Whiskey

Situated in the heart of the Speyside region of Scotland, Dufftown is known the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.Mortlach 25 Year Old Single Malt Scotch Whisky is the oldest expression in Mortlachs newest range of single malts. Presented in a bottle designed by Laurent Hainaut, the whisky has a deep, golden amber color. A woody, highly fragranced nose is balanced by tropical aromas, particularly mangos, pineapples and peaches. The palate develops with white chocolate, ginger and a light smoke, and leads to a sweet finish with more ginger and some cinnamon spice.Pick up a bottle today!

Situated in the heart of the Speyside region of Scotland, Dufftown is known the Whisky Capital of the World. The village, which produces more malt whisky than any other town in Scotland, is home to seven distilleries, the oldest of which is Mortlach Distillery.Mortlach Distillery was founded in 1823 by James Findlater, together with his friends Alexander Gordon and James Macintosh. In 1831, however, Findlater sold the distillery to John Robertson for the paltry sum of 270. In 1837, it was sold again to John and James Grant, who dismantled the distilling equipment and shuttered the doors to the distillery. For the next two decades, the building was used first as a brewery, and then, rather curiously, a church. In 1851, however, the distillery began producing whisky once more. Even at the time, it was an impressive distillery, according to the Wine and Spirits Trade Record. The distillery had two still-houses: "in one there are three old-fashioned stillsin the other there are three larger stills, installed in 1897. The distillery also had four gigantic malt floors, and the largest mash tun in the district.In 1964, the distillery was largely rebuilt and today, houses a unique configuration of six stills. The stills three wash stills and three spirit stills are each different shapes and sizes (one still is nicknamed Wee Witchie because it is shaped like a witchs cap), and arent paired together. This unusual configuration, together with the partial triple distillation method used at Mortlach Distillery, produces a whisky that is full-bodied and meaty.Mortlach Rare Old Single Malt Scotch Whisky is the first release in the new range of Mortlach single malts. Presented in a bottle designed by Laurent Hainaut, the whisky has a golden amber color, along with an aroma of toffee, fudge, wood spices and dried fruits. Notes of cinnamon, raisins, stewed apples and apricots dominate the palate, and lead to a finish accented by earthy minerals, cocoa powder and peppers.Pick up a bottle today!

A drink made by sweetening straight rye whiskey with rock candy and citrus peels, Rock and Rye traces its history back to the 19th century, when stern-faced barkeeps would pour a shot of rye and let customers add their own honey or rock candy, creating a drink similar to an Old Fashioned.By the turn of the century, Rock and Rye blurred the line between refreshment and remedy. Pharmacists prescribed Rock and Rye to snuff out coughs, colds, sore throats, bronchitis, asthma and pneumonia no ailment was too great or too small for Rock and Ryes therapeutic relief. In 1890, the Memphis Medicinal Monthly stated that when a man "gets within twenty yards of the door of the saloon he commences coughing, and he puts his hand over his chest with an agonized expression and slips in the door and takes some Rock and Rye."Rock and Ryes reputation as a panacea continued well after Prohibition. At a 1952 conference for the Common Cold Foundation, Dr. Thomas Ward, a prominent Johns Hopkins virologist, was asked what medicine he preferred to use against rhinovirus. "Personally, my favorite treatment is old Maryland Rock and Rye," he replied. Nearly two decades earlier, Earl Hines and his orchestra recorded a dance chart entitled "Rock and Rye," which was penned by arranger Jimmy Mundy (who was later hired by Benny Goodman).A century or so ago, finding rock and rye was easier than it is today. "I believe any saloon worth its salt made its own rock and rye," says Allen Katz, the founder of the New York Distilling Company and the namesake behind Mr. Katzs Rock and Rye. Katzs whiskey is made using a secret recipe of rye whiskey, rock candy sugar, sour cherries, cinnamon and a wisp of citrus. Once the ingredients are married together, the whiskey is filtered and brought to proof before being bottled by hand.Mr. Katzs Rock and Rye has a warm aroma of maple syrup, vanilla, citrus and Nerds candy. Notes of sweet caramel, milk chocolate and butterscotch on the palate are balanced by a peppery finish accented by hints of cinnamon.Our Rock and Rye "fits in very neatly into our unwritten philosophy of making spirits that are purposefully different," says Katz. Pick up a bottle today!

Inspired by the double-barreling process used at some of Scotlands most revered distilleries, Brett VanderKamp New Holland Brewery and Artisanal Spiritss master distiller decided to start aging whiskey in used beer barrels. Scotch, which is traditionally aged in ex-bourbon casks, is often double-barreled, or finished, in sherry casks. "The notes of sherry add another layer of complexity, color and richness to the Scotch," explains VanderKamp. "I thought we could do the same thing for whiskey."While many craft brewers will attest that aging beer in whiskey barrels adds flavor and complexity to the beer, Beer Barrel Bourbon goes to show that the reverse is also true: aging whiskey in beer barrels results in a more complex and unique whiskey. After crafting Beer Barrel Bourbon at his distillery, VanderKamp ages it for several years in new, charred American oak casks. After the bourbon has matured, it is double-barreled, or finished, in casks that were formerly used to mature Dragons Milk Ale.Dragons Milk Ale is a high-gravity beer, meaning it initially has more sugar and density before fermentation than ordinary beers. The name itself can be traced back to the 17th century, when beer reserved exclusively for royalty was referred to simply as "Dragons Milk." The crown jewel of New Holland Brewerys portfolio, the ale is matured for 90 days in oak casks that are then used to mature Beer Barrel Bourbon. The beer barrels add notes of roasty malt, along with deep vanilla undertones to the bourbon, and complement its subtle undertones of toffee and caramel."The craft beer movement has sparked a real curiosity in average beer drinkers, who say to themselves that they dont need to drink the same product anymore," says VanderKamp. "We want to do the same thing with whiskey drinkers."Whiskey barrels make great beer and its time beer returns the favor. Pick up a bottle of Beer Barrel Bourbon today!

Inspired by the double-barreling process used at some of Scotlands most revered distilleries, Brett VanderKamp New Holland Brewery and Artisanal Spirits master distiller decided to start aging whiskey in used beer barrels. Scotch, which is traditionally aged in ex-bourbon casks, is often double-barreled, or finished, in sherry casks. "The notes of sherry add another layer of complexity, color and richness to the Scotch," explains VanderKamp. "I thought we could do the same thing for whiskey."While many craft brewers will attest that aging beer in whiskey barrels adds flavor and complexity to the beer, Beer Barrel Bourbon goes to show that the reverse is also true: aging whiskey in beer barrels results in a more complex and unique whiskey. After crafting Beer Barrel Bourbon at his distillery, VanderKamp ages it for several years in new, charred American oak casks. After the bourbon has matured, it is double-barreled, or finished, in casks that were formerly used to mature Dragons Milk stout.Dragons Milk Ale is a high-gravity stout beer, meaning it initially has more sugar and density before fermentation than ordinary beers. The name itself can be traced back to the 17th century, when beer reserved exclusively for royalty was referred to simply as "Dragons Milk." The crown jewel of New Holland Brewerys portfolio, the stout is matured for 90 days in oak casks that are then used to mature Beer Barrel Bourbon. The beer barrels add notes of roasted malt, along with deep vanilla undertones to the bourbon, and complement its subtle undertones of toffee and caramel.After finishing their bourbon in Dragons Milk barrels in 2013 and being pleased with the results, they felt it was time for rye whiskey to shine. And this is how New Holland Beer Barrel Rye came to be. The double-distilled rye is crafted in a similar way that their bourbon is, first being aged in American oak casks, before going for a round of finishing in Dragons Milk barrels. Rye spice, vanilla, honey, and almonds make up this unique 88-proof expressions profile.Pick up a bottle today!

New Riff Kentucky Bourbon was founded in 2014 by whiskey visionary Ken Lewis a liquor retailer and entrepreneur. Leading a band of corporate refugees Lewis and his team have crafted a range of whiskeys from bourbon, rye, malted rye, and a host of specialty recipes to their Kentucky Wild Gin. On a mission to become one of the worlds great small distilleries, New Riff is an independently owned by a single family; this freedom allows more room for creativity, innovation, and overall quality production of spirit.Bottled without chill-filtration, they stand behind this combination of classic "American entrepreneurship and ingenuity; passion and knowledge born from one of the worlds great spirit regions, and a talented team individually committed to doing things the right way." New Riff Distillings core Bourbon expression is a genuinely high-rye, full-bodied whiskey delivering a savory, spicy character.Building upon Americas 1897 Bottled-in-Bond Act, New Riff Bourbon is Bottled In Bond Without chill filtration, featuring a mash bill of non-GMO grains. Featuring a unique mash bill of 95 percent rye and 5 percent malted rye, this whiskey is aged at least four years in full-size 53-gallon toasted and charred new oak barrels.Each New Riff whiskey is crafted with the full sour mash Kentucky method and bottled at barrel proof without chill filtration. Every New Riff single barrel has been taste-tested and approved by a production panel for the utmost quality. This Single Barrel was meticulously vetted, tested, and approved to deliver an intense rye spice, balanced perfectly with sweetness, as well as fruity and floral undertones.Grab a bottle today!

Situated in the center of historic downtown Charleston, SC, High Wire specializes in premium, handcrafted, small-batch spirits using the finest ingredients available. They like to get creative, employing their culinary expertise, when crafting their recipes. All the spirits are hand-made using German copper stills.High Wire was founded in 2013 by a husband and wife team and produces a distinctive line of small-batch gins, rums, whiskeys, and vodkas made from premium, specialized, and local ingredients. Scott Blackwell, an entrepreneur and CIA-trained baker and owner/distiller at High Wire, applies his knowledge of artisanal grains and culinary techniques to the spirits he creates.The distillery operates out of a 6,000 square foot warehouse with a distinct vintage feel to it. The beautiful high, barrelled ceiling and the hand-hammered still can be viewed through windows that connect the distillery to the tasting room, where visitors are welcome to try the spirits and take a tour. Not long after opening the distillery, the pair managed to partner with Dr. Brian Ward from the Clemson University to get their hands on some Jimmy Red corn, which was saved from extinction by Ted Chewning. They use the unique strain of maize to produce a special edition premium whiskey, the Jimmy Red Bourbon. New Southern Revival Sorghum Whiskey is another different take on the spirit that is crafted with the ancient grain sorghum. Sorghum has many uses and has historically been used flour, beer, fodder, and spirits. The production process has as much common with whiskey as it does with rum, since a syrup is first made from the entire sorghum plant, before being distilled. The resulting 88-proof whiskey has a unique and complex profile.Grab a bottle today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Coffey Grain Whisky is a whisky meticulously crafted at the Miyagikyo Distillery. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks.Nikka Coffey Grain Whisky has an aroma of tropical fruits, bananas and papaya. The aroma gives way to notes of soft vanilla, caramel, wafers and dried fruit on the palate, and leads to a finish accented by notes of citrus.The whisky earned a score of 93 points at the Ultimate Spirits Challenge in 2014, which named it Japanese Whisky of the Year.Pick up a bottle of Nikka today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Meticulously crafted at the Miyagikyo Distillery, Nikka Coffey Malt Whisky is a single malt made with 100 percent malted barley. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills (sometimes called Coffey stills) that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks.Nikka Coffey Malt Whisky has an aroma of cinnamon, lemon and butterscotch, which gives way to an intoxicating palate filled with clove, coconut, orange marmalade and oak. The finish is soft, with hints of mint, grapefruit zest and potpourri. Nikka Coffey Malt Whisky just landed in the U.S. be sure to pick up a bottle today before its all gone!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikkas Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt.In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Miyagikyo Japanese Single Malt Whisky is distilled and aged at the Miyagikyo Distillery, which is known for its lighter, more floral malts (as opposed to the heavier, more oily malts produced at Yoichi). Made from 100 percent malted barley and distilled in pot stills that are heated with steam as opposed to coal fire, Nikka Miyagikyo Japanese Single Malt Whisky is then aged in ex-sherry casks. As a result, the whisky has a delicate and modern aroma of bitter green apple, citrus zest, nougat and ginger, which leads to a palate filled with vanilla custard, nutmeg and cinnamon, along with a subtle smokiness. The finish is light and smoky, with notes of dried mango, breakfast cereal and honey.Nikka Miyagikyo Japanese Single Malt Whisky is one of the rarer Japanese whiskies available in the entire United States pick up a bottle today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikkas Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt.In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Taketsuru 17 Year Old Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for a minimum of 17 years before being vatted together in order to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru 17 Year Old Pure Malt has a malty aroma, with hints of fruit salad, berries and plantains. The aroma gives way to notes of vanilla, blood oranges, whipped cream and milk chocolate on the palate, and leads to a finish with hints of bittersweet oak, cocoa and fruit.Nikka Taketsuru 17 Year Old Japanese Pure Malt Whisky earned the Gold Medal at the World Whiskies Awards in 2014, where it was named the Worlds Best Blended Malt and the Best Japanese Blended Malt Whisky. Pick up a bottle today!

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. Upon matriculation, however, Masataka showed more interest in whisky than in sake and in 1918, enrolled at the University of Glasgow, becoming the first Japanese ever to study the art of whisky-making.While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.Deeming the terroir perfect for whisky production, Masataka moved to the town of Yoichi in 1934 and opened the doors to Nikka Whisky Co. Yoichi is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for whisky-production. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. Years later, Masataka established the Miyagikyo Distillery, which is also situated in northern Japan. Surrounded by mountains and two rivers, the Miyagikyo Distillery produces a milder and more feminine whisky than Yoichi.Taketsuru 21 Year Old Pure Malt Whisky is a blend of single malt whiskies produced at the Yoichi and Miyagikyo distilleries. Aged for 21 years, the whisky has lush notes of tropical fruits, roasted nuts and mocha that are complemented by a sweet, malty undertone. The finish is long and complex, with notes of citrus, cinnamon and woody spices lingering.Taketsuru 21 Year Old Pure Malt Whisky was named the Worlds Best Blended Malt Whisky by Whisky Magazine in 2009, 2010 and 2011, and is considered to be one of the greatest whiskies of our time. Pick up a bottle today!

In 1895, Masataka Taketsuru, "the father of Japanese Whisky," was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikkas Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt.In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikka Taketsuru Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for an average of 10 years in various types of oak casks before being vatted together to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru Pure Malt has a soft, floral aroma, with notes of green fruits, papaya, lemon and brown sugar. Notes of toffee, almonds, roasted nuts, and custard appear on the palate, and are complemented by touches of nutmeg and clove. The finish is full-bodied and lush, with hints of cocoa, peat and oak.Pick up a bottle today!

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War in 1781, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn. Within a decade, some 2,000 farmers had settled and begun growing corn in Kentucky County. In order to prevent spoilage of the excess grains they harvested there was a massive increase in the supply of corn as a result of the corn writs, with no corresponding increase in demand these farmers began milling and mashing their excess corn, and distilling it into bourbon.Noahs Mill Small Batch Kentucky Bourbon Whiskey pays homage to these early pioneers and their entrepreneurial spirit. The bourbon is crafting by marrying together no more than twenty casks of Kentucky bourbon, each of which has its own unique characteristics and flavor profile. In contrast to most small batch bourbons, the casks used to craft Noahs Mill have varying mashbills while some casks are composed of bourbons that use rye as a secondary grain, others are composed of bourbons that use wheat as a secondary grain. The varying recipes the percentage of rye and wheat used also varies among the casks results in a layered bourbon that has a virtually unparalleled depth and complexity.After the casks of bourbon have been allowed to mature for up to 20 years, small batches of the bourbon are bottled at 114.30 proof. Noahs Mill Small Batch Kentucky Bourbon Whiskey has an aroma of dark coffee, vanilla, raisins and toffee. The initial hints of figs, dates, and dark fruits give way to notes of cocoa, marmalade, berries, roasted nuts and toffee, and lead to a lengthy, spicy finish.Noahs Mill Bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012, and was "highly recommended" by F. Paul Pacults Spirit Journal. In addition, it earned a score of 93 points from Jim Murrays Whisky Bible in 2012.Pick up a bottle today!

Noble Oak is a unique award winning bourbon with a worthy purpose. The guys at Noble Oak are fanatics about wood. Thats because 70 percent of a whiskeys flavor comes from the wood in which it is matured. Noble Oak Bourbon elegantly marries American oak and sherry-seasoned European oak to create an unrivaled richness of flavor. "Our commitment to oak transcends our whiskey, because every bottle plants a tree in partnership with One Tree Planted in an effort to preserve the worlds most majestic forests", say the folks at Noble Oak.The time-honored methods used fot its distillation create an unrivaled bourbon with body, deep color, and richness of flavor from some of the finest sherry oak staves. The result is a great bourbon with a noble heart. European oak ex-sherry cask staves are used to finish this precious whiskey, and give it additional layers of complexity.This incredible bourbon earned Double Gold at the San Francisco World Spirits Competition 2018 and was given 94 points at the Ultimate Spirits Challenge 2018.Pick up your bottle today!

While the West Coast of the United States may suffer from torrential rainfall, the Midwest from freezing blizzards and the Southern Plains from unyielding tornadoes, the East Coast of the United States sometimes receives all three in the form of a noreaster. A noreaster, a type of massive cyclonic storm, takes its name from the strong, northeasterly winds that travel across the Mid-Atlantic and wreak havoc upon New England."Ive lived in New England most of my life, and Ive spent the last 16 years on Nantucket," says Jay Harman, Triple 8 Distillerys President. "Ive been through my fair share of noreasters." On November 7, 2012, just one week after Hurricane Sandy hit New England, a powerful noreaster with wind gusts in excess of 80 miles per hour wreaked havoc along the Nantucket waterfront and left the island isolated from the mainland, as ferry and airplane services were suspended. "We enjoyed a few NorEaster Bourbons then," says Harman.NorEaster Bourbon, named for these legendary storms that have battered New England, is made from a mash of 60 percent corn, 35 percent barley and 5 percent rye. After distillation, the bourbon is aged 30 miles out to sea, typically from four to eight years in 53-gallon, charred American oak barrels sourced from the Buffalo Trace Distillery in Kentucky."Our climate and geography have a real noticeable impact on the taste of the bourbon," says Harman. The distillerys proximity to the ocean and marine haze (Nantucket is nicknamed "The Grey Lady") add a touch of salt to the bourbon. The hints of salt are complimented by notes of mild vanilla, sweet corn and a touch of honey, which precede a medium-long, smooth finish.After its more than eight year beauty rest, Master Distiller Randy Hudson brings the bourbon to 88.8 proof ("this is The Triple 8 Distillery after all," he says) before filling each painted-glass bottle by hand. Pick up a Nantucket treasure today!

After moving with their widowed mother to the small port city of Oban (situated in northwest Scotland), John and Hugh Stevenson took jobs building and repairing boats at the citys boatyard, a trade they had learned from their late father. In the 1790s, the brothers left their boat-making jobs and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using 100 percent barley, which is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. Then, the malted barley is mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Following distillation, Oban 14 Year Old Single Malt Scotch Whisky is aged for 14 years in oak casks. During this beautyrest, the whisky is touched by its unique environment and geography the warm, salty Gulf Stream and mild, temperate climate of Oban are reflected in the whisky. As a result of the distillerys unique stills and geography, the whisky has an olive gold color and a rich, sweet aroma filled with lemons, pears and oranges, as well as sea-salt and a light peatiness. The palate is full-bodied and extremely dry, with notes of dried figs and honey, and leads to a soft, oaky finish.Oban 14 Year Old Single Malt Whisky earned a Gold Medal at the 2013 International Wine and Spirit Competition, is the core expression of this storied distillery which has been operating for over 200 years. Pick up a bottle today!

After moving with their widowed mother to the small port city of Oban (situated in northwest Scotland), John and Hugh Stevenson took jobs building and repairing boats at the citys boatyard, a trade they had learned from their late father. In the 1790s, the brothers left their boat-making jobs and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using 100 percent barley, which is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. Then, the malted barley is mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Following distillation, Oban Limited Edition 18 Year Old Single Malt Scotch Whisky is aged for 18 years in oak casks. During this beautyrest, the whisky is touched by its unique environment and geography the warm, salty Gulf Stream and mild, temperate climate of Oban are reflected in the whisky. As a result of the distillerys unique stills and geography, the whisky has an aroma of citrus fruit, crisp sea breeze and salty tang that give way to notes of dried spices, seaweed and oak on the palate. The finish is soft and elegant, with touches of smoke and fruit set against a slightly oily background.Oban Limited Edition 18 Year Old Single Malt Whisky earned the Gold Medal at the San Francisco World Spirits Competition, and earned a score of 91 points from Whisky Advocate. Pick up a bottle today!

After moving with their widowed mother to the small port city of Oban (situated in northwest Scotland), John and Hugh Stevenson took jobs building and repairing boats at the citys boatyard, a trade they had learned from their late father. In the 1790s, the brothers left their boat-making jobs and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using 100 percent barley, which is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. The malted barley is then mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Oban 21 Year Old Single Malt Scotch Whisky is the third limited release whisky produced by Oban Distillery in its 219-year history. Released as part of Diageos 2013 Special Release Whiskies, Oban 21 Year Old was matured for 21 years in rejuvenated American oak and second-fill ex-bodega casks before being bottled at cask strength. The whisky has a copper-golden color, along with an aroma of warm gingerbread, caramel, maple syrup and spicy apples. The aroma gives way to notes of creamy vanilla, barley, stewed pears and ginger on the palate, and leads to a finish accented by salty tang and lemon zest.Only 2,860 bottles of this whisky have ever been produced. Pick up a bottle today!

After moving with their widowed mother to the small port city of Oban, John and Hugh Stevenson began building and repairing boats a trade they had learned from their father at the Oban shipyards. In the 1790s, the brothers left their jobs at the shipyard and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using barley that is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. Then, the malted barley is mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Following distillation, Oban Distillers Edition Single Malt Whisky is aged for 14 years in oak casks. During this beauty rest, the whisky is touched by its environment and geography the warm, salty Gulf Stream and mild, temperate climate of Oban are reflected in the whisky. After its initial maturation, the whisky is double-barreled, or finished, in ex-Montilla Fino sherry casks. The sherry casks add notes of dried fruits, particularly cherries and strawberries, to the whisky, and complement its notes of light, peaty smoke.Oban Distillers Edition Single Malt Whisky has a fruity nose, with hints of grapes, citrus and a touch of smoke. The flavor is full and rich, with complex notes of tangy salt, butterscotch, caramel and toffee, which ultimately lead to a lingering, smoky and sweet finish. Oban is situated at the frontier between the Western Highlands and Islay of Scotland the whisky has the lighter, sweeter notes of Scotlands Highlands region, while still possessing the dry, smoky style of Islay.Pick up one of these rare treasures today!

After moving with their widowed mother to the small port city of Oban (situated in northwest Scotland), John and Hugh Stevenson took jobs building and repairing boats at the citys boatyard, a trade they had learned from their late father. In the 1790s, the brothers left their boat-making jobs and founded a brewery in the city. In 1794, they converted their brewery into Oban Distillery, one of the oldest and most prestigious distilleries in Scotland.For nearly a century, Oban Distillery remained in the hands of the Stevenson family. In 1883, however, J. Walter Higgin purchased the distillery and began renovations. While Higgin renovated both the distillerys equipment and structure, he did so piecemeal in order to ensure that the distillery was able to meet the uninterrupted demand for its whisky. Today, over 100 years later, Oban Distillery remains substantially the same as it was after Higgins refurbishment.Oban Single Malt Whisky is made using 100 percent barley, which is malted to the distillerys exact specifications. After the barley is malted, it is partially germinated and gently dried over a peat kiln, giving it a slightly smoky, malty flavor profile. Then, the malted barley is mashed and fermented before being twice-distilled through Obans lantern-shaped copper-pot stills. The stills are among the smallest in Scotland, and limit Obans production to just 650,000 liters of whisky annually.Oban Little Bay Single Malt Scotch Whisky (Oban means little bay in ancient Gaelic) is crafted by taking mature Oban Single Malt Scotch Whisky and resting the whisky in small casks for some time. This extra maturation exposes the whisky to new and fresh oak, resulting in a deeper smoothness and richer flavor.Oban Little Bay Single Malt Scotch Whisky has a deep aroma of sea salt, rich oak tannins, espresso beans and citrus. Notes of dried spices, Christmas cake, brown sugar and oak dominate the palate, and lead to an elegant finish with touches of smoke and fruit.Pick up a bottle today!

Born in 1952, Old Bardstown was an American Thoroughbred racehorse named after the city of Bardstown, Kentucky. Bred and raced by Calumet Farms, the horse twice won Floridas Tropical Handicap at the Tropical Park Race Track as well as the Widener Handicap at the Hialeah Park Race Track. In 31 career starts, Bardstown had 18 first place finishes, 7 second place finishes and 1 third place finish. By the time he retired at the age of 8, Old Bardstown was one of the top racing horses of his time. Old Bardstown Estate Bottled Kentucky Straight Bourbon Whiskey pays homage to the legacy of the American Thoroughbred. The bourbon is made from a mash of primarily corn, which is milled and mashed before being fermented with Kentucky limestone water. Following fermentation, the wash is distilled before the bourbon is matured for ten years in new, American oak casks. Then, the bourbon is brought to 101 proof before being bottled. Old Bardstown Estate Bottled Kentucky Straight Bourbon Whiskey has an auburn-red color, along with an intense aroma of sherry, mint, eucalyptus and copper, somewhat reminiscent of single malt scotch. Notes of nutmeg, caramel, tobacco and chewy leather dominate the palate, and are complemented by hints of malted barley, cherry, and earthy minerals. The finish is medium-long, with touches of fresh herbs, oak and spice. The bourbon earned a score of 95 points from Jim Murrays Whisky Bible, and the Silver Medal at the San Francisco World Spirits Competition in 2012. Pick up a bottle today!

Old Elk Distillery was founded in 2013 by Curt and Nancy Richardson (creators of OtterBox and Blue Ocean Enterprises) in Fort Collins, Colorado. The label is a collaboration with Master Distiller Greg Metze, they consistently produces top quality handcrafted vodkas, gins and bourbons.Named Colorado Distillery of the Year" by the New York International Spirits Competition for two consecutive years (2016-2017) Old Elk Distillery produces Old Elk Bourbon, Dry Town Gin, Dry Town Vodka and Nooku Bourbon Cream. Their bourbon is handcrafted using a signature Slow Cut proofing process, which is said to enhance the bourbons flavors through a meticulous technique where the spirit is cut to proof, left to rest, and the process is repeated. This method takes significantly longer than the traditional 24-48 hour proofing process. This extra time allows the flavors to mingle, resulting in a smoother, more balanced bourbon. Crafted exclusively from three ingredients: malted barley, rye, and corn, the Old Elk recipe requires four times more malted barley than bourbon mash bills, creating a sweeter light character in the Bourbon. The malted barley, coupled with the spicy essence of rye, and the traditional corn, contributes to the bourbons overall robust flavor profile.Pick up your bottle today!

Old Elk Distillery was founded in 2013 by Curt and Nancy Richardson (creators of OtterBox and Blue Ocean Enterprises) in Fort Collins, Colorado. The label is a collaboration with Master Distiller Greg Metze of MGP fame, a bourbon specialist with over 40 years of experience in whiskey development. They consistently produce top quality handcrafted vodkas, gins, and bourbons. Named Colorado "Distillery of the Year" by the New York International Spirits Competition for two consecutive years (2016-2017), the Old Elk Distillery produces Old Elk Bourbon, Dry Town Gin, Dry Town Vodka, and Nooku Bourbon Cream.Their bourbon is handcrafted using a signature Slow Cut proofing process, which is said to enhance the bourbons flavors through a meticulous technique where the spirit is cut to proof, left to rest, and the process is repeated over the course of multiple weeks. This method takes significantly longer than the traditional 24-48 hour proofing process. This extra time allows the flavors to mingle, resulting in a smoother, more balanced bourbon. As less heat is produced, the lighter flavors stay in the liquid.Greg Metze has distilled over 280 million bottles of rye whiskey in his illustrious career. Old Elks Straight Rye Whiskey taps into his vast knowledge with a mash bill of 95 percent rye and 5 percent malted barley, employing their Slow Cut process to cut the liquid down to proof with Colorado mountain water. Aged 5 years and bottled at 100 proof, its a clean, crisp, and spicy expression that has won numerous prestigious awards, including being named "Best American Rye Whiskey" at the 2020 International Whiskey Competition.Get your bottle today!