The Patrn Spirits Company was launched in 1989 by John Paul DeJoira and Martin Crowley. With its inception, came the worlds first ultra-premium tequila. A new state-of-the-art facility was constructed in Jalisco in 2002, to facilitate its profound reception. It became the first spirits brand in its class to sell one million cases. Francisco Alcaraz is the Master Distiller and Blender behind the recipe for the Mexican spirit. Produced at the Hacienda de Patrn, the distillery sources agaves from Los Altos in Jalisco. Their signature line up is created using a hybrid technique: half of the agaves are traditionally tahona-crushed, while the other half are modern roller-mill crushed agaves. The freshly milled desert succulents are slow-roasted in an oven, before being fermented in wooden vats.The unaged Patrn Silver Tequila expression is made in small batches from 100 percent blue Weber agaves, employing that signature dual process that has made the premium brand famous. Bottled at 80 proof in attractive, hand-blown, and individually numbered bottles, this Mexican spirit exudes class. Its pure and crisp profile is rich in agave and citrus notes, making it perfect for sipping as well as a delicious cocktail base.Pick a bottle up today!

Haliimaile Distilling is based in Hawaii, on the slopes of the East Maui Volcano. Its there that the LeVecke family, with over 50 years of experience with spirit-crafting, decided to set up their micro-distillery. The two LeVecke brothers teamed up with industry veteran Mark Nigbur from Colorado, himself a renowned distiller who turned out to be the perfect fit for the budding operation with his unconventional approach. Nigbur relocated to Maui with his family to become master distiller and Haliimaile was ready to go.The distillery houses a growing number of brands that include Mahina Premium Rum, Paniolo Blended Whiskey, Fid Street Hawaiian Gin, and last but not least Pau Maui Vodka, their flagship product. The pineapple vodka was also their first step into the industry and the most obvious choice, as the distillery is located amidst pineapple fields that have been famous for the delicious tropical fruit for more than a century. Maui Gold is a super-sweet pineapple that is perfect for fermentation as well as being exceptionally clean due to the fresh water and volcanic soil its grown on. They make sure to use the ripe fruit that takes 18 months to mature and has a 2-3 day window when it is at its peak ripeness and ready to be harvested.Make no mistake, this is no pineapple-flavored vodka. The fruit a symbol of hospitality actually serves as the base that gets distilled into Pau Maui Vodka. Employing Nigburs signature glass stills and Hawaiian spring water, this vodka is a farm-to-bottle spirit that is wholly unique, delicious, and geared towards sustainability a necessity on the island with limited resources. The crisp, clean, and neutral vodka has garnered several awards, including a Platinum award at the 2019 SIP Awards.Pick a bottle up today!

At the end of the 19th century, Samuel Beau purchased a dilapidated vineyard in the Grande Champagne region of Cognac, France. While the vineyard had suffered from a neglectful owner, Beau recognized that the estate enjoyed rich, chalky soils, rolling hills and generous amounts of sunlight, and would be ideal for the distillation and maturation of cognac. After purchasing the estate, Beau began tending to its soil and improving the quality of the grapes that were cultivated on the estate. Upon his death in 1914, Beau passed the vineyard on to his son, Paul. Under Pauls stewardship, the estate was expanded to just over 100 hectares and many of its buildings were modernized, including the distillery. While much of the cognac produced by Maison Beau was sold to larger cognac houses during the 20th century, the Paul Beau label was created specifically for the purpose of bottling the best cognacs distilled and bottled by the Beau family.Paul Beau Hors DAge Cognac is made exclusively from Ugni Blanc grapes (the grapes are highly acidic and lacking in tannins, making them ideal for the production of cognac). After the Ugni Blanc grapes have been harvested and pressed into a grape must, the must is fermented into a wine and then twice-distilled through a 25-hectolitre, antique copper still. Following distillation, the cognac is matured in Maison Beaus cellars for over 30 years. As a result of its three-decade long beautyrest, Paul Beau Hors DAge Cognac (hors dage means "beyond age"in French) has rich, lush notes of dried fruits and vanilla, which are complemented by deep notes of raisins, maple syrup, oak and pepper, and lead to a long, gratifying finish.Paul Beau Hors DAge Cognac is one of the most highly-decorated cognacs ever produced, having earned six Gold Medals at the Concours Gnral de Paris since 2000 and numerous additional medals at the International Wine and Spirits Competition in 2010 and 2011. In addition, Maison Paul Beau received the Excellence Prize at the Paris Agriculture Show in 2010 and the Concours Generale Agricole in 2012 for outstanding quality and consistency in production. Finally, the cognac was awarded five stars by F. Paul Pacults Spirit Journal and was named one of the 130 Best Spirits in 2010.Pick up an incredible cognac today!

Paul John single malt whiskies are the masterful creations of John Distilleries Ltd. JDL was established in 1992, by Mr. Paul P. John, who had a vision for creating a quality, premium, international single malt. Most Indian whisky is not distilled from the usual grains that Scotch whisky drinkers are accustomed, rum drinkers are more than likely to be more accustomed, as it is distilled from a molasses base.But Mr. Paul P. John had the vision of bringing a single malt to the market that would captivate even the most cutthroat whisky connoisseurs. Under the guidance of Master Distiller Michael DSouza,John embarked on a journey to create, The Great Indian Single Malt.Paul Johns single malt whisky hails from the southwestern Indian state of Goa. As one of the 3 biggest Whisky producers in India, JDL launched their single malt in 2008 and made their full line of whiskies available to US markets in 2016. Their Indian barley, sourced from the foothills of the Himalayan mountains, yields less alcohol than its European counterpart, but is said to have a much higher flavor profile. The whisky is matured in a tropical climate, which results in over 20 percent of the whisky being evaporated each year. This climate is what makes Indian whisky mature faster than their Scotch counterpartsJDL has a highly acclaimed and diverse portfolio, including its flagship brand Original Choice Whisky, which sells over 10 million cases a year. They also produce a brand of Brandy (Mnt Castl, Roulette), and Wine (Big Banyan, Goanas). Paul Johns Edited whisky is an Indian single malt crafted by Master Distiller Michael John using Indian 6-row barley and Scottish barley. This Select Cask Classic is the essence of tropical Goa. Matured in selectively chosen cask profiles, non-chill filtered, and bottled at cask strength, this unpeated whisky has lush notes of fruit and toasted honeycomb.Pick up your bottle today!

Paul John single malt whiskies are the masterful creations of John Distilleries Ltd. JDL was established in 1992, by Mr. Paul P. John, who had a vision for creating a quality, premium, international single malt. Most Indian whiskies are not distilled from the usual grains that Scotch whisky drinkers are accustomed to. Rum drinkers, on the other hand, are likely to be familiar with the molasses base these are distilled from.Mr. Paul P. John had the vision of bringing a single malt to the market that would captivate even the most cutthroat whisky connoisseurs. Under the guidance of Master Distiller Michael DSouza, John embarked on a journey to create "The Great Indian Single Malt". This single malt whisky hails from the southwestern Indian state of Goa. As one of the 3 biggest whisky producers in India, JDL launched their single malt in 2008 and made their full lineup of whiskies available in US markets in 2016.Their Indian barley, sourced from the foothills of the Himalayan mountains, yields less alcohol than its European counterpart, but is said to have a much higher flavor profile. The whisky is matured in a tropical climate, which results in over 20 percent of the spirit evaporating each year. This climate is also what makes Indian whisky mature faster than its Scotch counterparts. JDL has a highly acclaimed and diverse portfolio, including its flagship brand Original Choice Whisky, which sells over 10 million cases a year. They also produce a brand of Brandy (Mnt Castl, Roulette), and Wine (Big Banyan, Goanas). Paul John Nirvana is an unpeated single malt expression crafted from Indian six-row barley and matured in charred American oak casks. It contains no artificial additives and is bottled at 80 proof. You can expect rich and fruity aromas ranging from fruitcake and caramel to notes of honey, apricots, raisins, apples and salted caramel, as well as a hint of brine on the palate. The honey stays on through the very long finish and is joined by a dash of vanilla.Grab a bottle today!

In 1878 a man named Paul Masson emigrated to California from Burgundy, France, where he met Charles Lefranc, a French immigrant and viticulture specialist. The Phylloxera plague in France subsequently made Massons stay in California permanent. Later on, he became known as the Champagne King of California, after launching his first sparkling wine under the name "champagne" at Almaden, and Masson. The Paul Masson winery fell under the ownership of Seagram Company Ltd for several years before changing hands several times. In 2008, the Paul Masson Winery was purchased by Wine Group LLC of San Francisco. Constellation Brands currently owns the Paul Masson label. Aged in carefully selected fine oak casks, Paul Masson Mango Brandy is a smooth fusion juicy golden mangoes and soft tropical, floral notes.Pick up your bottle today!

Old Elk Distillery was founded in 2013 by Curt and Nancy Richardson (creators of OtterBox and Blue Ocean Enterprises) in Fort Collins, Colorado. The label is a collaboration with Master Distiller Greg Metze, they consistently produces top quality handcrafted vodkas, gins and bourbons.Named Colorado Distillery of the Year"" by the New York International Spirits Competition for two consecutive years (2016-2017) Old Elk Distillery produces Old Elk Bourbon, Dry Town Gin, Dry Town Vodka and Nooku Bourbon Cream and their all-new Peanut Butter Flavored Whiskey. Crafted from nostalgia, this whiskey is made from premium whiskey and infused with three different peanut flavors. Great on its own or in your own creative cocktail. Pick up your bottle today!

Pearse Lyons Reserve Whiskey pays homage to Dr. T. Pearse Lyons, an Irish master distiller who eventually founded Alltech Distilling Company in Lexington, Kentucky. Lyons, who received a Ph.D. in yeast fermentation, has whiskey in his blood: five generations of coopers hail from the Lyons family and Lyons own son received his Ph.D. in brewing and distilling in Scotland.Pearse Lyons Reserve Whiskey is a Kentucky whiskey crafted exclusively from malted barley. Once the barley arrives at the distillery, it is milled and mashed before being fermented with yeast (along with a special enzyme additive) and then twice distilled through copper pot stills that were imported from Scotland. After distillation, the American whiskey is matured in charred oak casks.The first malt whiskey produced in Kentucky since Prohibition, Pearse Lyons Reserve has an aroma of sweet molasses, brown sugar, caramelized oranges and vanilla. Notes of chili peppers, ginger and crme brle dominate the palate, and lead to a dry finish with hints of oak, charcoal and malt.The whiskey earned the Gold Medal at the International Craft Spirits Competition and the World Spirits Awards in 2014. In addition, it earned the Double Gold Medal at the Berlin Spirits Competition. Pick up a bottle today!

"Our family links to the whisky industry date back to 1824," says William Wemyss, the founder and CEO of Wemyss Malts, "when John Haig built his distillery on family land in Fife."Wemyss (pronounced "Weems") is the ancient Gaelic word for caves, and stems from the rocky outcrop on which the Wemyss family home Castle Wemyss rests. Haigs distillery eventually became known as Cameron Bridge, and, in 1826, it became the first distillery to produce grain whisky using the column still method invented by Robert Stein.Today, the Wemyss family expertly blends some of the finest whiskies being made across Scotland. "Our whiskies are chosen by a tasting panel," says Wemyss, "and the tasting panel comprises people who work in the business, members of the family, and most importantly, is chaired by Charlie MacLean, who helps us select the industrys best whiskies to bottle under our brand."MacLean, who has been writing about whisky since 1981, was trained in "the sensory evaluation of potable spirits"by the Scotch Whisky Research Institute in 1992. In addition to being a visiting lecturer at the Smithsonian Institution, he is also a Councillor of Clan Maclean, and was elected Master of the Quaich (Quaich is derived from the Gaelic word meaning cup), one of the Scotch industrys highest accolades, in October 2009.Wemyss Malts Peat Chimney 12 Year Old Blended Malt Scotch Whisky is a blend of 16 different malt whiskies, each aged for a minimum of 12 years. While the exact recipe of the whisky remains a closely-guarded secret, approximately one-third of the blend is derived from whiskies produced at distilleries situated in the Islay region of Scotland, which have matured in a variety of different casks.Peat Chimney has subtle notes of smoke and moss, followed by bolder notes of peat, smoke and salt on the initial palate. The flavors are smooth and lingering, and soften to notes of cinnamon, oak and chocolate on the long, lingering finish.Peat Chimney 12 Year Old Blended Malt Scotch Whisky earned a score of 90.5 points from Jim Murrays Whisky Bible and also earned the Silver Medal at the International Wine and Spirits Competition in 2011.Pick up a bottle today!

Kentucky Peerless Distilling Co. traces their roots back to the 1880s, to the heart of Henderson Kentucky. Peerless Whiskey was founded by a businessman with a bold personality Henry Kraver, who revived the brand from the brink of ruin in the late 1880s. Under Kravers guidance, rose from the ashes, increasing production 25-fold. But the growth of the brand was subsequently stunted by the very unforgiving era of Prohibition. Now, a century later, Peerless Whiskey is in the hands of Kravers great-grandson Corky Taylor and great-great-grandson Carson Taylor. Keeping Kravers legacy alive, the duo has resurrected the brand, even distilling under the original Distilled Spirits Plant number, DSP-KY-50 in a centuries-old warehouse in downtown Louisville, near the Ohio River. Two years after releasing its flagship 2-year-old inaugural straight rye Kentucky Peerless Distilling Co. has launched its first bourbon.Crafted onsite from grain to bottle, Master Distiller Caleb Kilburn used a sweet mash process and non-chill filtration to craft this landmark release for the brand. Most bourbon on the market today is "sour mash" cooked with a bit of already fermented grains (and the consistent yeast and bacteria included) from a previous distillation cycle. In contrast, "sweet mash" bourbon uses a freshly cultured batch of yeast each time."The launch of our bourbon marks the realization of so many dreams from the team at Kentucky Peerless" says Caleb Kilburn. Aged four years this new release is bottled at a low barrel proof 108.9, a factor of both a low distillation proof and a low barrel entry proof, setting this bourbon apart from the crowd.Pick up your bottle today!

Kentucky Peerless Distilling Co. traces their roots back to the 1880s, to the heart of Henderson Kentucky. Peerless Whiskey was founded by a businessman with a bold personality Henry Kraver, who revived the brand from the brink of ruin in the late 1880s. Under Kravers guidance, rose from the ashes, increasing production 25-fold. But the growth of the brand was subsequently stunted by the very unforgiving era of Prohibition. Now, a century later, Peerless Whisky is in the hands of Kravers great-grandson Corky Taylor and great-great-grandson Carson Taylor. Keeping Kravers legacy alive, the duo has resurrected the brand, even distilling under the original Distilled Spirits Plant number, DSP-KY-50 in a centuries-old warehouse in downtown Louisville, near the Ohio River. Peerless Whiskey is distilled using a process that values quality over cost. They use a sweet mash, which is costlier than the more commonly used sour mash. The spirit also enters the barrel at a lower 107 proof, which results in the use of 17 percent more barrels. Water is added before the maturation process as opposed to after, transforming it from a dilutant to an ingredient. The straight rye is non-chill filtered and bottled at barrel strength, revealing a robust, authentic, unadulterated whiskey that was ranked No.15 by Whisky Advocate, on their list of Top 20 Whiskies of 2017. Peerless Kentucky Straight Rye Whiskey is an incredibly well-balanced whiskey with smooth, sweet notes of brown sugar, oak, and citrus. We craft our spirits at an unhurried pace, like my great-grandfather did. Only the best bourbon and rye whiskey leaves our doors says Corky Taylor. Pick up your bottle today!

Kentucky Peerless Distilling Co. traces their roots back to the 1880s, to the heart of Henderson Kentucky. Peerless Whiskey was founded by a businessman with a bold personality Henry Kraver, who revived the brand from the brink of ruin in the late 1880s. Under Kravers guidance, rose from the ashes, increasing production 25-fold. But the growth of the brand was subsequently stunted by the very unforgiving era of Prohibition. Now, a century later, Peerless Whisky is in the hands of Kravers great-grandson Corky Taylor and great-great-grandson Carson Taylor. Keeping Kravers legacy alive, the duo has resurrected the brand, even distilling under the original Distilled Spirits Plant number, DSP-KY-50 in a centuries-old warehouse in downtown Louisville, near the Ohio River. Peerless Whiskey is distilled using a process that values quality over cost. They use a sweet mash, which is costlier than the more commonly used sour mash. The spirit also enters the barrel at a lower 107 proof, which results in the use of 17 percent more barrels. Water is added before the maturation process as opposed to after, transforming it from a dilutant to an ingredient. The straight rye is non-chill filtered and bottled at barrel strength, revealing a robust, authentic, unadulterated whiskey that was ranked No.15 by Whisky Advocate, on their list of Top 20 Whiskies of 2017. Peerless Kentucky Straight Rye Whiskey is an incredibly well-balanced whiskey with smooth, sweet notes of brown sugar, oak, and citrus. We craft our spirits at an unhurried pace, like my great-grandfather did. Only the best bourbon and rye whiskey leaves our doors says Corky Taylor. Pick up your bottle today!

Penderyn is the first Welsh distillery in over a century. Launched March 1, 2004, the distillery is nestled in a small village in a mountain range in South Wales named Brecon Beacons. Home to Forest Fawr Geopark a UNESCO site. Penderyn has garnered much critical acclaim since its inception; their unique small batch methods yield only one barrel of this Welsh whisky per day. Initially matured in hand-selected bourbon barrels, the whisky is finished in Madeira barriques.Released alongside the "Legend and Myth," the Celt is part of Penderyns "Welsh Dragon" range, which is distinct from the distillerys house-style of ex-bourbon cask maturation, enhanced with ex-Madeira wine cask-finishing. This particular expression is finished in ex-peated Scotch casks opposed to ex-Madeira wine casks. This imparts an entirely new dimension to the spirit. Pick up your bottle today!

Crafted to honor the bold and independent of the American frontiersman, Pendleton Whisky is named after the Pendleton Round-Up, one of the most prestigious rodeo events in the world. The event has been held during the second week of September each year since 1910, and brings over 50,000 tourists to the city of Pendleton, Oregon.Pendleton 1910 12 Year Old Whisky was initially crafted to celebrate the 100 year anniversary of the rodeo. The whisky is made from a mashbill composed entirely of rye grains, which are mashed, fermented and distilled in Canada. Following distillation, the whisky is brought to Hood River Distillers in Oregon, which finishes and the whisky in its own casks before bottling it at 80 proof.Pendleton 1910 Whisky has been aged for twelve years and has a slightly sweet aroma, with hints of butterscotch, light oak and tobacco. The aroma gives way to notes of toffee, black pepper, chewy leather, honey, chili peppers and vanilla on the palate. The medium finish is well-balanced, with a touch of spice and sweetness.The whisky earned a score of 90 points from Wine Enthusiast, and earned the Silver Medal at the San Francisco World Spirits Competition in 2012.

In 2018 Mike Paladini and his wife Kerry had a daughter named Penelope. Their bourbon label was created in her honor. Founded with their close friend and Kerrys childhood neighbor Danny Polise, Polise and Paladini distill and age their products in Indiana at MGP using the expert blending and bottling assistance from Castle Rock in Kentucky with Speyside Cooperage providing high-quality American oak casks for finishing the spirits. This award-winning enterprise currently has two bourbons in their regular lineup, their flagship four-grain straight bourbon, and its barrel-strength counterpart.This Penelope Straight Bourbon is a blend of 3 bourbon mash bills sourced from MGP Ingredients, Inc. comprised of four grains (corn, wheat, rye, and malted barley) non-chill-filtered, the barrels its rested in have a #4 char while the heads have a #2 char. This approachable bourbon has an impeccable balance that has earned it several accolades, including a Double Gold Medal at the SIP Awards.Penelope Barrel Strength Bourbon is founded on their core bourbon. They sourced the finest bourbons available, a blend of 3 bourbon mash bills comprised of four grains. This approachable bourbon has a higher proof perfect for whiskey cocktails. Batch 05 is aged 3 to 4 years in new American oak barrels and is bottled uncut at 116.6 proof. This one has scored the coveted Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition among several other accolades.Pick a bottle up today!

In 2018 Mike Paladini and his wife Kerry had a daughter named Penelope. Their bourbon label was created in her namesake. Founded alongside Danny Polise, they case distill and age their product in Indiana at MGP using the expert blending and bottling assistance from Castle Rock in Kentucky. This award-winning enterprise currently has two bourbons under their belt, their flagship four-grain straight bourbon, and their barrel strength.Penelope Barrel Strength Bourbon is founded on their core bourbon. They sourced the finest bourbons available, a blend of 3 bourbon mash bills sourced from MGP Ingredients, Inc. comprised of four grains (Corn, Wheat, Rye, and Malted Barley) non-chill-filtered, the barrels its rested in have a #4 char while the heads have a #2 char. This approachable bourbon has a higher proof perfect for whiskey cocktails.Pick up your bottle today!

In 2018 Mike Paladini and his wife Kerry had a daughter named Penelope. Their bourbon label was created in her namesake. Founded alongside Danny Polise, Polise and Paladini case distill and age their product in Indiana at MGP using the expert blending and bottling assistance from Castle Rock in Kentucky. This award-winning enterprise currently has two bourbons under their belt, their flagship four-grain straight bourbon, and their barrel strength.This Penelope Straight Bourbon is a blend of 3 bourbon mash bills sourced from MGP Ingredients, Inc. comprised of four grains (Corn, Wheat, Rye, and Malted Barley) non-chill-filtered, the barrels its rested in have a #4 char while the heads have a #2 char. This approachable bourbon has an impeccable balance that has earned it several accolades, including a Double Gold Medal at the SIP Awards.Pick up your bottle today!

In 2018 Mike Paladini and his wife Kerry had a daughter named Penelope. Their bourbon label was created in her honor. Founded with their close friend and Kerrys childhood neighbor Danny Polise, Polise and Paladini distill and age their products in Indiana at MGP using the expert blending and bottling assistance from Castle Rock in Kentucky with Speyside Cooperage providing high-quality American oak casks for finishing the spirits. This award-winning enterprise currently has two bourbons in their regular lineup, their flagship four-grain straight bourbon, and its barrel-strength counterpart.This Penelope Straight Bourbon is a blend of 3 bourbon mash bills sourced from MGP Ingredients, Inc. comprised of four grains (corn, wheat, rye, and malted barley) non-chill-filtered, the barrels its rested in have a #4 char while the heads have a #2 char. This approachable bourbon has an impeccable balance that has earned it several accolades, including a Double Gold Medal at the SIP Awards.The Penelope Bourbon Ros Cask finish is a limited release expression that is based on their signature four-grain bourbon. The 2- to 3-year-old bourbon goes for a round of finishing in French Grenache Ros wine casks from the Southern Rhne region, resulting in a uniquely fruity profile. This release is limited to 2,400 bottles.Pick one of these limited-edition bottles up today!

Absinthe, which is a spirit traditionally derived from wormwood, star anise and fennel, has a long and colorful history. While its origins remain unclear, the use of medicinal wormwood dates back to ancient Egypt. In the 18th and 19th centuries, absinthe was distributed by the French Army to its troops as a cure for several digestive diseases, including dysentery and tropical fever. When the troops returned home, they brought their taste for absinthe with them.A French doctor, Pierre Ordinaire, knew of absinthes medical benefits, and believed there could be a business in distilling the spirit commercially for non-medical purposes. Ordinaire did not know how to distill spirits, however, and looked to 21-year-old Swiss distiller Henri Louis-Pernod for help. They set up a distillery together in 1798, and by 1805 Pernod had opened his own distillery in Pontarlier, France, exporting absinthe to the U.S. as early as 1827.The popularity of absinthe grew, particularly among bohemian artists and writers such as Ernest Hemingway, Vincent van Gogh and Oscar Wilde, all known to be absinthe drinkers. By the mid-1800s absinthe had established itself as a pre-dinner drink throughout parts of Europe to be enjoyed during The Green Hour, which referred to the spirits vivid hue.Spurred by the temperance movement and winemakers, absinthe became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal," and that it would "provoke epilepsy and tuberculosis." In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, teetotalers seized the moment and passed a referendum making absinthe illegal; it was not until 2007 that absinthe was allowed to be legally sold again.Pernod Absinthe is still produced following the traditional processes that were used in the original distillery of Henri-Louis Pernod. Local wormwood and the green anise are distilled after maceration in a neutral wine spirit base. Following distillation, the heart cut is macerated again in star anise, Melissa, petite wormwood, hyssop and a mixture of herbs kept secret by the distillery in Thuir, France that give the spirit its beautiful green color.Long floral notes linger on the nose followed by a palate of star anise, vanilla and hyssop. The finish is slightly spicy with a hint of wormwood.Pick up a bottle today!

The inspiration of beauty and art come together in champagne Perrier-Jout thanks to the shared passion and dedication of Pierre Nicolas Perrier, a cork supplier from a family of winegrowers, and Rose Adle Jout, the 19-year-old daughter of a respected calvados producer. Married in 1811, this young couple founded the House of Perrier-Jout and set about acquiring the most prized vineyards in the Cte des Blancs.Over 200 years later, Perrier-Jout is known throughout the world for its incredible line of Champagnes. Since its establishment in the early 19th century, the company has had just seven cellar masters, each trained by his/her predecessor (the current Chef de Caves is Herv Deschamps). Each production is limited in volume, and five times throughout the companys history in 1879, 1882, 1902, 1908 and 1910 Perrier-Jout has decided not to release any bottle due to poor harvests. Perhaps most notably, Perrier-Jout is recognized for its finest luxury cuve, Belle Epoque, which comes in an elegant flower bottle originally designed by Emile Gall in 1902.In 1856, Perrier-Jout was the first House to launch a Brut style called dry until the 1880s with less sugar for the English palate. Perrier-Jout Grand Brut Champagne is crafted from a blend of grapes (40 percent Pinot Noir, 40 percent Pinot Meunier and 20 percent Chardonnay) which are pressed in the village of Cramant on Perrier-Jouts traditional wooden presses. After it is racked, the clear juice is transported to pernay for fermentation. In the cellar, modern stainless steel tanks provide precise temperature control for the alcoholic and malolactic fermentations of the base wine. A liqueur de triage of sugar, yeast and base wine is added to the bottle, but of only 9 grams, in order for the natural subtlety of the prestige cuve to shine through.As a result, Perrier-Jout Grand Brut Champagne has a golden yellow color and aromas of tropical fruit, citrus, spice and yeast. The palate is crisp and balanced, and leads to a complex finish complete with fresh apples and lemons.Perrier-Jout Grand Brut Champagne earned a score of 91 points from Wine Spectator pick up a bottle today!

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York.The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nations leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the citys distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasnt until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. Perrys Tot is a navy strength gin named after Matthew Calbraith Perry, who served as a Commandant of the Brooklyn Navy Yard in the 1840s. Navy strength means that if this 57 percent ABV American gin was accidentally spilled over some gunpowder, the gunpowder would still ignite. The first navy strength gin produced in the US in over a century is made using 10 botanicals juniper berries, lemon peel, orange peel, grapefruit peel, coriander, angelica root, cardamom pods, sweet cinnamon, star anise and wildflower honey, which are sourced locally and from across the globe.Pick up a bottle today!

In 1838, a Creole immigrant named Antoine Peychaud opened the doors to a pharmacy on Royal Street in the French Quarter of New Orleans. While Peychaud was an apothecary by trade, he was also a natural mixologist. He would often invite friends over to his pharmacy after it had closed and mix drinks for them, including a drink he crafted from brandy, absinthe, and a proprietary blend of bitters.Peychauds cocktail became wildly popular throughout New Orleans. In 1850, Sewell Taylor owner of the Sazerac Coffee House located on Exchange Alley institutionalized the cocktail by using only Sazerac de Forge et Fils Brandy, a brandy which Taylor imported and sold exclusively. In 1869, Thomas H. Handy had purchased the Sazerac Coffee House from Taylor and was starting to acquire several liquor brands.Today Sazerac Company, Inc is one of the largest US-based spirits companies and is owned by William Goldring. Their brands include all manners of whisk(e)y, liqueurs, vodka, gin, tequila, cognac, brandy, and everything in between. Among these is Peychauds Bitters, a brand that dates back to 1830, when it was created by the Creole apothecary Antoine Amde Peychaud.Peychauds Aperitivo is a versatile and refreshing spirit made in the vein of Italian herbal bitter-sweet amaro liqueurs, most commonly consumed as a digestif. Its bottled at 22 proof and has a delicate balance of sweetness and bitterness with orange and fruity notes in the foreground.Grab your bottle today!

In 1838, a Creole immigrant named Antoine Peychaud opened the doors to a pharmacy on Royal Street in the French Quarter of New Orleans. While Peychaud was an apothecary by trade, he was also a natural mixologist. He would often invite friends over to his pharmacy after it had closed and mix drinks for them, including a drink he crafted from brandy, absinthe, and a proprietary blend of bitters.Peychauds cocktail became wildly popular throughout New Orleans. In 1850, Sewell Taylor owner of the Sazerac Coffee House located on Exchange Alley institutionalized the cocktail by using only Sazerac de Forge et Fils Brandy, a brandy which Taylor imported and sold exclusively. In 1869, Thomas H. Handy had purchased the Sazerac Coffee House from Taylor and was starting to acquire several liquor brands.Today Sazerac Company, Inc is one of the largest US-based spirits companies and is owned by William Goldring. Their brands include all manners of whisk(e)y, liqueurs, vodka, gin, tequila, cognac, brandy, and everything in between. Among these is Peychauds Bitters, a brand that dates back to 1830, when it was created by the Creole apothecary Antoine Amde Peychaud.Peychauds Aromatic Cocktail Bitters is a classic Italian licorice-forward bitters with a fruity twist. Its sweeter and lighter than is common, with spice notes dialed down and floral and citrusy notes more prominent. Made according to Antoine Amde Peychauds original formula and bottled at 70 proof, this bitters is an integral part of the Sazerac cocktail.Grab your bottle today!

Spencerfield Spirits was founded by Alex Nicol, a former marketing director at Glenmorangie. Family owned and operated, Spencerfield is a small-batch craft distillery situated in the small town of Edinburgh, Scotland. Spencerfield is main mission is to produce the finest quality niche craft alternatives to big league brands. And their quirky farm inspired products measures up. Their flagship award-winning Sheep Dip was dubbed extraordinary with a score of 96/100 at the Ultimate Spirit Challenge. Their Pigs Nose expression is another solid release produced a meticulous blend of Speyside, Islay and Lowland malts with superior gentle grain whiskies. Produced in specially selected first-fill oak casks, this whisky gets its name from being smooth as a pigs nose, an old farming expression used to describe particularly fine fabric or wool.Originally launched in 1977, the Pigs Nose blend was created by Scotlands only third generation Master Blender, Richard Patterson. The foundation of the whisky is Invergordon grain whisky, aged in first-fill American oak barrels before adding five premium single malts; three of which hail from Speyside, one from the Highlands and a small 5 percent from Islay yielding a harmonious, exceptionally smooth balance of flavors.Pick up your bottle today!