Whiskey

Situated in the Speyside region of Scotland, the Cragganmore Distillery was founded by John Smith in 1870. Smith heralded from a dynastic whisky family his family had previously been involved in the operation of the Macallan, Glenfarclas and Glenlivet distilleries, and he was related to George Smith, the founder of the Glenlivet Distillery. The name of the distillery (Cragganmore translates to "big rock"in ancient Galiec) is from derived the greenstone rocks sourced from a nearby hill that were used to build the distillerys infrastructure and maturation warehouses. Upon Smiths death in 1886, his son largely rebuilt the distillery and refurbished its equipment while preserving its traditional distillation techniques. Today, the Cragganmore Distillery continues to honor the Smith legacy by crafting a unique single malt whisky made exclusively from lightly smoked barley. Once the barley arrives at the distillery, it is mashed in one of the distillerys six stainless steel mashtuns before being fermented in washbacks made of European larch. While larch washbacks are more difficult and expensive to maintain as compared to steel washbacks, they absorb a portion of the heat generated during fermentation and thus, contribute to a more robust flavor profile. Following fermentation, the whisky is distilled twice through Cragganmores copper-pot stills. The distillerys unique, flat-topped spirit stills (most distilleries have swan-shaped stills) and traditional worm-tubs (most distilleries use cooling condensers) contribute additional complexity and flavor to the whisky. After the whisky has been distilled, Cragganmore Distillers Edition Single Malt Scotch Whisky is matured in traditional oak casks before being double-barreled, or finished, in casks that were previously used to mature port. This double-barreling process contributes a deep and fruity flavor profile to the whisky, which is complemented by undertones of milk chocolate, wood spices and roasted nuts. In addition, the finishing process imparts notes of berries and red fruits on the dry, fruity finish. We have only a handful of bottles available. Pick one up today!

Located in the heart of Speyside, at the confluence of the rivers Fiddich and Spey, Craigellachie Distillery takes its name from the town of Craigellachie, which literally means rocky hill. Situated on a cliff that overlooks the river Spey, the town of Craigellachie dates back to the early 18th century, and the distillery itself was built by a group of blenders and merchants in 1891. Designed by then-famous architect Charles Doig, Craigellachie Distillery reflects the rustic, adventurous attitude of the mountains on which it was built, and has been described since its earliest days as old-fashioned.Craigellachie Single Malt Scotch Whisky is crafted from malted barley and pure spring water sourced from a spring on nearby Little Convall Hill. The malt is prepared in a wood-fired kiln before being triple-distilled through Craigellachies two spirit stills finally, the distillery uses rare worm tub condensers to impart unusually strong flavors unto the whisky.Craigellachie has always been the problem child for us in thats its sulphury and meaty, says Stephen Marshall, a global marketing manager for the brand. Its difficult for other companies to take. Weve been sitting on stocks of it without realizing how good it was; its really good stuff.Craigellachie 23-Year-Old Single Malt Scotch Whisky is the oldest distillery bottling yet to be released by Craigellachie. The whisky has a bold, salty seaside aroma bolstered by lemon, garden herbs and oak, which leads to a hearty palate filled with notes of pear, citrus zest, iodine and toasted marshmallows. The finish is long and dry, with additional notes of oak, cranberries, pepper and baking spices which linger.Craigellachie 23 Year Old Single Malt Scotch Whisky won Best in Show in the whisky category and Best Single Malt Aged 20+ Years at the 2015 San Francisco World Spirits Competition. Only 200 cases of this rare whisky have been produced. Pick up a bottle of this limited edition Scotch today!

J.W. Rutledge Distillery was founded by former Four Roses master distiller Jim Rutledge. As the construction of their new sustainable distillery is underway (a facility that utilizes clean technologies like geothermal heating and cooling, solar energy, and biomass energy), Jim Rutledge sources and blends whiskey from other distilleries to put out new releases under the J.W. Rutledge brands, beginning with Cream of Kentucky. Their aim is to produce Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey the old-fashioned way relative to the requisites, guidelines and standards for Straight Whiskey production that have been in place for close to two centuries. The Cream of Kentucky label was first introduced in 1888 by I. Trager and Co. of Cincinnati, Ohio. Before Prohibition ended, the brand was picked up by the renowned Schenley Company and re-introduced to the industry in 1934. Cream of Kentucky reached great success in the 30s and 40s, using the work of famed artist Norman Rockwell. Cream of Kentucky is now owned by J.W. Rutledge, who has recently secured a limited supply of Kentucky Straight Bourbon Whiskey he feels is worthy of the rebirth of Cream of Kentucky Bourbon as a premium whiskey. Cream of Kentucky is an 11.5-year-old straight bourbon blend of 60 barrels. Bottled at 102 proof, this bourbon has notes of sweet cherries, vanilla, and dry tannins followed by a floral cracked pepper finish.Pick up your bottle today!

J.W. Rutledge Distillery was founded by former Four Roses master distiller Jim Rutledge. As the construction of their new sustainable distillery is underway (a facility that utilizes clean technologies like geothermal heating and cooling, solar energy, and biomass energy), Jim Rutledge sources and blends whiskey from other distilleries to put out new releases under the J.W. Rutledge brands, beginning with Cream of Kentucky.Their aim is to produce Kentucky straight bourbon whiskey and straight rye whiskey the "old-fashioned way" relative to the requisites, guidelines, and standards for straight whiskey production that have been in place for close to two centuries. The Cream of Kentucky label was first introduced in 1888 by I. Trager and Co. of Cincinnati, Ohio. Before Prohibition ended, the brand was picked up by the renowned Schenley Company and re-introduced to the industry in 1934. Cream of Kentucky reached great success in the 30s and 40s, using the work of famed artist Norman Rockwell.Cream of Kentucky is now owned by J.W. Rutledge, who has recently secured a limited supply of Kentucky Straight Bourbon Whiskey he feels is worthy of the rebirth of Cream of Kentucky Bourbon as a premium whiskey. Cream of Kentucky 13 is a 13-year-old straight bourbon that was sourced by the discerning eye of Jim Rutledge and is an exquisitely well-balanced and rich straight bourbon.Pick a bottle up today!

American rapper and independent record label owner Yelawolf has worked with some of the brightest stars in the music industry, including Eminem, Kid Rock, Travis Barker, and Ed Sheeran. He has recently partnered with Next Century Spirits to launch the Creek Water Whiskey brand for fans and whiskey lovers alike.The artists down-to-earth style and lyrics deal with the gritty rural everyday life which embraces the core of America, blemishes and all. The whiskey channels this same outlook, and the Durham, North Carolina distillery provided the perfect spirit. Its a state-of-the-art distillery that combines tradition with science, producing authentic hand-crafted spirits, maturing them in wooden casks, and employing a patented proprietary finishing process that speeds up the maturation.Their first release was the award-winning 100-proof Creek Water Whiskey, crafted from a bourbon mash of 75 percent corn, 21 percent rye, and 4 percent malt. It has an honest bourbon profile with tobacco, maple syrup, cinnamon spice, and oak notes. The Cinnamon Flavored Whiskey expression is limited to 1500 cases and cuts the flagship down to 70 proof. It adds a cinnamon infusion to the mix for an extra spicy kick thats perfect for cocktails or sipping. Each pre-order comes with a Creek Water Whiskey bandana.Pick one of these limited-edition bottles up today!

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling from Quebec City to Vancouver by train. Prior to their arrival, a local entrepreneur set out to craft a Whisky that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends of Whisky, and scouring through hundreds of different types of glass, labels, and bottles, the entrepreneur created what he believed to be the perfect Whisky and called it Crown Royal. At the beginning of their journey, the King and Queen were gifted ten cases of the Whisky from Canada to enjoy on their journey.This Seasonal Limited Edition is one of four flavored Whiskies of Crown Royal, including Crown Royal Apple, Vanilla, and Maple.Crown Royal is crafted from some of the purest water sourced from Lake Winnipeg, naturally filtered through the limestone beneathand a grain blend of rye, corn, and barley. Approximately 80 percent of the grainusedin production is sourced from Manitoba and the surrounding area.Crown Royals signature blend is distilled through twelve distillation columns.After the Whiskies have been expertly aged, they are blended meticulously.This Crown Royal Salted Caramel Flavored Whisky is a fall-inspired blend of some of the highest quality Crown Whiskies, hand-selected by Crown Royal Master Blenders. The natural flavors are infused to the expression, before bottling at 70 proof. This festive, candy-inspired Whisky has aromas ofcaramel apple and cinnamon spice.The finish is decadently smooth and warm; the salted caramel notes offering a delicious balance to the Whisky backbone.Pick up your bottle today!

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling the distance by train. Prior to their arrival, a local entrepreneur set out to craft a whisky that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends of whisky, and scouring through hundreds of different types of glass, labels and bottles, the entrepreneur created what he believed to be the perfect whisky and called it Crown Royal.Crown Royal XR Whisky was handcrafted by Crown Royals Master Blender Andrew MacKay. The blend includes the last stocks of whiskies distilled at the famous LaSalle Distillery, which was shuttered in 1993. The distillery was known for producing whiskies with a unique richness that was attributed to the water that surrounded it. "LaSalle holds a historic place in the whiskey world and is incredibly special to me," says MacKay, "because its where I first learned about creating memorable blends.""The whiskies are obviously from pre-1993," adds MacKay about Crown Royal XR, "but when were putting these blends together, the idea is not to hit an age profile. Its designed to be a smooth, gentle whisky in your mouth. That creamy character of Crown Royal is there."Crown Royal XR has an aroma of dried fruits, caramel, honey combs and creamy vanilla. The aroma gives way to notes of cocoa, figs, raisins, prunes and brown sugar that are complemented by a subtle, spicy undertone. The finish is creamy and rich, with hints of milk chocolate, coffee and cloves.The whisky earned the Gold Medal at the San Francisco World Spirits Competition, and earned a perfect 96-100 point score from Wine Enthusiast. Pick up a bottle today!

Built in 1869 with an iron frame and a wooden hull, the Cutty Sark is a British clipper ship that was designed to transport tea from from China to London. At the time of its construction, the tea trade was intensely competitive and substantial bonuses were paid to ships that arrived in London with the first tea of the year. As a result, the Cutty Sark was engineered to be one of the fastest ships in the world, logging a maximum speed of 17.5 knots. The ships name was derived from the nickname of Nannie Dee, a witch in Robert Burns poem Tam oShaner.Cutty Sark Scotch Whisky is produced by Edrington of Glasgow, whose main offices are fewer than 10 miles away from the birthplace of the clipper. Cutty Sark Prohibition Edition pays homage to Captain William McCoy, who smuggled Cutty Sark whisky into the United States during Prohibition. His reputation for dealing with unadulterated liquor (at the time, many bootleggers mixed their spirits with other liquids in order to increase yield) gave rise to the Cutty Sark being referred to as "The Real McCoy."Cutty Sark Prohibition Edition Scotch Whisky is crafted from a blend of the finest single malts and top-quality grain whiskies available in Scotland, including whiskies sourced from The Macallan and Highland Park. Once the whiskies were identified, they were married together in hand selected American oak casks and then brought to 100 proof before being bottled. As a result, the whisky has a golden honey color, along with an aroma of ripe citrus, orange zest and fragrant spices. The aroma gives way to notes of toffee, creamy vanilla, pepper and coffee beans on the palate, and leads to a finish accented by touches of oak spices and sweet fruit."This blend is created with exact precision as Captain McCoy himself would approve to celebrate the 80th anniversary of such a significant era," says Kirsteen Campbell, the distillerys Master Blender. Pick up a bottle today!

After a failed attempt to strike it rich during the California Gold Rush, Cyrus Noble returned to his native Ohio and took work at the Freiberg-Workum Distillery, situated near the Ohio River. After years of studying and hard-work, Noble was promoted to superintendent of the distillery and began perfecting the craft of distilling small-batch spirits.Noble not only enjoyed producing bourbon, he also enjoyed consuming it. While the exact circumstances remain unknown, rumor has it that, while intoxicated one day, Cyrus was experimenting with a new recipe for bourbon, when he slipped and fell into a vat of whiskey. In 1871, the distillery appropriately commissioned the new bourbon under his name. The smooth bourbon found its way into saloons across the Western frontier, and was enjoyed by both men and women who shared a common spirit of adventure, and possessed the ingenuity and wherewithal to help settle the booming west.Made from a mash of 75 percent corn, 17 percent rye and 8 percent malted barley, Cyrus Noble Bourbon Whiskey is born in Kentucky and aged for five to six years in American white oak barrels in San Francisco. With notes of caramel, hazelnut, and toffee, each bottle reflects the spirit and character of a hand-made, intimate whiskey.In 1899, when George Dewey was told of his promotion to Admiral of the United States Navy he is the only person in the history of the United States to have ever held that rank Dewey reached for two glasses and a bottle of Cyrus Noble and toasted to his success.Have a toast to your own success with a bottle of Cyrus Noble today!

In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product.Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax."Dads Hat Pennsylvania Rye Whiskies pay homage to our states rich tradition of making small-batch whiskey," says Herman Mihalich, master distiller at Mountain Laurel Spirits. Raised in Monessen (a small city situated in southwest Pennsylvania) and armed with a Bachelors degree in Chemical Engineering from the University of Pennsylvania and an MBA from Wharton, Mihalich has spent most of his life in Pennsylvania. "I really wanted to revive that entrepreneurial spirit and rich rye heritage we have here,"he says.Dads Hat Rye is made from a mash of 80 percent rye, 15 percent malted barley and 5 percent malted rye. After Mihalich sources all of the grains from local farmers in Pennsylvania, he slowly ferments the mash for approximately seven days before distilling it though a 500-gallon Christian Carl copper-pot still imported from Germany. The still, which is augmented by a side-column, allows Mihalich to remove any impurities in the whiskey, while simultaneously refining its flavor and texture.After distillation, Dads Hat Pennsylvania Rye is aged in charred, white oak quarter casks (15-gallon casks) for just under one year in a temperature-controlled warehouse. The small casks and climate-controlled aging give the whiskey hints of cinnamon, dried fruits, nuts and candied apple, which nicely balance out the flavor of the spicy rye.After maturing, each cask of Dads Hat Rye Whiskey is brought to proof and bottled by hand.Inspired by the old-fashioned fedora hats his father used to purchase in Philadelphia, Mihalichs goal was to recreate the sentiment that these hats represented with Dads Hat Whiskey: quality, tradition and integrity. Try a quality, traditional rye whiskey today!

In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product.Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax."Dads Hat Pennsylvania Rye Whiskies pay homage to our states rich tradition of making small-batch whiskey," says Herman Mihalich, master distiller at Mountain Laurel Spirits. Raised in Monessen (a small city situated in southwest Pennsylvania) and armed with a Bachelors degree in Chemical Engineering from the University of Pennsylvania and an MBA from Wharton, Mihalich has spent most of his life in Pennsylvania. "I really wanted to revive that entrepreneurial spirit and rich rye heritage we have here,"he says.Dads Hat Rye is made from a mash of 80 percent rye, 15 percent malted barley and 5 percent malted rye. After Mihalich sources all of the grains from local farmers in Pennsylvania, he slowly ferments the mash for approximately seven days before distilling it though a 500-gallon Christian Carl copper-pot still imported from Germany. The still, which is augmented by a side-column, allows Mihalich to remove any impurities in the whiskey, while simultaneously refining its flavor and texture.After distillation, this rye is double finished for an additional three months in separate barrels which previously contained port wine, made with red grapes and known for a fruity, pleasant sweetness. Gold Medal winner and a 91-point rating from the Beverage Testing Institute in Chicago.Pick up your bottle today!

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place" in ancient Gaelic, is a reference to the cattle farmers who would pause at Dalwhinnie on their journey south to the cattle markets in Crieff and Falkirk.Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky. After the barley has been milled and mashed, it is fermented in the distillerys original, 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 fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnies copper-pot wash still, and then again through its copper-pot spirit still. Aged for 15 years, this classic whisky displays all of the signature Highland qualities of honey and heather.Pick up your bottle today!

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place"in ancient Gaelic, is a reference to the cattle farmers who would pause at Dalwhinnie on their journey south to the cattle markets in Crieff and Falkirk.Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky. After the barley has been milled and mashed, it is fermented in the distillerys original, 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 fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnies copper-pot wash still, and then again through its copper-pot spirit still. Dalwhinnie 25 Year Old Limited Edition Highland Single Malt Scotch Whisky was distilled in 1987 and matured for a minimum of 25 years in rejuvenated American oak casks. The whisky was bottled at cask strength in 2012. It has a golden amber color, along with an aroma of roasted nuts, cinnamon buns and syrup. The aroma gives way to notes of malted grains, summer fruits (particularly cherries and plums), cocoa and coffee on the palate, and ultimately leads to a finish accented by notes of creamy vanilla, ginger spice and honey. Only 5,358 bottles of this unique single malt were ever made, and only a handful of bottles were allocated to the United States. Pick one up today!

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place"in ancient Gaelic, is a reference to the cattle farmers who would pause at the distillery on their journey south to the cattle markets in Crieff and Falkirk.Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky.After the barley has been milled and mashed, it is fermented in the distillerys original, 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 fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnies copper-pot wash still, and then again through its copper-pot spirit still.Dalwhinnie Distillers Edition Highland Single Malt Scotch Whisky was distilled before being matured for approximately fifteen years in oak casks. After its initial maturation, the whisky was double-barreled, or finished, for an additional year in casks that were formerly used to mature Oloroso sherry, before it was finally bottled. The whisky has an aroma of fresh orchards, honey and soft spices that open up to notes of malt, sweet grapes, heathered spices and honey on the palate, and lead to a long finish with touches of oak and vanilla.Pick up a bottle today!

Legend suggests that in the 18th century, a party of 300 members of the Potowatami and Winnebego tribes were trying to cross the waters between Washington Island located about seven miles from what is now Door County, Wisconsin in the waters of Lake Michigan and the Wisconsin mainland. The tribesmen were struck by a sudden storm and perished. Years later, the waters that entombed the Native Americans were nicknamed "Deaths Door."Today Washington Island (population 700) is the heart and soul of everything produced by Deaths Door Distillery. The 22 square-mile island boasts miles of beautiful, uninterrupted shoreline, protected coves and inlets and a 1,200 acre organically-certified farm that produces two varieties of hard, red winter wheat Harvard and Carlisle that are exclusive to Washington Island.Deaths Door White Whisky is made from a mash of 80 percent organic, hard red winter wheat sourced from Washington Island and 20 percent organic malted barley sourced from Chilton, Wisconsin. After the ingredients are brought to Deaths Door Distillery in Middleton, Wisconsin, John Jeffrey, Death Doors master distiller, double-ferments and double-distills the whisky by hand.Jeffrey, a graduate of the Artisan Spirits Distilling Program, received his Masters of Science Degree in Food Science from Michigan State University where his research focused on barrel aging dynamics, fermentation optimization, yeast byproducts and other fermentation and distillation processes.After double-distilling the white whisky inside a 90-gallon copper-pot still and giving the spent mash to local hog and dairy farms to be used as feed, Jeffrey rests the whisky inside stainless steel casks before finishing it in uncharred Minnesota oak barrels. The oak barrels round out the notes of light vanilla, wheat, cereal and malt in the whisky. In addition, they give the whisky an aroma of tequila and citrus. Still, its the mashbill of hard, red winter wheat that gives Deaths Door White Whisky its unique flavor profile. After finishing the whisky in the oak barrels, Jeffrey fills and labels each bottle by hand.Avoid the fate of the Deaths Door by picking up a bottle today!

Deerhammer was founded in 2010 by Amy and Lenny Eckstein. The independent operation is based in Buena Vista, Colorado. Firmly rooted in tradition and propelled by creativity, the independent distillery crafts single-barrel American whiskey. Its a grain-to-glass operation, meaning in-house recipe creation, mashing, fermentation, distillation, and maturation. The distillery was built by Eckstein himself, repurposing dairy equipment and machinery. The 140-gallon direct-fire copper-pot still is the exception, as it was commissioned from an Arkansas artisan and made in the Scottish style. They currently produce 5 expressions: American Single Malt Whiskey, Pot Still Rye, a 4-grain Straight Bourbon, Hickory Smoked Corn Whiskey, and the Dutch Style Gin.Deerhammer American Single Malt Whiskey starts with a 100 percent malted barley mash that is similar to what porters are made of. The mash gets open-air fermented, double-distilled, then matured for at least 2 years in new charred white oak. Its a complex and rich whiskey that draws from its Scottish and Irish counterparts, yet is wholly unique and American. Its profile is shaped by the high-alpine climate of Buena Vista with its fluctuating daily temperature, which helps maximize the flavor potential of the mash. Bottled at 92 proof, the whiskey has won several prestigious awards.Get your bottle today!

Crafted in the Blue Ridge Mountains of North Carolina, Defiant American Single Malt Whisky is made from just four simple ingredients: premium two-row brewers barley, cultured yeast, water from an aquifer under the distillery and premium American white oak. "Were rethinking whisky by taking the best of Scottish tradition and combining it with American ingenuity," says Tim Ferris, the distillerys founder. Prior to founding the distillery, Ferris was the founder of Defiant Marine, a salvage-diving team that was enlisted to help clean up New York Citys subway system after it was flooded by Hurricane Sandy. "The diving business takes us all over the world, and when wed finish a big job wed treat ourselves to the best whisky we could find," says Ferris. "I got interested in single malts, and eventually had to give it a try."Defiant American Single Malt Whisky is the result of nearly 10 batches that failed Ferris taste test and went down the drain. "We werent even sure what we were looking for,"Ferris says of the whisky, "but we knew wed recognize it when we tasted it."Defiant American Single Malt is made using premium two-row brewers barley, which is malted and then cracked on a custom roller mill. After the grains have been milled and mashed, they are fermented with a specially-grown yeast, which ensures the flavor of the whisky is balanced yet bold. Then, the whisky is distilled through a German copper-pot still and aged with American white oak spirals. Spirals, as opposed to barrels, are inserted into the whisky as it ages, rather than containing the product itself. This method of infusion ensures greater contact between the whisky and the wood, and creates a more complex and robust flavor profile. Following maturation, the whisky is brought to proof from water sourced from an aquifer deep beneath the Blue Ridge Mountains and bottled by hand.The whisky has an aroma of sweet malt and cereal, that gives way to notes of vanilla, caramel, honeyed oak and citrus. The finish is bold and warming, with a hint of clove and ginger. It is "insanely smooth and round, tasting more like a bourbon than any other spirit distilled from barley,"according to The Huffington Post."Were starting a whisky revolution," says Ferris. "Charting a new course on the journey. And were doing it the Defiant way."Pick up a bottle today!

Arroyo Design is a small custom furniture company founded upon the principles of using mesquite wood from the Sonoran Desert and making it into fine furniture, as opposed to using exotics from the rainforest. That same idea is the founding principle on which Del Bac Whiskey was founded. Stephen Paul founded the private family-owned and operated distillery company, Hamilton Distillers, Inc. in 2006. Headquartered in Tucson, Arizona they produce a unique range of Single Malts, including Del Bac.Del Bac was conceived while Stephen was drinking Scotch and barbecuing with mesquite scraps from his custom furniture company. The idea was born to malt barley over mesquite instead of peat. The result was a signature whiskey embodying the spirit of the American Southwest terroir. The unique whiskey was initially distilled using a 5-gallon alembic pot-still from Portugal. While perfecting the production process he learned how to malt barley, initially using a 6-row cattle-feed barley sourced from nearby Coolidge, AZ, later sourcing 2-row malting barley from Southern Colorado.After graduating with a 40-gallon pot-still in 2011. Stephen and his daughter Amanda incorporated Hamilton Distillers in 2011. They expanded and re-vamped their facility incorporating a 500-gallon distillery and malt house to malt 5,000 lb batches using a tank system to steep, germinate, and dry the malt between two tanks, a system that allows for more control, yielding a better quality malt.This whiskey is a true American Single Malt, finished using Scottish methods of whiskey-making. Del Bac Classic is handcrafted from a 100 percent barley malt that is mashed, fermented, copper pot distilled, aged and bottled on site. You can expect opening notes of bright stone fruits, balanced by a sweet caramel and oak finish.Pick up your bottle today!

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits.At the heart of the Devils River Coffee Bourbon expression is their own award-winning small-batch Bourbon that is crafted from a high-rye proprietary blend of meticulously selected grains, giving the spirit its warm, golden notes. The grains are distilled with proprietary yeast strains designed to boost its bold flavors. The mash is then distilled in traditional copper pot stills and combined with the pure, iron-filtered, limestone-filtered spring water of the whiskeys namesake, before being aged in dark #4 charred oak barrels. This dark char enhance the bourbons deep amber colors and bolster its sweet, honey, caramel, and oak flavors.Then comes the coffee, a Vienna Roast blend of beans from a San Antonio roaster that have been sourced from Honduras, Colombia, and Brazil. These get steeped in the bourbon using the cold brew technique, which takes more than 24 hours using low temperatures. Finally, the liquid is married with 100 percent organic blue Weber agave nectar. Bottled at 80 proof, it balances the spicy high-rye bourbon notes with the rich coffee flavor.Get your bottle today!

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method - traditional copper pot stills designed for distilling complex, flavorful, dark spirits.Devils River Rye Whiskey is their Bourbons spicier brother. Crafted as Devils Rivers answer to the recent cry for more rye whiskeys, this small-batch affair is also their way of paying tribute to American whiskey. It consists of a mash of 51 percent rye, 45 percent corn, and 4 percent barley, which results in an exquisitely balanced taste profile with prominent spice, as well as notes of vanilla, apples, and pepper. The spice balances perfectly with the sweetness of honey and maple and brings some undertones of wood and pepper.Get your bottle today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillerys home in Spokane, Washington, and today, are used to make Dry Flys line of craft spirits.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Triticale Whiskey is made from a mash of 100 percent triticale. Triticale is a type of grain that was originally created in Scotland during the 1800s by crossing a species of wheat with a species of rye. While the goal was to produce a new type of grain that had the hardiness of rye but the yields of wheat, the process also created a grain that had the spicy characteristics of rye that were complemented by the robust, soft flavors of wheat."This may very well be the very first commercially available whiskey made from triticale," says Poffenroth. "It took us a long time to figure out how to distill this right we had to watch over the fermentation process carefully and then figure out how to mature it without overpowering the flavors of the triticale. Now, its the best thing weve ever made." After fermenting and distilling the grains, Dry Fly Triticale Whiskey is aged in 53-gallon barrels for a minimum of two years. Following maturation, the whiskey is brought to proof and bottled by hand.Dry Fly Triticale Whiskey has an aroma of gingerbread, cinnamon and dried fruits that open up to notes of oak and apple on the palate. Spicy notes of rye are pronounced, and lead to a finish with hints of additional gingerbread, oak and vanilla. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013."We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."Challenge the norm with a bottle of Dry Fly Triticale Whiskey today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillerys home in Spokane, Washington, and today, are used to make Dry Flys line of craft spirits.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Washington Bourbon 101 is made from a mash of 60 percent corn, 20 percent wheat and 20 percent barley. "All the ingredients for our bourbon were sourced locally from Washington," says Poffenroth. After mashing and fermenting the grains, Poffenroth and Fleischmann distill the wash through their twin Christian Carl copper-pot stills before maturing the bourbon in new, charred American oak casks. "Our bourbon has aged in full-sized, 53-gallon casks for three years," says Fleischmann.The bourbon has a slightly spicy nose with notes of cinnamon, vanilla and oak. The entry has notes of caramel and toffee, that are balanced by notes of clove and allspice mid-palate. The finish is long and slightly sweet.Dry Fly Washington Bourbon earned the Gold Medal at the World Spirits Awards in 2014. In addition, it earned the Double Gold Medal at the San Diego International Spirits Competition, where it was named "Best in Show." Pick up a bottle today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills traveled over seven thousand miles to Dry Fly Distillings home in Spokane, Washington, and today, are used to make the distillerys award-winning Washington Wheat Whiskey.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Washington Wheat Whiskey is made from 100 percent locally-sourced soft winter wheat. "Were in wheat country," says Fleischmann. "We have beautiful resources. Thats why we utilize only local ingredients." Farmers from the Co-Ag Cooperative 25 miles north of Spokane ship bags of Washington winter-wheat to Dry Fly Distilling every other week.After Poffenroth and Fleischmann receive the wheat, they mill and mash it before fermenting it in tanks located next to an electrocution-warning sign stamped in Russian Cyrillic. Following fermentation, the wash is distilled in the twin Christian Carl copper-pot stills before being aged in new, medium-charred American oak barrels sourced from the Bluegrass Cooperage in Tennessee. After aging the whiskey for a minimum of two years, Poffenroth and Fleischmann fill and seal each bottle by hand, noting its batch number and bottle number within the batch.Dry Fly Washington Wheat Whiskey, which won the Triple Gold Medal at the Micro Liquor Spirit Awards in 2011, has a nose of buttery toast and sweet, smooth notes of biscuits and baked bread. Light yet surprisingly complex, it is the first whiskey made in Washington since Prohibition. "We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."Challenge the norm and pick up a bottle of Dry Fly Washington Wheat Whiskey today!

Federal regulations in the United States require that bourbon be made from a mash bill of at least 51 percent corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon. Duke Small Batch Kentucky Straight Bourbon Whiskey is a straight bourbon whiskey that is made by marrying together casks of bourbon that have aged for between five and ten years. The bourbon is crafted in homage to John Wayne, whose nickname was "Duke." Created by Ethan Wayne (Dukes son), the bourbons flavor profile was made to reflect Waynes personal whiskey preferences, which were preserved for over five decades and were only recently discovered.The bourbon has a distinctively fruity aroma, with notes of nutmeg, maple syrup, caramel, toffee, roasted corn and mellow char on the palate. The finish is bold and spicy, with a hint of cloves, rye and ginger."My father thrived on new projects and adventures and he always loved a great glass of whiskey at the end of the day," says Ethan Wayne. "Our goal with the Duke was to make a Bourbon that embodies the spirit, strength and richness my father personified while realizing his unfulfilled dream of distilling fine spirits."Pick up a bottle today!