Whiskey

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years.The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin.All the ingredients are 100 percent natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Irelands youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed.Walsh is more than just a head distiller, though. He is also the family beekeeper, which naturally led to The Whistler Beekeepers Select Irish Honey expression. Based on a blended Irish whiskey that is aged in ex-Bourbon barrels, the spirit gets infused with honey from their family orchards, resulting in a creamy, sweet, and decadent drink that has won several awards.Grab a bottle today!

"I began distilling in 1972, just three months after moving to Colorado from Missouri at the age of 22," says Jess Graber, the master distiller behind Tin Cup American Whiskey. "My neighbor left me his 10 gallon still and I began tinkering with it in my spare time, reading up on distilling techniques in library books and experimenting at home. I guess I found my calling, because after 40 years, distilling is still my passion."Tin Cup American Whiskey is the newest expression produced by Jess Graber. The whiskey is crafted from a mash of 64 percent corn, 32 percent rye and 4 percent malted barley. After distillation through copper-pot stills, the whiskey is matured in new, charred white oak barrels for four to five years. Then, the whiskey is shipped to Colorado, where it is brought to proof with Rocky Mountain snowmelt.The name "Tin Cup" is "a nod to Colorados first whiskey drinkers the miners that came through looking for gold and drank their whiskey out of tin cups," says Garber. "The cap works as a cup too you can use it to share with friends." The whiskey has a copper color, along with an aroma of roasted corn, caramel and spice. Notes of toasted rye, vanilla, butterscotch and caramel dominate the palate, and lead to a warming yet short finish.Tin Cup American Whiskey earned a score of 90 points from Wine Enthusiast. It was also called recommended by Serious Eats, which said that it was a "full-flavored whiskey that doesnt pull any punches." Pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, Tomatin 12 Year Old French Oak Single Malt Scotch Whisky is matured for nine years in ex-bourbon hogshead casks before spending an additional three years in French oak casks sourced from European cooperages including Lafite, Vicard and Seguin Moreau. These special casks, which previously contained wine from Bacalhoa winery (formerly owned by Rothschild), were then de-charred and re-charred before being filled with Tomatin whisky, giving the whisky a semi-sweet nose of fresh biscuits and coconut, along with aromas of peaches, candied nuts and hard candy. The palate is extremely delicate, with notes of fruitcake, sherry, cloves and butterscotch, and leads to a refreshing, simple finish accented by fresh cream, baked apples and pie crust.Only 12,000 bottles of this whisky, which is only available in North America, were ever produced pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 12 Year Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for 12 years in casks that were previously used to age bourbon. After its initial beauty rest, the whisky is double-barreled, or finished, for 6 to 9 months in Spanish oak casks that were previously used to mature Oloroso Sherry. The Spanish oak casks contribute notes of red fruits, tobacco and honeyed oak to the whisky, and complement its notes of caramel, vanilla, cinnamon and apple. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Tomatin 12 Year Old Single Malt Scotch Whisky earned the Gold Medal at the San Francisco World Spirits Competition in 2014.Pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 15 Year Old Limited Edition Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for twelve years in casks that were previously used to age bourbon. While most Tomatin casks are stored in a modern warehouse where the barrels are stacked on top of each other, Tomatin Limited Edition expressions are stored in the distillerys original, dark warehouse, allowing the whisky to age more evenly. After its initial beautyrest, the whisky is double-barreled, or finished, for a minimum of three years in casks that were previously used to age wine made from Tempranillo grapes. Tempranillo grapes are a type of black grape native to Spain that are known for their aggressive flavors and full body. The wine casks add notes of dark berries, plums, tobacco and dried fruits, and complement the whiskys hints of vanilla, chocolate, caramel and bananas. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Only 144 bottles of this limited edition single malt were ever released into the United States market. Pick one up today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 18 Year Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for over 15 years in casks that were previously used to age bourbon. After its initial beautyrest, the whisky is double-barreled, or finished, for a minimum of 18 months in Spanish oak casks that were previously used to mature Oloroso Sherry. The Spanish oak casks contribute notes of red fruits, tobacco and honeyed oak to the whisky, and complement its notes of maple syrup, vanilla, cinnamon and apple. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Tomatin 18 Year Old Single Malt Scotch Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2014, and was named the "Best Highland Single Malt (13-20 Years of Age)" at the World Whiskies Awards in 2013. In addition, it earned a score of 96 points at the Ultimate Spirits Challenge in 2012, which called the whisky "extraordinary." Pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin C Bcan Highland Single Malt Scotch Whisky pays homage to a spectral hound (named C Bcan) who has haunted the distillery for centuries. The hound was once spotted by a distillery employee, who felt compelled "beyond all natural reason" to touch the hounds fur. As he reached out his hand, the hound dissolved "before his eyes leaving nothing but a vacuum of deathly silence and an inky blue cloud of smoke, soon spirited away across the peat moorland."For one week each year, Tomatin Distillery produces a spectral peated single malt scotch whisky, in contrast to their typical unpeated expressions. The whisky is crafted from malted barley, which is smoked over a peat flame to approximately 15 phenol parts per million. After the barley has been peated, it is fermented and then twice distilled through Tomatins copper pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller.After distillation, the whisky is matured in three different types of casks: virgin oak casks, casks that were previously used to mature bourbon and casks that were previously used to mature sherry. As a result, the whisky has an aroma of tropical fruits, vanilla, parsley and green herbs. The aroma gives way to hints of honeyed smoke, lime, toasted almonds and cloves on the palate, and leads to a finish touched with charcoal, oak and sweet smoke.The whisky earned the Silver Medal at the Stockholm Beer and Whisky Festival in 2013 and at the San Francisco World Spirits Competition in 2014. Dont worry about the bottle disappearing after you touch it, though. Thats a legend. Hopefully.Pick up your bottle today!

Federal regulations in the United States (27 C.F.R. 5 to be specific) require that bourbon be made from a mashbill of at least 51 percent corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon.Town Branch Kentucky Straight Bourbon Whiskey is a Kentucky straight bourbon that is crafted from a mash of 72 percent corn, 15 percent malted barley and 13 percent rye. Once the grains have been mashed, they are fermented with yeast (along with a special enzyme additive) and then twice distilled through copper pot stills. Following distillation, the bourbon is matured in new, charred American oak barrels for at least 3.5 years before being bottled at 80 proof.With no added coloring or flavoring, Town Branch Kentucky Straight Bourbon Whiskey is the quintessential American spirit. It has a golden amber color, along with an aroma of wood spices and oak. The aroma gives way to notes of toffee, brown sugar and hints of cherry on the palate, and leads to a smooth finish with a touch of rye spice.Town Branch Bourbon earned the Gold Medal at the San Francisco World Spirits Competition in 2013, and the Platinum Medal at the International Spirits Competition in 2012. Pick up a bottle today!

The origins of rye whiskey in the United States date back to colonial Pennsylvania, where early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. The popularity of rye whiskey grew steadily among the colonists, however, and when the British blockade of American ports during the American Revolutionary War prevented the importation of rum, rye whiskey became Americas drink of choice.Nearly 100 years after Prohibition, the preferred whiskey of the saloon era is experiencing a resurgence, even in Kentucky, where bourbon still reigns supreme. Made by Town Branch Distillery, the newest distillery on the Kentucky Bourbon Trail, Town Branch Rye Whiskey is made from 55 percent rye, 30 percent corn and 15 percent malted barley. Distilled through dual copper pot stills, the whiskey is then aged for approximately four years before being bottled at 100 proof.Town Branch Rye Whiskey has a spicy, floral aroma which leads to notes of pepper, oak and vanilla on the palate. The finish is long and complex, with an earthiness accented by notes of caramel and candy corn.Pick up a bottle today!

Traverse City Whiskey Co. was founded by Chris Fredrickson, Jared Rapp, and Moti Goldring. Fredrickson discovered his great-grandfathers whiskey distilling patents in the 1920s. This was the catalyst behind the passion project. The brand now has an extensive lineup.Distilled from a mash of corn, rye, and malted barley, this bourbon is amber and elegant. Traverse City Whiskey Co. Straight Bourbon is aged for 4 years in new American oak. This dram delivers warm vanilla and a little heat. Perfect for sipping neat, and shines in any signature craft cocktail.Pick up your bottle today!

Situated in the Midlands region of Ireland, the city of Tullamore was ruled for centuries by Clan OMolloy. On May 10, 1785, a hot air balloon crashed into the city and began a fire that destroyed over 100 homes, making Tullamore the site of the worlds first known aviation disaster. Following the accident, the city adopted a phoenix (a phoenix is a mythological Greek bird that is reborn after it dies) rising from the ashes as its coat of arms, a symbol of its resilience and recovery. Tullamore DEW Distillery was founded within 50 years of the accident, and is situated at the very site where the hot air balloon struck a smoking chimney, which started the fire.Tullamore DEW Irish Whiskey is made from three different grains, including malted barley, unmalted barley and corn. Once the grains are harvested, they are milled and mashed with hot water before being fermented in wooden washbacks. During fermentation, the grains sugars are converted into alcohol, creating a strong yet sour beer called wash. The wash is then triple distilled through three copper-pot stills: a wash still, a low wines still and a pot still. Through each distillation process, the alcohol content and flavors of the whiskey are intensified.Tullamore DEW 12 Year Old Special Reserve Irish Whiskey is a triple distilled blend of all three types of Irish whiskies, each aged from 12 to 15 years. In particular, the pot still and malt whiskies aged in a combination of ex-bourbon and ex-sherry casks play outsized roles in this blend, contributing to the whiskeys unique character and complexity.As a result of both the blending and aging process, Tullamore DEW 12 Year Old Special Reserve Irish Whiskey has an aroma of roasted nuts, red wine, cherry blossoms and a hint of citrus zest. That gives way to bold notes of cinnamon spice on the palate, bolstered by an undercurrent of sherry, vanilla and whipped cream. The finish is long and smooth, with more notes of sherry balanced by dark chocolate and almond butter.Tullamore DEW 12 Year Old Special Reserve earned the Double Gold at the San Francisco World Spirits Competition in 2013 and was named Best in Class at the 2012 International Spirits Challenge.Pick up a Best in Class Irish whiskey today!

Following his coronation at the Scone Palace in 1488, King James IV purchased a keg of beer at the Tullibardine Brewery, the first public brewery in Scotland. At the time, the brewery used crystal clear spring water that flowed from the Ochil Hills down to the brewery in order to craft its unique ales. Nearly five centuries later, a Welshman named William Delme Evans purchased the brewery and converted it into a distillery (Evans was also responsible for designing the Jura and Glenallachie distilleries). In 1949, the first drops of Scotch whisky flowed from the distillerys stills and today over six decades later the distillery continues to use much of the same ingredients and methods that the Tullibardine Brewery used in crafting King James beer, including the same crystal clear spring water.Tullibardine Single Malt Scotch Whisky is made exclusively from locally-sourced malted barley. Once the grains arrive at the distillery, they are milled and mashed before being fermented in the distillerys washbacks. Following fermentation, the wash is distilled through the distillerys copper-pot stills (the stills were installed in 1974). Once the whisky has been distilled, it is matured in first fill bourbon barrels for over two decades. This twenty-year maturation process contributes notes of vanilla, cocoa, honey and cinnamon oatmeal to the whisky, and gives it a subtle yet sweet finish.Tullibardine 20 Year Old earned the Silver Medal at the International Wine and Spirits Competition in 2013 and the Bronze Medal at the World Whiskies Awards in 2014. Pick up a bottle today!

Following his coronation at the Scone Palace in 1488, King James IV purchased a keg of beer at the Tullibardine Brewery, the first public brewery in Scotland. At the time, the brewery used crystal clear spring water that flowed from the Ochil Hills down to the brewery in order to craft its unique ales. Nearly five centuries later, a Welshman named William Delme Evans purchased the brewery and converted it into a distillery (Evans was also responsible for designing the Jura and Glenallachie distilleries). In 1949, the first drops of Scotch whisky flowed from the distillerys stills and today over six decades later the distillery continues to use much of the same ingredients and methods that the Tullibardine Brewery used in crafting King James beer, including the same crystal clear spring water.Tullibardine Single Malt Scotch Whisky is made exclusively from locally-sourced malted barley. Once the grains arrive at the distillery, they are milled and mashed before being fermented in the distillerys washbacks. Following fermentation, the wash was distilled by John Black, Tullibardines longtime master distiller, through the distillerys copper-pot stills (the stills were installed in 1974). Tullibardine legendary master distiller Black, who was born in 1942 at the Cardhu Distillery, has spent over five decades in the Scotch whisky industry until he sadly deceased recently in 2013.Tullibardine Highland Single Malt 225 Sauternes Finish Scotch Whisky is also aged in American oak casks that were previously used to mature bourbon. After its initial beauty rest, it is finished for one year in 225-liter sauternes casks sourced from the Chateau Suduiraut. As a result, the whisky has a golden-yellow color, along with an aroma of citrus, cinnamon and creamy vanilla. Notes of spices, maple syrup and candied orange dominate the palate, and lead to a long finish with hints of delicate spices.Tullibardine 225 Sauternes represents a unique spirit, distilled in time-honored tradition and finished with a modern twist. Pick up one of each today!

Following his coronation at the Scone Palace in 1488, King James IV purchased a keg of beer at the Tullibardine Brewery, the first public brewery in Scotland. At the time, the brewery used crystal clear spring water that flowed from the Ochil Hills down to the brewery in order to craft its unique ales. Nearly five centuries later, a Welshman named William Delme Evans purchased the brewery and converted it into a distillery (Evans was also responsible for designing the Jura and Glenallachie distilleries). In 1949, the first drops of Scotch whisky flowed from the distillerys stills and today over six decades later the distillery continues to use much of the same ingredients and methods that the Tullibardine Brewery used in crafting King James beer, including the same crystal clear spring water.Tullibardine Single Malt Scotch Whisky is made exclusively from locally-sourced malted barley. Once the grains arrive at the distillery, they are milled and mashed before being fermented in the distillerys washbacks. Following fermentation, the wash is distilled by John Black, Tullibardines master distiller, through the distillerys copper-pot stills (the stills were installed in 1974). Black, who was born in 1942 at the Cardhu Distillery, has spent over five decades in the Scotch whisky industry.Tullibardine Highland 228 Burgundy Finish Scotch Whisky is aged in American oak casks that were previously used to mature bourbon. After its initial beauty rest, it is finished for one year in 228-liter, red burgundy wine casks sourced from the Chateau de Chassagne Montrachet. As a result, the whisky has a slightly crimson hue, with an aroma of red berries, toasted oak and vanilla. The palate has notes of nutty dough and vanilla custard, along with touches of apple peel, honeyed oak and raspberries. The finish is long and elegant, with touches of plums, strawberry jam and baking spices.228 Burgundy Finish Whisky represents a unique spirit, distilled in time-honored tradition and finished with a modern twist. Pick up one of each today!

Following his coronation at the Scone Palace in 1488, King James IV purchased a keg of beer at the Tullibardine Brewery, the first public brewery in Scotland. At the time, the brewery used crystal clear spring water that flowed from the Ochil Hills down to the brewery in order to craft its unique ales. Nearly five centuries later, a Welshman named William Delme Evans purchased the brewery and converted it into a distillery (Evans was also responsible for designing the Jura and Glenallachie distilleries). In 1949, the first drops of Scotch whisky flowed from the distillerys stills and today over six decades later the distillery continues to use much of the same ingredients and methods that the Tullibardine Brewery used in crafting King James beer, including the same crystal clear spring water.Tullibardine Single Malt Scotch Whisky is made exclusively from locally-sourced malted barley. Once the grains arrive at the distillery, they are milled and mashed before being fermented in the distillerys washbacks. Following fermentation, the wash was distilled by John Black, Tullibardines longtime master distiller, through the distillerys copper-pot stills (the stills were installed in 1974). Tullibardine legendary master distiller Black, who was born in 1942 at the Cardhu Distillery, has spent over five decades in the Scotch whisky industry until he sadly deceased recently in 2013.Tullibardine Highland Single Malt 500 Sherry Finish Scotch Whisky is also aged in American oak casks that were previously used to mature bourbon. After its initial beauty rest, it is finished for one year in 500-liter sherry butts. As a result, the whisky has a reddish-honey hue, along with an aroma of brown sugar, caramel apples and spices. The aroma gives way to notes of stewed fruit, cinnamon, dates and allspice on the palate, and finishes with hints of milk chocolate, orange zest and cinnamon.Each Tullibardine Single Malt Scotch Whisky represents a unique spirit, distilled in time-honored tradition and finished with a modern twist. Pick up one of each today!

Leonard Firestone and Troy Robertson met entirely by chance via the playgroup that their children shared. The first was in TV broadcasting, the second in the oil and gas industry. As chance would have it, both were on the lookout for a new career. It wasnt until they made separate plans to visit the same craft distillery to learn about the trade once again by chance that they realized they both wanted to get into the whiskey business. As it turned out, their visions of making a true Texas whiskey the old fashioned way were nearly identical. It was at that point in 2009 that the groundwork was laid for the Firestone and Robertson Distilling Co.The seasoned entrepreneurs immediately began searching for a suitable building and found a reclaimed Prohibition-era warehouse in Fort Worth to be the perfect spot. After extensive renovation, they had a pair of Vendome copper pot-column hybrid stills built to their exact specifications. The whiskey operation was ready to go. Their lineup now has several bourbons that showcase "Texan craftsmanship, dedication to detail, and innovation." Each bottle is capped with unique caps that Troy designed at his wood shop at home. The corks are made from carefully selected leather from the best boot and saddle producers all by hand.Their TX Blended Whiskey was the very first expression they released and is a blend of American whiskeys. It has won a Double Gold Medal at the San Francisco World Spirits Competition. The bottle comes with the canvas neckwrap and unique reclaimed cowboy boot leather cap that channel the Texan spirit.Grab your bottle today!

In the middle ages, Irish monks affectionately began calling distilled alcohol uisce beatha, literally, the water of life. Interestingly, more than 1,000 years later, the word whiskey itself is now simply an anglicized version of the Irish phrase uisce beatha, as those words are commonly mispronounced as whiskey in the English language.Uisce Beatha Real Irish Whiskey, the brainchild of Patrn Tequila founder Jon Paul DeJoria, is a blend of single malt and grain whiskies, aged for a minimum of four years in ex-bourbon oak casks. As a result of this aging process, Uisce Beatha Real Irish Whiskey has an underlying nutty complexity, which leads to honey, baking spices and French toast on the nose. The body is filled with notes of clementines and graham crackers, and leads to a smooth, malty finish characterized by freshly cut barley.Uisce Beatha Real Irish Whiskey won the Gold Medal at the 2014 International Craft Spirits Competition in Los Angeles, California..

Uncle Nearest Premium Whiskey is inspired by the best whiskey-maker the world never knew, the first African-American master distiller on record in the United States, Nathan Nearest" Green. A slave until Emancipation and the end of the Civil War, Green was likely the one who taught Jack Daniel how to distill. Owned entirely by Uncle Nearest, Inc., The Uncle Nearest line includes a Premium Aged blend of 8-10YO, and 11YO Barrel Proof Single Barrel, and debuting at Tales of the Cocktail: a Small Batch whiskey hand-selected by the founders of Uncle Nearest with a blend curated by descendants of Nearest Green. Every expression is distilled, aged, bottled, and hand-labeled in Tennessee.Joining Uncle Nearest 1856, this whiskey is sourced from an undisclosed Tennesee distillery while founder and CEO Fawn Weaver builds a distillery complex in Shelbyville, Tennessee. Each batch is curated by one of the descendants of the remarkable Nathan "Nearest" Green. Each persons name and signature is displayed on the back label of each bottle. The first batch was created by Victoria Eady-Butler, Greens great-great-granddaughter. The number 1884 is a tribute to the final year Green made whiskey before retiring from distilling.Uncle Nearest 1884 has a very special and unique personal touch of Greens family, who were involved in the blending process. This whiskey is a treat for whiskey aficionados and history lovers.Pick up your bottle today!

Formerly known as Dark Horse, Union Horse is distilled in the heart of Kansas using the traditional sour mash process, Union Horse Reserve Bourbon is an artisan small batch bourbon distilled using locally sourced grains. The simple mash bill of corn and rye is distilled twice during production, which manages the PH levels during fermentation, creating more consistency during production. The whiskey is aged anywhere from 2-5 years.Union Horse has sweet aromas of cherry on the nose, followed by oak, baking spice, vanilla and caramel. The palate is full bodied and harmonious with caramel, oak, spice and dried fruits, followed by a long smooth finish.Pick up your bottle today!

In 1893, Julian Pappy Van Winkle Sr. began working as a traveling salesman for the W.L. Weller and Sons Company in Louisville, Kentucky. Weller and Sons was a liquor wholesaler and sold bourbon behind various labels, including Old Fitzgerald and Rebel Yell. After the turn of the century, Van Winkle purchased Weller and Sons Co., together with the Stitzel Distillery (the distillery produced most of the bourbons sold by the wholesaler), and merged the two companies. While Prohibition forced most distilleries to close their doors soon thereafter, Van Winkle was granted a license to continue operating his distillery and producing whiskey for medicinal purposes. By the time of his death in 1966 (at the age of 91), Van Winkle was the oldest active distiller in the country.Van Winkle Bourbons pays homage to one of the whiskey industrys founding fathers. This bottling is a real treat for any rye whiskey lover and a truly monumental American whiskey experience. Distilled in the heart of Kentucky, this legendary rye is matured for a minimum of 13 years, which makes it one of the oldest ryes in the market.Pick up your bottle today!

Virgil Kaine was founded by successful chef duo David Szlam and Ryan Meany in 2013. Szlam trained under award-winning Chef Daniel Humm now at Eleven Madison Park, while Meany helped launch the Charlestons Husk restaurant. Virgil Kaine began with one goal: to create high-quality whiskey. Inspired by culinary practices, Szlam and Meany experimented with various blends and infusions, tinkering with choice ingredients to craft their paradigm-shifting whiskeys.This small batch libation is a refreshing twist on your standard Southern bourbon. Beginning with Virgil Kaines full-bodied Lowcountry whiskey, this bourbon is infused with a touch of heirloom ginger harvested just thirty miles from where its bottled. A single sip delivers subtle vanilla notes with an ultra-smooth, well-balanced flavor followed by a sweet finish only found south of the Mason-Dixon Line.Pick up your bottle today!

Virgil Kaine was founded by successful chef duo David Szlam and Ryan Meany in 2013. Szlam trained under award-winning Chef Daniel Humm now at Eleven Madison Park, while Meany helped launch the Charlestons Husk restaurant. Virgil Kaine began with one goal: to create high-quality whiskey. Inspired by culinary practices, Szlam and Meany experimented with various blends and infusions, tinkering with choice ingredients to craft their paradigm-shifting whiskeys.Virgil Kaine Rip Track Bourbons named after the railroad spur near a major station where locomotives and railcars are serviced. RIP stands for Repair, Inspect, and Paint. This versatile, rule-breaking smooth bourbon has a dose of rye that brings the heat. Finished with notes of sherry casks, this whiskeys spicy rye kick combines with a sweet hint of corn to deliver a delicious foundation for any signature cocktail.Pick up your bottle today!

Virgil Kaine was founded by successful chef duo David Szlam and Ryan Meany in 2013. Szlam trained under award-winning Chef Daniel Humm now at Eleven Madison Park, while Meany helped launch the Charlestons Husk restaurant.Rewriting whiskey history one sip at a time. Putting taste above all else, this bold flavored, yet always inviting creation has the spice of a high-rye mash bill with a dash of sweetness. Built on rich layers of spices and citrus, its mellow, smooth and well balanced. Itll stand its ground mixed in craft cocktails and dyed-in-the-wool rye drinkers love it straight up. Finished with notes of sherry and port casks.Pick up your bottle today!

Virgil Kaine was founded by successful chef duo David Szlam and Ryan Meany in 2013. Szlam trained under award-winning Chef Daniel Humm now at Eleven Madison Park, while Meany helped launch the Charlestons Husk restaurant.When producers of Virgil Kaine were unable to locate new American white-oak barrels during the barrel shortage of 2014, this delicious whiskey was initially matured in used bourbon barrels an unconventional, unheard-of choice for American spirits. Then years later when oak barrels were more readily available they double-barreled this batch to complete the maturation process with a second round of finishing.Pick up your bottle today!