Whiskey

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders,"in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment,"wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider Straight Bourbon Whiskey pays homage to the First United States Volunteer Cavalry. Made from a mash of 60 percent corn, 35 percent rye and 5 percent malted barley, the bourbon is aged for a minimum of four years in newly charred American oak casks. "After aging, the bourbon is double-barreled, or finished, in wine casks," says Rich Stabile, Long Island Spirits founder. "The wine casks include merlot casks and chardonnay casks, and are chosen from among the finest wineries on Long Island."Before the aged bourbon is poured into the wine casks, though, each wine barrel is washed with a local, Long Island brandy. "The cask finishing wash tempers each wine barrel, resulting in a more mellow, complex bourbon,"adds Stabile. After the bourbon is finished for a few months in the wine casks (the exact time depends on the flavor profile of the batch), each bottle is brought to proof and filled by hand.Rough Rider Bull Moose Three Barrel Rye Whiskey pays tribute to the Progressive Party, which was formed by Roosevelt in 1912. The party became known as the "Bull Moose Party"after Roosevelt, who had just been wounded in an assassination attempt, boasted that "it takes more than that to kill a bull moose." The rye is made from a mash of 95 percent rye and 5 percent malted barley, and is matured in three types of casks, each of which contributes unique flavors and aromas to the whiskey. The ryes journey begins in new, American oak casks that add hints of spicy cinnamon and oak to the rye. After its initial maturation, the rye is aged in bourbon casks before finally being finished in casks that were previously used to age Pine Barrens Single Malt Whiskey. This triple-maturation process gives the rye depth and complexity, and balances out the ryes naturally spicy notes with touches of caramel, apricots, buttery bread and brown sugar. Following maturation, the rye is brought to proof and bottled by hand.Each bottle of Rough Rider Bourbon and Rough Rider Rye Whiskey is adorned with an image of the bronze statue given to Roosevelt, and includes a handwritten scrawl of the current batch number."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Stabile. Become a Rough Rider and pick up a bottle of bourbon and rye today!

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders,"in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment,"wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider Straight Bourbon Whiskey pays homage to the First United States Volunteer Cavalry. Made from a mash of 60 percent corn, 35 percent rye and 5 percent malted barley, the bourbon is aged for a minimum of four years in newly charred American oak casks. "After aging, the bourbon is double-barreled, or finished, in wine casks," says Rich Stabile, Long Island Spirits founder. "The wine casks include merlot casks and chardonnay casks, and are chosen from among the finest wineries on Long Island."Before the aged bourbon is poured into the wine casks, though, each wine barrel is washed with a local, Long Island brandy. "The cask finishing wash tempers each wine barrel, resulting in a more mellow, complex bourbon,"adds Stabile. After the bourbon is finished for a few months in the wine casks (the exact time depends on the flavor profile of the batch), each bottle is brought to proof and filled by hand.Rough Rider Bull Moose Three Barrel Rye Whiskey pays tribute to the Progressive Party, which was formed by Roosevelt in 1912. The party became known as the "Bull Moose Party"after Roosevelt, who had just been wounded in an assassination attempt, boasted that "it takes more than that to kill a bull moose." The rye is made from a mash of 95 percent rye and 5 percent malted barley, and is matured in three types of casks, each of which contributes unique flavors and aromas to the whiskey. The ryes journey begins in new, American oak casks that add hints of spicy cinnamon and oak to the rye. After its initial maturation, the rye is aged in bourbon casks before finally being finished in casks that were previously used to age Pine Barrens Single Malt Whiskey. This triple-maturation process gives the rye depth and complexity, and balances out the ryes naturally spicy notes with touches of caramel, apricots, buttery bread and brown sugar. Following maturation, the rye is brought to proof and bottled by hand.Each bottle of Rough Rider Bourbon and Rough Rider Rye Whiskey is adorned with an image of the bronze statue given to Roosevelt, and includes a handwritten scrawl of the current batch number."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Stabile. Become a Rough Rider and pick up a bottle of bourbon and rye today!

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders," in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment," wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider The Big Stick Cask Strength Rye Whiskey pays homage to Roosevelts First United States Volunteer Cavalry, and reminds us of the Presidents old foreign policy adage, Speak softly and carry a big stick. The whiskey is crafted from 100 percent Long Island winter rye, which is planted on local farms to maintain the sustainable characteristics of the soils following the harvesting of Long Islands iconic potatoes. Aged in 30-gallon American oak barrels, Rough Rider The Big Stick Cask Strength Rye Whiskey is micro-blended from just eight barrels before being bottled at 121 proof.Rough Rider The Big Stick Cask Strength Rye Whiskey has an aroma of toasted rye bread, marmalade and cinnamon sugar, which leads to notes of malt chocolate and chile peppers on the palate. The finish is a touch warm and very smooth."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Richard Stabile, Long Island Spirits founder and master distiller. Become a Rough Rider and pick up a bottle of this amazing rye today!

Nestled in the foothills of the Bridger Mountain Range in southwestern Montana, RoughStock Distillery is the first distillery in Montana since Prohibition, and the first distillery to make whiskey in Montana in over a century. The distillery is the brainchild of Bryan Schultz, RoughStocks owner and master distiller. After serving overseas in the armed forces, Schultz moved back to his native Montana in order to open the distillery. "We mortgaged everything we had," says Schultz, "we sold all of our stuff and we maxed out our credit cards, because we knew that the words "Montana and "Whiskey fit really well together."RoughStock Montana Whiskey is made exclusively from barley grown and harvested in Montana. "We grow some world class grains here,"Schultz adds. After the barley has been harvested, it is malted in Montana by a company that has been practicing the art of malting barley for over a century. The malted barley is milled and mashed back at RoughStock, before being fermented in an open-top fermentation tank composed of old growth Oregon fir. The Oregon wood absorbs a portion of the heat generated during the fermentation process and as a result, allows for slower and more methodical fermentation (this ultimately leads to a more rich and flavorful whiskey). Following fermentation, the wash is distilled twice through Schultzs custom-made, Vendome copper-pot stills. After distillation, a portion of RoughStock Montana Pure Malt Whiskey is matured for up to five years in American oak casks that have been toasted and then charred to the distillerys exact specifications, while the remainder is matured in casks that have been charred only. The casks are laid to rest in a temperature controlled warehouse in the foothills of the Bridger Mountains. "The frequent high pressure and low pressure weather systems near the mountains work the whiskey in and out of the barrel staves tirelessly," says Schultz. RoughStock Black Label Montana Whiskey is also matured for up to five years, before the team at RoughStock Distillery hand-selects single barrels for bottling. "Were looking for deep, rich, complex aromas and tastes," says Schultz. "When those barrels are found, we put them aside for our Black Label." Once the barrel has been selected, it is bottled at cask strength "unadulterated in any way." As a result of being the product of a single barrel, each bottle of RoughStock Black Label Whiskey varies slightly, although they all enjoy aromas of dark stone fruits, and notes of toffee and chocolate that lead to a long and warming finish. "Were really trying to create whiskey with a Western flair," says Schultz. Try two Montana whiskies today!

Nestled at the foothills of the Bridger Mountain Range in southwestern Montana, RoughStock Distillery is the first distillery in Montana since Prohibition, and the first distillery to make whiskey in Montana in over a century. The distillery is the brainchild of Bryan Schultz, RoughStocks owner and master distiller. After serving overseas in the armed forces, Schultz moved back to his native Montana in order to open the distillery. "We mortgaged everything we had," says Schultz, "we sold all of our stuff and we maxed out our credit cards, because we knew that the words "Montana and "Whiskey fit really well together."RoughStock Montana Straight Bourbon Whiskey is crafted by marrying together four unique bourbons, each of which are made with varying recipes of corn, wheat, rye and malted barley. After each bourbon has been distilled twice through a copper-pot still, the bourbons are matured in heavily charred, virgin American white oak casks. The casks are laid to rest in a temperature controlled warehouse in the foothills of the Bridger Mountains. "The frequent high pressure and low pressure weather systems near the mountains work the whiskey in and out of the barrel staves tirelessly," says Schultz.Then, after maturing to the "peak of perfection,"the bourbons are married together, creating a whole that is greater than the sum of its parts. "When these individual mature whiskeys are married together," says Schultz, "our Montana Bourbon becomes a rich and complex whiskey with multiple layers of exceptional flavor."RoughStock Montana Straight Bourbon Whiskey has an aroma of dark nuts, roasted corn and vanilla that gives way to notes of dark chocolate, caramel, plums and oak spices on the palate. The finish is bold and unique fitting for a Montana bourbon with a touch of ginger and cloves.Pick up a bottle today!

Soon after the end of the American Revolutionary War, John Rowans parents moved from Pennsylvania to the western frontier in Kentucky County. At the time, Kentucky was still considered to be part of Virginia, and was overseen by a military governor named John J. Bowman.Rowan was raised in Bardstown, and eventually studied law under Kentucky Attorney General George Nicolas. At the age of 26, Rowan was elected to the states constitutional convention, and eventually served in the Kentucky State Legislature and United States Senate. In his honor, a small limestone-rich creek that eventually feeds into the Kentucky River was named Rowans Creek.Rowans Creek Kentucky Straight Bourbon Whiskey is the slightly-younger brother of Noahs Mill Small Batch Kentucky Bourbon Whiskey. Much like Noahs Mill, Rowans Creek is made by marrying together small batches of bourbon that are maturing in charred, American oak casks. The bourbons each contain unique mash bills, which provides Rowans Creek with a distinctly layered flavor profile. After the bourbons have matured for approximately twelve years, they are brought to just over 100 proof with water from Rowans Creek, and bottled by hand (each bottle is adorned with a label that includes a handwritten batch number).Rowans Creek Kentucky Straight Bourbon Whiskey has a spicy aroma that is balanced by hints of caramel, vanilla and dried pears. The aroma opens up to notes of cinnamon and oak on the palate, along with touches of charred wood, chili peppers, baking spices and dates. The finish, which is smooth and layered, ends with a warming touch of vanilla.The bourbon earned the Gold Medal at the San Francisco World Spirits Competition twice, and earned a score of 93 points from Wine Enthusiast. In addition, it earned a score of 92 points from Whisky Advocate.Pick up a bottle today!

The Speyside Royal Brackla Distillery opened in 1812 by Captain William Fraser. Employing the family barley farm, the distillery had their big breakthrough in 1935. They produced the first single malt with a royal warrant, granted by King William IV, earning the nickname "The Kings Own Whisky." The operation changed hands many times in the following two centuries before it was bought by Bacardi in 1998. "This is the one that was described as "The Drink Divine" by the Royal household in the 1830s. [...] "Theres only one whisky in the world that can be the first Royal whisky, I feel privileged to have worked on this," says Stephen Marshall of Bacardi.Today the facility uses the finest barley and crystal clear water from the Cawdor Burn. More time is allowed for the fermentation and the slow distillation process leads to more contact of the spirit with the copper. This minimizes the sulphur notes and brings a fruity, slightly grassy character to the spirit. The liquid is then aged in first-fill Oloroso sherry casks that bring notes of muscovado, dates, and walnuts to the table.Launched as a part of the Last Great Malts collection, the Royal Brackla 12 Year Old is the youngest in the threesome of single malts next to 16 and 21-year-old expressions. The dozen years it has spent in sherry casks are quite obvious on the profile which is complex with malty, fruity, and peppery notes.Get your bottle today!

Royal Salute traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Brothers creations.Today, along with the Chivas Regal brand, Royal Salute calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. Launched in 1953 to commemorate Queen Elizabeth IIs coronation, Royal Salute has since become an international symbol for luxury whisky.Named for the 21-Gun Royal Salute in which cannons are fired to honor and/or welcome sovereigns and dignitaries, Chivas Regal Royal Salute 21 Year Old Blended Scotch Whisky is an artful blend of whiskies each aged no less than 21 years (the blend was selected by Chivas Master Blender Charles Julian himself). The whiskys deep amber color is complemented by a nose of vanilla, toffee, fudge, old oak and moss. The sweeter palate is enhanced by notes of hazelnut and ginger, and leads to a remarkable finish accented by cereal, red berries and cream.The porcelain flagon which holds the whisky is crafted by the world-famous artisans at Wade, and is sculpted in Cornish clay from the Jurassic-era before being naturally air-dried and finished by hand with a double layer of glazing to protect its precious contents. The three different colours of glaze used to dress the flagon Ruby, Sapphire and Emerald symbolize the precious gems on the Imperial State Crown.Pick up a bottle of this spectacular whisky today, before its all gone!

Royal Salute traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Brothers creations.Today, along with the Chivas Regal brand, Royal Salute calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. Launched in 1953 to commemorate Queen Elizabeth IIs coronation, Royal Salute has since become an international symbol for luxury whisky.Named after the gun rounds fired on Royal anniversaries at the Tower of London, Royal Salute 62 Gun Salute Scotch Whisky is the oldest whisky ever released by Royal Salute. Over the years, only four men Charles Julian, Allan Baillie, Jimmy Lang and Colin Scott have held the honor of Master Blender for Royal Salute, and each of their hands went into selecting this incredible blend, which contains various whiskies aged for a minimum of 40 years.Royal Salute 62 Gun Salute Scotch Whisky has an aroma of dark chocolate, espresso, sherry and brazil nuts, which leads to a decadent palate filled with more toffee, chocolate bark and dark fruits. The finish is chewy and and seemingly everlasting.Packaged in an elegant blue decanter, painted and inlaid with 24-carat gold, this whisky earned a 94 point rating from Whisky Advocate, which called it a work of genius. Pick up a bottle today!

At the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of a hill in Lawrenceburg. Following the repeal of Prohibition, distillery executive Thomas McCarthy took some samples of maturing bourbon from the distillerys rickhouse on a hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey," and the distillery was renamed Wild Turkey.Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. "Ive never been drunk," says Russell, who is a genuine bourbon aristocrat and a living legend in the business, "but I love my work. People tell me, "I hate to get up and go to work, he says. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so." Russells Reserve 10 Year Old Kentucky Straight Bourbon Whiskey is made in Kentucky using a generations-old mash recipe. After the grains are mashed and fermented, they are distilled to a lower proof than at other distilleries in Kentucky, meaning that less water is used in diluting the bourbon before it is matured and bottled. Following distillation, the bourbon is aged for at least 10 years in virgin American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been slightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide (the latter are nicknamed alligator-charred casks). The heavy char contributes bold notes of vanilla, cinnamon and oak to Russells Reserve 10 Year Old Bourbon, and compliments its notes of honey and cloves.Each batch of Russells Reserve 10 Year Old Bourbon is crafted from only a handful of casks, each of which is personally selected by Russell and his son, Eddie (together, the pair have over 80 years of experience making bourbon). In addition, the casks selected are exclusively from the center of Wild Turkeys rickhouse, which Russell believes is the best area for maturing bourbon.Russells Reserve 10 Year Old Bourbon has an aroma of cinnamon raisin bread, sweet vanilla and honey. The aroma gives way to notes of orange, cloves and oak, which are complemented by subtle undertones of maple and caramel. The finish is slightly warming, with a well-balanced complexity.Russells Reserve 10 Year Old Bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011, and earned a score of 92 points from the Beverage Testing Institute. In addition, it earned a score of 95 points tying Pappy Van Winkles 20 Year Old Bourbon at the Ultimate Spirits Challenge.Try a bottle of bourbon crafted with 80 years of experience today!

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and together, opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey-hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey" on their next hunting trip, and the distillery was renamed Wild Turkey.Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. "Ive never been drunk," says Russell, who is a genuine bourbon aristocrat and a living legend in the business, "but I love my work. People tell me, "I hate to get up and go to work," he says. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so."Russells Reserve 6 Year Old Small Batch Kentucky Straight Rye Whiskey is made using a generations-old recipe. After the grains are mashed and fermented, they are distilled to a lower proof than at other distilleries in Kentucky, meaning that less water is used in diluting the whiskey before it is matured and bottled. Following distillation, the rye is aged for a minimum of six years in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #4 cask referring to casks that have been charred so heavily that the interior resembles an alligator hide (#4 casks are nicknamed alligator-charred casks). The heavy char used in the maturation of Russells Reserve Rye contributes bold notes of honey, wood tannins and cinnamon to the whiskey, and complements its spicy notes of rye.After the rye has matured for a minimum of six years, Russell and his son, Eddie (together, the pair have over 90 years of experience making whiskey), hand-select individual casks of rye whiskey to marry together. Once the casks have been hand-selected, the whiskey is brought to proof and bottled by hand.Russells Reserve 6 Year Old Rye has an aroma of vanilla, marzipan and spiced toffee. The aroma gives way to bold notes of rye, allspice, cinnamon and cloves on the palate, and finishes with spicy notes of toasted rye bread and roasted nuts.Russells Reserve Rye Whiskey earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named "Best Rye Whiskey," and earned a score of 96-100 points from Wine Enthusiast. In addition, it was rated one of the top six rye whiskies by Drink Spirits, which said: "If you are looking for the best expression of rye in a whiskey, Russells Reserve 6 Year Old Rye is the rye for you."Pick up a bottle today!

At the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of Wild Turkey Hill in Lawrenceburg. Although the distillery was forced to close its doors during Prohibition, it reopened shortly thereafter and since 1954, has operated under the tutelage of Master Distiller Jimmy Russell. One of the perks that come with his six decades of service to the same distillery is the freedom to create a product that perfectly captures Russells vision of what bourbon should be: Russells Reserve Small Batch Single Barrel Bourbon is the remarkable result of that vision.Russells Reserve Small Batch Single Barrel Bourbon is made in Kentucky using a generations-old mash recipe. After the grains are harvested, they are mashed and fermented before being distilled to a lower proof than at other distilleries in Kentucky (meaning that less water is used in diluting the bourbon after it is matured).Following distillation, Russells Reserve Single Barrel Bourbon is aged in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been lightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide (the latter are nicknamed alligator-charred casks). The heavy char contributes notes of vanilla and crme brle to Russells Reserve Single Barrel Bourbon, and complements its notes of oak and baking spices.Following maturation, Master Distiller Jimmy Russell, along with his son Eddie Russell, hand-select the best barrels for bottling. As a result of being the product of a single cask, rather than a blend of casks, each bottle of Russells Reserve Single Barrel Bourbon has its own unique characteristics, while still maintaining the rich and creamy style that is endowed by years of maturation in the Kentucky heat.Once the casks have been hand-selected, the bourbon is non-chill filtered, which preserves the fatty acids and esters in the bourbon while removing any remaining sediment (while the fatty acids and esters may cause a slight cloudiness in the bourbon, they contribute to its overall natural taste and provide for additional complexity). Each bottle is then filled from a single cask before being labeled by hand. Bottled at 110 proof, this Russells Reserve Caskers Private Barrell Selection features a single-cask juice where the cask in question (19-1502) was picked out by Caskers. The liquid within was distilled in 2009, aged on the 6th floor of warehouse CN F, then bottled in November 2019. Grab one of these exclusive bottles today!

At the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of Wild Turkey Hill in Lawrenceburg. Although the distillery was forced to close its doors during Prohibition, it reopened shortly thereafter and since 1954, has operated under the tutelage of Master Distiller Jimmy Russell.One of the perks that comes with his six decades of service to the same distillery is the freedom to create a product that perfectly captures Russells vision of what bourbon should be: Russells Reserve Small Batch Single Barrel Bourbon is the remarkable result of that vision.Russells Reserve Small Batch Single Barrel Bourbon is made in Kentucky using a generations-old mash recipe. After the grains are harvested, they are mashed and fermented before being distilled to a lower proof than at other distilleries in Kentucky (meaning that less water is used in diluting the bourbon after it is matured).Following distillation, Russells Reserve Single Barrel Bourbon is aged in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been slightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide (the latter are nicknamed alligator-charred casks). The heavy char contributes notes of vanilla and crme brle to Russells Reserve Single Barrel Bourbon, and compliments its notes of oak and baking spices.Following maturation, Master Distiller Jimmy Russell, along with his son Eddie Russell, hand-select the best barrels for bottling. As a result of being the product of a single cask, rather than a blend of casks, each bottle of Russells Reserve Single Barrel Bourbon has its own unique characteristics, while still maintaining the rich and creamy style that is endowed by years of maturation in the Kentucky heat.Once the casks have been hand-selected, the bourbon is non-chill filtered, which preserves the fatty acids and esters in the bourbon while removing any remaining sediment (while the fatty acids and esters may cause a slight cloudiness in the bourbon, they contribute to its overall natural taste and provide for additional complexity). Each bottle is then filled from a single cask before being labeled by hand.Bottled at 110 proof, Russells Reserve Small Batch Single Barrel Bourbon has a surprisingly subtle aroma. Notes of cinnamon, oak and spicy wood are nicely balanced with undertones of vanilla, crme brle and honey, and ultimately lead to a deep and rich finish."People tell me, " I hate to get up and go to work," says Russell. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so." Pick up a bottle of Russells Reserve Single Barrel Bourbon today!

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened, and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey-hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey" on their next hunting trip, and the distillery was renamed Wild Turkey.Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. Ive never been drunk, says Russell, who is a genuine bourbon aristocrat and a living legend in the business, but I love my work. People tell me, I hate to get up and go to work, he says. I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so.Jimmy Russell has kept many of the details about his new Russells Reserve Single Barrel Kentucky Straight Rye Whiskey secret, although the whiskey is rumored to be six years old and have a comparatively low rye content for a straight rye whiskey. That said, Jimmy and Eddie have revealed that the barrels selected for Russells Reserve Single Barrel Kentucky Straight Rye Whiskey were selected from the center cut of Wild Turkeys warehouse, because these levels (levels 3-5) are exposed to the least temperature variation and therefore offer the highest consistency of flavor. The whiskey is non-chill filtered and will only be available in limited quantities.Russells Reserve Single Barrel Kentucky Straight Rye Whiskey has a fruity aroma of bananas, vanilla, almonds, mint and apple crisp, which leads to a palate filled with rhubarb, cinnamon spice, worn leather and oak. The finish is velvety and long-lasting, with pronounced notes of chocolate, coconut and thick custard.Pick up a bottle today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland.Sagamore Spirit produces a range of all American Rye Whiskeys and is reminiscent of those early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys have historically been smoother than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium-rich waters of Maryland limestone. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland.Their Reserve Series celebrates risk-taking and the innovation of Maryland distilling. The Distillers Select Tequila Finish is their straight rye whiskey that gets finished in extra aejo tequila barrels. This unconventional experiment results in a unique tequila-finished whiskey. Its complex and different, a successful clash of two worlds. Aged 4 to 5 years and bottled at 98 proof, this whiskey has all that rye spice, honey, vanilla, and oak notes, and a prominent agave as well, making it a one-of-a-kind dram.Pick your bottle up today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland.Sagamore Spirit produces a range of all American Rye Whiskeys and is reminiscent of those early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys have historically been smoother than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium-rich waters of Maryland limestone. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland.The Sagamore Spirit Calvados Finish continues their experimentation with finishing their straight rye whiskey in various different casks. After port and cognac, they decided to give the limelight to ex-calvados barrels which used to hold the French apple brandy. "One of our distillers has a personal penchant for Calvados and wanted to see what it might bring out in our rye whiskey. [...] They gave it the time it needed in the barrel to create one of our most special releases so far," says Sagamores president Brian Treacy. Get your bottle today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland. Sagamore Spirit is reminiscent of these early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium rich waters of Maryland limestone. This Sagamore rye is meticulously crafted. Each batch is scrutinizingly analyzed for consistency in aroma, flavor, and texture. The spirit is crafted from two distinct mash bills of rye, corn and malted barley, that yields a signature bold flavor profile. The first is high in rye, with a bit of corn and malted barley, a ratio that yields flavors like baking spices and fruit. In the second mash bill, rye plays second fiddle, allowing the corn and malted barely to become more prominent. This ratio yields smoother and sweeter spirit. The two recipes are distilled, and aged separately, creating a bold, approachable rye. The spirit is crafted from water that flows from a Spring House, built in 1909, at Sagamore Farm. Fed from a limestone aquifer, this water is pure and naturally filtered; a crisp, cool, calcium-rich liquid that is perfect for making whiskey. "The spring remains at 52 degrees all year long, and Maryland farmers chilled their milk bottles in the bubbling pool during hot summers. This water is so essential to our rye whiskey; we drive it 22 miles from the farm to our distillery in Baltimore. We store the water in our iconic 125-foot water tower until we prepare to bottle our Rye Whiskey. This spring-fed water imparts a smoothness to our Signature 83-proof spirit, and a subtle creaminess in our Cask Strength Rye" (producer). Expertly analyzed by Sagamore distillers to ensure each batch of cooked mash reaches the correct consistency, the proprietary mash is fermented in nine 6,500 gallon fermentation tanks for anywhere from three to five days, yielding Distillers Beer of 8 percent alcohol. The beer is then distilled through their 40-foot-mirrored finished copper column still.The excess "stillage" grains are collected and distributed to local farmers as pig feed. The resultant spirit is then distilled twice more through two copper doublers and then aged for over four years in handmade, level 3 char, new barrels, cut from American White Oak trees, seasoned for six months, and then hooped and charred by a Cooper.Fluctuating Maryland temperatures creates a dynamic aging process imparting flavors of caramel, vanilla, and baking spices onto the spirit.At the 2017 San Francisco World Spirits Competition, this brand new Sagamore Spirit Rye Cask Strength received a unanimous Double Gold medal. Bottled at 57 percent ABV.Pick up your bottle today!

Sagamore Spirit is reminiscent of the early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium-rich waters of Maryland limestone. This Sagamore rye is meticulously crafted. Each batch is scrutinizingly analyzed for consistency in aroma, flavor, and texture. The spirit is crafted from two distinct mash bills of rye, corn and malted barley, that yields a signature bold flavor profile. The first is high in rye, with a bit of corn and malted barley, a ratio that yields flavors like baking spices and fruit. In the second mash bill, rye plays second fiddle, allowing the corn and malted barely to become more prominent. This ratio yields a smoother and sweeter spirit. The two recipes are distilled, and aged separately, creating a bold, approachable rye. This unique whiskey is the traditional Sagamore Rye finished in French cognac barrels, yielding notes of velvety spice, apple vanilla, and brown sugar. Winner of the 2019 Denver International Spirits Competition Double Gold this whiskey captures the spirit of innovation and tradition.Pick up your bottle today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland.Sagamore Spirit produces a range of all American Rye Whiskeys and is reminiscent of those early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys have historically been smoother than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium-rich waters of Maryland limestone. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland.Their Reserve Series celebrates risk-taking and the innovation of Maryland distilling. The Distillers Select Manhattan Finish is their straight rye whiskey that gets finished in vermouth, bitters, and cherry brandy barrels. This unconventional experiment results in a unique Manhattan-finished whiskey. Its complex and different, a successful clash of two worlds. Aged 4 to 5 years and bottled at 103 proof, it upgrades the signature rye profile with cherry and herbaceous notes, making it wholly unique. The whiskey invokes the spirit of the famous cocktail and has garnered several awards.Pick your bottle up today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland. Sagamore Spirit is reminiscent of these early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium rich waters of Maryland limestone. Three diamonds. Two Barrels. One extraordinary Straight Rye Whiskey. After aging their award-winning spirit for four years, this whiskey is placed into a second oak barrel. The new toasted staves reenergize the aging process, creating flavors full of caramel and dark vanilla and colors that radiate amber and warm chestnut. Its a straight rye whiskey perfect for the spirit of celebration.Pick up your bottle today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland. Sagamore Spirit is reminiscent of these early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium rich waters of Maryland limestone. This Sagamore rye is meticulously crafted. Each batch is scrutinizingly analyzed for consistency in aroma, flavor, and texture. The spirit is crafted from two distinct mash bills of rye, corn and malted barley, that yields a signature bold flavor profile. The first is high in rye, with a bit of corn and malted barley, a ratio that yields flavors like baking spices and fruit. In the second mash bill, rye plays second fiddle, allowing the corn and malted barely to become more prominent. This ratio yields smoother and sweeter spirit. The two recipes are distilled, and aged separately, creating a bold, approachable rye. The spirit is made from water that flows from a Spring House, built in 1909, at Sagamore Farm. Fed from a limestone aquifer, this water is pure and naturally filtered; a crisp, cool, calcium-rich liquid that is perfect for making whiskey. Receiving 95 points from The Tasting Panel in 2017, this signature Sagamore Straight Rye is an intricately composed whiskey, with complex notes of warm cinnamon, vanilla bean, honey, and spice.Pick up your bottle today!

Elegance and refinement are the hallmarks of Saint Cloud bourbon. Barrel Strength, yet smooth. Complex, but inviting. Their inaugural release was distilled in 2016, and bottled in March 2019. They produced a total of 3,000 barrels. 120 proof, cask strength, raised in new French white oak, and bottled without filtration, their original release was a classic Kentucky bourbon, with additional refinements. The focus was to bring a classic experience that showed more elegance, aromatic features as well as a smoother mouthfeel. This is the first batch released under the Saint Cloud Kentucky Bourbon brand. Distilled using a "proprietary mash bill" on a hybrid column/pot still, Saint Cloud bourbon was aged in new, charred French Limousin oak casks. Bottled at cask strength in March 2019.Pick up your bottle today!

David Suk was searching for his next entrepreneurial venture and got the idea of creating a modern, premium take on moonshine at a Holiday family get-together. "It dawned on me. If I could make a craft moonshine, something truly elevated and cocktail friendly, I could challenge what people typically think of moonshine and ultimately create a new category of moonshine. I was after an elevated experience with moonshine, which wasnt something you typically thought of. It would be the first, ultra-premium moonshine," says Suk of his decision.It was a year or two later that Suk met Scott Smith, a chemist and moonshine maker. They drove to Smiths friends farm in rural Georgia where they had a still. "What we first pull off the still is about 180 proof and it is smooth, layered with exceptional flavor and I instantly thought, wow this is it. looked at Scott and said, hey, do you want to build a modern moonshine brand?" Thus they partnered up to create Saint Luna, an elegant, sophisticated, yet approachable moonshine utilizing Smiths recipe one that he had been perfecting for 15 years.Together they teamed up with Southern Star Distilling Co. in Statesville, NC to start producing the spirit. Two years later they launched Saint Luna Charcoal Filtered Moonshine, which started bringing in awards rapidly. "Were a curious contradiction, a premium moonshine, both complex and even, handcrafted in small batches from locally sourced molasses and rye, with the purest of water, then charcoal filtered to remove any impurities," says Suk of the final product. Equally at home with various cocktails and a perfectly smooth sipper, they knew they had something, versatile, complex, and special on their hands. Get your bottle of this unique moonshine today!

In 1838, a Creole immigrant named Antoine Peychaud opened the doors to a pharmacy on Royal Street in the French Quarter of New Orleans. While Peychaud was an apothecary by trade, he was also a natural mixologist. He would often invite friends over to his pharmacy after it had closed and mix drinks for them, including a drink he crafted from brandy, absinthe and a proprietary blend of bitters.Peychauds cocktail became wildly popular throughout New Orleans. In 1850, Sewell Taylor owner of the Sazerac Coffee House located on Exchange Alley institutionalized the cocktail by using only Sazerac de Forge et Fils Brandy, a brandy which Taylor imported and sold exclusively. By 1869, Thomas H. Handy had purchased the Sazerac Coffee House from Taylor and by the turn of the century, a phylloxera epidemic forced coffee houses (at the time, the term "coffee house"was used to refer to a cocktail bar) to use rye whiskey rather than brandy in the making of the Sazerac.Sazerac Straight Rye Whiskey is rumored to be made from a mash of 51 percent rye, 39 percent corn and 10 percent malted barley. Following distillation, the whiskey is aged for a minimum of six years in the Kentucky heat, before a small batch of barrels are married together. The whiskey has a copper-bronze color, along with an aroma of rye, malt, cinnamon, cloves and black pepper. The aroma gives way to notes of chewy caramel, vanilla, spicy rye and candied citrus on the palate, and ends with a touch of dried fruits and rye.Sazerac Straight Rye Whiskey earned a score of 94.5 points from Jim Murrays Whisky Bible, and a score of 95 points from Wine Enthusiast, which called it a "Best Buy." In addition, it earned the Best American Rye Whiskey Award at the Los Angeles International Wine and Spirits Competition, and the Gold Medal at the San Francisco World Spirits Competition.Pick up a bottle today!