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

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

Situated just off the banks of a tributary to the Potomac River, Catoctin Creek Distilling Company Distillery was founded in 2009 by Scott and Rebecca Harris. Their distillery, located in Purcellville, Virginia the heart of Virginias Wine Country is surrounded by the grapevines of over thirty unique wineries. Scott, who graduated from Georgia Tech and previously worked as a software engineer, handles the marketing and distribution of Catoctin Creek Distilling Company spirits. Rebecca, who received a degree in chemical engineering from the University of Wisconsin and worked for years as a chemist at Amoco Foam and CIBA Vision, does "the lions share of the distilling,"Scott sheepishly admits.Catoctin Creek Distilling Company Watershed Gin named after the Chesapeake Bay watershed into which Catoctin Creek Distilling Company flows is handcrafted from organic rye grains. After twice distilling the rye grains, a secret recipe of ten different herbs and botanicals, including juniper, coriander, anise, cinnamon and orange peel, are macerated into the rye-grain distillate. "We wanted to make a modern-gin but we also wanted to pay tribute to all the gin-makers that came before us and express the natural beauty of our community," says Rebecca, who notes that the gin is 100 percent organic and kosher and that the spent rye grains are fed to local cattle.After maceration, Harris distills the gin a third time through her custom-made, 400-liter Kothe hybrid pot-column still. "Scott likes to compare it to a German sports car,"Rebecca says of the still, "and really, it handles incredibly well."After distillation, the gin is brought to 100 proof before the Harrises fill and label each bottle by hand. Watershed Gin is remarkably soft and approachable it has a medium weight and notes of cinnamon, citrus, spearmint, anise and peppercorn. Modern yet classy, Watershed Gin earned the Gold Medal and a rating of "Exceptional" at the Beverage Testing Institute Competition in 2016 and the Silver Medal at the New York International Spirits Competition the same year. Pick up a bottle of this award-winning gin today!

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

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

Cazadores is Spanish for "hunters". Jose Maria Bauelos once saw a proud stag standing among the agave hills in Arandas, Mexico, and knew he had found the symbol for his highland tequila. The spirits hometown in the Los Altos region of the Jalisco Highlands has a bustling community that is built around all the stages of tequila production with each person playing a role in creating the world-famous spirit, be it the field workers or taco makers who feed them after they have returned from the fields.Its the community spirit that makes Cazadores Tequila the smooth and bold spirit it is. A lot of it is owed to Don Jose, who perfected a new recipe in 1922 and is said to have hidden it in his house for 51 years, until his grandson Don Felix took it upon himself to share it with the world. He built the very first commercial Cazadores distillery in 1973 in the same field his grandfather saw the impressive stag.The tequila that is produced there is made from 100 percent blue agave. Its double-fermented, double-distilled, and meticulously matured under the watchful eye of Maestro Tequilero Jesus Susunaga. While the production has modernized, the recipe remains true to the original and the whole operation is built around sustainability with zero waste.The aged Cazadores Tequila Aejo expression has spent more than a year in small new American oak casks. The wood has imparted the liquid with a golden color and enriched the agave-forward profile with cinnamon, vanilla, nutty, and peppery notes.Get your bottle today!

Cazadores is Spanish for "hunters". Jose Maria Bauelos once saw a proud stag standing among the agave hills in Arandas, Mexico, and knew he had found the symbol for his highland tequila. The spirits hometown in the Los Altos region of the Jalisco Highlands has a bustling community that is built around all the stages of tequila production with each person playing a role in creating the world-famous spirit, be it the field workers or taco makers who feed them after they have returned from the fields.Its the community spirit that makes Cazadores Tequila the smooth and bold spirit it is. A lot of it is owed to Don Jose, who perfected a new recipe in 1922 and is said to have hidden it in his house for 51 years, until his grandson Don Felix took it upon himself to share it with the world. He built the very first commercial Cazadores distillery in 1973 in the same field his grandfather saw the impressive stag.The tequila is produced there is made from 100 percent blue agave. Its double-fermented, double-distilled, and meticulously matured under the watchful eye of Maestro Tequilero Jesus Susunaga. While the production has modernized, the recipe remains true to the original and the whole operation is built around sustainability with zero waste. The unaged Blanco expression is Cazadores Tequila in its purest form, clean and herbal, with fresh agave shining through. Get your bottle today!

Cazadores is Spanish for "hunters". Jose Maria Bauelos once saw a proud stag standing among the agave hills in Arandas, Mexico, and knew he had found the symbol for his highland tequila. The spirits hometown in the Los Altos region of the Jalisco Highlands has a bustling community that is built around all the stages of tequila production with each person playing a role in creating the world-famous spirit, be it the field workers or taco makers who feed them after they have returned from the fields.Its the community spirit that makes Cazadores Tequila the smooth and bold spirit it is. A lot of it is owed to Don Jose, who perfected a new recipe in 1922 and is said to have hidden it in his house for 51 years, until his grandson Don Felix took it upon himself to share it with the world. He built the very first commercial Cazadores distillery in 1973 in the same field his grandfather saw the impressive stag.The tequila that is produced there is made from 100 percent blue agave. Its double-fermented, double-distilled, and meticulously matured under the watchful eye of Maestro Tequilero Jesus Susunaga. While the production has modernized, the recipe remains true to the original and the whole operation is built around sustainability with zero waste.Atop the Cazadores range sits the oldest of the bunch, the aged Cazadores Tequila Extra Aejo expression that has spent more than 3 years in new American oak casks. The wood has imparted the liquid with a deep golden color and enriched the agave-forward profile with cinnamon, vanilla, nutmeg, and roasted apple notes. A sipper that deserves to be drunk neat.Grab your bottle today!

Cazadores is Spanish for "hunters". Jose Maria Bauelos once saw a proud stag standing among the agave hills in Arandas, Mexico, and knew he had found the symbol for his highland tequila. The spirits hometown in the Los Altos region of the Jalisco Highlands has a bustling community that is built around all the stages of tequila production with each person playing a role in creating the world-famous spirit, be it the field workers or taco makers who feed them after they have returned from the fields.Its the community spirit that makes Cazadores Tequila the smooth and bold spirit it is. A lot of it is owed to Don Jose, who perfected a new recipe in 1922 and is said to have hidden it in his house for 51 years, until his grandson Don Felix took it upon himself to share it with the world. He built the very first commercial Cazadores distillery in 1973 in the same field his grandfather saw the impressive stag.The tequila that is produced there is made from 100 percent blue agave. Its double-fermented, double-distilled, and meticulously matured under the watchful eye of Maestro Tequilero Jesus Susunaga. While the production has modernized, the recipe remains true to the original and the whole operation is built around sustainability with zero waste.The Cazadores Tequila Reposado is the rested expression that has spent up to a year in new American oak casks. This results in a profile with a perfect balance of fruity and citrusy agave flavors, as well as woody and vanilla notes.Get your bottle today!

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

Nestled in a picturesque stretch of the Heartlands, just outside the town of Swisher in Eastern Iowa, sits Cedar Ridge Vineyards, Winery, and Distillery. Family-owned by Jeff and Laurie Quint, Jeff serves as both Master Distiller and Master Winemaker at the small operation, which has an outsized reputation for quality. Cedar Ridge the first micro-distillery in the state began distilling vodka back in 2005 before moving onto fruit liqueurs and, eventually, bourbon, crafting Iowas first bourbon whiskey since Prohibition.Cedar Ridge meticulously oversees every step of production from grain to glass. They store and mill our corn and grain on-site. The grains are twice distilled to a higher proof, removing the impurities and resulting in a cleaner, more approachable sipping whiskey. The grains left over from distillation are hauled off as animal feed for local farmers.The whiskey is then transferred to barrels, where they allow the spirit to mature naturally, being stored in a non-temperature controlled rick house. Iowas inconsistent weather patterns are what aids in the expansion and contraction of the barrels, allowing the whiskey to absorb the rich aromas and flavors more quickly than in other regions. This natural aging process, however, leaves about 18 percent to the angels. Cedar Ridge Single Malt Whiskey is aged in wine barrels, yielding a rich spirit full of character. Because we are a winery AND a distillery, naturally we have an abundance of wine barrels. We chose to go with a more fruit-forward recipe for our new Single Malt to really utilize the depth of flavors we have created within our wine barrels, states Production Manager, Kolin Brighton. Winner of Best American Craft Whiskey at the 2016 New York World Wine and Spirits Competition.Pick up your bottle today!

During the 17th century, the Madeira archipelago (situated just 200 miles north of the Canary Islands off the coast of Africa) was a major exporter of sugar and sugarcane to Portugal and Western Europe. As Algerian pirates began raiding European cargo ships in the late 18th century, however, and Napoleon plunged Europe into a series of wars beginning in 1803, the waters off the coast of the Madeira archipelago became too dangerous to navigate. As a result, the production of sugarcane, as well as cachaa a spirit distilled from sugarcane shifted from Madeira to Brazil. Since then, cachaa has become the most popular spirit in Brazil and the third most-popular spirit in the world.Leblon Cachaa is made exclusively from sugarcane harvested in Minas Gerais region of Brazil. The sugarcane grows at an altitude of over 1,000 feet, where the lower atmospheric pressure and cooler temperatures result in canes that are incredibly sweet and flavorful. Once the sugarcane stalks have reached their peak of maturity, they are hand-harvested by expert farmers and lightly pressed in order to extract only the sweetest juices of the stalk. The extracted sugarcane juice is then fermented by Gilles Merlet, Leblons Master Distiller. "We use a proprietary fermentation process that lasts 15 hours," says Merlet, "in order to produce a cachaa with bolder flavors." Following fermentation, the cachaa is single-distilled through a copper alambique still and then matured for up to six months in casks that were previously used to mature cognac.The Cedilla Aai liqueur is made by infusing their Cachaa with aai berries from the Amazon. Each bottle is a maceration of over 500 berries, hand-picked from aai palm trees, with the addition of ginger root, orange zest, lime peel, and some sweet cane juice. Its a dark, rich, and intense liqueur that is sweet, tart, and spicy a delightful and unique drink on its own that shines even brighter in various cocktails.Pick your bottle up today!

Evidence suggests that mead a beverage made fermenting honey with water was one of the first-ever alcoholic beverages. In Ireland, in fact, ancient Celtic tribes would drink honey mead, often with added fruits, spices, grains or hops, for good luck.Inspired by the traditional honey mead recipes of the ancient Celtic tribes of Ireland, Celtic Honey Irish Honey Liqueur is crafted with all-natural honey and and triple-distilled Irish whiskey. Recommended in a shooter or a variety of warming cocktails, Celtic Honey Irish Honey Liqueur has a semi-sweet aroma, with dry honey and toffee notes that progress from the palate all the way through the finish.Pick up an original spirit inspired by centuries-old recipes today!

Tequila Centinela was the first distillery to be located in Arandas, Jalisco. Established in 1904, Centinela translates: the one to watch and keep. The agave used in production takes 8 years to mature and are harvested from the agave fields of Centinela. Their jimadors are hired full time and are trained to cut the pencas extremely close to the pia to root out the bitter flavors. Centinela also buys 20 percent from local producers to help the regions economy. The agave is slow cooked with steam using clay ovens (as opposed to stainless steel), for 24 hours, imparting a distinctly smoky flavor, and sweet aftertaste. By the first 4 hours by sheer gravity, a liquid is extracted from the desert succulent. This fluid is discarded to eliminate impurities and "the amargo" (the bitter). After the agave are cooked, they are cooled for a day. They are then extracted and ground with two mills, each with equipped with five press. The agave fibers are gently washed and crushed, in order to keep the fibers in tact, to prevent the release of bitter flavors. The juice that is then extracted is called Aguamiel," or honey water, which is extremely sweet. This high sugar content, which is what is needed to create alcohol in the fermentation process. The yeast used is natural and comes from a controlled environment. It takes three to five days for the yeast to convert the sugars into alcohol.Centinel twice distill their tequila. The first step of distillation destrozamiento" takes 5 hours, the heads and tails (colas y cabezas) of the distillate leaving the heart or ordinario." The Second distillation or rectification takes a lengthy 10 hours, during which, the heads and tails are removed once more, revealing the purest heart of the tequila. Centinela age their tequilas in previously used 200 liter American White oak bourbon barrels. After being aged for nearly 30 months (almost three years), in these ex-bourbon barrels, their aejo is bottled at 40 percent ABV. With complex notes of rich flavors of fruit, and roasted cedar, this aejo is a fiesta on the palate. Enjoy it neat, or stirred into a cocktail, but we think youll prefer the former. Get your bottle today!

The Barnard family settled in St. Lucia in the 1930s, founding their rum distillery, producing handcrafted spirits distilled from molasses crafted from sugar sourced from the islands massive sugar plantations. After the rise of the European sugar beet drove the local sugar industry to extinction, the rum trade was adversely affected. The only remaining distilleries were consolidated into St. Lucia Distillers, based out of the picturesque Roseau Valley. The last sugar plantation was closed in the 1960s forcing rum producers to source their molasses from GuyanaChairmans Reserve Finest St. Lucia Rum is a marriage of Coffey and pot still distilled rums, aged separately by batch and type of still, for an average of five years in ex-Bourbon barrels. The rums are then blended and rested in oak vats for an additional six months. This premium rum well-balanced notes of golden raisins creamy chocolate, tobacco and baking spice followed by a smooth lingering finish. Pick up your bottle today!

The Barnard family settled in St. Lucia in the 1930s, founding their rum distillery, producing handcrafted spirits distilled from molasses crafted from sugar sourced from the islands massive sugar plantations. After the rise of the European sugar beet drove the local sugar industry to extinction, the rum trade was adversely affected. The only remaining distilleries were consolidated into St. Lucia Distillers, based out of the picturesque Roseau Valley. The last sugar plantation was closed in the 1960s forcing rum producers to source their molasses from Guyana. The Forgotten Casks is an extra-aged limited edition rum inspired by the original forgotten casks of Chairmans Reserve that survived St. Lucia Distillers devastating fire on May 2, 2007.The cellar master was forced to find storage for the rum barrels, placing them in unusual places throughout the facility during the rehabilitation of the distillery. As a result, these casks were misplaced. The forgotten casks contained rum too mature for the original Chairmans Reserve blend. It was decided to release the rum as an extra aged Chairmans Reserve, which received worldwide acclaim. St. Lucia Distillers continues to hold back select Chairmans Reserve for extra aging to offer a limited release of the Chairmans Forgotten Casks (producer). This mature blend is a mixture of Coffey and pot still rums, aged between six and eleven years, separately by batch and by type of still in ex-Bourbon barrels. The spirit is then blended and rested in oak vats for an additional six months to finish. This exquisite rum received 93 Points, Excellent Highly Recommend, at the 2017 Ultimate Spirits Challenge, a Gold medal at the 2017 International Review of Spirits and was a Finalist at the 2017 Ultimate Spirits Challenge.Pick up your bottle today!

Each winter, Marko Karakasevic, master distiller at Charbay Distillery, travels to Central California and selects organically grown, tree-ripened blood oranges at their peak maturity. The oranges are delivered to his distillery in St. Helena, California within three days and crushed skins and all by Marko (a 13th generation master distiller!) and his team.Blood oranges distinctive crimson pigment is a result of high levels of anthocyanins, an antioxidant thought to protect against ailments such as cancer, inflammation and diabetes. Grown in cool climates, blood oranges are more intense than ordinary oranges and have unique, raspberry-like flavors in addition to typical citrus notes. Using a secret process that takes nearly six months, Marko and his team extract the flavor, color and antioxidants from the blood oranges. The fruit extract is then blended with Charbays award-winning Clear Vodka.Charbay Clear Vodka, which has been rated the best vodka in the world twice by the Spirit Journal, is distilled from 100 percent American Midwest corn and rye. Distilled in a double copper alembic charentais pot to 192 proof, Clear Vodka is gently, gently filtered and bottled by hand.Charbay Blood Orange Vodka is free from essences, perfumes, dyes, fragrances and so-called "natural flavors"- it is made from 100 percent organically-grown, real fruit. When asked how he makes Charbay Blood Orange Vodka, Marko replied, "with the best fruit possible."Try some of the best vodka today!

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

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

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

In 1605, Carthusian monks living just outside the city of Paris received a gift from Francois-Annibal dEstres, the Marshall of the Kings Artillery. The gift was a manuscript that Francois had inherited, and detailed a recipe for a liqueur that was simply named "Elixir of Long Life." The manuscript was nearly impossible to decipher and in the beginning of the 18th century, was sent to La Grande Chartreuse. In 1737, Frre Jerome Maubec, the monasterys apothecary, unraveled the mysterious recipe, which called for the use of over one hundred herbs and botanicals.Today, Chartreuse Liqueur continues to be made exclusively by Carthusian monks and remains one of the oldest and most mysterious spirits available. Only three monks from the order know the recipe to make the liqueur, and each has taken a vow of silence in order to protect its integrity.Chartreuse Green Liqueur is made according to the recipe bequeathed to the monks by Francois-Annibal d Estres. The recipe calls for the maceration of over 130 different herbs, plants, roots and botanicals that can be grown near the French Alps into a base wine. Following maceration, the liqueur is aged in oak vats for five years. As a result, the liqueur has an intensely vegetal aroma, with hints of cloves, thyme, lemon, rosemary and cinnamon. Chartreuse Green Liqueur earned the Double Gold Medal at the San Francisco World Spirits Competition, and a score of 95 points at the Ultimate Spirits Challenge in 2012. It also earned a score of 96-100 points from Wine Enthusiast, which called it one of the Top 50 Spirits of the Year.Pick up a bottle today!

In 1605, Carthusian monks living just outside the city of Paris received a gift from Francois Hannibal dEstres, the Marshall of the Kings Artillery. The gift was a manuscript that Francois had inherited, and detailed a recipe for a liqueur that was simply named "Elixir of Long Life." The manuscript was nearly impossible to decipher and in the beginning of the 18th century, was sent to La Grande Chartreuse. In 1737, Frre Jerome Maubec, the monasterys apothecary, unravelled the mysterious recipe, which called for the use of over one hundred herbs and botanicals.Today, Chartreuse Liqueur continues to be made exclusively by Carthusian monks and remains one of the oldest and most mysterious spirits available. Only three monks from the order know the recipe to make the liqueur, and each has taken a vow of silence in order to protect its integrity.Much like Chartreuse Green Liqueur, Chartreuse Yellow Liqueur is made by macerating over 130 different herbs, plants, roots and botanicals into a base wine. Yellow Liqueur is a slightly sweeter and more mild version of Green Liqueur, however, and enjoys hints of cardamom, anise, wildflower, coriander, honey and citrus. Chartreuse Yellow Liqueur earned a score of 90-95 points from Wine Enthusiast, which called it "gloriously lush."Pick up a bottle of each today!

The Chase Distillery is quite a unique outfit, home to several labels, Williams Gin, Chase Vodka, and Tyrrells Crisps, a potato chip brand. The Chase facility serves as both an active potato farm and a distillery. The Chase family comes from a long line of potato farmers and is now in their fifth generation. After going bankrupt in 1996, William Chase founder of the Chase distillery decided to take a new direction with their brand, founding Tyrells Crisps in 2002, As Tyrrells grew, I was searching for the next step. In 2004 whilst traveling in the USA, looking for packaging equipment for the chips, I stumbled on a small distillery making potato Vodka and thought this would be a great new chapter to life.On April fools day in 2008 they harvested their first potatoes, and on June 2008, the Chase family produced their first batch of spirits. Their very first spirit was a potato Vodka, and not long after, they began producing Gins. A large portion of Chases lineup is crafted with a potato Vodka base spirit. A large majority of the spirits are also crafted with an apple basedspirit. The apples used in production are sourced from the family farm.The facility houses a bespoke rectifying column. It takes 16 tons of potatoes to produces only 1000 liters of alcohol, which is a testament to the quality of Chase Vodka. Their small batch process yields an impressive smooth product. Capturing the rounded, floral flavor of the English elderflower, this liqueur is crafted by steeping fresh elderflowers in Chase Potato Vodka. Floral and rich, the perfect partner to Champagne or sparkling wine. Pick up your bottle today!

The Chase Distillery is quite a unique outfit, home to several labels, Williams Gin, Chase Vodka, and Tyrrells Crisps, a potato chip brand. The Chase facility serves as both an active potato farm and a distillery. The Chase family comes from a long line of potato farmers and is now in their fifth generation. After going bankrupt in 1996, William Chase founder of the Chase distillery decided to take a new direction with their brand, founding Tyrells Crisps in 2002, As Tyrrells grew, I was searching for the next step. In 2004 whilst traveling in the USA, looking for packaging equipment for the chips, I stumbled on a small distillery making potato Vodka and thought this would be a great new chapter to life.On April fools day in 2008 they harvested their first potatoes, and on June 2008, the Chase family produced their first batch of spirits. Their very first spirit was a potato Vodka, and not long after, they began producing Gins. A large portion of Chases lineup is crafted with a potato Vodka base spirit. A large majority of the spirits are also crafted with and apple basedspirit. The apples used in production are sourced from the family farm.The facility houses a bespoke rectifying column. It takes 16 tons of potatoes to produces only 1000 liters of alcohol, which is a testament to the quality of Chase Vodka. Their small batch process yields a great product.Our oak smoked Vodka is made in small batches just one to two thousand bottles each time. We leave water from our borehole in the smokehouse until it picks up a delicate smoked flavor, then blend it with our award-winning Vodka to achieve a sweet, smoky finish.(Chase Distillery)Get your bottle today!