Whiskey

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringans Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, Springbank 15 Year Old Single Malt Scotch Whisky was matured for 15 years in European oak casks that were previously used to mature sherry. The whisky has an aroma of dark chocolate, Christmas cake, almonds, toffee and oak. Notes of figs, marzipan, brazil nuts, raisins and nutmeg dominate the palate, and give way to a finish accented by touches of chewy leather, tobacco and oak.Springbank 15 Year Old earned a score of 95 points from the Beverage Testing Institute, and a perfect score from Wine Enthusiast. Pick up a bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringans Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, Springbank 18 Year Old Single Malt Scotch Whisky is matured in a combination of casks that were previously used to mature sherry (80 percent) and casks that were previously used to mature bourbon (20 percent). During maturation, the perennial gulf stream adds a slight hint of saltiness to the whisky, which complements its notes of rich fruits and caramel.Springbank 18 Year Old Single Malt Whisky has a golden honey color, along with an aroma of orange, sherry, whipped cream, papaya and citrus. The aroma gives way to notes of eucalyptus, buttered dough, vanilla, toffee and red fruits on the palate, and leads to a finish accented by touches of citrus peels, coconuts and molasses. The whisky was named "Best Campbeltown Malt" at the World Whiskies Awards and earned four stars from F. Paul Pacults Spirit Journal. Pick up the best Campbeltown malt today!

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, nuclear engineer, mad scientist and St. Georges master distiller, and Dave Smith, St. Georges chief blender.Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their counter space. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskeys, vodkas and even an aging balsamic vinegar (its 14 years old already).After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking and Entering American Whiskey is the second release under St. Georges Breaking and Entering label, following their bourbon. BandE American Whiskey brings together bourbon and rye that head distiller/blender Dave Smith sourced and then blended with some of our own California malt whiskey. The blend brings together four grainsrye, corn, barley, wheatwith no one grain being dominant.To make Breaking and Entering Whiskey, Smith sourced individual casks of rye and bourbon from distilleries in Kentucky and Tennessee and brought them back to St. Georges distillery in California. He then blended the sourced barrels with some choice barrels from their in-house whiskey program to create a balanced, expressive, all-American whiskey.Accept your invitation today.

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, nuclear engineer, mad scientist and St. Georges master distiller, and Dave Smith, St. Georges chief blender.Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (its 14 years old already).After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking and Entering Bourbon is the product of Winters and Smith going deep into the rickhouses of Kentuckys most venerable bourbon distilleries and selecting 300-plus barrels of bourbon to bring back to California. After sampling each individual barrel (which took three months alone) and experimenting with different blends, Winters and Smith settled on a recipe made up of 80 different barrels, each ranging in age from five to seven years. The result is a criminally delicious bourbon with notes of maple, banana, brown sugar and cinnamon."We like to think of our spirits as parties in a bottle, and the label is the invitation," says Winters.Accept your invitation today.

In 2007 Starward Whisky was born. Founded by David Vitale, Starward is handcrafted in the bedrock of southeastern Australias wine scene. Vitale helped kickstart the Australian single malt movement under the tutelage of whisky godfather Bill Lark, himself.Distilled at their facility in Melbourne, Starward Nova is a unique single malt, shaped by the hot climate and legendary red wines of Australia. The supreme quality single malt maker was recently crowned Best Australian Whisky Innovator and Starward earned Best Craft Distilled Whisky in the world in 2016.For this whisky, Australian red wine barrels have been meticulously, locally, hand-selected. A collection of uncharred Shiraz, Cabernet and Pinot casks were chosen, kept exactly as they were when they left the winery. This preserves both the character of wine and oak which impart a wonderfully complex character onto the spirit.Its brilliant auburn appearance is a nod to thefull-bodied red winesthat influence its maturation. Aromas of fresh raspberry and cinnamon spice mingle in the nose, giving way to more of the same on the tongue. A lengthy finish reveals more characteristics of those viticultural precursors: berry tartness, slight tannic astringency.Pick up your bottle today!

In 1994, volunteer firefighter Jess Graber was dispatched to fight a small fire at the Stranahan Barn just outside Denver. The owner of the barn George Stranahan was the founder and owner of Flying Dog Brewery, and eventually struck up a conversation with Graber once the fire had been eliminated. Together, the two teamed up in order to found Stranahans Distillery, the first legal distillery in Colorado since Prohibition.Crafted in the heart of Denver, Stranahans Colorado Whiskey is a testament to the states Rocky Mountain roots. The whiskey is made exclusively from Rocky Mountain barley, which is malted before being milled, mashed and fermented at the distillery. Following fermentation, the wash is distilled through a copper pot still before the whiskey is matured in new, charred American oak barrels.After the whiskey has matured for a minimum of two years (the final whiskey is crafted from a blend of two, three and five year old whiskeys), it is brought to proof with water sourced from the Eldorado spring, situated just outside Boulder, Colorado. Then, each batch is bottled by hand.Stranahans Colorado Whiskey has an aroma of tangerines, roasted nuts, peppers and spices that gives way to notes of tobacco, chewy leather, maple syrup and honeyed caramel on the palate. The finish is bold and robust, mingling traditional hints of a single malt with the unique flavors of a bourbon.Five batches of Stranahans Colorado Whiskey earned the Liquid Gold Award from Jim Murrays Whisky Bible, scoring as high as 96 points. In addition, the whiskey earned a score of 92 points from Wine Enthusiast. Pick up a bottle today!

In 1994, volunteer firefighter Jess Graber was dispatched to fight a small fire at the Stranahan Barn just outside Denver. The owner of the barn George Stranahan was the founder and owner of Flying Dog Brewery, and eventually struck up a conversation with Graber once the fire had been eliminated. Together, the two teamed up in order to found Stranahans Distillery, the first legal distillery in Colorado since Prohibition.Crafted in the heart of Denver, Stranahans Colorado Whiskey is a testament to the states Rocky Mountain roots. The whiskey is made exclusively from Rocky Mountain barley, which is malted before being milled, mashed and fermented at the distillery. Following fermentation, the wash is distilled through a copper pot still before the whiskey is matured in new, charred American oak barrels.To make Stranahans Diamond Peak Colorado Whiskey, master distiller Rob Dietrich blends whiskey from a selection of Stranahans oldest, four-year-old casks, which have a #3 char and are rested in Stranahans mile-high warehouse. After the whiskey has matured, it is brought to proof with water sourced from the Eldorado spring, situated just outside Boulder, Colorado. Then, each batch is bottled by hand.As a result, Stranahans Diamond Peak Colorado Whiskey has an aroma of dried apricots, leather and banana bread that gives way to notes of breakfast cereal, toffee, honey and oak on the palate. The finish boldly mingles flavors of bread pudding, tropical fruits and barley, and lingers endlessly on the tongue.This limited-edition bottling wont be around long, so pick up your bottle today!

Situated along the banks of the River Derwent on the island of Tasmania, Sullivans Cove was the site of one of Britains first penal colonies in Australia. In 1804, at the order of the Governor King of the British settlement of New South Wales, Lt. John Bowen transported some of the most heinous British criminals to Sullivans Cove, which eventually developed into the city of Hobart. Hobart was the perfect penal colony the areas dense forests required a huge labor force in order to establish a settlement, and its isolation and inaccessibility ensured there was no escape. Today, the island of Tasmania remains one of the most isolated and natural places on earth approximately 37 percent of the island is protected as natural reserves.Sullivans Cove Single Malt Tasmanian Whisky is made from barley grown exclusively on the island of Tasmania. "The islands deep red basalt soil, pure water and mild temperatures result in a barley that is perfect for distillation," says Patrick Maguire, the distillerys founder and master distiller (his ancestors were convicts that were imprisoned on the island). In addition, the island has one of the oldest and strictest quarantine programs in the world, ensuring that the barley remains untainted.Once the barley has been harvested, it is malted at the Cascade Brewery by Roger Ibbott, who has over four decades of experience malting barley. The malted barley is then mashed and fermented at Sullivans Cove Distillery using a unique strain of yeast developed specifically for the production of Sullivans Cove Whisky. Then, the wash is distilled twice through a handmade copper-pot still. "The real trick is to cut the run short, so that only the sweetest, best flavors and purest alcohol from the heart of the run is captured", says Macguire. "Its not the most sensible approach by an accountants standards, but then its a good thing that we are not accountants!"Their American Oak Single Cask is master distiller Patrick Maguires favorite expression and the one in their lineup to have garnered the most accolades over the years. The first Australian whisky to achieve a Liquid Gold Award in Jim Murrays Whisky Bible, this spirit spends around 13 years in ex-bourbon casks (its done when its done!), before being bottled at 95 proof. Its a great showcase of the style of the distillery with its rich and creamy profile that has plenty of vanilla, caramel, and fruit notes. Pick a bottle up today!

Situated along the banks of the River Derwent on the island of Tasmania, Sullivans Cove was the site of one of Britains first penal colonies in Australia. In 1804, at the order of the Governor King of the British settlement of New South Wales, Lt. John Bowen transported some of the most heinous British criminals to Sullivans Cove, which eventually developed into the city of Hobart. Hobart was the perfect penal colony the areas dense forests required a huge labor force in order to establish a settlement, and its isolation and inaccessibility ensured there was no escape. Today, the island of Tasmania remains of one the most isolated and natural places on earth approximately 37 percent of the island is protected as natural reserves.Sullivans Cove Single Malt Tasmanian Whisky is made from barley grown exclusively on the island of Tasmania. "The islands deep red basalt soil, pure water and mild temperatures result in a barley that is perfect for distillation," says Patrick Maguire, the distillerys founder and master distiller (his ancestors were convicts that were imprisoned on the island). In addition, the island has one of the oldest and strictest quarantine programs in the world, ensuring that the barley remains untainted.Once the barley has been harvested, it is malted at the Cascade Brewery by Roger Ibbott, who has over four decades of experience malting barley. The malted barley is then mashed and fermented at Sullivans Cove Distillery using a unique strain of yeast developed specifically for the production of Sullivans Cove Whisky. Then, the wash is twice-distilled through a handmade copper-pot still. "The real trick is to cut the run short, so that only the sweetest, best flavors and purest alcohol from the heart of the run is captured", says Macguire. "Its not the most sensible approach by an accountants standards, but then its a good thing that we are not accountants!"Following distillation, Sullivans Cove Double Cask Single Malt Whisky is matured in a combination of American oak casks that were previously used to mature Jim Beam (two-thirds) and thirty-year old French oak casks that were previously used to mature port (one-third). After maturing for eleven years in each cask, the whiskies are married together, brought to proof and then bottled. Sullivans Cove Double Cask Single Malt Whisky has an aroma of soft spices and vanilla, which lead to notes of cloves, rock candy and pear. The well-rounded and smooth finish has a touch of oak and milk chocolate. The whisky earned the Gold Medal at the World Whisky Masters in 2011. Pick up a bottle today!

Situated on the shores of Loch Harport, Talisker Distillery is heavily influenced by its location on the Isle of Skye it embodies the spirit of the rocky, storm-lashed island and its strong, steadfast people. The distillery was founded in 1830 by Hugh and Kenneth MacAskill, who leased the Talisker House from Clan MacLeod and eventually converted it into a distillery. When a new lease for the distillery was negotiated between the MacAskills and Clan MacLeod in the second half of the 19th century, the annual rent settled upon was 23.12 and a ten-gallon cask of the best Talisker Whisky available.Talisker Single Malt Whisky is made from malted barley sourced from the Muir of Ord, a village in Highland, Scotland. The barley is lightly peated to approximately 18 phenol parts per million, which contributes a slightly smoky flavor profile to the whisky. Once the barley has been malted and peated, it is mashed using soft water drawn from one of the 14 underground springs that rise from Hawk Hill Talisker has been using the same water source since it was founded nearly two centuries ago. "Im restless at heart so youll find me poking my nose into the mash tun at all hours," says Mark Lochhead, Taliskers Distillery Manager.After the barley has been mashed, it is fermented in the distillerys wooden washbacks before being twice distilled through Taliskers copper-pot stills. The stills are equipped with unique swan-shaped lye pipes and worm tubs. As a result of this configuration, a portion of the vapor during distillation condenses before reaching the cooler, and runs back into the still for redistillation. This process gives Talisker Single Malt Whisky its signature, full-bodied flavor profile.Following distillation, Talisker 10 Year Old Single Malt Whisky is matured in traditional oak casks for a minimum of ten years. The whisky has a slightly smoky aroma, with hints of spice and salt. The aroma gives way to notes of smoked meat, black pepper, cloves, honeyed oak and masa on the palate, and ultimately leads to a slightly sweet and long finish.Talisker 10 Year Old Single Malt Scotch Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2013 and was rated the "Editors Choice"by Whisky Magazine. In addition, it earned a rating of 9.5 out of 10 by Jim Murrays Whisky Bible and was rated a "Best Buy"by Wine Enthusiast. Finally, it earned a score of 94 points at the Ultimate Spirits Challenge in 2013."Making Talisker demands long hours and no compromises, so I tour the distillery several times a day making sure no part of the process betrays the rest," says Lochhead. Try an uncompromising whisky today!

Situated on the shores of Loch Harport, Talisker Distillery is heavily influenced by its location on the Isle of Skye it embodies the spirit of the rocky, storm-lashed island and its strong, steadfast people. The distillery was founded in 1830 by Hugh and Kenneth MacAskill, who leased the Talisker House from Clan MacLeod and eventually converted it into a distillery. When a new lease for the distillery was negotiated between the MacAskills and Clan MacLeod in the second half of the 19th century, the annual rent settled upon was 23.12 and a ten-gallon cask of the best Talisker Whisky available.Talisker Single Malt Whisky is made from malted barley sourced from the Muir of Ord, a village in Highland, Scotland. The barley is lightly peated to approximately 18 phenol parts per million, which contributes a slightly smoky flavor profile to the whisky. Once the barley has been malted and peated, it is mashed using soft water drawn from one of the 14 underground springs that rise from Hawk Hill Talisker has been using the same water source since it was founded nearly two centuries ago. "Im restless at heart so youll find me poking my nose into the mash tun at all hours," says Mark Lochhead, Taliskers Distillery Manager.After the barley has been mashed, it is fermented in the distillerys wooden washbacks before being twice distilled through Taliskers copper-pot stills. The stills are equipped with unique swan-shaped lye pipes and worm tubs. As a result of this configuration, a portion of the vapor during distillation condenses before reaching the cooler, and runs back into the still for redistillation. This process gives Talisker Single Malt Whisky its signature, full-bodied flavor profile.Following distillation, Talisker 18 Year Old Single Malt Scotch Whisky is matured in traditional oak casks for a minimum of 18 years. As a result, the whisky has a bold aroma, with notes of toffee, espresso, maple syrup and peat smoke. The aroma gives way to notes of honeyed nuts, orange zest, citrus and rock candy, and leads to a finish accented by hints of tobacco and leather.Talisker 18 Year Old Single Malt Scotch Whisky earned a score of 93 points from Whisky Advocate and 90-95 points from Wine Enthusiast. It was also rated the "Best Whisky in the World" at the World Whiskies Awards in 2007."Making Talisker demands long hours and no compromises, so I tour the distillery several times a day making sure no part of the process betrays the rest," says Lochhead. Try an uncompromising whisky today!

Situated on the shores of Loch Harport, Talisker Distillery is heavily influenced by its location on the Isle of Skye it embodies the spirit of the rocky, storm-lashed island and its strong, steadfast people. The distillery was founded in 1830 by Hugh and Kenneth MacAskill, who leased the Talisker House from Clan MacLeod and eventually converted it into a distillery. When a new lease for the distillery was negotiated between the MacAskills and Clan MacLeod in the second half of the 19th century, the annual rent settled upon was 23.12 and a ten-gallon cask of the best Talisker Whisky available.Talisker Single Malt Whisky is made from malted barley sourced from the Muir of Ord, a village in Highland, Scotland. The barley is lightly peated to approximately 18 phenol parts per million, which contributes a slightly smoky flavor profile to the whisky. Once the barley has been malted and peated, it is mashed using soft water drawn from one of the 14 underground springs that rise from Hawk Hill Talisker has been using the same water source since it was founded nearly two centuries ago. Im restless at heart so youll find me poking my nose into the mash tun at all hours, says Mark Lochhead, the distillerys manager. After the barley has been mashed, it is fermented in the distillerys wooden washbacks before being twice distilled through Taliskers copper-pot stills. The stills are equipped swan-shaped lye pipes and worm tubs, which gives Talisker whisky its signature, full-bodied flavor profile.Talisker Distillers Edition 2014 Single Malt Scotch Whisky was distilled in 2003 and matured for ten years in used, American bourbon casks. After its initial beautyrest, the whisky was double-barreled, or finished, in casks that were previously used to mature Amoroso sherry. Amoroso sherry is a type of Oloroso sherry, but is generally sweetened with a blend of Pedro Ximnez grapes. As a result, Talisker Distillers Edition is imbued with an aroma of red fruits, berries and apricots, which lead to a crisp, full body. Initially, the whisky has sweet, fruity flavors, along with touches of sea salt, peat and vanilla that ultimately fade into a lingering, elegant finish.Talisker Distillers Edition Single Malt Whisky earned a score of 96-100 points from Wine Enthusiast, which rated it a Best Buy.As Distillery Manager at Talisker, its my task is to ensure that quality is king, says Lochhead. Try a quality whisky today.

Situated on the shores of Loch Harport, Talisker Distillery is heavily influenced by its location on the Isle of Skye it embodies the spirit of the rocky, storm-lashed island and its strong, steadfast people. The distillery was founded in 1830 by Hugh and Kenneth MacAskill, who leased the Talisker House from Clan MacLeod and eventually converted it into a distillery. When a new lease for the distillery was negotiated between the MacAskills and Clan MacLeod in the second half of the 19th century, the annual rent settled upon was 23.12 and a ten-gallon cask of the best Talisker Whisky available.Talisker Single Malt Whisky is made from malted barley sourced from the Muir of Ord, a village in Highland, Scotland. The barley is lightly peated to approximately 18 phenol parts per million, which contributes a slightly smoky flavor profile to the whisky. Once the barley has been malted and peated, it is mashed using soft water drawn from one of the 14 underground springs that rise from Hawk Hill Talisker has been using the same water source since it was founded nearly two centuries ago. "Im restless at heart so youll find me poking my nose into the mash tun at all hours," says Mark Lochhead, Taliskers distillery manager.After the barley has been mashed, it is fermented in the distillerys wooden washbacks before being twice distilled through Taliskers copper-pot stills. The stills are equipped with unique swan-shaped lye pipes and worm tubs. As a result of this configuration, a portion of the vapor during distillation condenses before reaching the cooler, and runs back into the still for redistillation. This process gives Talisker Single Malt Whisky its signature, full-bodied flavor profile.Talisker Storm Single Malt Scotch Whisky takes its name from the harsh conditions that the Isle of Skye often experiences. "We were inspired to craft an expression as unique as the dramatic terrain of the island from where it hails," says Jim Beveridge, Taliskers master blender. The whisky is crafted by marrying together both rejuvenated and refill casks of different ages to enhance the vibrant intensity that is the signature of Talisker Distillery. This approach allows Beveridge to create "one vibrant dram."Talisker Storm has an aroma of spicy oak, smoked beef, black pepper and honey. The aroma gives way to notes of mellow and rich caramel on the palate that are followed by warming notes of pepper and cloves. The finish is smooth and lasting, with touches of smoke, pepper and salt.Talisker Storm was named the Highlands Single Malt of the Year on December 20, 2013, by Whisky Advocate.Pick up a bottle today!

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77 percent of the worlds maple syrup.Tap 357 is a marriage of two purely Canadian flavors: maple and rye. The rye whisky, which is produced at one of Canadas oldest distilleries, is distilled four times over and then matured in a combination of new, second and third-use bourbon casks. The bourbon casks add a hint of honey and oak to the whisky, which nicely balances out the earthy, spicy flavor of the rye. After maturation, master blender Michel Marcil blends a combination of three, five and seven year old rye whiskies together with pure Canadian maple syrup sourced from maple trees that were tapped at the first hint of spring in the province of Quebec. The maple-rye combination is then finished in a proprietary process, before each bottle is filled behind a label featuring a hand-drawn illustration of Canadians tapping maple trees.Tap 357 Canadian Maple Rye Whisky has an aroma of maple syrup that is instantly identifiable but not overwhelming. The subtle sweetness of the maple syrup adds an additional layer of complexity, and is quickly followed by a spicy bite of rye. The finish is long, and has a hint of pine and smokiness.Pick up a bottle of each today!

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77 percent of the worlds maple syrup.Tap 357 is a marriage of two purely Canadian flavors: maple and rye. The rye whisky, which is produced at one of Canadas oldest distilleries, is distilled four times over and then matured in a combination of new, second and third-use bourbon casks. The bourbon casks add a hint of honey and oak to the whisky, which nicely balances out the earthy, spicy flavor of the rye. After maturation, master blender Michel Marcil blends a combination of three, five and seven year old rye whiskies together with pure Canadian maple syrup sourced from maple trees that were tapped at the first hint of spring in the province of Quebec. The maple-rye combination is then finished in a proprietary process, before each bottle is filled behind a label featuring a hand-drawn illustration of Canadians tapping maple trees.Tap 357 Canadian Maple Rye Whisky has an aroma of maple syrup that is instantly identifiable but not overwhelming. The subtle sweetness of the maple syrup adds an additional layer of complexity, and is quickly followed by a spicy bite of rye. The finish is long, and has a hint of pine and smokiness.Tap Rye Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out."Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye.Pick up a bottle of each today!

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77 percent of the worlds maple syrup.Tap Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out."Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye.Pick up a bottle of Port finished Canadian Rye today!

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company. "The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish whiskeys."Teeling Single Grain Irish Whiskey is crafted from 95 percent corn and 5 percent barley, which is milled, mashed and distilled together at the Cooley Distillery in County Louth, Ireland. Much like single malt whiskey, single grain whisky must be produced in a single season at a single distillery. After distillation, Teeling Single Grain Irish Whiskey is fully and rested in ex-Cabernet Sauvignon barrels from California, then bottled in small batches at 92 proof without the use of chill filtration.As a result of its unique maturation process, Teeling Single Grain Irish Whiskey has a bright golden color, and an aroma of butterscotch, sweet cherries and cake frosting. The palate is packed with deeper flavors, such as oak, chocolate fudge, cinnamon and marshmallow, and leads to a finish accented by raisins, orange peel and coconut. Teeling Single Grain Whisky earned the Best Grain Whiskey title at the World Whiskies Awards in 2014, and is now available in the U.S. for the first time ever. Pick up a bottle today!

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company. "The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish whiskeys."The third release in Teelings range of premium expressions, Teeling Single Malt Irish Whiskey is crafted from a unique combination of whiskeys aged up to 23 years in five different wine casks Sherry, Port, Madeira, White Burgundy and Cabernet Sauvignon."Our new Teeling Single Malt proves Irish whiskey can have big bold flavors that appeal to single malt drinkers without losing its distinctive Irish identity," says Jack Teeling.Teeling Single Malt Irish Whiskey has a sunny gold color and an aroma of sweet melon, fig, toffee, oak and bitter apple. The palate is packed with deeper flavors of vanilla, cloves, fresh cookies and lemon tart, and leads to a finish accented by long, sweet notes of wine tannins and dry oak.Pick up your bottle today!

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company." The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish whiskeys."This expression is a tribute to the golden age of Irish whiskey, when distillers perfected triple distillation and the usage of malted barley. This particular style is known as the Dublin style: "Our Single Pot is crafted using a recipe of 50 percent unmalted spring barley and 50 percent malted barley which is triple distilled and matured in a combination of virgin oak, ex-wine and ex-bourbon barrels. This is not how everyone makes Irish whiskey its our way. Thats the Spirit of Dublin." Teeling WhiskeyGrab a bottle today!

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company. "The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish Whiskeys."Teeling Irish Whiskey is crafted by blending together select casks of grain and malt Whiskey, which are matured in traditional oak casks for up to seven years before being finished for approximately six months in casks that were previously used to mature rum. After this secondary beautyrest, the Whiskey is bottled at 92 proof without the use of chill filtration. "Our aim was to create a new Irish Whiskey that is contemporary, a salute to our own provenance and which stands out for its quality and unique flavor," says Teeling.Teeling Irish Whiskey has an aroma of vanilla and warm spices that gives way to notes of caramel, toffee, butterscotch and molasses on the palate. The finish is slightly sweet yet spicy, with woody undertones. The Whiskey was called a "standout" by Serious Eats, which said that it was "a meticulously crafted Whiskey thats beguiling in its subtle new twist." In addition, the Whiskey earned a score of 95 points from Drink Me Magazine.This is the first time that Teeling Irish Whiskey is available in the United States in over 230 years. Pick up a bottle today!

In the 1850s, cattle belonging to pioneers crossing the Cascade Mountains escaped into the dense forests of northwest Oregon. After the pioneers settled the territory, they often spotted the cattle grazing alongside the local lake or drinking from the adjacent river. As a result, the frontiersman began calling the these bodies of water Bull Run Lake and Bull Run River. Situated along the banks of the Bull Run Watershed, Bull Run Distillery was founded by master distiller Lee Medoff, together his with friend, Patrick Bernards. "The history of Oregon and quality of Bull Run water were so important to our whiskey that we wanted to include it in our name," says Medoff. "It was natural."Temperance Trader Barrel Strength Straight Bourbon Whiskey is a sourced bourbon composed of a mashbill of 65 percent corn, 25 percent rye and 10 percent malted barley. After the bourbon is aged for a minimum of four years (although a number of barrels are aged as long as five years) in 53-gallon, charred American oak barrels, Medoff hand-selects fewer than a dozen barrels to blend together. "Im looking for that perfect combination of sweet and spicy,"he says. "We already have a lot of rye in the bourbon, which helps counter the flavor of the sweet corn, but Im looking to get that perfect balance."After selecting a handful of barrels, the casks are married together and bottled at cask strength. As a result, Temperance Trader Barrel Strength Straight Bourbon Whiskey has an aroma of vanilla, smoke and spices that gives way to notes of roasted corn, honeyed oak and cinnamon on the palate. The finish is is slightly sweet, with hints of oak, dried fruits and chocolate. Pick up a bottle today!

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, a few enterprising residents of Iowa chose to become outlaws rather than teetotalers. Alphonse Kerkhoff, a farmer by trade, began cooking batches of rye whiskey near his home in Templeton to supplement his income. "The Good Stuff," as Kerkhoffs rye was known, was so popular that he began tying a white horse named Babe to a polein his front yard as a signal to residents that another batch of Templeton Rye was ready.Shortly thereafter, Kerkhoff partnered with notorious bootlegger Al Capone to distribute his rye across the country. Capone bootlegged hundreds of barrels of Templeton Rye to speakeasies in New York, Chicago and as far west as San Francisco legend has it that he even had a case smuggled into his jail cell at Alcatraz.Following Prohibition, Kerkhoff continued to cook Templeton Rye for his friends and family, before eventually passing the recipe on to his son, Meryl. Today, nearly a century after it was first distilled, Templeton Rye pays homage to that recipe by Keith Kerkhoff, Alfonses grandson.Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities. The rye (which comprises over 90 percent of the mashbill, with the remainder being malted barley) is fermented for 72-84 hours using a yeast culture that was developed specifically for whiskey production. After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for a minimum of four years.The whiskey is bottled in Templeton, Iowa, where Iowas hot summers, cold winters and wet springs (monthly average temperatures range from a high of 86.2 F to a low of 6.3 F) result in more contact between the whiskey and the oak prior to bottling, helping the whiskey mature faster and giving it more complexity and flavor.Templeton Rye earned the Gold Medal at the 2009 and 2010 San Francisco World Spirits Competition and was named "Rye Whiskey of the Year"in the 2009 Whisky Bible. It also earned the title "Best of Whiskey"at the 2008 Los Angeles Wine and Spirits Competition, beating out more than 4,000 other entrants in the competition.Now that Prohibition is over, you can enjoy Templeton Rye conspicuously.Pick your bottle today!

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arrans master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years.Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies.Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arrans master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.Pick up a bottle today!

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arrans master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years.Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies.Following distillation, Arran 14 Year Old Single Malt Scotch Whisky was aged in a combination of first fill sherry and first fill bourbon casks. As a result, the whisky has a copper gold color, along with an aroma of dried fruits, vanilla and toffee. Notes of caramelized oranges and apples on the palate are followed by touches of hazelnuts, dates and tea cake, and lead to a warm, layered finish. The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012 and the title "Best Island Single Malt"at the World Whisky Awards in 2011.Arran Single Malt Whisky Sauternes Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Sauternes casks sourced from an artisan producer of the iconic Bordeaux sweet white wine. During the finishing process, the whisky was carefully monitored by MacTaggart to ensure that it developed the perfect balance of sweet, spicy and fruity notes. The whisky has a golden yellow color, along with an aroma of honeysuckle, melon and bananas. The aroma gives way to notes of honeyed oak, figs and salty tang, and leads to a long, rich finish.Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arrans master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.Pick up a bottle of each today!