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

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

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

Located across the Tasman Sea, nine hundred miles east of Australia, New Zealand is comprised of two main islands the North Island and the South Island. New Zealands remote location, sharp mountain peaks and volcanic eruptions made it one of the last places on Earth to be settled by humans. Today, the town of Wanaka, a small lake town in New Zealands Southern Alps, is home to Broken Shed Vodka.The formula for the vodka was originally developed by Mark Simmonds, Steve Turner and Mark OBrien, Broken Sheds founders, in an old, crumbling shed on the banks of Lake Wanaka. Broken Shed Vodka is distilled four times over from 100 percent New Zealand whey. While whey, which is comprised of the excess sugar generated from milk production, isnt commonly used to distill spirits due to its cost, it is rich in protein and lactose, and an excellent, natural source for distillation.After distilling the whey, Broken Sheds distillers bring the vodka to proof using a blend of New Zealand water. After testing water sources from all over the New Zealand archipelago, the distillers settled on a blend of water from two distinct sources: one from Central Otago on the South Island, and the other from East Tamaki on the North Island. The blend of water, which contains a unique mineral composition that marries perfectly with the whey, results in a naturally smooth and well-balanced vodka Broken Shed does not use any softeners, sugars or additives of any kind. After the vodka is brought to proof, it is filtered through a custom-designed charcoal and depth filtration process before being bottled and labeled by hand. "Were proud to have all-New Zealand ingredients, using water from the Southern Alps and the finest grade spirit available anywhere," says OBrien, Broken Sheds master distiller.Broken Shed Vodka was awarded Double Gold at WSWA and a Platinum Medal at the SIP Awards (International Spirits Competition). It is crafted, distilled and bottled in New Zealand. Pick up a Kiwi Vodka today!

Conceived in Latvia, born in Missouri, and raised in New York, Brooklyn Republic Vodka is one of the smoothest vodkas in the world. The brainchild of Latvian expatriate Gary Shokin and his daughter Kary Laskin, Brooklyn Republic Vodka grew out of Shokins hobby of collecting and, of course, sampling vodka from all over the world. "My father has been a connoisseur of vodka all of his adult life and has amassed a collection of hundreds of different vodkas from all over the world," says Laskin. "We know from experience what good vodka is, so it was an easy and passion-fueled decision to start making it."Brooklyn Republic Vodka starts in Missouri, where its distilled from locally grown corn and New York wheat in a unique six-column still. Then, its shipped to Brooklyn where the grain spirits are blended together with Brooklyn tap water the same water that many argue makes Brooklyn pizza and bagels inimitable. "People laugh when we say Brooklyn water, but it really makes a difference," says Laskin.Each batch of Brooklyn Republic Vodka is purified and perfected by cold-filtering it through active carbon at sub-zero temperatures multiple times. After about a week of filtering and testing cycles, the vodka is bottled and corked by hand at Shokins facility near the Brooklyn Navy Yard.With zero additives, Brooklyn Republic Vodka is a pure, well-balanced vodka. The slight sweetness of corn and Brooklyn tap water leaves a medium body with an ultra-smooth finish. Pick up your bottle today!

While Manhattan may have its own eponymous cocktail, Brooklyn has its very own gin. In the last two years, Joe Santos and Emil Jattne, the master distillers at Brooklyn Gin Co., have cut, pulped and peeled some 40 pounds of citrus fruit in one sitting, hand-cracked thousands of juniper berries, and, in the name of research, tasted countless cocktails in the five boroughs of New York City.Santos, who graduated from Dartmouth and worked for eight years at spirits giant Bacardi, says that Brooklyn Gin reflects his love of experimenting with new cocktails and inventing new spirits. "When I looked back at what I loved doing at Barcardi, it was tinkering around," Santos says.Brooklyn Gin is the result of months of Santos and Jattne experimenting and perfecting a recipe using eleven different botanicals, including five locally-sourced citrus peels, lavender and cocoa nibs. Distilled through a five plate Christian Carl copper pot still, Brooklyn Gin has strong notes of citrus while the hand-cracked juniper berries provide for a clean and slightly spicy finish.Each bottle of Brooklyn Gin is distilled, corked and labeled by hand, and Santos and Jattnepersonally go door-to-door to local bars, hand-delivering bottles.Get this one delivered to your door today.

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal 1888 Rum pays homage to the year that Andrs Brugal moved to the Dominican Republic and brought the craft of making exquisite rum to the country.Brugal 1888 Rum is made from fresh, raw sugar cane, which is hand-cut from plantations across the Dominican Republics countryside. Once the cane has been harvested, it is pressed and the remaining juice is turned into molasses. The molasses is then fermented for approximately 48 hours before it is twice distilled through Brugals copper stills.Following distillation, the rum is aged for up to eight years in ex-bourbon white American oak casks before being double-barreled, or finished, for up to six years in casks that were previously used to mature Oloroso sherry (each sherry cask used in the maturation process is hand-selected by George Espie, Edringtons Master of Wood, and is the same type used to mature the worlds bestsingle malt Scotch whisky). "The big challenge was using a different kind of wood," said Juan Campos, Brugals brand ambassador in the United States, when discussing how Brugal is differentiated from other rums. The sherry casks contribute notes of dark cherries, blackberries and dried fruits, and complement the notes of cinnamon, sugar cane and candied oranges inherent in the rum. "We call it the son of the marriage," Campos says of the rum. "It combines the heritage and knowledge of making rum with knowledge of the wood."Brugal 1888 Rum has a dark, amber hue, along with an aroma of milk chocolate, roasted coffee and dried apricots. The aroma opens up to a full-bodied rum with notes of lush cherries, raisins, cinnamon, strawberries, caramelized apples and candied oranges, and leads to a toffeed finish. Brugal 1888 earned a score of 93 points from Wine Enthusiast, which said to "enjoy the elongated flavors of toffee dusted with Mexican-spiced chocolate while you can."Brugal 1888 earned a score of 93 points at the Ultimate Spirits Competition and won a Gold medal at the Global Rum Masters in 2017 in the Gold Rum Ultra Premium category.Pick up a bottle of Brugal 1888 today!

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal.The Brugal family recipe is a closely guarded secret, preserved in the hearts of a privileged few, passed down from generation to generation. After going through the distillation process, Brugal Rums are aged for up to eight years in hand-picked American oak casks.This Brugal Aejo is matured for up to five years in a special selection of ex-bourbon American oak casks. The double-distillation process removes many of the heavy alcohols that other rums leave in, yielding a clean, smooth and spirit with just a hint of sweetness.This double-distilled Aejo is a great value blend of rums which achieved an excellent rating of 92 points at the 2018 Ultimate Spirits Competition.Pick up your bottle today!

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal.The Brugal family recipe is a closely guarded secret, preserved in the hearts of a privileged few, passed down from generation to generation. After going through the distillation process, Brugal Rums are aged for up to eight years in hand-picked American oak casks.Brugal Extra Dry Rum is a blend of double-distilled rums aged at least two to five years in white American oak, triple charcoal filtered, and bottled at 80 proof. The result is a distinctively sweeter dry rum thats a premium alternative to vodka. Brugal Extra Dry Rum is a great value rum achieved an excellent rating of 91 points at the 2018 Ultimate Spirits Competition.Pick up your bottle today!

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal.The Brugal family recipe is a closely guarded secret, preserved in the hearts of a privileged few, passed down from generation to generation.After going through the distillation process, Brugal Rums are aged for up to eight years in hand-picked American oak casks.Their casks are hand-picked and evaluated by Brugals very own Maestros Roneros. To achieve the perfect character, age and provenance, the most premium oak casks are used to age the rum. From ex-bourbon to ex-sherry. The Brugal Rum warehouses are positioned north to south. It is said that this angle makes the most of the Dominican sun from morning to night. This access to the sun intensifying the aging process.Extra Viejo is bursting with a symphony of wonderfully natural noted of wood, dried fruits, almonds, cocoa, vanilla, orange peel, caramel and molasses. The palate has a refined flavor that upon first arrival on the tongue has hints of vanilla, caramel and touches of honey. It is followed by sweet spices and rich cocoa.This Brugal expression is a truly stunning rum. Its elegance, aromatic charm and flavor may remind you more of a cognac than a premium rum, but a premium rum it is (Brugal Rum).Pick up a bottle of this elegant rum today!

During the latter half of the 19th century, Andrs Brugal Montaner a Spanish expatriate who had emigrated to Cuba uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal and Co. Distillery.Today, the fourth and fifth generations of Brugals direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal and Co. Brugal.The Brugal family recipe is a closely guarded secret, preserved in the hearts of a privileged few, passed down from generation to generation. After going through the distillation process, Brugal Rums are aged for up to eight years in hand-picked American oak casks.Brugal XV is a distinctive blend of rums aged 3-8 years in white American oak casks and rums aged 2-3 years in ex Pedro Ximenez sherry casks. The result is a perfect marriage of dry rums with sweet notes and exceptional smoothness.Pick up your bottle today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built-in 1881 on the wild Scottish island of Islay, their distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of men and women. Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich Head Distiller, Adam Hannett only considers production methods that place the quality of liquid above everything else. Diversity starts in the field. Provenance is key. They believe the interaction of man, land, soil, and climate is paramount. They value their farmer relationships, reconnecting that lost cycle between farmer and distiller -- land and spirit. The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries. They transform the craft into an artistic fusion of time-honored and contemporary with their inspired series and releases.Bruichladdich The Last of their kind is a series of three very old whiskies from 1984, 1985, and 1986. Adam says, These rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today. Testament to their skill and hard work it was laid down to mature by the shores of Loch Indaal, unaware of what the future might bring.This 1984: "All In" expression is drawn from the last 12 casks of classic Bourbon-aged Bruichladdich, a style Adam considers to be: the ultimate expression of our spirit. The fruit, the faint salt tang, the signature elegance is all there with layer upon layer of vanilla/butterscotch complexity. The unpeated vintage is aged for 32 years and is a limited release of 3,000 bottles.Pick up your bottle today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, their distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of men and women. Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else. Diversity starts in the field. Provenance is key. They believe the interaction of man, land, soil and climate is paramount. They value their farmer relationships, reconnecting that lost cycle between farmer and distiller -- land and spirit. The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries. Head distiller Adam Hannett has released a series of three very old Bruichladdich whiskies that he describes as The last of their kind. The final three parcels of casks from distillations in 1984, 1985 and 1986 have now been bottled at the Islay distillery.Adam says: These rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today. Testament to their skill and hard work it was laid down to mature by the shores of Loch Indaal, unaware of what the future might bring.This 1985: Hidden Glory expression comes from the final 22 casks of legacy stock originally filled into gentle third fill bourbon casks that lay untouched until 2012 when it was re-casked into fresh Bourbon before a final coup de grace in French oak from one of the greatest French chateaux (producer).This whisky was originally filled into gentle third fill bourbon casks and lay untouched in a warehouse until 2012, when it was re-casked into fresh bourbon barrels, and then finished in French oak in 2017. This unpeated Islay is a limited release of only 4,200 bottles.Pick up your bottle today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, their distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of men and women. Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else. Diversity starts in the field. Provenance is key. They believe the interaction of man, land, soil and climate is paramount. They value their farmer relationships, reconnecting that lost cycle between farmer and distiller -- land and spirit. The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries. Head distiller Adam Hannett has released a series of three very old Bruichladdich whiskies that he describes as The last of their kind.A series of three very old whiskies from 1984, 1985, and 1986 that Adam says are, rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today. Testament to their skill and hard work it was laid down to mature by the shores of Loch Indaal, unaware of what the future might bring.This ultra-rare 1986 "The Magnificent Seven" expression is comprised of seven casks of delicate, floral Bruichladdich that have been subject to intense, full-term sherry maturation. First filled into Oloroso butts in 1986, this spirit lay untouched until 2012 when it was re-casked in Pedro Ximinez butts from winemaker Jan Pettersen at Bodega Fernando de Castilla in Jerez, Spain.Pick up your bottle today!

Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, their distillery still uses the original Victorian equipment to create a range of single malt whiskies that are trickle distilled, matured and bottled solely on Islay by a skilled team of men and women. Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdich Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else. Diversity starts in the field. Provenance is key. They believe the interaction of man, land, soil and climate is paramount. They value their farmer relationships, reconnecting that lost cycle between farmer and distiller - land and spirit. The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries. Head distiller Adam Hannett has released a series of three very old Bruichladdich whiskies that he describes as The last of their kind.A series of three very old whiskies from 1984, 1985, and 1986 that Adam says are, rare, old single malts are a direct link to our past, to the men who made truly special spirit here while facing very different circumstances to those which we enjoy today. Testament to their skill and hard work it was laid down to mature by the shores of Loch Indaal, unaware of what the future might bring.This exceptional, ultra-rare Bruichladdich 1988/30 has never been re-casked; deemed to be get the most from its refill Bourbon casks it was laid in to, 30 years ago. Matured 100 percent in the same Refill Bourbon casks from 1988, this is a limited release of only 5,800 bottles available worldwide.Pick up your bottle today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers to craft a range of single malt whiskies that are trickle distilled, matured, and bottled on Islay.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, implementing revolutionary, modern interpretations of time-honored ideas and challenging the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.The Bruichladdich Black Art 8.1 continues the series tradition of shrouding its expressions in a veil of mystery where the exact casks used to age the spirit are only known to the head distiller. This is Hannetts 4th release and 8th overall. It was distilled in 1994 and bottled in 2020, making it a 26-year-old single malt that was matured entirely on Islay. It is, of course, non-chill filtered and has no added coloring. This non-peated expression has the oak highlighting the delicate citrusy and fruity notes and is limited to 12,000 individually-numbered bottles.Grab one of these limited-edition bottles today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. Bruichladdich is an award-winning distillery employing generations of distilling knowledge and the principle of minimal intervention. Built in 1881 on the wild Scottish island of Islay, Bruichladdich distillery still uses the original Victorian equipment to create a range of single malt whiskies that are tripple distilled, matured and bottled solely on Islay by a skilled team of 78 men and women.Bruichladdich implements revolutionary, modern interpretations of time-honored ideas and challenges the comfortable conventions of a whisky establishment. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else. Bruichladdichs Islay barley series showcases the phenomenon of terroir in single malt whisky this is the belief that soil, climate, micro-climate, geographic orientation, and local weather systems impact the character, quality and flavor profile of the spirit, delivering a unique expression of place. This unique Bruichladdich Islay barley 2011 is an unpeated single malt distilled from Publican and Oxbridge barley grown on six western and central Islay farms in 2010. This release is comprised of unpeated single malt matured in first-fill bourbon, first-fill Rivesaltes wine barrels, and 2nd and 3rd-fill Austrian and Sauternes sweet wine barrels which were married for six months prior to bottling.Pick up your bottle today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, and the Bruichladdich Octomore Series represents a singularly unique expression in the world of Scotch whisky.Bruichladdich Octomore 7.1 is the distillerys final release under Master Distiller Jim McEwans tenure. The whisky takes its name from Octomore Farm, a farm situated high above the village of Port Charlotte, just two miles away from Bruichladdich Distillery (the farm provides all of the barley used to create the whisky). Harvested from mainland Scotland, the barley used in this release is then malted before being peated to an absurdly high 208 phenol parts per million, making it one of the peatiest whiskies in the world.After the barley has been peated, it is mashed using water drawn from the Bruichladdich loch. The water is soft and devoid of minerality, which makes it ideal for mashing and fermenting the barley. Following fermentation, the wash is twice distilled through Bruichladdichs 130 year-old, 20-foot tall, diamond-shaped stills. The Victorian-era stills produce whisky that is notably floral and elegant. "We have a distillery," says Jim McEwan, the master distiller at Bruichladdich, "and we know how to use it."Once the whisky has been distilled, it is matured for five years in American oak before being bottled at 119 proof without the use of chill filtration or artificial coloring. As a result, Bruichladdich Octomore 7.1 has a sandy color, with aromas of sea spray, caramel, lemon peel and tobacco. The palate is filled with bright notes of peach, citrus fruits and honey, and is complemented by heavier notes of chimney smoke and leather. The peat is evident on the finish, with bold flavors coming together for a long, memorable sensation. The feeling is of long summer nights turning cooler as autumn approaches. This dram will transport you to Islay, to watch the sun setting over the sea while breathing in the peat smoke hanging in the air, says McEwan.Pick up a bottle today!

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

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers to craft a range of single malt whiskies that are trickle distilled, matured, and bottled on Islay.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, implementing revolutionary, modern interpretations of time-honored ideas and challenging the comfortable conventions of a whisky establishment. The Octomore series is the embodiment of this philosophy. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.Both Octomore 11.1 and 11.3 are malted to an extremely high 100+ PPM. What sets them apart is the barley character from different regions. The 11.1 was crafted with 100 percent Scottish concerto and propino barley. Distilled in 2014, it then spent 5 years in first-fill American oak ex-bourbon casks from Jim Beam, Heaven Hill, and Jack Daniels. Super-heavily peated, yet delicately balanced with the sweetness and vanilla of the barrels and delicate floral and fruity notes, its a complex and powerful Islay spirit that is bottled at 118.8 proof and limited to 30,000 bottles.Grab a bottle today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers to craft a range of single malt whiskies that are trickle distilled, matured, and bottled on Islay.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, implementing revolutionary, modern interpretations of time-honored ideas and challenging the comfortable conventions of a whisky establishment. The Octomore series is the embodiment of this philosophy. Rejecting the onset of modern automation and homogenization, Bruichladdichs Head Distiller, Adam Hannett, only considers production methods that place the quality of liquid above everything else.Both Octomore 11.1 and 11.3 are malted to an extremely high 100+ PPM. What sets them apart is the barley character from different regions. The 11.3 was distilled in 2014 from 100 percent Octomore Farm concerto barley and bottled in 2019 at 123.4 proof without chill filtering or added coloring. This barley was grown by farmer James Brown just 2 miles from the distillery, where the specific climatic conditions result in a unique tasting grain that differs from its mainland counterparts. "The depth of flavour here is intense, with a huge malty character to the fore. The character of the spirit is floral and fruity on the nose, and on the palate, the first sensation is of barley flour sweetness and smoked orange peel," says Hannett of the expression that has spent 5 years in first-fill American whiskey casks and is limited to 18,000 bottles.Grab one of these limited-edition bottles today!

Inspired by an entrepreneurial flair and a youthful enthusiasm, the Harvey brothers began construction of the Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery in 1881. The brothers were descendants of a dynastic whisky family their ancestors had already owned distilleries in Scotland for over a century. Today, Bruichladdich Distillery (Bruichladdich means "rocky shore" in ancient Gaelic) remains situated on the shores of Loch Indaal on the island of Islay, and continues to use much of the original equipment installed by the Harvey brothers.The modern Bruichladdich Distillery is known as the most experimental and adventurous of the Scottish distilleries, and the Bruichladdich Octomore Series represents a singularly unique expression in the world of Scotch whisky. This Octomore Ten Years age results in a calmer and deeper spirit than the younger counterparts. The 11.1, and 11.3 spirits are more youthful and they focus on the barley influence, while the Ten Years showcases cask influence.This expression was distilled in 2009 using 100 percent Scottish optic barley. It was bottled without chill filtration and added coloring in 2019 at 108.6 proof. It has spent its decade in predominantly ex-bourbon casks with plenty of barrel-hopping wizardry taking place to craft the complex blend: virgin oak, first, and second fill casks from Jim Beam, Heaven Hill, Buffalo Trace, and Jack Daniels were used. Limited to 12,000 bottles worldwide, its a wonderfully mature peaty Octomore that is refined and complex.Get one of these limited-edition bottles today!

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

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