Whiskey

The use of wooden barrels to store and transport liquids dates back to 2690 B.C., when ancient Egyptians during the Early Dynastic Period began replacing clay vessels with wooden casks in order to meet the demands of their sprawling civilization. The advantages of wooden barrels were evident not only were they less fragile than clay vessels, but their cylindrical shape allowed them to be rolled rather than carried across short distances. As settlers along the Nile quickly realized, however, barrels made from wooden staves imparted a unique color and flavor profile to the liquids stored within.Buck 8 Year Old Kentucky Straight Bourbon Whiskey is matured for a minimum of eight years in new American oak casks under the intense Kentucky sun. As a result of this maturation process, the bourbon has a caramel color, along with an aroma of vanilla, dark fruits, creme brle and honey. The aroma gives way to notes of cherries, maple syrup, waffle cones and wood spices on the palate, and leads to a finish accented by touches of caramel, charcoal and cocoa.The bourbon earned the Bronze Medal at the San Francisco World Spirits Competition, and earned a score of 91 points from the Beverage Testing Institute. Pick up a bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years.Bourbon Cream is a liqueur based on their Kentucky Straight Bourbon. The handcrafted, small-batch drink is an exquisite clash of two worlds that of smooth bourbon and rich cream. It has won a plethora of awards, some of the more recent ones including a Silver Medal at the 2019 New York World Spirits Competition as well as a Bronze Medal at the 2020 edition of San Francisco World Spirits Competition. Try it on its own, with some coffee, or with a generous splash or two of root beer for a delicious adult version of a root beer float.Pick your bottle up today!

The family-owned Buffalo Trace Distillery, established in 1775, is the oldest continuously operating distillery in America. It is one of the few American distilleries that continued its operations through the Prohibition, after it received permit to bottle medicinal whiskey when the 18th Amendment came into effect in 1920, and was even permitted to produce new whiskey from 1930 to 1933. As a result, George T. Stagg Distillery, as the company was named at the time, was one of only four Kentucky distilleries that was capable of producing whiskey after the Prohibition ended. The distillery changed several hands through more than two centuries, and the owners included Colonel Edmund Haynes Taylor, Jr., who earned himself the title of the father of the modern bourbon industry. The distillery, now part of the Sazerac family, has remained dedicated to a single craft: the making of fine bourbon whiskey, bringing together tradition and innovation in the process. In 2000, the Buffalo Trace Distillery became the first American distillery to win Whisky Advocates prestigious Distillery of the Year award. Its Master Distiller Harlen Wheatley joined the distillery in 1995, and has worked in every aspect of the whiskey production process before becoming the master distiller in 2005. Harlen has been responsible for all the distilling and aging for the Sazerac Company, and has also been tirelessly promoting and teaching about finest bourbon whiskeys.Buffalo Traces Hancocks Presidents Reserve is a single barrel bourbon, which comes with no age statement. It is made from the distillerys high-rye mash bill number two, with 1215 percent rye, and bottled at 88.9 proof. The Hancocks Presidents Reserve was introduced in 1991, and named after Hancock Lee, a pioneer who co-founded of the Leestown on banks of the Kentucky River settlement in late 18th century, and one of the first distillers in the area.Pick up a bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when travelling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States, and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent the Kentucky River as it has for over 200 years.Similarly, the distillerys flagship bourbon has been made using the same process for over 200 years. Buffalo Trace Kentucky Straight Bourbon Whiskey is made from a mash of yellow #2 dent corn, plump rye grains and malted barley, which is cooked and cooled before being fermented for approximately 3-5 days. Once fermentation is complete, the bourbon is double-distilled through column stills before being aged in first-fill, American oak barrels (90 percent of the distillerys oak is brought in from the Ozark Mountains) that have been aged for six months in the distillerys yard before being heavily charred.After spending at least eight years in these barrels, which are stored on the middle floors of the distillerys warehouses to encourage the greatest temperature fluctuations, no more than 40 barrels at a time are hand-selected to create one single, small batch of Buffalo Trace Kentucky Straight Bourbon Whiskey.Buffalo Trace Kentucky Straight Bourbon Whiskey has a deep amber color, along with an aroma of vanilla, caramel, mint and molasses. The palate offers sweet notes of brown sugar and toffee, which give way to oak, dark fruits, baking spices and anise. The finish is both mellow and complex, with lingering notes of vanilla, oak and rock candy.Buffalo Trace Kentucky Straight Bourbon Whiskey won the Double Gold Medal in the 2014 New York World Wine and Spirits Competition and a Gold Medal in the 2014 International Wine and Spirits Competition. Pick up an award-winner today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when travelling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States, and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent the Kentucky River as it has for over 200 years.Similarly, the distillerys flagship bourbon has been made using the same process for over 200 years. Buffalo Trace Kentucky Straight Bourbon Whiskey is made from a mash of yellow #2 dent corn, plump rye grains and malted barley, which is cooked and cooled before being fermented for approximately 3-5 days. Once fermentation is complete, the bourbon is double-distilled through column stills before being aged in first-fill, American oak barrels (90 percent of the distillerys oak is brought in from the Ozark Mountains) that have been aged for six months in the distillerys yard before being heavily charred.After spending at least eight years in these barrels, which are stored on the middle floors of the distillerys warehouses to encourage the greatest temperature fluctuations, no more than 40 barrels at a time are hand-selected to create one single, small batch of Buffalo Trace Kentucky Straight Bourbon Whiskey.Buffalo Trace Kentucky Straight Bourbon Whiskey has a deep amber color, along with an aroma of vanilla, caramel, mint and molasses. The palate offers sweet notes of brown sugar and toffee, which give way to oak, dark fruits, baking spices and anise. The finish is both mellow and complex, with lingering notes of vanilla, oak and rock candy.Buffalo Trace Kentucky Straight Bourbon Whiskey won the Double Gold Medal in the 2014 New York World Wine and Spirits Competition and a Gold Medal in the 2014 International Wine and Spirits Competition. Pick up an award-winner today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Buffalo Trace Kentucky Straight Bourbon Whiskey is made from a mash of yellow #2 dent corn, plump rye grains and malted barley, which is cooked and cooled before being fermented for approximately 3-5 days. Once fermentation is complete, the bourbon is double-distilled through column stills before being aged in first-fill, American oak barrels (90 percent of the distillerys oak is brought in from the Ozark Mountains) that have been aged for six months in the distillerys yard before being heavily charred.Created in partnership with the Chicago Rabbinical Council, Buffalo Trace Kosher Rye Recipe is a bourbon whiskey in a Kosher version. The partnership began in 2010 and is seeing the release of the first 3 expressions in 2020. Utilizing the same high-quality grains as their Bourbon Whiskey, the spirit is aged in kosher barrels for 7 years, then bottled at 94 proof. Special care is taken to ensure that the whiskey has no contact with non-kosher spirits. The Rye Recipe Bourbon is released yearly after Passover.Grab your bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Buffalo Trace Straight Rye Whiskey was created in partnership with the Chicago Rabbinical Council. The partnership began in 2010 and is seeing the release of the first 3 expressions in 2020. Utilizing the same high-quality mash bill as their other straight rye whiskeys, the spirit spent 7 years in kosher barrels that were sold to a non-Jewish executive. Bottled at 94 proof and released yearly after Passover, special care is taken to ensure that the whiskey has no contact with non-kosher spirits.Grab a bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Buffalo Trace Kosher Wheated Bourbon Whiskey was created in partnership with the Chicago Rabbinical Council. The partnership began in 2010 and is seeing the release of the first 3 expressions in 2020. Utilizing the same high-quality wheat mash bill as their W.L. Weller Bourbon Whiskey, the spirit is aged in kosher barrels, then bottled at 94 proof. Special care is taken to ensure that the whiskey has no contact with non-kosher spirits. Each of the 3 expressions is going to be released yearly after Passover.Grab your bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Youve probably heard the term "White Dog". It was what Americas first explorers used to call unaged whiskey, drunk right off the still before the liquid was found to be perfect for aging in barrels, later becoming Kentucky straight bourbon whiskey. Crafted from a high-corn mash bill, its clear with hints of sweet corn. This moonshines cousin pays tribute to distilling tradition and is bottled at 125 proof.Grab a bottle today!

In the 1850s, cattle belonging to pioneers crossing the Cascade Mountains escaped into the dense forests of northwest Oregon. After the pioneers settled the territory, they often spotted the cattle grazing alongside the local lake or drinking from the adjacent river. As a result, the frontiersman began calling these bodies of water Bull Run Lake and Bull Run River.Situated along the banks of the Bull Run Watershed, Bull Run Distilling was founded by master distiller Lee Medoff, together his with friend, Patrick Bernards. "The history of Oregon and quality of Bull Run water were so important to our whiskey that we wanted to include it in our name," says Medoff. "It was natural."Bull Run Straight Bourbon Whiskey is a sourced bourbon made from a mashbill composed of 65 percent corn, 25 percent rye and 10 percent malted barley. After the bourbon is aged for a minimum of four years (although a number of barrels are aged as long as five years) in 53-gallon, charred American oak barrels, Medoff hand-selects fewer than a dozen barrels to blend together. "Im looking for that perfect combination of sweet and spicy,"he says. "We already have a lot of rye in the bourbon, which helps counter the flavor of the sweet corn, but Im looking to get that perfect balance."After selecting a handful of barrels, the bourbon is blended together and brought to proof with water from the Bull Run Watershed. The water, which many experts believe is one of the purest sources of raw water in North America, contributes a unique mouthfeel to the bourbon and leads to a softer, more supple flavor profile.Bull Run Straight Bourbon Whiskey has initial notes of butterscotch and toffee, which lead to spicy and warm notes of rye. The finish, which is smooth and complimented by a touch of honey and caramel, earned Bull Run Bourbon the Gold Medal at the American Distilling Institute Competition in 2012.Pick up a bottle today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.Bulleit Ten Year Old Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper-still before being matured in charred, American oak casks for a minimum of ten years. "I may be biased, but I think Bulleit Bourbon is incredible at its traditional age of five to eight years," says Bulleit. "But it was exciting to see what happened to a select number of barrels aged a little longer. The result was a special expression of our familys bourbon that exceeded our expectations and we knew we had to bottle it and share it with our loyal fans."Bulliet Ten Year Old Bourbon has a dark caramel color, along with an aroma of toasted oak, rich caramel and sweet fruits. The notes of woody spices, cloves and oak give way to hints of dried fruits, light vanilla and spicy rye on the palate, and lead to a long, slightly sweet finish.The bourbon earned a score of 92 points from the Beverage Testing Institute in 2013, and a score of 91 points from Wine Enthusiast. In addition, Forbes Magazine called it "one of the best bourbons.""Theres a difference between aging and maturity, and well never bottle bourbon until its ready to reach the customer," says Bulleit. Try a ready-bourbon today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one."Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.This Bulleit Rye Whiskey is crafted from a mash of 95 percent rye grains and 5 percent malted barley. Much like the bourbon, the grains are fermented with a unique strain of family yeast and distilled through a copper still. Following distillation, the rye is aged for 12 years. Expect pear-like fruit notes, dry, buttery oakiness, and faintly spiced notes followed by a balance of smoothness and spice.Pick up your bottle today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.This second batch of Bulleit Bourbon Barrel Strength is crafted from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper still before being matured in charred, American oak casks for six to eight years. "Once were done with the barrels, theyre sent over to Johnnie Walker where theyll age the blended scotches," says Bulleit. Proofs range from 118-125.4.Pick up your bottle today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.Bulleit Blenders Select is a blend of three spirits used in Bulleit Bourbon. Aged for at least 9 years, it contains more than 100 different liquids that were hand-picked by blender Eboni Major. It celebrates the women behind the spirits and is a part of the female-focused Craftswomen Today program. This limited edition release is the first in Bulleits new line of Blenders Select whiskeys.Pick your bottle up today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.Bulleit Kentucky Straight Bourbon Whiskey is made from pure Kentucky limestone-filtered water and locally sourced ingredients. It is crafted from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper still before being matured in charred, new American white oak casks.Bulleit Bourbon has a caramel color, along with an aroma of charred oak, rich caramel and warm spices. The notes of oak, allspice and cinnamon give way to hints of creamy vanilla and rye bread on the palate, and lead to a long, lingering finish.Bulleit Bourbon has received "Excellent, Highly Recommended" at the 2017 Ultimate Spirits Challenge, a score of 95 points from Wine Enthusiast, and Forbes Magazine called it "one of the best bourbons.". It has won several awards, including the coveted Double Gold medal at the 2016 edition of the San Francisco World Spirits Competition."Theres a difference between aging and maturity, and well never bottle whiskey until its ready to reach the customer," says Bulleit.Try a ready-bourbon today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one."Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.Bulleit Straight Rye Mash Whiskey is made from pure Kentucky limestone-filtered water and locally sourced ingredients. Bulleit Rye is crafted from a mash of 95 percent rye grains and 5 percent malted barley. Much like the bourbon, the grains are fermented with a unique strain of family yeast and distilled through a copper still. Following distillation, the rye is aged for five to six years in heavily charred, new American oak casks.The rye has a burnished bronze color, along with rich oaky aromas. The aroma gives way to notes of citrus, vanilla, honey and spicy oak. The finish is clean, spicy and crisp, with a hint of caramel and vanilla. The spicy finish, created by the high rye content, is perfect for classic cocktails, such as Sazerac, The Manhattan and Old Fashioned.Bulleit Rye earned the Double Gold and Gold Medals at the San Francisco World Spirits Competition, a score of 95 points as well as "Extraordinary, Ultimate Recommendation" from the Ultimate Spirits Challenge in 2014. It achieved Liquid Gold Award and a score of 96 in Jim Murrays Whisky Bible 2018."Theres a difference between aging and maturity, and well never bottle whiskey until its ready to reach the customer," says Bulleit. Try a ready-rye whiskey today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Hebrides archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process.Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids traveling through the peat bogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and richer whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint. Bunnahabhains 12-year-old was launched the summer of 2010. Non-chill filtered and bottled at 46.3 percent ABV, this naturally colored whiskys new smoked-oak glass is an apt prelude to contents: a smoky, nutty, lightly fruity, rich bodied single malt.Pick up a bottle of this smoky single malt today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Herbidies archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process.Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids travelling through the peatbogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and more rich whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint."Bunnahabhain 18 Year Old Single Malt Scotch Whisky is matured in combination of used sherry and bourbon casks, before it is bottled without the use of chill filtration. As a result, the whisky has an aroma of honeyed nuts, wheat and salty tang. The aroma gives way to notes of sherried nuts, spices, toffee and rich leather on the palate, and fades into a long, slightly sweet and spicy finish. The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011 and 2012, and earned the Gold Medal at the International Wine and Spirits Competition. In addition, it earned a score of 94 points from the Whisky Bible, which called the whisky "Liquid Gold."Pick up a bottle of liquid gold today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Herbidies archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky ready for sale. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process. Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids travelling through the peatbogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and more rich whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint."Bunnahabhain 25 Year Old Single Malt Scotch Whisky is matured for a quarter-century in three unique types of casks: ex-bourbon (20 percent), ex-Scotch (60 percent) and ex-Oloroso sherry (20 percent). As a result, the whisky has a sweet caramel aroma, with hints of berries, vanilla cream, roasted almonds, malt and spice cake on the palate. The finish is soft yet dry, with touches of brown sugar, cloves and caramelized oranges.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011, 2012 and 2013. In addition, the whisky was named the "Best Islay Single Malt"at the World Whiskies Awards in 2014.Only a handful of bottles of this single malt exist. Pick one up today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Hebrides archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process.Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids traveling through the peatbogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and richer whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint.Meaning "Smoky Two" in Scots Gaelic, Toiteach A Dh (pronounced Toch-ach ah-ghaa) is a sequel to the original peaty paradox on Bunnahabhains gentle single malt. To create this Mine variant, Bunnahabhains Senior Blender, Dr. Kirstie McCallum selected a combination of ex Bourbon and Sherry casks which were then matured in full, in our coastal warehouses on Bunnahabhain Bay.Pick up your bottle today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Hebrides archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process.Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids traveling through the peat bogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and richer whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint.Distinct from that of other Bunnahabhain single malts famous for their welcoming taste, Toiteach (meaning smoky in Scots Gaelic), is a delicious, peaty whisky. This bottling offers the connoisseur an opportunity to try something truly unique. The liquid has been masterfully distilled and quietly matured at the distillery, never for a moment leaving Islay during this process (Bunnahabhain).Pick up a bottle of this special single malt today!

The history of Bushmills a storied one, steeped in history. In 1608, King James I of England granted Sir Thomas Phillips the governor of Bushmills, County Antrim in Northern Ireland a license to distill on his territory. Even in those early years, before the Old Bushmills Distillery Company was officially established (Hugh Anderson did so in 1784, and registered the first-ever trademark for the pot still), historical accounts show that a great quantity of whiskey was produced there. And though several events including a disastrous fire in 1885, as well as World War II halted production at the Old Bushmills Distillery, the distillery determinedly fought on. Bushmills remains an icon in Irish Whiskey, its picturesque facilities are a popular tourist destination. The United States was a very important market for Bushmills (as well as other Irish Whiskey producers) in the 20th century. In 1920 when Prohibition hit, the Irish Whiskey industry suffered a massive blow, that Bushmills resiliently managed to survive. This was largely due in part to Wilson Boyd -Bushmills director at the time- who (predicting the end of Prohibition) made the intsightful decision to rack up large stores of whiskey ready to export. The distillery was purchased by Isaac Wolfson at the end of World War II. Then the Irish Whiskey industry dried to a trickle. Bushmills was one of only two distilleries in Ireland in 1972, until it was taken over by Irish Distillers. This gave Irish Distillers complete control of whiskey production in Ireland. In June 1988, Irish Distillers was bought by French liquor group Pernod Ricard, and then in June 2005, the distillery was bought by Diageo. Bushmills is now in the hands of Jose Cuervo, and celebrated its 400th anniversary in 2008. Bushmills Single Malt Whiskey 10 year old is triple distilled from 100 percent malted barley and matured for at least 10 years in bourbon season barrels which give it its honey, vanilla and milk chocolate aroma. Have it neat, over ice, or even frozen. Pick up your bottle today!

The history of Bushmills a storied one, steeped in history. In 1608, King James I of England granted Sir Thomas Phillips the governor of Bushmills, County Antrim in Northern Ireland a license to distill on his territory. Even in those early years, before the Old Bushmills Distillery Company was officially established (Hugh Anderson did so in 1784, and registered the first-ever trademark for the pot still), historical accounts show that a great quantity of whiskey was produced there. And though several events including a disastrous fire in 1885, as well as World War II halted production at the Old Bushmills Distillery, the distillery determinedly fought on. Bushmills remains an icon in Irish Whiskey, its picturesque facilities are a popular tourist destination. The United States was a very important market for Bushmills (as well as other Irish Whiskey producers) in the 20th century. In 1920 when Prohibition hit, the Irish Whiskey industry suffered a massive blow, that Bushmills resiliently managed to survive. This was largely due in part to Wilson Boyd Bushmills director at the time who (predicting the end of Prohibition) made the insightful decision to rack up large stores of whiskey ready to export. The distillery was purchased by Isaac Wolfson at the end of World War II. Then the Irish Whiskey industry dried to a trickle. Bushmills was one of only two distilleries in Ireland in 1972, until it was taken over by Irish Distillers. This gave Irish Distillers complete control of whiskey production in Ireland. In June 1988, Irish Distillers was bought by French liquor group Pernod Ricard, and then in June 2005, the distillery was bought by Diageo. Bushmills is now in the hands of Jose Cuervo, and celebrated its 400th anniversary in 2008.Bushmills 16YO Single Malt is triple distilled, and aged for 16 years in a combination of Oloroso Sherry and Bourbon casks. The Irish whiskey is then finished in port wine barrels, for several months. This unique maturation process is what gives this single malt its distinct flavor profile, ripe with notes of fruits, nuts and spice. This beautiful whiskey received a Gold at the 2010 San Francisco World Spirits Competition, and a Double Gold in 2013. Pick up your bottle today!

In 1608, King James I of England granted Sir Thomas Phillipps the governor of Bushmills, County Antrim in Northern Ireland a license to distill on his territory. Even in those early years, before the Old Bushmills Distillery Company was officially established (Hugh Anderson did so in 1784, and registered the first-ever trademark for the pot still), historical accounts show that a great quantity of whiskey was produced here, and Bushmills is widely-considered to be the oldest distillery in the world. Though several events including a disastrous fire in 1885, as well as World War II halted production at the Old Bushmills Distillery, the distillery determinedly fought on, and in 2008, celebrated its 400th anniversary.Bushmills 21 Year Old Single Malt Irish Whiskey is made with pure, unmalted barley, which is dried in the hot air as opposed to over a peat flame, leading to an absence of the "smoky" character typically found in Scotch whiskies. Once the wort has been fermented, the resulting wash is triple-distilled through copper pot stills compared to other stills, the stills at the Old Bushmills Distillery are smaller, with relatively slender necks, and those unique characteristics help give the whiskey a lighter, smoother flavor.Once distilled, Bushmills 21 Year Old Single Malt Irish Whiskey is laid to rest for 19 years in a combination of ex-American bourbon and ex-Spanish sherry barrels, then finally married together for an additional two years in a madeira-infused cask. This intense aging process gives the whiskey an aroma of toffee and dark, bittersweet chocolate. The palate is bursting with raisins, and leads to a long, complex finish marked by mint and fresh licorice.A very limited number of these casks exist in the Old Bushmills Distillery, and weve managed to secure just a handful of bottles. Pick up your bottle today!