Born on November 26, 1853, William "Bat" Masterson left his family farm in Henryville as a teenager in order to become a buffalo hunter. After a few years hunting buffalo, Masterson became a scout for the United States Army. By the age of 24, he had moved to Kansas and was elected sheriff of Ford County. In 1879, Bat was voted out of office and spent the next several years making a living as a professional gambler and saloon owner. During this time, Masterson was said to have avenged the deaths of his two brothers with the help of his famous revolver, which was nicknamed "the gun that tamed the West." By the time he passed away in 1921, Masterson had done it all, and done it all well.Mastersons is produced at Alberta Distillers in Canada, and owned by Deutsch Family Distillers. This ten-year-old is one of three Mastersons expressions along with a 12-year-old wheat and a 10-year-old barley expression. The brand gets its name from Bat Masterson, an American bastion of butch. Mastersons Rye Whiskey 10 Year French Oak is made from 100 percent rye grains. The rye is grown in the verdant Pacific Northwest, and 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 with inoculated, dry yeast, which helps give Mastersons Rye its unique flavor profile. The wash is then distilled through pot stills, before being aged for 10 years and finished in French oak. This rye is sweet and malty on the nose with flavors of fresh fruits, and grassy notes. Pick up your bottle today!

Born on November 26, 1853, William "Bat"Masterson left his family farm in Henryville as a teenager in order to become a buffalo hunter. After a few years hunting buffalo, Masterson became a scout for the United States Army during a campaign against the Kiowa and Comanche Indians. By the age of 24, he had moved to Kansas and was elected sheriff of Ford County. In 1879, Bat was voted out of office and spent the next several years making a living as a professional gambler and saloon owner. During this time, Masterson was said to avenged the deaths of his two brothers and his famous revolver was nicknamed "the gun that tamed the West." By the time he passed away in 1921, Masterson had done it all, and done it all well. Made in homage to Bat, Mastersons 10-year-old Straight Rye Whiskey is made from 100 percent rye grains. The rye is grown in the verdant 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 with inoculated, dry yeast, which help give Mastersons Rye its unique flavor profile. The wash is then distilled through pot stills, before being aged in white-oak casks for over a decade. Cask Number 13 of Mastersons Rye Whiskey was bottled exclusively for Caskers members. After aging for a decade in American oak casks, the whiskey was double-barreled, or finished, in a single, medium-sized toasted French oak cask. As a result, it has a floral aroma, with hints of spicy wood and cinnamon. The aroma gives way to notes of roasted nuts, citrus and vanilla, which are complemented by a bold and spicy undertone. The finish is long and robust, with notes of oak and baking spices mingled with sweet undertones of honey, marshmallow and caramel. Mastersons Rye Whiskey was awarded 94 points from Whisky Advocate and was rated the #1 whiskey in the Spring 2013 issue. In addition, it earned a triple gold medal at the MicroLiquor Spirits Awards in 2011 and the Chairmans Trophy with a score of 94 points from the Ultimate Beverage Challenge in 2012. Pick up a bottle today!

Born on November 26, 1853, William "Bat" Masterson left his family farm in Henryville as a teenager in order to become a buffalo hunter. After a few years hunting buffalo, Masterson became a scout for the United States Army. By the age of 24, he had moved to Kansas and was elected sheriff of Ford County. In 1879, Bat was voted out of office and spent the next several years making a living as a professional gambler and saloon owner. During this time, Masterson was said to have avenged the deaths of his two brothers with the help of his famous revolver, which was nicknamed "the gun that tamed the West." By the time he passed away in 1921, Masterson had done it all, and done it all well.Made in homage to Bat, Mastersons 10-Year-Old Straight Rye Whiskey is made from 100 percent rye grains. The rye is grown in the verdant Pacific Northwest, and 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 with inoculated, dry yeast, which helps give Mastersons Rye its unique flavor profile. The wash is then distilled through pot stills, before being aged in white-oak casks for just over a decade.Mastersons Rye Whiskey has a deep golden color, with a bright, floral nose. The aromas of woody spice and nutmeg give way to notes of crisp caramel, raisins, vanilla and a hint of chili flakes. The finish is long, with robust notes of rye and cinnamon that are complemented by a touch of sweetness.Mastersons Rye Whiskey was awarded 94 points by Whisky Advocate and was rated the #1 whiskey in the Spring 2013 issue of the magazine. In addition, it earned the Triple Gold Medal at the MicroLiquor Spirits Awards in 2011 and the Chairmans Trophy as the best rye whiskey at the Ultimate Spirits Challenge in 2012.Pick up the #1 rated whiskey today!

Founded in 1910, Matsui Shuzou Distillery sits just northwest of Kyoto, facing the Sea of Japan in the Tottori Prefecture. This distillery is directly within sight of Mount Daisen a volcanic peak rising more than a mile above the surrounding fertile plains. This volcanic environment has a spring water source used to distill their Sake, Shch, and Whisky and bring it to proof. This distinctive water has filtered through the volcanic stone for eons resulting in an incredibly pure, distinctive soft mineral composition.The Matsui Shuzou Distillery produces some highly regarded whiskies including some single malts under the Kurayoshi brand as well as five-grain whiskies under their Tottori label. Matsui The Peated is a unique Japanese peated single malt distilled in the modern Kurayoshi Distillery owned by Matsui. Bottled at 48 percent ABV, this peated single malt can compete with the best single malts from Islay, awarded 87 points at the Ultimate Spirits Challenge, receiving a Strong Recommendation.Pick up your bottle today!

In 1872, Benjamin and Eduardo Camp emigrated from Spain to Cuba and established the Matusalem Rum Distillery in Santiago de Cuba. The brothers had been distilling spirits in Spain for decades, and brought with them the knowledge and expertise they had earned from distilling, solera-aging and blending Spanish brandy. For nearly a century, the Camp Brothers prospered and their rum became synonymous with the finest spirits produced in the Caribbean. Following the Cuban Revolution in 1959, however, the Matusalem Rum Distillery went into exile. Today, the distillery operates in the Dominican Republic and continues to the use the same recipes, distilling techniques and blending principles that the Camp Brothers established over 140 years ago.Matusalem 15 Year Old Gran Reserva Rum is made from Caribbean molasses, which is harvested and distilled before being solera-aged for an average of 15 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Matusalem 15 Year Old Gran Reserva Rum is matured for an average of 15 years through the distillerys solera. As a result, the rum has an aroma of woody tannins, dry citrus and rich caramel. The aroma gives way to notes of oak, tropical fruits (particularly bananas and papaya), dates and raisins on the palate, and finishes with touches of chocolate, caramel and citrus.The rum earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named the "Best Rum." In addition, it earned a score of 90-95 points from Wine Enthusiast.Pick up a bottle today!

In 1872, Benjamin and Eduardo Camp emigrated from Spain to Cuba and established the Matusalem Rum Distillery in Santiago de Cuba. The brothers had been distilling spirits in Spain for decades, and brought with them the knowledge and expertise they had earned from distilling, solera-aging and blending Spanish brandy. For nearly a century, the Camp Brothers prospered and their rum became synonymous with the finest spirits produced in the Caribbean. Following the Cuban Revolution in 1959, however, the Matusalem Rum Distillery went into exile. Today, the distillery operates in the Dominican Republic and continues to the use the same recipes, distilling techniques and blending principles that the Camp Brothers established over 140 years ago.Ron Matusalem 18 Year Old Gran Reserva Rum is made from Caribbean molasses, which is harvested and distilled before being solera-aged for an average of 18 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Pick up your bottle today!

Founded in 2009 by Paul and Merry Beth "MB" Tomaszewski, the MB Roland Distillery is a grain-to-glass craft distillery, located on the outskirts of Pembroke, Kentucky. The family-run operation is inspired by pre-Prohibition methods honoring the rich Kentucky distilling heritage, and uses local white corn to produce a wide range of whiskey and moonshine ranging from various straight bourbons, rye, malt, and wheat whiskey, as well as naturally-flavored expressions.MB is a Pembroke local and Paul came to the town from his native southeastern Louisiana via Fort Campbell, where he was stationed. They purchased an Amish dairy farm and proceeded to transform it into a craft distillery, the nearby Christian County Grain turning out to be the perfect supplier for the operation. While they were starting out, Paul was the only one distilling there full-time, but their business has since grown and expanded with several employees and MB joining their ranks full-time as well, switching from her previous career.Like all their whiskey, the MB Roland Dark Fired Kentucky Straight Bourbon is undiluted, meaning that it is distilled using 2 pot stills to a lower proof, then barrelled and bottled without adding any water at any point. This expression ranges from 105 to 115 proof and uses dark-fired corn which is smoked in their old tobacco shed. It is then aged in new charred oak, creating a deliciously smoky, uncut, and unfiltered bourbon.Get your bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Established in 1775, Buffalo Trace is one of the few American distilleries that continued its operations through Prohibition, after it received a permit to bottle medicinal whiskey when the 18th Amendment came into effect in 1920, and was even permitted to produce new whiskey from 1930 to 1933. As a result, George T. Stagg Distillery, as the company was named at the time, was one of only four Kentucky distilleries that were capable of producing whiskey after Prohibition ended. The distillery changed several hands through more than two centuries, and the owners included Colonel Edmund Haynes Taylor, Jr., who earned himself the title of the father of the modern bourbon industry.The oldest continually operating distillery in the United States includes the rich legacies of master distillers such as E.H. Taylor, Jr, Albert B. Blanton, Orville Schupp, and Elmer T. Lee as well. To this day it remains family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years. Similarly, the distillerys flagship bourbon has been made using the same process for over 2 centuries.Now part of the Sazerac family, the distillery has remained dedicated to a single craft: the making of fine bourbon whiskey, bringing together tradition and innovation in the process. In 2000, the Buffalo Trace Distillery became the first American distillery to win Whisky Advocates prestigious Distillery of the Year award. Its Master Distiller Harlen Wheatley joined the distillery in 1995, and has worked in every aspect of the whiskey production process before becoming the master distiller in 2005. Harlen has been responsible for all the distilling and aging for the Sazerac Company, and has also been tirelessly promoting and teaching about the finest bourbon whiskeys.McAfees Benchmark Bourbon pays tribute to the McAfee brothers two Kentucky pioneers who settled in the region where the distillery stands today. It employs Buffalo Traces signature low-rye mash bill with around 10 percent rye. The Benchmark brand dates back to the late 1960s but has since changed hands and gone through significant changes. With a classic straight bourbon profile, its a pleasant daily drinker that celebrates the history of the distillery and the surrounding land.Grab a bottle today!

Made from peat-malted barley imported from Scotland, McCarthys Oregon Single Malt Whiskey would be called Scotch if Oregon were Scotland.The whiskey, smooth and peaty with a clean finish, was named the "Best Small Batch Whiskey in the World" by the Whisky Bible, and was named one of the ten best American whiskeys by Michael Jackson, author of the Malt Whiskey Companion.Steve McCarthy, the master distiller at Clear Creek Distillery, purchases the finest malted barley at Port Ellen in Islay, Scotland, and imports it into the United States.Once the malted barley has been imported, it is milled, mashed and fermented into a craft beer by the Widmer Brothers, a Portland-based microbrewery. Then, the craft beer is hauled to McCarthys craft distillery, where McCarthy distills it in a single pass through his Holstein copper-pot still. As a result of distilling the whiskey in one pass, McCarthy must make large cuts to the heads and tails of the distillate, but is able to preserve more of the flavor and character of the barley during distillation.While most Scottish distilleries age malt whisky in used bourbon casks, McCarthy ages Oregon Single Malt in used sherry casks, which gives the whiskey a heavier body and more lush notes of apricots, cherries and blackberries. In addition, after its initial maturation in the sherry casks, McCarthys Oregon Single Malt is double-barreled, or finished, in air-dried Oregon oak casks. This dual maturation process contributes unique tannins to the whiskeys flavor profile, and gives the whiskey hints of cinnamon, honey and oaky spices.McCarthys Oregon Single Malt Whiskey is a marriage of Scottish ingredients together with American ingenuity. Pick up a bottle today!

Surrounded by the grapevines of nearly 40 different wineries, Finger Lakes Distilling sits high above Seneca Lake in upstate New Yorks wine country. The architecture of the 5,000 square foot distillery complete with a 15-foot-tall canoe-shaped chandelier and made using reclaimed lumber was inspired by some of Scotlands most prestigious distilleries.Just outside their distillery in Burdett, New York, Brian and Thomas McKenzie Finger Lakes founders (they swear they are unrelated) are inspecting the holding tanks which store the corn, rye and malted barley used to make McKenzie Bourbon Whiskey. The corn and rye bins, nicknamed Corn-elia and Rye-ella, store grains sourced from local farmers in upstate New York, while the malted barley bin, nicknamed Malt-ilda, stores barley sourced from Canada.After sourcing the grains, the McKenzies grind and mill a mash comprised of 70 percent corn, 20 percent rye and 10 percent malted barley. The mash is then fermented for approximately three days before being distilled inside a 350-gallon, two-ton Holstein copper pot still imported from Germany. Following distillation, the bourbon is aged at 100 proof inside 10-gallon, newly charred American oak casks for approximately 18 months. After aging in the American oak casks, the bourbon is double-barreled, or finished, in used Chardonnay casks sourced from one of the many wineries that surround Finger Lakes Distilling. The Chardonnay casks impart a rich, buttery flavor to the bourbon, and round out its notes of toffee, apricot and cinnamon."As far as distilling spirits theres nothing more fun than making whiskey," says Brian McKenzie. "There are so many steps to the production from mashing to distillation to the blending stage there so many variables that can affect the flavors. Being a craft distiller, thats whats exciting about it." Try an exciting bourbon today!

Founded in 1952, Kumesen Syuzo began distilling Awamori an indigenous distilled alcoholic beverage made with Indica rice, a strain unique to the Okinawa islands (Ryuku islands) of Japan.Around 1989, this innovative distillery began aging Awamori in oak barrels, creating a unique category of ji-whisky, in a league of its own, resulting in the name Ryukyu Whisky. After 20 years maturing in bourbon casks, this single grain rice whisky has a wonderful taste profile with a distinctive flavor, refreshing choice for adventurous spirits lovers.Made in 2001 at Japans Kumesen Distillery in Okinawa, this whisky is matured for 17 years in ex-bourbon barrels. Meiyo means honor, one of the seven virtues of bushido, the moral code practiced by the samurai.This Meiyo 17 Year Old Single Grain Japanese Whisky earned 93 points from Whisky Enthusiast. Notes of cinnamon, vanilla, molasses, and charred oak on the nose, the palate is thick and oily, full of cinnamon, pecan pie, and an explosion of baking spice, toffee, stewed fruit, and licorice, followed by a long, sweet, and nutty finish.Pick up your bottle today!

Heaven Hill Distillery, with headquarters in Bardstown, Kentucky, is the largest family-owned and operated distillery in America. Founded in 1935, only two years after the Prohibition had ended, Heaven Hill has remained under the helm of the Shapira family ever since. Their first release Old Heaven Hill Bottled-in-Bond soon became the best-selling whiskey in the State of Kentucky. Since then, the distillery has evolved to become the seventh-largest alcohol supplier in the United States, and the second-largest holder of bourbon whiskey inventory in the world. Dedicated to preserving the family legacy and committed to quality, Heaven Hill has been perfecting the craft of making whiskeys for decades. They have built strong relationships with local farms that supply them with corn, and the family recipe for their proprietary yeast strain has been passed down through seven generations. The distillery has created a wide selection of American whiskeys, which range from bottled-in-bond to small batch and single barrel. Heaven Hill ages its whiskeys in barrels sourced from family-owned cooperages for anywhere from 4 to 23+ years. The barrels are held in open rick warehouses, where they experience the hot summers and cold winters of Kentucky. Heaven Hills Mellow Corn is produced in accordance with the regulations that define straight corn whiskey. Straight corn whiskey must be distilled from a mash of at least 80 percent corn, and aged in a used, charred oak barrel, or a new, uncharred oak barrel, however the rules do not strictly require aging. Heaven Hill is one of the few remaining producers of this unique whiskey. The distillery ages this whiskey for four years in a once-used Bourbon barrel. Using a used barrel results in a lighter, straw-colored spirit. This unique expression won the Best American Whiskey title in the non-bourbon category at the World Whiskies Awards in 2015. Grab your bottle today!

The Merlet and Fils Distillery hails from Saint-Sauvant in the Cognac region. The family-owned brand has been making cognac since 1850, but were producing wine some 50 years before that. Firmin Merlet was the first to set up a still, but it wasnt until his successor Edouard got in the business that Merlet began selling their eaux-de-vie to large cognac houses such as Hennessy.It was in 1973 that Giles Merlet took over during a tough period for cognac. Planting vines was no longer an option, so Giles turned to blackcurrants. The fruit proved to be exceptional so in 1983 he ended up developing his very own Crme de Cassis de Saintonge, a blackcurrant liqueur. With it, the Merlet brand was born and a range of other acclaimed liqueurs followed. The brand grew exponentially, fueled by Giles entrepreneurial spirit.After 2005, Giles sons Pierre and Luc joined the operation. With them, the family business entered into its fifth generation. After distilling for large cognac houses for 160 years, Merlet finally ventured out to develop their own cognac in 2010, named the Merlet Brothers Blend. They have continued producing several award-winning spirits and liqueurs since.The Trois Citrus Triple Sec Liqueur is Merlets take on the famous orange liqueur. The family teamed up with renowned bartender Tony Conigiaro to develop this exquisite cocktail ingredient. It is made with three citrus fruits: bitter orange, blood orange, and lemon. The peels are macerated in alcohol, before being distilled and blended with parts that didnt get distilled. A small amount of sugar is then added and the liqueur is bottled at a high 40 percent alcohol volume. Grab your bottle today!

The Merlet and Fils Distillery hails from the Saint-Sauvant in the Cognac region. The family-owned brand has been making cognac since 1850 and is now in its fifth generation of Merlets. After distilling for large cognac houses for 160 years Merlet ventured out to develop their own cognac in 2010, producing several award-winning spirits. This stunning VSOP is a blend of eaux-de-vie aged over 4 years old from various Cognac crus, blended together to the highest quality. This cognac has a superb round and supple mouthfeel that stands delicious on its own or in any range of signature cocktails.Pick up your bottle today!

Agave Type: Espadn Region: Santiago Matatlan Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Layers of flavor, light spicy caramel sweetness.Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled, and aged for 16 months in new, lightly toasted American white oak barrels.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Delicate smoky flavor with sweet, flowery, spicy notes and a long finish. Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled.

Agave Type: Espadn Region: Santiago Matatlan, Oaxaca Maestro Mezcalero: Juan Jose MendezProof: 80 Proof, 40 percent ABVTasting Notes: Balanced and refined taste with floral, vanilla flavors and a hint of oak. Details: Artisinally crafted in small-batches from 100 percent Agave Espadn. Double-distilled, and aged for 8 months in new, lightly toasted American white oak barrel.

Although the MGP Distillery in Lawrenceburg, Indiana is relatively unknown compared to other large distilleries, those in whiskey circles recognize MGP as Americas chief supplier of white label product for other brands, both large and small. In fact, several of the most celebrated brands of recent years including Angels Envy, Bulleit, High West and Smooth Ambler contain whiskey originally distilled at MGP.I have always been a humble person by nature, says Greg Metze, the master distiller at MGP Distillery and an employee of the Lawrenceburg, Indiana facility since 1978. I achieve self-satisfaction and gratification working alongside our operators, and by knowing we produce first-rate products.Designed to showcase the very best of what Metze and MGP Distillery can produce, Metzes Select Indiana Straight Bourbon Whiskey 2015 Medley is crafted from a blend of three high-rye bourbons distilled at MGP (38 percent bourbon distilled in 2006 with a 21 percent rye content, 3 percent bourbon distilled in 2006 with a 36 percent rye content, and 59 percent bourbon distilled in 2008 with a 21 percent rye content).As a result, Metzes has a nose packed with both sweet and spicy notes, particularly caramel, vanilla, cinnamon and hazelnut. The palate is creamy and smooth, with notes of apple pie and breakfast cereal transitioning to a finish accented by amaretto and crumb cake.Bottled at 93 proof and limited to just 6,000 bottles worldwide, this whiskey is sure to go fast pick up a bottle (or two) today!

Agave Type: Cenizo (Tobal)Region: Xochipala, GuerreroMaestro Mezcalero: Don Oscar ObregonProof: 90 Proof, 45 percent ABVTasting Notes: Tropical fruits, papaya, subtle smoke.Details: Leyenda Guerrero is from wild agave Cupreata that grow in a grove of oak trees. They take 7-10 years to mature.

Agave Type: EspadnRegion: Nombre de DiosMaestro Mezcalero: Ventura GallegosProof: 84 Proof, 42 percent ABVTasting Notes: Lemongrass, herbs, sweet cane sugar, citrus and herbaceous flavors.Details: A certified trade mezcal distilled from 9-year-old farm-grown agave, and distilled in copper pot stills.

Agave Type: EspadnRegion: Las Margaritas, OaxacaMaestro Mezcalero: Petronilo Rosario AltamiranoProof: 90 Proof, 45 percent ABVTasting Notes:Smoke, vanilla, burnt sugar, and lemon. Details: Crafted from 100 percent agave Espadn, twice distilled in copper pot still in Las Margaritas, Oaxaca.

Real Minero is a family-operated producer of mezcal that is famed in Mexico and over the globe as one of the finest producers of the spirit. They are based in Santa Catarina Minas, where they employ traditional practices in making only around 300 liters of mezcal per month. They started distilling in the 1970s but the family has been involved in the farming of agaves far longer. Their mezcal is certified organic and they participate in programs that deal with agave reforestation. They have played a large role in bringing back several types of agaves that were thought to be extinct. Today, Edgar Angeles has had the baton passed to him by his late father Don Lorenzo Angeles and continues making the finest mezcal.Their mezcal is made in small batches using small 70-liter clay pot stills. The Mezcal Real Minero Largo is crafted by Mezcalero Edgar Angeles from 100 percent 14-year-old Largo agaves, which is an extremely rare species of the Karwinski family. The spirit is rested in glass before being bottled, which softens the profile considerably. Its fruity and tropical, yet delicate and mineral-rich a beautiful, premium spirit that is laced with tradition.Grab one of these rare bottles today!

Agave Type: Espadn Region: San Cristobal Lachirioag, OaxacaMaestro Mezcalero: Elisandro Gonzalez-MolinaProof: 94 Proof, 42 percent ABVTasting Notes: Light on the nose with a smooth long lasting citrus and fruitiness in the tongue. Subtle flavors of smoke. Details: Crafted from 10-year-old agave Espadn cultivated in Tosbas nurseries, roasted in an earthen pit lined with river stones and fired by hot wood coals.

Agave Type: EspadnRegion: San Cristobal Lachirioag, OaxacaMaestro Mezcalero: Elisandro Gonzalez-MolinaProof: 92 Proof, 46 percent ABVTasting Notes: Robust on the nose with notes of almonds, basil, chocolate.Details: Tosba Pechuga is triple distilled with a combination of wild pineapple, bananas, wild apples, rice, and a wild turkey breast.