Herbsaint started out as an anise-flavored liqueur initially created to be an absinthe-substitute in New Orleans Louisiana in 1934. Created by J. Marion Legendre and Reginald Parker, the duo learned to make absinthe in France during WWI. Originally produced under the name Legendre Absinthe, the brand is now produced by Sazerac. The spirit was introduced just after Prohibition had ended, and was designed to mimic absinth, which was banned in 1912. Herbsaint was never considered absinthe, as it did not contain wormwood, absinthes signature ingredient. The Federal Alcohol Control Administration also opposed Legendres use of the word absinthe, and the name was changed to "Legendre Herbsaint, French Creole for "Herbe Sainte" (Sacred Herb), the Artemisia absinthium. Legendre Herbsaint is the vintage-styled Herbsaint, inspired by the World War I era spirit, it has more floral, herbaceous qualities. It is cut to a bold 100 proof and bottled. Pick up your bottle today!

Legent is a bourbon, but its unlike anything youve ever tried because its unlike anything thats ever been created. Its an unprecedented collaboration between two whiskey legends Fred Noe, from the founding family bourbon, and Jim Beams Seventh generation Master Distiller, and Shinji Fukuyo, from the founding house of Japanese whisky and Suntorys fifth-ever Chief Blender. For Fred and Shinji, LegentTM started as a passion project, a chance to continue their pursuit of mastery. Even after numerous awards and reaching the pinnacle of their respected whiskey-making worlds, Fred and Shinji realized there was much they could learn from one another. That they could push bourbons boundaries as well as their own. Leaning into the heritage of Kentucky bourbon-making and Japanese whisky-blending techniques, Legent brings the best of two whiskey worlds together. But landing on the final recipe for Legent took Fred and Shinji years of sitting, talking, tasting and meticulous decision-making. The result is an entirely new way to create bourbon that transcends the broader whiskey category. Its a bourbon with a flavor profile unlike anything else, one that stands out in a cocktail or can be easily enjoyed neat or on the rocks. Legent truly is a bourbon as unique as the two whiskey legends who made it.Pick up your bottle today!

In 1841, in Dijon, the heart of the Burgundy region of France, Auguste Denis Lagoute created the original Crme De Cassis. Elisabeth Lagoute, Augustes daughter, married Henri Lejay, who quickly made his mark in the family and entered into the family business.Lejay Crme De Cassis is made from two different varieties of cassis, more commonly known as blackcurrants. The blackcurrants are harvested once a year using a special technique that delicately harvests the berries in small trays in order to prevent crushing and fermentation. The fruit is then slowly macerated in small batch distilled French eau de vie. Following maceration, the solids are gently pressed and mixed with free-run juice to create the "virgin mixture". The "virgin mixture" is then decanted, leveraging gravity to avoid filtration and preserve flavor.After being decanted, French crystal sugar is blended with the mixture. Finally, a subtle touch of cassis bud is infused to bring out the natural aromatics of the berry. Lejay Crme De Cassis has an intense aroma on the nose of tart blackcurrant mixed with hints of plum. The palate is rich and fruity with notes of citrus, sweet cherries and caramel. The finish is long and rich with strong blackcurrant and hints of citrus.Lejay Crme De Cassis was called "The Gold Standard" and received five stars from F. Paul Pacults Spirit Journal.New Years Cocktail Suggestion: Kir RoyalIngredients:1 oz. Lejay Crme De Cassis 4 oz. ChampagneMethod:Pour Cassis in a chilled coupe or flute, top with Champagne.Pick up your bottle today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses.After aging, each batch of Leopold Bros. Whiskey a batch produces only about 240 bottles is bottled by hand with a label indicating the barrel number from which it came."Boy, I had some hand problems at the end of last year," Todd says, "but it lets people understand that this really is a craft. Its something that hasnt come off an assembly line; its very much small batch. Its something special."Try this special whiskey today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Open fermentation in wooden tanks with both house-cultured and indigenous yeast strains. Pot distilled and unfiltered. Aged five years in new American white oak charred barrels on earthen floors in the distillerys unheated dunnage-style bonded warehouse. Bottled at 100 proof this American whiskeyis crafted from a mash bill is 64 percent Corn, 21 percent Malted Barley and 15 percent Heritage Abruzzi Rye.Pick up your bottled today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. George Peach Whiskey is made from ripened freestone and clingstone peaches sourced from Georgia. Clingstone peaches, as their name implies, have a yellow flesh that stubbornly clings to the pits of the peach. Freestone peaches, which are slightly firmer and less juicy than clingstone peaches, have more texture and a slightly milder flavor. After destoning the peaches, "I add a second step to the distilling process," Todd says. "I put the whiskey back into the still with some of the peach stones that were removed prior to juicing for redistillation. This adds a soft, bitter almond undertone that greatly adds to the peach flavors."After the whiskey is distilled with the peach stones, Leopold blends it with the peach puree he makes from the Georgia peaches and pours the entire blend into used bourbon barrels. The peach whiskey, which earned a Gold Medal at the Beverage Tasting Institute Competition, has subtle notes of honey and citrus, which complement the flavors of the peach and almonds.After aging, each batch of Leopold Bros. Whiskey a batch produces only about 240 bottles is bottled by hand with a label indicating the barrel number from which it came.Try this special whiskey today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working. They are an independent distillery that carries out every step of production onsite. They floor malt, mill, mash, and ferment all the grains in their spirits, and distill, age, and bottle their entire range at their single distillery in Denver. They have the largest floor malting room in the U.S., where they malt their barley. Leopold specializes in small batch products, made from scratch, with natural ingredients. They craft award-winning whiskeys, gins, vodka, liqueurs, fernet, absinthe, and apertivo. They are well known for their eco-brewing techniques and organic ingredients. They received Distillery of the Year award from the American Distilling Institute in 2015.Their small batch whiskeys are made using a traditional sour mash, which is twice distilled to extract the full, round flavors of the locally-sourced corn and rye. Leopold Bros Michigan Cherry Flavored Whiskey is a fusion of sweet, vibrant, tart, Montmorency northern Michigan cherries and their signature small batch whiskey. A traditional pre-Prohibition practice, the cherry juice is blended with the whiskey, then married with the small batch whiskey and aged ex-bourbon barrels.Pick up your bottle today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens Academy of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses.The finest blackberries from the Rocky Mountain region are harvested over the summer, juiced, and blended with their small batch whiskey. The result is a rich spirit with notes of vanilla, raisin, and oak imparted by the charred American barrels. This whiskey is naturally colored by the barrel and blackberry juice, and bottled by hand to maintain the integrity of the sweet blackberries and soft finish.This Leopold Bros. whiskey is proudly made with real fruit, and no artificial preservatives. As such, the fruit will naturally oxidize over time. Enjoy within 60 days of opening if left open at room temperature. To preserve your whiskey longer, place it in a refrigerator for up to 120 days.Pick up your bottle today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery. Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses. Each bottle is bottled by hand with a label indicating the barrel number from which it came.This straight bourbon is open-air fermented in wooden tanks with both house-cultured and indigenous yeast strains before being pot distilled from 64 percent Corn 17 percent Two-Row Barley, floor-malted on-site at Leopold Bros., 15 percent Abruzzi Heritage Rye and 4 percent Brewers Malts Leopold Bros. Straight Bourbon is aged four years in new, American, white oak charred barrels on earthen floors in the distillerys unheated dunnage-style bonded warehouse. Pick up your bottle today!

Cognac Le Magnifique is made solely from grapes found in the two highest-quality crus (vineyard areas), Petite Champagne and Grande Champagne, located in the heart of the Cognac region.In the Petite Champagne and Grande Champagne crus, the soil consists of a thin layer of clay-limestone covering a deeper layer of limestone and chalk. Grande Champagne features rolling hills, while Petite Champagne features rolling hills, while Petite Champagne is more compact. However, the chalky soil found in both crus provides the optimal growing conditions for aromatic, flavorful grapes. This incredible Levon Magnifique VSOP earned a Double Gold medal at the San Francisco World Spirits Competition in 2018. Pick up your bottle today!

Lexington Bourbon is the product of Western Spirits Beverage Company. This whiskeyprides itself on adhering to Kentucky bourbon traditions. Unabashedly emphasizing sweet and vanilla notes this highly nuanced bourbon is named after a horse named Lexington, one of the top sires of the 19th century who sired the Duke of Magenta -- one of the most successful racehorses in the United States in the 19th century.Lexington is a relatively young spirits brand, being founded by Western Spirits in 2012. This 86 proof Lexington Bourbon combines the highest quality grains of rye, malted barley, and corn with purified water. The rye imparts the perfect level of spice onto the spirit, and the malted barley lets the sweetness of the corn shine through the spirit, offering sensational flavors, and a depth of character boasting deep aromas of the aged oak with just a hint of vanilla.This spirit is aged for several years in Kentuckys finest charred white oak barrels, yielding a top-quality flavor that was rated 95 by Tasting Panel Magazine. The highly acclaimed bourbon was also awarded a Gold medal at the 2015 San Francisco World Spirits Competition. Pick up your bottle today!

Native of Saint-Morillon in Gironde, Jean Lillet moved to Podensac, a small village of the Graves wine region, near Sauternes, in 1680. In 1872, his descendants Raymond and Paul Lillet, fine wines, liquors and spirits merchants, funded Maison Lillet. They created the first and only aperitif from Bordeaux, the Lillet (called Kina Lillet until the 1970s), a blend of wines and fruit macerations crafted in Podensac cellars.In the 20s and 30s, Lillet was served on very special occasions and at official receptions, soon becoming the aperitif in vogue all over the world. In 1937, Lillets first major advertising campaign was designed for the American market. The campaign by French artist Robert Wolff, better known as Robys, remains famous in the USA and France to this day.After the Second World War, the small family-run company decided to focus on exporting the brand to the US market. Lillet became the star drink of every trendy New York bar. The Anglo-Saxon market really took off in 1945 with the launch of Lillet Dry, which could be mixed with gin or served in cocktails and inspired the famous Vesper. Lillet is a refreshing aperitif with a smooth, fruity taste that earned 93 points - Excellent, Highly Recommended at the Ultimate Beverage Challenge in 2011. Pick up your bottle today!

Lismore was founded by William Lundie and Co., a brand which prospered under the guidance of John and William Lundie. This range of Speyside single malts and blends was originally named after the Inner Hebridean island between Mull and the mainland.Today Lismore is bottled by Glenfarclas owner JandG Grant using the same traditional recipes handed down by the Lundie family. Lismore currently has several releases in their range, from NAS single malts and blended Scotch to this 21-year-old single malt matured in Sherry hogsheads.Though most information about this single malt remains undisclosed, this mysterious whisky has signature rich, complex Speyside notes of rich orchard fruit, warm baking spice, and oak. Bottled at a rather inviting 43 percent ABV.Pick up your bottle today!

Litchfield Distillery was founded in 2014 by brothers David, Jack, and Peter Baker the self-titled "Batchers". They come from a family that has been in the water-bottling business for 3 generations and are the ones behind Crystal Rock bottled water. Based in Connecticut, they had all the experience needed to run a family business, as well as a keen taste for spirits. Seeing the blossoming craft breweries, they decided to jump head-first into distilling. Litchfield Distillery crafts small-batch spirits of exceptional quality using local ingredients. They take pride in their hard-work mentality, unwillingness to compromise, adopting sustainable practices, and taking care of the local community.The boutique distillery has a range of award-winning craft spirits in its lineup that is overseen by their head distiller James McCoy. The range includes Straight Bourbon Whiskey, Double Barrelled 10YO Bourbon Whiskey, Gin, Vodka, as well as several flavored offerings: Vanilla Bourbon, Maple Bourbon, Cinnamon Bourbon, Apple Vodka, Blueberry Vodka, Peach Vodka, and others. More recently they entered the ready-to-drink canned cocktail market with Spiked Lemonade, The Litchfielder, and Batcherita, all using their in-house spirits and natural flavors.Their Batchers Coffee Bourbon is crafted with arabica beans that are roasted and ground to cold brew specifications by Baronet Coffee from Windsor. The ground beans are then steeped in cold distilled water for 24 hours in the same way cold brew coffee is made, before being infused into their in-house bourbon during the proofing. Simply put, the bourbon is cut down to 86 proof using cold brew coffee instead of water. The bitterness is toned down and the result is a smooth and complex flavored whiskey with a distinct earthiness.Pick your bottle up today!

The origins of rye whiskey in the United States date back to colonial America, when early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. The popularity of rye whiskey grew steadily among the colonists, and when the British blockade of American ports during the American Revolutionary War prevented the importation of rum, rye whiskey became Americas drink of choice.Inspired by Americas rich rye heritage, the late great Robert Cooper, a third-generation distiller, crafted Lock Stock and Barrel 16 Year Old Straight Rye Whiskey using some stock he held back from Lock Stocks 2012 release of their 12 year old rye. One of the few who single-handedly transformed the cocktail world when he released St. Germain in 2007, Cooper passed away unexpectedly in 2016 at the age of just 39, leaving this release bittersweet. Lock Stock and Barrel Limited Release 16 Year Old Straight Rye Whiskey is distilled from a rare 100 percent rye mash. The rye is grown in the Pacific Northwest, where only grains that exhibit the perfect combination of weight, plumpness and rich, earthy fragrance are harvested. After the grains have been milled and mashed, they are fermented before being double distilled through a copper pot still. Following distillation, the rye is aged in cold weather for sixteen years in new charred American oak casks before being bottled unfiltered at 107 proof.We tasted many barrels in our extensive collection of aged, straight rye whiskey and culled the finest that have matured to 16 years old, said Cooper in a statement before his death. Lock Stock and Barrel 16 is that rare but true combination of the finest whiskey and the best techniques. Winning the highest honors at the 2016 San Francisco World Spirits Competition further validates the integrity of what we put into every bottle.The flavors of are Lock Stock and Barrel 16 Year are somewhat more intense and concentrated than the 13-year-olds, but with less of an oaky aroma than the age might suggest. Lock Stock and Barrel is a tightly woven fabric of aromatics including black pepper, chocolate, vanilla, and spice cake. The fruit-forward palate balances leather, oak, pinewood and needles with wild cherries, stewed blackberry, dried pear and sassafras. The fruitiness carries through the palate to the finish, where it is joined by warm notes of molasses, anise, and pepper. It blooms beautifully with a half-teaspoon of water added, though it remains flavorful and intense, yet perfectly balanced when neat. Lock Stock and Barrel 16 Year was awarded the Double Gold Medal at the San Francisco World Spirits Competition 2016. With production limited to 3,000 cases, it likely wont be available for long. Pick up a bottle today!

The origins of rye whiskey in the United States date back to colonial America, when early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. The popularity of rye whiskey grew steadily among the colonists, and when the British blockade of American ports during the American Revolutionary War prevented the importation of rum, rye whiskey became Americas drink of choice.Inspired by Americas rich rye heritage, this 18-year-old follows the late great Robert Coopers (a third-generation distiller), Lock Stock and Barrel 16-Year-Old Straight Rye Whiskey. This unique rye was crafted using some stock he held back from Lock Stocks 2012 release of their 12-year-old rye. One of the few who single-handedly transformed the cocktail world when he released St. Germain in 2007, Cooper passed away unexpectedly in 2016 at the age of just 39, leaving the release of incredible expression bittersweet. This enticing new Lock Stock and Barrel release is aged an astounding 18 years. Double distilled from a rare mash bill of 100 percent rye grain, the robust cut is meticulously hand selected by distillers before being aged in new charred American Oak barrels in a cold climate. Its lengthy time in the barrel true harmonizes this spirit. Lock Stock and Barrel 18-year is explosively flavorful and intense, yet perfectly balanced with notes that suggest hot, buttered gingerbread, dried peach, toasted pecan, ripe honeydew and tobacco leaf (producer). This 100 percent Canadian rye whiskey is bottled at a solid 109 proof.Pick up your bottle today!

Lock + Co. Distilling was founded by Rick Talley and Owen Locke. Locke, a 6th generation Colorado native, has been enamored with fermentation ever since he started homebrewing as a 15-year-old boy and has fallen in love with the complexity and uniqueness of rye. Its a passion he shares with Talley, a fellow Coloradan.It was in 2010 that the two friends first bought a 23-gallon still and started making their whiskey, aging it in small barrels. Lockes experience along with several generations of moonshining in his family complimented Talleys knowledge and skills skills that they honed together while working for Beam Suntory. It was there that they realized that they could have something bolder and wilder to offer than the spirits they were dealing with.Locke + Co. Aspen Aged Rye Whiskey is the first expression to come out of the distillery and one that embodies the warmth and friendship that the company is built on. Crafted from a mash bill of 95 percent rye and 5 percent malted barley, the classic small-barrel American rye is enriched by Colorado aspen wood discs that are placed in the barrels. This results in a smooth and flavorful spirit that is bottled at 90 proof.Grab a bottle today!

Loft and Bear got its start in 2013 when distiller Paul Bear Ryan started distilling in a loft in the Downtown Los Angeles Arts District. After he graduated from Chapel Hill, feeling unfulfilled at his post-grad job, he was searching for a way to stimulate his creativity and entrepreneurial spirit. Thus, Young State America was born a distillery focused on artisanal vodka, only the second in Los Angeles to open its doors since prohibition.The operation with its humble beginnings soon grew into a respectable 1,400-square-foot distillery, focused on producing premium craft vodka. "The distillery started out of my love for vodka," says Ryan. "I grew tired of being the consumer of a product I knew that with enough time and effort I could learn to produce better myself" They donate a part of their profits to the international nonprofit health organization PATH and other charities.The artisanal vodka is hand-crafted in small batches, starting with the distillation of the organic winter wheat and Californian mountain spring water. A copper pot still is used to distill the vodka 4 times. Bottled, labeled, and signed by hand, the 80-proof spirit has a super-clean, smooth, and creamy profile with gentle notes of vanilla and lemon and has struck silver at the 2014 San Francisco World Spirits Competition, among several other awards.Grab a bottle today!

Situated between the Glen of Rothes and the Glen of Elgin, Longmorn Distillery was founded in 1893 by John Duff. Duff was a serial entrepreneur he had previously founded the Glenlossie Distillery two decades earlier, and would go on to found the BenRiach Distillery years later. As a result of his fascination with Scotch, Duff invested a considerable amount of his personal fortune in maturing casks of whisky, and was ruined shortly after the Pattison Crash of 1898.During his short tenure at Longmorn, Huff created a distillery that was incredibly successful. In 1897, The National Guardian wrote that Longmorn Whisky "jumped into favour with buyers from the earliest day on which it was offered," and by the turn of the century, Longmorn Whisky had become a critical component in a number of different blended whiskies. Today, Longmorn Distillery continues to distill and mature whisky exactly the same way it did more than a century ago.Longmorn Single Malt Scotch Whisky is made using the finest barley, much of it still sourced from the Laich of Moray, which is situated just a few miles from the distillery. The rich, fertile plains of Moray, together with the regions unique micro-climate, are ideal for the cultivation of plump, flavorful barley. Once the barley has been sourced, it is milled and mashed before being fermented for approximately two days.Following fermentation, the wash is distilled twice through Longmorns copper-pot stills. The stills, which are heated by a direct coal flame, require a greater degree of attention and skill than modern, steam-heated stills. In addition, the uneven heat produced by the coal flame produces a more unique and textured whisky. Following distillation, the whisky is matured for sixteen years in used bourbon casks before being brought to proof and bottled.Longmorn 16 Year Old Single Malt Scotch Whisky has a fresh aroma, with hints of apples, citrus and green herbs. The flavors open up to rich notes of lemon zest and toasted malt, along with touches of oak, pepper and dates, which lead to a long, dry finish.Longmorn has been considered the "hidden jewel of Speyside for many years by distillers and connoisseurs alike," says Neil MacDonald, the distillerys Brand Manager. In addition, Longmorn 16 Year Old Whisky was ranked one of the Top 10 Spirits of 2013 by F. Paul Pacults Spirit Journal, which called it "one of the greatest inland single malts from Scotland, period."Pick up a bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringans Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two-hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown (today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of Johnnie Walker purchased 118 gallons at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage. Today, it remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises.Produced by Springbank Distillery, this Longrow 18 is dark and slightly mysterious, with a complex nose that unearths a peaty aroma reminiscent of dunnage warehouses. This heavily peated, brazen since malt is bottled at 45 percent ABV.Pick up your bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringans Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two-hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown (today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of Johnnie Walker purchased 118 gallons at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage. Today, it remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises.First distilled in 1973 Longrow is a double distilled, heavily peated single malt produced in Springbank Distillery in Campbeltown. The malt is peat dried for up to 48 hours to give the whisky a unique Campbeltown-style smoky character. Less than 100 casks of Longrow are filled each year LongrowThis single malt is double distilled with 100 percent peated malts and aged in ex-bourbon barrels. Bottled at 92 proof, this scotch has no age statement. A perfect whisky for peat lovers who enjoy that lingering effervescent smoky flavor. Get your bottle today!

Owned by Jaim and Gustavo Muoz, identical twins, and proprietors of five restaurants in Mexico including the well-known Los Danzantes in Oaxaca, an authentic Oaxacan restaurant emphasizing regional cuisine. Los Nahuales Reposado, also known as Los Danzantes Reposado, is distilled by Mezcalera Karina Abad Rojas at the Dstileria Los Danzantes in Santiago Matatlan. Just south of Oaxaca city, Santiago Matatlan is the world capital of mezcal. The mezcaleras behind the scenes have been making mezcal for generations, but the Los Danzantes brand was founded in 1997. In 1997, the Muoz siblings acquired a small artisan distillery in Santiago Matatlan, near Oaxaca city, in order to provide their restaurants with a dependable, quality source of mezcal. They hired Hector Vasquez de Abarca in 2004 to oversee the Danzantes distillery. Hector fused tradition and innovation in his methodology, and Karina Abad Rojas- a trained lab chemist- was brought on board in 2009, to oversee the expansion of the distilleries, making Los Danzantes and Alipus Mexicos top artisan mezcals.In 2013 Enrique Pea Nieto, President of Mexico, awarded Grupo Los Danzantes with the annual National Quality Award. Los Danzantes/Los Nahuales has been highly regarded as the finest mezcal in production to this day. Los Nahuales is crafted using traditional, highly authentic artisanal methods. After being matured for about 10 years, the agave are roasted in a ground fire pit, above mesquite wood, giving Los Nahules its signature pronounced smoky flavor. The fermented agave is then distilled along with all of its fibers and solids, infusing the mezcal with a more intense character than that of tequila, which is distilled after filtering out any solids. Mezcals have a more complex vegetal character, rich in the essence of the agave. 66 percent of this reposado is aged in French Oak barrels, and 33 percent is aged in American White Oak. After 9 months resting in these barrels, this mezcal is then bottled. This Los Nahuales Mezcal is bursting with flavor, defined by beautiful oak overtones, from their rest in French oak barrels.Get your bottle today!

Mezcal Los Siete Misterios was born in 2010 after a trip, where the brand founders were inspired by the passion, traditions and culture of Mexico that go into making this distilled spirit. With the vision of preserving the ancient traditions of mezcal making, the brand works with some of the best mezcaleros and the Oaxacan communities to offer the finest product. These spirits are hand-crafted in limited batches, and only using traditional methods, safeguarding the heritage of the craft. The brand specializes in young mezcal of varying alcoholic content, which must be made only using 100 percent natural agave sugars that come from ripe plants. Every small detail counts when making the highest quality mezcals, and the process starts with selecting the mature agave plants for harvesting. The agave hearts are cooked in underground ovens over wood fire for three to five days, and then cut into small pieces with a machete, and crushed manually or in a traditional mill pulled by a horse. The ground agave is left in huge wooden barrels to ferment naturally, with no yeast added, and the result is distilled twice in a traditional pot still. Los Siete Misterios mezcaleros produce a wide range of mezcals, which are divided into two lines, artisanal mezcal, which is distilled in copper pot stills, and ancestral, which is made using traditional clay pot stills.Doba-Yej is the first Los Siete Misterios mezcal distilled in a copper still. This mezcal was made with the aim of creating a balanced expression that can be enjoyed straight or in a cocktail. Doba-Yej is Zapotec for agave Espadin. Each batch of this artisanal mezcal is made by a different mezcalero, and may come from either Santiago Matatlan or San Luis del Rio. The details about producer are available on each bottle.Grab your bottle today!

Following the end of the American Revolutionary War, Joshua Booth emigrated from his native New York to the Ernestown Township in eastern Ontario. Booth was a farmer and carpenter by trade, and eventually began distilling whisky on his farm at Lot No. 40 near Millhaven, Ontario. Booth died in 1813, but seven generations later, his great-great-great grandnephew, Michael D. Booth began producing a whisky named Lot. No 40 once more.Today, Lot No. 40 Canadian Whisky is made from a mash of 90 percent Canadian rye grains and 10 percent malted barley. The grains are mashed and fermented, before being distilled through copper-pot stills and matured in premium, white oak casks. The whisky has an aroma of sour rye bread, earthy minerals and nutmeg. The aroma gives way to touches of citrusy fruits, rock candy and honeyed oak on the palate, which are complemented by undertones of woody spices, cloves and ginger. The finish is spicy yet mellow, with notes of rye and velvety oak.Lot No. 40 Canadian Whisky was named the Best Canadian Whisky at the San Francisco World Spirits Competition in 2013, where it was also awarded the Double Gold Medal. In addition, it was named the Canadian Whisky of the Year by Whisky Advocate in January 2013.Pick up a bottle today!