Dia de los Muertos (Day of the Dead) is a Mexican holiday with roots in Mayan and Aztec culture. Instead of mourning and sadness, it celebrates the lives of the departed, seeing death as a natural part of life. KAH Tequila honors Mexico and its people, channeling the spirit of this joyful holiday and its famous imagery. The unique packaging is inspired by calaveras traditional colorfully-decorated sugar skulls that symbolize death and rebirth.Produced at the modern distillery Fabrica de Tequilas Finos, which was established in 2000 in the town of Tequila, Jalisco, its a proper traditional tequila that comes in the standard 3 formats: Blanco, Reposado, and Aejo. Made with 100 percent blue agaves from the highlands and lowlands of Jalisco, the agaves are picked at optimal ripeness, having matured for 6 to 7 years. They are then cooked for 9.5 hours, milled, and filtered. After the juice has fermented for 42 hours, it is double-distilled and brought to proof with reverse-osmosis and charcoal-filtered water from a nearby volcano spring.KAH Tequila Blanco is the unaged expression in their lineup that puts the agave into the spotlight. Bottled at 80 proof, the sweet and peppery Mexican spirit has earned several awards. The bottle takes its inspiration from the Bolivian traditions of the Day of the Dead, where loved ones actual skulls are kept and brought to the cemetery each year, where they are given tequila and cigarettes. The spirits of the departed are believed to keep the living safe from evil.Grab this unique bottle today!

Dia de los Muertos (Day of the Dead) is a Mexican holiday with roots in Mayan and Aztec culture. Instead of mourning and sadness, it celebrates the lives of the departed, seeing death as a natural part of life. KAH Tequila honors Mexico and its people, channeling the spirit of this joyful holiday and its famous imagery. The unique packaging is inspired by calaveras traditional colorfully-decorated sugar skulls that symbolize death and rebirth. Produced at the modern distillery Fabrica de Tequilas Finos, which was established in 2000 in the town of Tequila, Jalisco, its a proper traditional tequila that comes in the standard 3 formats: Blanco, Reposado, and Aejo. Made with 100 percent blue agaves from the highlands and lowlands of Jalisco, the agaves are picked at optimal ripeness, having matured for 6 to 7 years. They are then cooked for 9.5 hours, milled, and filtered. After the juice has fermented for 42 hours, it is double-distilled and brought to proof with reverse-osmosis and charcoal-filtered water from a nearby volcano spring.The award-winning KAH Tequila Reposado (rested) expression comes in a red-and-yellow bottle that celebrated Peruvian Dia de los Muertos traditions where a dance with the devil is performed and tequila is poured on the ground as an offering in order to keep people safe. Aged between 6 and 8 months in medium-toasted American oak barrels, it has intense agave flavors. Grab this unique bottle today!

It was in 1936 that four friends, Senior Blanco, Montalvo Lara, and the Alvarez brothers laid the groundwork for Kahla. One had the idea, two brought the coffee, and the fourth was the chemist that tied it all together, creating the most famous coffee liqueur in the world. Kahla, allegedly an ancient Arabic slang word for coffee, is made in Veracruz, Mexico, using local ingredients.In 1940 Kahla migrated to the US, quickly taking the world by storm. It wasnt just the memorable ads that helped the liqueur gain popularity. Much of it is owed to the creation of classic cocktails such as the Black Russian, White Russian, and the B-52 shot. By the 1980s, Kahla had become the no. 1 coffee liqueur in the world, a title it still holds today.The coffee that is used to produce Kahla takes up to 6 years to grow. After the beans are harvested, they are left in burlap sacks for 6 months, before its ready for the next stage of the process. This is where the rum comes in. First, the juice gets extracted from the sugar cane, before being boiled and distilled. Finally, the roasted coffee beans and rum are blended at the distillery, resting for 4 weeks, which lets the aromas and flavors marry. The finished coffee liqueur is then bottled at 40 proof, ready to be drunk with some ice or mixed into a number of delicious cocktails.Get your bottle today!

Kaiyo is a Japanese Mizunara oak aged whisky. What makes this spirit so special is the bespoke oak barrel selection. Mizunara oak is some of the most expensive wood available. The impeccable character of the wood imparts distinctive notes onto every spirit. However, its delicate wood grain nature makes it quite challenging to cooper. Kaiyo whisky is aged in handmade, bespoke Mizunara oak casks. These barrels are crafted from slow growth, air-seasoned wood from hand-selected trees. After the whisky is aged, it is finished at sea, imparting even more distinctive character the spirit. This unique sea voyage departs from Osaka Japan, and the journey can take up to 3 months. This whisky gets its exquisite character first and foremost from the Mizunara oak. The oaks lactones ratio and vanilla impart sweet, spicy, exotic notes of incense, sandalwood, and coconut. Other notes like tea and subtle hints of citrus appear all throughout the nose and palate. Pick up your bottle today!

Kaiyo is a Japanese Mizunara oak aged whisky. What makes this spirit so special is the bespoke oak barrel selection. Mizunara oak is some of the most expensive wood available. The impeccable character of the wood imparts distinctive notes onto every spirit. However, its delicate wood grain nature makes it quite challenging to cooper. Kaiyo whisky is aged in handmade, bespoke Mizunara oak casks. These barrels are crafted from slow growth, air-seasoned wood from hand-selected trees. After the whisky is aged, it is finished at sea, imparting even more distinctive character to the spirit. This unique sea voyage departs from Osaka Japan, and the journey can take up to 3 months. This whisky gets its exquisite character first and foremost from the Mizunara oak. The oaks lactones ratio and vanilla impart sweet, spicy, exotic notes of incense, sandalwood, and coconut. Other notes like ripe dried fruits, and subtle hints of cherry appear all throughout the nose and palate. Pick up your bottle today!

Kaiyo is a Japanese Mizunara oak aged whisky. What makes this spirit so special is the bespoke oak barrel selection. Mizunara oak is some of the most expensive wood available. The impeccable character of the wood imparts distinctive notes onto every spirit. However, its delicate wood grain nature makes it quite challenging to cooper. Kaiyo whisky is aged in handmade, bespoke Mizunara oak casks. These barrels are crafted from slow growth, air-seasoned wood from hand-selected trees. After the whisky is aged, it is finished at sea, imparting even more distinctive character to the spirit. This unique sea voyage departs from Osaka Japan, and the journey can take up to 3 months. This whisky gets its exquisite character first and foremost from the Mizunara oak. This is a 7 year old malt whisky, made on a coffey still in Japan, and aged in bourbon barrels before spending6 months aging on the ocean in Japanese Mizunara oak.Pick up your bottle today!

The term "Kavalan"refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land.Kavalan Concertmaster Taiwanese Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile.After the whisky has been distilled, it is initially aged in American oak casks that were previously used to mature bourbon. Then, the whisky is finished in Portuguese ruby, tawny and vintage port wine casks. This secondary maturation gives the whisky a dark ruby color, along with an aroma of berries, tropical fruits, tobacco and mint. Notes of tart fruitiness, grapes, oranges, honey, almonds and nuts dominate the palate, and lead to a finish that is well-balanced and bold. Kavalan Concertmaster Taiwanese Single Malt Whisky earned the Silver Medal at the 2011 International Wine and Spirits Competition, where it was named "Best in Class."Pick up a bottle today!

The term "Kavalan" refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land.Kavalan Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile.This release from Kavalan is the first single malt from the brand to be created for mixing cocktails. Crafted by master blender, Ian Chang, the whisky is matured "in select malt neutral casks" to showcase the characteristics of the Taiwanese climate without too much wood influence. Bottled at 86 proof.Pick up your bottle today!

The term "Kavalan" refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land.Kavalan Sherry Oak Taiwanese Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The Whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the Whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the Whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile.After the Whisky has been distilled, it is aged for approximately three years in casks that were previously used to mature sherry. The Whisky has an aroma of red fruits, sherry and oak, which gives way to notes of fresh tobacco, chewy leather and spice cake on the palate. The finish is dense and robust, with hints of citrus, cloves and ginger.Kavalan Sherry Oak Taiwanese Single Malt Whisky earned the Gold Medal at the San Francisco World Spirits Competition in 2014.Pick up a bottle today!

The term "Kavalan" refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land.Kavalan Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile.After the whisky has been distilled, it is aged for approximately three years in a combination of American oak casks that were previously used to mature bourbon and Spanish oak casks that were previously used to mature Oloroso Sherry. This unique maturation process gives the whisky an aroma of fresh fruit (particularly pear, mango and strawberries), which gives way to notes of orchid flowers, vanilla, coconuts and milk chocolate on the palate. The finish is medium long, with a touch of oil, citrus and cloves.Kavalan Single Malt Whisky earned the Gold Medal at the 2011 International Wine and Spirits Competition, where it was named "Best in Class." It was also named in Ian Buxtons "101 World Whiskies to Try Before You Die" and earned a score of 90 points from the Beverage Testing Institute in 2017.Pick up a bottle today!

The term "Kavalan" refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land.Kavalan Taiwanese Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile.After the whisky has been distilled, it is matured in used American oak wine barrels that have been toasted and recharred. These barrels, which have aged both red and white wine, lend notes of fruit, vanilla, and oak to the whisky, as well as caramel, chocolate and spice, leading to an elegant, brown sugar finish. Kavalan Solist Vinho Barrique Cask Strength Single Malt Whisky was named the Worlds Best Single Malt Whisky at Whisky Magazines 2015 World Whiskies Awards. It also received the Double Gold Medal at the 2012 San Francisco World Spirits Competition.Try the worlds best whisky today!

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Mans Bourbon" under Distilled Spirits Plant Designation "No. 16", one of Kentuckys original distilleries and part of a booming industry.Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds." In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedmans distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse.Kentucky Owl 10-Year Old Kentucky Straight Rye Whiskey Batch #3 features citrus, orange juice, grapefruit, oak, anise, and barbeque spice on the nose. The combination of barrel sweetness, caramel candy, creamy vanilla, toffee, and hazelnut coat the palate before moving into a finish of licorice, absinthe, nutmeg, and a mild flash of cayenne pepper. The 10-year old stocks in this Rye #3 deliver a richer, thicker, syrupy mouthfeel.Pick up your bottle today!

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Mans Bourbon" under Distilled Spirits Plant Designation "No. 16," one of Kentuckys original distilleries and part of a booming industry.Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds" (producer). In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedmans distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse.Bottled at a lower ABV than its predecessor, this highly anticipated second batch of Kentucky Owl Straight Rye is aged 11 years. Expect delicious notes of fresh baked warm cinnamon rolls on the nose followed by honey and cinnamon. The palate is sweet with strawberry jam, and further cinnamon notes mixed with brown sugar, followed by a honeyed finish.Pick up your bottle today!

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Mans Bourbon" under Distilled Spirits Plant Designation "No. 16," one of Kentuckys original distilleries and part of a booming industry.Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds" (producer). In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedmans distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse.Currently Kentucky Owl is in the midst of designing a stunning state-of-the-art distillery park with rickhouses for aging, a bottling center, as well as a vintage dinner train to stop on the property. Kentucky Owl Park will be built at Cedar Creek Quarry in Bardstown. The 420-acre site will boast beautiful lakes with crystal clear, limestone-filtered water that will be used in our whiskey production. The Stoli Group has turned to the world-renownedShigeru Ban Architects to oversee the project.Bottled at 96.4 proof, Confiscated delivers notes of floral gardenia and honeysuckle, along with grape, red apple, orange cuties, wet banana bread and toasty sourdough bread crust on the nose. The palate is reminiscent of graham crackers, toffee, muted sweet cinnamon spice, and fresh-squeezed orange juice balanced with white grapes and finishing with a hint of cayenne.Pick up your bottle today!

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Mans Bourbon" under Distilled Spirits Plant Designation "No. 16," one of Kentuckys original distilleries and part of a booming industry.Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds." In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedmans distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse.Currently, Kentucky Owl is in the midst of designing a stunning state-of-the-art distillery park with rickhouses for aging, a bottling center, as well as a vintage dinner train to stop on the property. It will be built at Cedar Creek Quarry in Bardstown. The 420-acre site will boast beautiful lakes with crystal clear, limestone-filtered water that will be used in their whiskey production. Kentucky Owl Dry State 100th Anniversary Limited Edition comes in the wake of the 100th anniversary of the Prohibition. It pays tribute to the period after the Volstead Act sent the country into a "dry state". This rare edition is limited to less than 2000 bottles and combines some of Kentucky Owls most prized barrels. It comes in an elegant wooden box, made according to design trends of the time and entirely by hand. Bottled at 100 proof, you can expect complex aromas of spice, fruit, and toffee, followed by sweet oranges and caramel, culminating in a satisfyingly long finish.Get your bottle today!

Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds" (producer). In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedmans distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse.Currently Kentucky Owl is in the midst of designing a stunning state-of-the-art distillery park with rickhouses for aging, a bottling center, as well as a vintage dinner train to stop on the property. Kentucky Owl Park will be built at Cedar Creek Quarry in Bardstown. The 420-acre site will boast beautiful lakes with crystal clear, limestone-filtered water that will be used in our whiskey production. The Stoli Group has turned to the world-renownedShigeru Ban Architects to oversee the project.Batch #9 is a blend of four different whiskeys from four different mash bills. Each whiskey ranges from 6 to 15 years in age. "This is the most robust Kentucky Owl batch Ive ever created. It may be the most flavorful liquid ever bottled for the brand. To me, its a bourbon monster in the best way possible. I hope its something both serious and casual whiskey drinkers appreciate," says Dedman.Pick up your bottle today!

For the Willett family, distilling craft whiskey is a family tradition. During Reconstruction, John David Willett the family patriarch began distilling whiskey at the Moore, Willett and Frenke Distillery, which was situated just outside of Louisville, Kentucky. In 1898, his son, A. Lambert Willett who was 15 years old at the time began following in his fathers footsteps. Three decades later, Lambert, together with his son, Thompson, purchased a farm on the outskirts of Bardstown, Kentucky, and began construction of the Willett Distilling Company. While the Willett Distilling Company eventually changed its name to Kentucky Bourbon Distillers, the family tradition lives on Even Kulsveen, the current owner of KBD, is Thompson Willetts son-in-law.In keeping with family tradition, Kentucky Vintage Bourbon is an authentic Kentucky straight whiskey. Bottled at a robust 90 proof, the bourbon has a golden chestnut color, along with an aroma of oranges, lemons, clovers and honey. Notes of ginger, caramel apples, roasted nuts and creamy vanilla dominate the palate, and give way to a finish accented by hints of almonds and black pepper. Kentucky Vintage Bourbon won the Double Gold Medal at the San Francisco World Spirits Competition, and earned four stars from F. Paul Pacults Spirit Journal.With its combination of age, taste and proof making it an unparalleled value, Kentucky Vintage Bourbon is one of the best kept secrets on the whiskey market. Pick up a bottle today!

Kikori was launched in the Fall of 2015 by Ann Soh Woods, an up and comer in the Japanese Whisky scene. Ann, founder and owner of Soh Spirits, is a bold spark of brilliance, with her fresh take on Japanese whisky. Her imaginative 100 percent rice based Japanese whisk(e)y -which she chose to spell with an e, to distinguish Kikori from other Japanese whiskies- won gold at the 2016 San Francisco World Spirits Competition.The Alcohol and Tobacco Tax Bureau didnt know how to classify it at first, but it is a whiskey. It is similar to its cousin Shochu -a Japanese alcohol distilled from rice or sweet potatoes- but is served at a higher 41 percent ABV than shochus 25-35 percent.Woods had a fascination with whiskey, and her frequent trips to Japan, roused intrigue for the rituals and traditions of Japanese alcohols. Rice is a huge part of Japanese culture. By distilling whiskey from this prominent grain, Woods seeks to capture the spirit of Japan. This is how the imaginative whiskey was born. Introducing bold ideas like these into such a male dominated old school market like the whiskey industry had its challenges. It is always assumed that I am a sales representative when I visit accounts, and it is always a pleasant surprise when they find out I am the founder. Said Woods in an interview with Munchies Magazine.Not to mention overcoming language and cultural barriers. Kikori is distilled in Kumamoto on the island of Kyushu, Japan, the birthplace of Kikori. When approached with the unconventional idea for her Japanese whiskey, distillers were skeptical, but the new drink has gained popularity. Woods depended on a master distiller for the formula, and it has become a success.Kikori states that the rice is sourced locally from the Kumamoto rice paddy. Located alongside the Iwase River, Kumamoto has a distinct volcanic rich soil. The signature rice is cooked in giant steel steamers, and distilled using pure mountain water, the rice ""has been cultivated in southern Japan for over 2000 years in the nutrient rich, volcanic soil of Kyushu Island. The rice grows in the rich volcanic loam formed through eons of lava flow and ash deposits. Its distilled with fresh mountainous waters that flow through ancient volcanic rocks that are millions of years old. The rice gives it a unique aromatic profile with a floral and fragrant aroma and a velvety smoothness to the palate. No coloring or sugar is added, and it ages in American, French, and sherry oak anywhere from three to seven years. Pick up a bottle of Kikori today!

Kilbeggan Distillery, Irelands oldest operating distillery, was founded by Matthias McManus in 1757 on the banks of the river Brosna, where there is an abundance of the three essential ingredients for making whiskey water, grains, and turf. McManus passed the distillery down to his son, John, who managed the distillery until the turn of the century when John was executed for his part in a local uprising against English rule.Over the next two centuries, the distillerys ownership changed hands frequently, and after a severe Irish depression in the 1920s and 1930s, the distillery closed down for good in 1957 and began to fall into disrepair. Fortunately, the local community rallied around Kilbeggan Distillery, restoring the distillery and, with the help of Irishman John Teeling and his Cooley Distillery the first new distillery in Ireland in over 100 years opening and recommencing production at the new Kilbeggan Distillery in 2007.This Kilbeggan single grain whiskey is twice distilled from 94 percent corn and 6 percent malted barley. Made using pure Irish spring water, the resultant wort is transferred to wooden washbacks for fermentation. The fermented liquid is then double-distilled in copper pot stills, which allows the whiskey to retain many of the raw flavors of its ingredients. Incredibly, the second distillation is done through the oldest working pot still in Ireland, which is over 180 years old. Aged in former bourbon casks for at least four years.Pick up your bottle today!

Kilbeggan Distillery, Irelands oldest operating distillery, was founded by Matthias McManus in 1757 on the banks of the river Brosna, where there is an abundance of the three essential ingredients for making whiskey water, grains and turf. McManus passed the distillery down to his son, John, who managed the distillery until the turn of the century, when John was executed for his part in a local uprising against English rule.Over the next two centuries, the distillerys ownership changed hands frequently, and after a severe Irish depression in the 1920s and 1930s, the distillery closed down for good in 1957 and began to fall into disrepair. Fortunately, the local community rallied around Kilbeggan Distillery, restoring the distillery and, with the help of Irishman John Teeling and his Cooley Distillery the first new distillery in Ireland in over 100 years opening and recommencing production at the new Kilbeggan Distillery in 2007.Kilbeggan Irish Whiskey is produced in traditional Irish fashion once the mash is made from cereals of grain and barley, along with pure Irish spring water, the resulting wort is transferred to wooden washbacks to ferment. The fermented liquid is then double-distilled in copper pot stills, which allows the whiskey to retain many of the raw flavors of its ingredients. Incredibly, the second distillation is done through the oldest working pot still in Ireland, which is over 180 years old.After distillation, Kilbeggan Irish Whiskey is placed in ex-bourbon casks and left to age for three years inside Kilbeggan Distillerys 200-year-old granite warehouses. This aging gives the whiskey a clean nose, with aromas of breakfast cereal and green apple. The palate is lush, with a pronounced malt and honey character, and leads to a long, delicate finish with spices, grape notes and oak all coming together.Pick up a whiskey from Irelands oldest distillery today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. When we first started work on Kilchoman in 2003, says Anthony Wills, the distillerys founder, the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky-making process was done on site and I think we have managed to do just that.Kilchoman Islay Single Malt Scotch Whisky is made from Publican barley grown directly on the distillerys grounds. (Publican barley is more resilient to Islays harsh weather than traditional strains of barley.) Once the barley has been harvested, it is malted at the distillerys malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Kilchoman 100 percent Islay single malt is exactly what it says it is; 100 percent Islay, with all parts of the whisky making process, from barley to bottle, completed on site at the Kilchoman farm. The single malt carries quite a distinction, as it is the only distillery in Scotland to produce single malt in this traditional hand crafted way (Kilchoman). Produced from barley directly sourced and exclusively grown on the distillery grounds, the peating levels are slightly lighter than the other expressions in the Kilchoman stable, yielding a fresh, floral balance when coupled with the bourbon cask maturation.100 percent Islay is aged in a combination of fresh and refill ex Buffalo Trace bourbon barrels. Robin Bignal, Production Manager; As the bourbon barrel maturation influences the spirit over time it has taken on a real depth of character and complexity to add to the light citrus fruit and peat smoke of the Kilchoman spirit.This whisky won a Silver Outstanding in the Scotch Single Malt - Islay category at the 2017 International Wine and Spirit Competition. Bottled at a solid 100 proof, the 100 percent Islay Way.Get your bottle today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillerys founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that."Kilchoman Single Malt Scotch Whisky is made from fresh barley, which is harvested and then malted at the distillerys malthouse (Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley). Once the barley has been malted, it is dried over a peat flame for ten hours. This drying process the barley is peated to approximately 20 phenol parts per million contributes a smoky, iodine-like flavor to the whisky. After the barley has been dried, it is fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Kilchoman Loch Gorm Single Malt Scotch Whisky is aged for five years in casks that were previously used to mature Oloroso sherry. As a result, the whisky is slightly fruity, with an aroma of spices and soft peat. Notes of sweet fruits, bananas and pears dominate the palate, and are balanced by a subtle peaty undertone. The finish is long and clean, with a burst of citrus.13,500 bottles had only been released.Hurry up and pick up this fine bottle of Kilchoman today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillerys founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that."Kilchoman Machir Bay Islay Single Malt Scotch Whisky is made from Publican barley grown directly on Kilochman Distillerys campus (Publican barley is more resilient to Islays harsh weather than traditional strains of barley). Once the barley has been harvested, it is malted at the distillerys malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Kilchoman Machir Bay 2013 Islay Single Malt Scotch Whisky is crafted from a marriage of four and five year-old whiskies that have matured in American oak casks that were previously used to mature bourbon. Following its initial maturation, a portion of the whisky is double-barreled, or finished, for approximately one month in casks that were previously used to mature Oloroso Sherry. "We practice a very strict wood policy regime at Kilchoman, which is crucial in our ability to produce such a high-quality young single malt," says Wills.As a result of the extraordinary strain of barley used to craft the whisky, along with its unique maturation process, the whisky has a peaty aroma with touches of salty tang and citrus. The aroma gives way to notes of vanilla, coconuts, papaya and malt on the palate, which are balanced by hints of cinnamon and baking spices. The finish is peaty and fresh, with a long, lingering touch of vanilla and caramel.Kilchoman Machir Bay Single Malt Whisky was named the Whisky of the Year at the International Whisky Competition in 2013. In addition, the whisky earned the Gold Medal at the International Wine and Spirits Competition in 2012.Pick up a bottle today!

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillerys founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that."Kilchoman Islay Single Malt Scotch Whisky is made from Publican barley grown directly on the distillerys grounds. (Publican barley is more resilient to Islays harsh weather than traditional strains of barley.) Once the barley has been harvested, it is malted at the distillerys malthouse Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley before being dried over a peat flame for ten hours. After the barley has been peated to approximately 20 phenol parts per million, the grains are fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchomans copper-pot stills.Named after a small, rocky inlet located near the north of the distillery, Kilchoman Sanaig Islay Single Malt Scotch Whisky is only the second continuous bottling from Kilchoman Distillery, and, together with Kilchoman Machir Bay Islay Single Malt Scotch Whisky, will form the distillerys first-ever permanent range.Kilchoman Sanaig Islay Single Malt Scotch Whisky has predominantly an Oloroso Sherry influence, with a small percentage of the whisky aged in ex-bourbon casks. According to John MacLellan, Kilchomans Distillery Manager, Sanaig is "a beautiful marriage of bourbon and sherry maturation balanced with classic Islay peat smoke and light citrus sweetness."As a result of the extraordinary strain of barley used to craft the whisky, along with the significant time it spent in Oloroso Sherry hogsheads, Kilchoman Sanaig has a sweet, peaty aroma complete with notes of apple cinnamon and caramel. The palate is filled with even more peat smoke, toffee, butterscotch and raisins, and leads to a bold finish marked not only by fruit and pie crust, but also pepper and star anise.Pick up a bottle today!