In 1832, an Englishman named Henry Corby emigrated to Belleville, Ontario (he was only 26 years old at the time). After arriving in Canada, Corby opened up a bakery and began supplying bread and other grains to the local militia. Within a few years, Corby was shipping his excess grains to Kingston, where they were sold to other bakeries and restaurants. After purchasing a gristmill in 1855 (a gristmill grinds grains into flour), Corby began distilling his excess grains into whisky, and opened the doors to Corby Distillery in 1859.Corby Distillery initially released Pike Creek Whisky in Canada during Christmas 2012. At the time, the distillery had no intention of releasing the whisky into the United States, but after much fanfare and incredible reviews, the whisky was imported into the United States in 2013.Pike Creek Whisky is a traditional Canadian whisky, and is distilled twice through small, copper stills. After distillation, the whisky is matured in first-use bourbon barrels, which are laid to rest in a warehouse in Pike Creek (a suburb of Windsor, Ontario) for an average of seven to eight years. "In Pike Creeks non-climate controlled warehouse, the dramatic swings in temperature play a key role in the whiskys maturation process,"explains Wayne Hartunian, a Corby Distillery representative. Temperatures plunge during the frigid Canadian winters, and soar during the hot summers Windsor has one of the greatest annual temperature configurables of any whisky region in the world. As a result of the dramatic changes in temperature, the wood barrels are forced to contract and expand, ultimately maximizing interaction with the whisky. "This interaction with the barrels adds character, complexity and concentrated flavors to the whisky, resulting in a one-of-a kind product distinctive to Pike Creek," says Hartunian.After the whisky has matured in used bourbon barrels, it is finished in barrels that were previously used to mature port. The port barrels add notes of sweet, dried fruits to the whisky, and provide for an additional layer of complexity.Pike Creek Whisky is amber in color, and has a nose of dried fruits (particularly cherries and strawberries), along with a subtle, underlying peppery spice. The initial flavors are full and robust, with notes of toffee and vanilla, along with bursts of citrus and honey. The finish lingers, and ends with a note of spicy rye.Whisky lovers can now enjoy Pike Creek without having to cross the border. Pick up a bottle today!

Pikesville Rye traces its Maryland roots all the way back to the Civil War from 1861-1865, the Civil War drew thousands of outsiders to Maryland, outsiders who would grow accustomed to the states particular style of rye whiskey. After the wars end, these people returned to their homes with a lingering thirst for Maryland rye, and a few pioneering businessmen with the help of a recently-improved railway infrastructure began to produce and sell this style of whiskey all across the country.One such producer was the L. Winand and Brothers Distillery, which was founded in Scotts Level (just northwest of Baltimore), Maryland in 1895. The distillery began producing its flagship product Pikesville Rye, named after the adjacent town shortly thereafter, choosing the name because Scotts Level sounded too much like Scotch. After the passage of Prohibition, L. Winand and Brothers Distillery was forced to close, and though subsequent owners Pikesville continued to distill the whisky in Maryland until 1972, the brand was ultimately sold to Heaven Hill in 1982, making it the last-standing Maryland rye whiskey. Produced today at the famous Bernheim Distillery in Kentucky, Pikeville has maintained its popular status in Baltimore after all these years.Crafted by Heaven Hills Co-Master Distiller Denny Potter, Pikesville Straight Rye Whiskey is made from a mash of rye, corn and barley, and evokes the spicy character of traditional Maryland rye whiskies. To set it apart from other ryes, I selected barrels at a minimum of six years old from high storage and bottled it at a proof that allows the most character from the barrel to come through without overpowering the spicy grain notes, says Potter.As a result, Pikesville Straight Rye Whiskey has a pale copper color and an aroma of dark cocoa and burnt oak. The palate is filled with layers of honey, clover and white chocolate, and leads to a finish accented by vanilla bean, butterscotch candy, maple syrup and caramel.Pikesville Straight Rye Whisky won a Double Gold at the 2015 San Francisco World Spirits Competition and earned 95 points at the 2015 Ultimate Spirits Challenge. Pick up this incredible whiskey today!

"Ive always been a whisky fan," says Rich Stabile, the founder of Long Island Spirits and the creator of Pine Barrens Single Malt Whisky. "When we decided we were going to make a whisky, we really wanted to do something different and knock peoples socks off. Most American whiskies are made from corn or rye we wanted to do something totally unique, so we decided to distill a craft beer."Pine Barrens Single Malt Whisky is distilled from bottle-ready Old Howling Bastard beer (10.0 percent ABV). The beer, which is made from English two-row barley and Vienna malt, has a robust caramel flavor that is nicely balanced by strong notes of hops. "All whiskies start out as beer, but 99.999 percent of those beers are undrinkable before you distill them," says Stabile. "We started our whisky-making process with a great, high quality, drinkable beer and distilled it in micro-batches."Working from his distillery situated on the North Fork peninsula of Long Island, Stabile, together with his team of distillers, distilled 850 gallons of the beer through twin, 650-liter custom-made copper pot stills equipped with 30-foot tall rectification distillation columns, turning it into 100 gallons of whisky. The whisky was then brought to 125 proof with water sourced from an aquifer beneath the 100,000-acre Pine Barrens Forest Preserve and aged in 10-gallon, charred oak casks for just over two months. Stabile then brought the whisky down to 95 proof and aged it for another 10-12 months. After maturation, each bottle was filled and labeled by hand.Pine Barrens Single Malt has a rich, heady aroma with subtle notes of vanilla, malt and a touch of sweetness. The barley ale gives the single malt a smooth mouthfeel, while the oak casks provide for warming notes of caramel that ultimately lead to a smooth and memorable finish."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Stabile. "Im not trying to make someone elses product." Be a pioneer and pick up a bottle today!

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle and Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brands three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentuckys legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brands website.Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. "Pinhooking" refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country.Pinhook Bohemian Bourbon was distilled, aged, and bottled at the historic Old Taylor Distillery (now known as Castle and Key), the first bourbon in 50 years to do so. Crafted from a mash bill of 75 percent corn, 15 percent rye, and 10 percent malted barley, its a high-proof expression that has been aged for a minimum of 34 months. This expression is limited to 100 barrels and was proofed and blended by Pinhook co-founder Sean Josephs.Grab one of these limited bottles today!

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle and Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brands three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentuckys legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brands website.Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. Pinhooking refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey -- are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country.Pick up your bottle today!

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle and Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brands three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentuckys legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brands website.Every fall Pinhook releases a new bourbon and rye, each of which is connected to a promising young thoroughbred horse. The whiskey in each release is the best expression of our barrels at that moment in time, and we blend and proof each release to be as unique as the horse on the label. The result is an annual vintage of Pinhook Bourbon and Pinhook Rye that become instant collectibles.The Rye Humor release is the second edition of straight rye whiskeys produced by Pinhook. The traditional mashbill has over 3 years of barrel age and was blended and cut to 97 proof by Sean Josephs at Castle and Key Distillery in Frankfort, KY. This straight rye whiskey has a perfumed nose of elderflower, aromatic wood, and preserved lemon which leads to a palate of dried papaya and caramel. Toasted vanilla, candied black licorice and honey linger, balancing an elegant yet powerful rye.Pick up your bottle today!

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle and Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brands three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentuckys legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brands website.Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. Pinhooking refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey - are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country.Limited to a blend of only 65 barrels, this Rye Humor Cask Strength release is the first edition of barrel proof straight rye whiskey from Pinhook. Blended by Sean Josephs at Castle and Key Distillery in Frankfort, KY the average age of the barrels is around 4 years old. You can expect deep and dense aromas of dark chocolate, candied black licorice, and vanilla extract, followed by robust flavors of raisins, tobacco, cinnamon stick, and sarsaparilla.Pick up your bottle today!

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle and Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brands three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentuckys legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brands website.Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. "Pinhooking" refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country.This year brings Pinhook Ryed On Kentucky Straight Rye Whiskey, dedicated to a young thoroughbred of the same name that can be seen on the label. Crafted from a mash bill of 60 percent rye, 20 percent barley, and 20 percent corn, this flagship rye has been aged for at least 2 years at their Castle and Key Distillery. This special release is the first incarnation of their proprietary mash bill since restoring the Old Taylor Distillery, their very first 100 percent in-house spirit. You can expect fruity aromas of peaches, spearmint, and cinnamon, followed by a taste of cherries, toffee, and cloves.Pick a bottle up today!

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small-batch bottlings in their newly restored Castle and Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brands three distinctive characteristics: its limited availability, mass appeal, and strong ties to Kentuckys legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brands website.Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. "Pinhooking" refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country.The 2020 rye expression is Pinhook Tiz Rye Time 4YO Vertical Series, a straight rye whiskey that is crafted from a mash bill of 95 percent rye and 5 percent malted barley. Bottled at 97 proof, its the first of a new annual-release series. "It will be exciting to follow the maturation of both rye and bourbon over the course of 9 years and understand how each style of whiskey progresses individually as well as in comparison to the other," says Master Blender Sean Josephs. "The 4 Year old rye at 97 proof is already showing great complexity, depth and structure and I am fascinated to go on this whiskey journey which will culminate with a 12 year old rye in 2028."Grab a bottle today!

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small-batch bottlings in their newly restored Castle and Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brands three distinctive characteristics: its limited availability, mass appeal, and strong ties to Kentuckys legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brands website.Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. "Pinhooking" refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country.The Bourbon Vertical Series is an annual-release series that follows 1,350 MGP bourbons through their aging process up until 12 years of age. "It will be exciting to follow the maturation of both rye and bourbon over the course of 9 years and understand how each style of whiskey progresses individually as well as in comparison to the other," says Master Blender Sean Josephs. The War 5YO Vertical Series is crafted from a mash bill of 75 percent corn, 20.5 percent rye, and 4.5 percent malted barley. The Bourbon War Vertical Series 5 Year Old is a straight bourbon thats bottled at 104 proof, its additional year of maturation brings more dark fruit and caramel notes, as well as hints of smoke. The second in the series, its a blend of 150 barrels that were aged at Castle and Key. Its named after a thoroughbred colt.Get your bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Alexandre. Centuries ago, Caribbean rum producers would send casks of rum to Europe and the United States, where the rum would mature before it was bottled and sold to the public. "This is a practice that was done more commonly in the past but has almost disappeared now. We thought who better than Ferrand, with our know-how and exceptional casks, to resurrect this ancient technique."This single cask XO Rum from the West Indies Rum Distillery is matured for one year in Ferrand Cognac casks before being finished in Amburana Casks a unique type of wood found in the forests of Latin America.Pick up your bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working with Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with true rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Alexandre. Centuries ago, Caribbean rum producers would send casks of rum to Europe and the United States, where the rum would mature before it was bottled and sold to the public. This is a practice that was done more commonly in the past but has almost disappeared now. We thought who better than Ferrand, with our know-how and exceptional casks, to resurrect this ancient technique."Plantation Grande Rserve 5 Year Old Rum was initially distilled on the island of Barbados and then matured for five years in ex-bourbon casks that were laid to rest in the Caribbean. Following this maturation process, the rum was transported to France and matured in used French oak casks at the Chteau de Bonbonnet. This secondary maturation adds hints of oaky vanilla, fudge and caramel that complement the rums intense notes of tropical fruits, bananas, toasted almonds, brown sugar and coconuts.Plantation Grande Rserve 5 Year Old Rum earned a score of 94 points from Wine Enthusiast. Pick up a bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Gabriel.The tradition of "pineapple rum" dates back to the 1700s, when Caribbean distillers would soak pineapples in their rum barrels, giving the rum an uncommon richness and sweetness. Although the practice eventually fell out of favor, Gabriel and his partner-in-crime, cocktail writer David Wondrich, decided to revive the tradition after stumbling across several ancient recipes buried in the 1824 English Journal of Patent and Inventions and the 1844 Journal of Agricultural Society.To craft Plantation Stiggins Fancy Pineapple Rum, which is named after Rev. Stiggins, a character in Charles Dickens "Pickwick Papers," Gabriel steeps the flesh of Queen Victoria pineapples in his aged Plantation Original Dark Rum. Then, seeking more aromatics, Gabriel distills the pineapple rind with his Plantation 3 Stars White Rum, blending the two rums together before letting the new spirit spend additional time in oak barrels."Its not too weird... thats the strength of it," says Wondrich. Pick up your bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.The Barbados rum is distilled from sugar cane, which is harvested and then crushed immediately in order to minimize the deterioration of the raw sugar. After the cane has been crushed, the remaining juice is fermented and then distilled through a combination of pot and column stills. While the column still produces a lighter, more sweet rum, the pot still produces a heavier and more vicious spirit.Brought to fruition by Alexandre Gabriel, Xaymaca evokes the name given to the island by its first inhabitants, the Arawaks. This rum is a 100 percent Jamaican Pot Still Rum crafted in the quintessential Jamaican-style. The 19th century style pot still rums posses an expression of intense flavors that reveal the traditional, signature aromas and flavors of black banana and flambed pineapple, locally called "Hogo," an Anglicization of the French term "Haut Got" (high taste).Pick up your bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Alexandre. Centuries ago, Caribbean rum producers would send casks of rum to Europe and the United States, where the rum would mature before it was bottled and sold to the public. "This is a practice that was done more commonly in the past but has almost disappeared now. We thought who better than Ferrand, with our know-how and exceptional casks, to resurrect this ancient technique."Plantation 20th Anniversary Extra Old Barbados Rum represents the magnum opus of Gabriels efforts to source the finest Caribbean rum and nurture it to fruition.The Barbados rum is distilled from sugar cane, which is harvested and then crushed immediately in order to minimize the deterioration of the raw sugar. After the cane has been crushed, the remaining juice is fermented and then distilled through a combination of pot and column stills. While the column still produces a lighter, more sweet rum, the pot still produces a heavier and more vicious spirit.Once the rum has been distilled, it is aged in used bourbon casks in the Caribbean for years. After its initial maturation, the rum is transported to Chteau de Bonbonnet in Cognac, France, where it is poured from the bourbon casks into small, French oak casks that were previously used to age cognac. "We use a technique called "levage", says Alexandre, "which I guess can be translated to "nurturing. In this case, each cask is tasted every 3 months. This way we see how the rum evolves. If it needs more tannins, we transfer it to a cask in which we have exchanged several staves for brand new wood, although we would never replace too much at a time. If it is a bit aggressive and needs rounding, we transfer it to one of our damp cellars. If it is a bit too lush and needs some structure, it goes to a dryer cellar."This dual maturation process the rum rests for an additional 12 to 18 months in the used cognac casks imparts a signature round and creamy flavor profile to Plantation 20th Anniversary Rum. After aging, the rum is slowly hydrated over a period of months in order to preserve the harmony of the flavors. Then, each batch is bottled in a stunning decanter.Plantation 20th Anniversary Extra Old Barbados Rum earned the Gold Medal at the San Francisco World Spirits Competition in 2011, and a score of 94 points from the Beverage Testing Institute."It is a very difficult thing to get right," says Alexandre of the dual maturation process, "but when done well, its paradise. In the Caribbean, Plantation Rums are rare treasures. At Ferrand, they become jewels."Try a jewel of a Rum today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.Espadn is a common type of agave that grows in Oaxaca. The Pluma Negra Espadn Mezcal (Black Label) is crafted with 100 percent Espadn agaves that take between 7 and 10 years to fully mature at an elevation of around 3,800ft. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days in pine barrels using wild fermentation, before being double-distilled in a copper-pot still. Bottled at 96 proof, it boasts a fresh, citrusy, and fruity profile that is designed for sipping and goes particularly well with smoked fish.Get your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.Espadn is a common type of agave that grows in Oaxaca. The Pluma Negra Espadn Mezcal (White Label) is crafted with 100 percent Espadn agaves that take between 7 and 10 years to fully mature at an elevation of around 3,800ft. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days in pine barrels using wild fermentation, before being double-distilled in a copper-pot still. Bottled at 80 proof, this expression has the lowest alcohol content in Pluma Negras lineup and is the only one that is made with farm-grown agaves. Geared towards use in cocktails, it has a fresh, citrusy, and fruity profile that mixes well with fruit juice and is delicious over ice.Get your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.The tepeztate agave grows particularly high in the rocky, limestone-rich mountainous regions of Oaxaca. The ones that are used in Pluma Negra Tepeztate Mezcal come from an elevation of 5,000-8,200ft and take a whopping 25 to 35 years to mature fully. Harvested by hand with machetes and carried by donkeys, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. This mezcal is bottled at 104 proof and is meant to be enjoyed on its own, sipped neat. Herbal, green, and minty, its an intense and complex spirit.Grab your bottle today!

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernndez crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernndez family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadn, the Tobal, and the Tepeztate.The wild tobal agaves used in Pluma Negra Tobal Mezcal grow at an elevation of 3,800 to 5,000ft, taking between 8 to 12 years to mature. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills. Bottled at 96 proof, its a complex artisanal small-batch spirit with chocolate, plum, spice, and floral notes that is best sipped neat.Get your bottle today!

What was once a 15th-century monastic building is now home to the Plymouth Distillery, also known as the Black Friars Distillery, the only remaining distillery in Plymouth, England. The Port of Plymouth was once a "beacon for explorers," an important hub of commerce for maritime traders. Although "Plymouth Gin" is a distinction reserved only for gins that are distilled in Plymouth England, the Plymouth brand is the only brand produced in the area.The Plymouth Distillery was built in 1431 and was once a Dominican Order (also known as the Black Friars) monastery. Since repurposing and opening their doors as a distilling business in 1793, the distillery has been producing the Plymouth brand under Fox and Williamson (which switched names thereafter to Coates and Co). After changing hands several times, Englands oldest working distillery and its brand are now produced under the colossal Pernod Ricard.The distillerys buildings served many purposes throughout the 15th and 16th centuries. After housing a monastery, in 1536 it became the towns "Marshalsea" (debtors prison). It is believed that this location was where the first Non-Conformist meeting took place, also serving as a billet for Huguenot refugees. Later on, it was said to have housed the Pilgrim Fathers during their last night in England in 1620, before they boarded the Mayflower.Plymouth Gin is crafted with 7 botanicals. Juniper berries are there for the aromas of pine and a touch of bitterness, coriander seeds bring citrusy notes, then theres orange and lemon peels for even more fresh zestiness, while angelica root, green cardamom, and orris root add some menthol, dryness, and sweetness. The precise ratios are a secret, but theres a distinct earthiness, sweetness, and citrus that take the limelight here, making the spirit quite different from its London Dry cousins. The delicious spirit has won numerous awards over the years, including a Double Gold Medal at the San Francisco World spirits Competition.Grab a bottle of this classic gin today!

What was once a 15th-century monastic building is now home to the Black Friars Distillery, the only remaining distillery in Plymouth, England. The Port of Plymouth was once a beacon for explorers, an important hub of commerce for maritime traders. Although Plymouth Gin is a distinction reserved only for gins that are distilled in Plymouth England, the Plymouth brand is the only brand produced in the area. The Plymouth distillery (also known as the Black Friars Distillery) was once a Dominican Order (also known as the Black Friars) monastery built in 1431. Founded by a man named Mr. Coates as a distilling business in 1793, the distillery itself has been producing the Plymouth brand ever since, under Fox and Williamson (which switched names thereafter to Coates and Co). After changing hands several times, Englands oldest working distillery, and its brand are now produced under the colossal Pernod Ricard, as of 2008.The distillerys buildings served many purposes throughout the 15th and 16th centuries. Formerly a Black Friars monastery, in 1536 became the towns Marshalsea (debtors prison). It is believed that this location was where the first Non-Conformist meeting took place, also serving as a billet for Huguenot refugees. Later on, it was said to have housed the Pilgrim Fathers during their last night in England in 1620, before they boarded the Mayflower.It was from the distillery they made the short walk down to the harbor to set sail on the Mayflower on their epic voyage to start a new life in America, where they founded a new Plymouth (Plymouth Gin). Plymouth Gin Navy strength is a bolder more concentrated version of the original Plymouth Gin. Bottled at a higher proof: 57 percent ABV. The juniper notes are more prominent, notes of spice and lemon also brighter and bolder. This Navy Strength expression earned Double Gold at the 2015 San Francisco World Spirits Competition, and Gold at the 2015 International Spirits Challenge.Pick up your bottle today!

What was once a 15th century monastic building is now home to the Black Friars Distillery, the only remaining distillery in Plymouth, England. The Port of Plymouth was once a beacon for explorers, an important hub of commerce for maritime traders. Although Plymouth Gin is a distinction reserved only for gins that are distilled in Plymouth England, the Plymouth brand is the only brand produced in the area. The Plymouth distillery (also known as the Black Friars Distillery) was once a Dominican Order (also known as the Black Friars) monastery built in 1431. Founded by a man named Mr. Coates as a distilling business in 1793, the distillery itself has been producing the Plymouth brand ever since, under Fox and Williamson (which switched names thereafter to Coates and Co). After changing hands several times, Englands oldest working distillery, and its brand, are now produced under the colossal Pernod Ricard, as of 2008.The distillerys buildings served many purposes throughout the 15th and 16th centuries. Formerly a Black Friars monastery, in 1536 became the towns Marshalsea (debtors prison). It is believed that this location was were the first Non-Conformist meeting took place, also serving as a billet for Hugenot refugees. Later on it was said to have housed the Pilgrim Fathers during their last night in England in 1620, before the boarded the Mayflower.It was from the distillery they made the short walk down to the harbour to set sail on the Mayflower on their epic voyage to start a new life in America, where they founded a new Plymouth (Plymouth Gin). The Mayflower ship is Plymouths signature trademark, which is brandished on the labels of all of their bottles. The brand has several expressions in their range, including Plymouth Sloe Gin.Born in a town steeped in history, fruit gin production has a longstanding history in the West Country, with traditions that are said to predate the town itself. This particularly popular sloe gin is originally crafted by a process that includes the soaking of blackthorn bush and sloe berries in Plymouths Original Gin, before adding sugar. The sloe berries are what give the gin its signature red color. A Gold Medal winner at the 2011 San Francisco World Spirits Competition, Plymouth Gins version of this fruit infused spirit is based on a classic 1883 recipe and is an essential part of numerous classic cocktails, including the Sloe Gin Fizz (Plymouth Gin).Pick up a bottle of this historic sloe gin today!

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig is a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker.Port Askaig 110 Proof is aged in American oak barrels and bottled at 55 percent ABV. Like each of the expressions in Port Askaigs range, they are released in limited batches which yield an unparalleled consistency and quality of character, that ensures each Whisky maintains its original flavor and dignity. Nonchill-filtered and naturally colored this exclusive release is the first of this unique range of single malt Whiskies from Port Askaig to launch in the US.Get you bottle of this Islay classic today!

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig has a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker.As the youngest age-statement release in the Port Askaig range, this bold eight-year-old Askaig isnt shy about its peat. You can expect young fresh notes of maritime sweet vanilla and citrus.Pick up your bottle today!