Whiskey

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company. "The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish whiskeys."The third release in Teelings range of premium expressions, Teeling Single Malt Irish Whiskey is crafted from a unique combination of whiskeys aged up to 23 years in five different wine casks Sherry, Port, Madeira, White Burgundy and Cabernet Sauvignon."Our new Teeling Single Malt proves Irish whiskey can have big bold flavors that appeal to single malt drinkers without losing its distinctive Irish identity," says Jack Teeling.Teeling Single Malt Irish Whiskey has a sunny gold color and an aroma of sweet melon, fig, toffee, oak and bitter apple. The palate is packed with deeper flavors of vanilla, cloves, fresh cookies and lemon tart, and leads to a finish accented by long, sweet notes of wine tannins and dry oak.Pick up your bottle today!

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company." The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish whiskeys."This expression is a tribute to the golden age of Irish whiskey, when distillers perfected triple distillation and the usage of malted barley. This particular style is known as the Dublin style: "Our Single Pot is crafted using a recipe of 50 percent unmalted spring barley and 50 percent malted barley which is triple distilled and matured in a combination of virgin oak, ex-wine and ex-bourbon barrels. This is not how everyone makes Irish whiskey its our way. Thats the Spirit of Dublin." Teeling WhiskeyGrab a bottle today!

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company. "The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish Whiskeys."Teeling Irish Whiskey is crafted by blending together select casks of grain and malt Whiskey, which are matured in traditional oak casks for up to seven years before being finished for approximately six months in casks that were previously used to mature rum. After this secondary beautyrest, the Whiskey is bottled at 92 proof without the use of chill filtration. "Our aim was to create a new Irish Whiskey that is contemporary, a salute to our own provenance and which stands out for its quality and unique flavor," says Teeling.Teeling Irish Whiskey has an aroma of vanilla and warm spices that gives way to notes of caramel, toffee, butterscotch and molasses on the palate. The finish is slightly sweet yet spicy, with woody undertones. The Whiskey was called a "standout" by Serious Eats, which said that it was "a meticulously crafted Whiskey thats beguiling in its subtle new twist." In addition, the Whiskey earned a score of 95 points from Drink Me Magazine.This is the first time that Teeling Irish Whiskey is available in the United States in over 230 years. Pick up a bottle today!

In the 1850s, cattle belonging to pioneers crossing the Cascade Mountains escaped into the dense forests of northwest Oregon. After the pioneers settled the territory, they often spotted the cattle grazing alongside the local lake or drinking from the adjacent river. As a result, the frontiersman began calling the these bodies of water Bull Run Lake and Bull Run River. Situated along the banks of the Bull Run Watershed, Bull Run Distillery was founded by master distiller Lee Medoff, together his with friend, Patrick Bernards. "The history of Oregon and quality of Bull Run water were so important to our whiskey that we wanted to include it in our name," says Medoff. "It was natural."Temperance Trader Barrel Strength Straight Bourbon Whiskey is a sourced bourbon composed of a mashbill of 65 percent corn, 25 percent rye and 10 percent malted barley. After the bourbon is aged for a minimum of four years (although a number of barrels are aged as long as five years) in 53-gallon, charred American oak barrels, Medoff hand-selects fewer than a dozen barrels to blend together. "Im looking for that perfect combination of sweet and spicy,"he says. "We already have a lot of rye in the bourbon, which helps counter the flavor of the sweet corn, but Im looking to get that perfect balance."After selecting a handful of barrels, the casks are married together and bottled at cask strength. As a result, Temperance Trader Barrel Strength Straight Bourbon Whiskey has an aroma of vanilla, smoke and spices that gives way to notes of roasted corn, honeyed oak and cinnamon on the palate. The finish is is slightly sweet, with hints of oak, dried fruits and chocolate. Pick up a bottle today!

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, a few enterprising residents of Iowa chose to become outlaws rather than teetotalers. Alphonse Kerkhoff, a farmer by trade, began cooking batches of rye whiskey near his home in Templeton to supplement his income. "The Good Stuff," as Kerkhoffs rye was known, was so popular that he began tying a white horse named Babe to a polein his front yard as a signal to residents that another batch of Templeton Rye was ready.Shortly thereafter, Kerkhoff partnered with notorious bootlegger Al Capone to distribute his rye across the country. Capone bootlegged hundreds of barrels of Templeton Rye to speakeasies in New York, Chicago and as far west as San Francisco legend has it that he even had a case smuggled into his jail cell at Alcatraz.Following Prohibition, Kerkhoff continued to cook Templeton Rye for his friends and family, before eventually passing the recipe on to his son, Meryl. Today, nearly a century after it was first distilled, Templeton Rye pays homage to that recipe by Keith Kerkhoff, Alfonses grandson.Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities. The rye (which comprises over 90 percent of the mashbill, with the remainder being malted barley) is fermented for 72-84 hours using a yeast culture that was developed specifically for whiskey production. After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for up to 6 years.The whiskey is bottled in Templeton, Iowa, where Iowas hot summers, cold winters and wet springs (monthly average temperatures range from a high of 86.2 F to a low of 6.3 F) result in more contact between the whiskey and the oak prior to bottling, helping the whiskey mature faster and giving it more complexity and flavor.In 2010, Templeton set aside a few select barrels of rye for extra aging. This release is their first new product in over a decade. Aged six years in new American oak barrels, this limited release of Templeton Rye whiskey is 91.5 proof with an unforgettable flavor (producer). Pick up your bottle today!

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, a few enterprising residents of Iowa chose to become outlaws rather than teetotalers. Alphonse Kerkhoff, a farmer by trade, began cooking batches of rye whiskey near his home in Templeton to supplement his income. "The Good Stuff," as Kerkhoffs rye was known, was so popular that he began tying a white horse named Babe to a polein his front yard as a signal to residents that another batch of Templeton Rye was ready.Shortly thereafter, Kerkhoff partnered with notorious bootlegger Al Capone to distribute his rye across the country. Capone bootlegged hundreds of barrels of Templeton Rye to speakeasies in New York, Chicago and as far west as San Francisco legend has it that he even had a case smuggled into his jail cell at Alcatraz.Following Prohibition, Kerkhoff continued to cook Templeton Rye for his friends and family, before eventually passing the recipe on to his son, Meryl. Today, nearly a century after it was first distilled, Templeton Rye pays homage to that recipe by Keith Kerkhoff, Alfonses grandson.Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities. The rye (which comprises over 90 percent of the mashbill, with the remainder being malted barley) is fermented for 72-84 hours using a yeast culture that was developed specifically for whiskey production. After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for a minimum of four years.The whiskey is bottled in Templeton, Iowa, where Iowas hot summers, cold winters and wet springs (monthly average temperatures range from a high of 86.2 F to a low of 6.3 F) result in more contact between the whiskey and the oak prior to bottling, helping the whiskey mature faster and giving it more complexity and flavor.Templeton Rye earned the Gold Medal at the 2009 and 2010 San Francisco World Spirits Competition and was named "Rye Whiskey of the Year"in the 2009 Whisky Bible. It also earned the title "Best of Whiskey"at the 2008 Los Angeles Wine and Spirits Competition, beating out more than 4,000 other entrants in the competition.Now that Prohibition is over, you can enjoy Templeton Rye conspicuously.Pick your bottle today!

The reason the distillery was built here, says James MacTaggart, the master distiller at Arran Distillery, was because there was a very good water supply. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky.Situated on the Isle of Arran, Arran Distillery was founded in 1994 by Harold Currie, the former director at Chivas Distillery, and is one of the last remaining independent distilleries in Scotland. When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years. After a trilogy of limited edition expressions, Arran has finally unveiled Arran 18 Year Old Single Malt Scotch Whisky, the oldest whisky ever released by the distillery and a new, permanent fixture in Arrans core range. This is a very special bottling for us, says MacTaggart. As the most mature expression of the Arran Malt, it represents the very best of the distillery in this, our 21st year.The whisky is made from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and shaped to allow the lighter vapors to come up through the stills. As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile.Arran 18 Year Old Single Malt Scotch Whisky is matured exclusively in ex-sherry butts for a minimum of 18 years before being bottled at the distillery at 92 proof. As a result, the whisky has a deep golden color and enticing aroma of caramel, honeysuckle and toasted oak. The palate morphs into flavors of tropical fruit, particularly pineapple rinds, as well as toffee and candied nuts. A rich finish lingers with notes of dark chocolate, cinnamon and cream.Pick up a bottle today!

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arrans master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years.Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies.Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arrans master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.Pick up a bottle today!

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arrans master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years.Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies.Following distillation, Arran 14 Year Old Single Malt Scotch Whisky was aged in a combination of first fill sherry and first fill bourbon casks. As a result, the whisky has a copper gold color, along with an aroma of dried fruits, vanilla and toffee. Notes of caramelized oranges and apples on the palate are followed by touches of hazelnuts, dates and tea cake, and lead to a warm, layered finish. The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012 and the title "Best Island Single Malt"at the World Whisky Awards in 2011.Arran Single Malt Whisky Sauternes Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Sauternes casks sourced from an artisan producer of the iconic Bordeaux sweet white wine. During the finishing process, the whisky was carefully monitored by MacTaggart to ensure that it developed the perfect balance of sweet, spicy and fruity notes. The whisky has a golden yellow color, along with an aroma of honeysuckle, melon and bananas. The aroma gives way to notes of honeyed oak, figs and salty tang, and leads to a long, rich finish.Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arrans master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.Pick up a bottle of each today!

Born into poverty in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into The Balvenie Distillery. Today, The Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most prestigious independent distilleries in all of Scotland.The Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (The Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls"- results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special."The Balvenie 14 Year Old Caribbean Cask Single Malt Scotch Whisky is aged in traditional oak casks for a minimum of fourteen years. Following its initial beautyrest, the Scotch whisky is double-barreled, or finished, in casks that were previously used to mature a Caribbean rum. While Scotch whiskies are traditionally finished in port or sherry casks, only a select handful of whiskies are finished in rum casks, as they impart more tropical flavors to whisky as compared to wine casks, and contribute to a more unique flavor profile.The Balvenie Caribbean Cask Single Malt Scotch Whisky has an aroma of sweet vanilla and toffee, along with a touch of candied fruits. The aroma gives way to notes of dried fruits (particularly pears), molasses and honeyed oak on the palate, which are well-complemented by hints of mellow caramel and butterscotch. The finish is soft and elegant, and ends with with a lingering flavor.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011, and earned the Gold Medal at the International Review of Spirits Competition. In addition, it earned a score of 91 points from the Beverage Testing Institute.Pick up a bottle today!

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grand and Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. Its famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world.Balvenie Peat Week 2002 is the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenies malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits is then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3 percent ABV.You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. Its Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. Its should be on the "must have" list of every Speyside and Balvenie fan.Get your bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Following distillation, The Balvenie 15 Year Old Single Barrel Single Malt Scotch Whisky Sherry Cask is matured for a minimum of 15 years exclusively in a single European oak sherry butt. The 15-year maturation in a cask that has previously held Oloroso sherry creates a single malt characterized by dried fruit richness, nuttiness and spice. No more than 650 hand-numbered bottles are drawn from each sherry butt and each bottle carries the number of the cask in which it was matured. "Due to the variances of a natural product such as wood, no two oak casks, even of the same type and filled with spirit from the same distillation, will produce an identical single malt," says Balvenie Malt Master David Stewart. "The fact that each cask is unique in this way and that the contents of each cask will taste different is a lesser-known facet of the whisky-making process, but its a magical one." The Balvenie 15 Year Old Single Barrel Single Malt Scotch Whisky Sherry Cask was just released! Pick one up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Still owned by William Grant and Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. Its famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world.The arrival of a batch of dark roasted malted barley at The Balvenie distillery marked the beginning of this 26-year long experiment. The dark roasted barley, more commonly used inthe production of stout, created a whiskey with an incredibly pleasing depth of complexity. Released as a part of The Balvenies Stories Collection A Day of Dark Barley delivers a hearty dose of smoke, oak and classic notes of honey, vanilla and citrus flavors.Pick up your bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Following distillation, The Balvenie 12 Year Old Doublewood Single Malt Scotch Whisky is matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending a dozen years in oak casks, the whisky has an aroma of citrus, honey and vanilla. The aroma gives way to notes of red fruits (particularly berries and plums) on the palate, along with hints of sherry, caramel and butterscotch. The finish is long and warming, with a slightly sweet touch. Balvenie 12 Year Old Doublewood earned the Gold Medal at the San Francisco World Spirits Competition. In addition, the whisky earned a score of 94 points from Wine Enthusiast, which called it "silky and downright succulent."Pick it up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special."The Balvenie 17 Year Old Doublewood Single Malt Scotch Whisky was originally made in homage to David Stewart (Balvenies Master Blender), who celebrated five decades of working at the distillery in 2012. Following distillation, The Balvenie 17 Year Old Doublewood matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending seventeen years in oak casks, the whisky has deep notes of vanilla, green apple, and toffee. Aroma of oak, vanilla and green apple. Notes of dark fruits, raspberries, toasted almonds, coffee and butterscotch lead to a finish that is deep and lush, with notes of fruits mingled with spices.Balvenie 17 Year Old Doublewood earned a score of 95 points from The Tasting Panel Magazine, which said that the whisky had a "long, smooth toasty finish" that was "elegant."Pick it up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley). Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls"- results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."The Balvenie PortWood Finish 21 Year Old Speyside Single Malt Scotch Whisky is aged in traditional oak casks crafted by Ian McDonald, Balvenies head cooper, for a minimum of 21 years. This initial maturation process contributes notes of soft oak, honey, caramel and nougat to the whisky. After its initial beauty rest, the whisky is double-barreled or finished in casks that were previously used to mature port. During this second maturation, Malt Master David Stewart regularly samples the whisky in order to ensure that the port casks have contributed "just the right amount of character."The Balvenie PortWood Finish 21 Year Old Speyside Single Malt Scotch Whisky has an aroma of ripe fruits, dates, figs, raisins and almonds. The aroma opens up to notes of toasted bread, honey, and marzipan on the palate, which are well-balanced by hints of cherries, peat and cedar. The finish, which is long and smooth, has a touch of spice.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2012, and earned a score of 94 points from the Beverage Testing Institute in 2009 and 2010.Pick up a bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000-acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulfur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Inspired to produce an even fruitier, sweeter Balvenie, Apprentice Malt Master Kelsey McKechnie had the bright idea to import Virgin Oak barrels from Kentucky. After deep toasting them at The Balvenie Cooperage, they were filled with Balvenie aged in ex-bourbon barrels. The result is a delectably complex whisky with notes of candied fruit, coconut and delicate vanilla.Pick up your bottle today!

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grant and Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. Its famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world.Released as a part of The Balvenies Stories Collection, A Week of Peat is a reincarnation of the incredibly unique Balvenie Peat Week. Though recipe remains the same, it has been renamed to fit into the new Balvenie Stories collection. Balvenie Peat Week 2002 was the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenies malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits are then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3 percent ABV.You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. Its Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. Its should be on the must have list of every Speyside and Balvenie fan.Get your bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Following distillation, The Balvenie 30 Year Old Single Barrel Scotch Whisky is matured in a combination of American oak casks that were previously used to mature bourbon and European oak casks that were previously used to mature sherry. The whisky has an aroma of mead, almonds, coffee and roasted pork that gives way to notes of raisins, honey, sherry and dark caramel. The finish is mellow and sweet, with hints of goat cheese, milk chocolate and Christmas cake.Balvenie 30 Year Old Single Malt Scotch Whisky earned the Double Gold Medal from the San Francisco World Spirits Competition, and earned a perfect score from Wine Enthusiast.We have only a handful available. Pick up a bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls"- results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special."Balvenie Tun 1509 Batch #1 was made by marrying together 42 of the finest casks 35 traditional American Oak barrels and seven European oak sherry butts from Balvenies aging stock. Each of the casks was hand-selected by David Stewart, who has served as Balvenies Malt Master for the past five decades. Ive carefully considered each of the 42 whiskies in turn and they all bring something different to the table: combinations of spice, oak, delicacy and sweetness, says David Stewart.Once the whisky was blended together, Stewart rested it for several months in Tun 1509 one the distillerys unique marrying vessels to create a single malt that was greater than the sum of its already precious parts.Balvenie Tun 1509 Batch #1 has a deep amber color and a rich nose filled with floral notes, orange peel, burnt sugar and vanilla. The palate is velvety smooth, containing notes of coffee, cinnamon, cloves and red fruits particularly raisins and plums and leads long, complex finish complete with oak and blossom honey. Pick up one of these rare treasures today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.The Big Peat Christmas Edition is a vatting (or blending) of malt whiskies that hail exclusively from the island of Islay. Produced by Douglas Laing one of the most prominent independent bottlers in Scotland each bottle of The Big Peat Christmas Edition is a blend of whisky distilled at Ardbeg, Bowmore, Caol Ila and Port Ellen Distilleries (together with a couple of whiskies from other distilleries that remain classified).Ardberg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery. Today, Ardberg sources its peated malt from Port Ellen and distills one of the peatiest whiskies in the world.Founded in 1779 by John Simpson, Bowmore Distillery has stood on the shores of Loch Indaal a sea loch that opens out into the Atlantic Ocean for over two centuries. The distillery remains one of a handful of distilleries in Scotland that continues to malt and peat its own barley. Bowmore Distillery draws its water from Laggan River, which flows through peat bogs on its way to the distillery and provides a unique, mineral flavor to the whisky. In addition, the distillerys location on Loch Indaal contributes not only to the whiskys salinity, but also to its smoothness and complexity.Caol Ila Distillery (which is Gaelic for "Sound of Islay") is situated overlooking the strait between Islay and Jura, another island situated in the Inner Hebrides archipelago. Founded in 1846 by Hector Henderson, the distillery produces whiskies that are noted for their pale colors and signature, peaty yet floral aromas.Just a few miles west of Ardbeg Distillery, Port Ellen Distillery was founded in 1825 by Alexander Ker Mackay. The distillery is believed to have been the first to incorporate Septimus Foxs spirit safe design into its distillation process, and was one of the first distilleries to trade directly with the United States. Following World War I and the introduction of Prohibition in the United States, however, the distillery was forced to close its doors. In 1966, the distillery was rebuilt and began operating with four new stills heated by a mechanical coal stoker system. Following a slump in demand in 1983, the distillery was closed again, and remains closed to this day. The whisky made in the 17 years between its reopening and final closure, however, has acquired a reputation as some of the finest to have been made on Islay at the time.As a result of the blend of these whiskies, The Big Peat Christmas Edition has an array of flavors that are unique to Islay. It has a salty aroma, with touches of cinnamon, ginger, pears and lemon. The aroma gives way to bold notes of smoky peat, dried tobacco, chewy leather and sweet fruits on the palate, and leads to a long, peaty finish. We have only a handful of bottles available. Pick one up today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to barely more than 3,400 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.The Big Peat Small Batch Islay Scotch Whisky is a vatting (or blending) of single malt whiskies that hail exclusively from the island of Islay. Produced by Douglas Laing one of the most prominent independent bottlers in Scotland each small-batch of The Big Peat is a blend of whiskies distilled at Ardbeg, Bowmore, Caol Ila and Port Ellen Distilleries (together with a couple of whiskies from other distilleries that remain classified).Ardberg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery. Today, Ardberg sources its peated malt from Port Ellen and distills one of the peatiest whiskies in the world.Founded in 1779 by John Simpson, Bowmore Distillery has stood on the shores of Loch Indaal a sea loch that opens out into the Atlantic Ocean for over two centuries. The distillery remains one of a handful of distilleries in Scotland that continues to malt and peat its own barley. Bowmore Distillery draws its water from Laggan River, which flows through peat bogs on its way to the distillery and provides a unique, mineral flavor to the whisky. In addition, the distillerys location on Loch Indaal contributes not only to the whiskys salinity, but also to its smoothness and complexity.Caol Ila Distillery (which is Gaelic for "Sound of Islay") is situated overlooking the strait between Islay and Jura, another island situated in the Inner Hebrides archipelago. Founded in 1846 by Hector Henderson, the distillery produces whiskies that are noted for their pale colors and signature, peaty yet floral aromas.Just a few miles west of Ardbeg Distillery, Port Ellen Distillery was founded in 1825 by Alexander Ker Mackay. The distillery is believed to have been the first to incorporate Septimus Foxs spirit safe design into its distillation process, and was one of the first distilleries to trade directly with the United States. Following World War I and the introduction of Prohibition in the United States, however, the distillery was forced to close its doors. In 1966, the distillery was rebuilt and began operating with four new stills heated by a mechanical coal stoker system. In the slump of 1983, the distillery was closed again, and remains closed to this day. The whisky made in the 17 years between its reopening and final closure, however, has acquired a reputation as some of the finest to have been made on Islay at the time.As a result of the blend of these whiskies, The Big Peat has an array of flavors that are unique to Islay. It has a salty aroma with a touch of smoke, and notes of oily peat on the tongue. The flavors give way to hints of caramel and vanilla, and the finish is smooth, with notes of spices and cinnamon.The Big Peat earned a score of 96 points from Jim Murrays Whisky Bible and was recommended in Ian Buxtons 101 Whiskies to Try Before You Die. In addition, it earned a score of 96 points from the Ultimate Spirits Challenge in 2014, which named it the "Best Blended Malt Scotch Whisky" in the world.Pick up a bottle today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.The Big Smoke Islay Blended Malt Scotch Whisky was crafted by blending together whiskies from some of the islands most iconic distilleries. As a result, the whisky has an aroma of salted caramel, buttered biscuits and bonfire that gives way to chewy notes of caramel, vanilla, mint, smoke, charcoal, cinnamon buns and honey on the palate. The finish is clean and crisp, with touches of saltines, leather, wood and tobacco.The whisky earned a score of 90-95 points from Wine Enthusiast. Pick up a bottle today!

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases.The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever.This Classic Cask 23 Year Old Caribbean Rum Finish is part of a series of four twenty-three year-old Spirits released in tandem. After 23 years of aging the whisky was placed into former Caribbean Rum casks that once held Solera aged rums, for 6 months. During that period, it picked up the distinctive rum features which added a new dimension to this thoroughly engaging whisky.Pick up your bottle today!