Whiskey

When Rock Town Distillery was founded in 2010 by Phil Brandon, it became the first legal distillery of any kind in Arkansas since Prohibition. Rock Town, located in downtown Little Rock, is a true grain-to-glass distillery, making its craft spirits from corn, wheat and rye that are grown within a 125-mile radius of the distillery. The first spirits distilled at Rock Town were vodka, gin, and unaged Arkansas Lightning whiskey, touted as legal moonshine. They later added liqueurs and bottled cocktails to their range, and of course whiskey. Their line of Arkansas-made whiskeys comprises bourbons and ryes, as well as a hickory smoked whiskey, and they also created a number of anniversary editions. Passion for making premium spirits and dedication to the craft have earned this artisan craft distillery a number of international awards for its handcrafted products, including Double Gold at the San Francisco World Spirits Competition and Gold from the World Whiskey Masters for their bourbon. To get the bottled-in-bond label, a whiskey must be produced according to strict federal regulations, originally laid out in the Bottled-In-Bond act of 1897 that was adopted with the aim of eliminating the widespread adulteration of whiskey. These standards prescribe that a whiskey must be produced in one distillation season, by one distiller at one distillery, aged for least 4 years in a federally bonded warehouse, and bottled at 100 proof. The Rock Town 4YR Bottled In Bond Straight Bourbon Whiskey is a premium small batch bourbon whiskey distilled from a mash of 82 percent Arkansas grown corn, 9 percent Arkansas wheat, and 9 percent malted barley. Like all of their whiskeys, it is made from grain to glass at the distillery in Little Rock. After aging for 4 years in 53 gallon barrels, it is bottled at 100 proof. Pick up a bottle today!

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dads Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewerys brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelors degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling.All Rogues spirits are made from ingredients off their own Rogue farms and Dead Guy Whiskey is no exception. Made by distilling the wort of their famous Dead Guy Ale, its a handcrafted single malt whiskey thats pot-distilled in small batches using malted barley, Munich, and crystal malts. Aged for a minimum of 2 years in new American Oak barrels, its perfect for sipping but works just as well in various whiskey-based cocktails.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dads Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewerys brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelors degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling.All Rogues spirits are made from ingredients off their own Rogue farms and Rolling Thunder Stouted Whiskey is no exception. Its a handcrafted limited single malt whiskey distilled in small batches. It is aged for three years, spending the first in new Oregon Oak barrels and the remaining 2 in stout Oregon Oak barrels that used to hold their own Rolling Thunder Russian imperial stout. Combining the spice and citrus with deep and dark tones from the stout, its single malt and bourbon, walking hand in hand.Get a bottle today!

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dads Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewerys brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelors degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling.All Rogues spirits are made from ingredients off their own Rogue farms and Oregon Rye Malt Whiskey is no exception. Its a handcrafted whiskey distilled in small batches with an unusual twist the rye and barley are both malted, which takes an edge off the spice notes and makes for a more approachable whiskey. Both are the same kind they use for brewing their beer: Dream Rye and Risk Malts, with the mash fermented using Pacman yeast. It is then aged for three years in new American oak barrels in the marine climate of Newport, Oregon, and bottled at 80 proof.Get a bottle today!

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dads Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewerys brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelors degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling.All Rogues spirits are made from ingredients off their own Rogue farms and Oregon Single Malt Whiskey is no exception. Its a handcrafted single malt whiskey thats pot-distilled in small batches using malted barley that has been smoked using cherry and alder wood. It is aged for a minimum of 5 years in new American Oak barrels, char 3. It is then bottled at 80 proof with no chill filtering involved.Grab a bottle today!

A five-time Emmy Award-winning journalist, Ronald Joseph Aaron Ron Burgundy was the co-anchor of KVWN Channel 4 News Team in San Diego (pronounced San De-aago) from 1964 to 1977. "I dont know how to put this, but Im kind of a big deal," says Burgundy, about himself. "People know me."Ron Burgundy Great Odins Raven Special Reserve Scotch Whisky is a blend of 60 percent malt whisky and 40 percent grain whisky sourced from the Speyside, Highlands and Islay regions of Scotland. "It has a formidable scent," says Burgundy. "It stings the nostrils in a good way."The aroma gives way to notes of rich mahogany and old, leather-bound manuscripts. Needless to say, this Scotch is not available at the Toilet Store. In addition, studies suggest that 60 percent of the time, this whisky will get you drunk every time."I love Scotch," says Burgundy. "Scotchy, Scotch, Scotch. Here it goes down. Down into my belly." Pick up a bottle today!

The Rossville Distillery opened its doors in 1847 in Lawrenceburg, Indiana, the then-upcoming rye whiskey capital of the world. Located near the Ohio River, the distillery had a beneficial position for trade, as well as an aquifer directly beneath it that provided limestone-filtered water. During their humble beginnings, a single blind horse was pulling the grist mill, capping the production at 2 barrels per week.But by the 20th century, the company had come a long way, capable of storing 60 thousand barrels at once. Rye whiskey was on the rise and the distillery was up to the challenge. The spirit was immensely popular before Prohibition and the old fashioned was created among other rye cocktails.Rossville Union was resurrected by MGP and continues the tradition at the historic 1847 distillery, focusing on masterfully-crafted rye whiskey. Their Master Crafted Straight Rye Whiskey Barrel Proof expression is a testament to that. They carefully select barrels, aged 5 and 6 years in new American charred oak barrels, creating a full-bodied and bold whiskey with plenty of spice, caramel, and a balanced smokiness thats bottled at 112.6 proof.Grab your bottle today!

The Rossville Distillery opened its doors in 1847 in Lawrenceburg, Indiana, the then-upcoming rye whiskey capital of the world. Located near the Ohio River, the distillery had a beneficial position for trade, as well as an aquifer directly beneath it that provided limestone-filtered water. During their humble beginnings, a single blind horse was pulling the grist mill, capping the production at 2 barrels per week.But by the 20th century, the company had come a long way, capable of storing 60 thousand barrels at once. Rye whiskey was on the rise and the distillery was up to the challenge. The spirit was immensely popular before Prohibition and the old fashioned was created among other rye cocktails.Rossville Union was resurrected by MGP and continues the tradition at the historic 1847 distillery, focusing on masterfully-crafted rye whiskey. Their Master Crafted Straight Rye Whiskey expression is a testament to that. The smooth and slightly smoky spirit is aged at least 5 years new charred American oak barrels and bottled at 94 proof.Grab your bottle today!

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders,"in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment,"wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider Straight Bourbon Whiskey pays homage to the First United States Volunteer Cavalry. Made from a mash of 60 percent corn, 35 percent rye and 5 percent malted barley, the bourbon is aged for a minimum of four years in newly charred American oak casks. "After aging, the bourbon is double-barreled, or finished, in wine casks," says Rich Stabile, Long Island Spirits founder. "The wine casks include merlot casks and chardonnay casks, and are chosen from among the finest wineries on Long Island."Before the aged bourbon is poured into the wine casks, though, each wine barrel is washed with a local, Long Island brandy. "The cask finishing wash tempers each wine barrel, resulting in a more mellow, complex bourbon,"adds Stabile. After the bourbon is finished for a few months in the wine casks (the exact time depends on the flavor profile of the batch), each bottle is brought to proof and filled by hand.Rough Rider Bull Moose Three Barrel Rye Whiskey pays tribute to the Progressive Party, which was formed by Roosevelt in 1912. The party became known as the "Bull Moose Party"after Roosevelt, who had just been wounded in an assassination attempt, boasted that "it takes more than that to kill a bull moose." The rye is made from a mash of 95 percent rye and 5 percent malted barley, and is matured in three types of casks, each of which contributes unique flavors and aromas to the whiskey. The ryes journey begins in new, American oak casks that add hints of spicy cinnamon and oak to the rye. After its initial maturation, the rye is aged in bourbon casks before finally being finished in casks that were previously used to age Pine Barrens Single Malt Whiskey. This triple-maturation process gives the rye depth and complexity, and balances out the ryes naturally spicy notes with touches of caramel, apricots, buttery bread and brown sugar. Following maturation, the rye is brought to proof and bottled by hand.Each bottle of Rough Rider Bourbon and Rough Rider Rye Whiskey is adorned with an image of the bronze statue given to Roosevelt, and includes a handwritten scrawl of the current batch number."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Stabile. Become a Rough Rider and pick up a bottle of bourbon and rye today!

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders,"in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment,"wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider Straight Bourbon Whiskey pays homage to the First United States Volunteer Cavalry. Made from a mash of 60 percent corn, 35 percent rye and 5 percent malted barley, the bourbon is aged for a minimum of four years in newly charred American oak casks. "After aging, the bourbon is double-barreled, or finished, in wine casks," says Rich Stabile, Long Island Spirits founder. "The wine casks include merlot casks and chardonnay casks, and are chosen from among the finest wineries on Long Island."Before the aged bourbon is poured into the wine casks, though, each wine barrel is washed with a local, Long Island brandy. "The cask finishing wash tempers each wine barrel, resulting in a more mellow, complex bourbon,"adds Stabile. After the bourbon is finished for a few months in the wine casks (the exact time depends on the flavor profile of the batch), each bottle is brought to proof and filled by hand.Rough Rider Bull Moose Three Barrel Rye Whiskey pays tribute to the Progressive Party, which was formed by Roosevelt in 1912. The party became known as the "Bull Moose Party"after Roosevelt, who had just been wounded in an assassination attempt, boasted that "it takes more than that to kill a bull moose." The rye is made from a mash of 95 percent rye and 5 percent malted barley, and is matured in three types of casks, each of which contributes unique flavors and aromas to the whiskey. The ryes journey begins in new, American oak casks that add hints of spicy cinnamon and oak to the rye. After its initial maturation, the rye is aged in bourbon casks before finally being finished in casks that were previously used to age Pine Barrens Single Malt Whiskey. This triple-maturation process gives the rye depth and complexity, and balances out the ryes naturally spicy notes with touches of caramel, apricots, buttery bread and brown sugar. Following maturation, the rye is brought to proof and bottled by hand.Each bottle of Rough Rider Bourbon and Rough Rider Rye Whiskey is adorned with an image of the bronze statue given to Roosevelt, and includes a handwritten scrawl of the current batch number."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Stabile. Become a Rough Rider and pick up a bottle of bourbon and rye today!

Nestled in the foothills of the Bridger Mountain Range in southwestern Montana, RoughStock Distillery is the first distillery in Montana since Prohibition, and the first distillery to make whiskey in Montana in over a century. The distillery is the brainchild of Bryan Schultz, RoughStocks owner and master distiller. After serving overseas in the armed forces, Schultz moved back to his native Montana in order to open the distillery. "We mortgaged everything we had," says Schultz, "we sold all of our stuff and we maxed out our credit cards, because we knew that the words "Montana and "Whiskey fit really well together."RoughStock Montana Whiskey is made exclusively from barley grown and harvested in Montana. "We grow some world class grains here,"Schultz adds. After the barley has been harvested, it is malted in Montana by a company that has been practicing the art of malting barley for over a century. The malted barley is milled and mashed back at RoughStock, before being fermented in an open-top fermentation tank composed of old growth Oregon fir. The Oregon wood absorbs a portion of the heat generated during the fermentation process and as a result, allows for slower and more methodical fermentation (this ultimately leads to a more rich and flavorful whiskey). Following fermentation, the wash is distilled twice through Schultzs custom-made, Vendome copper-pot stills. After distillation, a portion of RoughStock Montana Pure Malt Whiskey is matured for up to five years in American oak casks that have been toasted and then charred to the distillerys exact specifications, while the remainder is matured in casks that have been charred only. The casks are laid to rest in a temperature controlled warehouse in the foothills of the Bridger Mountains. "The frequent high pressure and low pressure weather systems near the mountains work the whiskey in and out of the barrel staves tirelessly," says Schultz. RoughStock Black Label Montana Whiskey is also matured for up to five years, before the team at RoughStock Distillery hand-selects single barrels for bottling. "Were looking for deep, rich, complex aromas and tastes," says Schultz. "When those barrels are found, we put them aside for our Black Label." Once the barrel has been selected, it is bottled at cask strength "unadulterated in any way." As a result of being the product of a single barrel, each bottle of RoughStock Black Label Whiskey varies slightly, although they all enjoy aromas of dark stone fruits, and notes of toffee and chocolate that lead to a long and warming finish. "Were really trying to create whiskey with a Western flair," says Schultz. Try two Montana whiskies today!

Nestled at the foothills of the Bridger Mountain Range in southwestern Montana, RoughStock Distillery is the first distillery in Montana since Prohibition, and the first distillery to make whiskey in Montana in over a century. The distillery is the brainchild of Bryan Schultz, RoughStocks owner and master distiller. After serving overseas in the armed forces, Schultz moved back to his native Montana in order to open the distillery. "We mortgaged everything we had," says Schultz, "we sold all of our stuff and we maxed out our credit cards, because we knew that the words "Montana and "Whiskey fit really well together."RoughStock Montana Straight Bourbon Whiskey is crafted by marrying together four unique bourbons, each of which are made with varying recipes of corn, wheat, rye and malted barley. After each bourbon has been distilled twice through a copper-pot still, the bourbons are matured in heavily charred, virgin American white oak casks. The casks are laid to rest in a temperature controlled warehouse in the foothills of the Bridger Mountains. "The frequent high pressure and low pressure weather systems near the mountains work the whiskey in and out of the barrel staves tirelessly," says Schultz.Then, after maturing to the "peak of perfection,"the bourbons are married together, creating a whole that is greater than the sum of its parts. "When these individual mature whiskeys are married together," says Schultz, "our Montana Bourbon becomes a rich and complex whiskey with multiple layers of exceptional flavor."RoughStock Montana Straight Bourbon Whiskey has an aroma of dark nuts, roasted corn and vanilla that gives way to notes of dark chocolate, caramel, plums and oak spices on the palate. The finish is bold and unique fitting for a Montana bourbon with a touch of ginger and cloves.Pick up a bottle today!

Soon after the end of the American Revolutionary War, John Rowans parents moved from Pennsylvania to the western frontier in Kentucky County. At the time, Kentucky was still considered to be part of Virginia, and was overseen by a military governor named John J. Bowman.Rowan was raised in Bardstown, and eventually studied law under Kentucky Attorney General George Nicolas. At the age of 26, Rowan was elected to the states constitutional convention, and eventually served in the Kentucky State Legislature and United States Senate. In his honor, a small limestone-rich creek that eventually feeds into the Kentucky River was named Rowans Creek.Rowans Creek Kentucky Straight Bourbon Whiskey is the slightly-younger brother of Noahs Mill Small Batch Kentucky Bourbon Whiskey. Much like Noahs Mill, Rowans Creek is made by marrying together small batches of bourbon that are maturing in charred, American oak casks. The bourbons each contain unique mash bills, which provides Rowans Creek with a distinctly layered flavor profile. After the bourbons have matured for approximately twelve years, they are brought to just over 100 proof with water from Rowans Creek, and bottled by hand (each bottle is adorned with a label that includes a handwritten batch number).Rowans Creek Kentucky Straight Bourbon Whiskey has a spicy aroma that is balanced by hints of caramel, vanilla and dried pears. The aroma opens up to notes of cinnamon and oak on the palate, along with touches of charred wood, chili peppers, baking spices and dates. The finish, which is smooth and layered, ends with a warming touch of vanilla.The bourbon earned the Gold Medal at the San Francisco World Spirits Competition twice, and earned a score of 93 points from Wine Enthusiast. In addition, it earned a score of 92 points from Whisky Advocate.Pick up a bottle today!

Royal Salute traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Brothers creations.Today, along with the Chivas Regal brand, Royal Salute calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. Launched in 1953 to commemorate Queen Elizabeth IIs coronation, Royal Salute has since become an international symbol for luxury whisky.Named for the 21-Gun Royal Salute in which cannons are fired to honor and/or welcome sovereigns and dignitaries, Chivas Regal Royal Salute 21 Year Old Blended Scotch Whisky is an artful blend of whiskies each aged no less than 21 years (the blend was selected by Chivas Master Blender Charles Julian himself). The whiskys deep amber color is complemented by a nose of vanilla, toffee, fudge, old oak and moss. The sweeter palate is enhanced by notes of hazelnut and ginger, and leads to a remarkable finish accented by cereal, red berries and cream.The porcelain flagon which holds the whisky is crafted by the world-famous artisans at Wade, and is sculpted in Cornish clay from the Jurassic-era before being naturally air-dried and finished by hand with a double layer of glazing to protect its precious contents. The three different colours of glaze used to dress the flagon Ruby, Sapphire and Emerald symbolize the precious gems on the Imperial State Crown.Pick up a bottle of this spectacular whisky today, before its all gone!

At the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of a hill in Lawrenceburg. Following the repeal of Prohibition, distillery executive Thomas McCarthy took some samples of maturing bourbon from the distillerys rickhouse on a hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey," and the distillery was renamed Wild Turkey.Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. "Ive never been drunk," says Russell, who is a genuine bourbon aristocrat and a living legend in the business, "but I love my work. People tell me, "I hate to get up and go to work, he says. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so." Russells Reserve 10 Year Old Kentucky Straight Bourbon Whiskey is made in Kentucky using a generations-old mash recipe. After the grains are mashed and fermented, they are distilled to a lower proof than at other distilleries in Kentucky, meaning that less water is used in diluting the bourbon before it is matured and bottled. Following distillation, the bourbon is aged for at least 10 years in virgin American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been slightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide (the latter are nicknamed alligator-charred casks). The heavy char contributes bold notes of vanilla, cinnamon and oak to Russells Reserve 10 Year Old Bourbon, and compliments its notes of honey and cloves.Each batch of Russells Reserve 10 Year Old Bourbon is crafted from only a handful of casks, each of which is personally selected by Russell and his son, Eddie (together, the pair have over 80 years of experience making bourbon). In addition, the casks selected are exclusively from the center of Wild Turkeys rickhouse, which Russell believes is the best area for maturing bourbon.Russells Reserve 10 Year Old Bourbon has an aroma of cinnamon raisin bread, sweet vanilla and honey. The aroma gives way to notes of orange, cloves and oak, which are complemented by subtle undertones of maple and caramel. The finish is slightly warming, with a well-balanced complexity.Russells Reserve 10 Year Old Bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011, and earned a score of 92 points from the Beverage Testing Institute. In addition, it earned a score of 95 points tying Pappy Van Winkles 20 Year Old Bourbon at the Ultimate Spirits Challenge.Try a bottle of bourbon crafted with 80 years of experience today!

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and together, opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey-hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey" on their next hunting trip, and the distillery was renamed Wild Turkey.Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. "Ive never been drunk," says Russell, who is a genuine bourbon aristocrat and a living legend in the business, "but I love my work. People tell me, "I hate to get up and go to work," he says. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so."Russells Reserve 6 Year Old Small Batch Kentucky Straight Rye Whiskey is made using a generations-old recipe. After the grains are mashed and fermented, they are distilled to a lower proof than at other distilleries in Kentucky, meaning that less water is used in diluting the whiskey before it is matured and bottled. Following distillation, the rye is aged for a minimum of six years in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #4 cask referring to casks that have been charred so heavily that the interior resembles an alligator hide (#4 casks are nicknamed alligator-charred casks). The heavy char used in the maturation of Russells Reserve Rye contributes bold notes of honey, wood tannins and cinnamon to the whiskey, and complements its spicy notes of rye.After the rye has matured for a minimum of six years, Russell and his son, Eddie (together, the pair have over 90 years of experience making whiskey), hand-select individual casks of rye whiskey to marry together. Once the casks have been hand-selected, the whiskey is brought to proof and bottled by hand.Russells Reserve 6 Year Old Rye has an aroma of vanilla, marzipan and spiced toffee. The aroma gives way to bold notes of rye, allspice, cinnamon and cloves on the palate, and finishes with spicy notes of toasted rye bread and roasted nuts.Russells Reserve Rye Whiskey earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named "Best Rye Whiskey," and earned a score of 96-100 points from Wine Enthusiast. In addition, it was rated one of the top six rye whiskies by Drink Spirits, which said: "If you are looking for the best expression of rye in a whiskey, Russells Reserve 6 Year Old Rye is the rye for you."Pick up a bottle today!

At the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of Wild Turkey Hill in Lawrenceburg. Although the distillery was forced to close its doors during Prohibition, it reopened shortly thereafter and since 1954, has operated under the tutelage of Master Distiller Jimmy Russell.One of the perks that comes with his six decades of service to the same distillery is the freedom to create a product that perfectly captures Russells vision of what bourbon should be: Russells Reserve Small Batch Single Barrel Bourbon is the remarkable result of that vision.Russells Reserve Small Batch Single Barrel Bourbon is made in Kentucky using a generations-old mash recipe. After the grains are harvested, they are mashed and fermented before being distilled to a lower proof than at other distilleries in Kentucky (meaning that less water is used in diluting the bourbon after it is matured).Following distillation, Russells Reserve Single Barrel Bourbon is aged in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been slightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide (the latter are nicknamed alligator-charred casks). The heavy char contributes notes of vanilla and crme brle to Russells Reserve Single Barrel Bourbon, and compliments its notes of oak and baking spices.Following maturation, Master Distiller Jimmy Russell, along with his son Eddie Russell, hand-select the best barrels for bottling. As a result of being the product of a single cask, rather than a blend of casks, each bottle of Russells Reserve Single Barrel Bourbon has its own unique characteristics, while still maintaining the rich and creamy style that is endowed by years of maturation in the Kentucky heat.Once the casks have been hand-selected, the bourbon is non-chill filtered, which preserves the fatty acids and esters in the bourbon while removing any remaining sediment (while the fatty acids and esters may cause a slight cloudiness in the bourbon, they contribute to its overall natural taste and provide for additional complexity). Each bottle is then filled from a single cask before being labeled by hand.Bottled at 110 proof, Russells Reserve Small Batch Single Barrel Bourbon has a surprisingly subtle aroma. Notes of cinnamon, oak and spicy wood are nicely balanced with undertones of vanilla, crme brle and honey, and ultimately lead to a deep and rich finish."People tell me, " I hate to get up and go to work," says Russell. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so." Pick up a bottle of Russells Reserve Single Barrel Bourbon today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland. Sagamore Spirit is reminiscent of these early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium rich waters of Maryland limestone. This Sagamore rye is meticulously crafted. Each batch is scrutinizingly analyzed for consistency in aroma, flavor, and texture. The spirit is crafted from two distinct mash bills of rye, corn and malted barley, that yields a signature bold flavor profile. The first is high in rye, with a bit of corn and malted barley, a ratio that yields flavors like baking spices and fruit. In the second mash bill, rye plays second fiddle, allowing the corn and malted barely to become more prominent. This ratio yields smoother and sweeter spirit. The two recipes are distilled, and aged separately, creating a bold, approachable rye. The spirit is crafted from water that flows from a Spring House, built in 1909, at Sagamore Farm. Fed from a limestone aquifer, this water is pure and naturally filtered; a crisp, cool, calcium-rich liquid that is perfect for making whiskey. "The spring remains at 52 degrees all year long, and Maryland farmers chilled their milk bottles in the bubbling pool during hot summers. This water is so essential to our rye whiskey; we drive it 22 miles from the farm to our distillery in Baltimore. We store the water in our iconic 125-foot water tower until we prepare to bottle our Rye Whiskey. This spring-fed water imparts a smoothness to our Signature 83-proof spirit, and a subtle creaminess in our Cask Strength Rye" (producer). Expertly analyzed by Sagamore distillers to ensure each batch of cooked mash reaches the correct consistency, the proprietary mash is fermented in nine 6,500 gallon fermentation tanks for anywhere from three to five days, yielding Distillers Beer of 8 percent alcohol. The beer is then distilled through their 40-foot-mirrored finished copper column still.The excess "stillage" grains are collected and distributed to local farmers as pig feed. The resultant spirit is then distilled twice more through two copper doublers and then aged for over four years in handmade, level 3 char, new barrels, cut from American White Oak trees, seasoned for six months, and then hooped and charred by a Cooper.Fluctuating Maryland temperatures creates a dynamic aging process imparting flavors of caramel, vanilla, and baking spices onto the spirit.At the 2017 San Francisco World Spirits Competition, this brand new Sagamore Spirit Rye Cask Strength received a unanimous Double Gold medal. Bottled at 57 percent ABV.Pick up your bottle today!

In 1838, a Creole immigrant named Antoine Peychaud opened the doors to a pharmacy on Royal Street in the French Quarter of New Orleans. While Peychaud was an apothecary by trade, he was also a natural mixologist. He would often invite friends over to his pharmacy after it had closed and mix drinks for them, including a drink he crafted from brandy, absinthe and a proprietary blend of bitters.Peychauds cocktail became wildly popular throughout New Orleans. In 1850, Sewell Taylor owner of the Sazerac Coffee House located on Exchange Alley institutionalized the cocktail by using only Sazerac de Forge et Fils Brandy, a brandy which Taylor imported and sold exclusively. By 1869, Thomas H. Handy had purchased the Sazerac Coffee House from Taylor and by the turn of the century, a phylloxera epidemic forced coffee houses (at the time, the term "coffee house"was used to refer to a cocktail bar) to use rye whiskey rather than brandy in the making of the Sazerac.Sazerac Straight Rye Whiskey is rumored to be made from a mash of 51 percent rye, 39 percent corn and 10 percent malted barley. Following distillation, the whiskey is aged for a minimum of six years in the Kentucky heat, before a small batch of barrels are married together. The whiskey has a copper-bronze color, along with an aroma of rye, malt, cinnamon, cloves and black pepper. The aroma gives way to notes of chewy caramel, vanilla, spicy rye and candied citrus on the palate, and ends with a touch of dried fruits and rye.Sazerac Straight Rye Whiskey earned a score of 94.5 points from Jim Murrays Whisky Bible, and a score of 95 points from Wine Enthusiast, which called it a "Best Buy." In addition, it earned the Best American Rye Whiskey Award at the Los Angeles International Wine and Spirits Competition, and the Gold Medal at the San Francisco World Spirits Competition.Pick up a bottle today!

During the 19th century, illegal distilleries were commonplace throughout Scotland. In response, Parliament passed the Whisky Excise Act of 1823, which permitted distilleries in Scotland to distill whisky in exchange for a license that cost 10 and subjected each liter of whisky produced to a special tax. Within decades, Scotch whisky became one of the countrys greatest exports.Scallywag Speyside Blended Malt Small Batch Release is crafted by blending together single malt scotch whiskies distilled at some of the finest Speyside distilleries in Scotland, including Mortlach, Macallan and Glenrothes. The Speyside region is known for producing slightly oily whiskies, that are lighter yet more sweet on the palate. Once the Speyside whiskies used to craft Scallywag are identified, they ware married together in Spanish oak casks that were previously used to mature sherry. Then, the whisky is non-chill filtered before being brought to proof and bottled by hand.As a result, Scallywag Speyside Malt Scotch Whisky Small Batch Release has a soft yet sweet aroma, with hints of plantains, ginger, saltines and candied oranges. The aroma gives way to notes of nutmeg, toffee, cereal, honey and cinnamon on the palate, and leads to a finish accented by touches of red fruits, dark chocolate, tobacco and vanilla.Scallywag Speyside Malt Scotch Whisky Small Batch Release was named the Best Blended Malt Whisky at the 2014 World Whiskies Design Awards Competition, and earned the Silver Medal at the International Wine and Spirit Competition. In addition, it earned the Double Gold Medal at the San Francisco World Spirits Competition and earned a score of 92 points at the Ultimate Spirits Challenge. Pick up a bottle today!

Sheep Dog Peanut Butter Whiskey is produced by Sazerac Company in Louisville, Kentucky. This whiskey has natural flavors and caramel color with notes of peanut butter, vanilla, and caramel corn with whiskey undertones. Additional time in the glass delivers out butterscotch notes. An initial thick viscose mouthfeel is rampant with flavors of simple syrup, citrus, and sweet vanilla frosting, followed by caramel, popcorn, and massive peanut butter notes. This bold flavor effervesces into notes of vanilla and toffee. The finish is lingering, warm and somewhat dry with a subtle bite evolving into notes of vanilla, peanut butter, caramel, butterscotch, coffee, subtle oak and whiskey flavors.Pick up your bottle today!

Skrewballs story begins in Ocean Beach, California, born from the passion of a bartender and foodie, Steven Yeng who owned a local watering hole. His bar and restaurant is known for its black sheep who challenge the status quo, and support the local community when anyone needed a helping hand.When Yeng first combined his favorite classicspeanut butter and whiskeyto create the most delicious shot, many were reluctant to try it. Eventually it became the restaurants signature shot. Yeng teamed up with his wife to create Skrewball Peanut Butter Whiskeyand to their surprise, ended up creating something even better than the original shot.Skrewball Peanut Butter Whiskey On one side, you have good ol whiskey -a bold, loud, and strong partner-in-crime who exudes confidence. On the other, we have peanut butter - a rich, smooth, and irresistible spread thats as dependable as they come for all your late night cravings. Little did you know, these two blend together quite phenomenally.In fact, they go together so well, they make PBandJ jealous.Pick up your bottle today!

Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the hard-work and craftsmanship of TAG Galyean and John Little. Working in their state-of-the-art, 5,200 square foot distillery, Galyean and Little combine innovative techniques with locally-sourced grains and a hands-on distillation process to produce remarkable spirits that are bold, complex and perfectly balanced.Smooth Ambler Contradiction Bourbon combines two- to three-year-old stock of the distillerys Smooth Ambler Yearling Bourbon (27 percent), dubbed a wheater for the high amount of wheat contained in its mashbill, with a nine-year-old, high-rye bourbon sourced from the old Seagrams facility in Indiana (73 percent). The contradiction is a nod to Smooth Ambler Spirits efforts to create its own amazing whiskey while simultaneously sourcing and bringing to market the best whiskey made by others.Smooth Ambler Contradiction Bourbon has an aroma of orchard fruits, maraschino cherries and mint, which leads to a robust palate filled with toffee, caramel, burnt sugar and nutmeg. The exquisite finish is marked by hints of sweet grass, buttered rye bread and mild spice.The whiskey earned a Gold Medal at Whiskey Magazines 2016 World Whiskies Awards.Try this perfect contradiction today!

Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the hard-work and craftsmanship of TAG Galyean and John Little. Working in their state-of-the-art, 5,200 square foot distillery, Galyean and Little combine innovative techniques with locally-sourced grains and a hands-on distillation process to produce remarkable spirits that are bold, complex and perfectly balanced.Old Scout Straight Bourbon Whiskey is steeped in the tradition of the Highland Valley. Together, Galyean and Little hand-selected casks of six and seven year-old small-batch bourbon composed of a mashbill of 60 percent corn, 36 percent rye and 4 percent malted barley. Afterwards, the two distillers blended the bourbon with local mountain water and bottled each bottle by hand at a robust 99 proof (49.5 percent ABV).The high rye content of Old Scout Straight Bourbon Whiskey gives it an exceptional taste and smoothness, preserved by non-chill and non-carbon filtering. The bourbon has an aroma of tobacco, which opens up to sweet notes of apples and cherries that are nicely balanced by hints of spicy rye, cinnamon and oak. The finish, which is long and flavorful, has notes of baking spices, sweet almond extract and eucalyptus.Old Scout Straight Bourbon Whiskey earned a score of 95 points by Wine Enthusiast and earned the Gold Medal from the American Distilling Institute. Pick up a bottle of Old Scout today!