Taconic distillerys home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farms 113 acres of rolling hills, became the inspiration for Taconic Distillerys entrance to Dutchess Countys local agribusiness market.Inspired by a sporting lifestyle, Taconics team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products.This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washingtons home during the American Revolution, to the Great Estates of the Vanderbilts, Roosevelts and Rockefellers, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery).To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity.Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angels share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey.Taconics Straight Bourbon Whiskeyis bottled at a barrel strength 115 proof. Taconic adds a touch of our artisanal water to give the bourbon healthy dose of butteriness. At 57.5 percent ABV, it is bold and refreshing, with aromas of light vanilla kissed with hints of honey and caramel. Pick up a bottle of this straight bourbon today!

Taconic distillerys home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farms 113 acres of rolling hills, became the inspiration for Taconic Distillerys entrance to Dutchess Countys local agribusiness market.Inspired by a sporting lifestyle, Taconics team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products.This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washingtons home during the American Revolution, to the Great Estates of the Vanderbilts, Roosevelts and Rockefellers, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery).To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity.Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angels share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey.Taconic Cask Strength Straight Rye Whiskey is an uncharacteristically smooth, sweet, young rye whiskey. The strength does not overshadow its flavors. A touch of limestone rich, artisanal water imparts a layer of buttery sweetness to the palate. A definite rye lovers drink, with its bold, warm, spicy notes, this cask strength whiskey is perfect neat or as a cocktail base. Pick up a bottle of this cask strength today!

Taconic distillerys home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farms 113 acres of rolling hills, became the inspiration for Taconic Distillerys entrance to Dutchess Countys local agribusiness market.Inspired by a sporting lifestyle, Taconics team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products.This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washingtons home during the American Revolution, to the Great Estates of the Vanderbilts, Roosevelts and Rockefellers, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery).To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity.Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angels share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey.Taconics award-winning Dutchess Private ReserveStraight Bourbon Whiskey is described as being subtle and sophisticated. A beautiful bouquet of spice and honey with gentle notes of vanilla coming out to provide for a smooth finish. This is a bourbon for sharing with friends (Taconic Distillery).Pick up a bottle of Taconics Private Reserve Bourbon today!

Taconic distillerys home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farms 113 acres of rolling hills, became the inspiration for Taconic Distillerys entrance to Dutchess Countys local agribusiness market.Inspired by a sporting lifestyle, Taconics team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products.This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washingtons home during the American Revolution, to the Great Estates of the Vanderbilts, Roosevelts and Rockefellers, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery).To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity.Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angels share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey.Named after the US founding fathers, Taconics Rye Whiskey is aged in virgin American white oak barrels until golden caramel in color. Rye lovers will appreciate its bold, spicy flavor with a mildly sweet finish. Bottled at 90 proof this homage to the founding fathers is terrific in cocktails and smooth when enjoyed neat or on the rocks.Pick up a bottle of this Founders Rye today!

Situated on the shores of Loch Harport, Talisker Distillery is heavily influenced by its location on the Isle of Skye it embodies the spirit of the rocky, storm-lashed island and its strong, steadfast people. The distillery was founded in 1830 by Hugh and Kenneth MacAskill, who leased the Talisker House from Clan MacLeod and eventually converted it into a distillery. When a new lease for the distillery was negotiated between the MacAskills and Clan MacLeod in the second half of the 19th century, the annual rent settled upon was 23.12 and a ten-gallon cask of the best Talisker Whisky available.Talisker Single Malt Whisky is made from malted barley sourced from the Muir of Ord, a village in Highland, Scotland. The barley is lightly peated to approximately 18 phenol parts per million, which contributes a slightly smoky flavor profile to the whisky. Once the barley has been malted and peated, it is mashed using soft water drawn from one of the 14 underground springs that rise from Hawk Hill Talisker has been using the same water source since it was founded nearly two centuries ago. "Im restless at heart so youll find me poking my nose into the mash tun at all hours," says Mark Lochhead, Taliskers Distillery Manager.After the barley has been mashed, it is fermented in the distillerys wooden washbacks before being twice distilled through Taliskers copper-pot stills. The stills are equipped with unique swan-shaped lye pipes and worm tubs. As a result of this configuration, a portion of the vapor during distillation condenses before reaching the cooler, and runs back into the still for redistillation. This process gives Talisker Single Malt Whisky its signature, full-bodied flavor profile.Following distillation, Talisker 10 Year Old Single Malt Whisky is matured in traditional oak casks for a minimum of ten years. The whisky has a slightly smoky aroma, with hints of spice and salt. The aroma gives way to notes of smoked meat, black pepper, cloves, honeyed oak and masa on the palate, and ultimately leads to a slightly sweet and long finish.Talisker 10 Year Old Single Malt Scotch Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2013 and was rated the "Editors Choice"by Whisky Magazine. In addition, it earned a rating of 9.5 out of 10 by Jim Murrays Whisky Bible and was rated a "Best Buy"by Wine Enthusiast. Finally, it earned a score of 94 points at the Ultimate Spirits Challenge in 2013."Making Talisker demands long hours and no compromises, so I tour the distillery several times a day making sure no part of the process betrays the rest," says Lochhead. Try an uncompromising whisky today!

Situated on the shores of Loch Harport, Talisker Distillery is heavily influenced by its location on the Isle of Skye it embodies the spirit of the rocky, storm-lashed island and its strong, steadfast people. The distillery was founded in 1830 by Hugh and Kenneth MacAskill, who leased the Talisker House from Clan MacLeod and eventually converted it into a distillery. When a new lease for the distillery was negotiated between the MacAskills and Clan MacLeod in the second half of the 19th century, the annual rent settled upon was 23.12 and a ten-gallon cask of the best Talisker Whisky available.Talisker Single Malt Whisky is made from malted barley sourced from the Muir of Ord, a village in Highland, Scotland. The barley is lightly peated to approximately 18 phenol parts per million, which contributes a slightly smoky flavor profile to the whisky. Once the barley has been malted and peated, it is mashed using soft water drawn from one of the 14 underground springs that rise from Hawk Hill Talisker has been using the same water source since it was founded nearly two centuries ago. "Im restless at heart so youll find me poking my nose into the mash tun at all hours," says Mark Lochhead, Taliskers Distillery Manager.After the barley has been mashed, it is fermented in the distillerys wooden washbacks before being twice distilled through Taliskers copper-pot stills. The stills are equipped with unique swan-shaped lye pipes and worm tubs. As a result of this configuration, a portion of the vapor during distillation condenses before reaching the cooler, and runs back into the still for redistillation. This process gives Talisker Single Malt Whisky its signature, full-bodied flavor profile.Following distillation, Talisker 18 Year Old Single Malt Scotch Whisky is matured in traditional oak casks for a minimum of 18 years. As a result, the whisky has a bold aroma, with notes of toffee, espresso, maple syrup and peat smoke. The aroma gives way to notes of honeyed nuts, orange zest, citrus and rock candy, and leads to a finish accented by hints of tobacco and leather.Talisker 18 Year Old Single Malt Scotch Whisky earned a score of 93 points from Whisky Advocate and 90-95 points from Wine Enthusiast. It was also rated the "Best Whisky in the World" at the World Whiskies Awards in 2007."Making Talisker demands long hours and no compromises, so I tour the distillery several times a day making sure no part of the process betrays the rest," says Lochhead. Try an uncompromising whisky today!

Situated on the shores of Loch Harport, Talisker Distillery is heavily influenced by its location on the Isle of Skye it embodies the spirit of the rocky, storm-lashed island and its strong, steadfast people. The distillery was founded in 1830 by Hugh and Kenneth MacAskill, who leased the Talisker House from Clan MacLeod and eventually converted it into a distillery. When a new lease for the distillery was negotiated between the MacAskills and Clan MacLeod in the second half of the 19th century, the annual rent settled upon was 23.12 and a ten-gallon cask of the best Talisker Whisky available.Talisker Single Malt Whisky is made from malted barley sourced from the Muir of Ord, a village in Highland, Scotland. The barley is lightly peated to approximately 18 phenol parts per million, which contributes a slightly smoky flavor profile to the whisky. Once the barley has been malted and peated, it is mashed using soft water drawn from one of the 14 underground springs that rise from Hawk Hill Talisker has been using the same water source since it was founded nearly two centuries ago. Im restless at heart so youll find me poking my nose into the mash tun at all hours, says Mark Lochhead, the distillerys manager. After the barley has been mashed, it is fermented in the distillerys wooden washbacks before being twice distilled through Taliskers copper-pot stills. The stills are equipped swan-shaped lye pipes and worm tubs, which gives Talisker whisky its signature, full-bodied flavor profile.Talisker Distillers Edition 2014 Single Malt Scotch Whisky was distilled in 2003 and matured for ten years in used, American bourbon casks. After its initial beautyrest, the whisky was double-barreled, or finished, in casks that were previously used to mature Amoroso sherry. Amoroso sherry is a type of Oloroso sherry, but is generally sweetened with a blend of Pedro Ximnez grapes. As a result, Talisker Distillers Edition is imbued with an aroma of red fruits, berries and apricots, which lead to a crisp, full body. Initially, the whisky has sweet, fruity flavors, along with touches of sea salt, peat and vanilla that ultimately fade into a lingering, elegant finish.Talisker Distillers Edition Single Malt Whisky earned a score of 96-100 points from Wine Enthusiast, which rated it a Best Buy.As Distillery Manager at Talisker, its my task is to ensure that quality is king, says Lochhead. Try a quality whisky today.

Situated on the shores of Loch Harport, Talisker Distillery is heavily influenced by its location on the Isle of Skye it embodies the spirit of the rocky, storm-lashed island and its strong, steadfast people. The distillery was founded in 1830 by Hugh and Kenneth MacAskill, who leased the Talisker House from Clan MacLeod and eventually converted it into a distillery. When a new lease for the distillery was negotiated between the MacAskills and Clan MacLeod in the second half of the 19th century, the annual rent settled upon was 23.12 and a ten-gallon cask of the best Talisker Whisky available.Talisker Single Malt Whisky is made from malted barley sourced from the Muir of Ord, a village in Highland, Scotland. The barley is lightly peated to approximately 18 phenol parts per million, which contributes a slightly smoky flavor profile to the whisky. Once the barley has been malted and peated, it is mashed using soft water drawn from one of the 14 underground springs that rise from Hawk Hill Talisker has been using the same water source since it was founded nearly two centuries ago. "Im restless at heart so youll find me poking my nose into the mash tun at all hours," says Mark Lochhead, Taliskers distillery manager.After the barley has been mashed, it is fermented in the distillerys wooden washbacks before being twice distilled through Taliskers copper-pot stills. The stills are equipped with unique swan-shaped lye pipes and worm tubs. As a result of this configuration, a portion of the vapor during distillation condenses before reaching the cooler, and runs back into the still for redistillation. This process gives Talisker Single Malt Whisky its signature, full-bodied flavor profile.Talisker Storm Single Malt Scotch Whisky takes its name from the harsh conditions that the Isle of Skye often experiences. "We were inspired to craft an expression as unique as the dramatic terrain of the island from where it hails," says Jim Beveridge, Taliskers master blender. The whisky is crafted by marrying together both rejuvenated and refill casks of different ages to enhance the vibrant intensity that is the signature of Talisker Distillery. This approach allows Beveridge to create "one vibrant dram."Talisker Storm has an aroma of spicy oak, smoked beef, black pepper and honey. The aroma gives way to notes of mellow and rich caramel on the palate that are followed by warming notes of pepper and cloves. The finish is smooth and lasting, with touches of smoke, pepper and salt.Talisker Storm was named the Highlands Single Malt of the Year on December 20, 2013, by Whisky Advocate.Pick up a bottle today!

Inspired by the Diamond Jubilee of 1897, which celebrated then-Queen Victorias 60 years on the throne, a group of Scottish merchants and whisky traders pooled together capital (roughly equivalent to 20 million in todays currency) to build the most technologically-advanced distillery the world had ever seen. After procuring land adjacent to the River Spey, the group hired Charles C. Doig, the most esteemed distillery architect and engineer of his time, to construct the industrial masterpiece. The result was Tamdhu Distillery, the most modern distillery of its era.Tamdhu Distillery survived the ups-and-downs of the 20th century until finally closing in 2011 shortly after its closing, the distillery was purchased by Ian Macleod Distillers and is now producing whisky by the same exacting standards which earned Tamdhu Distillery its sterling reputation over the prior century.Batch Strength 003 is the third edition of the multi-award-winning Tamdhu Batch Strength Series. This release #3 is bottled un-chill filtered, naturally colored at 58.3 percent ABV. Its flavor profile boasts a complex depth of character, and rich intensity, due to its exclusive maturation process, which takes place in hand-selected sherry oak casks. This batch, like predecessors, is quite distinctive and differs slightly in style and strength.Pick up your bottle today!

Tanduay has been crafting Asian rum since 1854, bringing a mysterious Eastern twist to the spirit. Headquartered in the Philippines, its origins go back to a distillery from Hagonoy, Bulacan, that was bought in 1856 by Ynchausti y Compaia, a multi-national company that was owned by the Ynchausti family, the seal of which still decorates their bottles today.By the 1900s the production had moved to the Manila distillery, and the brand Tanduay Rhum was formed, named after the area in which the distillery was located. The rum was produced in the significantly upgraded distillery in Manila until 2013, when it was decommissioned and the production moved to a much larger facility in the Philippines, capable of producing 100,000 cases each day.Since 1999 Tanduay Distillers, Inc. is owned by LT Group, Inc. In 2011, Tanduay was the 7th largest spirits brand in the world. Today their operation spans 4 plants that take care of aging, compounding, and bottling. At the heart of their lineup is an award-winning 5-year-old rum that matures in charred oak barrels. The brand has received over a hundred various awards over the years and sells over 20 million cases each year, making it one of the best-selling rum brands in the world.Tanduay Asian Rum Gold was aged for 7 years in barrels that used to hold bourbon. It has a smooth and complex profile with a distinct nuttiness, dried fruit, spices, and oak. The award-winning expression is bottled at 80 proof and is great for sipping, but works just as well in cocktails. It has garnered numerous awards in recent years, including a Gold Medal at the International Review of Spirits and a Silver Medal at the San Francisco World Spirits Competition both in 2018.Pick your bottle up today!

Tanduay has been crafting Asian rum since 1854, bringing a mysterious Eastern twist to the spirit. Headquartered in the Philippines, its origins go back to a distillery from Hagonoy, Bulacan, that was bought in 1856 by Ynchausti y Compaia, a multi-national company that was owned by the Ynchausti family, the seal of which still decorates their bottles today.By the 1900s the production had moved to the Manila distillery, and the brand Tanduay Rhum was formed, named after the area in which the distillery was located. The rum was produced in the significantly upgraded distillery in Manila until 2013, when it was decommissioned and the production moved to a much larger facility in the Philippines, capable of producing 100,000 cases each day.Since 1999 Tanduay Distillers, Inc. is owned by LT Group, Inc. In 2011, Tanduay was the 7th largest spirits brand in the world. Today their operation spans 4 plants that take care of aging, compounding, and bottling. At the heart of their lineup is an award-winning 5-year-old rum that matures in charred oak barrels. The brand has received over a hundred various awards over the years and sells over 20 million cases each year, making it one of the best-selling rum brands in the world.Tanduay Asian Rum Silver has spent 5 years in ex-bourbon barrels before being bottled at 80 proof. It has a captivating profile with a balance of tropical fruit, vanilla, and coconut that is tailor-made for cocktails and mixed drinks. This expression was awarded a Gold Medal at the 2018 San Francisco World Spirits Competition, among several other accolades.Grab your bottle today!

Tanduay has been crafting Asian rum since 1854, bringing a mysterious Eastern twist to the spirit. Headquartered in the Philippines, its origins go back to a distillery from Hagonoy, Bulacan, that was bought in 1856 by Ynchausti y Compaia, a multi-national company that was owned by the Ynchausti family, the seal of which still decorates their bottles today.By the 1900s the production had moved to the Manila distillery, and the brand Tanduay Rhum was formed, named after the area in which the distillery was located. The rum was produced in the significantly upgraded distillery in Manila until 2013, when it was decommissioned and the production moved to a much larger facility in the Philippines, capable of producing 100,000 cases each day.Since 1999 Tanduay Distillers, Inc. is owned by LT Group, Inc. In 2011, Tanduay was the 7th largest spirits brand in the world. Today their operation spans 4 plants that take care of aging, compounding, and bottling. At the heart of their lineup is an award-winning 5-year-old rum that matures in charred oak barrels. The brand has received over a hundred various awards over the years and sells over 20 million cases each year, making it one of the best-selling rum brands in the world.Named after the Filipino island that is famous for its picturesque white beaches, Boracay is a twosome of flavored rum that is crafted with Tanduays White Rum and different flavorings. Boracay Cappuccino is bottled at 50 proof and has a deliciously sweet profile with creamy coffee and chocolate notes.Grab a bottle today!

Tanduay has been crafting Asian rum since 1854, bringing a mysterious Eastern twist to the spirit. Headquartered in the Philippines, its origins go back to a distillery from Hagonoy, Bulacan, that was bought in 1856 by Ynchausti y Compaia, a multi-national company that was owned by the Ynchausti family, the seal of which still decorates their bottles today.By the 1900s the production had moved to the Manila distillery, and the brand Tanduay Rhum was formed, named after the area in which the distillery was located. The rum was produced in the significantly upgraded distillery in Manila until 2013, when it was decommissioned and the production moved to a much larger facility in the Philippines, capable of producing 100,000 cases each day.Since 1999 Tanduay Distillers, Inc. is owned by LT Group, Inc. In 2011, Tanduay was the 7th largest spirits brand in the world. Today their operation spans 4 plants that take care of aging, compounding, and bottling. At the heart of their lineup is an award-winning 5-year-old rum that matures in charred oak barrels. The brand has received over a hundred various awards over the years and sells over 20 million cases each year, making it one of the best-selling rum brands in the world.Tanduays Boracay line consists of two flavored rums that got their name from the Filipino island that is famous for its picturesque white beaches and is based on Tanduays White Rum with the addition of different flavorings. Bottled at 50 proof, Boracay Coconut is a creamy and sweet drink that works wonders in mixology.Get your bottle today!

Tanduay has been crafting Asian rum since 1854, bringing a mysterious Eastern twist to the spirit. Headquartered in the Philippines, its origins go back to a distillery from Hagonoy, Bulacan, that was bought in 1856 by Ynchausti y Compaia, a multi-national company that was owned by the Ynchausti family, the seal of which still decorates their bottles today.By the 1900s the production had moved to the Manila distillery, and the brand Tanduay Rhum was formed, named after the area in which the distillery was located. The rum was produced in the significantly upgraded distillery in Manila until 2013, when it was decommissioned and the production moved to a much larger facility in the Philippines, capable of producing 100,000 cases each day.Since 1999 Tanduay Distillers, Inc. is owned by LT Group, Inc. In 2011, Tanduay was the 7th largest spirits brand in the world. Today their operation spans 4 plants that take care of aging, compounding, and bottling. At the heart of their lineup is an award-winning 5-year-old rum that matures in charred oak barrels. The brand has received over a hundred various awards over the years and sells over 20 million cases each year, making it one of the best-selling rum brands in the world.Tanduay Double Rum is a blend of rums that are aged between 5 and 16 years. After their initial period of aging, they are blended together and left to marry for an additional 2 years in ex-bourbon barrels, which gives the different juices time for the aromas and flavors to come together. This deluxe offering from Tanduay is bottled at 80 proof and has an exquisite balance of dried tropical fruits, nutty overtones, as well as vanilla and oak notes. Pick your bottle up today!

Said to be Frank Sinatras favorite gin, the story of the legendary Tanqueray begins with Charles Tanqueray, who founded his distillery on the well-known Vine Street in Bloomsbury, near Picadilly Circus. The origins of the recipe for the legendary London Dry Gin are not well documented, though the general consensus is that the recipe predates 1838. The brands uncharted success is very impressive considering the recipe for the gin has remained largely unchanged. Its transcendental popularity is due to Charles Tanqueray and his pioneering spirit. Founding Tanqueray in his early 20s, Charles was barely a novice when it came to distilling, but he brought his brand to great success. When he died in 1868, his son inherited the distillery, continuing his success. After merging with Gorgons and Company in 1898, Tanqueray had successfully established itself as a formidable force in the spirits industry. The Tanqueray facility was nearly destroyed in 1941, during the great air raid of 1941. Only one of the stills survived, the still known as Old Tom, which still resides at Tanquerays permanent home in Cameron Bridge, Scotland. The brand is now owned by industry giant Diageo.The standard Tanqueray gin has four botanicals; juniper, coriander seed, angelica root, and liquorice. Together they yield a smooth, harmonious juniper forward gin.Unlike most gins Tanqueray lacks the citrus botanical, making it drier than most gins. Presented in a signature green glass vial with a pineapple and axes, the pineapple represents both hospitality and prosperity, while the two axes are allegedly a symbol of the familys role in the third crusade.Tanqueray sells over 2 million cases each year, making it one of the top five selling gins in the world. Produced in Cameron Bridge using a one shot distilling method, Tanqueray Rangpur Ginunveils the best-kept secret of the British-Indian tradition. The rare Rangpur lime, traditionally used to smooth down the gin, brings an exotic bold flavor to the already perfect combination of juniper, coriander, bay leaves and ginger (Tanqueray).Get your bottle today!

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77 percent of the worlds maple syrup.Tap 357 is a marriage of two purely Canadian flavors: maple and rye. The rye whisky, which is produced at one of Canadas oldest distilleries, is distilled four times over and then matured in a combination of new, second and third-use bourbon casks. The bourbon casks add a hint of honey and oak to the whisky, which nicely balances out the earthy, spicy flavor of the rye. After maturation, master blender Michel Marcil blends a combination of three, five and seven year old rye whiskies together with pure Canadian maple syrup sourced from maple trees that were tapped at the first hint of spring in the province of Quebec. The maple-rye combination is then finished in a proprietary process, before each bottle is filled behind a label featuring a hand-drawn illustration of Canadians tapping maple trees.Tap 357 Canadian Maple Rye Whisky has an aroma of maple syrup that is instantly identifiable but not overwhelming. The subtle sweetness of the maple syrup adds an additional layer of complexity, and is quickly followed by a spicy bite of rye. The finish is long, and has a hint of pine and smokiness.Pick up a bottle of each today!

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77 percent of the worlds maple syrup.Tap 357 is a marriage of two purely Canadian flavors: maple and rye. The rye whisky, which is produced at one of Canadas oldest distilleries, is distilled four times over and then matured in a combination of new, second and third-use bourbon casks. The bourbon casks add a hint of honey and oak to the whisky, which nicely balances out the earthy, spicy flavor of the rye. After maturation, master blender Michel Marcil blends a combination of three, five and seven year old rye whiskies together with pure Canadian maple syrup sourced from maple trees that were tapped at the first hint of spring in the province of Quebec. The maple-rye combination is then finished in a proprietary process, before each bottle is filled behind a label featuring a hand-drawn illustration of Canadians tapping maple trees.Tap 357 Canadian Maple Rye Whisky has an aroma of maple syrup that is instantly identifiable but not overwhelming. The subtle sweetness of the maple syrup adds an additional layer of complexity, and is quickly followed by a spicy bite of rye. The finish is long, and has a hint of pine and smokiness.Tap Rye Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out."Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye.Pick up a bottle of each today!

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77 percent of the worlds maple syrup.Tap Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out."Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye.Pick up a bottle of Port finished Canadian Rye today!

In the early 1800s, Don Felipe Camarenas ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarenas family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery.Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipes grandson and La Alteas third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors.After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days.After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila.Tapatio Tequila Aejo rests in first-fill, used bourbon casks for approximately 18 months. As a result, it has a complex, well-balanced flavor, with notes of honey, vanilla and caramel, that nicely balance out the spicy, citrusy flavors of the agave.Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

In the early 1800s, Don Felipe Camarenas ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarenas family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery.Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipes grandson and La Alteas third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors.After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days.After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila.Following distillation, Tapatio Tequila Blanco rests in stainless steel tanks for approximately four weeks before being bottled. As a result, it has a spicy, citrusy flavor with notes of pepper, sweet agave and a hint of orange. Tapatio Tequila Blanco was ranked one of the top 50 spirits in the world in 2013 by F. Paul Pacults Spirit Journal.Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

In the early 1800s, Don Felipe Camarenas ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarenas family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery.Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipes grandson and La Alteas third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors.After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days.After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila.Tapatio Tequila Reposado rests in oak barrels for approximately four months, giving it subtle woody undertones, with hints of oak and honey.Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

Perhaps we should start with some history and legacy behind Tears of Llorona tequila:Master Tequilero Germn Gonzalez learned the art of making tequila from his father, Guillermo Gonzalez Diaz Lombardo, whom many credit with bringing the first ultra-premium tequila Chinaco to the United States. Guillermo was formerly the head of Mexicos Department of Agriculture, and indeed if you trace the Gonzalez familys heritage back even further, you will eventually arrive at General Manuel Gonzalez, President of Mexico from 1880-1884. Today, Germn is carrying on the legacy of many Gonzalez generations with his creation of Tears of Llorona No. 3 Extra Aejo Tequila.Originally intended to be German Gonzalez own private stock, Tears of Llorona No. 3 Extra Aejo Tequila is hand-crafted from 100 percent blue agave grown in the volcanic soil surrounding Atotonilco, in the highlands of Jalisco, where growth is extremely slow. Gonzalez selects these agaves late in the harvest, at their peak ripeness, using his years of experience and special knowledge passed down from his father. Once harvested, Gonzalez brings the agaves to his distillery where they are roasted, then shredded, in the traditional way to extract the sugar-rich juice called the aguamiel. The aguamiel is then fermented with a proprietary strain of yeast before being twice-distilled through copper pot stills."You lose much of the intrinsic flavor of the agave when you distill tequila more than twice. You end up with something that more closely resembles a vodka," says Germn.After distillation, the Tears of Llorona No. 3 Extra Aejo Tequila is aged for nearly five years in several different types of barrels half ex-Scotch whisky barrels, a quarter Sherry casks and another quarter French Limousin barrels previously used to mature Cognac before being blended together at optimal maturity. Tears of Llorona No. 3 Extra Aejo Tequila has a bouquet of black cherries, vanilla, honeysuckle and apples, and leads to notes of chocolate, toffee and crme brle on the palate. The finish is spicy and elegant, with notes of cinnamon and cloves balanced by sweeter touches of raisins, caramel and oak.Mens Journal called Tears of Llorona, a sipping tequila of the highest order a rich, complex liquor thats more like a high-end scotch or cognac." Pick up a bottle today!

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company. "The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish whiskeys."Teeling Single Grain Irish Whiskey is crafted from 95 percent corn and 5 percent barley, which is milled, mashed and distilled together at the Cooley Distillery in County Louth, Ireland. Much like single malt whiskey, single grain whisky must be produced in a single season at a single distillery. After distillation, Teeling Single Grain Irish Whiskey is fully and rested in ex-Cabernet Sauvignon barrels from California, then bottled in small batches at 92 proof without the use of chill filtration.As a result of its unique maturation process, Teeling Single Grain Irish Whiskey has a bright golden color, and an aroma of butterscotch, sweet cherries and cake frosting. The palate is packed with deeper flavors, such as oak, chocolate fudge, cinnamon and marshmallow, and leads to a finish accented by raisins, orange peel and coconut. Teeling Single Grain Whisky earned the Best Grain Whiskey title at the World Whiskies Awards in 2014, and is now available in the U.S. for the first time ever. Pick up a bottle today!

In 1782, Walter Teeling opened a distillery along Marrowbone Lane in Dublin, Ireland. At the time, nearly 40 independent distilleries dotted the rolling Irish landscape, the majority of which were centralized in the industrial engine room of the city the Liberties. "Since 1782 the Teeling family has been crafting Irish Whiskey," says Jack Teeling, the founder of the Teeling Whiskey Company. "The entrepreneurial spirit that inspired Walter Teeling back in the 18th century has not been diluted over the years and the latest generation of Teelings are committed to innovating and creating unique Irish whiskeys."The third release in Teelings range of premium expressions, Teeling Single Malt Irish Whiskey is crafted from a unique combination of whiskeys aged up to 23 years in five different wine casks Sherry, Port, Madeira, White Burgundy and Cabernet Sauvignon."Our new Teeling Single Malt proves Irish whiskey can have big bold flavors that appeal to single malt drinkers without losing its distinctive Irish identity," says Jack Teeling.Teeling Single Malt Irish Whiskey has a sunny gold color and an aroma of sweet melon, fig, toffee, oak and bitter apple. The palate is packed with deeper flavors of vanilla, cloves, fresh cookies and lemon tart, and leads to a finish accented by long, sweet notes of wine tannins and dry oak.Pick up your bottle today!