Whiskey

Born on November 26, 1853, William "Bat" Masterson left his family farm in Henryville as a teenager in order to become a buffalo hunter. After a few years hunting buffalo, Masterson became a scout for the United States Army. By the age of 24, he had moved to Kansas and was elected sheriff of Ford County. In 1879, Bat was voted out of office and spent the next several years making a living as a professional gambler and saloon owner. During this time, Masterson was said to have avenged the deaths of his two brothers with the help of his famous revolver, which was nicknamed "the gun that tamed the West." By the time he passed away in 1921, Masterson had done it all, and done it all well.Mastersons is produced at Alberta Distillers in Canada, and owned by Deutsch Family Distillers. The brand gets its name from Bat Masterson, an American bastion of butch. This Mastersons Rye is a classic whiskey with impeccable character, made from 100 percent Pacific Northwest Rye. Distilled in pot stills and aged a full ten years before being finished in 80 percent tight grain American oak barrels sourced from Quercus Alba in southern Missouri. These Quercus Alba barrels were air-dried outdoors for at least two years, allowing the natural fungi (moss) on the barrels to grow yielding more vanillin. The result is a toasty vanilla flavor profile with baking spices and a rich and creamy mouth feel. This Mastersons rye received the 2017 Canadian Whisky of the Year award.Pick up your bottle today!

Born on November 26, 1853, William "Bat"Masterson left his family farm in Henryville as a teenager in order to become a buffalo hunter. After a few years hunting buffalo, Masterson became a scout for the United States Army during a campaign against the Kiowa and Comanche Indians. By the age of 24, he had moved to Kansas and was elected sheriff of Ford County. In 1879, Bat was voted out of office and spent the next several years making a living as a professional gambler and saloon owner. During this time, Masterson was said to avenged the deaths of his two brothers and his famous revolver was nicknamed "the gun that tamed the West." By the time he passed away in 1921, Masterson had done it all, and done it all well. Made in homage to Bat, Mastersons 10-year-old Straight Rye Whiskey is made from 100 percent rye grains. The rye is grown in the verdant Pacific Northwest, where only grains that exhibit the perfect combination of weight, plumpness and rich, earthy fragrance are harvested. After the grains have been milled and mashed, they are fermented with inoculated, dry yeast, which help give Mastersons Rye its unique flavor profile. The wash is then distilled through pot stills, before being aged in white-oak casks for over a decade. Cask Number 13 of Mastersons Rye Whiskey was bottled exclusively for Caskers members. After aging for a decade in American oak casks, the whiskey was double-barreled, or finished, in a single, medium-sized toasted French oak cask. As a result, it has a floral aroma, with hints of spicy wood and cinnamon. The aroma gives way to notes of roasted nuts, citrus and vanilla, which are complemented by a bold and spicy undertone. The finish is long and robust, with notes of oak and baking spices mingled with sweet undertones of honey, marshmallow and caramel. Mastersons Rye Whiskey was awarded 94 points from Whisky Advocate and was rated the #1 whiskey in the Spring 2013 issue. In addition, it earned a triple gold medal at the MicroLiquor Spirits Awards in 2011 and the Chairmans Trophy with a score of 94 points from the Ultimate Beverage Challenge in 2012. Pick up a bottle today!

Born on November 26, 1853, William "Bat" Masterson left his family farm in Henryville as a teenager in order to become a buffalo hunter. After a few years hunting buffalo, Masterson became a scout for the United States Army. By the age of 24, he had moved to Kansas and was elected sheriff of Ford County. In 1879, Bat was voted out of office and spent the next several years making a living as a professional gambler and saloon owner. During this time, Masterson was said to have avenged the deaths of his two brothers with the help of his famous revolver, which was nicknamed "the gun that tamed the West." By the time he passed away in 1921, Masterson had done it all, and done it all well.Made in homage to Bat, Mastersons 10-Year-Old Straight Rye Whiskey is made from 100 percent rye grains. The rye is grown in the verdant Pacific Northwest, and only grains that exhibit the perfect combination of weight, plumpness and rich, earthy fragrance are harvested. After the grains have been milled and mashed, they are fermented with inoculated, dry yeast, which helps give Mastersons Rye its unique flavor profile. The wash is then distilled through pot stills, before being aged in white-oak casks for just over a decade.Mastersons Rye Whiskey has a deep golden color, with a bright, floral nose. The aromas of woody spice and nutmeg give way to notes of crisp caramel, raisins, vanilla and a hint of chili flakes. The finish is long, with robust notes of rye and cinnamon that are complemented by a touch of sweetness.Mastersons Rye Whiskey was awarded 94 points by Whisky Advocate and was rated the #1 whiskey in the Spring 2013 issue of the magazine. In addition, it earned the Triple Gold Medal at the MicroLiquor Spirits Awards in 2011 and the Chairmans Trophy as the best rye whiskey at the Ultimate Spirits Challenge in 2012.Pick up the #1 rated whiskey today!

Founded in 2009 by Paul and Merry Beth "MB" Tomaszewski, the MB Roland Distillery is a grain-to-glass craft distillery, located on the outskirts of Pembroke, Kentucky. The family-run operation is inspired by pre-Prohibition methods honoring the rich Kentucky distilling heritage, and uses local white corn to produce a wide range of whiskey and moonshine ranging from various straight bourbons, rye, malt, and wheat whiskey, as well as naturally-flavored expressions.MB is a Pembroke local and Paul came to the town from his native southeastern Louisiana via Fort Campbell, where he was stationed. They purchased an Amish dairy farm and proceeded to transform it into a craft distillery, the nearby Christian County Grain turning out to be the perfect supplier for the operation. While they were starting out, Paul was the only one distilling there full-time, but their business has since grown and expanded with several employees and MB joining their ranks full-time as well, switching from her previous career.Like all their whiskey, the MB Roland Dark Fired Kentucky Straight Bourbon is undiluted, meaning that it is distilled using 2 pot stills to a lower proof, then barrelled and bottled without adding any water at any point. This expression ranges from 105 to 115 proof and uses dark-fired corn which is smoked in their old tobacco shed. It is then aged in new charred oak, creating a deliciously smoky, uncut, and unfiltered bourbon.Get your bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Established in 1775, Buffalo Trace is one of the few American distilleries that continued its operations through Prohibition, after it received a permit to bottle medicinal whiskey when the 18th Amendment came into effect in 1920, and was even permitted to produce new whiskey from 1930 to 1933. As a result, George T. Stagg Distillery, as the company was named at the time, was one of only four Kentucky distilleries that were capable of producing whiskey after Prohibition ended. The distillery changed several hands through more than two centuries, and the owners included Colonel Edmund Haynes Taylor, Jr., who earned himself the title of the father of the modern bourbon industry.The oldest continually operating distillery in the United States includes the rich legacies of master distillers such as E.H. Taylor, Jr, Albert B. Blanton, Orville Schupp, and Elmer T. Lee as well. To this day it remains family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Now part of the Sazerac family, the distillery has remained dedicated to a single craft: the making of fine bourbon whiskey, bringing together tradition and innovation in the process. In 2000, the Buffalo Trace Distillery became the first American distillery to win Whisky Advocates prestigious Distillery of the Year award. Its Master Distiller Harlen Wheatley joined the distillery in 1995, and has worked in every aspect of the whiskey production process before becoming the master distiller in 2005. Harlen has been responsible for all the distilling and aging for the Sazerac Company, and has also been tirelessly promoting and teaching about the finest bourbon whiskeys.McAfees Benchmark Bourbon pays tribute to the McAfee brothers two Kentucky pioneers who settled in the region where the distillery stands today. It employs Buffalo Traces signature low-rye mash bill with around 10 percent rye. The Benchmark brand dates back to the late 1960s but has since changed hands and gone through significant changes. With a classic straight bourbon profile, its a pleasant daily drinker that celebrates the history of the distillery and the surrounding land.Grab a bottle today!

Made from peat-malted barley imported from Scotland, McCarthys Oregon Single Malt Whiskey would be called Scotch if Oregon were Scotland.The whiskey, smooth and peaty with a clean finish, was named the "Best Small Batch Whiskey in the World" by the Whisky Bible, and was named one of the ten best American whiskeys by Michael Jackson, author of the Malt Whiskey Companion.Steve McCarthy, the master distiller at Clear Creek Distillery, purchases the finest malted barley at Port Ellen in Islay, Scotland, and imports it into the United States.Once the malted barley has been imported, it is milled, mashed and fermented into a craft beer by the Widmer Brothers, a Portland-based microbrewery. Then, the craft beer is hauled to McCarthys craft distillery, where McCarthy distills it in a single pass through his Holstein copper-pot still. As a result of distilling the whiskey in one pass, McCarthy must make large cuts to the heads and tails of the distillate, but is able to preserve more of the flavor and character of the barley during distillation.While most Scottish distilleries age malt whisky in used bourbon casks, McCarthy ages Oregon Single Malt in used sherry casks, which gives the whiskey a heavier body and more lush notes of apricots, cherries and blackberries. In addition, after its initial maturation in the sherry casks, McCarthys Oregon Single Malt is double-barreled, or finished, in air-dried Oregon oak casks. This dual maturation process contributes unique tannins to the whiskeys flavor profile, and gives the whiskey hints of cinnamon, honey and oaky spices.McCarthys Oregon Single Malt Whiskey is a marriage of Scottish ingredients together with American ingenuity. Pick up a bottle today!

Surrounded by the grapevines of nearly 40 different wineries, Finger Lakes Distilling sits high above Seneca Lake in upstate New Yorks wine country. The architecture of the 5,000 square foot distillery complete with a 15-foot-tall canoe-shaped chandelier and made using reclaimed lumber was inspired by some of Scotlands most prestigious distilleries.Just outside their distillery in Burdett, New York, Brian and Thomas McKenzie Finger Lakes founders (they swear they are unrelated) are inspecting the holding tanks which store the corn, rye and malted barley used to make McKenzie Bourbon Whiskey. The corn and rye bins, nicknamed Corn-elia and Rye-ella, store grains sourced from local farmers in upstate New York, while the malted barley bin, nicknamed Malt-ilda, stores barley sourced from Canada.After sourcing the grains, the McKenzies grind and mill a mash comprised of 70 percent corn, 20 percent rye and 10 percent malted barley. The mash is then fermented for approximately three days before being distilled inside a 350-gallon, two-ton Holstein copper pot still imported from Germany. Following distillation, the bourbon is aged at 100 proof inside 10-gallon, newly charred American oak casks for approximately 18 months. After aging in the American oak casks, the bourbon is double-barreled, or finished, in used Chardonnay casks sourced from one of the many wineries that surround Finger Lakes Distilling. The Chardonnay casks impart a rich, buttery flavor to the bourbon, and round out its notes of toffee, apricot and cinnamon."As far as distilling spirits theres nothing more fun than making whiskey," says Brian McKenzie. "There are so many steps to the production from mashing to distillation to the blending stage there so many variables that can affect the flavors. Being a craft distiller, thats whats exciting about it." Try an exciting bourbon today!

Heaven Hill Distillery, with headquarters in Bardstown, Kentucky, is the largest family-owned and operated distillery in America. Founded in 1935, only two years after the Prohibition had ended, Heaven Hill has remained under the helm of the Shapira family ever since. Their first release Old Heaven Hill Bottled-in-Bond soon became the best-selling whiskey in the State of Kentucky. Since then, the distillery has evolved to become the seventh-largest alcohol supplier in the United States, and the second-largest holder of bourbon whiskey inventory in the world. Dedicated to preserving the family legacy and committed to quality, Heaven Hill has been perfecting the craft of making whiskeys for decades. They have built strong relationships with local farms that supply them with corn, and the family recipe for their proprietary yeast strain has been passed down through seven generations. The distillery has created a wide selection of American whiskeys, which range from bottled-in-bond to small batch and single barrel. Heaven Hill ages its whiskeys in barrels sourced from family-owned cooperages for anywhere from 4 to 23+ years. The barrels are held in open rick warehouses, where they experience the hot summers and cold winters of Kentucky. Heaven Hills Mellow Corn is produced in accordance with the regulations that define straight corn whiskey. Straight corn whiskey must be distilled from a mash of at least 80 percent corn, and aged in a used, charred oak barrel, or a new, uncharred oak barrel, however the rules do not strictly require aging. Heaven Hill is one of the few remaining producers of this unique whiskey. The distillery ages this whiskey for four years in a once-used Bourbon barrel. Using a used barrel results in a lighter, straw-colored spirit. This unique expression won the Best American Whiskey title in the non-bourbon category at the World Whiskies Awards in 2015. Grab your bottle today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. Within a few years, Shenk was harvesting more grains that he could sell, and so he began distilling the excess grains into whiskey. Shenks distillery, which was eventually named Michters Distillery, became the United States first distilling company. Just two decades after Shenk opened the doors to his distillery, General George Washington began purchasing Michters Distillery Whiskey in order to fortify his men as they camped through a long and brutal winter at Valley Forge. Michters Distillery, as the saying goes, was the whiskey that warmed the American Revolution. The passage of Prohibition in 1919 forced Michters Distillery, along with nearly every other distillery in the United States, to close. In the early 1990s however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters Distillery," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Michters Distillery 10 Year Old Bourbon is the brainchild of master distiller Willie Pratt. Pratt, a maturation perfectionist with over forty years of distilling experience, is known as "Dr. No" since he often refuses to bottle aging barrels of whiskey. According to Pratt, whiskey that is aged for over a decade hits a "fork in the road," and can either become incredible or unpalatable. "One of the barrels we sampled was unbelievably woody," Magliocco says. "And we reject that, we literally sewer it. Willie had another barrel that tasted delicious, but the consistency was like molasses, and we obviously couldnt sell that."Michters Distillery 10 Year Old Single Barrel Bourbon is a sourced bourbon that Pratt realized had hit its peak. The single barrel bourbon has a dark caramel color, along with an aroma of espresso, toffee and whipped cream. Notes of spices predominate on the palate, and are complemented by touches of lemon, grapefruit, molasses and vanilla. The finish is medium-long, with touches of tobacco, old leather and figs.Michters Distillery 10 Year Old Single Barrel Bourbon was named the "Best American Whiskey" by Food and Wine Magazine. Pick up a bottle today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. Within a few years, Shenk was harvesting more grains that he could sell, and so he began distilling the excess grains into whiskey. Shenks distillery, which was eventually named Michters Distillery, became the United States first distilling company. Just two decades after Shenk opened the doors to his distillery, General George Washington began purchasing Michters Distillery Whiskey in order to fortify his men as they camped through a long and brutal winter at Valley Forge. Michters Distillery, as the saying goes, was the whiskey that warmed the American Revolution. The passage of Prohibition in 1919 forced Michters Distillery, along with nearly every other distillery in the United States, to close. In the early 1990s however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters Distillery," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Michters Distillery 20 Year Old Bourbon is the brainchild of master distiller Willie Pratt. Pratt, a maturation perfectionist with over forty years of distilling experience, is known as "Dr. No"since he often refuses to bottle aging barrels of whiskey. According to Pratt, whiskey that is aged for over a decade hits a "fork in the road,"and can either become incredible or unpalatable. "One of the barrels we sampled was unbelievably woody," Magliocco says. "And we reject that, we literally sewer it. Willie had another barrel that tasted delicious, but the consistency was like molasses, and we obviously couldnt sell that."Michters Distillery 20 Year Old Single Barrel Bourbon is a sourced bourbon that Pratt realized had hit its peak. The single barrel bourbon has a dark amber color, along with an aroma of coffee, vanilla beans and smoked chips. Notes of spices dominate the palate, and are complemented by touches of milk chocolate, citrus, molasses and caramel. The finish is medium-long, with touches of chewy leather, smoked dates and oak. Pick up a bottle today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. Within a few years, Shenk was harvesting more grains than he could sell, and so he began distilling the excess grains into whiskey. Shenks distillery, which was eventually named Michters Distillery, became the United States first distilling company. Just two decades after Shenk opened the doors to his distillery, General George Washington began purchasing Michters Distillery Whiskey in order to fortify his men as they camped through a long and brutal winter at Valley Forge. Michters Distillery, as the saying goes, was the whiskey that warmed the American Revolution.The passage of Prohibition in 1919 forced Michters Distillery, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters Distillery," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Michters Distillery Celebration Sour Mash Whiskey is the culmination of Master Distiller William Pratts lifetime of experience in the whiskey industry. Pratt, a maturation perfectionist, is known as Dr. No since he often refuses to bottle aging barrels of whiskey. According to Pratt, whiskey that is aged for over a decade hits a "fork in the road,"and can either become incredible or unpalatable. "One of the barrels we sampled was unbelievably woody," Magliocco says. "And we reject that, we literally sewer it. Willie had another barrel that tasted delicious, but the consistency was like molasses, and we obviously couldnt sell that."Michters Distillery Celebration is a marriage of select casks of 20 year-old and 30 year-old whiskey, together with a few other exceptional barrels selected by Pratt personally. After the barrels were blended together, they were bottled by hand behind a label with 18 karat gold lettering. In addition, an elegant gift box was prepared for the bottle.Only 273 bottles of this sour mash whiskey were made in 2013. Pick up a bottle today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. Within a few years, Shenk was harvesting more grains that he could sell, and so he began distilling the excess grains into whiskey. Shenks distillery, which was eventually named Michters Distillery, became the United States first distilling company. Just two decades after Shenk opened the doors to his distillery, General George Washington began purchasing Michters Distillery Whiskey in order to fortify his men as they camped through a long and brutal winter at Valley Forge. Michters Distillery, as the saying goes, was the whiskey that warmed the American Revolution.The passage of Prohibition in 1919 forced Michters Distillery, along with nearly every other distillery in the United States, to close. In the early 1990s however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters Distillery," says Magliocco, "Dick and I wanted to get back to the cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Its the two 25-year-olds that are the crown jewels in Michters lineup, the range-topping Straight Rye and Straight Bourbon expressions. These limited-production whiskeys are available as stock permits and have spent a quarter of a century in the distillerys finest barrels before being granted the seal of approval by Master Distiller Dan McKee and Master of Maturation Andrea Wilson. Michters 25 Year Kentucky Straight Bourbon is aged in new, fire-charred American white oak and is bottled at 116.2 proof. It offers great complexity and an exquisite balance of all the classic bourbon notes.Grab one of these limited-release bottles today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michters, became the United States first distilling company.The passage of Prohibition in 1919 forced Michters, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Michters US*1 Single Barrel Straight Rye Whiskey is made from a mash comprised primarily of fresh, plump rye grains. Once the grains are harvested, they are sheared so that during fermentation, the grains are saturated with more flavor. After the grains have been fermented, they are distilled through a copper-pot still before being matured in charred, American oak barrels. The barrels are allowed to rest in a heat-cycled warehouse, which forces the wood to expand and contract as the temperature rises and falls. This heat cycling causes the whiskey and wood to mingle with each other, and contributes notes of marmalade and light caramel to the rye.Whenever we would sample right out of the US*1 Rye barrels, we loved the whiskey. We thought that our loyal US*1 Single Barrel Rye customers would enjoy tasting some at barrel strength, said Michters President Joseph J. Magliocco.Michters Barrel Strength Kentucky Straight Rye Whiskey is the new and limited, overproof, straight-from-the-barrel version of Michters US*1 Single Barrel Straight Rye Whiskey. Although proof varies slightly by barrel, most bottles of Michters Barrel Strength Kentucky Straight Rye Whiskey are somewhere between 108 and 110.8 proof.As a result, the whiskey a bold aroma of butterscotch, golden raisins and vanilla, which leads to a palate bursting with morning toast, maple syrup and fresh fruit. The finish is spicy, with noticeable touches of mint, cinnamon and honey which linger on the tongue.This new release wont be around long, so be sure to pick up a bottle today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. Within a few years, Shenk was harvesting more grains that he could sell, and so he began distilling the excess grains into whiskey. Shenks distillery, which was eventually named Michters Distillery, became the United States first distilling company. Just two decades after Shenk opened the doors to his distillery, General George Washington began purchasing Michters Distillery Whiskey in order to fortify his men as they camped through a long and brutal winter at Valley Forge. Michters Distillery, as the saying goes, was the whiskey that warmed the American Revolution. The passage of Prohibition in 1919 forced Michters Distillery, along with nearly every other distillery in the United States, to close. In the early 1990s however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters Distillery," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Michters Distillery 10 Year Old Rye is the brainchild of master distiller Willie Pratt. Pratt, a maturation perfectionist with over forty years of distilling experience, is known as "Dr. No"since he often refuses to bottle aging barrels of whiskey. According to Pratt, whiskey that is aged for over a decade hits a "fork in the road,"and can either become incredible or unpalatable. "One of the barrels we sampled was unbelievably woody," Magliocco says. "And we reject that, we literally sewer it. Willie had another barrel that tasted delicious, but the consistency was like molasses, and we obviously couldnt sell that."Michters Distillery 10 Year Old Single Barrel Rye is a sourced whiskey that Pratt realized had hit its peak. The single barrel rye has a dark caramel color, along with an aroma of vanilla, mocha and melted butter. The aroma gives way to notes of thick caramel, herbs, botanicals, thyme and black pepper, and finishes with a touch of cloves. Pick up a bottle today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michters, became the United States first distilling company.The passage of Prohibition in 1919 forced Michters, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Michters US*1 Single Barrel Straight Rye Whiskey is made from a mash comprised primarily of fresh, plump rye grains. Once the grains are harvested, they are sheared so that during fermentation, the grains are saturated with more flavor. After the grains have been fermented, they are distilled through a copper-pot still before being matured in charred, American oak barrels. The barrels are allowed to rest in a heat-cycled warehouse, which forces the wood to expand and contract as the temperature rises and falls. This heat cycling causes the whiskey and wood to mingle with each other, and contributes notes of marmalade and light caramel to the rye. Once Willie Pratt Michters Master Distiller determines that the rye has reached its peak flavor, each bottle is filled and sealed by hand.Michters Single Barrel Straight Rye Whiskey has an aroma of spices, dark fruits, rye bread and vanilla. The aroma gives way to notes of citrus, baked goods, cinnamon and caramel on the palate, which complement touches of herbs and toast. The finish, which is both sweet and warming, ends with a touch of caramel.Michters Barrel Rye represents unique, limited edition expressions of whiskey from one of the oldest brands in the United States. Pick up your bottle of Michters today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michters, became the United States first distilling company.The passage of Prohibition in 1919 forced Michters, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world.""In contrast to Michters Rye, Michters US*1 Small Batch Bourbon Whiskey is made from a mash composed primarily of ripe, American corn. Once the grains have been harvested, they are milled and mashed before being fermented and then distilled through a copper-pot still. Following distillation, the bourbon is matured in hand-selected white oak barrels, which contributes a rich, amber color to the whiskey.The bourbon has an aroma of apricots, nutty dough and cracked pepper, along with notes of sweet corn and vanilla on the palate. The finish is well-balanced, and ends with notes of raisins and plums. Michters US*1 Small Batch Bourbon Whiskey earned four stars from F. Paul Pacults Spirit Journal, and earned a score of 90-95 points from Wine Enthusiast.Michters Small Batch Bourbon represent unique, limited edition expressions of whiskey from one of the oldest brands in the United States. Pick up a bottle today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michters, became the United States first distilling company.The passage of Prohibition in 1919 forced Michters, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. "When we set up our whiskey program for Michters," says Magliocco, "Dick and I wanted to get back to the "cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world."Michters US*1 Single Barrel Straight Rye Whiskey is made from a mash comprised primarily of fresh, plump rye grains. Once the grains are harvested, they are sheared so that during fermentation, the grains are saturated with more flavor. After the grains have been fermented, they are distilled through a copper-pot still before being matured in charred, American oak barrels. The barrels are allowed to rest in a heat-cycled warehouse, which forces the wood to expand and contract as the temperature rises and falls. This heat cycling causes the whiskey and wood to mingle with each other, and contributes notes of marmalade and light caramel to the rye. Once Willie Pratt Michters Master Distiller determines that the rye has reached its peak flavor, each single-barrel bottle is filled and sealed by hand.Michters Single Barrel Straight Rye Whiskey has an aroma of spices, dark fruits, rye bread and vanilla. The aroma gives way to notes of citrus, baked goods, cinnamon and caramel on the palate, which complement touches of herbs and toast. The finish, which is both sweet and warming, ends with a touch of caramel.In contrast to Michters Rye, Michters US*1 Small Batch Bourbon Whiskey is made from a mash composed primarily of ripe, American corn. Once the grains have been harvested, they are milled and mashed before being fermented and then distilled through a copper-pot still. Following distillation, the bourbon is matured in hand-selected white oak barrels, which contributes a rich, amber color to the whiskey.The bourbon has an aroma of apricots, nutty dough and cracked pepper, along with notes of sweet corn and vanilla on the palate. The finish is well-balanced, and ends with notes of raisins and plums. Michters US*1 Small Batch Bourbon Whiskey earned four stars from F. Paul Pacults Spirit Journal, and earned a score of 90-95 points from Wine Enthusiast.Michters Pot Still Sour Mash Whiskey, which was the companys most popular expression before it declared bankruptcy in 1919, is made in accordance with original sour mash tradition. By using sour mash, which refers to the art of using a small amount of spent mash from an older batch of whiskey in order to catalyze fermentation in a new batch of whiskey, Pratt is able to maintain consistency with each bottling. While Magliocco readily admits that he wanted to pay tribute to the original Michters Sour Mash, which was comprised of a mash of 50 percent rye, 38 percent corn and 12 percent barley, the current release isnt an attempt to reproduce it exactly. Rather, it was inspired by the older version, but with the intention of improving it. "If it was like everything else," says Magliocco, "we wouldnt have released it."Michters US*1 Small-Batch Original Sour Mash Whiskey has notes of dried fruits (particularly strawberries and oranges), herbal tea and a hint of roasted nuts. The finish, which lingers, is slightly bitter and has a touch of pine needles, along with notes of roasted coffee and oak.Michters Single Barrel Rye, Small Batch Bourbon and Sour Mash Whiskey represent unique, limited edition expressions of whiskey from one of the oldest brands in the United States. Pick up all three today!

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvanias Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michters, became the United States first distilling company.The passage of Prohibition in 1919 forced Michters, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. When we set up our whiskey program for Michters, says Magliocco, Dick and I wanted to get back to the cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world.Michters award-winning US1 Sour Mash Whiskey is the cornerstone of this Toasted Barrel Sour Mash Whiskey, made by taking Michters US1 Sour Mash Whiskey and aging it for an additional period of time in a secondary bespoke barrel. This custom made barrel is assembled from 18-month air-dried wood before being toasted (not charred). Several different levels of toast were carefully evaluated for the second barrel before the Michters production team led by Master Distiller Dan McKee and Master of Maturation Andrea Wilson decided on the final bespoke cask that would best display the elegant nuances of this special whiskey.Pick up your bottle today!

What separates bourbon from regular American whiskey? Its cooperage. Bourbon must be aged in new charred white American oak barrels, in order to claim the title Bourbon. It is not only this distinction that makes Michters Whiskey Unblended Small Batch American US*1, quite unique. It also falls outside of the jurisdiction of American whiskey, which requires all spirit in its category to abide by a firm 80 percent ABV. Michters is one of the oldest distilleries in the US, located in Louisville, Kentucky, and their small batch spirit is uninhibited. Aged in bourbon-soaked barrels, and bottled at a very exact 83.4 proof, the word "unblended" also implies that this whiskey does not contain neutral grain spirit. Michters has a new Master Distiller Pamela Heilmann, and no US*1 whiskey is ever released "until Willie and the Michters tasting panel deems it ready."The barrels are custom made.We are specifying wood that has been thoroughly and properly dried, sometimes for as long as 18-36 months, in order to enhance the natural properties of the wood which allow for better flavor and to reduce the levels of tannin imparted to the whiskey.These bespoke barrels are then toasted before charring, which helps make the woods sugars more accessible.These sugars caramelize and concentrate to form the "red line" in the barrel stave cross-sections due to the heat, ultimately adding more flavor and color to the whiskey as it seeps through the char to the caramel red line.Their Ryes and Bourbons are then entered into their prospective barrels at 103 Proof as opposed to the industry norm of 125. At Michters they believe that the lower 103 proof level allows for the concentrated sugars to dissolve more readily into the distillate. This process yields fewer bottles per barrel, but offers greater access to the flavors of the sugars. At Michters they also uses a customized chill filtration technique with all of their whiskeys, as they believe carbon filtration strips flavor and aroma from the spirit.we use the different filtration mediums and techniques best suited to each of our individual whiskey offerings despite it being time consuming and costly to highlight each expressions best qualities.This whiskey is in many ways, by definition, unlike any bourbon or rye, which abides by several standards. US*1 Unblended American Whiskey is aged in such a way that imparts tremendously unique flavors onto its spirit. After being re-released in 2013, this whiskey has retained all of its distinctions, including its unblended character. Bottled at 41.7 percent ABV this whiskey has deep butterscotch and vanilla notes.Pick up a bottle of this unfettered whiskey today!

In the early 19th century, a series of buildings in southeast Ireland that were being used to mill wool were sold to the Irish government for 1,250. Within two decades, the government sold the buildings to Lord Midleton, who set about to convert the mill into a distillery. Today, Midleton Distillery marries together time-honored, traditional distillation techniques with modern equipment to produce some of the finest whiskey in all of Ireland.Midleton Barry Crockett Legacy Irish Whiskey is a limited-edition, single pot still Irish whiskey made in homage to the the distillerys eponymous master distiller. Crockett, who is a second-generation master distiller, was literally born at Midleton Distillery (his father was the master distiller of Midleton at the time, and his family lived at the distillery). At the age of 17, Crockett began apprenticing under the tutelage of his father, and eventually succeeded him in 1981. For nearly five decades, Crockett has stewarded the development of new spirits at Midleton Distillery.Midleton Barry Crockett Legacy Single Pot Still Irish Whiskey is made from a mash of malted and unmalted barley that is triple-distilled through a copper-pot still and then matured for up to 22 years in a combination of seasoned American oak casks and casks that were previously used to mature bourbon. It has an aroma of lime, green berries, apples and poached pears. Notes of vanilla, charred oak and cherries dominate the palate, and are accented by touches of spice and light pepper. The finish is well-balanced and slowly fades into hints of lime, orange and cinnamon. The whiskey earned a score of 92 points from Whisky Advocate, and earned the Double Gold Medal at the San Francisco World Spirits Competition in 2013. In addition, it earned a score of 99 points, and was rated the best Irish whiskey, at the Ultimate Spirits Challenge in 2012.Pick up this limited-edition Irish whiskey today!

In the early 19th century, a series of buildings in southeast Ireland that were being used to mill wool were sold to the Irish government for 1,250. Within two decades, the government sold the buildings to Lord Midleton, who set about to convert the mill into a distillery. Today, Midleton Distillery marries together time-honored, traditional distillation techniques with modern equipment to produce some of the finest whiskey in all of Ireland.Midleton Very Rare Irish Whiskey represents an annual bottling of the most exceptional casks of whiskey maturing at Midleton Distillery. The label was introduced in 1984, when Midleton Master Distiller Barry Crockett hand-selected a few dozen casks of whiskey from the distillerys rickhouses and blended them together. As a guarantee of quality and authenticity, Crockett personally signed each bottle by hand. Since then, the distillery has released a new vintage of Midleton Very Rare Irish Whiskey each year.Midleton Very Rare Irish Whiskey is a marriage of fewer than 100 casks of whiskey, each of which was personally selected by Brian Nation (Crocketts successor) out of the nearly one million casks of whiskey currently maturing at the distillery. The whiskey triple-distilled and aged in lightly charred, ex-bourbon barrels for up to 25 years has an aroma of subtle honey, sandalwood and dried apricots. The aroma gives way to notes of creamy vanilla, butterscotch and summer fruits (particularly strawberries and peaches) on the palate, and ultimately leads to a long and slightly sweet finish with a touch of cinnamon.Midleton Very Rare Irish Whiskey earned the Double Gold Medal at the San Francisco World Spirits Competition, and earned a score of 96-100 points from Wine Enthusiast. In addition, it was named the Irish Whiskey of the Year by Whisky Advocate in December 2014.Pick up this limited-edition Irish whiskey today!

Steve Beam launched Limestone Branch Distillers, Inc. in October 2010, and coming from a long line of distillers, the distillery is truly a family affair. Located in Lebanon, Kentucky, the location was chosen for its location, just a stones throw away from the now-long-gone distilleries of the familys past. This setting, in addition to the local grain and limestone water, is crucial to the unique and personal recipes, of limestone distillery products.The mission of Minor Case whiskey is to create a genuine and uncompromised product, using long-standing whiskey-making traditions. Minor Case Whiskey explores what might have been had the talent-fueled M. C. Beam had the opportunity to have his stills unsilenced, and his production reawakened throughout prohibition. Minor Case is a tribute to the man with unwavering passion and the product he sought to create.Pick up your bottle today!

Misunderstood was founded by two friends with a passion for craft whiskeys with a universal appeal. Born from curiosity, they produce boundary-pushing whiskey. Their passion for experimenting with various ingredients and crafting interesting beverages has brought forth a high-quality whiskey that everyone can enjoy. After blending, infusing, and rejecting several of homemade syrups for months, they eventually created a perfect concoction, a fusion of complexity and drinkability. Misunderstood Ginger Spiced Whiskey, is an inviting and compelling drink, distilled from midwest grains, aged in used American oak barrels, and proudly infused and bottled in Kentucky. This Ginger Spiced Whiskey (also known as Legend One) is enjoyed by whiskey connoisseurs, whiskey rookies, and even those who suffer from what they call whiskey-phobia (you know who you are). With tasting notes of vanilla, caramel, toffee, spice, and a refreshing ginger finish, Legend One can be enjoyed straight, on the rocks, or in your favorite cocktail. Dont be shy.Pick up your bottle today!

Centuries ago, distilleries throughout Scotland employed maltmen, whose job it was to hand-turn malted barley using a wooden shovel known as a schiel at the distillerys malthouse. These maltmen worked countless hours and by the end of their shifts, were often suffering from shoulder injuries, which made them feel as if there were a monkey on their shoulders. Fortunately, working conditions have improved such that the injury, which was colloquially referred to as Monkey Shoulder, has been consigned to the past.Monkey Shoulder Blended Malt Scotch Whisky pays tribute to the maltmen who suffered to produce fine whisky, and their dedication to quality and hand-craftsmanship. Monkey Shoulder Scotch is a vatting of three unique single malt whiskies produced at three different Speyside distilleries: Glenfiddich, Balvenie and Kininvie.Situated in the glen of the River Fiddich, the eponymous Glenfiddich Distillery was founded in 1886 by William Grant. Glenfiddich Single Malt Whisky is made from specially-sourced barley, which is ground into a rough flour and mashed using Robbie Dhu springwater. The grains are then fermented in tanks made of Douglas Fir. Following fermentation, the wash is twice-distilled through Glenfiddichs copper-pot stills (the distillery employs a craftsman onsite to tend to the stills, which are unique in shape and size) before the heart of the distillate is cut and prepared for aging.Balvenie Single Malt Whisky is made using barley that the distillery grows on its 1,000 acre farm, known as Balvenie Mains. After the barley has been harvested, it is malted on the distillerys traditional malting floor with spring water sourced from the rolling Speyside hills situated above the distillery. Then, the grains are mashed and fermented, before being twice distilled through two of Balvenies 11 copper-pot stills.Situated adjacent to the Balvenie Distillery, Kininvie Distillery is one of the youngest distilleries in Scotland, having begun production of Scotch Whisky only 23 years ago. As a result of its location and shared ownership, much of the equipment used to produce Kininvie Single Malt Whisky is housed within the Balvenie Distillery complex, although the equipment is maintained and operated independently. To date, Kininvie Distillery has only released two single malt whiskies, and most of the whisky it produces is used for blends such as Monkey Shoulder. After Malt Master Brian Kinsman sources single malt whisky from each of these three distilleries, he allows them to mature in first-fill Bourbon casks that are made and seasoned by independent coopers. After the whisky has matured (rumor is that the average age of the whisky is about six to eight years old), Kinsman and his assistant taste each cask individually, and select 27 casks for blending. "The key is definitely the flavor," he says. Once the casks have been blended together, the whiskies are matured together until Kinsman decides that the whisky is ready for bottling. Monkey Shoulder Blended Malt Scotch Whisky earned the Gold Medal at the 2011 International Wine and Spirits Competition and a Master Distinction at the 2011 Scotch Whisky Masters Competition.Pick up a unique blend of Scotch today!