For over a decade, Jacob Lustig managed the tequila and mezcal portfolio of the largest liquor distributor in the United States. Lustig has had a lifetime of experience in the tequila industry: as a child, his family moved back and forth between San Francisco and Oaxaca, Mexico. Later, as a student at the University of California, Santa Cruz, Lustig studied the history of the Mexican liquor business."My passion for nuanced and unique agave spirits began in southern Mexico during the early 1990s," says Jacob, "when I renovated a centuries-old Oaxacan mezcal distillery after concluding an intensive study of regional mezcal distillation and its myriad production configurables." As the manager of a tequila and mezcal portfolio, "I was able to work closely with over forty of Jaliscos finest tequila distilleries."Seleccin ArteNOM Tequila is the first and only company authorized by the Tequila Regulatory Council to bottle tequilas from different distilleries and release them under a single brand name. "A prevailing regulation in the tequila industry specifically prohibits the bottling of any brand in multiple locations, in order to assure aficionados consistent flavor and quality in their preferred mark," says Jacob, but after years of working with the Tequila Regulatory Council, Jacob was granted permission. Gratefully, the Seleccin ArteNOM Tequilas are now being applauded in both Mexico and the United States.ArteNOM Seleccion de 1549 Tequila is produced in the town of Jesus-Mara, which is situated nearly 7,000 feet above sea level (making it the town with the highest elevation in Jalisco). There, master distiller Gabriel Lpez-Garibay expertly double-distills Seleccion de 1549 Tequila Organico at Rancho El Olvido using agave that reflect the terrior of Jesus-Maras lava-rich soil the high concentrations of lava with little top soil stress the plants and result in agave with heightened levels of brix sugar. This tequila is crafted from certified organic agaves sourced from the Tequila Valley in Jalisco.Pick up your bottle today!

Asbach Uralt is a German brandy produced by the Asbach GmbH. Its history dates back to the late 19th century when Hugo Asbach founded the company in the town of Rdesheim am Rhein, at 24 years old. A Cologne native, Hugo gained knowledge for the industry from a local Export-Company for German Cognac. This unique German spirit was aged for up to 3 years in Limousin oak casksand earned Silver Medal/88 points from Beverage Tasting Institute in 2017. Pick up your bottle today!

AsomBroso Tequila is a family business. Creating some of the worlds most exclusive tequilas. With over 20 years of experience using traditional and revolutionary barrel aging techniques and harvesting only the finest 100 percent Highland Blue Weber agave, we have achieved what we know are the worlds top tequilas.AsomBroso La Rosa is 100 percent blue agave tequila and distilled and filtered multiple times. After the final filtration the resultant tequila spirit is then "rested" for 3 months in ex-Bordeaux red wine barrels. Its beauty sleep in the Bordeaux barrels gives the reposado its signature pink hue .Pick up your bottle today!

Astral Tequila was founded by author, entrepreneur, and Master Sommelier Richard Betts in order to bring an authentic spirit that is produced traditionally to discerning drinkers around the globe. Astral Tequila Blanco is crafted from 100 percent organically grown blue Weber agaves from the Jalisco highlands and hand-crafted using traditional methods. After the agaves have been harvested, they are roasted slowly in stone ovens to achieve a perfect caramelization. Then the agave hearts are crushed and the juice is left to ferment using wild yeast.The process takes far longer than more conventional methods, which results in the agaves transferring more flavor to the profile. After the spirit is pot-distilled twice, the finished tequila is bottled at 92 proof. The smooth, elegant, and subtle tequila has garnered many awards, including the coveted Double Gold at the 2016 edition of the San Francisco World Spirits Competition.Grab a bottle today!

Situated at the foot of the Kilpatrick Hills in Western Scotland, Auchentoshan (pronounced Aw-khen-tosh-an) Distillery was founded in 1800 and is one of the last remaining Lowland malt whisky distilleries. The distillery is nicknamed "Glasgows Malt Whisky" due to its proximity to Glasgow, and its whisky is nicknamed "breakfast whisky" due to its sweet flavor and elegant texture.Auchentoshan Single Malt Scotch Whisky is made from malted, optic barley that is gently kilned and completely unpeated. The barley is milled and mashed before being fermented in wooden washbacks made from Oregon Pine. The wooden washbacks (as opposed to the stainless steel washbacks used at most distilleries) retain a portion of the heat produced during fermentation, and ultimately produce a lighter and slightly sweeter whisky.While Scotch whisky is traditionally distilled twice, Auchentoshan Single Malt Scotch is copper-pot distilled three times first through a wash still, then through an intermediate still, and finally, through a spirit still. This extra step during distillation no other major distillery uses an intermediate still is both time-consuming and expensive, but it produces a 160-proof Whisky that is incredibly pure and free of impurities.After the third distillation, the Auchentoshan 12 Year Old Single Malt Scotch Whisky expression is brought down to barrel proof before being matured for a minimum of 12 years, mostly in ex-bourbon barrels and a small portion of sherry casks. Bottled at 80 proof, its a lovely Lowland single malt with aromas of toasted almonds and caramelised toffee that showcases Auchentoshans signature lightness and delicate taste.Grab a bottle today!

Situated at the foot of the Kilpatrick Hills in Western Scotland, Auchentoshan (pronounced Aw-khen-tosh-an) Distillery was founded in 1800 and is one of the last remaining Lowland malt Whisky distilleries. The distillery is nicknamed "Glasgows Malt Whisky" due to its proximity to Glasgow, and its Whisky is nicknamed "breakfast Whisky" due to its sweet flavor and elegant texture.Auchentoshan 18YO Single Malt Scotch Whisky is made from malted, optic barley that is gently kilned and completely unpeated. The barley is milled and mashed before being fermented in wooden washbacks made from Oregon Pine. The wooden washbacks (as opposed to the stainless steel washbacks used at most distilleries) retain a portion of the heat produced during fermentation, and ultimately produce a lighter and slightly sweeter Whisky.Following fermentation, the Whisky is distilled. While Scotch Whisky is traditionally distilled twice, Auchentoshan Single Malt Scotch is distilled three times first through a wash still, then through an intermediate still, and finally, through a spirit still. This extra step during distillation no other major distillery uses an intermediate still is both time-consuming and expensive, but it produces a 160-proof Whisky that is incredibly pure and free of impurities.Following the third distillation, the Whisky is brought down to barrel proof before being matured for 18 years in used bourbon casks. Before Auchentoshan fills the used casks, however, the interiors of the barrels are set on fire, or re-charred, for up to a minute, opening up the grains and caramelizing the remaining sugars. As it matures, the Whisky picks up an aroma of tobacco and old leather, along with hints of toasted almonds and green tea. The initial flavors are deep and slightly woody, with notes of zesty citrus, ripe fruits and a hint of sweet, brown sugar. The finish, which is long and lingering, is well-balanced with notes of spicy cinnamon and oak.Triple distilled and aged for 18 years, this scotch earned a score of 90-95 points from Wine Enthusiast. Pick up a bottle of Scotch (whose name no one can pronounce) today!

Situated at the foot of the Kilpatrick Hills in Western Scotland, Auchentoshan (pronounced Aw-khen-tosh-an) Distillery was founded in 1800 and is one of the last remaining Lowland Single Malt Whisky distilleries. The distillery is nicknamed "Glasgows Distillery"due to its proximity to the eponymous city, and its whisky is nicknamed "breakfast whisky" due to its sweet flavor and elegant texture. During World War II, the distillery was bombed relentlessly by Germany, and much of the whisky that was being matured in its rickhouses was lost to fire or spilled into the Clyde River, which is situated adjacent to the distillery. Following the end of the war, the distillery was rebuilt and today, it remains a testament to Scottish perseverance and innovation.Auchentoshan Single Malt Scotch Whisky is made from malted, optic barley that is gently kilned and completely unpeated. Once the barley has been malted, it is milled and mashed before being fermented in wooden washbacks made from Oregon Pine. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they retain a portion of the heat produced during fermentation, and ultimately produce a lighter and slightly sweeter whisky.Following fermentation, the whisky is distilled through Auchentoshans copper pot stills. While Scotch whisky is traditionally distilled twice, Auchentoshan Single Malt Scotch is distilled three times: first through a wash still, then through an intermediate still, and finally, through a spirit still. This extra distillation step no other major Scotch distillery uses an intermediate still produces a purer and more refined spirit that dramatically affects the character of the whisky produced.Auchentoshan 21 Year Old Limited Release Single Malt Scotch Whisky is matured in a combination of ex-bourbon casks and ex-Spanish sherry casks for a minimum of 21 years. The limited-edition Scotch has an aroma of ripe berries, creamy vanilla, oak, honey and mint. The aroma gives way to notes of sweet milk chocolate, honeyed oak, green apples and nutty dough, and leads to a long, elegant finish. The whisky earned a score of 91 points from Whisky Advocate, and was named F. Paul Pacults "top choice" as the quintessential Lowland Single Malt.Pick up a bottle of Scotch whose name no one can pronounce today!

Situated at the foot of the Kilpatrick Hills in Western Scotland, Auchentoshan (pronounced Aw-khen-tosh-an) Distillery was founded in 1800 and is one of the last remaining Lowland Single Malt Whisky distilleries. The distillery is nicknamed "Glasgows Distillery" due to its proximity to the eponymous city, and its whisky is nicknamed "breakfast whisky" due to its sweet flavor and elegant texture. During World War II, the distillery was bombed relentlessly by Germany, and much of the whisky that was being matured in its rickhouses was lost to fire or spilled into the Clyde River, which is situated adjacent to the distillery. Following the end of the war, the distillery was rebuilt and today, it remains a testament to Scottish perseverance and innovation.Auchentoshan Single Malt Scotch Whisky is made from malted, optic barley that is gently kilned and completely unpeated. Once the barley has been malted, it is milled and mashed before being fermented in wooden washbacks made from Oregon Pine. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they retain a portion of the heat produced during fermentation and ultimately produce a lighter and slightly sweeter whisky.Following fermentation, the whisky is distilled through Auchentoshans copper pot stills. While Scotch whisky is traditionally distilled twice, Auchentoshan Single Malt Scotch is distilled three times: first through a wash still, then through an intermediate still, and finally, through a spirit still. This extra distillation step no other major Scotch distillery uses an intermediate still produces a purer and more refined spirit that dramatically affects the character of the whisky produced.Auchentoshan American Oak Single Malt Scotch Whisky is the first Auchentoshan whisky matured exclusively in charred, American oak casks that were previously used to mature bourbon. Following maturation, the whisky is bottled without the use of chill filtration or artificial coloring.The whisky has a bright golden color, along with an aroma of bourbon, coconut, and vanilla. The aroma gives way to notes of spiced fruits, citrus, toffee and whipped cream on the palate, and leads to a finish with hints of grapefruits and spices. Auchentoshan American Oak Single Malt Scotch Whisky was recently released. Pick up a bottle of Scotch whose name no one can pronounce today!

Situated at the foot of the Kilpatrick Hills in Western Scotland, Auchentoshan (pronounced Aw-khen-tosh-an) Distillery was founded in 1800 and is one of the last remaining Lowland Single Malt Whisky distilleries. The distillery is nicknamed "Glasgows Distillery" due to its proximity to the eponymous city, and its whisky is nicknamed "breakfast whisky" due to its sweet flavor and elegant texture. During World War II, the distillery was bombed relentlessly by Germany, and much of the whisky that was being matured in its rickhouses was lost to fire or spilled into the Clyde River, which is situated adjacent to the distillery. Following the end of the war, the distillery was rebuilt and today, it remains a testament to Scottish perseverance and innovation.Auchentoshan Single Malt Scotch Whisky is made from malted, optic barley that is gently kilned and completely unpeated. Once the barley has been malted, it is milled and mashed before being fermented in wooden washbacks made from Oregon Pine. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they retain a portion of the heat produced during fermentation, and ultimately produce a lighter and slightly sweeter whisky.Following fermentation, the whisky is distilled through Auchentoshans copper pot stills. While Scotch whisky is traditionally distilled twice, Auchentoshan Single Malt Scotch is distilled three times: first through a wash still, then through an intermediate still, and finally, through a spirit still. This extra distillation step no other major Scotch distillery uses an intermediate still produces a purer and more refined spirit that dramatically affects the character of the whisky produced.Following distillation, Auchentoshan Three Wood Single Malt Scotch Whisky is matured in three different types of casks: casks that were previously used to mature bourbon, casks that were previously used to mature Spanish Oloroso Sherry and casks that were previously used to mature Pedro Ximenez Sherry. This triple maturation process imparts a distinctive flavor profile to the whisky its aroma of oak and spices is balanced by touches of brown sugar, oranges plums and raisins. In addition, notes of hazelnut and cinnamon are accented by touches of maple syrup, caramel and butterscotch on the palate, and lead to a slightly sweet, fruity finish.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012 and 2013, and earned a score of 92 points from Wine Enthusiast.Pick up a bottle of Scotch whose name no one can pronounce today!

Situated at the foot of the Kilpatrick Hills in Western Scotland, Auchentoshan (pronounced Aw-khen-tosh-an) Distillery was founded in 1800 and is one of the last remaining Lowland Single Malt Whisky distilleries. The distillery is nicknamed "Glasgows Distillery"due to its proximity to the eponymous city, and its whisky is nicknamed "breakfast whisky"due to its sweet flavor and elegant texture. During World War II, the distillery was bombed relentlessly by Germany, and much of the whisky that was being matured in its rickhouses was lost to fire or spilled into the Clyde River, which is situated adjacent to the distillery. Following the end of the war, the distillery was rebuilt and today, it remains a testament to Scottish perseverance and innovation.Auchentoshan Single Malt Scotch Whisky is made from malted, optic barley that is gently kilned and completely unpeated. Once the barley has been malted, it is milled and mashed before being fermented in wooden washbacks made from Oregon Pine. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they retain a portion of the heat produced during fermentation, and ultimately produce a lighter and slightly sweeter whisky.Following fermentation, the whisky is distilled through Auchentoshans copper pot stills. While Scotch whisky is traditionally distilled twice, Auchentoshan Single Malt Scotch is distilled three times: first through a wash still, then through an intermediate still, and finally, through a spirit still. This extra distillation step no other major Scotch distillery uses an intermediate still produces a purer and more refined spirit that dramatically affects the character of the whisky produced.Auchentoshan Virgin Oak Single Malt Scotch Whisky is matured exclusively in newly charred casks crafted from North American oak. While Scotch has traditionally been matured in used sherry, port and bourbon casks, the use of new oak casks to finish whisky is another weapon in a distillerys arsenal and allows the whisky to enjoy the sweeter and more complex flavors of virgin wood. Following maturation, the whisky is bottled without the use of chill filtration or artificial coloring.The whisky has an aroma of banana custard, creamy vanilla and caramel apples. The aroma gives way to notes of spiced fruits (particularly kiwi, oranges and apples) on the palate, and ends with a touch of spiced pears.Only 2,100 bottles of this Scotch whisky are available in the United States. Pick up a bottle of Scotch whose name no one can pronounce today!

The Aultmore distillery was founded in 1895 by Alexander Edward, then-owner of the Benrinnes distillery. Situated in Keith Banffshire, this Speyside distillery gets its name from the phrase An t-Allt Mr, which is Gaelic for big burn, referring to its water source, the Auchinderran burn.Originally powered by a waterwheel, the facility quickly evolved to incorporate a steam engine, which ran 24 hours a day for seven decades. After being expanded in 1899, and experiencing a brief meteoric rise, the distillery abruptly went bankrupt and was eventually shut down. Aultmore reopened around 1904, only to be closed down once more during World War I due to barley shortages.In 1923, after the war, Aultmore was acquired by John Dewar and Sons, it changed hands again in 1930, to Scottish Malt Distillers, then back to Dewars and Sons subsidiary Bacardi in 1998. Aultmore has a history of forward thinking and innovation, being the first to use the draff (a waste product of whisky production) to use as animal feed. After their malting floors closed in 1968, the distillery was rebuilt in 1970, and a new additional wash and spirit still were incorporated.Aultmore has large scale production -- reaching over 2 million liters per year. Their whiskies, generally being produced for blends, made single malts production fairly rare, other than the intermittent independent bottling. After experimenting with an in-house single malt offering they released their first official bottling in in 2004; a 12-year old. Since then they have released several age statement expressions, a flora and fauna release, and rare malts release. This 18-year-old Speyside single malt is aged for 18 years in American white oak casks. With its honeyed and herbaceous notes, this summery spirit won a Double Gold medal at the 2016 San Francisco World Spirits Competition. Bottled at 46 percent ABV.Get your bottle today!

Aviation American Gin was first produced in Portland Oregon in 2006. The company was founded by distiller Christian Krogstad and bartender Ryan Magarian. These founders were the first recognized distiller/bartender partnership in the United States. Aviation American produces an American dry gin, which is known for its less juniper-forward flavor profile.Aviation is distributed 16 different countries, including; U.S., Canada, Spain, U.K., Ireland, France, Russia, Italy, Germany, Holland and Australia. They experimented with over 30 different recipes before settling on the recipe that is produced today. The special gin was actually then named after the well-known pre-Prohibition cocktail, The Aviation. The famous cocktail was created in the early 1900s by well-known bartender Hugo Ensslin. This classic cocktail is made with gin, maraschino liqueur, crme de violette, and lemon juice.The distilled gin was originally bottled in a wine bottle with a blue label. The current bottle is shaped like a flask, inspired by the Art Deco period, adorned with a black label and a silver cap. Produced by House Spirits Distillery, the ratio for the recipe remain secret, but there a seven known botanicals used during distillation: juniper, lavender, sweet and bitter orange peel, cardamom, coriander, Indian sarsaparilla, and anise seed. The small batch gin is twice pot distilled and bottled at 42 percent ABV. The seven different natural botanicals that are used for flavoring are steeped in grain spirit for 48 hours, then redistilled in a custom-built 400 gallon pot still, one batch at a time. The spirit is then brought to proof with deionized Cascade mountain water before bottling. Aviations Master Distiller Christian Krogstad credits Aviations natural ingredients, and low reflux stills, for Aviations bright flavor. With a smooth juniper base, it has a subtle, clean finish.Pick up a bottle of Aviation Small Batch Gin today!

Aviation American Gin was first produced in Portland, Oregon in 2006. The company was founded by distiller Christian Krogstad and bartender Ryan Magarian. The founders were the first recognized distiller/bartender partnership in the United States, before being joined by actor Ryan Reynolds, who purchased a stake in 2018 and became the face of the brand. Aviation American produces an American dry gin, which is known for its less juniper-forward flavor profile. They experimented with over 30 different recipes before settling on the one that is produced today. The special gin was actually then named after the well-known pre-Prohibition cocktail, The Aviation. The famous cocktail was created in the early 1900s by well-known bartender Hugo Ensslin and is made with gin, maraschino liqueur, crme de violette, and lemon juice.The distilled gin was originally bottled in a wine bottle with a blue label. The current bottle is shaped like a flask, inspired by the Art Deco period, adorned with a black label and a silver cap. Produced by House Spirits Distillery, the ratio for the recipe remains secret, but there are 8 known botanicals used during distillation: juniper, lavender, sweet and bitter orange peel, cardamom, coriander, Indian sarsaparilla, and anise seed.The small-batch gin is pot-distilled twice and bottled at 42 percent ABV. The seven different natural botanicals that are used for flavoring are steeped in grain spirit for 48 hours, then redistilled in a custom-built 400-gallon pot still, one batch at a time. The spirit is then brought to proof with deionized Cascade mountain water before bottling. Aviations Master Distiller Christian Krogstad credits Aviations natural ingredients, and low reflux stills, for Aviations bright flavor. With a smooth juniper base, it has a subtle, clean finish.Historically, an Old Tom is a sweeter style of gin that had sugar and flavorings added. The Old Tom variant of Aviation Gin has none of those, instead taking their spirit for one year of aging in American white oak barrels that used to hold House Spirits Westward Whiskey for 3 to 4 years. This mellows the gin without detracting from its original flavor, making it perfect for sipping.Pick up a bottle today!

In 2012, Avin Silver was voted "Worlds Best Tasting Tequila" and "Best Unaged White Spirit" at the San Francisco World Spirits Competition beating out all vodkas, gins, white rums and other tequilas. The unique history that led to this and other accolades began in the small town of Jesus Maria in Jalisco, Mexico. Avin Tequila is the brainchild of Ken Austin, longtime tequila aficionado and entrepreneur. Austin traversed Mexicos Highlands region in search of the most coveted agave before finally encountering the Lopez family, fifth-generation agave growers located in Jesus Maria, and falling in love with their rich agave. Together, they honed their tequila-making skills, blending old-school techniques with newer methodologies and always ensuring that no corners were cut along the way.Grown at 7,000 feet above sea level, each Avin agave takes between seven and ten years to fully grow. Once mature, the agaves are harvested and roasted in brick ovens for 72 hours, which brings out the naturally sweet flavors of the plant. Avin is twice-distilled, with the heads and tails of the resulting distillate being removed to focus on the heart this labor-intensive process means that up to 30 percent more agaves are used in making Avin than in other ultra-premium tequilas. Once the distilling is complete, Avin is slow-filtered to showcase the hard work and high-quality, artisan ingredients that have gone into making the tequila.To earn the distinction aejo, tequilas must aged for a minimum of one year, and most aejo tequilas are aged for only that long. Avin Aejo Tequila, however, is aged for two years (twice the requirement), and as a result has a rich amber color along with an aroma of burnt agaves, peaches and persimmon. The palate is filled with flavors of toasted wood, vanilla and caramel, and leads to an incredibly smooth finish marked by maple, coconut and and lemon squares.Drinkhacker called Avin Aejo Tequila a masterpiece. Pickup a masterpiece today!

In 2012, Avin Silver was voted "Worlds Best Tasting Tequila" and "Best Unaged White Spirit" at the San Francisco World Spirits Competition beating out all vodkas, gins, white rums and other tequilas. The unique history that led to this and other accolades began in the small town of Jesus Maria in Jalisco, Mexico. Avin Tequila is the brainchild of Ken Austin, longtime tequila aficionado and entrepreneur. Austin traversed Mexicos Highlands region in search of the most coveted agave before finally encountering the Lopez family, fifth-generation agave growers located in Jesus Maria, and falling in love with their rich agave. Together, they honed their tequila-making skills, blending old-school techniques with newer methodologies and always ensuring that no corners were cut along the way.Grown at 7,000 feet above sea level, each Avin agave takes between seven and ten years to fully grow. Once mature, the agaves are harvested and roasted in brick ovens for 72 hours, which brings out the naturally sweet flavors of the plant. Avin is twice-distilled, with the heads and tails of the resulting distillate being removed to focus on the heart this labor-intensive process means that up to 30 percent more agaves are used in making Avin than in other ultra-premium tequilas. Once the distilling is complete, Avin is slow-filtered to showcase the hard work and high-quality, artisan ingredients that have gone into making the tequila.To earn the distinction reposado, tequilas must aged for a minimum of two months, and most reposado tequilas are aged for only that long. Avin Reposado Tequila, however, is aged for six months (three times the requirement), and as a result has a light amber color along with an aroma of fire-roasted agaves and rosemary. On the palate, oak becomes evident along with sweet fruits such as nectarines, cherries and pears, and the finish is marked by citrus, honey and more floral notes.Pickup a bottle of this standout tequila today!

In 2012, Avin Silver was voted "Worlds Best Tasting Tequila" and "Best Unaged White Spirit" at the San Francisco World Spirits Competition beating out all vodkas, gins, white rums and other tequilas. The unique history that led to this and other accolades began in the small town of Jesus Maria in Jalisco, Mexico. Avin Tequila is the brainchild of Ken Austin, longtime tequila aficionado and entrepreneur. Austin traversed Mexicos Highlands region in search of the most coveted agave before finally encountering the Lopez family, fifth-generation agave growers located in Jesus Maria, and falling in love with their rich agave. Together, they honed their tequila-making skills, blending old-school techniques with newer methodologies and always ensuring that no corners were cut along the way.Grown at 7,000 feet above sea level, each Avin agave takes between seven and ten years to fully grow. Once mature, the agaves are harvested and roasted in brick ovens for 72 hours, which brings out the naturally sweet flavors of the plant. Avin is twice-distilled, with the heads and tails of the resulting distillate being removed to focus on the heart this labor-intensive process means that up to 30 percent more agaves are used in making Avin than in other ultra-premium tequilas. Once the distilling is complete, Avin is slow-filtered to showcase the hard work and high-quality, artisan ingredients that have gone into making the tequila.Avin Reserva 44 Extra Aejo Tequila is the culmination of [Avins] bespoke tequila process, says Ken Austin, Avins founder and chairman. After filtratration, the tequila is placed in oak barrels for 44 months 43 of those months are spent in traditional oak barrels, and the final month is spent in petite oak barrels which are rotated daily. This unique finishing process imparts even more character unto the tequila, and as a result, Avin Reserva 44 Extra Aejo Tequila has a deep aroma of roasted agave, along with scents of vanilla and light citrus, particularly lemon zest. The nose gives way to flavors of dried fruits, cinnamon and eucalyptus on the palate, which leads to an extremely long and rich finish.Each bottle of Avion Reserva 44 Extra Aejo Tequila is hand-numbered and signed by Avions founder, Ken Austin. Pick up your bottle of Avin today!

In 2012, Avin Silver was voted "Worlds Best Tasting Tequila" and "Best Unaged White Spirit" at the San Francisco World Spirits Competition beating out all vodkas, gins, white rums and other tequilas. The unique history that led to this and other accolades began in the small town of Jesus Maria in Jalisco, Mexico. Avin Tequila is the brainchild of Ken Austin, longtime tequila aficionado and entrepreneur. Austin traversed Mexicos Highlands region in search of the most coveted agave before finally encountering the Lopez family, fifth-generation agave growers located in Jesus Maria, and falling in love with their rich agave. Together, they honed their tequila-making skills, blending old-school techniques with newer methodologies and always ensuring that no corners were cut along the way.Grown at 7,000 feet above sea level, each Avin agave takes between seven and ten years to fully grow. Once mature, the agaves are harvested and roasted in brick ovens for 72 hours, which brings out the naturally sweet flavors of the plant. Avin is twice-distilled, with the heads and tails of the resulting distillate being removed to focus on the heart this labor-intensive process means that up to 30 percent more agaves are used in making Avin than in other ultra-premium tequilas. Once the distilling is complete, Avin is slow-filtered to showcase the hard work and high-quality, artisan ingredients that have gone into making the tequila.Avin Silver Tequila is the purest form of Avin, unaged and clear with all of the flavors coming directly from the ingredients and distillation process. As a result, Avin Silver has a fresh nose of citrus, grapefruit and vanilla, which leads to gentle notes of pineapple, brown sugar and crme brulee on the palate. The finish is slightly spicy and smooth, with lasting notes of black pepper and agave nectar.Avin Silver Tequila was voted the "Worlds Best Tasting Tequila" and "Best Unaged White Spirit" at the San Francisco World Spirits Competition, ranking number one against spirits across all categories. Pick up the worlds best tasting tequila today!

After selling his former businesses - Orin Swift Cellars, wine guru Dave Phinney, launched the spirits company Savage and Cooke in 2016. Their distillery produces exceptional brown spirits including bourbon, whiskey, rye, and of course, tequila.The Ayate line-up features two very unique tequilas, a Reposado, and an Aejo. These meticulously handcrafted tequilas are specially treated with a large deal of care. The agave used in these tequilas are hand selected by Rosendo Ramirez Senior, a who has been farming the region his entire life. Expert jimadors extract the hearts of the plant (pias) and they are transported to the distillery. The cores are removed and cut to precise specifications; four segments, which is a highly intensive method compared to other production methods carried out by most distilleries. The hearts are then roasted in an autoclave with a proprietary process, and the sweet juices are then slowly extracted from the tender pias and separated for fermentation. The tequila is crafted using a traditional copper pot still to emphasize the most intricate esters of the agave. What makes Ayate Tequila so distinct is their maturation technique. Being aged in ex-wine barrels gives their tequila a unique touch: "Our goal is to make spirits in the same way that we do wine, from soup to nuts. We will start by using grain that is grown on our property in Solano County which is less than 40 miles from the distillery, mill it on site, monitor every state of the distillation process and then age the spirits in our wine barrels," says Dave Phinney.Ayate Aejo is aged for two months in new American barrels, then transferred to used French oak barrels for a resting period of four months and finally finished in Chardonnay barrels for six months. After being cut with spring water sourced for the distillery grounds, the tequila is bottled by hand, and on site at the Casa Ramirez facility. Hand painted with precious metals, the tequila comes in a bespoke bottle is designed by Phinney himself, and manufactured in Mexico.Get your bottle today!

Bacardi Limited is the largest privately held, family-owned spirits company in the world. They are renowned for their eponymous Bacardi white rum, but their portfolio has an extensive 200 labels. Founded in 1862, Bacardi has been family-owned for seven generations. Bacardi is currently sold in more than 150 countries. Headquartered in Hamilton, Bermuda, Bacardi is led by the founders great-great grandson, Facundo L. Bacard.The Bacardi family is the lifeblood of Bacardi Rum. They first began producing Rum in Cuba in 1862. The subsequent years that followed brought a revolution to wild Havana nights during the American Prohibition. Emilio Bacard Moreau refused to support the Spanish government, fighting staunchly for the independence of Cuba, and was consequently exiled for his beliefs. When he later returned to Cuba, he became the first freely-elected mayor of Santiago de Cuba. Cuba in the 1960s was undergoing a revolution, which eventually led to the Bacardi familys exodus out of Cuba. The members of the family moved to the United States and shifted their distillery to the beautiful island of Puerto Rico. Often depicted in red, a color of joy, bats represent "good fortune" in traditional Chinese culture. This is the Bacardi symbol, and it is a reflection of their prosperity. Eventually, they began to rebuild the empire that they had left behind in their Cuban homeland. Bacardi is now in their seventh generation, and they are in constant pursuit of perfection in the art of rum-making.Bacardi Gran Reserva Diez from their Premium Range was meticulously blended and aged for at least 10 years in charred oak barrels under the scorching Caribbean sun. The dark gold rum is charcoal-filtered and bottled at 80 proof. Its as smooth as it is luxurious, extra smooth and full-bodied with prominent caramel, candied fruit, vanilla, and oak notes. There are plenty of tropical fruit notes on the palate, including banana, kiwi, as well as pear. Grab a bottle today!

Bacardi Limited is the largest privately held, family-owned spirits company in the world. They are renown for their eponymous Bacardi white rum, but their portfolio has an extensive 200 labels. Founded in 1862, Bacardi has been family-owned for seven generations. Bacardi currently sold in more than 150 countries. Headquartered in Hamilton, Bermuda, Bacardi is led by the founders great-great grandson, Facundo L. Bacard.The Bacardi family is the lifeblood of Bacardi Rum. They first began producing Rumin Cuba in 1862. The subsequent years that followed brought revolution, to wild Havana nights during American Prohibition. Emilio Bacard Moreau refused to support Spanish government, fighting staunchly for the independence of Cuba, and was consequently exiled for his beliefs. When he later returned to Cuba, he became the first freely-elected mayor of Santiago de Cuba.Cuba in the 1960s was undergoing a revolution, which eventually led to the Bacardi familys exodus out of Cuba. The members of the family moved to the United States and transplanting their distillery to the beautiful island ofPuerto Rico.Often depicted in red, a color of joy, bats represent good fortune in traditional Chinese culture. This is the Bacardi symbol, and it is a reflection of their prosperity. Eventually, they began torebuild the empire that they had left behindin their Cuban homeland. Bacardi is now in their seventh generation, and they are in constant pursuit of perfection in the art of rum-making.Bacardi Gran Reserva Limitada is a limited edition barrel aged premium release combining rums that have been exquisitely aged for 16 years. This Gran Reserva is the currently the rarest and most luxurious offering from the House of Bacardi. Exceptionally old barrel aged rums are blended with younger aged rums to produce a perfectly balanced yet richly flavorful spirit (producer). BarcardGran Reserva Limitada has long luscious notes of caramelized vanilla and roasted almonds. Get your bottle today!

After emigrating from Norway to France in pursuit of the woman who would eventually become his bride, Thomas Bache-Gabrielsen founded a distillery in the Cognac region of France in 1905. At the time, Thomas father was an executive at Holmestrands Samlag for Brdevinshandel, the largest alcohol producer in Norway, and Thomas brought with him the traditions and techniques inherited from his family lineage. Today, Maison Bache-Gabrielsen is one of the last remaining, family-run cognac houses in France (the distillery is run by Herv Bache-Gabrielsen, Thomas great-grandson).Srnit Extra is a Grande Champagne blended cognac crafted with traditional Ugni Blanc grapes, and a generous portion of the old and rare grape variety; Folle Blanche. This blend of eaux-de-vie contains 85 percent Ugni Blanc and 15 percent Folle Blanche, that are aged in Limousin casks, for approximately 30 years, some portions in the final blend, however, are as old as 50 years.The name Srnit was chosen by Bache Gabrielsen to reflect the peaceful mood that this unique cognac will introduce you to. The cognac starts with an elegant nose, a hint of mocha, and orange marmalade. Srnit has a round and velvety mouthfeel with a hint of coffee, vanilla and floral notes. The finish has quintessential, old, pure Grande Champagne notes; characteristically rich and long.Bache and Gabrielsens Cellar Master Jean-Philippe Bergier is the man behind this blend of serenity, said to combine the true essences of traditional cognac. This release from Bache-Gabrielsen has won several awards, including a double gold medal, and the Best Extra-aged cognac award in the 2016 San Francisco World Spirits Competition. Pick up a bottle of this special cognac today!

After emigrating from Norway to France in pursuit of the woman who would eventually become his bride, Thomas Bache-Gabrielsen founded a distillery in the Cognac region of France in 1905. At the time, Thomas father was an executive at Holmestrands Samlag for Brndevinshandel, the largest alcohol producer in Norway, and Thomas brought with him the traditions and techniques inherited from his family lineage. Today, Maison Bache-Gabrielsen is one of the last remaining, family-run cognac houses in France (the distillery is run by Herv Bache-Gabrielsen, Thomas great-grandson).Bache Gabrielsen Cognac XO Natur and Eleganse is a blend of eaux de vie produced without the traditional permitted additives, with Ugni Blanc grapes from the Fin Bois (60 percent) Grande Champagne (25 percent) and Petite Champagne (28 percent) crus (cru is French term for growth zones) of France. These crus are highly-prized for their chalky, rich soil which are ideal for the production of grapes used to make the cognac. Once the grapes from these crus are harvested, they are pressed and the remaining grape juice is fermented in stainless steel fermentation tanks. The resultant eaux de vie is then distilled twice through a traditional, alambic Charentais still.Bache-Gabrielsens Pure and Rustic range of cognacs is a collaborative project with Cellar Master Jean-Philippe Bergier. Produced in a modern, light, fresh style, its richly fruited notes are deeply reminiscent of rustic life in Cognac. Both blue and white labels are used for the Pure and Rustic range. The white labels are of a very limited edition, with all the bottles being numbered. Such limited editions usually come from oak casks of rare cognacs that our Cellar Master, Jean-Philippe Bergier, has got his hands on through his many good contacts and long-standing working relationships (Bache Gabrielsen).Elegant and complex, Natur and Eleganse is aged in Limousin oak casks for over 10 years. With layers of mellow fruit flavors complemented by light floral notes and a hint of vanilla and a dry finish, this special cognac won a Silver Medal at the San Francisco World Spirits Competition in 2010.Pick up a bottle of this Fin Bois cognac today!

Referred to by some as the backbone of the United States, the Midwest often conjures images of highly-skilled, industrious people whose hard work in fields and factories contributes immensely to the prosperity of our nation. For many such Americans, a glass of bourbon has long been the reward for a tough day spent working in those fields and factories, and Backbone Bourbon Company was established to create big, bold flavors deserving of our attention at the end of a long day.Backbone bourbon is from a mash of 70 percent corn, 25 percent rye, and finished with malted barley in Lawrenceburg, IN. It is aged just under four years and bottled straight from the barrel, uncut at full barrel strength. Its high proof because life isnt watered down and nor should your bourbon (producer). Bottled in Bardstown Kentucky, each batch has a slightly nuanced flavor profile. The barrels are left unblended to retain the true backbone of the bourbon, so the barrel strength varies per batch, ranging from 114-117 proof. Each batch is also a limited edition release.This pure unadulterated bourbon has an incredibly flavorful and rounded profile with earthy tones, notes of citrus, as well the more traditional bourbon notes of vanilla, and baked goods. This bourbon also has a bit of a bite to it, but despite the high-octane proof, the finish is. Discover a true uncut bourbon whiskey, straight from the barrel, crafted to be sipped and savored straight or on a big block of ice. Each batch is a limited edition release that delivers an incredible flavor profile (producer) Get your bottle today!

Bains Cape Mountain was launched in 2009. This whisky is a critically acclaimed label distilled in Wellington, Western Cape, South Africa at the James Sedgwick distillery. This is South Africas first whisky produced from 100 percent yellow maize. The label is owned by Distell, a South African multinational brewing and beverage company. Bains whisky is Inspired by the Cape Mountains. It is named after Andrew Geddes Bain, the man responsible for bullding the Bainskloof Pass. Andy Watts is the 6th Master Distiller of the company, since its founding in 1886. Bains Single Grain Whisky is double matured initiallly in specially selected first-fill bourbon casks for three years, before being transfer to first-fill bourbon casks for an additional 18 to 30 months. This process extracts a full rich flavor onto the spirit. Bains was named the Worlds Best Grain Whisky at the annual Whisky Magazines World Whisky Awards in London in 2013.Pick up your bottle today!