Whiskey

The Grahams from Aberdeen Charles, David and Gordon had already established themselves as master tea blenders when, in 1879, they turned their attention toward another drink, this time something quintessentially Scottish in nature: whisky.Originally crafted from a blend of Scotches produced in the North East of the county, Black Bottle Blended Scotch Whisky came shrouded in the finest black glass from Germany, offering a unique look representative of the Graham Brothers industrious and entrepreneurial nature. Hand-wrapped in foil, each bottle contained the following note:If on my theme, I rightly think, there are five reasons why I drink. Good wine a friend because Im dry. Or lest I should be by-and-by. Or any other reason why.During the start of World War I, the supply of German black glass fell, and the formerly indomitable Grahams were forced to substitute green glass for their revered black glass bottles. Later in the century, the blend was changed to incorporate more Islay flavors, making the whisky smokier and less reminiscent of the Grahams original blend.Recently revitalized by Master Distiller Ian MacMillan, Black Bottle Blended Scotch Whisky has returned to its roots with a new and fantastic blend reminiscent of the Grahams original recipe. The blend, which is characteristic of a Speyside whisky, has a beautiful aroma of honeysuckle, oak, chamomile and faint smoke, and leads to a subtle palate filled with dried fruits, sweet oak, vanilla and honey. The finish is filled with nutmeg and pepper, and lingers with just a touch of smoke.The challenge was to develop a liquid that was more in line with the original character of Black Bottle while maintaining all of the quality for which the brand is renowned, says MacMillan.Now back in its original black glass bottle for the first time in nearly a century, Black Bottle Blended Scotch Whisky is a fantastic, authentic whisky at an unbelievable price. Pick up a bottle today!

Black Bull traces its origins all the way back to 1864, when the brand first released its blended Scotch whisky into the market in Dundee, Scotland. Throughout the next century, Black Bull hit several unprecedented milestones: after a successful foray into Europe in 1897, Black Bull obtained a trademark in the United States in 1933 (upon repeal of Prohibition) and would go on to surpass 80,000 cases in the U.S. alone by 1974.Now owned by Duncan Taylor, the Black Bull brand stays true to its original philosophy of blending Scotch with a high malt content at high proof in fact, the Black Bull recipe today calls for 50 percent malt whisky and 50 percent grain whisky to be bottled at exactly 50 percent ABV. While those numbers are certainly convenient, the team at Duncan Taylor is always innovating, sampling the choicest single malt and single grain whiskies and selecting only those which are at their absolute peak.Black Bull 12 Year Old Scotch Whisky is crafted from a blend of highland and speyside whiskies aged for a minimum of twelve years in refill ex-sherry European oak butts and refill ex-bourbon American oak hogshead casks. The whisky has robust, chunky aromas of sherry, fresh strawberries, cherry pie and vanilla. The bold nose gives way to a palate filled with lemon meringue, fudge, almonds and baked apples, and leads to a palate accented by sweet caramel and toffee butter.Black Bull 12 was named the #1 Best Blended Scotch Whisky (12 Years and Under) at the 2011 World Whisky Awards. Pick up a bottle today!

Jason Barrett grew up working alongside his grandfather in a Rochester, New York button factory that his family has owned and operated since 1922. For four generations, the factory has produced high-quality suit buttons worn by "Presidents, Popes, Kings, and businessmen the world over."After graduating school and working as a business consultant in Washington, DC, Barrett returned to his hometown of Rochester to follow his passion and, at the age of only 24, open up a craft distillery, which is now the first to exist in Rochester since Prohibition. Fittingly, the distillery is named Black Button Distilling Barrett is colorblind, and his family used to joke that if he were to take over the family business, theyd have to start producing only black buttons.Specializing in grain-to-glass spirits, Black Button Distillery produces over 1,350 bottles of world-class spirits each week, and every batch is distilled, aged, bottled, labeled, and hand-numbered at the distillery. "We have a big philosophy here that the closer you are to nature, the better," says Barrett. "Higher quality grains grown in specific ways yield better products."Black Button Bespoke Bourbon Cream is crafted from farm-fresh cream and their Black Button Four Grain Estate Bourbon. The four grain bourbon imparts stronger vanilla and caramel flavors, creating a more flavorful aperitif. Pick up your bottle today!

Jason Barrett grew up working alongside his grandfather in a Rochester, New York button factory that his family has owned and operated since 1922. For four generations, the factory has produced high-quality suit buttons worn by "Presidents, Popes, Kings, and businessmen the world over."After graduating from school and working as a business consultant in Washington, DC, Barrett returned to his hometown of Rochester to follow his passion and, at the age of only 24, open up a craft distillery, which is now the first to exist in Rochester since Prohibition. Fittingly, the distillery is named Black Button Distilling Barrett is colorblind, and his family used to joke that if he were to take over the family business, theyd have to start producing only black buttons.Specializing in grain-to-glass spirits, Black Button Distillery produces over 1,350 bottles of world-class spirits each week, and every batch is distilled, aged, bottled, labeled, and hand-numbered at the distillery. "We have a big philosophy here that the closer you are to nature, the better," says Barrett. "Higher quality grains grown in specific ways yield better products."Their Empire Rye Straight Whiskey is true to their grain-to-glass mantra and crafted right there in New York, capturing the spirit of the Empire State. Crafted from a mash bill of 95 percent rye and 5 percent malted barley, its aged in charred American white oak, unfiltered and bottled at 84 proof. Its a rich and bold expression with hints of spice, fruit, and nuttiness. Its also more than just an expression its a part of an initiative of 6 leading NY distilleries that set out to create a new whiskey style, the empire rye.Pick your bottle up today!

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich in nutrients was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production until now.Black Dirt Bourbon is made from a mash of 80 percent Black Dirt corn, 12 percent malted barley and 8 percent rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, the bourbon is aged for a minimum of three years in new, American oak barrels with a #3 char before being labeled and bottled by hand.Black Dirt Bourbon has a dark amber hue, along with notes of dark chocolate, coffee, cinnamon and vanilla. In addition, notes of roasted corn, caramel and honey are well-balanced by a touch of spicy cloves.Pick up one a bottle today!

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich in nutrients was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production " until now.Black Dirt Bourbon is made from a mash of 80 percent Black Dirt corn, 12 percent malted barley and 8 percent rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, the bourbon is aged for a minimum of three years in new, American oak barrels with a #3 char before being labeled and bottled by hand.The first two batches of Black Dirt Bourbon, which were pre-released through Caskers in early 2013, sold out quickly. This is only the third batch that Grizzanti and his team have ever produced, and it is available through Caskers for a limited period of time. Black Dirt Bourbon has a dark amber hue, along with notes of caramel, toffee, cinnamon and vanilla. In addition, notes of roasted corn, nuts and honey are well-balanced by a touch of spicy rye. Pick up one of the first bottles of Black Dirt Bourbon Batch #3 today!

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich in nutrients was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production " until now.Black Dirt Bourbon is made from a mash of 80 percent Black Dirt corn, 12 percent malted barley and 8 percent rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, Black Dirt Single Barrel Bourbon Whiskey is aged for over two years in a new, American oak barrel with a #3 char before being labeled and bottled by hand.The latest release of Black Dirt Bourbon has a golden honey color, along with an aroma of fresh citrus, oranges, vanilla and caramel apples. The aroma gives way to notes of warm caramel, toffee and oak on the palate, and leads to a bold finish with a touch of wood spices.Pick up a bottle today!

Black Fly was founded in 2013 by Keith and Steph Hadik. Their Gristmill distillery is wholeheartedly New York from grain to finish. Nestled in the Adirondack mountains, the rustic facility sources provincial ingredients for their handcrafted whiskeys, stating We source locally, we mash locally, and we distill locally. In 2007, New York State passed the Farm Distillery Act, which made distilling accessible to smaller businesses, it was after this law was passed that Keith Van Sise pursued a license to operate a New York State farm distillery. Gristmill encapsulates Upstate New Yorks rich agricultural heritage. The company, combining their love of whiskey and fresh mountain air, distilled their first spirit, a corn whiskey, at the end of 2014. Rusty Piton Corn Whiskey was released April 2016. Committed to distilling quality brandies and whiskies, Gristmill stresses the importance of local ingredients, using water sourced from a spring within a few paces of their facility. The Adirondack Park, is home to Gristmill Distillers, six million acres of protected land, designated Forever Wild by the New York State Constitution in 1894. For over a century, these mountains have been a haven for hikers, climbers, cyclists, fishermen, and skiers.Gristmills skillfully crafted Black Fly bourbon is named after the local black flies that inhabit the area:Black flies are synonymous with the Adirondacks, as anyone spending time here can tell you. Like us, theyre active in the mountains and seek out adventurers making their way through the High Peaks. We grudgingly co-exist with these small but fierce locals (and find that our Black Fly bourbon whiskey is just the thing to take the edge off their bite) (Gristmill Distillers).A 100 percent New York corn whiskey, aged for under a year in new American oak barrels crafted by the coopers of U.S. Barrel. New York corn and New York oak barrels, a true New York bourbon. This Blackfly expression has hints of oak tannins. Available in 200, 375 and 750ml sizes, it is bottled at 42.2 percent ABV.Pick up a bottle of this Black Fly Bourbon today!

Black Fly was founded in 2013 by Keith and Steph Hadik. Their Gristmill distillery is wholeheartedly New York from grain to finish. Nestled in the Adirondack mountains, the rustic facility sources provincial ingredients for their handcrafted whiskeys, stating We source locally, we mash locally, and we distill locally. In 2007, New York State passed the Farm Distillery Act, which made distilling accessible to smaller businesses, it was after this law was passed that Keith Van Sise pursued a license to operate a New York State farm distillery. Gristmill encapsulates Upstate New Yorks rich agricultural heritage. The company, combining their love of whiskey and fresh mountain air, distilled their first spirit, a corn whiskey, at the end of 2014. Rusty Piton Corn Whiskey was released April 2016. Committed to distilling quality brandies and whiskies, Gristmill stresses the importance of local ingredients, using water sourced from a spring within a few paces of their facility. Their corn is grown by Adirondack Organic Grains in nearby Essex. The Adirondack Park, is home to Gristmill Distillers, six million acres of protected land, designated Forever Wild by the New York State Constitution in 1894. For over a century, these mountains have been a haven for hikers, climbers, cyclists, fishermen, and skiers.Gristmills Fly Piton Corn Whiskey is named after the local black flies that inhabit the area:Black flies are synonymous with the Adirondacks, as anyone spending time here can tell you. Like us, theyre active in the mountains and seek out adventurers making their way through the High Peaks. We grudgingly co-exist with these small but fierce locals (and find that our Black Fly bourbon whiskey is just the thing to take the edge off their bite) (Gristmill Distillers).Rusty Piton is also an homage to the rock climbers and mountaineers, and their steel pitons that they hammered into the mountain side for protection as they made their ascent. The name was born of a winter day ice climbing with friends at Silver Lake, an area of cliffs and ice here in the Adirondacks (Gristmill Distillers). Bottled at 40 percent ABV this white whiskey is sweet on the nose, with a warm, subtle hint of straight-off-the-cob sweetness.Pick up your bottle of Rusty Piton today!

Nestled in the shadow of Red Mountain, Black Heron Spirits is a small distillery situated in West Richland, Washington. Their production facility was carved out of Eastern Washingtons inland desert, located just over the ridge from some of the Northwests most celebrated vineyards and wineries.This bourbon has a light copper appearance followed up by aromas of oak with hints of candy sweetness, followed by soft spice Smooth with a medium finish. Enjoy neat or on the rocks. "a classic bottling that stays true to the bourbon style while showcasing plenty of local characteristics. The backbone of corn in this coppery spirit is braided together with grain, spice and plenty of oak in a perfect marriage that ends with a super smooth finish" (Sip Northwest).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 matured 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.Black Saddle 12 Year Old Straight Bourbon Whiskey is a Kentucky straight bourbon was matured for at least 12 years in charred, American oak casks before being bottled at 90 proof. As a result of this maturation process, the bourbon has a rich amber color along with an aroma of spicy nougat, creme brulee and hard candy that gives way to notes of pepper spices, toasted cinnamon, and hints of vanilla.The bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition in 2014, where it was named the Best Small Batch Bourbon. Pick up a bottle today!

The behemoths of heavy metal Metallica present Blackened American Whiskey, a blend of bourbon and rye whiskeys with an emphasis on the former. It was carefully selected by the late Master Distiller Dave Pickerell of WhistlePig fame, who is considered the founding father of craft distilling. Ever since he was a West Point student and later chemistry professor, Dave was interested in how sound could affect substances on a molecular level. They teamed up with Metallica and their long-time collaborators the innovating sound-engineering wizards Meyer Sound to create a special subwoofer that would transfer vibrations efficiently through the casks. They dubbed this proprietary process Black Noise, trademarked it, then proceeded to play tracks by Metallica chosen specifically for each batch by the band themselves to the whiskey.The vibration helps each drop of liquid seep deeper into the wood, extracting flavors in the process, one heavy riff at a time. The result is a perfect balance of sweetness and rye spice, with additional fruity notes that come from finishing in black brandy casks. Its aged for more than 8 years and bottled at 90 proof. A Gold medal at the 2020 San Francisco World Spirits Competition is proof that the innovative approach has paid off.Grab a bottle of this heavy metal whiskey today!

The behemoths of rock Metallica present Blackened American Whiskey, a blend of bourbon and rye whiskeys with an emphasis on the former. It was carefully selected by the late Master Distiller Dave Pickerell of WhistlePig fame, who is considered the founding father of craft distilling. Ever since he was a West Point student and later chemistry professor, Dave was interested in how sound could affect substances on a molecular level. They teamed up with Metallica and their long-time collaborators the innovating sound-engineering wizards Meyer Sound to create a special subwoofer that would transfer vibrations efficiently through the casks. They dubbed this proprietary process BLACK NOISE, trademarked it, then proceeded to play tracks by Metallica chosen specifically for each batch by the band themselves to the whiskey.The vibration helps each drop of liquid seep deeper into the wood, extracting flavors in the process, one heavy riff at a time. The result is a perfect balance of sweetness and rye spice, with additional fruity notes that come from finishing in black brandy casks. Its aged for more than 8 years and bottled at 90 proof. A Gold medal at the 2020 San Francisco World Spirits Competition is proof that the innovative approach has paid off.The Blackened SandM2 Limited Edition whiskey commemorates the release of Metallicas second double album to feature an accompanying symphonic orchestra SandM2. Recorded in collaboration with the San Francisco Symphony in 2019, its a follow-up to their 1999 smash-hit SandM album. This special release comes in a specialty box with a design by the artist Squindo.Get this limited-edition metal whiskey today!

Originally opened on Derby Day in 1935, the fabled Stitzel-Weller Distillery one of the true cathedrals of the bourbon industry ceased production in 1992, and just recently reopened to the public in 2014. Although no whiskey was distilled at Stitzel-Weller for over 20 years, other distilleries sent their whiskeys to age at there; located just five miles from downtown Louisville, KY, Stitzel-Weller is known to have extremely favorable conditions for aging.Throughout the Stitzel-Weller Distillery, the five keys symbol appears frequently each key represents a step in the whiskey-making process: grains, yeast, fermentation, distillation and aging. Blade and Bow Kentucky Straight Bourbon Whiskey, one of the first releases in over two decades to utilize actual whiskey distilled at the Stitzel-Weller Distillery, is named after the blade shaft and ornate bow handle that together comprise the two parts of Stitzel-Wellers iconic skeleton keys.Blade and Bow Kentucky Straight Bourbon is crafted using a solera-aging, a process typically reserved for aging cognacs, ports and sherries. This is done to preserve the precious original stock of Stitzel-Weller, which is mingled with other fine whiskies during the solera process, during which a series of casks are filled at different intervals over a long period of time (in fact, Blade and Bow Kentucky Straight Bourbon contains the oldest remaining stock of whiskey distilled at Stitzel-Weller, and will be the last available liquid for sale that was distilled at the original distillery).As whiskey from the oldest cask is emptied and bottled, the cask is refilled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increase over time.Blade and Bow Kentucky Straight Bourbon has a restrained nose with hints of citrus, mint, oak and green apple. The palate is slightly fuller, with touches of apricots, figs and pears mixed with cereal grains, and leads to an easy finish with caramel, burnt oak and cinnamon spice.Blade and Bow Kentucky Straight Bourbon is the final chance to try the last remaining whiskey distilled at the original Stitzel-Weller Distillery. Pick up a bottle today!

In the winter of 1881, Albert Bacon Blanton was born on a farm situated just outside of Frankfort, Kentucky. At the age of 16, Blanton began working at the Old Fire Copper Distillery (often abbreviated O.F.C. Distillery) as an office boy. Over the next few years, Blanton reportedly worked in every department at the distillery. By the age of 20, he was appointed the superintendent of O.F.C, and worked there until his retirement in 1952.Much like his mentor, E.H. Taylor, Blanton was a traditional bourbon aristocrat, wedded to the production of Kentucky straight bourbon whiskey. Blanton identified a certain section of Warehouse H at his distillery, which he believed was the best for aging bourbon, and would personally select individual barrels from the section to bottle for his own private reserve.Today, Blantons Original Single Barrel Bourbon Whiskey is still aged in the same section of Warehouse H as Blantons Private Reserve was over 50 years ago. Made from the high-rye Buffalo Trace mash bill of corn, rye, and malted barley, the Black Label Bourbon expression is made exclusively for the Japanese market. It has spent 8 years in new charred American oak before being bottled at 80 proof.Grab one of these unique and rare bottles today!

In the winter of 1881, Albert Bacon Blanton was born on a farm situated just outside of Frankfort, Kentucky. At the age of 16, Blanton began working at the Old Fire Copper Distillery (often abbreviated O.F.C. Distillery) as an office boy. Over the next few years, Blanton reportedly worked in every department at the distillery. By the age of 20, he was appointed the superintendent of O.F.C, and worked there until his retirement in 1952.Much like his mentor, E.H. Taylor, Blanton was a traditional bourbon aristocrat, wedded to the production of Kentucky straight bourbon whiskey. Blanton identified a certain section of Warehouse H at his distillery, which he believed was the best for aging bourbon, and would personally select individual barrels from the section to bottle for his own private reserve.Today, Blantons Original Single Barrel Bourbon Whiskey is still aged in the same section of Warehouse H as Blantons Private Reserve was over 50 years ago. Made from a unique mash bill of corn, rye, and malted barley, this expression is made exclusively for the Japanese market. The Single Barrel Takara Red is similar to the Original Single Barrel Bourbon, with one key difference: its aged for an additional 2 years, making this 8-year-old into a refined and complex spirit. Grab this rare and unique bottle today!

In the winter of 1881, Albert Bacon Blanton was born on a farm situated just outside of Frankfort, Kentucky. At the age of 16, Blanton began working at the Old Fire Copper Distillery (often abbreviated O.F.C. Distillery) as an office boy. Over the next few years, Blanton reportedly worked in every department at the distillery. By the age of 20, he was appointed the superintendent of O.F.C, and worked there until his retirement in 1952.Much like his mentor, E.H. Taylor, Blanton was a traditional bourbon aristocrat, wedded to the production of Kentucky straight bourbon whiskey. Blanton identified a certain section of Warehouse H at his distillery, which he believed was the best for aging bourbon, and would personally select individual barrels from the section to bottle for his own private reserve.Today, Blantons Original Single Barrel Bourbon Whiskey is still aged in the same section of Warehouse H as Blantons Private Reserve was over 50 years ago. Made from a unique mash bill of corn, rye for spice, and malted barley. This bourbon is aged in white oak and bottled uncut and unfiltered. This special single barrel and cask strength release varies in ABV, ranging from 62 percent to 67 percent.Pick up your bottle today!

John Rempe has been developing and blending spirits and beverages for over 20 years Rempe, who serves as Luxcos Director of Corporate Research and Development, has a B.S. in Biology and is a Certified Food Scientist, and helped developed some of Luxcos most well-known whiskey brands such as Rebel Yell and Ezra Brooks. Rempe believes that blending whiskies comes with the luxury of not being tied down to a single distillery, which provides unlimited options for exploring and creating the exact flavor profile hes seeking.Blood Oath Bourbon Pact No. 3 is Rempes latest creation, and is the newest release in the renowned and highly sought-after Blood Oath series. a fateful affair between Kentucky and California, Blood Oath Bourbon Pact No. 3 is blended from three phenomenal whiskies: a spirited, 7 year old bourbon finished in cabernet sauvignon casks from California; and an incredibly smooth blend of 7 and 12 year old bourbons that provide a unique base that works very well with the, now signature, wine-finish trend. This well aged bourbon blend is bottled at 98.6 proof, like its predecessors, and just like its predecessors, the visual presentation of the product is on par with the quality of this Whiskey. Blood Oath Bourbon Pact No. 3 has a very dark, amber color and an aroma of vanilla, caramel, stone fruit, cocoa and oak. The palate is sweet and spicy, with notes of vanilla caramel and apricots, and leads to an unforgettably smooth finish marked by a slightly spicier finish which does not affect the incredible smoothness of this high-proof masterpiece.An extremely limited quantity of these bottles are available, so make sure you pick one up today!

John Rempe has been developing and blending spirits and beverages for over 20 years Rempe, who serves as Luxcos Director of Corporate Research and Development, has a B.S. in Biology and is a Certified Food Scientist, and helped develop some of Luxcos most well-known whiskey brands such as Rebel Yell and Ezra Brooks. Rempe believes that blending whiskies comes with the luxury of not being tied down to a single distillery, which provides unlimited options for exploring and creating the exact flavor profile hes seeking.Blood Oath Bourbon Pact No. 5 is an eight-year-old, high rye sourced bourbon thats been finished for half a year in ex-dark Caribbean rum barrels, married with an 11-year-old, high wheat bourbon, followed by a 13-year-old, high rye bourbon for the final blend. This complex combination results in a well-balanced, spicy, sweet, lingering bourbon with complex flavor notes.When selecting these bourbons, I knew the dark rum sweet notes would be a perfect complement for these well-aged bourbons, and the result is extremely satisfying. On the nose, Pact No. 5 comes right off with dark fruit notes, brown sugar and a touch of orange zest, followed by sugar cane and dark chocolate notes and a little heat once you sip it. This one offers a lingering finish, accented by notes of honey (John Rempe, Lux Row Distillers Head Distiller, and Master Blender).Pick up your bottle today!

John Rempe has been developing and blending spirits and beverages for over 20 years he serves as Luxcos Director of Corporate Research and Development, has a B.S. in Biology and is a Certified Food Scientist, and helped develop some of Luxcos most well-known whiskey brands such as Rebel Yell and Ezra Brooks. "I have the luxury of not being tied down to one specific distillery for this brand. I have the ability to sample many of the finest bourbons available to make the perfect blend for each Blood Oath Pact," says Rempe. Each year comes with an exquisite new expression or "Pact", as Rempe calls them. 2020s Pact No. 6 blends three meticulously selected ryed bourbons: a 14-year-old dark oaken tobacco beast, an 8-year-old spice bomb, and a 7-year-old caramel and raisin extravaganza. "This particular pact is special in that the cognac barrels added some sweetness and a slight fruity, brandy flavor to the bourbon, creating an amazing taste profile," says Rempe of the newest addition to the lineup. The finishing in ex-cognac casks lets those profiles marry and form a seamless and unified experience a Pact, indeed! Pick one of these limited bottles up today!

The Bombergers Distillery legacy can be traced back to 1753, when two Swiss Mennonite farmers by the name of John and Michael Shenk began distilling rye whiskey on their farm near Lancaster County, Pennsylvania. The distillery was passed down through relatives of the Shenk family until 1860 when the distillery was purchased (and subsequently renamed) by Pennsylvania Dutchman Adam Bomberger, who owned and operated the distillery until Prohibition forced its closing in 1919. At that time, Bombergers Distillery was the oldest operating distillery in the United States, and in many ways represented the transformation of whiskey distilling from an agricultural enterprise to a large-scale industrial one.Today, Bomberger Distillery is recognized as a national landmark and is undergoing a whiskey-making renaissance thanks to the stewardship of Dick Stoll, Bombergers master distiller. Trained by Everett Beam himself, Stoll is the former master distiller of Pennsylvania Michters, where he created the famed A.H. Hirsch Bourbon. Eric Wolfe, a business partner, involved in the revitalization of the Bombergers brand, has said of Stoll, who is now in his 80s, "He knows so many things from doing this for decades, that he doesnt even know what he knows. Bombergers bourbon is an incredibly balanced whiskey with smooth notes of caramel sweetness, charred oak, and citrus.Pick up your bottle today!

Bond and Lillard was a prominent pre-Prohibition whiskey. First distilled by John Bond in Anderson County (previously called Cedar Run), KY in 1820. Bond was a veteran of the American Revolutionary War, moving his distillery closer to Lawrenceburg, KY after the war. In 1842, he passed his business on to his son and grandson, David and William. William eventually went on to form a partnership with his brother-in-law, C.C. Lillard in 1869, when they created the name Bond and Lillard. The business stayed in their families up until 1899. The brand was so highly acclaimed it received the Grand Prize at the 1904 Worlds Fair in St. Louis.Bond and Lillard is now distilled and bottled and at the Wild Turkey distillery in Lawrenceburg, KY. Aged a minimum of seven years and charcoal filtered, these barrels are stored in timber warehouses. This Kentucky Straight Bourbon has a lighter hue with an intricate floral character. This whiskey is one of two released from Campari Americas Whiskey. Using the same tasting notes the judges wrote down during the Worlds Fair in 1904, they recreated this winning recipe.Pick up your bottle today!

Referred to by some as the backbone of the United States, the Midwest often conjures images of highly-skilled, industrious people whose hard work in fields and factories contributes immensely to the prosperity of our nation. For many such Americans, a glass of bourbon has long been the reward for a tough day spent working in those fields and factories, and Backbone Bourbon Company was established to create big, bold flavors deserving of our attention at the end of a long day.This Bone Snapper X Ray 4YO rye is produced by Backbone Bourbon Co. Distilled from a 95 percent rye and 5 percent malt mash bill, this rye is crafted in small batches and aged for four years in Bardstown, KY. Nonchill filtered, Bone Snapper ryes are bold and uncut, bottled at a higher proof than most ryes. Bottled at 110 proof, this rye is bold, rich, and smooth.Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).30 years ago, Booker Noe, released the first batch of his namesake Bookers Bourbon as his vision of what the perfect whiskey should be. This bourbon is a tribute to his legacy. While most batches of Bookers are six-to-eight-years old, this 30th Anniversary Limited Edition bourbon is a blend of uncut, unfiltered 9-year (70 percent) and 16-year (30 percent) Kentucky straight bourbon whiskeys. Each box of Bookers 30th Anniversary Bourbon is made from the reclaimed wood from old rackhouse floorboards the same floors walked by legends Booker and Fred Noe as they selected batches of Bookers.Pick up your bottle today!