The late Dr. George G. Moore was a native Irishman, with an incredible passion for single malt whiskyand his adopted home Virginia. His Virginia Distillery Company is a union of these two passions, brought to life in 2011. Today the distillery is looked after by, Georges son,Gareth Moore and his wife,Maggie Moore, who have continued to preserve and cultivate Georges single malt dream.Virginia Distillery Company is currently producing an American Single Malt on-site using malted barley from the U.S. and water from Virginias Blue Ridge Mountains. This distillery flagship is being aged in ex-bourbon, sherry and re-toasted wine casks. Virginias hot summers and cool winters significantly influence the aging cycle, imparting a distinctive character onto the whisky. This flagship will be released in three to six years from the time of casking, in 2019.While this single malt matures, Virginia Distillery offers their Virginia-Highland Malt Whisky expression, distilled from 100 percent malted barley, and crafted from single malt whisky produced in the Scottish Highlands a region known for producing bold and powerful single malts that are full-bodied, rich, textured, and characterized by a touch of smoke and fruit.The whisky is then transported over 3,000 miles to the Virginia Distilling Company in Lovingston, Virginia where the Scotch is married with whisky made onsite in Virginia. This hybrid whisky is finished for several months in French oak casks that were previously used to mature a Virginia port-style wine. The French oak casks, which are sourced from a local Virginia winery, impart a copper-reddish hue to the whisky and contribute sweet, fruity notes. Port Cask Finished Virginia-Highland Whisky has notes of dried fruit and raisins on the nose, along with vanilla and barrel spice. The palate has hints of toffee, cocoa and toasted oak with a soft finish. Enjoy it neat, with a cube or a splash of water or in your favorite specialty cocktail.Pick up your bottle today!

Situated along the Kildalton coast on the island of Islay, Port Ellen Distillery was founded in 1825 by Alexander Ker Mackay. At the time, the distillery became renown for its innovative and experimental techniques: it was the first distillery to incorporate Septimus Foxs spirit safe design into its distillation process, and was one of the first distilleries to trade directly with the United States.Over the course of the 20th century, however, the distillery changed hands numerous times. In 1966, Port Ellen Distillery was reopened (it had been forced to close its doors as a result of Prohibition) and refurbished with four new stills heated by a mechanical coal stoker system. Although the distillery was forced to close its doors again in 1983 as a result of slumping demand, the whisky distilled in the 17 years between its re-opening and final closure has acquired a reputation as some of the finest to have been made on Islay in that time.Port Ellen 14th Release Single Malt Scotch Whisky was the 14th of the official annual releases by the Port Ellen Distillery. One of the most rare and collectible whiskies in the world,Port Ellen 14th has a deep gold and amber appearance, with an understated nose defined by faint smoke, honey, cured meats and root vegetables, as well as sweeter mint and citrus notes. The palate is smooth and oily, with rich honey and sea salt giving way to ginger, toast, orange peel and a hint of dark chocolate. The finish is long and warming, with complex wood, smoke and citrus notes all intermingling.Only 2,964 bottles of this single malt, which was bottled at cask strength, were ever produced. "Port Ellens price has soared for a straightforward reason," says Nick Morgan. "Scarcity is the driver."Try a scarce whisky today!

After Ben Iravani and Josh Rennielauched their trendy bar in Aberdeen, Scotland in 2009 they decided to experiment with an ideal recipeof botanicals infusions andunique methodsto extract the herbs and spices using a cold vacuum distillation. Together with university professor Andrew Porter they created a special vacuum still, subsequently naming their gin after him.The distillate used for Porters Gin is sourced from GandL Distillers near Manchester. This spirit is infused with juniper, coriander seed, angelica, licorice, citrus zest, almond, and cinnamon. These custom vacuum stillsprocess pink peppercorn, cassia, and Buddhas hand a rare Asian citrus fruit with spindly fingers-like lobes. You can expect bright notes of citrus and baking spice with ample pink peppercorns, followed by crisp clean finish with a subtle lingering nuttiness. Pick up your bottle today!

After Ben Iravani and Josh Rennielaunched their trendy bar in Aberdeen, Scotland in 2009 they decided to experiment with an ideal recipeof botanicals infusions andunique methodsto extract the herbs and spices using a cold vacuum distillation. Together with university professor Andrew Porter they created a special vacuum still, subsequently naming their gin after him.The distillate used for Porters Gin is sourced from GandL Distillers near Manchester. This gin stays true to the traditional combination of sweetened gin and exotic botanicals while using modern methods to extract more refined sophisticated flavors. The signature juniper base is enhanced by tropical notes of passion fruit, guava and white tea, which are cold distilled to maintain freshness.Pick up your bottle today!

In 1791, John Powers founded the Johns Lane Distillery, which at the time was located on the outskirts of a growing Dublin City. The distillery used for its motive-power the first steam engine erected in Ireland the engine was constructed for the sole purpose of producing pot still whiskey. John Power and Son was the first Irish distiller to bottle its own whiskey in 1886, adopting a gold label exclusively for POWERS bottled at Johns Lane. The gold label guaranteed the higher quality and distinguished it from the white label Powers which was bottled by independent whiskey bonders. Hence it became customary, when in a public house, to call for a gold label.Powers unique distillation process uses only the heart of the distillate, delivering a richly complex, and layered flavor profile that has been a standard of Irish Whiskey since 1791. Being a pioneering force in quality Irish Whiskey, POWERS has been continuously distilling The Gold Label for nearly 230 years. The whiskey is made exclusively from malted and unmalted barley, which is triple distilled in copper pot stills. Following distillation, the non-chill filtered whiskey is aged in American oak casks for five to seven years before being bottled at 86.4 proof.Powers Gold Label, with its signature rich, honeyed flavor and bold, complex spiciness, is perfect to be drunk neat or in cocktails such as: Irish Coffee, Whiskey Sour, and Highball Fizz.Pick up a bottle today!

In 1791, John Powers founded the Johns Lane Distillery, which at the time was located on the outskirts of a growing Dublin City. The distillery used for its motive-power the first steam engine erected in Ireland the engine was constructed for the sole purpose of producing pot still whiskey. John Power and Son was the first Irish distiller to bottle its own whiskey, adopting a gold label exclusively for Powers bottled at Johns Lane. The gold label guaranteed the higher quality and distinguished it from the white label Powers which was bottled by independent whiskey bonders. Hence it became customary when in a public house, to call for a "gold label."Powers unique distillation process uses only the heart of the distillate, delivering a richly complex, and layered flavor profile that has been a standard of Irish Whiskey since 1791. Crafted at the Midleton Distillery, Powers Irish Whiskey 12 Year Johns Lane Release is named after the original Powers Distillery, which was situated on Johns Lane in Dublin. The whiskey is made exclusively from malted and unmalted barley, which is triple distilled through pot-stills in traditional Irish fashion. Following distillation, a portion of the whiskey is matured in 2nd and 3rd fill American oak casks, while the remainder is aged in casks that were previously used to mature Oloroso sherry. After a minimum of twelve-year beautyrest, the whiskey is bottled 92 proof.Powers Irish Whiskey 12 Year Johns Lane Release has an earthy aroma that gives way to notes of leather, charred wood, dark chocolate and dried apricots, vanilla and honey on the palate. The finish is sweet and bold, with touches of honey and toasted oak. The whiskey was named the Irish Whiskey of the Year in 2012 by Jim Murrays Whisky Bible.Pick up a bottle today!

In 1791, John Powers founded the Johns Lane Distillery, which at the time was located on the outskirts of a growing Dublin City. The distillery used for its motive-power the first steam engine erected in Ireland the engine was constructed for the sole purpose of producing pot still whiskey. John Power and Son was the first Irish distiller to bottle its own whiskey, adopting a gold label exclusively for Powers bottled at Johns Lane. The gold label guaranteed the higher quality and distinguished it from the white label Powers which was bottled by independent whiskey bonders. Hence it became customary when in a public house, to call for a "gold label."Powers unique distillation process uses only the heart of the distillate, delivering a richly complex, and layered flavor profile that has been a standard of Irish Whiskey since 1791. This Three Swallow Release is a modern take on the original "Pure Pot Still Whiskey" style that made POWERS one of the best selling whiskeys in the world.Johns Lane was known for having incredibly high standards. Each of his coaches had three coachmen, a driver, and assistant up front, and another at the rear. This Three Swallow whiskey is inspired by the tradition of coachmen bringing along small flasks of POWERS whiskey on long rides. The amount of whiskey was just enough to give each man a good swallow, but not enough to interfere with his job. This tradition of "three swallows" was the original inspiration for the iconic POWERS symbol used to this day.Three Swallow is a Single Pot Still made from a mash of malted and unmalted barley, triple-distilled in traditional copper pot stills before aging in 2nd and 3rd fill American oak casks. This method ensures the flavor of the distillate is at the fore and a small component ( percent3) of Sherry-aged whiskey adds harmony and finesse. The result is an incredible balance of sweetness, and spice, followed by a hint of citrus and fruit.Pick up your bottle today!

Situated along the banks of the Minnesota River in the city of Benson (population: 3,240), three family farms Sather Organic Farms, Little Big Man Organic Farms and Olson Organics grow the single vintage organic corn used to make Prairie Handcrafted Vodka.Three years prior to sowing their farmland with organic corn seed, each of the farmers John Sather, Marvin Boike and Jon Olson began preparing their fields for the crop. After cleansing the soil and regenerating its nutrient base, the farmers planted a 25-foot buffer crop in order to ensure that chemicals and pesticides from neighboring farms did not contaminate their own crop. "It just doesnt happen overnight." says Olson. "Its a process even to produce your first organic crop, it takes three years from when you decide to do it."Rather than using herbicides or other synthetic products to increase their yield, the farmers use more traditional methods they control weeds by creating old-fashioned prairie fires and rely on native birds and bats to consume insects in their fields. As a result, their farms are lush, complete ecosystems that flourish with all types of wildlife.Prairie Handcrafted Vodka is distilled from the single vintage, organic yellow corn harvested at these farms. Once the corn has been harvested, it is brought to the farmer-owned distillery, where is milled and mashed. Then, the corn is fermented before being distilled as many times as necessary to yield a smooth and flavorful vodka the vodka is distilled to taste, rather than a prescribed number of times. Prairie Handcrafted Vodka has an aroma of sweet melons, pears and citrus, which give way to notes of vanilla, corn and honey on the palate. The finish is smooth and warming, with a touch of peppercorn. Prairie Handcrafted Vodka earned a score of 92 points from Wine Enthusiast, and won the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2011.Prairie Cucumber Flavored Vodka is made by infusing Prairie Handcrafted Vodka with cucumber flavors. As a result, the vodka has a fresh and crisp taste, with touches of salt, cucumber and citrus that lead to a cool, herbaceous finish.Prairie Organic Gin is made by merging together a blend of juniper, coriander, angelica, lemon and cassia together with a grain-based spirit. As a result, the gin has an aroma of mint and sage, that is followed by hints of juniper, eucalyptus and citrus on the palate. The gin was called "absolutely fantastic"at the Ultimate Spirits Challenge in 2013.Pick up a bottle of each Prairie today!

Situated along the banks of the Minnesota River in the city of Benson (population: 3,240), three family farms Sather Organic Farms, Little Big Man Organic Farms and Olson Organics grow the single vintage organic corn used to make Prairie Handcrafted Vodka.Three years prior to sowing their farmland with organic corn seed, each of the farmers John Sather, Marvin Boike and Jon Olson began preparing their fields for the crop. After cleansing the soil and regenerating its nutrient base, the farmers planted a 25-foot buffer crop in order to ensure that chemicals and pesticides from neighboring farms did not contaminate their own crop. "It just doesnt happen overnight." says Olson. "Its a process even to produce your first organic crop, it takes three years from when you decide to do it."Rather than using herbicides or other synthetic products to increase their yield, the farmers use more traditional methods they control weeds by creating old-fashioned prairie fires and rely on native birds and bats to consume insects in their fields. As a result, their farms are lush, complete ecosystems that flourish with all types of wildlife.Prairie Handcrafted Vodka is distilled from the single vintage, organic yellow corn harvested at these farms. Once the corn has been harvested, it is brought to the farmer-owned distillery, where is milled and mashed. Then, the corn is fermented before being distilled as many times as necessary to yield a smooth and flavorful vodka the vodka is distilled to taste, rather than a prescribed number of times. Prairie Handcrafted Vodka has an aroma of sweet melons, pears and citrus, which give way to notes of vanilla, corn and honey on the palate. The finish is smooth and warming, with a touch of peppercorn. Prairie Handcrafted Vodka earned a score of 92 points from Wine Enthusiast, and won the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2011.Prairie Cucumber Flavored Vodka is made by infusing Prairie Handcrafted Vodka with cucumber flavors. As a result, the vodka has a fresh and crisp taste, with touches of salt, cucumber and citrus that lead to a cool, herbaceous finish.Prairie Organic Gin is made by merging together a blend of juniper, coriander, angelica, lemon and cassia together with a grain-based spirit. As a result, the gin has an aroma of mint and sage, that is followed by hints of juniper, eucalyptus and citrus on the palate. The gin was called "absolutely fantastic"at the Ultimate Spirits Challenge in 2013.Pick up a bottle of each Prairie today!

Distilling has been in the Prichard family for 5 generations. In 1822 Benjamin Prichard of Davidson County, Tennessee, passed his still tubs and utensils thereto on to his son Enoch. Benjamins Tennessee whiskey was a sweeter whiskey, made with a high sugar content white corn, and pure Tennessee spring water. It was distilled using ancient pot still techniques.In 1997 Phil Prichard opened Prichards Distillery in Kelso. Prichards Distillery represents the first legal distillery to be built in Tennessee in nearly fifty years. Using some of the highest quality ingredients and the same ancient techniques, Phil was able to craft some of the finest tasting rums and Tennessee whiskeys produced in America.Prichards spirits have a very distinct character which is directly correlated to the production method used. Crafted in small batches using copper pot still techniques, Prichard spirits are created using strict quality control standards. After distillation the resultant spirit is matured in15-gallon to 53-galloncharredwhite oak barrels.They believe in a pure, unadulterated spirit formfrom spirit to its bottle, which is has a unique character of authenticity. From its century old inspired handblown bottles. Master distiller Phil Prichard stumbled across such an antique that would become the muse for the signature American Spirit Prichard crooked bottle shape. Steeped in American history, many of the products we produce harken back to those early days of yesteryear when rum and whiskey were very much a staple of early New England history Prichard says.Sweet Lucy is a bourbon based liqueur born of tradition, backed by a great story like most of their products. As a frequent companion on duck hunts, variations of Sweet Lucy were generally homemade elixirs of peaches, oranges and apricots with lots of sugar and whiskey. Great pride would often be displayed by its maker as the bottle made its rounds for a sip among friends. Prichards Sweet Lucy Liqueur is no different. And as their most popular product, for every bottle they sell, a portion of the proceeds goes to the non-profit organization, A Soldiers Child. Bottled at 35 percent ABV.Pick up a bottle of this signature liqueur today!

When he passed away in 1822, Benjamin Prichard passed his "still, tubs and utensils thereto" on to his son, Enoch. In the antebellum South, Prichards Tennessee whiskey made using white corn and pure Tennessee spring water was incredibly popular. Enoch eventually gave up the stills, tubs and utensils that his father had passed on to him, and focused his energies elsewhere. In 1997 five generations later Phil Prichard took up the family business again when he opened the doors to Prichards Distillery in Kenslo, Tennessee. The first legal distillery in Tennessee in nearly fifty years, Prichards Distillery is located just a few miles south of where Phils great-great-great grandfather distilled whiskey nearly two centuries ago.Prichards Double Barreled Bourbon Whiskey is made from a mash of white corn, rye and soft wheat. "Today, the vast majority of distilleries making whiskey in this country are making their whiskey with yellow corn," says Phil. "But you and I both know that white corn has a higher sugar content than yellow corn. It makes a fine, fine whiskey."After the grains are mashed and fermented, they are distilled before the whiskey is matured at cask-strength (120-proof) in new, charred American oak barrels for upwards of nine years. Following its initial beauty rest, the bourbon is brought to bottle-proof (90 proof) and aged again in entirely new, charred American oak barrels for an additional three to five years. While expensive and time-consuming, this double-barreling process reinforces the barrel notes of caramel, toffee and vanilla that earned Prichards Double Barreled Bourbon a score of 94 points from Jim Murrays Whisky Bible and a score of 95 points (tying Pappy Van Winkles 23 Year Old Bourbon) from the Ultimate Spirits Challenge.Try a bottle of award-winning bourbon today!

When he passed away in 1822, Benjamin Prichard passed his "still, tubs and utensils thereto" on to his son, Enoch. In the antebellum South, Prichards Tennessee whiskey made using white corn and pure Tennessee spring water was incredibly popular. Enoch eventually gave up the stills, tubs and utensils that his father had passed on to him, and focused his energies elsewhere. In 1997 five generations later Phil Prichard took up the family business again when he opened the doors to Prichards Distillery in Kenslo, Tennessee. The first legal distillery in Tennessee in nearly fifty years, Prichards Distillery is located just a few miles south of where Phils great-great-great grandfather distilled whiskey nearly two centuries ago.Prichards Double Chocolate Bourbon is made from a mash of white corn, rye and soft wheat. "Today, the vast majority of distilleries making whiskey in this country are making their whiskey with yellow corn," says Phil. "But you and I both know that white corn has a higher sugar content than yellow corn. It makes a fine, fine whiskey." After the grains are mashed and fermented, they are distilled before the whiskey is matured at cask-strength (120-proof) in new, charred American oak barrels for upwards of nine years. Following its initial beauty rest, the bourbon is brought to bottle-proof (90 proof) and aged again in entirely new, charred American oak barrels for an additional three to five years. While expensive and time-consuming, this double-barreling process reinforces the barrel notes of caramel, toffee and vanilla that earned Prichards Double Barreled Bourbon a score of 94 points from Jim Murrays Whisky Bible and a score of 95 points (tying Pappy Van Winkles 23 Year Old Bourbon) from the Ultimate Spirits Challenge.After the bourbon is bottle-ready, it is infused with select, single origin cacao beans that are slowly roasted and stone ground by the Olive and Sinclair Chocolate Company. While the exact process of infusing the bourbon with the cacao beans remains a closely guarded secret, the result Prichards Double Chocolate Bourbon Whiskey has hints of caramel and toffee typically associated with bourbon, but a gentle, chocolaty finish. The flavor of the cacao beans, which accentuates the flavor of the bourbon, is complex yet mellow and earned Prichards Double Chocolate Bourbon Whiskey a score of 90 points at the 2012 Ultimate Spirits Challenge.Try a bottle of chocolate-infused bourbon today!

Benjamin Prichard began distilling Prichards Tennessee Whiskey in Davidson County, Tennessee, nearly a half century before the Civil War began. In the antebellum South, his whiskey made using white corn and pure Tennessee spring water was incredibly popular. When he passed away in 1822, Prichard passed his "still, tubs and utensils thereto"on to his son, Enoch. Enoch eventually gave up the family business, and focused his energies elsewhere. In 1997 five generations later Phil Prichard took up the mantle once again when he opened the doors to Prichards Distillery in Kelso, Tennessee. The first legal distillery in Tennessee in nearly fifty years, Prichards Distillery is located just a few miles south of where Phils great-great-great grandfather distilled whiskey nearly two centuries ago.Prichards Fine Rum is made from premium table grade molasses, which Prichard sources from Louisiana. "We start with our fermenter," says Prichard. "We put in our water, our molasses and our yeast and our yeast nutrients and in about 10 days, we have a pretty good molasses beer." After the molasses beer, or wash, is prepared, it is distilled first through Prichards copper-pot beer still, before being distilled a second time through his copper-pot spirit still. "We do a second distillation," says Prichard, "which really just polishes and refines the rum."After the second distillation, the rum is brought to proof and poured into 15-gallon, newly charred white oak barrels. "The char that you see in there is what we refer to as an alligator char," says Prichard, pointing to the barrels in his small rickhouse. "It looks like an alligator back. Thats what we ask for a 3 millimeter alligator char. These are made from us by a small cooperage in Hot Springs, Arkansas. Going over there to visit their cooperage is like taking a step back in time."After the rum has aged for 3 to 5 years, Prichard and his team of distillers fill and label each bottle by hand at cask strength. Prichards Fine Rum has a golden hue, with an aroma of chocolate, almonds and vanilla. The initial notes of vanilla and bananas give way to hints of coconut, sweet molasses and a touch of smoke. The long, complex finish has hints of cinnamon and cardamom that are balanced by sweet notes of malt and molasses.Prichards Fine Rum earned the Gold Medal at the International Cane Spirits Festival in 2006 and 2007. Pick up a bottle today!

The history of Foursquare Rums begins in 1926, when the Seale family began sourcing rum from Barbados distilleries, blending and bottling them. Eventually, they acquire other brands up until the mid-1990s, when Richard Seale, the fifth generation in the family business, worked alongside his father to renovate an abandoned sugar factory. Today, the Foursquare Rum Distillerys output rivals that of its neighbor Mount Gay Rum. Foursquare Distillery, is situated in St. Philip, Barbados, is one of the steadfast supporters of Caribbean rum production. Foursquare Probitas White Blended Rum is a collaboration between Foursquare and Jamaican rum maker Hampden, one the oldest sugar estates in Jamaica. Probitas is an unaged blend of Coffey column still rum from the former and pot still rum from the latter which are meticulously married, cut to proof at 47 percent ABV. You can expect inviting notes of vanilla, sugarcane, and tropical fruits, followed by a sweet molasses finish.Pick up your bottle today!

Introducing Conor McGregors highly anticipated Irish Whiskey, Proper No. Twelve. The whiskey is produced by the mixed martial artists company Eire Born Spirits at the oldest whiskey distillery in Ireland. McGregor and his Master Distiller Elder, previously of Guinness, took painstaking measures to bring the whiskey to fruition. Proper No. Twelve is triple-distilled blend of fine golden grain and single malt. It is aged in ex-Bourbon casks and bottled at 40 percent ABV. "I come from a place called Crumlin, in Dublin 12. Its a place dear to my heart. Its where I learned how to fight; it made me who I am today. Its a place Im still very much a part of every single day of my life. So, thats where the name came from. Its proper Irish whiskey and twelve is my hometown," said McGregor.Launched September of 2018, McGregors dreams of having his own Irish whiskey have been brought to life. "Growing up on the streets of Dublin 12, I learned the values of loyalty and hard work. I respect other Irish whiskeys, but I am coming in strong, with passion and with purpose. I am the founder of this company and I am going to give it my all."The brand will be donating $5 of every case sold to first responders around the world up to $1million annually as part of their "One For All" initiative. What can you expect from this profoundly anticipated whiskey? Hints of vanilla, honey, and toasted wood.Pick up your bottle today!

Prspero Blanco Tequila is distilled from 100 percent blue weber agave from the Tequila Valley in Jalisco. These Tequilas are specially crafted by master distiller Stella Anguiano, one of the few female master distillers in the tequila industry. Bottled at 80 proof this Blanco is also a collaboration with Pop singer Rita Ora, serving as the brands Chief Creative Partner.Produced in the lush, volcanic soil of the Tequila Valley, the majestic Blue Agave infuses the landscape from which Prspero Tequila is created. This spirit is designed by Stella Anguiano, one of Mexicos premier female Master Distillers. Prspero is a bespoke spirit delivering unparalleled smooth, elegant and perfectly balanced flavors. Meticulous care is taken throughout the production process to ensure that each bottle is held to the highest standard. Every step of production is done by hand; from the elegant bottle to the perfectly balanced liquid, to the artistically illustrated label. Prspero is driven by a commitment to maintain the same process and quality that comes from family tradition doing things slowly, with patience and with passion. Rich in aromas and bright tones, enjoy Prspero Blanco on the rocks, with a hint of lime or in an assortment of cocktails.Pick up your bottle today!

For the Willett family, distilling craft whiskey is a family tradition. During Reconstruction, John David Willett the family patriarch began distilling whiskey at the Moore, Willett and Frenke Distillery, which was situated just outside of Louisville, Kentucky. In 1898, his son, A. Lambert Willett who was 15 years old at the time began following in his fathers footsteps. Three decades later, Lambert, together with his son, Thompson, purchased a farm on the outskirts of Bardstown, Kentucky, and began construction of the Willett Distilling Company. While the Willett Distilling Company eventually changed its name to Kentucky Bourbon Distillers, the family tradition lives on Even Kulsveen, the current owner of KBD, is Thompson Willetts son-in-law.In keeping with family tradition, Pure Kentucky XO Small Batch Straight Bourbon Whiskey is an authentic Kentucky straight bourbon. Aged for about twelve years ("XO" meaning "extra old"), Pure Kentucky is bottled at an unusually robust proof of 107, yet is remarkably smooth and drinkable. The bourbon has an intense aroma of sweet vanilla, cedar and oak. The aroma yields to notes of spicy rye, vanilla and maple syrup, with hints of cherry. The slightly salty finish is long and smooth, with continued vanilla notes.Pure Kentucky won the Double Gold Medal at the San Francisco World Spirits Competition, and is highly recommended by F. Paul Pacults Spirit Journal.With its combination of age, taste and proof making it an unparalleled value, Pure Kentucky XO Small Batch Straight Bourbon Whiskey is one of the best kept secrets on the whiskey market. Pick up a bottle today!

Purity Vodka is an ultra-premium range Swedish vodka. Created by well-known Master Blender, Thomas Kuuttanen, this organic award-winning spirit is distilled an astounding thirty-four times, using a distillation process that utilizes some of the finest organic ingredients yielding an exceptionally smooth vodka. Purity Vodkas Master Blender, Thomas Kuuttanen says, I discovered that 34 distillations created magic the perfect cut By combining different distillation techniques with traditional craftsmanship, we developed a one-of-a-kind, elevated vodka that features a slow distillation process, giving the vodka a smooth, non-burning finish.Purity Vodka is handcrafted artistically in small batches from organic winter wheat and barley, distilled 34 times through bespoke 600-liter copper pot still, yielding an aromatic spirit filled with rich, smooth notes of citrus, and white chocolate. The production of purity vodka gets its distinction from its lengthy distillation process, and its method of gently warming the ingredients until the vapor is collected, and then refining the spirit meticulously until only the heart of the distillate is left.Purity Vodka is the most awarded ultra-premium vodka in the world being the first vodka to ever score a perfect 100 points, and receiving top scores at the worlds most prestigious blind tasting competitions including "Best Vodka in the World 2017" at The International Wine and Spirit Competition. Purity Vodka was also awarded a Gold medal for Organic Vodka of the Year at the 2017 New York International Spirits Competition.Pick up your bottle today!

To prepare for a face-off, the iron men in their wooden ships found both revival and salvation in Pussers Rum, as well as companionship for downtime reverie. From the earliest days of the Royal Navy, these foolhardy brave hearts were issued a daily ration or "tot" of rum by the ships "Purser," a word the sailors later coined as "Pusser."Pussers Rum is a tradition that grew out of necessity. The daily drink ration for English sailors was initially a gallon of beer. This proved unsustainable. Rum eventually replaced beer in 1655, due to the more concentrated ABV, much less quantity was required.But higher ABV led to heavy inebriation aboard British naval fleets, which began to pose a problem. It was then decided to dilute the rum rations, and servings became regulated in 1740 when a rum ratio of 4:1 was instated.From the mid 17th to 18th centuries, shipboard life was incredibly difficult. A diary of a member of the British Navy, George Hodge, reveals the daily struggles and mundanities in the life of a seaman. His 500-page diary, recorded the 192 formations of the ships massive billowing sails: 1. Enemy is in sight, 2. Prepare for battle, 10. Enemy is retreating full speed imagine at a moments notice, being required to perform any of these formations, let alone being under the influence while executing them.Not to mention the ever present danger even when ships were not in battle On December 26, 1812, an entry reads: "A fresh breeze a strange sail in sight. Employ painting quarterdeck. Fell from the for top mast Mathew Donelson and was drownded."Another entry reads: "July 19 light breeze at 5 am picked up body of John Carter and buried him on the Isle of White."The daily issue of Pussers Rum was the highlight of the day. In those days, battles were fought "eyeball-to-eyeball." The mental acuity and alertness required to pack a cannonball into a muzzleloader was very great. Consequently in 1970, the Admiralty Board ended the daily issue of Pussers Rum in the Royal Navy on July 31st, 1970. This date since then is referred to as "Black Tot Day." The rum issue was one of the longest unbroken traditions in seafaring history.In 1979 Charles Tobias resurrected the historical recipe, forming Pussers Ltd. in the British Virgin Islands. His company produces their Pussers Rum following the blending information and the traditions of the Admiralty, including producing the rum from wooden pot stills just as it had been the tradition for over 200 years. This Navy-inspired blendis aged a decade and a half in charred oak barrels it delivers tropical aromas of molasses, Demerara sugar, dried fruits, and spice.Pick up your bottle today!

The life of a 17th century British Navy seaman was not an easy one.To prepare for a face off, the iron men in their wooden ships found both revival and salvation in Pussers Rum, as well as companionship for downtime reverie. From the earliest days of the Royal Navy, these foolhardy brave hearts were issued a daily ration or tot of rum by the ships Purser, a word the sailors later coined as Pusser.Pussers Rum is a tradition that grew out of necessity. The daily drink ration for English sailors was initially a gallon of beer. This proved unsustainable. Rum eventually replaced beer in 1655, due to the more concentrated ABV, much less quantity was required.But higher ABV led to heavy inebriation aboard British naval fleets, which began to pose a problem. It was then decided to dilute the rum rations, and servings became regulated in 1740 when a rum ratio of 4:1 was instated. From the mid 17th to 18th centuries, shipboard life was incredibly difficult. A diary of member of the British Navy, George Hodge, reveals the daily struggles and mundanities in the life of a seaman. His 500 page diary, recorded the 192 formations of the ships massive billowing sails: 1. Enemy is in sight, 2. Prepare for battle, 10. Enemy is retreating full speed imagine at a moments notice, being required to preform any of these formations, let alone being under the influence while executing them.Not to mention the ever present danger even when ships were not in battle On December 26, 1812, an entry reads: "A fresh breeze a strange sail in sight. Empl painting quarterdeck. Fell from the for top mast Mathew Donelson and was drownded."Another entry reads: "July 19 light breeze at 5am picked up body of John Carter and buried him on the Isle of White." The daily issue of Pussers Rum was the highlight of the day. In those days, battles were fought eyeball-to-eyeball. The mental acuity and alertness required to pack a cannonball into a muzzle loader was very great.Consequently in 1970, the Admiralty Board ended the daily issue of Pussers Rum in the Royal Navy on July 31st, 1970. This date since then is referred to as Black Tot Day. The rum issue was one of the longest unbroken traditions in seafaring history.In 1979 Charles Tobias resurrected the historical recipe, forming Pussers Ltd. in the British Virgin Islands. His company produces their Pussers Rum following the blending information and the traditions of the Admiralty, including producing the rum from wooden pot stills just as it had been the tradition for over 200 years.Pussers Gunpowder Proof- the last rum issued by the modern Royal Navy to its enlistees in 1970- commemorates the 36th anniversary of Black Tot Day. This aged overproof expression is bottled at 54.5 percent, the formula last used by the Admiralty, and distilled from 18th century vintage wooden pot stills from the Guyanas Demerara River Valley, that yield a depth of flavor, infusing the rum with an abundance of esters.Get your black tot today!

Rhonda Kallman had a quarter of a century of experience in craft beer brewing when she went looking for a fresh challenge. Missing the thrill of the early days of craft beer, she set her sights on the craft distilling industry, founding the Boston Harbor Distillery. "Ironically, the process for whiskey starts off as beer, so Ive now come full circle. Im excited about the future for craft distilled spirits and we are making some of the best in the business," says Kallman.Situated at The Port on Boston Harbor, the distillery operates from a former mill building, which was built in 1859. After hiring Dr. James Swan, a renowned whiskey-making expert, and convincing the award-winning distiller John Couchot to move to Boston and join their ranks, the operation was ready to go.Today the distillery houses hundreds of barrels of whiskeys of all sorts, as well as rum, liqueurs, and other spirits. Their range includes Putnam Whiskey, Lawleys Small Batch Rum, Spirit of Boston (expressions, distilled from various different Samuel Adams beers), and Boston Harbor Cream and Coffee Liqueurs.The Putnam New England Rye Whiskey is named after Silas Putnam, an entrepreneur and inventor that worked at the historic Boston Harbor Distillery building, where he pioneered the automated production of hot-forged horse nail, selling them during the Civil War. Crafted from 95 percent rye malt and 5 percent two-row barley, its first distilled to 155 proof. It is then aged in heavily-charred American white oak barrels, before being bottled at 86 proof.Pick a bottle up today!

This whiskey is the first Boston Harbor Distillery has produced upon opening the distillery in 2015. Celebrating its first release December 2017 this grain-to-glass operation mashes 100 percent two-row malted barley and pure water from the Quabbin Reservoir, distilled it in their Vendome copper pot still with a registered serial number 1776. The spirit is then aged in new, white American Oak 53-gallon barrels that were toasted and heavily charred, and bottled at 100 proof.Putnam New England Whiskey is inspired by the terror and regionality of malt whiskeys in Scotland, but it is a true blooded New England spirit. Bottled at 50 percent ABV, This whiskey carries notes of soft baked bread, bold spice and smooth vanilla.Pick up your bottle today!

Pyrat Rum is a brand owned by owned by Patrn Spirits, and was released in 1997. The company is not a distiller, but rather a blender of spirits. Pyrat Rum was previously produced by the Anguilla Rums Company, but is now produced and bottled in Guyana South America, in the Diamond Bottling Plant owned by Demerara Distillers Ltd. (DDL). Pyrat XO Reserve, is a blend of 9 different Rums, sourced from all over the Carribean, primarily consisting of 2-year-old Demerara rum. Demerara rum is produced by DDL, which produces well over 20 million liters of rum a year. Though they have their own label, El Dorado, their rum is also commonly used in blends like Pyrat XO Reserve. The Diamond Bottling Plant -which is owned by DDL- has its own private bottling line within the plant itself.The rum in Pyrat XO Reserve is partly produced in a traditional pot still, and a portion of the blend is produced using Demerara Distillers High Ester Still, which is a John Dore Still. The oldest rum in the Pyrat Rum XO blend is 15-years-old, and all of the XO rum is aged in a combination of American Oak and French Limousine oak casks. Bottled at 40 percent, ABV Pyrat XO has a stout corked bottle said to resemble the type of bottles used by Caribbean rum runners, ship captains, and pirates in the 19th century. This XO Reserve has a dark amber color. It is sweet on the nose with notes of molasses, toffee, citrus, and spice. The palate is sugary, with signature bright citrus notes of orange liqueur and lemon, and tobacco. The deep flavors of Demerara rum are also present. It has a long finish with hints of ginger and cinnamon.Pick up a bottle of Pyrat XO Reserve today!

During periods of hardship, we realize whats really important: family and friends, looking out for each other, and the quality of each moment. This is what Quarantine Vodka stands for: a premium Spirit that accentuates the precious times we share with others. The creation of Quarantine Vodka was inspired by the ingenuity of Spirits lovers who stayed at home and came up with spectacular cocktails. The mission of this Spirit is to be an ultra-premium foundation for this new-found passion.Quarantine Vodka is made with the purest water and is distilled six times. The nose offers clean aromas of corn that translate into a smooth and creamy mouthfeel and incredibly fresh finish. Quarantine Vodka was designed to be an ultra-premium mixer, elevating your cocktails to another level.Pick up your bottle today!