Revel Spirits was launched in 2012 with the mission to create hand-crafted premium agave-based spirits using all-natural ingredients and a unique process. Combining tradition with innovation sets them apart from countless other producers. Revel Avila is their flagship brand of sipping agave spirit that has won awards at the San Francisco World Spirits Competition, among others. They are not just about making premium spirits, but also contribute to charities and non-profits, taking part in events and donating, building infrastructure, and creating jobs.Avila is crafted in the Morelos region of Mexico using 100 percent pure agave by families with a rich distilling tradition. The spirit is the middle ground between mezcal and tequila, as it combines roasting and steaming. The naturally-pollinated agaves come from a region that hasnt been over-farmed, where they grow around 3,000 feet above the sea level, in the warm and humid climate of Morelos.The pias are roasted for 48 hours in a pit, filled with volcanic rock from the local volcano. Half of the time it is covered, half uncovered. A tube is inserted into the pit during this process, reducing the smokiness of the spirit. They combine roasting with the more modern steaming method that is traditionally used in tequila-making, employing an autoclave oven. The steamed and roasted pias are combined for the fermentation stage, creating a unique flavor.The spirit is then triple distilled, making for a smooth, super-clean, and premium end result. This Aejo expression is based on the Revel Avila Blanco, which spends 24 months in French oak barrels and is bottled at a high 96 proof. Grab a bottle today!

Revel Spirits was launched in 2012 with the mission to create hand-crafted premium agave-based spirits using all-natural ingredients and a unique process. Combining tradition with innovation sets them apart from countless other producers. Revel Avila is their flagship brand of sipping agave spirit that has won awards at the San Francisco World Spirits Competition, among others. They are not just about making premium spirits, but also contribute to charities and non-profits, taking part in events and donating, building infrastructure, and creating jobs.Avila is crafted in the Morelos region of Mexico using 100 percent pure agave by families with a rich distilling tradition. The spirit is the middle ground between mezcal and tequila, as it combines roasting and steaming. The naturally-pollinated agaves come from a region that hasnt been over-farmed, where they grow around 3,000 feet above the sea level, in the warm and humid climate of Morelos.The pias are roasted for 48 hours in a pit, filled with volcanic rock from the local volcano. Half of the time it is covered, half uncovered. A tube is inserted into the pit during this process, reducing the smokiness of the spirit. They combine roasting with the more modern steaming method that is traditionally used in tequila-making, employing an autoclave oven. The steamed and roasted pias are combined for the fermentation stage, creating a unique flavor.The spirit is then triple distilled, making for a smooth, super-clean, and premium end result. The Revel Avila Blanco expression offers the purest agave-forward taste and serves as the basis for their aged and rested expressions. Bottled at 80 proof, its profile has notes of fresh agave, citrus, and juniper.Grab a bottle today!

Revel Spirits was launched in 2012 with the mission to create hand-crafted premium agave-based spirits using all-natural ingredients and a unique process. Combining tradition with innovation sets them apart from countless other producers. Revel Avila is their flagship brand of sipping agave spirit that has won awards at the San Francisco World Spirits Competition, among others. They are not just about making premium spirits, but also contribute to charities and non-profits, taking part in events and donating, building infrastructure, and creating jobs. Avila is crafted in the Morelos region of Mexico using 100 percent pure agave by families with a rich distilling tradition. The spirit is the middle ground between mezcal and tequila, as it combines roasting and steaming. The naturally-pollinated agaves come from a region that hasnt been over-farmed, where they grow around 3,000 feet above the sea level, in the warm and humid climate of Morelos.The pias are roasted for 48 hours in a pit, filled with volcanic rock from the local volcano. Half of the time it is covered, half uncovered. A tube is inserted into the pit during this process, reducing the smokiness of the spirit. They combine roasting with the more modern steaming method that is traditionally used in tequila-making, employing an autoclave oven. The steamed and roasted pias are combined for the fermentation stage, creating a unique flavor.The spirit is triple distilled, making for a super-clean and premium end result. The Reposado (rested) expression is aged for 12 months in once-used American white oak whiskey barrels, before being bottled at 80 proof. The unique profile has smoky oak and vanilla in addition to the vegetal and fruity agave notes.Grab a bottle today!

In the mid-1990s tequila was navigating its way through a growingly discerning market. The agave spirit had blossomed its way into many drink glasses, enchanting its consumers with its fresh, flavorful and sophisticated character. Tequila, however, was not evolving as rapidly as its more knowledgeable audience was. Juan Carlos Arav saw what Tequila could be, noticing a need in the market for premium, world-class agave tequila, made with passion and insightfulness. In 1995, Arav launched Tequila Revolucion Reposado, a dignified representation of the centuries old agave tradition. Blue Tequilana Webber Agave distilled using ancient production techniques, aged for quality amounts of time, yielded a spirit that preserved both the flavor and character of the native Mexican succulent. Revolucion Tequila is handcrafted in a traditional distillery in El Arenal, Jalisco; the heart of tequila country. They plant and care for their own agave, which takes 7-10 years to mature. The agave are then cooked in masonry ovens, this lengthy process ensures the best possible flavors and aromas. Revolucion uses American and French oak barrels that have contained tequila for at least 20 years to mature their spirits.The Agave notes are neatly complemented with aromas obtained from its 18-month aging process in white oak barrels: caramel, butterscotch, honey, tobacco and even leather. No predominance of any note, this is a very rich and complex tequila with a smooth and luscious finish. Bottled at in an elegant and artistic vial with a beautiful glass stopper, Aejo scored 93 points at the Ultimate Spirits Challenge.Pick up a bottle of this Aejo Tequila today!

Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rmulo Snchez Parada, who learned all about producing mezcal from his father in Mexico. He emigrated to North Carolina but returned to Candelaria Yegol, Mexico in 2003 and started making Mezcal again with his family. Its a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today it is produced in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities.Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. Its made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still. The resulting unaged spirit is bottled at around 96 proof and unaged for a fruity and crisp profile with a distinct earthy and mineral twist to it.Grab a bottle today!

Rhum (French for Rum) Barbancourt is both distilled and bottled by Societe du Rhum Barbancourt,in Port Au Prince, on the Isle of Haiti. Founded in 1862, by Dupr Barbancourt, the company has been passed down through generations. The French spelling for for this Caribbean elixir may be off by one letter, However, the differences between Rhum and Rum are much more complex than this small grammatical twist. The rum making traditions of the French West Indies, differ greatly from the rum traditions of the other colonized Caribbean countries. A key difference in Rhum Agricole production is that it is distilled only once, to 70 percent ABV, from sugar cane juice as opposed to fermented molasses. Then it is brought down to bottling proof.Rhum Barbancourt does things even more differently; they distill their rhum twice, to 90 percent ABV, after which it is reduced to about 50 percent, before being aged in a combination of large oak vats and smaller barrels. The Rhum Barbancout Estate Reserve is finally bottled at 43 percent ABV.Initially distilled and reserved only for Barbancourt family and friends, it was eventually released for public sale for the first time ever in the mid 1960s, gaining much noteriety.The flavors of this rum are very similar on the nose as they are in the glass, with butterscotch and toffee flavors accented by sandal wood and French Limousin oak. As a 15-year-old spirit, the more oaky notes that are to be expected in the flavor, are less prominent due to the use of large wooden vats to age a portion of the rhum. These large vats allow less interaction with the oak. Also on the palate are flavors of rich fruit and baking spices. Caramelized brown sugars, and a dash of spices like cloves and cinnamon, with some marmalade and marzipan, and even a light smokiness of dark tobacco are all present.Pick up a bottle of this special rhum today!

Rhum (French for Rum) Barbancourt is both distilled and bottled by Societe du Rhum Barbancourt,in Port Au Prince, on the Isle of Haiti. Founded in 1862, by Dupr Barbancourt, the company has been passed down through generations. The French spelling for for this Caribbean elixir may be off by one letter, However, the differences between Rhum and Rum are much more complex than this small grammatical twist. The rum making traditions of the French West Indies, differ greatly from the rum traditions of the other colonized Caribbean countries. A key difference in Rhum Agricole production is that it is distilled only once, to 70 percent ABV, from sugar cane juice as opposed to fermented molasses. Then it is brought down to bottling proof. Barbancourt is twice distilled in Copper Pot Stills. The resultant spirit is aged for eight years in Limousin white oak barrels. Expect notes of oak vanilla and citrus.Pick up your bottle today!

Sugarcane traces its history back to the Indus Valley where it was originally cultivated nearly 5,000 years ago. In the late fifteenth century, Christopher Columbus introduced sugarcane to the Caribbean, planting it on the island of Hispaniola (presently, the Dominican Republic and Haiti). Sugarcane quickly became the staple crop of the Caribbean islands, where it was harvested and refined before being exported to western Europe and New England. Molasses, the byproduct of refining cane sugar, was used by Caribbean farmers to distill rum, which was sold to the many ships that sailed through the islands.During the Napoleonic Wars, the British Navy enforced a blockade against France, resulting in a plunge in the demand for Caribbean sugar. As farmers in the Caribbean began stockpiling the excess sugarcane they had harvested, distilleries throughout the Caribbean began turning to fresh sugarcane rather than molasses in order to produce rum. These rums became known as agricultural rhums or "rhum agricoles."Rhum Clment is a rhum agricole crafted on the island nation of Martinque. The rhum is made exclusively from sugarcane harvested on the Domaine de lAcajou Estate, which was purchased by Homre Clment in 1887. In order to harvest the sugarcane, expert farmers chop the stalks of the cane as low to the ground as possible in order to preserve the highest concentration of glucose (due to its weight, glucose is pulled to the bottom of the stalk by gravity). Then, within an hour of its harvest, the sugarcane is transported to the distillery and crushed in order to preserve the most fresh and raw flavor possible. Once the sugarcane juice has been extracted, it is fermented with an organic, proprietary strain of yeast before being distilled through Clments single-column copper still (the still is modeled after the classic Armagnac stills of France).Rhum Clment Cuve Homere is the magnum opus of the Rhum Clment Distillery. The rum is a blend of the best rums produced over the past fifteen years at the distillery, each of which was matured either in French Limousin barrique casks or re-charred, American oak barrels.The rum has an aroma of fresh biscuits, almonds, melted butter and warm spices. Notes of hazelnuts, tropical fruits, bananas, chocolate and pepper dominate the flavor profile, and give way to a finish accented by notes of citrus, oak, honey and cinnamon.Rhum Clment Cuve Homere was named one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points in 2013. In addition, it earned the Gold Medal from the Beverage Testing Institute, and five stars from F. Paul Pacults Spirit Journal.Pick up a bottle today!

Sugarcane traces its history back to the Indus Valley where it was originally cultivated nearly 5,000 years ago. In the late fifteenth century, Christopher Columbus introduced sugarcane to the Caribbean, planting it on the island of Hispaniola (presently, the Dominican Republic and Haiti). Sugarcane quickly became the staple crop of the Caribbean islands, where it was harvested and refined before being exported to western Europe and New England. Molasses, the byproduct of refining cane sugar, was used by Caribbean farmers to distill rum, which was sold to the many ships that sailed through the islands.During the Napoleonic Wars, the British Navy enforced a blockade against France, resulting in a plunge in the demand for Caribbean sugar. As farmers in the Caribbean began stockpiling the excess sugarcane they had harvested, distilleries throughout the Caribbean began turning to fresh sugarcane rather than molasses in order to produce rum. These rums became known as agricultural rhums or "rhum agricoles."Rhum Clment is a rhum agricole crafted on the island nation of Martinque. The rhum is made exclusively from sugarcane harvested on the Domaine de lAcajou Estate, which was purchased by Homre Clment in 1887. In order to harvest the sugarcane, expert farmers chop the stalks of the cane as low to the ground as possible in order to preserve the highest concentration of glucose (due to its weight, glucose is pulled to the bottom of the stalk by gravity). Then, within an hour of its harvest, the sugarcane is transported to the distillery and crushed in order to preserve the most fresh and raw flavor possible. Once the sugarcane juice has been extracted, it is fermented with an organic, proprietary strain of yeast before being distilled through Clments single-column copper still (the still is modeled after the classic Armagnac stills of France).Rhum Clment Select Barrel is crafted by Habitation Clments cellar master. The cellar master chooses select casks of rum that have matured for a minimum of three years in French oak casks, and blends them together in order to craft this extraordinary rum.The rum is rich yet supple, with hints of toffee, tropical fruits and creamy vanilla. In addition, smooth touches of sugar cane, charred oak and caramel accent a lush and viscous finish.Rhum Clment Select Barrel earned a score of 93 points from the Beverage Testing Institute in 2014. Pick up a bottle today!

Sugarcane traces its history back to the Indus Valley where it was originally cultivated nearly 5,000 years ago. In the late fifteenth century, Christopher Columbus introduced sugarcane to the Caribbean, planting it on the island of Hispaniola (presently, the Dominican Republic and Haiti). Sugarcane quickly became the staple crop of the Caribbean islands, where it was harvested and refined before being exported to western Europe and New England. Molasses, the byproduct of refining cane sugar, was used by Caribbean farmers to distill rum, which was sold to the many ships that sailed through the islands.During the Napoleonic Wars, the British Navy enforced a blockade against France, resulting in a plunge in the demand for Caribbean sugar. As farmers in the Caribbean began stockpiling the excess sugarcane they had harvested, distilleries throughout the Caribbean began turning to fresh sugarcane rather than molasses in order to produce rum. These rums became known as agricultural rhums or rhum agricoles.Rhum Clment is a rhum agricole crafted on the island nation of Martinque. The rhum is made exclusively from sugarcane harvested on the Domaine de lAcajou Estate, which was purchased by Homre Clment in 1887. In order to harvest the sugarcane, expert farmers chop the stalks of the cane as low to the ground as possible in order to preserve the highest concentration of glucose (due to its weight, glucose is pulled to the bottom of the stalk by gravity). Then, within an hour of its harvest, the sugarcane is transported to the distillery and crushed in order to preserve the most fresh and raw flavor possible. Once the sugarcane juice has been extracted, it is fermented with an organic, proprietary strain of yeast before being distilled through Clments single-column copper still (the still is modeled after the classic Armagnac stills of France).Following distillation, Rhum Clment VSOP Vieux Agricole is matured for a minimum of four years in virgin Limousin barriques and re-charred bourbon casks. The alchemy of the natural rhum, together with the unique variety of the oak barrels used in the maturation process, contributes a brilliant mahogany color to the rum, and provides for an aroma of cocoa beans, warm caramel and exotic spices. Notes of coconuts, bananas, papaya and creme brulee dominate the palate, and lead to a finish accented by touches of mellow vanilla and caramel.Rhum Clment VSOP Vieux Agricole earned a score of 96 points from Wine Enthusiast, which called it perfectly balanced and the best new rum on the market. Pick up a bottle today!

Rhum J.M. is a French sugar cane juice rum founded in 1845 by Jean-Marie Martin in the foothills of Montagne Pelee on the island of Martinique. The distillery is situated in the middle of the 300 hectares of the Fonds-Prville estate, which dates back to 1790.The eponymous rum is a rhum agricole, meaning it is made by distilling sugar cane juice. This gives the rum a very distinct character. The character of J.M. rhum is also defined by the unique qualities of the sugar cane, which is grown in volcanic soil and damp sea air, yielding a lower sugar content. Fresh spring water is also used to produce the rum, contributing to its enhanced flavor profile. The farmers on Martinique do not burn the cane fields after harvest. Instead the sugar cane harvest is followed by the growth of bananas or pineapples, it is a rotating loop of cultivation. J.M.s rhum agricole is also one of the few labels with Appellation dOrigine Controlle(AOC), which dictates the way sugar cane is grown and processed.Rhum J.M. XO is a brilliant and expressive rhum agricole, blended with at minimum of six-year-old rums aged inre-charred bourbonbarrels.It has compelling notes of pickling spices, honeyed dried tropical fruits, toffee, and creme brulee with a soft, bright, dry-yet-fruity medium-full body. Other notes like sandalwood, peppercorns, and leather are all present on the finish. This rum is a complex, well-aged sipping rum with endless character and cascading layers of flavor. Pick up your bottle today!

Two hundred years ago, the highlands of Jalisco, Mexico served as a key battlefront in the Mexican War of Independence. During the struggle, Maria Higinia Gomez served as a consigliere to the Mexican revolutionaries as they fought for their independence against Spanish colonialists. After their victory, the revolutionaries awarded her 10,000 acres of land for her service, most of which she then gave away to other rebels. The remaining 620 acres were handed down from generation to generation and virtually untouched until her great grandson, Iaki Orozco, the founder of Riazul Tequila, inherited the land in the late 1990s.Orozco recognized the the lands high elevation, cool climate and red volcanic soils or tierra roja would give rise to a blue agave that was more aromatic and sweeter than other agave being grown in Jalisco. In addition, Orozco learned that the baby blue agave plants he intended to use known to have higher sugar contents than traditional blue agave plants would release additional nectar when exposed to the plantations cool climates, resulting in an even more flavorful tequila. After planting 100 initial blue agave shoots, which confirmed his hypothesis, Orozco worked tirelessly to plant another 175,000 shoots. Today, thousands of baby blue agave plants are being harvested on Orozcos plantation at their peak of maturity by expert jimadors. After harvesting the agave, the jimadors steam-bake their pias, or hearts, in ovens for 36 hours before crushing the pias and fermenting the extract. Following fermentation, Riazul Tequila is distilled twice in stainless steel pot stills.Riazul Extra Aejo is made from 100 percent blue agave, aged for four years, rested in American Oak for three years and finished for an additional year in Oloroso Sherry casks, allowing the tequila to develop opulent, harmonized flavors and aromas. With its lovely amber color, the Riazul Extra Anejo has vanilla aromas jumping from the glass. On the palate sweet agave flavors give way to ripe fruit and spice on the finish.Pick up your bottle today!

Two hundred years ago, the highlands of Jalisco, Mexico served as a key battlefront in the Mexican War of Independence. During the struggle, Maria Higinia Gomez served as a consigliere to the Mexican revolutionaries as they fought for their independence against Spanish colonialists. After their victory, the revolutionaries awarded her 10,000 acres of land for her service, most of which she then gave away to other rebels. The remaining 620 acres were handed down from generation to generation and virtually untouched until her great grandson, Iaki Orozco, the founder of Riazul Tequila, inherited the land in the late 1990s.Orozco recognized the the lands high elevation, cool climate and red volcanic soils or tierra roja would give rise to a blue agave that was more aromatic and sweeter than other agave being grown in Jalisco. In addition, Orozco learned that the baby blue agave plants he intended to use known to have higher sugar contents than traditional blue agave plants would release additional nectar when exposed to the plantations cool climates, resulting in an even more flavorful tequila. After planting 100 initial blue agave shoots, which confirmed his hypothesis, Orozco worked tirelessly to plant another 175,000 shoots. Today, thousands of baby blue agave plants are being harvested on Orozcos plantation at their peak of maturity by expert jimadors. After harvesting the agave, the jimadors steam-bake their pias, or hearts, in ovens for 36 hours before crushing the pias and fermenting the extract. Following fermentation, Riazul Tequila is distilled twice in stainless steel pot stills.Riazul Silver Tequila is brought to proof and bottled immediately after distillation. It has strong bursts of white and black pepper that are complemented by bold notes of sweet agave. Riazul Silver earned a score of 92 points from the Beverage Testing Institute and a score of 90-95 points from Wine Enthusiast.Riazul Reposado Tequila is aged for nine months in a combination of French and American oak barrels before being brought to proof and bottled. It has subtle, complex notes of citrus and oak, with hints of honey, vanilla and caramel. Riazul Reposado Tequila earned a score of 93 points from the Beverage Testing Institute and a score of 90-95 points from Wine Enthusiast.Riazul Aejo Tequila is aged for two years longer than any other tequila in its class in used French oak barrels made from the Citeaux forests of Burgundy, France. The tannins from the oak barrels, which feature a medium toast and were previously used for aging brandy, highlight the traditional blue agave taste, while capturing delicate notes of honey, vanilla and almonds. Riazul Aejo Tequila earned a score of 93 points from the Beverage Testing Institute and a score of 95-100 points from Wine Enthusiast.The roots of Riazul Tequila sprouted from a struggle for freedom, and gave rise to the independent, rebellious spirit that defines Riazul Tequila today. Try all three bottles at an incredible price!

Rio Brazos was launched by Nathan and Wade Barkman in 2014, owners of the Republic 1836 Steakhouse. The Texas bourbon label is owned and operated entirely by the Barkman family, and based out of College Station, Texas. Having filled barrels and bottle of their small batch whiskey since 2013, the brand specializes in pot distilling corn whiskey from whole grains. Rio Brazos Texas Bourbon Whiskey is distilled from sweet corn, barley, yeast, water. Every step of production takes place at the distillery. They grind their barley and corn in their very own hammer mill, and the ingredients are mashed and distilled before the homegrown Texas spirit is barreled and bottle onsite. Their Texas Bourbon is distilled from a bourbon mash of 90 percent corn and ten percent malted barley. It is is filtered through coarsely charred pecan wood, unveiling a light, bright spirit and then rested in used 53-gallon bourbon barrels each chosen for their cis-lactones (vanilla and coconut). Bottled at 90 proof, this unique small batch whiskey has beautiful bright amber tones and signature notes of vanilla, cinnamon spice, and roasted pecans.Pick up your bottle today!

During the American Revolutionary War, the British Royal Navy imposed a blockade against American ports, which prevented the colonists-turned-revolutionaries from importing crucial supplies into the United States. As a result of blockade, American distilleries, which had been distilling molasses imported from the Caribbean islands into rum, began distilling rye grains instead.By the end of the war, approximately 5,000 log stillhouses were operating in Pennsylvanias Fayette, Allegheny, Westmoreland and Washington counties, producing an incredibly aromatic rye whisky known as Monongahela Rye (the rye was named after the Monongahela River, which was situated adjacent to a number of distilleries). Following the Whiskey Rebellion a bloodless battle that was instigated by an excise tax imposed on distilled spirits a number of these distillers moved south into Kentucky and Tennessee.Rittenhouse Straight Rye Whisky is a Kentucky rye whiskey crafted using the same traditions that Pennsylvanians used to craft Monongahela Rye over two centuries ago. After the grains are mashed and fermented, the whiskey is distilled and aged in new, charred American oak casks for a minimum of four years (although the average age of the rye is closer to six years old). Following maturation, the whiskey is bottled-in-bond at 100 proof.Rittenhouse Rye has an aroma of cocoa, toasted rye and oak spices, along with hints of vanilla and caramel. Notes of rich, intense chocolate, cloves and spices dominate the palate, and are balanced by sweeter notes of vanilla, orange zest and raisins. The finish is long and beautiful, with touches of cocoa beans, baking spices and allspice.Rittenhouse Rye earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named the North American Whiskey of the Year. In addition, it earned a score of 94 points from Wine Enthusiast, which named it one of the Top 50 Spirits of 2010. It was also named the Best North American Whisky by Whisky Magazine and "Best Buy Whisky of the Year" by Whisky Advocate.Pick up a bottle today!

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. Roca Patrn is crafted from 100 percent Weber Blue Agave which are harvested after six to seven years by expert Jimadors. Named after the Spanish word for rock, the Roca Patrn lineup is bottled at a higher ABV than Patrns core range and produced using traditional artisanal methods.The agaves are then crushed by a two-ton volcanic stone Tahona, a centuries-old tradition that breaks down the fibers. The freshly milled desert succulents are slow-roasted in a brick oven for 79 hours, before being fermented in wooden vats. The agave juice is distilled in small batches through handmade copper stills with the agave fibers to produce an earthy flavor. Roca Patrn Aejo is aged in used American bourbon barrels for 14 months. Expect notes of vanilla, citrus fruits, spices, and ginger. Pick up your bottle today!

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. Named after the Spanish word for rock, the Roca Patrn lineup is bottled at a higher ABV than Patrns core range and produced using traditional artisanal methods. Roca Silver is crafted from 100 percent Weber Blue Agave which are harvested after six to seven years by expert Jimadors. The agaves are then crushed by a two-ton volcanic stone Tahona, a centuries-old tradition that breaks down the fibers. The freshly milled desert succulents are slow-roasted in a brick oven for 79 hours, before being fermented in wooden vats. The agave juice is distilled in small batches through handmade copper stills with the agave fibers to produce an earthy flavor. Roca Patrn Reposado is then aged in used American bourbon barrels. Expect notes of vanilla oak and earthy flavors. Pick up your bottle today!

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. Roca Patrn is crafted from 100 percent Weber Blue Agave which are harvested after six to seven years by expert Jimadors. The agaves are then crushed by a two-ton volcanic stone Tahona, a centuries-old tradition that breaks down the fibers. The freshly milled desert succulents are slow-roasted in a brick oven for 79 hours, before being fermented in wooden vats. The agave juice is distilled in small batches through handmade copper stills with the agave fibers to produce an earthy flavor. Named after the Spanish word for rock, the Roca Patrn lineup is bottled at a higher ABV than Patrns core range and produced using traditional artisanal methods. Roca Patrn Silver has crisp flavors of fresh citrus on the nose, earthy flavors of cooked agave, black pepper, and citrus on the palate, followed by a complex finish. Pick up your bottle today!

The use of wooden barrels to store and transport liquids dates back to 2690 B.C., when ancient Egyptians during the Early Dynastic Period began replacing clay vessels with wooden casks in order to meet the demands of their sprawling civilization. The advantages of wooden barrels were evident not only were they less fragile than clay vessels, but their cylindrical shape allowed them to be rolled rather than carried across short distances. As settlers along the Nile quickly realized, however, barrels made from wooden staves were rather porous any liquids stored in the barrel slowly evaporated as the barrel "breathed."As whiskey ages in wooden casks, it evaporates through the pores of the wood. On average, approximately 2 percent of aging whiskey is lost to evaporation each year this 2 percent is commonly referred to as the angels share. In the United States, federal regulation requires that bourbon be made from a mashbill of at least 51 percent corn and aged in new, charred oak casks. Bourbon that meets these requirements and that has aged for a minimum of two years may be called straight bourbon.Each bottle of Rock Hill Farms Bourbon is aged about 8 years in a single, new, charred American oak barrel, and is bottled in bond at a robust 100 proof. Made from a mash bill of corn and malted barley, as well as more rye than typical bourbons, Rock Hill Farms Bourbon has a bit of spice to go along with its sweet notes of toasted nuts, fruit, chocolate and marshmallow. The bourbon finishes extremely smooth, with a lingering sweetness.Named for the rich farmland along the Kentucky River that runs outside the Frankfurt distillery where the bourbon is made, Rock Hill Farms Bourbon was called "The Worlds Greatest Bourbon" by Washingtonian Magazine. In addition, Jim Murray awarded Rock Hill Farms Bourbon 95 points in Whisky Magazine, while Wine Enthusiast rated it 96-100 points. Try the worlds greatest bourbon today!

When Rock Town Distillery was founded in 2010 by Phil Brandon, it became the first legal distillery of any kind in Arkansas since Prohibition. Rock Town, located in downtown Little Rock, is a true grain-to-glass distillery, making its craft spirits from corn, wheat and rye that are grown within a 125-mile radius of the distillery. The first spirits distilled at Rock Town were vodka, gin, and unaged Arkansas Lightning whiskey, touted as legal moonshine. They later added liqueurs and bottled cocktails to their range, and of course whiskey. Their line of Arkansas-made whiskeys comprises bourbons and ryes, as well as a hickory smoked whiskey, and they also created a number of anniversary editions. Passion for making premium spirits and dedication to the craft have earned this artisan craft distillery a number of international awards for its handcrafted products, including Double Gold at the San Francisco World Spirits Competition and Gold from the World Whiskey Masters for their bourbon. To get the bottled-in-bond label, a whiskey must be produced according to strict federal regulations, originally laid out in the Bottled-In-Bond act of 1897 that was adopted with the aim of eliminating the widespread adulteration of whiskey. These standards prescribe that a whiskey must be produced in one distillation season, by one distiller at one distillery, aged for least 4 years in a federally bonded warehouse, and bottled at 100 proof. The Rock Town 4YR Bottled In Bond Straight Bourbon Whiskey is a premium small batch bourbon whiskey distilled from a mash of 82 percent Arkansas grown corn, 9 percent Arkansas wheat, and 9 percent malted barley. Like all of their whiskeys, it is made from grain to glass at the distillery in Little Rock. After aging for 4 years in 53 gallon barrels, it is bottled at 100 proof. Pick up a bottle today!

Rockeys Liqueur is the passion project of Eamon Rockey, a renowned mixology expert known for his work as the General Manager and author of the beverage program at Michelin-starred Betony Maison-Delloss in midtown Manhattan, New York. Rockeys is the first widely available Milk Punch in over 150 years and the first-ever in North America.A drink for the spirits enthusiast, Rockeys is rooted in tradition. Milk Punch is a four-century-old drink born in London. According to history, the first Milk Punch was made by a renowned British playwright and royal spy, Aphra Behn, in the late 1600s. Over the years, Milk Punch recipes have spanned continents and been beloved by some of the most notable legends throughout history, such as Queen Victoria, Benjamin Franklin, and more.Rockeys is a crystal clear, natural, and delicious milk punch, blended and bottled in Brooklyn. This delightful, natural liqueur is produced from a blend of green tea, black tea, pineapple, apple, and citrus. You can enjoy this incredibly versatile spirit a number of different ways: simply sipped over ice, mixed in your favorite cocktails, or paired perfectly with any spirit or sparkling wine you choose!Pick up your bottle today!

Founded ten years ago by California surfer Rodney Rod Cegelski, and Aussie Hamish Hammer Marshall, Rod and Hammer Bourbon is an American classic. Its aged two years in new American oak barrels to a deep amber color. The result is a smooth and mellow whiskey with hints of caramel, roasted nuts, corn, and vanilla when tasted neat.Founded to handcraft spirits with purified Pacific Ocean water, the story of Slo Stills began in 1988 at the Slo Brew brewery. In 2012 they distilled and aged their first whiskey, a rye beer mash made in the original Garden street copper kettle.Dried and malted grains such as corn or rye, are milled to expose the starch contained within. Water is added to create a mash and is cooked to convert starches into sugars, forming a liquid called wort. Yeast is added to the wort in fermenting tanks to convert the sugars to alcohol, resulting in a beer.This beer is transferred to a still and heated, causing the alcohol to vaporize and separate from the water and solids. The resultant spirit is then transferred to charred new American Oak barrels to mature from 6 months to 2 years or more. This Rod and Hammer Bourbon is sweet and smokey on the nose with notes of caramel and vanilla on the palate. The finish is smooth with sweet corn.Pick up your bottle today!

Roe and Co. Irish Whiskey was relaunched March 2017, as a premium Irish Whiskey in the Diageo portfolio. The whiskey is named after the George Roe and Co that once owned the Thomas Street Distillery in Dublin the largest in the world at the time.Roe and Co is a new premium Blended Irish Whiskey, created by legendary master blender, Caroline Martin, and named in honor of George Roe, a true pioneer of Irish Whiskey. Refined, elegant, and with remarkable depth, A masterful blend of rich malt whiskey and the smoothest of grain whiskey aged in bourbon casks. The whiskey is aged exclusively in mostly first-fill ex-Bourbon casks and bottled at 45 percent ABV, the result is a stunning Irish spirit with a beautiful complexity. You can expect wonderful aromas of smooth vanilla, and sugary notes. The palate is velvety with further vanilla notes, and crisp pears. The finish is fairly lengthy and warming.Pick up your bottle today!

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dads Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewerys brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelors degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling.All Rogues spirits are made from ingredients off their own Rogue farms and Dead Guy Whiskey is no exception. Made by distilling the wort of their famous Dead Guy Ale, its a handcrafted single malt whiskey thats pot-distilled in small batches using malted barley, Munich, and crystal malts. Aged for a minimum of 2 years in new American Oak barrels, its perfect for sipping but works just as well in various whiskey-based cocktails.