Whiskey

Infuse Spirits is aptly named. Seth Benhaim started infusing spirits in his garage in 2012 at the age of twenty-five. When he entered his first Vodka releases that year in the San Francisco Worlds Spirits Competition, his accomplishments made him the youngest ever winner of both Best in Show and Double Gold. Infuse Spirits has gone on to develop a wide range of products, including six Vodkas, a Bourbon, a Rye, and a range of six unique cocktail bitters. While Infuse Spirits Vodkas are flavored with natural spices and fruits, their Whiskeys are infused with staves from other barrels of different wood types. This American whiskey was matured with rare oak from around the world. They sourced their whiskey for these bottles from Kentucky and Indiana, and married each blend with oak barrel staves from all around the world: Japan for rare Mizunara oak. Each barrel imparts a unique, rich, and complex flavor and character not commonly found in American whiskey. Additionally, unlike Broken Barrel Whiskeys core bourbon and rye, the Single Oak Series bases are all blends: Mizunara is a blend of five-year-old Kentucky and four-year-old Indiana corn whiskeys.Pick up you bottle today!

Infuse Spirits is aptly named. Seth Benhaim started infusing spirits in his garage in 2012 at the age of twenty-five. When he entered his first Vodka releases that year in the San Francisco Worlds Spirits Competition, his accomplishments made him the youngest ever winner of both Best in Show and Double Gold. Infuse Spirits has gone on to develop a wide range of products, including six Vodkas, a Bourbon, a Rye, and a range of six unique cocktail bitters.While Infuse Spirits Vodkas are flavored with natural spices and fruits, their Whiskeys are infused with staves from other barrels of different wood types. This Isle of Peat whiskey is one of three releases of the Single Oak Series. A blend of American wheat whiskey and American single malt whiskey, each at least one year-old. After blending, the whiskey is matured with ex-peated whisky oak staves from Islay. Bottled at 110 proof.Pick up your bottle today!

Infuse Spirits is aptly named. Seth Benhaim started infusing spirits in his garage in 2012 at the age of twenty-five. When he entered his first Vodka releases that year in the San Francisco Worlds Spirits Competition, his accomplishments made him the youngest ever winner of both Best in Show and Double Gold. Infuse Spirits has gone on to develop a wide range of products, including six Vodkas, a Bourbon, a Rye, and a range of six unique cocktail bitters.While Infuse Spirits Vodkas are flavored with natural spices and fruits, their Whiskeys are infused with staves from other barrels of different wood types. This Cask of Amontillado whiskey is one of three releases of the Single Oak Series. Bottled at 110 proof the whiskey is a blend of two American whiskeys: a 12 year-old light whiskey and 5 year-old corn whiskey. After blending, the whiskey is matured with ex-Amontillado sherry oak staves. Pick up your bottle today!

Infuse Spirits was born as a passion project in the garage of Seth Benhaim in 2012. Benhaim came into contact with infused spirits while vacationing and immediately recognized there was a market for a natural, simple, and straightforward product. After extensive sampling and tinkering with the recipes, Infuse Spirits was launched. When Benhaim entered his first vodka releases in the San Francisco Worlds Spirits Competition, his creations made him the youngest person ever to win both Best in Show and Double Gold at just 25 years.Infuse Spirits has gone on to develop a wide range of products, including six vodkas and a lineup of unique cocktail bitters under the brand name Infuse Bitters. Then theres Broken Barrel Whiskey. While Infuse Spirits vodkas are flavored with natural spices and fruits, their whiskeys are infused with staves from other barrels of different wood types. Hence the name they break the barrels, then put the wood into the whiskey.Broken Barrel California Oak has 2 states in its DNA, Kentucky and California. The straight bourbon was distilled in the first using a mash bill of 70 percent corn, 21 percent rye, and 9 percent malted barley. It was then finished with 80 percent Central Coast Cabernet barrel staves and 20 percent new charred French oak staves. "California Oak was created as a bourbon that could seamlessly bring the wine drinker into the world of whiskey. This is a step into our world and a every day sipping whiskey made to be drank neat, and often," says founder Seth Benhaim. The expression has earned a Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.Grab a bottle now!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore"in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, and the Bruichladdich Octomore Series represents a singularly unique expression in the world of Scotch whisky.Bruichladdich Octomore 6.1 is the sixth release in Bruichladdichs Octomore series. The whisky takes its name from Octomore Farm, a farm situated high above the village of Port Charlotte just two miles away from Bruichladdich Distillery (the farm provides all of the barley used to create Bruichladdich Octomore). Once barley from Octomore Farm has been harvested, it is malted before being peated to 167 phenol parts per million, making it one of the peatiest whiskies in the world. In contrast, other distilleries on Islay such as Laphroaig and Ardbeg peat barley to approximately 40 or 50 phenol ppm, while Leviathan II Whiskey is peated to 110 phenol ppm.After the barley has been peated, it is mashed using water drawn from the Bruichladdich loch. The water is soft and devoid of minerality, which makes it ideal for mashing and fermenting the barley. Following fermentation, the wash is twice distilled through Bruichladdichs 130 year-old, 20-foot tall, diamond-shaped stills. The Victorian-era stills produce whisky that is notably floral and elegant. "We have a distillery," says Jim McEwan, the master distiller at Bruichladdich, "and we know how to use it."Once the whisky has been distilled, it is matured for five years in American oak casks that were previously used to mature bourbon. The whisky has a strong, deep aroma of fire and warm, smoky sweetness. The initial flavors of apples, pears, cinnamon and citrus are complemented by a bold and ever-present undertone of smoke. Thick and textured, the whisky finishes with a warm, smoky flavor that lingers."This is no monstrous brute," says McEwan. "Its an iron fist in the velvet glove. Thats what you get when you combine massively smokey barley with the purest spirit around. Its like nothing else on earth. It also shows what great quality barley, slow, artisan distilling, and premium quality wood can achieve."Much like Bruichladdich Octomore 6.1, Bruichladdich Octomore 10 Year Old Single Malt Scotch Whisky is made from barley harvested on Octomore Farm. Once the barley has been harvested, it is malted and peated to 80.5 phenol parts per million. Then, the barley is fermented and distilled using the same process used to craft Octomore 6.1. Following distillation, Bruichladdich Octomore 10 is aged for ten years. As a result of using less peat and maturing the whisky longer, Octomore 10 has a stronger aroma of dried fruits, particularly pears and raisins, than Octomore 6.1. In addition, the whisky has subtle undertones of juniper, cinnamon, honey, creamy vanilla and fresh mint that ultimately lead to a lingering finish. "The decade wait has been worth while," says McEwan. "There is pride in the character and honesty of this Islay son." Bruichladdich Octomore 6.1 was just released, and only 6,000 bottles of Octomore 10 were ever produced. Pick one of each up today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, our distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of 78 men and women.Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, our Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.Diversity starts in the field. Provenance is key. We believe the interaction of man, land, soil and climate is paramount. We value our farmer relationships, reconnecting that lost cycle between farmer and distiller -- land and spirit.Bruichladdich Port Charlotte Whisky is made exclusively from heavily peated barley from the Invernesshire region. After the grains are milled and mashed, they are fermented in the distillerys original washbacks, which are made of Douglas Fir. The wood from the washbacks absorbs heat generated during fermentation, and allows for a longer, slower fermentation process as compared to steel, resulting in a more flavorful and rich whisky.After fermentation, the wash is distilled twice through Bruichladdichs 130 year-old, 20-foot tall, diamond-shaped stills. The Victorian-era stills produce whisky that is notably floral and elegant. Released May 2018 and peated to 40 phenol ppm this whisky is aged In 65 percent 1st fill American whiskey casks, 10 percent 2nd fill American casks, and 25 percent 2nd fill French wine casks.Port Charlotte 10 Year Old is the first permanent release of Port Charlotte. This flagship whisky showcases the signature smoky barbecue Islay character bottled in a new bespoke green glass vial. You can expect sweet malty notes and an signature Islay barbecue smokiness. Pre-order your bottle now!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. For five decades, the brothers descendants of a dynastic whisky family owned and operated the distillery. Following the death of William Harvey in 1936, however, the distillery changed hands a number of times and was shut down in 1994, seemingly forever. In 2000, the distillery was purchased by a group of investors led by Mark Reynier and Murray McDavid. Together, the pair convinced Jim McEwan, who had been working at Bowmore Distillery since the age of 15, to join Bruichladdich as master distiller.Today, McEwans incredible work ethic and creative vision have made Bruichladdich Distillery one of the most exciting and innovative distilleries in Scotland.Bruichladdich Single Malt Whisky is made exclusively from unpeated barley grown on 23 different farms in Scotland. After the grains are milled and mashed, they are fermented in the distillerys original washbacks, which are made of Douglas Fir. The wood from the washbacks absorbs heat generated during fermentation, and allows for a longer, slower fermentation process as compared to steel, resulting in a more flavorful and rich whisky.After fermentation, the wash is distilled twice through Bruichladdichs 130 year-old, 20-foot tall, diamond-shaped stills. The Victorian-era stills produce whisky that is notably floral and elegant.The Classic Laddie is "our signature bottling and the definitive Bruichladdich," says McEwan. Trickle distilled and matured for its entire life in American oak casks that were previously used to mature bourbon, the whisky has an aroma of green apples, stewed berries and biscuits. The aroma gives way to notes of citrus, melon, vanilla and salted caramel on the palate, and finishes with a touch chocolate, honey and earl gray tea.This whisky "is a testament to the quality of our ingredients," says McEwan. Pick up a bottle of fine whisky today!

Heritage Distilling Co. (HDC) is a craft distillery based in Gig Harbor, Washington. HDC has been the most awarded craft distillery in North America by the American Distilling Institute 7 years in a row from 2014 up until 2020. Each Heritage Distilling Co. product be it vodka, gin, rum, or whiskey has a unique story.This family-owned Craft Distillery makes their spirits by hand. From working directly with the farmers to grow their grains, to ensuring the purity of their water source, to milling the grain, making their own mash and wort, and running their own custom made stills. Heritage Distilling embodies a wholehearted "Field to Flask" ethos.Distilled to the most meticulous standards the Brown Sugar Bourbon has a mash bill of corn, rye, and malted barley. It is barreled for at least two years in new American Oak Charred Barrels. This 103-proof big brother of the award-winning whiskey is cut sparingly with their private crystal clear water source and infused with natural brown sugar and cinnamon flavors. More bourbon and less sweetness make this version the bigger and bolder of the two BSB brothers.Pick a bottle up today!

Heritage Distilling Co. (HDC) is a craft distillery based in Gig Harbor, Washington. HDC is the most awarded craft distillery in North America by the American Distilling Institute6 years 2014 - 2019). Each Heritage Distilling Co.product has a unique story.This family-owned Craft Distillery makes their spirits by hand. From working directly with the farmers to grow their grains, to ensuring the purity of their water source, to milling the grain, making their own mash and wort and running their own custom made stills. Heritage Distilling embodies a wholehearted Field to Flask ethos.Distilled to the most meticulous standards this Brown Sugar Bourbon is distilled from a corn, rye, and malted barley mash before being barreled at less than 125 proof for at least two years in new American Oak Charred Barrels. The whiskey is then cut to 60 proof with their private crystal clear water source and infused with natural brown sugar and cinnamon flavors.This Brown Sugar Bourbon earned Worlds Best Flavored Whiskey from World Whiskies Awards in 2018 and 2019.Pick up your bottle today!

On August 16, 1849, James Buchanan was born in Ontario, Canada. The son of Scottish immigrants, his family returned to the United Kingdom while Buchanan and his siblings were still children. As teenagers, Buchanan and his brother began working as grain exporters in Glasgow and at the age of thirty, James moved to London and began working as a whisky merchant.While in London, Buchanan quickly realized that there was an untapped English demand for blended Scotch whisky and opened the doors to James Buchanan and Co. Today, Buchanans company represents one of the oldest and most prestigious whisky blenders in the world (in 1898, Buchanan was given the Royal Warrant, which allowed him to supply Buchanans Whisky to Queen Victoria and the Prince of Wales)."In keeping up with the pioneering spirit of James Buchanan," says Maureen Robinson, the distillerys master blender, "Buchanans Special Reserve was born." Buchanans Special Reserve 18 Year Old Scotch Whisky is a blend of 15 unique whiskies, including Dalwhinnie, each of which have aged for a minimum of 18 years. "Dalwhinnie is a delicate, sweet, malt whisky," Robinson adds, and contributes a honeyed, toffee flavor to Buchanans.Buchanans Special Reserve has a deep amber color, along with an aroma of chocolate, cocoa and toffee. The aroma gives way to notes of fruits (particularly red plums), orange and roasted nuts on the palate, and leads to a finish of honeyed oak, coffee and vanilla.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009, where it was named the "Best Blended Scotch Whisky," In addition, it earned the Double Gold Medal in 2013, and a score of 95 points from the Beverage Testing Institute. It was also named the "Best Blended Scotch Whisky" at the Ultimate Spirits Challenge in 2012."Buchanans Special Reserve is a special blend for special friends," says Robinson. Pick up a special whisky today!

The use of wooden barrels to store and transport liquids dates back to 2690 B.C., when ancient Egyptians during the Early Dynastic Period began replacing clay vessels with wooden casks in order to meet the demands of their sprawling civilization. The advantages of wooden barrels were evident not only were they less fragile than clay vessels, but their cylindrical shape allowed them to be rolled rather than carried across short distances. As settlers along the Nile quickly realized, however, barrels made from wooden staves imparted a unique color and flavor profile to the liquids stored within.Buck 8 Year Old Kentucky Straight Bourbon Whiskey is matured for a minimum of eight years in new American oak casks under the intense Kentucky sun. As a result of this maturation process, the bourbon has a caramel color, along with an aroma of vanilla, dark fruits, creme brle and honey. The aroma gives way to notes of cherries, maple syrup, waffle cones and wood spices on the palate, and leads to a finish accented by touches of caramel, charcoal and cocoa.The bourbon earned the Bronze Medal at the San Francisco World Spirits Competition, and earned a score of 91 points from the Beverage Testing Institute. Pick up a bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when travelling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States, and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent the Kentucky River as it has for over 200 years.Similarly, the distillerys flagship bourbon has been made using the same process for over 200 years. Buffalo Trace Kentucky Straight Bourbon Whiskey is made from a mash of yellow #2 dent corn, plump rye grains and malted barley, which is cooked and cooled before being fermented for approximately 3-5 days. Once fermentation is complete, the bourbon is double-distilled through column stills before being aged in first-fill, American oak barrels (90 percent of the distillerys oak is brought in from the Ozark Mountains) that have been aged for six months in the distillerys yard before being heavily charred.After spending at least eight years in these barrels, which are stored on the middle floors of the distillerys warehouses to encourage the greatest temperature fluctuations, no more than 40 barrels at a time are hand-selected to create one single, small batch of Buffalo Trace Kentucky Straight Bourbon Whiskey.Buffalo Trace Kentucky Straight Bourbon Whiskey has a deep amber color, along with an aroma of vanilla, caramel, mint and molasses. The palate offers sweet notes of brown sugar and toffee, which give way to oak, dark fruits, baking spices and anise. The finish is both mellow and complex, with lingering notes of vanilla, oak and rock candy.Buffalo Trace Kentucky Straight Bourbon Whiskey won the Double Gold Medal in the 2014 New York World Wine and Spirits Competition and a Gold Medal in the 2014 International Wine and Spirits Competition. Pick up an award-winner today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when travelling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States, and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent the Kentucky River as it has for over 200 years.Similarly, the distillerys flagship bourbon has been made using the same process for over 200 years. Buffalo Trace Kentucky Straight Bourbon Whiskey is made from a mash of yellow #2 dent corn, plump rye grains and malted barley, which is cooked and cooled before being fermented for approximately 3-5 days. Once fermentation is complete, the bourbon is double-distilled through column stills before being aged in first-fill, American oak barrels (90 percent of the distillerys oak is brought in from the Ozark Mountains) that have been aged for six months in the distillerys yard before being heavily charred.After spending at least eight years in these barrels, which are stored on the middle floors of the distillerys warehouses to encourage the greatest temperature fluctuations, no more than 40 barrels at a time are hand-selected to create one single, small batch of Buffalo Trace Kentucky Straight Bourbon Whiskey.Buffalo Trace Kentucky Straight Bourbon Whiskey has a deep amber color, along with an aroma of vanilla, caramel, mint and molasses. The palate offers sweet notes of brown sugar and toffee, which give way to oak, dark fruits, baking spices and anise. The finish is both mellow and complex, with lingering notes of vanilla, oak and rock candy.Buffalo Trace Kentucky Straight Bourbon Whiskey won the Double Gold Medal in the 2014 New York World Wine and Spirits Competition and a Gold Medal in the 2014 International Wine and Spirits Competition. Pick up an award-winner today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Buffalo Trace Kentucky Straight Bourbon Whiskey is made from a mash of yellow #2 dent corn, plump rye grains and malted barley, which is cooked and cooled before being fermented for approximately 3-5 days. Once fermentation is complete, the bourbon is double-distilled through column stills before being aged in first-fill, American oak barrels (90 percent of the distillerys oak is brought in from the Ozark Mountains) that have been aged for six months in the distillerys yard before being heavily charred.Created in partnership with the Chicago Rabbinical Council, Buffalo Trace Kosher Rye Recipe is a bourbon whiskey in a Kosher version. The partnership began in 2010 and is seeing the release of the first 3 expressions in 2020. Utilizing the same high-quality grains as their Bourbon Whiskey, the spirit is aged in kosher barrels for 7 years, then bottled at 94 proof. Special care is taken to ensure that the whiskey has no contact with non-kosher spirits. The Rye Recipe Bourbon is released yearly after Passover.Grab your bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Buffalo Trace Straight Rye Whiskey was created in partnership with the Chicago Rabbinical Council. The partnership began in 2010 and is seeing the release of the first 3 expressions in 2020. Utilizing the same high-quality mash bill as their other straight rye whiskeys, the spirit spent 7 years in kosher barrels that were sold to a non-Jewish executive. Bottled at 94 proof and released yearly after Passover, special care is taken to ensure that the whiskey has no contact with non-kosher spirits.Grab a bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Buffalo Trace Kosher Wheated Bourbon Whiskey was created in partnership with the Chicago Rabbinical Council. The partnership began in 2010 and is seeing the release of the first 3 expressions in 2020. Utilizing the same high-quality wheat mash bill as their W.L. Weller Bourbon Whiskey, the spirit is aged in kosher barrels, then bottled at 94 proof. Special care is taken to ensure that the whiskey has no contact with non-kosher spirits. Each of the 3 expressions is going to be released yearly after Passover.Grab your bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Youve probably heard the term "White Dog". It was what Americas first explorers used to call unaged whiskey, drunk right off the still before the liquid was found to be perfect for aging in barrels, later becoming Kentucky straight bourbon whiskey. Crafted from a high-corn mash bill, its clear with hints of sweet corn. This moonshines cousin pays tribute to distilling tradition and is bottled at 125 proof.Grab 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 these bodies of water Bull Run Lake and Bull Run River.Situated along the banks of the Bull Run Watershed, Bull Run Distilling 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."Bull Run Straight Bourbon Whiskey is a sourced bourbon made from a mashbill composed 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 bourbon is blended together and brought to proof with water from the Bull Run Watershed. The water, which many experts believe is one of the purest sources of raw water in North America, contributes a unique mouthfeel to the bourbon and leads to a softer, more supple flavor profile.Bull Run Straight Bourbon Whiskey has initial notes of butterscotch and toffee, which lead to spicy and warm notes of rye. The finish, which is smooth and complimented by a touch of honey and caramel, earned Bull Run Bourbon the Gold Medal at the American Distilling Institute Competition in 2012.Pick up a bottle today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.Bulleit Ten Year Old Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper-still before being matured in charred, American oak casks for a minimum of ten years. "I may be biased, but I think Bulleit Bourbon is incredible at its traditional age of five to eight years," says Bulleit. "But it was exciting to see what happened to a select number of barrels aged a little longer. The result was a special expression of our familys bourbon that exceeded our expectations and we knew we had to bottle it and share it with our loyal fans."Bulliet Ten Year Old Bourbon has a dark caramel color, along with an aroma of toasted oak, rich caramel and sweet fruits. The notes of woody spices, cloves and oak give way to hints of dried fruits, light vanilla and spicy rye on the palate, and lead to a long, slightly sweet finish.The bourbon earned a score of 92 points from the Beverage Testing Institute in 2013, and a score of 91 points from Wine Enthusiast. In addition, Forbes Magazine called it "one of the best bourbons.""Theres a difference between aging and maturity, and well never bottle bourbon until its ready to reach the customer," says Bulleit. Try a ready-bourbon today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one." Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.Bulleit Kentucky Straight Bourbon Whiskey is made from pure Kentucky limestone-filtered water and locally sourced ingredients. It is crafted from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper still before being matured in charred, new American white oak casks.Bulleit Bourbon has a caramel color, along with an aroma of charred oak, rich caramel and warm spices. The notes of oak, allspice and cinnamon give way to hints of creamy vanilla and rye bread on the palate, and lead to a long, lingering finish.Bulleit Bourbon has received "Excellent, Highly Recommended" at the 2017 Ultimate Spirits Challenge, a score of 95 points from Wine Enthusiast, and Forbes Magazine called it "one of the best bourbons.". It has won several awards, including the coveted Double Gold medal at the 2016 edition of the San Francisco World Spirits Competition."Theres a difference between aging and maturity, and well never bottle whiskey until its ready to reach the customer," says Bulleit.Try a ready-bourbon today!

After inheriting the family recipe in the late 1980s, Tom Bulleit set out to make his own version of the Bulleit Bourbon. "We have a distilling tradition in the family," says Bulleit. "It seems kind of odd that one would have a family recipe for bourbon, but in our part of Kentucky everyone has one."Today they produce a range of four Bourbons and one Rye Whiskey that have received numerous awards, and have become the Spirits of choice for cocktail drinkers around the world.Bulleit Straight Rye Mash Whiskey is made from pure Kentucky limestone-filtered water and locally sourced ingredients. Bulleit Rye is crafted from a mash of 95 percent rye grains and 5 percent malted barley. Much like the bourbon, the grains are fermented with a unique strain of family yeast and distilled through a copper still. Following distillation, the rye is aged for five to six years in heavily charred, new American oak casks.The rye has a burnished bronze color, along with rich oaky aromas. The aroma gives way to notes of citrus, vanilla, honey and spicy oak. The finish is clean, spicy and crisp, with a hint of caramel and vanilla. The spicy finish, created by the high rye content, is perfect for classic cocktails, such as Sazerac, The Manhattan and Old Fashioned.Bulleit Rye earned the Double Gold and Gold Medals at the San Francisco World Spirits Competition, a score of 95 points as well as "Extraordinary, Ultimate Recommendation" from the Ultimate Spirits Challenge in 2014. It achieved Liquid Gold Award and a score of 96 in Jim Murrays Whisky Bible 2018."Theres a difference between aging and maturity, and well never bottle whiskey until its ready to reach the customer," says Bulleit. Try a ready-rye whiskey today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Herbidies archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process.Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids travelling through the peatbogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and more rich whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint."Bunnahabhain 18 Year Old Single Malt Scotch Whisky is matured in combination of used sherry and bourbon casks, before it is bottled without the use of chill filtration. As a result, the whisky has an aroma of honeyed nuts, wheat and salty tang. The aroma gives way to notes of sherried nuts, spices, toffee and rich leather on the palate, and fades into a long, slightly sweet and spicy finish. The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011 and 2012, and earned the Gold Medal at the International Wine and Spirits Competition. In addition, it earned a score of 94 points from the Whisky Bible, which called the whisky "Liquid Gold."Pick up a bottle of liquid gold today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Herbidies archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky ready for sale. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process. Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids travelling through the peatbogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and more rich whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint."Bunnahabhain 25 Year Old Single Malt Scotch Whisky is matured for a quarter-century in three unique types of casks: ex-bourbon (20 percent), ex-Scotch (60 percent) and ex-Oloroso sherry (20 percent). As a result, the whisky has a sweet caramel aroma, with hints of berries, vanilla cream, roasted almonds, malt and spice cake on the palate. The finish is soft yet dry, with touches of brown sugar, cloves and caramelized oranges.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011, 2012 and 2013. In addition, the whisky was named the "Best Islay Single Malt"at the World Whiskies Awards in 2014.Only a handful of bottles of this single malt exist. Pick one up today!

Founded in 1881, Bunnahabhain (pronounced "BOO-na-HAven") Distillery is situated along the banks of the Sound of Islay in the Inner Hebrides archipelago. For over a generation, the distillery was only accessible by sea, and a large port, costing approximately 3,500 pounds at the time, was constructed in order to allow ships to unload barley and yeast near the distillery and load finished casks of whisky. While technological improvements have made it easier to get to the distillery over the last century, little has changed in terms of Bunnahabhains distillation process.Bunnahabhain Single Malt Scotch Whisky is made from fresh Optic barley, which is lightly peated to approximately 3 phenol parts per million. Once the barley arrives at the distillery, it is milled and mashed with pure spring water drawn from the Margadale River. The water, which travels through an ancient bed of limestone, is transported by pipeline to the distillery and as a result, avoids traveling through the peat bogs of Islay. Once the barley has been mashed, it is fermented in washbacks made of Oregon Pine for nearly three days. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during the fermentation process and thus, create a lighter and richer whisky. Following fermentation, the wash is distilled twice, first through Bunnahabhains copper-pot wash still and again through its copper-pot spirit still. Then, the heads and tails of the distillate are removed by Robin Morton, Bunnahabhains stillman (Morton began working at the distillery in 1978), before the whisky is allowed to mature at Bunnahabhains warehouse. The sea-facing warehouse, which rests on the banks of the Sound of Islay, enjoys a cool, salty breeze that adds a touch of salt to the whisky as it ages. "Over the years, you get this slight salty taste," says Andrew Brown, Bunnahabhains distillery manager. "The older the whisky gets, the saltier it becomes. Its not overpowering its just a hint.Distinct from that of other Bunnahabhain single malts famous for their welcoming taste, Toiteach (meaning smoky in Scots Gaelic), is a delicious, peaty whisky. This bottling offers the connoisseur an opportunity to try something truly unique. The liquid has been masterfully distilled and quietly matured at the distillery, never for a moment leaving Islay during this process (Bunnahabhain).Pick up a bottle of this special single malt today!