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 to 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, 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. Working with a custom-made, 150-gallon Vendome copper-pot still at the Rogue House of Spirits on the banks of the Pacific Ocean, Couchot created Rogue Farmhouse Gin.The gin is crafted using English cucumbers, peeled by hand, and slowly infused with 9 other botanicals. The botanicals, blended together without any chemicals, additives or preservatives, deliver a gin with a fresh character and bold layers of flavor.Rogue Farmhouse Gin earned the Double Gold Medal at the 2009 San Francisco World Spirits Competition and the Silver Medal at the International Wine and Spirits Competition. Rogue Farmhouse Gin also won the Platinum Medal at the 2012 World Beverage Competition, where it was also named "Best in Show."Bottled at 90 proof, this gin is perfect to be drank on its own, or in different cocktails. Much like the name suggests, Rogue Spirits does things differently. Try something different 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 Rolling Thunder Stouted Whiskey is no exception. Its a handcrafted limited single malt whiskey distilled in small batches. It is aged for three years, spending the first in new Oregon Oak barrels and the remaining 2 in stout Oregon Oak barrels that used to hold their own Rolling Thunder Russian imperial stout. Combining the spice and citrus with deep and dark tones from the stout, its single malt and bourbon, walking hand in hand.Get a 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 Oregon Rye Malt Whiskey is no exception. Its a handcrafted whiskey distilled in small batches with an unusual twist the rye and barley are both malted, which takes an edge off the spice notes and makes for a more approachable whiskey. Both are the same kind they use for brewing their beer: Dream Rye and Risk Malts, with the mash fermented using Pacman yeast. It is then aged for three years in new American oak barrels in the marine climate of Newport, Oregon, and bottled at 80 proof.Get a 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 Oregon Single Malt Whiskey is no exception. Its a handcrafted single malt whiskey thats pot-distilled in small batches using malted barley that has been smoked using cherry and alder wood. It is aged for a minimum of 5 years in new American Oak barrels, char 3. It is then bottled at 80 proof with no chill filtering involved.Grab a bottle today!

In 1908, Don Jose Varela Blanco, a young Spanish entrepreneur, opened the first sugar mill in Pes just five years after Panama seceded from Colombia. With the encouragement and help of his three eldest sons, he began distilling spirits in 1936 in the same town where it all began. Today, Luis J. Varela, Jr. is the third generation of the Varela family running the company. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world," Varela says.While rum is aged across different regions of the world, the rum distilled in Pes is uniquely flavorful due to the climate in Panama.The tropical rainfall, humid days and breezy nights add character and personality to the development of the rum.In addition, the Varela family controls the entire rum-making process from grain to glass they grow, hand-pick and hand-harvest their own sugar cane, distill it into rum and age it in used, bourbon white oak casks in Pes.Their commitment to making the finest rum in the world earned them a gold medal at the 2009 Ministry of Rum Tasting Competition and a double gold medal at the 2010 San Francisco World Spirits Competition.Distilled in a four-column still and aged for a minimum of seven years, Ron Abuelo Anejo 7 Aos has a nose of toffee and butterscotch and notes of vanilla, nutmeg, cinnamon and oak. "Abuelo means grandfather in Spanish, and the old man image on our labels reflects the essence of this brand: heritage and tradition," says Varela Jr.Pick up your bottle of Abuelo Rum today!

Five years after Panama seceded from Colombia, Don Jose Varela a young Spanish entrepreneur opened the first sugar mill in Pes, a small city situated in southern Panama. Thirty years later, Varela began distilling the excess sugar cane that he harvested into rum. While rum has traditionally been associated with the Caribbean islands, the rum matured in Pes is uniquely flavorful due to Panamas climate. The tropical rainfall, humid days and breezy nights produce incredibly ripe sugar cane, and add character and personality to the rum as it matures. Today, Luis J. Varela Don Joses grandson represents the third-generation of master distillers in his family. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world,"Varela says.Ron Abuelo Centuria Rum is a limited-edition rum crafted exclusively from sugar cane harvested on the Varela Estate. While many sugarcane farmers burn their fields prior to harvesting their plants (burning enables faster cultivation), Varela refuses to use flame-harvesting due to the detrimental effects it has on the sugars residing in the base of the cane stalk. Rather, when the sugarcane reaches its peak of maturity, expert farmers at the Varela Estate tenderly harvest the crops by hand.Once the cane has been harvested, it is shredded at the distillery before being fermented and distilled. Following distillation, the rum is solera-aged for up to 30 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Ron Abuelo Centuria Rum was crafted to celebrate the distillerys 100th anniversary. The rum has a dark caramel color, along with an aroma of sweet vanilla, toffee and chocolate. The aroma gives way to notes of crme brle, molasses, coffee and dark tea on the palate, and finishes with a touch of sweetness.The rum was named one of the top 10 rums by Gayot, and was rated one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points. In addition, it earned a score of 96 points from the Beverage Testing Institute, which said that it was "a fantastically flavorful and balanced sipping rum."Pick up a bottle today!

In 1929, Julin Barcel emigrated from Spain to Santo Domingo, founding Barcel and Co.in 1950, Barcel Blanco and Dorado gold Rum initiated the success of Ron Barcel brand, and the label has been growing rapidly ever since. Ron Barcel distills their rum from 100 percent Dominican sugar cane juice. It is finished for two years in French oak, in a horizontal fashion in the rickhouses, compared to Barcels traditional maturation process utilizing bourbon barrels, aged in a vertical fashion.This 10-year-old rum, this has premium rum notes combined by spicy kicks of bourbon overpowering the spirits latent sugar cane characteristics. The finish delivers subtle pepper, oak, and a hint of bitterness. A rum for the bourbon enthusiast.Pick up your bottle today!

A five-time Emmy Award-winning journalist, Ronald Joseph Aaron Ron Burgundy was the co-anchor of KVWN Channel 4 News Team in San Diego (pronounced San De-aago) from 1964 to 1977. "I dont know how to put this, but Im kind of a big deal," says Burgundy, about himself. "People know me."Ron Burgundy Great Odins Raven Special Reserve Scotch Whisky is a blend of 60 percent malt whisky and 40 percent grain whisky sourced from the Speyside, Highlands and Islay regions of Scotland. "It has a formidable scent," says Burgundy. "It stings the nostrils in a good way."The aroma gives way to notes of rich mahogany and old, leather-bound manuscripts. Needless to say, this Scotch is not available at the Toilet Store. In addition, studies suggest that 60 percent of the time, this whisky will get you drunk every time."I love Scotch," says Burgundy. "Scotchy, Scotch, Scotch. Here it goes down. Down into my belly." Pick up a bottle today!

Ron Coln was founded by two friends Thurman Wise and Pepijn Janssens after becoming enamored with El Salvador during a trip they took in 2018 to Latin America. The brand was named after El Salvadors former currency Coln, which in turn got its name from the discoverer of America, Christopher Columbus (Cristbal Coln in Spanish). The brand soon expanded and the duo became a crew of 6 passionate individuals, the rest is history.Coming from a bartending background they were fascinated by the countrys sugar cane and coffee, both some of the highest quality in the world. They instantly began thinking about ways to combine them with rum, which is how Ron Colon Salvadoreno Coffee Infused Rum came to be. They partnered with Jags Heads Coffee farms and the Licorera Cihuatn distillery to create a unique dry and fruity coffee rum, as well as an aged rum expression.The rum is a blend of 70 percent 6-year-old column-still Salvadorean rum, 15 percent unaged Jamaican pot-still rum, and 15 percent 3-year-old Jamaican rum. Its made with local sugar cane and aged in white oak ex-bourbon barrels. The Coffee Infused expression takes the Aged Rum and macerates it with whole coffee beans from the El Ciprs region, where they are grown in volcanic soil at an altitude of 1700m. The maceration takes 48 hours, which allows the rich flavor to transfer to the liquid. This process is cut off just before bitter notes would start forming. Grab a bottle now!

Ron Coln was founded by two friends Thurman Wise and Pepijn Janssens after becoming enamored with El Salvador during a trip they took in 2018 to Latin America. The brand was named after El Salvadors former currency Coln, which in turn got its name from the discoverer of America, Christopher Columbus (Cristbal Coln in Spanish). The brand soon expanded and the duo became a crew of 6 passionate individuals, the rest is history.Coming from a bartending background they were fascinated by the countrys sugar cane and coffee, both some of the highest quality in the world. They instantly began thinking about ways to combine them with rum, which is how Ron Colon Salvadoreno Coffee Infused Rum came to be. They partnered with Jags Heads Coffee farms and the Licorera Cihuatn distillery to create a unique dry and fruity coffee rum, as well as an aged rum expression.The rum is a blend of 6-year-old column-still Salvadorean rum (Licorera Cihuatn distillery), unaged Jamaican pot-still rum (Worthy Park, Hampden, and Monymusk distilleries), and 3-year-old Jamaican rum (Worthy Park). Its made with local sugar cane. The Coffee Infused expression takes the Aged Dark Rum and macerates it with medium-roast whole bourbon coffee beans from the El Ciprs region, where they are grown in volcanic soil at an altitude of 1700m. The maceration takes 48 hours, which allows the rich flavor to transfer to the liquid, giving the rum cherry, chocolate, and honey flavors. The spirit is non-chill filtered in order for the coffee oils to remain intact. The Green Label is the lower-proof version of the Red Label.Grab a bottle now!

Ron Coln was founded by two friends Thurman Wise and Pepijn Janssens after becoming enamored with El Salvador during a trip they took in 2018 to Latin America. The brand was named after El Salvadors former currency Coln, which in turn got its name from the discoverer of America, Christopher Columbus (Cristbal Coln in Spanish). The brand soon expanded and the duo became a crew of 6 passionate individuals, the rest is history.Coming from a bartending background they were fascinated by the countrys sugar cane and coffee, both some of the highest quality in the world. They instantly began thinking about ways to combine them with rum, which is how Ron Coln Salvadoreo Coffee Infused Rum came to be. They partnered with Jags Heads Coffee farms and the Licorera Cihuatn distillery to create a unique dry and fruity coffee rum, as well as an aged rum expression.The rum is a blend of 70 percent 6-year-old column-still Salvadorean rum, 15 percent unaged Jamaican pot-still rum, and 15 percent 3-year-old Jamaican rum. Its made with local sugar cane and aged in white oak ex-bourbon barrels. The Salvadorean rum is produced at the Licorera Cihuatn distillery under the watchful eye of blender and Master Distiller Gabriella Ayala. First, the sugar cane is milled using a 100-year-old mill, then the molasses ferment for 36 hours before they are distilled. The rum is then aged with a high yearly angels share of 8 percent. The Salvadorean rum brings fruity and tropical notes to the profile, while the Jamaican rums bring an earthiness and warmth for a perfect balance.Grab a bottle now!

Founded in 1877 by two British brothers-in-law, Williams and Humbert is a winery situated in Spain that is dedicated to the production of wines, brandies, and surprisingly, rums. During the past 150 years, the company has grown to encompass 1,200 acres of vineyards in Jerez and to include the largest bodega in Europe, with capacity for 60,000 casks of sherry and brandy.Ron Dos Maderas 5+3 Rum is produced by Williams and Humbert in traditional fashion. Centuries ago, Caribbean rum producers would mature and ship casks of rum to Europe and the United States, where the rum would spend additional time maturing before it was bottled and sold to the public. Ron Dos Maderas is matured in American oak casks for five years in its place of origin (Guyana and Barbados). Then the rum is shipped to Williams and Humberts installations in Spain, where the rum is aged for another 3 years in casks that previously contained the internationally-renowned Dos Cortados Palo Cortado Sherry, which was aged for 20 years.As a result of this dual maturation process, Ron Dos Maderas 5+3 Rum has an aroma of dark bing cherries, brandy and brown sugar. Notes of caramel, butterscotch, brown sugar and oak are apparent on the palate, and are complemented by a light, sweet undertone. The finish is slightly nutty and oaky, with a hint of vanilla.The rum earned the Silver Medal at the San Francisco World Spirits Competition in 2013. Pick up a bottle today!

Having grown up in India, Karthik Sudhir has plenty of memories of bonding with his family and friends over Kingfisher beer. Drawing inspiration from those times, he founded Phenomenal Spirits in Laguna Beach, California in 2017. But it was a long way to the launch of the company. The journey had the former software developer take countless distillation courses, acquiring several certifications, and most importantly amassing a wealth of knowledge and experience that would serve as the foundation for the operation.Being a rum aficionado, he figured that the spirit had plenty of room for growth and was overdue for a huge wave of popularity. Thus he set his sights on creating his very own super-premium sipper. With the help of his master blender, they concocted a blend with a strong oaky and woody foundation, plenty of congeners, and fruit notes. It took 29 iterations until they arrived at the perfect rum the Ron Izalco. Crafted with Central American rum, its named after the Izalco volcano, also known as the "Lighthouse of the Pacific". Its volcanic soil helps produce some of the finest sugar cane in the world, making it the perfect representation of the freshly-launched brand.Aged 10 years in ex-bourbon barrels, Ron Izalco is bottled at a higher 86 proof and has an unusually high level of congeners the substances that are by-products of the distillation process and contribute to the aroma, taste, and complexity of a spirit. Its an exceptionally well-balanced and complex rum that was crafted to be a delicious sipper or serve as the basis for premium cocktails. In 2018 the rum received a Gold Medal at the San Francisco World Spirits Competition among several other accolades.Get your bottle today!

Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys a generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers many of whom have been tending to the land for decades carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that contain high levels of sucrose and fiber and low levels of impurities.While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper.Following distillation, Ron Zacapas Edicin Negra is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximenez wine. Solera aging is a process that has traditionally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. Also, as the younger rum cascades through the solera, its average age and complexity gradually increase over time.Ron Zacapas Edicin Negra is a marriage of rums from 6 to 24 years old, extra-aged in an assortment of double charred American oak and Pedro Ximnez wine casks. Expect an explosion of flavors on the palate, with delicious smoky elements, chocolate, and caramelized and dried fruits.Pick up your bottle today!

Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers many of whom have been tending to the land for decades carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that are rich in sucrose and fiber and lacking in impurities.While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation, and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper.Following distillation, Ron Zacapa Gran Reserva Sistema Solera 23 Rum is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximnez wine. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.As a result of this solera-aging process, Ron Zacapa Gran Reserva Rum has notes of dark figs, raisins, candied nuts and dried fruits. In addition, the solera used to age the rum is situated in the highlands of Quetzaltenango, 7500 feet above sea level. The thinner air and lower atmospheric pressure at "the solera above the clouds" intensifies the maturation process, and creates a more complex, layered rum.Once the rum has cascaded through the solera, Lorena Vazquez Ron Zacapas master blender blends together rum that has matured for up to 23 years. "I like things to have a structure, to be complex," says Vazquez, "so when you sip a rum, youre going to discover it, and it should surprise you." Ron Zacapa Gran Reserva Sistema Solera 23 Rum has a light mahogany color, along with an aroma of sweet caramel, vanilla, cacao beans and butterscotch. The aroma opens up to notes of sweet honey, raisined fruit and apricots on the palate, which are well-complemented by notes of oak, coffee, leather and tobacco. The finish, which lingers just enough, ends with a touch caramel.The rum earned a score 97 points from the Beverage Tasting Institute, and won five consecutive Gold Medals at the International Rum Festival, where it was ultimately inducted into the Hall of Fame.Pick up a hall-of-fame rum today!

Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers many of whom have been tending to the land for decades carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that contain high levels of sucrose and fiber and low levels of impurities.While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation, and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper.Following distillation, Ron Zacapa XO Solera Gran Reserva Especial is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximenez wine. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Ron Zacapa XO is crafted from a marriage of rums that have been solera-aged and are up to twenty-five years old. In addition, the rum is finished in French oak barrels that were previously used to mature cognac. As a result, the rum has an intense mahogany color, along with an aroma of leather, burnt caramel, roasted nuts and orange zest. The aroma gives way to notes of tobacco, cherries, chocolate, dates and figs on the palate, and leads to a long, semi-sweet finish accented by notes of raisins, vanilla and cinnamon.Ron Zacapa XO was named one of the Top 10 Spirits of the Year by Gayot, and was named the Best Sipping Rum by Gear Patrol. In addition, it was named one of the Ten Best Choices for National Rum Day by Forbes.Pick up a bottle today!

Rosaluna Mezcal is made by a sister and brother duo, JJ and Frida Mndez Len Jimnez, in the small village of Santiago Matatln, also known as the "World Capital of Mezcal." Their family has been lovingly creating the spirit and perfecting the craft in the heart of beautiful Oaxaca for over six generations. With an experienced team of brand builders who appreciate the finer things in life on the business side of the venture, they have created a mezcal that is designed to get you hooked on the magic of this unique spirit.Agaves for the Rosaluna Mezcal grow for up to eight years in the Matatln soil, which gives the mezcal earthy notes later in the process. The agaves are nurtured, and constantly cleaned by hand, and when they are ready, the heart of the agave is harvested, and the leaves (pencas) are removed in order to get only the pineapple (pia), which contains the most sweetness. Pias are roasted over pinewood fire for up to five days, and then mashed or milled. After adding water to the agave juice and fiber, the mash is left to ferment for up to eight days, and the result is double distilled to create the final spirit of Rosaluna. Rosaluna is an all-natural, handmade mezcal, created for a modern consumer who appreciates this spirits simplicity and close connection to the nature. It is made of only two ingredients hand selected 8-year-old agave and water and with lots of love and respect for the craft. Rosaluna mezcal is a single-estate product, which means that the agaves are grown, harvested, cooked, fermented and distilled, and the handcrafted spirit is bottled on the estate, giving the distillers complete control over the quality and consistency of the end product. The production of this artisan spirit is carbon neutral. This mezcal was created with everyone in mind, and is the perfect pick for the mezcal newbie or the mezcal connoisseur.Grab your bottle today!

The Rossville Distillery opened its doors in 1847 in Lawrenceburg, Indiana, the then-upcoming rye whiskey capital of the world. Located near the Ohio River, the distillery had a beneficial position for trade, as well as an aquifer directly beneath it that provided limestone-filtered water. During their humble beginnings, a single blind horse was pulling the grist mill, capping the production at 2 barrels per week.But by the 20th century, the company had come a long way, capable of storing 60 thousand barrels at once. Rye whiskey was on the rise and the distillery was up to the challenge. The spirit was immensely popular before Prohibition and the old fashioned was created among other rye cocktails.Rossville Union was resurrected by MGP and continues the tradition at the historic 1847 distillery, focusing on masterfully-crafted rye whiskey. Their Master Crafted Straight Rye Whiskey Barrel Proof expression is a testament to that. They carefully select barrels, aged 5 and 6 years in new American charred oak barrels, creating a full-bodied and bold whiskey with plenty of spice, caramel, and a balanced smokiness thats bottled at 112.6 proof.Grab your bottle today!

The Rossville Distillery opened its doors in 1847 in Lawrenceburg, Indiana, the then-upcoming rye whiskey capital of the world. Located near the Ohio River, the distillery had a beneficial position for trade, as well as an aquifer directly beneath it that provided limestone-filtered water. During their humble beginnings, a single blind horse was pulling the grist mill, capping the production at 2 barrels per week.But by the 20th century, the company had come a long way, capable of storing 60 thousand barrels at once. Rye whiskey was on the rise and the distillery was up to the challenge. The spirit was immensely popular before Prohibition and the old fashioned was created among other rye cocktails.Rossville Union was resurrected by MGP and continues the tradition at the historic 1847 distillery, focusing on masterfully-crafted rye whiskey. Their Master Crafted Straight Rye Whiskey expression is a testament to that. The smooth and slightly smoky spirit is aged at least 5 years new charred American oak barrels and bottled at 94 proof.Grab your bottle today!

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders,"in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment,"wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider Straight Bourbon Whiskey pays homage to the First United States Volunteer Cavalry. Made from a mash of 60 percent corn, 35 percent rye and 5 percent malted barley, the bourbon is aged for a minimum of four years in newly charred American oak casks. "After aging, the bourbon is double-barreled, or finished, in wine casks," says Rich Stabile, Long Island Spirits founder. "The wine casks include merlot casks and chardonnay casks, and are chosen from among the finest wineries on Long Island."Before the aged bourbon is poured into the wine casks, though, each wine barrel is washed with a local, Long Island brandy. "The cask finishing wash tempers each wine barrel, resulting in a more mellow, complex bourbon,"adds Stabile. After the bourbon is finished for a few months in the wine casks (the exact time depends on the flavor profile of the batch), each bottle is brought to proof and filled by hand.Rough Rider Bull Moose Three Barrel Rye Whiskey pays tribute to the Progressive Party, which was formed by Roosevelt in 1912. The party became known as the "Bull Moose Party"after Roosevelt, who had just been wounded in an assassination attempt, boasted that "it takes more than that to kill a bull moose." The rye is made from a mash of 95 percent rye and 5 percent malted barley, and is matured in three types of casks, each of which contributes unique flavors and aromas to the whiskey. The ryes journey begins in new, American oak casks that add hints of spicy cinnamon and oak to the rye. After its initial maturation, the rye is aged in bourbon casks before finally being finished in casks that were previously used to age Pine Barrens Single Malt Whiskey. This triple-maturation process gives the rye depth and complexity, and balances out the ryes naturally spicy notes with touches of caramel, apricots, buttery bread and brown sugar. Following maturation, the rye is brought to proof and bottled by hand.Each bottle of Rough Rider Bourbon and Rough Rider Rye Whiskey is adorned with an image of the bronze statue given to Roosevelt, and includes a handwritten scrawl of the current batch number."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Stabile. Become a Rough Rider and pick up a bottle of bourbon and rye today!

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders,"in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment,"wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider Straight Bourbon Whiskey pays homage to the First United States Volunteer Cavalry. Made from a mash of 60 percent corn, 35 percent rye and 5 percent malted barley, the bourbon is aged for a minimum of four years in newly charred American oak casks. "After aging, the bourbon is double-barreled, or finished, in wine casks," says Rich Stabile, Long Island Spirits founder. "The wine casks include merlot casks and chardonnay casks, and are chosen from among the finest wineries on Long Island."Before the aged bourbon is poured into the wine casks, though, each wine barrel is washed with a local, Long Island brandy. "The cask finishing wash tempers each wine barrel, resulting in a more mellow, complex bourbon,"adds Stabile. After the bourbon is finished for a few months in the wine casks (the exact time depends on the flavor profile of the batch), each bottle is brought to proof and filled by hand.Rough Rider Bull Moose Three Barrel Rye Whiskey pays tribute to the Progressive Party, which was formed by Roosevelt in 1912. The party became known as the "Bull Moose Party"after Roosevelt, who had just been wounded in an assassination attempt, boasted that "it takes more than that to kill a bull moose." The rye is made from a mash of 95 percent rye and 5 percent malted barley, and is matured in three types of casks, each of which contributes unique flavors and aromas to the whiskey. The ryes journey begins in new, American oak casks that add hints of spicy cinnamon and oak to the rye. After its initial maturation, the rye is aged in bourbon casks before finally being finished in casks that were previously used to age Pine Barrens Single Malt Whiskey. This triple-maturation process gives the rye depth and complexity, and balances out the ryes naturally spicy notes with touches of caramel, apricots, buttery bread and brown sugar. Following maturation, the rye is brought to proof and bottled by hand.Each bottle of Rough Rider Bourbon and Rough Rider Rye Whiskey is adorned with an image of the bronze statue given to Roosevelt, and includes a handwritten scrawl of the current batch number."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Stabile. Become a Rough Rider and pick up a bottle of bourbon and rye today!

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders," in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West.After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment," wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses."Crafted by Long Island Spirits, Rough Rider The Big Stick Cask Strength Rye Whiskey pays homage to Roosevelts First United States Volunteer Cavalry, and reminds us of the Presidents old foreign policy adage, Speak softly and carry a big stick. The whiskey is crafted from 100 percent Long Island winter rye, which is planted on local farms to maintain the sustainable characteristics of the soils following the harvesting of Long Islands iconic potatoes. Aged in 30-gallon American oak barrels, Rough Rider The Big Stick Cask Strength Rye Whiskey is micro-blended from just eight barrels before being bottled at 121 proof.Rough Rider The Big Stick Cask Strength Rye Whiskey has an aroma of toasted rye bread, marmalade and cinnamon sugar, which leads to notes of malt chocolate and chile peppers on the palate. The finish is a touch warm and very smooth."Its part of the pioneer spirit to try to do something by putting your own signature on it," says Richard Stabile, Long Island Spirits founder and master distiller. Become a Rough Rider and pick up a bottle of this amazing rye today!

Nestled in the foothills of the Bridger Mountain Range in southwestern Montana, RoughStock Distillery is the first distillery in Montana since Prohibition, and the first distillery to make whiskey in Montana in over a century. The distillery is the brainchild of Bryan Schultz, RoughStocks owner and master distiller. After serving overseas in the armed forces, Schultz moved back to his native Montana in order to open the distillery. "We mortgaged everything we had," says Schultz, "we sold all of our stuff and we maxed out our credit cards, because we knew that the words "Montana and "Whiskey fit really well together."RoughStock Montana Whiskey is made exclusively from barley grown and harvested in Montana. "We grow some world class grains here,"Schultz adds. After the barley has been harvested, it is malted in Montana by a company that has been practicing the art of malting barley for over a century. The malted barley is milled and mashed back at RoughStock, before being fermented in an open-top fermentation tank composed of old growth Oregon fir. The Oregon wood absorbs a portion of the heat generated during the fermentation process and as a result, allows for slower and more methodical fermentation (this ultimately leads to a more rich and flavorful whiskey). Following fermentation, the wash is distilled twice through Schultzs custom-made, Vendome copper-pot stills. After distillation, a portion of RoughStock Montana Pure Malt Whiskey is matured for up to five years in American oak casks that have been toasted and then charred to the distillerys exact specifications, while the remainder is matured in casks that have been charred only. The casks are laid to rest in a temperature controlled warehouse in the foothills of the Bridger Mountains. "The frequent high pressure and low pressure weather systems near the mountains work the whiskey in and out of the barrel staves tirelessly," says Schultz. RoughStock Black Label Montana Whiskey is also matured for up to five years, before the team at RoughStock Distillery hand-selects single barrels for bottling. "Were looking for deep, rich, complex aromas and tastes," says Schultz. "When those barrels are found, we put them aside for our Black Label." Once the barrel has been selected, it is bottled at cask strength "unadulterated in any way." As a result of being the product of a single barrel, each bottle of RoughStock Black Label Whiskey varies slightly, although they all enjoy aromas of dark stone fruits, and notes of toffee and chocolate that lead to a long and warming finish. "Were really trying to create whiskey with a Western flair," says Schultz. Try two Montana whiskies today!

Nestled at the foothills of the Bridger Mountain Range in southwestern Montana, RoughStock Distillery is the first distillery in Montana since Prohibition, and the first distillery to make whiskey in Montana in over a century. The distillery is the brainchild of Bryan Schultz, RoughStocks owner and master distiller. After serving overseas in the armed forces, Schultz moved back to his native Montana in order to open the distillery. "We mortgaged everything we had," says Schultz, "we sold all of our stuff and we maxed out our credit cards, because we knew that the words "Montana and "Whiskey fit really well together."RoughStock Montana Straight Bourbon Whiskey is crafted by marrying together four unique bourbons, each of which are made with varying recipes of corn, wheat, rye and malted barley. After each bourbon has been distilled twice through a copper-pot still, the bourbons are matured in heavily charred, virgin American white oak casks. The casks are laid to rest in a temperature controlled warehouse in the foothills of the Bridger Mountains. "The frequent high pressure and low pressure weather systems near the mountains work the whiskey in and out of the barrel staves tirelessly," says Schultz.Then, after maturing to the "peak of perfection,"the bourbons are married together, creating a whole that is greater than the sum of its parts. "When these individual mature whiskeys are married together," says Schultz, "our Montana Bourbon becomes a rich and complex whiskey with multiple layers of exceptional flavor."RoughStock Montana Straight Bourbon Whiskey has an aroma of dark nuts, roasted corn and vanilla that gives way to notes of dark chocolate, caramel, plums and oak spices on the palate. The finish is bold and unique fitting for a Montana bourbon with a touch of ginger and cloves.Pick up a bottle today!