Soon after the end of the American Revolutionary War, John Rowans parents moved from Pennsylvania to the western frontier in Kentucky County. At the time, Kentucky was still considered to be part of Virginia, and was overseen by a military governor named John J. Bowman.Rowan was raised in Bardstown, and eventually studied law under Kentucky Attorney General George Nicolas. At the age of 26, Rowan was elected to the states constitutional convention, and eventually served in the Kentucky State Legislature and United States Senate. In his honor, a small limestone-rich creek that eventually feeds into the Kentucky River was named Rowans Creek.Rowans Creek Kentucky Straight Bourbon Whiskey is the slightly-younger brother of Noahs Mill Small Batch Kentucky Bourbon Whiskey. Much like Noahs Mill, Rowans Creek is made by marrying together small batches of bourbon that are maturing in charred, American oak casks. The bourbons each contain unique mash bills, which provides Rowans Creek with a distinctly layered flavor profile. After the bourbons have matured for approximately twelve years, they are brought to just over 100 proof with water from Rowans Creek, and bottled by hand (each bottle is adorned with a label that includes a handwritten batch number).Rowans Creek Kentucky Straight Bourbon Whiskey has a spicy aroma that is balanced by hints of caramel, vanilla and dried pears. The aroma opens up to notes of cinnamon and oak on the palate, along with touches of charred wood, chili peppers, baking spices and dates. The finish, which is smooth and layered, ends with a warming touch of vanilla.The bourbon earned the Gold Medal at the San Francisco World Spirits Competition twice, and earned a score of 93 points from Wine Enthusiast. In addition, it earned a score of 92 points from Whisky Advocate.Pick up a bottle today!

The Speyside Royal Brackla Distillery opened in 1812 by Captain William Fraser. Employing the family barley farm, the distillery had their big breakthrough in 1935. They produced the first single malt with a royal warrant, granted by King William IV, earning the nickname "The Kings Own Whisky." The operation changed hands many times in the following two centuries before it was bought by Bacardi in 1998. "This is the one that was described as "The Drink Divine" by the Royal household in the 1830s. [...] "Theres only one whisky in the world that can be the first Royal whisky, I feel privileged to have worked on this," says Stephen Marshall of Bacardi.Today the facility uses the finest barley and crystal clear water from the Cawdor Burn. More time is allowed for the fermentation and the slow distillation process leads to more contact of the spirit with the copper. This minimizes the sulphur notes and brings a fruity, slightly grassy character to the spirit. The liquid is then aged in first-fill Oloroso sherry casks that bring notes of muscovado, dates, and walnuts to the table.Launched as a part of the Last Great Malts collection, the Royal Brackla 12 Year Old is the youngest in the threesome of single malts next to 16 and 21-year-old expressions. The dozen years it has spent in sherry casks are quite obvious on the profile which is complex with malty, fruity, and peppery notes.Get your bottle today!

Royal Salute traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Brothers creations.Today, along with the Chivas Regal brand, Royal Salute calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. Launched in 1953 to commemorate Queen Elizabeth IIs coronation, Royal Salute has since become an international symbol for luxury whisky.Named for the 21-Gun Royal Salute in which cannons are fired to honor and/or welcome sovereigns and dignitaries, Chivas Regal Royal Salute 21 Year Old Blended Scotch Whisky is an artful blend of whiskies each aged no less than 21 years (the blend was selected by Chivas Master Blender Charles Julian himself). The whiskys deep amber color is complemented by a nose of vanilla, toffee, fudge, old oak and moss. The sweeter palate is enhanced by notes of hazelnut and ginger, and leads to a remarkable finish accented by cereal, red berries and cream.The porcelain flagon which holds the whisky is crafted by the world-famous artisans at Wade, and is sculpted in Cornish clay from the Jurassic-era before being naturally air-dried and finished by hand with a double layer of glazing to protect its precious contents. The three different colours of glaze used to dress the flagon Ruby, Sapphire and Emerald symbolize the precious gems on the Imperial State Crown.Pick up a bottle of this spectacular whisky today, before its all gone!

Royal Salute traces its roots back to 1801, when Chivas Brothers was established as an upscale grocery store in the Scottish town of Aberdeen. In addition to selling high-end food, coffee and spices, the store offered French brandies and Caribbean rums to its wealthy clientele. Widely considered the finest purveyors in all of Scotland, in 1843 Chivas Brothers was granted a royal warrant to provide goods to Queen Victoria.James and John Chivas, who joined the family business in the mid-19th century, noticed a growing demand among their affluent customers for a smoother whisky. Unsatisfied with the products currently available on the market, James and John began experimenting with their own proprietary blends, quickly building a reputation as pioneers in the art of whisky blending. The duo released their first blend, Royal Glen Dee, in the 1850s, followed shortly thereafter by Royal Strathythan, each providing a springboard for future Chivas Brothers creations.Today, along with the Chivas Regal brand, Royal Salute calls Strathisla Distillery in Speyside, Scotland its home. There, Master Distiller Colin Scott, who has over 40 years experience in the industry, continues the Chivas Brothers tradition which began nearly two centuries ago. Launched in 1953 to commemorate Queen Elizabeth IIs coronation, Royal Salute has since become an international symbol for luxury whisky.Named after the gun rounds fired on Royal anniversaries at the Tower of London, Royal Salute 62 Gun Salute Scotch Whisky is the oldest whisky ever released by Royal Salute. Over the years, only four men Charles Julian, Allan Baillie, Jimmy Lang and Colin Scott have held the honor of Master Blender for Royal Salute, and each of their hands went into selecting this incredible blend, which contains various whiskies aged for a minimum of 40 years.Royal Salute 62 Gun Salute Scotch Whisky has an aroma of dark chocolate, espresso, sherry and brazil nuts, which leads to a decadent palate filled with more toffee, chocolate bark and dark fruits. The finish is chewy and and seemingly everlasting.Packaged in an elegant blue decanter, painted and inlaid with 24-carat gold, this whisky earned a 94 point rating from Whisky Advocate, which called it a work of genius. Pick up a bottle today!

Rumcojones was created to be the best tasting cinnamon rum in the market. That play in the words Rum and the Spanish word slang Cojones embodies the qualities of being courageous and having nerves of steel. Rumcojones rum is crafted from a proprietary wash made of sugarcane molasses. This nutrient-rich blend of unsulfured molasses feeds a unique yeast strain and is fermented. The basic ingredients are sourced primarily from Florida.The final distilled rum blend is 100 percent column still pure rum. Column still rum is crucial in blending natural cinnamon oil into the rum. The ideal starting material is key in creating the smoothest tasting rum.Natural flavors are derived from cinnamon oils and used to deliver that characteristic smooth burn, creating an impeccably balanced rum. Enjoy Rumcojones neat, cold shots and in your favorite cocktails.Pick up your bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.The award-winning Russell Henry Gin lineup is produced at the Tamar distillery using an old-fashioned double-distillation method that has been used in the production of cognac for over half a century. "Folks ask: another gin? Well, Crispin thought there was a lot of room for improvement by using the finest craft methods. So did Paul Pacult: his Spirit Journals 2013 list of the worlds 120 best spirits, included Russell Henry Gin, A stellar example, a new landmark in American gin-making. " Cain infuses these gins with a secret recipe of rare botanicals, real fruit, and real spices including juniper, coriander, cardamom, orris root, and lemon peel.Russell Henry Dark Gin is a dark twist on their traditional London Dry recipe, essentially their London Dry, aged in new bourbon and new cognac barrels for a year. Its time in the barrels turns the well-balanced light pine flavors into something exquisitely exotic and aromatic. With its sweet, peppery and wood flavors, this distinguished gin is a limited edition expression, with only 100 cases. It earned 96 points, "Extraordinary Ultimate Recommendation" at the 2016 Ultimate Spirits Challenge.Get your bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.The award-winning Russell Henry Gin lineup is produced at the Tamar distillery using an old-fashioned double-distillation method that has been used in the production of cognac for over half a century. "Folks ask: another gin? Well, Crispin thought there was a lot of room for improvement by using the finest craft methods. So did Paul Pacult: his Spirit Journals 2013 list of the worlds 120 best spirits, included Russell Henry Gin, A stellar example, a new landmark in American gin-making. " Cain infuses these gins with a secret recipe of rare botanicals, real fruit, and real spices including juniper, coriander, cardamom, orris root, and lemon peel.Russell Henry Hawaiian Ginger Gin is made using Russell Henry London Dry Gin. After distillation, the gin is infused with macerated organic white ginger grown by Phil and Linda Green organic farmers on the north shore of Kauai, Hawaii. As the ginger soaks into the gin, the latter absorbs the gingers textures, aromas and flavors. Russell Henry Hawaiian Ginger Gin has subtle aromas and flavors of ginger, which are complemented by notes of juniper and citrus, and lead to a soft, light finish.Pick up your Russell Henry Gin today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.The award-winning Russell Henry Gin lineup is produced at the Tamar distillery using an old-fashioned double-distillation method that has been used in the production of cognac for over half a century. "Folks ask: another gin? Well, Crispin thought there was a lot of room for improvement by using the finest craft methods. So did Paul Pacult: his Spirit Journals 2013 list of the worlds 120 best spirits, included Russell Henry Gin, A stellar example, a new landmark in American gin-making. " Cain infuses these gins with a secret recipe of rare botanicals, real fruit, and real spices including juniper, coriander, cardamom, orris root, and lemon peel. Produced with an antique cognac still using quality ingredients the London Dry Gin is bottled at a higher 90 proof, achieving the perfect balance of strength and flavor. Pick your bottle up today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.The award-winning Russell Henry Gin lineup is produced at the Tamar distillery using an old-fashioned double-distillation method that has been used in the production of cognac for over half a century. "Folks ask: another gin? Well, Crispin thought there was a lot of room for improvement by using the finest craft methods. So did Paul Pacult: his Spirit Journals 2013 list of the worlds 120 best spirits, included Russell Henry Gin, A stellar example, a new landmark in American gin-making. " Cain infuses these gins with a secret recipe of rare botanicals, real fruit, and real spices including juniper, coriander, cardamom, orris root, and lemon peel.Russell Henry Malaysian Lime Gin is made using Russell Henry London Dry Gin. After distillation, the gin is steeped in the leaves and fruit of the limau purut, a type of lime native to Malaysia. They source the fruit from the exotic orchards of John Kirkpatrick in the San Joaquin Valley. The limau purut, which is often used in Malaysian and Indonesian cuisine, has a rough, bumpy skin and a robust, slightly tangy flavor. As a result, Russell Henry Malaysian Lime Gin has bold notes of citrus that finish with a soft touch of zesty lemon and lime.Russell Henry Malaysian Lime Gin has earned the Chairmans Trophy with an incredible 94 points and "Excellent, Highly Recommended" at the Ultimate Spirits Challenge 2020.Pick up your Russell Henry Gin today!

At the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of a hill in Lawrenceburg. Following the repeal of Prohibition, distillery executive Thomas McCarthy took some samples of maturing bourbon from the distillerys rickhouse on a hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey," and the distillery was renamed Wild Turkey.Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. "Ive never been drunk," says Russell, who is a genuine bourbon aristocrat and a living legend in the business, "but I love my work. People tell me, "I hate to get up and go to work, he says. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so." Russells Reserve 10 Year Old Kentucky Straight Bourbon Whiskey is made in Kentucky using a generations-old mash recipe. After the grains are mashed and fermented, they are distilled to a lower proof than at other distilleries in Kentucky, meaning that less water is used in diluting the bourbon before it is matured and bottled. Following distillation, the bourbon is aged for at least 10 years in virgin American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been slightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide (the latter are nicknamed alligator-charred casks). The heavy char contributes bold notes of vanilla, cinnamon and oak to Russells Reserve 10 Year Old Bourbon, and compliments its notes of honey and cloves.Each batch of Russells Reserve 10 Year Old Bourbon is crafted from only a handful of casks, each of which is personally selected by Russell and his son, Eddie (together, the pair have over 80 years of experience making bourbon). In addition, the casks selected are exclusively from the center of Wild Turkeys rickhouse, which Russell believes is the best area for maturing bourbon.Russells Reserve 10 Year Old Bourbon has an aroma of cinnamon raisin bread, sweet vanilla and honey. The aroma gives way to notes of orange, cloves and oak, which are complemented by subtle undertones of maple and caramel. The finish is slightly warming, with a well-balanced complexity.Russells Reserve 10 Year Old Bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011, and earned a score of 92 points from the Beverage Testing Institute. In addition, it earned a score of 95 points tying Pappy Van Winkles 20 Year Old Bourbon at the Ultimate Spirits Challenge.Try a bottle of bourbon crafted with 80 years of experience today!

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and together, opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey-hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey" on their next hunting trip, and the distillery was renamed Wild Turkey.Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. "Ive never been drunk," says Russell, who is a genuine bourbon aristocrat and a living legend in the business, "but I love my work. People tell me, "I hate to get up and go to work," he says. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so."Russells Reserve 6 Year Old Small Batch Kentucky Straight Rye Whiskey is made using a generations-old recipe. After the grains are mashed and fermented, they are distilled to a lower proof than at other distilleries in Kentucky, meaning that less water is used in diluting the whiskey before it is matured and bottled. Following distillation, the rye is aged for a minimum of six years in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #4 cask referring to casks that have been charred so heavily that the interior resembles an alligator hide (#4 casks are nicknamed alligator-charred casks). The heavy char used in the maturation of Russells Reserve Rye contributes bold notes of honey, wood tannins and cinnamon to the whiskey, and complements its spicy notes of rye.After the rye has matured for a minimum of six years, Russell and his son, Eddie (together, the pair have over 90 years of experience making whiskey), hand-select individual casks of rye whiskey to marry together. Once the casks have been hand-selected, the whiskey is brought to proof and bottled by hand.Russells Reserve 6 Year Old Rye has an aroma of vanilla, marzipan and spiced toffee. The aroma gives way to bold notes of rye, allspice, cinnamon and cloves on the palate, and finishes with spicy notes of toasted rye bread and roasted nuts.Russells Reserve Rye Whiskey earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named "Best Rye Whiskey," and earned a score of 96-100 points from Wine Enthusiast. In addition, it was rated one of the top six rye whiskies by Drink Spirits, which said: "If you are looking for the best expression of rye in a whiskey, Russells Reserve 6 Year Old Rye is the rye for you."Pick up a bottle today!

At the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of Wild Turkey Hill in Lawrenceburg. Although the distillery was forced to close its doors during Prohibition, it reopened shortly thereafter and since 1954, has operated under the tutelage of Master Distiller Jimmy Russell. One of the perks that come with his six decades of service to the same distillery is the freedom to create a product that perfectly captures Russells vision of what bourbon should be: Russells Reserve Small Batch Single Barrel Bourbon is the remarkable result of that vision.Russells Reserve Small Batch Single Barrel Bourbon is made in Kentucky using a generations-old mash recipe. After the grains are harvested, they are mashed and fermented before being distilled to a lower proof than at other distilleries in Kentucky (meaning that less water is used in diluting the bourbon after it is matured).Following distillation, Russells Reserve Single Barrel Bourbon is aged in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been lightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide (the latter are nicknamed alligator-charred casks). The heavy char contributes notes of vanilla and crme brle to Russells Reserve Single Barrel Bourbon, and complements its notes of oak and baking spices.Following maturation, Master Distiller Jimmy Russell, along with his son Eddie Russell, hand-select the best barrels for bottling. As a result of being the product of a single cask, rather than a blend of casks, each bottle of Russells Reserve Single Barrel Bourbon has its own unique characteristics, while still maintaining the rich and creamy style that is endowed by years of maturation in the Kentucky heat.Once the casks have been hand-selected, the bourbon is non-chill filtered, which preserves the fatty acids and esters in the bourbon while removing any remaining sediment (while the fatty acids and esters may cause a slight cloudiness in the bourbon, they contribute to its overall natural taste and provide for additional complexity). Each bottle is then filled from a single cask before being labeled by hand. Bottled at 110 proof, this Russells Reserve Caskers Private Barrell Selection features a single-cask juice where the cask in question (19-1502) was picked out by Caskers. The liquid within was distilled in 2009, aged on the 6th floor of warehouse CN F, then bottled in November 2019. Grab one of these exclusive bottles today!

At the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of Wild Turkey Hill in Lawrenceburg. Although the distillery was forced to close its doors during Prohibition, it reopened shortly thereafter and since 1954, has operated under the tutelage of Master Distiller Jimmy Russell.One of the perks that comes with his six decades of service to the same distillery is the freedom to create a product that perfectly captures Russells vision of what bourbon should be: Russells Reserve Small Batch Single Barrel Bourbon is the remarkable result of that vision.Russells Reserve Small Batch Single Barrel Bourbon is made in Kentucky using a generations-old mash recipe. After the grains are harvested, they are mashed and fermented before being distilled to a lower proof than at other distilleries in Kentucky (meaning that less water is used in diluting the bourbon after it is matured).Following distillation, Russells Reserve Single Barrel Bourbon is aged in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been slightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide (the latter are nicknamed alligator-charred casks). The heavy char contributes notes of vanilla and crme brle to Russells Reserve Single Barrel Bourbon, and compliments its notes of oak and baking spices.Following maturation, Master Distiller Jimmy Russell, along with his son Eddie Russell, hand-select the best barrels for bottling. As a result of being the product of a single cask, rather than a blend of casks, each bottle of Russells Reserve Single Barrel Bourbon has its own unique characteristics, while still maintaining the rich and creamy style that is endowed by years of maturation in the Kentucky heat.Once the casks have been hand-selected, the bourbon is non-chill filtered, which preserves the fatty acids and esters in the bourbon while removing any remaining sediment (while the fatty acids and esters may cause a slight cloudiness in the bourbon, they contribute to its overall natural taste and provide for additional complexity). Each bottle is then filled from a single cask before being labeled by hand.Bottled at 110 proof, Russells Reserve Small Batch Single Barrel Bourbon has a surprisingly subtle aroma. Notes of cinnamon, oak and spicy wood are nicely balanced with undertones of vanilla, crme brle and honey, and ultimately lead to a deep and rich finish."People tell me, " I hate to get up and go to work," says Russell. "I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so." Pick up a bottle of Russells Reserve Single Barrel Bourbon today!

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened, and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey-hunting trip with a group of friends. The following year, his friends asked him to bring "some of that wild turkey whiskey" on their next hunting trip, and the distillery was renamed Wild Turkey.Since 1954, Wild Turkey Distillery has been operating under the tutelage of Master Distiller Jimmy Russell. Ive never been drunk, says Russell, who is a genuine bourbon aristocrat and a living legend in the business, but I love my work. People tell me, I hate to get up and go to work, he says. I go seven days a week. You know, on Saturdays and Sundays I may go out there and sit around for an hour or so.Jimmy Russell has kept many of the details about his new Russells Reserve Single Barrel Kentucky Straight Rye Whiskey secret, although the whiskey is rumored to be six years old and have a comparatively low rye content for a straight rye whiskey. That said, Jimmy and Eddie have revealed that the barrels selected for Russells Reserve Single Barrel Kentucky Straight Rye Whiskey were selected from the center cut of Wild Turkeys warehouse, because these levels (levels 3-5) are exposed to the least temperature variation and therefore offer the highest consistency of flavor. The whiskey is non-chill filtered and will only be available in limited quantities.Russells Reserve Single Barrel Kentucky Straight Rye Whiskey has a fruity aroma of bananas, vanilla, almonds, mint and apple crisp, which leads to a palate filled with rhubarb, cinnamon spice, worn leather and oak. The finish is velvety and long-lasting, with pronounced notes of chocolate, coconut and thick custard.Pick up a bottle today!

In the 1960s on the banks of the Adriatic Sea in the Republic of Croatia Davorin Kuchan began distilling pear and peach eau de vie using fruit he hand-picked from his own backyard. At the time, Kuchan was just a young boy and his father and grandfather, who were both distillers themselves, taught him the importance of harvesting ripe, flavorful fruit and using wild yeasts in order to distill amazing craft spirits. After moving to the United States in 1985, Kuchan began formally studying distillation at Michigan State University, and, in 2007, opened the doors to Old World Spirits in Belmont, California.Rusty Blade Gin Kuchans magnum opus is one of the first barrel-aged gins produced in the United States. After harvesting flavorful zinfandel grapes from the Santa Cruz Mountains, Kuchan ferments the grapes and double-distills the resulting wine through a 110-gallon hand-hammered Christian Carl copper still in order to create a zinfandel brandy. The brandy is mixed together with a distillate produced from wheat, and the resulting California-style gin is infused with a secret recipe of 11 botanicals, including cilantro, coriander, cardamom, cinnamon, ginger, black pepper, orange, lemon, tangerine and steamed juniper (the juniper berries are steamed outside the still, in order to create a softer flavor profile).After infusing the gin with the botanicals, the gin is aged in wine-seasoned French Limousine casks for 15 months. French Limousin is highly prized because it is loosely grained and porous, allowing it to impart more flavor and tannins to the gin that comes in contact with it. Kuchan sources the French Limousine casks from a winery, which previously used the casks to age zinfandel wine.As a result, Rusty Blade Gin has unique notes of caramelized orange, maple syrup and apple pie, which nicely balance out the spicy notes of clove, ginger and allspice. After its slumber in the casks, Rusty Blade Gin is bottled by hand at cask strength (evaporation during maturation naturally reduces it to 94 proof).Targeted toward bourbon and scotch drinkers, this gin earned the Gold Medal at the San Francisco World Spirits Competition in 2012 and a score of 93 points from the Beverage Tasting Institute. Try a bottle today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland.Sagamore Spirit produces a range of all American Rye Whiskeys and is reminiscent of those early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys have historically been smoother than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium-rich waters of Maryland limestone. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland.Their Reserve Series celebrates risk-taking and the innovation of Maryland distilling. The Distillers Select Tequila Finish is their straight rye whiskey that gets finished in extra aejo tequila barrels. This unconventional experiment results in a unique tequila-finished whiskey. Its complex and different, a successful clash of two worlds. Aged 4 to 5 years and bottled at 98 proof, this whiskey has all that rye spice, honey, vanilla, and oak notes, and a prominent agave as well, making it a one-of-a-kind dram.Pick your bottle up today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland.Sagamore Spirit produces a range of all American Rye Whiskeys and is reminiscent of those early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys have historically been smoother than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium-rich waters of Maryland limestone. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland.The Sagamore Spirit Calvados Finish continues their experimentation with finishing their straight rye whiskey in various different casks. After port and cognac, they decided to give the limelight to ex-calvados barrels which used to hold the French apple brandy. "One of our distillers has a personal penchant for Calvados and wanted to see what it might bring out in our rye whiskey. [...] They gave it the time it needed in the barrel to create one of our most special releases so far," says Sagamores president Brian Treacy. Get your bottle today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland. Sagamore Spirit is reminiscent of these early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium rich waters of Maryland limestone. This Sagamore rye is meticulously crafted. Each batch is scrutinizingly analyzed for consistency in aroma, flavor, and texture. The spirit is crafted from two distinct mash bills of rye, corn and malted barley, that yields a signature bold flavor profile. The first is high in rye, with a bit of corn and malted barley, a ratio that yields flavors like baking spices and fruit. In the second mash bill, rye plays second fiddle, allowing the corn and malted barely to become more prominent. This ratio yields smoother and sweeter spirit. The two recipes are distilled, and aged separately, creating a bold, approachable rye. The spirit is crafted from water that flows from a Spring House, built in 1909, at Sagamore Farm. Fed from a limestone aquifer, this water is pure and naturally filtered; a crisp, cool, calcium-rich liquid that is perfect for making whiskey. "The spring remains at 52 degrees all year long, and Maryland farmers chilled their milk bottles in the bubbling pool during hot summers. This water is so essential to our rye whiskey; we drive it 22 miles from the farm to our distillery in Baltimore. We store the water in our iconic 125-foot water tower until we prepare to bottle our Rye Whiskey. This spring-fed water imparts a smoothness to our Signature 83-proof spirit, and a subtle creaminess in our Cask Strength Rye" (producer). Expertly analyzed by Sagamore distillers to ensure each batch of cooked mash reaches the correct consistency, the proprietary mash is fermented in nine 6,500 gallon fermentation tanks for anywhere from three to five days, yielding Distillers Beer of 8 percent alcohol. The beer is then distilled through their 40-foot-mirrored finished copper column still.The excess "stillage" grains are collected and distributed to local farmers as pig feed. The resultant spirit is then distilled twice more through two copper doublers and then aged for over four years in handmade, level 3 char, new barrels, cut from American White Oak trees, seasoned for six months, and then hooped and charred by a Cooper.Fluctuating Maryland temperatures creates a dynamic aging process imparting flavors of caramel, vanilla, and baking spices onto the spirit.At the 2017 San Francisco World Spirits Competition, this brand new Sagamore Spirit Rye Cask Strength received a unanimous Double Gold medal. Bottled at 57 percent ABV.Pick up your bottle today!

Sagamore Spirit is reminiscent of the early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium-rich waters of Maryland limestone. This Sagamore rye is meticulously crafted. Each batch is scrutinizingly analyzed for consistency in aroma, flavor, and texture. The spirit is crafted from two distinct mash bills of rye, corn and malted barley, that yields a signature bold flavor profile. The first is high in rye, with a bit of corn and malted barley, a ratio that yields flavors like baking spices and fruit. In the second mash bill, rye plays second fiddle, allowing the corn and malted barely to become more prominent. This ratio yields a smoother and sweeter spirit. The two recipes are distilled, and aged separately, creating a bold, approachable rye. This unique whiskey is the traditional Sagamore Rye finished in French cognac barrels, yielding notes of velvety spice, apple vanilla, and brown sugar. Winner of the 2019 Denver International Spirits Competition Double Gold this whiskey captures the spirit of innovation and tradition.Pick up your bottle today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland.Sagamore Spirit produces a range of all American Rye Whiskeys and is reminiscent of those early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys have historically been smoother than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium-rich waters of Maryland limestone. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland.Their Reserve Series celebrates risk-taking and the innovation of Maryland distilling. The Distillers Select Manhattan Finish is their straight rye whiskey that gets finished in vermouth, bitters, and cherry brandy barrels. This unconventional experiment results in a unique Manhattan-finished whiskey. Its complex and different, a successful clash of two worlds. Aged 4 to 5 years and bottled at 103 proof, it upgrades the signature rye profile with cherry and herbaceous notes, making it wholly unique. The whiskey invokes the spirit of the famous cocktail and has garnered several awards.Pick your bottle up today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland. Sagamore Spirit is reminiscent of these early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium rich waters of Maryland limestone. Three diamonds. Two Barrels. One extraordinary Straight Rye Whiskey. After aging their award-winning spirit for four years, this whiskey is placed into a second oak barrel. The new toasted staves reenergize the aging process, creating flavors full of caramel and dark vanilla and colors that radiate amber and warm chestnut. Its a straight rye whiskey perfect for the spirit of celebration.Pick up your bottle today!

In the early 1800s, Maryland farmers were known to use rye as a cover crop. Its fibrous and sturdy nature kept soil healthy, protecting the land from erosion, not to mention it made a great quality whiskey. Rye whiskey production also proved to be more profitable than selling the raw grain. After the spring harvest, the grains were distilled, and rye whiskey became the unofficial spirit of Maryland. Sagamore Spirit is reminiscent of these early days of Maryland distilling, paying homage to this era with a uniquely crafted spirit. Maryland rye whiskeys are historically smoother. In their early stages, the majority of production went into blends for other companies; they currently own their private distillery outfitted with a brand new visitor center in Maryland. Sagamore produces a range of four all American Rye Whiskeys. Historically, Maryland Rye Whiskey is a much smoother whiskey than its Pennsylvanian and Kentucky counterparts, harboring creamy tastes and textures from the calcium rich waters of Maryland limestone. This Sagamore rye is meticulously crafted. Each batch is scrutinizingly analyzed for consistency in aroma, flavor, and texture. The spirit is crafted from two distinct mash bills of rye, corn and malted barley, that yields a signature bold flavor profile. The first is high in rye, with a bit of corn and malted barley, a ratio that yields flavors like baking spices and fruit. In the second mash bill, rye plays second fiddle, allowing the corn and malted barely to become more prominent. This ratio yields smoother and sweeter spirit. The two recipes are distilled, and aged separately, creating a bold, approachable rye. The spirit is made from water that flows from a Spring House, built in 1909, at Sagamore Farm. Fed from a limestone aquifer, this water is pure and naturally filtered; a crisp, cool, calcium-rich liquid that is perfect for making whiskey. Receiving 95 points from The Tasting Panel in 2017, this signature Sagamore Straight Rye is an intricately composed whiskey, with complex notes of warm cinnamon, vanilla bean, honey, and spice.Pick up your bottle today!

Elegance and refinement are the hallmarks of Saint Cloud bourbon. Barrel Strength, yet smooth. Complex, but inviting. Their inaugural release was distilled in 2016, and bottled in March 2019. They produced a total of 3,000 barrels. 120 proof, cask strength, raised in new French white oak, and bottled without filtration, their original release was a classic Kentucky bourbon, with additional refinements. The focus was to bring a classic experience that showed more elegance, aromatic features as well as a smoother mouthfeel. This is the first batch released under the Saint Cloud Kentucky Bourbon brand. Distilled using a "proprietary mash bill" on a hybrid column/pot still, Saint Cloud bourbon was aged in new, charred French Limousin oak casks. Bottled at cask strength in March 2019.Pick up your bottle today!

David Suk was searching for his next entrepreneurial venture and got the idea of creating a modern, premium take on moonshine at a Holiday family get-together. "It dawned on me. If I could make a craft moonshine, something truly elevated and cocktail friendly, I could challenge what people typically think of moonshine and ultimately create a new category of moonshine. I was after an elevated experience with moonshine, which wasnt something you typically thought of. It would be the first, ultra-premium moonshine," says Suk of his decision.It was a year or two later that Suk met Scott Smith, a chemist and moonshine maker. They drove to Smiths friends farm in rural Georgia where they had a still. "What we first pull off the still is about 180 proof and it is smooth, layered with exceptional flavor and I instantly thought, wow this is it. looked at Scott and said, hey, do you want to build a modern moonshine brand?" Thus they partnered up to create Saint Luna, an elegant, sophisticated, yet approachable moonshine utilizing Smiths recipe one that he had been perfecting for 15 years.Together they teamed up with Southern Star Distilling Co. in Statesville, NC to start producing the spirit. Two years later they launched Saint Luna Charcoal Filtered Moonshine, which started bringing in awards rapidly. "Were a curious contradiction, a premium moonshine, both complex and even, handcrafted in small batches from locally sourced molasses and rye, with the purest of water, then charcoal filtered to remove any impurities," says Suk of the final product. Equally at home with various cocktails and a perfectly smooth sipper, they knew they had something, versatile, complex, and special on their hands. Get your bottle of this unique moonshine today!