Don Julio was founded in 1942, by Don Julio Gonzlez-Frausto Estrada, who began distilling tequila at age 17. Don Julio tequilas are handcrafted in the Highlands of Jalisco, where the microclimate and mineral-rich clay soil allow the blue agave plant to flourish. La Primavera exclusively produces Don Julio. Each bottle is distilled from 100 percent pure Blue Weber Agave which are harvested after 7-10 years by expert Jimadors. As highly respected craftsmen they handpick and then uniformly handcut the agave pencas (leaves) from the pia to increase the quality of juice.Then the pias are slowly steam-cooked in traditional masonry ovens for three days to release the sweet agave juice. It takes 8 pounds of blue agave to produce one bottle of tequila. This iconic Don Julio 1942 Tequila is made in small batches and matured for at least two and a half years, Don Julio 1942 Tequila is handcrafted in honor of the year that Don Julio Gonzlez began his tequila-making journey.Pick up your bottle today!

Don Papa Rum was founded in 2011 by Stephen Carroll, a former Remy Cointreau executive. After visiting the sugar capital of Negros, while visiting the Philippines, Carroll became enchanted by the island and its "stories of an island that had everything; from the worlds finest sugarcane, beautiful beaches, mountains, and volcanoes even guerillas in the hills!" He became determined to switch up the Philippines less than stellar rum reputation, with a new imaginative, premium offering. The Philippines is ranked number three on the list of largest rum markets in the world, making it even more of a prime fit for former Remy exec.The brand is indubitably inspired by the Philippines. The name Don Papa is a nod to Dionisio Magbuelas, more popularly known has Papa Isio, a healer, shaman, seer, rebel, and leader of the babaylanes or shamans, who played a key part during the years prior to the onset of the Philippine Revolution in the 19th century. Don Papa is inspired by the essence of the leader that Magbuelas was; "A real and charismatic leader from the island of Negros, Philippines, whose legend was instrumental to the independence of the island during the Revolution of the 1890s" (Don Papa).Don Papa Rum is distilled in the fertile foothills of Mt. Kanlaon, an area where some of the finest sugarcane is milled producing rich, sweet molasses. The blending of Don Papa is sheer alchemy, done in collaboration with a master blender from Ginebra San Miguel. It is then aged for 7 years in American oak barrels yielding a pristine, small batch product.Heavy with notes of caramel and vanilla, this rum lends itself to the sweeter side, but nothing less should be expected from the Philippines first real sipping rum. Bottled with an eye-catching packaging featuring a trippy Alice in Wonderland meets island adventurer motif, this Don Papa rum is a truly intriguing release. Not to mention the creative genius that is the bottle itself. The bespoke, imaginative vial symbolizes the history of the Philippines, as a creative representation of the influences of colonialism. The bottle is from France, the cork from Portugal, the label from Italy, and the brand image was designed in New York by Stranger and Stranger. The label features Don Papa, adorned with a gecko. There are 49 other animals hidden in the label including the native tarsier, endemic to the southern Philippine islands of Bohol, Samar, and Leyte. This award winning design won a Gold medal for packaging at the 2013 San Francisco World Spirits Competition, and product innovation of the year at the 2013 Paris Cocktail Spirits Show.Get your bottle of this inspiring rum today!

In 1820, Don Juan Sebastian Serralls emigrated from Spain and arrived in the city of Ponce, Puerto Rico. After living frugally and saving carefully for many years, Serralls began a small family in the city. Four decades later, his son founded Hacienda Teresa a sugar plantation just outside the city borders. Situated in southern part of Puerto Rico, Hacienda Teresa enjoys generous amounts of sunlight and large flatlands, making it ideal for the cultivation of fresh, juicy sugarcane. In 1865, the Serralls family began distilling the excess sugar cane harvested from Hacienda Teresa into rum. Today, Felix J. Serralls, Jr. a third generation master distiller continues to shepherd his family legacy forward.Don Q Gran Aejo Rum is made from freshly harvested sugar cane, which is crushed before being fermented using a proprietary strain of yeast (the Serralls family has been using the same strain of yeast for over 75 years). Following fermentation, the rum is distilled five times before being matured in American white oak casks. "The interaction of wood and rum matures and mellows the spirit, as well as endows our Gran Aejo with a luxurious golden color," says Serralls. "Our Gran Aejo contains rums aged between 3 and 12 years, creating a balance between sweet and dry that you wont get in other spirits." Once the rums have been aged and blended together, Don Q Gran Aejo Rum is brought to proof with water from the Ro Inabn (in 1898, the family was granted exclusive rights to use water from the river for their rum). The Inabn River travels through Puerto Ricos volcanic mountains and as a result, contributes a slightly earthy and mineral flavor profile to the rum.Don Q Gran Aejo Rum has an aroma of caramelized oranges, citrus zest and herbal vegetables. The aroma gives way to notes of tropical fruits, caramel and vanilla on the palate, and finishes with hints of salty minerals, molasses and coconuts.The rum has won numerous awards, including the Double Gold Medal at the Beverly Hills Competition in 2013 (where it was named "Best in Show"), the Five Star Diamond Award from the American Academy of Hospitality Sciences and the Platinum Medal at the 2013 Sip Competition. In addition, it earned a score of 96 points at the Ultimate Spirits Challenge in 2014, which named it the Best Rum in the World.Pick up a bottle today!

In an age of restless brilliance, Dorothy Parker was a singular sensation. Born in New Jersey, Parker was raised in New York City and rose to acclaim, both for her literary output and as a founding member of the Algonquin Round Table. After a lifetime of work as a critic, satirist and short-story writer, Parker collaborated with Alexander Woollcott to produce an anthology of her work entitled The Portable Dorothy Parker. Parkers is one of only three Portable series that remain continuously in print (the other two being Shakespeare and the Bible)."Ive been a devotee since I was 19 or 20 reading Parker in college and I wanted to pay tribute to her, both for everything shes done for me and for New York," says Allen Katz, co-founder of New York Distilling Co. Together with Tom Potter, founder of Brooklyn Brewery, Katz opened the doors to his 5,000 square-feet distillery in Brooklyn (the distillery straddles the neighborhoods of Williamsburg and Greenpoint one door to the distillery opens up to the Williamsburg zip code and the other to the Greenpoint zip code) just one year ago.Much like Dorothy Parker herself, Dorothy Parker Gin is bold and robust, with a hint of sweetness. "While juniper is the backbone of any gin," explains Katz, "we add a number of classic and contemporary botanicals," including orange peel, lemon peel, coriander, green cardamom, sweet cinnamon, elderberries and dried hibiscus petals. After distilling the wash inside a 1,000 liter, Christian Carl alembic pot still imported from Germany, Katz lets Dorothy Parker Gin rest in stainless steel tanks for a few days. "We like to let it rest after distilling it," Katz says, "in order to let the flavors come together and really harmonize." After resting in the tanks, the gin is brought to proof using double-filtered water before each bottle is filled and labeled by hand. The labels, which are adorned with Pakers profile, were designed by Milton Glaser, creator of the iconic "I LOVE NY" campaign. Dorothy Parker Gin has a nose of juniper and peppercorn, and a bouquet of hibiscus, cinnamon, cardamom and elderberries with a touch of sweetness. Dorothy Parker a gin enthusiast herself once remarked, "I like to have a Martini, two at the very most; three, Im under the table, four Im under my host!" We suggest you stick to two or three.

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York.The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nations leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the citys distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasnt until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. Dorothy Parker Rose Petal Flavored Gin is a variation of New York Distilling Companys American gin, named after the famous New York writer Dorothy Parker. This fun and fanciful expression is made with an infusion of red and pink rose petals and crushed elderberries. Other botanicals used include juniper berries, coriander, green cardamom pods, cinnamon bark, lemon peel, and orange peel.Pick up a bottle today!

Dos Hombres Mezcal is a memorable collaboration between two stars of the iconic Television series Breaking Bad Brian Cranston and Aaron Paul (aka the legendary Walter White and Jesse Pinkman). The latest stars to enter the agave spirits world, the duo hand-selected spirits from several mezcal producers in San Luis del Rio, Oaxaca.After the smash-hit series, the Cranston and Paul arrived at the idea for their new venture over a few cocktails. After deciding on the project, the pair began traveling to Oaxaca to find the perfect mezcal. After a thorough journey through the majestic Oaxaca, they found the ultimate spirit off the beaten path, in a tiny village, hours away from the center of town. Dos Hombres is hand-crafted using Espadin agave. The pias are cooked in earthen pits to release their sugars before being crushed using a tahona wheel. After fermenting for seven to 10 days, Dos Hombres mezcal is distilled in copper stills.Cranston says, Its been a long and crazy journey and we couldnt be happier to share this with you and the rest of the world. We are crazy about the taste, the aroma, and the versatility of this smokey, age-old alcohol. Try it, and let us know what you think. We are certain you will love it. This legendary mezcal has notes of apples, mango, local fruits, wood, and smooth smoke.Pick up your bottle of Dos Hombres today!

Ancient Aztec artifacts recount the story of Mayahuel, a Sun God that dwelled in the sky and ultimately eloped with a Snake God named Quetzacoatl. In response to her marriage, demons chased the couple until they were able to capture and kill Mayahuel. Heartbroken, Quetzacoatl buried Mayahuel where she fell, and vowed to stand vigil and protect her soul.Today, each bottle of 123 Organic Tequila is adorned with a snake that serves as a symbol of protection both for the sacred field where Mayahuel was laid to rest by her lover and the blue weber agave plants that eventually sprang forth there. These plants, which are matured in a rich, alluvial soil, are used to craft 123 Tequila.The tequila is made exclusively from blue weber agave plants which are nearly a decade old and harvested by expert jimadors. Once the agave have been harvested, the hearts of the agave plant the pias are slowly cooked in stone ovens for nearly two days. These ovens contribute a slightly smoky flavor profile to the pias, which are then pressed and fermented using natural airborne yeasts. The fermented nectar is then twice distilled through a copper still.Dos Organic Reposado Tequila is matured for approximately six months in white oak casks. The tequila has notes of salted caramel, toffee and oak, which lead to a citrusy finish accented by a touch of anise and cooked agave. The tequila also earned a score of 96 points from The Tasting Panel Magazine.Pick up an organic tequila today!

Based in Minneapolis, Minnesota Phillips Distilling Company has been producing high-quality spirits and popular brands since 1912. They pride themselves as one of Americas oldest family-owned spirits companies, producing independent, high-quality, diverse portfolio of premium spirits. In recent years, Phillips has expanded their portfolio to include a variety of specialty drinks, including Revel Stoke Spiced Whisky (the original spiced whisky), Gin-Ka (a combination of gin and vodka), Phillips Union Whiskey, the 100 proof series of Schnapps (Hot, Blue, and Root Beer), and vodka such as UV Vodka and the handcrafted and organic Prairie Vodka, and an Herbal liqueur. The bourbon is distilled from a mash bill of short summer corn and red winter wheat, and rested in two historic counties at the first craft distillery in Minnesota. The cold winters and hot summers offer a dynamic maturation yielding a distinctive batch of spirit.This Douglas and Todd is a small batch, handcrafted, straight bourbon born and raised on the unforgiving plains of Minnesota. Aged a minimum of four years in handmade oak, Douglas and Todd has a signature sweet, oaky, smoky character, with subtle fruit and vanilla. A natural chilling process Douglas and Todd makes this bourbon the drinkers bourbon.Pick up your bottle today!

Established in 1948, Douglas Laing and Co is an Independent Scotch bottler. Based in Glasgow, Scotland, the company produces a number of brands including their Remarkable Regional Malts range, featuring expressions like The Epicurean, Scallywag, Rock Oyster and Big Peat, and Timorous Beastie, among several others. The family-owned business specializes in artisan, Small Batch, and Single Cask bottlings.The original Timorous Beastie is referenced in Scotsman Robert Burns famous poemTo aMouse. Named after the timid mouse, this Timorous Beastie is anything but. The embodiment of the Highland single malt, this whisky is a marriage of the regions finest Malts including Dalmore, Glengoyne, and Glen Garioch. Non-chill-filtered and bottled at 46.8 percent abv, this whisky is a viscose spirit, rich in character, with an incredible mouth-feel.Pick up your bottle today!

The Shed distillery is an up and comer in the spirits industry. Located in County Leitrim, in the tiny rural village of Drumshanbo, The Shed is the first new distillery in rural Connacht in over 100 years. Riding in the wake of this fresh resurgence of Irish whiskey, The Shed currently produces gins, while they wait for their whiskey to mature.The Shed distillery is the venture of P.J. Rigney the entrepreneur behind Boru Vodka and Sheridans liqueur. Rigney is a pioneer in the Irish village, his innovative experimental distilling bringing the small rural town of Drumshanbo into the modern era of distilling. The re-birth of Irish distilling, came to the rural village of Drumshanbo, December 21st, 2014, during the winter solstice.This new handcraft distillery uses traditional distillation methods, incorporating medieval copper stills into production. Drumshambo is also the first multi-purpose distillery of its kind in Ireland. The Shed offers several spirits featuring experimental recipes for herbaceous gins, potato vodkas and new liqueurs, including a distinctive Blackforest Gateau liqueur called "My Three Graces." Their highly original Drumshanbo Gunpowder Irish Gin is crafted with Asian botanicals and gunpowder tea."The result of this passionate exploration is Drumshanbo Gunpowder Gin unique, extraordinary and remarkable as the elusive creature P.J. has occasionally glimpsed in the fields, the Drumshanbo Jackalope" (producer). With its fresh citrus taste and spicy notes of Asian botanicals, Gunpowder Tea, or zh ch, translates literally as "pearl tea," a type of green tea that has been slowly dried, its delicate leaves carefully rolled into shiny pellets, resembling gun powder. Gunpowder Tea dates as far back as the Tang Dynasty (618907).The ever inquisitive P.J. Rigney released the highly unique Drumshanbo Gunpowder Irish Gin, in 2016. Its recipe fuses Asian botanicals with the local Irish ones, yielding a harmonious bold, bright flavor with a slight spice, the Gunpowder tea botanical taking center stage.Pick up your bottle today!

Distilled in a 450-liter Christian Carl pot still manufactured in Goppingen, Germany, Dry Fly Gin is handcrafted by Don Poffenroth and Kent Fleischmann, the master distillers at Dry Fly Distilling. After training in distillery operation withAlexander Plank and Nick Haasein Germany, Don and Kent opened the doors of Dry Fly Distillery in 2007, making it the first legal distillery in Washington state since Prohibition.Don and Kent have embraced a grains-to-glass approach to craft distilling they use only locally-sourced grains and botanicals grown at sustainable farms. Their commitment to sustainable farming is reflected in the gins recipe which calls for juniper, coriander, lavender, Eastern Washington soft winter wheat, mint, dried Fuji apples and hops.This unique recipe gives the gin an apple and honeysuckle nose and a sweet, well-balanced flavor. This balance means that the gin makes for an unusually sublime martini garnished with either lemon peels or olives. The recipe also earned Dry Fly Gin the Silver Medal at the Micro Liquor Spirits Awards in 2011 and the Gold Medal at the New York World Wine and Spirit Competition the same year.Pick up a bottle today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillerys home in Spokane, Washington, and today, are used to make Dry Flys line of craft spirits.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Triticale Whiskey is made from a mash of 100 percent triticale. Triticale is a type of grain that was originally created in Scotland during the 1800s by crossing a species of wheat with a species of rye. While the goal was to produce a new type of grain that had the hardiness of rye but the yields of wheat, the process also created a grain that had the spicy characteristics of rye that were complemented by the robust, soft flavors of wheat."This may very well be the very first commercially available whiskey made from triticale," says Poffenroth. "It took us a long time to figure out how to distill this right we had to watch over the fermentation process carefully and then figure out how to mature it without overpowering the flavors of the triticale. Now, its the best thing weve ever made." After fermenting and distilling the grains, Dry Fly Triticale Whiskey is aged in 53-gallon barrels for a minimum of two years. Following maturation, the whiskey is brought to proof and bottled by hand.Dry Fly Triticale Whiskey has an aroma of gingerbread, cinnamon and dried fruits that open up to notes of oak and apple on the palate. Spicy notes of rye are pronounced, and lead to a finish with hints of additional gingerbread, oak and vanilla. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013."We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."Challenge the norm with a bottle of Dry Fly Triticale Whiskey today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillerys home in Spokane, Washington, and today, are used to make Dry Flys line of craft spirits.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Washington Bourbon 101 is made from a mash of 60 percent corn, 20 percent wheat and 20 percent barley. "All the ingredients for our bourbon were sourced locally from Washington," says Poffenroth. After mashing and fermenting the grains, Poffenroth and Fleischmann distill the wash through their twin Christian Carl copper-pot stills before maturing the bourbon in new, charred American oak casks. "Our bourbon has aged in full-sized, 53-gallon casks for three years," says Fleischmann.The bourbon has a slightly spicy nose with notes of cinnamon, vanilla and oak. The entry has notes of caramel and toffee, that are balanced by notes of clove and allspice mid-palate. The finish is long and slightly sweet.Dry Fly Washington Bourbon earned the Gold Medal at the World Spirits Awards in 2014. In addition, it earned the Double Gold Medal at the San Diego International Spirits Competition, where it was named "Best in Show." Pick up a bottle today!

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills traveled over seven thousand miles to Dry Fly Distillings home in Spokane, Washington, and today, are used to make the distillerys award-winning Washington Wheat Whiskey.Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest."Dry Fly Washington Wheat Whiskey is made from 100 percent locally-sourced soft winter wheat. "Were in wheat country," says Fleischmann. "We have beautiful resources. Thats why we utilize only local ingredients." Farmers from the Co-Ag Cooperative 25 miles north of Spokane ship bags of Washington winter-wheat to Dry Fly Distilling every other week.After Poffenroth and Fleischmann receive the wheat, they mill and mash it before fermenting it in tanks located next to an electrocution-warning sign stamped in Russian Cyrillic. Following fermentation, the wash is distilled in the twin Christian Carl copper-pot stills before being aged in new, medium-charred American oak barrels sourced from the Bluegrass Cooperage in Tennessee. After aging the whiskey for a minimum of two years, Poffenroth and Fleischmann fill and seal each bottle by hand, noting its batch number and bottle number within the batch.Dry Fly Washington Wheat Whiskey, which won the Triple Gold Medal at the Micro Liquor Spirit Awards in 2011, has a nose of buttery toast and sweet, smooth notes of biscuits and baked bread. Light yet surprisingly complex, it is the first whiskey made in Washington since Prohibition. "We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."Challenge the norm and pick up a bottle of Dry Fly Washington Wheat Whiskey today!

From 1896 1969, Fort Collins was a dry town and relied on bootleggers for its libations. After a hard days work, the farmer, the banker, the mill worker, they all had to sneak around to get a sip of the good stuff. They made honest livings. They were good citizens. But they had a little rebelliousness in them, an outlaw spirit that urged them to break the rules.Using the highest quality ingredients, Dry Town created a gin that is made in commemoration of this 73-year Prohibition. Fort Collins, Colorado, was a dry town from the year Utah became a state to the year Neil Armstrong landed on the Moon. For over seven decades. Old Elk Distillery (known for its incredible Old Elk Bourbon and Nooku Bourbon Cream) created the Dry Town brand in honor of the rebellious who kept the spirit alive during Prohibition.Dry Town Gin is a premium four-grain Gin whose prototype took 64 attempts to perfect. Head Distiller Kate Douglas macerated juniper, orris root and fresh oranges for 18 hours before adding angelica, ginger, lemon verbena, lemongrass, lime, sage, and pepper. The Gins character is decisively herbal, citrusy and piney, and a perfect ingredient for a Gin and Tonic, but even more for your contemporary Gin Martini. We wouldnt say its a reinvention of Gin, but it is a fantastic modern take on the ancient Spirit. Citrusy, refreshing and a long mouth-watering finish that will ask for another sip.For its distinct taste and superb quality, Dry Town Gin earned Double Gold at the 2016 New York International Spirits Competition. Dry Town Gin is crafted in Colorado and made with 10 botanicals through an 18-hour soak and vapor extraction. This process brings out the best of each botanical and creates a distinctively refreshing herbal, piney and citrus flavor. Its all about highlighting the ingredients to bring forward the true expression and character.Pick up your bottle today!

In 1981, Ansley Coale picked up a hitchhiker along Highway 101 just north of San Francisco. The hitchhiker Hubert Germain-Robin was of French origin and came from a family that had been producing cognac since 1782. As the two drove northward in Coales car, Hubert spoke of his familys background in distillation. "Hubert wanted to distill using craft methods handed down for centuries from master to apprentice," recalls Coale, who eventually teamed up with the hitchhiker to found Craft Distillers, which is located in northern California. After purchasing an antique still from an abandoned cognac distillery, Hubert and Coale built a redwood shed and began experimenting with different types of spirits.DSP CA 162 Straight Vodkas name comes from the registration number of the original federal license obtained by Germain-Robin for this first distillery, which was established in 1982. Along with St. George Spirits, this distillery was the first officially licensed "craft" distillery since prohibition began in 1919.DSP CA 162 Straight Vodka is made by blending wheat vodka with vodka blended from aromatic wines local grapes are vinified and distilled on the Germain-Robin cognac still before undergoing a second distillation on a high-proof Holstein potstill. Filtered only slightly, the resulting vodka has an uncharacteristically sweet aroma, leading to a soft, round mouthfeel punctuated by notes of cream and marshmallow. The finish is just a tad sweet, with additional notes of grain and cereal.Pick up an uncommon vodka thats distilled by true craft methods today!

Du Nord is the brainchild of Chris Montana, who decided to open a distillery in his home city of Minneapolis in 2013. Its a family-run operation that combines Chris city-smarts with Shanelle Montanas country spirit. The craft spirits company has since grown considerably from a garage-type distilling project and works to bring minorities and members of underrepresented communities into their family.They offer tours of the Du Nord distillery and operate a Du Nord Cocktail room on the premises. Their lineup currently consists of the Du Nord LEtoile sipping vodka, Fitzgerald Gin (a London dry and old world style hybrid), Apple Du Nord apple liqueur, Caf Frieda coffee liqueur, and Du Nord Mixed Blood Blended Whiskey. Each and every one of these has garnered awards from some of the most prestigious spirits competitions.Du Nord LEtoile Vodka takes its name from Minnesotas motto which translates to "The Star of the North". Made from Minnesota sugar beets and corn from Shanelle Montanas family farm, it goes through 2 stills and 20 rectifying plates, before being charcoal filtered. The vodka was crafted with sipping in mind but works particularly well with citrusy cocktails as well. It has won several awards, including a Triple Gold at the MicroLiquor Spirits Awards and a Bronze Medal at the San Francisco World Spirits Competition.Pick a bottle up today!

During the 17th century, Cornelius Van Brunt one of the founding fathers of Brooklyn farmed land alongside the banks of Gowanus Creek, while helping forge the eclectic society that became Brooklyn. In the 1800s, as the population of New York mushroomed and its waterways became major hubs for maritime travel, the Brooklyn waterfront became home to a number of gin, rum and whiskey distilleries.At the time, sailors at sea were afforded a ration of rum everyday. Disciplinary problems ensued when sailors began hoarding their rations for several days and consuming all their rum at once. As a result, the daily rations of rum were mixed with water in order to dilute the effects of the alcohol; the resulting mixture was called grog. If the sailors performed valiantly during battle or were in for heavy weather, the captain would distribute stronger rations. When the ration was pure rum, the sailors would say it was "Due North."Van Brunt Stillhouse honors the pioneering spirit of Cornelius Van Brunt and the sailors who were forced to endure grog with Due North Rum. "I love the history of rum," said Daric Schlesselman, owner and master distiller of Van Brunt Stillhouse. "It was a huge part of the economy in the pre-Colonial northeast, not to mention the standard drink aboard the ships that sailed to and from Brooklyn."New York Citys first small-batch rum distillery since Prohibition, Due North is distilled from organic, unprocessed sugar grown by a small family of farmers in the foothills of the Himalayas, and sun-dried using an Ayurvedic (or ancient Hindu) process. After the sugar and yeast are poured by hand into tanks and allowed to ferment, the wash is then distilled inside a 125 gallon handmade copper-pot still. After distillation, the rum is allowed to age in new American oak casks for approximately four months, before Schlesselman fills and labels each bottle by hand.It took five years of planning and experimentation, along with training sessions at distilleries in Scotland and in the United States, before Schlesselman was able to perfect the recipe for Due North Rum. With notes of caramel, vanilla and sweet spice, plus hints of dried fruit, Due North is a testament to its Brooklyn origins."I love television," says Schlesselman, who is also an editor of The Daily Show with Jon Stewart. "But I love rum more."

Federal regulations in the United States require that bourbon be made from a mash bill of at least 51 percent corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon. Duke Small Batch Kentucky Straight Bourbon Whiskey is a straight bourbon whiskey that is made by marrying together casks of bourbon that have aged for between five and ten years. The bourbon is crafted in homage to John Wayne, whose nickname was "Duke." Created by Ethan Wayne (Dukes son), the bourbons flavor profile was made to reflect Waynes personal whiskey preferences, which were preserved for over five decades and were only recently discovered.The bourbon has a distinctively fruity aroma, with notes of nutmeg, maple syrup, caramel, toffee, roasted corn and mellow char on the palate. The finish is bold and spicy, with a hint of cloves, rye and ginger."My father thrived on new projects and adventures and he always loved a great glass of whiskey at the end of the day," says Ethan Wayne. "Our goal with the Duke was to make a Bourbon that embodies the spirit, strength and richness my father personified while realizing his unfulfilled dream of distilling fine spirits."Pick up a bottle today!

The Otard family can be traced back to the mid 9th century, to a Norwegian warrior, Ottar. James OTard was created a Baron in 1701 after fighting alongside Louis XIV of France. His great-grandson, Jean-Baptiste Antoine Otard established the French Cognac house in 1795, in his name. The Chteau de Cognac he purchased was built in the tenth century to protect the villagers from Norman invaders. The Cognac house has remained in the family ever since. Situated in the Cognac region overlooking the Charente, the historical Chteau de Cognac castle is the birthplace of French King Franois I, where cognac production has been taking place since 1796. The chateau was chosen largely due in part to its cellars, which provided unique properties for the aging of the cognacs. DUss Cognac is a product of Bacardi that is produced at the Chateau de Cognac. Released in June of 2012, in New York, DUss is a collaboration with hip-hop mogul Jay-Z. DUss VSOP is made from a blend of eaux-de-vie from the four of the Cognac crus: the Grande Champagne, Petite Champagne, Borderies, and Fins Bois. The youngest of the eaux-de-vie in the blend is at least four years old. Naturally aged in the Chteau de Cognac cellars. This VSOP is a bold flavored, full-bodied, aromatic blend with a lot of complexity. It features woody and spicy cinnamon tones from its aging in dry cellars, followed by a smooth round finish, which is due largely in part to the humid aging conditions. This is a balanced blend of eaux-de-vie from numerous cellars of the chateau, which come together to form a truly harmonious Cognac. DUss VSOP is bottled in an elegant vile, emblazoned with a medieval, regal golden double cross. Get your bottle today!

The Otard family can be traced back to the mid 9th century, to a Norwegian warrior, Ottar. James OTard was created a Baron in 1701 after fighting alongside Louis XIV of France. His great-grandson, Jean-Baptiste Antoine Otard established the French Cognac house in 1795, in his name. The Chteau de Cognac he purchased was built in the tenth century to protect the villagers from Norman invaders. The Cognac house has remained in the family ever since. Situated in the Cognac region overlooking the Charente, the historical Chteau de Cognac castle is the birthplace of French King Franois I, where cognac production has been taking place since 1796. The chateau was chosen largely due in part to its cellars, which provided unique properties for the aging of the cognacs. DUss Cognac is a product of Bacardi that is produced at the Chateau de Cognac. Released in June of 2012, in New York, DUss is a collaboration with hip-hop mogul Jay-Z. This cognac is blended meticulously by Matre de Chai Michel Casavecchia who hand-selects the finest eaux-de-vie from the cellars of the Chteau de Cognac to craft the unique blend of dUss XO Cognac. His unyielding standards require the eaux-de-vie to be aged ten years or more in French oak barrels to assure the utmost complexity and depth in flavor. dUss XO Cognac delivers rich flavor notes of ripe blackberry and apricot, layered with hints of dark chocolate and walnut, culminating in an exceptionally balanced finish (producer). This incredibly aromatic and inviting XO is bottled in an luxe black vile, emblazoned with a medieval, regal silver double cross. Get your bottle of XO today!

B. United International was established in the summer of 1994. They are widely known for their Schneider-Weisse Aventinus Weizen-Eisbock, one of the worlds most distinctive beers. With an impressive portfolio of popular brews, the label began expanding their portfolio to include wine, sake, and spirits. B. United produces Schneider Edelster Aventinus, a freshly distilled, beer brandy bottled at 40 percent ABV. Edelster Aventinus features beautiful banana notes, and strawberry on the nose combined with black peppery hop spice and hints of basil and clove. Its smooth, sticky mouthfeel compliments the fruity malt sweetness (strawberry/pear/banana becoming vanilla) in perfect balance with the acidity and black-pepper bitterness.Pick up your bottle today!

P. and H. Eganwas founded by Patrick Egan in 1852, in Tullamore Ireland. The brand became very successful at brewing. By the late 19th century Henry and Patrick Jr., expanded the business into one of the largest business in the area. Along with its own brands, P. and H. Egan became bottlers forGuinness, Bass, and Jameson. Over a century later in 2013, the fifth and sixth generation of Egansrevamped the family business, propelling the Egan name back into the world of whiskey.This 10-year-old Single Malt is the first bottling of the modern Egan era. Named Best Irish Single Malt Whiskey at New York International Spirits Competition in 2015, this special whiskey is a creamy, complex spirit aged in ex-Bourbon casks. Distilled from 100 percent malted barley you can expect a rich and silky whiskey with light pot-still yet earthy flavors.Pick up your bottle today!

Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because its centuries older, but thats not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers.Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest.The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used.Crisp, smooth and incredibly inviting, El Buho is a mezcal without pretense. This El Buho is a limited release handcrafted in small batches by Octavio Jimenez Monterroza, with wild agave Cuishe sourced from San Pablo Huixtepec, Oaxaca. Pick up your bottle today!