Whiskey

During the 19th century, illegal distilleries were commonplace throughout Scotland. In response, Parliament passed the Whisky Excise Act of 1823, which permitted distilleries in Scotland to distill whisky in exchange for a license that cost 10 and subjected each liter of whisky produced to a special tax. Within decades, Scotch whisky became one of the countrys greatest exports.Scallywag Speyside Blended Malt Small Batch Release is crafted by blending together single malt scotch whiskies distilled at some of the finest Speyside distilleries in Scotland, including Mortlach, Macallan and Glenrothes. The Speyside region is known for producing slightly oily whiskies, that are lighter yet more sweet on the palate. Once the Speyside whiskies used to craft Scallywag are identified, they ware married together in Spanish oak casks that were previously used to mature sherry. Then, the whisky is non-chill filtered before being brought to proof and bottled by hand.As a result, Scallywag Speyside Malt Scotch Whisky Small Batch Release has a soft yet sweet aroma, with hints of plantains, ginger, saltines and candied oranges. The aroma gives way to notes of nutmeg, toffee, cereal, honey and cinnamon on the palate, and leads to a finish accented by touches of red fruits, dark chocolate, tobacco and vanilla.Scallywag Speyside Malt Scotch Whisky Small Batch Release was named the Best Blended Malt Whisky at the 2014 World Whiskies Design Awards Competition, and earned the Silver Medal at the International Wine and Spirit Competition. In addition, it earned the Double Gold Medal at the San Francisco World Spirits Competition and earned a score of 92 points at the Ultimate Spirits Challenge. Pick up a bottle today!

British farmers have long used an insecticide, referred to in laymans terms as Sheep Dip, to delouse their sheep prior to shearing. This liquid both cleanses the sheep of parasites and preserves the sheeps wool, and is commonplace on West Country farms. As farmers became enterprising with their grains and began distilling their own, homemade whisky, they cleverly hid the substance in barrels labeled SD short for Sheep Dip to avoid paying taxes on the whisky. Eventually, even farmers wholesalers began selling the whisky, billing it as Sheep Dip. Unfortunately, not all of the farmers purchasing the whisky had flocks of sheep, and thus ultimately the scheme was uncovered by the British government.Sheep Dip Malt Whisky is made on the fully-operational Spencerfield Farm, which was originally established in 1559 and overlooks the Firth of Forth and the monumental Forth Rail Bridge. Alex Nicol, a former team member at Scottish and Newcastle, Whyte and Mackay, Glenmorangie and Laphroaig distilleries, leads the operation and consulted whisky legend Richard Paterson in creating the blend for Sheep Dip Malt Whisky (Paterson is such an expert that his nose was insured for 7 million).Sheep Dip Malt Whisky is a vatting of 16 different single malt whiskies from the Lowland, Highland, Speyside and Islay whisky regions of Scotland. Sheep Dip Islay Blended Malt is a quite different than the original Sheep Dip. This peated single malt from Islay, has pure Islay, sweet smoke on the nose, layered with notes of brine, followed by gentle smoke. Winner of the NY, Ultimate Spirit Challenge Chairmans Recommendation 2015. This whisky was dubbed extraordinary with a score of 96/100.Get your bottle today!

Sheep Dog Peanut Butter Whiskey is produced by Sazerac Company in Louisville, Kentucky. This whiskey has natural flavors and caramel color with notes of peanut butter, vanilla, and caramel corn with whiskey undertones. Additional time in the glass delivers out butterscotch notes. An initial thick viscose mouthfeel is rampant with flavors of simple syrup, citrus, and sweet vanilla frosting, followed by caramel, popcorn, and massive peanut butter notes. This bold flavor effervesces into notes of vanilla and toffee. The finish is lingering, warm and somewhat dry with a subtle bite evolving into notes of vanilla, peanut butter, caramel, butterscotch, coffee, subtle oak and whiskey flavors.Pick up your bottle today!

Ian Macleod Distillers Ltd. has been operational since 1936 when Leonard Russell Sr. started a whisky broking company. It was acquired by the Russell family in 1963 and has stayed family-owned ever since. It houses many a distillery and brand under their roof, ranging from whiskies like Glengoyne, Isle of Skye, King Robert II, Smokehead, and Tamdhu to vodka, gin, and rum. In the world of multi-national mega-companies, they have stayed true to their mantra of preferring quality over quantity.Shieldaig is a collection of single malt Scotch whiskies. Named for a loch in the Ross and Cromarty area of Scotland, "Shieldaig" is derived from Old Norse and stands for "The Loch of the Herring". This line of whisky evokes the magical landscapes with misty hills and small islands poking from the dark waters of the loch the same area that has attracted many a fisherman, seeking to enjoy its serenity and angling for herring. Shieldaig Speyside Single Malt is pot-distilled in a single Speyside distillery from malted barley, aged in oak casks and bottled at 80 proof. You can expect notes of vanilla, toffee, honey, and fruit, as well as hints of sea salt. Some spice and peaty smokiness balances the profile. The medium finish contains fruity notes as well as spice and pepper overtones.Grab your bottle today!

Graphic designer turned Scotch entrepreneur, Carin Luna Ostaseskis story follows a common theme of corporate burnout turned passion project dreamer. The only difference is, she is the first woman to found Scotch whisky company, as well as the first ever man or woman to found a crowdfunded Scotch enterprise. Her journey began after a soured relationship, when she began perusing whisky shops. Enlightened by the variety, and sheer magnitude of the Scotch market, by the years end she had collected nearly 300 bottles of Scotch, becoming a Whisky connoisseur, hosting tasting events, and eventually forming the concept of SIA Whisky. Born out of the recognition of the need for more accessible, affordable quality whiskies on the market, Carin trained as a bartender, interviewed industry experts, and used her internet savvy to launch a kick-starter campaign in 2012 raising nearly $50,000 for her whisky. The brand became quite a success, quickly making its mark in the Scotch whisky scene.Carin partnered with blending experts Hunter Laing and Company, to produce the blend of Speyside, Highland, and Islay grain whiskies. Though the specific combination of whiskies and ages remains their hidden trade secret, Sia, which translates six in Scots Gaelic, has garnered critical acclaim, winning a Double Gold at the San Francisco Spirits Competition in 2014, and scoring 96 Points in the Ultimate Spirits Challenge and an Outstanding! Rating in Whisky Advocate magazine. With heavy citrus notes of lemon zest, and mandarin, and sweeter delectable notes of vanilla and caramel, this single malt is not your grandfathers Scotch, rather, it is a unique blend, catering to the modern palate. Full of character and depth, you can enjoy its incredible versatility neat, on the rocks or in your favorite cocktail. Pick up your bottle of this unique whisky today!

Glendullan is situated in Dufftown, the whisky capital of the world. As one of the busiest whisky epicenters, it is home to some of the greatest Scotch whiskies ever created. Founded in 1898, by William Williams and Sons from Aberdeen, the distillery was actually decreed by King Edward VII in 1902.Like most distilleries, Glendullan has a history of ownership changes and renovations. In 1926, the distillery was bought out by Distillers Company Limited, then switched hands to Scottish Malt Distillers in 1939. By 1962 the distillery was renovated, and only a decade later a new facility was constructed near the original site. In 1985 the original facility was mothballed. Glendullan 2 is also a workhorse, putting out 4 million liters of spirit per year, producing several labels. The distillery itself has official bottlings and has been producing theSingleton brand since 2007. A biolpant, which processes the spent lees, was also opened on-site in 2014.The distillery has three wash stills with an impressive capacity of 33,700 liters, and three spirit stills with 23,800 liters of capacity. They source their unpeated maltings from Diageos industrial site, and the mashing takes place in a12-ton mash tun.The Singleton brand is actually manufactured in three Scottish whisky distilleries; one of which is Glendullan. This 12 Year expression, along with the other expressions from the singleton lineup (a 15 and a 18 year), was released in the US in 2017. This 12-year-old single malt whisky spends most of its time in American oak casks as well as a small portion of European oak casks to create a more harmonized spirit. The result is a bright, young single malt bursting with fresh fruit aromas, a sweet honeyed palate, and a creamy lingering finish.Pick up your bottle today!

Skrewballs story begins in Ocean Beach, California, born from the passion of a bartender and foodie, Steven Yeng who owned a local watering hole. His bar and restaurant is known for its black sheep who challenge the status quo, and support the local community when anyone needed a helping hand.When Yeng first combined his favorite classicspeanut butter and whiskeyto create the most delicious shot, many were reluctant to try it. Eventually it became the restaurants signature shot. Yeng teamed up with his wife to create Skrewball Peanut Butter Whiskeyand to their surprise, ended up creating something even better than the original shot.Skrewball Peanut Butter Whiskey On one side, you have good ol whiskey -a bold, loud, and strong partner-in-crime who exudes confidence. On the other, we have peanut butter - a rich, smooth, and irresistible spread thats as dependable as they come for all your late night cravings. Little did you know, these two blend together quite phenomenally.In fact, they go together so well, they make PBandJ jealous.Pick up your bottle today!

The Slane distillery was founded September of 2015, in County Meath, on the grounds of the renowned Slane Castle, located in the middle of a 1,500 acre estate in the heart of Irelands Boyne Valley, 30 miles north of Dublin.Home to Henry Conyngham, the eighth Marquess Conyngham, and his son, Alex Conyngham, the Earl of Mount Charles. This father son duo, also owners of the grounds, partnered with US Spirits behemoth Brown-Forman well-known makers of Jack Daniels, Southern Comfort and Finlandia Vodka. This distillery marks the Brown-Forman Corporations first ever venture into distilling Irish Whiskey, being the first distillery built by Brown-Forman outside of the United States.Slane Irish Whiskey receives most of its complex and smooth qualities from Slanes signature Triple Casked process. The Whiskey is then aged in three varieties of casks: virgin and seasoned casks raised by hand at the venerated Brown-Forman Cooperages and Oloroso sherry casks sourced from Jerez, Spain. The virgin oak casks impart heavily charred and toasted notes of oak, and vanilla. The seasoned Tennessee Whiskey casks contribute flavors of caramel, plum, banana, and butterscotch. Finally the sherry casks impart notes of raisin and spice.Once the liquid has been aged to perfection, it is masterfully blended to create an exceptional Irish Whiskey.Pick up your bottle today!

The Slane distillery was founded September of 2015, in County Meath, on the grounds of the renowned Slane Castle, located in the middle of a 1,500 acre estate in the heart of Irelands Boyne Valley, 30 miles north of Dublin.Home to Henry Conyngham, the eighth Marquess Conyngham, and his son, Alex Conyngham, the Earl of Mount Charles. This father son duo, also owners of the grounds, partnered with US Spirits behemoth Brown-Forman well-known makers of Jack Daniels, Southern Comfort and Finlandia Vodka. This distillery marks the Brown-Forman Corporations first ever venture into distilling Irish Whiskey, being the first distillery built by Brown-Forman outside of the United States.Slane Irish Whiskey receives most of its complex and smooth qualities from Slanes signature Triple Casked process. The Whiskey is then aged in three varieties of casks: virgin and seasoned casks raised by hand at the venerated Brown-Forman Cooperages and Oloroso sherry casks sourced from Jerez, Spain. The virgin oak casks impart heavily charred and toasted notes of oak, and vanilla. The seasoned Tennessee Whiskey casks contribute flavors of caramel, plum, banana, and butterscotch. Finally the sherry casks impart notes of raisin and spice.Once the liquid has been aged to perfection, it is masterfully blended to create an exceptional Irish Whiskey.Pick up your bottle today!

The story of Nevada H and C Distilling Co. begins in 2004 when the screenwriter Jonathan Hensleigh met co-founder Aaron Chepenik in a bar in Eagle Rock, Los Angeles. They quickly realized they had the same vision of opening a bar, opening The Griffin together. After a couple years of sampling their inventory, they began discussing what they liked and didnt like about the bourbons and vodkas they were selling.One night, the idea of creating their own spirits popped up, which eventually led to them opening the first distillery in the city of Las Vegas. The City Council had to create a license especially for them since none existed beforehand. It took them 6 years of gathering equipment and setting it up, with several hurdles along the way. The bright side was that by the time they opened their doors they had several high-rye bourbons ready, which meant they could begin operating immediately.They have two brands under their belt now, both with several medals from the San Francisco World Spirits Competition: Silver Dollar American Vodka and Smoke Wagon. The latter comprises several bourbons, including the Smoke Wagon Small Batch Bourbon Whiskey. Its a high-rye bourbon that was aged in hand-picked barrels at the heart of their old warehouse, ensuring the consistency of its flavor. Its a blend of their younger, rye-forward vintages with smoother, creamier, and sweeter older whiskey. Bold and intense, this expression is bottled at 100 proof and has received a Gold Medal at the San Francisco World Spirits Competition in 2016, 2017, and 2020.Grab a bottle today!

The story of Nevada H and C Distilling Co. begins in 2004 when the screenwriter Jonathan Hensleigh met co-founder Aaron Chepenik in a bar in Eagle Rock, Los Angeles. They quickly realized they had the same vision of opening a bar, opening The Griffin together. After a couple years of sampling their inventory, they began discussing what they liked and didnt like about the bourbons and vodkas they were selling.One night, the idea of creating their own spirits popped up, which eventually led to them opening the first distillery in the city of Las Vegas. The City Council had to create a license especially for them since none existed beforehand. It took them 6 years of gathering equipment and setting it up, with several hurdles along the way. The bright side was that by the time they opened their doors they had several high-rye bourbons ready, which meant they could begin operating immediately.They have two brands under their belt now, both with several medals from the San Francisco World Spirits Competition: Silver Dollar American Vodka and Smoke Wagon. The latter comprises several bourbons, including the Smoke Wagon Straight Bourbon Whiskey which was released in 2019. Their entry-level expression showcases the signature Smoke Wagon profile with sweet notes and rye spice. The high-rye mash bill spirit was racked on the top 2 floors of their warehouse and never rotated, letting the hot summer days work their magic on the wood and the liquid within. Bottled without chill-filtration at 92.5 proof, it has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.Grab a bottle today!

The story of Nevada H and C Distilling Co. begins in 2004 when the screenwriter Jonathan Hensleigh met co-founder Aaron Chepenik in a bar in Eagle Rock, Los Angeles. They quickly realized they had the same vision of opening a bar, opening The Griffin together. After a couple years of sampling their inventory, they began discussing what they liked and didnt like about the bourbons and vodkas they were selling.One night, the idea of creating their own spirits popped up, which eventually led to them opening the first distillery in the city of Las Vegas. The City Council had to create a license especially for them since none existed beforehand. It took them 6 years of gathering equipment and setting it up, with several hurdles along the way. The bright side was that by the time they opened their doors they had several high-rye bourbons ready, which meant they could begin operating immediately.They have two brands under their belt now, both with several medals from the San Francisco World Spirits Competition: Silver Dollar American Vodka and Smoke Wagon. The latter comprises several bourbons, including the Smoke Wagon Uncut Unfiltered Bourbon. The goal with this expression was to bring the blending philosophy from their Small Batch into a high-proof bourbon meant to be drunk neat. Based on a blend of old and young high-rye whiskeys, its rich, sweet, and creamy. It has won the coveted Double Gold medal at the 2017 and 2020 editions of the San Francisco World Spirits Competition.Grab a bottle today!

Smokehead Islay Single Malt is a product of Ian Macleod Distillers. First developed and branded in February of 2006, Smokehead is a NAS Whisky from an undisclosed distillery. The bold peaty single malt is presented to appeal to both younger and older rockers, and was awarded two Gold Medals by the Beverage Testing Institutes in 2009, and was highly acclaimed for its signature smoking skull motif.In 2007 the Smokehead brand extended their lineup with an Extra Rare release, that included a travel retail exclusive bottling. in October 2008 an 18-year-old Smokehead Extra Black was introduced, an expression that was also available in travel retail and domestic retailers (A new Travel Retail Smokehead Rock Edition II was also released April of 2017).In 2009 Smokehead became the signature brand of choice for the Classic Rock Roll of Honour Awards as well as the Marshall Ultimate Band Contest. Until 2011 Smokehead was the signature drink for the event which featured rock artists and industry rock legends like Slash, Brian May, Jeff Beck and Gene Simmons. In 2012 the Smokehead Rock Limited Edition was officially introduced as a special limited edition release, designed to celebrate its credentials as the rock n roll spirit of choice.The non-age-statement Smokehead single malt has a flavor profile distinctly reminiscent of Ardberg whiskies, with its rich, seaweed and intensely peaty tones. Smokehead has aromas of honeyed raisin scone, dried peaches and medical tinctures with a hint of cedar and mesquite-like smokiness, with good depth and lingering body and subtly complex and earthy smoked wood, leather and a prairie grass driven finish (BTI).The single malt also has notes of sherry, iodine, toffee, smoke and sea salt, and is bottled at 43 percent ABV.Pick up a bottle of Smokeheads Islay Single Malt today!

Any distillery in the United States should be a feather in the cap of the local community,""explains master distiller John Little. ""We buy almost all of our grains locally. Our waste goes to a local farmer. We are a tourist attraction for the area and we pay a ton of taxes. This business is what small business in America is all about.""Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the craftsmanship and hard-work of Little and his cofounder, TAG Galyean. At their 5,200 square-foot distillery, Little and Galyean combine traditional distillation techniques with state-of-the-art equipment to produce remarkable spirits that are bold, complex and perfectly balanced.Big Level Bourbon is a wheated bourbon 100 percent mashed, distilled, aged, proofed, and bottled onsite at the Smooth Ambler distillery.Handcrafted from a mash bill of 71 percent corn, 21 percent wheat, and 8 percent malted barley, this bold bourbon is distilled using continuous column distillation and aged for 5+ years in #4 char 53-gallon barrels.Pick up your bottle today!

Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the hard-work and craftsmanship of TAG Galyean and John Little. Working in their state-of-the-art, 5,200 square foot distillery, Galyean and Little combine innovative techniques with locally-sourced grains and a hands-on distillation process to produce remarkable spirits that are bold, complex and perfectly balanced.Smooth Ambler Contradiction Bourbon combines two- to three-year-old stock of the distillerys Smooth Ambler Yearling Bourbon (27 percent), dubbed a wheater for the high amount of wheat contained in its mashbill, with a nine-year-old, high-rye bourbon sourced from the old Seagrams facility in Indiana (73 percent). The contradiction is a nod to Smooth Ambler Spirits efforts to create its own amazing whiskey while simultaneously sourcing and bringing to market the best whiskey made by others.Smooth Ambler Contradiction Bourbon has an aroma of orchard fruits, maraschino cherries and mint, which leads to a robust palate filled with toffee, caramel, burnt sugar and nutmeg. The exquisite finish is marked by hints of sweet grass, buttered rye bread and mild spice.The whiskey earned a Gold Medal at Whiskey Magazines 2016 World Whiskies Awards.Try this perfect contradiction today!

Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the hard-work and craftsmanship of TAG Galyean and John Little. Working in their state-of-the-art, 5,200 square foot distillery, Galyean and Little combine innovative techniques with locally-sourced grains and a hands-on distillation process to produce remarkable spirits that are bold, complex and perfectly balanced.Old Scout Straight Bourbon Whiskey is steeped in the tradition of the Highland Valley. Together, Galyean and Little hand-selected casks of six and seven year-old small-batch bourbon composed of a mashbill of 60 percent corn, 36 percent rye and 4 percent malted barley. Afterwards, the two distillers blended the bourbon with local mountain water and bottled each bottle by hand at a robust 99 proof (49.5 percent ABV).The high rye content of Old Scout Straight Bourbon Whiskey gives it an exceptional taste and smoothness, preserved by non-chill and non-carbon filtering. The bourbon has an aroma of tobacco, which opens up to sweet notes of apples and cherries that are nicely balanced by hints of spicy rye, cinnamon and oak. The finish, which is long and flavorful, has notes of baking spices, sweet almond extract and eucalyptus.Old Scout Straight Bourbon Whiskey earned a score of 95 points by Wine Enthusiast and earned the Gold Medal from the American Distilling Institute. Pick up a bottle of Old Scout today!

Situated in the heart of northern California, the Sonoma County Distilling Company was founded in 2010 by California native Adam Spiegel. "Our goal is to produce whiskey the way it was meant to be made," says Spiegel. "We use traditional methods and equipment for distillation whose quality has withstood the passage of time, and we produce damn good whiskey in-house, from grain to glass."Sonoma County Distilling Co.s Cherrywood Rye whiskey is made from a mash of rye, wheat, and malted barley. Once the grains arrive at the distillery, they are mashed and fermented before being twice distilled through a copper-pot still. The still, which is heated by a direct flame, requires a great degree more attention and skill than modern, steam-heated stills. In addition, the uneven heat produced by the central flame source produces a more unique and more textured whiskey.Following distillation, the bourbon is matured in small, new American oak casks for no less than a year and then aged further in full sized, used bourbon barrels. The smaller barrel-size results in greater surface contact between the oak and results in a faster maturation process. This blend is rounded out with notes of dried figs, toasted almonds, brandied cherries and new leather.Pick up your bottle today!

Southwind corn whiskey moonshine began when two artists, Maxime Berthou and Mark Polep, took an old paddle steamer down the Mississippi River exactly 1712 miles of it. After two years of preparation the month-and-a-half journey took the pair through 10 states during the record-breaking 2019 floods.The 21-foot steamboat mostly putted along happily at up to 4 miles per hour (3.5 knots), though not without incident while the flooding provided a lot of driftwood for fuel, it also caused the rudder to break 3 times. The wood-fired engine took lots of hard work, with the pair working in 2-hour shifts.The duo had set out with several goals in mind: The adventure would serve as a basis for a book and film, but more importantly for us they would gather several samples of corn along the way from at least 10 different producers and create a moonshine once the journey was completed.But they couldnt just go about creating the moonshine the ordinary way. Once they moored in New Orleans, the boat was transformed into a floating distillery, producing moonshine from the 42 corn varieties they gathered from 10 different states. With the help of Big Easys own Seven Three Distilling the pair created Southwind a moonshine that tells the story of the Mississippi River and their epic undertaking.Grab one of these unique bottles today!

Nearby the River Spey, nestled in a valley at the Northern end of Rothes, sits the Speyburn distillery. In the signature pagodad style of Charles Doig, this distillery is one of the most photographed distilleries in Scotland. Speyburn, named after the River Spey, was founded in 1897,by John and Edward Hopkins, two local men with an interest in the industry. That year, which also happened to be Queen Victorias Diamond Jubilee, seemed the most opportune moment to debut the Speyburn whisky. The first batch was produced just in time for the Queens Jubilee, and was a great success. The distillery was initially run by the Speyburn-Glenlivet company, who managed operations until 1916 when the distillery was acquired by Distillers Company Limited. Production ceased for a period of time from 1930 to 1934, and again in 1939 for 8 years straight due to WWII. Speyburn has also lived through a series of acquisitions but continued to stay in production. Theres an instrumental key to Speyburn whiskies; the water. The water sourced for production comes from two local Burns, Broad and Granty, and it is the only distillery in Scotland to source its water from the Granty burn. Despite having only one wash and one spirit still, Speyburn produces an impressive 1.8 million liters a year. They source lightly seated malt for their recipe but used their own drum maltings until 1968. Speyburn was once known for having the longest fermentation time in the industry. Now shortened to a still lengthy 70 hours (one week), this method imparts a special character to the Speyburn whiskies. Another key factor in the distinct flavor profiles of their whiskies is largely due to a large amount of copper exposure in the stills. This exposure yields a strong fruity profile to the new make spirit. The whisky is aged in a combination of ex-bourbon and ex-sherry casks, that are stored in tall warehouses. This type of maturation also imparts an extra level of flavor to the Whisky. Bradan Orach is Gaelic meaning Golden Salmon, which many consider to be the best kind of salmon. This Speyburn expression has no age statement, you can expect sweet notes of orchard fruits, citrus, vanilla, and wood. Get your bottle today!

In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, the whisky is aged in used bourbon casks. Since Campbeltown is located on a narrow peninsula, the strong, perennial sea winds, warmed by the gulf stream, add a slight hint of saltiness to the whisky as it ages. A composition of bourbon and sherry casks, this whiskys extremely rich character earned it a Gold medal at the World Whiskies Awards in 2014.Pick up your bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringans Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, Springbank 15 Year Old Single Malt Scotch Whisky was matured for 15 years in European oak casks that were previously used to mature sherry. The whisky has an aroma of dark chocolate, Christmas cake, almonds, toffee and oak. Notes of figs, marzipan, brazil nuts, raisins and nutmeg dominate the palate, and give way to a finish accented by touches of chewy leather, tobacco and oak.Springbank 15 Year Old earned a score of 95 points from the Beverage Testing Institute, and a perfect score from Wine Enthusiast. Pick up a bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringans Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, Springbank 18 Year Old Single Malt Scotch Whisky is matured in a combination of casks that were previously used to mature sherry (80 percent) and casks that were previously used to mature bourbon (20 percent). During maturation, the perennial gulf stream adds a slight hint of saltiness to the whisky, which complements its notes of rich fruits and caramel.Springbank 18 Year Old Single Malt Whisky has a golden honey color, along with an aroma of orange, sherry, whipped cream, papaya and citrus. The aroma gives way to notes of eucalyptus, buttered dough, vanilla, toffee and red fruits on the palate, and leads to a finish accented by touches of citrus peels, coconuts and molasses. The whisky was named "Best Campbeltown Malt" at the World Whiskies Awards and earned four stars from F. Paul Pacults Spirit Journal. Pick up the best Campbeltown malt today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringans Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, the whisky is aged in used bourbon casks. Since Campbeltown is located on a narrow peninsula, the strong, perennial sea winds, warmed by the gulf stream, add a slight hint of saltiness to the whisky as it ages. This incredibly rare limited edition Campbeltown was originally distilled in 1969. Produced in very limited quantities this Springbank 25 year got its rest in sherry oak before being bottled at 46 percent ABV.Pick up your bottle today!

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, nuclear engineer, mad scientist and St. Georges master distiller, and Dave Smith, St. Georges chief blender.Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their counter space. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskeys, vodkas and even an aging balsamic vinegar (its 14 years old already).After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking and Entering American Whiskey is the second release under St. Georges Breaking and Entering label, following their bourbon. BandE American Whiskey brings together bourbon and rye that head distiller/blender Dave Smith sourced and then blended with some of our own California malt whiskey. The blend brings together four grainsrye, corn, barley, wheatwith no one grain being dominant.To make Breaking and Entering Whiskey, Smith sourced individual casks of rye and bourbon from distilleries in Kentucky and Tennessee and brought them back to St. Georges distillery in California. He then blended the sourced barrels with some choice barrels from their in-house whiskey program to create a balanced, expressive, all-American whiskey.Accept your invitation today.