Mike and Dani Zig are Miami-born siblings who grew up torn between Miami, Guatemala, and El Salvador. By the time they had settled in Miami, they were "smuggling" coconuts from El Salvador in their luggage and selling them to Miami Beach hotels. The instagrammable drinks, packaged in their natural round shell, stamped with the Coconut Cartel logo, and served spiked with alcohol, became an instant hit and the talk of Miami.This brought with it a slew of collaborations with the likes of Soho House, Standard Hotels, and The Surf Lodge, coming into the hands of celebrities like Drake, Martha Stewart, Prince Harry Sussex, Salma Hayek, and Cristiano Ronaldo. It was in 2018 that they graduated from branded coconuts to premium Guatemalan dark rum. "Premium Rum is finally having its moment in the sun, and the timing couldnt be better to launch a fresh new face in somewhat a dull space. We are excited to change peoples perception of what they think rum is (hint: its not just what you chugged in college)," says founder Mike Zig.Coconut Cartel Special is a premium Guatemalan aejo rum that is infused with real coconut water. Distilled in copper column stills, aged in new charred American oak barrels, its a blend of rums up to 12 years of age. It was developed in partnership with some of the best coconut, coffee, and rum from Central America. The rum blend is cut with the coconut water to 80 proof, creating a rich and smooth profile with vanilla and coconut notes.Grab a bottle today!

For generations, Codigo 1530 Tequila remained a closely-guarded secret among Los Bajos finest jimadors. Once known as the El Tequila Privado, "the private Tequila," the label has now been introduced to the world for the very first time. The Cdigo 1530 range includes a Blanco, Reposado, Aejo, an Extra Aejo Tequila, and a Rosa.Federico "Fede" Vaughan is CEO and Co-Founder of Cdigo 1530 and honorary custodian of its private recipe. Co-Founder and Executive Chairman Ron Snyder, a longtime friend of Federico and seasoned business executive, brought the tequila to the market in 2016. The recipe for Cdigo 1530 has been passed down and perfected for generations. The tequila is crafted using the time-honored customs and traditions of the Los Bajos region as well as the town of Amatitn, the birthplace of Tequila. Cdigo 1530 is named after "Los Cdigos," the pre-colonial old world codes and customs that shaped the town of Amatitn and the Los Bajos region.All Cdigo 1530 Tequila expressions are made from 100 percent Blue Weber agave. After the agave have matured for seven to ten years, they are harvested and cooked in stainless steel ovens, where they are fermented using an organic bakers yeast. The agave spirit is twice distilled through handmade stills. Cdigo 1530 Aejo is a private recipe refined over many generations by an artisan distilling family in Amatitn. Aged for 18 months in the finest Napa Cabernet French White Oak barrels this tequila is refined, elegant and expressive, with hints of fruit, mingled with oak, touches of vanilla and a bit of spice.Pick up your bottle today!

For generations, Cdigo 1530 Tequila remained a closely-guarded secret among Los Bajos finest jimadors. Once known as the El Tequila Privado, "the private Tequila," the label has now been introduced to the world for the very first time. The Cdigo 1530 range includes a Blanco, Reposado, Aejo, an Extra Aejo Tequila, and a Rosa.Federico "Fede" Vaughan is CEO and Co-Founder of Cdigo 1530 and honorary custodian of its private recipe. Co-Founder and Executive Chairman Ron Snyder, a longtime friend of Federico and seasoned business executive, brought the tequila to the market in 2016. The recipe for Cdigo 1530 has been passed down and perfected for generations. The tequila is crafted using the time-honored customs and traditions of the Los Bajos region as well as the town of Amatitn, the birthplace of Tequila. Cdigo 1530 is named after "Los Cdigos," the pre-colonial old world codes and customs that shaped the town of Amatitn and the Los Bajos region.All Cdigo 1530 Tequila expressions are made from 100 percent Blue Weber agave. After the agave have matured for seven to ten years, they are harvested and cooked in stainless steel ovens, where they are fermented using an organic bakers yeast. The agave spirit is twice distilled through handmade stills. This 1530 Blanco is the expression that best reflects the pure taste Cdigo tequila. Distilled from fully mature agave aged over 7 years, each agaves Brix level (sugar content) meets the highest quality standards for tequila.Pick up your bottle today!

For generations, Codigo 1530 Tequila remained a closely-guarded secret among Los Bajos finest jimadors. Once known as the El Tequila Privado, "the private Tequila," the label has now been introduced to the world for the very first time. The Cdigo 1530 range includes a Blanco, Reposado, Aejo, an Extra Aejo Tequila, and a Rosa.Federico "Fede" Vaughan is CEO and Co-Founder of Cdigo 1530 and honorary custodian of its private recipe. Co-Founder and Executive Chairman Ron Snyder, a longtime friend of Federico and seasoned business executive, brought the tequila to the market in 2016. The recipe for Cdigo 1530 has been passed down and perfected for generations. The tequila is crafted using the time-honored customs and traditions of the Los Bajos region as well as the town of Amatitn, the birthplace of Tequila. Cdigo 1530 is named after "Los Cdigos," the pre-colonial old world codes and customs that shaped the town of Amatitn and the Los Bajos region.All Cdigo 1530 Tequila expressions are made from 100 percent Blue Weber agave. After the agave have matured for seven to ten years, they are harvested and cooked in stainless steel ovens, where they are fermented using an organic bakers yeast. The agave spirit is twice distilled through handmade stills. In collaboration with country music singer George Strait, this Limited Edition Aejo is a private recipe refined over many generations by an artisan distilling family in Amatitn. Aged for 18 months in the finest Napa Cabernet French White Oak barrels.Pick up your bottle today!

For generations, Codigo 1530 Tequila remained a closely-guarded secret among Los Bajos finest jimadors. Once known as the El Tequila Privado, "the private Tequila," the label has now been introduced to the world for the very first time. The Cdigo 1530 range includes a Blanco, Reposado, Aejo, an Extra Aejo Tequila, and a Rosa.Federico "Fede" Vaughan is CEO and Co-Founder of Cdigo 1530 and honorary custodian of its private recipe. Co-Founder and Executive Chairman Ron Snyder, a longtime friend of Federico and seasoned business executive, brought the tequila to the market in 2016. The recipe for Cdigo 1530 has been passed down and perfected for generations. The tequila is crafted using the time-honored customs and traditions of the Los Bajos region as well as the town of Amatitn, the birthplace of Tequila. Cdigo 1530 is named after "Los Cdigos," the pre-colonial old world codes and customs that shaped the town of Amatitn and the Los Bajos region.All Cdigo 1530 Tequila expressions are made from 100 percent Blue Weber agave. After the agave have matured for seven to ten years, they are harvested and cooked in stainless steel ovens, where they are fermented using an organic bakers yeast. The agave spirit is twice distilled through handmade stills. Aged 6 years in the finest Napa Cabernet French White Oak barrels, making it one of the oldest and most refined Extra Aejos on the market. Origen is the legacy of Codigos private family recipe.Pick up your bottle today!

For generations, Codigo 1530 Tequila remained a closely-guarded secret among Los Bajos finest jimadors. Once known as the El Tequila Privado, "the private Tequila," the label has now been introduced to the world for the very first time. The Cdigo 1530 range includes a Blanco, Reposado, Aejo, an Extra Aejo Tequila, and a Rosa.Federico "Fede" Vaughan is CEO and Co-Founder of Cdigo 1530 and honorary custodian of its private recipe. Co-Founder and Executive Chairman Ron Snyder, a longtime friend of Federico and seasoned business executive, brought the tequila to the market in 2016. The recipe for Cdigo 1530 has been passed down and perfected for generations. The tequila is crafted using the time-honored customs and traditions of the Los Bajos region as well as the town of Amatitn, the birthplace of Tequila. Cdigo 1530 is named after "Los Cdigos," the pre-colonial old world codes and customs that shaped the town of Amatitn and the Los Bajos region.All Cdigo 1530 Tequila expressions are made from 100 percent Blue Weber agave. After the agave have matured for seven to ten years, they are harvested and cooked in stainless steel ovens, where they are fermented using an organic bakers yeast. The agave spirit is twice distilled through handmade stills.Cdigo 1530 Reposado is aged for six months in the finest Napa Cabernet French White Oak barrels, embracing the agave-driven flavors of Los Bajos tequila, with subtle hints of signature whiskey flavors. Codigos barrels are charred by hand on-site at their private distillery in Amatitn.Pick up your bottle today!

For generations, Codigo 1530 Tequila remained a closely-guarded secret among Los Bajos finest jimadors. Once known as the El Tequila Privado, "the private Tequila," the private label has now been introduced to the world for the very first time. The Cdigo 1530 range includes a Blanco, Reposado, Aejo, an Extra Aejo Tequila, and a Rosa.Federico "Fede" Vaughan is CEO and Co-Founder of Cdigo 1530 and honorary custodian of its private recipe. Co-Founder and Executive Chairman Ron Snyder, a longtime friend of Federico and seasoned business executive, brought the tequila to the market in 2016. The recipe for Cdigo 1530 has been passed down and perfected for generations. The tequila is crafted using the time honored customs and traditions of the Los Bajos region as well as the town of Amatitn, the birthplace of Tequila. Cdigo 1530 is named after "Los Cdigos," the pre-colonial old world codes and customs that shaped the town of Amatitn and the Los Bajos region.All Cdigo 1530 Tequila expressions are made from 100 percent Blue Weber agave. After the agave have matured for seven to ten years, they are harvested and cooked in stainless steel ovens, where they are fermented using an organic bakers yeast. The agave spirit is twice distilled through handmade stills. The blanco production takes place over a period of 17-days. Cdigo 1530 Rosa, is their Blanco, rested for 1 month in uncharred Napa Cabernet French White Oak barrels. They leave the barrels uncharred, allowing the Cabernet to interact directly with the tequila yielding a subtle pink hue and a light floral finish. Bottled at 40 percent ABV.Get your bottle today!

In the 1860s, following his service to the Union Army in the Civil War, William Frederick Cody signed a contract to supply the Kansas Pacific Railroad with buffalo meat to serve at its canteens. In eighteen months, Cody killed 4,280 American bison (commonly known as buffalo), earning himself the nickname Buffalo Bill. Cody shared the nickname with Bill Comstock until the two competed in a buffalo-shooting match over the exclusive right to use the name, which Cody won by killing 69 bison to Comstocks 48.Cody would go on to become a famous showman, participating in Wild West shows across the United States, and would ultimately have roads, towns and even a football team named after him. In LeClaire, Iowa just a few miles away from where William Fredrick Cody was born Ryan and Garrett Burchett pay homage to the showman, father and war hero with Cody Road Bourbon and Cody Road Rye.Cody Road Bourbon and Rye are each made from entirely local ingredients. Cody Road Bourbon is made from a mash of 70 percent corn, 20 percent wheat and 10 percent unmalted barley. The Burchett brothers source the corn from a local farmer in LeClaire, while they purchase the wheat and barley from a farmer in Reynolds, Illinois. Cody Road Rye is made from a mash of 100 percent rye grains which the Burchett brothers source from a farmer in Fulton, Illinois. After the grains are milled and mashed, they are fermented for six days before being distilled in a 1,000 liter, handmade Kothe German pot still, which the brothers nicknamed Rose.After distillation, both the bourbon and the rye are aged for one year in 30-gallon, charred oak casks. The casks, which are made from American oak trees harvested in Iowa and Illinois, are assembled at a cooperage in Minnesota before being charred to a perfect finish and shipped to Mississippi River Distillery. After aging the bourbon and rye, the Burchett Brothers fill and number each bottle by hand, noting its batch and bottle number."We have two incredibly unique products with Cody Road Bourbon and Cody Road Rye," says Ryan, standing just outside his distillery located on Cody Road. "Iowa makes the best corn in the country, and it translates into an amazingly sweet, complex bourbon. Our rye showcases the wonderful spiciness of the grain, along with delicate fruitiness that is often lost in modern ryes."Only a limited number of Cody Road Bourbon bottles have ever been made, and Caskers members have exclusive access to the Cody Road Rye before it is released to the public! Pick up a pair today!

Cointreau was founded in the midst of the French industrial revolution in 1849 by Adolphe Cointreau, a confectioner by vocation. The brand sprung out of the Frenchmans wish to expand the family business to include liqueurs, starting with the guignolet, a wild cherry liqueur. Soon many other flavors were added, including strawberry, plum, and cherry.In 1856 Adolphes brother Edouard-Jean joined the business and the booming operation was moved to a more favorable location by the Maine River. The following year an orange liqueur was released. When Edouard-Jeans son Edouard joined with his wife Louisa in 1875, they decided to focus the companys efforts on orange liqueur, settling on the recipe after several years of experimentation in 1885. Crystal clear, not as sweet as its contemporaries, and with concentrated flavor, the liqueur was made using dried and fresh sweet and bitter orange peels. Since then the business has modernized considerably and garnered over 500 awards over the years. It is run by the 6th generation of the Cointreau family and celebrated its 170th anniversary in 2019. The brand name has become synonymous with triple sec liqueur. The Cointreau Triple Sec is a versatile classic that can serve as an aperitif or digestif and pairs well with countless cocktails, adding a zestiness and depth, as well as enhancing flavors.Grab your bottle today!

Cold River Vodka is made with genuinely good flavors. Derived from 100 percent Maine potatoes, this vodka is crafted from the ground up with water from Maines Cold River. This gluten free spirit is triple-distilled in a copper pot still, yielding a near perfect, refined spirit. This is a classic vodka. Cold River spirits are also bottled on site and numbered individually to ensure an authentic, handcrafted quality experience. This vodka is a super-premium martini-quality vodka that stands amongst the worlds most sophisticated spirits (Cold River). Enjoy it in all of your favorite cocktails, but as mentioned before, Cold River is your martinis soulmate. This vodka shines in a martini, but it can also be enjoyed straight or on the rocks. You will find smooth sweet, berry notes on the nose. Hints of honey, lemon, lavender, and gingerbread lead to a smooth, intriguing and highly nuanced finish. Cold River Vodka won a Double Gold Medal in the "Best Domestic Vodka" category by The Fifty Best in 2012 and was listed as one of the " Top 120 Spirits in the World by F. Paul Pacults Spirit Journal in June 2013.Pick up your bottle today!

Westland Distillery was co-founded by Matt Hofmann in 2010 in Seattle, WA. Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Hofmann Westlands co-founder, Master Distiller, and honorary pioneer of the American Single Malt whiskey movement fell in love with the single malt after going to Islay and experiencing the golden drams of Islay.The distillery is situated in the SoDo neighborhood of Seattle. Westlands 13,000 square foot operation boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here that Hofmann makes the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley, made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation.Coldfoot is a fresh collaboration of two Seattle brands: the Westland Distillery and C.C. Filson Co., a clothing manufacturer for outdoor enthusiasts. The partnership grew from a mutual understanding of what makes the Pacific Northwest what it is integrity, devoid of pretentiousness. They make real things while observing tradition.This collection pays homage to the brave prospectors of the late 1800s who refused to follow the majority rushing from Seattle to Dawson, and instead broke off in search of independence and freedom, albeit less gold. They ventured further north, to an outpost called Coldfoot. Their bravery, perseverance, endurance, and ambition is what brought the two brands together, despite coming from different paths. Coldfoot American Single Malt Whiskey Edition 1 is limited to just 978 bottles and combines several elements that Westland is known for.Grab one today!

In 1990, Colin Keegan left his native country of England and moved to the British Virgin Islands with his wife, Suzette, and their daughter Phoebe. It was there, while continuing his successful career as an architect, that Colin realized his dream of living on a traditional farming community in the Southwest, and shortly thereafter Colin and his family moved once again to a mature apple orchard in Tesuque, New Mexico.The abundance of apple cider each season gave Colin an idea, and in 2010, Colin left his job as an architect to create Santa Fe Spirits. At first, Colin focused on distilling the excess apple cider into apple brandy, and after some initial success, he expanded his business into gin, vodka and whiskey, all of which have a distinctly Southwestern flavor.Colkegan Single Malt Whiskey is made with 100 percent malted barley, which is mesquite smoked Scotch whiskey is traditionally smoked over a peat flame, rather than wood chips to give it a distinctly Southwestern flavor. The whiskey is then aged for a minimum of two years in a combination of new American oak and ex-bourbon barrels before being bottled by hand and individually numbered.As a result of this process, Colkegan Single Malt Whiskey has a sweet nose, with white chocolate, berries and marzipan being balanced by subtle floral notes. On the palate, there is a real smoky character, including notes of hickory wood, rhubarb, black currant and bitter cherries. The finish is smooth and chewy, and leaves a lasting impression.Colkegan Single Malt Whiskey earned a score of 94 points at the 2015 Ultimate Spirits Challenge, the second-highest score among all American whiskies.Its really exciting to be recognized in that category, Santa Fe Spirits Head Distiller Johnny Jeffery said. Its the second highest scoring in the American whiskey category. To have recognition in a national forum where spirit connoisseurs go to see what they should be drinking is exciting.Pick up a bottle today!

In July of 1794, President George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." The rebels were protesting the Whiskey Excise Act, the first tax ever levied by the federal government on a domestically-produced product.Following the rebellion, William Collier and James McKeel afraid that federal troops would march on them moved to Tennessee, bringing with them the tradition of handcrafting sour mash whiskey that the pair learned from their Scottish and Irish ancestors.Situated just one mile from the Tennessee State Capitol in the heart of Nashville, Collier and McKeel Distillery pays tribute to Collier, McKeel and all those who brought the art of whiskey-making to Tennessee. The distillery, which is dominated by a 570-gallon Vendome copper pot still made in Kentucky, is housed in a late 19th century factory which was previously used to assemble automobiles. Collier and McKeel Tennessee Whiskey is made from a mash of 70 percent corn, 15 percent barley and 15 percent rye. After sourcing the ingredients from local farms, Mike Williams, Collier and McKeels master distiller, mashes and ferments the grains before distilling the wash through his hand-hammered pot still.Once distilled, the whiskey is filtered through several feet of sugar maple charcoal that Williams sourced from local sawmills in Tennessee and burned on his family farm near Big Richland Creek. This filtering process, known as the Lincoln County Process, earns the whiskey the title of "Tennessee Whiskey" and imparts a signature, sweet yet smoky flavor to Collier and McKeel.After filtration, the whiskey is aged is small, 15-gallon charred oak casks until Williams determines that the flavor profile of the whiskey is just right. The small casks provide a greater degree of interaction between the oak and the whiskey as compared to larger casks, and contribute notes of honey, oak and vanilla to the whiskey.After maturation, the whiskey is brought to proof using limestone-filtered water sourced from the Big Richland Creek before each bottle is filled and labeled by hand. After bottling, Williams personally dips his thumb into ink and imprints a thumbprint onto each bottle as a sign of quality and craftsmanship.Collier and McKeel Tennessee Whiskey has an aroma of smoke and charcoal along with hints of sweet corn. The initial flavor is sweet and smoky, with faint notes of a spicy earthiness. The finish is smooth, with flavors of vanilla, honey and oak that provide for a touch of sweetnees.Pick up a bottle of Tennessee Whiskey today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Crafted from hand-selected barrels, this bourbon is bottled uncut, straight from the barrel; unfiltered and unadulterated at over 125 proof. This technique is reminiscent of the way whiskey was produced in the days before Prohibition, when Edmund Haynes Taylor, Jr. was the owner of Buffalo Trace Distillery. Drawn from barrels aged in rickhouses constructed by Taylor over a century ago, the spirit is incredibly smooth. This outstanding bourbon won a Gold medal at the San Francisco World Spirits Competition.Pick up a bottle of this bourbon today!

In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.This E.H. Taylor Four Grain is made from a distinct bourbon mash of corn, rye, wheat, and malted barley. Distilled in 2005 it entered into the barrel at 104 proof. These are the four grains E.H.Taylor would have had access to in the late 1800s.Pick up your bottle today!

On February 12, 1830, Edmund Haynes Taylor, Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor, Sr., and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated to B. B. Sayers Academy. Following in the footsteps of his father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. After christening the distillery O.F.C Distillery (OFC was an abbreviation for Old Fire Copper), Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging bourbon in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their whiskey. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give the whiskey its signature, amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded"or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Colonel E.H. Taylor Jr. Single Barrel Bourbon is aged for 11 years and 7 months in new, American oak casks in a century-old warehouse constructed by Taylor. Once the bourbon has reached its peak of maturity, it is bottled in bond at 100 proof. Taylor Single Barrel Bourbon has an aroma of oaky spices, figs and maple syrup. The notes of orange peel, dates, roasted nuts and tobacco lead to a sweet finish that is complemented by a hint of intense oak.Colonel E.H. Taylor Jr. Single Barrel Bourbon earned the Gold Medal at the Los Angeles International Wine and Spirits Competition in 2012, and earned a score of 94 points from Wine Enthusiast. In addition, it earned a score of 97 points two points higher than Pappy Van Winkle 23YO Bourbon at the Ultimate Spirits Challenge in 2012.Pick up a bottle of this incredible bourbon today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded"or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Named in honor of Colonel E.H. Taylor Jr., Colonel E.H. Taylor Jr. Small Batch Bourbon is made from a blend of seven-year old barrels hallowed from the sixth floor of a brick warehouse in Kentucky. Bottled in Bond at 100 proof, the bourbon has distinctive notes of oak and dried fruit. The initially sweet flavors give way to hints of salted caramel, butterscotch and orange, which linger on the finish.Each bottle of Colonel E.H. Taylor Jr. Small Batch Bourbon is packaged behind a vintage label and canister reminiscent of the bottles Taylor used over one hundred years ago. Pick up a bottle of history and pay homage to the father of modern bourbon today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern whiskey was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor, Sr., and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. After christening the distillery OFC Distillery (OFC was an abbreviation for Old Fire Copper), Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their whiskey. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten the whiskey, while others added acid and tobacco to give the whiskey its signature, amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded"or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.Named in honor of Taylor, Colonel E.H. Taylor Straight Rye Whiskey is made from a mash of rye and malted barley. No corn is used in the production of the rye, and, as a result, it has notes of dark spices that are well-balanced with caramel undertones. Bottled in bond at 100 proof, the rye has a dry and oaky finish, that lingers with notes of cinnamon and vanilla.Each bottle of Colonel E.H. Taylor Jr. Straight Rye Whiskey is packaged behind a vintage label and inside a canister reminiscent of the bottles Taylor used over one hundred years ago. Pick up a bottle of history and pay homage to the father of modern whiskey today!

In 1869, Colonel Edmund Haynes Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment, and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof. Today, the Buffalo Trace Distillery continues the legacy of one of the founding fathers of bourbon with the Colonel E.H. Taylor collection that was first released in 2011.This small-batch expression features a combination of 3 different 18-year-old bourbons and 3 distinct Buffalo Trace mash bills: two rye bourbon mash bills and a wheated bourbon. After their 18 years of maturation, they were blended and married together, before being bottled at 100 proof. Being a one-time bottling, this premium bottled-in-bond bourbon is bound to sell out fast.Grab one of these limited-edition bottles today!

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyers French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayers Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.In honor of former distillery owner Colonel E. H. Taylor, this distinctive whiskey is the tenth release in the E.H. Taylor, Jr. lineup that includes their Small Batch Bourbon, Single Barrel Bourbon, Barrel Proof Bourbon, and Straight Rye. This Amaranth Bourbon is Bottled-in-Bond as with previous releases. This 100 proof special release delivers a complex profile of toffee, mint, dark berries and pecans.Pick up your bottle today!

"As with most micro-distilleries, it started with a dream," says Peter Caciola, the owner of Colorado Gold Distillery. Situated along the southern slopes of the Grand Mesa in Cedaredge, Colorado (est. population 2,151), Caciolas distillery is the product of years of late nights and intense labor by Caciola himself, and his wife, Tammy. "We first talked about distilling our own spirits a good number of years ago,"Caciola continues. "After we made our dream a reality, we started discussing the idea of producing a great bourbon. Bourbon is the most American of all the spirits, and were in the heart of the country, so we thought it would be the perfect thing to make."Colorado Gold Straight Bourbon Whiskey is made using a mash of four locally-sourced grains: corn, rye, wheat and malted barley. Cedaredges unique geography and climate the quaint city is situated 11,000 feet above sea level and enjoys mild, snowy winters and hot, dry summers creates flavorful, plump grains that are perfect for distillation. "Corn is the main ingredient in our bourbon," says Michael Almy, a Colorado native and the master distiller at Colorado Gold. "The wheat and malted barley give the bourbon a smoother, more sophisticated taste and the rye adds a touch of spice."Once the grains have been harvested, they are mashed and fermented for five days with a unique strain of American whiskey yeast. Following fermentation, the bourbon is distilled twice through an 80-gallon, copper still heated by steam. Once the bourbon has been distilled, it is filtered for four hours before being poured into new, 53-gallon American oak casks that have been charred (the casks have a #3 char). The bourbon is allowed to rest for a minimum of three years in the casks, which impart spicy notes of cinnamon and oaky spice to the bourbon, and mellow its notes of maple syrup, honey and roasted nuts. Following its beauty rest, the bourbon is brought to proof with pure spring water that has been filtered by a billion year old basalt stone. Then, each bottle is filled from a single barrel and labeled by hand. Colorado Gold Straight Bourbon Whiskey earned the title "Best in Class"at the American Distilling Institute Competition in 2012, and the Gold Medal at the San Francisco World Spirits Competition in 2013.Pick up a bottle today!

Back in February 2011, Ed Tiedge, a former Marine and the master distiller at StilltheOne Distillery, was busy putting the finishing touches on another run of Comb 9 Gin when his phone rang. On the line was a volunteer from the Wounded Warrior Project, asking him to donate some of his gin for an auction to benefit wounded soldiers. Ed agreed without hesitation, before realizing he could do a whole lot better. Rather than just donate a few bottles of the gin he had on hand, Ed turned back to his copper pot still and got to work on an entirely new gin that would serve as a tribute to the injured troops. When he had finished, he was left with a case of twelve bottles of new gin: Comb Jarhead Gin, named as a nod to the Marines, with whom he so proudly served.With the original case long gone, Tiedge realized he created something unique and decided to create more batches of Jarhead Gin. Made in the same painstaking fashion as the first case, each bottle of Jarhead Gin is hand-numbered with its batch and bottle number and remains a tribute to the troops. Aside from the name and packaging that honors our proud soldiers, StilltheOne donates a portion of the sales of each bottle to the Wounded Warrior Project.Distilled from a blend of New York State wheat and honey, Comb Jarhead Gin is bright and lively. Tiedge starts with Florida orange-blossom honey chosen for the distinct flavor that comes from the flower which he impregnates with yeast for two weeks. Following fermentation, he distills the gin in a custom-made copper pot still that he engineered with a friend. Although the exact recipe remains classified, Jarhead Gin is made from a number of fresh botanicals, including coriander, fresh citrus, ginger and juniper.Toast the troops with a bottle of Comb Jarhead Gin!

Just a half hour north of Manhattan in the village of Port Chester lies Westchester countys first licensed distillery, Still The One. Owner Ed Tiedge ditched his job as a hedge-fund portfolio manager after the recession in favor of creating a simple product for pleasure and enjoyment. Though his wife was skeptical, Ed managed to create a feasible business plan and find enough investors to open a distillery, which he named for his wife who is Still The One after 26 years. After some training at the Distillery Institute, Tiedge spent a month staging in Cognac, France, often times communicating with cognac distillers through a translation app on his iPhone. Though the neighboring distilleries used the same types of stills and grapes, their finished products tasted wildly different. Here, Tiedge developed a discerning palate and passion for the minutiae of distilling processes.From the beginning, Tiedge knew he wanted to work with honey. Though it is both expensive and difficult to ferment, he insists that it yields a sweeter and more complex spirit than vodka distilled from potatoes, wheat, or corn. Some vodkas are distilled nine or more times, and the repeated heating of the alcohol can have an adverse affect on the final product. Instead, StillTheOne chooses a gentler and more precise method in order to capture the essence and character of the honey without introducing harsh flavors or aromas. To make COMB Vodka, Tiedge starts with vats of Florida orange-blossom honey chosen for the distinct flavor that comes from the flower which he dilutes with water and impregnates with yeast, fermenting the solution in three steel fermentation tanks for about two weeks before transferring it to the stills a few steps away. Swirled into a glass from the base of one of the tanks, Tiedges mead is barely honey-hued, with just a hint of sweetness and a crisp, dry zing reminiscent of a good riesling. He distills the vodka from his honey wine. The final product is clear though unfiltered, with an aroma of orange blossoms and butter pecan. The silky palate is followed by an earthy finish of dried fruit, sweet grass, and spice. Despite its sweet beginnings, COMB Vodka is classifiably dry, clean and sharp. COMB won the gold medal at the International Review of Spirits in 2011, and garnered the silver medal at the 2011 and 2012 San Francisco World Spirits competition. Pick up a bottle today!

It was nearly 180 years ago that Jean-Baptiste Combier and his wife Josephine started experimenting in their kitchen in the village of Saumur in the Loire Valley of France. The confectioners wanted to create something new and different, an original flavor. In 1834 they finally perfected the recipe for the very first triple sec Combier Liqueur dOrange which consisted of sun-dried West Indies orange peels, local spices, and some secret ingredients. The recipe and process remain the same to this day, from the bitter Haitian and sweet Valencia oranges, down to the century-old copper stills. Once the orange peels are rehydrated, the rind is separated from the pith by hand in order to tone down the bitterness during distillation. After the first distillation, a period of maceration follows, and the spirit is distilled two more times.Natural sugar crystals are added and the alcohol volume is brought down to 40 percent before bottling. The entire process takes place at the same location since the 19th century. The signature profile of the original triple sec has a pleasant sweetness that isnt overbearing, along with fruity and bitter citrusy notes.Grab your bottle today!