Whiskey

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his sons-in-law, Benjamin Mattingly, and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881 when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye, and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.In 1897, the Bottled-in-Bond Act revolutionized the quality of American whiskey. Carrying on that tradition, this well-aged bourbon from barrels all filled during the same season was bottled at exactly 100 proof for a bold taste and lingering finish - a testament to the Bottled-in-Bond Act established over a century ago. Pick up your bottle today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792s master distiller, "its just like real estate location, location, location. Thats why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery.Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey, which was named after the year that Kentucky achieved statehood in the United States, earned the Double Gold Medal at the San Francisco Wine and Spirits Competition in 2011 and earned a score of 95 points the same as Pappy Van Winkles 23 Year Old Bourbon at the Ultimate Spirits Challenge in 2012."Hope you enjoy the taste as much as I do," says Pierce. Enjoy a great bourbon today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792s master distiller, "its just like real estate location, location, location. Thats why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery.Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey, which was named after the year that Kentucky achieved statehood in the United States, earned the Double Gold Medal at the San Francisco Wine and Spirits Competition in 2011 and earned a score of 95 points the same as Pappy Van Winkles 23 Year Old Bourbon at the Ultimate Spirits Challenge in 2012."Hope you enjoy the taste as much as I do," says Pierce. Enjoy a great bourbon today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand. Barrel Proof Colorado Whiskey is the uncut version of their flagship; a high proof rye whiskey with enhanced depth and character, without sacrificing smoothess.Pick your bottle up today!

Federal regulations in the United States (27 C.F.R. 5 to be specific) require that bourbon be made from a mashbill of at least 51 percent corn before being aged in new oak barrels and bottled at 80 proof or higher. Hirsch Small Batch High Rye is aged in new, charred American oak barrels for eight years. Their whiskey gets its name from Adolf Hirsch, a former executive of the Schenley Co. who bought some aging barrels of bourbon from the famed Michters Distillery before it closed in 1988.Distilled in Spring 1974, this legendary bourbon has had a whole book written about it: "The Best Bourbon Youll Never Taste" by Charles K Cowdery. Bottled from a single 400 barrel batch commissioned by Adolph Hirsch and distilled under contract at Bombergers distillery,just outside Schaefferstown, Pennsylvania the home ofthe legendary Michters whisky.Referred to in inner circles as gold foil, this 2003 bottling was produced by Buffalo Trace in Frankfort, Kentucky. While the earlier bottle was overseen by Julian Van Winkle III. In 2003 Sazeracacquired the Pappy Van Winkle brand. Distilled in the Kentucky pot-still tradition, this incredible bourbon is considered by many to be one of the best in existence. This unique whiskey has a complex history of ownership giving it a legendary origin of near mythic status. Get it while you can.Pick up your bottle today!

Situated along the River Tay, the burgh of Aberfeldy has a population of fewer than 2,000 and is the subject of the famous Robert Burns Poem "The Birks of Aberfeldy." In addition, the town is home to the eponymous distillery, which was founded in 1896 by John Dewar and Sons. The distillery was closed during World War I and World War II, as the British government rationed the supply of grains during wartime to ensure an adequate food supply. In 1972, however, the distillery was rebuilt and retrofitted with four new copper pot stills. Aberfeldy 21 Year Old Single Malt Scotch Whisky is made exclusively from barley that is milled through the distillerys Porteus mill before being mashed and then fermented in stainless steel washbacks. Following fermentation, the whisky is distilled once through Aberfeldys copper-pot wash stills and then again through its copper-pot spirit stills. Then, Aberfeldy 21 Year Old Single Malt is matured in a combination of casks that were previously used to mature bourbon and casks that were previously used to mature sherry.As a result, the whisky has an aroma of toasted malt, honey, fruit cake and citrus that give way to notes of heathered smoke, caramel, creamy vanilla and ash. The finish is long and spicy, with a touch of charcoal and stone fruits.Aberfeldy 21 Year Old Single Malt Scotch Whisky earned the Silver Medal at the San Francisco World Spirits Competition in 2013. In addition, it earned the Gold Medal at the International Wine and Spirits Competition in 2013 and was named the "Best Highland Single Malt Whisky" at the World Whiskies Awards in 2014.Pick up a bottle today!

Situated at the confluence of the Lour and Spey Rivers in Strathspey, Aberlour Distillery was founded in 1879 by James Fleming. Fleming, who was the son of a local tenant farmer, ultimately became a grain dealer in the middle of the 19th century. At the time, he counted a number of whisky distilleries as his customers, and after purchasing more barley than he was able to sell, Fleming decided to open a distillery himself.In 1898, a fire consumed much of Aberlour Distillery and its inventory of whisky. Following its destruction, the distillery was rebuilt under the supervision of Charles Doig Scotlands foremost expert of whisky distilleries at the time. While the composition of the distillery and its equipment has inevitably been altered over the past century, Aberlours commitment to traditional craftsmanship and quality single malt whisky has remain unchanged.Aberlour Single Malt Whisky is made exclusively from Scottish barley, which is malted for approximately seven days before being dried above an unpeated kiln. Once the barley has been dried, it is milled and mashed with water drawn from St. Drostans Well. The well, which has been the distillerys source for water for over a century, was named after a missionary who used water from the well to baptise inhabitants in 580 AD. After the barley has been mashed, it is fermented before being twice-distilled through Aberlours copper-pot stills. The stills enjoy broad bases to expose as much direct heat as possible to the wash, and are equipped with swan-shaped necks which capture only the most pure vapors during distillation.Following distillation, Aberlour 16 Year Old Single Malt Scotch Whisky is matured in a combination of American oak casks that were previously used to mature bourbon and European oak casks that were previously used to mature Oloroso sherry. Oloroso sherry is a dark and nutty type of fortified wine, and the used Oloroso casks impart subtle yet sweet notes of dried fruits, caramel, plums and cherries to the whisky, and contribute an incredible layer of complexity.Aberlour 16 Year Old Single Malt Scotch Whisky has a rich aroma of raisins, prunes and figs. The aroma gives way to notes of toasted almonds, red fruits (particularly plums) and baking spices on the palate. The finish is warm and spicy, with touches of honeyed oak, ginger and citrus lingering.Aberlour 16 Year Old earned the Double Gold Medal at the San Francisco World Spirits Competition and a Gold Medal from the World Whiskies Awards in 2017.Pick up a bottle today!

Situated at the confluence of the Lour and Spey Rivers in Strathspey, Aberlour Distillery was founded in 1879 by James Fleming. Fleming, who was the son of a local tenant farmer, ultimately became a grain dealer in the middle of the 19th century. At the time, he counted a number of whisky distilleries as his customers, and after purchasing more barley than he was able to sell, Fleming decided to open a distillery himself.In 1898, a fire consumed much of Aberlour Distillery and its inventory of whisky. Following its destruction, the distillery was rebuilt under the supervision of Charles Doig Scotlands foremost expert of whisky distilleries at the time. While the composition of the distillery and its equipment has inevitably been altered over the past century, Aberlours commitment to traditional craftsmanship and quality single malt whisky has remain unchanged.Aberlour Single Malt Whisky is made exclusively from Scottish barley, which is malted for approximately seven days before being dried above an unpeated kiln. Once the barley has been dried, it is milled and mashed with water drawn from St. Drostans Well. The well, which has been the distillerys source for water for over a century, was named after a missionary who used water from the well to baptise inhabitants in 580 AD. After the barley has been mashed, it is fermented before being twice-distilled through Aberlours copper-pot stills. The stills enjoy broad bases to expose as much direct heat as possible to the wash, and are equipped with swan-shaped necks which capture only the most pure vapors during distillation.Following distillation, Aberlour 18 Year Old Single Malt Scotch Whisky is matured in a combination of American oak casks that were previously used to mature bourbon and Spanish oak casks that were previously used to mature Oloroso sherry. Oloroso sherry is a dark and nutty type of fortified wine, and the used Oloroso casks impart subtle yet sweet notes of dried fruits, caramel, plums and cherries to the whisky, and contribute an incredible layer of complexity.Aberlour 18 Year Old Single Malt Scotch Whisky has a rich aroma of toffee and butterscotch, along with hints of peaches and orange. The aroma gives way to a perfect body, with notes of soft apricots, vanilla cream, red fruits, old leather and rich tobacco on the palate and an endlessly complex, balanced finish.Aberlour 18 Year Old earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011 and 2012, and earned a score of 91 points from Whisky Advocate.Pick up a bottle today!

Founded in 1879 by James Fleming, a son of a local tenant farmer, Aberlour Distillery is situated at the confluence of the Lour and Spey rivers in Strathspey, Scotland. In 1898, just three years after Fleming passed away, a fire consumed several of the distillerys buildings and most of its inventory of whisky. Under the supervision of Charles Doig, however (one of Scotlands foremost designers of whisky distilleries at the time), Aberlour Distillery was rebuilt. In 1975, legend has it that workers were installing a second pair of stills at Aberlour Distillery. During the installation process, the workers discovered a time capsule buried beneath a nameplate they were forced to remove. The time capsule contained an 1898 newspaper article about the distillery fire, which was wrapped around an 1898 bottle of Aberlour Scotch Whisky. Although the workmen drank nearly the entire bottle during their lunch break, a small portion of the whisky from the bottle was preserved and sent to a laboratory in Keith, Scotland for analysis. Aberlour Abunadh Single Malt Scotch Whisky is a tribute to that 1898 bottle of Scotch.Released in limited-run batches, the whisky is matured in Spanish oak casks previously used to age Oloroso sherry, a dark and nutty type of fortified wine. The Oloroso sherry casks, which are some of the rarest and most precious casks used for maturation, impart subtle yet sweet notes of dried fruits and caramel to the whisky, and add an incredible layer of complexity.After maturation, the non-chill filtered whisky is bottled at cask strength (it is never diluted with water) in bottles reminiscent of old apothecary bottles used by 19th century villagers to collect Scotch directly from barrels.Aberlour Abunadh (which is Scottish Gaelic for "origin") has a slightly smoky aroma with hints of red apples and caramel. It has a rich mouthfeel, and a buttery, creamy palate. The initial flavors of chocolate, cherries and dried fruits blend with hints of honey and spice and lead to a lingering finish that is robust and intense. Abunadh earned the highest recommendation from Wine Enthusiast and the title "Best in Class"at the Speyside Whisky Festival Awards in 2011.Pick up a bottle today!

Eigashima Distillery, located in Akashi City near Kobe, Japan, is both the countrys oldest and smallest whisky distillery, and perhaps its most mysterious as well. Founded in 1888, the distillery is best-known for its production of sake and shochu two of Japans most popular spirits and although technically able to produce whisky since 1919, Eigashima only began making whisky in 1984 when the company moved to its new White Oak facilities.Whisky production at Eigashima Distillery takes place only two months out each year, with the rest of the time being devoted to sake and shochu production. This, combined with the fact that less than five employees handle all of Eigashimas whisky production, makes the distillerys signature Akashi White Oak Japanese Whisky some of the rarest in Japan, not to mention elsewhere around the world.Akashi White Oak Japanese Whisky is crafted using specially-imported barley from Scotland, as well as pure water that comes from the same underground source Eigashima Distillery uses to make its sake. Once the barley is milled, mashed and distilled through Eigashimas traditional pot stills, it is set to age in ex-bourbon and ex-sherry casks in the distillerys newly-built warehouses. Due to Akashi Citys unique climate, with extremely hot summers and cool winters, as much as 7 percent-8 percent of Eigashimas maturing whisky may be lost to evaporation each year, as opposed to the 2 percent commonly seen in Scotland. While this lowers still the overall production yield, it also acts as a catalyst for the maturation process, as the temperature swings encourage interaction between the whisky and the wood.As a result, Akashi White Oak Japanese Whisky has a malty, citrusy aroma with scents of black cherry, toffee and oak. Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish.Pick up a bottle today!

Launched in 2017, Alamo Distilling is a shining beacon of creativity and innovation, honoring the values and traditions that make them Texan to the core. One of the few "grain-to- glass" outfits in Texas, they take pride in their "locally sourced" mentality locally sourcing their products, supporting local business owners and farmers.Their passion is to create premium quality spirits that encapsulates the awesome spirit of San Antonio, this is the driving force behind the entire operation. Alamo strives to infuse that bold Texas spirit into every drop. Nothing short of South Texas magic, Alamo Distilling Co. is situated in the heart of downtown San Antonio at 621 Chestnut.Hand-crafted from select corn, barley, and a hint of rye, each small batch of Alamo Black Label Bourbon is aged to perfection in brand new American Oak Barrels. This unique recipe was designed to deliver a bold, rich bourbon, with sweet notes, and a smooth finish that can stand on its own two legs, neat, or fashioned into any of your favorite cocktails.Pick up your bottle today!

The mission of the Amador Whiskey Company is to "partner with the finest craft distilleries in the United States to create limited-edition whiskeys." The companys first release was crafted by Charbay Master Distiller Marko Karakasevic. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Over three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Amador Whiskey Co. Double Barrel fuses the best of Kentucky Bourbon with thecharacter of Napa Valley wine barrels. This bourbon is aged in some the finest new charred American oak Kentucky Bourbon barrels. The spirit is then transported westward along the 38th parallel to California, where it is finished in the Trinchero Family Estates Napa Valley wine barrels. This double maturation method imparts the complex characteristics of each of the individual barrels, which are then blended to create a unique and complex Bourbon.Pick up your bottle today!

The mission of the Amador Whiskey Company is to "partner with the finest craft distilleries in the United States to create limited-edition whiskeys." The companys first release was crafted by Charbay Master Distiller Marko Karakasevic. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Over three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Amador Ten Barrels Straight Hop-Flavored Whiskey is made from a marriage of 60 percent straight malt whiskey and 40 percent hop-flavored whiskey. The hop-flavored whiskey is crafted from Racer 5 IPA, a craft beer brewed by the Bear Republic Brewery. The IPA is full-bodied, and contributes a malty hoppiness to the whiskey without overwhelming the whiskeys flavor profile.After the straight malt whiskey and hop-flavored whiskey are distilled, they are matured separately for over two years in French oak wine barrels. Then, the whiskies are "married in our family chardonnay barrels for another year before being bottled," says Karakasevic.The whiskey has an aroma of caramel, cloves and vanilla. Notes of hop-spices, two-row barley, toffee, butterscotch, rich citrus, orange, warm caramel and nougat dominate the palate and lead to a long, ever-lasting finish.Only ten barrels of this whiskey will ever be made. Pick up a bottle today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Cask Strength Indian Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Cask Strength Single Malt has an aroma of intense caramel, malt, dark chocolate and oak that gives way to notes of vanilla, espresso beans, smoke and a touch of honey on the palate. The finish is long yet smooth, with hints of mellow charcoal, dried apricots and tobacco. The whisky earned a score of 91 points from the Beverage Testing Institute in 2013."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Single Malt has an aroma of oak, milk chocolate and dried apricots that gives way to notes of maple syrup, honey and milk chocolate. The whisky earned a score of 93 points from Jim Murrays Whisky Bible. In addition, it was named one of the 101 Whiskies to Try Before You Die by Ian Buxton."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level.During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Intermediate Sherry Single Malt Scotch Whisky is first aged in ex-bourbon barrels before being transferred to an intermediate sherry cask, where it rests briefly before being placed back in ex-bourbon barrels to finish its aging. This innovative new sandwiching technique allows the sherry flavors to burn in as the whisky continues to age in the ex-bourbon casks, and imparts a beautiful nose unto the whisky filled with aromas of port, candied cherries, vanilla and strawberry jam. The palate is equally as enthralling, with notes of cinnamon and nutmeg mingling with orange peel and anise before leading to a long, dry and oaky finish.Amrut Intermediate Sherry Single Malt Scotch Whisky is bottled at a punchy 114.2 proof.Pick up this innovative Indian whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, the grains are carefully dried over a peat flame to approximately 23 phenol parts per million. Then, the barley is mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. Following distillation, the whisky is matured at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. Amrut Peated Cask Strength Indian Single Malt Whisky has an aroma of peat, citrus, fruit cake and dried berries that gives way to notes of chocolate, molasses and brown sugar on the palate. The finish is slightly sweet, with a touch of bonfire smoke balanced against notes of ripe apples.The whisky earned a score of 92 points from Jim Murrays Whisky Bible. "There is demand, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Peated Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers), and peated malt sourced from Scotland. The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Pick up your bottle today!

Situated in the picturesque village of Knock in the Highlands region of Scotland, the Knockdhu Distillery was founded in 1892 by John Morrison. At the time, the distillery was surrounded by acres of fresh barley and peat, and enjoyed easy access to pure spring water and the Great North Railway. When Morrison completed construction of the distillery in 1894, Knockdhu was regarded as the most modern and well-equipped distillery of its time.Over a century after its original founding, little has changed at the distillery. anCnoc Single Malt Scotch Whisky (anCnoc is one of the few whiskies not named after the distillery that produces it) is made from fresh, plump barley, much of it still harvested from the fields that surround the distillery. Once the grains have been harvested, they are malted and mashed before being fermented in one of the distillerys six original wooden washbacks.Following fermentation, the wash is distilled twice through Knockdhus century-old, copper-pot stills. The stills have unusually flat bases as compared to stills at other Scottish distilleries, which forces the alcohol vapors to travel up the long, narrow neck of the still and results in a lighter and more fruity whisky. In addition, the stills are equipped with worm tubs large tanks of cold water that are used to condense the alcohol vapor back into a liquid spirit. These worm tubs most distilleries abandoned worm tubs for condensing units long ago are a testament to Knockdhus commitment to producing a traditional style of malt whisky.Following distillation, anCnoc 12 Year Old Single Malt Scotch Whisky is aged in hand-selected, American oak casks that are quietly laid to rest in the distillerys dunnage warehouse. The dunnage warehouses thick granite walls and unique location results in stable temperatures, and allows the whisky to develop consistently. After a dozen years of maturation in the dunnage warehouse, the whisky is bottled. anCnoc 12 Year Old Single Malt Scotch Whisky has a golden straw color, along with an aroma of honey and lemon. The aroma gives way to notes of citrus, tart pears, caramel apples and orange zest on the palate, and leads to a soft and smooth finish.anCnoc 12 Year Old Single Malt Scotch Whisky earned a score of 92 points from the Beverage Testing Institute in 2017. In addition, it earned the Silver Medal at the San Francisco World Spirits Competition in 2013.Pick up a bottle today!

After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniel Distillery "Gentleman Jack"and Jack Daniel Distillery Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame. After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy Bourbon. "Angels Envy is a lot of things," says Henderson. "Its my lifes work. Its a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage." The name is derived from the term "angels share"- the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut.Angels Envy Cask Strength Finished in Port Wine Barrels represents the finest whiskey Angels Envy creates. Once in a great while, they discover what they call a honey barrelit might be one in one hundred, but theres just something exceptional about these barrels. Once they find the right flavor balance, Angels Envy blends them in small batches for their yearly Cask Release each autumn. Ranked the "Best Spirit in the World" by F. Paul Pacults 2013 Spirit Journal, every years release is utterly unique in its flavor profile. Pick up your bottle today!

After graduating college, Lincoln Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels "Gentleman Jack" and Jack Daniels Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy Bourbon. "Angels Envy is a lot of things," says Henderson. "Its my lifes work. Its a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage." The name is derived from the term "angels share" the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut.Angels Envy is an exceptional Kentucky straight bourbon finished in port wine barrels. Given the Highest Recommendation by Spirit Journal, celebrated by Whisky Advocate, The Bourbon Review, and awarded Wine Enthusiasts highest bourbon rating, Angels Envy is unlike any other whiskey youve ever tasted.Pick up a bottle of bourbon from one of the most respected master distillers in the industry!

After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels "Gentleman Jack" and Jack Daniels Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy. "Angels Envy is a lot of things," says Henderson, including the culmination of "my lifes work." The name is derived from the term "angels share" the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the whiskey, Henderson realized that the angels might want a larger cut.Angels Envy Rye Finished in Plantation XO Rum Casks is released just twice each year in the autumn and spring. The rum casks were previously used to age French cognac, which adds an additional layer of complexity on the palate. Its a collision of bold flavors as the raw, spicy rye mingles with the mellow sweetness of the rum, culminating in a uniquely delicious spirit. Pick up a bottle of rye today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is only 240 square miles and home to just over 3,000 inhabitants. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Ardbeg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery and today, it stands as a testament to Scottish heritage and tradition.Ardbeg Single Malt Scotch Whisky is made from malted barley, which is peated to approximately 50 phenol parts per million (in contrast, Leviathan II Whiskey is peated to 110 phenol ppm, while Octomore 5.1 is peated to 169 phenol ppm). Once the peated barley arrives at the distillery, it is milled and mashed with water sourced from Loch Uigeadail, which is situated approximately 3 miles away from the distillery. Then, the mashed barley is fermented in washbacks made of Oregon pine. 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. In addition, the wooden washbacks contribute estery, carbolic compounds to the whisky.Following fermentation, which lasts for 55 hours, the wash is distilled twice, first through a copper-pot wash still and then again through a copper-pot spirit still. The spirit still is equipped with a purifier, which acts as small condenser and causes a portion of the evaporating vapors to be pumped back into the pot and then re-distilled. This purification process, which is rare in the industry, results in whisky that has a signature fresh and malty flavor.Once the whisky has been distilled, Ardbeg Ten Year Old Single Malt Scotch Whisky is aged for 10 years on the weather-worn isle of Islay. While most whiskies are chill-filtered and reduced to a strength of 80 proof, Ardbeg Ten is non chill-filtered and bottled at 92 proof, thus retaining maximum flavor, body and depth.Ardbeg Ten has rich aromas of ocean air, taffy and an undeniable peat smoke, which are balanced by softer elements of vanilla and lemon zest on the palate. The finish, which is mildly sweet, is nicely seasoned by malt grains, espresso and chocolate-covered almonds.Famed whisky writer Michael Jackson called Ardbeg Ten Year Old Islay Single Malt Scotch Whisky, Wonderfully distinctive. In 2008, Jim Murray named Ardbeg Ten the World Whisky of the Year in the Whisky Bible, adding: "If perfection on the palate exists, this is it." Pick up a bottle today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is only 240 square miles and home to just over 3,000 inhabitants. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Ardbeg Distillery, which is situated on the southern coast of Islay, was founded in 1815 by the MacDougall family. By 1886, nearly one-third of the population of Islay worked at the distillery and today, it stands as a testament to Scottish heritage and tradition.Ardbeg Single Malt Scotch Whisky is made from malted barley, which is peated to approximately 50 phenol parts per million (in contrast, Leviathan II Whiskey is peated to 110 phenol ppm, while Octomore 5.1 is peated to 169 phenol ppm). Once the peated barley arrives at the distillery, it is milled and mashed with water sourced from Loch Uigeadail, which is situated approximately 3 miles away from the distillery. Then, the mashed barley is fermented in washbacks made of Oregon pine. 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. In addition, the wooden washbacks contribute estery, carbolic compounds to the whisky.Following fermentation, which lasts for 55 hours, the wash is distilled twice, first through a copper-pot wash still and then again through a copper-pot spirit still. The spirit still is equipped with a purifier, which acts as a small condenser and causes a portion of the evaporating vapors to be pumped back into the pot and then re-distilled. This purification process, which is rare in the industry, results in whisky that has a signature fresh and malty flavor.Ardbeg An Oa is the first new whisky to be added to Ardbegs core range in almost a decade. This NAS single malt is comprised of whiskies of different cask types including Pedro Ximnes, spicy virgin charred oak, and ex-bourboncasks married together in Ardbegs bespoke French oak Gathering Vat in the distillerys Gathering Room, a former grain store.The expression is in honor of Islays Oa peninsula. Home to Ardbeg, the peninsula is also home to the Lagavulin and Laphroaig distilleries. Nonchill-filtered and bottled at 46.6 percent ABV, this limited edition has hallmark Ardbeg peat notes, flavors of dark chocolate and aniseed, smooth, silky butterscotch, black pepper, and clove.Get your bottle today!