Copper and King American Brandy Company is a spirits producer situated in the northern part of Louisville, KY, adjacent to the Ohio River and a stones throw away from Indiana, in the picturesque neighborhood of Butchertown. As the name suggests the town used to be home to butchers and brewers, but has since shifted to a haven for artists, artisans, and distillers. Copper and Kings produce a variety of American Brandy, Absinthe and Gin.The label has pioneered the American brandy movement, a spirit largely associated with European markets. Their aged grape brandy is matured in a combination of 90 percent Kentucky bourbon whiskey barrels, and 10 percent medium-char new American white oak barrels, delivering a paradigm-shifting new world of brandy that is distinctively American. The result is a smooth and aromatic spirit with a bold rebellious character.Their own stock of spirit distilled in Butchertown started entering the bottled blends in 2018. Using traditional copper pot-distillation they forge non-traditional craft-distilled, natural, pure pot-still American brandies. Inspired by American whiskey and American music, Copper Kings utilizes a "low and slow" distillation technique, which requires a relatively low distillation temperature, allowing for a longer, slower distillation and maximum copper contact, to impart a fruit intensity and concentration of flavors and aromas onto the spirit.The Butchertown Brandy expression is a blend of carefully selected reserve casks. 75 percent of it was aged in Kentucky bourbon barrels, while the rest was aged in new American oak. Its non-chill filtered and has no artificial coloring and additives. Bottled at 124 proof, its a uniquely American brandy that flirts openly with bourbon.Pick up your bottle today!

"The foundation of our product is Thoroughbred barley from our own private grower and used by no other distillery," says Rick Wasmund, the owner and master distiller at Copper Fox Distillery. Situated along the banks of the Thronton River in Sperryville, Virginia, Copper Fox Distillery was founded in 2000 after Wasmund returned to the United States following an internship at Bowmore Distillery. "Of course Im proud of our innovations," adds Wasmund, "but I am keenly aware of the fact that Im standing on the shoulders of a great many courageous, passionate and brilliant individuals and I try to be ever thankful for the trail they blazed."Copper Fox Rye Whisky is made from a mash of 67 percent Virginia rye and 33 percent Thoroughbred barley. Much like the barley used to make Wasmunds Single Malt, the barley used to craft Copper Fox Rye is dried over an apple and cherry wood smoke flame. Once the grains have been milled and mashed, they are fermented using a proprietary strain of yeast and then twice distilled through a single-batch copper-pot still. Following distillation, the whisky is matured in American oak casks.Copper Fox Rye has a copper gold color, along with an aroma of buttered biscuits, rye spices and honeyed oak. Notes of cinnamon, allspice and cloves dominate the palate, and are well-balanced by touches of dried fruits, chestnuts, figs and cola. The finish is long and well-balanced, with notes of rye and caramel complementing each other. The whisky earned a score of 94 points from the Beverage Testing Institute in 2014.Pick up a bottle of this amazing rye today!

Named for the sea of copper stills that dotted New Yorks Hudson Valley throughout the 19th century before Prohibition, the region was a bonafide hub for whiskey distilling Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries.Situated in New Paltz near the Mohonk Preserve in the Hudson Valley, Copperseas Heritage Methods Distilling includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain all of which is sourced locally at the distillery and is one of only a handful of distilleries to still use this technique. This special process allows the grain to sprout over the course of five days, converting starch into precious sugars and enzymes which are needed to feed the yeast thats added during fermentation. While risky the grain can mold if left moist for too long the payoff is big, producing a uniquely aromatic spirit full of fresh, hearty flavor. Coppersea is one of the rare distilleries in the world that malts its grain in-house.Coppersea uses a fire copper technique, directly firing their still to create flavors that would otherwise be left out in a steam-jacketed distillation. Direct firing allows the mash to caramelize as it cooks, giving Coppersea spirits an enhanced flavor profile that lends itself to a rich mouthfeel and depth of complexity and flavor. Named after the peak overlooking the Coppersea farm, Bonticou Crag Straight Malt Rye is crafted from 100 percent Hudson Valley rye, sourced directly from its own and neighboring farms in the Valley. Coppersea is proud to be a founding member of the Empire Rye consortium, and Bonticou Crag Straight Malt Rye is Copperseas first Empire Rye expression. Kilned to a light toast, and mashed in open-top wood fermenters, this malt rye is distilled twice in direct-fired alembic stills. Bonticou Crag Straight Malt Rye is the authentic encapsulation of a late-19th C style New York whisky.Pick up your Coppersea Rye Malt today!

Named for the sea of copper stills that dotted New Yorks Hudson Valley throughout the 19th century before Prohibition, the region was a bonafide hub for whiskey distilling Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries. We want what were doing to be incredibly primitive, explains Angus MacDonald, owner and master distiller at Coppersea.At Coppersea Distillery, which is situated near Holy Cross Monastery on a bluff above the Hudson River, heritage distilling includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain all of which is sourced locally at the distillery and is one of only a handful of distilleries to still use this technique. This special process allows the grain to sprout over the course of five days, converting starch into precious sugars and enzymes which are needed to feed the yeast thats added during fermentation. While risky the grain can mold if left moist for too long the payoff is big, producing a uniquely aromatic spirit full of fresh, hearty flavor. Coppersea is one of the rare distilleries in the world that malts its grain in-house.Coppersea whiskies are double distilled using a fire copper technique, directly firing their still to create flavors that would otherwise be left out in a steam-jacketed distillation. Direct firing allows the mash to caramelize as it cooks, giving Coppersea spirits an enhanced flavor profile that lends itself to a rich mouthfeel and depth of complexity and flavor.Excelsior Bourbon touts itself as the first 100 percent New York Bourbon. This New York dram is crafted from pure Hudson Valley grains, and aged inNew York-harvested American white oak barrels.Being aged in New York oak, makes this spirit unique, as it may quite possibly be the only bourbon since Prohibition to carry this distinction. Coppersea worked with US barrel to develop the first tight barrel cooperage in the Northeast in generationsThe bourbon -which is named after the state motto Excelsior, meaning Ever Upward- is made from 100 percent Hudson Valley corn, rye, and barley. A New York trifecta, this bourbon embodies an authentic New York terroir. Get your bottle today!

Growing up on the family farm in Californias beautiful San Joaquin Valley, David Souza learned the art of raising sweet potatoes from his grandfather, who began teaching David when he was just seven years old. When his grandfather retired, David took the reigns of the family business, farming on his own until, at the age of 26, he moved to Las Vegas to run and promote various restaurants, clubs and other establishments.While working in Las Vegas, David became upset with the swill that was being pushed upon consumers as bottle service, and a light bulb went off in his head: what if he could make a truly great, farm-to-bottle vodka from the very sweet potatoes he learned to grow back home? Thus the idea for Sweet Potato Spirits was born. Named after Davids son, Corbin Cash Souza, Corbin Cash Merced Rye Whiskey is made from an ultra-rare, 100 percent California native Merced Rye mashbill. Aged in custom-charred American white oak barrels from Missouri for up to four years, the whiskey has a beautiful color reminiscent of autumn leaves. The nose is filled with a bouquet of toasted rye bread and burnt oak, and leads to a sweeter palate with hints of caramel apple, cinnamon and pear. The finish is dry, pleasant and long-lasting.Pick up some farm-to-bottle rye whiskey today!

Founded in 2017 by Bob Hagemann and owned by his parents Bob and Nancy, Corgi Spirits is a family-run craft distillery, the first and only one in Hudson County New Jersey. It was Hagemanns fascination with all things British that led to the companys logo, a Corgi wearing a crown. The breed perfectly represents the nature of the distillery. Playful and fun, yet regal and distinguished as well, the breed being owned by the Queen of England herself.The distillery was named New Jersey Distillery of the Year twice in a row and their small-batch spirits have garnered several other awards. Their range goes from gin (Earl Grey Gin, Pembroke Gin, and Barrel-Rested Gin) to whiskey (Cardigan Whiskey), vodka, to seasonal spirits such as the Very Merry Gin, Bee Blossom Gin, and Garden Party Gin. The gins and vodkas are made from potatoes, making them super-smooth as well as gluten-free. If youre in the area they offer tours and tastings in their tasting room and on their outdoor patio.While theyre mostly focused on gin, theres also Corgi Cardigan Whiskey. It wasnt named for the sweater, but rather a breed of Corgi, its a blend of different whiskeys. Half of it is a 4-year-old American barley, the other half Canadian rye. After blending they get another period of rest in barrels that used to hold Jack Daniels whiskey, before being bottled at 90 proof.Get a bottle today!

Founded in 2017 by Bob Hagemann and owned by his parents Bob and Nancy, Corgi Spirits is a family-run craft distillery, the first and only one in Hudson County New Jersey. It was Hagemanns fascination with all things British that led to the companys logo, a Corgi wearing a crown. The breed perfectly represents the nature of the distillery. Playful and fun, yet regal and distinguished as well, the breed being owned by the Queen of England herself.The distillery was named New Jersey Distillery of the Year twice in a row and their small-batch spirits have garnered several other awards. Their range goes from gin (Earl Grey Gin, Pembroke Gin, and Barrel-Rested Gin) to whiskey (Cardigan Whiskey), vodka, to seasonal spirits such as the Very Merry Gin, Bee Blossom Gin, and Garden Party Gin. The gins and vodkas are made from potatoes, making them super-smooth as well as gluten-free. If youre in the area they offer tours and tastings in their tasting room and on their outdoor patio.The award-winning Corgi Earl Grey Gin is distilled with Earl Grey tea and bergamot citrus peel for a bright and fragrant aroma with prominent black tea notes. They suggest trying it with various cocktails, pairing particularly well with lemon, honey, mint, and tonic. Its bottled at 80 proof and caffeine-free as well.Get a bottle today!

Founded in 2017 by Bob Hagemann and owned by his parents Bob and Nancy, Corgi Spirits is a family-run craft distillery, the first and only one in Hudson County New Jersey. It was Hagemanns fascination with all things British that led to the companys logo, a Corgi wearing a crown. The breed perfectly represents the nature of the distillery. Playful and fun, yet regal and distinguished as well, the breed being owned by the Queen of England herself.The distillery was named New Jersey Distillery of the Year twice in a row and their small-batch spirits have garnered several other awards. Their range goes from gin (Earl Grey Gin, Pembroke Gin, and Barrel-Rested Gin) to whiskey (Cardigan Whiskey), vodka, to seasonal spirits such as the Very Merry Gin, Bee Blossom Gin, and Garden Party Gin. The gins and vodkas are made from potatoes, making them super-smooth as well as gluten-free. If youre in the area they offer tours and tastings in their tasting room and on their outdoor patio.Corgis award-winning Pembroke Gin is crafted with pink peppercorns, elderflower, lavender, chamomile, and citrus peel. Based on a potato spirit, its delightfully bright, floral, and citrusy and goes well with citrus, honey, herbs, and liqueurs in a variety of cocktails.Get a bottle today!

Founded in 2017 by Bob Hagemann and owned by his parents Bob and Nancy, Corgi Spirits is a family-run craft distillery, the first and only one in Hudson County New Jersey. It was Hagemanns fascination with all things British that led to the companys logo, a Corgi wearing a crown. The breed perfectly represents the nature of the distillery. Playful and fun, yet regal and distinguished as well, the breed being owned by the Queen of England herself.The distillery was named New Jersey Distillery of the Year twice in a row and their small-batch spirits have garnered several other awards. Their range goes from gin (Earl Grey Gin, Pembroke Gin, and Barrel-Rested Gin) to whiskey (Cardigan Whiskey), vodka, to seasonal spirits such as the Very Merry Gin, Bee Blossom Gin, and Garden Party Gin. The gins and vodkas are made from potatoes, making them super-smooth as well as gluten-free. If youre in the area they offer tours and tastings in their tasting room and on their outdoor patio.Its Corgis Saddlecoat Vodka that is at the core of most of their spirits, serving as the backbone for their impressive gin lineup. Distilled 6 times from potatoes instead of cheaper alternatives like corn, the vodka is bottled at 80 proof. Its a creamy, full-bodied, and smooth small-batch spirit that is luxurious over an ice cube and serves as an exceptional base for premium cocktails.Pick your bottle up today!

Applejack a type of brandy distilled from apples has a long and colorful history in the United States. As early as 1630, colonists in New England and Virginia began cultivating apple orchards, and by the turn of the century, had begun distilling apples into applejack. George Washington is said to have distilled applejack on his Mount Vernon estate, and during the Revolutionary War, troops under his command were rationed applejack while campaigning in New England. In addition, during Prohibition, the Jack Rose a cocktail made from applejack, grenadine and lemon juice became a staple drink at speakeasies across the country.Harvest Spirits Cornelius Applejack is made from apples harvested exclusively at Golden Harvest Farm, a third-generation farm situated in the Hudson Valley. Derek Grout, the brainchild behind Cornelius Applejack (his family also owns Golden Harvest Farm), decided to distill applejack for one simple reason: his family farms 20,000 trees produce many more apples than the farm can actually sell. "You can make pies, donuts, or you can freeze them," says Grout of the extra apples, "but theyre never quite as good as fresh. And cold storage costs you money." After distilling the apples, however, Grout lets the applejack mature and become more valuable. "I dont know any other way of processing an apple where the apple pays its own rent."Cornelius Applejack is made by adding a strain of yeast commonly used to produce Champagne to apples that Grout sources from his family farm and presses at the distillery (no grain spirits are used). After the apple cider has fermented for a week, the wash is distilled three times through Grouts hybrid, copper pot and column stills. Following distillation, the applejack is matured in barrels that were previously used to age Woodford Reserve Bourbon. As a result, Cornelius Applejack has an aroma of honey and vanilla that is complimented by the sweet scent of fresh apples. The initial flavors of caramel and butterscotch are similar to bourbon, and give way to lighter notes of fruit and a hint of cinnamon and spice.After the applejack has matured for two years in the ex-bourbon casks, each batch is brought to proof and each single-barrel bottle is filled and labeled by hand. Cornelius Applejack earned the Double Gold Medal at the San Francisco World Spirits Competition in 2010."Every morning when I walk in Im hit with the smell," says Grout. "Slightly alcoholic, slightly funky, definitely oaky. Its a place with potential, the potential to make something thats really brilliant." Try a brilliant applejack today!

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually. For the next 250 years, nearly all the gin produced in the world was barrel-aged since the spirit was stored and transported in oak barrels (at the time, glass was too fragile and plastic and stainless steel containers were still not available).In order to craft a more traditional gin, "weve rested our signature vapor basket gin in our charred oak barrels previously used to age our spiced rum," says Darek Bell, the founder and master distiller at Corsair Artisan Distillery. Since opening its doors in 2009, Corsair has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine.As a result of this barrel aging, together with its citrus-heavy botanical recipe, the gin has a bold aroma of cola, anise, sweet spices and and oak. The aroma gives way to notes of tropical fruits, vanilla, citrus and candied nuts on the palate, and finishes with a touch of ginger and licorice.Once the gin has matured, each bottle is filled, labeled and then boxed by hand. "We make less in a year than a big distillery spills in a day," says Clay Smith, Corsairs Distillery Manager. Corsair Barrel Aged Gin earned the Gold Medal at the San Francisco World Spirits Competition in 2011.Pick up a bottle today!

"Im an avid whiskey lover," says Darek Bell, master distiller at Corsair Artisan Distillery in Kentucky, "but I do think whiskey could be better. Different. More interesting. More imaginative." Bell, a graduate of the Bruichladdich Distilling Academy in Islay, Scotland, is a mad-scientist and a notoriously experimental distiller. Since opening its doors in 2009, Corsair Artisan Distillery has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine.Corsair Centennial Malt Whiskey is a whiskey distilled from malted barley and flavored with hops. Our "experiments and tasting competitions taught us that Centennial hops were some of the best hops possible," says Bell. Centennial Hops were first created in 1974 and boast an alpha acid rating of 9.5 percent-11.5 percent, resulting in a slightly floral flavor profile that is ideal for making pale ales and India pale ales. After Corsair Centennial Malt Whiskey is distilled with the hops, it is aged in new, American oak casks until it reaches its peak flavor. As a result, the whiskey has a sweet aroma, with touches of rose petals and orange zest. Notes of caramelized oranges and sweet malt dominate the flavor profile, and lead to a finish accented by balanced hops and sweet citrus."We are a small distillery, but we have big dreams," says Bell. "Our goal from day one has been to distill the best whiskey in the world," he adds, noting that Corsair has won 74 different medals in the past six years.Pick up this amazing Whiskey today!

Corsair Distillery was founded in Bowling Green, KY, in 2008 by childhood friends, Darek Bell and Andrew Webber. The two were home brewing beer and wine in Darek and Amy Lee Bells garage, and developing a prototype bio-diesel plant, which did not go according to plans, when they got the idea to start making whiskey. In 2010, Corsair arrived in Nashville, TN, becoming the first craft distillery in Nashville since Prohibition. The distillery has grown with the city, and in 2016 Corsair opened its second Nashville location, which allowed them to create craft whiskey on a higher production scale. Darek, who was named one of the 10 most pioneering distillers by Spirits Business Magazine, focuses on new recipes for spirits using alternative grains, unconventional smoked grains, and unusual botanicals, while Andrew likes using unusual ingredients in traditional distillations to yield novel, big, aggressive flavors. Together with their team, they create innovative and adventurous small-batch spirits, which have won over 800 medals at national and international spirits competitions. Corsair also makes craft beers, utilizing local farms, and its local malt house and smokehouse to put "Nashville in a bottle."Corsair Dark Rye American Whiskey is made from a mash bill of 61 percent malted rye, 4 percent malted chocolate rye, and 35 percent malted barley. Instead of filling up the mash bill with corn, the Corsair Distillery uses malted barley, which produces exceptionally smooth rye whiskey with chocolate, coffee and spice notes. This also makes this expression technically both a rye whiskey and a malt whiskey, and shows Corsairs desire to do things differently. Corsair never uses artificial flavors or colors, achieving superior flavor and color through quality malted rye and barley, innovative distillation and small barrel maturation. This expression is made 100 percent in house at the distillery, and is never sourced.Grab your bottle today!

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually. For the next 250 years, nearly all the gin produced in the world was barrel-aged since the spirit was stored and transported in oak barrels (at the time, glass was too fragile and plastic and stainless steel containers were still not available).In order to craft a more traditional gin, "weve rested our signature vapor basket gin in our charred oak barrels previously used to age our spiced rum," says Darek Bell, the founder and Master Distiller at Corsair Artisan Distillery. Since opening its doors in 2009, Corsair has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine.Corsairs Artisan Gin remains one of the few gins produced using a gin-head (otherwise known as a carter head or vapor basket). This method, allows the flavors and essential oils of the gins sustainably grown botanicals to be gently extracted using vapor; this technique yields a less bitter spirit than maceration resulting in a more aromatic, clean-tasting gin.This gin head style gin is made using 100 percent organic botanicals, which yields a brighter, more well-balanced spirit. Using a vapor basket essentially highlights the unique mixture of botanicals use in the spirit, such as citrus, cucumber, cardamom and coriander. Among other accolades, this crisp gin has struck Gold at the San Francisco World Spirits Competition, the World Beverage Competition, and the International Review of Spirits Awards BTI.Pick up a bottle of this American gin today!

Im an avid whiskey lover, says Darek Bell, master distiller at Corsair Artisan Distillery in Kentucky, but I do think whiskey could be better. Different. More interesting. More imaginative. Bell, a graduate of the Bruichladdich Distilling Academy in Islay, Scotland, is a mad-scientist and a notoriously experimental distiller. Since opening its doors in 2009, Corsair Artisan Distillery has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine.Corsair Mosaic Malt Whiskey is a whiskey distilled from malted barley and flavored with hops. Our experiments and tasting competitions taught us that Mosaic hops were some of the best hops possible, says Bell. Mosaic Hops were developed in 2012 and boast an alpha acid rating of 11.5 percent-13.5 percent, contributing floral, tropical and fruity notes to the whiskey. As a result of these hops, Corsair Mosaic has an aroma of rose petals, coconuts and papaya that gives way to notes of mango, citrus, earthy pines and herbs.Corsair Mosaic is a limited edition whiskey. Pick up a bottle today!

"Im an avid whiskey lover," says Darek Bell, master distiller at Corsair Artisan Distillery in Kentucky, "but I do think whiskey could be better. Different. More interesting. More imaginative." Bell, a graduate of the Bruichladdich Distilling Academy in Islay, Scotland, is a mad scientist and notoriously experimental distiller. Since opening its doors in 2009, Corsair Artisan Distillery has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine."When you look at the palette the distilling world uses, the paints typically consist of corn, rye, wheat and malted barley," explains Bell, a former homebrewer. "Contrast that to craft brewing, where brewers use dozens of malts and adjuncts. With distilling, I think like a brewer: the better the ingredients you put into the whiskey, the better it will be."Corsair Quinoa Whiskey is made from a mash of 80 percent malted barley and 20 percent unmalted quinoa seeds. While most of the malted barley (63 percent) is untoasted, two-row barley, the remainder is kiln-toasted and imparts sublime notes of butter and doughy bread to the whiskey.In addition, Bell uses red and white quinoa (pronounced "Kin-wah") seeds that he sources from Bolivia. Quinoa is a type of plant that was domesticated in South America nearly 4,000 years ago, and has high levels of protein and dietary fiber. The Incas held the quinoa crop to be sacred and referred to it as chisaya mama, or mother of all grains (the Incan emperor would traditionally sow the first seeds of the season). "The quinoa seeds add a slightly nutty flavor to the whiskey," says Bell, "and nicely balance out the flavors from the barley."After harvesting the barley and quinoa, Bell mashes and ferments the grains before distilling them through his custom-made, 50-gallon Vendome copper-pot hybrid still. The whiskey is then aged in new, heavily charred American oak barrels (the barrels have a #4 char), before Bells team fills and labels each bottle by hand.Corsair Quinoa Whiskey has a nose of baked apples, cinnamon and rye that gives way to sweet notes of dried fruits, pineapple and citrus. The flavors are well-balanced with notes of buttery dough and nutty bread, and lead to a slightly spicy, long finish."This may be the first commercially available whiskey distilled from quinoa," says Bell.Pick up a unique bottle of whiskey today!

Absinthe, which is a spirit traditionally derived from grand wormwood, anise and fennel, has a long and colorful history. While its origins remain unclear, the use of medicinal wormwood dates back to ancient Egypt. In the 18th and 19th centuries, absinthe was distributed by the French Army to its troops as a cure for several digestive diseases, including dysentery and tropical fever. When the troops returned home, they brought their taste for absinthe with them.Spurred by the temperance movement and winemakers, absinthe eventually became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal,"and that it would "provoke epilepsy and tuberculosis." In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, Swiss teetotalers seized the moment and passed a referendum making absinthe illegal. Similarly, absinthe was prohibited in the United States for nearly a century; from 1912 until 2007, absinthe was not allowed to be consumed on American soil.Corsair RED Absinthe is a unique interpretation on the classic green spirit. "Our company got going about the same time the U.S. ban was lifted, so it was one of those things where we said we could make a little and people would come and want to know about it," says Andrew Webber, the co-founder of Corsair Artisan Spirits. "Its one of the most uncommon absinthes made in the world, so people have found use for our product, and it has its own uses in mixology."Corsair RED is made using traditional absinthe ingredients, but is tweaked with some unusual additions, including citrus, tarragon, dragon wormwood (a relative of grand wormwood) and red hibiscus flowers. "We think of a good spirit as something like a musical chord made up of several notes," says Webber, noting that Corsair originally envisioned creating a more traditional absinthe. "Our early batches were missing a note in the chord. But when we added hibiscus, everything clicked." The hibiscus flowers give the absinthe its unusual red color, and add a floral note to the palate that is complemented by tangy citrus, herbal undertones and a spicy, peppery finish.Once the absinthe has been distilled, each bottle is filled, labeled and boxed by hand Corsairs small operation has no mechanized components. "We make less in a year than a big distillery spills in a day," says Clay Smith, Corsairs distillery manager. "Our products are extremely small batch, meaning that our largest run is 550 bottles."Pick up one of the most unique absinthes made today!

"Im an avid whiskey lover," says Darek Bell, master distiller at Corsair Artisan Distillery in Kentucky, "but I do think whiskey could be better. Different. More interesting. More imaginative." Bell, a graduate of the Bruichladdich Distilling Academy in Islay, Scotland, is a mad-scientist and a notoriously experimental distiller. Since opening its doors in 2009, Corsair Artisan Distillery has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine.Corsair Ryemageddon American Rye Whiskey is distilled from a mash of 80 percent malted rye grains and 20 percent chocolate rye grains. After the grains have been harvested by local farmers, they are mashed and fermented before being twice distilled, first through Bells antique wash still and then again through his 240-gallon copper-pot still. Corsairs small operation has no mechanized components each step of the distillation process is completed by hand. "We make less in a year than a big distillery spills in a day," says Clay Smith, Corsairs Distillery Manager.Once the whiskey has been distilled, it is aged in 15 gallon, charred American oak casks for just under one year. Following maturation, each batch of Ryemageddon Whiskey is brought to proof and bottled by hand. "Our products are extremely small batch,"adds Smith, "meaning that our largest run is 550 bottles."Corsair Ryemageddon American Rye Whiskey has an aroma of milk chocolate and peanut butter, along with notes of fresh rye toast, baking spices and buttered bread on the palate. The flavors lead gently to a warming finish with a touch of fruit, butter and vanilla. The whiskey earned the Gold Medal at the International Review of Spirits, and earned a score of 94 points from the Beverage Testing Institute. Pick up a bottle today!

"Im an avid whiskey lover," says Darek Bell, master distiller at Corsair Artisan Distillery in Kentucky, "but I do think whiskey could be better. Different. More interesting. More imaginative." Bell, a graduate of the Bruichladdich Distilling Academy in Islay, Scotland, is a mad-scientist and a notoriously experimental distiller. Since opening its doors in 2009, Corsair Artisan Distillery has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine.Corsair Triple Smoke Small Batch American Malt Whiskey is made exclusively from American malted barley. Once Bell sources the barley, he divides it into three fractions and smokes each fraction over a different fuel. While a portion of the barley is smoked over a traditional peat flame, another portion is smoked over a cherry wood flame, and the remainder is smoked over a beechwood flame. This smoking process unique in the industry contributes well-balanced notes of sweet fruits and peaty smoke to the whiskey, and adds an unusual depth and complexity.After smoking the barley, Bell mashes and ferments it before being distilled the wash through his 240-gallon, antique copper-pot still. Then, the whiskey is aged in new, charred American oak barrels, which contribute hints of cinnamon and allspice to the whiskey, and add an additional layer of complexity. Following maturation, Corsair Triple Smoke is brought to proof and bottled by hand.Corsair Triple Smoke earned the Gold Medal at the San Francisco World Spirits Competition in 2010 and at the MicroLiquor Spirits Awards in 2011. In addition, it earned the title of "Artisan Whiskey of the Year" in 2013 from Whisky Advocate.Pick up a bottle today!

"Im an avid whiskey lover," says Darek Bell, master distiller at Corsair Artisan Distillery in Kentucky, "but I do think whiskey could be better. Different. More interesting. More imaginative". Bell, a graduate of the Bruichladdich Distilling Academy in Islay, Scotland, is a mad scientist and a notoriously experimental distiller. Since opening its doors in 2009, Corsair Artisan Distillery has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine.Wildfire is Corsairs very first grain to glass whiskey, crafted from barley grown, malted, and smoked at a rural Tennessee farm in Bells Bend. Wildfire is 100 percent hickory-smoked, which gives it a unique flavor profile and smooth mouthfeel. Launched in 2015 Wildfire has quickly become one of our most popular whiskeys.Pick up your bottle today!

In Los Altos, Mexico the heart of Tequila Valley Corzo Distillery has pioneered and patented a distillation process that begins when expert jimadors trim the shoots and stalks from young Highland Blue Weber Agave plants, allowing the plants to focus more of their energy on developing rich and flavorful pias, or hearts. Native to Mexico, Highland Blue Weber Agave plants favor high altitudes and rich, sandy soils. In Los Altos, which is located a mile above sea level and blessed with rich, red soil, Corzos jimadors harvest the pias at their peak of maturity.After the pias are harvested, they are slowly roasted for five hours in order to extract the their sweet nectar. Corzo uses a longer, slower fermentation cycle as compared to other distilleries, going so far as to play Mozart during fermentation in order to help relax the yeast and provide for a more mellow tequila.After fermentation, the tequila is distilled three times. Corzos patented distillation process makes large cuts to the distillate to ensure that only the "heart of hearts"is bottled. As a result, each bottle of Corzo Silver takes about 22 pounds agave to make, nearly twice as much as any other tequila! The aggressive cuts also lead to a sweeter, more ripe tequila. Afterwards, the tequila is sparged a process where microscopic air bubbles are introduced into the tequila in order to let it breathe and provide for a smoother taste before being bottled.Designed by Fabien Baron, the French designer whose work includes some of the most iconic perfume bottles of our time, Corzo Silver Tequilas bottle reflects the contemporary style of Mexican architecture. Its strong, rectangular lines and perfume bottle shape hint at the fragrant and full-bodied tequila that are contained inside.If tequila represents the revolutionary spirit of Mexico, Corzo represents Mexicos modern elegance. Try some today!

The Cotswolds Distillery is the brainchild of Dan Szor, a native New Yorker whose 30-year career in finance took him and his family to London, where theyd often escape the stress of city living by spending weekends in Englands Cotswolds. Classified as an Area of Outstanding Natural Beauty by the British government, the Cotswolds have been designated for conservation due to their significant landscape value, and its easy to see why Dan was so quickly enamored with the rolling hills and honey-colored cottages of the region.While living in England, Dans deep-rooted passion for whisky led him on annual pilgrimages to Islay, where he fervently explored the various single malt Scotch distilleries. One day, back in the Cotswolds, Dan was staring out of a window at a neighboring barley field when he suddenly had an "aha" moment barley was growing all over the Cotswolds, yet no one was distilling it. Dan decided to be the first, and within just a few years he had snapped up an old barn conversion, commissioned several custom stills and begun distilling the regions very first artisanal spirits at the Cotswolds Distillery.Cotswolds Dry Gin is made from wheat base which is steeped with macerated juniper, coriander and angelica root for 12 hours before a second, unique botanical mix is added. In addition to bay leaf, cardamom seed, lime, grapefruit and black pepper, this second botanical mix also contains locally-sourced Cotswolds lavender, which lends a signature and delicate taste to the spirit. Once the wheat base has been fully infused with both sets of botanicals, everything is distilled through a tailor-made, 500-litre hybrid still crafted by the experts at Arnold Holstein in Germany.As a result, Cotswolds Dry Gin is a classically balanced gin with prominent notes of juniper and crisp citrus on the nose. The palate is citrus-forward with additional notes of earthy spice, and leads to a clean and delicate finish that allows the Cotswolds lavender to shine. The botanicals and oils suspended in the spirits create a distinctive cloudiness when ice or a mixer is added to the gin.Pick up the outstanding natural spirit from an area of outstanding natural beauty today!

The Cotswolds Distillery is the brainchild of Dan Szor, a native New Yorker whose 30-year career in finance took him and his family to London, where theyd often escape the stress of city living by spending weekends in Englands Cotswolds. Classified as an Area of Outstanding Natural Beauty by the British government, the Cotswolds is a designated conservation area due to their significant landscape value, and its easy to see why Dan was so quickly enamored with the rolling hills and honey-colored cottages of the region.While living in England, Dans deep-rooted passion for whisky led him on annual pilgrimages to Islay, where he fervently explored the various single malt Scotch distilleries. One day, back in the Cotswolds, Dan was staring out of a window at a neighboring barley field when he suddenly had an aha moment barley was growing all over the Cotswolds, yet no one was distilling it. Dan decided to be the first, and within just a few years he had snapped up an old barn conversion, commissioned several custom stills and begun distilling the regions very first artisanal spirits at the Cotswolds Distillery.Cotswold Distillery maintains itself as one of the only fully operational Gin/Whisky distilleries in the United Kingdom. They also produced the first whisky made entirely in the Cotswolds. They embrace the grain-to-glass philosophy at Cotswolds, hand-crafting their spirits in small batches using high-quality local barley.Emphasizing quality over cost during every step of production, Cotswold uses their very own floor maltings and incorporates long fermentation and slow distillation methods, using traditional, Forsyth copper pot stills.This cask strength release from the Cotswolds Distillery comes from Cotswold founder Dans favorite casks: shaved, toasted and re-charred American Oak red wine barriques. These distinctively active casks impart a deep rich color and intense character to the distillerys fruity spirit, delivering notes of toffee, oak and red fruits. This stunning expression earned a Gold medal at the International Wine and Spirits Competition, the World Whiskies Awards and Double Gold at the 2019 San Francisco World Spirits Competition.Pick up your bottle today!

The Cotswolds Distillery is the brainchild of Dan Szor, a native New Yorker whose 30-year career in finance took him and his family to London, where theyd often escape the stress of city living by spending weekends in Englands Cotswolds. Classified as an Area of Outstanding Natural Beauty by the British government, the Cotswolds is a designated conservation area due to their significant landscape value, and its easy to see why Dan was so quickly enamored with the rolling hills and honey-colored cottages of the region.While living in England, Dans deep-rooted passion for whisky led him on annual pilgrimages to Islay, where he fervently explored the various single malt Scotch distilleries. One day, back in the Cotswolds, Dan was staring out of a window at a neighboring barley field when he suddenly had an aha moment barley was growing all over the Cotswolds, yet no one was distilling it. Dan decided to be the first, and within just a few years he had snapped up an old barn conversion, commissioned several custom stills and begun distilling the regions very first artisanal spirits at the Cotswolds Distillery.Cotswold distillery maintains itself as one of the only fully operational Gin/Whisky distilleries in the United Kingdom. They also produced the first whisky made entirely in the Cotswolds. They embrace the grain-to-glass philosophy at Cotswolds, hand-crafting their spirits in small batches using high-quality local barley.Emphasizing quality over cost during every step of production, Cotswold uses their very own floor maltings and incorporates long fermentation and slow distillation methods, using traditional, Forsyth copper pot stills. The whisky is then is aged in a combination of first fill ex-bourbon casks and repurposed wine barrels, and is blended and bottled on-site. This breakout single malt is a highly acclaimed release, selling out quickly following its launch. The whisky was rated 94/100 in Jim Murrays 2016 and 2017 Whisky Bibles.Pick up your bottle today!