Whiskey

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.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. In addition, 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, coastal flavors tempered by just a subtle touch of smoke.Highland Park 50 Year Old Single Malt Scotch Whisky is the oldest and most prestigious whisky released by the distillery. It was made by marrying together five casks of whisky that were distilled in 1960 and then cask-harmonized, in order to ensure that the whisky achieved the perfect balance of flavor and consistency.Each bottle of the whisky was hand-crafted from sterling silver designed by Maeve Gillies, an internationally renowned designer of engagement rings and jewelry. The bottle is intended to represent the confluence of the sea, weather and time-honored traditions that have guided Highland Park over the course of the past two centuries.The whisky has a bright, mahogany hue, along with an aroma of tobacco, chewy leather, raisins and nutmeg. The aroma gives way to rich and spicy flavors, that are balanced by touches of brown sugar, molasses, wood tannins and caramel. The finish is long and warming, with a touch of spicy clove.Only 275 bottles of this whisky were ever produced. Pick one up 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.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.Highland Parks The LIGHT is the second release of their two-part series celebrating the Orkney climate and the distinctive influence it has on its whiskies. Deeply contrasting "The DARK," "The LIGHT" celebrates the spirit of renewal and the refreshing beauty of Orkney spring and summer months. Bottled in a beautifully embossed green glass vial, its serpent dragon design is inspired by the great Norse sagas, embracing both the high sun of the summer solstice and the low sun of the winter solstice. This stunningly vibrant single malt earned a Double Gold medal at the 2018 San Francisco World Spirits Competition. Pick up your bottle today!"

Founded in 1798, presumably by Magnus Eunson, Highland Parks distillery is a Scotch whisky distillery in Kirkwall Orkney. Highland Park is the northernmost distillery in Scotland, a half mile further north than Scapa distillery. Although the name of the whisky has Highland in the title, the name of the whisky does not refer to the Scottish Highlands, but rather to the fact that the distillery was founded on an area called High Park which is distinguished from a lower Park area nearby.Highland Park malts 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.Highland Park is home to several critically acclaimed whiskies, offering several proprietary bottlings by year. In 1984, they became the first whisky ever to have scored a rating of 100 percent from The Scotland newspapers tasting team. Highland Park is made today, just as it was in 1798, using what they call their five keystones of production: aromatic peat, hand turned floor maltings, sherry oak casks, cool maturation, and cask harmonization.Their peat is hand cut from the Hobbister Moor, no less than seven miles from the distillery. The moor is over 9,000 years old, going as deep as four meters. The barren woodless moor is composed layer upon layer of densely compacted vegetation. Rich in heather, the peat is dried naturally in the summer, then burned in ancient kilns, where its heathery aromatic smoke infuses the malting barley.Highland Park is also one of the few distilleries that meticulously turns their malt by hand. Their barrels are cut from European and American oak, and crafted into staves at precisely 45. This was the method used by the Vikings to make their longships watertight. The staves are then shipped to Jerez in southern Spain where theyre made into casks, filled with Oloroso Sherry and left to mature for around two years, before being emptied and shipped back to Orkney to be refilled with whisky. These casks contribute to up to 80 percent of Highland Park whiskys final flavors, and natural colorings.Introducing the second expression in Highland Parks limited edition Viking Series: Highland Park Valknut. This second release is made using a small amount of Orkney-grown Tartan barley, boasting a slightly higher phenol content.The Danish designer behind this expression Jim Lyngvild, was inspired by the mythological Valknut symbol associated with fallen warriors. This symbol of three interlinked triangles was used in Norse mythology to represent honorable warriors killed in battle.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.For centuries, Highland Park has produced single malt Scotch whiskies that are uncompromising in their pursuit of a perfect balanceand the 12 Year Old is perhaps the best known expression of that perfection. Rich, malty tones meld with the subtle floral smoke of Orcadian peat, aged exclusively in European oak casks, seasoned with Oloroso sherry. Discover an unmatched balance of smoky and sweet: discover the Highland Park 12 Year Old VIKING HONOUR. With is naturally cask driven color, crafted with no additives, this fine whisky received the Tried and True Award, 96/100- Great Value, as a finalistat the Ultimate Spirits Challenge 2017. Pair this exquisite whisky with haunch of venison, chocolate ginger biscuits, soft cheeses such as French Brie and even Japanese sushi and wasabi (yes, really!)Pick up your bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills. Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters Degree in Chemical Engineering from the University of Louisville. Pickerell then served as Master Distiller as Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Estate Double Cask Rye Whiskey is handcrafted by Pickerell from small batches of organically grown rye that are harvested from the Hillrock Estate. Once the rye has been harvested, it is mashed and fermented, before being distilled through Pickerells custom-made, 250-gallon copper-pot still. The still, which was built in Kentucky to Pickerells exact specifications, gives the distiller extraordinary control over the character and quality of the whiskey produced.Following distillation, the rye whiskey is matured in traditional oak casks before being double-barreled, or finished, in secondary casks. The secondary casks are composed of American oak and have been charred with a #4 char. In addition, the staves of the secondary casks were air-seasoned for over two years prior to the casks assembly. As a result, the secondary casks contribute strong notes of vanilla and caramelized wood sugars to the rye, while minimizing bitter tannins that are often present in kiln dried oak.Double Cask Rye has a deep golden amber color, along with a warm aroma of vanilla and caramel that is complemented by touches of prunes, apricots and rye. The aroma gives way to notes of caramel and rye, along with touches of cloves, cinnamon and butterscotch, and leads to a long, warming finish.Hillrock Double Cask Rye is a reflection of New Yorks rich history and its unique terroir. Pick up a bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller at Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Estate Peated Single Malt Whiskey is one of the first single malt whiskies produced in New York since Prohibition. It is made using barley that is grown exclusively on the rolling fields of the Hillrock Estate. After the barley is harvested, it is smoked over a peat flame for approximately eight hours (the peat used to smoke the barley is imported from Scotland).After the barley has been peated, it is fermented before being distilled through Pickerells custom-made, 250-gallon copper-pot still. Following distillation, Hillrock Peated Single Malt is aged in American oak casks before each batch is brought to proof and bottled by hand.The whisky has a light aroma of smoke, peat, iodine and sea salt that gives way to rich vanilla and malt on the palate. The finish is long and rich, with hints of honey, caramel and butterscotch complemented by a subtle peaty undertone.Pick up a bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farmers, hundreds of whom distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors Degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters Degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller at Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Estate Single Malt Whiskey is one of the first single malt whiskies produced in New York since Prohibition. It is made using barley that is grown exclusively on the rolling fields of the Hillrock Estate. After the barley is harvested, it is malted at the Hillrock Malthouse one of the first malthouses built by a distillery since Prohibition. By growing and malting his own barley, Pickerell is able to control and fine-tune the production process of the single malt whiskey.Once the barley has been malted, it is fermented before being distilled through Pickerells custom-made, 250-gallon copper-pot still. Following distillation, Hillrock Single Malt is aged for approximately two years before each batch is brought to proof and bottled by hand. The whiskey earned a score of 95 points from the Beverage Testing Institute in 2014.Hillrock Single Malt Whiskey is a reflection of New Yorks rich history and its unique terroir. Pick up a bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller as Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Solera Aged Bourbon is the worlds first solera aged bourbon. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As whiskey from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increases over time.Hillrock Solera Aged Bourbon marries Hillrock Estate Bourbon with a mature seed bourbon that was carefully sourced by Pickerell. After cascading through the solera, Hillrock Solera Aged Bourbon is finished in 20 year old Oloroso Sherry casks. The finishing process balances the spicy rye flavors of the bourbon and adds further complexity, with layers of fig, roasted walnuts and candied fruit. The current age of Hillrock Solera Aged Bourbon is over six years and the rye content is approximately 37 percent.Hillrock Bourbon was named one of the Top 50 Spirits of 2013 by Wine Enthusiast (it was ranked the #2 bourbon), which gave it a score of 96 points. It also earned the SiIlver Medal at the San Francisco World Spirits Competition in 2013.Pick up a bottle today!

Hirsch Whiskey is named after 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. It was in 1974 that Hirsch first imagined the spirit that would become legendary over the years. Its unique and turbulent history would prompt Charles K. Cowdery to write the book The Best Bourbon Youll Never Taste, centered around this mythical bourbon.Today the brand is owned by the San Francisco-based distiller and importer Hotaling and Co. They aim to bring back the famous name with premium expressions. "With this reintroduction, we invite people to take a journey into the world of bourbon and discover what makes HIRSCH legendary. THE HORIZON takes the first step into the future of HIRSCH, with additional expressions planned to round out the collection," says Hotaling and Co. President and CEO Dan Leese.Hirsch The Horizon expression is made to embody the spirit of adventure, the lifelong search for new experience chasing the horizon. Its a blend of 2 straight bourbons. Distilled in Lawrenceburg, Indiana, 94 percent of the blend is a 4-year-old juice with a traditional (75 percent corn, 21 percent rye, 4 percent barley malt) mash bill, while the remaining 6 percent is a 6-year-old rye-heavy whiskey. Bottled at 92 proof, its a traditional, complex, and incredibly well-balanced offering that is equally stunning neat or on the rocks.Pick a bottle up today!

A drink made by sweetening straight rye whiskey with rock candy and citrus peels, Rock and Rye traces its history back to the 19th century, when stern-faced barkeeps would pour a shot of rye and let customers add their own honey or rock candy, creating a drink similar to an Old Fashioned.By the turn of the century, Rock and Rye blurred the line between refreshment and remedy. Pharmacists prescribed Rock and Rye to snuff out coughs, colds, sore throats, bronchitis, asthma and pneumonia." No ailment was too great or too small for Rock and Ryes therapeutic relief. In 1890, the Memphis Medicinal Monthly stated that when a man "gets within twenty yards of the door of the saloon he commences coughing, and he puts his hand over his chest with an agonized expression and slips in the door and takes some Rock and Rye." Rock and Ryes reputation as a panacea continued well after Prohibition. At a 1952 conference for the Common Cold Foundation, Dr. Thomas Ward, a prominent Johns Hopkins virologist, was asked what medicine he preferred to use against rhinovirus. "Personally, my favorite treatment is old Maryland Rock and Rye," he replied. Nearly two decades earlier, Earl Hines and his orchestra recorded a dance chart entitled "Rock and Rye," which was penned by arranger Jimmy Mundy (who was later hired by Benny Goodman).Inspired by traditional Rock and Rye recipes, Robert Cooper crafted Hochstadters Slow and Low Rock and Rye. Cooper is a third-generation distiller. His grandfather, Maurice, founded Cooper Brewery in the early 20th century and his father, Sky, worked at Charles Jacquin et Cie, a distillery in Pennsylvania.Hochstadters Slow and Low Rock and Rye is made in Philadelphia "the birthplace of Rock and Rye" with a backbone of straight rye whiskey. The whiskey is macerated with orange peels before being infused with a picayune amount of honey. In addition, Cooper adds a hint of horehound an herbaceous perennial plant often found in lozenges to his elixir, before each bottle is filled by hand.Hochstadters has a mellow, slightly sweet flavor the notes of spicy rye are nicely balanced with the sweet flavors of citrus, grapefruit and rock candy. Bottled at 84 proof, it has a smooth, long finish with hints of honey and orange.Pick up a bottle of this Rock and Rye today!

Local Choice Spirits was founded in 2010 by Paula Pixie Dezzutti Hewlette. They currently have a diverse range of quality spirits including The Legendary Hatfield and McCoy Family Brand Whiskey, Dwight Eubanks and his Eubanks Gin Collection, and Boosie Badazzs Boosie Juice Vodka.Tyler Boone is a singer, songwriter and multi-dimensional business entrepreneur from South Carolina. Boone teamed up with Paula Dezzutti Hewlette to create this homegrown Boones Bourbon. This spirit is distilled from a mash bill of 75 percent corn, 21 percent rye, and 4 percent barley at Striped Pig Distillery in Charleston. Aged in new, charred, white oak it is bottled at a high octane 58.5 percent ABV.Striped Pig Distillerys bespoke machinery was designed by distillers and owners, Johnny Pieper, Jim Craig and Todd Weiss who created state of the art, custom-made copper plate condensers and stainless steel boilers. Boones Bourbon has pleasant aromas of sweet corn, vanilla and baking spice followed by a rich caramel flavored palate, kissed by a touch of smoke.Pick up your bottle today!

American Freedom Distillery was founded by four ex-Green Berets. Currently, theyre building the distillery in St. Petersburg, Florida. For now, Horse Soldier Bourbon is distilled in Columbus, Ohio. Days after the 9/11 terrorist attacks, the USA deployed a small team of Green Berets mounted on horseback. These brave men are honored today by theAmericas Response Monumentat Ground Zero. This bourbon honors the small unit, nicknamed the Horse Soldiers. Their story was depicted in the 2018 movie 12 Strong, as well as the CNN documentaryLegion of Brothersand the American Response Monument located at Ground Zero in New York City.Made in the heart of America with pride and patience, Horse SoldierBourbon is distilled from a mash of 70 percent yellow dent corn, 20 percent red winter wheat, and 10 percent malted barley, using water from limestone aquifers carefully filtered for purity. The spirit is matured for 8 years in new, charred American oak casks before being bottled at a staggering 113 proof. Pick up your bottle today!

The American Freedom Distillery was established by two ex-Special Forces veterans Scott Neil and John Koko, and Kokos wife Elizabeth Pritchard, who picked opening a distillery in Florida as their next big adventure. They started making their spirits well prepared. They visited a myriad of craft distilleries in the US, and travelled to Scotland and Ireland to learn about the art of whiskey-making from some of the best distillers. The team never ceases to learn, continually improving their processes on their mission to create authentic American bourbon. They bring art and science together to create handmade spirits, which have already earned the distillery the highest honors from world spirits competitions. At their Florida distillery, located in St. Petersburg, the American Freedom Distillery makes their artisanal rums, vodkas and gins. However, Florida is too hot for making whiskey, so their bourbons are produced in Columbus, Ohio, through the collaborative distilling process of Middle West Spirits. The company is planning on opening a flagship production plant in Somerset in Pulaski County, Kentucky, in the near future. Horse Soldier is an authentic all-American, award-winning bourbon whiskey. It is named after brave men who fought on the inhospitable, mountainous terrain of Afghanistan riding horses. Horse Soldier bottles are formed in molds that are made from the steel recovered from the World Trade Center after 9/11, commemorating the lives lost and never forgotten, and honoring the spirit of resilience and service that arose in the nation on that day. Horse Soldier Small Batch is a wheated bourbon, made from a mash bill of 70 percent corn, 20 percent red winter wheat, and 10 percent malted barley. Made from small batches of meticulously blended mature whiskey, aged in American oak, and non-chill filtered, Horse Soldier bourbon is bottled at 95 proof for a decadent experience. Grab your bottle today!

For nearly 220 years, the Tuthilltown Gristmill located off Albany Post Road in Gardiner, New York used waterpower to mill local grains into flour. In 2001, Ralph Erenzo acquired the property and, together with a partner, converted one of the mills granaries into a distillery. At the time, Erenzo had little experience distilling spirits. After purchasing a furnace from eBay and a German pot still without instructions, he distilled Tuthilltown Spirits first batch of vodka using apple scraps from a nearby apple-slicing plant in the Hudson Valley.After distilling their first vodka, Tuthilltown began experimenting with whiskey. "Our first aged spirit was an experiment that turned out quite well indeed," says Erenzo. "And since we are a small batch shop, we can change direction overnight. We also realized early that whiskey was coming back, in particular the interest in straightforward aged spirits; people are just tired of the same old thing. And we copied no one."Hudson Baby Bourbon Whiskey was the first bourbon to be distilled in State of New York. Made from 100 percent New York Corn (all the corn is harvested less than 10 miles away from the distillery in Gardiner), the bourbon is aged in small, 3-gallon and 14-gallon charred American oak casks (the "baby"refers to the size of the casks). The smaller barrel-size results in greater surface contact between the oak and the bourbon, resulting in faster maturation. In addition, the warehouse walls in which the barrels reside are lined with heaters, which are powered by water from the distillerys stills. As a result, when the stills are running, the warehouse becomes incredibly warm, causing the oak casks to expand and interact with the whiskey. Each night, when the stills are dormant and the temperature cooler, bass speakers, which have been placed throughout the warehouse, play very deep bass music. The bass vibrates the barrels, agitating the spirit and creating micro-expansions and contractions in the barrels themselves. This sonic aging process unique in the industry adds to the interaction of the wood and whiskey.After a slumber of 6 to 24 months, Hudson Baby Bourbon Whiskey is brought to proof before each bottle is filled, sealed and numbered by hand. The bourbon has strong notes of sweet corn, vanilla and caramel intermingled with oak, which give it a fragrant and slightly floral aroma. Hudson Baby Bourbon earned the Silver Medal at the 2012 International Wines and Spirits Competition and the Double Gold Medal at the 2011 San Francisco World Spirits Competition. In addition, it earned a score of 91 points from the Beverage Testing Institute."Were not making whiskey the traditional way, as defined for 80 years by the big whiskey producers," says Erenzo. "We are making it the way their grandfathers made it. We do all the work, hands-on, from scratch. All of our product is hand-made." Try a hand-made whiskey today!

For nearly 220 years, the Tuthilltown Gristmill located off Albany Post Road in Gardiner, New York used waterpower to mill local grains into flour. In 2001, Ralph Erenzo acquired the property and, together with a partner, converted one of the mills granaries into a distillery. At the time, Erenzo had little experience distilling spirits. After purchasing a furnace from eBay and a German pot still without instructions, he distilled his first batch of vodka using apple scraps from a nearby orchard in the Hudson Valley.Following the distillation of apples, Erenzo began experimenting with the distillation of whiskey. "Our first aged spirit was an experiment that turned out quite well indeed," he says. "And since we are a small batch shop, we can change direction overnight. We also realized early that whiskey was coming back, in particular the interest in straightforward aged spirits; people are just tired of the same old thing. And we copied no one."Hudson Maple Cask Rye Whiskey is a limited-edition rye whiskey distilled from locally-sourced New York rye. Once the grains have been harvested, they are milled and mashed at the distillery before being twice distilled through a copper pot-still. Following distillation, the rye is aged in charred American oak casks for under four years. The walls of the warehouse in which the casks are laid to rest are lined with heaters that are powered by water from the distillerys stills. As a result, when the stills are running, the warehouse becomes incredibly warm, causing the oak casks to expand and interact with the whiskey. Each night, when the stills are dormant and the temperature cooler, bass speakers, which have been placed throughout the warehouse, play very deep bass music. The bass vibrates the barrels, agitating the whiskey and creating micro-expansions and contractions in the barrels themselves. This sonic aging process unique in the industry adds to the interaction of the wood and whiskey and results in a more robust flavor profile.After its initial beauty rest in American oak casks, the rye whiskey is double-barreled, or finished, in maple syrup-cured whiskey barrels from a local Hudson Valley partner. This finishing process contributes rounded notes of maple syrup to the whiskey, and complements its notes of black tea, vanilla, rye toast and vanilla cream."Were not making whiskey the traditional way, as defined for 80 years by the big whiskey producers," says Erenzo. "We are making it the way their grandfathers made it. We do all the work, hands-on, from scratch. All of our product is hand-made." Try a hand-made, limited-edition whiskey today!

Tuthilltown Distillery is New Yorks first legal distillery since the Prohibition era. It was established in 2003 by Ralph Erenzo and his partner Brian Lee in the old Tuthilltown Gristmill that Erenzo purchased a few years earlier with a plan to start a climbing center. They converted one of the mill granaries to a micro-distillery, and brought the tradition of small batch spirits production back to the Hudson Valley. Two and a half years later, Tuthilltown Spirits produced their first batches of vodka from scraps collected at a local apple slicing plant. Erenzo is a true pioneer of modern-day craft distilling who not only opened the citys first distillery, but also pushed for legislative changes that allow New York farms to establish distilleries on site, which eventually brought on a distilling renaissance across the US. Through sustainable growth, the company reached the stage when the partners were approached by William Grant and Sons to sell the distillery. Instead, they negotiated the sale of the Hudson whiskey brand, while keeping the control over the product through the distillery, becoming the first craft brand to be picked up by a major house. Driven by innovation, collaboration, art, and exploration, and inspired by the bright lights of Broadway, the scenic views of the majestic Hudson Valley, and citys brilliant, creative and resilient people, the distillery turns the high-quality grain from local family farmers into award-winning whiskeys that capture the thrill that is New York. As their whiskeys quietly matured over the last decade, the creative team continued to experiment with new grains, blends and cask finishes, pushing the limits once again, and making the whiskey the way they want to: bold, yet refined, artful and unapologetic. Bright Lights, Big Bourbon is a bold, grain-forward straight bourbon from the Hudson Whiskey range. It is distilled from a mash bill of 95 percent New York corn and 5 percent malted barley, and aged for minimum of 3 years in new, charred oak barrels. This expression, bottled at 92 proof, is kosher certified. Pick up a bottle today!

Isaac Bernheim immigrated to the United States in 1867 with only $4 in his pocket while he intended to work in New York City upon his arrival, his future employer went out of business and as a result, Bernheim became a traveling salesman, riding his horse throughout rural Pennsylvania and peddling goods to housewives until his horse died.Bernheim then moved to Paducah, Kentucky and became a bookkeeper for a liquor wholesaler, eventually saving enough money to bring his brother Bernard to the United States. In 1872, Isaac and his brother established their own company Bernheim Brothers and together purchased a distillery in Louisville, Kentucky and began to produce I.W. Harper Bourbon. While I.W. stood for Isaac Wolfe, the given name of the older Bernheim, the brothers chose the name Harper over their own surname because it, sounded more American.Bernheim Distillery was one of just ten distilleries granted permission to operate during Prohibition for medicinal purposes, and I.W. Harper Bourbon grew in popularity throughout the 20th century until it was cleared from U.S. shelves in the early 1990s. Now, for the first time in over two decades, I.W. Harper is being made available again.I.W. Harper Bourbon is distilled from a mash of 73 percent corn, 18 percent rye and 9 percent barley and aged at the Stitzel-Weller distillery for a minimum of four years in new American oak. As a result, the whiskey has an aroma of shortbread, butterscotch, vanilla and walnuts. The palate is filled with almonds and fruitcake, and leads to a finish accented by chocolate, lumber and caramel.Pick up a bottle today!

Tommy Brunett is a man of many talents his band, The Tommy Brunett Band, tours frequently in the Upstate New York area and has gained national recognition for both original songs as well as classic covers of Johnny Cash and Billy Joe Shaver. A few years ago, while on tour, Brunett had an epiphany: "What goes together better than whisky and rock?" Being the consummate marketer that he is, Brunett teamed up with Master Distiller Drew Wescott to form Iron Smoke Distillery, which distills whiskey from fresh, local ingredients sourced directly from farms in the Finger Lakes region.Made from a "bourbon" mash bill that contains corn, rye, wheat and smoked barley sourced from American farms, Iron Smoke Bourbon is distilled and aged by Tommy Brunett at his distillery in Fairport, NY. Before the grains are milled and mashed, Tommy and his team smoke them using applewood, which lends a pleasant, smoky yet sweet characteristic to the whiskey. Once distilled, the whiskey is aged in triple-charred, virgin American oak barrels before being brought to proof with water from the glacier-formed Finger Lakes.Iron Smoke CASKet Strength Straight Bourbon Whiskey is a very limited quantity of Iron Smokes unfiltered, uncut, small batch bourbon.This rare and exceptionally complex 120 proof offering is handpicked from thousands of their very owntriple char virgin white oak barrels. CASKet Strength has absolutely no liquid filler from any other source and delicious notes of butterscotch, vanilla and caramel.Pick up your bottle today!

Founded in 2015 by Louise McGuane, J.J. Corry Irish Whiskey is Irelands first modern whiskey bonder. Irish whiskey bonding is a traditional business model whereby bonders, typically publicans and mercantile owners all across the Island would source casks and new make whiskey spirit which they would age and blend for local customers.Throughout the golden age of Irish whiskey in the 19th century, most Irish whiskey was blended by and sold to consumers by the bonders. However, the practice died out in the 1930s with the near collapse of the Irish whiskey industry, after which all aspects of Irish whiskey production and sales were undertaken by the distilleries. With the decline of bonding, Ireland lost hundreds of regional and local styles of whiskey and the art of blending fell out of focus. J.J. Corry Irish Whiskey has resurrected this lost art of Irish whiskey bonding, under the brand of the renowned 19th century local whiskey bonder, J.J. Corry from Co. Clare.The company sources new make whiskey Spirit from Irish distilleries and matures it in a purpose-built bonded rackhouse on the McGuane family farm in Cooraclare, Co. Clare, right along the Wild Atlantic Way. Whilst waiting for their spirit to come of age, they source and blend rare mature whiskey to create their own unique house style.Named after a bicycle that J.J. Corry invented, in tribute to his entrepreneurial spirit, their first release, J.J. Corry The Gael, was a classic style of blended Irish whiskey, bursting with juicy fruit flavors and underlying complexity. It contained unusually mature whiskeys for an Irish blend. The first batch of The Gael was blended using exceptional and rare mature Irish whiskeys and Batch No. 2 is no different. It consists of 40 percent 9-year-old grain, 30 percent 17-year-old malt, 26 percent 13-year-old malt, and 4 percent 28-year-old malt. The first three were matured in bourbon casks, the last in ex-sherry. Its a big, complex, yet elegant dram that is a perfect showcase of what J.J. Corry does.Grab a bottle today!

Born in Lima, Peru, Jesus Ricardo Tapia (simply Rick to his friends) moved to New York City at the age of five. There, as a young child, Rick fondly remembers his time spent in bodegas, or corner stores, where international families, foods and drinks would come together into one magical experience. While Rick went on to enjoy a 17-year career in the spirits industry, his early memories of the convivial bodega never left him, and ultimately inspired him to launch his own American whiskey brand J.R. Revelry Small Batch Bourbon Whiskey which embodies the same characteristics of friendship and celebration which were so central to his childhood.J.R. Revelry Small Batch Bourbon Whiskey is distilled in at the old Seagram Distillery in Lawrenceburg, IN before being moved to a small, craft distillery in Nashville, TN where it is bottled by hand in small batches. Aged in oak barrels for just under four years, the bourbon has a soft aroma of popcorn, charred wood and peach chutney. The palate is filled with notes of vanilla, toffee, sandalwood, spice rub and raisins, and leads to a dry, complex finish accented by baked apples, cherries, worn leather and mushrooms.J.R. Revelry Small Batch Bourbon Whiskey earned a score of 93 points at the Ultimate Spirits Challenge and won a Gold Medal (scoring 92 points) from the Beverage Testing Institute. Pick up an award-winning bourbon today!

Born on September 5, 1850, Jasper Newton Jack Daniel was the youngest of ten children. His parents were of Scottish and Irish descent. In 1864 Jack learned the art of whiskey making from the preacher and an enslaved man named Nathan Nearest Green.Nearest eventually became Jack Daniel Distillerys head distiller. Daniels distillery founded in Lynchburg, Tennessee in 1866 was the first registered distillery in the country (at the time, distilleries were required to register with the federal government, and the Jack Daniel Distillery was given Registered Distillery Number 1). Today, Jack Daniel Distillery is one of the most distinguished and recognizable names in the spirits industry.Jack Daniel Distillery Sinatra Select Limited Edition Tennessee Whiskey pays homage to Frank Sinatra and his relationship with the distillery. "Frank drew in a crowd by beginning his performances with a toast of Jack," says Jeff Arnett, the master distiller at Jack Daniel Distillery Distillery. "Sinatra Select is a partnership between his family and ours at Jack Daniel Distillery to honor that long-standing, personal affinity. We couldnt be more proud to salute our legendary friend."The whiskey is made from a mash of corn, rye, and malted barley. Once the ingredients have been mashed, they are fermented with a proprietary strain of yeast and iron-free cave spring water. Following fermentation, the wash is distilled and the resulting whiskey is then filtered through 10 feet of charcoal. This filtering process, known as the Lincoln County Process, earns the whiskey the title of "Tennessee Whiskey" and imparts a signature, sweet yet smoky flavor profile.Once the whiskey has been charcoal filtered, it is aged in Sinatra Barrels, which are equipped with unique, deep grooves on the interior of the barrel staves. These grooves increase the surface area of the barrels, and in turn, the exposure of the whiskey to the wood. Following maturation, whiskey maturing in Sinatra Barrels is married with whiskey maturing in traditional Jack Daniel Distillery barrels. As a result of this maturation process, Jack Daniel Distillery Sinatra Select Tennessee Whiskey has a rich amber hue, along with an aroma of sweet caramel, toffee, vanilla and oak. The aroma gives way to notes of leather, candied oranges and woody spices on the palate, and is considerably chewier than the traditional Jack Daniel Distillery Tennessee Whiskey. In addition, the finish is elegant and long, with touches of tobacco and chocolate mingled with notes of cloves and spice.Jack Daniel Distillery Sinatra Select Limited Edition Tennessee Whiskey comes in a unique, 1-liter bottle that is enclosed in an orange-accented case (orange was Sinatras favorite color). "This really honors what he meant to the brand," says Arnett.Pick up a bottle today!

Born on September 5, 1850, Jasper Newton Jack Daniel was the youngest of ten children. His parents were of Scottish and Irish descent. In 1864 Jack learned the art of whiskey making from the preacher and an enslaved man named Nathan Nearest Green.Nearest eventually became Jack Daniel Distillerys head distiller. Daniels distillery founded in Lynchburg, Tennessee in 1866 was the first registered distillery in the country (at the time, distilleries were required to register with the federal government, and the Jack Daniel Distillery was given Registered Distillery Number 1). Today, Jack Daniel Distillery is one of the most distinguished and recognizable names in the spirits industry.This Jack Daniels Legacy Edition 2 is the second release in the Legacy Edition series. This expression is inspired by one of the distillerys early original black labels from the 1900s. The Legacy Edition has released several limited edition variations of labels used throughout the brands history. The second Legacy Edition showcases a rope and anchor to celebrate the unwavering legacy of Jack Daniels.Pick up your bottle today!

Born on September 5, 1850, Jasper Newton Jack Daniel was the youngest of ten children. His parents were of Scottish and Irish descent. In 1864 Jack learned the art of whiskey making from the preacher and an enslaved man named Nathan Nearest Green.Nearest eventually became Jack Daniel Distillerys head distiller. Daniels distillery founded in Lynchburg, Tennessee in 1866 was the first registered distillery in the country (at the time, distilleries were required to register with the federal government, and the Jack Daniel Distillery was given Registered Distillery Number 1). Today, Jack Daniel Distillery is one of the most distinguished and recognizable names in the spirits industry.Jack Daniels No. 27 Gold is crafted to the same uncompromising standards as Old No. 7, but double charcoal mellowed for a luxuriously smooth mouthfeel, and extra matured in golden-hued maple barrels for a rich, warm finish. This refined expression of our original Tennessee Whiskey is only available in select markets around the world.Pick up your bottle today!

Born on September 5, 1850, Jasper Newton "Jack" Daniel was the youngest of ten children. His parents were of Scottish and Irish descent. In 1864 Jack learned the art of whiskey making from the preacher and an enslaved man named Nathan "Nearest" Green. Nearest eventually became Jack Daniel Distillerys head distiller. Daniels distillery founded in Lynchburg, Tennessee in 1866 was the first registered distillery in the country (at the time, distilleries were required to register with the federal government, and the Jack Daniel Distillery was given Registered Distillery Number 1). Today, Jack Daniel Distillery is one of the most distinguished and recognizable names in the spirits industry.Among all their offerings Jack Daniels Black Label stands out as the instantly recognizable, iconic classic and the brands flagship. It accounts for 96 percent of Jack Daniels sales, making it the best selling whiskey in the world. While the true meaning behind the "Old No. 7" on the label was lost with Daniels death, it is known that it won 7 gold medals in a very different time. It received its very first at the 1904 Worlds Fair in St Louis, Missouri, where the spirit reigned supreme over 24 others from across the globe a sign of things to come. The most important step in its creation is still the charcoal mellowing, or as they like to call it "The Extra Blessing". Before going into barrels, the clear, 140-proof distillate is filtered through handcrafted charcoal drop by drop, a process that takes from 3 to 5 days and is the reason behind the Black Labels signature smoothness.Get your bottle today!