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."This expression is a tribute to the golden age of Irish whiskey, when distillers perfected triple distillation and the usage of malted barley. This particular style is known as the Dublin style: "Our Single Pot is crafted using a recipe of 50 percent unmalted spring barley and 50 percent malted barley which is triple distilled and matured in a combination of virgin oak, ex-wine and ex-bourbon barrels. This is not how everyone makes Irish whiskey its our way. Thats the Spirit of Dublin." Teeling WhiskeyGrab 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 Irish Whiskey is crafted by blending together select casks of grain and malt Whiskey, which are matured in traditional oak casks for up to seven years before being finished for approximately six months in casks that were previously used to mature rum. After this secondary beautyrest, the Whiskey is bottled at 92 proof without the use of chill filtration. "Our aim was to create a new Irish Whiskey that is contemporary, a salute to our own provenance and which stands out for its quality and unique flavor," says Teeling.Teeling Irish Whiskey has an aroma of vanilla and warm spices that gives way to notes of caramel, toffee, butterscotch and molasses on the palate. The finish is slightly sweet yet spicy, with woody undertones. The Whiskey was called a "standout" by Serious Eats, which said that it was "a meticulously crafted Whiskey thats beguiling in its subtle new twist." In addition, the Whiskey earned a score of 95 points from Drink Me Magazine.This is the first time that Teeling Irish Whiskey is available in the United States in over 230 years. Pick up a bottle today!

In the 1850s, cattle belonging to pioneers crossing the Cascade Mountains escaped into the dense forests of northwest Oregon. After the pioneers settled the territory, they often spotted the cattle grazing alongside the local lake or drinking from the adjacent river. As a result, the frontiersman began calling the these bodies of water Bull Run Lake and Bull Run River. Situated along the banks of the Bull Run Watershed, Bull Run Distillery was founded by master distiller Lee Medoff, together his with friend, Patrick Bernards. "The history of Oregon and quality of Bull Run water were so important to our whiskey that we wanted to include it in our name," says Medoff. "It was natural."Temperance Trader Barrel Strength Straight Bourbon Whiskey is a sourced bourbon composed of a mashbill of 65 percent corn, 25 percent rye and 10 percent malted barley. After the bourbon is aged for a minimum of four years (although a number of barrels are aged as long as five years) in 53-gallon, charred American oak barrels, Medoff hand-selects fewer than a dozen barrels to blend together. "Im looking for that perfect combination of sweet and spicy,"he says. "We already have a lot of rye in the bourbon, which helps counter the flavor of the sweet corn, but Im looking to get that perfect balance."After selecting a handful of barrels, the casks are married together and bottled at cask strength. As a result, Temperance Trader Barrel Strength Straight Bourbon Whiskey has an aroma of vanilla, smoke and spices that gives way to notes of roasted corn, honeyed oak and cinnamon on the palate. The finish is is slightly sweet, with hints of oak, dried fruits and chocolate. Pick up a bottle today!

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, a few enterprising residents of Iowa chose to become outlaws rather than teetotalers. Alphonse Kerkhoff, a farmer by trade, began cooking batches of rye whiskey near his home in Templeton to supplement his income. "The Good Stuff," as Kerkhoffs rye was known, was so popular that he began tying a white horse named Babe to a polein his front yard as a signal to residents that another batch of Templeton Rye was ready.Shortly thereafter, Kerkhoff partnered with notorious bootlegger Al Capone to distribute his rye across the country. Capone bootlegged hundreds of barrels of Templeton Rye to speakeasies in New York, Chicago and as far west as San Francisco legend has it that he even had a case smuggled into his jail cell at Alcatraz.Following Prohibition, Kerkhoff continued to cook Templeton Rye for his friends and family, before eventually passing the recipe on to his son, Meryl. Today, nearly a century after it was first distilled, Templeton Rye pays homage to that recipe by Keith Kerkhoff, Alfonses grandson.Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities. The rye (which comprises over 90 percent of the mashbill, with the remainder being malted barley) is fermented for 72-84 hours using a yeast culture that was developed specifically for whiskey production. After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for up to 6 years.The whiskey is bottled in Templeton, Iowa, where Iowas hot summers, cold winters and wet springs (monthly average temperatures range from a high of 86.2 F to a low of 6.3 F) result in more contact between the whiskey and the oak prior to bottling, helping the whiskey mature faster and giving it more complexity and flavor.In 2010, Templeton set aside a few select barrels of rye for extra aging. This release is their first new product in over a decade. Aged six years in new American oak barrels, this limited release of Templeton Rye whiskey is 91.5 proof with an unforgettable flavor (producer). Pick up your bottle today!

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, a few enterprising residents of Iowa chose to become outlaws rather than teetotalers. Alphonse Kerkhoff, a farmer by trade, began cooking batches of rye whiskey near his home in Templeton to supplement his income. "The Good Stuff," as Kerkhoffs rye was known, was so popular that he began tying a white horse named Babe to a polein his front yard as a signal to residents that another batch of Templeton Rye was ready.Shortly thereafter, Kerkhoff partnered with notorious bootlegger Al Capone to distribute his rye across the country. Capone bootlegged hundreds of barrels of Templeton Rye to speakeasies in New York, Chicago and as far west as San Francisco legend has it that he even had a case smuggled into his jail cell at Alcatraz.Following Prohibition, Kerkhoff continued to cook Templeton Rye for his friends and family, before eventually passing the recipe on to his son, Meryl. Today, nearly a century after it was first distilled, Templeton Rye pays homage to that recipe by Keith Kerkhoff, Alfonses grandson.Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities. The rye (which comprises over 90 percent of the mashbill, with the remainder being malted barley) is fermented for 72-84 hours using a yeast culture that was developed specifically for whiskey production. After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for a minimum of four years.The whiskey is bottled in Templeton, Iowa, where Iowas hot summers, cold winters and wet springs (monthly average temperatures range from a high of 86.2 F to a low of 6.3 F) result in more contact between the whiskey and the oak prior to bottling, helping the whiskey mature faster and giving it more complexity and flavor.Templeton Rye earned the Gold Medal at the 2009 and 2010 San Francisco World Spirits Competition and was named "Rye Whiskey of the Year"in the 2009 Whisky Bible. It also earned the title "Best of Whiskey"at the 2008 Los Angeles Wine and Spirits Competition, beating out more than 4,000 other entrants in the competition.Now that Prohibition is over, you can enjoy Templeton Rye conspicuously.Pick your bottle today!

Ten To One was founded and launched in 2019 by Marc Farrell, born in Trinidad and raised in the Caribbean. Farell was Starbucks youngest Vice President, but has been a passionate advocate of both rum and Caribbean culture. "We wanted to create a contemporary and elevated blend, designed to challenge expectations and reinvigorate the way people taste, experience and talk about rum," says Farrell. "The inspiration for creating blends comes from our desire to tell a story that reflects the different cultures, communities and perspectives celebrated by Ten To One."Named after a phrase by Trinidad and Tobagos first Prime Minister, "Ten To One" is about sticking together and overcoming great odds. The brands goal stretches beyond simply bringing ultra-premium Caribbean rum to the US and global market, "broadening and challenging the current perception around rum and the occasions for which it might be considered the spirit of choice for todays consumer," says Farrell.Following their White Rum and Dark Rum releases is the premium 17 Year Old Single Cask expression. The rum pays tribute to their founders birthplace of Trinidad and Tobago and was aged in ex-bourbon barrels for an exquisite balance of fruity and floral notes. The full-bodied yet refreshing reserve rum was crafted to be an exceptional sipper, whether neat or on the rocks. Bottled at 86 proof, there is no sugar, coloring, or flavoring added. 4 casks of this Trinidad rum yielded a total of 1488 bottles.Grab one of these exquisite bottles today!

Ten To One was founded and launched in 2019 by Caribbean son, Marc Farrell who was born and raised in Trinidad. Farell was Starbucks youngest Vice President, but has been a passionate advocate of both rum and Caribbean culture. "We wanted to create a contemporary and elevated blend, designed to challenge expectations and reinvigorate the way people taste, experience and talk about rum," says Farrell. "The inspiration for creating blends comes from our desire to tell a story that reflects the different cultures, communities and perspectives celebrated by Ten To One."Named after a phrase by Trinidad and Tobagos first Prime Minister, "Ten To One" is about the value of strength in numbers and overcoming great odds. The brands goal stretches beyond simply bringing Caribbean rum to the US and global market, "broadening and challenging the current perception around rum and the occasions for which it might be considered the spirit of choice for todays consumer," says Farrell.The Dark Rum expression is a masterful blend of 8-year-old Barbados and Dominican column-still rum, as well as Jamaican pot-still and Trinidad rum. It was aged in American oak ex-bourbon casks. There are no additives, sugar, artificial color, or flavoring, and the spirit is bottled at 80 proof. Its a complex and flavorful sipper that is plenty versatile and makes for a wonderful cocktail base as well. Get a bottle today!

Ten To One was founded and launched in 2019 by Caribbean son, Marc Farrell who was born and raised in Trinidad. Farell was Starbucks youngest Vice President, but has been a passionate advocate of both rum and Caribbean culture. "We wanted to create a contemporary and elevated blend, designed to challenge expectations and reinvigorate the way people taste, experience and talk about rum," says Farrell. "The inspiration for creating blends comes from our desire to tell a story that reflects the different cultures, communities and perspectives celebrated by Ten To One."Named after a phrase by Trinidad and Tobagos first Prime Minister, "Ten To One" is about the value of strength in numbers and overcoming great odds. The brands goal stretches beyond simply bringing Caribbean rum to the US and global market, "broadening and challenging the current perception around rum and the occasions for which it might be considered the spirit of choice for todays consumer," says Farrell.Their White Rum is a blend of Dominican column-still rum and pot-still Jamaican rum. It has been finished in ex-bourbon casks, then filtered to remove the color. There are no additives, sugar, artificial color, or flavoring, and the spirit is bottled at a higher 90 proof. Aimed at premium cocktails, its bound to elevate a mojito or daiquiri to new heights. This rum was named "Best Rum" and won a Platinum Medal at the 2020 LA Spirits Awards.Get a bottle today!

Based in New York, The 86 Co. was founded by industry veterans Simon Ford of Pernod Ricard and Dushan Zaric and Jason Kosmas of the Employees Only bar. They launched 4 spirits in 2012: Fords Gin, Cana Brava Rum, Aylesbury Duck Vodka, and Tequila Cabeza. With mixology and bartenders in mind, its a versatile lineup of spirits with ergonomic bartender-friendly bottles. The company was acquired by Brown-Forman in 2019.Tequila Cabeza Blanco is a single-estate tequila that is crafted by the 5th generation agaveros of the Vivanco family at the El Ranchito Distillery in Arandas, Jalisco, Mexico. After the mature agaves are picked from the 800-acre mountainside field, they are cooked in brick ovens for 24 hours. Fermentation takes place during the winter months, allowing for longer fermentation using Champagne yeasts, resulting in more fruity notes. The double distillation takes place under the watchful eye of master distiller Jose Manuel Vivanco using two separate copper-pot stills with a filtration process in between. Finally, the tequila is cut to 86 proof and bottled.Extremely agave-forward, fruity, and herbal, this unaged tequila has citrus, floral, and green notes that make it delicious on its own or as a versatile cocktail ingredient. It has received 96 points from the Ultimate Beverage Challenge and an Ultimate Recommendation from Ultimate Spirits Challenge among other accolades.Grab a bottle today!

Casa San Matas has been making tequila since 1886, making it one of the oldest family tequila distilleries in Mexico. It was during the revolutionary era that Don Delfino Gonzales sprung on the opportunity to channel his passion into making the famous Mexican spirit. In 1940 the distillery was relocated to Ojo de Agua in the Los Altos region of Jalisco. They were the first distillery to introduce an extra-aged tequila to the Mexican market in the 1990s the San Matas Gran Reserva. With more than 130 years of tequila-making behind them, they are just as passionate about tradition as they once were.Majestic Rey Sol tequila was launched in 1998, just as the first International Space Station brought mankind closer to the sun. The depiction of the sun on the beautiful decanter was designed by Mexican artist Sergio Bustamante. Its a traditionally-crafted spirit, made from Casa San Matas own agaves, grown in the mineral-rich soil of the Jalisco Highlands. These are first baked for 48 hours at exactly 194F. The cooked agaves are then milled and natural spring water is added. The juice ferments for 72 hours in fermentation tanks, before being distilled slowly at a low temperature. Finally, the tequila is aged for 6 years in French and American white oak barrels. Grab one of these beautiful bottles today!

Siete Bucks Spirits is a spinoff of megastar Dwayne "The Rock" Johnson and Dany Garcias production company Seven Bucks Productions, a company that produces original TV and film content for a global audience. The two co-founders have entered a partnership with Teremana Tequila, a family-run distillery from a small town in Jalisco, Mexico. Teremana Tequila Blanco is a premium small-batch tequila handcrafted using 100 percent Teremana blue Weber agaves. "TERA is meant to represent Terre which means of the earth and MANA is our powerful Polynesian spirit that guides us. Spirit of the earth. The goal is to create a tequila that is the best of quality and taste, but done the right way by hand," says co-founder Johnson. The unaged Blanco version is distilled in handmade copper pot stills and bottled at 80-proof.Get your bottle today!

Siete Bucks Spirits is a spinoff of megastar Dwayne "The Rock" Johnson and Dany Garcias production company Seven Bucks Productions, a company that produces original TV and film content for a global audience. The two co-founders have entered a partnership with Teremana Tequila, a family-run distillery from a small town in Jalisco, Mexico. Teremana Tequila Blanco is a premium small-batch tequila handcrafted using 100 percent Teremana blue Weber agaves. "TERA is meant to represent "Terre" which means of the earth and MANA is our powerful Polynesian spirit that guides us. Spirit of the earth. The goal is to create a tequila that is the best of quality and taste, but done the right way by hand," says co-founder Johnson. The unaged Blanco version is distilled in handmade copper pot stills and bottled at 80-proof.Get your bottle today!

Siete Bucks Spirits is a spinoff of megastar Dwayne "The Rock" Johnson and Dany Garcias production company Seven Bucks Productions, a company that produces original TV and film content for a global audience. The two co-founders have entered a partnership with Teremana Tequila, a family-run distillery from a small town in Jalisco, Mexico. Teremana Tequila Reposado is a premium small-batch tequila handcrafted using 100 percent Teremana blue Weber agaves. "TERA is meant to represent "Terre" which means of the earth and MANA is our powerful Polynesian spirit that guides us. Spirit of the earth. The goal is to create a tequila that is the best of quality and taste, but done the right way by hand," says co-founder Johnson. Distilled in handmade copper pot stills and matured in oak barrels in the Jalisco highlands, the tequila is bottled at 80-proof.Pick a bottle up today!

Tesseron Cognac was founded in 1905 by Abel Tesseron. During this time the cognac house was split between two estates, one situated in the Grande Champagne area (Boneuil) and the other in Petite Champagne (Saint-Surin). The eaux-de-vie was stocked and carefully conserved in a twelfth-century crypt. Treasured amongst a small circle of connoisseurs, Tesseron always been sought after. Tesseron is now run by the third and fourth generations of Tesserons. Alfred Tesseron is the third generation of Tesseron men with deep roots in the authentic traditions of cognac and wine production. He inherited the gift of creating elegant cognacs from his father, Guy Tesseron, having spent his youth in France, he worked in America for a leading US distributor, before contributing to one most successful Grand Crus in Paulliac, Medoc. Melanie and Justine are the fourth generations of Tesserons. Joining the family business in 2005, both having experience in the spirits industry. The doors of the Tesseron home in Chteauneuf-sur-Charente lead to a unique collection of the finest cognacs. A treasure trove of spirit dating back to the nineteenth century when Abel Tesseron acquired the property to begin his priceless collection. A tradition kept alive by his son and grandson Alfred, who run the business and well as own the prestigious Chteau Pontet-Canet, a Pauillac Classified Growth in 1855.Uniquely all three traditional Cognac grape varieties Ugni Blanc, Folle Blanche, and Colombard are still grown on the Tesseron estates. The Folle Blanche and Colombard varieties have pretty much disappeared in the region, as they are challenging to cultivate and produce small crops, but these varieties add a valuable extra dimension to the final blend. The grapes are gathered during the long, warm, sunny days of early autumn and fermented to produce a low strength, acidic wine of approximately 8 percent ABV.The distillation is strictly overseen during October through March of the following year. The cognacs are double-distilled in gleaming copper pot stills heated by a naked flame. Only the heart of distillation makes it into the final Cognac. The Tesseron cellars dating back to the 13th century were once part of the crypt of the local church. Here the young eaux-de-vie is laid to rest, left to age quietly, maturing in old oak casks for many years. The casks are crafted from ancient oaks, felled in the nearby forests of Limousin. During maturation the cognac gently oxidizes, absorbing the soft tannins from the old oak casks. Tesseron Cognacs have great complexity and depth, taking many years to develop, as the matre de chai crafts a subtle blend of three grape varieties: Ugni Blanc (for roundness), Folle Blanche (for finesse) and Colombard for (strength and depth). Each cask and eau-de-vie variety imparts a special nuance to the final blend.Tesseron Royal Blend was originally commissioned for a royal family. The selection from extremely old Grande Champagne cognacs was chosen from the Tesseron family private collection. Chosen for their exceptional fruity and floral aromas, this cognac is a blend of cognacs crafted from Ugni Blanc and Colombard grapes, all of which have been aged for a minimum of 2 generations. Royal Blend is matured for 2 months in Limousin oak before spending around 50 years in Tierons barrels that are them- selves 50-60 years old (making them some of the oldest and most precious barrels in cognac) which are used exclusively for the rarest cognacs. This extraordinary blend, aged for two generations, is bottled in hand-blown glass created by a master glassblower and faithful replicas of the ones found in the familys treasured Paradis cellar. Only 1,000 bottles of Royal Blend were produced for the world.Pick up your bottle today!

The reason the distillery was built here, says James MacTaggart, the master distiller at Arran Distillery, was because there was a very good water supply. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky.Situated on the Isle of Arran, Arran Distillery was founded in 1994 by Harold Currie, the former director at Chivas Distillery, and is one of the last remaining independent distilleries in Scotland. When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years. After a trilogy of limited edition expressions, Arran has finally unveiled Arran 18 Year Old Single Malt Scotch Whisky, the oldest whisky ever released by the distillery and a new, permanent fixture in Arrans core range. This is a very special bottling for us, says MacTaggart. As the most mature expression of the Arran Malt, it represents the very best of the distillery in this, our 21st year.The whisky is made from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and shaped to allow the lighter vapors to come up through the stills. As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile.Arran 18 Year Old Single Malt Scotch Whisky is matured exclusively in ex-sherry butts for a minimum of 18 years before being bottled at the distillery at 92 proof. As a result, the whisky has a deep golden color and enticing aroma of caramel, honeysuckle and toasted oak. The palate morphs into flavors of tropical fruit, particularly pineapple rinds, as well as toffee and candied nuts. A rich finish lingers with notes of dark chocolate, cinnamon and cream.Pick up a bottle today!

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arrans master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years.Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies.Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arrans master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.Pick up a bottle today!

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arrans master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years.Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arrans copper-pot wash still and then again through Arrans copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies.Following distillation, Arran 14 Year Old Single Malt Scotch Whisky was aged in a combination of first fill sherry and first fill bourbon casks. As a result, the whisky has a copper gold color, along with an aroma of dried fruits, vanilla and toffee. Notes of caramelized oranges and apples on the palate are followed by touches of hazelnuts, dates and tea cake, and lead to a warm, layered finish. The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012 and the title "Best Island Single Malt"at the World Whisky Awards in 2011.Arran Single Malt Whisky Sauternes Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Sauternes casks sourced from an artisan producer of the iconic Bordeaux sweet white wine. During the finishing process, the whisky was carefully monitored by MacTaggart to ensure that it developed the perfect balance of sweet, spicy and fruity notes. The whisky has a golden yellow color, along with an aroma of honeysuckle, melon and bananas. The aroma gives way to notes of honeyed oak, figs and salty tang, and leads to a long, rich finish.Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arrans master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.Pick up a bottle of each today!

Born into poverty in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into The Balvenie Distillery. Today, The Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most prestigious independent distilleries in all of Scotland.The Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (The Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls"- results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special."The Balvenie 14 Year Old Caribbean Cask Single Malt Scotch Whisky is aged in traditional oak casks for a minimum of fourteen years. Following its initial beautyrest, the Scotch whisky is double-barreled, or finished, in casks that were previously used to mature a Caribbean rum. While Scotch whiskies are traditionally finished in port or sherry casks, only a select handful of whiskies are finished in rum casks, as they impart more tropical flavors to whisky as compared to wine casks, and contribute to a more unique flavor profile.The Balvenie Caribbean Cask Single Malt Scotch Whisky has an aroma of sweet vanilla and toffee, along with a touch of candied fruits. The aroma gives way to notes of dried fruits (particularly pears), molasses and honeyed oak on the palate, which are well-complemented by hints of mellow caramel and butterscotch. The finish is soft and elegant, and ends with with a lingering flavor.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011, and earned the Gold Medal at the International Review of Spirits Competition. In addition, it earned a score of 91 points from the Beverage Testing Institute.Pick up a bottle today!

The Balvenie Distillery is just up the road from Glenfiddich on the north side of Dufftown smack dab in the middle of Speyside. Dufftown is also the home town of the Mortlach Distillery. And a young William Grant worked there at Mortlach for more than twenty years learning the distilling business. When he was ready to start out on his own, he bought the empty field and laid the foundation stone for The Balvenie in 1886. Still owned by William Grand and Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. Its famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world.Balvenie Peat Week 2002 is the first vintage of a really interesting idea. It started as the brainchild of David Stewart Balvenies malt master and whisky specialist Ian Miller. For one week each year they would distill peated Single Malt and thus turn the entire distillery on its head. Everything else stays the same, and the spirits is then aged in ex-Bourbon casks for a full fourteen years and bottled at 48.3 percent ABV.You can still taste the signature Balvenie Single Malt style notes of tropical fruits, honey, peaches, and vanilla. But now it also has a warm, earthy smoke flavor and aroma. Its Balvenie as youve never had it before, and still very different from the famous Islay peated spirits on the other side of Scotland. Its should be on the "must have" list of every Speyside and Balvenie fan.Get your bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Following distillation, The Balvenie 15 Year Old Single Barrel Single Malt Scotch Whisky Sherry Cask is matured for a minimum of 15 years exclusively in a single European oak sherry butt. The 15-year maturation in a cask that has previously held Oloroso sherry creates a single malt characterized by dried fruit richness, nuttiness and spice. No more than 650 hand-numbered bottles are drawn from each sherry butt and each bottle carries the number of the cask in which it was matured. "Due to the variances of a natural product such as wood, no two oak casks, even of the same type and filled with spirit from the same distillation, will produce an identical single malt," says Balvenie Malt Master David Stewart. "The fact that each cask is unique in this way and that the contents of each cask will taste different is a lesser-known facet of the whisky-making process, but its a magical one." The Balvenie 15 Year Old Single Barrel Single Malt Scotch Whisky Sherry Cask was just released! Pick one up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Still owned by William Grant and Sons, The Balvenie has long been a favorite of Speyside Whisky lovers. Its famous for producing Single Malts in the classic styles of the region light, fruit-forward, sweet, and clean without a trace of peat smoke. Balvenie took it a bit further, being one of the first to innovate with various double and triple-wood combinations to add complexity. All that adds to a large range of Single Malt agings and wood combinations to entertain the taste buds of fans all over the world.The arrival of a batch of dark roasted malted barley at The Balvenie distillery marked the beginning of this 26-year long experiment. The dark roasted barley, more commonly used inthe production of stout, created a whiskey with an incredibly pleasing depth of complexity. Released as a part of The Balvenies Stories Collection A Day of Dark Barley delivers a hearty dose of smoke, oak and classic notes of honey, vanilla and citrus flavors.Pick up your bottle today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."Following distillation, The Balvenie 12 Year Old Doublewood Single Malt Scotch Whisky is matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending a dozen years in oak casks, the whisky has an aroma of citrus, honey and vanilla. The aroma gives way to notes of red fruits (particularly berries and plums) on the palate, along with hints of sherry, caramel and butterscotch. The finish is long and warming, with a slightly sweet touch. Balvenie 12 Year Old Doublewood earned the Gold Medal at the San Francisco World Spirits Competition. In addition, the whisky earned a score of 94 points from Wine Enthusiast, which called it "silky and downright succulent."Pick it up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley).Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special."The Balvenie 17 Year Old Doublewood Single Malt Scotch Whisky was originally made in homage to David Stewart (Balvenies Master Blender), who celebrated five decades of working at the distillery in 2012. Following distillation, The Balvenie 17 Year Old Doublewood matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending seventeen years in oak casks, the whisky has deep notes of vanilla, green apple, and toffee. Aroma of oak, vanilla and green apple. Notes of dark fruits, raspberries, toasted almonds, coffee and butterscotch lead to a finish that is deep and lush, with notes of fruits mingled with spices.Balvenie 17 Year Old Doublewood earned a score of 95 points from The Tasting Panel Magazine, which said that the whisky had a "long, smooth toasty finish" that was "elegant."Pick it up today!

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his familys income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland.Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillerys source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley). Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenies copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still," explains Dennis McBain, Balvenies coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation."McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry.In addition, the size and shape of Balvenies stills the stills necks have unique boil balls that are nicknamed "Balvenie Bowls"- results in Balvenies signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head," explains McBain. "That helps make The Balvenie special."The Balvenie PortWood Finish 21 Year Old Speyside Single Malt Scotch Whisky is aged in traditional oak casks crafted by Ian McDonald, Balvenies head cooper, for a minimum of 21 years. This initial maturation process contributes notes of soft oak, honey, caramel and nougat to the whisky. After its initial beauty rest, the whisky is double-barreled or finished in casks that were previously used to mature port. During this second maturation, Malt Master David Stewart regularly samples the whisky in order to ensure that the port casks have contributed "just the right amount of character."The Balvenie PortWood Finish 21 Year Old Speyside Single Malt Scotch Whisky has an aroma of ripe fruits, dates, figs, raisins and almonds. The aroma opens up to notes of toasted bread, honey, and marzipan on the palate, which are well-balanced by hints of cherries, peat and cedar. The finish, which is long and smooth, has a touch of spice.The whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2012, and earned a score of 94 points from the Beverage Testing Institute in 2009 and 2010.Pick up a bottle today!