The Del Maguey Single Village Mezcal Project was founded in 1995 by Ronald Cooper, an internationally renown artist and mezcalero. The project aims to identify and support independent mezcal producers in Mexico, who are bound by a common love for the land. "Through deep cultural relationships with Zapotec Mexican Indian producers in the remote villages of Oaxaca, Del Maguey harnesses ancient, original organic processes," says Cooper. Each mezcal belonging to the project is sourced from a unique region in Oaxacas Central Valley and represents a singularly exquisite expression of the villages terrior.Del Maguey Vida Mezcal is crafted from estate-grown agave, which are nearly a decade old and harvested by expert farmers with a special knife called a coa. Once the agave have been harvested, the heart of the plant, or pia, is removed and cooked for several days in a large, earthen pit lined with hot stones. This process caramelizes the pias natural sugars, and gives the pias a slightly smoky aroma and flavor profile. Then, the pias are crushed and fermented, before the remaining pulp is twice distilled through a small, wood-fired, riverside copper pot still. Following distillation, the mezcal is bottled at 84 proof.Del Maguey Vida Mezcal has an aroma of honey, vanilla, pineapple and citrus that gives way to notes of fresh herbs, earthy minerals, cinnamon, banana and tangerine on the palate. The finish is long and soft, with a touch of black pepper.The mezcal earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011. In addition it earned a score of 92 points at the Ultimate Spirits Challenge in 2012, which named it the Best Mezcal in the World. It was also named one of the "Best Gift Ideas of 2014" by Esquire.Pick up a bottle today!

Agave Type: Papalometl Region: Mixteca Alta, Oaxaca Maestro Mezcalero: Fernando Caballero CruzProof: 90 Proof, 45 percent ABVTasting Notes: Leather,slate, hints of black olive, meatiness. Amedium long finish of slightly sweetdark dried black cherries followed by earthy, savory mushroom. Details: Named in Nahuatlafter the butterfly (papalotl). Scientific name:agave Cupreata and looks like a giant Tobala.Distillation takes place in a stainless pot with aclay condensor and Carrizo (Mexican bamboo)tube.

Agave Type: TepextateRegion: Sierra Norte, Oaxaca Maestro Mezcalero: N/AProof: 90 Proof, 45 percent ABVTasting Notes: Candiedfruit on the nose, banana taffy, sugar.Passion fruit and marzipan, with a light cinnamonnote of canela (organic Mexican sugar). Floral notes of honeysuckle.Details: Crafted from wild Tepextate (agaveMarmorata) grown at a high altitude,almost vertical out of rocky mountainside.Crushed by a horse-drawn tahona. Distilled in a copper pot still.

The family-run House of Delamain is one of the oldest cognac houses and has been in the art of making cognac for more than 2 centuries. Based in Jarnac, France, it was founded in 1759 when James Delamain left Ireland to settle in the French town. After his death in 1800, the business closed its doors to be reopened in 1924 by James grandson Henri Delamain, who founded Maison Delamain. Several generations have shaped the character of the house of cognac, as it was run by botanists, writers, ornithologists, humanists, archaeologists, and historians.The cognac house is focused on XO cognac and uses eaux-de-vie from Grande Champagne exclusively, this being the most prestige of all the cognac crus (regions). Delamain pride themselves on letting time work its magic, never rushing the tasting, assessment, and selection of the thousands of samples that come their way. Time is a crucial element here, as they deal with rare cognacs, often aged 50 years or more. Once an eau-de-vie has been selected it goes into the cellars of Cellar Master Dominique Touteau, where it is closely monitored throughout its long stay. The aged French oak casks preserve the fruity flavor and subtleties and are moved between different cellars; sometimes the cask needs a damp environment, other times a breezy one, a cool or warmer one. The liquid inside breathes and follows the rhythm of the seasons.When the time has come to blend the meticulously-developed cognac, the Cellar Master already knows the tiniest details and temperaments of each eau-de-vie. The blending of the cognac is left until last, only leaving the two years of marrying the final liquid in order to let all the aromas and flavors gel and make Delamain the fantastically elegant spirit that it is.Delamain Cognac LAigle XO features the depiction of the coat of arms that Nicholas Delamain received from King Charles I of England in 1639. Laigle (the eagle) is crafted from Grande Champagne eaux-de-vie that is aged over 25 years, resulting in an elegant and complex cognac. It is cut to 40 percent ABV using old cognac instead of water, preserving the delicate richness of the spirit.Pick a bottle up today!

The family-run House of Delamain is one of the oldest cognac houses and has been in the art of making cognac for more than 2 centuries. Based in Jarnac, France, it was founded in 1759 when James Delamain left Ireland to settle in the French town. After his death in 1800, the business closed its doors to be reopened in 1924 by James grandson Henri Delamain, who founded Maison Delamain. Several generations have shaped the character of the house of cognac, as it was run by botanists, writers, ornithologists, humanists, archaeologists, and historians.The cognac house is focused on XO cognac and uses eaux-de-vie from Grande Champagne exclusively, this being the most prestige of all the cognac crus (regions). Delamain pride themselves on letting time work its magic, never rushing the tasting, assessment, and selection of the thousands of samples that come their way. Time is a crucial element here, as they deal with rare cognacs, often aged 50 years or more. Once an eau-de-vie has been selected it goes into the cellars of Cellar Master Dominique Touteau, where it is closely monitored throughout its long stay. The aged French oak casks preserve the fruity flavor and subtleties and are moved between different cellars; sometimes the cask needs a damp environment, other times a breezy one, a cool or warmer one. The liquid inside breathes and follows the rhythm of the seasons.When the time has come to blend the meticulously-developed cognac, the Cellar Master already knows the tiniest details and temperaments of each eau-de-vie. The blending of the cognac is left until last, only leaving the two years of marrying the final liquid in order to let all the aromas and flavors gel and make Delamain the fantastically elegant spirit that it is.Delemain Vesper XO Cognac was first created in the 1950s. Vesper is Latin for "evening" or "evening star," and is meant to invoke the deep power of early evening time. Crafted from 100 percent Grande Champagne eaux-de-vie with the average age of around 35 years, its a rich and dense expression that has been cut down to 80 proof using older, weaker cognac.Pick a bottle up today!

DeLen Tequila was launched in 2009 and purchased in 2014 by a joint venture between business mogul Brent Hocking, Hip-Hop legend and international style icon Sean Combs and the worlds largest spirits company, Diageo. The ultra premium spirit was first introduced to the US market in 2009, just in time for Cinco de Mayo.DeLen is made from only the finest Blue Weber agave, sourced from the rich earth of the Los Altos Highlands region of Jalisco, in the town of Pursima del Rincn in the Mexican state of Guanajuato. The citys name quite literally means "Purest of the Corner," and is named after the Immaculate Conception.The agaves are hand selected at 6-8 years, and their pias are slow roasted in traditional brick and clay ovens, then ground using traditional mills. This is a meticulous traditional technique. This method, coupled with slow fermentation, is what their master distiller Miguel Cedeo Cruz says contributes an enriched depth and complexity to the agaves natural sweetness, creating a remarkably nuanced character:"Because each agave is unique, once they arrive at the distillery they are cut into halves, thirds or quarters dependent on the size of the particular agave. This is to ensure that we will have even baking in the clay ovens. The central part of the plant, known as the Cogollo, is removed as it adds bitterness to the final product. This isnt a standard industry practice and helps DeLen become a smoother, sweeter, and less-bitter tequila."DeLen Tequila is double distilled using an Alembic-style pot, which Cruz says allows the tequila to retain the unique character acquired during the fermentation process. Although the tequila is chill filtered, DeLen Tequila also does not make its spirit using any of the four chemicals (glycerin, sucrose, oak extract, and caramel) permitted by the CRT (Consejo Regulador Del Tequila). The entire production span, from agave to bottle, takes about a month.The DeLen Aejo Tequila expression is aged for more than a year. It employs their unconventional aging process that blends the art of tequila with French winemaking. Through a unique combination of aging in bold American oak barrels and finishing in French wine casks, Delen is able to impart a distinctive, balanced character to its Mexican elixir. Grab one of these artfully-crafted bottles today!

DeLen Tequila was launched in 2009 and purchased in 2014 by a joint venture between business mogul Brent Hocking, Hip-Hop legend and international style icon Sean Combs and the worlds largest spirits company, Diageo. The ultra premium spirit was first introduced to the US market in 2009, just in time for Cinco de Mayo.DeLen is made from only the finest Blue Weber agave, sourced from the rich earth of the Los Altos Highlands region of Jalisco, in the town of Pursima del Rincn in the Mexican state of Guanajuato. The citys name quite literally means "Purest of the Corner," and is named after the Immaculate Conception.The agaves are hand selected at 6-8 years, and their pias are slow roasted in traditional brick and clay ovens, then ground using traditional mills. This is a meticulous traditional technique. This method, coupled with slow fermentation, is what their master distiller Miguel Cedeo Cruz says contributes an enriched depth and complexity to the agaves natural sweetness, creating a remarkably nuanced character:"Because each agave is unique, once they arrive at the distillery they are cut into halves, thirds or quarters dependent on the size of the particular agave. This is to ensure that we will have even baking in the clay ovens. The central part of the plant, known as the Cogollo, is removed as it adds bitterness to the final product. This isnt a standard industry practice and helps DeLen become a smoother, sweeter, and less-bitter tequila."DeLen Tequila is double distilled using an Alembic-style pot, which Cruz says allows the tequila to retain the unique character acquired during the fermentation process. Although the tequila is chill filtered, DeLen Tequila also does not make its spirit using any of the four chemicals (glycerin, sucrose, oak extract, and caramel) permitted by the CRT (Consejo Regulador Del Tequila). The entire production span, from agave to bottle, takes about a month.The DeLen Diamante Tequila expression is Joven-style tequila, meaning its a blend of unaged and aged spirits. Made from the finest Highland agave and blended with Aejo tequila, its a refined drink with a clean and pure agave-forward profile that comes in a fittingly luxurious perfume-style bottle.Grab one of these artfully-crafted bottles today!

Delen Tequila was launched in 2009 and purchased in 2014 by a joint venture between business mogul Brent Hocking, Hip-Hop legend and international style icon, Sean Combs and the worlds largest spirits company, Diageo. The ultra premium spirit was first introduced to the US market, just in time for Cinco de Mayo, 2009.Delen is made from only the finest Blue Weber agave, sourced from the rich earth of the Los Altos Highlands region of Jalisco, in the town of Pursima del Rincn in the Mexican state of Guanajuato. The citys name quite literally means "Purest of the Corner, and is named after the Immaculate Conception.The agave are hand selected at 6-8 years, and their pias are slow roasted in traditional brick and clay ovens, and ground using traditional mills. This is a meticulous traditional technique. This method, coupled with slow fermentation, is what their master distiller Miguel Cedeo Cruz says contributes enriched depth and complexity to the agaves natural sweetness, creating a remarkably nuanced character: Because each agave is unique, once they arrive at the distillery they are cut into halves, thirds or quarters dependent on the size of the particular agave. This is to ensure that we will have even baking in the clay ovens. The central part of the plant, known as the Cogollo, is removed as it adds bitterness to the final product. This isnt a standard industry practice and helps DeLen become a smoother, sweeter, and less-bitter tequila.Delen Tequila is double distilled using an Alembic-style pot, which Cruz says allows the tequila to retain the unique character acquired during the fermentation process. Although the tequila is chill filtered, DeLen Tequila also does not make its spirit using any of the four chemicals (glycerin, sucrose, oak extract, and caramel) permitted by the CRT (Consejo Regulador Del Tequila). The entire production span, from agave to bottle takes about a month.Most of the aged expressions from Delen, go through an unconventional production process, blending the art of tequila with French winemaking. Through a unique combination of bold American oak barrels and fine French wine casks, Delen is able to impart a distinctive, balanced character to its Mexican elixirs.Tequila Platinum is Delens Tequila Blanco. The unaged spirit has a subtle, very traditional taste profile, with a whisper of sweet agave, citrus, warm spice and smooth vanilla on the finish. Pick up your bottle of this special tequila today!

DeLen Tequila was launched in 2009 and purchased in 2014 by a joint venture between business mogul Brent Hocking, Hip-Hop legend and international style icon Sean Combs and the worlds largest spirits company, Diageo. The ultra premium spirit was first introduced to the US market in 2009, just in time for Cinco de Mayo.DeLen is made from only the finest Blue Weber agave, sourced from the rich earth of the Los Altos Highlands region of Jalisco, in the town of Pursima del Rincn in the Mexican state of Guanajuato. The citys name quite literally means "Purest of the Corner," and is named after the Immaculate Conception.The agaves are hand selected at 6-8 years, and their pias are slow roasted in traditional brick and clay ovens, then ground using traditional mills. This is a meticulous traditional technique. This method, coupled with slow fermentation, is what their master distiller Miguel Cedeo Cruz says contributes an enriched depth and complexity to the agaves natural sweetness, creating a remarkably nuanced character:"Because each agave is unique, once they arrive at the distillery they are cut into halves, thirds or quarters dependent on the size of the particular agave. This is to ensure that we will have even baking in the clay ovens. The central part of the plant, known as the Cogollo, is removed as it adds bitterness to the final product. This isnt a standard industry practice and helps DeLen become a smoother, sweeter, and less-bitter tequila."DeLen Tequila is double distilled using an Alembic-style pot, which Cruz says allows the tequila to retain the unique character acquired during the fermentation process. Although the tequila is chill filtered, DeLen Tequila also does not make its spirit using any of the four chemicals (glycerin, sucrose, oak extract, and caramel) permitted by the CRT (Consejo Regulador Del Tequila). The entire production span, from agave to bottle, takes about a month.The rested expression, DeLen Reposado Tequila, employs their unconventional production process that blends the art of tequila with French winemaking. Through a unique combination of aging in bold American oak barrels and finishing in French wine casks, Delen is able to impart a distinctive, balanced character to its Mexican elixir. Grab one of these artfully-crafted bottles today!

Situated in the Bas Armagnac region of France, Maison Delord was founded in 1893 by Prosper Delord. Prosper was a travelling distiller (he carried a pot-still with him while traveling to different farms in the Armagnac region) before he purchased his own estate in the village of Lannepax with his wife, Marie Duffau.Before his death in 1912, Prosper passed the estate on to his sons, Gaston and Georges, who eventually passed it along to their sons, Jacques and Pierre Delord. Today, Jerome and Sylvain Delord Prosper Delords great grandsons manage the prime 20 hectare estate located in the western part of Bas Armagnac, widely known as the "First Cru."The Delord brothers grow Colombard, Ugni Blanc and Folle Blanche grapes on their estate without the use of pesticides or fertilizers. The mild, sunny autumns and cool breezes of the Bas Armagnac region, as well the estates acidic soil and high mineral content, are especially suited for growing grapes.After the grapes have been harvested, they are pressed and fermented before being distilled in a single pass through Delords antique, Sier alembic stills. The stills are incredibly small they produce only 30 liters of Bas Armagnac each hour and are operated at low temperatures (typically, between 54 and 58 degrees), which enables the Bas Armagnac to preserve more of the flavors and fatty acids of the grapes.Once the grapes have been distilled, the Bas Armagnac is aged for a minimum of 25 years in Maison Delords cellars. The cellars hold just over 1,000 casks at any given time, the oldest of which are housed in a special area of the cellar known as Paradise (the oldest cask dates back to 1900). During maturation, Delord 25 Year Old Bas-Armagnac picks up notes of old leather, dates, toffee and caramel, which ultimately lead to a slightly nutty finish with a touch of cashews, hazelnuts and vanilla. Although the hints of caramel, honey and chocolate are slightly reminiscent of bourbon and scotch, the flavor is uniquely different.Following its quarter-century beauty rest, the Bas Armagnac is brought to proof before each bottle is filled and sealed by hand with wax. Delord 25 Year Old Bas-Armagnac earned a score of 96 points from Wine Enthusiast and five stars from F. Paul Pacults Spirit Journal, which recognized it as one of the top 10 greatest spirits of all time.Pick up a bottle today!

Agave Type: Alto, ChinoRegion: San Luis PotosMaestro Mezcalero: J. Guadalupe Perez Proof: 92 Proof, 46 percent ABV Tasting Notes: Fresh cut grass, wood smoke, cracked stone, agave pepper, sweet tropical fruits, apples.Details: Cooked in an underground stone pit using black oak, Derrumbes Michoacan is fermented in underground tanks lined with pine wood. Distilled using the Phillipino method.

Derrumbes is a traditional producer of mezcal from Oaxaca, to Michoacan and beyond. Their signature style is to cook their agave in stone pits underground, using black oak. Their unique fermentation process involves underground tanks lined with pine wood for fermentation, and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavors to be experienced in Mezcal.Handcrafted by Maestro Mezcalero Javier Mateo, Derrumbes Oaxaca is a perfect example of a signature Central Valley Oaxacan mezcal. Being cooked underground in black oak gives the agave a light smokiness, enhancing the minerality and fruitiness of the Espadin character. This subtly smoky mezcal is twice-distilled in copper pot stills and rested for three months in large glass bottles ata solid 48 percent ABV. You can expect bright, bold notes of jasmine, citrus, lightly smoked agave, pine, and fruit. A thick, flavorsome and intriguing spirit. The intense flavors provide a backbone but dont swamp the more delicate notes (producer).Pick up your bottle today!

Agave Type: SalmianaRegion: San Luis PotosMaestro Mezcalero: Emanuel Perez Proof: 87 Proof, 43.5 percent ABV Tasting Notes: Smoky, agave, stewed fruits, sweet spice, pepper. Details: Produced in an old traditional hacienda, in above ground hornos ovens the agave is crushed by a tahona, fermented naturally with wild yeast, and twice-distilled in small copper pot stills.

Macduff Distillery was founded in 1962. Located in the Highlands, beside the River Deveron near the North Sea, the official name of the distillery has gone back and forth between names Deveron and MacDuff, but the majority of their bottlings have been released under the name Deveron. The distillery changed hands several times before being acquired by Bacardis subsidiary John Dewar and Sons, the label that also owns Royal Brackla, Aberfeldy, Aultmore, and Craigellachie.The Macduff facility produces 2,400,000 liters of spirit a year. It has a classic design, conjured by distillery architect William Delme-Evans. The stillhouse houses one of the most interesting parts of the overall engineering. It has five stills, two wash, and three spirit. The wash stills have distinct upward-tilted lyne arms and 90-degree kinks in their design. This unusual bend in the lyne arm creates a reflux that yields a light, fruity spirit. The resultant new make also has a nutty slightly sulphury character, which is due to the quick mashing, short fermentation, and cold condensing technique. It is this process that defines the character of Deveron Whisky. In 2015 John Dewars and Sons launched their Last Great Malts Collection: a range of high profile single malt whiskies. This line up included top-shelf whiskies from Aberfeldy, Aultmore, Craigellachie, and Royal Brackla. They released several premium age statement expressions from each brand. The Deveron 12 Year was launched alongside a 18 Year Old Single Malt, as part of the Great Malts collection. Bottled in a 700 ml frosted glass, this Highland single malt has notes of spice, fruit, and cinnamon. When billows break and haar ghosts in, then haste ye home or some bit warm, unwind with toasted grain and apples, seaborne spice; calm from the storm (Producer). Pick up a bottle today!

Macduff Distillery was founded in 1962. Located in the Highlands, beside the River Deveron near the North Sea, the official name of the distillery has gone back and forth between names Deveron and MacDuff, but the majority of their bottlings have been released under the name Deveron. The distillery changed hands several times before being acquired by Bacardis subsidiary John Dewar and Sons, the label that also owns Royal Brackla, Aberfeldy, Aultmore, and Craigellachie.The Macduff facility produces 2,400,000 liters of spirit a year. It has a classic design, conjured by distillery architect William Delme-Evans. The stillhouse houses one of the most interesting parts of the overall engineering. It has five stills, two wash, and three spirit. The wash stills have distinct upward-tilted lyne arms and 90-degree kinks in their design. This unusual bend in the lyne arm creates a reflux that yields a light, fruity spirit. The resultant new make also has a nutty slightly sulphury character, which is due to the quick mashing, short fermentation, and cold condensing technique. It is this process that defines the character of Deveron Whisky. In 2015 John Dewars and Sons launched their Last Great Malts Collection: a range of high profile single malt whiskies. This line up included top-shelf whiskies from Aberfeldy, Aultmore, Craigellachie, and Royal Brackla. They released several premium age statement expressions from each brand. The Deveron 18 Year Old was launched in September 2015 along with a 12-Year-Old. This rare coastal whisky harbors the tangy notes of redcurrants, alongside sturdy apple notes, dried fruits and nutty warm finish. Bottled at 40 percent ABV.Pick up a bottle of this special single malt today!

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits.Devils River Barrel Strength Texas Bourbon Whiskey is the barrel strength, 117-proof entry in their lineup of whiskey. Its Devils River bringing you bourbon the way it was drunk originally, just like the pioneers would have it uncut and straight from the barrel. Its mash bill of 75 percent corn, 21 percent rye, and 4 percent barley makes for a bold, yet smooth sipper. Theres pepper, rye, and oak on the nose, balanced by fruity and vanilla overtones, followed by sweet caramel, as well as more oak and spice on the palate. Expect a smooth and warm finish.Grab your bottle today!

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits.At the heart of the Devils River Coffee Bourbon expression is their own award-winning small-batch Bourbon that is crafted from a high-rye proprietary blend of meticulously selected grains, giving the spirit its warm, golden notes. The grains are distilled with proprietary yeast strains designed to boost its bold flavors. The mash is then distilled in traditional copper pot stills and combined with the pure, iron-filtered, limestone-filtered spring water of the whiskeys namesake, before being aged in dark #4 charred oak barrels. This dark char enhance the bourbons deep amber colors and bolster its sweet, honey, caramel, and oak flavors.Then comes the coffee, a Vienna Roast blend of beans from a San Antonio roaster that have been sourced from Honduras, Colombia, and Brazil. These get steeped in the bourbon using the cold brew technique, which takes more than 24 hours using low temperatures. Finally, the liquid is married with 100 percent organic blue Weber agave nectar. Bottled at 80 proof, it balances the spicy high-rye bourbon notes with the rich coffee flavor.Get your bottle today!

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method - traditional copper pot stills designed for distilling complex, flavorful, dark spirits.Devils River Rye Whiskey is their Bourbons spicier brother. Crafted as Devils Rivers answer to the recent cry for more rye whiskeys, this small-batch affair is also their way of paying tribute to American whiskey. It consists of a mash of 51 percent rye, 45 percent corn, and 4 percent barley, which results in an exquisitely balanced taste profile with prominent spice, as well as notes of vanilla, apples, and pepper. The spice balances perfectly with the sweetness of honey and maple and brings some undertones of wood and pepper.Get your bottle today!

Based out of Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. Texas Ranger John Coffee Hays named this great waterway the "Devils River" in 1840. The naturally-filtered limestone spring water is considered the purest water in Texas.In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits.The Bourbon is crafted from a high-rye proprietary blend of meticulously selected grains, giving the spirit its warm, golden notes. The grains are distilled with proprietary yeast strains designed to boost its bold flavors. The mash is then distilled in traditional copper pot stills and combined with the pure, iron-filtered, limestone-filtered spring water of the whiskeys namesake, before being aged in dark #4 charred oak barrels. This dark char enhance the bourbons deep amber colors and bolster its sweet flavors.Chill filtered and bottled at 45 percent ABV you can expect smooth sweet flavors of oak, honey, and caramel. Devil Rivers Bourbon earned five gold medals "Best Bourbons 10 Years and Younger" by four separate spirits competitions, including the 2017 Denver International Spirits Competition, 2017 Los Angeles International Spirits Competition, 2017 New Yorks Top Fifty and the 2017 International SIP awards. Pick up your bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today remains the best-selling Scotch whisky in the United States. By the end of the 19th century, the famed Dewars Aberfeldy Distillery became operational. Situated by the Pitilie Burn, the small river has served as a source of pure water to this day. After the malted Scottish barley is brought in, it is left to ferment for an extended period of time, before being distilled in tall pot stills. The Aberfeldy single malt that is produced here remains the heart of Dewars blend today. The premises are open for tours and cask tasting with a whisky lounge and cafe on hand.Dewars whisky is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone is that 27-year-old single malt whisky that is crafted at Aberfeldy Distillery. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," said Dewars retired master blender Thomas Aitken. Its this great foundation and the signature "double aging" process that have made Dewars the most awarded blended Scotch whisky in the world.The Dewars 12-year-old expression in their premium Blended Scotch Whisky range is a blend of grain and single malts, each of which has been aged at least a dozen years. Finished in oak casks after blending, its a direct descendant of their Blended Scotch Whisky that was first created more than a century ago. Its bottled at 80 proof and has a profile with citrus, dried fruit, and vanilla notes.Get a bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today, remains the best selling Scotch whisky in the United States.Dewars Signature Blended Scotch Whisky the flagship whisky of John Dewar and Sons Co. is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone of the whisky is a 27 year-old single malt whisky that is crafted at Aberfeldy Distillery, according to master blender Thomas Aitken. Once the 27 year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," says Aitken.As a result of its unique components and maturation process, Dewars Signature Blended Scotch Whisky has a deep amber color, along with an aroma of maple, honey, anise and smoke. The aroma gives way to notes of rich, creamy vanilla, honey, rock candy and licorice on the palate. The finish is long and warm, with a touch of heathery, floral notes.Dewars Scotch 15 Year is an intermediate expression, expanding upon the 12 and 18 year olds in the lineup. Mixed by Master Blender Stephanie Macleod, this single malt is a blend of up to 40 whiskies aged in ex-sherry and bourbon casks, then married together in oak casks. Blending is an art, finding harmony can be challenge as older and younger whiskies have their own unique characteristics. But Dewars has proved themselves masters of this alchemy with their world renowned line-up. Get your bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today remains the best-selling Scotch whisky in the United States. By the end of the 19th century, the famed Dewars Aberfeldy Distillery became operational. Situated by the Pitilie Burn, the small river has served as a source of pure water to this day. After the malted Scottish barley is brought in, it is left to ferment for an extended period of time, before being distilled in tall pot stills. The Aberfeldy single malt that is produced here remains the heart of Dewars blend today. The premises are open for tours and cask tasting with a whisky lounge and cafe on hand.Dewars whisky is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone is that 27-year-old single malt whisky that is crafted at Aberfeldy Distillery. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," said Dewars retired master blender Thomas Aitken. Its this great foundation and the signature "double aging" process that have made Dewars the most awarded blended Scotch whisky in the world.The 18-year-old expression in Dewars premium Blended Scotch Whisky range is aged at least 18 years in oak casks. It is then blended and finished, letting the flavors and aromas marry hence the term "double aged". The finished whisky has a smooth and rich profile with fruity, dark chocolate, and marzipan notes and is bottled at 80 proof. It has garnered numerous accolades, including at the San Francisco World Spirits Competition.Get a bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today remains the best-selling Scotch whisky in the United States. By the end of the 19th century, the famed Dewars Aberfeldy Distillery became operational. Situated by the Pitilie Burn, the small river has served as a source of pure water to this day. After the malted Scottish barley is brought in, it is left to ferment for an extended period of time, before being distilled in tall pot stills. The Aberfeldy single malt that is produced here remains the heart of Dewars blend today. The premises are open for tours and cask tasting with a whisky lounge and cafe on hand.Dewars whisky is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone is that 27-year-old single malt whisky that is crafted at Aberfeldy Distillery. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," said Dewars retired master blender Thomas Aitken. Its this great foundation and the signature "double aging" process that have made Dewars the most awarded blended Scotch whisky in the world.Atop the "double aged" range sits the 25-year-old expression, the oldest and rarest in their permanent lineup. Its aged at least 25 years in oak casks. It is then blended and finished in casks that used to hold Royal Brackla, letting the flavors and aromas marry. The finished whisky has a smooth, creamy, and rich profile with honey and nutty notes and is bottled at 80 proof.Grab a bottle today!

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today remains the best-selling Scotch whisky in the United States.Dewars Signature Blended Scotch Whisky the flagship whisky of John Dewar and Sons Co. is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone of the whisky is a 27-year-old single malt whisky that is crafted at Aberfeldy Distillery, according to master blender Thomas Aitken. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," says Aitken.Dewars Caribbean Smooth takes an 8-year-old double aged blended Scotch whisky for up to 6 months of finishing in casks that used to hold Caribbean rum. Their recipe of up to 40 single malts gets another layer of sweetness, tropical fruit, and chocolate notes that is bound to please fans of the sweeter side of Scotch as well as being perfect for tropical cocktails.Get a bottle today!