Whiskey

The Barons of Whiskey was a group of men that helped make Kentucky bourbon legendary, ushering in bourbons golden age more than 100 years ago. James Ripy, Bond and Lillard, and W.B. Saffell were among them. Their whiskey empires kept expanding all the way until Prohibition hit in 1920 and many distilleries had to close their doors. The Whiskey Barons Collection by Wild Turkey owners Campari came to be in 2017 and pays tribute to those great men with 3 expressions: Old Ripy, Bond and Lillard, and W.B. Saffell.All of them are crafted from Wild Turkeys mash bill of 75 percent corn, 13 percent rye, and 12 percent malted barley. They come in 375ml bottles that harken back to the standards of the pre-Prohibition era. But theres more to it. While most of the original recipes have been lost, the creators had to painstakingly piece together the profiles from historical files, tasting notes, old product descriptions from packaging, and interviews of surviving family members. Distilled in Lawrenceburg, Indiana, at the Wild Turkey Distillery, they revive the legacy of the Whiskey Barons. W.B. Saffell is the newest in the lineup. It pays tribute to William Butler Saffell, who began distilling as a teenager and built his first distillery in 1889. This bourbon is inspired by the delicate spirit he produced at the time and is the first in the collection to have legendary Master Distiller Eddie Russell working on the spirit. A blend of 6, 8, 10, and 12-year-old Kentucky straight bourbon, its non-chill filtered and bottled at 107 proof. Get one of these limited-edition bottles today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.Made in homage to one of bourbons original aristocrats, W.L. Weller 12 Year Old Kentucky Straight Bourbon continues to be crafted using Wellers wheated bourbon recipe. Aged for a minimum of 12 years, the bourbon has an aroma of creamy vanilla, caramel and molasses that gives way to notes of candied corn, ripe fruits, cocoa powder and dried fruits on the palate. The finish, which is elegant and soft, has hints of mint, fruit and vanilla. W.L. Weller 12 Year Old Bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition, and earned a score of 93.5 points from Jim Murrays Whisky Bible. In addition, it earned a score of 96-100 points from Wine Enthusiast.Pick up a bottle of this wheated bourbon today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.In 2015, Buffalo Trace Distillery launched an innovative campaign, "Craft Your Perfect Bourbon" movement, inviting spirits lovers to craft their ideal whiskey, from the recipe, to the proof, warehouse location and age. The result? Over 100,000 Buffalo Trace fans voted for this wheated bourbon, an enchanting 8-year Weller that has won the hearts of bourbon fans all over the globe.Pick up your bottle today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.The Original Wheated Bourbon Whiskey features an exceptionally smooth taste, substituting wheat for rye grain. Bottled at 90 proof, W.L. Weller Special Reserve stands out with its burnt orange color. Its softer flavor notes make this bourbon great for sipping or making cocktails. This special bourbon earned a Gold Medal at the 2019 San Francisco World Spirits Competition, and a Silver Medal at the 2019 World Whiskies Awards.Pick up your bottle today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.Made in homage to one of bourbons original aristocrats, W.L. Weller Special Reserve Straight Bourbon Whiskey continues to be made in the heart of Kentucky using a wheated mashbill. The bourbon has an amber hue, along with an aroma of caramel, cinnamon, cherry, dark fruits and wood. Notes of spices, caramel, citrus, toffee and lemon dominate the palate, and lead to a woody finish with hints of caramel and smoke.Pick up a bottle today!

Mark Reynier is no stranger to the world of whisky. He was responsible for the renaissance of Bruichladdich, bringing his wine expertise and the importance of terroir into the equation. He opposed Bruichladdich being sold to Rmy Cointreau, which is why he eventually left when the take-over took place in 2012. Unwilling to give up on the industry he had grown to love, he acquired a former Guinness brewery in Waterford, Ireland, and transformed it into a distillery, continuing the tradition of single malt whisky in which terroir plays an integral part. Its in that state-of-the-art facility on the south-eastern coast of Ireland, that they have the finest materials at their disposal: pure spring water from ancient wells, passionate distillers, and some of the worlds finest barley.In Reyniers terroir-centered philosophy, barley is king. The most important is the location and manner of growing and harvesting. Waterford has contracts with 46 local barley farmers that cultivate the grass in 19 distinct soil types, and each farmers barley is distilled separately, capturing the essence of the land it was grown on. Each week a single farms barley is distilled, with total transparency and traceability you can check the current and past ones on their regularly-updated website. Each bottle comes with a TIREOIR code you can enter into the website to get access to a wealth of content related to the release.Six of those farms are organic and these get distilled together into Irelands first certified-organic whisky Waterford Organic Gaia 1.1. Matured in 42 percent first-fill American oak, 17 percent virgin American oak, 23 percent French oak, and 18 percent Vin Doux Naturel (sweet fortified wine) casks, the expression is bottled at 100 proof without chill filtration. "We have placed barley where and how it is grown at the heart of what we do, curious about where the real whisky flavour may be found. A natural progression of this philosophy is to see what not only single farm origins can accomplish but what organically grown barley can do when it is given the right platform," says Reynier of the first expression in their new Arcadian Series that is focused on alternative growing methods and radical growers. Grab one of these 24,000 bottles today!

Mark Reynier is no stranger to the world of whisky. He was responsible for the renaissance of Bruichladdich, bringing his wine expertise and the importance of terroir into the equation. He opposed Bruichladdich being sold to Rmy Cointreau, which is why he eventually left when the take-over took place in 2012. Unwilling to give up on the industry he had grown to love, he acquired a former Guinness brewery in Waterford, Ireland, and transformed it into a distillery, continuing the tradition of single malt whisky in which terroir plays an integral part. Its in that state-of-the-art facility on the south-eastern coast of Ireland, that they have the finest materials at their disposal: pure spring water from ancient wells, passionate distillers, and some of the worlds finest barley.In Reyniers terroir-centered philosophy, barley is king. The most important is the location and manner of growing and harvesting. Waterford has contracts with 46 local barley farmers that cultivate the grass in 19 distinct soil types, and each farmers barley is distilled separately, capturing the essence of the land it was grown on. Each week a single farms barley is distilled, with total transparency and traceability you can check the current and past ones on their regularly-updated website. Each bottle comes with a TIREOIR code you can enter into the website to get access to a wealth of content related to the release.All the 100 percent Irish barley that is used in the Dunmore Edition 1.1 expression comes from a single farm that of John Tynan from County Laois. Named after the nearby medieval fort of An Dn Mr, this whisky is crafted with terroir barley from the western-facing lowland fields and aged in 33 percent first fill and 18 percent virgin American oak, 25 percent premium French oak, and 24 percent sweet fortified wine (Vin Doux Naturel) casks. Each of these all-natural and non-chill filtered bottles comes with a TIREOIR code that reveals relevant information regarding the release when entered on the website.Get your bottle today!

Mark Reynier is no stranger to the world of whisky. He was responsible for the renaissance of Bruichladdich, bringing his wine expertise and the importance of terroir into the equation. He opposed Bruichladdich being sold to Rmy Cointreau, which is why he eventually left when the take-over took place in 2012. Unwilling to give up on the industry he had grown to love, he acquired a former Guinness brewery in Waterford, Ireland, and transformed it into a distillery, continuing the tradition of single malt whisky in which terroir plays an integral part. Its in that state-of-the-art facility on the south-eastern coast of Ireland, that they have the finest materials at their disposal: pure spring water from ancient wells, passionate distillers, and some of the worlds finest barley.In Reyniers terroir-centered philosophy, barley is king. The most important is the location and manner of growing and harvesting. Waterford has contracts with 46 local barley farmers that cultivate the grass in 19 distinct soil types, and each farmers barley is distilled separately, capturing the essence of the land it was grown on. Each week a single farms barley is distilled, with total transparency and traceability you can check the current and past ones on their regularly-updated website. Each bottle comes with a TIREOIR code you can enter into the website to get access to a wealth of content related to the release.The Irish barley for the Rathclogh Edition 1.1 comes from the farm of Richard Raftice. It takes its name after Rathchloch, a stone fort that overlooks Raftices farm. The terroir here results in early ripening and sowing due to the shallow and quick-drying soil that was deposited by glacier meltwater. The casks used were 31 percent first-fill and 19 percent virgin American oak, 25 percent French oak, and 25 percent sweet fortified wine oak that used to hold Vin Doux Naturel. All-natural, barley-forward, and completely transparent, each bottle comes with the TIREOIR code that grants access to bottling information, barley, maps, and more.Get your bottle today!

Greg Lehman conceived of the idea of Watershed Distillery, which is situated in the heart of Columbus, Ohio, when he was playing professional volleyball in Switzerland. "Locally produced spirits were common in the area,"he says, and he was inspired to bring the concept back to his Ohio hometown. Together with his cofounder, Dave Rigo, the pair founded Watershed Distillery in 2010.Watershed Bourbon Whiskey is crafted using four-grain recipe, which calls for corn, wheat, rye and spelt. Spelt, which is native to Ohio, is a type of wheat that fell out of favor with farmers and food processors decades ago because it is difficult to thresh. During distillation, however, spelt contributes a supple and slightly nutty flavor profile.After Lehman sources the grains, they are milled and mashed before being twice distilled through a copper-pot still. Then, the bourbon is aged in a combination of 10, 30 and 53-gallon virgin American oak casks for approximately three years. The barrels provide the bourbon with an aroma of cedar and pine, that gives way to touches of roasted corn, toffee and vanilla. Notes of roasted nuts, almonds and sweet caramel dominate the palate, and are complemented by a subtle undertone of wood. The finish is slightly spicy, with notes of wood tannins and cloves.Watershed Bourbon Whiskey was named one of the top ten best bourbons in the United States by Time Out and whisky expert Keith Biesack. Pick up a bottle today!

Situated along the banks of the Ohio River in Owensboro, Kentucky, the Medley Distilling Company is stewarded by Charles and Sam Medley, a father-and-son team who represent the seventh and eighth generation master distillers in their family. The Medleys roots run back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medleys ancestors were distilling whiskey before that time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812.Following the repeal of Prohibition in 1933, Thomas Aquinas Medley began distillation and maturation of a new bourbon in honor of his familys rich history. Thomas died shortly after that, but the Medley Distilling Company continued to produce Kentucky bourbon for the next five decades. Today, under the tutelage of Charles and Samuel Medley, the distillery continues to distill bourbon using the same recipes and techniques that the previous generations of Medleys perfected decades ago.Wathens Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye, and malted barley. After the grains have been harvested, they are milled and mashed before being fermented with an eight-generation old yeast strain (the unique strain of Medley Family yeast has been inherited by each generation of Medleys since the 19th century, and remains a closely-guarded family secret). Following fermentation, the wash is distilled through a copper-pot still before being aged in new, charred American oak casks under the Kentucky sun.This barrel proof Wathens expression is a limited release, with only 25 barrels being produced. Each expression varies in proofs ranging from 109.6 to 118.6. This complex bourbon has compelling sweet and savory notes. Pick up your bottle today!

Situated along the banks of the Ohio River in Owensboro, Kentucky, the Medley Distilling Company is stewarded by Charles and Sam Medley, a father-and-son team who represent the seventh and eighth generation master distillers in their family. The Medleys roots run back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medleys ancestors were distilling whiskey prior to that time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812.Following the repeal of Prohibition in 1933, Thomas Aquinas Medley began distillation and maturation of a new bourbon in honor of his familys rich history. Thomas died shortly thereafter, but the Medley Distilling Company continued to produce Kentucky bourbon for the next five decades. Today, under the tutelage of Charles and Samuel Medley, the distillery continues to distill bourbon using the same recipes and techniques that the previous generations of Medleys perfected decades ago.Wathens Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. After the grains have been harvested, they are milled and mashed before being fermented with an eight-generation old yeast strain (the unique strain of Medley Family yeast has been inherited by each generation of Medleys since the 19th century, and remains a closely-guarded family secret). Following fermentation, the wash is distilled through a copper-pot still before being aged in new, charred American oak casks under the Kentucky sun.After the bourbon has matured for approximately eight years, Charles and Sam Medley taste each individual cask to determine when it is ripe for bottling. Since each bottle of Wathens Single Barrel Bourbon is bottled from a single cask rather than being crafted from a batch of casks, each bottle of Wathens is slightly different and entirely interesting.Pick up a bottle today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mash bill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.Bottled at the same 114 proof the spirit was when it entered into the barrel, this non-chill filtered wheated bourbon forgoes chill filtration to preserve all the naturally occurring residual oils and flavors that occur during the distillation and aging process (potentially making it appear cloudy at cold temperatures). This bourbon balances a rich mouth feel, with robust notes of vanilla and oak. A whiskey that satisfies the demand of the non-chill filtered whiskey enthusiasts, honoring William Larue Weller.Pick up your bottle today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.The Original Wheated Bourbon Whiskey features an exceptionally smooth taste, substituting wheat for rye grain. Bottled at 90 proof, W.L. Weller Special Reserve stands out with its burnt orange color. Its softer flavor notes make this bourbon great for sipping or making cocktails. This special bourbon earned a Gold Medal at the 2019 San Francisco World Spirits Competition, and a Silver Medal at the 2019 World Whiskies Awards.Pick up your bottle today!

"Our family links to the whisky industry date back to 1824," says William Wemyss, the founder and CEO of Wemyss Malts, "when John Haig built his distillery on family land in Fife."Wemyss (pronounced "Weems") is the ancient Gaelic word for caves and stems from the rocky outcrop on which the Wemyss family home Castle Wemyss rests. Haigs distillery eventually became known as Cameron Bridge and in 1826, it became the first distillery to produce grain whisky using the column still method invented by Robert Stein.Today, the Wemyss family expertly blends some of the finest whiskies made across Scotland. "Our whiskies are chosen by a tasting panel" says Wemyss, "and the tasting panel comprises people who work in the business, members of the family, and most importantly, is chaired by Charlie MacLean who helps us select the industrys best whiskies to bottle under our brand."MacLean, who has been writing about whisky since 1981, was trained in "the sensory evaluation of potable spirits"by the Scotch Whisky Research Institute in 1992. In addition to being a visiting lecturer at the Smithsonian Institution, he is also a Councillor of Clan Maclean and was elected Master of the Quaich (Quaich is derived from the Gaelic word meaning cup), one of the Scotch industrys highest accolades, in October 2009.Blended with up to 16 different single malt whiskies to produce 3 signature styles of whisky named after their flavor profiles. 8YO Spice King is a Highland Island blend, bottled at an untamed 56 percent ABV, its spicy character, which takes over near the finish, is amplified by the strong ABV, but the whisky is led by smoky, sweet, zesty, earthy notes.

Westland Distillery was co-founded by Matt Hofmann in 2010 in Seattle, WA. Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Hofmann Westlands co-founder, Master Distiller, and honorary pioneer of the American Single Malt whiskey movement fell in love with the single malt after going to Islay and experiencing the golden drams of the Islay. The distillery is situated in the SoDo neighborhood of Seattle, Westlands 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here where Hofmann makes the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley, made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation."We want to take these things and push them in a new direction," Hofmann says. "Were playing by the same rules as those in Scotlandits the same four ingredientsbut theres so much thats untapped. We do not want to replicate. We want to make an American single malt. Following in the Scottish tradition, the award-winning distillery producing both peated and unpeated whiskeys. Westland American Oak Single Malt Peated Whiskey is made from five exceptional roasted and kilned barley malts the base of which is pale malt grown right in the state of Washington. Drawing inspiration from the rich brewing culture of the Pacific Northwest, several specialty malts (Munich Malt, Extra Special Malt, Pale Chocolate Malt and Brown Malt) are then added before the resulting mash is fermented with a Belgian brewers yeast for 144 hours.This Westland peated malt is an inspired whiskey, crafted from a variation of their house malt style, and made from some of the smokiest peat in the world. Combining a plethora of spirits with malt-focused profiles yields a single malt that masters the spectrum of peaty and smoky flavors, creating a balance that doesnt dominate the palate. The peat is solid dose of smoke to satisfy peat lovers, while the malt-forward profile mash bill forms a well-round whiskey with cross appeal. Being entirely filled into new American oak and ex-bourbon casks also adds a new dimension to the peated whiskey.As a result, Westland Peated American Single Malt has an aroma of peanut butter, campfire, honey and biscuits, which leads to an initially nutty palate filled with pistachios and almonds, as well as red fruits, particularly cherries. The palate eventually shifts towards deeper notes of leather and clove, and the whiskey finishes with more nutty chocolate, as well as a delightfully charred, peaty texture. Earning 94 points from the 2015 Beverage Testing Institute, a Gold medal at the 2015 International Wine and Spirits Competition, and 95 Points at the 2016 Ultimate Spirits Challenge.Pick up a bottle today!

Westland championed the American single malt movement with a visionary spirit.Westland Distillery was co-founded by Matt Hofmann in 2010 in Seattle, WA. Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Matt Hofmann Westlands co-founder, Master Distiller, and honorary pioneer of the American Single Malt whiskey movement fell in love with the single malt after going to Islay and experiencing the golden drams of Bruichladdich. The distillery is situated in the SoDo neighborhood of Seattle, Westlands 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here where Hofmann makes the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley, made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation."We want to take these things and push them in a new direction," Hofmann says. "Were playing by the same rules as those in Scotlandits the same four ingredientsbut theres so much thats untapped. We do not want to replicate. We want to make an American single malt. Following in the Scottish tradition, the award-winning distillery producing both peated and unpeated whiskeys. Westland Sherry is where the old and new world meet. The use of ex-sherry having long been a part of the Scottish tradition, its decadent, fruit-laden palate serves as a perfect balance of Westlands signature grain-house style. Westlands house style single malt is made from five exceptional roasted and kilned barley malts the base of which is pale malt grown right in the state of Washington. Drawing inspiration from the rich brewing culture of the Pacific Northwest, several specialty malts (Washington Select Pale Malt, Munich Malt, Extra Special Malt, Pale Chocolate Malt and Brown Malt) are then added before the resulting mash is fermented with a Belgian brewers yeast for 144 hours. Then, the whiskey is distilled through Westlands copper-pot stills.The sherry casks are sourced from a family owned cooperage in Tonelera del Sur in Montilla, Spain where the skilled hands of Rafael Cabello and his team have been crafting some of the highest quality Pedro Ximnez and Oloroso sherries for nearly a century. This exquisite single malt is highly acclaimed, winning awards one after another. In 2017 Westland Sherry Wood received 97 Points at the Ultimate Spirits Challenge and won the Master Award at the American Whiskey Masters. in 2016, it won the Gold medal at the Whiskies of the World Awards in American Malt category. On top of it all, it was listed as one of the Top 100 spirits in the World by Wine Enthusiast. Pick up your bottle today!

As the highest-rated American Single Malt, Westward is a whiskey of Northwest Provenance. Born in the Northwest, from the distinctive culture, climate, and natural ingredients that come together to make a provenance-driven whiskey, Westward is a whiskey of the elements. More than a decade ago, in Portland, Oregon, they set out to create a whiskey from all of these elements and called it Westward along the way. Westward is aged to taste in Oregon, where the regions hot, dry summers and cool, wet winters are the ideal environment to raise a world class whiskey.Westward strives for perfection through Minimalist Distilling, a philosophy pioneered by their founders that begins by selection the highest quality ingredients. Their purposefully inefficient production process brings out the flavor of the grain and other natural ingredients. Every step is meant to express flavor; never to strip away or mask impurities. Westward American Single Malt begins by brewing a delicious, artisanal American ale, from scratch, using locally malted barley, ale yeast, and a slow, low temperature fermentation. The fresh beer is then distilled twice in custom low-reflux pot stills designed to create a robust spirit, transforming our fresh beer into whiskey. Westward is aged to perfection in new, charred American Oak barrels, then mingled in small batches to achieve Westwards signature flavor profile balanced and bold, with just the right amount of spice and sweetness.Westwatd American Single Malt Whiskey earned a Double Gold, at the San Francisco World Spirits Competition, 2019.Get yours today!

Arroyo Design is a small custom furniture company founded upon the principles of using mesquite wood from the Sonoran Desert and making it into fine furniture, as opposed to using exotics from the rainforest. That same idea is the founding principle on which Del Bac Whiskey was founded. Stephen Paul founded the private family-owned and operated distillery company, Hamilton Distillers, Inc. in 2006. Headquartered in Tucson, Arizona they produce a unique range of Single Malts, including Del Bac.Del Bac was conceived while Stephen was drinking Scotch and barbecuing with mesquite scraps from his custom furniture company. The idea was born to malt barley over mesquite instead of peat. The result was a signature whiskey embodying the spirit of the American Southwest terroir. The unique whiskey was initially distilled using a 5-gallon alembic pot-still from Portugal. While perfecting the production process he learned how to malt barley, initially using a 6-row cattle-feed barley sourced from nearby Coolidge, AZ, later sourcing a 2-row malting barley from Southern Colorado.Whiskey Del Bac Dorado is a single malt whiskey with the true character of the American Southwest. Inspired by the Scottish model of whisky-making, Dorado is handcrafted from 100 percent barley that is malted and smoked over a velvet mesquite fire, mashed, fermented, copper pot distilled, aged and bottled on site. Dorado has a nose of tobacco and chocolate, giving way to campfire embers, and finishing with soft tannins and sweet toffee on the palate.Pick up your bottle today!

In 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermonts Champlain Valley. Today, the farm which is being painstakingly restored to grow rye grains is home to Master Distiller Dave Pickerells magnum opus: WhistlePig Straight Rye Whiskey. After he graduated from West Point with a Bachelors degree in Chemistry, Pickerell served in the military for eleven years as a cavalry officer. Later he received a Masters degree in Chemical Engineering from the University of Louisville, before serving as chairman of the Kentucky Distillers Association and master distiller at Makers Mark in Loretto, Kentucky for 13 years. "This is what I was meant for," says Pickerell of the whiskey business.After leaving Makers Mark, Pickerell embarked on a journey to find the perfect rye whiskey. "Rye, in its own essence, is just a brilliant grain," says Pickerell. "I wanted to do rye because its Americas historical whiskey." During the Revolutionary War, English blockades of American ports prevented the colonists from purchasing molasses used to make rum. As a result, American distillers, including George Washington, started making rye whiskey.During his hunt for the perfect rye, Pickerell came to two conclusions: first, "to be perfect rye it has to be 100 percent rye," and second, "it needs to be somewhere between 9 and 11 years old." After scouring distilleries and rick houses across the continent for over a year, Pickerell found the perfect source for an aged rye whiskey in Canada. WhistlePig Straight Rye Whiskey is one of the few 100 percent rye whiskies available today. "Rye is the brat of whiskey grains. The higher the percent rye you get, the worse it behaves," says Pickerell. "It gets sticky. It foams. A lot of my colleagues laugh at me for persisting to work with 100 percent rye because the nuisance level of going from 95 percent to 100 percent is unbelievable. Most people stop at 95 percent. We go ahead and push the envelope and make it 100 percent."After the rye is fermented and distilled, it is aged for ten years first in new American oak casks and then in second-use bourbon casks. This decade of maturation rounds out the flavors of the rye, and gives it just a hint of sweetness. After aging, WhistlePig Straight Rye Whiskey is brought to 100 proof and bottled by hand at WhistlePig Farm in Vermont. WhistlePig Rye has already received a number of accolades: it received a perfect five out of five stars from F. Paul Pacaults Spirit Journal, it earned a score of 96 points from Wine Enthusiast (the highest score a rye whiskey has ever scored), Details Magazine called it "Americas Best New Whiskey" and it was named among the top five whiskeys of the year by The Wall Street Journal.WhistlePig Rye is 10/100/100 10 year old, made from a mash of 100 percent rye and 100 proof. Pick up a bottle today!

In 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermonts Champlain Valley. Today, the farm which is being painstakingly restored to grow rye grains is home to Master Distiller Dave Pickerells magnum opus: WhistlePig Straight Rye Whiskey. After he graduated from West Point with a Bachelors degree in Chemistry, Pickerell served in the military for eleven years as a cavalry officer. Later he received a Masters degree in Chemical Engineering from the University of Louisville, before serving as chairman of the Kentucky Distillers Association and master distiller at Makers Mark in Loretto, Kentucky for 13 years. "This is what I was meant for," says Pickerell of the whiskey business.After leaving Makers Mark, Pickerell embarked on a journey to find the perfect rye whiskey. "Rye, in its own essence, is just a brilliant grain," says Pickerell. "I wanted to do rye because its Americas historical whiskey." During the Revolutionary War, English blockades of American ports prevented the colonists from purchasing molasses used to make rum. As a result, American distillers, including George Washington, started making rye whiskey.During his hunt for the perfect rye, Pickerell came to two conclusions: first, "to be perfect rye it has to be 100 percent rye," and second, "it needs to be somewhere between 9 and 11 years old." After scouring distilleries and rick houses across the continent for over a year, Pickerell found the perfect source for an aged rye whiskey in Canada. WhistlePig Straight Rye Whiskey is one of the few 100 percent rye whiskies available today. "Rye is the brat of whiskey grains. The higher the percent rye you get, the worse it behaves," says Pickerell. "It gets sticky. It foams. A lot of my colleagues laugh at me for persisting to work with 100 percent rye because the nuisance level of going from 95 percent to 100 percent is unbelievable. Most people stop at 95 percent. We go ahead and push the envelope and make it 100 percent."After the rye is fermented and distilled, it is aged for ten years first in new American oak casks and then in second-use bourbon casks. This decade of maturation rounds out the flavors of the rye, and gives it just a hint of sweetness. After aging, WhistlePig Straight Rye Whiskey is brought to 100 proof and bottled by hand at WhistlePig Farm in Vermont. WhistlePig Rye has already received a number of accolades: it received a perfect five out of five stars from F. Paul Pacaults Spirit Journal, it earned a score of 96 points from Wine Enthusiast (the highest score a rye whiskey has ever scored), Details Magazine called it "Americas Best New Whiskey" and it was named among the top five whiskeys of the year by The Wall Street Journal.WhistlePig Rye is 10/100/100 10 year old, made from a mash of 100 percent rye and 100 proof. Pick up a bottle today!

In 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermonts Champlain Valley. Today, the farm which is being painstakingly restored to grow rye grains is home to Master Distiller Dave Pickerells magnum opus: WhistlePig Straight Rye Whiskey. After he graduated from West Point with a Bachelors degree in Chemistry, Pickerell served in the military for eleven years as a cavalry officer. Later he received a Masters degree in Chemical Engineering from the University of Louisville, before serving as chairman of the Kentucky Distillers Association and master distiller at Makers Mark in Loretto, Kentucky for 13 years. "This is what I was meant for," says Pickerell of the whiskey business.After leaving Makers Mark, Pickerell embarked on a journey to find the perfect rye whiskey. "Rye, in its own essence, is just a brilliant grain," says Pickerell. "I wanted to do rye because its Americas historical whiskey." During the Revolutionary War, English blockades of American ports prevented the colonists from purchasing molasses used to make rum. As a result, American distillers, including George Washington, started making rye whiskey.During his hunt for the perfect rye, Pickerell reached the conclusion that, To be perfect rye, it has to be 100 percent rye. After scouring distilleries and rick houses across the continent for over a year, Pickerell found the perfect source for an aged rye whiskey in Canada. WhistlePig Straight Rye Whiskey is one of the few 100 percent rye whiskies available today. "Rye is the brat of whiskey grains. The higher the percent rye you get, the worse it behaves," says Pickerell. "It gets sticky. It foams. A lot of my colleagues laugh at me for persisting to work with 100 percent rye because the nuisance level of going from 95 percent to 100 percent is unbelievable. Most people stop at 95 percent. We go ahead and push the envelope and make it 100 percent."WhistlePig 15 Year Old Straight Rye Whiskey is a brand-new expression that marks the distillerys oldest release to date. Aged first in new American oak casks, the whiskey is then finished for an additional six months in heavily-charred White Oak harvested on Bhaktas farm in Vermont (Due to harsh winters and a shorter growing season, these trees possess a denser wood grain, imparting a nuanced and distinct flavor into the rye). As a result, WhistlePig 15 Year Old Straight Rye Whiskey has an aroma of roasted chestnuts, along with plenty of oak and toffee. The palate is subtle and nuanced, with faint notes of lemon zest mingling beautifully with cloves, caramel, black pepper and leather. The finish is earthy and bittersweet, with bold notes of chocolate almonds rounding everything out.Make sure to pick up a bottle today!

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition.Dave Pickerell built WhistlePig in pursuit of crafting the worlds finest and most interesting Rye Whiskeys. After years of devotion to patient aging and innovative blending, WhistlePig has turned their attention experimenting with grain - in particular, the practice of malting rye. Before industrial catalysts were introduced to increase efficiency, farmer distillers would malt a small portion of their rye harvest in order to access the grains starch content and set off the fermentation process. Floral, earthy flavors imparted by malted rye would add nuance to the bold, peppery spice character of classic rye whiskey.To harness these flavors for the oldest expression of WhistlePig yet, they selected a whiskey distilled from 79 percent rye, 15 percent malted rye, and 6 percent malted barley. These grains form a harmony that spans the flavor spectrum, at once soft and floral, rich and savory, and full of spice.Its complexity is only heightened after 18 years in the barrel.Hand bottled on the WhistlePig Farm, in commemoration of the WhistlePig rye harvest and inaugural Vermont floor malting, this 18-year-old WhistlePig is the oldest release of WhistlePig to date. Distinctive from whiskeys of WhistlePig past, focusing on age statements, unique finishes this release focuses on the influences of mash bill on flavor. Bottled by hand with a bespoke Vermont glass stopper, hand-pressed on one of the last remaining 19th-century glass pressing machines, rescued from a historic factory and installed at the WhistlePig Farm.Pick up your bottle today!

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world.They live by a simple ethos: protect what makes Rye Whiskey great, toss out the rest, and then innovate to make it better.Their remote 500 acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition.Weve always dreamed of having a true farm-to-bottle whiskey. FarmStock, for us, is that journey.With each year, and each Rye Crop, we increase the percentage of the blend that is our Triple-Terroir whiskey.In time FarmStock will be 100 percent Triple-Terroir. Rye Crop No. 002 marries the untamed contours and boldness of their estate whiskey, which only youth can provide, with the richness of their best six year rye, topped off with the splendor of their 10 year whiskey.Pick up your bottle today!

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition.Their vision is to respect tradition and embrace progress. FarmStock Rye embodies their boundless journey toward this vision - protecting what makes Rye Whiskey great, then innovating to make it better. Their Triple Terroir Whiskeys begin with Rye grain from their Estate, distilled and proofed in their Barn with water from their well, and aged in custom Vermont White Oak barrels crafted from the trees surrounding the distillery.Each annual release of FarmStock Rye not only adds dimension to the Whiskey, but also a new chapter in the WhistlePig story. FarmStock Rye Crop 003 marks a historic step - the first ever majority WhistlePig Whiskey - at 52 percent.FarmStock Rye Crop 003 is the third release of WhistlePigs annual Triple Terrior Whiskey - created from our rye grain, distilled and proofed with water from the WhistlePig farm, and aged in their custom Vermont White Oak. This years release is the first ever majority WhistlePig Whiskey. Comprised of 52 percent of our 3-year-old Rye Whiskey, blended with 31 percent 6-year aged whiskey and 17 percent 10 year aged whiskey from Alberta, Canada.Pick up your bottle today!