Whiskey

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.The Old Elk Straight Wheat Whiskey has Metze channeling his rye-crafting expertise into a wheat whiskey with a mash bill of 95 percent soft red winter wheat and 5 percent malted barley. Aged for 5 years and bottled at 100 proof, its a lively, bright, and refreshing whiskey that has won several awards, including a Gold Medal from the Beverage Testing Institute and the title of "Colorado Wheat Whiskey Distillery of the Year" from the New York International Spirits Competition in 2020.Grab 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.Their award-winning Straight Wheated Bourbon is crafted with a mash bill of 51 percent corn, 45 percent wheat, and 4 percent malted barley. Employing the deep knowledge of Metze, their experience with their flagship bourbon, and the Slow Cut proofing process, its a smooth and layered whiskey that is aged for at least 5 years and bottled at 92 proof. The expression has won a Gold Medal at the New York International Spirits Competition as well as from the Beverage Testing Institute.Get your bottle today!

During the late 19th century, an overwhelming number of distilleries throughout the United States were still not aging their whiskey. As a result, some retailers would add juices and syrups to sweeten the whiskey, while others would add acid and tobacco to give their whiskey its signature, amber hue.In 1870, George Garvin Brown a young pharmaceuticals salesman from Kentucky saw the need for a consistently high-quality whiskey that would remain unadulterated after distillation. After saving $5,500, Brown and his brother opened the doors to J.T.S. Brown and Bro. Distillery and began distilling bourbon. Unlike other distilleries at the time, Brown aged his bourbon, which was named Old Forester, in oak casks and bottled it in a sealed glass bottle to ensure authenticity and quality. Since its introduction in 1870, Old Forester has been on the market continuously, even during Prohibition, when it continued to be sold for medicinal purposes. It is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition.Old Forester 1870 Original Batch Kentucky Straight Bourbon Whiskey is the first release in Old Foresters Whiskey Row Series, which aims to highlight the distillerys significant milestones and production innovations throughout its nearly 150 year history. The whiskey is named for another practice pioneered by George Garvin Brown batch distillation. Brown was the first to batch together bourbons from multiple distilleries in order to ensure consistency of flavor. In homage to Browns pioneering spirit, Old Forester 1870 Original Batch Kentucky Straight Bourbon Whiskey is made by batching together bourbons from various warehouses at the distillery, creating a final product that is greater than the sum of its parts.Old Forester 1870 Original Batch Kentucky Straight Bourbon Whiskey has a lively aroma of caramel apple, vanilla bean and oak, which leads to a palate filled with leather, tobacco and vibrant spices including cinnamon and ginger. The finish is dry and smooth, with notes of oak, candybar and more baking spices.Pick up an original bourbon which has influenced countless others today!

During the late 19th century, an overwhelming number of distilleries throughout the United States were still not aging their whiskey. As a result, some retailers would add juices and syrups to sweeten the whiskey, while others would add acid and tobacco to give their whiskey its signature amber hue.In 1870, George Garvin Brown a young pharmaceuticals salesman from Kentucky saw the need for a consistently high-quality whiskey that would remain unadulterated after distillation. After saving $5,500, Brown and his brother opened the doors to J.T.S. Brown and Bro. Distillery and began distilling bourbon. Unlike other distilleries at the time, Brown aged his bourbon, which was named Old Forester, in oak casks and bottled it in a sealed glass bottle to ensure authenticity and quality. Since its introduction in 1870, Old Forester has been on the market continuously, even during Prohibition, when it continued to be sold for medicinal purposes. It is the only bourbon continuously distilled and marketed by the founding family before, during, and after Prohibition.Each year Old Forester releases a Birthday Bourbon in honor of George Gavin Browns birthday September 2. This year is special, however. Its not just the 20th release in this series, but the 150th anniversary of Old Forester. The 2020 edition of the Old Forester Birthday expression had Master Distiller Chris Morris and Master Taster Jackie Zykan pick out 95 barrels, aged 10 years just one days production of their bourbon, this batch being barrelled on June 5, 2010. Chosen for its unique character, the straight bourbon is bottled at 98 proof.Grab one of these limited-edition bottles today!

During the late 19th century, an overwhelming number of distilleries throughout the United States were still not aging their whiskey. As a result, some retailers would add juices and syrups to sweeten the whiskey, while others would add acid and tobacco to give their whiskey its signature, amber hue.In 1870, George Garvin Brown a young pharmaceuticals salesman from Kentucky saw the need for a consistently high-quality whiskey that would remain unadulterated after distillation. After saving $5,500, Brown and his brother opened the doors to J.T.S. Brown and Bro. Distillery and began distilling bourbon. Unlike other distilleries at the time, Brown aged his bourbon, which was named Old Forester, in oak casks and bottled it in a sealed glass bottle to ensure authenticity and quality. Since its introduction in 1870, Old Forester has been on the market continuously, even during Prohibition, when it continued to be sold for medicinal purposes. It is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition.Old Forester Classic Kentucky Straight Bourbon touts itself as the first bourbon ever bottled. The bourbon is made from a mash of corn, rye and malted barley after the grains have been milled and mashed, they are fermented for five to seven days with a proprietary yeast strain that is grown fresh daily at the distillery. This extra-long fermentation process ensures that the bourbon has an unparalleled depth and complexity. Following fermentation, the grains are twice distilled before being matured in new, American oak casks.Old Forester Classic Kentucky Straight Bourbon has a sharp, sweet aroma filled with vanilla, tobacco, mint and an underlying oak character. The palate is a bit spicier, with initial caramel notes leading to flavors of toast and breakfast cereal. The finish is long and dry, with more oak and some light citrus flavors, including orange peel, bitter apple and pear.Pick up the first-ever bottled bourbon today!

Featured prominently in classic American songs such as "I Drink Alone"by George Thorogood and preferred by James Bond is his old-fashioned cocktails, Old Grand-Dad is more than just a clever name Old Grand-Dad was in fact a real person by the name of Basil Hayden who gained notoriety throughout the 1800s for making bourbon with a higher rye content. The elder Hayden passed down his passion for distilling to his son and then his grandson, R.B. Hayden, who honored his grandfather by dubbing the familys special recipe, "Old Grand-Dad."The Hayden family first established a commercial distillery in 1840, and Old Grand-Dad has been production continuously ever since. Even during Prohibition (by then, the bourbon had been sold to the Wathen family, another prominent whiskey family at the time), Old Grand Dad was one of just a handful of spirits sold as prescription medicine through the American Medicinal Spirits Company.Old Grand-Dad 114 Bourbon Whiskey honors Basil Haydens longstanding Old Grand-Dad recipe by utilizing a higher rye content for a lighter, spicier bourbon. The bourbons unique mashbill, combined with the barrel-strength bottling, results in a perfect balance of smoothness and flavor.Old Grand-Dad 114 Bourbon Whiskey is noticeably spicy on the nose, with strong oak notes and deeper hints of rye grains, leather and candied sugar. The bourbons taste retains many of the spicier flavors, including pepper and tobacco, with the slight sweetness from the aroma becoming more discernible through touches of pear, apricot, vanilla and caramel that are evident on the palate. The finish is dominated by long-lasting notes of oak and vanilla.Pick up a bottle today!

Crooked Water Spirits adheres to three fundamental traits: Quality, Innovation and the Experience. Dedicated to delivering products that exceed expectations producing unique recipes, cask finishing, aging and more. Their signature high proof spirits that are distinctively designed to heighten the drinking experience while raising expectations.When Heather founded Crooked Spirits in 2013, she set out to produce a craft spirit that is approachable yet high quality. Old Hell Roaring is a robust double barelled bourbon at its best, created using a proprietary complex, multi-hour toasting and smoking process. This technique delivers an intensely beautiful experience with rounded notes of deep vanilla, burnt caramel and smoldering campfire. Welcome to Old Hell Roaring, a labor of love.Pick up your bottle today!

Charles W. Medley, president of his namesake distillery in Owensboro, Kentucky, is a seventh generation master distiller. His familys roots run back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, Medleys ancestors were distilling whiskey at the same time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812.Following the repeal of Prohibition in 1933, Thomas Aquinas Medley began production of a new bourbon in the heart of Kentucky. Thomas died shortly thereafter, but the Medley Distilling Company continued to produce Kentucky bourbon for the next five decades. Today, under the tutelage of Charles W. Medley and his son Samuel, the distillery (recently renamed the Charles Medley Distillery) continues to distill bourbon using the same recipes and techniques that generations of Medleys perfected over the past two centuries.Old Medley 12 Year Old Kentucky Straight Bourbon Whiskey is made using a family recipe of corn, rye and barley, which is fermented with an eight-generation old yeast strain (the exact type of yeast used remains a closely guarded family secret). Following fermentation, the wash is distilled twice through a copper-pot still before being matured in new, charred American oak casks for twelve years. The intense Kentucky heat causes the wood and whiskey to mingle often, adding notes of spicy oak, cinnamon and caramel to the bourbon, which is nicely balanced by touches of toffee and semisweet chocolate. Once the bourbon has reached its peak flavor, each batch is brought to proof using pure, Kentucky limestone water before being bottled by hand.Old Medley 12 Year Old Bourbon earned the title Best in Show and the Double Gold Medal at the Denver International Spirits Competition in 2013, and only 2,500 cases will be released this year. Try an old, small batch bourbon made by seventh and eighth generation distillers today!

Just a decade after General Robert E. Lee surrendered to General Ulysses S. Grant at Appomattox Courthouse, Henry Edgar Pogue purchased the Old Time Distillery from O.H.P Thomas. Situated at the junction of the Ohio River and Limestone Creek you may have lost a family member here if you ever forded a river playing Oregon Trail Pogue registered the distillery with the State of Kentucky, making it only the third registered distillery in the state.Soon after he acquired the distillery, Pogue renamed it after himself and began producing Old Pogue Bourbon. According to a newspaper account from January 25, 1900, Old Pogue Distillery had "built up a large business strictly through honorable methods" and "enjoyed the reputation of being one of the best known and best patronized distilleries in the State of Kentucky." After his untimely death in a work-related accident in 1890, H.E. Pogue was succeeded by his son until 1918, when he too passed away during an accident at the distillery. Within two years, the 18th Amendment to the United States Constitution, which prohibited the sale and manufacture of alcohol, was passed, and H.E. Pogue III was forced to close the doors to the distillery that his grandfather purchased nearly 50 years ago. Today, the fourth and fifth generations of Pogues H.E. Pogue IV and H.E. Pogue V have returned to the family business. Old Pogue Masters Select Bourbon Whiskey is fashioned based on a recipe that was handwritten by H.E. Pogue III on three sheets of lined notebook paper.After distillation, Old Pogue Masters Select is aged for nine years in new, American oak casks. Its notes of dried fruit particularly prunes and apricots and hints of caramel and vanilla have earned it a number of accolades, including the Double Gold Medal at the Fifty Best Tasting Competition in 2012 and a rating of "Superb"by Wine Enthusiast. "It is a family project and has brought the family closer," says Jack Pogue, one of the founding members of the modern Pogue Distillery. "Were just having fun with it." Try a fun bourbon today!

In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product.Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax.Old Potrero 18th Century Style Whiskey is Anchor Distillings attempt to recreate the original whiskey of the United States. Made exclusively from rye malt, the grains are milled, mashed and fermented before being distilled through antique copper pot stills. Following distillation, the whiskey is matured in bespoke, lightly charred American oak casks. "In the 18th century, barrels were made by heating the staves over a fire of oak chips, allowing them to be bent and formed into a barrel shape," says master distiller Bruce Joseph. "During this process, the inside of the barrel would become toasted but not charred. For aging, we have chosen several uncharred oak barrels both new and used to achieve the balanced complexity that complements this whiskeys traditional heritage."Old Potrero 18th Century Style Whiskey has a slightly smoky aroma, with touches of molasses and chewy leather. The aroma gives way to notes of brown sugar, vanilla, and light tobacco on the palate, and leads to a sweet finish balanced by notes of rye, malt and spicy toast.Pick up a bottle today!

In 1826, James Henderson founded Pulteney Distillery in Wick, a fishing village situated at the northern end of the Scottish Highlands. At the time, Wick was largely isolated from the remainder of the Scottish mainland, and the distillery was dependent on the sea for its supply of barley. The isolation also led to lawlessness legend has it that the 8,000 fishermen who inhabited the town drank approximately 500 gallons of whisky each day at one of Wicks 81 bars.In an effort to quell the fisherman, local teetotalers voted to impose a ban on the sale of alcohol in Wick. As a result, Pulteney Distillery was forced to close its doors in 1930. For exactly 25 years, the town of Wick remained dry. Following the end of World War II, however, Wick residents turned out in force and successfully repealed the ban on alcohol, allowing Pulteney Distillery to reopen its doors in 1951. Today, the distillery continues to make whisky in the same time-honored tradition that James Henderson began nearly 200 years ago.After barley is milled by a 90 year-old Porteus mill, the grist is mashed and then fermented in one of the distillerys six fermentation tanks. Pulteney Distillery is just one of four distilleries in Scotland to use dried yeast rather than liquid yeast cultures during fermentation. The dried yeast, sourced from South Africa, is incredibly delicate and requires careful monitoring, leading to a longer fermentation process as compared to distilleries that use liquid yeast. Following fermentation, the wash is distilled twice: first through Pulteneys copper pot wash still and then again through its spirit still.Both stills have an usually large bulb shape below their necks (the unique design of the stills is reflected in the shape of each bottle of Old Pulteney Whisky), which gives Old Pulteney Single Malt its distinctive, oily character. The distillerys wash still, which was designed after the original wash still installed by Henderson, is missing its traditional swan neck. Rumor has it that when the original still was being installed, it was discovered that the still was too large for the room it was to be housed in, so the distillery manager at the time simply cut the neck off and repositioned the stills arm.After distillation, Old Pulteney 35 Year Old Single Malt Scotch Whisky is aged in a combination of ex-bourbon and ex-sherry casks which have been hand-selected by Old Pulteneys Distillery Manager, Malcolm Waring. These casks are laid to rest in the distillerys cellars, which are situated on the banks of the North Sea the cellars proximity to the sea, together with the strong Gulf breeze, lends a slight saltiness to the whisky. Over the years, that signature taste of North Sea air has become synonymous with the Old Pulteney brand. After a beauty rest lasting three-and-a-half decades, the whisky is bottled without the use of any artificial colorings or chill filtration.Old Pulteney 35 Year Old Single Malt Scotch Whisky has a sweet and spicy aroma, with notes of orange zest, dried grapes and and cinnamon. The palate is highlighted by oak, vanilla and fruit cake, as well as a slight salty character reminiscent of marshlands. The finish is long and elegant, with notes of sherry, oak tannins, old leather and pralines.Only 1,254 bottles of Old Pulteney 35 Year Old Single Malt Whisky are being released worldwide. From its eye catching packaging to its superior taste, the new malt is a true reflection of Old Pulteneys outstanding quality and craftsmanship, says Mary Clark, a senior brand manager with the distillery.Pick up a bottle today!

In 1826, James Henderson founded Pulteney Distillery in Wick, a fishing village situated at the northern end of the Scottish Highlands. At the time, Wick was largely isolated from the remainder of the Scottish mainland, and the distillery was dependent on the sea for its supply of barley. The isolation also led to lawlessness legend has it that the 8,000 fishermen who inhabited the town drank approximately 500 gallons of whisky each day at one of Wicks 81 bars.In an effort to quell the fisherman, local teetotalers voted to impose a ban on the sale of alcohol in Wick. As a result, Pulteney Distillery was forced to close its doors in 1930. For exactly 25 years, the town of Wick remained dry. Following the end of the World War II, however, Wick residents turned out in force and successfully repealed the ban on alcohol, allowing Pulteney Distillery to reopen its doors in 1951. Today, the distillery continues to make whisky in the same time-honored tradition that James Henderson began nearly 200 years ago.After barley is milled by a 90 year-old Porteus mill, the grist is mashed and then fermented in one of the distillerys six fermentation tanks. Pulteney Distillery is just one of four distilleries in Scotland to use dried yeast rather than liquid yeast cultures during fermentation. The dried yeast, sourced from South Africa, is incredibly delicate and requires careful monitoring, leading to a longer fermentation process as compared to distilleries that use liquid yeast. Following fermentation, the wash is distilled twice: first through Pulteneys copper-pot wash still and then again through its copper-pot spirit still.Both stills have an usually large bulb shape below their necks (the unique design of the stills is reflected in the shape of the Old Pulteney Whisky bottle), which gives Old Pulteney whisky its distinctive, oily character. The distillerys wash still, which was designed after the original wash still installed by Henderson, is missing its traditional swan neck. Rumor has it that the new still was too large for the room it was housed in, so the distillery manager at the time simply cut the neck off and repositioned the stills arm.Old Pulteney Navigator Limited Edition Single Malt Scotch Whisky pays homage to the distillerys seafaring history and the adventurous sailors who inhabited Wick. The whisky is matured in a combination of casks that were previously used to mature bourbon and casks that were previously used to mature sherry. Following maturation, Malcolm Waring Pulteneys Distillery Manager hand-selects individual casks that he believes represent the best expressions of malt whisky. The casks are then married together and bottled behind a label with a unique compass illustration."Much time and care has gone into creating this new expression and we are confident that the dedication of our distillery team will ensure whisky enthusiasts enjoy the newest member of the Old Pulteney family," says Margaret Mary Clarke, the distillerys Brand Ambassador.Pick up a limited edition single malt today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. 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.After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition). Today, Fred Noe a seventh-generation master distiller and the great-grandson of Colonel James B. Beam shepherds his family legacy forward.The Old Tub expression harkens back to the very beginnings of the Jim Beam brand. Old Tub predates Jim Beam Bourbon and was made 140 years ago. It was an unfiltered bourbon that would serve as the foundation for the enormous empire. This modern version is neither carbon nor chill-filtered, just like the original. Bottled-in-bond, this limited-edition expression sets a new bar in its price category.Grab your bottle today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.Old Weller Antique Kentucky Straight Bourbon Whiskey is also a wheated bourbon which, after maturing for seven years, is bottled at cask strength (107 proof). It has a medium-amber hue, with an aroma of creamy vanilla and roasted nuts. Full-bodied, the bourbon has notes of honeyed fruits, vanilla and caramel that lead to a long and slightly spicy finish, and was called a "very well-crafted whiskey"by Wine Enthusiast.Pick this legendary wheated bourbon today!

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails.Touting themselves as Appalachian born and bred, the Ole Smoky family is among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessees change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee.Their whiskey lineup includes Salty Caramel, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies and Cream, and several other expressions. Ole Smoky Mango Habanero Whiskey is a flavored whiskey that had them go creative with the fruitiness of the mango and habanero heat that is bound to delight chiliheads. Bottled at 70 proof, it works particularly well in cocktails, bringing a spicy kick and intense fruit to your favorite drink.Grab your bottle today!

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of twenty-seven flavored Moonshines and a dozens of Whiskeys.Touting themselves as Appalachian born and bred, the Ole Smokey family is among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessees change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally licensed distillery in the history of East Tennessee. Their lineup includes their Original Unaged Corn Whiskey, White Lightning, Moonshine Cherries, Blackberry, Our World famous "Apple Pie," Strawberry, Peach and Lemon drop. They also offer seasonal and special flavors. Ole Smoky Peanut Butter Whiskey combines the sweet, creamy flavor of peanut butter, blended it perfectly with Ole Smoky smooth whiskey.Pick up your bottle today!

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails.Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessees change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee.Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies and Cream, and several other expressions. The Ole Smoky Salty Caramel Whiskey does as its name implies, bringing an intense and rich caramel flavor with a hint of salt on the finish. Bottled at 60 proof, its a great situational drink (think Halloween!) that works great in cocktails as well.Grab your bottle today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood."Oola Waitsburg Bourbon is crafted from a mash of approximately 65 percent corn, 25 percent rye, 13 percent malted barley and 12 percent white winter wheat. "All our grains are sourced from two organic farms in Eastern Washington," says Kirby. In addition, the use of wheat in the bourbons mashbill "allows me to hold back on the corn and add more rye. This results in a more complex, balanced and less overly sweet bourbon."Once the ingredients arrive at the distillery, they are milled and mashed before being distilled through Kirbys copper-pot still.Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70 each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beautyrest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a inch. There, the bourbon rests for an additional four years. "These casks are then combined to marry together subtle flavors that compliment each other usually two barrels are married together, but sometimes 3 or 4 work best to get to the optimum flavor profile before bottling."Once the barrels have been blended, the bourbon is bottled without the use of chill filtration. "We want the full richness of the nose and flavor profile to stay as intact as possible," says Kirby.Oola Discourse C American Whiskey takes Oola Waitsburg Bourbon, which earned 93 points and a Gold Medal at the 2013 San Francisco World Spirits Competition, and finishes it for an additional nine months in 60-gallon French oak barrels from a 100-point Washington Cabernet Sauvignon producer. As a result, Oola Discourse C American Whiskey has a bright aroma of breakfast toast, honey-roasted nuts and caramelized fruits. The lush nose gives way to creamy notes of baking spices and crme brle, and leads to a vibrant finish filled with toffee, dark chocolate and fresh fruits, particularly oranges and plums.The conversation between French and American oak barrels is what we are exploring here, says Oola founder Kirby Kallas-Lewis. Oola Discourse C American Whiskey was Highly Recommended by the Beverage Testing Institute, and is extremely limited in quantity pick up a bottle today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood."The third release in Oolas Discourse Series, Kallas-Lewis describes Oola Three Shores Whiskey as a conversation within whiskey-making traditions. Oola Three Shores Whiskey blends Oolas own American high rye with a Highlands scotch and a Canadian whiskey. The Highlands scotch and Canadian whiskey are first placed into American oak barrels for an additional year of aging, after which they are integrated with the rye. All three whiskeys have influence from the American oak that will later contribute to the beautiful balance that were able to achieve in this whiskey, says Kallas-Lewis.The whiskey has a ever-so-slight aroma of peat smoke, along with a palate filled with sweet tea, cloves, pineapples and pears. The finish is bittersweet, with notes of apple skin, cinnamon and honey.Pick up a bottle of this one-of-a-kind whiskey today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood.""All our grains are sourced from two organic farms in Eastern Washington," says Kirby. In addition, the use of wheat in the bourbons mashbill "allows me to hold back on the corn and add more rye. This results in a more complex, balanced and less overly sweet bourbon."Once the ingredients arrive at the distillery, they are milled and mashed before being distilled through Kirbys copper-pot still.Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70 each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beauty rest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a inch. There, the bourbon rests for an additional three to four years. "These casks are then combined to marry together subtle flavors that compliment each other usually two barrels are married together, but sometimes 3 or 4 work best to get to the optimum flavor profile before bottling."Once the barrels have been blended, the bourbon is bottled without the use of chill filtration. "We want the full richness of the nose and flavor profile to stay as intact as possible," says Kirby.Oola Waitsburg Bourbon has a spicy aroma, with touches of cinnamon, ginger and black peppercorn that give way to notes of caramel, vanilla, olives, dill pickles and chutney on the palate. The finish is warm and balanced, with hints of honey and oak spices complementing each other.The bourbon was "highly recommended" by the Beverage Testing Institute, and has a "pleasingly long and mellow finish," according to the Capitol Hill Times. In addition, it earned the Gold Medal at the San Francisco World Spirits Competition in 2013 and the Silver Medal at the Beverage Testing Institute Competition in 2012.Pick up a bottle today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood."Oola Waitsburg Single Barrel Cask Strength Bourbon is crafted from a mash of approximately 65 percent corn and 20 percent-28 percent rye, with the remaining balance split evenly between malted barley and white winter wheat "All our grains are sourced from two organic farms in Eastern Washington," says Kirby. In addition, the use of wheat in the bourbons mashbill "allows me to hold back on the corn and add more rye. This results in a more complex, balanced and less overly sweet bourbon." Once the ingredients arrive at the distillery, they are milled and mashed before being distilled through Kirbys copper-pot still.Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70 each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beautyrest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a inch. There, the bourbon rests for an additional three to four years. Whereas at that point, multiple casks are typically married together to create a blended bourbon whiskey, Oola Waitsburg Single Barrel Cask Strength Bourbon represents a single barrel bottling from Oolas finest stock of maturing whiskey. This particular batch no. 6, bottled at cask strength exclusively for Caskers members, produced only 216 bottles at a robust 114 proof. Doing so allows "the full richness of the nose and flavor profile to stay as intact as possible," says Kirby.Oola Waitsburg Single Barrel Cask Strength Bourbon has a spicy aroma, with touches of cinnamon, ginger and black peppercorn that give way to notes of caramel, vanilla, cherry and oak on the palate. The finish is warm and balanced, with hints of brown sugar, toffee and maple syrup complementing each other.The bourbon was "highly recommended" by the Beverage Testing Institute, and has a "pleasingly long and mellow finish," according to the Capitol Hill Times. In addition, it earned the Gold Medal at the San Francisco World Spirits Competition in 2013 and the Silver Medal at the Beverage Testing Institute Competition in 2012.Pick up a bottle today!

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the new American school of distilling. A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits.The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement.This two-year four-grain whiskey is crafted from 68 percent corn, 15 percent wheat, 9 percent rye and 9 percent malt. This is a blend of three 53 gallon Kelvin Cooperage #3 char barrels, filled between November 2015 and January 2016. You can expect notes of vanilla, malt, baking spice, and citrus, coming together in a smooth harmonious vanilla finish.Pick up your bottle today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world as a cascade of limited edition, barrel-aged ambrosia.In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky.Foragers Keep 26 Year Old Single Malt Scotch Whisky is the latest release from the Orphan Barrel Whiskey Distilling Co. It is the fourteenth release and the first single malt Scotch whisky to appear in the collection. Perhaps the shortest lived of all Speyside distilleries, PittyvaichGaelic for farmstead at the birch wood was the innocent victim of industry restructuring. The distillery closed in 1993 through no fault of its whisky and has long since been demolished. Its pleasing single malt has never been widely available, though it has been proven to age well as none younger than 25 years of age remains. Most closed distilleries have produced for decades, even centuries before their closure. Pittyvaich lived for a mere 18 years, making it one of the most rarely seen single malts of all. This rare, limited release Foragers Keep 26 Year Old Single Malt Scotch Whisky has lived longer than the distillery from which it came. This is the first of its kind for the Orphan Barrel Whiskey Co.Pick up your bottle today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world a cascade of limited edition, barrel-aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky. So far Orphan Barrel has only released American whiskey, with expressions like Barterhouse, The Gifted horse, Lost Prophet, and Forged Oak, with Old Blowhard being retired in 2014.Rhetoric 23 year old was made at the old Bernheim Distillery and matured partially at the Stitzel-Weller Distillery. This incredible whiskey is distilled from 86 percent corn, 8 percent barley, and 6 percent rye this whiskey is bottled at 45.3 percent.Pick up your bottle today!