Whiskey

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle 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 rather than 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 Quarter Cask 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.Following distillation, Laphroaig Quarter Cask Single Malt Scotch Whisky is matured in quarter casks. Quarter casks were used in the 19th century to transport whisky via horse or mule, as the animals could not carry the weight of traditional casks. As a result of their small size, the casks have a greater proportion of surface area to volume and thus, contribute stronger notes of oak and wood tannins to the whisky maturing inside. In addition, the casks "breathe" more deeply and as a result, provide a touch of salty tang to the whisky as well.Laphroaig Quarter Cask Single Malt Scotch Whisky has an autumn gold color, along with an aroma of tropical fruits and smoke. The aroma gives way to notes of citrus, malt, cinnamon and oak on the palate, which are complemented by a subtle smoky undertone. The finish is refreshing and peaty, with touches of caramel and vanilla throughout.Laphroaig Quarter Cask earned the Double Gold Medal from the San Francisco World Spirits Competition, and earned a score of 93 points from the Beverage Testing Institute. In addition, it earned a score of 90-95 points from Wine Enthusiast.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 use the land in order to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled their excess grains into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than 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 contribute to the overall intensity of the whisky.Following distillation, Laphroaig Select Islay Single Malt Scotch Whisky is matured in five different types of casks: Oloroso sherry, white American oak, Pedro Ximenez, quarter-sized and first fill bourbon. After the whisky has been matured, it is finished in virgin American oak casks, a type of wood rarely used in the Scotch whisky industry. During its time in virgin American oak, the whisky is rested in the highest, warmest reaches of Laphroaigs warehouse, which increases the exposure of the whisky to the wood.As a result, Laphroaig Select Islay Single Malt Scotch Whisky has an aroma of peat, lemon, herbs, green apples and mint. Notes of baking spices, citrus, honey, oak and caramel are complemented by bold notes of smoke, and lead to a finish accented by touches of salty brine and rich fruits.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 use the land to raise and sell cattle 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 rather than 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 contributes to the overall intensity of the whisky.Following distillation, Laphroaig Triple Wood Single Malt Scotch Whisky is matured in three different types of casks. First, the whisky is matured in ex-bourbon casks composed of American oak. These casks contribute traditional notes of honey, cinnamon and vanilla to the whisky. After its initial maturation, the whisky is double-barreled in quarter casks. Quarter casks were used in the 19th century to transport whisky via horse or mule (the animals could not carry the weight of traditional casks). As a result of their small size, the quarter casks add bold notes of oak and woody spices to the whisky. Finally, Laphroaig Triple Wood is matured in European oak casks that were previously used to mature Oloroso Sherry. The sherry casks contribute a rounded sweetness to the whisky, along with hints of red fruits, citrus and leather. Following maturation, the whisky is bottled without the use of chill filtration.Laphroaig Triple Wood earned the Gold Medal at the San Francisco World Spirits Competition, and was named "Best in Class" at the International Wine and Spirits Competition. In addition, it earned a score of 94 points from Whisky Advocate and 92 points from the Beverage Testing Institute in 2013.Pick up a bottle today!

According to the legend, John E. Fitzgerald founded a distillery along the banks of the Kentucky River shortly after the Civil War ended. Fitzgerald began distilling bourbon and selling it to passengers aboard the trains and steamships that passed through town. Shortly thereafter, Fitzgerald sold his brand "Old Fitzgerald Bourbon" to Julian P. "Pappy" Van Winkle for $10,000, a small fortune at the time. Pappy moved production of Old Fitz to his distillery, where it became one of the most famous bourbons in the world.But if you ask Sally Van Winkle (Pappys granddaughter), the story of John E. Fitzgerald and Old Fitz Bourbon is slightly more complicated and certainly more interesting. In 1999, Van Winkle revealed that Fitzgerald was not the man nor the distiller he claimed to be he was, in fact, a bonded treasury agent. At the time, the Treasury Department was tasked with collecting taxes levied on spirits and as such, bonded treasury agents were the only people legally allowed to carry the keys to barrel storage warehouses.Fitzgerald did have a discerning palate for fine bourbon and would use his warehouse keys to pilfer the best barrels of bourbon as they aged. The barrels, which became known as "Fitzgerald barrels," and the brand were immortalized when Pappy Van Winkle named Old Fitzgerald bourbon after the treasury agent, and added a "Whisper of Wheat "to his bourbons recipe. By using wheat rather than rye as the secondary grain in the bourbons mash bill, Pappy imparted a rounder, softer flavor profile in Old Fitz as compared to other bourbons at the time.Larceny Kentucky Straight Bourbon pays homage to both John E. Fitzgeralds superb taste and the legacy of the Old Fitzgerald brand. Made from a mash of corn, wheat, malted barley and rye, Larceny Bourbon carries on the tradition of Old Fitz by using wheat as the bourbons secondary grain rather than rye. As a result, Larceny Bourbon has a sweeter, softer flavor profile as compared to bourbons that use rye as their secondary grain. After the grains are milled, they are cooked in Kentucky limestone water and fermented using a proprietary strain of yeast.Following fermentation, the mash is distilled through 70-foot tall column stills and the resulting bourbon is aged in honey barrels for six to twelve years. After aging, the casks are blended and brought to 92 proof before being bottled. The resulting bourbon has notes of sweet corn, honey, vanilla and light cinnamon, along with a hint of oak and rye that provides for a subtle edge.Larceny Bourbon earned a score of 93 points at the Ultimate Spirits Challenge in 2013, and a score of 93 points from Wine Enthusiast. In addition, it was named one of the top 20 spirits in the world by F. Paul Pacults Spirit Journal and named a "Best Buy" by Whisky Magazine. Quite simply, Larceny Kentucky Straight Bourbon is a steal. Pick up a bottle today!

Laws Whiskey House is a dedicated, no compromise whiskey company. The distillery was founded by Alan Laws in 2010 in Denver Colorado in the historic Gates Neighborhood. Laws and team, alongside Bill Friel, former master distiller of Bartons, perfected the whiskey over several years. Crafting the one-of-a-kind spirit into what it is today. Laws Whiskey takes an obsessive, hands-on approach to every aspect of whiskey production, every step of production is carried out in-house. Laws Whiskey House "is a temple of sorts" to whiskey, and AD Laws Four Grain Bourbon is its magnum opus. Mr. Friel remains an integral member of the AD Laws team, and the primary architect behind the Four Grain Bourbon Whiskey. The flagship bourbon is made from a recipe of corn, wheat, rye and malted barley, all of which (except the corn) come from the Colorado Malting Company (the corn was imported from Wisconsin but is now sourced in state).We let American whiskeys four mother grains inspire us to not only create our four grain straight bourbon, but also to break each grain out into its own expression, showcasing its contribution to the bourbon. Al LawsAll the grain is triple cleaned, Its expensive, and requires special equipment. The grain is milled and combined into a sour mash which is open air fermented for four days. Following fermentation of the grains, the wash is distilled through a custom made four-plate Vendome hybrid copper-pot/column still.The bourbon is then matured in 53-gallon American white oak casks that were crafted by the Independent Stave Company in Missouri (the distillery had 1,000 barrels aging already). There, the bourbon matures for approximately three years. The Colorado mountain climate is rife with changes in temperature and air pressure. Former Laws team member Jack Norris stated that as the spirit ages, the magic of time, charred oak planks and high mountain air transform it into a rich, complex, spicy, Straight American four grain bourbon.Following this three-year beauty rest, the bourbon is brought to proof and bottled by hand. The bourbon has sweet aromas of roasted corn, grilled peppers, cayenne pepper and chiles. Notes of chewy leather, toasted wheat, caramel, vanilla, spicy rye, and buttered almonds dominate the palate, and lead to a finish accented by touches of spicy rye and moist tobacco. Pick up a bottle of Laws Four Grain Bourbon today!

Situated on the Isle of Mull, the quaint village of Tobermory was founded in 1788 by fishermen who began using it as a resting place during their fishing expeditions in the Sound of Mull. The name Tobermory is derived from the ancient Gaelic word meaning "Marys Well," and refers to a nearby well on the Isle of Mull that was dedicated to the Virgin Mary centuries ago by Irish monks who lived on the island. In 1798 just ten years after fishermen began using the port of Tobermory as a resting place John Sinclair founded Tobermory Brewery and Distillery.Today, Tobermory Distillery is the last remaining distillery on the Isle of Mull, and one of the oldest commercial distilleries in Scotland. It produces two distinctive styles of whisky: Tobermory Single Malt Scotch Whisky, an unpeated single malt whisky that reflects the heritage and culture of the Isle of Mull, and Ledaig Single Malt Scotch Whisky, a heavily peated single malt whisky that reflects the distillerys location in the Inner Hebrides archipelago.Ledaig 10 Year Old Single Malt Scotch Whisky is made exclusively from Scottish barley that is dried directly over a peat flame. In addition, the grains used to make Ledaig are malted and mashed with water sourced from Marys Well, which contributes even stronger notes of smoke and sweet brine to the whiskys flavor profile.After the grains used to make the whisky are milled and mashed, they are fermented for nearly four days in washbacks made of Oregon Pine. Each wash is then twice distilled, first through one of Tobermorys copper-pot wash stills, and again through one of Tobermorys copper-pot spirit stills.Following distillation, Ledaig 10 Year Old Single Malt Scotch Whisky is matured for a decade in used bourbon casks that are laid to rest in ancient vaults on the Isle of Mull. It has a bright, golden color with an aroma of sweet smoke, mint chocolate and seaweed. The notes of spicy smoke, vanilla, and malt are robust and complex, and lead to a spicy and vibrant finish. Ledaig 10 Year Old Single Malt Scotch Whisky also earned a score of 90-95 points from Wine Enthusiast, which rated it a "Best Buy."Ledaig 10 Year Old Single Malt Scotch Whisky represents a unique expression, not only of Scotlands terroir, but also of one of the oldest commercial distilleries still in existence.Pick up a bottle today!

Situated along the Isle of Mull, the quaint village of Tobermory was founded in 1788 by fishermen who began using it as a resting place during their fishing expeditions in the Sound of Mull. The name Tobermory is derived from the ancient Gaelic word meaning "Marys Well,"and refers to a nearby well on the Isle of Mull that was dedicated to the Virgin Mary centuries ago by Irish monks who lived on the island. In 1798 just ten years after fishermen began using the port of Tobermory as a resting place John Sinclair founded Tobermory Brewery and Distillery. Today, Tobermory Distillery is the last remaining distillery on the Isle of Mull and one of the oldest commercial distilleries in Scotland.Ledaig Single Malt Scotch Whisky is a heavily peated single malt crafted at the Tobermory Distillery, and reflects the distillerys location in the Inner Hebrides archipelago. The whisky is made exclusively from Scottish barley that is dried directly over a peat flame. Once the grains have been dried, they are milled and mashed with water drawn from Marys Well before being fermented for nearly four days in washbacks made of Oregon Pine. Following fermentation, the wash is distilled twice, first through one of Tobermorys copper-pot wash stills, and again through one of Tobermorys copper-pot spirit stills.Ledaig Dsgadh 42 Year Old Single Malt Scotch Whisky was aged for nearly half a century in an ex-bourbon hogshead before being sent to the Isle of Mull for finishing in a Golzales Byass Oloroso sherry cask. 100 percent un-chill filtered and bottled at 92.6 proof, only 500 bottles of this incredible whisky (Dsgadh means awakening in Scots Gaelic) exist worldwide. The original copper still which Tobermory Distillery used to produce Ledaig Dsgadh 42 Year Old Single Malt Scotch Whisky is now retired; each bottle of Dsgadh comes with a engraved copper card that has been cut from the still, and which can be redeemed in 2024 for a bottle of the last distillate ever produced by the still (the distillate is currently resting in first-fill bourbon barrels at Tobermory Distillery).Ledaig Dsgadh 42 Year Old Single Malt Scotch Whisky has a bright chestnut color and aromas of sherry, sooty smoke, fragrant wood, toffee apple and freshly-baked biscuits. The palate is noticeably dry, with even more Oloroso sherry balanced by hints of bitter chocolate, coffee, candied cherries and ginger. The finish is long and complex, with previous flavors elevated by a subtle smokiness and honeyed character.Originally distilled in 1972, this is the oldest Ledaig spirit ever released. Pick up a rare treasure and awaken your senses today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses.After aging, each batch of Leopold Bros. Whiskey a batch produces only about 240 bottles is bottled by hand with a label indicating the barrel number from which it came."Boy, I had some hand problems at the end of last year," Todd says, "but it lets people understand that this really is a craft. Its something that hasnt come off an assembly line; its very much small batch. Its something special."Try this special whiskey today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. George Peach Whiskey is made from ripened freestone and clingstone peaches sourced from Georgia. Clingstone peaches, as their name implies, have a yellow flesh that stubbornly clings to the pits of the peach. Freestone peaches, which are slightly firmer and less juicy than clingstone peaches, have more texture and a slightly milder flavor. After destoning the peaches, "I add a second step to the distilling process," Todd says. "I put the whiskey back into the still with some of the peach stones that were removed prior to juicing for redistillation. This adds a soft, bitter almond undertone that greatly adds to the peach flavors."After the whiskey is distilled with the peach stones, Leopold blends it with the peach puree he makes from the Georgia peaches and pours the entire blend into used bourbon barrels. The peach whiskey, which earned a Gold Medal at the Beverage Tasting Institute Competition, has subtle notes of honey and citrus, which complement the flavors of the peach and almonds.After aging, each batch of Leopold Bros. Whiskey a batch produces only about 240 bottles is bottled by hand with a label indicating the barrel number from which it came.Try this special whiskey today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens Academy of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses.The finest blackberries from the Rocky Mountain region are harvested over the summer, juiced, and blended with their small batch whiskey. The result is a rich spirit with notes of vanilla, raisin, and oak imparted by the charred American barrels. This whiskey is naturally colored by the barrel and blackberry juice, and bottled by hand to maintain the integrity of the sweet blackberries and soft finish.This Leopold Bros. whiskey is proudly made with real fruit, and no artificial preservatives. As such, the fruit will naturally oxidize over time. Enjoy within 60 days of opening if left open at room temperature. To preserve your whiskey longer, place it in a refrigerator for up to 120 days.Pick up your bottle today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery. Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses. Each bottle is bottled by hand with a label indicating the barrel number from which it came.This straight bourbon is open-air fermented in wooden tanks with both house-cultured and indigenous yeast strains before being pot distilled from 64 percent Corn 17 percent Two-Row Barley, floor-malted on-site at Leopold Bros., 15 percent Abruzzi Heritage Rye and 4 percent Brewers Malts Leopold Bros. Straight Bourbon is aged four years in new, American, white oak charred barrels on earthen floors in the distillerys unheated dunnage-style bonded warehouse. Pick up your bottle today!

Lismore was founded by William Lundie and Co., a brand which prospered under the guidance of John and William Lundie. This range of Speyside single malts and blends was originally named after the Inner Hebridean island between Mull and the mainland.Today Lismore is bottled by Glenfarclas owner JandG Grant using the same traditional recipes handed down by the Lundie family. Lismore currently has several releases in their range, from NAS single malts and blended Scotch to this 21-year-old single malt matured in Sherry hogsheads.Though most information about this single malt remains undisclosed, this mysterious whisky has signature rich, complex Speyside notes of rich orchard fruit, warm baking spice, and oak. Bottled at a rather inviting 43 percent ABV.Pick up your bottle today!

The origins of rye whiskey in the United States date back to colonial America, when early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. The popularity of rye whiskey grew steadily among the colonists, and when the British blockade of American ports during the American Revolutionary War prevented the importation of rum, rye whiskey became Americas drink of choice.Inspired by Americas rich rye heritage, this 18-year-old follows the late great Robert Coopers (a third-generation distiller), Lock Stock and Barrel 16-Year-Old Straight Rye Whiskey. This unique rye was crafted using some stock he held back from Lock Stocks 2012 release of their 12-year-old rye. One of the few who single-handedly transformed the cocktail world when he released St. Germain in 2007, Cooper passed away unexpectedly in 2016 at the age of just 39, leaving the release of incredible expression bittersweet. This enticing new Lock Stock and Barrel release is aged an astounding 18 years. Double distilled from a rare mash bill of 100 percent rye grain, the robust cut is meticulously hand selected by distillers before being aged in new charred American Oak barrels in a cold climate. Its lengthy time in the barrel true harmonizes this spirit. Lock Stock and Barrel 18-year is explosively flavorful and intense, yet perfectly balanced with notes that suggest hot, buttered gingerbread, dried peach, toasted pecan, ripe honeydew and tobacco leaf (producer). This 100 percent Canadian rye whiskey is bottled at a solid 109 proof.Pick up your bottle today!

Lock + Co. Distilling was founded by Rick Talley and Owen Locke. Locke, a 6th generation Colorado native, has been enamored with fermentation ever since he started homebrewing as a 15-year-old boy and has fallen in love with the complexity and uniqueness of rye. Its a passion he shares with Talley, a fellow Coloradan.It was in 2010 that the two friends first bought a 23-gallon still and started making their whiskey, aging it in small barrels. Lockes experience along with several generations of moonshining in his family complimented Talleys knowledge and skills skills that they honed together while working for Beam Suntory. It was there that they realized that they could have something bolder and wilder to offer than the spirits they were dealing with.Locke + Co. Aspen Aged Rye Whiskey is the first expression to come out of the distillery and one that embodies the warmth and friendship that the company is built on. Crafted from a mash bill of 95 percent rye and 5 percent malted barley, the classic small-barrel American rye is enriched by Colorado aspen wood discs that are placed in the barrels. This results in a smooth and flavorful spirit that is bottled at 90 proof.Grab a bottle today!

Situated between the Glen of Rothes and the Glen of Elgin, Longmorn Distillery was founded in 1893 by John Duff. Duff was a serial entrepreneur he had previously founded the Glenlossie Distillery two decades earlier, and would go on to found the BenRiach Distillery years later. As a result of his fascination with Scotch, Duff invested a considerable amount of his personal fortune in maturing casks of whisky, and was ruined shortly after the Pattison Crash of 1898.During his short tenure at Longmorn, Huff created a distillery that was incredibly successful. In 1897, The National Guardian wrote that Longmorn Whisky "jumped into favour with buyers from the earliest day on which it was offered," and by the turn of the century, Longmorn Whisky had become a critical component in a number of different blended whiskies. Today, Longmorn Distillery continues to distill and mature whisky exactly the same way it did more than a century ago.Longmorn Single Malt Scotch Whisky is made using the finest barley, much of it still sourced from the Laich of Moray, which is situated just a few miles from the distillery. The rich, fertile plains of Moray, together with the regions unique micro-climate, are ideal for the cultivation of plump, flavorful barley. Once the barley has been sourced, it is milled and mashed before being fermented for approximately two days.Following fermentation, the wash is distilled twice through Longmorns copper-pot stills. The stills, which are heated by a direct coal flame, require a greater degree of attention and skill than modern, steam-heated stills. In addition, the uneven heat produced by the coal flame produces a more unique and textured whisky. Following distillation, the whisky is matured for sixteen years in used bourbon casks before being brought to proof and bottled.Longmorn 16 Year Old Single Malt Scotch Whisky has a fresh aroma, with hints of apples, citrus and green herbs. The flavors open up to rich notes of lemon zest and toasted malt, along with touches of oak, pepper and dates, which lead to a long, dry finish.Longmorn has been considered the "hidden jewel of Speyside for many years by distillers and connoisseurs alike," says Neil MacDonald, the distillerys Brand Manager. In addition, Longmorn 16 Year Old Whisky was ranked one of the Top 10 Spirits of 2013 by F. Paul Pacults Spirit Journal, which called it "one of the greatest inland single malts from Scotland, period."Pick up a bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringans Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two-hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown (today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of Johnnie Walker purchased 118 gallons at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage. Today, it remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises.First distilled in 1973 Longrow is a double distilled, heavily peated single malt produced in Springbank Distillery in Campbeltown. The malt is peat dried for up to 48 hours to give the whisky a unique Campbeltown-style smoky character. Less than 100 casks of Longrow are filled each year LongrowThis single malt is double distilled with 100 percent peated malts and aged in ex-bourbon barrels. Bottled at 92 proof, this scotch has no age statement. A perfect whisky for peat lovers who enjoy that lingering effervescent smoky flavor. Get your bottle today!

Following the end of the American Revolutionary War, Joshua Booth emigrated from his native New York to the Ernestown Township in eastern Ontario. Booth was a farmer and carpenter by trade, and eventually began distilling whisky on his farm at Lot No. 40 near Millhaven, Ontario. Booth died in 1813, but seven generations later, his great-great-great grandnephew, Michael D. Booth began producing a whisky named Lot. No 40 once more.Today, Lot No. 40 Canadian Whisky is made from a mash of 90 percent Canadian rye grains and 10 percent malted barley. The grains are mashed and fermented, before being distilled through copper-pot stills and matured in premium, white oak casks. The whisky has an aroma of sour rye bread, earthy minerals and nutmeg. The aroma gives way to touches of citrusy fruits, rock candy and honeyed oak on the palate, which are complemented by undertones of woody spices, cloves and ginger. The finish is spicy yet mellow, with notes of rye and velvety oak.Lot No. 40 Canadian Whisky was named the Best Canadian Whisky at the San Francisco World Spirits Competition in 2013, where it was also awarded the Double Gold Medal. In addition, it was named the Canadian Whisky of the Year by Whisky Advocate in January 2013.Pick up a bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Bavarian Hard Wheat Whiskey is made exclusively from malted Bavarian winter wheat, which has a high protein content and is ideal for fermentation. Once the wheat has been malted and mashed, it is fermented into a craft beer with an 8.8 percent ABV. Following fermentation, the wash is twice distilled through Coales antique, 15-hectoliter cognac still. After distillation, the whiskey is aged in three different types of barrels: new American oak casks, 350-liter French Limousin oak barrels that were previously used to age brandy, and used American oak barrels that were previously used to mature Pappy Van Winkle Bourbon.After the whiskey has aged for a minimum of two years, it is brought to proof using rainwater and bottled by hand. The whisky has an oaky aroma, with touches of toasted wheat, chocolate and crackers. The aroma fades into notes of sweet caramel, malt, butter and tobacco on the palate, and ultimately leads to a finish accented by raisins, prunes and plums.Pick up a bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Blended Whiskey is crafted from a mash of malted corn and barley once the mash has been fermented into beer, the resulting wash is twice distilled through Coales antique, 16-hectoliter (420-gallon) cognac still. After distillation, the whiskey is aged in two different types of barrels: new Bourbon barrels and used Cognac barrels.After the whiskey has aged for three years, it is brought to proof using rainwater and bottled by hand. The whisky has a semi-sweet aroma, with touches of cornbread, malt, oak and grains. The aroma fades into notes of caramel, vanilla and butterscotch on the palate, and ultimately leads to a finish accented by toast and powdered sugar.Low Gap earned the title Artisan Whiskey of the Year from Whisky Advocate in 2012, and quantities of the brand-new Low Gap Blended Whiskey are extremely limited. Pick up a bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Rye Whiskey is crafted from 100 percent rye malt extract once fermented into beer, the resulting wash is twice distilled using an alembic pot still from Cognac, France. After distillation, the whiskey is aged in several different types of barrels: new and used oak barrels, used cognac barrels, used bourbon barrels, 65 percent new charred American white oak barrels, and used port barrels.After the whiskey has aged for two years, it is brought to proof using rainwater and bottled by hand. The whiskey has a rich, malty aroma of vanilla, nuts, citrus and toasted oak, along with a velvety palate filled with notes of rye grain, leather, vanilla and chocolate. The finish is full-bodied and smooth with lasting flavors of honey and a pleasant earthiness.Low Gap earned the title "Artisan Whiskey of the Year" from Whisky Advocate in 2012, and quantities of the brand-new Low Gap Rye Whiskey are extremely limited. Pick up a bottle today!

Lucky Seven Spirits was founded by best friends Michael Lahalin and John Pals. Both bourbon fans and cinema aficionados, the pair settled on the moniker Lucky 7, named after the legendary Stage 7 of the Warner Brothers lot, where countless classics such as Casablanca were filmed. Since the giant stage got a reputation for producing so many hits, it got the nickname "Lucky Stage 7".The pair sources and blends rare bourbons, only using the finest juice they can find and releasing them as limited editions: 12 YO "The Hold Up," 6 YO "The Jokester," and 12 YO Single Barrel "The Proprietor." They have won several medals at the San Francisco World Spirits Competition, among others. As befits the Hollywood and movie history that permeates Lucky Seven, they have also created a series of short films that accompany each expression. The luxurious decanter bottles include several nods to Old Hollywood, as well as real 22-karat gold. Lucky Seven "The Hold Up" 12 YO is a Kentucky straight bourbon whiskey that has been aged to perfection for a dozen years and bottled at 100 proof. The expression is a perfect showcase of what Lucky Seven is all about in a package that has more oak and a higher proof than their younger entry-level The Jokester. It has won two Gold Medals at the 2020 edition of the San Francisco World Spirits Competition.Grab one of these limited-edition bottles today!

Lucky Seven Spirits was founded by best friends Michael Lahalin and John Pals. Both bourbon fans and cinema aficionados, the pair settled on the moniker Lucky 7, named after the legendary Stage 7 of the Warner Brothers lot, where countless classics such as Casablanca were filmed. Since the giant stage got a reputation for producing so many hits, it got the nickname "Lucky Stage 7."The pair sources and blends rare bourbons, only using the finest juice they can find and releasing them as limited editions: 12 YO "The Hold Up," 6 YO "The Jokester," and 12 YO Single Barrel "The Proprietor." They have won several medals at the San Francisco World Spirits Competition, among others. As befits the Hollywood and movie history that permeates Lucky Seven, they have also created a series of short films that accompany each expression. The luxurious decanter bottles include several nods to Old Hollywood, as well as real 22-karat gold. Lucky Seven "The Jokester" 6YO is a 6-year-old Kentucky straight bourbon whiskey with a rich and deep profile that has notes of dried fruit, nuts, vanilla, and spice. Its all beautifully balanced and complex. The bourbon is bottled at 95 proof and has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.Pick a bottle up today!

On October 1, 1953, William Samuels Sr. purchased Burks Distillery, which was situated in Loretto, Kentucky, for $35,000. Five years later, the distillery released the first bottles of Makers Mark Bourbon Whisky, which featured the distillerys distinctive red wax seal. The distillery was listed on the National Register of Historic Places in 1974, and was listed as a National Historic Landmark in 1980.Under the auspices of Robert Samuels (Williams son), Makers Mark Distillery announced the release of a cask strength bourbon in 2014. Made from a mash of corn, wheat and malted barley, the bourbon was aged for approximately six years before being bottled at cask strength. Uncut and unfiltered, the bourbon has an aroma of caramel, Indian cooking spices and roasted corn that give way to notes of caramel apples, brown sugar and bananas on the palate. The finish has hints of citrus, orange zest and apple cider.Pick up your bottle today!

Inspired by the excellent un-aged whiskey that was produced during Prohibition and that flowed into high-class speakeasies across the country, Manhattan Moonshine was created to be the worlds finest un-aged whiskey. Whereas other moonshines are made by following traditional aged-whiskey or bourbon recipes and excluding the final step of barrel aging, the recipe for Manhattan Moonshine was developed from the outset to create an un-aged whiskey. This means that both the mash bill and the production methods were designed to create a smooth and sophisticated whiskey without the need for barrel aging. To accomplish this, Manhattan Moonshine is made from a unique blend of four locally grown New York grains oats, rye, spelt, and two-row malted barley. Oats, the primary grain, contribute a honeyed sweetness and baking-spice flavor that forms the perfect base for the whiskey. Rye then follows with its spicy vanilla taste and a long smoldering finish. Spelt, an ancestral form of Wheat, is added for consistency and nose, and the malted barley helps ensure perfect fermentation of the mash. While the barrel-aging process can often overpower the subtle flavors that result from an aged whiskeys mashbill, because Manhattan Moonshine is not aged, the character and depth this unique blend really shines through in the final product, giving Manhattan Moonshine its signature smooth yet complex flavor.Once these grains have been milled and mashed, Manhattan Moonshine is distilled in small batches in a handmade Christian Carl pot still with only one activated plate, preserving the natural grain flavors and subtle aromatics of the whiskey. After distilling, Manhattan Moonshine is bottled immediately at 95 proof without chill-filtering, barrel-aging or blending, so as not to alter the meticulously crafted flavor.Whisky Advocate put it well: Its hard to stand out but Manhattan Moonshine manages to by moving beyond corn in their mashbill The result is an unaged whiskey thats light, slightly sweet, and a symphony of cereal grains. The addition of the honey note from the oats is spot on and helps unite the grain flavors. A dash of spice creates balance and drives a dry finish. This is a wonderfully crafted and unique whiskey.With its unique mashbill and complex, grain-forward flavor, it makes a perfect gift for true whiskey lovers. With its smooth, approachable flavor, it is also great for that person in your life who is new to drinking whiskey. Manhattan Moonshine is delicious neat, on the rocks, or in a cocktail.Pick up one today!