Whiskey

In 1608, King James I of England granted Sir Thomas Phillipps the governor of Bushmills, County Antrim in Northern Ireland a license to distill on his territory. Even in those early years, before the Old Bushmills Distillery Company was officially established (Hugh Anderson did so in 1784, and registered the first-ever trademark for the pot still), historical accounts show that a great quantity of whiskey was produced here, and Bushmills is widely-considered to be the oldest distillery in the world. Though several events including a disastrous fire in 1885, as well as World War II halted production at the Old Bushmills Distillery, the distillery determinedly fought on, and in 2008, celebrated its 400th anniversary.Bushmills 21 Year Old Single Malt Irish Whiskey is made with pure, unmalted barley, which is dried in the hot air as opposed to over a peat flame, leading to an absence of the "smoky" character typically found in Scotch whiskies. Once the wort has been fermented, the resulting wash is triple-distilled through copper pot stills compared to other stills, the stills at the Old Bushmills Distillery are smaller, with relatively slender necks, and those unique characteristics help give the whiskey a lighter, smoother flavor.Once distilled, Bushmills 21 Year Old Single Malt Irish Whiskey is laid to rest for 19 years in a combination of ex-American bourbon and ex-Spanish sherry barrels, then finally married together for an additional two years in a madeira-infused cask. This intense aging process gives the whiskey an aroma of toffee and dark, bittersweet chocolate. The palate is bursting with raisins, and leads to a long, complex finish marked by mint and fresh licorice.A very limited number of these casks exist in the Old Bushmills Distillery, and weve managed to secure just a handful of bottles. Pick up your bottle today!

In 1924, William Monroe Wright, a successful entrepreneur and owner of Calumet Baking Powder Company, established a farm on the rolling hills of Lexington, Kentucky. The horses that were raised on Wrights farm would go on to win eight Kentucky derbies, along with two triple crowns.Calumet Farm Bourbon Whiskey pays homage to Wrights beautiful farm and his tradition of breeding winners. The bourbon is made from a traditional mash bill of corn, rye and malted barley that are distilled before being aged in virgin, American oak casks. Bottled in extremely small batches (19 barrels), Calumet Farm Single Rack Black 10-Year-Old Bourbon was hand-selected from a specific center cut rack.Each rack of charred white oak barrels provides the optimum level of temperature and humidity shifts, ensuring a harmonious balance of flavor.The result is a bold, vigorous and luxurious Kentucky bourbon whiskey.Single Rack Black is stunning craftsmanship, distilled from a traditional bourbon mash bill of corn, rye, and malted barley. This vigorous, luxurious Kentucky bourbon has subtle notes of honey and toasted oak notes delivering a triumphant complexity and depth present in every sip. Pick up your bottle today!

Western Spirits Beverage Company is a bit of an upstart in the world of Bourbon and American Whiskey. Founded in 2008 in Bowling Green, Kentucky, they focus on a vision to build unique, innovative spirit brands. And were lucky they did. Theyve developed a tidy range of Bourbons, American Whiskies, and even Moonshine brands to fit every palate and price point.As with the vast majority of newer producers, their base spirits are sourced. But thats not completely fair in this case since they are not simply buying excess inventory and remnants. Instead, Western Spirits has partnered with The Bardstown Bourbon Company one of the newest most modern distilleries in the US that has built an exemplary reputation for itself for quality and consistency. The new partnership means that Bardstown will do the distilling to Westerns specifications. Thats a much better arrangement for quality production.Named after a famous Kentucky farm known for producing eight Kentucky Derby winners two of which that went on to with the Triple Crown Western Spirits top-of-the-line spirit brand is Calumet Bourbon. All three of Calumets signature offerings are really superior products. Calumet 12 Bourbon is what they call single rack black. That means that each small batch release is comprised of hand-selected twelve-year-old casks from a single rack of barrels in the center of the storage rick-house known to have ideal temperature and humidity characteristics for aging Bourbon.The traditional mash bill of corn, rye, and malted barley is aged in well-toasted casks with a deep #4 char accounting for the natural dark color and slight smokiness on the palate. Its also bottled at a perfect 47 percent ABV to pack in the flavor. But whatever the secret is, this Bourbon is superior from its lovely bottle to the golden mahogany color to its spot-on flavor profile.Get your bottle today!

In 1924, William Monroe Wright, a successful entrepreneur and owner of Calumet Baking Powder Company, established a farm on the rolling hills of Lexington, Kentucky. The horses that were raised on Wrights farm would go on to win eight Kentucky derbies, along with two triple crowns.Calumet Farm Bourbon Whiskey pays homage to Wrights beautiful farm and his tradition of breeding winners. The bourbon is made from a traditional mashbill of corn, rye and malted barley that are distilled before being aged in virgin, American oak casks. As a result, the bourbon has an aroma of caramel, baking spices and oak that gives way to notes of butterscotch, vanilla, toffee and brown sugar on the palate. The finish is full and warming, with hints of chili peppers and nutmeg.Pick up a bottle today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.Nestled in a hidden cove near Port Askaig, Caol Ila Distillery (pronounced "Cull Eela,") was founded in 1846 by Hector Henderson. It borrows its name (which means "The Sound of Islay" in ancient Gaelic) from the sea sweeping past its dramatic and almost hidden location it is situated between a steep cliff and the eastern shores of the Sound of Islay. For over a century, small coal-fired boats known as puffers navigated the Sound and brought barley, coal and empty casks to the distillery. Although the puffers no longer exist, Caol Ila continues to distill whisky using locally malted barley, along with pure spring water sourced from Loch Nam Ban (the water travels through limestone and peat before reaching the distillery).Once the barley has been malted and fermented, it is distilled through Caol Ilas copper-pot stills. "The stills were designed to replicate the original stills installed in the 19th century," says Billy Stitchell, the distillery manager (Stitchell began working at the distillery in 1974, and is the fourth generation of his family to be employed at the distillery his father, both grandfathers and one great-grandfather all worked at Caol Ila). Unlike other distilleries on Islay (particularly Lagavulin), Caol Ila distills the wash in copper-pot stills that are less full in order to maximize copper contact. As a result, the whisky is less peaty and smoky than traditional Islay whiskies. After distillation, the whisky is aged for a minimum of twelve years in traditional oak casks.Caol Ila 12 Year Old Single Malt Scotch Whisky has an aroma of citrus, crushed almonds and olive oil. The body is firm yet supple, with touches of smoke, salty tang, honey, caramel and oak. The finish is smooth and slightly tart, and ends with a touch of peat.Caol Ila 12 Year Old earned the Double Gold Medal at the San Francisco World Spirits Competition, and earned a score of 90-95 points from Wine Enthusiast, which called it a "Best Buy." In addition, it was rated the "Best Single Malt Whisky Under 15 Years Old" at the International Wine and Spirits Competition, and was rated one of the ten best Scotch whiskies by The Independent.Pick up a bottle today!

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law.Islays unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke.Nestled in a hidden cove near Port Askaig, Caol Ila Distillery (pronounced "Cull Eela,") was founded in 1846 by Hector Henderson. It borrows its name (which means "The Sound of Islay" in ancient Gaelic) from the sea sweeping past its dramatic and almost hidden location it is situated between a steep cliff and the eastern shores of the Sound of Islay. For over a century, small coal-fired boats known as puffers navigated the Sound and brought barley, coal and empty casks to the distillery. Although the puffers no longer exist, Caol Ila continues to distill whisky using locally malted barley, along with pure spring water sourced from Loch Nam Ban (the water travels through limestone and peat before reaching the distillery).Once the barley has been malted and fermented, it is distilled through Caol Ilas copper-pot stills. "The stills were designed to replicate the original stills installed in the 19th century," says Billy Stitchell, the distillery manager. Stitchell began working at the distillery in 1974, and is the fourth generation of his family to be employed at the distillery his father, both grandfathers and one great-grandfather all worked at Caol Ila. Unlike other distilleries on Islay (particularly Lagavulin), Caol Ila distills the wash in copper-pot stills that are less full in order to maximize copper contact. As a result, the whisky is less peaty and smoky than traditional Islay whiskies.Each year, Caol Ila distills a small run of completely unpeated whisky, and in 2014 Caol Ila released a 15 year old unpeated whisky as part of Diageos Special Edition Series. The whisky was distilled in 1998 and aged for 15 years in first-fill, ex-bourbon casks before being bottled at a robust 120.78 proof. The absence of peat gives the whisky a subtle aroma of toasted coconut, rum raisin ice cream, white chocolate and freshly baked bread, which leads to a malty palate filled with cereal, marshmallows and almonds. The finish is light and floral, with eucalyptus notes mingling with faint smoke and fruit cake.Caol Ila 15 Year Old Unpeated Single Malt Scotch Whisky is limited to just 10,668 bottles, and received a perfect five stars from Diffords Guide. Pick one up today!

During the early 19th century, the British Crown was still recovering from the exorbitant costs of the Napoleonic Wars, and Parliament was tasked with the responsibility of finding new sources of revenue that could support Britains European hegemony. In 1823, Parliament passed the Excise Act, which required illegal distilleries throughout Scotland to apply for licensure and levied taxes on any spirits they distilled.Just one year after the passage of the Excise Act, John and Helen Cummings founded the Cardhu Distillery in the Speyside region of Scotland. In an effort to avoid the taxes levied on distilled spirits by the Excise Act, Helen would disguise the mashing and fermenting of grains at the distillery as bread-making. In addition, while the tax collectors dispatched by the Crown enjoyed the tea and crumpets that she prepared, Helen would raise a red flag on the roof of her barn in order to warn her neighbors that Excise Officers had descended upon the region.By 1872, the Cummings had passed the distillery on to their daughter, Elizabeth, and by the turn of the century, Cardhu Distillery had earned a reputation as one of Scotlands finest producers of single malt Scotch whisky. At the same time, Cardhu whisky became an increasingly critical component of Johnnie Walker blended whiskies.Today, Cardhu 12 Year Old Single Malt Scotch Whisky remains one of the few single malts produced by the distillery. The whisky is aged for 12 years in American oak casks, and has an aroma of pears, raisins and dates that give way to harmonious notes of spicy wood, moorland, gentle peat, honey and caramel. The finish, which is well-balanced and fresh, has a touch of sweet vanilla and stone fruits.Pick up a bottle today!

"I felt every bounce and every pothole on that entire road like they were tank traps," says Scott Harris, who found himself personally delivering the first shipment of Catoctin Creek Distilling Company spirits in a pickup truck. "I must have pulled over to check the bottles in the truck six different times," he says with a laugh. Together with his wife, Rebecca, Scott founded Catoctin Creek Distilling Company Distilling Company in 2009. Located in Purcellville, Virginia (population: 7,727), the distillery situated in the heart of Virginias wine country is surrounded by the vines of over thirty different wineries.Scott, who graduated from Georgia Tech and previously worked as a software engineer, handles the marketing and distribution of Catoctin Creek Distilling Company spirits. Rebecca, who received a degree in chemical engineering from the University of Wisconsin and worked for years as a chemist at Amoco Foam and CIBA Vision, does "the lions share of the distilling," Scott sheepishly admits.Catoctin Creek Cask Proof Roundstone Rye is made exclusively from organic rye grains. After slowly fermenting the rye for five to seven days the slow fermentation process results in a more mellow drink Rebecca distills the mash in a custom-made 400 liter Kothe hybrid pot-column still. "Scott likes to compare it to a German sports car," she says, "and really, it handles incredibly well." The spent rye grains are collected and given away to local farmers, who use it as feed for their cattle and livestock.After distillation, the rye whiskey is aged in new, white American oak barrels for approximately two years. The barrels, which are made by a cooperage in Minnesota, are made using beeswax rather than paraffin as a sealant. "We use organic products because theres a taste to chemicals," Scott says, "and that stuff gets concentrated in the distillation process and comes out in the spirit. We dont want any of that stuff infecting our flavor." Once the whiskey has matured, it is bottled at cask strength (116 proof).The rye has a spicy aroma of oak, cloves and chili peppers that is complemented by a touch of fresh herbs. Notes of caramel, spicy toast, rye bread and citrus dominate the palate, and lead to a finish that is surprisingly sweet.Cask Strength Roundstone Rye was called a "huge rye" and "great fun" in Jim Murrays Whisky Bible. Pick up a bottle today!

"I felt every bounce and every pothole on that entire road like they were tank traps," says Scott Harris, who found himself personally delivering the first shipment of Catoctin Creek Distilling Company spirits in a pickup truck. "I must have pulled over to check the bottles in the truck six different times," he says with a laugh.Together with his wife, Rebecca, Scott founded Catoctin Creek Distilling Company Distilling Company in 2009. Located in Purcellville, Virginia (population: 7,727), the distillery situated in the heart of Virginias wine country is surrounded by the vines of over thirty different wineries.Scott, who graduated from Georgia Tech and previously worked as a software engineer, handles the marketing and distribution of Catoctin Creek Distilling Company spirits. Rebecca, who received a degree in chemical engineering from the University of Wisconsin and worked for years as a chemist at Amoco Foam and CIBA Vision, does "the lions share of the distilling,"Scott sheepishly admits.Catoctin Creek Distilling Company Roundstone Rye Single Barrel Whisky is made from 100 percent organic rye grains. After slowly fermenting the rye for five to seven days the slow fermentation process results in a more mellow drink Rebecca distills the mash in a custom-made 400 liter Kothe hybrid pot-column still. "Scott likes to compare it to a German sports car,"she says, "and really, it handles incredibly well."The spent rye grains are collected and given away to local farmers, who use it as feed for their cattle and livestock.After distillation, Catoctin Creek Distilling Company Roundstone Rye Single Barrel Whisky is aged in new, white American oak barrels for approximately two years. The barrels, which are made by a cooperage in Minnesota, are made using beeswax rather than paraffin as a sealant. "We use organic products because theres a taste to chemicals," Scott says. "And that stuff gets concentrated in the distillation process and comes out in the spirit. We dont want any of that stuff infecting our flavor."Try a bottle of flavorful Catoctin Creek Distilling Company Roundstone Rye Single Barrel Whisky today!

Nestled in the foothills of the Catskill mountains and located just moments away from the site of the original Woodstock Music Festival, Catskill Distilling Company honors the rich history of the Sullivan County Catskills a unique blend of tradition and revolution.Over three decades ago, Monte Sachs Catskill Distilling Companys founder and distiller attended veterinary school at the University of Pisa in Italy. After class each day, Sachs would meet with an Italian farmer named Bernardini, who taught Sachs how to distill grappa. "He taught me about the importance of sourcing quality ingredients from small farms and about how the shape and size of a still is reflected in the weight and mouthfeel of the spirits," says Sachs.Catskill Distilling Companys Most Righteous Bourbon is the result of a collaboration between Sachs and Lincoln Henderson, the creator of Woodford Reserve Bourbon and Angels Envy Bourbon. Sachs sources a mash of 70 percent corn, 20 percent rye and 10 percent malted barley from Cochecton Mills, a local farm in upstate New York, and then mills the grains inside his 5,000 square-foot distillery.After mashing and fermenting the grains for approximately 5 days, Sachs distills the wash for each whiskey through his custom-made, twin 650-liter copper pot stills imported from Germany. "Some people have said saxophone; some people have said flute; some people have said Willy Wonka," says Sachs of the stills appearance. "But it is an incredible instrument."After the spirits have been distilled, Sachs pours them into 25-gallon, charred oak casks and allows them to mature. "Much of the way our spirits taste is because of our maturation house," says Sachs. The casks are placed in Catskill Distilling Companys temperature-controlled warehouse, which was specially designed to accelerate the whiskeys maturation process. The temperatures in the warehouse are constantly monitored and altered in order to increase the exposure of the spirits to the oak.Fearless Wheat Whiskey has an aroma of pears, apples and honeydew that gives way to notes of soft vanilla, lemon zest and charred oak on the palate. The finish is bold and spicy, with hints of dark chocolate, orange and cloves.Pick up a bottle today!

Surrounded by the grapevines of nearly 40 different wineries, Finger Lakes Distilling is situated high atop Seneca Lake in upstate New Yorks wine country. The architecture of the 5,000 square foot distillery, which is complete with a 15-foot-tall canoe-shaped chandelier made using reclaimed lumber, was inspired by some of Scotlands most prestigious distilleries. Inside the distillery, Brian and Thomas McKenzie Finger Lakes founders are inspecting the holding tanks which store the grains used to make Catskill Provisions New York Honey Whiskey.New York Honey Whiskey is made from a mash of 80 percent rye and 20 percent malted barley, which the McKenzies source from within a 50-mile radius of their distillery. After purchasing the raw, whole grains from local farmers (they store them in holding tanks that theyve nicknamed Rye-ella and Malt-ilda), the grains are milled and mashed without using any commercial enzymes. Then, the wash is distilled through a two-ton copper pot still that traveled 4,000 miles from Markdorf, Germany to upstate New York.Following distillation, the rye is aged in freshly charred American oak casks. Once it has reached its peak flavor profile, the rye is infused with Catskill Provisions late-summer honey. Located in a small corner of the Catskill Mountains, Catskill Provisions specializes in creating raw, all-natural handmade food products using local ingredients.This infusion of rye and honey leads to a unique flavor profile the whiskey has a warm, spicy aroma that gives way to notes of sweet citrus, mellow honey and wildflowers on the palate. The finish is warm and bold, with a touch of ginger and oak.Pick up a bottle today!

Nestled in a picturesque stretch of the Heartlands, just outside the town of Swisher in Eastern Iowa, sits Cedar Ridge Vineyards, Winery and Distillery. Family-owned by Jeff and Laurie Quint, Jeff serves as both Master Distiller and Master Winemaker at the small operation, which has an outsized reputation for quality. Cedar Ridge the first micro-distillery in the state began distilling vodka back in 2005 before moving onto fruit liqueurs and, eventually, bourbon, crafting Iowas first bourbon whiskey since Prohibition.Iowa is a natural place to distill corn-based spirit, says Quint.Cedar Ridge Iowa Bourbon Whiskey is distilled and aged on-site at the Idyllic Cedar Ridge Vineyards, Winery and Distillery. The bourbon is crafted from a mash of approximately 70 percent corn, with barley and rye making up the remaining 30 percent, and distilled through a European-engineered 80-gallon pot still before being charcoal filtered and aged in new, charred American white oak barrels.As a result, Cedar Ridge Iowa Bourbon has a deep amber color and an aroma of raisins, mustard seed, fresh corn and wood shavings. The palate is filled with sweeter notes of honey, clove and tropical fruits and leads to a light and smooth finish filled with herbaceous notes of juniper and anise above an underlying taste of cornbread.Cedar Ridge Iowa Bourbon has been declared Gold by the Beverage Testing Institute for three consecutive years pick up a bottle today!

"Basically, were an art endeavor expressed in alcohols and flavors," says Miles Karakasevic, Chabay Distillerys founder and master distiller. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Charbay R5 Hop Flavored Whiskey is the product of a marriage between two of Californias finest institutions: Charbay Distillery and Bear Republic Brewery. The whiskey is crafted by distilling bottle-ready Racer 5 IPA (7 percent ABV), a craft beer brewed by the Bear Republic Brewery. Racer 5 IPA is a full-bodied beer that is made from American ale and crystal hops, and is heavily hopped (the beer includes Chinook, Cascade, Columbus, and Centennial hops).After 6,000 gallons of the beer arrived at Charbay Distillery, the beer was distilled 24-hours a day for ten days through a 1000 gallon alambic charentais pot still, reducing the beer to just 590 gallons of Charbay R5 Whiskey. "I buy the biggest I can,"Marko says, referring to the beer he distills into whiskey. "It comes with a driver and 18 wheels."Following distillation, the whiskey was matured for approximately two years in French oak casks.Charbay R5 Whiskey has an aroma of coffee beans, malt, and fresh hops that gives way to notes of semisweet chocolate, creamy vanilla, oak tannins and a touch of papaya on the palate. The finish is bold and strong, with a slight touch of dried citrus.The whiskey earned a score of 93 points from Wine Enthusiast, and earned five stars from F. Paul Pacults Spirit Journal, which "highly recommended"the whiskey.Pick up a bottle today!

"Basically, were an art endeavor expressed in alcohols and flavors," says Miles Karakasevic, Chabay Distillerys founder and master distiller. Thirty years ago, Karakasevic a 12th generation Master Distiller emigrated to California and became a pioneer in the American craft spirits movement by opening the doors to one of the first craft distilleries in the United States. Three decades later, Karakasevic continues to release some of the most unique and interesting spirits in the world.Charbay S is distilled from bottle-ready Black Stout beer (8.1 percent ABV) made by the Bear Republic Brewery in California. The beer, made from over five different types of malt and several different hop varieties, earned the Gold Medal at the 2009 Los Angeles International Beer Competition. Bold, roasty and with a hint of caramel, Black Stout beer translates into an exceptionally complex whiskey. "I buy the biggest I can," Marko Karakasevic Miless son says, referring to the beer he distills into whiskey. "It comes with a driver and 18 wheels."Working from his distillery in St. Helena, California, Marko distilled 6,000 gallons of Black Stout beer in a double copper alambic charentais pot 24 hours a day for 9 days straight, turning it into only 590 gallons of whiskey. Afterward, the whiskey was aged in French oak casks for 22 months before being bottled by hand.Get your hands on a bottle of Charbay S Hop-Flavored Whiskey!

William "Bill" Foley II, the great-great-nephew of Texas Ranger, cattle herder and "father of the Texas Panhandle" Charles Goodnight, has followed in his pioneering uncles footsteps. A consummate entrepreneur, Foley is the ex-chairman of a Fortune 500 company, owner of a working cattle ranch and golf resort in Montana and founder of Foley Family Wines, where he began his foray into the wine and spirits industry.Taking full advantage of his creativity and connections (Foley spoke at length with Wild Turkey to find the perfect recipe for his whiskey), Foley has been working tirelessly over the past several years preparing to launch his newest product: Charles Goodnight Kentucky Straight Bourbon, a nod to his late ancestor. Charles Goodnight Kentucky Straight Bourbon is aged for roughly six years and bottled at a robust 100 proof. "My great-great-uncle was a tough guy and a big bourbon drinker," says Foley. "He wouldnt have wanted an 80-proof bourbon."Charles Goodnight Kentucky Straight Bourbon has rich aromas of oak and vanilla, leading to honey, birthday cake and cinnamon spice on the palate. The finish is long and smooth, accented with more oak and leather, reflective of Goodnights own, "tough as leather, smooth as velvet," mantra. Released just now in a small handful of states across the country, Caskers is offering the chance to buy Charles Goodnight Straight Bourbon for the first time ever. Pick up a bottle today before it sells out!

Chivas Regal traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Regal creations.Today, Chivas Regal calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. To create Chivas Regals signature smoothness, Scott blends single malt whisky produced at the Strathisla Distillery with dozens of other single malts, ultimately producing a scotch that is greater than the sum of its parts."To first become a Chivas Regal blender, you have to spend time with your master blender and many whiskies to understand our unique style of blending," Scott says. "Each Chivas Brother blender forms part of a chain, which stretches right back to the creation of James and John Chivas first luxury blended whisky."Chivas Regal Gold Signature 18 Year Old Blended Scotch Whisky is made by blending over 20 unique single malts, predominantly from Speyside region, each aged for at least 18 years. The proprietary blending and aging process gives the whisky its rich, amber color, as well as an aroma of dried fruits, melted butter and dark chocolate. The whisky is velvety and luxurious on the palate, where further notes of dark chocolate are accentuated by floral tones and a mild, sweet smokiness. The finish is warm and elegant, punctuated by both honey and oak.Wine Enthusiast gave this whisky a perfect score of 96-100 points, calling it "one of the finest blended scotches in the world," and Paul Pacult proclaimed, "blended scotch doesnt get any better than this."Pick up one of the finest blended scotches in the world today!

Tom Lix founded Cleveland Whiskey in 2009. Lix, a whiskey visionary who developed a truly disruptive piece of technology, invented his own special maturation technique, one capable of aging spirits much faster. This innovative technology causes the wood to breathe the distilled spirit in and out. This pressurized finishing process mimics the natural, seasonal aging process condensing what normally takes years into one week. The result is a bourbon far beyond its years. Cleveland Black Reserve is the second offering from Cleveland Whiskey, aging conventionally in the barrel for a full six months before entering the pressurized maturation system. More a technology innovators than distillers, the work of Cleveland Whiskey may not be for the purist at heart, but for those intrepid explorers who dont mind bending the rules of traditional whiskey making, this may come as a pleasant surprise. Black Reserve Bourbon has exceptional bold notes of warming vanilla with just a hint of smoke.Pick up your bottle today!

After serving in World War II, legend has it that Clyde May returned to his native Alabama to raise his eight children and tend to the farm that he had purchased before the war began. Like many farmers at the time, Clyde would distill the excess grains he harvested into corn whiskey "branch-farming," he liked to call it. From the 1950s to the 1980s, May managed to produce nearly 300 gallons of whiskey a week just southeast of Montgomery in a still that he had designed and built himself. While much of Mays whiskey was sold unaged, a portion of the whiskey he produced was aged in charred oak casks into which dried apples were dropped in order to enhance the flavor.Always distilling whiskey outside the law, May was arrested in 1973 and served an 18-month sentence at the Maxwell Air Force Base. "He sure had a reputation for making fine whiskey," said Thomas Allison, a former officer with the United States Bureau of Alcohol, Tobacco and Firearms. Upon his release, May gave up his cell to the man who convicted him Attorney General John Mitchell, who was convicted in 1974 on charges relating to the Watergate scandal.After Mays death in 1990, his son, Kenny, took up the family business and began working with Kentucky Bourbon Distillers to produce a whiskey in honor of his father. Using his fathers recipe and water imported from Conecuh Ridge, May produced the first legal batch of Clyde Mays Conecuh Ridge Alabama Stlye Whiskey over a decade ago.Today, Clyde Mays Whiskey continues to be made from the same recipe that Kenneths father perfected nearly 50 years ago a mash of corn, rye and malted barley. Once the grains are distilled, they are aged in oak barrels for an average of five to six years. In April 2004, the State of Alabama designated Clyde Mays Conecuh Ridge Alabama Style Whiskey as the "official state spirit." The whiskey also earned the Gold Medal at the WSWA Tasting Competition and the MicroLiquor Spirits Awards in 2012. In addition, it was named one of the Top 50 Spirits of 2012 by Wine Enthusiast, which gave it a score of 93 points. Clyde Mays Whiskey has a soft, gentle flavor, and sweet notes of honey, caramel and apple that continue to pay homage to its namesake.Pick up an official state spirit today!

Founded in 1819, Clynelish Distillery is situated along the stormy coast of Sutherland County in the Highlands region of Scotland. The distillery was first established by the Marquis of Stafford who, after marrying into the Sutherland family, became the first Duke of Sutherland. For a number of years after the original distillery was constructed, the quality of Clynelish whisky was so prized that only friends of the Duke were able to purchase the whisky.Today nearly two centuries after its initial founding Clynelish Distillery continues to use many of the same ingredients, including Highlands-malted barley and water sourced from Clynemilton Burn, in crafting its single malt whisky as it did under the stewardship of the Duke of Sutherland. Once the malted barley and water arrive at the distillery, the grains are milled and mashed before being fermented in Clynelishs wooden washbacks. 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. After fermentation, the wash is distilled twice: first through Clynelishs copper-pot wash still and then again through its spirit still.Following distillation, Clynelish 14 Year Old Single Malt Scotch Whisky is matured for 14 years in oak casks before being bottled at 92 proof. While the vast majority of whisky produced at Clynelish Distillery is used as the basis for Johnnie Walker (as well as a few other Diageo) blends, this distillery bottling allows the true depth and character of Clynelish to shine on its own.Clynelish 14 Year Old Single Malt Scotch Whisky has an aroma of plums, grapes, plump barley and a hint of citrus. The aroma gives way to a rich, waxy body, with floral and peat notes layered underneath saltwater taffy, and leads to a subtle finish accented by figs, black pepper and caramel.While Clynelish remains one of the more obscure distilleries in Scotland, the quality of whisky it produces and its steadfast commitment to Scottish tradition are sure to put it on the map. Clynelish 14 Year Old Single Malt Scotch Whisky earned a 94 point rating at the Ultimate Beverage Challenge. Pick up a bottle today!

In the 1860s, following his service to the Union Army in the Civil War, William Frederick Cody signed a contract to supply the Kansas Pacific Railroad with buffalo meat to serve at its canteens. In eighteen months, Cody killed 4,280 American bison (commonly known as buffalo), earning himself the nickname Buffalo Bill. Cody shared the nickname with Bill Comstock until the two competed in a buffalo-shooting match over the exclusive right to use the name, which Cody won by killing 69 bison to Comstocks 48.Cody would go on to become a famous showman, participating in Wild West shows across the United States, and would ultimately have roads, towns and even a football team named after him. In LeClaire, Iowa just a few miles away from where William Fredrick Cody was born Ryan and Garrett Burchett pay homage to the showman, father and war hero with Cody Road Bourbon and Cody Road Rye.Cody Road Bourbon and Rye are each made from entirely local ingredients. Cody Road Bourbon is made from a mash of 70 percent corn, 20 percent wheat and 10 percent unmalted barley. The Burchett brothers source the corn from a local farmer in LeClaire, while they purchase the wheat and barley from a farmer in Reynolds, Illinois. Cody Road Rye is made from a mash of 100 percent rye grains which the Burchett brothers source from a farmer in Fulton, Illinois. After the grains are milled and mashed, they are fermented for six days before being distilled in a 1,000 liter, handmade Kothe German pot still, which the brothers nicknamed Rose.After distillation, both the bourbon and the rye are aged for one year in 30-gallon, charred oak casks. The casks, which are made from American oak trees harvested in Iowa and Illinois, are assembled at a cooperage in Minnesota before being charred to a perfect finish and shipped to Mississippi River Distillery. After aging the bourbon and rye, the Burchett Brothers fill and number each bottle by hand, noting its batch and bottle number."We have two incredibly unique products with Cody Road Bourbon and Cody Road Rye," says Ryan, standing just outside his distillery located on Cody Road. "Iowa makes the best corn in the country, and it translates into an amazingly sweet, complex bourbon. Our rye showcases the wonderful spiciness of the grain, along with delicate fruitiness that is often lost in modern ryes."Only a limited number of Cody Road Bourbon bottles have ever been made, and Caskers members have exclusive access to the Cody Road Rye before it is released to the public! Pick up a pair today!

Westland Distillery was co-founded by Matt Hofmann in 2010 in Seattle, WA. Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Hofmann Westlands co-founder, Master Distiller, and honorary pioneer of the American Single Malt whiskey movement fell in love with the single malt after going to Islay and experiencing the golden drams of Islay.The distillery is situated in the SoDo neighborhood of Seattle. Westlands 13,000 square foot operation boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here that Hofmann makes the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley, made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation.Coldfoot is a fresh collaboration of two Seattle brands: the Westland Distillery and C.C. Filson Co., a clothing manufacturer for outdoor enthusiasts. The partnership grew from a mutual understanding of what makes the Pacific Northwest what it is integrity, devoid of pretentiousness. They make real things while observing tradition.This collection pays homage to the brave prospectors of the late 1800s who refused to follow the majority rushing from Seattle to Dawson, and instead broke off in search of independence and freedom, albeit less gold. They ventured further north, to an outpost called Coldfoot. Their bravery, perseverance, endurance, and ambition is what brought the two brands together, despite coming from different paths. Coldfoot American Single Malt Whiskey Edition 1 is limited to just 978 bottles and combines several elements that Westland is known for.Grab one today!

In 1990, Colin Keegan left his native country of England and moved to the British Virgin Islands with his wife, Suzette, and their daughter Phoebe. It was there, while continuing his successful career as an architect, that Colin realized his dream of living on a traditional farming community in the Southwest, and shortly thereafter Colin and his family moved once again to a mature apple orchard in Tesuque, New Mexico.The abundance of apple cider each season gave Colin an idea, and in 2010, Colin left his job as an architect to create Santa Fe Spirits. At first, Colin focused on distilling the excess apple cider into apple brandy, and after some initial success, he expanded his business into gin, vodka and whiskey, all of which have a distinctly Southwestern flavor.Colkegan Single Malt Whiskey is made with 100 percent malted barley, which is mesquite smoked Scotch whiskey is traditionally smoked over a peat flame, rather than wood chips to give it a distinctly Southwestern flavor. The whiskey is then aged for a minimum of two years in a combination of new American oak and ex-bourbon barrels before being bottled by hand and individually numbered.As a result of this process, Colkegan Single Malt Whiskey has a sweet nose, with white chocolate, berries and marzipan being balanced by subtle floral notes. On the palate, there is a real smoky character, including notes of hickory wood, rhubarb, black currant and bitter cherries. The finish is smooth and chewy, and leaves a lasting impression.Colkegan Single Malt Whiskey earned a score of 94 points at the 2015 Ultimate Spirits Challenge, the second-highest score among all American whiskies.Its really exciting to be recognized in that category, Santa Fe Spirits Head Distiller Johnny Jeffery said. Its the second highest scoring in the American whiskey category. To have recognition in a national forum where spirit connoisseurs go to see what they should be drinking is exciting.Pick up a bottle today!

In July of 1794, President George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." The rebels were protesting the Whiskey Excise Act, the first tax ever levied by the federal government on a domestically-produced product.Following the rebellion, William Collier and James McKeel afraid that federal troops would march on them moved to Tennessee, bringing with them the tradition of handcrafting sour mash whiskey that the pair learned from their Scottish and Irish ancestors.Situated just one mile from the Tennessee State Capitol in the heart of Nashville, Collier and McKeel Distillery pays tribute to Collier, McKeel and all those who brought the art of whiskey-making to Tennessee. The distillery, which is dominated by a 570-gallon Vendome copper pot still made in Kentucky, is housed in a late 19th century factory which was previously used to assemble automobiles. Collier and McKeel Tennessee Whiskey is made from a mash of 70 percent corn, 15 percent barley and 15 percent rye. After sourcing the ingredients from local farms, Mike Williams, Collier and McKeels master distiller, mashes and ferments the grains before distilling the wash through his hand-hammered pot still.Once distilled, the whiskey is filtered through several feet of sugar maple charcoal that Williams sourced from local sawmills in Tennessee and burned on his family farm near Big Richland Creek. This filtering process, known as the Lincoln County Process, earns the whiskey the title of "Tennessee Whiskey" and imparts a signature, sweet yet smoky flavor to Collier and McKeel.After filtration, the whiskey is aged is small, 15-gallon charred oak casks until Williams determines that the flavor profile of the whiskey is just right. The small casks provide a greater degree of interaction between the oak and the whiskey as compared to larger casks, and contribute notes of honey, oak and vanilla to the whiskey.After maturation, the whiskey is brought to proof using limestone-filtered water sourced from the Big Richland Creek before each bottle is filled and labeled by hand. After bottling, Williams personally dips his thumb into ink and imprints a thumbprint onto each bottle as a sign of quality and craftsmanship.Collier and McKeel Tennessee Whiskey has an aroma of smoke and charcoal along with hints of sweet corn. The initial flavor is sweet and smoky, with faint notes of a spicy earthiness. The finish is smooth, with flavors of vanilla, honey and oak that provide for a touch of sweetnees.Pick up a bottle of Tennessee Whiskey today!

On February 12, 1830, Edmund Haynes Taylor, Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor, Sr., and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated to B. B. Sayers Academy. Following in the footsteps of his father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. After christening the distillery O.F.C Distillery (OFC was an abbreviation for Old Fire Copper), Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging bourbon in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their whiskey. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give the whiskey its signature, amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded"or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Colonel E.H. Taylor Jr. Single Barrel Bourbon is aged for 11 years and 7 months in new, American oak casks in a century-old warehouse constructed by Taylor. Once the bourbon has reached its peak of maturity, it is bottled in bond at 100 proof. Taylor Single Barrel Bourbon has an aroma of oaky spices, figs and maple syrup. The notes of orange peel, dates, roasted nuts and tobacco lead to a sweet finish that is complemented by a hint of intense oak.Colonel E.H. Taylor Jr. Single Barrel Bourbon earned the Gold Medal at the Los Angeles International Wine and Spirits Competition in 2012, and earned a score of 94 points from Wine Enthusiast. In addition, it earned a score of 97 points two points higher than Pappy Van Winkle 23YO Bourbon at the Ultimate Spirits Challenge in 2012.Pick up a bottle of this incredible bourbon today!