Agave Type: Mexicano, EspadinRegion: Llano Grande, JaliscoMaestro Mezcalero: Don Alberto HernndezProof: 91 Proof, 45.5 percent ABVTasting Notes: complex notes of fruit, spice and herbs, sweet spice.Details: The agave in this Raicilla is roasted over a wood fired adobe oven. Twice distilled through a copper Philippino still and a hollowed out tree trunk. Certain batches of this raicilla are an ensamble; a mixture of agave Rhodecantha and and Angustifolia

Agave Type: MaximilianaRegion: Mascota, JaliscoMaestro Mezcalero: Don Ruben Pea Proof: 84 Proof, 42 percent ABV Tasting Notes: Fruits, lemons, limes. Deep spice, minerality.Details: The agave are cultivated from seeds, harvested, and roasted in a wood fired adobe oven, fermented using wild yeast a distilled through an arabic-philippino still.

Agave Type: EspadnRegion: Zapotitlan de VadilloMaestro Mezcalero: Don Macario PartidaProof: 94 Proof, 47 percent ABV Tasting Notes: Smooth sweet flavors, fruit elements, earthiness and vibrant, soft floral notes.Details: The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

Situated on the banks of Lagavulin Bay on the island of Islay, Lagavulin Distillery is one of the oldest distilleries in Scotland. Distilling took place on the banks of Lagavulin Bay as early as 1742, and by the turn of the century, there were as many as ten illicit stills operating in the area. In 1816, John Johnson founded the first legal distillery on the site, and within a year Archibald Campbell had opened a second. After Johnsons death, Alexander Graham acquired Johnstons distillery for 1,100 and eventually united the two distilleries together under the Lagavulin name. Since that time, the rich, peaty water that runs down the brown burn and through the Solan Lochs into the hills just next to Lagavulin Bay has served as the lifeblood of the distillery.Lagavulin Single Malt Scotch Whisky is known as one of the most intense, smoky single malt whiskies ever made the peated barley used to create Lagavulin Single Malt has up to twenty times as much exposure to peat smoke as compared to typical Scotches. Once the grains used to craft Lagavulin Whisky have been harvested and malted, they are dried over a peat and gas fire calibrated specifically to produce Lagavulins signature, bold flavor profile.Then, the grains are milled and mashed before being fermented for approximately 72 hours. Following fermentation, the whisky is distilled twice first through a wash still for approximately five hours and then again through a spirit distill for approximately nine hours. This is the slowest distillation process of any Islay distillery, and gives Lagavulin its characteristic round flavors and mellow edges.Following distillation, Lagavulin 16 Year Old Single Malt Scotch Whisky is matured for sixteen years in second-fill, American oak casks that were previously used to mature bourbon. As a result of this maturation process, together with the unique barley-drying process used at the distillery, the single malt has an intense aroma of peaty smoke, wood spices and Earl Grey tea. The aroma gives way to notes of peat, rich smoke and salty tang on the palate, which are balanced by subtle notes of vanilla and honeyed oak. The finish is incredible and intense, with complex notes of sweet caramel and fruits belying bolder notes of peat and smoke.Lagavulin 16 Year Old Single Malt Scotch Whisky has earned six Double Gold Medals at the San Francisco World Spirits Competition, and was named the "Best Single Malt Whisky (13-19 Years)" at the 2013 Competition.Pick up this timeless classics today!

Situated on the banks of Lagavulin Bay on the island of Islay, Lagavulin Distillery is one of the oldest distilleries in Scotland. Distilling took place on the banks of Lagavulin Bay as early as 1742, and by the turn of the century, there were as many as ten illicit stills operating in the area. In 1816, John Johnson founded the first legal distillery on the site, and within a year Archibald Campbell had opened a second. After Johnsons death, Alexander Graham acquired Johnstons distillery for 1,100 and eventually united the two distilleries together under the Lagavulin name. Since that time, the rich, peaty water that runs down the brown burn and through the Solan Lochs into the hills just next to Lagavulin Bay has served as the lifeblood of the distillery.Lagavulin is known as one of the most intense, smoky single malt whiskies ever made the peated barley used to create Lagavulin Single Malt has up to twenty times as much exposure to peat smoke as compared to typical Scotches. Once the grains used to craft Lagavulin Whisky have been harvested and malted, they are dried over a peat and gas fire calibrated specifically to produce Lagavulins signature, bold flavor profile.Distillery manager Georgie Crawford wanted to created a special whisky that would capture not only Lagavulins signature flavor, but the feeling of the place. To do so, she took inspiration from famed whisky writer Alfred Barnard, who after visiting Lagavulin in the 1880s and sampling an eight-year-old whisky (which was quite old for the period), found the whisky exceptionally fine, noting that no prettier or more romantic spot could have been chosen for a distillery.Lagavulin 8 Year Old Single Malt Scotch Whisky is aged for eight years in refill American oak casks. The whisky has an aroma of sea breeze, charcoal and citrus fruit, along with notes of old wood, breakfast tea, black currant and mint. The palate is distinctively Lagavulin, with complex smoke notes fading into cedar and ocean spray.Make sure to pick up your bottle today!

The history of Landy Cognac can be traced all the way back to 1891 when the prestigious Briand family of the Cognac region. Their fine Cognacs are blended when the eaux-de-vie reach peak maturity. After several years of aging, Landy cellar masters meticulously blend the cognacs with subtle alchemy, harmoniously combining them to create a distinctive cognac, perfectly blended in the style that is uniquely Landy.Landy Cognacs are distilled using distinctive 25 hectoliter copper pot stills. These small stills, facilitate a concentration of aromas and flavors in the wine. After distillation, the young Landy Cognac is initially rested lightly in the cool of the cellars, in Limousin oak casks, each holding 380 liters of spirit. These barrels have a wealth of tannins, giving it an ideal structure for aging. After approximately a year, the spirit is transferred to older casks the red casks. these casks have softer tannins that enable the cognac to mature in perfect condition while avoiding the development of overzealous oak flavors.Landy cognac has fiery amber hues. It is a beautiful mellow cognac, with long and pleasant lingering notes on the palate. The palate is smooth with vanilla and ripe fruit flavors rounded by oakier notes. This exquisite cognac received a double gold medal at the 2009 San Francisco World Spirits Competition. Pick up your bottle today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky.After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky.Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is aged for ten years in the distillerys warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whiskys notes of peat and vanilla. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is then barrier-filtered (barrier filtering preserves the flavors and rich, oily texture of the whisky while removing any remaining sediment) before being bottled at cask strength. The whisky was awarded the title "Best Single Malt in the World" by Whisky Magazine. In addition, it earned the Double Gold Medal at the 2011 San Francisco World Spirits Competition, and the Gold Medal, along with the title "Best in Class," at the 2010 International Wine and Spirit Competition.Pick up a bottle today!

It was through a fortuitous sequence of events that Laphroaig came into existence. In 1815, Donald and Alexander Johnston leased 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.The distillery remained in the family for over a century of its bloodline, until 1954, when, upon his death, a childless Ian Hunter bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter, who was quite obsessive over the family distillery, slowly revealed its secrets to Williamson after she had earned his trust. It has been said that Hunter was so protective of the distillery that he prevented a cooper who was employed at the distillery, from publishing his memoirs, because they described the workings of the distillery in too great detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and dried over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky.After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky.Laphroiags 10YO single malt is the original Laphroaig, the real McCoy, distilled the fashion as Ian Hunter invented it nearly 8 decades ago. It is a beautifully savory whisky, the unadulterated classic essence of Laphroaig. Those enjoying the 10 Year Old will first notice the bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. This full-bodied variant is the foundation of all Laphroaig expressions and comes with a long finish.Pick up a bottle of this classic single malt today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky.Laphroaig 25 Year Old Single Malt Whisky is aged for a minimum of 25 years in a combination of European oak casks that were previously used to mature Oloroso sherry and American oak casks that were previously used to mature bourbon. In addition, the maturing casks of whisky are laid to rest in the distillerys warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whiskys notes of dried fruits, cinnamon, and smoky peat. Once the whisky has matured for a minimum of 25 years, it is bottled at cask strength.Laphroaig 25 Year Old Single Malt Whisky was awarded the Gold Medal at the International Wine and Spirits Competition, where it was named "Best in Class." In addition, it earned a score of 95 points from Whisky Advocate, which said that the whisky "brilliantly fuses two different styles of whisky into a single, remarkable experience."Pick up a bottle today!

It was a fortuitous sequence of events that Laphroaig came into existence. In 1815, Donald and Alexander Johnston leased 1,000 acres of land on the island of Islay. They intended to raise and sell cattle on the land, and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.The distillery remained in the family for over a century of its bloodline, until 1954, when, upon his death, a childless Ian Hunter bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter, who was quite obsessive over the family distillery, slowly revealed its secrets to Williamson after she had earned his trust. It has been said that Hunter was so protective of the distillery that he prevented a cooper who was employed at the distillery, from publishing his memoirs, because they described the workings of the distillery in too great detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, malted at the distillery and dried over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses, and lichens of Islay and adds a distinct iodine-like flavor to the whisky.After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel and adds slightly sweet notes of vanilla and nutty dough to the whisky.Laphroaig Cairdeas is an annual limited edition release featuring several different age statements, matured for more than five years in first-fill Makers Mark bourbon casks, followed by a secondary 6-month maturation in smaller quarter casks. The resultant spirit from 177 of the casks was bottled at cask strength. Gaelic for friendship, this 2017 Cairdeas is non-chill filtered and bottled at 114.4 proof.Get your bottle today!

It was through a fortuitous sequence of events that Laphroaig came into existence. In 1815, Donald and Alexander Johnston leased 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.The distillery remained in the family for over a century of its bloodline, until 1954, when, upon his death, a childless Ian Hunter bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter, who was quite obsessive over the family distillery, slowly revealed its secrets to Williamson after she had earned his trust. It has been said that Hunter was so protective of the distillery that he prevented a cooper who was employed at the distillery, from publishing his memoirs, because they described the workings of the distillery in too great detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and dried over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky.After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky.Introducing the 2019 annual release of the Cirdeas series, Cirdeas Triple Wood Cask Strength. This exclusive bottling celebrates the Friends of Laphroaig and marks the annual Feis Ile festival on Islay.The unique expression is a special triple maturation, first matured in ex-bourbon barrels, then in quarter casks and finally in European oak casks which previously held Oloroso sherry. It is then barrier filtered and bottled at cask strength to create a punchy dram with Laphroaigs signature richness of flavor and smoky taste.Pick up your bottle today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky.Described by Laphroaigs distillery manager, John Campbell, as the richest of the rich, Laphroaig Lore Islay Single Malt Scotch Whisky pays homage to the distillery managers of Laphroaigs past, the custodians who have encapsulated and continued the distillerys rich craft for generations. From the founding of Laphroaig, these custodians have each made their own mark, whether it was drying the malting barley at lower temperatures than most, using two sizes of spirit still, pioneering the use of ex-bourbon barrels, or reintroducing the quarter cask to Scotch whisky-making, says Campbell. Each of these decisions has made Laphroaig the unique, premium whisky it is today. We make the whisky we make because of what has been passed on down to us.Laphroaig Lore Islay Single Malt Scotch Whisky is aged in a number of casks, combining the best of first-fill bourbon barrels, quarter casks and Oloroso Sherry hogsheads. As a result, the whisky has a rich, smoky aroma with notes of ocean spray and ash. The palate, which is filled with bitter chocolate, vanilla, salted caramel and roasted chestnuts, leads beautifully to a finish complete with malt grain, chocolate chip cookies, tropical fruit and, of course, lots of peat.Its our story, bottled. says Campbell. Pick up an amazing whisky story today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Quarter Cask Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky.Following distillation, Laphroaig Quarter Cask Single Malt Scotch Whisky is matured in quarter casks. Quarter casks were used in the 19th century to transport whisky via horse or mule, as the animals could not carry the weight of traditional casks. As a result of their small size, the casks have a greater proportion of surface area to volume and thus, contribute stronger notes of oak and wood tannins to the whisky maturing inside. In addition, the casks "breathe" more deeply and as a result, provide a touch of salty tang to the whisky as well.Laphroaig Quarter Cask Single Malt Scotch Whisky has an autumn gold color, along with an aroma of tropical fruits and smoke. The aroma gives way to notes of citrus, malt, cinnamon and oak on the palate, which are complemented by a subtle smoky undertone. The finish is refreshing and peaty, with touches of caramel and vanilla throughout.Laphroaig Quarter Cask earned the Double Gold Medal from the San Francisco World Spirits Competition, and earned a score of 93 points from the Beverage Testing Institute. In addition, it earned a score of 90-95 points from Wine Enthusiast.Pick up a bottle today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled their excess grains into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contribute to the overall intensity of the whisky.Following distillation, Laphroaig Select Islay Single Malt Scotch Whisky is matured in five different types of casks: Oloroso sherry, white American oak, Pedro Ximenez, quarter-sized and first fill bourbon. After the whisky has been matured, it is finished in virgin American oak casks, a type of wood rarely used in the Scotch whisky industry. During its time in virgin American oak, the whisky is rested in the highest, warmest reaches of Laphroaigs warehouse, which increases the exposure of the whisky to the wood.As a result, Laphroaig Select Islay Single Malt Scotch Whisky has an aroma of peat, lemon, herbs, green apples and mint. Notes of baking spices, citrus, honey, oak and caramel are complemented by bold notes of smoke, and lead to a finish accented by touches of salty brine and rich fruits.Pick up a bottle today!

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.For over a century, the distillery would remain in the hands of one of Johnstons descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaigs copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky.Following distillation, Laphroaig Triple Wood Single Malt Scotch Whisky is matured in three different types of casks. First, the whisky is matured in ex-bourbon casks composed of American oak. These casks contribute traditional notes of honey, cinnamon and vanilla to the whisky. After its initial maturation, the whisky is double-barreled in quarter casks. Quarter casks were used in the 19th century to transport whisky via horse or mule (the animals could not carry the weight of traditional casks). As a result of their small size, the quarter casks add bold notes of oak and woody spices to the whisky. Finally, Laphroaig Triple Wood is matured in European oak casks that were previously used to mature Oloroso Sherry. The sherry casks contribute a rounded sweetness to the whisky, along with hints of red fruits, citrus and leather. Following maturation, the whisky is bottled without the use of chill filtration.Laphroaig Triple Wood earned the Gold Medal at the San Francisco World Spirits Competition, and was named "Best in Class" at the International Wine and Spirits Competition. In addition, it earned a score of 94 points from Whisky Advocate and 92 points from the Beverage Testing Institute in 2013.Pick up a bottle today!

According to the legend, John E. Fitzgerald founded a distillery along the banks of the Kentucky River shortly after the Civil War ended. Fitzgerald began distilling bourbon and selling it to passengers aboard the trains and steamships that passed through town. Shortly thereafter, Fitzgerald sold his brand "Old Fitzgerald Bourbon" to Julian P. "Pappy" Van Winkle for $10,000, a small fortune at the time. Pappy moved production of Old Fitz to his distillery, where it became one of the most famous bourbons in the world.But if you ask Sally Van Winkle (Pappys granddaughter), the story of John E. Fitzgerald and Old Fitz Bourbon is slightly more complicated and certainly more interesting. In 1999, Van Winkle revealed that Fitzgerald was not the man nor the distiller he claimed to be he was, in fact, a bonded treasury agent. At the time, the Treasury Department was tasked with collecting taxes levied on spirits and as such, bonded treasury agents were the only people legally allowed to carry the keys to barrel storage warehouses.Fitzgerald did have a discerning palate for fine bourbon and would use his warehouse keys to pilfer the best barrels of bourbon as they aged. The barrels, which became known as "Fitzgerald barrels," and the brand were immortalized when Pappy Van Winkle named Old Fitzgerald bourbon after the treasury agent, and added a "Whisper of Wheat "to his bourbons recipe. By using wheat rather than rye as the secondary grain in the bourbons mash bill, Pappy imparted a rounder, softer flavor profile in Old Fitz as compared to other bourbons at the time.Larceny Kentucky Straight Bourbon pays homage to both John E. Fitzgeralds superb taste and the legacy of the Old Fitzgerald brand. Made from a mash of corn, wheat, malted barley and rye, Larceny Bourbon carries on the tradition of Old Fitz by using wheat as the bourbons secondary grain rather than rye. As a result, Larceny Bourbon has a sweeter, softer flavor profile as compared to bourbons that use rye as their secondary grain. After the grains are milled, they are cooked in Kentucky limestone water and fermented using a proprietary strain of yeast.Following fermentation, the mash is distilled through 70-foot tall column stills and the resulting bourbon is aged in honey barrels for six to twelve years. After aging, the casks are blended and brought to 92 proof before being bottled. The resulting bourbon has notes of sweet corn, honey, vanilla and light cinnamon, along with a hint of oak and rye that provides for a subtle edge.Larceny Bourbon earned a score of 93 points at the Ultimate Spirits Challenge in 2013, and a score of 93 points from Wine Enthusiast. In addition, it was named one of the top 20 spirits in the world by F. Paul Pacults Spirit Journal and named a "Best Buy" by Whisky Magazine. Quite simply, Larceny Kentucky Straight Bourbon is a steal. Pick up a bottle today!

Laws Whiskey House is a dedicated, no-compromise whiskey company. The distillery was founded by Alan Laws in 2010 in Denver, Colorado, in the historic Gates Neighborhood. Laws and his team, including former master distiller of Bartons Bill Friel, perfected the whiskey over several years, crafting the one-of-a-kind spirit into what it is today. Laws Whiskey takes "an obsessive, hands-on approach to every aspect of whiskey production." Every step of the production is carried out in-house: from the milling, cooking, fermentation, and distillation until aging.Their flagship Four Grain Bourbon is made from a recipe of 60 percent corn, 20 percent wheat, 10 percent rye, and 10 percent malted barley, all of which (except the corn) come from the Colorado Malting Company. "We let American whiskeys four mother grains inspire us to not only create our four grain straight bourbon, but also to break each grain out into its own expression, showcasing its contribution to the bourbon," says Laws.Triple-cleaned, the grain is milled and combined into a sour mash which is open-air fermented for four days. Following fermentation of the grains, the wash is double-distilled through a custom made four-plate Vendome hybrid copper-pot/column still. The bourbon is then matured in 53-gallon American white oak casks that were crafted by the Independent Stave Company in Missouri (the distillery had 1,000 barrels aging already). There, the bourbon matures for approximately three years.The limited-edition Four Grain Ruby Port Cask Finish Bourbon expression from their seasonal small-batch Experiential series takes that same juice for a round of finishing in 225-liter Portuguese Ruby Port barrels. The fortified dessert wine is known for its fruity brightness, the barrel imparting the spirit with rich raisin, fig, and plum notes. The whiskey is bottled without chill filtration by hand at 95 proof.Get one of these 1,063 bottles today!

Laws Whiskey House is a dedicated, no compromise whiskey company. The distillery was founded by Alan Laws in 2010 in Denver Colorado in the historic Gates Neighborhood. Laws and team, alongside Bill Friel, former master distiller of Bartons, perfected the whiskey over several years. Crafting the one-of-a-kind spirit into what it is today. Laws Whiskey takes an obsessive, hands-on approach to every aspect of whiskey production, every step of production is carried out in-house. Laws Whiskey House "is a temple of sorts" to whiskey, and AD Laws Four Grain Bourbon is its magnum opus. Mr. Friel remains an integral member of the AD Laws team, and the primary architect behind the Four Grain Bourbon Whiskey. The flagship bourbon is made from a recipe of corn, wheat, rye and malted barley, all of which (except the corn) come from the Colorado Malting Company (the corn was imported from Wisconsin but is now sourced in state).We let American whiskeys four mother grains inspire us to not only create our four grain straight bourbon, but also to break each grain out into its own expression, showcasing its contribution to the bourbon. Al LawsAll the grain is triple cleaned, Its expensive, and requires special equipment. The grain is milled and combined into a sour mash which is open air fermented for four days. Following fermentation of the grains, the wash is distilled through a custom made four-plate Vendome hybrid copper-pot/column still.The bourbon is then matured in 53-gallon American white oak casks that were crafted by the Independent Stave Company in Missouri (the distillery had 1,000 barrels aging already). There, the bourbon matures for approximately three years. The Colorado mountain climate is rife with changes in temperature and air pressure. Former Laws team member Jack Norris stated that as the spirit ages, the magic of time, charred oak planks and high mountain air transform it into a rich, complex, spicy, Straight American four grain bourbon.Following this three-year beauty rest, the bourbon is brought to proof and bottled by hand. The bourbon has sweet aromas of roasted corn, grilled peppers, cayenne pepper and chiles. Notes of chewy leather, toasted wheat, caramel, vanilla, spicy rye, and buttered almonds dominate the palate, and lead to a finish accented by touches of spicy rye and moist tobacco. Pick up a bottle of Laws Four Grain Bourbon today!

During the 17th century, the Madeira archipelago (situated just 200 miles north of the Canary Islands off the coast of Africa) was a major exporter of sugar and sugar cane to much of Portugal and Western Europe. As Algerian pirates began raiding European cargo ships in the late 18th century, however, and Napoleon plunged Europe into a series of wars beginning in 1803, the waters off the coast of the Madeira archipelago became too dangerous to navigate. As a result, the production of sugar cane, as well as cachaa a spirit distilled from sugar cane shifted from Madeira to Brazil. Since then, cachaa has become the most popular spirit in Brazil and the third most-popular spirit in the world.Leblon Cachaa is made exclusively from sugar cane harvested in Minas Gerais region of Brazil. The sugar cane grows at an altitude of over 1,000 feet, where the lower atmospheric pressure and cooler temperatures results in canes that are incredibly sweet and flavorful. Once the sugar cane stalks have reached their peak of maturity, they are hand-harvested by expert farmers and lightly pressed in order to extract only the sweetest juices of the stalk. The extracted sugarcane juice is then fermented by Gilles Merlet, Leblons Master Distiller. "We use a proprietary fermentation process that lasts 15 hours," says Merlet, "in order to produce a cachaa with bolder flavors." Following fermentation, the cachaa is single-distilled through a copper alambique still and then matured for up to six months in casks that were previously used to mature cognac.The cognac casks mellow the edges of the raw cachaa, and provide an aroma of pears, molasses and dried citrus. The aroma fades into notes of sweet citrus, lime, vanilla and spices, which are complemented by an undertone of toffee and cream. The finish is long and warming, with a burst of tropical fruits.Leblon Cachaa earned the Double Gold Medal at the San Francisco World Spirits Competition in 2010, 2011, 2012 and 2013, where it was named the "Best Cachaa." In addition, the cachaa earned a score of 92 points from the Beverage Testing Institute.Pick up a bottle today!

During the 17th century, the Madeira archipelago (situated just 200 miles north of the Canary Islands off the coast of Africa) was a major exporter of sugar and sugar cane to Portugal and Western Europe. As Algerian pirates began raiding European cargo ships in the late 18th century, however, and Napoleon plunged Europe into a series of wars beginning in 1803, the waters off the coast of the Madeira archipelago became too dangerous to navigate. As a result, the production of sugar cane, as well as cachaa a spirit distilled from sugar cane shifted from Madeira to Brazil. Since then, cachaa has become the most popular spirit in Brazil and the third most-popular spirit in the world.Leblon Cachaa is made exclusively from sugar cane harvested in Minas Gerais region of Brazil. The sugar cane grows at an altitude of over 1,000 feet, where the lower atmospheric pressure and cooler temperatures result in canes that are incredibly sweet and flavorful. Once the sugar cane stalks have reached their peak of maturity, they are hand-harvested by expert farmers and lightly pressed in order to extract only the sweetest juices of the stalk. The extracted sugarcane juice is then fermented by Gilles Merlet, Leblons Master Distiller. "We use a proprietary fermentation process that lasts 15 hours," says Merlet, "in order to produce a cachaa with bolder flavors."Following fermentation, the cachaa is single-distilled through a copper alambique still and then matured for up to six months in casks that were previously used to mature cognac. The Reserva Especial limited edition expression takes Leblon Cachaa to another level with two years of resting in new French oak casks. This imparts the spirit with a beautiful amber color and fantastic oak notes.Get a bottle today!

Situated on the Isle of Mull, the quaint village of Tobermory was founded in 1788 by fishermen who began using it as a resting place during their fishing expeditions in the Sound of Mull. The name Tobermory is derived from the ancient Gaelic word meaning "Marys Well," and refers to a nearby well on the Isle of Mull that was dedicated to the Virgin Mary centuries ago by Irish monks who lived on the island. In 1798 just ten years after fishermen began using the port of Tobermory as a resting place John Sinclair founded Tobermory Brewery and Distillery.Today, Tobermory Distillery is the last remaining distillery on the Isle of Mull, and one of the oldest commercial distilleries in Scotland. It produces two distinctive styles of whisky: Tobermory Single Malt Scotch Whisky, an unpeated single malt whisky that reflects the heritage and culture of the Isle of Mull, and Ledaig Single Malt Scotch Whisky, a heavily peated single malt whisky that reflects the distillerys location in the Inner Hebrides archipelago.Ledaig 10 Year Old Single Malt Scotch Whisky is made exclusively from Scottish barley that is dried directly over a peat flame. In addition, the grains used to make Ledaig are malted and mashed with water sourced from Marys Well, which contributes even stronger notes of smoke and sweet brine to the whiskys flavor profile.After the grains used to make the whisky are milled and mashed, they are fermented for nearly four days in washbacks made of Oregon Pine. Each wash is then twice distilled, first through one of Tobermorys copper-pot wash stills, and again through one of Tobermorys copper-pot spirit stills.Following distillation, Ledaig 10 Year Old Single Malt Scotch Whisky is matured for a decade in used bourbon casks that are laid to rest in ancient vaults on the Isle of Mull. It has a bright, golden color with an aroma of sweet smoke, mint chocolate and seaweed. The notes of spicy smoke, vanilla, and malt are robust and complex, and lead to a spicy and vibrant finish. Ledaig 10 Year Old Single Malt Scotch Whisky also earned a score of 90-95 points from Wine Enthusiast, which rated it a "Best Buy."Ledaig 10 Year Old Single Malt Scotch Whisky represents a unique expression, not only of Scotlands terroir, but also of one of the oldest commercial distilleries still in existence.Pick up a bottle today!

Situated along the Isle of Mull, the quaint village of Tobermory was founded in 1788 by fishermen who began using it as a resting place during their fishing expeditions in the Sound of Mull. The name Tobermory is derived from the ancient Gaelic word meaning "Marys Well,"and refers to a nearby well on the Isle of Mull that was dedicated to the Virgin Mary centuries ago by Irish monks who lived on the island. In 1798 just ten years after fishermen began using the port of Tobermory as a resting place John Sinclair founded Tobermory Brewery and Distillery. Today, Tobermory Distillery is the last remaining distillery on the Isle of Mull and one of the oldest commercial distilleries in Scotland.Ledaig Single Malt Scotch Whisky is a heavily peated single malt crafted at the Tobermory Distillery, and reflects the distillerys location in the Inner Hebrides archipelago. The whisky is made exclusively from Scottish barley that is dried directly over a peat flame. Once the grains have been dried, they are milled and mashed with water drawn from Marys Well before being fermented for nearly four days in washbacks made of Oregon Pine. Following fermentation, the wash is distilled twice, first through one of Tobermorys copper-pot wash stills, and again through one of Tobermorys copper-pot spirit stills.After distillation, Ledaig Aged 18 Years Single Malt Scotch Whisky is matured in oak barrels for nearly two decades before being finished in Spanish sherry casks, a practice not typically associated with such heavily-peated whiskies. As a result, the whisky has a bold aroma of tobacco smoke, cooked bacon and sherry wine. The palate brightens up with notes of orange zest, along heavier notes of chocolate, anise and cloves, and leads to a finish marked by smoldering coals and dark coffee.Bottled at 92.6 proof, only 500 cases of this fantastic dram were sent to the U.S. Pick up yours today!

Situated along the Isle of Mull, the quaint village of Tobermory was founded in 1788 by fishermen who began using it as a resting place during their fishing expeditions in the Sound of Mull. The name Tobermory is derived from the ancient Gaelic word meaning ""Marys Well,""and refers to a nearby well on the Isle of Mull that was dedicated to the Virgin Mary centuries ago by Irish monks who lived on the island. In 1798 just ten years after fishermen began using the port of Tobermory as a resting place John Sinclair founded Tobermory Brewery and Distillery. Today, Tobermory Distillery is the last remaining distillery on the Isle of Mull and one of the oldest commercial distilleries in Scotland.Ledaig Single Malt Scotch Whisky is a heavily peated single malt crafted at the Tobermory Distillery, and reflects the distillerys location in the Inner Hebrides archipelago. The whisky is made exclusively from Scottish barley that is dried directly over a peat flame. Once the grains have been dried, they are milled and mashed with water drawn from Marys Well before being fermented for nearly four days in washbacks made of Oregon Pine. Following fermentation, the wash is distilled twice, first through one of Tobermorys copper-pot wash stills, and again through one of Tobermorys copper-pot spirit stills.The unique Ledaig spirit is matured in premium oak wood casks for 19 years before being finished in distinctive Marsala wine casks. The end result is a deep, rich, decadent, smoky single malt.Pick up your bottle today!

Situated along the Isle of Mull, the quaint village of Tobermory was founded in 1788 by fishermen who began using it as a resting place during their fishing expeditions in the Sound of Mull. The name Tobermory is derived from the ancient Gaelic word meaning "Marys Well,"and refers to a nearby well on the Isle of Mull that was dedicated to the Virgin Mary centuries ago by Irish monks who lived on the island. In 1798 just ten years after fishermen began using the port of Tobermory as a resting place John Sinclair founded Tobermory Brewery and Distillery. Today, Tobermory Distillery is the last remaining distillery on the Isle of Mull and one of the oldest commercial distilleries in Scotland.Ledaig Single Malt Scotch Whisky is a heavily peated single malt crafted at the Tobermory Distillery, and reflects the distillerys location in the Inner Hebrides archipelago. The whisky is made exclusively from Scottish barley that is dried directly over a peat flame. Once the grains have been dried, they are milled and mashed with water drawn from Marys Well before being fermented for nearly four days in washbacks made of Oregon Pine. Following fermentation, the wash is distilled twice, first through one of Tobermorys copper-pot wash stills, and again through one of Tobermorys copper-pot spirit stills.Ledaig Dsgadh 42 Year Old Single Malt Scotch Whisky was aged for nearly half a century in an ex-bourbon hogshead before being sent to the Isle of Mull for finishing in a Golzales Byass Oloroso sherry cask. 100 percent un-chill filtered and bottled at 92.6 proof, only 500 bottles of this incredible whisky (Dsgadh means awakening in Scots Gaelic) exist worldwide. The original copper still which Tobermory Distillery used to produce Ledaig Dsgadh 42 Year Old Single Malt Scotch Whisky is now retired; each bottle of Dsgadh comes with a engraved copper card that has been cut from the still, and which can be redeemed in 2024 for a bottle of the last distillate ever produced by the still (the distillate is currently resting in first-fill bourbon barrels at Tobermory Distillery).Ledaig Dsgadh 42 Year Old Single Malt Scotch Whisky has a bright chestnut color and aromas of sherry, sooty smoke, fragrant wood, toffee apple and freshly-baked biscuits. The palate is noticeably dry, with even more Oloroso sherry balanced by hints of bitter chocolate, coffee, candied cherries and ginger. The finish is long and complex, with previous flavors elevated by a subtle smokiness and honeyed character.Originally distilled in 1972, this is the oldest Ledaig spirit ever released. Pick up a rare treasure and awaken your senses today!