On the Rocks Premium Cocktails was launched in 2016 by Andrew Gill, Patrick Halbert, and Rocco Milano in Dallas, Texas with the idea to bring the cocktail bar experience into the comfort of your home. They produce premium craft ready-to-drink cocktails using the finest natural ingredients and proper spirits.Their aim is to bring the whole experience of having a consistently perfect cocktail, without the need for multiple ingredients and equipment, and without sacrificing taste. No preservatives are added and the range is sweetened with cane sugar only. After securing several partnership deals with airlines and hotels that recognized the quality of the product the list includes Four Seasons, Hyatt, Hilton, and Hawaiian Airlines the company took off in a big way.""My focus was to create bar-quality cocktails that had balance and subtlety of charactermaking cocktails that have layers of complexity rather than being overly sweet, boozy, or otherwise. We operate under the belief that good is the enemy of great. We kept working on our drinks until we had great drinks,"" says co-founder and mixologist-in-chief Rocco Milano. After Beam Suntory joined to provide quality branded spirits for their cocktails, the road was paved for a smash hit. ""We couldnt be happier to have gained a partner like Beam Suntory. Their partnership will help us grow our business much faster, and our collaboration will mean that our hand-crafted, quality cocktails will also include some of the worlds finest premium spirits,"" said Halbert of the partnership. Right now their lineup consists of The Old Fashioned, The Aviation, The Mai Tai, The Cosmopolitan, Jalapeo Pineapple Margarita, and The Margarita. Every Margarita cocktail needs a good tequila base to work, and the folks at On the Rocks realize that. Their The Margarita is made with premium 100 percent pure agave Hornitos Plata Tequila, a smooth and agave-forward spirit that comes straight from Jalisco, Mexico. To that they added a dash of tartness with lime flavors, as well as some triple sec for its signature bittersweet orange twist. Grab a bottle today!

On the Rocks Premium Cocktails was launched in 2016 by Andrew Gill, Patrick Halbert, and Rocco Milano in Dallas, Texas with the idea to bring the cocktail bar experience into the comfort of your home. They produce premium craft ready-to-drink cocktails using the finest natural ingredients and proper spirits.Their aim is to bring the whole experience of having a consistently perfect cocktail, without the need for multiple ingredients and equipment, and without sacrificing taste. No preservatives are added and the range is sweetened with cane sugar only. After securing several partnership deals with airlines and hotels that recognized the quality of the product the list includes Four Seasons, Hyatt, Hilton, and Hawaiian Airlines the company took off in a big way."My focus was to create bar-quality cocktails that had balance and subtlety of character making cocktails that have layers of complexity rather than being overly sweet, boozy, or otherwise. We operate under the belief that good is the enemy of great. We kept working on our drinks until we had great drinks," says co-founder and mixologist-in-chief Rocco Milano. After Beam Suntory joined to provide quality branded spirits for their cocktails, the road was paved for a smash hit. "We couldnt be happier to have gained a partner like Beam Suntory. Their partnership will help us grow our business much faster, and our collaboration will mean that our hand-crafted, quality cocktails will also include some of the worlds finest premium spirits," said Halbert of the partnership. Right now their lineup consists of The Old Fashioned, The Aviation, The Mai Tai, The Cosmopolitan, Jalapeo Pineapple Margarita, and The Margarita. On the Rocks The Old Fashioned keeps the recipe simple when creating their take on this timeless classic. It contains a generous amount of high-rye Knob Creek Bourbon Whiskey, bitters, cane sugar, orange, cherry, and lemon zest. At 70 proof its the strongest of all their offerings and is made to retain its strength when ice is added, letting the whiskey shine throughout.Grab a bottle today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood."As a result of his commitment to his community, Kirby sources all of the ingredients used to craft Oola Chili Pepper Vodka from local farms. For instance, the white winter wheat used to make the vodka is harvested on a third-generation Washington family farm that is certified organic. Once the grains arrive at the distillery, they are milled and mashed before being distilled through Kirbys copper-pot still.Following distillation, the vodka is infused with goathorn peppers sourced from the Yakima Valley and Thai chili peppers. The peppers give the vodka a rich and silky texture, and provide it with an aroma of black pepper, spices and warm vanilla. The aroma gives way to notes of crushed peppers, fresh mozzarella cheese and a hint of caramel. The finish is smooth and warm, with a burst of red pepper spices.Oola Chili Pepper Vodka earned the Silver Medal at the New York International Spirits Competition, and is "highly recommended" by the Beverage Testing Institute.Pick up a bottle today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood."Oola Waitsburg Bourbon is crafted from a mash of approximately 65 percent corn, 25 percent rye, 13 percent malted barley and 12 percent white winter wheat. "All our grains are sourced from two organic farms in Eastern Washington," says Kirby. In addition, the use of wheat in the bourbons mashbill "allows me to hold back on the corn and add more rye. This results in a more complex, balanced and less overly sweet bourbon."Once the ingredients arrive at the distillery, they are milled and mashed before being distilled through Kirbys copper-pot still.Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70 each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beautyrest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a inch. There, the bourbon rests for an additional four years. "These casks are then combined to marry together subtle flavors that compliment each other usually two barrels are married together, but sometimes 3 or 4 work best to get to the optimum flavor profile before bottling."Once the barrels have been blended, the bourbon is bottled without the use of chill filtration. "We want the full richness of the nose and flavor profile to stay as intact as possible," says Kirby.Oola Discourse C American Whiskey takes Oola Waitsburg Bourbon, which earned 93 points and a Gold Medal at the 2013 San Francisco World Spirits Competition, and finishes it for an additional nine months in 60-gallon French oak barrels from a 100-point Washington Cabernet Sauvignon producer. As a result, Oola Discourse C American Whiskey has a bright aroma of breakfast toast, honey-roasted nuts and caramelized fruits. The lush nose gives way to creamy notes of baking spices and crme brle, and leads to a vibrant finish filled with toffee, dark chocolate and fresh fruits, particularly oranges and plums.The conversation between French and American oak barrels is what we are exploring here, says Oola founder Kirby Kallas-Lewis. Oola Discourse C American Whiskey was Highly Recommended by the Beverage Testing Institute, and is extremely limited in quantity pick up a bottle today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood."The third release in Oolas Discourse Series, Kallas-Lewis describes Oola Three Shores Whiskey as a conversation within whiskey-making traditions. Oola Three Shores Whiskey blends Oolas own American high rye with a Highlands scotch and a Canadian whiskey. The Highlands scotch and Canadian whiskey are first placed into American oak barrels for an additional year of aging, after which they are integrated with the rye. All three whiskeys have influence from the American oak that will later contribute to the beautiful balance that were able to achieve in this whiskey, says Kallas-Lewis.The whiskey has a ever-so-slight aroma of peat smoke, along with a palate filled with sweet tea, cloves, pineapples and pears. The finish is bittersweet, with notes of apple skin, cinnamon and honey.Pick up a bottle of this one-of-a-kind whiskey today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood.""All our grains are sourced from two organic farms in Eastern Washington," says Kirby. In addition, the use of wheat in the bourbons mashbill "allows me to hold back on the corn and add more rye. This results in a more complex, balanced and less overly sweet bourbon."Once the ingredients arrive at the distillery, they are milled and mashed before being distilled through Kirbys copper-pot still.Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70 each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beauty rest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a inch. There, the bourbon rests for an additional three to four years. "These casks are then combined to marry together subtle flavors that compliment each other usually two barrels are married together, but sometimes 3 or 4 work best to get to the optimum flavor profile before bottling."Once the barrels have been blended, the bourbon is bottled without the use of chill filtration. "We want the full richness of the nose and flavor profile to stay as intact as possible," says Kirby.Oola Waitsburg Bourbon has a spicy aroma, with touches of cinnamon, ginger and black peppercorn that give way to notes of caramel, vanilla, olives, dill pickles and chutney on the palate. The finish is warm and balanced, with hints of honey and oak spices complementing each other.The bourbon was "highly recommended" by the Beverage Testing Institute, and has a "pleasingly long and mellow finish," according to the Capitol Hill Times. In addition, it earned the Gold Medal at the San Francisco World Spirits Competition in 2013 and the Silver Medal at the Beverage Testing Institute Competition in 2012.Pick up a bottle today!

Situated in Seattles Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood."Oola Waitsburg Single Barrel Cask Strength Bourbon is crafted from a mash of approximately 65 percent corn and 20 percent-28 percent rye, with the remaining balance split evenly between malted barley and white winter wheat "All our grains are sourced from two organic farms in Eastern Washington," says Kirby. In addition, the use of wheat in the bourbons mashbill "allows me to hold back on the corn and add more rye. This results in a more complex, balanced and less overly sweet bourbon." Once the ingredients arrive at the distillery, they are milled and mashed before being distilled through Kirbys copper-pot still.Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70 each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beautyrest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a inch. There, the bourbon rests for an additional three to four years. Whereas at that point, multiple casks are typically married together to create a blended bourbon whiskey, Oola Waitsburg Single Barrel Cask Strength Bourbon represents a single barrel bottling from Oolas finest stock of maturing whiskey. This particular batch no. 6, bottled at cask strength exclusively for Caskers members, produced only 216 bottles at a robust 114 proof. Doing so allows "the full richness of the nose and flavor profile to stay as intact as possible," says Kirby.Oola Waitsburg Single Barrel Cask Strength Bourbon has a spicy aroma, with touches of cinnamon, ginger and black peppercorn that give way to notes of caramel, vanilla, cherry and oak on the palate. The finish is warm and balanced, with hints of brown sugar, toffee and maple syrup complementing each other.The bourbon was "highly recommended" by the Beverage Testing Institute, and has a "pleasingly long and mellow finish," according to the Capitol Hill Times. In addition, it earned the Gold Medal at the San Francisco World Spirits Competition in 2013 and the Silver Medal at the Beverage Testing Institute Competition in 2012.Pick up a bottle today!

Opihr Gin was launched in 2013 and is named after a legendary biblical port of extreme wealth that was said to contribute a substantial portion of King Solomons riches. While shrouded in mystery, it was supposedly located somewhere along the Ancient Spice Route that stretched all the way from Japan to Europe.The spices and botanicals that make up Opihr Gin travel from various places along the route, until they reach England. There the gin is crafted by Opihrs Master Distiller Joanne Moore at the GandJ Distillers, the oldest continuous gin distillery in England, where gin has been made since 1761 using the same traditional method. 4 core expressions are currently in their lineup, the Opihr Oriental Spiced Gin serving as the base for their European, Arabian, and Far East Editions.The flagship Opihr Oriental Spiced Gin takes its inspiration from the ancient Spice Route that linked the East to the West. It is a unique London dry style that is crafted with hand-picked botanicals: At its core is Italian juniper, Spanish orange peel and Turkish grapefruit peel, German angelica root for the earthy and bitter notes, spicy Indonesian cubeb berries, Indian Tellicherry black pepper, ginger, and cardamom, and Moroccan coriander.Get your bottle today!

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the new American school of distilling. A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits.The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement.This two-year four-grain whiskey is crafted from 68 percent corn, 15 percent wheat, 9 percent rye and 9 percent malt. This is a blend of three 53 gallon Kelvin Cooperage #3 char barrels, filled between November 2015 and January 2016. You can expect notes of vanilla, malt, baking spice, and citrus, coming together in a smooth harmonious vanilla finish.Pick up your bottle today!

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the new American school of distilling. A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits.The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement.This Oppidan Bourbon Smoke and Sea has notes of French oak, vanilla and ocean spray.Pick up your bottle today!

Oppidian Spirits was founded in 2015 by Jeff Walsh, pegging itself as the "new American school of distilling." A technique involving traditional distilling techniques and more modern innovative ways of distilling. Known for their unique Solera Aged Bourbon, made using a rum technique to create a younger, more complex bourbon, they now have a complete line of paradigm-shifting experimental spirits.The majority of Oppidian whiskeys are fairly young, and their overall incredible quality and taste are a testament to the value of innovation over age statement.This Solera aged bourbon is distilled from a 5-grain mash bill of corn, malted rye, chocolate malted rye, special B, and 2-row barley, it then enters a unique solera aging process across 3 different wood types: American oak, French oak, and Oloroso sherry casks. The French oak and Oloroso casks are never emptied, creating continuity and increased complexity over time.Pick up your bottle today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world as a cascade of limited edition, barrel-aged ambrosia.In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky.Foragers Keep 26 Year Old Single Malt Scotch Whisky is the latest release from the Orphan Barrel Whiskey Distilling Co. It is the fourteenth release and the first single malt Scotch whisky to appear in the collection. Perhaps the shortest lived of all Speyside distilleries, PittyvaichGaelic for farmstead at the birch wood was the innocent victim of industry restructuring. The distillery closed in 1993 through no fault of its whisky and has long since been demolished. Its pleasing single malt has never been widely available, though it has been proven to age well as none younger than 25 years of age remains. Most closed distilleries have produced for decades, even centuries before their closure. Pittyvaich lived for a mere 18 years, making it one of the most rarely seen single malts of all. This rare, limited release Foragers Keep 26 Year Old Single Malt Scotch Whisky has lived longer than the distillery from which it came. This is the first of its kind for the Orphan Barrel Whiskey Co.Pick up your bottle today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world a cascade of limited edition, barrel aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky.The fifth expression of Diageos Orphan Barrel line, Forged Oak is crafted from a mashbill of 86 percent corn, 7 percent barley, and 6 percent rye and aged for 15 years. A statuesque whiskey with aromas of cedar, maple and vanilla bean that give way to seasoned woody notes of cocoa and young berries, ultimately leading to a long, dry finish of black pepper (producer).Pick up your bottle today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world as a cascade of limited edition, barrel-aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business.The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky.Orphan Barrel Muckety-Muck is a similar beast, except that it hails from across The Pond. Following in the footsteps of Foragers Keep 26 Year Old Single Malt Scotch Whisky, its their first single grain Scotch and an equally well-aged one at 24 years. The spirit comes from the famous Port Dundas Distillery that operated for 2 centuries, until its closing in 2010. This liquid comes from the rare remaining stocks that offer a glimpse into the historic distillery.Pick your bottle up today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world a cascade of limited edition, barrel aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky.So far Orphan Barrel has only released American whiskey, with expressions like Barterhouse, The Gifted horse, Lost Prophet, and Forged Oak, with Old Blowhard being retired in 2014. Their Orphan Barrel Rhetoric 21 Year Old Bourbon was discovered at theold Stitzel-Weller Warehouses in Louisville, KY. This rare 21-year-old bourbon was originally distilled at the historic Bernheim Distilleryin Louisville, KYThe annual progressive release of this Kentucky elixir is in its 21nd year. Rhetoric 21-Year-Old Kentucky Straight Bourbon Whiskey is the eighth release from the Orphan Barrel Whiskey Distilling Company, second in the Rhetoric series. This Bourbon carries a higher proof at 90.2. Beginning with an oaky and leathery nose hinting of vanilla, caramel and honey, Rhetoric 21-Year-Old tastes of charred wood, black pepper spice, dark chocolate and baking spices before a long, woody finish.Thelabel is designed in tribute to the oak barrels in which the whiskey aged, discovered at theold Stitzel-Weller Warehouses in Louisville, KY. The Bourbon was originally distilled at the historic Bernheim Distilleryin Louisville, KY, and is hand-bottled in Tullahoma, Tennessee.The mash bill for Rhetoric Whiskey is 75 percent corn, 13 percent barley and 12 percent rye.Enjoy a bottle of this Bourbon today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world a cascade of limited edition, barrel aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky.So far Orphan Barrel has only released American whiskey, with expressions like Barterhouse, The Gifted horse, Lost Prophet, and Forged Oak, with Old Blowhard being retired in 2014. Their Orphan Barrel Rhetoric 22 Year Old Bourbon was discovered at theold Stitzel-Weller Warehouses in Louisville, KY. This rare 22-year-old bourbon was originally distilled at the historic Bernheim Distilleryin Louisville, KYThe annual progressive release of this Kentucky elixir is in its 22nd year. Rhetoric 22-Year-Old Kentucky Straight Bourbon Whiskey is the eighth release from the Orphan Barrel Whiskey Distilling Company, third in the Rhetoric series. This Bourbon carries a higher proof at 90.4. Beginning with hints of toasted grains, cherries and oak wood, Rhetoric 22-Year-Old tastes of toasted oak, dark chocolate with ripe banana and baking spices of clove and anise. The finish is long and woody ending with dark chocolate notes.Thelabel is designed in tribute to the oak barrels in which the whiskey aged, discovered at theold Stitzel-Weller Warehouses in Louisville, KY. The Bourbon was originally distilled at the historic Bernheim Distilleryin Louisville, KY, and is hand-bottled in Tullahoma, Tennessee.The mash bill for Rhetoric Whiskey is 86 percent corn, 8 percent barley and 6 percent rye.Enjoy a bottle of this Bourbon today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world a cascade of limited edition, barrel-aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky. So far Orphan Barrel has only released American whiskey, with expressions like Barterhouse, The Gifted horse, Lost Prophet, and Forged Oak, with Old Blowhard being retired in 2014.Rhetoric 23 year old was made at the old Bernheim Distillery and matured partially at the Stitzel-Weller Distillery. This incredible whiskey is distilled from 86 percent corn, 8 percent barley, and 6 percent rye this whiskey is bottled at 45.3 percent.Pick up your bottle today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world a cascade of limited edition, barrel-aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky. So far Orphan Barrel has only released American whiskey, with expressions like Barterhouse, The Gifted horse, Lost Prophet, and Forged Oak, with Old Blowhard being retired in 2014. The annual progressive release of this Kentucky elixir is in its 24th year.This Orphan Barrel was discovered at theold Stitzel-Weller Warehouses in Louisville, KY, originally distilled at the historic Bernheim Distilleryin Louisville, KY. Rhetoric 24-Year-Old Kentucky Straight Bourbon is the ninth release from the Orphan Barrel Whiskey Distilling Company, fifth in the Rhetoric series. This release has a slight bump in proof, bottled at 45.3 percent ABV.Pick up your bottle today!

Orphan Barrel Whiskey Distilling Company is a dedicated cause, acquiring some of the rarest casks from some of the finest whiskey cellars, and releasing them into the world a cascade of limited edition, barrel-aged ambrosia. In 2013 bourbon and Tennessee whiskey were labeled the fastest growing product category by volume in the U.S. alcohol business. The Orphan bottling project was more or less an ingenious response to this boom in the whiskey industry, and an effort to accommodate the vast quantities of leftover product from their monopoly of acquisitions. When Diageo didnt have a place for the acquired product in their blends, they set the spirits aside. Time transformed this new spirit into aged delicacies. In 2013, Orphan Barrel Whiskey was created by Diageo, commercializing a large stock of ultra-aged American whiskeys that it had been maturing at the Stitzel-Weller distillery in Shively Kentucky. So far Orphan Barrel has only released American whiskey, with expressions like Barterhouse, The Gifted horse, Lost Prophet, and Forged Oak, with Old Blowhard being retired in 2014. The annual progressive release of this Kentucky elixir is in its 25th year.The final Orphan Barrel Rhetoric release is being bottled at 91 proof, and distilled from 86 percent corn, 8 percent barley, and 6 percent rye.Pick up your bottle today!

Launched in 2011, Our/Vodka is the passion project of six entrepreneurs from Stockholm. The mission was to create a global brand with local roots. Founder and CEO sa Caap developed the brand in secret with her co-founders, Kalle, Mattias, Ted, Ola, and Mrten, for two years before receiving funding from Pernod Ricard.Our/Vodka, a global family of local vodkas made in micro-distilleries in cities around the world. With micro-distilleries in Berlin, Detroit, London, Amsterdam, Los Angeles and New York, Our/Vodka is partly distilled, blended in small batches, and hand-bottled on-site at each micro-distillery. Each facility follows the same global recipe, using locally sourced ingredients giving each vodka its own distinctive flavor profile.Our/Los Angeles takes the recipe for a tour of the City of Angels. Created by a team of 3 Angelenos, the distiller Anton Van Der Woude, the entrepreneur Rupert Runewitsch, and Samantha, it was distilled in the arts district of downtown LA. It was first made in 2016 from organic wheat and purified, demineralized, and deionized Los Angeles water and is the 6th in the line of Our/Vodka spirits. Fittingly, this vodka struck gold at the Los Angeles Spirits Competition.Get a bottle today!

Launched in 2011, Our/Vodka is the passion project of six entrepreneurs from Stockholm. The mission was to create a global brand with local roots. Founder and CEO sa Caap developed the brand in secret with her co-founders, Kalle, Mattias, Ted, Ola, and Mrten, for two years before receiving funding from Pernod Ricard.Our/Vodka, a global family of local vodkas made in micro-distilleries in cities around the world. With micro-distilleries in Berlin, Detroit, London, Amsterdam, Los Angeles and New York, Our/Vodka is partly distilled, blended in small batches, and hand-bottled on-site at each micro-distillery. Each facility follows the same global recipe, using locally sourced ingredients giving each vodka its own distinctive flavor profile.Our/Los Angeles takes the recipe for a tour of the City of Angels. Created by a team of 3 Angelenos, the distiller Anton Van Der Woude, the entrepreneur Rupert Runewitsch, and Samantha, it was distilled in the arts district of downtown LA. It was first made in 2016 from organic wheat and purified, demineralized, and deionized Los Angeles water and is the 6th in the line of Our/Vodka spirits. Fittingly, this vodka struck gold at the Los Angeles Spirits Competition.Get a bottle today!

Launched in 2011, Our/Vodka is the passion project of six entrepreneurs from Stockholm. The mission was to create a global brand with local roots. Founder and CEO sa Caap developed the brand in secret with her co-founders, Kalle, Mattias, Ted, Ola and Mrten, for two years before receiving funding from Pernod Ricard. Our/Vodka,a global family of local vodkas made in micro-distilleries in cities around the world. With micro-distilleries in Berlin, Detroit, London, Amsterdam, Los Angeles and New York, Our/Vodka is partly distilled, blended in small batches, and hand-bottled onsite at each micro-distillery. Each facility follows the same global recipe, using locally sourced ingredients giving each vodka its own distinctive flavor profile.The 7th member of the global Our/Vodka project, Our/New York is a new, small-batch, high-quality vodka produced by the first legal distillery to open in Manhattan since Prohibition. This New York distillery is a collaboration between local New York skate wear entrepreneur Dave Ortiz founder and Our/Vodka. Our/New York is a corn-based super-premium vodka that is blended using New York City tap water for a vodka that is smooth, fresh and pure with a slight grain and fruity note.Pick up your bottle today!

Launched in 2011, Our/Vodka is the passion project of six entrepreneurs from Stockholm. The mission was to create a global brand with local roots. Founder and CEO sa Caap developed the brand in secret with her co-founders, Kalle, Mattias, Ted, Ola and Mrten, for two years before receiving funding from Pernod Ricard. Our/Vodka,a global family of local vodkas made in micro-distilleries in cities around the world. With micro-distilleries in Berlin, Detroit, London, Amsterdam, Los Angeles and New York, Our/Vodka is partly distilled, blended in small batches, and hand-bottled onsite at each micro-distillery. Each facility follows the same global recipe, using locally sourced ingredients giving each vodka its own distinctive flavor profile.The 7th member of the global Our/Vodka project, Our/New York is a new, small-batch, high-quality vodka produced by the first legal distillery to open in Manhattan since Prohibition. This New York distillery is a collaboration between local New York skate wear entrepreneur Dave Ortiz founder and Our/Vodka. Our/New York is a corn-based super-premium vodka that is blended using New York City tap water for a vodka that is smooth, fresh and pure with a slight grain and fruity note.Pick up your bottle today!

On June 4, 1902 when he was just eleven years old Owney Madden set sail from Liverpool, England for New York City as a steerage passenger on board the SS Teutonic. His mother, who had arrived in United States a few months prior to Owney, had been working in New York City and carefully saving money in order to afford Owneys fare. Soon after settling in Hells Kitchen a neighborhood in New York Citys west side Owney joined the Gopher Gang and quickly earned a reputation as a fierce fighter. After gunning down an Italian gang member in the streets of New York, Madden reportedly shouted "Owney Madden, 10th Avenue!" in reference to his abode, located at 352 10th Avenue. By the age of 18, Madden was suspected in the deaths of five rival gang members and had earned himself the nickname "Killer."After serving nine years in prison for murder, Madden was paroled during Prohibition and became involved in bootlegging spirits primarily rum. Madden established a territory in Hells Kitchen and eventually began acquiring New York Citys flashiest speakeasies and nightclubs, including the legendary Cotton Club in Harlem. His thirst for excitement, together with his "swagger, made him a perfect fit for a life of slinging homemade and hijacked spirits," says Bridget Firtle, The Noble Experiments master distiller. Firtle a lifelong New Yorker lives in a home thats basement was used as a speakeasy during Prohibition.Today, Owneys Original New York City Rum pays homage to Maddens legacy as an entrepreneur during the last era of home-grown New York City spirits. Owneys Rum is crafted in Brooklyn from high-quality, organic, non-genetically-modified molasses sourced from small farmers in the United States. While most molasses is low in sugar content and high in other compounds such as nitrogen and phosphorus, the molasses used to distill Owneys Rum remains rich in sugar, providing for a sweeter, more flavorful rum.After Firtle mashes the molasses, she ferments the mash using a proprietary strain of yeast at low-temperatures for approximately five days. "Fermentation is incredibly important when making a rum," she says. "Thats why we regulate the temperature when fermenting our molasses we want to keep the environment cool and our yeast happy."After fermentation, the wash is distilled through a custom-made 265-gallon copper pot still nicknamed Cleo. Firtle then brings the rum to proof using legendary New York City tap water, and fills and labels each bottle by hand. The resulting rum has a sweet aroma of vanilla, butterscotch and banana. As a result of the esters present in the sugar-rich molasses, the notes of vanilla, dried fruit and butter are complex and lead to a long, dry finish.Only 1,200 bottles of Owneys Original New York City Rum have ever been made. Pick up a bottle today!