In the early 18th century, the rolling hills of Vermonts landscape were dotted with numerous breweries and micro-distilleries. In 1852, however, yielding to the states temperance movement, Vermont banned alcohol and shuttered the states burgeoning craft spirits industry. Though alcohol was legalized again in 1933, Vermonts Prohibition movement cast a long shadow, and distilleries across the state remained dormant for decades.Today, on the banks of the Lamoille River in Hardwick, Vermont (population: 3,174), Caledonia Spirits remains rooted in the traditions of sustainability and Vermonts agriculture.Todd Hardie, Caledonia Spirits founder, spent over four decades as a beekeeper before deciding to incorporate his raw, organic Vermont honey into craft spirits. His first honey house, which required a $1,000 down payment and had a mortgage of $133 per month, was home to 180 colonies. Coincidentally, the land in northern Vermont where he kept his first bee houses straddles the Qubec border, and had been the site of a Prohibition-era speakeasy named Bucket of Blood.Tom Cat Reserve Gin begins its life as Barr Hill Gin, a London dry-style gin that, unlike other gins, uses only one botanical during distillation: juniper. The rest of its complex, gentle flavor profile comes from the raw honey, which is added during a second distillation. "Honey is incredibly expensive to harvest," Hardie notes, and harder still to ferment. "Even with a Bachelors of Science in agriculture, I didnt know that the way youre taking care of your bees and your people goes into every product every bottle,"he says. "With a strict science background, they dont teach you that, but its true. The consumer will know the difference between a good and a mediocre product."Following distillation, which occurs in a 25-gallon recycled stainless steel still (a testament to Hardies commitment to environmental sustainability), the gin is matured for three to four months in new American oak casks. "While resting in the barrels, the gin is constantly transforming," says Hardie. "The charred barrels contribute to the brown color of the spirit and give our Barr Hill Reserve Tom Cat its complex flavor." Tom Cat Reserve has also has notes of juniper and ginger, but has touches of caramel, vanilla and honey that are robust and bountiful."The best fertilizer is always the footprint of a farmer," Hardie says. Pick up your bottle today!

In the early 18th century, the rolling hills of Vermonts landscape were dotted with numerous breweries and micro-distilleries. In 1852, however, yielding to the states temperance movement, Vermont banned alcohol and shuttered the states burgeoning craft spirits industry. Though alcohol was legalized again in 1933, Vermonts Prohibition movement cast a long shadow, and distilleries across the state remained dormant for decades.Today, on the banks of the Lamoille River in Hardwick, Vermont (population: 3,174), Caledonia Spirits remains rooted in the traditions of sustainability and Vermonts agriculture.Todd Hardie, Caledonia Spirits founder, spent over four decades as a beekeeper before deciding to incorporate his raw, organic Vermont honey into craft spirits. His first honey house, which required a $1,000 down payment and had a mortgage of $133 per month, was home to 180 colonies. Coincidentally, the land in northern Vermont where he kept his first bee houses straddles the Qubec border, and had been the site of a Prohibition-era speakeasy named Bucket of Blood.Barr Hill Vodka is crafted from raw, organic Vermont honey sourced from one of Hardies now 1,900 colonies. "Honey is incredibly expensive to harvest," Hardie notes, and harder still to ferment. "Even with a Bachelors of Science in agriculture, I didnt know that the way youre taking care of your bees and your people goes into every product every bottle,"he says. "With a strict science background, they dont teach you that, but its true. The consumer will know the difference between a good and a mediocre product."After cold fermenting the honey for approximately three weeks, Hardie, together with Ryan Christiansen, Caledonia Spirits master distiller, distills the wash through a 25-gallon custom-designed fractionating column still. After distillation, each bottle of Barr Hill Vodka is brought to proof and sealed with beeswax (what else did you expect?) cut from a huge hunk of luminous lemon-yellow wax from Singing Cedar Apiaries.Barr Hill Vodka has soft notes of honey and vanilla, with a smooth, clean finish and a unique, crisp texture. "The best fertilizer is always the footprint of a farmer," says Hardie. This vodka has his footprint all over it.Pick up a bottle today!

I started this company to share my passion for unique, high-quality spirits, says Joe Beatrice, founder of Barrell Craft Spirits, whose self-proclaimed goal is to find and curate the best barrels and batches of whiskey, wherever they may be. To preserve the singular characteristics of each batch, Barrell bottles all their whiskeys at cask strength. The complexity and concentration of flavor is greatest when the whiskey comes right from the barrel, says Beatrice.The name American Vatted Malt is an homage to the old Scottish category of vatted malt, which was once the preferred nomenclature to describe a blended whiskey made entirely from single malts. This is the first-ever Barrell Whiskey American Vatted Malt release, a blend of exclusively American single malt whiskeys from across the country. The result is the first-ever Barrell Whiskey American Vatted Malt, a stunning selection of whiskeys that express the full range of American terroir and signature style.Pick up your bottle today!

I started this company to share my passion for unique, high-quality spirits, says Joe Beatrice, the founder of Barrell Bourbon Co, whose self-proclaimed goal is to select and bottle the finest small-batch, craft-distilled bourbon. At Barrell Bourbon, we support the time-honored traditions of distilling, a patient art designed to give you a better tasting bourbon. At every stage of bourbon making, subtle choices are made that impact the whiskey. Though all bourbons are made from the same basic ingredients, its the choices the master distiller makes that shapes his creation.This complex 15-year-old bourbon was blended and bottled at peak maturity to enhance its truest flavor. This is a perfect union of grain and barrel, with an old, oaky nose and a deep, honey-maple palate that uncovers the lushness of the grain.Pick up your bottle today!

"I started this company to share my passion for unique, high-quality spirits," says Joe Beatrice, founder of the independent bottler Barrell Craft Spirits, whose self-proclaimed goal is to find and curate the best barrels and batches of whiskey and rum, wherever they may be. To preserve the singular characteristics of each batch, Barrell bottles all their whiskeys at cask strength. "The complexity and concentration of flavor is greatest when the whiskey comes right from the barrel," says Beatrice.With each batch being a limited release, their goal is to "explore different distillation methods, barrels, and aging environments". Their releases have garnered several of the most prestigious awards and won the hearts of bourbon lovers across the globe with whiskey authority Fred Minnick naming it Best American Whiskey of 2018.Only the best of the best the rarest ones that have had the most work poured into them get the grey label and gift box treatment, the third release of their 15-year-old Barrell Craft Spirits Bourbon being one of these. Distilled between 2002 and 2005 in Indiana, Kentucky, and Tennessee, then blended and bottled in Kentucky in 2020, its a cask-strength 104.9 proof expression with the straight bourbons ranging from 15 to 18 years of age. Aged in charred new oak barrels and bottled without chill filtration, its an intense, complex, and nuanced spirit deserving of a place on any bourbon lovers shelf.Get one of these limited-release numbered bottles today!

I started this company to share my passion for unique, high-quality spirits, says Joe Beatrice, founder of Barrell Craft Spirits, whose self-proclaimed goal is to find and curate the best barrels and batches of whiskey, wherever they may be. To preserve the singular characteristics of each batch, Barrell bottles all their whiskeys at cask strength. The complexity and concentration of flavor is greatest when the whiskey comes right from the barrel, says Beatrice.The tradition of keeping aninfinity bottleis well known to whiskey collectors and aficionados around the world. It is the method of taking the last ounces of each whisk(e)y bottle as you finish it, and pouring them into another bottle.Barrell Craft Spirits is honoring the Infinity bottle tradition in their own way by introducing theInfinite Barrel Project.They began by selecting barrels for their flavor profiles and complexity, blending them in a largersingle, or "Infinite"vessel.At each bottling a portion of whiskey and replace it with other barrels that will complement the remaining blend. They then repeat the process - bottling a portion and adding newly selected whiskeys each time. You can find which whiskeys are present in each bottling by referring to the bottling date on the front label and going to that page on the Craft Barrell Spirits site.Pick up your bottle today!

I started this company to share my passion for unique, high-quality spirits, says Joe Beatrice, the founder of Barrell Bourbon Co, whose self-proclaimed goal is to select and bottle the finest small-batch, craft-distilled bourbon. At Barrell Bourbon, we support the time-honored traditions of distilling, a patient art designed to give you a better tasting bourbon. At every stage of bourbon making, subtle choices are made that impact the whiskey. Though all bourbons are made from the same basic ingredients, its the choices the master distiller makes that shapes his creation.This whiskey is a marriage of 10-year-old whiskey distilled in Indiana, finished in Dunn Vineyards Cabernet barrels, and 11-year-old bourbon distilled in Tennessee finished in black strap rum casks and LBV Port Pipes.Dovetail is blended to highlight flavors of woody bourbon; terroir driven Dunn Cabernet; toasted French oak; Late Bottled Vintage Port pipes; blackstrap molasses casks; all working in tandem to create a buttery and deep whiskey as unique as it is delicious. Dovetail took almost a year to get right, from blending to labeling, all coming together in a seemingly perfect point.Pick up your bottle today!

This handcrafted small-batch cold press ginger liqueur is made at Industry City along the Brooklyn waterfront just a few feet above a cobblestone road. "I worked on the recipe for years, and finally perfected it when I was working from my loft on Barrow Street in Manhattan," says creator Josh Morton. "Thats how we got the name." Each batch of Barrows Intense Ginger Liqueur made with 200lbs of fresh ginger. "Thats all you really need to know," says Morton. "We make our liqueur with incredibly fresh ginger. We dont use chemicals or extracts of any kind "just lots and lots of fresh ginger." As a result, Barrows Intense Ginger Liqueur has bold aroma that is sweet and spicy. The initial flavor is surprisingly subtle and leads to intense notes of spicy ginger, that linger on the finish."We dont filter Barrows, so it has a slightly cloudy color and some sediment, which add to its complexity and flavor," Morton says. After the ginger has been infused in the cane spirits for nearly a month, we fill, label and number each bottle by hand.Barrows Intense Ginger Liqueur is vegan, gluten-free, and certified kosher. "Everyone keeps asking me what other flavors we plan on making," Morton says. "My response is, do one thing and do it really, really well." Enjoy a well-made ginger liqueur, either on its own or in a cocktail, today!

BarSol is the premier artisanal pisco from Peru. Distilled in the Bodega San Isidro, from the pisco grapes of the Valley of Ica - Peru. The brainchild of Diego Loret de Mola and Carlos Ferreyros BarSol uses the classic pisco pot distillation method traditionally practiced in Peru since the 16th century. Hand-crafted in small batches and estate bottled, BarSol is bottled at proof. The sole grape juice is distilled, creating an exceptional spirit of exquisite purity, clarity and smoothness.BarSol Pisco Puro Quebranta is distilled from 100 percent Quebranta grapes from the Ica Valley and bottled in one of the oldest distilleries in the ICA valley. Adhering to the classic pisco pot distillation method used for centuries in Peru, BarSol Puro Quebranta is crafted in small batches and distilled to bottle proof yielding an exceptional spirit of exquisite purity, clarity, and smoothness.Pick up your bottle today!"

BarSol is the premier artisanal pisco from Peru. Distilled in the Bodega San Isidro, from the pisco grapes of the Valley of Ica - Peru. The brainchild of Diego Loret de Mola and Carlos Ferreyros BarSol uses the classic pisco pot distillation method traditionally practiced in Peru since the 16th century. Hand-crafted in small batches and estate bottled, BarSol is bottled at proof. The sole grape juice is distilled, creating an exceptional spirit of exquisite purity, clarity and smoothness.BarSol Acholado is an extraordinary artisanal blend of piscos, distilled from a quality selection of three pisco grape varietals from the region of Ica: Quebranta, Italia and Torontel. This special pisco has received many awards in multiple competitions in Peru and around the world, due to its great harmony, balance, and brilliance.Pick up your bottle today!

BarSol is the premier artisanal pisco from Peru. Distilled in the Bodega San Isidro, from the pisco grapes of the Valley of Ica - Peru. The brainchild of Diego Loret de Mola and Carlos Ferreyros BarSol uses the classic pisco pot distillation method traditionally practiced in Peru since the 16th century. Hand-crafted in small batches and estate bottled, BarSol is bottled at proof. The sole grape juice is distilled, creating an exceptional spirit of exquisite purity, clarity and smoothness.The aromatic Italia grape comes from Europes ancient muscat family, imparting a signature floral, citrus and grape flavor to the final spirit. The Italia grape is favored for its extraordinary floral notes. This pisco is rested for three months in steel tanks before being bottled. Expect intense notes of honeysuckle and citrus, followed by a structured elegant finish.Pick up your bottle today!

BarSol is the premier artisanal pisco from Peru. Distilled in the Bodega San Isidro, from the pisco grapes of the Valley of Ica - Peru. The brainchild of Diego Loret de Mola and Carlos Ferreyros BarSol uses the classic pisco pot distillation method traditionally practiced in Peru since the 16th century. Hand-crafted in small batches and estate bottled, BarSol is bottled at proof. The sole grape juice is distilled, creating an exceptional spirit of exquisite purity, clarity and smoothness. "Mosto Verde" ("green must" in Spanish) refers to the technique of distilling the wine before the fermentation is complete, which is said to preserve the fresh, floral aromas of the grape. BarSols flagship Pisco begins with 100 percent aromatic Italia grapes fermented until the alcohol reaches 3-5 percent, then distilled to the precise proof at which it is to be bottled. This refined pisco is a harmonious symphony of pears and citrus fruit.Pick up your bottle today!"

Pisco is a special kind of brandy, distilled from fresh wine fermented from Pisco grapes. The original grapevines were brought over by the Spanish Conquistadors in the 1500s, from the Canary Islands. Pisco became the spirit of choice for Peruvian Viceroyalty since the Inca Empire. The first written historical record dates back to 1613 when Pedro Manuel the Greek, included in his final will and testament, several containers of the spirit, as well as the copper alembic used to produce it. Distilling Pisco became a very commonplace practice in Peru in the 17th and 18th centuries, intensifying after 1641, when the King of Spain, Philip IV, banned the import of Peruvian wine into Spain. The history of Bodega San Isidro can be traced back to the 1800s. The most remote documents retrieved from the local town archives date back to 1919 when Bodega San Isidro and a series of plantations were purchased as a part of a single transaction. Over several years the distillery changed hands several times. The last owner of Bodega San Isidro before 2002 was the Mendiola Family, who had owned the property since 1940. The facility also mothballed in 1968, when the military government expropriated all the land from their owners and handed it down to the workers, who subsequently formed agricultural co-ops and essentially killed the vineyards in order to grow subsistence products. In 2002, private entrepreneurs lead by Carlos Ferreyros S. and Diego Loret de Mola acquired Bodega San Isidro, located in the Valley of Ica, District of Pueblo Nuevo, Ica Peru.BarSol specializes in piscos produced with Quebranta, Italia and Torontel Grapes. They are produced in both straight pisco and Mosto Verde Pisco styles. An Acholado pisco is also made, from a blend of piscos from the 3 single grape varietals. Staying true to the artisanal style of a 100-year-old distillery, the award-winning facility has been revamped and expanded. Their two copper stills, dating back to the 1800s, were re-conditioned, introducing modern technology like Italian de-stemmers and pneumatic presses, to elevate the quality of the distillate.In 2005 Bodega San Isidro became the top exporter of Pisco of Peru, being the first company ever to export one solid 20 container of Pisco in Perus history, forging pathways to international markets. BarSol Pisco Supremo Mosto Verde Quebranta, BarSols flagship Pisco, is produced and bottled in one of the oldest distilleries in the Ica Valley, from the wine of 100 percent Quebranta grapes from the Valley of Ica. Abiding by the classic pisco pot distillation techniques used for centuries in Peru, BarSol Mosto Verde is an artisanal pisco crafted from only the best selection of Quebranta grapes from the Valley of Ica. "Mosto Verde, which translates literally to green must in Spanish, refers to the distinct technique used that involves distilling the wine before the fermentation is complete, in order to preserve the fresh, floral aromas of the grape. The Italia grapes used are fermented to 3-5 percent ABV, then distilled and bottled uncut at precisely 82.6 proof.Get your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Basil Haydens is named after Basil Hayden Sr., a Maryland Catholic who led twenty-five other Catholic families from Maryland to Nelson County, Kentucky (near Bardstown, home of the Jim Beam) in the late 1700s. In addition to being a religious man Hayden established the first Catholic church in what is now the Commonwealth of Kentucky Hayden was also a distiller and a pioneering one at that. While most bourbons at the time were made from a traditional corn base, in 1796 Hayden defied convention by mixing small grains into his mash, believing that the spicy rye flavors would provide a striking complement to the corns sweetness. Much to the chagrin of the traditionalist set, Hayden proved to be right.Basil Haydens is known for their signature spicy high-rye recipes and innovative finishing touches. Their latest limited-edition release Basil Haydens Caribbean Reserve Rye is a true summer whiskey, the latest in a series of successful rye whiskey innovations. Inspired by the sweet and spicy contrast between rye whiskey and rum, this limited edition showcases a blend of 8-year-old Kentucky Straight Rye Whiskey and 4-year-old Canadian Rye Whisky, delivering bold layers of flavor, and a deeply complex distinctive spice followed by toasted oak and vanilla notes. The blend is distinctively finished with Black Strap Rum enhancing the rye character with sweet notes of brown sugar and molasses. The result is a balanced, approachable 80 proof whiskey, perfect for your next summer cocktail.Released in May 2020, Basil Haydens 10 Year Old Rye is the newest addition to their lineup and the oldest rye they have on offer. Bottled at 80 proof, its a light yet complex and satisfyingly spicy dram. This limited-release rye is approachable on one side and full-flavored on the other, making it a perfect choice for the budding rye aficionado.Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Part of Booker Noes Small Batch Bourbon Collection, Basil Haydens Kentucky Straight Bourbon Whiskey is named after Basil Hayden Sr., a Maryland Catholic who led twenty-five other Catholic families from Maryland to Nelson County, Kentucky (near Bardstown, home of the Jim Beam) in the late 1700s. In addition to being a religious man Hayden established the first Catholic church in what is now the Commonwealth of Kentucky Hayden was also a distiller, and a pioneering one at that. While most bourbon at the time was made from a traditional corn base, in 1796 Hayden defied convention by mixing small grains into his mash, believing that the spicy rye flavors would provide a striking complement to the corns sweetness. Much to the chagrin of the traditionalist set, Hayden proved to be right.Basil Haydens Kentucky Straight Bourbon Whiskey is made from a mash very similar to the recipe Hayden himself developed in 1796. The whisky has a golden amber color and a spicy aroma of breakfast tea and peppermint bark. On the palate, the rye grains are evident, as are the cracked pepper and honey notes. The finish is clean and dry, leaving a pleasant aftertaste of cinnamon and baking spices.Pick up a pioneering bourbon today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Basil Haydens is known for their signature spicy high-rye recipes and innovative finishing touches. Their latest limited-edition release - Basil Haydens Caribbean Reserve Rye is a true summer whiskey, the latest in a series of successful rye whiskey innovations. Inspired by the sweet and spicy contrast between rye whiskey and rum, this limited edition showcases a blend of 8-year-old Kentucky Straight Rye Whiskey and 4-year-old Canadian Rye Whisky, delivering bold layers of flavor, and a deeply complex distinctive spice followed by toasted oak and vanilla notes. The blend is distinctively finished with Black Strap Rum enhancing the rye character with sweet notes of brown sugar and molasses. The result is a balanced, approachable 80 proof whiskey, perfect for your next summer cocktail.Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Part of Booker Noes Small Batch Bourbon Collection, Basil Haydens Kentucky Straight Bourbon Whiskey is named after Basil Hayden Sr., a Maryland Catholic who led twenty-five other Catholic families from Maryland to Nelson County, Kentucky (near Bardstown, home of the Jim Beam) in the late 1700s. In addition to being a religious man Hayden established the first Catholic church in what is now the Commonwealth of Kentucky Hayden was also a distiller and a pioneering one at that. While most bourbon at the time was made from a traditional corn base, in 1796 Hayden defied convention by mixing small grains into his mash, believing that the spicy rye flavors would provide a striking complement to the corns sweetness. Much to the chagrin of the traditionalist set, Hayden proved to be right.This Dark Rye is the second release in Basil Haydens expanded portfolio, featuring a blend of Kentucky rye, Canadian rye the award-winning Alberta Distillery, and a dose of California port. Expect balanced notes of molasses and dark cherries.Pick up your bottle today!

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition).Part of Booker Noes Small Batch Bourbon Collection, Basil Haydens Kentucky Straight Bourbon Whiskey is named after Basil Hayden Sr., a Maryland Catholic who led twenty-five other Catholic families from Maryland to Nelson County, Kentucky (near Bardstown, home of the Jim Beam) in the late 1700s. In addition to being a religious man Hayden established the first Catholic church in what is now the Commonwealth of Kentucky Hayden was also a distiller and a pioneering one at that. While most bourbon at the time was made from a traditional corn base, in 1796 Hayden defied convention by mixing small grains into his mash, believing that the spicy rye flavors would provide a striking complement to the corns sweetness. Much to the chagrin of the traditionalist set, Hayden proved to be right.Basil Haydens Kentucky Straight Bourbon Whiskey is made from a mash very similar to the recipe Hayden himself developed in 1796. The whisky has a golden amber color and a spicy aroma of breakfast tea and peppermint bark. On the palate, the rye grains are evident, as are the cracked pepper and honey notes. The finish is clean and dry, leaving a pleasant aftertaste of cinnamon and baking spices.Pick up a pioneering bourbon today!

Twice a month, Jean-Marc Daucourts grandfather would organize Sunday lunches for about twenty people at their home in France. "We would sit for five hours eating, talking and enjoying Champagne, spirits and wine," Daucourt recalls. "This was my first and most important education. I learned the pleasure of entertaining."When Daucourt was old enough, he left his native France to study the art of distillation in Scotland and Germany. After apprenticing at a number of distilleries, Daucourt returned to France, and together with his brother Edward, purchased a distillery just outside the Cognac region in southwest France. Bastille 1789 Hand-Crafted Whisky is the realization of his dream of creating an outstanding whisky with a distinct French identity.Bastille Whisky is made from a mash of malted barley and wheat sourced entirely from northwest France (a number of Scottish distilleries source their grains from the same farms). After the barley and wheat are harvested, they are fermented and distilled through Daucourts ancient, copper alembic stills. The stills, which were traditionally used to distill cognac, have an odd shape a tulip-shaped pre-heater feeds the wash into a vase-shaped copper pot, where distillation occurs.Following distillation, the whisky is aged for five to seven years in a combination of French Limousin Oak, cherry wood and acacia casks. "After the initial maturation," says Daucourt, "Bastille is finished in different styles of wooden casks, which provide my whisky its delicate, harmonious and unique flavors." French Limousin Oak one of the most expensive types of wood used for barreling is prized because it is loosely grained and porous, allowing it to impart more flavor and tannins to the whisky that comes in contact with it. The cherry oak barrels, however, impart mild yet complex notes of dark chocolate, cherries and soft citrus, which are complemented by the floral and aromatic undertones from the acacia wood. Following maturation, the whisky is brought to proof with water sourced from the Gensac spring (the water has been naturally filtered for centuries through Grande Champagne limestone) before each batch is bottled.Bastille 1789 Hand-Crafted Whisky has a light and spicy aroma, with hints of fresh apricots, ginger and chocolate. The initial flavors are sweet, with touches of vanilla, citrus and cherries and are followed by complex notes of cinnamon, baking spices and oak.Bastille earned a score of 94 points and a rating of "Exceptional" from the Beverage Testing Institute in 2011. In addition, it was named the French Whisky of the Year at the New York Wine and Spirits Competition in 2013.Pick up a bottle today!

Batiste Rhum is the first and only single source and origin American Craft Rum using Rhum Agricole. Marketed as the "Earths Favorite Cocktail Rhum", Batiste Rhum is clean, sustainable and eco-positive and boasts a carbon negative production cycle.Batiste Rhum is the result of an exclusive development partnership between RABMG distillers of Marie-Galante ( The French Caribbean island administrated by Guadeloupe) and the SBSC rhummerie of Napa, CA.This unique partnership allows Batiste Rhum to offer exceptional rhums made in California using the award winning eco-positive Rhum Agricole distillate from Marie-GalanteBatiste Rhum Gold is based on their award-winning Silver Rhum. Batiste Rhum Gold is aged in Napa, CA for a minimum of 6 months in ex Tennessee rye whiskey barrels. This "beauty sleep" in the barrel imparts a subtle rye character onto the spirit, further mellowing this smooth rhum.Pick up your bottle today!

Batiste Rhum is the first and only single source and origin American Craft Rum using Rhum Agricole. Marketed as the "Earths Favorite Cocktail Rhum", Batiste Rhum is clean, sustainable and eco-positive and boasts a carbon negative production cycle.Batiste Rhum is result of an exclusive development partnership between RABMG distillers of Marie Galante ( The French Caribbean island administrated by Guadeloupe) and the SBSC rhummerie of Napa, CA. This unique partnership allows Batiste Rhum to offer exceptional rhums made in California using the award winning eco-positive rhum agricole distillate from Marie GalanteThis stunning Silver Rhum earned a bronze medal at the 2015 San Francisco World Spirits Competition, 89 points from Wine Enthusiast, 92 points from Tasting Panel and Cigar and Spirits Magazine as well as a gold medal at the 2019 Sunset Magazine International Spirits Competition. You can expect fragrant aromas of tropical fruit, vanilla and ginger followed by a clean, crisp finish.Pick up your bottle today!

Bauchant made their orange liqueur in 1838 using 3 different oranges to achieve the perfect balance of freshness, lightness, and citrus notes: Andalusian, Mandarin, and Tangerine. Built on a solid foundation of aged cognac, the recipe blended the spirit with oranges and honey, ending up with a fruity and soft spirit that allowed its base to shine through. It was this delicate balance that ensured its upward trajectory over the years, gaining international acclaim and becoming a staple in countless cocktail bars across the globe.The unique recipe has stayed the same ever since the orange liqueurs debut in the US in the early 1970s. Today Maison Roullet-Fransac maintains the tradition of combining VS and VSOP cognac with bitter and sweet oranges to create a high-quality and delicious liqueur that has become an immensely popular digestif. After the orange peels are macerated in neutral alcohol, the liquid is distilled 3 times. Then the cognac and syrup get added and the blend is aged for several years, allowing the aromas and flavors to truly come together.Its versatile as well, securing its place as a premium ingredient in cocktails such as the Margarita and Cosmopolitan. More recently, it has become an invaluable ingredient for several pastry chefs of the highest caliber, finding its way into various dessert recipes including orange-flavored cakes and chocolate mousses.Grab a bottle today!

According to legend, the sport of baseball was invented in the pastures of Cooperstown, NY by American Civil War general Abner Doubleday while many historians now consider this account to be a myth, the National Baseball Hall of Fame and Museum was nonetheless established in Cooperstown, and the town has virtually become synonymous with the sport of baseball itself."Opening a micro-distillery in Cooperstown has been a dream in the making for quite a few years," states Gene Marra, founder of Cooperstown Distillery. Indeed, Marra has successfully married two of Americas greatest pastimes baseball and distilling in Cooperstown Distillery, which is a certified "farm distillery" sourcing and utilizing over 51 percent of New York State based agricultural products.Beanball Straight Bourbon Whiskey is named after the infamous "beanball," a strategic and dangerous pitch used by frustrated pitchers to scare batters off the plate. Beanball Straight Bourbon Whiskey is made from a blend of Indiana bourbon and bourbon distilled at the Cooperstown Distillery, which is made with local corn, rye and oats. Bottled at 100 proof, the bourbon has a nose of cracked corn and caramel which leads to notes of oatmeal, honey and oak on the palate. The finish is filled with more oak, a distinct char and a surprising touch of mint.Beanball Straight Bourbon Whiskey earned a score of 87 points from Whisky Advocate. Pick up a bottle today!

The Do Good Spirits distillery is situated in Roscoe, New York a town that lies within two hours of driving distance from New York City that is renowned for its fly fishing. Located in the former Roscoe Firehouse and VFW Hall, they are pursuing their dream of producing high-quality spirits while helping the local economy on the way. Their symbols are the poppy flower and Florian Cross. The first serves as a way of remembering fallen soldiers, the second the patron saint of firefighters. Formerly known as Prohibition Distillery, the current name comes from a toast that the founder and head distiller Brian Facquets navy buddy made before his last deployment: "Do Good Spirits Good People, Good Spirits, Good Times. To Do Good!"The Beaverkill Bourbon Cream Liqueur builds on the foundation of their own bourbon, which is crafted exclusively from New York corn and matured in toasted 5-gallon, new charred American oak barrels until it is ready. Then theres the cream from family-owned farms in the Finger Lakes and Western New York and the Grade "A" organic Crown Maple syrup from the Madava Farm in the Hudson Valley which brings notes of nuts, spice, and sweetness. The small-batch Bourbon Cream Liqueur is a deliciously-balanced drink on its own, with coffee, or in various cocktails.Get your bottle today!