The history of De Luze cognac began in 1817, when Le Baron Alfred De Luze and his brother Louise-Philippe journeyed to New York where they eventually started their business, importing and exporting Wines and Cognacs. Five years later Alfred founded A. DE LUZE and FILS in Bordeaux, and in 1862, in pursuit of producing a very high quality cognac he purchased the Domaine du Chaigne in Grande Champagne.In 1927, the De Luze house was granted the Royal Warrant by King Christian X of Denmark, to produce their Cognac. Meanwhile, in Angeac Champagne, Michael Boinaud is recommissioning the two family pot-stills, rekindling their operation. After a period of time under French Spirits Group, De Luze was purchased by the Boinauds, who brought the brand back to the Grande Champagne region of Cognac, where Alfreds production took place years ago 1862.The Boinaud family owns the largest vineyard of the Cognac Appellation; over 400 hectares in the Grande Champagne region. Their vast vineyards produce an impressive range of high-quality cognacs composed 70 percent Grande Champagne, far exceeding the minimum requirement (50 percent) of the appellation.In addition to owning the largest vineyard in the region, the Boinauds own the largest distillery of the Cognac region, with 41charentais(Alembic) pot-stills. To produce the high quality and natural texture which characterizes De Luze, only unfiltered wines are distilled in small capacity pot-stills. A traditional double-distillation method is used to produce the eaux-de-vie used in their cognac.The Boinaud family has its own cooperage where the Master Cooper produces and repairs barrels. Aged in bespoke French oak barrels, and blended specially by Cellar Master Eric Boinaud, the VSOP eaux-de-vie rests in French Oak Barrels for 4 years minimum. De Luze VSOP is an outstanding blend of eaux-de-vie from Grande and Petite Champagne, the two best growing areas of the Cognac region whose blending yields the finest spirit. The wine is distilled unfiltered, with its "lees" in-house, using the Boinaud familys unique method, giving an exquisite finish to the cognac.With its rich fruit and floral notes, De Luze VSOP won a Gold medal at the San Francisco World Spirits Competition. Pick up a bottle of this fine VSOP today!

On February 12, 2013, Belfast born and bred, seasoned industry mavens Sean Muldoon and Jack McGarry opened The Dead Rabbit Bar in lower Manhattan. Three years later, it was voted the best drinking spot in the world. Five years later, the duo are on to a new venture: launching their very own Irish whiskey, in honor of the five-year anniversary of their cult hit New York bar. The 2016 "Worlds Best Bar" boasts the largest collection of Irish whiskey in North America. Their new whiskey is a commemorative new addition to the bars illustrious encyclopedic collection of spirits. The Dead Rabbit Irish Whiskey is a collaboration with The Dublin Liberties Distillerys Master Distiller, Darryl McNally. It features a premium blend of Irish single malt and grain whiskeys aged in seasoned ex-bourbon casks for five years, before being finished in compact virgin American oak barrels.This special blend is characterized by its light and aromatic profile with toasted oak notes and a hint of caramel. The palate has a deep rich character and a smooth, mellow feel, followed by a long finish with a subtle hint of vanilla.The design of the bottle is a tribute to the notorious New York Irish street gang and its leader, bare-knuckle boxer and U.S. Congressman, John Morrissey. The vial is emblazoned with a seal illustrating an upside-down, dead rabbit, a nod to its infamous 19th-century namesake. Dead Rabbit Irish Whiskey marks the fifth anniversary of the famous bar, making its debut February 12, 2018.Pick up your bottle today!

The distillery was founded in 1945 in Veracruz, Mexico. A state that lies a bit off the beaten path in the Caribbean. Its known for its cavernous landscape, mountainous terrain, abundant rainfall and fertile, lush fields of sugar cane. Tropical Veracruz, due to its proximity to the Gulf of Mexico and its warm trade winds, is famed for its sugar cane plantations, and equally recognized as the cradle of high-quality Rum it is where DeadHead Rum was born.Deadhead rum is fermented with yeast over local air and double-distilled from molasses and fresh sugarcane juice using a Pot Still method. Its then filtered through charcoal before being aged six years in European oak and rested in ex-wine casks and bourbon barrels. Bottled in a truly unique Tsanta (shrunken head) design.Pick up your bottle today!

In 1785, Sir Richard Arkwright designed and helped construct a cotton mill on the banks of the River Teith. The mill, which was situated just outside Edinburgh, operated for nearly two centuries and employed as many as 1,500 works in the 19th century. In 1965, however, as demand for Scottish cotton fell, the mill was forced to close its doors.The same year, James Finlay, Brodie Hepburn and A.B. Grant (collectively known as the Deanston Distillers) purchased the Deanston Mill and began converting it into a distillery. The mill was ideally suited to produce and age Whisky it was already situated along one of the purest water sources in all of Scotland and the mills storage cellars, originally designed to store cotton, were perfect for housing maturing casks of Whisky. The refurbishment took nearly a year and cost over 300,000, but on October 17, 1966, the Deanston Distillers opened the doors to Deanston Distillery for the first time.Deanston Single Malt Whisky is made using Scottish-grown barley that is grown without the use of pesticides or chemicals. After the barley is mashed and fermented in an 11-ton open-topped mash tun the only one of its kind in Scotland it is twice distilled through Deanstons copper pot stills. The stills are equipped with a sloping lyne arm and boiler ball, which helps ensure a lighter and smoother Whisky.Following distillation, Deanston 18 Year Old Bourbon Cask Finish Highland Single Malt Scotch Whisky is aged for nearly two decades in the cellars of the former cotton mill. The cellars maintain a constant temperature and humidity, causing Whisky expert Jim Murray to remark that Deanston is a cathedral to Whisky maturation. In fact, with its gloriously vaulted ceiling, you would swear you were in a crypt. After its initial beautyrest, the Whisky is finished in first-fill bourbon casks sourced from the United States, which contribute notes of charred wood and honey to the Whisky.Deanston 18 Year Old Bourbon Cask Finish Highland Single Malt Scotch Whisky has an alluring aroma of clover, toffee and caramel, which leads to a palate filled with notes of cherry, raisins, dark chocolate and saltwater taffy. The finish, smooth and complex, is complete with hints of butterscotch, oak, malt cereal and blackberry. This fantastic Whisky, which won Gold at the 2015 Scotch Whisky Masters, is sure to become a hit.Pick up a bottle today!

In 1785, Sir Richard Arkwright designed and helped construct a cotton mill on the banks of the River Teith. The mill, which was situated just outside Edinburgh, operated for nearly two centuries and employed as many as 1,500 works in the 19th century. In 1965, however, as demand for Scottish cotton fell, the mill was forced to close its doors.The same year, James Finlay, Brodie Hepburn and A.B. Grant (collectively known as the Deanston Distillers) purchased the Deanston Mill and began converting it into a distillery. The mill was ideally suited to produce and age whisky it was already situated along one of the purest water sources in all of Scotland and the mills storage cellars, originally designed to store cotton, were perfect for housing maturing casks of whisky. The refurbishment took nearly a year and cost over 300,000, but on October 17, 1966, the Deanston Distillers opened the doors to Deanston Distillery for the first time.Deanston Single Malt Whisky is made using Scottish-grown barley that is grown without the use of pesticides or chemicals. After the barley is mashed and fermented in an 11-ton open-topped mash tun the only one of its kind in Scotland it is twice distilled through Deanstons copper pot stills. The stills are equipped with a sloping lyne arm and boiler ball, which helps ensure a lighter and smoother whisky.This single malt is young whisky, matured for a first round in ex-bourbon casks from a family owned and operated cooperage in Kentucky. This whisky is then finished in new oak barrels, imparting incredibly subtle spiced aromas to the spirit. This Deanston Single Malt Virgin Oak release won Silver Medals at the International Spirits Competition, and the IWSC, and a Gold at the Spirits Business awards.Pick up a bottle of this single malt today!

Just steps from where Albanys first distillery an 18th-century rum distillery was once located, John Curtin and Rich Sicari, owners and distillers of Albany Distilling Co., are making the regions first local spirits since Prohibition, and are recapturing New York States rich distilling heritage in the process. A self-described modest operation, Curtin and Sicari proudly craft their spirits one small batch at a time. Their emphasis on local sourcing and production is evident in their collaboration with Death Wish Coffee Co., another Albany-based business which purportedly brews the worlds strongest coffee. Curtin and Sicari have been lending their expertise to Death Wishs Barrel Brand, which uses coffee beans aged in freshly-poured oak barrels from Albany Distilling Co., drawing out much of the spirits flavor. Building off the success of this revolutionary idea, Albany Distilling Co. and Death Wish Coffee Co. have teamed up once again to create Death Wish Coffee Vodka. It seemed like a natural progression, says Curtin.Death Wish Coffee Vodka is made by marrying Albany Distilling Co.s ALB Vodka, which is made from American corn and distilled six times, with Death Wish Coffee Co.s cold-brew coffee. The result is a soft, bittersweet vodka with notes of chocolate, honey and coffee beans persisting from the nose all the way through the finish. Pick up a bottle of this limited release vodka today!

Legend suggests that in the 18th century, a party of 300 members of the Potowatami and Winnebego tribes were trying to cross the waters between Washington Island located about seven miles from what is now Door County, Wisconsin in the waters of Lake Michigan and the Wisconsin mainland. The tribesmen were struck by a sudden storm and perished. Years later, the waters that entombed the Native Americans were nicknamed "Deaths Door."Today Washington Island (population 700) is the heart and soul of everything produced by Deaths Door Distillery. The 22 square-mile island boasts miles of beautiful, uninterrupted shoreline, protected coves and inlets and a 1,200 acre organically-certified farm that produces two varieties of hard, red winter wheat Harvard and Carlisle that are exclusive to Washington Island.Deaths Door White Whisky is made from a mash of 80 percent organic, hard red winter wheat sourced from Washington Island and 20 percent organic malted barley sourced from Chilton, Wisconsin. After the ingredients are brought to Deaths Door Distillery in Middleton, Wisconsin, John Jeffrey, Death Doors master distiller, double-ferments and double-distills the whisky by hand.Jeffrey, a graduate of the Artisan Spirits Distilling Program, received his Masters of Science Degree in Food Science from Michigan State University where his research focused on barrel aging dynamics, fermentation optimization, yeast byproducts and other fermentation and distillation processes.After double-distilling the white whisky inside a 90-gallon copper-pot still and giving the spent mash to local hog and dairy farms to be used as feed, Jeffrey rests the whisky inside stainless steel casks before finishing it in uncharred Minnesota oak barrels. The oak barrels round out the notes of light vanilla, wheat, cereal and malt in the whisky. In addition, they give the whisky an aroma of tequila and citrus. Still, its the mashbill of hard, red winter wheat that gives Deaths Door White Whisky its unique flavor profile. After finishing the whisky in the oak barrels, Jeffrey fills and labels each bottle by hand.Avoid the fate of the Deaths Door by picking up a bottle today!

Deerhammer was founded in 2010 by Amy and Lenny Eckstein. The independent operation is based in Buena Vista, Colorado. Firmly rooted in tradition and propelled by creativity, the independent distillery crafts single-barrel American whiskey. Its a grain-to-glass operation, meaning in-house recipe creation, mashing, fermentation, distillation, and maturation. The distillery was built by Eckstein himself, repurposing dairy equipment and machinery. The 140-gallon direct-fire copper-pot still is the exception, as it was commissioned from an Arkansas artisan and made in the Scottish style. They currently produce 5 expressions: American Single Malt Whiskey, Pot Still Rye, a 4-grain Straight Bourbon, Hickory Smoked Corn Whiskey, and the Dutch Style Gin.Deerhammer American Single Malt Whiskey starts with a 100 percent malted barley mash that is similar to what porters are made of. The mash gets open-air fermented, double-distilled, then matured for at least 2 years in new charred white oak. Its a complex and rich whiskey that draws from its Scottish and Irish counterparts, yet is wholly unique and American. Its profile is shaped by the high-alpine climate of Buena Vista with its fluctuating daily temperature, which helps maximize the flavor potential of the mash. Bottled at 92 proof, the whiskey has won several prestigious awards.Get your bottle today!

Crafted in the Blue Ridge Mountains of North Carolina, Defiant American Single Malt Whisky is made from just four simple ingredients: premium two-row brewers barley, cultured yeast, water from an aquifer under the distillery and premium American white oak. "Were rethinking whisky by taking the best of Scottish tradition and combining it with American ingenuity," says Tim Ferris, the distillerys founder. Prior to founding the distillery, Ferris was the founder of Defiant Marine, a salvage-diving team that was enlisted to help clean up New York Citys subway system after it was flooded by Hurricane Sandy. "The diving business takes us all over the world, and when wed finish a big job wed treat ourselves to the best whisky we could find," says Ferris. "I got interested in single malts, and eventually had to give it a try."Defiant American Single Malt Whisky is the result of nearly 10 batches that failed Ferris taste test and went down the drain. "We werent even sure what we were looking for,"Ferris says of the whisky, "but we knew wed recognize it when we tasted it."Defiant American Single Malt is made using premium two-row brewers barley, which is malted and then cracked on a custom roller mill. After the grains have been milled and mashed, they are fermented with a specially-grown yeast, which ensures the flavor of the whisky is balanced yet bold. Then, the whisky is distilled through a German copper-pot still and aged with American white oak spirals. Spirals, as opposed to barrels, are inserted into the whisky as it ages, rather than containing the product itself. This method of infusion ensures greater contact between the whisky and the wood, and creates a more complex and robust flavor profile. Following maturation, the whisky is brought to proof from water sourced from an aquifer deep beneath the Blue Ridge Mountains and bottled by hand.The whisky has an aroma of sweet malt and cereal, that gives way to notes of vanilla, caramel, honeyed oak and citrus. The finish is bold and warming, with a hint of clove and ginger. It is "insanely smooth and round, tasting more like a bourbon than any other spirit distilled from barley,"according to The Huffington Post."Were starting a whisky revolution," says Ferris. "Charting a new course on the journey. And were doing it the Defiant way."Pick up a bottle today!

Arroyo Design is a small custom furniture company founded upon the principles of using mesquite wood from the Sonoran Desert and making it into fine furniture, as opposed to using exotics from the rainforest. That same idea is the founding principle on which Del Bac Whiskey was founded. Stephen Paul founded the private family-owned and operated distillery company, Hamilton Distillers, Inc. in 2006. Headquartered in Tucson, Arizona they produce a unique range of Single Malts, including Del Bac.Del Bac was conceived while Stephen was drinking Scotch and barbecuing with mesquite scraps from his custom furniture company. The idea was born to malt barley over mesquite instead of peat. The result was a signature whiskey embodying the spirit of the American Southwest terroir. The unique whiskey was initially distilled using a 5-gallon alembic pot-still from Portugal. While perfecting the production process he learned how to malt barley, initially using a 6-row cattle-feed barley sourced from nearby Coolidge, AZ, later sourcing 2-row malting barley from Southern Colorado.After graduating with a 40-gallon pot-still in 2011. Stephen and his daughter Amanda incorporated Hamilton Distillers in 2011. They expanded and re-vamped their facility incorporating a 500-gallon distillery and malt house to malt 5,000 lb batches using a tank system to steep, germinate, and dry the malt between two tanks, a system that allows for more control, yielding a better quality malt.This whiskey is a true American Single Malt, finished using Scottish methods of whiskey-making. Del Bac Classic is handcrafted from a 100 percent barley malt that is mashed, fermented, copper pot distilled, aged and bottled on site. You can expect opening notes of bright stone fruits, balanced by a sweet caramel and oak finish.Pick up your bottle today!

Arroyo Design is a small custom furniture company founded upon the principles of using mesquite wood from the Sonoran Desert and making it into fine furniture, as opposed to using exotics from the rainforest. That same idea is the founding principle on which Del Bac Whiskey was founded. Stephen Paul founded the private family-owned and operated distillery company, Hamilton Distillers, Inc. in 2006. Headquartered in Tucson, Arizona they produce a unique range of Single Malts, including Del Bac.Del Bac was conceived while Stephen was drinking Scotch and barbecuing with mesquite scraps from his custom furniture company. The idea was born to malt barley over mesquite instead of peat. The result was a signature whiskey embodying the spirit of the American Southwest terroir. The unique whiskey was initially distilled using a 5-gallon alembic pot-still from Portugal. While perfecting the production process he learned how to malt barley, initially using a 6-row cattle-feed barley sourced from nearby Coolidge, AZ, later sourcing 2-row malting barley from Southern Colorado.After graduating with a 40-gallon pot-still in 2011, Stephen and his daughter Amanda incorporated Hamilton Distillers in 2011. They expanded and re-vamped their facility incorporating a 500-gallon distillery and malt house to malt 5,000 lb batches using a tank system to steep, germinate, and dry the malt between two tanks, a system that allows for more control, yielding a better quality malt."We do everything right in-house. We malt our own barley, and we mash, ferment, distill, barrel and bottle under one roof. After learning that so many "craft" or "artisan" American whiskeys actually come from the same mega distillery in Indiana, we are especially proud to say we do it all ourselves. Its as real as it could ever be"(producer). For this "Distillers Cut," each cask was specially hand-selected to work in harmony. This expression is an exercise in the art of blending by utilizing varying malts, cask types and finishing methods, all to showcase cask strength single malt whiskey, giving the whiskey deeper more nuanced layers."Offered at cask-strength every time, Distillers Cut is a pure reflection of its makers and of the place from which it comes" (producer). For this first batch, the nose offers notes of bright citrus, dried stone fruit and herbs. The palate tastes of caramel toffee spice integrated with cherry, leather and sassafras. A lingering vanilla sweetness develops with its lengthy finish.Pick up your bottle today!

Agave Type: ArroqueoRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos Vasquez Proof: 98 Proof, 49 percent ABVTasting Notes: Luscious cantaloupe, baking chocolate, vegetal notes, reminiscent of fresh green beans, with savory medium to long finish.Details: Crafted from semi-wild agave Arroqueo, this limited edition expression is dedicated to Thor Heyerdahl. roasted in a conical pit over hot rocks, buried with earth for three days, open air fermentation, twice-distilled slowly in an ancient bamboo clay still method. Only 360 bottles made.

Agave Type: AzulRegion: Valles Centrales, Oaxaca Maestro Mezcalero: Paciano Cruz Nolasco Proof: 94 Proof, 47 percent ABVTasting Notes: Creamy mouth feel with bright citrus notes and dried bananas. A sweet green herbaceous, wet stone quality with a touch of white peppercorn and a medium long finish. Details: Earth-roasted, fermented with airborne microbes, twice distilled, unblended the original, centuries-old Oaxacan, hand-crafted way.

Agave Type: Barril Region: Valles Centrales, Oaxaca Maestro Mezcalero: Florencio Don Lencho Laureano Carlos Sarmiento. Proof: 98 Proof, 49 percent ABVTasting Notes: Spicy, floral carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. On the palate is caramel, round, soft, gentle, full-bodied notes. Roasted root vegetables, umami, terracotta, slate-like minerality and a touch of salinity.Details: made from semi-wild maguey Barril (the biggest of the Tobasiche, Madrecuishe, Cirial, Larga family). Roasted in a conical pit over hot rocks, buried under a cap of earth for three days, open-air fermentation for thirty days, double distilled with a bamboo clay still, the centuries-old Oaxacan organic, hand-crafted way.

Agave Type: EspadnRegion: Valles Centrales Maestro Mezcalero: Faustino Garcia VasquezProof: 82 Proof, 46 percent ABVTasting Notes: Medium nose, complex flavors, citrus. A long, smooth finish with overtones of mint.Details: Produced in a desert/tropical micro-climate at 5052 ft. Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, and oak wood for 4-5 days. Distilled in a copper pot still.

Agave Type: EspadnRegion: Oaxaca Maestro Mezcalero: Unkown Proof: 90 Proof, 45 percent ABVTasting Notes: Floral with hints of vanilla, citrus, tropical notes of pineapple. A bit of a caramel or butterscotch. Slight salinity. Details: Crafted from agave Espadn, roasted for 7-15 days using oak wood. Distilled using a copper pot still.

Agave Type: MadrecuixeRegion: San Luis Del Rio, Oaxaca Maestro Mezcalero: Paciano Cruz NolascoProof: 94 Proof, 47 percent ABVTasting Notes: Banana leaf, green papaya, just-mown alfalfa, tarragon and fresh cut bamboo, give way to circus peanuts and sweet, fresh-forward tropical fruits of mango, pineapple and chicozapote. This extremely rare wild mezcal is silky, elegant, medium-bodied, with a long, dry, clean, dusty finish.Details: This special limited edition is crafted in the remote San Luis del Rio, Oaxaca. The wild, tall cylindrical Madrecuixes are matured for 10-15 years. Earth-roasted, open-air fermented, twice distilled,and unblended the original, centuries-old Oaxacan, hand- crafted way.

Agave Type: EspadnRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Floral essence, vanilla, figs, burnt honey, a hint of lemon. Deep, warm, and sweet to the finish. Details: Crafted from 8-10 year old agave Espadn, roasted with Mezquite, Huamuchil, and Eucalyptus wood. Distilled in a copper pot still.

Agave Type: Papolote Region: Mixteca Alta, Oaxaca Maestro Mezcalero: Aurielo Gonzalez TobonProof: 94 Proof, 47 percent ABVTasting Notes: floral spirit, forward with spicy carnation and lilac balancing perfectly ripe, tropically sweet fruit. It has crisp citrus notes, yet is creamy, round and soft in the mouth, almost like a fresh queso de cabra (goat cheese), and finishes with a delightful finesse, remarkable complexity, and a memorable minerality. Details: The twelve to eighteen year old corazones (hearts) are roasted in an earthen horno (oven) below ground, fermented open air with ambient yeasts, and distilled to proof one time, but passing through copper plates, in a resaque (also known as reflux) style alembic still.

Agave Type: EspadnRegion: Valles Centrales, Oaxaca Maestro Mezcalero: FlorencioDon Lencho Laureano Carlos Sarmiento and Luis Carlos VasquezProof: 98 Proof, 49 percent ABVTasting Notes: Basil, lemon, ocean, fruit, smoke, salinity, a hint of chicken. Details: Crafted from (double distilled) Minero Mezcal, then triple distilled in a clay pot still with wild mountain apples, plums, big red plantain bananas, pineapples, almonds, uncooked white rice, and a whole chicken breast, which is suspended by strings in the still for 24 hours.

Agave Type: EspadnRegion: Mixteca Alta, Oaxaca Maestro Mezcalero: Roberto Gutierrez RamirezProof: 96 Proof, 48 percent ABVTasting Notes: vibrant, sweet nose of papaya, ripe peaches. Sweet and floral on the palate with roses andviolets, followed by pepper and herbaceous notesof Hoja Santa and refreshing eucalyptus. Details: Crafted in the remote Northern Mixteca Alta. Roasted using oak and Tepehuaje wood, hand milled and distilled using galvanized steel and clay stills.

Agave Type: EspadnRegion: Valles Centrales Maestro Mezcalero: Paciano Cruz NolascoProof: 87 Proof, 47 percent ABVTasting Notes: Spicy, fruity and smoky, citrus, tropical fruits, peppercorn, herbaceous notes, smooth, creamy, and warming, clean finish.Details: Crafted from 7 to 8-year old agave Espadn, roasted with Mezquite, Quebrachi, and Huamuchil wood for 3-8 days. Crushed using a horse drawn tahona. open-vat fermentation. Distilled in a copper pot still.

Agave Type: EspadnRegion: Sierra Norte, Oaxaca Maestro Mezcalero: Espiridion Morales LuisProof: 96 Proof, 48 percent ABVTasting Notes: Light on the nose with citrus overtones. Roasted pear, tropical fruit, spice and wood with a clean dry finish.Details: Crafted from 8-10 year old agave Espadn, roasted with Mezquite, and oak wood for 4-8 days. Distilled in a copper pot still.

Agave Type: TobalRegion: Sierra Norte, Oaxaca Maestro Mezcalero: UnkownProof: 90 Proof, 45 percent ABVTasting Notes: Sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. Details: Crafted from agave Tobal, roasted for 30 days using oak wood. Distilled using a copper pot still.