Whiskey

Situated in the center of historic downtown Charleston, SC, High Wire specializes in premium, handcrafted, small batch spirits usingthe finest ingredients to develop recipes with a creative, culinary approach.High Wire produces a distinctive line of small-batch gins, rums, whiskeys, and vodkas made from premium, specialized ingredients. Scott Blackwell, a CIA trained baker and owner/distiller at High Wire, applies his knowledge of artisanal grains and culinary techniques to the spirits he creates.Jimmy Red corn is a distinctive red corn that was rescued from near extinction by a man named Ted Chewning. Named for James Island just over the bridge from Charleston and heralded by Chef Sean Brock, Jimmy Red was a legendary moonshiners corn that had dwindled down to a mere 2 cobs following the death of the last man known to grow it. Jimmy Red corn is the most remarkable corn weve ever worked with. Nutty,sweet, and mineralic with an extremely high oil content, the fermented mash produces a 3" thick oil cap. We distill on the grain, so all of that oil is blended back into the mash and provides an unusually creamy mouthfeel in the distillate. The Jimmy Red whiskey is aged for a minimum of 2 years, creating a straight bourbon unlike any other weve ever experienced. Pick up your bottle today!

Situated in the center of historic downtown Charleston, SC, High Wire specializes in premium, handcrafted, small-batch spirits using the finest ingredients available. They like to get creative, employing their culinary expertise, when crafting their recipes. All the spirits are hand-made using German copper stills.High Wire was founded in 2013 by a husband and wife team and produces a distinctive line of small-batch gins, rums, whiskeys, and vodkas made from premium, specialized, and local ingredients. Scott Blackwell, an entrepreneur and CIA-trained baker and owner/distiller at High Wire, applies his knowledge of artisanal grains and culinary techniques to the spirits he creates.The distillery operates out of a 6,000 square foot warehouse with a distinct vintage feel to it. The beautiful high, barrelled ceiling and the hand-hammered still can be viewed through windows that connect the distillery to the tasting room, where visitors are welcome to try the spirits and take a tour. Not long after opening the distillery, the pair managed to partner with Dr. Brian Ward from the Clemson University to get their hands on some Jimmy Red corn, which was saved from extinction by Ted Chewning. They use the unique strain of maize to produce a special edition premium whiskey, the Jimmy Red Bourbon. New Southern Revival Sorghum Whiskey is another different take on the spirit that is crafted with the ancient grain sorghum. Sorghum has many uses and has historically been used flour, beer, fodder, and spirits. The production process has as much common with whiskey as it does with rum, since a syrup is first made from the entire sorghum plant, before being distilled. The resulting 88-proof whiskey has a unique and complex profile.Grab a bottle today!

Situated in the center of historic downtown Charleston, SC, High Wire specializes in premium, handcrafted, small batch spirits usingthe finest ingredients to develop recipes with a creative, culinary approach.High Wire produces a distinctive line of small-batch gins, rums, whiskeys, and vodkas made from premium, specialized ingredients. Scott Blackwell, a CIA trained baker and owner/ distiller at High Wire, applies his knowledge of artisanal grains and culinary techniques to the spirits he creates.This Rye Whiskey is comprised of 75 percent of ancient Italian Abruzzi an heirloom grain grown in the Carolinas for centuries and prized for its hardy backbone and complex nutty flavors. This rye is complemented by Heirloom white corn adding just a touch of sweetness to offset the boldness of the rye.Pick up your bottle today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Coffey Grain Whisky is a whisky meticulously crafted at the Miyagikyo Distillery. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks.Nikka Coffey Grain Whisky has an aroma of tropical fruits, bananas and papaya. The aroma gives way to notes of soft vanilla, caramel, wafers and dried fruit on the palate, and leads to a finish accented by notes of citrus.The whisky earned a score of 93 points at the Ultimate Spirits Challenge in 2014, which named it Japanese Whisky of the Year.Pick up a bottle of Nikka today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Meticulously crafted at the Miyagikyo Distillery, Nikka Coffey Malt Whisky is a single malt made with 100 percent malted barley. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills (sometimes called Coffey stills) that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks.Nikka Coffey Malt Whisky has an aroma of cinnamon, lemon and butterscotch, which gives way to an intoxicating palate filled with clove, coconut, orange marmalade and oak. The finish is soft, with hints of mint, grapefruit zest and potpourri. Nikka Coffey Malt Whisky just landed in the U.S. be sure to pick up a bottle today before its all gone!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikkas Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt.In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Miyagikyo Japanese Single Malt Whisky is distilled and aged at the Miyagikyo Distillery, which is known for its lighter, more floral malts (as opposed to the heavier, more oily malts produced at Yoichi). Made from 100 percent malted barley and distilled in pot stills that are heated with steam as opposed to coal fire, Nikka Miyagikyo Japanese Single Malt Whisky is then aged in ex-sherry casks. As a result, the whisky has a delicate and modern aroma of bitter green apple, citrus zest, nougat and ginger, which leads to a palate filled with vanilla custard, nutmeg and cinnamon, along with a subtle smokiness. The finish is light and smoky, with notes of dried mango, breakfast cereal and honey.Nikka Miyagikyo Japanese Single Malt Whisky is one of the rarer Japanese whiskies available in the entire United States pick up a bottle today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikkas Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt.In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Taketsuru 17 Year Old Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for a minimum of 17 years before being vatted together in order to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru 17 Year Old Pure Malt has a malty aroma, with hints of fruit salad, berries and plantains. The aroma gives way to notes of vanilla, blood oranges, whipped cream and milk chocolate on the palate, and leads to a finish with hints of bittersweet oak, cocoa and fruit.Nikka Taketsuru 17 Year Old Japanese Pure Malt Whisky earned the Gold Medal at the World Whiskies Awards in 2014, where it was named the Worlds Best Blended Malt and the Best Japanese Blended Malt Whisky. Pick up a bottle today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. Upon matriculation, however, Masataka showed more interest in whisky than in sake and in 1918, enrolled at the University of Glasgow, becoming the first Japanese ever to study the art of whisky-making.While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.Deeming the terroir perfect for whisky production, Masataka moved to the town of Yoichi in 1934 and opened the doors to Nikka Whisky Co. Yoichi is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for whisky-production. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. Years later, Masataka established the Miyagikyo Distillery, which is also situated in northern Japan. Surrounded by mountains and two rivers, the Miyagikyo Distillery produces a milder and more feminine whisky than Yoichi.Taketsuru 21 Year Old Pure Malt Whisky is a blend of single malt whiskies produced at the Yoichi and Miyagikyo distilleries. Aged for 21 years, the whisky has lush notes of tropical fruits, roasted nuts and mocha that are complemented by a sweet, malty undertone. The finish is long and complex, with notes of citrus, cinnamon and woody spices lingering.Taketsuru 21 Year Old Pure Malt Whisky was named the Worlds Best Blended Malt Whisky by Whisky Magazine in 2009, 2010 and 2011, and is considered to be one of the greatest whiskies of our time. Pick up a bottle today!

In 1895, Masataka Taketsuru, "the father of Japanese Whisky," was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikkas Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt.In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Taketsuru Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for an average of 10 years in various types of oak casks before being vatted together to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru Pure Malt has a soft, floral aroma, with notes of green fruits, papaya, lemon and brown sugar. Notes of toffee, almonds, roasted nuts, and custard appear on the palate, and are complemented by touches of nutmeg and clove. The finish is full-bodied and lush, with hints of cocoa, peat and oak.Pick up a bottle today!

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War in 1781, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn. Within a decade, some 2,000 farmers had settled and begun growing corn in Kentucky County. In order to prevent spoilage of the excess grains they harvested there was a massive increase in the supply of corn as a result of the corn writs, with no corresponding increase in demand these farmers began milling and mashing their excess corn, and distilling it into bourbon.Noahs Mill Small Batch Kentucky Bourbon Whiskey pays homage to these early pioneers and their entrepreneurial spirit. The bourbon is crafting by marrying together no more than twenty casks of Kentucky bourbon, each of which has its own unique characteristics and flavor profile. In contrast to most small batch bourbons, the casks used to craft Noahs Mill have varying mashbills while some casks are composed of bourbons that use rye as a secondary grain, others are composed of bourbons that use wheat as a secondary grain. The varying recipes the percentage of rye and wheat used also varies among the casks results in a layered bourbon that has a virtually unparalleled depth and complexity.After the casks of bourbon have been allowed to mature for up to 20 years, small batches of the bourbon are bottled at 114.30 proof. Noahs Mill Small Batch Kentucky Bourbon Whiskey has an aroma of dark coffee, vanilla, raisins and toffee. The initial hints of figs, dates, and dark fruits give way to notes of cocoa, marmalade, berries, roasted nuts and toffee, and lead to a lengthy, spicy finish.Noahs Mill Bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012, and was "highly recommended" by F. Paul Pacults Spirit Journal. In addition, it earned a score of 93 points from Jim Murrays Whisky Bible in 2012.Pick up a bottle today!

Noble Oak is a unique award winning bourbon with a worthy purpose. The guys at Noble Oak are fanatics about wood. Thats because 70 percent of a whiskeys flavor comes from the wood in which it is matured. Noble Oak Bourbon elegantly marries American oak and sherry-seasoned European oak to create an unrivaled richness of flavor. "Our commitment to oak transcends our whiskey, because every bottle plants a tree in partnership with One Tree Planted in an effort to preserve the worlds most majestic forests", say the folks at Noble Oak.The time-honored methods used fot its distillation create an unrivaled bourbon with body, deep color, and richness of flavor from some of the finest sherry oak staves. The result is a great bourbon with a noble heart. European oak ex-sherry cask staves are used to finish this precious whiskey, and give it additional layers of complexity.This incredible bourbon earned Double Gold at the San Francisco World Spirits Competition 2018 and was given 94 points at the Ultimate Spirits Challenge 2018.Pick up your bottle today!

A great whiskey with a noble heart, Noble Oak Rye is first rested in new charred American oak barrels for a minimum of one year. Then it is finished using port wine cask staves to imbue an additional layer of flavor and complexity. The result is a unique rye, elegantly balanced and bold in flavor with notes of fig, toffee and spice. "Our commitment to oak transcends our whiskey, because every bottle plants a tree in partnership with One Tree Planted in an effort to preserve the worlds most majestic forests", say the folks at Noble Oak.The time-honored methods used for its distillation create unrivaled whiskey with body, deep color, and richness of flavor that earned this rye 97 points from the Ultimate Spirits Challenge in 2020.You can expect notes of "freshly milled rye, dark crusty bread, and spicy cinnamon are pungent on the nose. The European oak ex-port wine cask staves provide a rounded richness with hints of dark maple to balance out the staunch spicy graininess. The finish is balanced and enjoyable (Ultimate Spirits Challenge 2020).Pick up your bottle today!

While the West Coast of the United States may suffer from torrential rainfall, the Midwest from freezing blizzards and the Southern Plains from unyielding tornadoes, the East Coast of the United States sometimes receives all three in the form of a noreaster. A noreaster, a type of massive cyclonic storm, takes its name from the strong, northeasterly winds that travel across the Mid-Atlantic and wreak havoc upon New England."Ive lived in New England most of my life, and Ive spent the last 16 years on Nantucket," says Jay Harman, Triple 8 Distillerys President. "Ive been through my fair share of noreasters." On November 7, 2012, just one week after Hurricane Sandy hit New England, a powerful noreaster with wind gusts in excess of 80 miles per hour wreaked havoc along the Nantucket waterfront and left the island isolated from the mainland, as ferry and airplane services were suspended. "We enjoyed a few NorEaster Bourbons then," says Harman.NorEaster Bourbon, named for these legendary storms that have battered New England, is made from a mash of 60 percent corn, 35 percent barley and 5 percent rye. After distillation, the bourbon is aged 30 miles out to sea, typically from four to eight years in 53-gallon, charred American oak barrels sourced from the Buffalo Trace Distillery in Kentucky."Our climate and geography have a real noticeable impact on the taste of the bourbon," says Harman. The distillerys proximity to the ocean and marine haze (Nantucket is nicknamed "The Grey Lady") add a touch of salt to the bourbon. The hints of salt are complimented by notes of mild vanilla, sweet corn and a touch of honey, which precede a medium-long, smooth finish.After its more than eight year beauty rest, Master Distiller Randy Hudson brings the bourbon to 88.8 proof ("this is The Triple 8 Distillery after all," he says) before filling each painted-glass bottle by hand. Pick up a Nantucket treasure today!

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak and Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood.Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit.This Wheat and Spire starts with a remarkably smooth combination of 51 percent corn, 45 percent wheat and 4 percent malted barley. Once distilled, the bourbon is aged for two years in new American oak barrels producing a rich, deep yet sweet spirit bottled at 90 proof. A spire of American Oak, masterfully cut and carefully fired to a medium toast is hand placed in every bottle. This in-bottle finish imparts sweet, fruity notes and hints of honey to our version of this all-American Bourbon whiskey.Pick up your bottle today!

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak and Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood.Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit. To each bottle of Oak and Eden rye, a meticulously crafted charred oak spire is added, imparting more spice, rich notes of caramel, and deep and flavorful hints of smoke and coffee. Pick up your bottle today!

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak and Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood.Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit.This Wheat and Spire starts with a remarkably smooth combination of 51 percent corn, 45 percent wheat and 4 percent malted barley. Once distilled, the bourbon is aged for two years in new American oak barrels producing a rich, deep yet sweet spirit bottled at 90 proof.Pick up your bottle today!

After moving with their widowed mother to the small port city of Oban (situated in northwest Scotland), John and Hugh Stevenson took jobs building and repairing boats at the citys boatyard, a trade they had learned from their late father. In the 1790s, the brothers left their boat-making jobs and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using 100 percent barley, which is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. Then, the malted barley is mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Following distillation, Oban 14 Year Old Single Malt Scotch Whisky is aged for 14 years in oak casks. During this beautyrest, the whisky is touched by its unique environment and geography the warm, salty Gulf Stream and mild, temperate climate of Oban are reflected in the whisky. As a result of the distillerys unique stills and geography, the whisky has an olive gold color and a rich, sweet aroma filled with lemons, pears and oranges, as well as sea-salt and a light peatiness. The palate is full-bodied and extremely dry, with notes of dried figs and honey, and leads to a soft, oaky finish.Oban 14 Year Old Single Malt Whisky earned a Gold Medal at the 2013 International Wine and Spirit Competition, is the core expression of this storied distillery which has been operating for over 200 years. Pick up a bottle today!

After moving with their widowed mother to the small port city of Oban (situated in northwest Scotland), John and Hugh Stevenson took jobs building and repairing boats at the citys boatyard, a trade they had learned from their late father. In the 1790s, the brothers left their boat-making jobs and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using 100 percent barley, which is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. Then, the malted barley is mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Following distillation, Oban Limited Edition 18 Year Old Single Malt Scotch Whisky is aged for 18 years in oak casks. During this beautyrest, the whisky is touched by its unique environment and geography the warm, salty Gulf Stream and mild, temperate climate of Oban are reflected in the whisky. As a result of the distillerys unique stills and geography, the whisky has an aroma of citrus fruit, crisp sea breeze and salty tang that give way to notes of dried spices, seaweed and oak on the palate. The finish is soft and elegant, with touches of smoke and fruit set against a slightly oily background.Oban Limited Edition 18 Year Old Single Malt Whisky earned the Gold Medal at the San Francisco World Spirits Competition, and earned a score of 91 points from Whisky Advocate. Pick up a bottle today!

After moving with their widowed mother to the small port city of Oban (situated in northwest Scotland), John and Hugh Stevenson took jobs building and repairing boats at the citys boatyard, a trade they had learned from their late father. In the 1790s, the brothers left their boat-making jobs and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using 100 percent barley, which is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. The malted barley is then mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Oban 21 Year Old Single Malt Scotch Whisky is the third limited release whisky produced by Oban Distillery in its 219-year history. Released as part of Diageos 2013 Special Release Whiskies, Oban 21 Year Old was matured for 21 years in rejuvenated American oak and second-fill ex-bodega casks before being bottled at cask strength. The whisky has a copper-golden color, along with an aroma of warm gingerbread, caramel, maple syrup and spicy apples. The aroma gives way to notes of creamy vanilla, barley, stewed pears and ginger on the palate, and leads to a finish accented by salty tang and lemon zest.Only 2,860 bottles of this whisky have ever been produced. Pick up a bottle today!

After moving with their widowed mother to the small port city of Oban, John and Hugh Stevenson began building and repairing boats a trade they had learned from their father at the Oban shipyards. In the 1790s, the brothers left their jobs at the shipyard and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using barley that is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. Then, the malted barley is mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Following distillation, Oban Distillers Edition Single Malt Whisky is aged for 14 years in oak casks. During this beauty rest, the whisky is touched by its environment and geography the warm, salty Gulf Stream and mild, temperate climate of Oban are reflected in the whisky. After its initial maturation, the whisky is double-barreled, or finished, in ex-Montilla Fino sherry casks. The sherry casks add notes of dried fruits, particularly cherries and strawberries, to the whisky, and complement its notes of light, peaty smoke.Oban Distillers Edition Single Malt Whisky has a fruity nose, with hints of grapes, citrus and a touch of smoke. The flavor is full and rich, with complex notes of tangy salt, butterscotch, caramel and toffee, which ultimately lead to a lingering, smoky and sweet finish. Oban is situated at the frontier between the Western Highlands and Islay of Scotland the whisky has the lighter, sweeter notes of Scotlands Highlands region, while still possessing the dry, smoky style of Islay.Pick up one of these rare treasures today!

After moving with their widowed mother to the small port city of Oban (situated in northwest Scotland), John and Hugh Stevenson took jobs building and repairing boats at the citys boatyard, a trade they had learned from their late father. In the 1790s, the brothers left their boat-making jobs and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using 100 percent barley, which is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. Then, the malted barley is mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Oban Little Bay Single Malt Scotch Whisky (Oban means little bay in ancient Gaelic) is crafted by taking mature Oban Single Malt Scotch Whisky and resting the whisky in small casks for some time. This extra maturation exposes the whisky to new and fresh oak, resulting in a deeper smoothness and richer flavor.Oban Little Bay Single Malt Scotch Whisky has a deep aroma of sea salt, rich oak tannins, espresso beans and citrus. Notes of dried spices, Christmas cake, brown sugar and oak dominate the palate, and lead to an elegant finish with touches of smoke and fruit.Pick up a bottle today!

Ohishi is a unique family-run distillery situated on the banks of the Kuma River one Japans fastest flowing rivers renowned for its superior water quality. Founded in 1872 the distillery sits in the Southwest of Japan, nestled in an idyllic mountainous countryside. They grow a distinct strain of rice at this majestic distillery called "gohyakumanishi" (5 million stones), using a unique organic style of cultivation that incorporates koi carp.One of the oldest distilleries in Japan, Ohishi, primarily known for their sake and shochu production, also crafts one-of-a-kind whiskies. The spirit is distilled from 30 percent estate grown gohyakumanishi, and mochi rice Kumamoto in traditional Japanese stainless steel pot stills before being filled into ex-sherry and brandy casks. Ohishi is aged for extended periods of time in the high altitude warehouses, yielding a harmonious brandy influence.Ohishi Brandy Single Cask Whisky is a marriage a few hand-selected casks of whisky matured in ex-brandy barrels. The brandy influence imparts elegant notes of soft oak, vanilla, pineapple with just a touch of rancio, complimenting a silky rice complexity.Pick up your bottle today!

Ohishi is a unique family-run distillery situated on the banks of the Kuma River -one Japans fastest flowing rivers, renowned for its superior water quality. Founded in 1872 the distillery sits in the Southwest of Japan, nestled in an idyllic mountainous countryside. They grow a distinct strain of rice at this majestic distillery called gohyakumanishi (5 million stones), using a unique organic style of cultivation that incorporates koi carp.Primarily known for their sake and shochu production, Ohishi also crafts one-of-a-kind whiskies, which are distilled in traditional Japanese stainless steel pot stills before being filled into ex-sherry and brandy casks. Ohishi is aged for extended periods of time in the high altitude warehouses, yielding a balanced sherry influence, effectively producing a spirit that resembles more of a Scotch than anything else. Ohishi Sherry Cask is a blend of casks ranging from 3 to 25 years old. The whiskys signature, elegant profile is further enhanced by notes of dried tropical fruit, toasted hazelnut, golden raisins, and sweet marzipan. This special sherried expression also received 92 Excellent, Highly Recommended from the Beverage Tasting Institute in 2017, and 92 Points, Excellent, Highly Recommended for the Japanese Whisky category at the USC Awards.Pick up your bottle today!

Born in 1952, Old Bardstown was an American Thoroughbred racehorse named after the city of Bardstown, Kentucky. Bred and raced by Calumet Farms, the horse twice won Floridas Tropical Handicap at the Tropical Park Race Track as well as the Widener Handicap at the Hialeah Park Race Track. In 31 career starts, Bardstown had 18 first place finishes, 7 second place finishes and 1 third place finish. By the time he retired at the age of 8, Old Bardstown was one of the top racing horses of his time.Old Bardstown Estate Bottled-in-Bond Whiskey pays homage to the legacy of the American Thoroughbred. The bourbon is made from a large amount of malted barley (15 percent) in the mash, which is fermented with Kentucky limestone water. Following fermentation, the wash is distilled before the bourbon is matured for ten years in new, American oak casks. Then, the bourbon is brought to 100 proof before being bottled.Pick up your bottle today!