Local Choice Spirits was founded in 2010 by Paula Pixie Dezzutti Hewlette. They currently have a diverse range of quality spirits including The Legendary Hatfield and McCoy Family Brand Whiskey, Dwight Eubanks and his Eubanks Gin Collection, and Boosie Badazzs Boosie Juice Vodka.Tyler Boone is a singer, songwriter and multi-dimensional business entrepreneur from South Carolina. Boone teamed up with Paula Dezzutti Hewlette to create this homegrown Boones Bourbon. This spirit is distilled from a mash bill of 75 percent corn, 21 percent rye, and 4 percent barley at Striped Pig Distillery in Charleston. Aged in new, charred, white oak it is bottled at a high octane 58.5 percent ABV.Striped Pig Distillerys bespoke machinery was designed by distillers and owners, Johnny Pieper, Jim Craig and Todd Weiss who created state of the art, custom-made copper plate condensers and stainless steel boilers. Boones Bourbon has pleasant aromas of sweet corn, vanilla and baking spice followed by a rich caramel flavored palate, kissed by a touch of smoke.Pick up your bottle today!

Tucked away in a warehouse near Potrero Hill in San Francisco, Anchor Brewing and Distilling Co. has been handcrafting alcohol for nearly 150 years. Its history can be traced back to 1849, when German brewer Gottlieb Brekle arrived in San Francisco with his family during the California Gold Rush. In 1871, after finding no gold, Brekle purchased a saloon on Pacific Street near Russian Hill for $3,500 and transformed it into Anchor Brewery. Nearly 125 years later, under the aegis of Fritz Maytag a pioneer of the American craft distilling movement Anchor Brewery began distilling spirits, giving birth to Anchor Distilling.After Maytag retired in 2010, David King joined Anchor Distilling and noticed the scent of hops that permeated his new office. Hops are the buds of a climbing vine and are traditionally used in beer as a bittering agent and preservative. Some styles of beer, such as IPAs, use a wide variety of hops while other types, such as stouts, tend to use fewer hops. Similar to other vines, hops have a heady scent that can express itself as grapefruit, oak, or pine, depending on the variety used.After testing a variety of hops used at Anchor Brewing (located on the floor above Anchor Distilling), King, together with Mark Carpenter, Anchors brewmaster, and Bruce Joseph, Anchors master distiller, settled on two varieties of dried hops in order to produce Hophead Hop Vodka.Distilled through small, copper pot stills, Hophead Hop Vodka has a sublime flavor reminiscent of stout beer. The hops sourced from Washingtons Yakima Valley impart a clean, assertive character to the vodka, without the bitterness typically associated with hops.Hophead Hop Vodka is the worlds first hopped vodka. Pick up a bottle today!

American Freedom Distillery was founded by four ex-Green Berets. Currently, theyre building the distillery in St. Petersburg, Florida. For now, Horse Soldier Bourbon is distilled in Columbus, Ohio. Days after the 9/11 terrorist attacks, the USA deployed a small team of Green Berets mounted on horseback. These brave men are honored today by theAmericas Response Monumentat Ground Zero. This bourbon honors the small unit, nicknamed the Horse Soldiers. Their story was depicted in the 2018 movie 12 Strong, as well as the CNN documentaryLegion of Brothersand the American Response Monument located at Ground Zero in New York City.Made in the heart of America with pride and patience, Horse SoldierBourbon is distilled from a mash of 70 percent yellow dent corn, 20 percent red winter wheat, and 10 percent malted barley, using water from limestone aquifers carefully filtered for purity. The spirit is matured for 8 years in new, charred American oak casks before being bottled at a staggering 113 proof. Pick up your bottle today!

American Freedom Distillery was founded by four ex-Green Berets. Currently, theyre building the distillery in St. Petersburg, Florida. For now, Horse Soldier Bourbon is distilled in Columbus, Ohio. Days after the 9/11 terrorist attacks, the USA deployed a small team of Green Berets mounted on horseback. These brave men are honored today by theAmericas Response Monumentat Ground Zero. This bourbon honors the small unit, nicknamed the Horse Soldiers. Their story was depicted in the 2018 movie 12 Strong, as well as the CNN documentaryLegion of Brothersand the American Response Monument located at Ground Zero in New York City.Made in the heart of America with pride and patience, this Horse SoldierStraight Bourbon is distilled from a mash of 65 percent corn, 30 percent rye, 5 percent barley, using water from limestone aquifers carefully filtered for purity. The spirit is matured for at least 2 years in new, charred American oak casks. Enjoy it in a range of cocktails, sipped neat or over ice.This bourbon is non-chill filtered, well-balanced, and robust with a mellow finish.Pick up your bottle today!

The American Freedom Distillery was established by two ex-Special Forces veterans Scott Neil and John Koko, and Kokos wife Elizabeth Pritchard, who picked opening a distillery in Florida as their next big adventure. They started making their spirits well prepared. They visited a myriad of craft distilleries in the US, and travelled to Scotland and Ireland to learn about the art of whiskey-making from some of the best distillers. The team never ceases to learn, continually improving their processes on their mission to create authentic American bourbon. They bring art and science together to create handmade spirits, which have already earned the distillery the highest honors from world spirits competitions. At their Florida distillery, located in St. Petersburg, the American Freedom Distillery makes their artisanal rums, vodkas and gins. However, Florida is too hot for making whiskey, so their bourbons are produced in Columbus, Ohio, through the collaborative distilling process of Middle West Spirits. The company is planning on opening a flagship production plant in Somerset in Pulaski County, Kentucky, in the near future. Horse Soldier is an authentic all-American, award-winning bourbon whiskey. It is named after brave men who fought on the inhospitable, mountainous terrain of Afghanistan riding horses. Horse Soldier bottles are formed in molds that are made from the steel recovered from the World Trade Center after 9/11, commemorating the lives lost and never forgotten, and honoring the spirit of resilience and service that arose in the nation on that day. Horse Soldier Small Batch is a wheated bourbon, made from a mash bill of 70 percent corn, 20 percent red winter wheat, and 10 percent malted barley. Made from small batches of meticulously blended mature whiskey, aged in American oak, and non-chill filtered, Horse Soldier bourbon is bottled at 95 proof for a decadent experience. Grab your bottle today!

Situated in the lowlands of Aberdeenshire The House of Elrick was founded at the height of the Scottish Enlightenment period in 1720, home to an entrepreneurial family of cattle farmers and millers. House of Elrick Gin is a unique and distinctive spirit, made using the finest botanicals, inspired by the essence of the Scottish homeland that includes Heather Pearls, Rose Petals and water from the oldest and deepest source of Loch Ness. This gives their Gin a unique balanced crisp flavor with floral notes.This hand crafted, artisan gin is one of the finest quality available. These botanicals are hand-picked by their Master of Gin. A combination of juniper, coriander seeds, angelica root and citrus peel, built around a core of heather, pink peppercorns, sweet fennel and rose petals.Their Spirit is distilled by hand in batches of 600 bottles per run, ensuring the quality of the spirit remains up to par. The highest quality botanicals are handpicked before being distilled through a bespoke pot still. This special ginis bottled at 42 percentABV in an opaque black glass decanter. A beautiful example of Scottish gin.Pick up your bottle today!

Howler Head Banana Bourbon is a blend of various Kentucky straight bourbon whiskeys. What sets it apart is a banana infusion, achieved by adding all-natural banana flavors. The banana is prominent on the nose, with some sweetness and brown sugar. There is even more banana and sweetness on the palate with some added spiciness of the oak. The unconventional drink is perfect for a shot but really works wonders as a great base for various cocktails, such as an Old Fashioned with a banana twist or a Bourbon Banana Colada.Grab a bottle today!

For nearly 220 years, the Tuthilltown Gristmill located off Albany Post Road in Gardiner, New York used waterpower to mill local grains into flour. In 2001, Ralph Erenzo acquired the property and, together with a partner, converted one of the mills granaries into a distillery. At the time, Erenzo had little experience distilling spirits. After purchasing a furnace from eBay and a German pot still without instructions, he distilled Tuthilltown Spirits first batch of vodka using apple scraps from a nearby apple-slicing plant in the Hudson Valley.After distilling their first vodka, Tuthilltown began experimenting with whiskey. "Our first aged spirit was an experiment that turned out quite well indeed," says Erenzo. "And since we are a small batch shop, we can change direction overnight. We also realized early that whiskey was coming back, in particular the interest in straightforward aged spirits; people are just tired of the same old thing. And we copied no one."Hudson Baby Bourbon Whiskey was the first bourbon to be distilled in State of New York. Made from 100 percent New York Corn (all the corn is harvested less than 10 miles away from the distillery in Gardiner), the bourbon is aged in small, 3-gallon and 14-gallon charred American oak casks (the "baby"refers to the size of the casks). The smaller barrel-size results in greater surface contact between the oak and the bourbon, resulting in faster maturation. In addition, the warehouse walls in which the barrels reside are lined with heaters, which are powered by water from the distillerys stills. As a result, when the stills are running, the warehouse becomes incredibly warm, causing the oak casks to expand and interact with the whiskey. Each night, when the stills are dormant and the temperature cooler, bass speakers, which have been placed throughout the warehouse, play very deep bass music. The bass vibrates the barrels, agitating the spirit and creating micro-expansions and contractions in the barrels themselves. This sonic aging process unique in the industry adds to the interaction of the wood and whiskey.After a slumber of 6 to 24 months, Hudson Baby Bourbon Whiskey is brought to proof before each bottle is filled, sealed and numbered by hand. The bourbon has strong notes of sweet corn, vanilla and caramel intermingled with oak, which give it a fragrant and slightly floral aroma. Hudson Baby Bourbon earned the Silver Medal at the 2012 International Wines and Spirits Competition and the Double Gold Medal at the 2011 San Francisco World Spirits Competition. In addition, it earned a score of 91 points from the Beverage Testing Institute."Were not making whiskey the traditional way, as defined for 80 years by the big whiskey producers," says Erenzo. "We are making it the way their grandfathers made it. We do all the work, hands-on, from scratch. All of our product is hand-made." Try a hand-made whiskey today!

For nearly 220 years, the Tuthilltown Gristmill located off Albany Post Road in Gardiner, New York used waterpower to mill local grains into flour. In 2001, Ralph Erenzo acquired the property and, together with a partner, converted one of the mills granaries into a distillery. At the time, Erenzo had little experience distilling spirits. After purchasing a furnace from eBay and a German pot still without instructions, he distilled his first batch of vodka using apple scraps from a nearby orchard in the Hudson Valley.Following the distillation of apples, Erenzo began experimenting with the distillation of whiskey. "Our first aged spirit was an experiment that turned out quite well indeed," he says. "And since we are a small batch shop, we can change direction overnight. We also realized early that whiskey was coming back, in particular the interest in straightforward aged spirits; people are just tired of the same old thing. And we copied no one."Hudson Maple Cask Rye Whiskey is a limited-edition rye whiskey distilled from locally-sourced New York rye. Once the grains have been harvested, they are milled and mashed at the distillery before being twice distilled through a copper pot-still. Following distillation, the rye is aged in charred American oak casks for under four years. The walls of the warehouse in which the casks are laid to rest are lined with heaters that are powered by water from the distillerys stills. As a result, when the stills are running, the warehouse becomes incredibly warm, causing the oak casks to expand and interact with the whiskey. Each night, when the stills are dormant and the temperature cooler, bass speakers, which have been placed throughout the warehouse, play very deep bass music. The bass vibrates the barrels, agitating the whiskey and creating micro-expansions and contractions in the barrels themselves. This sonic aging process unique in the industry adds to the interaction of the wood and whiskey and results in a more robust flavor profile.After its initial beauty rest in American oak casks, the rye whiskey is double-barreled, or finished, in maple syrup-cured whiskey barrels from a local Hudson Valley partner. This finishing process contributes rounded notes of maple syrup to the whiskey, and complements its notes of black tea, vanilla, rye toast and vanilla cream."Were not making whiskey the traditional way, as defined for 80 years by the big whiskey producers," says Erenzo. "We are making it the way their grandfathers made it. We do all the work, hands-on, from scratch. All of our product is hand-made." Try a hand-made, limited-edition whiskey today!

Tuthilltown Distillery is New Yorks first legal distillery since the Prohibition era. It was established in 2003 by Ralph Erenzo and his partner Brian Lee in the old Tuthilltown Gristmill that Erenzo purchased a few years earlier with a plan to start a climbing center. They converted one of the mill granaries to a micro-distillery, and brought the tradition of small batch spirits production back to the Hudson Valley. Two and a half years later, Tuthilltown Spirits produced their first batches of vodka from scraps collected at a local apple slicing plant. Erenzo is a true pioneer of modern-day craft distilling who not only opened the citys first distillery, but also pushed for legislative changes that allow New York farms to establish distilleries on site, which eventually brought on a distilling renaissance across the US. Through sustainable growth, the company reached the stage when the partners were approached by William Grant and Sons to sell the distillery. Instead, they negotiated the sale of the Hudson whiskey brand, while keeping the control over the product through the distillery, becoming the first craft brand to be picked up by a major house. Driven by innovation, collaboration, art, and exploration, and inspired by the bright lights of Broadway, the scenic views of the majestic Hudson Valley, and citys brilliant, creative and resilient people, the distillery turns the high-quality grain from local family farmers into award-winning whiskeys that capture the thrill that is New York. As their whiskeys quietly matured over the last decade, the creative team continued to experiment with new grains, blends and cask finishes, pushing the limits once again, and making the whiskey the way they want to: bold, yet refined, artful and unapologetic. Bright Lights, Big Bourbon is a bold, grain-forward straight bourbon from the Hudson Whiskey range. It is distilled from a mash bill of 95 percent New York corn and 5 percent malted barley, and aged for minimum of 3 years in new, charred oak barrels. This expression, bottled at 92 proof, is kosher certified. Pick up a bottle today!

Hibernia Distillers was founded in 2014 by Conor and Alan Hyde in Skibbereen, Ireland. The brothers reached meteoric success with their traditional single malt and single grain Irish whiskeys earning themselves a strong reputation for producing high quality, award-winning Irish spirit. Hyde whiskey is crafted in small batches using a traditional copper pot still. This Hyde 6 Year-Old No. 3 The ras Cask, is produced from corn and barley grain, distilled three times in a Coffey still before being rested for six years in 1st fill ex-Bourbon barrels. The Bourbon notes are prominent on the nose and palate, rich and complex beyond its years.Pick up your bottle today!

Isaac Bernheim immigrated to the United States in 1867 with only $4 in his pocket while he intended to work in New York City upon his arrival, his future employer went out of business and as a result, Bernheim became a traveling salesman, riding his horse throughout rural Pennsylvania and peddling goods to housewives until his horse died.Bernheim then moved to Paducah, Kentucky and became a bookkeeper for a liquor wholesaler, eventually saving enough money to bring his brother Bernard to the United States. In 1872, Isaac and his brother established their own company Bernheim Brothers and together purchased a distillery in Louisville, Kentucky and began to produce I.W. Harper Bourbon. While I.W. stood for Isaac Wolfe, the given name of the older Bernheim, the brothers chose the name Harper over their own surname because it, sounded more American.Bernheim Distillery was one of just ten distilleries granted permission to operate during Prohibition for medicinal purposes, and I.W. Harper Bourbon grew in popularity throughout the 20th century until it was cleared from U.S. shelves in the early 1990s. For the first time in over two decades, I.W. Harper has only been made available again in the recent years.I.W. Harper 15 Year Old Kentucky Straight Bourbon Whiskey was distilled at the current Bernheim Distillery in Louisville, Kentucky from a mash of 86 percent corn, 6 percent rye, and 8 percent barley. After distillation, the bourbon was aged most recently at the Stitzel-Weller Distillery (also in Louisville) before being hand-bottled in Tullahoma, Tennessee.As a result of its one-and-a-half decade beauty rest, I.W. Harper 15 Year Old Kentucky Straight Bourbon Whiskey has an aroma of mint chocolate and cinnamon spice, along with big notes of oak and dried fruit. The palate is filled with sweet, citrus notes, particularly candied oranges and caramel, and leads to a robust finish accented by charred wood and clover honey.We only have a limited quantity of this spectacular bourbon available.Pick up your bottle today!

Isaac Bernheim immigrated to the United States in 1867 with only $4 in his pocket while he intended to work in New York City upon his arrival, his future employer went out of business and as a result, Bernheim became a traveling salesman, riding his horse throughout rural Pennsylvania and peddling goods to housewives until his horse died.Bernheim then moved to Paducah, Kentucky and became a bookkeeper for a liquor wholesaler, eventually saving enough money to bring his brother Bernard to the United States. In 1872, Isaac and his brother established their own company Bernheim Brothers and together purchased a distillery in Louisville, Kentucky and began to produce I.W. Harper Bourbon. While I.W. stood for Isaac Wolfe, the given name of the older Bernheim, the brothers chose the name Harper over their own surname because it, sounded more American.Bernheim Distillery was one of just ten distilleries granted permission to operate during Prohibition for medicinal purposes, and I.W. Harper Bourbon grew in popularity throughout the 20th century until it was cleared from U.S. shelves in the early 1990s. Now, for the first time in over two decades, I.W. Harper is being made available again.I.W. Harper Bourbon is distilled from a mash of 73 percent corn, 18 percent rye and 9 percent barley and aged at the Stitzel-Weller distillery for a minimum of four years in new American oak. As a result, the whiskey has an aroma of shortbread, butterscotch, vanilla and walnuts. The palate is filled with almonds and fruitcake, and leads to a finish accented by chocolate, lumber and caramel.Pick up a bottle today!

Situated in the Oita Prefecture on Japans southernmost island of Kyushu, iichiko produces shch, a traditional Japanese spirit. The operation employs cutting-edge technology in making its award-winning spirits. But its also the environment that contributes to the quality of the product. The region is famous for its clean air, forests, and mountains, as well as spings. The water iichiko uses is naturally filtered through volcanic rock and is soft and iron-free. "iichiko" means "its great" in the local Oita dialect. The distillery was formed in 1958 and produced sake, wine, and shch. The very first iichiko shch to be made from barley was released in 1979. Since then the company has become one of the leading Japanese producers of barley shch.While shch is most commonly distilled from rice, iichiko Saiten is crafted from polished 100 percent two-row barley, making it a distant cousin of whisky. Its a Honkaku shch, meaning its the highest grade of the spirit and one that utilizes a single ingredient. No additives or sweeteners are added and the pristine water is filtered through 1,000 feet of volcanic rock.The barley is steeped in this water before being steamed and left to ferment using koji, a type of mold that kickstarts the process of converting starch to sugar. It is then distilled once using low pressure and atmospheric distillation before the two raw distillates are blended together. The iichiko Saiten expression is bottled at a higher 86 proof and is a full-flavored and complex shch that was crafted to work particularly well in cocktails.Pick your bottle up today!

Situated in the Oita Prefecture on Japans southernmost island of Kyushu, iichiko produces shch, a traditional Japanese spirit. The operation employs cutting-edge technology in making its award-winning spirits. But its also the environment that contributes to the quality of the product. The region is famous for its clean air, forests, and mountains, as well as spings. The water iichiko uses is naturally filtered through volcanic rock and is soft and iron-free."Iichiko" means "its great" in the local Oita dialect. The distillery was formed in 1958 and produced sake, wine, and shch. The very first iichiko shch to be made from barley was released in 1979. Since then the company has become one of the leading Japanese producers of barley shch.While shch is most commonly distilled from rice, iichiko Saiten is crafted from polished 100 percent two-row barley, making it a distant cousin of whisky. Its a Honkaku shch, meaning its the highest grade of the spirit and one that utilizes a single ingredient. No additives or sweeteners are added and the pristine water is filtered through 1,000 feet of volcanic rock.The barley is steeped in this water before being steamed and left to ferment using koji, a type of mold that kickstarts the process of converting starch to sugar. It is then distilled once using low pressure and atmospheric distillation before the two raw distillates are blended together. The iichiko Silhouette is a traditional shch that is bottled at 50 proof. Lighter and super-versatile, it pairs great with food, as it is traditionally consumed. It is equally drinkable straight or on the rocks, as well as in cocktails, or even with tea.Pick your bottle up today!

Desperate for a good agave-based spirit to stock at his bar (Caf No Se) in Antigua, John Rexer began smuggling artisanal mezcal from Mexico to Guatemala using banditos, river rafts, bribes, disguises, and late night drop points. As word spread about Rexers illegal mezcal, travelers and tourists, journalists and photographers and lawyers and businessmen began patronizing Rexers bar and smuggling the mezcal from Guatemala back to the United States. Simply put, Ilegal Mezcal began as an illegal pursuit to stock Caf No Se with some of the finest spirits being distilled in Mexico.Today, the journey of Ilegal Mezcal begins in the agave fields of Tlacolula, Mexico. There, under the watchful eye of master distiller Eric Hernandez, expert mezcaleros harvest agave plants that are nearly a decade old and have reached their peak of maturity. After the agave have been harvested, the hearts of the agave, or pias, are transported to Hernandezs distillery.At the distillery, the pias are cooked in a pit oven for approximately five days. The oven is heated by a wood furnace dug below the pit, and kindled with oak, mesquite and eucalyptus (this gives the mezcal its signature, smoky flavor). After the pias have been cooked, they are chopped into smaller pieces and finally crushed to a mash by a tahona, a stone mill drawn by a horse (Hernandezs horse is named Caballo Sin Nombre, which means "a horse with no name"). The mash is then fermented for up to two weeks by airborne yeasts before it is distilled twice, first through small, stainless steel alembic stills and then again through copper alembic stills.Ilegal Mezcal Aejo is aged for thirteen months in medium-charred American oak, medium-charred French oak and used bourbon casks. As a result, while each batch of Ilegal Mezcal Aejo is slightly different, the mezcal boasts expressive notes of roasted pineapples, citrus and smoke. The flavors open up to notes of figs, tobacco, and slight hints of caramel, which are layered over a chocolate, peppery finish.Each Ilegal Mezcal is certified by COMERCAM (Mexicos regulatory body for mezcal) as being produced naturally the only ingredients in the mezcal are 100 percent wild espadn agave, Oaxacan sun, water and time."Mezcal is very small, very artisanal," says Rexer. "You can taste the difference from village to village, because of the water, because of whether the agave are processed in a clay pot or a copper pot. Its handcrafted."Try this handcrafted mezcal today!

Desperate for a good agave-based spirit to stock at his bar (Caf No Se) in Antigua, John Rexer began smuggling artisanal mezcal from Mexico to Guatemala using banditos, river rafts, bribes, disguises, and late night drop points. As word spread about Rexers illegal mezcal, travelers and tourists, journalists and photographers and lawyers and businessmen began patronizing Rexers bar and smuggling the mezcal from Guatemala back to the United States. Simply put, Ilegal Mezcal began as an illegal pursuit to stock Caf No Se with some of the finest spirits being distilled in Mexico.Today, the journey of Ilegal Mezcal begins in the agave fields of Tlacolula, Mexico. There, under the watchful eye of master distiller Eric Hernandez, expert mezcaleros harvest agave plants that are nearly a decade old and have reached their peak of maturity. After the agave have been harvested, the hearts of the agave, or pias, are transported to Hernandezs distillery.At the distillery, the pias are cooked in a pit oven for approximately five days. The oven is heated by a wood furnace dug below the pit, and kindled with oak, mesquite and eucalyptus (this gives the mezcal its signature, smoky flavor). After the pias have been cooked, they are chopped into smaller pieces and finally crushed to a mash by a tahona, a stone mill drawn by a horse (Hernandezs horse is named Caballo Sin Nombre, which means "a horse with no name"). The mash is then fermented for up to two weeks by airborne yeasts before it is distilled twice, first through small, stainless steel alembic stills and then again through copper alembic stills.Ilegal Mezcal Joven is unaged and has notes of sweet agave, eucalyptus and minerals, complimented a light floral note. The notes of rich agave are well-balanced with hints of pear, apples and citrus, and are followed by a long finish.Each Ilegal Mezcal is certified by COMERCAM (Mexicos regulatory body for mezcal) as being produced naturally the only ingredients in the mezcal are 100 percent wild espadn agave, Oaxacan sun, water and time."Mezcal is very small, very artisanal," says Rexer. "You can taste the difference from village to village, because of the water, because of whether the agave are processed in a clay pot or a copper pot. Its handcrafted."Try this handcrafted mezcal today!

Desperate for a good agave-based spirit to stock at his bar (Caf No Se) in Antigua, John Rexer began smuggling artisanal mezcal from Mexico to Guatemala using banditos, river rafts, bribes, disguises, and late night drop points. As word spread about Rexers illegal mezcal, travelers and tourists, journalists and photographers and lawyers and businessmen began patronizing Rexers bar and smuggling the mezcal from Guatemala back to the United States. Simply put, Ilegal Mezcal began as an illegal pursuit to stock Caf No Se with some of the finest spirits being distilled in Mexico.Today, the journey of Ilegal Mezcal begins in the agave fields of Tlacolula, Mexico. There, under the watchful eye of master distiller Eric Hernandez, expert mezcaleros harvest agave plants that are nearly a decade old and have reached their peak of maturity. After the agave have been harvested, the hearts of the agave, or pias, are transported to Hernandezs distillery.At the distillery, the pias are cooked in a pit oven for approximately five days. The oven is heated by a wood furnace dug below the pit, and kindled with oak, mesquite and eucalyptus (this gives the mezcal its signature, smoky flavor). After the pias have been cooked, they are chopped into smaller pieces and finally crushed to a mash by a tahona, a stone mill drawn by a horse (Hernandezs horse is named Caballo Sin Nombre, which means "a horse with no name"). The mash is then fermented for up to two weeks by airborne yeasts before it is distilled twice, first through small, stainless steel alembic stills and then again through copper alembic stills.Ilegal Mezcal Reposado is aged for four months in 200-liter, medium-charred American oak casks. It has notes of smoky agave, along with a touch of green apple, mesquite, and oak."Mezcal is very small, very artisanal," says Rexer. "You can taste the difference from village to village, because of the water, because of whether the agave are processed in a clay pot or a copper pot. Its handcrafted."Try this handcrafted mezcal today!

Snoop Dogg is a true icon, hip-hop legend and gin connoisseur that hardly needs an introduction. It was in 1994 that he released his debut album Doggystyle, which was produced by Dr. Dre and includes the hit single "Gin and Juice". Now, a quarter of a century later, the megastar has partnered with industry veteran Keenan Towns of Trusted Spirits and Prestige Beverage Group in order to release a spirit, befitting the classic track a "laid-back California style" gin the Indoggo Gin."I cant wait for the world to taste my remix on gin! When I wrote Gin and Juice back in 94 it was about good feelings and real experiences, it just naturally became a global anthem. When creating INDOGGO, I wanted to give those feelings new life with an approachable juicy gin thats smooth like the D.O. Double G," says Snoop Dogg. The five-times-distilled gin is crafted with 7 botanicals and infused with all-natural strawberry flavor. Juniper, orange, coriander, cassia, orris root, angelica root, and angelica seed are inside and theres no sugar added. Its certified gluten-free, fresh, fruity, and clean. Its perfect on the rocks, with gin, or as Snoop Dogg would have it with juice.Grab your bottle today!

Situated a few floors above a cobblestone road, Industry City Distillery marries modern chemistry and engineering with the traditional art of craft distillation. The distillery is run by five bearded men, each in their early 30s: Dave, a printmaking biological engineer and science nerd; Zac, a machinist with a bent for sculpture; Rich, a code-wrangling graphic designer and fabricator; Peter, a yoga instructor turned business manager; and Max, a hard-drinking commercial salmon fisherman.Inside a 6,000 square-foot space along the Brooklyn waterfront, the distillery has separate printing, welding and distilling areas. The type of massive, specialized infrastructure required to meet Industry City Distillerys exacting technical standards and need to experiment with vodka wasnt available, so the ICD Team built it from scratch themselves. The teams equipment and passion for craft distillation gives them unprecedented and unrivaled control over the final product.Fermentation begins when yeast, collected from beet fields in Europe, are bred and put through a yeast boot camp to condition them for duty. By fermenting beet sugar rather than traditional grains or starches, ICD is able to able to produce a wash that doesnt require any settling tanks or filtration and that produces no solid waste. Following fermentation, the wash is distilled using a steam-powered continuous stripping still, which allows the team to heat incremental portions of the wash, boiling each portion for just a moment. Not only does this type of still save energy, but it also allows the team to produce a distillate without scorching or over-boiling it.While ICDs still is beautiful, it doesnt give the team enough control over the final product. Thats why, after distilling the wash in the steam-powered still, the team runs the distillate through a high separation fractional distillation column, which allows them to separate the vodka into 40 unique chemical components and selectively remove or include them, one by one. After spending months experimenting with recipes using these components, the team settled on about 20 separate components in order to create Industry Standard Vodka.Incredibly smooth, with notes of creamy vanilla and peppercorn, Industry Standard Vodka doesnt burn or coat your mouth.Try this modern marvel today.

Infuse was born as a passion project in the garage of Seth Benhaim in 2012. Benhaim came into contact with infused spirits while vacationing and immediately recognized there was a market for a natural, simple, and straightforward product. After extensive sampling and tinkering with the recipes, Infuse Spirits was launched. When Benhaim entered his first vodka releases in the San Francisco Worlds Spirits Competition, his creations made him the youngest person ever to win both Best in Show and Double Gold at just 25 years.Infuse Spirits has gone on to develop a wide range of products, including six vodkas and a lineup of unique cocktail bitters under the brand name Infuse Bitters. All the products are naturally flavored with real roots, spices, and fruits. Each bottle is single-infused by hand and the ingredients remain inside. No sugars, dyes, flavorings, or artificial additives of any kind are used. The non-potable (not meant to be drunk on their own) bitters are meant to be used as an additive in any number of cocktails and mixed drinks, but their range of application stretches to use in cooking and baking, as well as in coffee, tea, or water. Infuse Bitters Aromatic Bourbon is a rare type of bitters that has bourbon as its base. The seven-ingredient infusion uses their very own Broken Barrel Cask Strength bourbon, giving it an oaky note. Roots and spices, including licorice and star anise, contribute the bitterness, while cranberries bring a fruity sweetness to the table. Try adding a drop or two to an Old Fashioned or let your imagination fly!Get one for your cocktail cabinet now!

Infuse was born as a passion project in the garage of Seth Benhaim in 2012. Benhaim came into contact with infused spirits while vacationing and immediately recognized there was a market for a natural, simple, and straightforward product. After extensive sampling and tinkering with the recipes, Infuse Spirits was launched. When Benhaim entered his first vodka releases in the San Francisco Worlds Spirits Competition, his creations made him the youngest person ever to win both Best in Show and Double Gold at just 25 years.Infuse Spirits has gone on to develop a wide range of products, including six vodkas and a lineup of unique cocktail bitters under the brand name Infuse Bitters. All the products are naturally flavored with real roots, spices, and fruits. Each bottle is single-infused by hand and the ingredients remain inside. No sugars, dyes, flavorings, or artificial additives of any kind are used. The non-potable (not meant to be drunk on their own) bitters are meant to be used as an additive in any number of cocktails and mixed drinks, but their range of application stretches to use in cooking and baking, as well as in coffee, tea, or water. Let your imagination fly!The most delicate in the Infuse Bitters lineup, this Cardamom Bitters tincture is all-natural and features natural stress-reducing essential oils for a particularly laid-back gin and tonic or Moscow mule. It plays nicely with cappuccino and chai as well.Get one for your cocktail cabinet now!

Infuse was born as a passion project in the garage of Seth Benhaim in 2012. Benhaim came into contact with infused spirits while vacationing and immediately recognized there was a market for a natural, simple, and straightforward product. After extensive sampling and tinkering with the recipes, Infuse Spirits was launched. When Benhaim entered his first vodka releases in the San Francisco Worlds Spirits Competition, his creations made him the youngest person ever to win both Best in Show and Double Gold at just 25 years.Infuse Spirits has gone on to develop a wide range of products, including six vodkas and a lineup of unique cocktail bitters under the brand name Infuse Bitters. All the products are naturally flavored with real roots, spices, and fruits. Each bottle is single-infused by hand and the ingredients remain inside. No sugars, dyes, flavorings, or artificial additives of any kind are used. The non-potable (not meant to be drunk on their own) bitters are meant to be used as an additive in any number of cocktails and mixed drinks, but their range of application stretches to use in cooking and baking, as well as in coffee, tea, or water. Let your imagination fly!Infuse Bitters Cassia Bark relies on its single ingredient raw Indian cassia bark, which is a type of cinnamon that is spicier and smokier than your regular cinnamon sticks. It pairs especially well with apple, pineapple, and pear juice, as well as citrus. Add it to a cup of coffee or get creative.Get one for your cocktail cabinet now!

Infuse was born as a passion project in the garage of Seth Benhaim in 2012. Benhaim came into contact with infused spirits while vacationing and immediately recognized there was a market for a natural, simple, and straightforward product. After extensive sampling and tinkering with the recipes, Infuse Spirits was launched. When Benhaim entered his first vodka releases in the San Francisco Worlds Spirits Competition, his creations made him the youngest person ever to win both Best in Show and Double Gold at just 25 years.Infuse Spirits has gone on to develop a wide range of products, including six vodkas and a lineup of unique cocktail bitters under the brand name Infuse Bitters. All the products are naturally flavored with real roots, spices, and fruits. Each bottle is single-infused by hand and the ingredients remain inside. No sugars, dyes, flavorings, or artificial additives of any kind are used. The non-potable (not meant to be drunk on their own) bitters are meant to be used as an additive in any number of cocktails and mixed drinks, but their range of application stretches to use in cooking and baking, as well as in coffee, tea, or water. Let your imagination fly!Nothing screams "Christmas" quite like cloves. Infuse Clove Bitters brings a festive touch to your drinks or desserts. Its the most intense of all the bitters in the Infuse lineup that needs to be used sparingly but goes particularly well with whiskey cocktails or even mulled wine.Add it to your cocktail cabinet now!