Flor de Caa is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar, additives or artificial ingredients and distilled with 100 percent renewable energy. It is present in over 40 countries and was named the 2017 Best Rum Producer of the Year by the International Wine and Spirit Competition in London.This 18-year-old brilliant amber, stunning, ultra-premium rum is full-bodied, with a rich complexity of flavors and a smooth finish that lingers on the palate. Almost two decades go into its production, and the tradition and artisanal excellence behind it can be savored in every drop. Voted Among the Finest Products in the World by the San Francisco World Spirits Competition.Pick up your bottle today!

Flor de Caa is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar and distilled 100 percent with renewable energy. 2017 Best Rum Producer of the Year by the IWSC and Fair Trade certified.The crown jewel of the Flor de Caa portfolio. A 25-year old, ultra-premium rum that is full-bodied with a dark amber color. It has an exquisite aroma with notes of vanilla, wood and dark cocoa. Flavor of fruity notes of almond and nuts, with a full and long finish that lingers in the palate. Best enjoyed neat or on the rocks, Flor de Caa 25 Year is sugar-free, gluten-free, KOSHER, and fair trade.Pick up your bottle today!

Flor de Caa is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar, additives or artificial ingredients and distilled with 100 percent renewable energy. It is present in over 40 countries and was named the 2017 Best Rum Producer of the Year by the International Wine and Spirit Competition in London.This Flor de Caa 4 Year Aejo Oro is a medium-bodied with a golden amber color. It has an aroma with notes of fresh vanilla bouquet and a flavor of toasted coconut and wood, with a dry finish. Best enjoyed with soda or sparkling water, or in punches and tropical cocktails.Pick up your bottle today!

Flor de Caa is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar, additives or artificial ingredients and distilled with 100 percent renewable energy. It is present in over 40 countries and was named the 2017 Best Rum Producer of the Year by the International Wine and Spirit Competition in London.Flor de Caa 4 Year Extra Seco is light-bodied, with extreme purity and a transparent color. It has an aroma with notes of sweet almonds and vanilla and a flavor with notes of white chocolate and orange essence, with a dry finish. Perfect for classic cocktails and refreshing drinks. This 4-year old premium rum earned a Gold Medal at the 2017 International Rum Conference in Madrid.Pick up your bottle today!

Flor de Caa is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar, additives or artificial ingredients and distilled with 100 percent renewable energy. It is present in over 40 countries and was named the 2017 Best Rum Producer of the Year by the International Wine and Spirit Competition in London.Flor de Caa 5 Year Aejo Clsico is medium-bodied with a brilliant mahogany color. It has fresh aromas with notes of red fruits, caramel and prunes and a flavor of intense vanilla, tropical fruits and chocolate, with dry and light finish. Best enjoyed with tropical fruit juices or sodas. This 5-year old premium rum has earned countless awards (12 to be exact), including Best Rum of the Year at the International conference in Madrid, 2017, a Gold Medal at the Madrid Rum Festival in 2016, and a Gold Medal at the 2015 San Francisco World Spirits Competition.Pick up your bottle today!

Flor de Caa is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar, additives or artificial ingredients and distilled with 100 percent renewable energy. It is present in over 40 countries and was named the 2017 Best Rum Producer of the Year by the International Wine and Spirit Competition in London.Flor de Caa 7 Year Gran Reserva is full-bodied with a mahogany color. It has aromas of toasted coconuts, vanilla and figs and a flavor with notes of honey and dark chocolate, with a long and smooth finish. Best enjoyed with sparkling water or sodas. This 7-year old super premium rum has earned several awards, including a Gold Medal at the International Rum Conference In Madrid (2017), and a Silver Medal at the San Francisco World Spirits Competition in 2015.Pick up your bottle today!

Master distiller Crispin Cain is a seasoned wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division, during the day.After having settled in Mendocino County, in 89 Crispin Cain, he apprenticed with Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. /American Craft Whiskey Distillery Inc. Collectively these entities produce Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka and Fluid Dynamic Barrel Aged Cocktails.Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, Cain has been working with spirits for many many years. His son, Devin Cain, is also a spirits maven, having apprenticed under his father his blending skills are quite exquisite. The Fluid Dynamics range is comprised of barrel-aged cocktails made from craft-method spirits. This barrel aged Manhattan Rye is produced at Cains Tamar Distillery, and distributed by Craft Distillers. Master blenders and distillers are essentially alchemists, who inhabit a deep understanding of the spirits they produce, from the flavors and aromas, to how the liquid interacts with the barrel. Fluid dynamics recipes involve a lot of experimentation with blends and take several months to develop.Crafted from whiskey distilled through an antique cognac still, and rested for six weeks, Rye Manhattan is a richly decadent mix of Low Gaps award-winning Rye whiskey and Andy Quadys Vya sweet vermouth. Drink it straight or add just a dash of your own bitters for a more customized libation.Get your bottle today!

"I wanted to make a gin that could be sipped on it own, but was really designed for cocktails," says Simon Ford, the mastermind behind Fords Dry London Gin. Distilled at Thames Distillers in London, Fords Gin is produced in collaboration with Charles Maxwell, an eighth generation master distiller.After an English, wheat-based spirit is distilled, Maxwell and Ford macerate nine different botanicals together with the spirit, including juniper berries from Italy, coriander seeds from Romania, lemon peel from Spain, orange peels from Haiti and Morocco, grapefruit peels from Turkey, angelica from Poland, cassia from Indonesia, jasmine from China and orris root from Italy. Following a 15-hour maceration process the maceration process allows the natural flavors and textures of the botanicals to be absorbed by the gin the gin is distilled through Maxwells 500-liter copper still.Fords Dry London Gin has an aroma of citrus peels (particularly grapefruit), cedar and black pepper, which leads to notes of piney juniper and citrus zest on the palate. Perfect served by itself or in cocktails, the gin earned five stars from F. Paul Pacults Spirit Journal and the Chairmans Trophy at the Ultimate Spirits Challenge in 2013.

Fort Hamilton Rye is a tribute to Alexander Hamiltons Hearts of Oak militias raid on lower Manhattan in August 1775. Under fire from HMS Asia, they decided to repurpose the battery of British cannons, subsequently forming Americas first artillery company.A traditional North-Eastern American style rye (which has no corn in the mash), Fort Hamilton rye is distilled purely from rye, malted barley, yeast and water to achieve a rich, full and robust flavor. Barreled at a low proof for a smooth profile that lends itself to the grain rather than the barrel. The warehouse is heated in the winter season to create a more dynamic aging process. Bottled as a single barrel, the rye is non-chill filtered and aged in heavily charred new American white oak barrels overlooking the Brooklyn waterfront, for eighteen months.As the first release from Alex Clark Spirits in Brooklyn, this bona fide, self-assured rye is one that doesnt live in bourbons shadow but shines brightly on its own. Its unique on the nose with pronounced aromas of grain and ample spice, wood notes, mint, and eucalyptus. The palate echoes the nose with soothing, smooth flavors, cedar, and black pepper, followed by a bold, smooth finish. Pick up your bottle today!

In 1856, Don Cenobio Sauza moved to Jalisco, Mexico and began importing tequila from Mexico into the United States. Upon his death in 1877, his son, Don Eladio Sauza, took control of the family business and began distilling tequila himself. For nearly a century, the Sauza family continued distilling tequila from their estate situated in the foothills of Volcn de Tequila in Jalisco, Mexico. The distillery eventually closed its doors in 1968 but only for a brief period of time. In 1999, Don Guillermo Sauza a fifth-generation master distiller resurrected the family business and opened the doors to Destileria La Fortaleza.Fortaleza Tequila is made using 100 percent blue weber agave grown in the rich, volcanic soil of Jalisco. The agave, which are nourished by the summer rains and protected from harsh winter winds, are grown for seven to eight years before being harvested at their peak of maturity by expert jimadors (a jimadors is a type of Mexican farmer who specifically harvests agave). After the agave have been harvested, their hearts, or pias, are steam cooked for 33 hours in a brick oven with meter-thick walls. Then, the soft, sweet pias are crushed using a tahona (a giant stone wheel), the exact same method that Sauzas great-great grandfather used a century ago. The tahona allows Sauza to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol.After the pias are crushed, the agave pulp, or mosto, is extracted and naturally fermented over the course of five days in small, wooden vats before being double-distilled in copper-pot stills.Fortaleza Tequila Blanco rests in stainless steel tanks before being bottled by hand. The tequila has notes of earthy minerals, citrus and sweet agave, and earned the "Best of the Best Blanco Tequila"Medal at the 2012 Tequila.net awards. Each bottle of Fortaleza Tequila is hand-blown in Tonala, Mexico, by artisan glassmakers and topped with with a handmade cap designed to resemble the heart of the agave plant.This blanco swept the 2012 Tequila.net awards.Pick your bottle up today!

In 1856, Don Cenobio Sauza moved to Jalisco, Mexico and began importing tequila from Mexico into the United States. Upon his death in 1877, his son, Don Eladio Sauza, took control of the family business and began distilling tequila himself. For nearly a century, the Sauza family continued distilling tequila from their estate situated in the foothills of Volcn de Tequila in Jalisco, Mexico. The distillery eventually closed its doors in 1968 but only for a brief period of time. In 1999, Don Guillermo Sauza a fifth-generation master distiller resurrected the family business and opened the doors to Destileria La Fortaleza.Fortaleza Tequila is made using 100 percent blue weber agave grown in the rich, volcanic soil of Jalisco. The agave, which are nourished by the summer rains and protected from harsh winter winds, are grown for seven to eight years before being harvested at their peak of maturity by expert jimadors (a jimadors is a type of Mexican farmer who specifically harvests agave). After the agave have been harvested, their hearts, or pias, are steam cooked for 33 hours in a brick oven with meter-thick walls. Then, the soft, sweet pias are crushed using a tahona (a giant stone wheel), the exact same method that Sauzas great-great grandfather used a century ago. The tahona allows Sauza to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol.After the pias are crushed, the agave pulp, or mosto, is extracted and naturally fermented over the course of five days in small, wooden vats before being double-distilled in copper-pot stills.Fortaleza Tequila Blanco rests in stainless steel tanks before being bottled by hand. The tequila has notes of earthy minerals, citrus and sweet agave, and earned the "Best of the Best Blanco Tequila"Medal at the 2012 Tequila.net awards. Fortaleza Tequila Reposado rests for six to nine months in oak barrels that were previously used to age bourbon before being bottled by hand. It has hints of oak and vanilla that are complemented by bold notes of citrus, and earned the "Best of the Best Reposado Tequila"Medal at the 2012 Tequila.net awards. Fortaleza Tequila Aejo rests in oak barrels for two to three years before being bottled by hand. It has notes of oak, vanilla and honey, along with hints of caramel and citrus, and earned the "Best of the Best Aejo Tequila"Medal at the 2012 Tequila.net awards. Each bottle of Fortaleza Tequila is hand-blown in Tonala, Mexico, by artisan glassmakers and topped with with a handmade cap designed to resemble the heart of the agave plant.These three tequilas swept the 2012 Tequila.net awards pick them up today!

Prior to crafting the first batch of Forty Creek Whisky in 1992, John Hall had spent the previous two decades as a winemaker and industry expert. "They say if you find a job you love, you will never work a day in your life," he says. "Forty Creek Whisky is that job for me."Forty Creek Double Barrel Reserve Whisky is crafted from rye, corn and barley grains. Once the grains arrive at the distillery, Hall distills each grain separately through traditional copper pot stills. Then, the whisky crafted from each of the three grains is matured individually in American oak barrels. This process brings out the fruitiness and spiciness of the rye, the nuttiness of the barley and the heartiness of the corn. After the three whiskies have matured, Hall marries them together in casks that were previously used to mature sherry. During this secondary maturation process, the ex-sherry barrels contribute notes of dark fruits, toffee and berries to the whisky. As a result, Forty Creek Barrel Select has an aroma of stone fruits, vanilla, caramel and roasted walnuts. Notes of toffee, white pepper and malt spices dominate the palate, and lead to a balanced and smooth finish. Forty Creek Double Barrel Reserve Whisky earned the Gold Medal at the Beverage Testing Institute Competition and the Wizards of Whisky Awards in 2014. In addition, it earned the Silver Medal at the San Francisco World Spirits Competition in 2013.Pick up a bottle today!

Prior to crafting the first batch of Forty Creek Whisky in 1992, John Hall had spent the previous two decades as a winemaker and industry expert. "They say if you find a job you love, you will never work a day in your life," he says. "Forty Creek Whisky is that job for me."Forty Creek Copper Pot Reserve Whisky is crafted from rye, corn and barley grains. Once the grains arrive at the distillery, Hall distills each grain separately through traditional copper pot stills. Then, the whisky crafted from each of the three grains is matured individually in American oak barrels. After the whisky has matured, Hall marries the three whiskies together in order to create refined yet complex flavors. As a result of this distillation and maturation process, Forty Creek Copper Pot Reserve has an aroma of nutmeg, toffee and orange zest that gives way to notes of rye, maple syrup and bright stone fruits on the palate. The finish is full bodied and elegant, with a hint of sweetness.Forty Creek Copper Pot Reserve Whisky earned the Gold Medal at the Beverage Testing Institute Competition and the Wizards of Whisky Awards in 2014. In addition, it earned the Gold Medal at the Canadian Whisky Awards in 2012.Pick up a bottle today!

Prior to crafting the first batch of Forty Creek Whisky in 1992, John Hall had spent the previous two decades as a winemaker and industry expert. "They say if you find a job you love, you will never work a day in your life," he says. "Forty Creek Whisky is that job for me."Forty Creek Double Barrel Reserve Whisky is crafted from rye, corn and barley grains. Once the grains arrive at the distillery, Hall distills each grain separately through traditional copper pot stills. Then, the whisky crafted from each of the three grains is matured individually in traditional oak barrels. After the three whiskies have matured, Hall marries them together in American oak casks that were previously used to mature bourbon. During this double-barreling process, the ex-bourbon barrels contribute sublime notes of vanilla, caramel and toffee to the whisky.As a result, Forty Creek Double Barrel Reserve has an aroma of toasted oak, pecans and coconut. Notes of toasted nuts, caramel, creamy vanilla and roasted nuts dominate the palate, and lead to a finish that is rounded, rich and complex. Forty Creek Double Barrel Reserve Whisky earned the Gold Medal at the Beverage Testing Institute Competition and the Wizards of Whisky Awards in 2014. In addition, it earned the Gold Medal at the International Whisky Competition in 2013.Pick up a bottle today!

The idea for Four Fox Sak was conceived in 2015 by four friends. A shared dream turned into a passion project to reinvigorate the traditional conventional style of sak, a long-standing, time-honored practice. The idea was to create a new luxury standard of sak, a more contemporary style that pays homage to the ancient tradition of the brewing practice.There are six grades of sak, and Four Fox is categorized as a snowmelt Junmai Daiginjo, meaning that it is the highest grade of premium sak, and the pinnacle of a sak brewers art. The sak is crafted from locally sourced ingredients in the Niigata prefecture, NW Japan. This specific area of Japan was chosen because of its high snowfall, which yields exceptionally pure and soft water. Four Fox collaborated with a century and a half-year-old brewery to create a proprietary blend, which led to the birth of an incredibly clean and elegant sak with a flavor profile and aroma that lends itself to the less formal, fruity side than most other Junmai Daiginjo saks. The result is an incredibly approachable and smooth style of sak that doesnt necessarily require food pairing.In Japanese mythology, Inari Okami is the goddess of sak, rice, swordsmiths, and foxes. The Four Fox crest features four of Inaris foxes, illustrated with rice fields and snow falling overhead, guarding the Torii gate, a gate which according to legend only the purest spirits may pass. Four Fox Sak represents this ultimate in purity and perfection.The stunningly sleek bottle also pays tribute to the ancient wordsmiths to whom Inari was a god, with a katana embossed into the profile of every bottle. Its metallic chrome finish topped with a Japanese wood cork, creates a very stylish effect, embodying a fusion of modern convention and ancient tradition. Each bottle is also designed with a hidden LED installed in the base, adding to the contemporary feel. Enjoy it cold or on the rocks, or in your favorite cocktails.Pick up your bottle today!

Four Pillars Gin launched in 2013, and was among the first craft gin distillers in Australia. Founded by wine makers Stuart Gregor and Cameron Mackenzie, alongside brand expert Matt Jones, the group launched the distillery in Yarra Valley just on the outskirts of Melbourne. Four Pillars Gin is distilled by Cameron Mackenzie through the facilitys CARL still named Wilma after spending nearly two years researching and experimenting with botanicals, he came up with the final recipe. The gin is comprised of 10 botanicals: juniper, coriander, cardamom, lemon myrtle, star anise, lavender, cinnamon, Angelica, Tasmanian pepper berry leaf, and whole Australian oranges. The Four Pillars states One day our distiller Cam thought, what would happen if you combined Four Pillars Gin with some of the best Shiraz grapes in Australia? This is how Four Pillars Gin Bloody Shiraz was born.Approximately around Easter in 2015, Mackenzie steeped the first Yarra Valley Shiraz grapes in high proof Rare Dry Gin for up to eight weeks.The fruits are first de-stemmed, but are kept whole before being pressed and blended with more Rare Dry Gin.The result is a beautiful vintage spirit that is born anew every year. This 2017 release is a more vibrant ruby color than previous expressions, with the same signature Yarra Valley shiraz qualities - earthiness, complexity and subtle white pepper spice, and a balanced sweetness. This gin is highly aromatic with aromas of fresh pine needles, citrus and spice, and distinct peppery, dense raspberry notes. The palate is lovely and sweet with a long juniper and spice character on the finish. This spirit is cut to proof at 37.8 percent ABV, which is higher than most berry gins.Pick up your bottle today!

On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that was granted permission to operate during Prohibition.Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States.In 1943, Seagrams bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses.Four Roses Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of 60 percent corn, 35 percent rye and 5 percent malted barley. Straight bourbon must be aged for a minimum of two years Four Roses Bourbon is aged for a minimum of eight years in newly charred, white-oak casks.The high rye content in the bourbon creates a rich, spicy flavor and gives the bourbon notes of nutmeg and cinnamon. A proprietary yeast culture used to ferment the mash produces a light, fruity balance to the spiciness and the aging process gives the bourbon notes of maple syrup and caramel.While most distilleries age bourbon in warehouses that are many stories high, Four Roses ages its bourbon in a one-story warehouse to ensure that each barrel is aged in a similar environment. In addition, each bottle of Four Roses available through Caskers is the product of a single barrel (rather than a blend of multiple barrels), giving each bottle a unique flavor profile and history.Enjoy this bourbon and the history that comes with it!

On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that was granted permission to operate during Prohibition in order to produce medicinal bourbon.Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States. In 1943, Seagrams bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses.Four Roses Small Batch Kentucky Straight Bourbon Whiskey is made from a blend of four different Kentucky bourbons, each distilled at the Four Roses Distillery in Lawrenceburg. Two of the bourbons are comprised of a mash of 60 percent corn, 35 percent rye and 5 percent malted barley, while the other two bourbons are comprised of a mash of 75 percent corn, 20 percent rye and 5 percent malted barley. Each of the bourbons is fermented with a unique, proprietary yeast culture used to bring about a specific flavor in the bourbon. "We do things differently," said Jim Rutledge, Four Roses former master distiller - Whisky Magazines Hall of Famer.After distillation, each bourbon is aged for a minimum of four years at a one-story rickhouse maintained near the distillery. While most distilleries age bourbon in warehouses that are many stories high, Four Roses ages its bourbon in a one-story warehouse to ensure that each barrel is aged in a similar environment. After aging, the barrels are hand-selected and then blended together in order to create Four Roses Small Batch Bourbon.The high rye content in two of the bourbons results in a rich, spicy flavor and contributes notes of nutmeg and cinnamon. In addition, the high corn content in the remaining two bourbons results in a lighter, fruitier flavor that balances out the spiciness with notes of maple syrup and caramel.Pick up a bottle today!

On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that were granted permission to operate during Prohibition.Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States.In 1943, Seagrams bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses.Bottled at a solid at 104 proof, Four Roses Small Batch Select marks the first permanent addition to their portfolio of premium Bourbons since 2006. This extra proof and non-chill filtered Small Batch Select has a richer profile more robust profile than the signature Four Roses. Made from six of the ten: OBSV, OBSK, OBSF, OESV, OESK, OESF, each of the bourbons in this small batch selection are six to seven years old.Pick up your bottle today!

Nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that was granted permission to operate during Prohibition in order to produce medicinal bourbon.Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States. In 1943, Seagrams bought the distillery and a decade later, discontinued the sale of Four Roses bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses.Four Roses Yellow Label Kentucky Straight Bourbon Whiskey is made from a blend of ten different Kentucky straight bourbons, each of which is distilled and aged at the Four Roses Distillery. While five of the bourbons are made from a mashbill of 75 percent corn, 20 percent rye and 5 percent malted barley, the other five bourbons are made from a mashbill of 60 percent corn, 35 percent rye and 5 percent malted barley. In addition, the distillery utilizes five different proprietary yeast cultures. "Most distilleries use one mashbill on a regular basis and one proprietary yeast culture," says Jim Rutledge, the master distiller at Four Roses Distillery. "Four Roses uses five yeast cultures in conjunction with the two mashbills. Hence, we have ten unique bourbon recipes." The yeast cultures, which were developed specifically for Four Roses Distillery, allow Rutledge to vary the flavor and mouthfeel of the bourbon "Basic flavor characteristics generated by the yeasts include a light and delicate fruitiness, spicy characters, robust fruitiness, herbal essence and floral essence with a hint of fruitiness," says Rutledge.Once each of the bourbons has been distilled, the bourbons are matured individually in new, American oak casks, which are allowed to rest in a single-story warehouse just south of Louisville. While most distilleries age bourbon in warehouses that are many stories high, Four Roses single story warehouse minimizes temperature variations and provides for a more consistent aging process. Following maturation, the ten bourbons are blended together and brought to proof before being bottled by hand.Four Roses Yellow Label Bourbon Whiskey has an aroma of honey and poached pears that gives way to notes of crisp, fresh fruits and apples on the palate. The finish, which is soft and smooth, earned the bourbon a score of 91 points at the Ultimate Beverage Challenge. In addition, the bourbon earned the Gold Medal at the San Francisco World Spirits Competition in 2013 and 2014, and earned a score of 94 points from Wine Enthusiast.Pick up a bottle today!

The history of Foursquare Rums begins in 1926, when the Seale family began sourcing rum from Barbados distilleries, blending and bottling them. Eventually, they acquire other brands up until the mid-1990s, when Richard Seale, the fifth generation in the family business, worked alongside his father to renovate an abandoned sugar factory. Today, the Foursquare Rum Distillerys output rivals that of its neighbor Mount Gay Rum. Foursquare Distillery, is situated in St. Philip, Barbados, is one of the steadfast supporters of Caribbean rum production. This particular release was created by 4th generation distiller Richard Seale (also known as the "Pappy of Rum"), as a tribute to an early period of rum production when it was transported in ex-sherry and port barrels. This single blended rum was matured in ex-bourbon casks for 12 years, bottled at 59 percent ABV. You can expect rich, complex notes of vanilla, tart fruits, subtle coconut, honey, mocha hints of citrus peel, almond jelly, tobacco, and burnt sugar.Pick up your bottle today!

The history of Foursquare Rums begins in 1926, when the Seale family began sourcing rum from Barbados distilleries, blending and bottling them. Eventually, they acquired other brands up until the mid-1990s, when Richard Seale, the fifth generation in the family business, worked alongside his father to renovate an abandoned sugar factory. Today, the Foursquare Rum Distillerys output rivals that of its neighbor Mount Gay Rum.Foursquare Distillery, is situated in St. Philip, Barbados, is one of the steadfast supporters of Caribbean rum production. This particular release was created by 4th generation distiller Richard Seale (also known as the "Pappy of Rum"), as a tribute to an early period of rum production when it was transported in ex-sherry and port barrels.The Mark XII "Nobiliary" expression from their Exceptional Cask Series is a single blended pot and column rum that was aged for 14 years in a combination of first, second, and third fill ex-bourbon barrels. Its one of the oldest rums to come out of the distillery, its bottled unfiltered at 124 proof, has no color, sugar, or any additives. Coming from a series of Seales personal projects where the sky is the limit, its exceptional quality should come as no surprise.Pick your bottle up today!

The Foursquare Rum Distillery was opened in 1996 on a former sugar plantation on the Caribbean island of Barbados by R. L. Seale and Company Limited, which was established in 1926 by Reginald Leon Seale. The distilling operations are now run by his great grandson Richard Seale, who joined the family business in 1993 and has been working tirelessly on bringing innovation to the 300-year-old process of fermentation and distillation of sugar cane by-products. The Caribbean is the birthplace of the modern rum, and Barbados produces some of the finest rums in the world. When building the Foursquare distillery in mid-1990s, Richard asked the best engineers to help develop his new ideas, and they designed a modern, computerized distillery. While insisting on producing traditionally distilled pure rum with passion and a no-nonsense approach, Richard does not shy away from upgrading tradition with modern methods. On his mission to earn rum the place it deserves, he has also pushed for a geographical indication (GI) for Barbados rum. He was described as a questioning, opinionated Barbadian, who is leading rum into the 21st century by the spirits expert Dave Broom. The Foursquare Rum Distillery found its niche in creating high-end rums, and Richards quest to make worlds best rums has earned the distillery several consecutive Rum Producer of the Year titles in prestigious international competitions such as the International Spirits Challenge. Foursquare Sagacity is part of the distillerys popular Exceptional Cask Selection series. It is a blend of two 12-year single blended molasses-based rums (pot and column distilled), one aged entirely in ex-Bourbon barrels, and the other in ex-Madeira barrels. It is bottled at 48 percent ABV (96 proof), without adding color, sugar or other additives, and without filtration. This expression was awarded a Double Gold in the 2020 International Spirits Challenge. Pick up a bottle today!

Freeland Spirits is one of very few women owned and run distilleries in history. One of Portlands newer craft distilleries. Freeland is named after founder Jill Kuehlers grandmother, Freeland, who as Kueler puts it, "never touched a drop of booze in her life but taught me that all good things come from scratch. And that women can be anything they want."Molly Troupe, Freelands Master Distiller, oversees every aspect of production, with a background in biochemistry and a Masters Degree in Distillation from Heriot Watt in Scotland, Molly commands perfection with every spirit she orchestrates.Freeland Spirits is a celebration of the women of the industry.Freeland Bourbon was launched in November, 2018. Distilled from a high corn mash of 70 percent corn, 20 percent rye, 10 percent malted barley, this bourbon is finished for five months in Elk Cove pinot noir barrels it is blended in a small batch of 12-year bourbon while the future of Freeland whiskey is being made. Freeland Bourbon is an homage to the South with its compellingly soft caramel, vanilla and spice notes that dance into the whiskey from charred American oak barrels. A final rest in Oregons Elk Cove Pinot Noir barrels adds an element of Pacific Northwest terroir. Blended with precision by our Master Distiller, Molly Troupe, to achieve balanced texture and harmony of flavors.Pick up your bottle today!