Croc is a French brand of vodka crafted from eaux-de-vie, produced in the Charente-Maritime region of France. Founded in 2003 by Master Distiller Jean-Sebastian Robiquet, it is owned and distributed by Diageo. In 2007 Sean Puffy Combs became an equal share partner for Croc and has spearheaded their marketing and promotion, bolstering the brand into the stratosphere. Croc Vodka is distilled from mauzac blanc and ugni blanc grapes for a smooth fresh flavor. The eaux-de-vie is distilled a fifth time at the historic Distillerie de Chevanceaux in the South of France.CROC peach is the third flavor-infused expression from CROC. Distilled five times the spirit is infused with distinctive peach flavors, yielding a vodka bursting with juicy flavor. Enjoy this CROC with a splash of champagne or in a classic Peach Bellini.Pick up your bottle today!

Croc is a French brand of vodka crafted from eaux-de-vie, produced in the Charente-Maritime region of France. Founded in 2003 by Master Distiller Jean-Sebastian Robiquet, it is owned and distributed by Diageo. In 2007 Sean Puffy Combs became an equal share partner for Croc and has spearheaded their marketing and promotion, bolstering the brand into the stratosphere. Croc Vodka is distilled from mauzac blanc and ugni blanc grapes for a smooth, fresh flavor. The eaux-de-vie is distilled a fifth time at the historic Distillerie de Chevanceaux in the South of France.CROC Pineapple is the fifth infused expression from the CROC line-up. Distilled five times, and infused with sweet pineapple flavors, this vodka has vibrant flavors of crushed, pineapple, tropical fruit, and smooth vanilla.Pick up your bottle today!

Croc is a French brand of vodka crafted from eaux-de-vie, produced in the Charente-Maritime region of France. Founded in 2003 by Master Distiller Jean-Sebastian Robiquet, it is owned and distributed by Diageo. In 2007 Sean Puffy Combs became an equal share partner for Croc and has spearheaded their marketing and promotion, bolstering the brand into the stratosphere. Croc Vodka is distilled from mauzac blanc and ugni blanc grapes for a smooth, fresh flavor. The eaux-de-vie is distilled a fifth time at the historic Distillerie de Chevanceaux in the South of France.CROC Red Berry is one of the first flavor-infused expressions of CROC. This Ultra-Premium Vodka is distilled five times then infused with raspberry, natural strawberry flavors, yielding a smooth spirit. The result is a balanced, luscious, berry-infused vodka.Pick up your bottle today!

Croc is a French brand of vodka crafted from eaux-de-vie, produced in the Charente-Maritime region of France. Founded in 2003 by Master Distiller Jean-Sebastian Robiquet, it is owned and distributed by Diageo. In 2007 Sean Puffy Combs became an equal share partner for Croc, and has spearheaded their marketing and promotion, bolstering the brand into the stratosphere. Croc Vodka is distilled from mauzac blanc and ugni blanc grapes for a smooth fresh flavor. The eaux-de-vie is distilled a fifth time at the historic Distillerie de Chevanceaux in the South of France. Croc is gluten-free and bottled at 80 proof. Pick up your bottle today!

Croc is a French brand of vodka crafted from eaux-de-vie, produced in the Charente-Maritime region of France. Founded in 2003 by Master Distiller Jean-Sebastian Robiquet, it is owned and distributed by Diageo. In 2007 Sean Puffy Combs became an equal share partner for Croc and has spearheaded their marketing and promotion, bolstering the brand into the stratosphere. Croc Vodka is distilled from mauzac blanc and ugni blanc grapes for a smooth, fresh flavor. The eaux-de-vie is distilled a fifth time at the historic Distillerie de Chevanceaux in the South of France.This CROC Summer Colada, is a limited run, rich tasting vodka, distilled five times from fine French grapes. The spirit is masterfully infused with a distinctive blend of coconut, pineapple, and other natural flavors. The result is a lusciously smooth vodka great on the rocks or mixed in any signature summer cocktail.Pick up your bottle today!

Croc is a French brand of vodka crafted from Eaux-de-vie, produced in the Charente-Maritime region of France. Founded in 2003 by Master Distiller Jean-Sebastian Robiquet, it is owned and distributed by Diageo. In 2007 Sean Puffy Combs became an equal share partner for Croc and has spearheaded their marketing and promotion, bolstering the brand into the stratosphere. Croc Vodka is distilled from mauzac blanc and ugni blanc grapes for a smooth fresh flavor. The Eaux-de-vie is distilled a fifth time at the historic Distillerie de Chevanceaux in the South of France.Croc Summer Watermelon is a masterful infusion with a blend of distinctive Summer Watermelon and other natural flavors. The result is a flavorful experience that is lusciously different and elegantly smooth.Pick up your bottle today!

Croc is a French brand of vodka crafted from eaux-de-vie, produced in the Charente-Maritime region of France. Founded in 2003 by Master Distiller Jean-Sebastian Robiquet, it is owned and distributed by Diageo. In 2007 Sean Puffy Combs became an equal share partner for Croc, and has spearheaded their marketing and promotion, bolstering the brand into the stratosphere. Croc Vodka is distilled from mauzac blanc and ugni blanc grapes for a smooth, fresh flavor. The eaux-de-vie is distilled a fifth time at the historic Distillerie de Chevanceaux in the South of France.Croc White Grape is a rich flavorful spirit made with vodka distilled five times from French grapes, in a bespoke copper pot still in Southern France. This vodka is masterfully infused with a distinctive blend of white grapes and other natural flavors, delivering an elegantly smooth flavor profile.Pick up your bottle today!

Citadelle Gin is a Modern Take on an old Genivre.Alexandre Gabriel of Maison Ferrand is the mastermind behind the revival of this genivre. The original recipe for Citadelle Gin was developed by a distillery in Dunkirk in 1771. In 1775, under the authorization of Louis XVI, two Frenchmen, Carpeau and Stival opened a distillery at the Citadelle of Dunkirk. This complex classic recipe is distilled in cognac pot stills at the Ferrand distillery, and barrel aged, in order to create a more traditional Gin reminiscent of those crafted hundreds of years ago. "Barrel aging tends to tame the flower and citrus feel of gin and enhances its rounder and softer notes, explains Gabriel. Barrel aging was customary since the spirit was stored and transported in oak barrels at a time when glass was too fragile while plastic and stainless steel vessels were still not available. London gin is redistilled in a traditional still with juniper berries and botanicals. Only natural flavorings are allowed to be added and a high quality ethyl alcohol used. London gin must contain at least 70 percent alcohol. Citadelle Gin is technically a London gin, with a few different steps. The 19 botanicals are infused for 72 hours, imbuing the Citadelle body with its aromatic notes. For 12 hours, Citadelle is distilled in a copper pot still with a naked flame. Citadelle is also a pure gin, meaning there is no sugar added.On the nose Citadelle has a delicate and fragrant aromas of fresh flowers, jasmine, honeysuckle and cinnamon. This gently transitions into striking, more herbaceous aromas of anise, grains of paradise and cinnamon. On the palate, juniper flavors open up to well rounded elaborate bouquet reminiscent of fresh Spring flowers of, the finish is round and elegantly refined. Try the sophisticated Citadelle Gin today!

Situated under the steps of the St. Brides Church on Fleet Street, the City of London Distillery is the first distillery to be commissioned within the City of London in over two centuries. The distillery was founded in 2012 by Jonathan Clark and Jamie Baxter, who set out to pay homage to the thousands of distilleries in London that had suffered and were ultimately shuttered due to Englands repressive regulatory and tax regimes.City of London Dry Gin is a handcrafted gin that is made using two stills and seven unique botanicals. The stills, which were constructed by Carl GMbH, are nicknamed Clarissa (a Carter Head still) and Jennifer (a classic pot still) are "the heart of the operations of the distillery," says Clark. In addition, the botanicals using during distillation juniper, coriander, angelica, liquorice, orange, lemon and grapefruit create a sublime gin that has touches of zesty citrus, pink grapefruits and licorice.City of London Dry Gin earned the title "Master" at the Gin Masters Competition in 2014. Pick up a bottle today!

Clase Azul is produced at the Productos Finos de Agave at Nom 1416, situated in the Jesus Maria region of Arandas in Los Altos Highlands region of Mexico. Clase Azul is a premium 100 percent authentic from the tequila crafted in a small town named Santa Maria Canchesd. Over one hundred Mexican artisans go to work meticulously handcrafting each bottle.Clase Azul tequilas are made from 100 percent from organic Tequilana Weber Blue Agaves. Chosen from approximately 200 breeds of agave, this particular species is the only one that produces tequila. Once the agave is harvested, Clase Azul cooks them in old-fashioned brick ovens, a process which takes 72 hours. The cooked pias are then crushed, after which a special brand of yeast is added. This liquid is allowed to ferment before the resultant spirit is meticulously twice-distilled with careful attention ensuring the highest quality spirit. This ultra-premium line of tequilas comes from the region of Jalisco, which imparts a unique flavor profile to the tequila.Clase Azul Aejo, also known as Edicin Indgena-Mazahua (Mazahua Edition) due to the bottle designs tribute to the culture, is an ultra-premium aejo tequila made from Tequilana Weber Blue Agave. Its intense amber color and layered aromas are a result of an extended period of aging. Pick up your bottle today!

Clase Azul is produced at the Productos Finos de Agave at Nom 1416, situated in the Jesus Maria region of Arandas in Los Altos Highlands region of Mexico. Clase Azul is a premium 100 percent authentic from the tequila crafted in a small town named Santa Maria Canchesd. Over one hundred Mexican artisans go to work meticulously handcrafting each bottle.Clase Azul tequilas are made from 100 percent from organic Tequilana Weber Blue Agaves. Chosen from approximately 200 breeds of agave, this particular species is the only one that produces tequila. Once the agave is harvested, Clase Azul cooks them in old-fashioned brick ovens, a process which takes 72 hours. The cooked pias are then crushed, after which a special brand of yeast is added. This liquid is allowed to ferment before the resultant spirit is meticulously twice-distilled with careful attention ensuring the highest quality spirit. This ultra-premium line of tequilas comes from the region of Jalisco, which imparts a unique flavor profile to the tequila. This silver tequila is made from Tequilana Weber Blue Agave and offers a delightfully smooth flavor with a pleasant hint of sweetness - perfect to drink neat or in your favorite cocktail. Pick up your bottle today!

Clase Azul is produced at the Productos Finos de Agave at Nom 1416, situated in the Jesus Maria region of Arandas in Los Altos Highlands region of Mexico. Clase Azul is a premium 100 percent authentic from the tequila crafted in a small town named Santa Maria Canchesd. Over one hundred Mexican artisans go to work meticulously handcrafting each bottle.Clase Azul tequilas are made from 100 percent from organic Tequilana Weber Blue Agaves. Chosen from approximately 200 breeds of agave, this particular species is the only one that produces tequila. Once the agave is harvested, Clase Azul cooks them in old-fashioned brick ovens, a process which takes 72 hours. The cooked pias are then crushed, after which a special brand of yeast is added. This liquid is allowed to ferment before the resultant spirit is meticulously twice-distilled with careful attention ensuring the highest quality spirit. This ultra-premium line of tequilas comes from the region of Jalisco, which imparts a unique flavor profile to the tequila. This bright reposado is silky smooth with a rich body and woody, fruity aromas and nuanced flavors of cooked agave, wood, vanilla, and caramel. Pick up your bottle today!

Clase Azul is produced at the Productos Finos de Agave at Nom 1416, situated in the Jesus Maria region of Arandas in Los Altos Highlands region of Mexico. Clase Azul is a premium 100 percent authentic from the tequila crafted in a small town named Santa Maria Canchesd. Over one hundred Mexican artisans go to work meticulously handcrafting each bottle.Clase Azul tequilas are made from 100 percent from organic Tequilana Weber Blue Agaves. Chosen from approximately 200 breeds of agave, this particular species is the only one that produces tequila. Once the agave is harvested, Clase Azul cooks them in old-fashioned brick ovens, a process which takes 72 hours.The cooked pias are then crushed, after which a special brand of yeast is added. This liquid is allowed to ferment before the resultant spirit is meticulously twice-distilled with careful attention ensuring the highest quality spirit. This ultra-premium line of tequilas comes from the region of Jalisco, which imparts a unique flavor profile to the tequila.As its name implies, the Clase Azul Ultra is an ultra-premium extra aejo tequila, the crown jewel of their lineup. Distilled from 9-year-old blue weber agaves and aged for 5 years in Spanish ex-sherry casks, its an elegant, smooth, and flavorful expression that oozes quality. Produced in extremely limited quantities, the spirit comes in a luxurious handcrafted decanter that is painted by hand and has 3 precious metals: platinum, silver, and 24-carat gold. Grab one of these elegant collectible decanters today!

Maison Ferrand is the brainchild of Cognac luminary Alexandre Gabriel, and one of the oldest wine growing families in the Cognac region. Gabriels vision was to reinvigorate the industry by time-honored artisanal methods, bringing cognac back to its roots, offering an authentic expression of Cognacs finest region Grande Champagne. Authenticity and character are the cornerstone values of the cognac house. The meticulous habitude of Alexandre Gabriel and his advocacy of centuries-old methods challenge modern conventions of mass production. The Maison Ferrand facility is nestled amongst the vineyards of Charente, in the 18th century Chteau de Bonbonnet in Ars, once owned by the Martell family, a revamp including a blending hall in 2004. Maison Ferrand also has co-ownership of the 247-acre vineyard, Logis dAngeac. Nestled in the heart of the Grande Champagne, the distillery dates back to 1776. Only the wines from the best regions comprise Claude Chatelier cognac. Distilled using traditional methods, and aged in dark cellars give the eaux-de-vie its signature, subtle, well-balanced profile. Claude Chatelier Cognacs have won awards at several international spirits competitions, including the International Wine Challenge, Beverage Testing Institute, and ISWC.This elegant XO has deep mahogany hues, indicative of its long beauty sleep in oak barrels. Claude Chatelier XO has notes of oak on the nose, followed by ripe aromas of vanilla and dried flowers. The palate is harmoniously balanced with flavors of plum, candied fruit, hazelnut and fig flavors. Rancio notes are accompanied by leather and tobacco on the finish.Pick up your bottle today!

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

Tom Lix founded Cleveland Whiskey in 2009. Lix, a whiskey visionary who developed a truly disruptive piece of technology, invented his own special maturation technique, one capable of aging spirits much faster. Cleveland Whiskey is aged in new charred oak barrels before being cut into pieces and placed with the Whiskey in a special pressurization chamber. This particular chamber makes the wood breath the spirit in and out, imitating years of the natural maturation process.Cleveland Distillery also has their line of five Underground exotic wood finishes. These unique woods have special flavor profiles. Though unfit for barrel-making, the special pressure aging process allows for their signature Bourbon to be pressure-aged with large chunks of black cherry wood which add a subtle tartness and sweet and spicy nuance.Pick up your bottle today!

Situated on the Kentucky River in Frankfort, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when travelling westward. The trail was well-known among American pioneers and was eventually used by Native Americans and American settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier. The distillery, which stands as the oldest distilling site in the United States, has a rich tradition of experimentation and innovation. Just over a decade ago, Buffalo Trace Master Distiller Harlen Davis Wheatley decided to embark on a project to create the perfect craft vodka. After 10 years of trial and experimentation, he succeeded. Wheatley graduated from Northern Kentucky University with a Bachelors of Science degree in Chemistry and worked for a chemical company while taking classes in Chemical Engineering at the University of Kentucky. Since 1995, he has been working at Buffalo Trace Distillery and has been master distiller for nearly a decade. "Producing high quality spirits is a passion for our distillery,"he says, "so when our team set out to craft the worlds finest vodka, we knew we couldnt stop until we created something truly special."CLIX Vodka was made using soft red winter wheat, plump rye, yellow dent corn and malted barley. After the ingredients were sourced, Wheatley began the painstakingly slow process of cooking and fermenting the grains. Over the course of the next year, 28,400 gallons of mash were distilled an astounding 159 times through a custom-designed series of copper and stainless steel stills. (CLIX is Roman numeral equivalent of 159.) "It was a diligent process that resulted in 159 separate distillations," Wheatley sheepishly admits. Ultimately, only 332 gallons of vodka enough for approximately 2,000 bottles were produced. Once distillation was complete, the vodka was placed into cool, dark stainless steel tanks for twelve months to ensure the smoothest finish. Following its year-long beauty rest in the stainless steel tanks, the vodka was bottled in a custom, lead-free crystal decanter designed by Nouvel Studio, a company dedicated to the artistic production of glass (a crystal stopper is included in the case, so the bottle is reusable after the vodka is consumed). In addition, the bottle is contained in a handcrafted, burl wood case that elegantly houses the decanter.Only 2,000 bottles of CLIX Vodka have ever been made. "We are proud of what we achieved and we are excited to share this unique vodka," says Wheatley. Try the vodka that took 159 distillations and 10 years to perfect today!

At the battle of Clontarf in 1014, Irish High King Brian Boru sent Viking invaders tumbling back into the sea and achieved a remarkable victory for the Irish over the fearsome Vikings.The two armies met on the elds of Clontarf near the city of Dublin on Good Friday in the spring of 1014. The battle lasted all day, raging across the elds and forests with no side gaining a clear advantage. Finally, with all of their leaders dead or dying, the Vikings broke ranks and returned to their ships.Out of 8,000 men who fought that day, almost 6,000 were killed. The destruction of the Viking forces, including the deaths of virtually all of the Viking kings, permanently ended the invaders presence. Through this valiant and bloody victory at Clontarf, Brian Boru and his men made possible the Ireland that we know today. Clontarf Historic 1014 Victory Irish Whiskey is named after this famous battle.Blended from a pot-stilled single malt whiskey and a column-stilled single grain whiskey, both of which are crafted with pure Irish spring water, Clontarf Historic 1014 Victory Irish Whiskey is aged gently for a minimum of four years in ex-bourbon barrels. As a result, the whiskey has a beautiful aroma of toasted oak, toffee and malt, which leads to a palate filled with mellow hints of vanilla and butterscotch. The finish lingers with hints of lush barley and honey.According to Saveur, This blended whiskey offers a gentle entry to the category at a more than gentle price... it contains enough musky, raw-barley pot-still spirit to give it ample body.Pick up a great whisky today!

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

After serving in World War II, legend has it that Clyde May returned to his native Alabama to raise his eight children and tend to the farm that he had purchased before the war began. Like many farmers at the time, Clyde would distill the excess grains he harvested into corn whiskey "branch-farming," he liked to call it. From the 1950s to the 1980s, May managed to produce nearly 300 gallons of whiskey a week just southeast of Montgomery in a still that he had designed and built himself. While much of Mays whiskey was sold unaged, a portion of the whiskey he produced was aged in charred oak casks into which dried apples were dropped in order to enhance the flavor.Always distilling whiskey outside the law, May was arrested in 1973 and served an 18-month sentence at the Maxwell Air Force Base. "He sure had a reputation for making fine whiskey," said Thomas Allison, a former officer with the United States Bureau of Alcohol, Tobacco and Firearms. Upon his release, May gave up his cell to the man who convicted him Attorney General John Mitchell, who was convicted in 1974 on charges relating to the Watergate scandal.After Mays death in 1990, his son, Kenny, took up the family business and began working with Kentucky Bourbon Distillers to produce a whiskey in honor of his father. Clyde Mays Straight Bourbon Whiskey is a five-year-old whiskey, aged in heavily alligator charred new American oak barrels, non-chilled filtered and bottled at 92 proof. With a mash bill of 78 percent corn, 12 percent rye, and 10 percent barley, Clyde Mays bourbon is a venture away from their traditional, coined and trade-marked Alabama Style whiskey, which has oven-dried apples added to barrels of new-make whiskey. This straight bourbon was first launched in September of 2016, on Clyde Mays birthday and during National Bourbon Heritage Month. The release received a Gold medal in the New York World Wine and Spirits Competition and a 93 rating in the Ultimate Spirits Challenge.Pick up a bottle of this bourbon today!

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

Cocchi has been continuously producing high-quality wine-based aperitifs and sparkling wines since 1891. The company stands on more than a century of expertise, knowledge, and creativity that was inherited from the original founder Giulio Cocchi. It wasnt until the Florentine pastry chef moved to Asti in the Piedmont region of northwestern Italy that he became enamored with the local food and wine, prompting him to take up distilling and production of sparkling wine.His aromatized wine and vermouth quickly saw a lot of success, spreading the brand worldwide. Today the brand is operated by the Bava family, themselves renowned wine producers. The original Cocchis recipes are still in use. The brand offers several sparkling wines, as well as various grappas, vermouth, and liqueurs.Cocchi Storico Vermouth Di Torino follows the original recipe of Giulio Cocchi. The sweet Italian vermouth is made with wine, cinchona, and rhubarb, along with caramelized sugar. Artemisia and citrus bring the balance of sweetness and citrusy notes, while wood infusions and various herbs provide another layer of complexity. Grab a bottle today!

In the late 19th century, a Danish businessman by the name of Valdemar Hanschell founded a ship chandlery on the island of Barbados. The chandlery, which supplied boats passing through the Lesser Antilles with supplies sucumh as whale oil, rope and fresh food, also produced its own rum for sailors to enjoy while at sea. By the early 20th century, Hanschells Cockspur Rum named after Barbados traditional rooster icon had become the best selling rum on the island.Today, over a century after Cockspur Rum was first introduced at Hanschells ship chandlery, it remains a symbol of national pride and joyfulness for the island of Barbados.After harvesting fresh Caribbean sugar cane, Rhett Harris, master distiller at the West Indies Rum Distillery, crushes the sugar cane in order to extract its pulp, which is turned into molasses. The molasses is then steeped in water sourced from coral-filtered underground springs in Barbados and fermented using a rare culture of yeast that was specifically developed for the production of Cockspur Rum.Following fermentation, which takes approximately 48 hours, the wash is distilled through one of Cockspurs four stills. In Barbados, distilleries are required to apply for a license to operate a still and are granted a license number upon approval of their application. The West Indies Rum Distillery operates Stills 62, 73, 77 and 79 Stills 62 and 73 are traditional, copper pot stills and Stills 77 and 79 are four-column stills.The wash distilled through the column stills produces a rum that is light in flavor and body, while the copper pot stills produce a rum that is more intense and robust. After a portion of the molasses is distilled through the column stills, while the remainder is distilled twice through the pot stills, the two distillates are married together and aged in used, American bourbon casks sourced from Kentucky. The bourbon casks impart flavors of caramel, honey and cinnamon to the rum, and nicely balance out the flavors of the Caribbean molasses and mineral-rich water.Cockspur 12 Bajan Crafted Rum, which was introduced in 1984 to celebrate Cockspurs centennial anniversary, is a blend of some of the oldest rum aging at West Indies Rum Distillery. After blending casks of rum together based on their flavor profile and maturity (most of which are at least 12 years old), Cockspurs Master Blender lets each blend marry for a few days before bringing the rum to proof using coral-filtered spring water. Cockspur 12 Bajan Crafted Rum has notes of dried tropical fruits, vanilla, toffee and rich oak that earned it a score 93 points at the Ultimate Spirits Challenge in 2011.Pick up a bottle today!

In the late 19th century, a Danish businessman by the name of Valdemar Hanschell founded a ship chandlery on the island of Barbados. The chandlery, which supplied boats passing through the Lesser Antilles with supplies such as whale oil, rope and fresh food, also produced its own rum for sailors to enjoy while at sea. By the early 20th century, Hanschells Cockspur Rum named after Barbados traditional rooster icon had become the best selling rum on the island.Today, over a century after Cockspur Rum was first introduced at Hanschells ship chandlery, it remains a symbol of national pride and joyfulness for the island of Barbados.After harvesting fresh Caribbean sugar cane, Rhett Harris, master distiller at the West Indies Rum Distillery, crushes the sugar cane in order to extract its pulp, which is turned into molasses. The molasses is then steeped in water sourced from coral-filtered underground springs in Barbados and fermented using a rare culture of yeast that was specifically developed for the production of Cockspur Rum.Following a fermentation period of 48 hours, the wash is distilled through one of Cockspurs four stills. In Barbados distilleries are required to apply for a license to operate a still and are granted a license number upon approval of their application. The West Indies Rum Distillery operates Stills 62, 73, 77 and 79. Stills 62 and 73 are traditional copper pot stills, while Stills 77 and 79 are four-column stills.The wash distilled through the column stills produces a rum that is light in flavor and body, while the copper pot stills produce a rum that is more intense and robust. While a portion of the molasses is distilled through the column stills, the remainder is distilled twice through the pot stills, and afterwards the two distillates are married together. They are then aged in used American bourbon casks sourced from Kentucky. Cockspur Old Gold Special Reserve Fine Rum, recently made available in the U.S. for the first time, is aged for up to five years in said casks. The casks impart a reddish copper color unto the rum, along with aromas of orange zest, dark chocolate, prunes and sandalwood. The palate morphs into flavors of coffee, raisins, caramel, vanilla and allspice, and leads to a dry finish marked by notes of cherry wood and pepper.Pick up a bottle today!