Whiskey

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich in nutrients was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production " until now.Black Dirt Bourbon is made from a mash of 80 percent Black Dirt corn, 12 percent malted barley and 8 percent rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, the bourbon is aged for a minimum of three years in new, American oak barrels with a #3 char before being labeled and bottled by hand.The first two batches of Black Dirt Bourbon, which were pre-released through Caskers in early 2013, sold out quickly. This is only the third batch that Grizzanti and his team have ever produced, and it is available through Caskers for a limited period of time. Black Dirt Bourbon has a dark amber hue, along with notes of caramel, toffee, cinnamon and vanilla. In addition, notes of roasted corn, nuts and honey are well-balanced by a touch of spicy rye. Pick up one of the first bottles of Black Dirt Bourbon Batch #3 today!

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich in nutrients was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production " until now.Black Dirt Bourbon is made from a mash of 80 percent Black Dirt corn, 12 percent malted barley and 8 percent rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, Black Dirt Single Barrel Bourbon Whiskey is aged for over two years in a new, American oak barrel with a #3 char before being labeled and bottled by hand.The latest release of Black Dirt Bourbon has a golden honey color, along with an aroma of fresh citrus, oranges, vanilla and caramel apples. The aroma gives way to notes of warm caramel, toffee and oak on the palate, and leads to a bold finish with a touch of wood spices.Pick up a 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 matured 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.Black Saddle 12 Year Old Straight Bourbon Whiskey is a Kentucky straight bourbon was matured for at least 12 years in charred, American oak casks before being bottled at 90 proof. As a result of this maturation process, the bourbon has a rich amber color along with an aroma of spicy nougat, creme brulee and hard candy that gives way to notes of pepper spices, toasted cinnamon, and hints of vanilla.The bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition in 2014, where it was named the Best Small Batch Bourbon. Pick up a bottle today!

The behemoths of heavy metal Metallica present Blackened American Whiskey, a blend of bourbon and rye whiskeys with an emphasis on the former. It was carefully selected by the late Master Distiller Dave Pickerell of WhistlePig fame, who is considered the founding father of craft distilling. Ever since he was a West Point student and later chemistry professor, Dave was interested in how sound could affect substances on a molecular level. They teamed up with Metallica and their long-time collaborators the innovating sound-engineering wizards Meyer Sound to create a special subwoofer that would transfer vibrations efficiently through the casks. They dubbed this proprietary process Black Noise, trademarked it, then proceeded to play tracks by Metallica chosen specifically for each batch by the band themselves to the whiskey.The vibration helps each drop of liquid seep deeper into the wood, extracting flavors in the process, one heavy riff at a time. The result is a perfect balance of sweetness and rye spice, with additional fruity notes that come from finishing in black brandy casks. Its aged for more than 8 years and bottled at 90 proof. A Gold medal at the 2020 San Francisco World Spirits Competition is proof that the innovative approach has paid off.Grab a bottle of this heavy metal whiskey today!

The behemoths of rock Metallica present Blackened American Whiskey, a blend of bourbon and rye whiskeys with an emphasis on the former. It was carefully selected by the late Master Distiller Dave Pickerell of WhistlePig fame, who is considered the founding father of craft distilling. Ever since he was a West Point student and later chemistry professor, Dave was interested in how sound could affect substances on a molecular level. They teamed up with Metallica and their long-time collaborators the innovating sound-engineering wizards Meyer Sound to create a special subwoofer that would transfer vibrations efficiently through the casks. They dubbed this proprietary process BLACK NOISE, trademarked it, then proceeded to play tracks by Metallica chosen specifically for each batch by the band themselves to the whiskey.The vibration helps each drop of liquid seep deeper into the wood, extracting flavors in the process, one heavy riff at a time. The result is a perfect balance of sweetness and rye spice, with additional fruity notes that come from finishing in black brandy casks. Its aged for more than 8 years and bottled at 90 proof. A Gold medal at the 2020 San Francisco World Spirits Competition is proof that the innovative approach has paid off.The Blackened SandM2 Limited Edition whiskey commemorates the release of Metallicas second double album to feature an accompanying symphonic orchestra SandM2. Recorded in collaboration with the San Francisco Symphony in 2019, its a follow-up to their 1999 smash-hit SandM album. This special release comes in a specialty box with a design by the artist Squindo.Get this limited-edition metal whiskey today!

Originally opened on Derby Day in 1935, the fabled Stitzel-Weller Distillery one of the true cathedrals of the bourbon industry ceased production in 1992, and just recently reopened to the public in 2014. Although no whiskey was distilled at Stitzel-Weller for over 20 years, other distilleries sent their whiskeys to age at there; located just five miles from downtown Louisville, KY, Stitzel-Weller is known to have extremely favorable conditions for aging.Throughout the Stitzel-Weller Distillery, the five keys symbol appears frequently each key represents a step in the whiskey-making process: grains, yeast, fermentation, distillation and aging. Blade and Bow Kentucky Straight Bourbon Whiskey, one of the first releases in over two decades to utilize actual whiskey distilled at the Stitzel-Weller Distillery, is named after the blade shaft and ornate bow handle that together comprise the two parts of Stitzel-Wellers iconic skeleton keys.Blade and Bow Kentucky Straight Bourbon is crafted using a solera-aging, a process typically reserved for aging cognacs, ports and sherries. This is done to preserve the precious original stock of Stitzel-Weller, which is mingled with other fine whiskies during the solera process, during which a series of casks are filled at different intervals over a long period of time (in fact, Blade and Bow Kentucky Straight Bourbon contains the oldest remaining stock of whiskey distilled at Stitzel-Weller, and will be the last available liquid for sale that was distilled at the original distillery).As whiskey from the oldest cask is emptied and bottled, the cask is refilled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increase over time.Blade and Bow Kentucky Straight Bourbon has a restrained nose with hints of citrus, mint, oak and green apple. The palate is slightly fuller, with touches of apricots, figs and pears mixed with cereal grains, and leads to an easy finish with caramel, burnt oak and cinnamon spice.Blade and Bow Kentucky Straight Bourbon is the final chance to try the last remaining whiskey distilled at the original Stitzel-Weller Distillery. Pick up a bottle today!

In the winter of 1881, Albert Bacon Blanton was born on a farm situated just outside of Frankfort, Kentucky. At the age of 16, Blanton began working at the Old Fire Copper Distillery (often abbreviated O.F.C. Distillery) as an office boy. Over the next few years, Blanton reportedly worked in every department at the distillery. By the age of 20, he was appointed the superintendent of O.F.C, and worked there until his retirement in 1952.Much like his mentor, E.H. Taylor, Blanton was a traditional bourbon aristocrat, wedded to the production of Kentucky straight bourbon whiskey. Blanton identified a certain section of Warehouse H at his distillery, which he believed was the best for aging bourbon, and would personally select individual barrels from the section to bottle for his own private reserve.Today, Blantons Original Single Barrel Bourbon Whiskey is still aged in the same section of Warehouse H as Blantons Private Reserve was over 50 years ago. Made from the high-rye Buffalo Trace mash bill of corn, rye, and malted barley, the Black Label Bourbon expression is made exclusively for the Japanese market. It has spent 8 years in new charred American oak before being bottled at 80 proof.Grab one of these unique and rare bottles today!

In the winter of 1881, Albert Bacon Blanton was born on a farm situated just outside of Frankfort, Kentucky. At the age of 16, Blanton began working at the Old Fire Copper Distillery (often abbreviated O.F.C. Distillery) as an office boy. Over the next few years, Blanton reportedly worked in every department at the distillery. By the age of 20, he was appointed the superintendent of O.F.C, and worked there until his retirement in 1952.Much like his mentor, E.H. Taylor, Blanton was a traditional bourbon aristocrat, wedded to the production of Kentucky straight bourbon whiskey. Blanton identified a certain section of Warehouse H at his distillery, which he believed was the best for aging bourbon, and would personally select individual barrels from the section to bottle for his own private reserve.Today, Blantons Original Single Barrel Bourbon Whiskey is still aged in the same section of Warehouse H as Blantons Private Reserve was over 50 years ago. Made from a unique mash bill of corn, rye, and malted barley, this expression is made exclusively for the Japanese market. The Single Barrel Takara Red is similar to the Original Single Barrel Bourbon, with one key difference: its aged for an additional 2 years, making this 8-year-old into a refined and complex spirit. Grab this rare and unique bottle today!

John Rempe has been developing and blending spirits and beverages for over 20 years Rempe, who serves as Luxcos Director of Corporate Research and Development, has a B.S. in Biology and is a Certified Food Scientist, and helped developed some of Luxcos most well-known whiskey brands such as Rebel Yell and Ezra Brooks. Rempe believes that blending whiskies comes with the luxury of not being tied down to a single distillery, which provides unlimited options for exploring and creating the exact flavor profile hes seeking.Blood Oath Bourbon Pact No. 3 is Rempes latest creation, and is the newest release in the renowned and highly sought-after Blood Oath series. a fateful affair between Kentucky and California, Blood Oath Bourbon Pact No. 3 is blended from three phenomenal whiskies: a spirited, 7 year old bourbon finished in cabernet sauvignon casks from California; and an incredibly smooth blend of 7 and 12 year old bourbons that provide a unique base that works very well with the, now signature, wine-finish trend. This well aged bourbon blend is bottled at 98.6 proof, like its predecessors, and just like its predecessors, the visual presentation of the product is on par with the quality of this Whiskey. Blood Oath Bourbon Pact No. 3 has a very dark, amber color and an aroma of vanilla, caramel, stone fruit, cocoa and oak. The palate is sweet and spicy, with notes of vanilla caramel and apricots, and leads to an unforgettably smooth finish marked by a slightly spicier finish which does not affect the incredible smoothness of this high-proof masterpiece.An extremely limited quantity of these bottles are available, so make sure you pick one up today!

John Rempe has been developing and blending spirits and beverages for over 20 years Rempe, who serves as Luxcos Director of Corporate Research and Development, has a B.S. in Biology and is a Certified Food Scientist, and helped develop some of Luxcos most well-known whiskey brands such as Rebel Yell and Ezra Brooks. Rempe believes that blending whiskies comes with the luxury of not being tied down to a single distillery, which provides unlimited options for exploring and creating the exact flavor profile hes seeking.Blood Oath Bourbon Pact No. 5 is an eight-year-old, high rye sourced bourbon thats been finished for half a year in ex-dark Caribbean rum barrels, married with an 11-year-old, high wheat bourbon, followed by a 13-year-old, high rye bourbon for the final blend. This complex combination results in a well-balanced, spicy, sweet, lingering bourbon with complex flavor notes.When selecting these bourbons, I knew the dark rum sweet notes would be a perfect complement for these well-aged bourbons, and the result is extremely satisfying. On the nose, Pact No. 5 comes right off with dark fruit notes, brown sugar and a touch of orange zest, followed by sugar cane and dark chocolate notes and a little heat once you sip it. This one offers a lingering finish, accented by notes of honey (John Rempe, Lux Row Distillers Head Distiller, and Master Blender).Pick up your bottle today!

John Rempe has been developing and blending spirits and beverages for over 20 years he serves as Luxcos Director of Corporate Research and Development, has a B.S. in Biology and is a Certified Food Scientist, and helped develop some of Luxcos most well-known whiskey brands such as Rebel Yell and Ezra Brooks. "I have the luxury of not being tied down to one specific distillery for this brand. I have the ability to sample many of the finest bourbons available to make the perfect blend for each Blood Oath Pact," says Rempe. Each year comes with an exquisite new expression or "Pact", as Rempe calls them. 2020s Pact No. 6 blends three meticulously selected ryed bourbons: a 14-year-old dark oaken tobacco beast, an 8-year-old spice bomb, and a 7-year-old caramel and raisin extravaganza. "This particular pact is special in that the cognac barrels added some sweetness and a slight fruity, brandy flavor to the bourbon, creating an amazing taste profile," says Rempe of the newest addition to the lineup. The finishing in ex-cognac casks lets those profiles marry and form a seamless and unified experience a Pact, indeed! Pick one of these limited bottles up today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).This high octane BBQ inspired Bookers Bourbon is raw, uncut and unfiltered. This bourbon is the second release and iteration this year after Kathleens Batch. Comprised of barrels from six locations and three warehouses hand selected by Master Distiller Fred Noe on a cold spring day, this Backyard BBQ Bourbon is inspired by Noes love for hosting cookouts or Bourbon-ques in his backyard. At nearly 130 proof you can expect sweet, smoky notes of soft caramel, honey, cinnamon, and maple followed by smooth vanilla notes.Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).The Bookers brand of bourbon is named in honor of Booker Noe, the grandson of Jim Beam. Made from a mash of primarily corn, the bourbon was initially bottled by Noe to be used as gifts for close friends and family. Today, the bourbon is matured in virgin American oak casks that are situated in the center of a Kentucky rickhouse, where the temperature and humidity are the most favorable for maturing whiskey.Bookers Maw Maws Batch Kentucky Straight Bourbon Whiskey is a special tribute to Bookers grandmother, whom he affectionately called Maw Maw. After living at Maw Maws house in Bardstown, KY during high school, Booker eventually moved next door when he returned from college. It was while living next door that Booker created the iconic recipe that his namesake bourbon is known for today.Aged exactly six years, seven months and three days, Bookers Maw Maws Batch Kentucky Straight Bourbon Whiskey has a rich aroma of vanilla cake and pralines, which leads to a palate filled with toasted nuts, oak and corn pudding. The finish is long and warming, with subtle hints of orange marmalade.Bookers earned the Double Gold Medal at the San Francisco World Spirits Competition in 2006, 2007 and 2009, and earned a score of 90-95 points from Wine Enthusiast. "This is bourbon the way it used to be. The way it was meant to be," says Booker. Pick up a bottle of this special batch today!

The Do Good Spirits distillery is situated in Roscoe, New York a town that lies within two hours of driving distance from New York City that is renowned for its fly fishing. Located in the former Roscoe Firehouse and VFW Hall, they are pursuing their dream of producing high-quality spirits while helping the local economy on the way. Their symbols are the poppy flower and Florian Cross. The first serves as a way of remembering fallen soldiers, the second the patron saint of firefighters. Formerly known as Prohibition Distillery, the current name comes from a toast that the founder and head distiller Brian Facquets navy buddy made before his last deployment: "Do Good Spirits Good People, Good Spirits, Good Times. To Do Good!"Named in honor of the amendment that repealed Prohibition, Bootlegger New York Craft Bourbon is a "testament to the youthful and rebellious spirit that reigned during the Roaring Twenties," says Brian Facquet. The bourbon is crafted exclusively from New York corn, which is milled, mashed, and fermented before being distilled through Facquets 300-gallon copper pot still. Following distillation, Bootlegger Bourbon is matured in toasted 5-gallon, new charred American oak barrels until it is ready. Then, the bourbon is brought to proof and bottled by hand. "We do not filter our bourbon," says Facquet, "and we bottle at 92 proof. This gives our bourbon spicy notes of cinnamon and red hots candies, which are complemented by touches of smooth vanilla and cocoa."Get your bottle today!

In 1794 a group of approximately 600 Mingo Creek militiamen surrounded Federal Tax Inspector John Nevilles fortified home, rebelling against the Excise Whiskey Tax of 1791. The farmers and militiamen taking part in this Whiskey Rebellion were fighting for the very same principles which fueled the American Revolution, and during the attack on Nevilles home Bower Hill two rebel leaders were killed, including Revolutionary War Major James McFarlane. Upon completion of the two-day battle, Nevilles home was razed by fire, and now, Bower Hill and the Whiskey Rebellion are commemorated with a new rebellious spirit, Bower Hill Single Barrel Bourbon.Distilled and aged in Louisville, Kentucky, Bower Hill Barrel Reserve Bourbon has a warm amber appearance and an aroma of vanilla spice and rich, charred oak. On the palate, there are more spicy oak tannins complemented by lush fruits and wheat toast, leading to a long, smooth finish defined by caramel and popcorn.Bower Hill Barrel Reserve Kentucky Straight Bourbon just hit the market in 2015 be the first to pick up a bottle today!

Situated along the shores of Long Indaal, Bowmore Distillery was founded in 1779 by John Simpson. The distillery is the oldest distillery on the island of Islay and the second oldest in Scotland. Its unique location Long Indaal suffers from steady gusts of wind and strong eddies that make its waters especially hazardous plays an integral part in defining the lush, rich character of the Single Malt Whisky it produces.Bowmores Single Malt Whiskies are made from barley that has been expertly cultivated in the rolling hills of Scotland. Once the barley has been harvested, it is malted and peated at the distillery Bowmore remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. Unlike some other distilleries on Islay, however, the drying process is much shorter at Bowmore only 15 hours and utilizes only half as much peat, resulting in a Whisky with a robust yet still mild smoky flavor.After the barley has been malted and peated, it is mashed and fermented with pure water drawn from Laggan River. The water has spent two millennia percolating in the ancient rock formations and peatbogs of Islay, giving Bowmore Whiskey its distinctive, chewy body and subtle mouthfeel. Then, the fermented barley is twice distilled through Bowmores copper-pot stills before being left to mature in the distillerys seaside, underground maturation vaults.Part of Bowmores core range this 12-year-old Single Malt is complex and balanced, with puffs of peat smoke and pools of honey, sharpened by lemon zest. This incredible expression won a gold medal at the 2018 San Francisco World Spirits Competition.Pick up your bottle today!

Situated along the shores of Long Indaal, Bowmore Distillery was founded in 1779 by John Simpson. The distillery is the oldest distillery on the island of Islay and the second oldest in Scotland. Its unique location Long Indaal suffers from steady gusts of wind and strong eddies that make its waters especially hazardous plays an integral part in defining the lush, rich character of the single malt whisky it produces. Bowmore Single Malt Scotch Whisky is made from barley that has been expertly cultivated in the rolling hills of Scotland. Once the barley has been harvested, it is malted and peated at the distillery Bowmore remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. Unlike some other distilleries on Islay, however, the drying process is much shorter at Bowmore only 15 hours and utilizes only half as much peat, resulting in a whisky with a robust yet still mild smoky flavor.After the barley has been malted and peated, it is mashed and fermented with pure water drawn from Laggan River. The water has spent two millennia percolating in the ancient rock formations and peatbogs of Islay, giving Bowmore Whiskey its distinctive, chewy body and subtle mouthfeel. Then, the fermented barley is twice distilled through Bowmores copper-pot stills before being left to mature in the distillerys seaside, underground maturation vaults. Following distillation, Bowmore 23 Year Old Port Cask Single Malt Scotch Whisky was matured for 23 years exclusively in port casks and then bottled in 2013 without the use of chill-filtration. This is "truly an exceptional Bowmore," says Brand Ambassador Gordon Dundas . "Full maturation in the finest port casks is rare but gives this bottling an amazing depth and flavour developed over 23 years while importantly still retaining all of the character of Bowmore." The whisky has a deep ruby red color, along with an aroma of plums, black cherries, wood smoke and sea salt. The aroma gives way to notes of autumn fruits, winter spices and truffles on the palate, and leads to a finish accented by notes of berries, blood oranges, and red fruits. Fewer than 12,000 bottles of this single malt have ever been produced. Pick one up today!

Situated along the shores of Long Indaal, Bowmore Distillery was founded in 1779 by John Simpson. The distillery is the oldest distillery on the island of Islay and the second oldest in Scotland. Its unique location Long Indaal suffers from steady gusts of wind and strong eddies that make its waters especially hazardous plays an integral part in defining the lush, rich character of the single malt whisky it produces.Bowmore Single Malt Scotch Whisky is made from barley that has been expertly cultivated in the rolling hills of Scotland. Once the barley has been harvested, it is malted and peated at the distillery Bowmore remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. Unlike some other distilleries on Islay, however, the drying process is much shorter at Bowmore only 15 hours and utilizes only half as much peat, resulting in a whisky with a robust yet still mild smoky flavor.After the barley has been malted and peated, it is mashed and fermented with pure water drawn from Laggan River. The water has spent two millennia percolating in the ancient rock formations and peatbogs of Islay, giving Bowmore Whiskey its distinctive, chewy body and subtle mouthfeel. Then, the fermented barley is twice distilled through Bowmores copper-pot stills before being left to mature in the distillerys seaside, underground maturation vaults.Following distillation, Bowmore 15 Year Old Darkest Single Malt Scotch Whisky is matured in a combination of casks that were previously used to mature bourbon and casks that were previously used to mature Oloroso Sherry (the final three years of maturation are spent exclusively in sherry casks). As a result, the whisky has an aroma of dark-chocolate, sun-dried mango and papaya and Islay smoke. The aroma gives way to notes of rich toffee, dark fruits, apples and citrus on the palate, that are complemented by a subtle undertone of cedar. The finish is robust and complex, with a touch of sherry.Bowmore Darkest earned a score of 92 points from Wine Enthusiast and the Double Gold Medal at the San Francisco World Spirits Competition in 2013. In addition, Jim Murray, author of the Whisky Bible, called the whisky "really delightful" and "faultless."Pick up a bottle today!

Located in the heart of California wine country and positioned between Terravant Winery on side side and Figueroa Mountain Brewery on the other, Ascendant Spirits is the first legal distillery to operate in Santa Barbara, CA since prohibition. A few years ago, I started learning more about the craft distilling movement and realized that with the growth in the spirits market and the limited number of distilleries, there was a great opportunity, says Steve Gertman, the distillerys founder. Gertman fell in love with whisky on a trip to Scotland in 1998, and finally, 15 years later, opened up the doors to Ascendant Spirits in the spring of 2013.Ascendant Spirits is outfitted with its own custom, American-made, 500-gallon copper pot still, built entirely to Gertmans who also serves as Ascendants Master Distiller specifications. Outside of the distillerys walls, the Santa Rita Hills also play an enormous part in Ascendants final product. During the day, an intense humidity rolls over the California countryside, causing temperatures to rise as much as 40-50 degrees. This allows the barrels to breathe heavy, and the whisky to age much faster up to four times faster than in Kentucky, according to scientists at California Polytechnic State University due to its increased interaction with the wood.Named for the waves at El Capitan and other local beaches, Breaker Hand Crafted Bourbon Whiskey is made from a mashbill of corn, rye and malted barley before being aged for a minimum of five years in new American oak barrels. Once mature, the whiskey is blended from just eight barrels per batch, giving it a nose of vanilla, candy corn, cinnamon and a touch of smoke. The palate is filled with caramel, taffy and graham crackers, and leads to an extremely smooth finish accented by honey and chocolate chip cookies.Says Gertman, With such small production, we cannot hide or blend away flaws or mistakes our methods and products must be perfect.In 2014, Breaker Hand Crafted Bourbon Whiskey was awarded the Double Gold Medal at the San Francisco World Spirits Competition as well as the Gold Medal Best American Bourbon (Aged Under 7 Years) at the World Whiskies Awards.Pick up this perfect, award-winning bourbon today!

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller ferments a mash of 56 percent corn, 38 percent rye and 6 percent malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak."In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.The taste of Breckenridge Bourbon is certainly turning heads.The unusually high rye content gives it depth and complexity, and earned Breckenridge Bourbon one of just three Gold Medals awarded at the 2011 International Wine and Spirits Competition in the United Kingdom.With a deep-amber hue and notes of pepper and toasted sesame, the bourbon also won the Double Gold Medal at the Denver International Spirits Competition in 2012 and scored 96 points one point above Pappy Van Winkles 23 year-old bourbon at the Ultimate Spirits Challenge in New York City.Try one of the worlds best bourbons today!

With a profound range of expressions ranging from award-winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Situated in the heart of the Rocky Mountains, Breckenridge Distillery is known for making high quality spirit. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridges master distiller "In Breckenridge, we have fresh snowmelt water thats full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillerys founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.Breckenridge is now diversifying its portfolio with a distillery first. This Dark Arts expression is unique among the whiskeys of Breckenridge past, in that this is their very first single malt release. Made from a distinct strain of barley that emphasizes dark chocolate and malt notes. The barley is moderately mashed, enhancing the single malts characteristics. Breckenridge Malt Mash Dark Arts is aged for four years in a combination of new Oak and ex-Bourbon casks and bottled at a solid 46 percent ABV.Pick up your bottle today!

Four hundred kilometers southwest of Paris, the city of Cognac, France (population 19,243) lends its name to one of the worlds best known types of brandy. There, a third-generation master distiller trained in the traditional art of cognac distillation and with a secret love affair for whisky has been making Brenne Single Malt Whisky since 2002.He begins by harvesting barley grown at his farm in Cognac. After the barley is cool-fermented utilizing two to three different strains of yeast, the mash is carefully double-distilled in a copper alembic cognac still until it is ready for its slumber in new French Limousin oak casks. French Limousin oak the most expensive type of wood for barrels in the world is prized because it is loosely grained and porous, allowing it to impart more flavor and tannins to whisky that it comes in contact with. The French Limousin oak gives Brenne Single Malt Whisky notes of oaky chocolate and a slight hint of caramel.Following its initial beauty rest in the French Limousin casks (the beautyrest averages five years), Brenne is double barreled, or finished, in freshly-emptied cognac barrels until perfectly matured. This unique finishing process gives the whisky notes of sweet vanilla that balance out the spicy notes malted barley. The cognac barrels also give Brenne a slightly perfumey aroma.Brenne Single Malt Whisky earned a score of 93 points from Wine Enthusiast, and was named "Best New Spirit" by Food and Wine.Each bottle of Brenne Single Malt Whisky is sourced from a single barrel and filled and labeled by hand. Pick up a bottle today!

In 1646, under the auspices of the Dutch West India Company, the village of Breuckelen became the first municipality in what eventually became the state of New York. At the time, Breuckelen was still part of New Netherland, a Dutch colony. The Dutch lost Breuckelen to the British in 1664 and, over time, the name evolved from Breuckelen, to Brockland, to Brocklin, to Brookline, to Brookland, and eventually, to Brooklyn.Breuckelen Distilling Co. opened its doors after Brad Estabrooke, a former securities trader at Deutsche Bank, left his job and read an in-flight magazine article about New York amending its laws to accommodate craft distilleries. After biking to 77 19th Street in Brooklyn, he found a space a former boiler room in an industrial neighborhood sandwiched between the Brooklyn-Queens Expressway and the East River. In September 2010, Brad began distilling Breuckelen 77 Whiskey.Breuckelen 77 Local Rye and Corn Whiskey is crafted by milling a mash of 90 percent rye and 10 percent corn. The grains, which are sourced from local farmers, are milled inside a mixer traditionally reserved for concrete. After milling and mashing the grains, Estabrooke ferments the mash at the distillery without using any genetically modified yeast. As a result, fermentation is a much more costly, labor-intensive process for Estabrooke. Following fermentation, the wash is distilled inside a 400-liter Ulrich Kothe hybrid copper-pot/column still.Then, Breuckelen 77 Whiskey is aged in charred, new American oak barrels for a minimum of seven months. "I tried a sip of the first batch before bottling," Brad says. "The whiskey had a buttery smoothness with noticeably spicy flavors; cinnamon and nutmeg came immediately to mind." After aging the whiskey, Brad fills and corks each bottle before sealing it with hot, melted wax.He credits independent food, wine, and beer distributors for making people feel comfortable with trying new brands. "Its a matter of time before they come around with spirits, too," he says. "Consumers have come to realize that small, independent producers can do really special things."Try something special today!

Infuse Spirits is aptly named. Seth Benhaim started infusing spirits in his garage in 2012 at the age of twenty-five. When he entered his first Vodka releases that year in the San Francisco Worlds Spirits Competition, his accomplishments made him the youngest ever winner of both Best in Show and Double Gold.Infuse Spirits has gone on to develop a wide range of products, including six Vodkas, a Bourbon, a Rye, and a range of six unique cocktail bitters.While Infuse Spirits Vodkas are flavored with natural spices and fruits, their Whiskeys are infused with staves from other barrels of different wood types. Broken Barrels "Heresy" Rye is a straight-forward Rye Whiskey distilled in Owensboro, Kentucky. While in the barrel for aging, they place broken staves form Bourbon casks, virgin French oak, and Sherry casks which are allowed to float around freely in the barrels. Not only do these seasons staves impart finishing characteristics to the Rye, but they greatly increase the amount of overall wood contact. The more wood contact, the better and smoother the dram.This kind of wood infusion is certainly atypical. Some might even suggest it is a kind of Whiskey-heresy, which is how Broken Barrels "Heresy" Rye Whiskey got its name. What you will taste is a classic Rye Whiskey 95 percent rye and 5 percent malted barley with plenty of wood spice and walnut notes under distinct almond aromas. "Platinum"2018 SIP AwardsGet your bottle today!