Whiskey

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says. Kings County Bourbon is made from a mash bill of New York State-grown corn and malted English barley. Twice distilled on Scottish copper pot stills its then aged for at least two years in new oak barrels. Smooth, spicy, and complex, this bourbon is a precocious whiskey, surprisingly robust for its age with notes of cinnamon, nutmeg, black pepper, and vanilla. Awarded three stars by the New York Times, and a double gold medal from the SF World Spirits Competition in 2019. Kings County currently produces about 150 gallons of bourbon a month. "We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. The bottles are filled, labeled and sealed by hand.Pick up a bottle of Kings County bourbon today!

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillerys founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey.A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "Its good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "Theres not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish."We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. Youre welcome.Make sure to pick up your bottle today!

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillerys founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey.A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "Its good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "Theres not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish."We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. Youre welcome.Make sure to pick up your bottle today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon, moonshine, and now single malt whiskey out of the 117-year old Paymaster Building at the Brooklyn Navy Yard.This Kings County Classic Whiskey Gift Set includes three award-winning bottles of Straight Bourbon, Moonshine, and Chocolate Whiskey. Kings County Distillerys Straight Bourbon is made from New York State organic corn and malted barley from the U.K., is twice distilled in copper pot stills and then aged in new charred oak barrels. Kings Countys Chocolate Whiskey infuses its moonshine with ground cacao bean husks from Mast Brothers Chocolate, whose factory is adjacent to the distillery in the Brooklyn Navy Yard. Bitter and surprising, this rich whiskey tastes like dark chocolate and works great in cocktails or on its own as an after-dinner drink.Kings County Distillerys Moonshine is a corn whiskey made from 80 percent New York State organic corn and 20 percent malted barley. It is double distilled and reduced to a smooth, drinkable 80 proof. Bright witha sweet slap of corn.Pick up your Gift Set today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Before white whiskey, there was moonshine, otherwise known as whiskey before it is aged in a barrelthough the word can also mean any illegally-made spirit. Kings County Distillerys Moonshine is a corn whiskey made from 80 percent New York State organic corn and 20 percent malted barley. It is double distilled and reduced to a smooth, drinkable 80 proof. Bright with a sweet slap of corn, this is a very respectable take on a classic American whiskey.Pick up a bottle of moonshine today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.After milling and mashing the grains, the wash is slowly fermented at their distillery in blue tanks that resemble oil drums and then double-pot distilled. Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says.What is Peated Bourbon? Its bourbon whiskey that conforms to the American requirements for bourbon but it incorporates malted barley that has been smoked with peat, a tradition common to some Scotch whiskeys. Made from 75 percent organic New York State corn, and 25 percent Scottish peated malt. Peated bourbon will definitely appeal to the adventurous whiskey traveler who has had a whiskey or two in their life.Aged for two summers (14 to 24 months) in a five-gallon charred, new oak barrels, Kings County Peated Bourbon Whiskey has an aroma of bonfire and juicy corn, which leads to notes of buttered toast, raisins and caramel on the palate. The finish is slightly smoky with hints of biscuits and more sweet corn.Supplies of this peated bourbon are limited, so make sure to pick up a bottle today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.After milling and mashing the grains, the wash is slowly fermented at their distillery in blue tanks that resemble oil drums and then double-pot distilled. Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says.What is Peated Bourbon? Its bourbon whiskey that conforms to the American requirements for bourbon but it incorporates malted barley that has been smoked with peat, a tradition common to some Scotch whiskeys. Made from 75 percent organic New York State corn, and 25 percent Scottish peated malt. Peated bourbon will definitely appeal to the adventurous whiskey traveler who has had a whiskey or two in their life.Aged for two summers (14 to 24 months) in a five-gallon charred, new oak barrels, Kings County Peated Bourbon Whiskey has an aroma of bonfire and juicy corn, which leads to notes of buttered toast, raisins and caramel on the palate. The finish is slightly smoky with hints of biscuits and more sweet corn. Now available in full 750 ml bottles.Pick up a bottle today!

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, KCs founders Colin Spoelman and David Haskell hand-craft moonshine, bourbon and chocolate whiskey. "Having grown up in a dry county in Kentucky, Ive always been fascinated with moonshine and spirits," says Spoelman. "I bought a plastic milkjug of illegal moonshine on a trip home once, and that really sparked my curiosity about distilling spirits. It ended up with me buying a small hobby still that we still use at Kings County." In addition to Spoelmans hobby still, a typewriter that Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn Kings Countys clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Kings County Moonshine Corn Whiskey is made from a mash of 80 percent organic, cracked corn that Spoelman and Haskell source from the Finger Lakes region in upstate New York, along with 20 percent Scottish malted barley. The grains are milled and mashed at the distillery before being fermented in wooden fermentation tanks built in Brooklyn. Following distillation, the moonshine is bottled at 80 proof. It has an aroma of sweet corn that is complemented by notes of pepper, roasted nuts and warm vanilla. The moonshine earned a score of 92 points from Jim Murrays Whisky Bible in 2013. Kings County Bourbon is made from a mash of 70 percent organic, cracked corn, together with 30 percent Scottish malted barley. After fermentation, the grains are distilled through the distillerys copper gooseneck stills, which were manufactured in Scotland. Then, the bourbon is aged in five-gallon, charred American oak barrels for a minimum of twelve months. It has an aroma of vanilla and honey, which gives way to notes of clove and barley. The finish is smooth, with a sweet touch of caramel and honey. The bourbon earned the Silver Medal at the American Distilling Institute Competition in 2013. Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "Its good for someone who either likes whiskey or chocolate which includes most people, I guess" says Spoelman. "Theres not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish. Each of these bottles of whiskey is personally signed by Colin Spoelman, the master distiller of Kings County Distillery. Pick up a set of whiskies today!

Situated along the banks of the East River, Kings County Distillery is New York Citys oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard.A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers.Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still dont understand why it doesnt make the pigs drunk," Haskell says. Kings County Straight Bourbon is made from 80 percent New York organic corn and 20 percent English barley and is twice distilled on Scottish copper pot stills and then aged for at least two years in new oak barrels. Smooth, spicy, and complex, this bourbon is a precocious whiskey, surprisingly robust for its age with notes of cinnamon, nutmeg, black pepper, and vanilla. Awarded three stars by the New York Times, and a gold medal from the SF World Sprits Competition in 2017. Kings County currently produces about 150 gallons of bourbon a month. "We make enough to supply some of Brooklyn, some of Manhattan and thats about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country.The bottles are filled, labeled and sealed by hand.Pick up a bottle of Kings County bourbon today!

In 1966, Texas architect Lavon Dickensheets Andrews and her husband, Mark, stumbled upon the remains of Knappogue Castle, an Irish landmark in County Clare which was originally built by Clan MacNamara in 1467. Struck by the passionate impulse to restore the castle, the couple purchased Knappogue Castle and embarked on their journey to restore its original grandeur.While Mrs. Andrews focused on the architectural details of the project, Mark Andrews began buying casks of the finest pot still Irish whiskey and bottling them under his own independent label, suitably named Knappogue Castle. Andrews was unusual in that he chose to bottle single malt Irish whiskies, as opposed to blends, which most others were choosing at the time. The last of Andrews selections, Knappogue Castle 1951, was distilled at the now-defunct B. Daly distillery, and since become the oldest and rarest publicly-available Irish whiskey in existence. Knappogue 12 Year Old Irish Whiskey carries on the tradition started by the Andrews over a half-century ago. As a single malt Irish whiskey, it is crafted exclusively from unpeated, malted barley before being triple distilled through both pot and column stills. After distillation, it is aged for a minimum of 12 years in ex-bourbon casks before being bottled at 80 proof.As a result of this exceptionally long aging process, Knoppague Castle 12 Year Old Irish Whiskey has a fresh, clean aroma with notes of toasted marshmallow, honey, cream and vanilla. The palate is filled with citrus flavors, including peach, apple, pineapple as well as coconut, and leads to a robust finish complete with oak, black pepper, raisins and spice.An incredibly decorated whiskey, Knappogue Castle 12 Year Old Irish Whiskey was called one of the top 10 Irish whiskies to try by Forbes and earned four stars from F. Paul Pacults Spirit Journal.Try this renowned single malt Irish whiskey today!

In 1966, Texas architect Lavon Dickensheets Andrews and her husband, Mark, stumbled upon the remains of Knappogue Castle, an Irish landmark in County Clare which was originally built by Clan MacNamara in 1467. Struck by the passionate impulse to restore the castle, the couple purchased Knappogue Castle and embarked on their journey to restore its original grandeur.While Mrs. Andrews focused on the architectural details of the project, Mark Andrews began buying casks of the finest pot still Irish whiskey and bottling them under his own independent label, suitably named Knappogue Castle. Andrews was unusual in that he chose to bottle single malt Irish whiskies, as opposed to blends, which most others were choosing at the time. The last of Andrews selections, Knappogue Castle 1951, was distilled at the now-defunct B. Daly distillery, and since become the oldest and rarest publicly-available Irish whiskey in existence.Knappogue 14 Year Old Twin Wood Single Malt Irish Whiskey carries on the tradition started by the Andrews over a half-century ago. As a single malt Irish whiskey, it is crafted exclusively from unpeated, malted barley before being triple distilled through both pot and column stills. Knappogue 14 Year Old Twin Wood Single Malt Irish Whiskey was aged for 14-plus years in a combination of ex-bourbon casks and special sherry-infused casks made specifically for Knappogue Castle.As a result of this meticulous aging process, Knappogue 14 Year Old Twin Wood Single Malt Irish Whiskey has a light, reddish gold color and an aroma of orchard fruits, sherry and and oak. The palate contains notes of plums and dried apricots, along with more bitter fruits such as green apples and grapefruits. The finish is malty and complex, with sweet vanilla notes melding beautifully with wine tannins and charred oak.Pick your bottle today!

In 1966, Texas architect Lavon Dickensheets Andrews and her husband, Mark, stumbled upon the remains of Knappogue Castle, an Irish landmark in County Clare which was originally built by Clan MacNamara in 1467. Struck by the passionate impulse to restore the castle, the couple purchased Knappogue Castle and embarked on their journey to restore its original grandeur.While Mrs. Andrews focused on the architectural details of the project, Mark Andrews began buying casks of the finest pot still Irish whiskey and bottling them under his own independent label, suitably named Knappogue Castle. Andrews was unusual in that he chose to bottle single malt Irish whiskeys, as opposed to blends, which most others were choosing at the time. The last of Andrews selections, Knappogue Castle 1951, was distilled at the now-defunct B. Daly distillery, and since become the oldest and rarest publicly-available Irish whiskey in existence.Knappogue 16 Year Old Twin Wood Single Malt Irish Whiskey carries on the tradition started by the Andrews over a half-century ago. As a single malt Irish whiskey, it is crafted exclusively from unpeated, malted barley before being triple distilled through both pot and column stills. Distilled in November, 1995 and bottled in October, 2012, Knappogue 16 Year Old Twin Wood Single Malt Irish Whiskey was aged for 14 years in ex-bourbon casks before being transferred by the Master Distiller into sherry-infused casks made specially for Knappogue Castle, where it rested for an additional 21 months.As a result of this meticulous aging process, Knappogue 16 Year Old Twin Wood Single Malt Irish Whiskey has a deep, reddish gold color and a rich bouquet of fruits, nuts, malts and peppery spice. The palate is oily and filled with dark chocolate, with further notes of sherry and vanilla extract appearing on the body. The whiskey finishes dry and semi-sweet, with pleasant notes of oak and sherry rounding things out.Only 4,500 bottles of this impeccable whiskey were ever produced, each numbered and signed.Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Knob Creek Bourbon was created by Beams grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the "Small Batch Bourbon Collection" the collection includes Knob Creek as well as Basil Haydens, Bookers and Bakers bourbons he is often credited as the father of the small-batch bourbon movement.Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincolns childhood farm. Bookers vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before Prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon to be honest, unwavering, and full of character.Knob Creek 15YO is a limited-edition expression that follows in the wake of editions such as 2001 Limited Edition. Its a small-batch Kentucky straight whiskey with aromas of caramel, oak, vanilla, baking spices, and a gentle sweetness. Theres caramel, toffee, oak, and leather on the palate. Finishes warming with lingering spice, floral, and fruity notes. Knob Creeks limited editions are immensely popular, so its best to get one quickly before they sell out.Pick one of these limited-edition bottles up today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Knob Creek Bourbon was created by Beams grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the Small Batch Bourbon Collection the collection includes Knob Creek as well as Basil Haydens, Bookers and Bakers bourbons he is often credited as the father of the small batch bourbon movement.Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincolns childhood farm. Bookers vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon, to be honest, unwavering and full of character.A quarter century ago, Booker Noe bottled the first batch of Knob Creek Bourbon, subsequently ushering in the small batch movement. The torch has since been passed on to Fred Noe. The legacy of Booker Noe lives on through Knob Creek and all of its full-flavored bourbons. In celebration of Knob Creeks historical influence, this unfiltered cask strength single barrel bourbon is Knob Creeks first-ever bourbon bottled at barrel strength. Holding true to the rigorous Pre-Prohibition standards, this batch is straight from the barrels at the warehouse in Clermont: uncut and unblended at 120.6-123.7 Proof.Pick up a bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Knob Creek Bourbon was created by Beams grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the "Small Batch Bourbon Collection" the collection includes Knob Creek as well as Basil Haydens, Bookers and Bakers bourbons he is often credited as the father of the small batch bourbon movement.Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincolns childhood farm. Bookers vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before Prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon to be honest, unwavering and full of character.In 2016 the much-loved 9-year-old Small Batch Bourbon lost its age statement due to inventory issues. Now its making its return in style with the label proudly stating: Knob Creek 9 Year Old Small Batch Kentucky Straight Bourbon Whiskey. Aged for 9 years and bottled at 100 proof, its the Knob Creek you know and love.Pick a bottle up today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Knob Creek Bourbon was created by Beams grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the Small Batch Bourbon Collection the collection includes Knob Creek as well as Basil Haydens, Bookers and Bakers bourbons he is often credited as the father of the small-batch bourbon movement.Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincolns childhood farm. Bookers vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon, to be honest, unwavering and full of character.Introducing Knob Creek Quarter Oak Kentucky Straight Bourbon Whiskey. To craft this expression a portion of Knob Creek bourbon is rested in quarter cask barrels before being married with Kentucky straight bourbon whiskey.Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Knob Creek Bourbon was created by Beams grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the Small Batch Bourbon Collection the collection includes Knob Creek as well as Basil Haydens, Bookers and Bakers bourbons he is often credited as the father of the small batch bourbon movement.Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincolns childhood farm. Bookers vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care and patience of bourbon made before prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon to be honest, unwavering and full of character.While most bourbons are blended together from multiple barrels to ensure consistency of flavor, Knob Creek Reserve Single Barrel Bourbon is bottled from single casks, hand-picked based on their final age, rack placement and other proprietary methods passed down for many generations. Aged for a minimum of nine years and bottled at a robust 120 proof, the bourbon has a deep amber and henna color, as well as an aroma of toasted nuts, vanilla bean and oak. The palate is filled with dried fruits, maple syrup and a rum sweetness, and leads to a finish marked by a woody, cinnamon spice, evergreen and caramel.Knob Creek Reserve Single Barrel Bourbon won a Double Gold at the San Francisco World Spirits Competition in 2012. Pick up a bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Knob Creek Bourbon was created by Beams grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the Small Batch Bourbon Collection the collection includes Knob Creek as well as Basil Haydens, Bookers and Bakers bourbons he is often credited as the father of the small batch bourbon movement.Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincolns childhood farm. Bookers vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon, to be honest, unwavering and full of character.Knob Creek offers a solid core lineup of whiskeys and bourbons, all of which have made the brand one of the most popular labels on the market today. Rye Whiskey has made a huge comeback in the industry in recent years, and Knob Creeks Knob Creek Twice Barreled Rye starts out as Knob Creeks Best-in-Class Rye Whiskey before being transferred to a new, level 4 charred oak barrel for additional aging. This transforms the into a powerful spirit with enhanced oaky aromas. The whiskeys re-exposure to the flavorful, smoky fresh barrel char results in the pinnacle of harmony between spicy rye and oak from the secondary barrel-finish. Pick up your bottle today!

"Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicagos first distillery since Prohibition in 2008.Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicagos North End, is dominated by a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family thats been distilling for over a hundred years in Austria,"explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients."Like all bourbons, Koval Single Barrel Bourbon Whiskey is made mostly from corn. While most bourbon mashbills typically contain wheat or rye as secondary grains, Koval Bourbon is made from only organic corn and millet. Millet, one of the major grains of Asia and Africa, is gluten-free, and has a long history in Asian spirits. The Birneckers source their corn and millet from a farmers co-op in the Midwest. After the grains arrive at the distillery, Robert mashes and ferments them, before distilling them through his custom-made, copper-pot still. The still is equipped with an elongated whiskey helmet and a unique bubblecap design, which provide for greater surface area for the bourbon to develop its aromas and flavors of mango, vanilla and apricot.Following distillation, Robert removes the heads and tails of the distillate and matures the hearts in new, charred American oak casks that are made by a bespoke cooperage in Minnesota. The casks lend flavors of pepper, clove and caramel to the bourbon.Once the bourbon has matured for 2-4 years, each bottle is filled from an unfiltered single barrel, before being labeled by hand."When we got started, we noticed that there was a real vacuum regarding distilling knowledge in the United States," says Robert, "If the majority of product being put out is good, it helps the entire industry. If somebody tries a crappy product thats labeled craft from somebody else, theyre less likely to try our product. Its important to us that the whole industry grows with us. We dont want it to be a one-hit wonder, something that everyone rushes to and then it kind of dies down again."Koval, which is a Yiddish term meaning blacksmith, is often used colloquially to refer to the blacksheep of the family. Pick up a bottle of Koval Single Barrel Bourbon today!

"Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicagos first distillery since Prohibition in 2008.Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicagos North End, is dominated by a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family thats been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients."Koval Four Grain Whiskey is made from a mash of oats, malted barley, rye and wheat. Much like Koval Rye Whiskey, the grains are 100 percent organic and distilled through the Birneckers still, which was specifically designed to produce whiskey. Koval, which is a Yiddish term meaning blacksmith, is often used colloquially to refer to the blacksheep of the family.Koval Four Grain Whiskey has a nose of banana and dried, tropical fruits, which is followed by notes of oak, buttery bread and a spicy finish. Koval Four Grain earned the Silver Medal at the American Distilling Institute in the "Non-Traditional Whiskey" category, and the Gold Medal at the International Whisky Competition in the "American Whisky" category.Once the whiskey has matured for a minimum of 2-4 years, each bottle is filled from a single barrel, before being labeled by hand."When we got started, we noticed that there was a real vacuum regarding distilling knowledge in the United States," says Robert, "If the majority of product being put out is good, it helps the entire industry. If somebody tries a crappy product thats labeled "craft from somebody else, theyre less likely to try our product. Its important to us that the whole industry grows with us. We dont want it to be a one-hit wonder, something that everyone rushes to and then it kind of dies down again."Koval Four Grain was named runner-up for the US Micro Whisky of the Year in Jim Murrays Whisky Bible 2017.Pick up this great bottle of Koval whiskey today!

"Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicagos first distillery since Prohibition in 2008.Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicagos North End, is dominated by a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family thats been distilling for over a hundred years in Austria,"explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients."Koval Rye Whiskey is made from 100 percent organic rye grains, which the Birneckers source from a farmers co-op in the Midwest. After the grains arrive at the distillery, Robert mashes and ferments them, before distilling them through his custom-made, copper-pot still. The still is equipped with an elongated whiskey helmet and a unique bubblecap design, which provide for greater surface area for the whiskey to develop its aromas and flavors of rye, cinnamon and baking spices.Following distillation, Robert removes the heads and tails of the distillate and matures the hearts in new, charred American oak casks that are made by a bespoke cooperage in Minnesota. The casks lend flavors of cinnamon and baking spices to the rye, and complement its already spicy flavor with hints of vanilla and honey. "This is no ordinary rye," wrote the Wall Street Journal."When we got started, we noticed that there was a real vacuum regarding distilling knowledge in the United States," says Robert, "If the majority of product being put out is good, it helps the entire industry. If somebody tries a crappy product thats labeled " craft from somebody else, theyre less likely to try our product. Its important to us that the whole industry grows with us. We dont want it to be a one-hit wonder, something that everyone rushes to and then it kind of dies down again."Koval, which is a Yiddish term meaning blacksmith, is often used colloquially to refer to the blacksheep of the family. Pick up Koval Rye today!

Situated on the banks of Lagavulin Bay on the island of Islay, Lagavulin Distillery is one of the oldest distilleries in Scotland. Distilling took place on the banks of Lagavulin Bay as early as 1742, and by the turn of the century, there were as many as ten illicit stills operating in the area. In 1816, John Johnson founded the first legal distillery on the site, and within a year Archibald Campbell had opened a second. After Johnsons death, Alexander Graham acquired Johnstons distillery for 1,100 and eventually united the two distilleries together under the Lagavulin name. Since that time, the rich, peaty water that runs down the brown burn and through the Solan Lochs into the hills just next to Lagavulin Bay has served as the lifeblood of the distillery.Lagavulin Single Malt Scotch Whisky is known as one of the most intense, smoky single malt whiskies ever made the peated barley used to create Lagavulin Single Malt has up to twenty times as much exposure to peat smoke as compared to typical Scotches. Once the grains used to craft Lagavulin Whisky have been harvested and malted, they are dried over a peat and gas fire calibrated specifically to produce Lagavulins signature, bold flavor profile.Then, the grains are milled and mashed before being fermented for approximately 72 hours. Following fermentation, the whisky is distilled twice first through a wash still for approximately five hours and then again through a spirit distill for approximately nine hours. This is the slowest distillation process of any Islay distillery, and gives Lagavulin its characteristic round flavors and mellow edges.Following distillation, Lagavulin 16 Year Old Single Malt Scotch Whisky is matured for sixteen years in second-fill, American oak casks that were previously used to mature bourbon. As a result of this maturation process, together with the unique barley-drying process used at the distillery, the single malt has an intense aroma of peaty smoke, wood spices and Earl Grey tea. The aroma gives way to notes of peat, rich smoke and salty tang on the palate, which are balanced by subtle notes of vanilla and honeyed oak. The finish is incredible and intense, with complex notes of sweet caramel and fruits belying bolder notes of peat and smoke.Lagavulin 16 Year Old Single Malt Scotch Whisky has earned six Double Gold Medals at the San Francisco World Spirits Competition, and was named the "Best Single Malt Whisky (13-19 Years)" at the 2013 Competition.Pick up this timeless classics today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky.After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky.Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is aged for ten years in the distillerys warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whiskys notes of peat and vanilla. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is then barrier-filtered (barrier filtering preserves the flavors and rich, oily texture of the whisky while removing any remaining sediment) before being bottled at cask strength. The whisky was awarded the title "Best Single Malt in the World" by Whisky Magazine. In addition, it earned the Double Gold Medal at the 2011 San Francisco World Spirits Competition, and the Gold Medal, along with the title "Best in Class," at the 2010 International Wine and Spirit Competition.Pick up a bottle today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky.Laphroaig 25 Year Old Single Malt Whisky is aged for a minimum of 25 years in a combination of European oak casks that were previously used to mature Oloroso sherry and American oak casks that were previously used to mature bourbon. In addition, the maturing casks of whisky are laid to rest in the distillerys warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whiskys notes of dried fruits, cinnamon, and smoky peat. Once the whisky has matured for a minimum of 25 years, it is bottled at cask strength.Laphroaig 25 Year Old Single Malt Whisky was awarded the Gold Medal at the International Wine and Spirits Competition, where it was named "Best in Class." In addition, it earned a score of 95 points from Whisky Advocate, which said that the whisky "brilliantly fuses two different styles of whisky into a single, remarkable experience."Pick up a bottle today!