Whiskey

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).This high octane BBQ inspired Bookers Bourbon is raw, uncut and unfiltered. This bourbon is the second release and iteration this year after Kathleens Batch. Comprised of barrels from six locations and three warehouses hand selected by Master Distiller Fred Noe on a cold spring day, this Backyard BBQ Bourbon is inspired by Noes love for hosting cookouts or Bourbon-ques in his backyard. At nearly 130 proof you can expect sweet, smoky notes of soft caramel, honey, cinnamon, and maple followed by smooth vanilla notes.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).Bookers Bluegill Creek Bourbon Whiskey is named in honor of Booker Noe, the grandson of Jim Beam, and his affection for fishing bluegills. It was unseasonably warm even by Kentucky standards on the day that I selected the barrels for this batch, said his son, 7th generation Master Distiller Fred Noe, and it brought me back to the hot summers that my dad and I spent together fishing for bluegill. It is the fourth release in Bookers 2016 Batch Collection. Made from a mash of primarily corn, Bluegill Creek is carefully crafted using barrels from four different rickhouses and five separate production dates. The bourbon is matured in virgin American oak casks in Kentucky, where the temperature and humidity are the most favorable for maturing whiskey, for a minimum of 6 years, 5 months and 28 days. As a result, Bluegill Creek is anchored by vanilla throughout, like other batches in the Bookers line. It has a smoky-sweet aroma of light brown sugar, sweet corn, and baking spices, followed by a palate of popcorn, caramel, cinnamon, as well as hints of oak and peanut oil though its a bit less nutty than previous releases. The finish is long, warm, and just sweet enough. Pick up a 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).As the second release in Bookers Bourbon 2017 Collection Bookers Batch 2017-02, was dubbed Blue Knights Batch. This round is named in honor of Booker Noes lesser-known group of friends, the Blue Knights Motorcycle Club. The Blue Knights are an international group of active and retired law enforcement officers sharing a passion for the open road. Their alliance with Booker Noe began when he was invited to attend a Blue Knights rally in Kentucky. The friendship was instant, and in his classic larger-than-life ways, Noe invited all 300 officers over to his house the following day for a BBQ. This moment eventually evolved into a tradition, and it became an annual event each Memorial Day weekend. The Blue Knights named Noe an honorary member of the Blue Knights. In honor of this tradition, Bookers Bourbon has decided to pay tribute to the Blue Knights with their very own batch of this namesake bourbon in homage to the many years of friendship they shared. Bottled at 63.7 percent ABV, this batch consisted of barrels from four different production dates aged in several different locations within four warehouses; 2 percent from the 4th floor of 7-story warehouse ONE, 38 percent came from the 7th floor of 9-story warehouse D, 33 percent from the 4th floor of 9-story warehouse F, 27 percent from the 6th floor of 9-story warehouse J. I hope youll join me in raising a glass of Bookers Blue Knights and toasting to brotherhood and great bourbon (Fred Noe, Beam Familys 7th Generation Master Distiller).Pick up a 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).The Bookers brand of bourbon is named in honor of Booker Noe, the grandson of Jim Beam. Made from a mash of primarily corn, the bourbon was initially bottled by Noe to be used as gifts for close friends and family. Today, the bourbon is matured in virgin American oak casks that are situated in the center of a Kentucky rickhouse, where the temperature and humidity are the most favorable for maturing whiskey.Bookers Maw Maws Batch Kentucky Straight Bourbon Whiskey is a special tribute to Bookers grandmother, whom he affectionately called Maw Maw. After living at Maw Maws house in Bardstown, KY during high school, Booker eventually moved next door when he returned from college. It was while living next door that Booker created the iconic recipe that his namesake bourbon is known for today.Aged exactly six years, seven months and three days, Bookers Maw Maws Batch Kentucky Straight Bourbon Whiskey has a rich aroma of vanilla cake and pralines, which leads to a palate filled with toasted nuts, oak and corn pudding. The finish is long and warming, with subtle hints of orange marmalade.Bookers earned the Double Gold Medal at the San Francisco World Spirits Competition in 2006, 2007 and 2009, and earned a score of 90-95 points from Wine Enthusiast. "This is bourbon the way it used to be. The way it was meant to be," says Booker. Pick up a bottle of this special batch today!

Bookers Bourbon is a small batch bourbon produced at Beam Suntorys Jim Beam distillery.Booker Noe was a sixth-generation Master Distiller, raised at a distillery in the middle of Kentucky. Booker was born with Bourbon in his blood. At 21 years old, he was finally able to start his passion of distilling.In 1992, he gave the world to small batch bourbon, actually coining the term small batch. With this signature style of bourbon, Bookers True Barrel Bourbon was born. Inspired by the traditions of 200-years ago.With the highest alcohol content of the brands of Jim Beam, the Small Batch Bourbon Collection is a range of cask strength, non chill filtered solid bourbons, un-cut and unadulterated, they are bottled between 121 and 130.6 proof.The brand introduced bourbons hand selected by the late Booker Noe himself, who originally bottled his raw uncut bourbons for friends and family.Booker Noe was a big man with a big personality to match and he always said that he was most comfortable in his rocking chair. When he wasnt working, you could often find him rocking away at the distillery or at home on his front porch, a glass of Bookers Bourbon in hand. Of course, Bookers friends and family were known to tell him he was off his rocker every now and again too, as Booker was always cracking jokes, speaking his mind and surprising people. If you visit the distillery today, youll find a statue of Booker in his rocking chair overlooking the rack houses with his beloved dog, Dot, by his side. Fred Noe, Beam Familys 7th Generation Master DistillerAged at center cut, this fifth release from the Bookers Roundtable is an homage to the notorious Booker Noes fondness of his rocking chair. With a mashbill of 77 percent corn, 13 percent rye, 10 percent malted barley, it is aged for six years, seven months, and 23 days. This raw un-cut cask-strength bourbon is bottled at a staggering 129.7 proof, making it one of the highest ABVs ever recorded. Also known as Batch 2016-05, this bourbon packs heat, but it doesnt overshadow the spirits rich, sweet and spicy character.Get your bottle of this un-cut Bookers today!

The Do Good Spirits distillery is situated in Roscoe, New York a town that lies within two hours of driving distance from New York City that is renowned for its fly fishing. Located in the former Roscoe Firehouse and VFW Hall, they are pursuing their dream of producing high-quality spirits while helping the local economy on the way. Their symbols are the poppy flower and Florian Cross. The first serves as a way of remembering fallen soldiers, the second the patron saint of firefighters. Formerly known as Prohibition Distillery, the current name comes from a toast that the founder and head distiller Brian Facquets navy buddy made before his last deployment: "Do Good Spirits Good People, Good Spirits, Good Times. To Do Good!"Named in honor of the amendment that repealed Prohibition, Bootlegger New York Craft Bourbon is a "testament to the youthful and rebellious spirit that reigned during the Roaring Twenties," says Brian Facquet. The bourbon is crafted exclusively from New York corn, which is milled, mashed, and fermented before being distilled through Facquets 300-gallon copper pot still. Following distillation, Bootlegger Bourbon is matured in toasted 5-gallon, new charred American oak barrels until it is ready. Then, the bourbon is brought to proof and bottled by hand. "We do not filter our bourbon," says Facquet, "and we bottle at 92 proof. This gives our bourbon spicy notes of cinnamon and red hots candies, which are complemented by touches of smooth vanilla and cocoa."Get your bottle today!

In 1794 a group of approximately 600 Mingo Creek militiamen surrounded Federal Tax Inspector John Nevilles fortified home, rebelling against the Excise Whiskey Tax of 1791. The farmers and militiamen taking part in this Whiskey Rebellion were fighting for the very same principles which fueled the American Revolution, and during the attack on Nevilles home Bower Hill two rebel leaders were killed, including Revolutionary War Major James McFarlane. Upon completion of the two-day battle, Nevilles home was razed by fire, and now, Bower Hill and the Whiskey Rebellion are commemorated with a new rebellious spirit, Bower Hill Single Barrel Bourbon.Distilled and aged in Louisville, Kentucky, Bower Hill Barrel Reserve Bourbon has a warm amber appearance and an aroma of vanilla spice and rich, charred oak. On the palate, there are more spicy oak tannins complemented by lush fruits and wheat toast, leading to a long, smooth finish defined by caramel and popcorn.Bower Hill Barrel Reserve Kentucky Straight Bourbon just hit the market in 2015 be the first to pick up a bottle today!

Situated along the shores of Long Indaal, Bowmore Distillery was founded in 1779 by John Simpson. The distillery is the oldest distillery on the island of Islay and the second oldest in Scotland. Its unique location Long Indaal suffers from steady gusts of wind and strong eddies that make its waters especially hazardous plays an integral part in defining the lush, rich character of the Single Malt Whisky it produces.Bowmores Single Malt Whiskies are made from barley that has been expertly cultivated in the rolling hills of Scotland. Once the barley has been harvested, it is malted and peated at the distillery Bowmore remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. Unlike some other distilleries on Islay, however, the drying process is much shorter at Bowmore only 15 hours and utilizes only half as much peat, resulting in a Whisky with a robust yet still mild smoky flavor.After the barley has been malted and peated, it is mashed and fermented with pure water drawn from Laggan River. The water has spent two millennia percolating in the ancient rock formations and peatbogs of Islay, giving Bowmore Whiskey its distinctive, chewy body and subtle mouthfeel. Then, the fermented barley is twice distilled through Bowmores copper-pot stills before being left to mature in the distillerys seaside, underground maturation vaults.Part of Bowmores core range this 12-year-old Single Malt is complex and balanced, with puffs of peat smoke and pools of honey, sharpened by lemon zest. This incredible expression won a gold medal at the 2018 San Francisco World Spirits Competition.Pick up your bottle today!

Situated along the shores of Long Indaal, Bowmore Distillery was founded in 1779 by John Simpson. The distillery is the oldest distillery on the island of Islay and the second oldest in Scotland. Its unique location Long Indaal suffers from steady gusts of wind and strong eddies that make its waters especially hazardous plays an integral part in defining the lush, rich character of the single malt whisky it produces. Bowmore Single Malt Scotch Whisky is made from barley that has been expertly cultivated in the rolling hills of Scotland. Once the barley has been harvested, it is malted and peated at the distillery Bowmore remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. Unlike some other distilleries on Islay, however, the drying process is much shorter at Bowmore only 15 hours and utilizes only half as much peat, resulting in a whisky with a robust yet still mild smoky flavor.After the barley has been malted and peated, it is mashed and fermented with pure water drawn from Laggan River. The water has spent two millennia percolating in the ancient rock formations and peatbogs of Islay, giving Bowmore Whiskey its distinctive, chewy body and subtle mouthfeel. Then, the fermented barley is twice distilled through Bowmores copper-pot stills before being left to mature in the distillerys seaside, underground maturation vaults. Following distillation, Bowmore 23 Year Old Port Cask Single Malt Scotch Whisky was matured for 23 years exclusively in port casks and then bottled in 2013 without the use of chill-filtration. This is "truly an exceptional Bowmore," says Brand Ambassador Gordon Dundas . "Full maturation in the finest port casks is rare but gives this bottling an amazing depth and flavour developed over 23 years while importantly still retaining all of the character of Bowmore." The whisky has a deep ruby red color, along with an aroma of plums, black cherries, wood smoke and sea salt. The aroma gives way to notes of autumn fruits, winter spices and truffles on the palate, and leads to a finish accented by notes of berries, blood oranges, and red fruits. Fewer than 12,000 bottles of this single malt have ever been produced. Pick one up today!

Situated along the shores of Long Indaal, Bowmore Distillery was founded in 1779 by John Simpson. The distillery is the oldest distillery on the island of Islay and the second oldest in Scotland. Its unique location Long Indaal suffers from steady gusts of wind and strong eddies that make its waters especially hazardous plays an integral part in defining the lush, rich character of the single malt whisky it produces.Bowmore Single Malt Scotch Whisky is made from barley that has been expertly cultivated in the rolling hills of Scotland. Once the barley has been harvested, it is malted and peated at the distillery Bowmore remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. Unlike some other distilleries on Islay, however, the drying process is much shorter at Bowmore only 15 hours and utilizes only half as much peat, resulting in a whisky with a robust yet still mild smoky flavor.After the barley has been malted and peated, it is mashed and fermented with pure water drawn from Laggan River. The water has spent two millennia percolating in the ancient rock formations and peatbogs of Islay, giving Bowmore Whiskey its distinctive, chewy body and subtle mouthfeel. Then, the fermented barley is twice distilled through Bowmores copper-pot stills before being left to mature in the distillerys seaside, underground maturation vaults.Following distillation, Bowmore 15 Year Old Darkest Single Malt Scotch Whisky is matured in a combination of casks that were previously used to mature bourbon and casks that were previously used to mature Oloroso Sherry (the final three years of maturation are spent exclusively in sherry casks). As a result, the whisky has an aroma of dark-chocolate, sun-dried mango and papaya and Islay smoke. The aroma gives way to notes of rich toffee, dark fruits, apples and citrus on the palate, that are complemented by a subtle undertone of cedar. The finish is robust and complex, with a touch of sherry.Bowmore Darkest earned a score of 92 points from Wine Enthusiast and the Double Gold Medal at the San Francisco World Spirits Competition in 2013. In addition, Jim Murray, author of the Whisky Bible, called the whisky "really delightful" and "faultless."Pick up a bottle today!

Located in the heart of California wine country and positioned between Terravant Winery on side side and Figueroa Mountain Brewery on the other, Ascendant Spirits is the first legal distillery to operate in Santa Barbara, CA since prohibition. A few years ago, I started learning more about the craft distilling movement and realized that with the growth in the spirits market and the limited number of distilleries, there was a great opportunity, says Steve Gertman, the distillerys founder. Gertman fell in love with whisky on a trip to Scotland in 1998, and finally, 15 years later, opened up the doors to Ascendant Spirits in the spring of 2013.Ascendant Spirits is outfitted with its own custom, American-made, 500-gallon copper pot still, built entirely to Gertmans who also serves as Ascendants Master Distiller specifications. Outside of the distillerys walls, the Santa Rita Hills also play an enormous part in Ascendants final product. During the day, an intense humidity rolls over the California countryside, causing temperatures to rise as much as 40-50 degrees. This allows the barrels to breathe heavy, and the whisky to age much faster up to four times faster than in Kentucky, according to scientists at California Polytechnic State University due to its increased interaction with the wood.Named for the waves at El Capitan and other local beaches, Breaker Hand Crafted Bourbon Whiskey is made from a mashbill of corn, rye and malted barley before being aged for a minimum of five years in new American oak barrels. Once mature, the whiskey is blended from just eight barrels per batch, giving it a nose of vanilla, candy corn, cinnamon and a touch of smoke. The palate is filled with caramel, taffy and graham crackers, and leads to an extremely smooth finish accented by honey and chocolate chip cookies.Says Gertman, With such small production, we cannot hide or blend away flaws or mistakes our methods and products must be perfect.In 2014, Breaker Hand Crafted Bourbon Whiskey was awarded the Double Gold Medal at the San Francisco World Spirits Competition as well as the Gold Medal Best American Bourbon (Aged Under 7 Years) at the World Whiskies Awards.Pick up this perfect, award-winning bourbon today!

Located in the heart of California wine country and positioned between Terravant Winery on the side and Figueroa Mountain Brewery on the other, Ascendant Spirits is the first legal distillery to operate in Santa Barbara, CA since prohibition. A few years ago, I started learning more about the craft distilling movement and realized that with the growth in the spirits market and the limited number of distilleries, there was a great opportunity, says Steve Gertman, the distillerys founder. German fell in love with whisky on a trip to Scotland in 1998, and finally, 15 years later, opened up the doors to Ascendant Spirits in the spring of 2013.Ascendant Spirits is outfitted with its own custom, American-made, 500-gallon copper pot still, built entirely to Gertmans who also serves as Ascendants Master Distiller specifications. Outside of the distillerys walls, the Santa Rita Hills also play an enormous part in Ascendants final product. During the day, an intense humidity rolls over the California countryside, causing temperatures to rise as much as 40-50 degrees. This allows the barrels to breathe heavy, and the whisky to age much faster up to four times faster than in Kentucky, according to scientists at California Polytechnic State University due to its increased interaction with the wood.Named for the waves at El Capitan and other local beaches, this unique Breaker Hand Crafted Port Barrel Finished Bourbon is inspired by the winemakers of the Santa Ynez Valley and Santa Rita Hills. Being finished in the seasoned port barrels gives this bourbon a beautiful, deep rose hue, and an incredibly smooth and complex flavor profile. Pick up your bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak."In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.The taste of Breckenridge Bourbon is certainly turning heads.The unusually high rye content gives it depth and complexity, and earned Breckenridge Bourbon one of just three Gold Medals awarded at the 2011 International Wine and Spirits Competition in the United Kingdom.With a deep-amber hue and notes of pepper and toasted sesame, the bourbon also won the Double Gold Medal at the Denver International Spirits Competition in 2012 and scored 96 points one point above Pappy Van Winkles 23 year-old bourbon at the Ultimate Spirits Challenge in New York City.Try one of the worlds best bourbons today!

With a profound range of expressions ranging from award-winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Situated in the heart of the Rocky Mountains, Breckenridge Distillery is known for making high quality spirit. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller "In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.Breckenridge is now diversifying its portfolio with a distillery first. This Dark Arts expression is unique among the whiskeys of Breckenridge past, in that this is their very first single malt release. Made from a distinct strain of barley that emphasizes dark chocolate and malt notes. The barley is moderately mashed, enhancing the single malts characteristics. Breckenridge Malt Mash Dark Arts is aged for four years in a combination of new Oak and ex-Bourbon casks and bottled at a solid 46 percent ABV.Pick up your bottle today!

With a profound range of expressions ranging from award-winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak."In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.This Distillers High Proof Blend preserves the essence of the raw Breckenridge barrel character, bottled at a solid 105 proof. The whiskey as our master blenders experience it (for the true experience sip 20 samples at 8:00 AM before coffee) (producer). This whiskey features aromas of rich butter caramel and toasted almond paste, followed by a medium bodied, luscious palate of vanilla sugar flavor, and a long balanced finish.Pick up your bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.With a profound range of expressions ranging from award winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Breckenridge Whiskey Port Cask Finish is their award-winning Bourbon Whiskey aged in 59 gallon Tawny Port casks of various ages for 4-6 months, imparting aromas and flavors of sultana raisin and maple syrup to round out and soften the natural spicy finish. Finished in 8-10 barrel batches.Get your bottle today!

With a profound range of expressions ranging from award-winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000-foot peak."In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.The Breckenridge Distillerys Breckenridge Pedro Ximenez (PX) Sherry Cask Finish is Breckenridges award-winning bourbon finished in rare PX barrels, enhancing its rich flavors. An exhaustive search of these distinctive barrels brought the Distillery to theAndalusia province of Spain.There are countless ravishing Single Malt Whiskies aged in used Bourbon barrels, but a Sherry cask-aged malt Whisky just has a little extra special mojo. We were determined to find a Sherry cask to marry with Bourbon-style Whiskey. Our search for the perfect Sherry was unbalanced until we made it all the way to the concentrated and creamy side of the Sherry spectrum and found the perfect match, Pedro Ximenezsays Bryan Nolt, Founder/CEO of the Breckenridge Distillery.Each barrel was hand-selected exclusively, from a selection of retired PX barrels from a centuries-old solera. These barrels were filled with their bold Bourbon Whiskey. What is left is a wonderfully well-rounded bourbon with aromas of fig compote, almond butter and black licorice followed by rich, full-bodied flavors of orange marmalade and Madagascar vanilla bean. The finish is long with notes of sweet oak and ripe sultanas with perfectly balanced heat.Get your bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.With a profound range of expressions ranging from award winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Breckenridge Reserve Blend is a release from the reserve blend program, created to showcase qualities of their bourbons that even the most discerning connoisseurs can appreciate. The spirit consists of four distinct blends, giving great insight into the beauty of the bourbon while it ages, and the affects of charring that are subsequently expressed. Still soft and luscious, these blends capture a different take on the way bourbon can grow up and present itself at maturity.Get your bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye, and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.With a profound range of expressions ranging from award-winning bourbons and port cask finished whiskeys to chili flavored vodkas, and over two dozen awards, including 2 "Distillery of the Year" awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007.After distillation, their bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000-foot peak. "In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor, says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.The taste of Breckenridge Bourbon is certainly turning heads and receiving countless awards. The unusually high rye content gives it depth and complexity. The Bourbon Rum Cask Finish takes that aged bourbon for a round of finishing in barrels that used to hold their own rum the one that gets several stages of macerations with dried fruit peels, spices, roots, barks, herbs, and spices. Once those barrels are emptied, the bourbon goes inside to soak up all those aromas and flavors, resulting in a complex 90-proof beast. "It may be one of the best products weve ever released," says Nolt of this bold new expression.Grab a bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak. In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor, says Bryan Nolt, Breckenridge Distillerys founder and CEO. The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods, he says.The taste of Breckenridge Bourbon is certainly turning heads. The unusually high rye content gives it depth and complexity. At Breckenridge, when a barrel has a very distinctive flavor profile that sets it apart from the rest, its set aside for extended aging. When these special barrels reach their peak they are hand bottled, signed and stamped to be released in extremely limited quantity. These bottles represent the epitome of Breckenridge Bourbon Whiskey.Rich, sumptuous top notes of toffee and caramel give way to clean burnt orange and butterscotch on the palate. Strong spicy undertones with a balanced oak profile and a fleeting hint of solvent-like ester notes, which manifest as banana peel and passion fruit. A long, reverberating finish carries the richness and balance of a classic Bourbon Whiskey.Pick up your bottle today!

Bryan Nolt founded Breckenridge Distillery in 2007. His story an inspiring one of success, and resilience, involving selling his own house to keep the business up and running. Within ten years of opening the distillery, Breckenridge has produced highly-acclaimed whiskeys, with huge industry appeal. Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak."In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.Their complex high rye bourbon garnered much critical acclaim, winning a Double Gold Medal at the Denver International Spirits Competition in 2012. The Breckenridge bourbon also scored 96 points one point above Pappy Van Winkles 23 year-old bourbon at the Ultimate Spirits Challenge in New York City. Their Spiced whiskey expression is ultimately one of their most aromatic expressions. Our infamous apothecary is wide open with this aromatic expression of carefully selected whole roots and Winter spices infused by hand with International renowned, gold medal-winning, Breckenridge Bourbon (producer).Get your bottle today!

Four hundred kilometers southwest of Paris, the city of Cognac, France (population 19,243) lends its name to one of the worlds best known types of brandy. There, a third-generation master distiller trained in the traditional art of cognac distillation and with a secret love affair for whisky has been making Brenne Single Malt Whisky since 2002.He begins by harvesting barley grown at his farm in Cognac. After the barley is cool-fermented utilizing two to three different strains of yeast, the mash is carefully double-distilled in a copper alembic cognac still until it is ready for its slumber in new French Limousin oak casks. French Limousin oak the most expensive type of wood for barrels in the world is prized because it is loosely grained and porous, allowing it to impart more flavor and tannins to whisky that it comes in contact with. The French Limousin oak gives Brenne Single Malt Whisky notes of oaky chocolate and a slight hint of caramel.Following its initial beauty rest in the French Limousin casks (the beautyrest averages five years), Brenne is double barreled, or finished, in freshly-emptied cognac barrels until perfectly matured. This unique finishing process gives the whisky notes of sweet vanilla that balance out the spicy notes malted barley. The cognac barrels also give Brenne a slightly perfumey aroma.Brenne Single Malt Whisky earned a score of 93 points from Wine Enthusiast, and was named "Best New Spirit" by Food and Wine.Each bottle of Brenne Single Malt Whisky is sourced from a single barrel and filled and labeled by hand. Pick up a bottle today!

In 1646, under the auspices of the Dutch West India Company, the village of Breuckelen became the first municipality in what eventually became the state of New York. At the time, Breuckelen was still part of New Netherland, a Dutch colony. The Dutch lost Breuckelen to the British in 1664 and, over time, the name evolved from Breuckelen, to Brockland, to Brocklin, to Brookline, to Brookland, and eventually, to Brooklyn.Breuckelen Distilling Co. opened its doors after Brad Estabrooke, a former securities trader at Deutsche Bank, left his job and read an in-flight magazine article about New York amending its laws to accommodate craft distilleries. After biking to 77 19th Street in Brooklyn, he found a space a former boiler room in an industrial neighborhood sandwiched between the Brooklyn-Queens Expressway and the East River. In September 2010, Brad began distilling Breuckelen 77 Whiskey.Breuckelen 77 Local Rye and Corn Whiskey is crafted by milling a mash of 90 percent rye and 10 percent corn. The grains, which are sourced from local farmers, are milled inside a mixer traditionally reserved for concrete. After milling and mashing the grains, Estabrooke ferments the mash at the distillery without using any genetically modified yeast. As a result, fermentation is a much more costly, labor-intensive process for Estabrooke. Following fermentation, the wash is distilled inside a 400-liter Ulrich Kothe hybrid copper-pot/column still.Then, Breuckelen 77 Whiskey is aged in charred, new American oak barrels for a minimum of seven months. "I tried a sip of the first batch before bottling," Brad says. "The whiskey had a buttery smoothness with noticeably spicy flavors; cinnamon and nutmeg came immediately to mind." After aging the whiskey, Brad fills and corks each bottle before sealing it with hot, melted wax.He credits independent food, wine, and beer distributors for making people feel comfortable with trying new brands. "Its a matter of time before they come around with spirits, too," he says. "Consumers have come to realize that small, independent producers can do really special things."Try something special today!

Infuse Spirits is aptly named. Seth Benhaim started infusing spirits in his garage in 2012 at the age of twenty-five. When he entered his first Vodka releases that year in the San Francisco Worlds Spirits Competition, his accomplishments made him the youngest ever winner of both Best in Show and Double Gold. Infuse Spirits has gone on to develop a wide range of products, including six Vodkas, a Bourbon, a Rye, and a range of six unique cocktail bitters.While Infuse Spirits Vodkas are flavored with natural spices and fruits, their Whiskeys are infused with staves from other barrels of different wood types. Broken Barrel Bourbon features a unique blend of corn, rye, and barley that makes it perfectly balanced to infuse. After six months the Kentucky-distilled bourbon is taste tested, then moved into steel tanks. In the latter containers, the batches incorporate Infuses special OAK BILL: new French oak, ex-bourbon barrel, and a blend of sherry cask staves. Rich, complex, layered and beyond beautiful.Pick up your bottle today!