While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.Launched in 2012 by Dillingham and Koffel and made in Nashville (a fitting place given Appalachias relationship to moonshine), American Born Original White Lightning Moonshine is crafted from a 200-year-old, 100 percent corn recipe. Gently sweetened with sugar, the moonshine has an aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn.American Born Dixie Moonshine brings together two distinct Southern traditions moonshine and sweet tea. The nose is sweet, with notes of mint and candied sugar, and leads to a palate filled with Bigelow tea. The finish, which is incredibly smooth, has a hint of lemon zest and corn.Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!

While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.Launched in 2012 by Dillingham and Koffel and made in Nashville (a fitting place given Appalachias relationship to moonshine), American Born Original White Lightning Moonshine is crafted from a 200-year-old, 100 percent corn recipe. Gently sweetened with sugar, the moonshine has an aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn.American Born White Lightning Moonshine takes its inspiration from one of the oldest and most popular mountain moonshine recipes. It usesa 200 year old recipe, using just corn, sugar and water which creates an incredibly smooth and beautifully clear liquor. Its perfect to drunk neat or can be used as a remarkable mixer with lemonade for Margaritas. Aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn. Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!

The award-winning Ellensburg Distillery is situated on the West Coast, in Washington state, and has been operational since 2008. It is the states only second licensed distillery. They are focused on handcrafted spirits ranging from whiskey to vodka, brandy, and gin: Wildcat White Whiskey, Wild Horse Vodka, and Golden Bee honey spirit, to name a few.The area in the Pacific Northwest has significantly less rain and plenty of sunshine, meaning lavender thrives in the wild. Apart from the eight traditional botanicals, Ellensburg Distillery adds carefully measured amounts of lavender during the distilling process, making for a modern, classy, and different gin. As befits the distillerys handcrafted mantra, the lavender is grown naturally on their own Spring Creek farm. The gin is made with 100 percent grain neutral spirits, is vapor distilled in small batches and is distinctly aromatic and unique on its own. It shines even brighter in cocktails and makes for a wonderfully fresh and crisp gin and tonic. Pick a bottle up today!

Amor Mio was founded in 1996 in the Jalisco Highlands their estate spirits are all aged and bottled on site. Tequila Tres Mujers combines the best traditional methods with modern safety and purity standards.Amore Mio crafts a full line of premium blanco, rested, aged, and ultra aged tequilas as well as a limited edition. Their label has received countless awards.Amor Mio Extra Aejo Tequila is an extra aejo,meaning it was matured for at least three years. Aged for a full four years in French oak this tequila is distilled from 100 percent Blue Agave.Pick up your bottle today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Cask Strength Indian Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Cask Strength Single Malt has an aroma of intense caramel, malt, dark chocolate and oak that gives way to notes of vanilla, espresso beans, smoke and a touch of honey on the palate. The finish is long yet smooth, with hints of mellow charcoal, dried apricots and tobacco. The whisky earned a score of 91 points from the Beverage Testing Institute in 2013."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Fusion Single Malt Whisky is a marriage of whiskies made from peated Scottish barley and unpeated Indian barley. The Indian barley, nourished by the waters of the Himalayan mountains, is grown in a region known as Punjab (meaning "the land of five rivers"), where the cold winters and fiery summers create a unique quality of grain, rich in nutrients and flavor. The malted Scottish barley, which is dried over a peat fire, is imported from Scotland to India.The two barleys are taken to Bangalore where they are mashed and distilled separately. Then, they are individually aged for three to five years before their arranged marriage finally takes place in used, American bourbon casks, where they are aged together. While the intense Indian heat causes whisky to age nearly three times as fast in India as compared to Scotland, it also leads to much greater rates of evaporation approximately 12 percent of the whisky is lost to the angels each year in India, compared to just 2 percent in Scotland.The combination of peated Scottish barley and unpeated Indian barley makes Amrut Fusion an incredibly complex whisky. With subtle notes of peat, vanilla, chocolate fudge and fruit, Amrut Fusion was rated the third best whisky in the world by Jim Murrays Whisky Bible, scoring an incredible 97 points in 2009."There is demand, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Single Malt has an aroma of oak, milk chocolate and dried apricots that gives way to notes of maple syrup, honey and milk chocolate. The whisky earned a score of 93 points from Jim Murrays Whisky Bible. In addition, it was named one of the 101 Whiskies to Try Before You Die by Ian Buxton."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level.During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Intermediate Sherry Single Malt Scotch Whisky is first aged in ex-bourbon barrels before being transferred to an intermediate sherry cask, where it rests briefly before being placed back in ex-bourbon barrels to finish its aging. This innovative new sandwiching technique allows the sherry flavors to burn in as the whisky continues to age in the ex-bourbon casks, and imparts a beautiful nose unto the whisky filled with aromas of port, candied cherries, vanilla and strawberry jam. The palate is equally as enthralling, with notes of cinnamon and nutmeg mingling with orange peel and anise before leading to a long, dry and oaky finish.Amrut Intermediate Sherry Single Malt Scotch Whisky is bottled at a punchy 114.2 proof.Pick up this innovative Indian whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Old Port Deluxe Rum is distilled, aged, and bottled at Amruts facility in Bangalore, India using 100 percent Indian cane sugar. During maturation in a combination of ex-whisky and new oak barrels, the incredibly intense Indian sun causes the rum and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation (approximately 12 percent of maturing whisky evaporates each year in India, compared to just two percent in Scotland). As a result, Amrut Old Port Deluxe Rum has a bright copper color and aromas of pistachios, peanut brittle and vanilla ice cream. The palate is dry and slightly fruity, with additional notes of tobacco and butterscotch. The rums long finish is accented with ginger, nutmeg and caramel.Amrut Old Port Deluxe Rum was awarded 91 points and the Excellent, Highly Recommended designation at the 2014 Ultimate Spirits Challenge. Pick up a bottle today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, the grains are carefully dried over a peat flame to approximately 23 phenol parts per million. Then, the barley is mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. Following distillation, the whisky is matured at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. Amrut Peated Cask Strength Indian Single Malt Whisky has an aroma of peat, citrus, fruit cake and dried berries that gives way to notes of chocolate, molasses and brown sugar on the palate. The finish is slightly sweet, with a touch of bonfire smoke balanced against notes of ripe apples.The whisky earned a score of 92 points from Jim Murrays Whisky Bible. "There is demand, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Peated Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers), and peated malt sourced from Scotland. The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Pick up your bottle today!

Tucked away in a warehouse near Potrero Hill in San Francisco, Anchor Brewing and Distilling Co. has been distilling alcohol by hand for 140 years.Its history can be traced back to 1849, when German brewer Gottlieb Brekle moved to San Francisco during the Gold Rush. Twenty years later, he bought a beer-and-billiards saloon and transformed it into Anchor Brewery.It wasnt until Fritz Maytag, the pioneer of American craft distilling, began distilling rye at Anchor Brewery that Anchor Distilling was born. Three years after Maytag began experimenting with rye, "we realized distilling is fun," says Bruce Joseph, Anchors master distiller, and Junipero Gin was born.Made by hand in classic dry gin tradition, Junipero is distilled in a copper pot still and made using more than a dozen botanical ingredients, most of which are still a well-kept secret. With a subtle nose, the gin has notes of juniper and citrus that earned it a Double Gold Medal at the 2012 New York World Wine and Spirits Competition and the title "Best Gin in Show."Junipero Gin is the ultimate craft spirit, illuminating the cocktail scene with a brilliant touchstone that all modern gins must be measured against. Drink it to know what gin is!

Tucked away in a warehouse near Potrero Hill in San Francisco, Anchor Brewing and Distilling Co. has been distilling alcohol by hand for 140 years. Its history can be traced back to 1849, when German brewer Gottlieb Brekle moved to San Francisco during the Gold Rush. Twenty years later, he bought a beer-and-billiards saloon and transformed it into Anchor Brewery.It wasnt until Fritz Maytag, the pioneer of American craft distilling, began distilling rye at Anchor Brewery that Anchor Distilling was born. Three years after Maytag began experimenting with rye, "we realized distilling is fun," says Bruce Joseph, Anchors master distiller, and Anchor Distilling was off and running.Old Tom Gin, which peaked in popularity sometime in the late 19th century (before London Dry Gin came into favor), is known for being fuller-bodied and slightly sweeter than its more modern counterpart. Anchor Old Tom Gin stays true to this stylistic tradition, and is pot distilled with juniper berries, licorice root and star anise. In addition, Anchor uses one final, relatively obscure ingredient Paraguayan stevia which lends the gin its silky-smooth character and pleasant sweetness.Anchor Old Tom Gin has a woodsy aroma of clay and star anise, which morphs into sweeter notes of pear, vanilla and cinnamon candy on the palate. The finish is long and complex, with licorice notes dominating amongst other hints of smoke and savory herbs.This brand-new gin won a Silver Medal at the WSWA Tasting Competition 2015 pick up a bottle today!

Situated in the picturesque village of Knock in the Highlands region of Scotland, the Knockdhu Distillery was founded in 1892 by John Morrison. At the time, the distillery was surrounded by acres of fresh barley and peat, and enjoyed easy access to pure spring water and the Great North Railway. When Morrison completed construction of the distillery in 1894, Knockdhu was regarded as the most modern and well-equipped distillery of its time.Over a century after its original founding, little has changed at the distillery. anCnoc Single Malt Scotch Whisky (anCnoc is one of the few whiskies not named after the distillery that produces it) is made from fresh, plump barley, much of it still harvested from the fields that surround the distillery. Once the grains have been harvested, they are malted and mashed before being fermented in one of the distillerys six original wooden washbacks.Following fermentation, the wash is distilled twice through Knockdhus century-old, copper-pot stills. The stills have unusually flat bases as compared to stills at other Scottish distilleries, which forces the alcohol vapors to travel up the long, narrow neck of the still and results in a lighter and more fruity whisky. In addition, the stills are equipped with worm tubs large tanks of cold water that are used to condense the alcohol vapor back into a liquid spirit. These worm tubs most distilleries abandoned worm tubs for condensing units long ago are a testament to Knockdhus commitment to producing a traditional style of malt whisky.Following distillation, anCnoc 12 Year Old Single Malt Scotch Whisky is aged in hand-selected, American oak casks that are quietly laid to rest in the distillerys dunnage warehouse. The dunnage warehouses thick granite walls and unique location results in stable temperatures, and allows the whisky to develop consistently. After a dozen years of maturation in the dunnage warehouse, the whisky is bottled. anCnoc 12 Year Old Single Malt Scotch Whisky has a golden straw color, along with an aroma of honey and lemon. The aroma gives way to notes of citrus, tart pears, caramel apples and orange zest on the palate, and leads to a soft and smooth finish.anCnoc 12 Year Old Single Malt Scotch Whisky earned a score of 92 points from the Beverage Testing Institute in 2017. In addition, it earned the Silver Medal at the San Francisco World Spirits Competition in 2013.Pick up a bottle today!

After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniel Distillery "Gentleman Jack"and Jack Daniel Distillery Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame. After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy Bourbon. "Angels Envy is a lot of things," says Henderson. "Its my lifes work. Its a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage." The name is derived from the term "angels share"- the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut.Angels Envy Cask Strength Finished in Port Wine Barrels represents the finest whiskey Angels Envy creates. Once in a great while, they discover what they call a honey barrelit might be one in one hundred, but theres just something exceptional about these barrels. Once they find the right flavor balance, Angels Envy blends them in small batches for their yearly Cask Release each autumn. Ranked the "Best Spirit in the World" by F. Paul Pacults 2013 Spirit Journal, every years release is utterly unique in its flavor profile. Pick up your bottle today!

After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels "Gentleman Jack" and Jack Daniels Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy Bourbon. "Angels Envy is a lot of things," says Henderson. "Its my lifes work. Its a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage." The name is derived from the term "angels share" - the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut.Angels Envy Cask Strength Finished in Port Wine Barrels represents the finest whiskey Angels Envy creates. Once in a great while, they discover what they call a honey barrelit might be one in one hundred, but theres just something exceptional about these barrels. Once they find the right flavor balance, Angels Envy blends them in small batches for their yearly Cask Release each autumn. Ranked the Best Spirit in the World by F. Paul Pacults 2013 Spirit Journal, every years release is utterly unique in its flavor profile. Pick up your bottle today!

After graduating college, Lincoln Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels "Gentleman Jack" and Jack Daniels Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy Bourbon. "Angels Envy is a lot of things," says Henderson. "Its my lifes work. Its a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage." The name is derived from the term "angels share" the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the bourbon, Henderson realized that the angels might want a larger cut.Angels Envy is an exceptional Kentucky straight bourbon finished in port wine barrels. Given the Highest Recommendation by Spirit Journal, celebrated by Whisky Advocate, The Bourbon Review, and awarded Wine Enthusiasts highest bourbon rating, Angels Envy is unlike any other whiskey youve ever tasted.Pick up a bottle of bourbon from one of the most respected master distillers in the industry!

After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels "Gentleman Jack" and Jack Daniels Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocates Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.After retiring from Brown-Forman, Henderson decided to go rogue and launched Angels Envy. "Angels Envy is a lot of things," says Henderson, including the culmination of "my lifes work." The name is derived from the term "angels share" the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the whiskey, Henderson realized that the angels might want a larger cut.Angels Envy Rye Finished in Plantation XO Rum Casks is released just twice each year in the autumn and spring. The rum casks were previously used to age French cognac, which adds an additional layer of complexity on the palate. Its a collision of bold flavors as the raw, spicy rye mingles with the mellow sweetness of the rum, culminating in a uniquely delicious spirit. Pick up a bottle of rye today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called Amargo Aromatico today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegart established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum.Angostura 1824 12 Year Old Hand Casked Premium Rum pays homage to the lively spirit of Dr. Siegart. Distilled from molasses, the rum is aged for a minimum of twelve years in charred, American oak barrels that previously contained bourbon. Only the finest barrels, hand-selected by the House of Angosturas Master Blender, go into Angostura 1824.As a result, the rum has an aroma of dried tropical fruits, candied nuts and tobacco which leads to a bold palate filled with leather, oak, coffee beans, chocolate and a slight citrus zest. The finish is dry and warming, with hints of strawberry jam and caramel complementing the chocolate. A recent Gold Medal winner at the Rum Masters (2013 and 2014), this is a rum youre sure to enjoy. Pick up a bottle today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called Amargo Aromatico today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegart established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum.Angosturas 7-year-old rum is produced from molasses using a five column still. This richly flavored Caribbean elixir is aged and then mixed with an even more purified spirit. This blending process yields a more refined character. After the portions of the blend are aged for at least 7 years in charred American oak bourbon barrels. They are hand drawn from the barrel, mixed, filtered, and bottled at 40 percent ABV in a sophisticated bottle adorned with a small butterfly.Butterflies have long been associated with Angosturas rums. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning spirits are made. Their Angostura 7-year is heavily packed with flavors like "maple, chocolate, honey and toffee that presents a rich full-bodied taste that tapers off into the classic rum finish. It can be enjoyed neat as a sipping rum, or over ice, equally, it can mix a stunning contemporary take on a Manhattan or an Old Fashioned." - AngosturaPick up a bottle of this fantastic rum today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called "Amargo Aromatico" today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegert established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum. Today they are one of the leading rum producers in the Caribbean, offering a wide range of the famous spirit.Butterflies have long been associated with Angosturas products. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning brand is headquartered.Angostura Aromatic Bitters is a true classic and an integral part of every cocktail cabinet. The bitters are used in countless cocktail recipes to balance out acidity and take the edge off spirits while adding complexity and intensifying flavor. No mai tai, old fashioned, pink gin, or Manhattan can be without it. "A cocktail cabinet without Angostura is like a kitchen without salt and pepper." The bitterness comes from gentian, along with a combination of other spices. Its palate-cleansing and digestive properties are an added bonus.Get a bottle today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called "Amargo Aromatico" today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegert established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum. Today they are one of the leading rum producers in the Caribbean, offering a wide range of the famous spirit.Butterflies have long been associated with Angosturas rums. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning brand is headquartered.The No. 1 Oloroso Sherry from their limited-edition Cask Collection series is a blend of colum-still rums aged up to 22 years and the very first Angostura rum to be matured in sherry casks. After its initial maturation in American oak, it goes into oloroso sherry casks for an additional 9 months, resulting in a smooth and complex spirit with dried fruit notes. "Angostura Cask Collection No. 1 Oloroso Sherry is a masterwork, a one-of-a-kind rum that reaches the highest achievement in the rum world an exquisite roundness and smoothness without sacrificing personality," said Angostura CEO Genevieve Jodhan of this release.Get one of these limited-edition bottles today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called Amargo Aromatico today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegert established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum.Angosturas 7-year-old rum is produced from molasses using a five column still. This richly flavored Caribbean elixir is aged and then mixed with an even more purified spirit. This blending process yields a more refined character. After the portions of the blend are aged for up to 8 years in charred American oak bourbon barrels. They are hand drawn from the barrel, mixed, filtered, and bottled at 40 percent ABV in a sophisticated bottle adorned with a small butterfly.Butterflies have long been associated with Angosturas rums. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning brand is headquartered. This Cask Collection. No. 1 is a blend of rums between 8 and 10 years married together for an additional year in first-fill ex-bourbon casks.Pick up your bottle today!

In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivars army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called "Amargo Aromatico" today, this world-famous concoction is known simply as Angostura Bitters.Building on his early success, Dr. Siegert established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum. Today they are one of the leading rum producers in the Caribbean, offering a wide range of the famous spirit.Butterflies have long been associated with Angosturas products. The House of Angostura is actually home to the Barcant Collection of more than 5,000 butterflies. Their butterfly logo is also said to represent the phenomenon when swarms of butterflies gather around ripened sugar cane plants when the cane is ready to be harvested. The House of Angostura is open about the value that they place on nature, and the tropical environment in the Caribbean community in which their award-winning brand is headquartered.Angostura Aromatic Bitters is a true classic and an integral part of every cocktail cabinet. The bitters are used in countless cocktail recipes to balance out acidity and take the edge off spirits while adding complexity and intensifying flavor. No mai tai, old fashioned, pink gin, or Manhattan can be without it. "A cocktail cabinet without Angostura is like a kitchen without salt and pepper." The bitterness comes from gentian, along with a combination of other spices. Its palate-cleansing and digestive properties are an added bonus.Angostura Orange Bitters might come packaged similarly as the famous Angostura Aromatic Bitters signature oversized label and all yet the secret recipe is entirely different. Its a perfect balance of sweetness and bitterness with orange zest present on the nose and palate, along with spices. It pairs wonderfully with vodka, gin, rum, and whisky. The complex flavor goes well with savory sauces and dishes as well, going particularly well with seafood and chocolate.Grab a bottle today!