Whiskey

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 3 wash stills with an impressive capacity of 33,700 liters, and 3 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 18 Year expression, along with the younger expressions from the singleton lineup (a 15 and a 12 year), was released in the US in 2016. With its notes of chocolate, banana almond, and honey, this Speyside single malt is matured using mostly ex-bourbon American oak barrels, and bottled at 40 percent ABV. As the most mature expression in the Glendullan stable, its structure shines through and takes center stage, while sweet fruit complements the palate all throughout. This well-balanced character is rounded off by a smooth, dry finish.Get your bottle today!

Nearly 800 years ago, the ODonnell Dynasty ruled an ancient Gaelic kingdom in northwest Ireland called Tyrconnell (Tyrconnell means "The Land of ODonnell" in ancient Gaelic). In 1876, the family of Andrew Watt entered a horse named "The Tyrconnell" in an Irish horse race known as the The National Produce Stakes. Despite the 100-to-1 odds against him, Tyrconnell won the race and the Watt family, which had been producing whiskey since 1762, celebrated by launching the Tyrconnell label.The Tyrconnell Irish Whiskey became one of the best-selling Irish Whiskies in the world and prior to Prohibition, was the best-selling Irish Whiskey in the United States. Ultimately, the drastic drop in sales the distillery experienced as a result of Prohibition caused it to close its doors in 1925. In 1987, the label was resurrected by the Cooley Distillery, which began producing The Tyrconnell Irish Whiskey once more.The Tyrconnell Single Malt Irish Whiskey is made using the finest Irish barley, which is steeped in pure spring water and allowed to germinate. Unlike many Scottish distilleries, Cooley Distillery does not use any smoke during the malting process, resulting in a cleaner taste of the malt and barley. After the barley is malted and mashed, yeast is added to the wort in order to begin fermentation. The wash is then distilled through the distillerys copper pot stills the stills small size and long necks result in more contact between the whiskey and copper, and ultimately produce a more refined and layered spirit. Following distillation, the whiskey is matured for a decade in seasoned oak casks which are stored in a 200 year-old granite warehouse. The seasoned casks impart notes of vanilla and caramel to the whiskey, and add a hint of cinnamon. The Tyrconnell Madeira Cask Finish Whiskey is finished in used madeira casks (madeira is a type of fortified Portuguese wine). The madeira casks add notes of sweet toffee, citrus and honey to the whiskey, and complement its notes of vanilla and caramel. The Tyrconnell Madeira Cask Finish Whiskey earned an astounding 98 points from the Beverage Testing Institute, which also gave it the Platinum Medal, calling it simply "superlative." The whiskey also earned the Gold Medal at the San Francisco World Spirits Competition in 2012.Pick up three award-winning Irish single malts today!

Nearly 800 years ago, the ODonnell Dynasty ruled an ancient Gaelic kingdom in northwest Ireland called Tyrconnell (Tyrconnell means "The Land of ODonnell" in ancient Gaelic). In 1876, the family of Andrew Watt entered a horse named "The Tyrconnell" in an Irish horse race known as the The National Produce Stakes. Despite the 100-to-1 odds against him, Tyrconnell won the race and the Watt family, which had been producing whiskey since 1762, celebrated by launching the Tyrconnell label.The Tyrconnell Irish Whiskey became one of the best-selling Irish whiskies in the world and prior to Prohibition, was the best-selling Irish Whiskey in the United States. Ultimately, the drastic drop in sales the distillery experienced as a result of Prohibition caused it to close its doors in 1925. In 1987, the label was resurrected by the Cooley Distillery, which began producing The Tyrconnell Irish Whiskey once more.The Tyrconnell Single Malt Irish Whiskey is made using the finest Irish barley, which is steeped in pure spring water and allowed to germinate. Unlike many Scottish distilleries, Cooley Distillery does not use any smoke during the malting process, resulting in a cleaner taste of the malt and barley. After the barley is malted and mashed, yeast is added to the wort in order to begin fermentation. The wash is then distilled through the distillerys copper pot stills the stills small size and long necks result in more contact between the whiskey and copper, and ultimately produce a more refined and layered spirit. Following distillation, the whiskey is matured for a decade in seasoned oak casks which are stored in a 200 year-old granite warehouse. The seasoned casks impart notes of vanilla and caramel to the whiskey, and add a hint of cinnamon. The Tyrconnell Sherry Cask Finish Whiskey is finished in used sherry casks for six to eight months. The sherry influence lends notes of raisins and honey to the whiskey, which are complemented by the whiskeys notes of tobacco, oak and cinnamon. The finish is soft and lingering, with hints of butterscotch and nutty dough. The Tyrconnell Sherry Cask Finish Whiskey earned a score of 94 points from Wine Enthusiast Magazine in 2012 and 97 points from the Beverage Testing Institute.Pick up three award-winning Irish single malts today!

Nearly 800 years ago, the ODonnell Dynasty ruled an ancient Gaelic kingdom in northwest Ireland called Tyrconnell (Tyrconnell means "The Land of ODonnell" in ancient Gaelic). In 1876, the family of Andrew Watt entered a horse named "The Tyrconnell" in an Irish horse race known as the The National Produce Stakes. Despite the 100-to-1 odds against him, Tyrconnell won the race and the Watt family, which had been producing whiskey since 1762, celebrated by launching the Tyrconnell label.The Tyrconnell Irish Whiskey became one of the best-selling Irish whiskies in the world and prior to Prohibition, was the best-selling Irish Whiskey in the United States. Ultimately, the drastic drop in sales the distillery experienced as a result of Prohibition caused it to close its doors in 1925. In 1987, the label was resurrected by the Cooley Distillery, which began producing The Tyrconnell Irish Whiskey once more.The Tyrconnell Single Malt Irish Whiskey is made using the finest Irish barley, which is steeped in pure spring water and allowed to germinate. Unlike many Scottish distilleries, Cooley Distillery does not use any smoke during the malting process, resulting in a cleaner taste of the malt and barley. After the barley is malted and mashed, yeast is added to the wort in order to begin fermentation. The wash is then distilled through the distillerys copper pot stills the stills small size and long necks result in more contact between the whiskey and copper, and ultimately produce a more refined and layered spirit. Following distillation, the whiskey is matured for a decade in seasoned oak casks which are stored in a 200 year-old granite warehouse. The seasoned casks impart notes of vanilla and caramel to the whiskey, and add a hint of cinnamon.Following its slumber in the oak, The Tyrconnell Single Malt Port Cask Finish Whiskey is double-barreled, or finished, in used port casks, where it rests for another six to eight months. The port casks add complexity to the whiskey, and provide it with notes of cherries, stone fruits and dark chocolate. The Tyrconnell Single Malt Irish Whiskey Port Cask Finish earned a score of 92 points from Whisky Advocate and earned the Gold Medal at the San Francisco World Spirits Competition in 2011.Pick up three award-winning Irish single malts today!

Nearly 800 years ago, the ODonnell Dynasty ruled an ancient Gaelic kingdom in northwest Ireland called Tyrconnell (Tyrconnell means "The Land of ODonnell" in ancient Gaelic). In 1876, the family of Andrew Watt entered a horse named "The Tyrconnell" in an Irish horse race known as the The National Produce Stakes. Despite the 100-to-1 odds against him, Tyrconnell won the race and the Watt family, which had been producing whiskey since 1762, celebrated by launching the Tyrconnell label.The Tyrconnell Irish Whiskey became one of the best-selling Irish whiskeys in the world and prior to Prohibition, was the best-selling Irish Whiskey in the United States. Ultimately, the drastic drop in sales the distillery experienced as a result of Prohibition caused it to close its doors in 1925. In 1987, the label was resurrected by the Cooley Distillery, which began producing The Tyrconnell Irish Whiskey once more.The Tyrconnell Single Malt Irish Whiskey is made using the finest Irish barley, which is steeped in pure spring water and allowed to germinate. Unlike many Irish distilleries, Cooley Distillery does not use any smoke during the malting process, resulting in a cleaner taste of the malt and barley. After the barley is malted and mashed, yeast is added to the wort in order to begin fermentation. The wash is then double distilled through the distillerys copper pot stills the stills small size and long necks result in more contact between the whiskey and copper, and ultimately produce a more refined and layered spirit. Following distillation, the whiskey is matured for a decade in seasoned oak casks which are stored in a 200 year-old granite warehouse. The seasoned casks impart notes of vanilla and caramel to the whiskey, and add a hint of cinnamon. The Tyrconnells 16-Year-Old Irish Whiskey, is aged in ex-American oak bourbon barrels. With notes of melon, candied pear, vanilla and coconut, this single malt is bottled at 46 percent ABV.Pick up your bottle today!

Nearly 800 years ago, the ODonnell Dynasty ruled an ancient Gaelic kingdom in northwest Ireland called Tyrconnell (Tyrconnell means "The Land of ODonnell" in ancient Gaelic). In 1876, the family of Andrew Watt entered a horse named "The Tyrconnell" in an Irish horse race known as The National Produce Stakes. Despite the 100-to-1 odds against him, Tyrconnell won the race and the Watt family, which had been producing whiskey since 1762, celebrated by launching the Tyrconnell label.The Tyrconnell Irish Whiskey became one of the best-selling Irish whiskeys in the world and prior to Prohibition, was the best-selling Irish Whiskey in the United States. Ultimately, the drastic drop in sales the distillery experienced as a result of Prohibition caused it to close its doors in 1925. In 1987, the label was resurrected by the Cooley Distillery, which began producing The Tyrconnell Irish Whiskey once more.The Tyrconnell Single Malt Irish Whiskey is made using the finest Irish barley, which is steeped in pure spring water and allowed to germinate. Unlike many Scottish distilleries, Cooley Distillery does not use any smoke during the malting process, resulting in a cleaner taste of the malt and barley. After the barley is malted and mashed, yeast is added to the wort in order to begin fermentation. The wash is then double distilled in the distillerys copper pot stills the stills small size and long necks result in more contact between the whiskey and copper and ultimately produce a more refined and layered spirit. The Tyrconnell Irish Whiskey Single Malt earned 94 points at the Ultimate Spirits Challenge. Pick up your bottle today!

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years.The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin.All the ingredients are 100 percent natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Irelands youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed.Walsh is more than just a head distiller, though. He is also the family beekeeper, which naturally led to The Whistler Beekeepers Select Irish Honey expression. Based on a blended Irish whiskey that is aged in ex-Bourbon barrels, the spirit gets infused with honey from their family orchards, resulting in a creamy, sweet, and decadent drink that has won several awards.Grab a bottle today!

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years.The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin.All the ingredients are 100 percent natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Irelands youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed.The Whistler Distillers Select Double Oaked is crafted using a combination of malt and grain Irish whiskeys, meticulously selected by master distiller Michael Walsh. Crafted in small batches, the juices that have been aged in ex-Bourbon barrels then go into Boanns Oloroso sherry casks for 6 months of additional maturation before being bottled at 80 proof. Grab a bottle today!

"I began distilling in 1972, just three months after moving to Colorado from Missouri at the age of 22," says Jess Graber, the master distiller behind Tin Cup American Whiskey. "My neighbor left me his 10 gallon still and I began tinkering with it in my spare time, reading up on distilling techniques in library books and experimenting at home. I guess I found my calling, because after 40 years, distilling is still my passion."Tin Cup American Whiskey is the newest expression produced by Jess Graber. The whiskey is crafted from a mash of 64 percent corn, 32 percent rye and 4 percent malted barley. After distillation through copper-pot stills, the whiskey is matured in new, charred white oak barrels for four to five years. Then, the whiskey is shipped to Colorado, where it is brought to proof with Rocky Mountain snowmelt.The name "Tin Cup" is "a nod to Colorados first whiskey drinkers the miners that came through looking for gold and drank their whiskey out of tin cups," says Garber. "The cap works as a cup too you can use it to share with friends." The whiskey has a copper color, along with an aroma of roasted corn, caramel and spice. Notes of toasted rye, vanilla, butterscotch and caramel dominate the palate, and lead to a warming yet short finish.Tin Cup American Whiskey earned a score of 90 points from Wine Enthusiast. It was also called recommended by Serious Eats, which said that it was a "full-flavored whiskey that doesnt pull any punches." Pick up a bottle today!

Founded in 2016 by Jennifer Nickerson, Stuart Nickerson, and Liam Ahearn. Tipperary Boutique is a new distillery in the Golden Vale, a storybook region in Southwestern Ireland, encompassing the counties of Limerick, Tipperary, and Cork. Nestled in the picturesque Golden Vale in Ireland, Tipperary Boutique crafts their whiskeys from their own barley, grown on Ballindoney farm in County Tipperary.Though work on their distillery is still underway, Tipperary sources their mature spirit from distilleries in Ireland. These casks go into the expression of their current lineup the IWSC award-winning Rising, Knockmealdowns and Watershed. Handcrafted in small batches, only six first-fill bourbon casks are hand selected by Malt Master Stuart, before they are cut to 94 proof with local Ballindoney fresh water. This boutique Irish Whiskey is critically acclaimed, receiving a Double Gold medal from the San Francisco World Spirits Competition.Pick up your bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 12-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbells expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their Cuatro range, an exploratory series of biologically and oxidatively sherry aged cask finishes. A simple yet original idea; exploring Sherry in its different states, the intricate depths of its character. To produce these whiskies, Tomatin crafts a single batch of whisky distilled on January 15th, 2002. The batch is matured for nine years in traditional ex-bourbon casks, then transitionedto various first-fill sherry casks for another three years. The range is a tribute to four (Cuatro) different types of Sherry: Manzanilla and Fino which are two biologically aged sherries, and the more traditionally used Oloroso and sweet Pedro Ximnez Sherriestwo oxidative sherries. These whiskies showcase the unique characteristics of both oxidative and biological sherry finishes. This biological sherry cask finished single malt is aged for 12 years in Manzanilla casks. Rather mellow on the nose, this whisky offers sweet hints of fruit on the palate.Get your bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, Tomatin 12 Year Old French Oak Single Malt Scotch Whisky is matured for nine years in ex-bourbon hogshead casks before spending an additional three years in French oak casks sourced from European cooperages including Lafite, Vicard and Seguin Moreau. These special casks, which previously contained wine from Bacalhoa winery (formerly owned by Rothschild), were then de-charred and re-charred before being filled with Tomatin whisky, giving the whisky a semi-sweet nose of fresh biscuits and coconut, along with aromas of peaches, candied nuts and hard candy. The palate is extremely delicate, with notes of fruitcake, sherry, cloves and butterscotch, and leads to a refreshing, simple finish accented by fresh cream, baked apples and pie crust.Only 12,000 bottles of this whisky, which is only available in North America, were ever produced pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 12 Year Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for 12 years in casks that were previously used to age bourbon. After its initial beauty rest, the whisky is double-barreled, or finished, for 6 to 9 months in Spanish oak casks that were previously used to mature Oloroso Sherry. The Spanish oak casks contribute notes of red fruits, tobacco and honeyed oak to the whisky, and complement its notes of caramel, vanilla, cinnamon and apple. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Tomatin 12 Year Old Single Malt Scotch Whisky earned the Gold Medal at the San Francisco World Spirits Competition in 2014.Pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 14-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbells expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their 14-year-old single malt. This whisky became a part of the Tomatin stable in 2014. Aged in bourbon barrels and finished for one year in Tawny Port casks (which previously held port for around 50 years), this is the first expression from Tomatin to be aged in this variety of wood. Fruity with a slight nuttiness, this single malt is smooth and sweet. Gold medalist at the 2016 San Francisco WSC and World Whisky Awards, the 14YO also scored 92.5 in Jim Murrays 2017 Whisky Bible.Pick up your bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 15 Year Old Limited Edition Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for twelve years in casks that were previously used to age bourbon. While most Tomatin casks are stored in a modern warehouse where the barrels are stacked on top of each other, Tomatin Limited Edition expressions are stored in the distillerys original, dark warehouse, allowing the whisky to age more evenly. After its initial beautyrest, the whisky is double-barreled, or finished, for a minimum of three years in casks that were previously used to age wine made from Tempranillo grapes. Tempranillo grapes are a type of black grape native to Spain that are known for their aggressive flavors and full body. The wine casks add notes of dark berries, plums, tobacco and dried fruits, and complement the whiskys hints of vanilla, chocolate, caramel and bananas. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Only 144 bottles of this limited edition single malt were ever released into the United States market. Pick one up today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 18 Year Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for over 15 years in casks that were previously used to age bourbon. After its initial beautyrest, the whisky is double-barreled, or finished, for a minimum of 18 months in Spanish oak casks that were previously used to mature Oloroso Sherry. The Spanish oak casks contribute notes of red fruits, tobacco and honeyed oak to the whisky, and complement its notes of maple syrup, vanilla, cinnamon and apple. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Tomatin 18 Year Old Single Malt Scotch Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2014, and was named the "Best Highland Single Malt (13-20 Years of Age)" at the World Whiskies Awards in 2013. In addition, it earned a score of 96 points at the Ultimate Spirits Challenge in 2012, which called the whisky "extraordinary." Pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin C Bcan Highland Single Malt Scotch Whisky pays homage to a spectral hound (named C Bcan) who has haunted the distillery for centuries. The hound was once spotted by a distillery employee, who felt compelled "beyond all natural reason" to touch the hounds fur. As he reached out his hand, the hound dissolved "before his eyes leaving nothing but a vacuum of deathly silence and an inky blue cloud of smoke, soon spirited away across the peat moorland."For one week each year, Tomatin Distillery produces a spectral peated single malt scotch whisky, in contrast to their typical unpeated expressions. The whisky is crafted from malted barley, which is smoked over a peat flame to approximately 15 phenol parts per million. After the barley has been peated, it is fermented and then twice distilled through Tomatins copper pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller.After distillation, the whisky is matured in three different types of casks: virgin oak casks, casks that were previously used to mature bourbon and casks that were previously used to mature sherry. As a result, the whisky has an aroma of tropical fruits, vanilla, parsley and green herbs. The aroma gives way to hints of honeyed smoke, lime, toasted almonds and cloves on the palate, and leads to a finish touched with charcoal, oak and sweet smoke.The whisky earned the Silver Medal at the Stockholm Beer and Whisky Festival in 2013 and at the San Francisco World Spirits Competition in 2014. Dont worry about the bottle disappearing after you touch it, though. Thats a legend. Hopefully.Pick up your bottle today!

Nestled near the village Tomintoul, the highest village in the Highlands of Scotland inside the picturesque Glenlivet estate, at the heart of the Speyside region, sits Tomintoul Distillery. Tomintoul Distillery was built in 1964. The distillery uses traditional techniques that stretch back hundreds of years. The production is overseen by Master Distiller, Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. Robert got his start in the whisky industry in 1974, where he gained experience from several different distilleries, before coming to Tomintoul, where he has been for over 20 years.Known as the gentle dram, the distillery is surrounded by fresh air and pure water, these elements are imparted onto their whiskies, giving them a special Highland character. Tomintoul is made with natural ingredients and crafted with water sourced from the Ballantruan spring. Tomintoul uses unpeated barley to make their whiskies, with the exception of their Tomintoul Peaty Tang, a small batch peated malt made only twice a year. The purest middle part of the "run" and stored in a "spirit safe" which is under the control of Her Majestys Customs and Excise and so has to stay locked. The heads and tails of the spirit is re-distilled, while the pure middle bit goes back into casks to mature.Tomintoul is quite a sustainable outfit, very little gets wasted during production. Tomintoul uses oak wood for maturation, with about 2 percent of their whisky getting sent to the angels. They recycle the cold water used to cool the hot vapor that rises from the spirit to heat the wort. It is also mixed with the left over barley husks and made into a syrup that is used to feed cattle. The remains that are left over after secondary distillation is also used as fertilizer for the next years barley crop.Tomintoul has a solid core range of whiskies, aged from a 10-year-old to their vintage 1976 Single cask. The majority of Tomintoul expressions are made by meticulous marrying together of selected casks, with the exception of their Tomintoul Vintage cask, which is a single cask release. Tomintouls 16-yo is aged 16 years in ex-bourbon casks. It is soft and nutty, with a pleasant richness.Get your bottle today!

Nestled near the village Tomintoul, the highest village in the Highlands of Scotland inside the picturesque Glenlivet estate, at the heart of the Speyside region, sits Tomintoul Distillery. Tomintoul Distillery was built in 1964. The distillery uses traditional techniques that stretch back hundreds of years. The production is overseen by Master Distiller Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. Robert got his start in the whisky industry in 1974, where he gained experience from several different distilleries, before coming to Tomintoul, where he has been for over 20 years.Known as the "gentle dram," the distillery is surrounded by fresh air and pure water, these elements are imparted onto their whiskies, giving them a special Highland character. Tomintoul is made with natural ingredients and crafted with water sourced from the Ballantruan spring. Tomintoul uses unpeated barley to make their whiskies, with the exception of their Tomintoul Peaty Tang, a small batch peated malt made only twice a year. The purest middle part of the "run" and stored in a "spirit safe" which is under the control of "Her Majestys Customs and Excise and so has to stay locked." The heads and tails of the spirit are re-distilled, while the pure middle bit goes back into casks to mature.Tomintoul is quite a sustainable outfit, very little gets wasted during production. Tomintoul uses oak wood for maturation, with about 2 percent of their whisky getting sent to the angels. They recycle the cold water used to cool the hot vapor that rises from the spirit to heat the wort. It is also mixed with the leftover barley husks and made into a syrup that is used to feed cattle. The remains that are left over after secondary distillation are also used as fertilizer for the next years barley crop.Tomintoul has a solid core range of whiskies, aged from a 10-year-old to their vintage 1976 Single cask. The majority of Tomintoul expressions are made by meticulous marrying together of selected casks, with the exception of their Tomintoul Vintage cask, which is a single cask release. The Tomintoul 25 Year Old spent at least a quarter of a century in a selection of the finest ex-bourbon American oak casks.Get your bottle today!

Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New Yorks historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creations sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running.In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. Aged in offsite warehouses in Indiana, this whiskey was shipped in barrel to the Tommyrotter facility in Buffalo, NY. In the months prior to the bourbons arrival in Western New York, the founders sought Cabernet Sauvignon barrels from the most renowned vineyards in Napa Valley and transported them to Buffalo.Pick up your bottle today!

Federal regulations in the United States (27 C.F.R. 5 to be specific) require that bourbon be made from a mashbill of at least 51 percent corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon.Town Branch Kentucky Straight Bourbon Whiskey is a Kentucky straight bourbon that is crafted from a mash of 72 percent corn, 15 percent malted barley and 13 percent rye. Once the grains have been mashed, they are fermented with yeast (along with a special enzyme additive) and then twice distilled through copper pot stills. Following distillation, the bourbon is matured in new, charred American oak barrels for at least 3.5 years before being bottled at 80 proof.With no added coloring or flavoring, Town Branch Kentucky Straight Bourbon Whiskey is the quintessential American spirit. It has a golden amber color, along with an aroma of wood spices and oak. The aroma gives way to notes of toffee, brown sugar and hints of cherry on the palate, and leads to a smooth finish with a touch of rye spice.Town Branch Bourbon earned the Gold Medal at the San Francisco World Spirits Competition in 2013, and the Platinum Medal at the International Spirits Competition in 2012. Pick up a bottle today!

The origins of rye whiskey in the United States date back to colonial Pennsylvania, where early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. The popularity of rye whiskey grew steadily among the colonists, however, and when the British blockade of American ports during the American Revolutionary War prevented the importation of rum, rye whiskey became Americas drink of choice.Nearly 100 years after Prohibition, the preferred whiskey of the saloon era is experiencing a resurgence, even in Kentucky, where bourbon still reigns supreme. Made by Town Branch Distillery, the newest distillery on the Kentucky Bourbon Trail, Town Branch Rye Whiskey is made from 55 percent rye, 30 percent corn and 15 percent malted barley. Distilled through dual copper pot stills, the whiskey is then aged for approximately four years before being bottled at 100 proof.Town Branch Rye Whiskey has a spicy, floral aroma which leads to notes of pepper, oak and vanilla on the palate. The finish is long and complex, with an earthiness accented by notes of caramel and candy corn.Pick up a bottle today!

Traverse City Whiskey Co. was founded by Chris Fredrickson, Jared Rapp, and Moti Goldring. Fredrickson discovered his great-grandfathers whiskey distilling patents in the 1920s. This was the catalyst behind the passion project. The brand now has an extensive lineup.Distilled from a mash of corn, rye, and malted barley, this bourbon is amber and elegant. Traverse City Whiskey Co. Straight Bourbon is aged for 4 years in new American oak. This dram delivers warm vanilla and a little heat. Perfect for sipping neat, and shines in any signature craft cocktail.Pick up your bottle today!

Founded by Daniel Barnes, Treaty Oak whiskeys are a fusion of scientific method and innovation.Their modern approach to traditional distilling and aging processes coupled with meticulously selected local ingredients yield a high-quality spirit using custom-made stills.Treaty Oak whiskeys are made using pure Hill Country limestone spring water.They source organic, heirloom corn varietals from Panhandle farmers and mill them at James Browns bespoke Barton Springs Mill. Treaty Oak Distillery is named after the famous 500-year old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas.Their ginsare called Waterloo, after the original name of Austin. They moved to Dripping Springs, a place with a rich history of gatherings and shared perspectives.All of their Char 3 barrels are sourced from Kelvin Cooperage in Louisville, Kentucky. One of the defining points of their process is that they toast the barrel before they char creating a better caramelization of the oak. Central Texas has a very different climate than Kentucky and other areas producing bourbon. The wide swings of temperature and humidity allow for a maturation that is specific to the weather of the hill country.Their non climate controlled rickhouse was designed to showcase the dynamic climate.Named after their 28-acre ranch home in Dripping Springs, Texas, Ghost Hill Bourbon is a unique whiskey made with local heirloom grains from Barton Springs Mill. A genuine grain to glass bourbon, it is mashed, fermented, distilled, barreled, aged 2 years and bottled on-site at our Treaty Oak Distillery. Ghost Hill is a Bourbon born of years of purposeful experimentation.Pick up your bottle today!