Whiskey

Founded in 2008 by Stephen Gould and Karen Knight in Golden, Colorado, the Golden Moon Distillery focuses on hand-crafted spirits and liqueurs. They use the finest spices, botanicals, and herbs, relying on traditional methods. Their studious approach is embodied by the library at the heart of the distillery which contains countless rare books on distilling and everything that goes with it. From modern handbooks to ancient tomes, they are sitting on a wealth of knowledge that they employ in their daily operations. The 4 antique stills are there to put all of that into practice.The distillery is eco-conscious as well, using locally-sourced produce and recycled materials as well as sending their waste to local farmers to be used as compost, minimizing environmental impact. Golden Moon was named Distillery of the Year by the American Distilling Institute in 2019 and also runs a speakeasy-styled cocktail lounge and tasting room, serving various small bites as well.Their Golden Moon Triple Colorado Single Malt Whiskey has been triple distilled using 100 percent malted barley. It was all sourced either from Colorado or neighboring states and malted on-site at the Golden Moon Distillery. This Irish-style Colorado whiskey has spent at least 6 months in American oak casks and is bottled at 92 proof. Get your bottle today!

Nearly fifty years ago, on the banks of the Adriatic Sea in the Republic of Croatia, Davorin Kuchan began distilling pear and peach eau de vie using fruit he hand-picked from his own backyard. At the time, Kuchan was just a young boy and his father and grandfather, who were both distillers themselves, taught him the importance of harvesting ripe fruit and using wild yeasts in order to distill amazing craft spirits. After moving to the United States in 1985, Kuchan began formally studying distillation at Michigan State University, and in 2007, opened the doors to Old World Spirits in Belmont, California.Old World Spirits Goldrun Single Barrel Rye Whiskey is made from 100 percent white, organic rye grains that Kuchan sources from North Dakota. After he purchases the grains, Kuchan mills and mashes them at his distillery before fermenting them for approximately 7 to 10 days using a unique strain of yeast made for producing Champagne. "Most distilleries add some barley to their recipes in order to get the yeast to fully ferment the grains," says Kuchan. "Distilling with a recipe of 100 percent rye is much harder but worth the effort."After the grains have been fermented, they are distilled twice through a 110-gallon, hand-hammered Christian Carl copper still.Following distillation, the rye is aged for a minimum of one year in new, charred American oak barrels sourced from a cooperage in Minnesota. "We dont age the whiskey for an exact period of time," says Kuchan. "Were trying to recreate the aromas and flavors of an authentic rye we want you to feel as though you just walked into a bakery and someone is baking fresh rye bread in the back when you try Goldrun."After aging the whiskey, Kuchan brings it to proof before filling and labeling each single-barrel bottle by hand (each batch of Goldrun Rye Whiskey only produces about 25 cases). Goldrun Rye Whiskey has an aroma of freshly baked rye bread, warm cereal and yeast. The initial notes of doughy bread and biscuits are complemented by hints of honeysuckle and notes of rye. The finish is delicate and lingering with notes of cinnamon, vanilla and a hint of spice."We cant produce much Goldrun Rye since its all handmade," says Kuchan. "But what we make is some really great stuff."Try a great rye today!

In the spring of 1812, as tensions grew between the United States and Great Britain (ultimately culminated in the War of 1812), Thomas Jefferson was enjoying his retirement from public life at his estate in Monticello. As construction was underway on his brick garden pavilion, Jefferson using malt he purchased from his neighbor and hops he bought locally began brewing beer at his home in Virginia.Nearly two centuries later, Lakefront Brewery owner Russ Klisch was reading a dusty brewing tome and discovered a recipe that Jefferson had used to brew pumpkin beer. Klisch seized the recipe and the opportunity immediately and created Lakefront Pumpkin Lager the only pumpkin lager made anywhere in the world. Made with real pumpkins and a blend of proprietary spices including cinnamon, nutmeg and cloves, Klisch brews Lakefront Pumpkin Lager for a full four weeks. The extra brewing time gives Lakefront Pumpkin Lager a frothy entry and a deep, smooth richness. The lagers notes of cinnamon, nutmeg, cardamom and nutty toast intensify when Guy Rehorst, Great Lakes Distillerys master distiller, takes over."Lakefront delivers its Pumpkin Lager as a completed beer and we take it from there," says Rehorst. At his 3,500 square foot distillery in Milwaukee, Rehorst carefully distills Great Lakes Pumpkin Spirit from Lakefront Pumpkin Lager. "We were pleasantly surprised by how much pumpkin flavor"is retained from the lager, he says. After distillation, Rehorst ages Great Lakes Pumpkin Spirit in used bourbon casks. The casks round out the flavor of the spirit, and add slight hints of vanilla and caramel. After aging, Rehorst fills and numbers each bottle of Great Lakes Pumpkin Spirit by hand before sealing it with orange pumpkin wax. "We think its the perfect spirit for the cool fall weather ahead."Rehorst made fewer than 3,600 bottles of Pumpkin Spirit this year. Its only available for a limited period of time and in extremely limited quantities! Pick up a bottle today!

In 1805, the Mitchell and Sons Wine Merchants Company was established in the heart of Dublin, Ireland. By the turn of the 19th century, the Mitchells sold a range of Irish whiskeys under the name "Spot." This name originated from the companys practice of marking casks of different ages with a spot of colored paint. As a result, Mitchell and Sons sold whiskeys named Blue Spot, Yellow Spot and Red Spot, although Green Spot emerged as their most popular brand.Today, Green Spot Single Pot Still Irish Whiskey continues to be crafted in the heart of Ireland. The whiskey is made from malted and unmalted barley, which are milled and mashed before being distilled through a traditional pot still. Following distillation, the whiskey is matured in a combination of American oak casks that were previously used to mature bourbon (75 percent) and European oak casks that were previously used to mature sherry (25 percent). Once the whiskey has matured for eight to nine years, the casks are blended together and brought to proof."Pot Still Whiskeys define the traditional flavor character of Irish whiskey and we have seen a renewed interest and growth in the category over the last few years," says Brian Nation, the master distiller at Midleton Distillery, which makes Green Spot Whiskey. Green Spot Single Pot Still Irish Whiskey has an aroma of butterscotch, caramel, honeyed oak, pine and orange that gives way to notes of citrus, tart apples, plums and apricots on the palate. The finish is smooth yet slightly spicy, with a touch of cinnamon and ginger.Green Spot Single Pot Still Irish Whiskey was just released in the United States in 2014. It was named the top spirit of 2012 by "Serious Eats," and is "unquestionably one of the worlds greatest whiskies" according to Jim Murray, author of the Whisky Bible.Pick up your bottle today!

Founded in 2008 by Stephen Gould and Karen Knight in Golden, Colorado, the Golden Moon Distillery focuses on hand-crafted spirits and liqueurs. They use the finest spices, botanicals, and herbs, relying on traditional methods. Their studious approach is embodied by the library at the heart of the distillery which contains countless rare books on distilling and everything that goes with it. From modern handbooks to ancient tomes, they are sitting on a wealth of knowledge that they employ in their daily operations. The 4 antique stills are there to put all of that into practice.The distillery is eco-conscious as well, using locally-sourced produce and recycled materials as well as sending their waste to local farmers to be used as compost, minimizing environmental impact. Golden Moon was named Distillery of the Year by the American Distilling Institute in 2019 and also runs a speakeasy-styled cocktail lounge and tasting room, serving various small bites as well.Gun Fighter 13 American Straight Bourbon Whiskey Orphan Cask is a premium and limited edition bourbon in their lineup. It was aged in American white oak barrels for at least 13 years before being bottled at 100 proof and numbered by hand. Full-bodied and smooth, it is proof that Golden Moons versatility stretches well beyond the gin they are famous for.Pick a bottle up today!

Founded in 2008 by Stephen Gould and Karen Knight in Golden, Colorado, the Golden Moon Distillery focuses on hand-crafted spirits and liqueurs. They use the finest spices, botanicals, and herbs, relying on traditional methods. Their studious approach is embodied by the library at the heart of the distillery which contains countless rare books on distilling and everything that goes with it. From modern handbooks to ancient tomes, they are sitting on a wealth of knowledge that they employ in their daily operations. The 4 antique stills are there to put all of that into practice.The distillery is eco-conscious as well, using locally-sourced produce and recycled materials as well as sending their waste to local farmers to be used as compost, minimizing environmental impact. Golden Moon was named Distillery of the Year by the American Distilling Institute in 2019 and also runs a speakeasy-styled cocktail lounge and tasting room, serving various small bites as well.The Double Cask Gun Fighter American Bourbon in their lineup spends a minimum of 6 months in new American oak barrels before being finished in French port barrels. It is bottled at 100 proof and features a well-balanced yet unique port-forward profile.Get a bottle today!

Founded in 2008 by Stephen Gould and Karen Knight in Golden, Colorado, the Golden Moon Distillery focuses on hand-crafted spirits and liqueurs. They use the finest spices, botanicals, and herbs, relying on traditional methods. Their studious approach is embodied by the library at the heart of the distillery which contains countless rare books on distilling and everything that goes with it. From modern handbooks to ancient tomes, they are sitting on a wealth of knowledge that they employ in their daily operations. The 4 antique stills are there to put all of that into practice.The distillery is eco-conscious as well, using locally-sourced produce and recycled materials as well as sending their waste to local farmers to be used as compost, minimizing environmental impact. Golden Moon was named Distillery of the Year by the American Distilling Institute in 2019 and also runs a speakeasy-styled cocktail lounge and tasting room, serving various small bites as well.Their Gun Fighter Double Cask American Rye is crafted from a mash bill of 60 percent rye, 34 percent corn, and 6 percent malt. It then spends a minimum of 6 months in new American oak barrels before being finished in French port casks. Bottled at 100 proof, its smooth, complex, and creamy.Get your bottle today!

During the American Revolutionary War, the British Royal Navy imposed a blockade against American ports, which prevented the colonists-turned-revolutionaries from importing crucial supplies into the United States. As a result of blockade, American distilleries, which had been distilling molasses imported from the Caribbean islands into rum, began distilling rye grains instead.Following the war, the epicenter of the burgeoning American whiskey business was in Pennsylvania and Maryland. In the Mid-Atlantic region, distilleries made use of excess rye grains to craft rye whiskey, which was beloved throughout the young nation. In the 1850s, John Jacob Wight took the reins at a whiskey distillery near Baltimore. Wight, as any good Marylander would do, began producing Sherwood Rye Whiskey. The whiskey was such a hit that the U.S. Army began stockpiling it for medicinal purposes. The distillery thrived for decades until Prohibition closed its doors in 1920.More than 90 years later, Ned Wight, John Jacobs great-great-great grandson, has resumed the family tradition by distilling Gunpowder Rye Whiskey. A Maryland-style rye (made using only rye and barley no corn in the mash), Gunpowder Rye Whiskey is distilled in Portland, Maine. The rye and barley used are locally-sourced from nearby Maine farmers, and the whiskey is aged for at least a year in new American oak barrels. The barrels are stacked on racks found by Wight in the long-shuttered rickhouse of the Sherwood Distillery the same racks used by Wights great-great-great grandfather.Gunpowder Rye Whiskey is a full-bodied rye with a warm and spicy toasted malt flavor profile. The notes of spice are complemented with sweeter notes of toffee, vanilla and creamy chocolate and lead to a finish that is long and luxurious, with a final touch of cocoa. Gunpowder Rye earned the Gold Medal from the Beverage Testing Institute, which called it "very tasty."Pick up a bottle of history today!

John and Courtney McKee founded Headframe Spirits in 2010, opening their tasting room doors in 2012. Since its launch, they have not only won awards and accolades for their products, but also for their impact on their community and state. In 2014 Governor Bullock recognized John and Courtney as Entrepreneurs of the Year and in 2015 as Ambassadors of the Year by the Montana Office of Tourism. The distillery was also awarded 2016 Small Business Champions of the Year by the Small Business Administration.Butte, Montana is a historical mining town with a budding local micro-distillery scene. Headframe Spirits is situated in Buttes historic Schumacher Building. The Headframe Distillery is home to some of the most cutting-edge processes in the micro-distilling industry. Their mash and ferment procedures and distillation equipment is designed to maximize quality. Their award-winning lineup is produced using a batch distillation technique with a continuous flow distillation. Their unique stills are capable of processing 1,000 gallons of fermented wash per day.Each bottle celebrates the history of a specific mine of Butte Montana and those who worked there. Their lineup includes five unique expressionsNeversweat Bourbon Whiskey, High ore vodka, Anselmo gin, destroying Angel Whiskey and orphan girl Bourbon Cream liqueureach telling the story of Butte, America, sharing its history and that spirit with the world.This straight bourbon whiskey is named after the Neversweat mine where the temperatures rose as miners went deeper. Distilled from a mash of 70 percent corn, 15 percent wheat and 15 percent rye, Neversweat is aged, then bottled at 40 percent ABV.Pick up your bottle today!

Heavens Door whiskey is a collaboration with Bob Dylan. This award-winning collection features an inspired bottle depicting the distinctive iron gates that were created by Dylan in his studio, Black Buffalo Ironworks. The unique gates were handcrafted from objects discovered across America. The highly acclaimed collection of whiskeys are finished in special French oak barrels. Comprised of a unique blend of three different whiskeys, this double-barrel finished whiskey spends time in hand-toasted, new American oak barrels for a secondary aging period. The Double Barrels higher proof balances perfectly with the complexity of its flavor and notes of caramel, oak, citrus, and spice.This Heavens Door Double Barrel earned Four stars, Highest Recommendation from Paul Pacults Spirit Journal, Double Gold at the 2018 San Francisco World Spirits Competition, 93 Points at the 2018 Ultimate Spirits Challenge, Whisky Of The Year at the 2019 London Spirits Competition, and 92 points from Wine Enthusiast.Pick up your bottle today!

Heavens Door whiskey is a collaboration with Bob Dylan. This award-winning collection features an inspired bottle depicting the distinctive iron gates that were created by Dylan in his studio, Black Buffalo Ironworks. The unique gates were handcrafted from objects discovered across America. This incredible label has a core lineup of highly acclaimed whiskeys. Their Straight Bourbon Whiskey, aged for a minimum of 6 years, is exceptional by all measures: smooth and lasting with notes of baking spices and vanilla layered over a bed of toasted oak.Heavens Door Straight Bourbon Whiskey has received several accolades including "5 Star, Highest Recommendation" by the F. Paul Pacults Spirits Journal, a Gold Medal at the 2018 San Francisco World Spirits Competition, 96 Points, "Extraordinary Ultimate Recommendation" at the 2018 Ultimate Spirits Challenge, and Double Gold at the 2018 New York World Wine and Spirits Competition.Pick up your bottle today!

Heavens Door whiskey is a collaboration with Bob Dylan that came to be in 2018 when industry veteran Marc Bushala and Master Blender Ryan Perry teamed up with the music icon. This award-winning collection features an inspired bottle depicting the distinctive iron gates that were created by Dylan in his studio, Black Buffalo Ironworks. The unique gates were handcrafted from objects discovered across America. This incredible label has a core lineup of highly acclaimed whiskeys. Their Straight Tennessee Bourbon has a unique mash bill from Tennessee, utilizing 30 percent "small grains" to complement the character imparted from spending a minimum of 8 years in American oak barrels. The result is smooth and lasting with notes of vanilla and baked bread layered over a bed of toasted oak. On the other hand, the award-winning Straight Rye Whiskey gets its rest in toasted oak cigar barrels, air-dried in the low-lying mountain region of Vosges, France. This unique, proprietary finishing creates a smoother, incredibly approachable rye with notes of citrus, coriander, and spice. Then theres the Double Barrel Whiskey, a 100-proof blend of three 6-year-old whiskeys that takes the aged whiskey for a year of secondary aging in hand-toasted new American oak barrels to bring out caramel, oak, citrus, and spice notes.Heavens Door Trilogy Collection is a set that contains all those three expressions and is the perfect way to delve into what Heavens Door has on offer. Packaged in an attractive box, its a threesome of award-winning whiskey that also makes an exquisite gift.Get your box today!

In 1837, Henry McKenna emigrated from Ireland to the United States. After spending nearly two decades as a farmer in Kentucky, McKenna founded an eponymous distillery in 1855. At the time, McKenna focused on the production of wheat whiskey (the only crop he was harvesting at the time) and was able to distill enough whiskey to fill one barrel each day. As word of McKennas high-quality whiskey spread, McKenna was able to triple his distillation capacity, and began experimenting with the production of bourbon. Following his death in 1893, McKennas three sons Daniel, Stafford and James began operating the business.Today, Henry McKenna Single Barrel 10 Year Old Kentucky Straight Bourbon Whiskey honors the rich family tradition and pioneering spirit of the McKenna family. The bourbon, which is made from a mash of primarily corn, is the only extra-aged bottled-in-bond single barrel bourbon available today. Pursuant to the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21), any spirit labeled as "Bonded" or "Bottled-in-Bond" must be the product of one distiller at one distillery during one distillation season. In addition, the Act requires that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Henry McKenna Single Barrel Bourbon Whiskey is matured for a minimum of forty Kentucky seasons (ten years) before each bottle is filled and labeled with its batch and bottle number. As a result of its extra-long maturation period, the bourbon has an aroma of warm spices, smoke and burnt caramel. The aroma gives way to notes of chewy leather, chilli peppers and habanero, which are complemented by subtle touches of dried fruits, vanilla and cinnamon. The finish is warm and lush, with bold notes of roasted corn, cloves and woody spices. Since each bottle of McKennas Single Barrel Bourbon is bottled from a single cask rather than being crafted from a batch of casks, however, each bottle is slightly different and entirely interesting.Henry McKenna 10 Year Old Bourbon was named one of the top 12 spirits ever tasted by Proof66 and was called "magnificent" by Jim Murray, author of the Whisky Bible. In addition, the bourbon earned a score of 90-95 points from Wine Enthusiast. Pick up a bottle today!

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that traded in imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri fascinated by whisky his entire life decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different than those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky.Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his fathers vision and constructed Suntorys second distillery. Situated amidst the deep forests of Mount Kaikomagatake in Japans southern Alps, the Hakushu Distillery enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks.Hibiki 12 Year Old Japanese Whisky is crafted from a blend of over 30 unique whiskies produced at both Yamazaki Distillery and Hakushu Distillery, including some that have matured in previously-used Umeshu casks (Umeshu casks are specially coopered casks that are used in the maturation of plum liqueur). "This is all done by hand the traditional way," says Osamu Abe, the manager of Yamazaki Distillery, referring to the cooperage taking place at the distillery. "This is called yagura craftsmanship. You must watch and listen to how theyre made. In Japan, we say "use all 5 senses. Of course we learn from others, but our own senses are key."After each whisky used to craft Hibiki Whisky has matured for a minimum of 12 years (although some whiskies are matured as long as 30 years), the whisky is brought to proof using pure Japanese spring water. Hibiki, which translates to "resonance" in English, echoes the unique environment in which the whisky is distilled and matured. The whisky has an aroma of fruits, particularly pineapples and plums, with hints of honey and custard. The aroma gives way to a soft, mellow flavor profile that has notes of caramel, honeyed oak and apricots. The finish, which is elegant and complex, has touches of spicy wood, dried fruits and sour candy.Hibiki 12 Year Old Japanese Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition and the Gold Medal at the International Wine and Spirits Competition, where it was named Best in Class. In addition, it earned a score of 93 points from the Beverage Testing Institute.Each bottle of Hibiki 12 Year Old Whisky is crafted with 24 facets that represent the 24 seasons of the Japanese lunar calendar. Pick up a bottle today!

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that traded imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout Japan. In 1923, Torri fascinated by whisky his entire life decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky.Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his fathers vision and constructed Suntorys second distillery. Situated amidst the deep forests of Mount Kaikomagatake in Japans southern Alps, the Hakushu Distillery enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks.Hibiki 17 Year Old Japanese Whisky is crafted from a blend of over 30 unique whiskies produced at both Yamazaki Distillery and Hakushu Distillery, including some that have matured in previously-used Umeshu casks (Umeshu casks are specially coopered casks that are used in the maturation of plum liqueur). "This is all done by hand the traditional way," says Osamu Abe, the manager of Yamazaki Distillery, referring to the cooperage taking place at the distillery. "This is called yagura craftsmanship. You must watch and listen to how theyre made. In Japan, we say "use all 5 senses. Of course we learn from others, but our own senses are key."After each whisky used to craft Hibiki Whisky has matured for a minimum of 17 years, the whisky is brought to proof using pure Japanese spring water. Hibiki, which translates to "resonance" in English, echos the unique environment in which the whisky is distilled and matured. Hibiki 17 has an aroma of peaches, melons, apricots and lemon leaves that gives to notes of black cherry, toffee vanilla and oak on the palate. The finish sweet and fruity, with a touch of lychee.Hibiki 17 Year earned the Gold Medal at the International Spirits Competition in 2012 and 2013. In addition, it was named the "Best Japanese Blended Whisky" at the World Whiskies Awards. Pick up a bottle today!

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that traded in imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri fascinated by whisky his entire life decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different than those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky.Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his fathers vision and constructed Suntorys second distillery. Situated amidst the deep forests of Mount Kaikomagatake in Japans southern Alps, the Hakushu Distillery enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks.Hibiki Japanese Harmony Whisky is crafted from a blend of more than 12 unique grain and malt whiskies produced at Sutnorys Yamazaki, Hakushu and Chita distilleries. The blend, which was developed by master blender Shingo Torii and chief blender Shinji Fukuyo, is composed of five key styles Chita grain whiskey, which serves as the broth, malt whiskies aged in American oak casks, sherry casks and Mizunara (Japanese Oak) casks, and finally a smoky malt whisky which adds hidden complexity to the blend.Hibiki Japanese Harmony Whisky is a blend that reflects the expert craftsmanship and delicate nature of the Japanese, and it is at once pure and complex, says Suntory. There is a transparency of taste that allows this whisky to reveal all of its complexities simultaneously.As a result of the expert blending, Hibiki Japanese Harmony Whisky has a slightly floral aroma with additional notes of apricot, orange blossom, marmalade and clove. The palate is dry, with plenty of raisins, honey, pear and cinnamon, and leads to a long, complex finish complete with malt chocolate, oak, pepper, candied apples and a slight hint of smoke.Each bottle of Hibiki Japanese Harmony Whisky is crafted with 24 facets that represent the 24 seasons of the Japanese lunar calendar. Pick up a bottle today!

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery and Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. "We wanted to call High West a "saloon", says David Perkins, High Wests founder, "because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West."High West A Midwinter Nights Dram is a limited edition rye whiskey just released by High West Distillery. The whiskey is made from a marriage of six year-old rye whiskey (made from 95 percent rye and 5 percent malted barley) and sixteen year old-rye whiskey (made from a mash of 80 percent rye, 10 percent corn, 10 percent barley malt). After the rye whiskies were married together, they were finished in French oak barrels and barrels that were previously used to mature port. "The rye forms a beautiful vanilla, caramel and cinnamon base, the port barrels add plums and dried fruits, and the French Oak adds a spice accent," says Perkins. "It tastes like a proper Christmas plum pudding with lovely mulling spices, dried fruits and crme Anglaise. We knew this was just perfect in the middle of a long cold winter."High West A Midwinter Nights Dram is a limited edition whiskey, and we have only a handful of bottles available. Pick one up today!

More than two hundred years ago, Meriwether Lewis and William Clark set forth on a journey that would take them through the Great Plains, along the banks of the Yellowstone River and finally, to the beaches of the Pacific Ocean. At the time, the Great Plains abounded with millions of bison, pronghorn antelope, deer and elk. In addition, immense flocks of birds blanketed the open sky.High West American Prairie Bourbon pays tribute to the expedition of Lewis and Clark and to the frontiersman who pioneered the west. Made from a secret blend of a 2 year old bourbon from Indiana (made from a mash of 75 percent corn, 20 percent rye and 5 percent barley), a 6 year old bourbon from Kentucky, and a 13 year old bourbon from Kentucky, American Prairie is finished in American white oak casks with a #2 char on the heads and a #4 char on the staves. The varied char of each cask gives the bourbon a unique flavor profile " it has strong notes of vanilla and caramel married with notes of blood oranges and dark cherries.Ten percent of the profits from the sale of each bottle of American Prairie will be donated to the American Prairie Foundation. The American Prairie Foundation is assembling the largest wildlife preserve in the continental United States, which, when complete, will be 5,000 square miles or roughly the size of Connecticut. "High West is passionate about the American West " our home " and more importantly we want to help preserve its culture, heritage, and natural beauty," says David Perkins, High Wests manager.High West American Prairie is a limited release, limited edition blend of bourbons. It earned a score of 92 points from Wine Enthusiast and was named "one of the ten best new bourbons" by Mens Health. Get it before it goes extinct!

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery and Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. We wanted to call High West a saloon, says David Perkins, High Wests founder, because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West.High West Bourye is crafted from a blend of rich bourbons that have matured for a minimum of nine years, and extraordinary rye whiskies that have matured for ten and sixteen years old. The whiskey offers a combination of sweet honey nougat, mulling spices, and candied fruits, says Perkins. Its very similar to the original Bourye in terms of age and taste profile, but we actually think this one is better.Pick up a bottle today!

"After a tour of a distillery in Scotland," says Perkins, the owner of High West Distillery, "we went out to dinner and they brought us a dessert of honeydew drizzled with peated syrup. That was the most unusual, delicious and memorable ending to a dinner Ive ever had." Inspired by the sweet and smoky flavor profile of his Scottish dessert, Perkins concocted a diabolical scheme to create the same balance of flavors at his distillery in Park City, Utah.High West Campfire is Perkins attempt to create a whiskey that pays homage to that dessert. The whiskey is made from a secret blend of six-year old bourbon (made from a mash of 75 percent corn, 20 percent rye and 5 percent malted barley), five-year old rye (made from a mash of 95 percent rye and 5 percent barley) and lightly peated eight-year old Scotch (made from 100 percent malted barley). As a result, it has a unique flavor profile the rich and sweet flavors of the bourbon are well-balanced by notes of spicy rye and complemented by a touch of smoke. "We got it exactly right," says Perkins of the whiskey.The whiskey earned a score of 91 points from Wine Enthusiast, which said to "gift a bottle to a Scotch lover to introduce the joys of American whiskeys." The whiskey was also rated "one of the top ten spirits youve never tried" by Complex Magazine, and was "highly recommended" by Serious Eats."Im a whiskey guy." says Perkins, who was named Whiskey Advocates Whiskey Pioneer of the Year in 2011. "I wanted High West to be a Western brand. A Rocky Mountain brand. That was important to me." Try a true Western whiskey today!

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery and Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. "We wanted to call High West a "saloon," says David Perkins, High Wests founder, "because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West."High West Double Rye Whiskey is made from a marriage of a feisty two-year old Rye Whiskey (composed of a mash of 95 percent Rye and 5 percent barley) that was fermented with High Wests proprietary strain of yeast, together with a saddle-smooth 16 year-old Rye Whiskey (composed of a mash of 53 percent rye and 37 percent corn). Although the exact recipe of this marriage remains a closely-guarded the secret, the result is an incredibly bold and spicy Whiskey.High West Double Rye has an aroma of cloves, cinnamon, pine nuts and mint that gives way to notes of fresh herbs, mellow caramel, vanilla and pistachio on the palate. The finish is spicy and long, with touches of rye, woody spices and peppercorn that linger.The Whiskey earned a score of 90 points from Whisky Advocate, which said that it was a "must-try for Rye Whiskey aficionados." In addition, it earned a score of 97 points from American Craft Distillers and was called "superb" and "outstanding" by the Sour Mash Manifesto."Im a Whiskey guy." says Perkins, who was named Whiskey Advocates Whiskey Pioneer of the Year in 2011. "I wanted High West to be a Western brand. A Rocky Mountain brand. That was important to me."Try a Western Whiskey today!

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery and Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. "We wanted to call High West a "saloon," says David Perkins, High Wests founder, "because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West."High West Rendezvous Rye celebrates the first gathering of American frontiersman in Utahs Cache Valley. The "rendezvous" allowed the pioneers to trade pelts, weapons, supplies and homemade spirits. Rendezvous Rye is a marriage of two exotic straight rye Whiskeys one old and one new. The Whiskey is made by marrying together the rich and aromatic flavors of sixteen year-old rye Whiskey (made from a mash of 80 percent rye, 10 percent corn and 10 percent malted barley) with the bold and spicy flavors of six year-old rye Whiskey (made from a mash of 95 percent rye and 5 percent malted barley). As a result, the rye has a bold aroma of cinnamon, crisp mint and fennel that is complemented by soft, rounded notes of rye toast. Sweet notes of caramel, vanilla and macaroons complement the notes of woody spices on the palate, and lead to a warming finish.High West Rendezvous Rye earned a score of 95 points from Whisky Advocate, which named it one of the Top 10 New Whiskies of the Year. The Whiskey also earned a score of 94 points from Robert Parkers Wine Advocate, and the Double Gold Medal at the San Francisco World Spirits Competition. In addition, Rendezvous Rye earned the title of "Best Rye Whiskey" at the American Distilling Institute Craft Whiskey Competition in 2010."Im a Whiskey guy," says David Perkins, High Wests founder who was named Whiskey Advocates Whiskey Pioneer of the Year in 2011. "I wanted High West to be a Western brand. A Rocky Mountain brand. That was important to me." Try a Western rye today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol, and then mixed with unpeated malt produced on the Scottish mainland.. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.In 2013, Highland Park 25 Year Old became the first spirit ever to receive a perfect 100-point scorenot to mention the Chairmans Trophy for Best of Categoryat the Ultimate Spirits Challenge. With an unmatched depth and vibrancy, this legendary expression is matured in predominantly first fill European oak casks, each seasoned with Oloroso sherry to impart a rich, nutty spiciness alongside a dark, full-bodied profile. Unearth flavors of dried fruit, caramel, dark chocolate, golden toffeeand finish with the unmistakably balanced floral smoke that Highland Park is known for.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.Long ago, Highland Parks master distiller wisely laid down a collection of casks that would remain untouched for three decades, resulting in one of the finest single malts ever to leave the island of Orkney. Boasting an exceptional balance of delicate smoke and seductive sweetness, Highland Park 30 Year Old demands the respect of even the most seasoned palate; elegantly delivering the flavors of smooth, rich fudge, aromatic spices and dark chocolate orange. A dry, lingering finish dances between floral peat smoke and a mildly salty aftertastethe perfect reminders that a whisky of this quality could only come from Highland Park.Pick up your bottle today!