Spiritss master distiller decided to start aging whiskey in used beer barrels. Scotch, which is traditionally aged in ex-bourbon casks, is often double-barreled, or finished, in sherry casks. "The notes of sherry add another layer of complexity, color and richness to the Scotch," explains VanderKamp. "I thought we could do the same thing for whiskey."While many craft brewers will attest that aging beer in whiskey barrels adds flavor and complexity to the beer, Beer Barrel Bourbon goes to show that the reverse is also true: aging whiskey in beer barrels results in a more complex and unique whiskey. After crafting Beer Barrel Bourbon at his distillery, VanderKamp ages it for several years in new, charred American oak casks. After the bourbon has matured, it is double-barreled, or finished, in casks that were formerly used to mature Dragons Milk Ale.Dragons Milk Ale is a high-gravity beer, meaning it initially has more sugar and density before fermentation than ordinary beers. The name itself can be traced back to the 17th century, when beer reserved exclusively for royalty was referred to simply as "Dragons Milk." The crown jewel of New Holland Brewerys portfolio, the ale is matured for 90 days in oak casks that are then used to mature Beer Barrel Bourbon. The beer barrels add notes of roasty malt, along with deep vanilla undertones to the bourbon, and complement its subtle undertones of toffee and caramel."The craft beer movement has sparked a real curiosity in average beer drinkers, who say to themselves that they dont need to drink the same product anymore," says VanderKamp. "We want to do the same thing with whiskey drinkers."Whiskey barrels make great beer and its time beer returns the favor. Pick up a bottle of Beer Barrel Bourbon today!

Inspired by the double-barreling process used at some of Scotlands most revered distilleries, Brett VanderKamp New Holland Brewery and Artisanal Spirits master distiller decided to start aging whiskey in used beer barrels. Scotch, which is traditionally aged in ex-bourbon casks, is often double-barreled, or finished, in sherry casks. "The notes of sherry add another layer of complexity, color and richness to the Scotch," explains VanderKamp. "I thought we could do the same thing for whiskey."While many craft brewers will attest that aging beer in whiskey barrels adds flavor and complexity to the beer, Beer Barrel Bourbon goes to show that the reverse is also true: aging whiskey in beer barrels results in a more complex and unique whiskey. After crafting Beer Barrel Bourbon at his distillery, VanderKamp ages it for several years in new, charred American oak casks. After the bourbon has matured, it is double-barreled, or finished, in casks that were formerly used to mature Dragons Milk stout.Dragons Milk Ale is a high-gravity stout beer, meaning it initially has more sugar and density before fermentation than ordinary beers. The name itself can be traced back to the 17th century, when beer reserved exclusively for royalty was referred to simply as "Dragons Milk." The crown jewel of New Holland Brewerys portfolio, the stout is matured for 90 days in oak casks that are then used to mature Beer Barrel Bourbon. The beer barrels add notes of roasted malt, along with deep vanilla undertones to the bourbon, and complement its subtle undertones of toffee and caramel.After finishing their bourbon in Dragons Milk barrels in 2013 and being pleased with the results, they felt it was time for rye whiskey to shine. And this is how New Holland Beer Barrel Rye came to be. The double-distilled rye is crafted in a similar way that their bourbon is, first being aged in American oak casks, before going for a round of finishing in Dragons Milk barrels. Rye spice, vanilla, honey, and almonds make up this unique 88-proof expressions profile.Pick up a bottle today!

New Riff Kentucky Bourbon was founded in 2014 by whiskey visionary Ken Lewis a liquor retailer and entrepreneur. Leading a band of corporate refugees Lewis and his team have crafted a range of whiskeys from bourbon, rye, malted rye, and a host of specialty recipes to their Kentucky Wild Gin. On a mission to become one of the worlds great small distilleries, New Riff is an independently owned by a single family; this freedom allows more room for creativity, innovation, and overall quality production of spirit.Bottled without chill-filtration, they stand behind this combination of classic American entrepreneurship and ingenuity; passion and knowledge born from one of the worlds great spirit regions, and a talented team individually committed to doing things the right way. New Riff Distillings core Bourbon expression is a genuinely high-rye, full-bodied whiskey delivering a savory, spicy character. Building upon Americas 1897 Bottled-in-Bond Act, New Riff Bourbon is Bottled-in-Bond without chill filtration, featuring a mash bill of non-GMO grains at 65 percent corn, 30 percent rye, and 5 percent malted barley. This bourbon represents a new riff on Kentuckys most hallowed whiskey traditions. Produced meticulously and aged for four years in 53-gallon toasted and charred new oak barrels. All New Riff whiskeys are made with the full sour mash Kentucky Regimen, and carry an age statement and are always bottled without chill filtration. Pick up your bottle today!

New Riff Kentucky Bourbon was founded in 2014 by whiskey visionary Ken Lewis a liquor retailer and entrepreneur. Leading a band of corporate refugees Lewis and his team have crafted a range of whiskeys from bourbon, rye, malted rye, and a host of specialty recipes to their Kentucky Wild Gin. On a mission to become one of the worlds great small distilleries, New Riff is an independently owned by a single family; this freedom allows more room for creativity, innovation, and overall quality production of spirit.Bottled without chill-filtration, they stand behind this combination of classic American entrepreneurship and ingenuity; passion and knowledge born from one of the worlds great spirit regions, and a talented team individually committed to doing things the right way. New Riff Distillings core Bourbon expression is a genuinely high-rye, full-bodied whiskey delivering a savory, spicy character. Building upon Americas 1897 Bottled-in-Bond Act, New Riff Bourbon is Bottled In Bond Without chill filtration, featuring a mash bill of non-GMO grains. Featuring a unique mashbill of 95 percent rye and 5 percent malted rye, this whiskey is aged four years in full-size 53-gallon toasted and charred new oak barrels. Each New Riff whiskey is crafted with the full sour mash Kentucky method and bottled without chill filtration.At the helm of the distiller Larry Ebersold of Seagrams, New Riff distillers learned the difficult art of distilling high rye whiskey, one of the hardest whiskeys in the world to master. Adding a unique 5 percent malted rye, delivers additional flavors out of the rye adding a touch of elegance. New Riff Straight Rye is splendid with a splash of water, enjoy it in a classic Rye Manhattan or any Old Fashioned cocktail.Pick up your bottle today!

New Riff Kentucky Bourbon was founded in 2014 by whiskey visionary Ken Lewis a liquor retailer and entrepreneur. Leading a band of corporate refugees Lewis and his team have crafted a range of whiskeys from bourbon, rye, malted rye, and a host of specialty recipes to their Kentucky Wild Gin. On a mission to become one of the worlds great small distilleries, New Riff is an independently owned by a single family; this freedom allows more room for creativity, innovation, and overall quality production of spirit.Bottled without chill-filtration, they stand behind this combination of classic American entrepreneurship and ingenuity; passion and knowledge born from one of the worlds great spirit regions, and a talented team individually committed to doing things the right way. New Riff Distillings core Bourbon expression is a genuinely high-rye, full-bodied whiskey delivering a savory, spicy character. Building upon Americas 1897 Bottled-in-Bond Act, New Riff Bourbon is Bottled-in-Bond Without chill filtration, featuring a mash bill of non-GMO grains. Each New Riff single barrel has been taste-tested and approved by a production panel for the utmost quality. This Single Barrel was meticulously vetted, tested, and approved to deliver notes of butterscotch, oak, and vanilla followed by a smooth rounded finish.Pick up your bottle today!

New Riff Kentucky Bourbon was founded in 2014 by whiskey visionary Ken Lewis a liquor retailer and entrepreneur. Leading a band of corporate refugees Lewis and his team have crafted a range of whiskeys from bourbon, rye, malted rye, and a host of specialty recipes to their Kentucky Wild Gin. On a mission to become one of the worlds great small distilleries, New Riff is an independently owned by a single family; this freedom allows more room for creativity, innovation, and overall quality production of spirit.Bottled without chill-filtration, they stand behind this combination of classic "American entrepreneurship and ingenuity; passion and knowledge born from one of the worlds great spirit regions, and a talented team individually committed to doing things the right way." New Riff Distillings core Bourbon expression is a genuinely high-rye, full-bodied whiskey delivering a savory, spicy character.Building upon Americas 1897 Bottled-in-Bond Act, New Riff Bourbon is Bottled In Bond Without chill filtration, featuring a mash bill of non-GMO grains. Featuring a unique mash bill of 95 percent rye and 5 percent malted rye, this whiskey is aged at least four years in full-size 53-gallon toasted and charred new oak barrels.Each New Riff whiskey is crafted with the full sour mash Kentucky method and bottled at barrel proof without chill filtration. Every New Riff single barrel has been taste-tested and approved by a production panel for the utmost quality. This Single Barrel was meticulously vetted, tested, and approved to deliver an intense rye spice, balanced perfectly with sweetness, as well as fruity and floral undertones.Grab a bottle today!