Bourbon

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).30 years ago, Booker Noe, released the first batch of his namesake Bookers Bourbon as his vision of what the perfect whiskey should be. This bourbon is a tribute to his legacy. While most batches of Bookers are six-to-eight-years old, this 30th Anniversary Limited Edition bourbon is a blend of uncut, unfiltered 9-year (70 percent) and 16-year (30 percent) Kentucky straight bourbon whiskeys. Each box of Bookers 30th Anniversary Bourbon is made from the reclaimed wood from old rackhouse floorboards the same floors walked by legends Booker and Fred Noe as they selected batches of Bookers.Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Bookers Bluegill Creek Bourbon Whiskey is named in honor of Booker Noe, the grandson of Jim Beam, and his affection for fishing bluegills. It was unseasonably warm even by Kentucky standards on the day that I selected the barrels for this batch, said his son, 7th generation Master Distiller Fred Noe, and it brought me back to the hot summers that my dad and I spent together fishing for bluegill. It is the fourth release in Bookers 2016 Batch Collection. Made from a mash of primarily corn, Bluegill Creek is carefully crafted using barrels from four different rickhouses and five separate production dates. The bourbon is matured in virgin American oak casks in Kentucky, where the temperature and humidity are the most favorable for maturing whiskey, for a minimum of 6 years, 5 months and 28 days. As a result, Bluegill Creek is anchored by vanilla throughout, like other batches in the Bookers line. It has a smoky-sweet aroma of light brown sugar, sweet corn, and baking spices, followed by a palate of popcorn, caramel, cinnamon, as well as hints of oak and peanut oil though its a bit less nutty than previous releases. The finish is long, warm, and just sweet enough. Pick up a bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).As the second release in Bookers Bourbon 2017 Collection Bookers Batch 2017-02, was dubbed Blue Knights Batch. This round is named in honor of Booker Noes lesser-known group of friends, the Blue Knights Motorcycle Club. The Blue Knights are an international group of active and retired law enforcement officers sharing a passion for the open road. Their alliance with Booker Noe began when he was invited to attend a Blue Knights rally in Kentucky. The friendship was instant, and in his classic larger-than-life ways, Noe invited all 300 officers over to his house the following day for a BBQ. This moment eventually evolved into a tradition, and it became an annual event each Memorial Day weekend. The Blue Knights named Noe an honorary member of the Blue Knights. In honor of this tradition, Bookers Bourbon has decided to pay tribute to the Blue Knights with their very own batch of this namesake bourbon in homage to the many years of friendship they shared. Bottled at 63.7 percent ABV, this batch consisted of barrels from four different production dates aged in several different locations within four warehouses; 2 percent from the 4th floor of 7-story warehouse ONE, 38 percent came from the 7th floor of 9-story warehouse D, 33 percent from the 4th floor of 9-story warehouse F, 27 percent from the 6th floor of 9-story warehouse J. I hope youll join me in raising a glass of Bookers Blue Knights and toasting to brotherhood and great bourbon (Fred Noe, Beam Familys 7th Generation Master Distiller).Pick up a bottle today!

Bookers Bourbon is a small batch bourbon produced at Beam Suntorys Jim Beam distillery.Booker Noe was a sixth-generation Master Distiller, raised at a distillery in the middle of Kentucky. Booker was born with Bourbon in his blood. At 21 years old, he was finally able to start his passion of distilling.In 1992, he gave the world to small batch bourbon, actually coining the term small batch. With this signature style of bourbon, Bookers True Barrel Bourbon was born. Inspired by the traditions of 200-years ago.With the highest alcohol content of the brands of Jim Beam, the Small Batch Bourbon Collection is a range of cask strength, non chill filtered solid bourbons, un-cut and unadulterated, they are bottled between 121 and 130.6 proof.The brand introduced bourbons hand selected by the late Booker Noe himself, who originally bottled his raw uncut bourbons for friends and family.Booker Noe was a big man with a big personality to match and he always said that he was most comfortable in his rocking chair. When he wasnt working, you could often find him rocking away at the distillery or at home on his front porch, a glass of Bookers Bourbon in hand. Of course, Bookers friends and family were known to tell him he was off his rocker every now and again too, as Booker was always cracking jokes, speaking his mind and surprising people. If you visit the distillery today, youll find a statue of Booker in his rocking chair overlooking the rack houses with his beloved dog, Dot, by his side. Fred Noe, Beam Familys 7th Generation Master DistillerAged at center cut, this fifth release from the Bookers Roundtable is an homage to the notorious Booker Noes fondness of his rocking chair. With a mashbill of 77 percent corn, 13 percent rye, 10 percent malted barley, it is aged for six years, seven months, and 23 days. This raw un-cut cask-strength bourbon is bottled at a staggering 129.7 proof, making it one of the highest ABVs ever recorded. Also known as Batch 2016-05, this bourbon packs heat, but it doesnt overshadow the spirits rich, sweet and spicy character.Get your bottle of this un-cut Bookers today!

Located in the heart of California wine country and positioned between Terravant Winery on the side and Figueroa Mountain Brewery on the other, Ascendant Spirits is the first legal distillery to operate in Santa Barbara, CA since prohibition. A few years ago, I started learning more about the craft distilling movement and realized that with the growth in the spirits market and the limited number of distilleries, there was a great opportunity, says Steve Gertman, the distillerys founder. German fell in love with whisky on a trip to Scotland in 1998, and finally, 15 years later, opened up the doors to Ascendant Spirits in the spring of 2013.Ascendant Spirits is outfitted with its own custom, American-made, 500-gallon copper pot still, built entirely to Gertmans who also serves as Ascendants Master Distiller specifications. Outside of the distillerys walls, the Santa Rita Hills also play an enormous part in Ascendants final product. During the day, an intense humidity rolls over the California countryside, causing temperatures to rise as much as 40-50 degrees. This allows the barrels to breathe heavy, and the whisky to age much faster up to four times faster than in Kentucky, according to scientists at California Polytechnic State University due to its increased interaction with the wood.Named for the waves at El Capitan and other local beaches, this unique Breaker Hand Crafted Port Barrel Finished Bourbon is inspired by the winemakers of the Santa Ynez Valley and Santa Rita Hills. Being finished in the seasoned port barrels gives this bourbon a beautiful, deep rose hue, and an incredibly smooth and complex flavor profile. Pick up your bottle today!

With a profound range of expressions ranging from award-winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak."In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.This Distillers High Proof Blend preserves the essence of the raw Breckenridge barrel character, bottled at a solid 105 proof. The whiskey as our master blenders experience it (for the true experience sip 20 samples at 8:00 AM before coffee) (producer). This whiskey features aromas of rich butter caramel and toasted almond paste, followed by a medium bodied, luscious palate of vanilla sugar flavor, and a long balanced finish.Pick up your bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.With a profound range of expressions ranging from award winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Breckenridge Whiskey Port Cask Finish is their award-winning Bourbon Whiskey aged in 59 gallon Tawny Port casks of various ages for 4-6 months, imparting aromas and flavors of sultana raisin and maple syrup to round out and soften the natural spicy finish. Finished in 8-10 barrel batches.Get your bottle today!

With a profound range of expressions ranging from award-winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000-foot peak."In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.The Breckenridge Distillerys Breckenridge Pedro Ximenez (PX) Sherry Cask Finish is Breckenridges award-winning bourbon finished in rare PX barrels, enhancing its rich flavors. An exhaustive search of these distinctive barrels brought the Distillery to theAndalusia province of Spain.There are countless ravishing Single Malt Whiskies aged in used Bourbon barrels, but a Sherry cask-aged malt Whisky just has a little extra special mojo. We were determined to find a Sherry cask to marry with Bourbon-style Whiskey. Our search for the perfect Sherry was unbalanced until we made it all the way to the concentrated and creamy side of the Sherry spectrum and found the perfect match, Pedro Ximenezsays Bryan Nolt, Founder/CEO of the Breckenridge Distillery.Each barrel was hand-selected exclusively, from a selection of retired PX barrels from a centuries-old solera. These barrels were filled with their bold Bourbon Whiskey. What is left is a wonderfully well-rounded bourbon with aromas of fig compote, almond butter and black licorice followed by rich, full-bodied flavors of orange marmalade and Madagascar vanilla bean. The finish is long with notes of sweet oak and ripe sultanas with perfectly balanced heat.Get your bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.With a profound range of expressions ranging from award winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Breckenridge Reserve Blend is a release from the reserve blend program, created to showcase qualities of their bourbons that even the most discerning connoisseurs can appreciate. The spirit consists of four distinct blends, giving great insight into the beauty of the bourbon while it ages, and the affects of charring that are subsequently expressed. Still soft and luscious, these blends capture a different take on the way bourbon can grow up and present itself at maturity.Get your bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye, and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.With a profound range of expressions ranging from award-winning bourbons and port cask finished whiskeys to chili flavored vodkas, and over two dozen awards, including 2 "Distillery of the Year" awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007.After distillation, their bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000-foot peak. "In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor, says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.The taste of Breckenridge Bourbon is certainly turning heads and receiving countless awards. The unusually high rye content gives it depth and complexity. The Bourbon Rum Cask Finish takes that aged bourbon for a round of finishing in barrels that used to hold their own rum the one that gets several stages of macerations with dried fruit peels, spices, roots, barks, herbs, and spices. Once those barrels are emptied, the bourbon goes inside to soak up all those aromas and flavors, resulting in a complex 90-proof beast. "It may be one of the best products weve ever released," says Nolt of this bold new expression.Grab a bottle today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak. In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor, says Bryan Nolt, Breckenridge Distillerys founder and CEO. The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods, he says.The taste of Breckenridge Bourbon is certainly turning heads. The unusually high rye content gives it depth and complexity. At Breckenridge, when a barrel has a very distinctive flavor profile that sets it apart from the rest, its set aside for extended aging. When these special barrels reach their peak they are hand bottled, signed and stamped to be released in extremely limited quantity. These bottles represent the epitome of Breckenridge Bourbon Whiskey.Rich, sumptuous top notes of toffee and caramel give way to clean burnt orange and butterscotch on the palate. Strong spicy undertones with a balanced oak profile and a fleeting hint of solvent-like ester notes, which manifest as banana peel and passion fruit. A long, reverberating finish carries the richness and balance of a classic Bourbon Whiskey.Pick up your bottle today!

Bryan Nolt founded Breckenridge Distillery in 2007. His story an inspiring one of success, and resilience, involving selling his own house to keep the business up and running. Within ten years of opening the distillery, Breckenridge has produced highly-acclaimed whiskeys, with huge industry appeal. Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak."In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.Their complex high rye bourbon garnered much critical acclaim, winning a Double Gold Medal at the Denver International Spirits Competition in 2012. The Breckenridge bourbon also scored 96 points one point above Pappy Van Winkles 23 year-old bourbon at the Ultimate Spirits Challenge in New York City. Their Spiced whiskey expression is ultimately one of their most aromatic expressions. Our infamous apothecary is wide open with this aromatic expression of carefully selected whole roots and Winter spices infused by hand with International renowned, gold medal-winning, Breckenridge Bourbon (producer).Get your bottle today!

Infuse Spirits is aptly named. Seth Benhaim started infusing spirits in his garage in 2012 at the age of twenty-five. When he entered his first Vodka releases that year in the San Francisco Worlds Spirits Competition, his accomplishments made him the youngest ever winner of both Best in Show and Double Gold. Infuse Spirits has gone on to develop a wide range of products, including six Vodkas, a Bourbon, a Rye, and a range of six unique cocktail bitters.While Infuse Spirits Vodkas are flavored with natural spices and fruits, their Whiskeys are infused with staves from other barrels of different wood types. Broken Barrel Bourbon features a unique blend of corn, rye, and barley that makes it perfectly balanced to infuse. After six months the Kentucky-distilled bourbon is taste tested, then moved into steel tanks. In the latter containers, the batches incorporate Infuses special OAK BILL: new French oak, ex-bourbon barrel, and a blend of sherry cask staves. Rich, complex, layered and beyond beautiful.Pick up your bottle today!

Infuse Spirits is aptly named. Seth Benhaim started infusing spirits in his garage in 2012 at the age of twenty-five. When he entered his first Vodka releases that year in the San Francisco Worlds Spirits Competition, his accomplishments made him the youngest ever winner of both Best in Show and Double Gold. Infuse Spirits has gone on to develop a wide range of products, including six Vodkas, a Bourbon, a Rye, and a range of six unique cocktail bitters.While Infuse Spirits Vodkas are flavored with natural spices and fruits, their Whiskeys are infused with staves from other barrels of different wood types. This cask strength bourbon is bottled at 116 proof, distilled from a mash of 75 percent corn, 21 percent rye, 4 percent malted barley, in Owensboro, Kentucky this expression was finished with "broken staves" of French oak, ex-bourbon, and ex-Oloroso sherry. Pick up your bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years.Bourbon Cream is a liqueur based on their Kentucky Straight Bourbon. The handcrafted, small-batch drink is an exquisite clash of two worlds that of smooth bourbon and rich cream. It has won a plethora of awards, some of the more recent ones including a Silver Medal at the 2019 New York World Spirits Competition as well as a Bronze Medal at the 2020 edition of San Francisco World Spirits Competition. Try it on its own, with some coffee, or with a generous splash or two of root beer for a delicious adult version of a root beer float.Pick your bottle up today!

The family-owned Buffalo Trace Distillery, established in 1775, is the oldest continuously operating distillery in America. It is one of the few American distilleries that continued its operations through the Prohibition, after it received permit to bottle medicinal whiskey when the 18th Amendment came into effect in 1920, and was even permitted to produce new whiskey from 1930 to 1933. As a result, George T. Stagg Distillery, as the company was named at the time, was one of only four Kentucky distilleries that was capable of producing whiskey after the Prohibition ended. The distillery changed several hands through more than two centuries, and the owners included Colonel Edmund Haynes Taylor, Jr., who earned himself the title of the father of the modern bourbon industry. The distillery, now part of the Sazerac family, has remained dedicated to a single craft: the making of fine bourbon whiskey, bringing together tradition and innovation in the process. In 2000, the Buffalo Trace Distillery became the first American distillery to win Whisky Advocates prestigious Distillery of the Year award. Its Master Distiller Harlen Wheatley joined the distillery in 1995, and has worked in every aspect of the whiskey production process before becoming the master distiller in 2005. Harlen has been responsible for all the distilling and aging for the Sazerac Company, and has also been tirelessly promoting and teaching about finest bourbon whiskeys.Buffalo Traces Hancocks Presidents Reserve is a single barrel bourbon, which comes with no age statement. It is made from the distillerys high-rye mash bill number two, with 1215 percent rye, and bottled at 88.9 proof. The Hancocks Presidents Reserve was introduced in 1991, and named after Hancock Lee, a pioneer who co-founded of the Leestown on banks of the Kentucky River settlement in late 18th century, and one of the first distillers in the area.Pick up a bottle today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.This second batch of Bulleit Bourbon Barrel Strength is crafted from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper still before being matured in charred, American oak casks for six to eight years. "Once were done with the barrels, theyre sent over to Johnnie Walker where theyll age the blended scotches," says Bulleit. Proofs range from 118-125.4.Pick up your bottle today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.Bulleit Blenders Select is a blend of three spirits used in Bulleit Bourbon. Aged for at least 9 years, it contains more than 100 different liquids that were hand-picked by blender Eboni Major. It celebrates the women behind the spirits and is a part of the female-focused Craftswomen Today program. This limited edition release is the first in Bulleits new line of Blenders Select whiskeys.Pick your bottle up today!

In 1924, William Monroe Wright, a successful entrepreneur and owner of Calumet Baking Powder Company, established a farm on the rolling hills of Lexington, Kentucky. The horses that were raised on Wrights farm would go on to win eight Kentucky derbies, along with two triple crowns.Calumet Farm Bourbon Whiskey pays homage to Wrights beautiful farm and his tradition of breeding winners. The bourbon is made from a traditional mashbill of corn, rye and malted barley that are distilled before being aged in virgin, American oak casks. As a result, the bourbon has an aroma of caramel, baking spices and oak that gives way to notes of butterscotch, vanilla, toffee and brown sugar on the palate. The finish is full and warming, with hints of chili peppers and nutmeg.Calumet Farm Single Rack Black 14 Year Old Bourbon Whiskey represents both the prestigious nature and hard-earned quality of a premium Kentucky straight bourbon. It is painstakingly crafted from extremely small batches of 19 barrels. All barrels used are aged in a single, center cut rack from the ideal maturation location and conditions inside the rick house. This expression of the Calumet Farm Bourbon family is a true convergence of craftsmanship and flavor. It is Non-Chill Filtered for added depth of character and color.Pick up your bottle today!

Tom Lix founded Cleveland Whiskey in 2009. Lix, a whiskey visionary who developed a truly disruptive piece of technology, invented his own special maturation technique, one capable of aging spirits much faster. Cleveland Whiskey is aged in new charred oak barrels before being cut into pieces and placed with the Whiskey in a special pressurization chamber. This particular chamber makes the wood breath the spirit in and out, imitating years of the natural maturation process.Cleveland Distillery also has their line of five Underground exotic wood finishes. These unique woods have special flavor profiles. Though unfit for barrel-making, the special pressure aging process allows for their signature Bourbon to be pressure-aged with large chunks of black cherry wood which add a subtle tartness and sweet and spicy nuance.Pick up your bottle today!

After serving in World War II, legend has it that Clyde May returned to his native Alabama to raise his eight children and tend to the farm that he had purchased before the war began. Like many farmers at the time, Clyde would distill the excess grains he harvested into corn whiskey "branch-farming," he liked to call it. From the 1950s to the 1980s, May managed to produce nearly 300 gallons of whiskey a week just southeast of Montgomery in a still that he had designed and built himself. While much of Mays whiskey was sold unaged, a portion of the whiskey he produced was aged in charred oak casks into which dried apples were dropped in order to enhance the flavor.Always distilling whiskey outside the law, May was arrested in 1973 and served an 18-month sentence at the Maxwell Air Force Base. "He sure had a reputation for making fine whiskey," said Thomas Allison, a former officer with the United States Bureau of Alcohol, Tobacco and Firearms. Upon his release, May gave up his cell to the man who convicted him Attorney General John Mitchell, who was convicted in 1974 on charges relating to the Watergate scandal.After Mays death in 1990, his son, Kenny, took up the family business and began working with Kentucky Bourbon Distillers to produce a whiskey in honor of his father. Clyde Mays Straight Bourbon Whiskey is a five-year-old whiskey, aged in heavily alligator charred new American oak barrels, non-chilled filtered and bottled at 92 proof. With a mash bill of 78 percent corn, 12 percent rye, and 10 percent barley, Clyde Mays bourbon is a venture away from their traditional, coined and trade-marked Alabama Style whiskey, which has oven-dried apples added to barrels of new-make whiskey. This straight bourbon was first launched in September of 2016, on Clyde Mays birthday and during National Bourbon Heritage Month. The release received a Gold medal in the New York World Wine and Spirits Competition and a 93 rating in the Ultimate Spirits Challenge.Pick up a bottle of this bourbon today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Crafted from hand-selected barrels, this bourbon is bottled uncut, straight from the barrel; unfiltered and unadulterated at over 125 proof. This technique is reminiscent of the way whiskey was produced in the days before Prohibition, when Edmund Haynes Taylor, Jr. was the owner of Buffalo Trace Distillery. Drawn from barrels aged in rickhouses constructed by Taylor over a century ago, the spirit is incredibly smooth. This outstanding bourbon won a Gold medal at the San Francisco World Spirits Competition.Pick up a bottle of this bourbon today!

In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.This E.H. Taylor Four Grain is made from a distinct bourbon mash of corn, rye, wheat, and malted barley. Distilled in 2005 it entered into the barrel at 104 proof. These are the four grains E.H.Taylor would have had access to in the late 1800s.Pick up your bottle today!

Named for the sea of copper stills that dotted New Yorks Hudson Valley throughout the 19th century before Prohibition, the region was a bonafide hub for whiskey distilling Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries. We want what were doing to be incredibly primitive, explains Angus MacDonald, owner and master distiller at Coppersea.At Coppersea Distillery, which is situated near Holy Cross Monastery on a bluff above the Hudson River, heritage distilling includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain all of which is sourced locally at the distillery and is one of only a handful of distilleries to still use this technique. This special process allows the grain to sprout over the course of five days, converting starch into precious sugars and enzymes which are needed to feed the yeast thats added during fermentation. While risky the grain can mold if left moist for too long the payoff is big, producing a uniquely aromatic spirit full of fresh, hearty flavor. Coppersea is one of the rare distilleries in the world that malts its grain in-house.Coppersea whiskies are double distilled using a fire copper technique, directly firing their still to create flavors that would otherwise be left out in a steam-jacketed distillation. Direct firing allows the mash to caramelize as it cooks, giving Coppersea spirits an enhanced flavor profile that lends itself to a rich mouthfeel and depth of complexity and flavor.Excelsior Bourbon touts itself as the first 100 percent New York Bourbon. This New York dram is crafted from pure Hudson Valley grains, and aged inNew York-harvested American white oak barrels.Being aged in New York oak, makes this spirit unique, as it may quite possibly be the only bourbon since Prohibition to carry this distinction. Coppersea worked with US barrel to develop the first tight barrel cooperage in the Northeast in generationsThe bourbon -which is named after the state motto Excelsior, meaning Ever Upward- is made from 100 percent Hudson Valley corn, rye, and barley. A New York trifecta, this bourbon embodies an authentic New York terroir. Get your bottle today!