In 1805, the Mitchell and Sons Wine Merchants Company was established in the heart of Dublin, Ireland. By the turn of the 19th century, the Mitchells sold a range of Irish whiskeys under the name "Spot." This name originated from the companys practice of marking casks of different ages with a spot of colored paint. As a result, Mitchell and Sons sold whiskeys named Blue Spot, Yellow Spot and Red Spot, although Green Spot emerged as their most popular brand.Today, Green Spot Single Pot Still Irish Whiskey continues to be crafted in the heart of Ireland. The whiskey is made from malted and unmalted barley, which are milled and mashed before being distilled through a traditional pot still. Following distillation, the whiskey is matured in a combination of American oak casks that were previously used to mature bourbon (75 percent) and European oak casks that were previously used to mature sherry (25 percent). Once the whiskey has matured for eight to nine years, the casks are blended together and brought to proof."Pot Still Whiskeys define the traditional flavor character of Irish whiskey and we have seen a renewed interest and growth in the category over the last few years," says Brian Nation, the master distiller at Midleton Distillery, which makes Green Spot Whiskey. Green Spot Single Pot Still Irish Whiskey has an aroma of butterscotch, caramel, honeyed oak, pine and orange that gives way to notes of citrus, tart apples, plums and apricots on the palate. The finish is smooth yet slightly spicy, with a touch of cinnamon and ginger.This Green Spot edition comes from an inspired series that uses Montelena Zinfandel barrels to finish the Green Spot whiskey. These barrels impart a unique spicy berry notes to the already fruit-heavy whiskey. Green Spot Chateau Montelena is the 2nd release of the Wine Geese series, which was released in 2015 when Green Spot Chateau Loville Barton was launched. Chateau Montelena is crafted from a blend of 7 to 10 year old whiskeys. Before being finished for one year in French oak Zinfandel casks sourced from Chateau Montelena.Pick up your bottle today!

In 1805, the Mitchell and Sons Wine Merchants Company was established in the heart of Dublin, Ireland. By the turn of the 19th century, the Mitchells sold a range of Irish whiskeys under the name "Spot." This name originated from the companys practice of marking casks of different ages with a spot of colored paint. As a result, Mitchell and Sons sold whiskeys named Blue Spot, Yellow Spot and Red Spot, although Green Spot emerged as their most popular brand.Today, Green Spot Single Pot Still Irish Whiskey continues to be crafted in the heart of Ireland. The whiskey is made from malted and unmalted barley, which are milled and mashed before being distilled through a traditional pot still. Following distillation, the whiskey is matured in a combination of American oak casks that were previously used to mature bourbon (75 percent) and European oak casks that were previously used to mature sherry (25 percent). Once the whiskey has matured for eight to nine years, the casks are blended together and brought to proof."Pot Still Whiskeys define the traditional flavor character of Irish whiskey and we have seen a renewed interest and growth in the category over the last few years," says Brian Nation, the master distiller at Midleton Distillery, which makes Green Spot Whiskey. Green Spot Single Pot Still Irish Whiskey has an aroma of butterscotch, caramel, honeyed oak, pine and orange that gives way to notes of citrus, tart apples, plums and apricots on the palate. The finish is smooth yet slightly spicy, with a touch of cinnamon and ginger.Green Spot Single Pot Still Irish Whiskey was just released in the United States in 2014. It was named the top spirit of 2012 by "Serious Eats," and is "unquestionably one of the worlds greatest whiskies" according to Jim Murray, author of the Whisky Bible.Pick up your bottle today!

Marrying modern technique with traditional flavor profiles, Greenhook Ginsmiths American Dry Gin is a bold and crisp gin born in the heart of Brooklyn.Working behind a custom-made 300 liter copper alembic still outfitted with a specially designed mercury vacuum, master distiller Steven DeAngelo uses an innovative technique to reduce atmospheric pressure in his still during the distillation process. As a result, DeAngelo is able to distill his gin at lower temperatures than traditional ginsmiths, resulting in a cleaner, more pristine spirit that captures the raw integrity of the botanicals.Those botanicals juniper berries from Tuscany, organic chamomile, organic elderflower, blue ginger, orris root and Ceylon cinnamon give the gin a citrusy flavor, and earned it the Double Gold Medal at The Fifty Best Tasting Competition in 2013.Greenhook Gin is strong 94 proof but its flavors are distinct and sharp. Its also surprisingly well-balanced, its component flavors complementing one another and creating a whole thats greater than the sum of its botanical parts.Pick up your bottle today!

Native to the coastal dunes of the northeastern United States, beach plums have been used for generations to create preserves and jams. Close relatives to sloe berries and damson plums, beach plums have a high pit-to-flesh ratio, resulting in an intensely tart and astringent fruit. While farmers have succeeded in domesticating most Northeastern fruit such as cranberries and Concord grapes, beach plums have defied attempts at commercial production. Incredibly sensitive to climate and elevation, beach plums are a finicky fruit they require low-lying sandy soils to grow and nearly two years to mature.Steven DeAngelo, master distiller at Greenhook Ginsmiths in Brooklyn, came across a few farmers in New York who had wild beach plums growing on their estates. "I wanted to make a traditional sloe gin,"he says, but when he came across the beach plums, he decided to put a Yankee spin on the traditionally English spirit. "I think I bought every beach plum on Long Island,"he quips.He begins the process by distilling a gin with traditional botanicals juniper berries from Tuscany, organic chamomile, organic elderflower, blue ginger, orris root and Ceylon cinnamon. His custom-made, 300 liter copper alembic still is outfitted with a specially-designed mercury vacuum, allowing him to reduce the atmospheric pressure in his still during distillation. As a result, DeAngelo is able to distill his gin at lower temperatures (nearly 40 degrees lower!) than traditional ginsmiths, resulting in a cleaner, more pristine spirit that captures the raw integrity of the botanicals.After distillation, he steeps the entire beach plum pit and all in the gin for approximately seven months. Following maceration, he adds a touch of organic cane sugar before filtering the gin and labeling each bottle by hand.With roughly a pound of beach plums per bottle, the result is a fruity, bittersweet gin the beach plums intense, assertive flavors play against the juniper, coriander, elderflower and chamomile used to create the gin. The result is a gin with a tart, sour cherry nose and notes of bittersweet fruit that give way to a long, dry finish with hints of spicy coriander, chamomile and bitter almonds."I wanted to focus a little bit more on the underlying gin," says DeAngelo. "I didnt want to just make it sweet like a lot of fruit liqueurs. I wanted to have a gin liqueur where you could actually taste the gin. Its about the harmony of the fruit with the gin."Infinitely complex yet harmonious, Greenhook Ginsmiths Beach Plum Gin Liqueur is the worlds first commercial Beach Plum Gin Liqueur. Only 1,800 bottles have ever been made pick one up today and try it in an amazing cocktail!

Old Tom Gins first became popular in 18th century London. The gins were made to be slightly sweeter than London Dry Gins and slightly drier than Dutch Jenevers, and were often considered to be the "missing link" in the gin industry. The name of the gin is derived from black cats (the "Old Toms") that were often mounted on the wall of British pubs centuries ago. Pedestrians walking past the pub could deposit a coin under the cats paw without ever entering the building. The bartender would collect the coin and in exchange, pour a shot of gin to the customer.Greenhook Ginsmiths Old Tom Gin is a bold and crisp gin born in the heart of Brooklyn. The gin is made from a backbone of pot-distilled grains, which are distilled with juniper and other exotic spices inspired by the British spice trade that prevailed during the 18th century. After the gin has been distilled, it is matured for 12 months in casks that were previously used to mature bourbon. Then, master distiller Steven DeAngelo finishes the gin in ex-Oloroso Sherry butts before bringing it to 100.1 proof, where it is bottled.Greenhook Ginsmiths Old Tom Gin has bold notes of earthy spices, oak tannins, juniper and pine. The finish is crisp yet lasting, with touches of citrus, oak, fruits and red wine.Pick up a bottle today!

Situated on the banks of the Charente River, the Cognac region of France is divided into six different crus (cru is French term for growth zones): Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. The Grande Champagne cru, which comprises approximately 34,000 hectares, is known for its quiet hills and rich, chalky soil, and is considered to produce the finest cognac in the region.In 1610, the Guillon Painturaud family purchased a tiny, 18 hectare parcel of land in the Grande Champagne region of Cognac. For generations, the art of cognac production was passed down from parent to child, and today, Line Guillon Painturaud one of the few female master distillers in Cognac benefits from her familys four centuries of experience in the region (the family continues to live on the same estate it purchased in 1610).The 18-hectare estate, which is devoted entirely to the production of a single varietal grape, enjoys a rich, calcareous soil, along with a temperate climate and generous amounts of sunlight. As a result, the Ugni Blanc grapes harvested on the estate are incredibly acidic and flavorful, making them perfect for distillation. Once the grapes have been harvested from the familys estate, they are pressed and the remaining grape juice is fermented into a low wine. Then, Line distills the wine twice through a traditional copper still, before maturing the cognac in bespoke, French oak barrels (the oak is sourced from the Limousin and Troncais forests in France, and the barrels rest in Lines cellars).Guillon-Painturaud Hors DAge Grande Champagne Cognac is matured for an average of thirty years, before being brought to proof and bottled by hand. As a result of its three decade long beautyrest, the cognac has a dark copper color, along with an aroma of sauteed mushrooms, raisins, almonds and fresh figs. The aroma gives way to hints of ripe fruits (particularly plums and peaches), prunes and vanilla, and leads to an oaky, slightly sweet finish.The cognac earned four stars from F. Paul Pacults Spirit Journal, and was called "beautifully complex and mature" by Wine and Spirits Magazine.Pick up a bottle today!

Situated on the banks of the Charente River, the Cognac region of France is divided into six different crus (cru is French term for growth zones): Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. The Grande Champagne cru, which is composed of approximately 34,000 hectares, is known for its quiet hills and rich, chalky soil, and is considered to produce the finest cognac in the region.In 1610, the Guillon-Painturaud family purchased a tiny, 18 hectare parcel of land in the Grande Champagne region of Cognac. For generations, the art of cognac production was passed down from parent to child, and today, Line Guillon-Painturaud one of the few female master distillers in Cognac benefits from her familys four centuries of experience in the region (the family continues to live on the same estate it purchased in 1610).The 18-hectare estate, which is devoted entirely to the production of a single varietal grape, enjoys a rich, calcareous soil, along with a temperate climate and generous amounts of sunlight. As a result, the Ugni Blanc grapes harvested on the estate are incredibly acidic and flavorful, making them perfect for distillation.Once the Ugni Blanc grapes have been harvested, they are pressed and the remaining grape juice is fermented into a wine. Then, Line distills the wine twice through a traditional copper still, before maturing the cognac in bespoke, French oak barrels (the oak is sourced from the Limousin and Troncais forests in France, and the barrels rest in Lines cellars).Guillon-Painturaud VSOP Grande Champagne Cognac is aged for an average of fifteen years, before each cask is brought to proof and bottled by hand (House Guillon-Painturaud is a member of the Vigneron Independent, a society specifically dedicated to winegrowers who undertake every aspect of production in-house). The cognac has an aroma of ripe orchard fruits, particularly green apples and pears, along with notes of caramel and butterscotch. The aroma opens up to notes of orange and lemon zest, along with touches of cinnamon, tropical fruits and pastries. The finish, which is long and elegant, has a smooth touch of caramelized apples.Guillon-Painturaud VSOP Grande Champagne Cognac earned four stars from F. Paul Pacults Spirit Journal, which called the cognac an "excellent buy."In addition, it was named the "Best Bargain Brandy"by Wine Enthusiast.Pick up a best bargain today!

Founded in 2008 by Stephen Gould and Karen Knight in Golden, Colorado, the Golden Moon Distillery focuses on hand-crafted spirits and liqueurs. They use the finest spices, botanicals, and herbs, relying on traditional methods. Their studious approach is embodied by the library at the heart of the distillery which contains countless rare books on distilling and everything that goes with it. From modern handbooks to ancient tomes, they are sitting on a wealth of knowledge that they employ in their daily operations. The 4 antique stills are there to put all of that into practice.The distillery is eco-conscious as well, using locally-sourced produce and recycled materials as well as sending their waste to local farmers to be used as compost, minimizing environmental impact. Golden Moon was named Distillery of the Year by the American Distilling Institute in 2019 and also runs a speakeasy-styled cocktail lounge and tasting room, serving various small bites as well.Gun Fighter 13 American Straight Bourbon Whiskey Orphan Cask is a premium and limited edition bourbon in their lineup. It was aged in American white oak barrels for at least 13 years before being bottled at 100 proof and numbered by hand. Full-bodied and smooth, it is proof that Golden Moons versatility stretches well beyond the gin they are famous for.Pick a bottle up today!

Founded in 2008 by Stephen Gould and Karen Knight in Golden, Colorado, the Golden Moon Distillery focuses on hand-crafted spirits and liqueurs. They use the finest spices, botanicals, and herbs, relying on traditional methods. Their studious approach is embodied by the library at the heart of the distillery which contains countless rare books on distilling and everything that goes with it. From modern handbooks to ancient tomes, they are sitting on a wealth of knowledge that they employ in their daily operations. The 4 antique stills are there to put all of that into practice.The distillery is eco-conscious as well, using locally-sourced produce and recycled materials as well as sending their waste to local farmers to be used as compost, minimizing environmental impact. Golden Moon was named Distillery of the Year by the American Distilling Institute in 2019 and also runs a speakeasy-styled cocktail lounge and tasting room, serving various small bites as well.The Double Cask Gun Fighter American Bourbon in their lineup spends a minimum of 6 months in new American oak barrels before being finished in French port barrels. It is bottled at 100 proof and features a well-balanced yet unique port-forward profile.Get a bottle today!

Founded in 2008 by Stephen Gould and Karen Knight in Golden, Colorado, the Golden Moon Distillery focuses on hand-crafted spirits and liqueurs. They use the finest spices, botanicals, and herbs, relying on traditional methods. Their studious approach is embodied by the library at the heart of the distillery which contains countless rare books on distilling and everything that goes with it. From modern handbooks to ancient tomes, they are sitting on a wealth of knowledge that they employ in their daily operations. The 4 antique stills are there to put all of that into practice.The distillery is eco-conscious as well, using locally-sourced produce and recycled materials as well as sending their waste to local farmers to be used as compost, minimizing environmental impact. Golden Moon was named Distillery of the Year by the American Distilling Institute in 2019 and also runs a speakeasy-styled cocktail lounge and tasting room, serving various small bites as well.Their Gun Fighter Double Cask American Rye is crafted from a mash bill of 60 percent rye, 34 percent corn, and 6 percent malt. It then spends a minimum of 6 months in new American oak barrels before being finished in French port casks. Bottled at 100 proof, its smooth, complex, and creamy.Get your bottle today!

During the American Revolutionary War, the British Royal Navy imposed a blockade against American ports, which prevented the colonists-turned-revolutionaries from importing crucial supplies into the United States. As a result of blockade, American distilleries, which had been distilling molasses imported from the Caribbean islands into rum, began distilling rye grains instead.Following the war, the epicenter of the burgeoning American whiskey business was in Pennsylvania and Maryland. In the Mid-Atlantic region, distilleries made use of excess rye grains to craft rye whiskey, which was beloved throughout the young nation. In the 1850s, John Jacob Wight took the reins at a whiskey distillery near Baltimore. Wight, as any good Marylander would do, began producing Sherwood Rye Whiskey. The whiskey was such a hit that the U.S. Army began stockpiling it for medicinal purposes. The distillery thrived for decades until Prohibition closed its doors in 1920.More than 90 years later, Ned Wight, John Jacobs great-great-great grandson, has resumed the family tradition by distilling Gunpowder Rye Whiskey. A Maryland-style rye (made using only rye and barley no corn in the mash), Gunpowder Rye Whiskey is distilled in Portland, Maine. The rye and barley used are locally-sourced from nearby Maine farmers, and the whiskey is aged for at least a year in new American oak barrels. The barrels are stacked on racks found by Wight in the long-shuttered rickhouse of the Sherwood Distillery the same racks used by Wights great-great-great grandfather.Gunpowder Rye Whiskey is a full-bodied rye with a warm and spicy toasted malt flavor profile. The notes of spice are complemented with sweeter notes of toffee, vanilla and creamy chocolate and lead to a finish that is long and luxurious, with a final touch of cocoa. Gunpowder Rye earned the Gold Medal from the Beverage Testing Institute, which called it "very tasty."Pick up a bottle of history today!

"We are one of the smaller houses in Cognac and produce a small percentage of what the major houses do," says Francois Le Grelle, the Managing Director at the House of Hine. "For us, its not about growth its about maintaining the highest level of quality."Founded in 1817, the House of Hine has been in the same family for six generations. In 1791, Thomas Hine the companys founder left his native England in order to learn the art of making cognac. Today, nearly 225 years later, his great-great-great-great grandson, Bernard Hine, oversees the 297-acre Hine Estate.Situated on the banks of the River Charente, the estate benefits from a south-facing aspect, which maximizes the grapes exposure to sunshine and heat. In addition, "we only work with Grande and Petite Champagne where the soils are very chalky," explains Eric Forget, Hines Cellar Master. "Hines finesse comes from the terroir."H by Hine VSOP Fine Champagne Cognac is a blend of more than 15 cognacs made from the finest crus in France. After the grapes are harvested and fermented, they are distilled with their fine lees, which helps maintain the richness and structure of the cognac.Following distillation, H by Hine VSOP is aged in fine-grained wood sourced from northern France. "We prefer oak from the north of France because it has a finer grain which gives greater delicacy and less toast," says Forget. In addition, "we dont age too much in new oak as the wood flavors can dominate and hide the fruity and floral elements of the wine."H by Hine VSOP Fine Champagne Cognac is aged for a minimum of four years, and is Hines most floral cognac. It has a scent of jasmine with a hint of redwood, which gives way to notes of iris, vanilla and carnation. Delicate and aromatic, it finishes with gentle notes of white grapes and a hint of apricots and cinnamon.Pick up a bottle today!

Named after two influential men of New Orleans cocktail industry, Thomas Handy and John Schiller, Handy and Schiller Barreled Cocktails was introduced by the Sazerac Company.Schiller, worked as a bartender in New York, later finding his way to New Orleans. By 1860 he was operating the world-famous Sazerac Coffeehouse in the French Quarter. Thomas Handy, a Maryland native, worked for Schiller at the coffeehouse.Handy later went on to become even more successful in the industry. Handy and Schillers integral roles in the early days of New Orleans cocktail culture would serve as inspiration for over a century and a half years of libations in Americas most unique city.The Handy and Schiller Barreled Old Fashioned, and the Handy and Schiller Barreled Manhattan are both crafted and aged at Buffalo Trace Distillery. This Handy and Schiller Manhattan is crafted using Sazerac Rye Whiskey, Vermouth and Peychauds Bitters.Pick up your bottle today!

Named after two influential men of New Orleans cocktail industry, Thomas Handy and John Schiller, Handy and Schiller Barreled Cocktails was introduced by the Sazerac Company.Schiller, worked as a bartender in New York, later finding his way to New Orleans. By 1860 he was operating the world-famous Sazerac Coffeehouse in the French Quarter. Thomas Handy, a Maryland native, worked for Schiller at the coffeehouse.Handy later went on to become even more successful in the industry. Handy and Schillers integral roles in the early days of New Orleans cocktail culture would serve as inspiration for over a century and a half years of libations in Americas most unique city.The Handy and Schiller Barreled Old Fashioned, and the Handy and Schiller Barreled Manhattan are both crafted and aged at Buffalo Trace Distillery. This Handy and Schiller Old Fashioned, 84 proof, is made using the distillerys flagship Buffalo Trace Bourbon and Peychauds Bitters.Pick up your bottle today!

In 1982, Jrg Rupf laid the groundwork for the modern artisanal distillation movement when he founded St. George Spirits, situated in Alameda, California. Rupf had just emigrated to the United States from Germany, and was inspired by the spectacular quality of Californias vineyards and fruit orchards. Drawing upon his familys generations of experience the Rupf family had been distilling eau de vies in Germany for centuries Rupf purchased a 65-gallon Holstein copper-pot still and began distilling spirits in a 5,000 square-foot warehouse in northern California.Today, Hangar 1 Vodka is produced at a former airplane hangar adjacent to the Alameda Naval Air Station in California. Hangar 1 Straight Vodka is distilled from freshly-harvested Viognier grapes. "The Viognier is not an easy grape," says Rupf. Aside from having low and unpredictable yields, the Viognier grape can only be harvested when fully mature a window of only 24 to 48 hours. Once the grapes are harvested, they are pressed, fermented and distilled the same day through a copper pot still. By distilling the grapes almost immediately after they are harvested, "we capture in our still the fruit at its most thrilling moment." Following distillation, the vodka is blended with vodka made from Midwestern wheat in order to balance the bold, sweet notes of citrus, before each batch is bottled by hand. Hangar 1 Straight Vodka earned a score of 90-95 points from Wine Enthusiast.Hangar 1 Kaffir Lime Vodka is made by infusing Hangar 1 Straight Vodka with Kaffir limes. Kaffir limes are slightly more bumpy and astringent than ordinary limes, but are blessed with highly aromatic oils and intense flavors. The limes, together with their leaves, add notes of woody spices, cucumber and lime to the vodka. "The resulting spirit is like nothing weve ever tasted," says Rupf, "unmistakably lime, and endlessly complex."Hangar 1 Mandarin Blossom Vodka is made by infusing Hangar 1 Straight Vodka with the blossoms of the Mandarin orange tree. The Mandarin blossoms are popular with bees, and as a result, the blossoms must be harvested while wearing bee suits. "It takes an hour to harvest a pound of Mandarin blossoms," says Rupf, and "it takes 100 pounds of blossoms to do just two bottlings of our vodka."Hangar 1 Mandarin Vodka has an aroma of candied citrus peel, orange zest and fresh juice that is followed by subtle hints of tangerine, wildflower honey and rosewater on the palate. The finish is slightly sweet, with a tart burst of citrus.Hangar 1 Buddhas Hand Citron is made by infusing Hangar 1 Straight Vodka with Buddhas Hand, an ancient citrus fruit that originated centuries ago in India and China. The fruit is actually the great grandfather of the lemon, and has a similar, albeit milder, acidic bite. In addition, it adds hints of jasmine, apricots and basil to the vodka, which complement its subtle hints of citrus. Hangar 1 Buddhas Hand Citron Vodka earned a score of 96-100 points from Wine Enthusiast.Each batch of Hangar 1 Vodka represents the "true expression of "from the tree into the bottle," says Rupf. Try four unique, delicious vodkas today!

In 1982, Jrg Rupf laid the groundwork for the modern artisanal distillation movement when he founded St. George Spirits, situated in Alameda, California. Rupf had just emigrated to the United States from Germany, and was inspired by the spectacular quality of Californias vineyards and fruit orchards. Drawing upon his familys generations of experience the Rupf family had been distilling eau de vies in Germany for centuries Rupf purchased a 65-gallon Holstein copper-pot still and began distilling spirits in a 5,000 square-foot warehouse in northern California.Today, Hangar 1 Vodka is produced at a former airplane hangar adjacent to the Alameda Naval Air Station in California. Hangar 1 Straight Vodka is distilled from freshly-harvested Viognier grapes. "The Viognier is not an easy grape," says Rupf. Aside from having low and unpredictable yields, the Viognier grape can only be harvested when fully mature a window of only 24 to 48 hours. Once the grapes are harvested, they are pressed, fermented and distilled the same day through a copper pot still. By distilling the grapes almost immediately after they are harvested, "we capture in our still the fruit at its most thrilling moment." Following distillation, the vodka is blended with vodka made from Midwestern wheat in order to balance the bold, sweet notes of citrus, before each batch is bottled by hand. Hangar 1 Straight Vodka earned a score of 90-95 points from Wine Enthusiast.Each batch of Hangar 1 Vodka represents the "true expression of "from the tree into the bottle," says Rupf. Pick up your bottle today!

In 1982, Jorg Rupf laid the groundwork for the modern artisanal distillation movement when he founded St. George Spirits, situated in Alameda, California. Rupf had just emigrated to the United States from Germany, and was inspired by the spectacular quality of Californias vineyards and fruit orchards. Drawing upon his familys generations of experience the Rupf family had been distilling eau de vies in Germany for centuries Rupf purchased a 65-gallon Holstein copper-pot still and began distilling spirits in a 5,000 square-foot warehouse in northern California.Today, Hangar 1 Vodka is produced at a former airplane hangar adjacent to the Alameda Naval Air Station in California. Hangar 1 Mandarin Blossom Vodka is made by infusing Hangar 1 Straight Vodka with the blossoms of the Mandarin orange tree. The Mandarin blossoms are popular with bees, and as a result, the blossoms must be harvested while wearing bee suits. "It takes an hour to harvest a pound of Mandarin blossoms," says Rupf, and "it takes 100 pounds of blossoms to do just two bottlings of our vodka." Hangar 1 Mandarin Vodka has an aroma of candied citrus peel, orange zest and fresh juice that is followed by subtle hints of tangerine, wildflower honey and rosewater on the palate. The finish is slightly sweet, with a tart burst of citrus.Each batch of Hangar 1 Vodka represents the "true expression of from the tree into the bottle," says Rupf. Try four unique, delicious vodkas today!

No spirits was formed in 2015 by Anand Virmani and Vaibhav Singh, when the two friends from Delhi, India felt like the gin renaissance wasnt hitting the country with the same force as it did the rest of the world. The two bar owners felt that the country where gin and tonic was invented needed to step up and they decided to take matters into their own hands. They procured a copper pot still, named it Agotha, and started experimenting with various spices, herbs, and fruits.Many of the classic gin botanicals are commonly found in Indias home kitchens, making at least one step of the process a bit easier as the pair meticulously distilled, tasted, and tested their way towards crafting the perfect gin. Starting with a wheat-based neutral spirit, they crafted their very first gin. A classic London dry style, this gin is made with Macedonian juniper berries, Spanish orange peels, Italian orris, and German angelica. The rest of the botanicals all come from India and include fennel seeds, lemongrass, coriander, ginger, and chamomile.Whats better than gin? Two gins, of course. The Hapusa is the Sanskrit word for juniper. Its also "the worlds first Himalayan dry gin". Its crafted with Himalayan junipers and several unique botanicals that are native to India: Turmeric, mango, ginger, cardamom, coriander seeds, gondhoraj lime, and almonds. While Greater Than is an international spirit, Hapusa is 100 percent Indian. Pick a bottle up today!

Det Norske Brenneri, or "The Norwegian Distillery" as it is known in English, is situated in the town of Grimstad in the southern part of Norway. This is the first private distillery in Norway since the government dissolved the state monopoly on Spirits-making in 2005. Since then they have been producing various types of spirit including apple brandies, aquavits, gins and whiskies. They utilize traditional techniques and handraft their spirit in small batches. They produce up to 300 liters at a time. This Norweigian distillery only uses local Norwegian berries and herbs, which have a very distinctive flavor profile due to the dynamic climate.Harahorn Gin gets its name from a mountain in Hemsedal, one of the most pristine mountainous areas. The label features the mystical lepus cornutus, a giant rabbit with deer antlers. Distilled from Norwegian potato liquor, the base of this gin is comprised of Rros juniper, Nordmarka blueberries, anise, Oppdal angelica, Grimstad rhubarb, seaweed, wild Sunndal marjoram, and 16 other Norse herbs. Harahorn Gin earned the 2019 USA Spirits Ratings award for the Gin of the Year.Pick up your bottle today!

Hardshore Distilling Company is a unique distillery, innovating new tastes and textures out with their 1,200-liter Arnold Holstein still. They distill everything at least once.In 2016 Hardshore released their Original flagship gin after nearly four years.Their passion is to create a quality gin while promoting the conservation of the natural wonders of Maine that make Hardshore so unique. Their water comes straight from the Sebago Lake, which is so clean that it doesnt require the use of reverse osmosis purification process. This helps them use up to 30 percent less water than other facilities.Hardshores flagship gin executes a meticulous botanical selection, five botanicals were chosen by creator Jordan Milne. Made with a base of wheat spirit, the juniper, coriander and orris are macerated and distilled together, followed by the rosemary and mint. Hardshore Original Gin is cut to proof at 46 percent ABV.Pick up your bottle today!

In 1863, a London importer named Anthony Hardy settled along the banks of the River Charente in France and founded Maison Hardy, one of the oldest and prestigious cognac houses in the country. Hardy quickly immersed himself in French culture, going so far as to adopt the Gaelic form of his name, Antoine. In 1869, his hard-work and dedication to Cognac were rewarded when Maison Hardy Cognac Fine Champagne was awarded the Diploma of Excellence at the Amsterdam exhibition, one of the most prestigious awards at the time.Today, Hardy is the fifth generation of cognac makers. "We have always asserted our own, very particular spirit," says Bndicte Hardy. "Our cognac style is the exact opposite of robust, and we wanted the colors of the collection to embody the mild character, finesse and daring style that are our hallmarks.Noces de Perle is a blend of ten different Grande Champagnes, containing thirty, fifty, sixty year eaux-de-vie. The Prestige collection is the embodiment of the emotion of times past. This exquisite cognac has distinct raisin notes followed by dried meadow flowers on the finish. There is a certain pleasant gourmet character in the subtly peppery onset that gently develops into hints of vanilla.Pick up your bottle today!

In 1863, a London importer named Anthony Hardy settled along the banks of the River Charente in France and founded Maison Hardy, one of the oldest and prestigious cognac houses in the country. Hardy quickly immersed himself in French culture, going so far as to adopt the Gaelic form of his name, Antoine. In 1869, his hard-work and dedication to Cognac were rewarded when Maison Hardy Cognac Fine Champagne was awarded the Diploma of Excellence at the Amsterdam exhibition, one of the most prestigious awards at the time.Today, Bndicte Hardy represents the fifth generation of Hardy Cognac makers. "We have always asserted our own, very particular spirit," says Hardy. "Our cognac style is the exact opposite of robust, and we wanted the colors of the collection to embody the mild character, finesse and daring style that are our hallmarks.Small, high-quality plots were selected to create this organic VSOP. Hardy Organic espouses the haute couture style of the firm in all its mellow, feminine elegance. This VSOP stands out by its added hint of freshness and aromatic purity.Pick up your bottle today!

In 1863, a London importer named Anthony Hardy settled along the banks of the River Charente in France and founded Maison Hardy, one of the oldest and prestigious cognac houses in the country. Hardy quickly immersed himself in French culture, going so far as to adopt the Gaelic form of his name, Antoine. In 1869, his hard-work and dedication to Cognac were rewarded when Maison Hardy Cognac Fine Champagne was awarded the Diploma of Excellence at the Amsterdam exhibition, one of the most prestigious awards at the time.Today, Bndicte Hardy represents the fifth generation of Hardy Cognac makers. "We have always asserted our own, very particular spirit," says Hardy. "Our cognac style is the exact opposite of robust, and we wanted the colors of the collection to embody the mild character, finesse and daring style that are our hallmarks."Hardy XO Bronze Decanter Cognac is a blend of Grande and Petite Champagne cognacs. The Grande and Petite regions of Cognac are known for their rich, chalky soil and produce the finest grapes for crafting cognac in the region. After the grapes have been harvested and distilled, the cognac is matured for a minimum of 20 years in French Limousin oak casks.As a result of this two-decade long beauty rest, the cognac has a beautiful, floral aroma with touches of raisins, figs and brown sugar. The aroma gives way to notes of caramel, chewy leather, spices and dates on the palate, and ends with a touch of cinnamon, cloves and caramelized sugar.Hardy XO Bronze Decanter Cognac was the highest rated cognac at the Ultimate Spirits Challenge in 2013, where it earned a score 98 points and was described as simply "beautiful." In addition, it earned a score of 90-95 points from Wine Enthusiast, which called it "opulent" and "plump."Pick up a bottle today!

In 1863, a London importer named Anthony Hardy settled along the banks of the River Charente in France and founded Maison Hardy, one of the oldest and prestigious cognac houses in the country. Hardy quickly immersed himself in French culture, going so far as to adopt the Gaelic form of his name, Antoine. In 1869, his hard-work and dedication to Cognac were rewarded when Maison Hardy Cognac Fine Champagne was awarded the Diploma of Excellence at the Amsterdam exhibition, one of the most prestigious awards at the time.Today, Bndicte Hardy represents the fifth generation of Hardy Cognac makers. "We have always asserted our own, very particular spirit," says Hardy. "Our cognac style is the exact opposite of robust, and we wanted the colors of the collection to embody the mild character, finesse and daring style that are our hallmarks.This Hardy XO Rare Cognac expression is a release from the Tradition range from the Hardy Cognac house. The blend of eaux-de-vie is exquisitely aged, yielding a spirit beautifully amber in color. The layered palate is a continuous evolution of inspiring flavors. This smooth cognac has compelling aromas and a delectably long finish.Bottled in a beautiful decanter with a contemporary style, this signature XO Rare cognac draws you into a world like no other: draped in its amber-tinted vermilion robe, its magical fresh rose petal, ripe date and cigar box scents are an enchantment. The silky texture that comes with the maturity of a great XO is equaled only by its incredibly long-lasting flavors (producer).Get your bottle today!