The Bombergers Distillery legacy can be traced back to 1753, when two Swiss Mennonite farmers by the name of John and Michael Shenk began distilling rye whiskey on their farm near Lancaster County, Pennsylvania. The distillery was passed down through relatives of the Shenk family until 1860 when the distillery was purchased (and subsequently renamed) by Pennsylvania Dutchman Adam Bomberger, who owned and operated the distillery until Prohibition forced its closing in 1919. At that time, Bombergers Distillery was the oldest operating distillery in the United States, and in many ways represented the transformation of whiskey distilling from an agricultural enterprise to a large-scale industrial one.Today, Bomberger Distillery is recognized as a national landmark and is undergoing a whiskey-making renaissance thanks to the stewardship of Dick Stoll, Bombergers master distiller. Trained by Everett Beam himself, Stoll is the former master distiller of Pennsylvania Michters, where he created the famed A.H. Hirsch Bourbon. Eric Wolfe, a business partner, involved in the revitalization of the Bombergers brand, has said of Stoll, who is now in his 80s, "He knows so many things from doing this for decades, that he doesnt even know what he knows. Bombergers bourbon is an incredibly balanced whiskey with smooth notes of caramel sweetness, charred oak, and citrus.Pick up your bottle today!

Bond and Lillard was a prominent pre-Prohibition whiskey. First distilled by John Bond in Anderson County (previously called Cedar Run), KY in 1820. Bond was a veteran of the American Revolutionary War, moving his distillery closer to Lawrenceburg, KY after the war. In 1842, he passed his business on to his son and grandson, David and William. William eventually went on to form a partnership with his brother-in-law, C.C. Lillard in 1869, when they created the name Bond and Lillard. The business stayed in their families up until 1899. The brand was so highly acclaimed it received the Grand Prize at the 1904 Worlds Fair in St. Louis.Bond and Lillard is now distilled and bottled and at the Wild Turkey distillery in Lawrenceburg, KY. Aged a minimum of seven years and charcoal filtered, these barrels are stored in timber warehouses. This Kentucky Straight Bourbon has a lighter hue with an intricate floral character. This whiskey is one of two released from Campari Americas Whiskey. Using the same tasting notes the judges wrote down during the Worlds Fair in 1904, they recreated this winning recipe.Pick up your bottle today!

Referred to by some as the backbone of the United States, the Midwest often conjures images of highly-skilled, industrious people whose hard work in fields and factories contributes immensely to the prosperity of our nation. For many such Americans, a glass of bourbon has long been the reward for a tough day spent working in those fields and factories, and Backbone Bourbon Company was established to create big, bold flavors deserving of our attention at the end of a long day.This Bone Snapper X Ray 4YO rye is produced by Backbone Bourbon Co. Distilled from a 95 percent rye and 5 percent malt mash bill, this rye is crafted in small batches and aged for four years in Bardstown, KY. Nonchill filtered, Bone Snapper ryes are bold and uncut, bottled at a higher proof than most ryes. Bottled at 110 proof, this rye is bold, rich, and smooth.Pick up your bottle today!

Boodles Gin dates all the way back to 1845. Boodles Gin is named after the Boodles Gentlemans Club in St. James, London founded by Edward Boodle in 1762. Known as the favorite gin of British prime minister Winston Churchill, the production is based on the original recipe created in 1845. Boodles gin was re-introduced in 2013 by GandJ Distillers in Warrington.Every batch of Boodles Gin begins as a clean spirit distilled from British wheat. The liquid is then redistilled in a Carter Head copper still, allowing the botanicals to gradually infuse into the spirit.The unique recipe contains botanicals sourced from the finest growers around the world. Boodles Gin contains no citrus, traditional herbs and spices, including nutmeg, sage, and rosemary. These ingredients impart a mellow but herbal quality to Boodles, which balances out the essential piney notes from juniper.Pick up your bottle today!

Boodles Gin dates all the way back to 1845. Its named after the Boodles Gentlemans Club in St. James, London founded by Edward Boodle in 1762. Known as the favorite gin of British prime minister Winston Churchill, the production is based on the original recipe created in 1845. Boodles gin was re-introduced in 2013 by GandJ Distillers in Warrington. Every batch of Boodles Gin begins as a clean spirit distilled from British wheat. The liquid is then redistilled in a Carter-Head copper still, allowing the botanicals to gradually infuse into the spirit.Released July 11th, 2019 this summer-ready Boodles Pink Gin is a signature blend of botanicals. A modern twist on an English tradition, Boodles Rhubarb and Strawberry Gin features garden-fresh rhubarb and juicy strawberries. Bursting with berries this gin delivers delightfully sweet and tart fruity flavors.Unlike ros and pink Prosecco, Boodles Rhubarb and Strawberry Gin is a flavor-forward gin, the perfect drink for wine lovers and cocktail enthusiasts alike. The new go-to summer-time spirit this gin is full of color and style. Add it to lemonade, tonic water, or enjoy it in an elegant signature martini. Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).30 years ago, Booker Noe, released the first batch of his namesake Bookers Bourbon as his vision of what the perfect whiskey should be. This bourbon is a tribute to his legacy. While most batches of Bookers are six-to-eight-years old, this 30th Anniversary Limited Edition bourbon is a blend of uncut, unfiltered 9-year (70 percent) and 16-year (30 percent) Kentucky straight bourbon whiskeys. Each box of Bookers 30th Anniversary Bourbon is made from the reclaimed wood from old rackhouse floorboards the same floors walked by legends Booker and Fred Noe as they selected batches of Bookers.Pick up your bottle today!

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

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Bookers Bluegill Creek Bourbon Whiskey is named in honor of Booker Noe, the grandson of Jim Beam, and his affection for fishing bluegills. It was unseasonably warm even by Kentucky standards on the day that I selected the barrels for this batch, said his son, 7th generation Master Distiller Fred Noe, and it brought me back to the hot summers that my dad and I spent together fishing for bluegill. It is the fourth release in Bookers 2016 Batch Collection. Made from a mash of primarily corn, Bluegill Creek is carefully crafted using barrels from four different rickhouses and five separate production dates. The bourbon is matured in virgin American oak casks in Kentucky, where the temperature and humidity are the most favorable for maturing whiskey, for a minimum of 6 years, 5 months and 28 days. As a result, Bluegill Creek is anchored by vanilla throughout, like other batches in the Bookers line. It has a smoky-sweet aroma of light brown sugar, sweet corn, and baking spices, followed by a palate of popcorn, caramel, cinnamon, as well as hints of oak and peanut oil though its a bit less nutty than previous releases. The finish is long, warm, and just sweet enough. Pick up a bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).As the second release in Bookers Bourbon 2017 Collection Bookers Batch 2017-02, was dubbed Blue Knights Batch. This round is named in honor of Booker Noes lesser-known group of friends, the Blue Knights Motorcycle Club. The Blue Knights are an international group of active and retired law enforcement officers sharing a passion for the open road. Their alliance with Booker Noe began when he was invited to attend a Blue Knights rally in Kentucky. The friendship was instant, and in his classic larger-than-life ways, Noe invited all 300 officers over to his house the following day for a BBQ. This moment eventually evolved into a tradition, and it became an annual event each Memorial Day weekend. The Blue Knights named Noe an honorary member of the Blue Knights. In honor of this tradition, Bookers Bourbon has decided to pay tribute to the Blue Knights with their very own batch of this namesake bourbon in homage to the many years of friendship they shared. Bottled at 63.7 percent ABV, this batch consisted of barrels from four different production dates aged in several different locations within four warehouses; 2 percent from the 4th floor of 7-story warehouse ONE, 38 percent came from the 7th floor of 9-story warehouse D, 33 percent from the 4th floor of 9-story warehouse F, 27 percent from the 6th floor of 9-story warehouse J. I hope youll join me in raising a glass of Bookers Blue Knights and toasting to brotherhood and great bourbon (Fred Noe, Beam Familys 7th Generation Master Distiller).Pick up a bottle today!

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

Bookers Bourbon is a small batch bourbon produced at Beam Suntorys Jim Beam distillery.Booker Noe was a sixth-generation Master Distiller, raised at a distillery in the middle of Kentucky. Booker was born with Bourbon in his blood. At 21 years old, he was finally able to start his passion of distilling.In 1992, he gave the world to small batch bourbon, actually coining the term small batch. With this signature style of bourbon, Bookers True Barrel Bourbon was born. Inspired by the traditions of 200-years ago.With the highest alcohol content of the brands of Jim Beam, the Small Batch Bourbon Collection is a range of cask strength, non chill filtered solid bourbons, un-cut and unadulterated, they are bottled between 121 and 130.6 proof.The brand introduced bourbons hand selected by the late Booker Noe himself, who originally bottled his raw uncut bourbons for friends and family.Booker Noe was a big man with a big personality to match and he always said that he was most comfortable in his rocking chair. When he wasnt working, you could often find him rocking away at the distillery or at home on his front porch, a glass of Bookers Bourbon in hand. Of course, Bookers friends and family were known to tell him he was off his rocker every now and again too, as Booker was always cracking jokes, speaking his mind and surprising people. If you visit the distillery today, youll find a statue of Booker in his rocking chair overlooking the rack houses with his beloved dog, Dot, by his side. Fred Noe, Beam Familys 7th Generation Master DistillerAged at center cut, this fifth release from the Bookers Roundtable is an homage to the notorious Booker Noes fondness of his rocking chair. With a mashbill of 77 percent corn, 13 percent rye, 10 percent malted barley, it is aged for six years, seven months, and 23 days. This raw un-cut cask-strength bourbon is bottled at a staggering 129.7 proof, making it one of the highest ABVs ever recorded. Also known as Batch 2016-05, this bourbon packs heat, but it doesnt overshadow the spirits rich, sweet and spicy character.Get your bottle of this un-cut Bookers today!

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

The Do Good Spirits distillery is situated in Roscoe, New York a town that lies within two hours of driving distance from New York City that is renowned for its fly fishing. Located in the former Roscoe Firehouse and VFW Hall, they are pursuing their dream of producing high-quality spirits while helping the local economy on the way. Their symbols are the poppy flower and Florian Cross. The first serves as a way of remembering fallen soldiers, the second the patron saint of firefighters. Formerly known as Prohibition Distillery, the current name comes from a toast that the founder and head distiller Brian Facquets navy buddy made before his last deployment: "Do Good Spirits Good People, Good Spirits, Good Times. To Do Good!"The New York Craft Gin is crafted by first distilling their New York Craft Vodka, which is made entirely from corn. Once the vodka has been distilled, its time for the maceration process with 5 simple botanicals including juniper, coriander, lemon verbena, orris root and bitter orange. "The botanicals soak for 24 hours," says Brian, and "then we redistill the gin through our 300 gallon pot still to remove color and bind the flavors together." As a result, the gin has hints of pine and juniper on the nose, that give way to bursts of floral citrus, grapefruits, orange zest and spicy coriander on the palate. "We bottle at 94 proof," adds Brian, "and like [our] Vodka, our gin is gluten-free and certified kosher."Grab your bottle today!"

The Do Good Spirits distillery is situated in Roscoe, New York a town that lies within two hours of driving distance from New York City that is renowned for its fly fishing. Located in the former Roscoe Firehouse and VFW Hall, they are pursuing their dream of producing high-quality spirits while helping the local economy on the way. Their symbols are the poppy flower and Florian Cross. The first serves as a way of remembering fallen soldiers, the second the patron saint of firefighters. Formerly known as Prohibition Distillery, the current name comes from a toast that the founder and head distiller Brian Facquets navy buddy made before his last deployment: "Do Good Spirits Good People, Good Spirits, Good Times. To Do Good!"Bootlegger New York Craft Vodka began as a dream to make a craft spirit sourced from local ingredients, which would be a celebration of the American spirit during Prohibition. Made from 100 percent American corn, this vodka is gluten-free and distilled six times before being charcoal-filtered using a proprietary process, blended with Catskill Mountain water, and bottled by hand. "Weve taken vodka to a higher level and the vodka aficionados are taking notice, and awarding medals. What else would you expect from a spirit born in the Catskill Mountains?" With a hint of green apple and an uncharacteristically smooth finish (this vodka has no burn!), it earned a Gold Medal at the 2010 New York International Spirits Competition.Get your bottle today!

Around the time 1,000 B.C., Irelands population of 500,000 was ruled by a disparate group of more than 100 regional kings, each with greater or lesser domains. Aiming to change that, Brian Boru son of the accomplished Cenntig mac Lorcain made himself King of Munster, subsequently overthrowing the U Nill dynasty and establishing himself as the first High King of Ireland. By declaring himself High King, Boru steered Ireland in the direction of the British and French monarchies, in which religion played a critical role in sovereign rule.Named for Boru himself, Boru Irish Vodka is made using local grains and pristine Irish spring water. Distilled five times for exceptional clarity and smoothness, Boru Irish Vodka has a slightly-bready aroma along with a pleasant grassiness on the nose. The palate is mouth-coating, with sharp, peppery flavors leading to a warm and balanced finish.Boru Irish Vodka was awarded a 93-point rating at the Ultimate Spirits Challenge in New York. Try a bottle of this legendary vodka today!

"I have been a biochemist, winemaker, bartender and distiller," says Farid Dormishian, the founder and master distiller at Falcon Spirits. Dormishian, who studied Biochemistry and Molecular Biology at the University of California at Berkeley, conducted his undergraduate research project on yeast fermentation while bartending "in order to pay for the ever escalating cost of tuition." After receiving his degree, Dormishian constructed an herb library (it had over 50 different herbs sourced from across the globe) and began distilling each herb separately. "My goal was to identify the characteristics that would produce the most compatible and unique flavors for my gin." Botanica Spiritvs Gin is crafted using thirteen botanicals that were part of Dormishians library. "The botanicals that can be found locally have been sourced directly from the farm,"he says. "For example, I use three citruses: Bergamot orange, Meyers lemon and Oro Blanco Grapefruit. I pick these fruits up personally from farms across California and hand zest all 400 pounds of each citrus when they are in season."Once the botanicals have been sourced, they are distilled together with the gins corn-based backbone six times. Following distillation, the gin is rested in stainless steel tanks for three weeks before being brought to proof using a cucumber-infused water. "I love the taste of cucumber and I can make a lovely cucumber vodka," says Dormishian. "But in order to retain the cucumbers brightness, I macerate the cucumber, soak it in water from Sierra Nevada Mountains and put it in the freezer. As the water inside the cucumber freezes, the cucumber cells explode and release their flavor to the water upon thawing. I use the water to dilute my distilled gin to bottling strength."Botanica Spiritvs Gin has an herbaceous aroma, with touches of fresh grapefruit and coriander that give way to notes of spicy cassia, ginger, lemon and tart cucumber on the palate. The finish is sharp and crisp, with hints of bergamot and cucumber that linger.Botanica Spiritvs Gin is perfect sipped neat or can be used to make a delicious cocktail. In addition, each batch of gin produces only 300 bottles. Pick one up today!

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually.Captive Spirits Bourbon Barreled Big Gin celebrates this rich tradition of innovation and exploration."Big Gin is the fruition of copious test batches," says Ben Capdevielle, the founder and master distiller at Captive Spirits (Capdevielle is a third-generation distiller). "We tested different botanicals, techniques and equipment in order to find the perfect recipe. Ultimately, we concluded that test batch #27 was the old-world, dry gin that we had been searching for. "Infused with a blend of nine different botanicals (juniper, coriander, bitter orange peel, grains of paradise, angelica, cassia, cardamon, orris and Tasmanian pepper berry) and distilled through a 100-gallon Vendome copper pot still, the gin has a bold aroma of pine and black pepper, with touches of orange, lemon and juniper on the palate. The gin earned the Silver Medal at the San Francisco World Spirits Competition in 2013.Captive Spirits Bourbon Barreled Big Gin is made using Capdevielles traditional gin, but is matured for six months in barrels that were previously used to age Kentucky bourbon. As a result, it has a more complex and rounded flavor profile, with pronounced notes of oak and spices and a subtle citrusy undertone. Bourbon Barreled Big Gin also earned the Silver Medal at the San Francisco World Spirits Competition in 2013."We spent a lot of time tasting gins we admire," says Holly Robinson of Captive Spirits, and "then pulled out their best characteristics, as much as we could. We also spent time individually distilling each botanical and discovering at what temperatures and times the best flavors prevailed. Ultimately, what we are striving to produce is a domestic dry style gin made for people who enjoy the traditional flavor of gin."Try an exciting twist on a traditional gin today!

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

In 1795 one Jacob Beam sold his very first barrels of corn whiskey. His great-great nephews Steve and Paul Beam launched Limestone Branch Distillers, Inc. in October 2010, and coming from a long line of distillers going back seven generations, the distillery is a true family affair with a pedigree. Located in Lebanon, Kentucky, the location was chosen by the brothers for being just a stones throw away from the now-long-gone distilleries of the familys past. This setting, in addition to the local grain and limestone water, is crucial to the unique and personal recipes of limestone distillery products. While the distillery started with bourbon, namely the Yellowstone Select, Yellowstone Limited Edition, and Minor Case, they have since branched out. Bowling and Burch Gin is the most recent addition to their lineup and a new chapter in their rich family history. This small-batch spirit is Steve Beams passion project, meaning he grows several of the 17 botanicals that the recipe calls for himself, right on the property. The result is a 96 proof gin with a rich profile infused with the atypical honeysuckle and lemon verbena, among others. This contemporary take on the spirit takes juniper berries out of the limelight: In its stead is a Mediterranean herbal and citrusy nose with thyme and rosemary, with the honeysuckle and lemon verbena present on the palate, along with coriander and oranges, and a spicy finish. It comes in an apothecary-style bottle.Get a bottle today!

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

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

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

In an old warehouse with a cracking facade and grass growing in the rain gutters, Master Distiller Barry Young rests his hand on a custom-made, 1,200-liter copper pot still. Inside the still, Young, the former CEO of RX Partners, a pharmaceutical services company, is distilling another batch of Boyd and Blair Vodka. Using only locally-sourced Pennsylvania potatoes, each batch of Boyd and Blair Vodka is made from scratch and tasted twenty times before being labeled and bottled by hand. The potatoes, Young says, produce a silkier, sweeter Vodka than traditional grains such as wheat, rye or corn.Along with his partner-in-crime, Prentiss Orr, Young carefully monitors each step of the production process. While most commercial distilleries reuse the "tails" of the distillate in order to improve yield, Young and Orr and discard it due to its inferior quality and bottle only the "hearts."The result is an exceptionally smooth and flavorful Vodka. Triple distilled and charcoal filtered, Boyd and Blair Vodka earned five stars from F. Paul Pacults Spirit Journal in 2011, 2012 and 2013, ranking it as the top Vodka in the world."Making Vodka is incredible," says Orr. "It is satisfying to own something tangible, to see your product on the shelf."Try something incredible today.

In an old warehouse with a cracking facade and grass growing in the rain gutters, Master Distiller Barry Young rests his hand on a custom-made, 1,200-liter copper pot still. Inside the still, Young, the former CEO of RX Partners, a pharmaceutical services company, is distilling another batch of Boyd and Blair Vodka. Using only locally-sourced Pennsylvania potatoes, each batch of Boyd and Blair Vodka is made from scratch and tasted twenty times before being labeled and bottled by hand. The potatoes, Young says, produce a silkier, sweeter vodka than traditional grains such as wheat, rye or corn.Along with his partner-in-crime, Prentiss Orr, Young carefully monitors each step of the production process. While most commercial distilleries reuse the tails of the distillate in order to improve yield, Young and Orr and discard it due to its inferior quality and bottle only the hearts. The result is an exceptionally smooth and flavorful vodka. Triple distilled and charcoal filtered, Boyd and Blair Professional Proof 151 Vodka is, as the name hints, intended for professional use only. Although it shines in bitters, tinctures and infusions, this overproof version of F. Paul Pacults top vodka in the world three years running is spectacular in its own right. Aromas of potato skins and biscuits swirl on the nose before leading to warm, buttery palate filled with notes of soy. The finish is deep and surprising, with lingering hints of sweet potatoes.Pick up a professional vodka today!