Set in an apocalyptic world where the dead feed off the living, society has crumbled to the verge of extinction. There is no government, no stores, no mail delivery, no cable TV. But luckily, there is bourbon.The Walking Dead Kentucky Straight Bourbon Whiskey is a collaboration between the Spirits of the Apocalypse, Diageo and Skybound Entertainment, the firm behind TheWalkingDead comic series. With a light caramel nose, taste of fruit and a smooth and spicy finish, this limited edition release is bottled at 47 percent ABV. Enjoy neat, on the rocks or in whiskey cocktails. Share with Walkers and those who love them.Pick up your bottle today!

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years.The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin.All the ingredients are 100 percent natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Irelands youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed.Walsh is more than just a head distiller, though. He is also the family beekeeper, which naturally led to The Whistler Beekeepers Select Irish Honey expression. Based on a blended Irish whiskey that is aged in ex-Bourbon barrels, the spirit gets infused with honey from their family orchards, resulting in a creamy, sweet, and decadent drink that has won several awards.Grab a bottle today!

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years.The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin.All the ingredients are 100 percent natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Irelands youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed.The Whistler Blenders Select Irish Cream is a whiskey liqueur the first in the world to feature a single-pot-still Irish whiskey in its blend, combined with fresh Irish cream from grass-fed cows. This results in a depth and delicious richness with the whiskey shining through beautifully. Grab a bottle today!

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years.The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin.All the ingredients are 100 percent natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Irelands youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed.The Whistler Distillers Select Double Oaked is crafted using a combination of malt and grain Irish whiskeys, meticulously selected by master distiller Michael Walsh. Crafted in small batches, the juices that have been aged in ex-Bourbon barrels then go into Boanns Oloroso sherry casks for 6 months of additional maturation before being bottled at 80 proof. Grab a bottle today!

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born.Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg and Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks.Tiki Lovers Dark Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on unaged Jamaican pot-still rum, hailing from Jamaicas Hampden Estate the only distillery on the island that produces exclusively pot-still rum. It is expertly blended with Barbados rum that has been aged for 2 to 3 years. It is then enriched with clear column-still rums from Trinidad and Guyana, as well as some 3 to 5 YO rum from Trinidad, resulting in a spirit that is as complex as it is balanced. You can expect a rich palate with vanilla, fruit, spice, and dark sugar. Enjoy this 114-proof rum on its own or in a spectacular variety of rum-forward cocktails.Get your bottle today!

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born.Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg and Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks.The Tiki Lovers Pineapple rum followed in the footsteps of their Dark Rum and White Rum and is made with aged as well as unaged Jamaican pot-still rum, 3YO ex-bourbon barrel-aged rum from Barbados, as well as some clear column still rum from Guyana and Trinidad. It is a nod to Caribbean rum of the past, where fresh pineapples were added to sugar cane spirits. This modern take has all-natural pineapple extract added, made from ripe tropical South American pineapples. The infusion is added at the end of the process, before letting the blend rest and giving the aromas a chance to come together.Grab a bottle today!

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born.Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg and Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks.Their White Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on Jamaican rum, distilled at the islands renowned Monymusk and Worthy Park distilleries. These are unaged and pot-distilled, creating a backbone of ester-heavy taste meaning banana and fruits. It is then blended by rum from Trinidad that has been aged for up to 5 years in ex-bourbon barrels and charcoal-filtered to rid it of its color. Before bottling, some clear column still rum is added, enriching the palate with complex fruity and floral notes. Pick a bottle up today!

"I began distilling in 1972, just three months after moving to Colorado from Missouri at the age of 22," says Jess Graber, the master distiller behind Tin Cup American Whiskey. "My neighbor left me his 10 gallon still and I began tinkering with it in my spare time, reading up on distilling techniques in library books and experimenting at home. I guess I found my calling, because after 40 years, distilling is still my passion."Tin Cup American Whiskey is the newest expression produced by Jess Graber. The whiskey is crafted from a mash of 64 percent corn, 32 percent rye and 4 percent malted barley. After distillation through copper-pot stills, the whiskey is matured in new, charred white oak barrels for four to five years. Then, the whiskey is shipped to Colorado, where it is brought to proof with Rocky Mountain snowmelt.The name "Tin Cup" is "a nod to Colorados first whiskey drinkers the miners that came through looking for gold and drank their whiskey out of tin cups," says Garber. "The cap works as a cup too you can use it to share with friends." The whiskey has a copper color, along with an aroma of roasted corn, caramel and spice. Notes of toasted rye, vanilla, butterscotch and caramel dominate the palate, and lead to a warming yet short finish.Tin Cup American Whiskey earned a score of 90 points from Wine Enthusiast. It was also called recommended by Serious Eats, which said that it was a "full-flavored whiskey that doesnt pull any punches." Pick up a bottle today!

Founded in 2016 by Jennifer Nickerson, Stuart Nickerson, and Liam Ahearn. Tipperary Boutique is a new distillery in the Golden Vale, a storybook region in Southwestern Ireland, encompassing the counties of Limerick, Tipperary, and Cork. Nestled in the picturesque Golden Vale in Ireland, Tipperary Boutique crafts their whiskeys from their own barley, grown on Ballindoney farm in County Tipperary.Though work on their distillery is still underway, Tipperary sources their mature spirit from distilleries in Ireland. These casks go into the expression of their current lineup the IWSC award-winning Rising, Knockmealdowns and Watershed. Handcrafted in small batches, only six first-fill bourbon casks are hand selected by Malt Master Stuart, before they are cut to 94 proof with local Ballindoney fresh water. This boutique Irish Whiskey is critically acclaimed, receiving a Double Gold medal from the San Francisco World Spirits Competition.Pick up your bottle today!

Titos Handmade Vodka is produced in Austin, Texas. Founded by Bert "Tito" Beveridge II, in 1997, Titos lays claim to the distinction of being the first legal micro-distillery in Texas since Prohibition. Beveridge is a native Texan, born in San Antonio, he got his nickname Bertito (little Bert) from his Latino caregivers, it was later shortened to Tito.He went on to receive degrees in geology and geophysics at the University of Texas. He spent time in the oil business as a well-site geologist, a subsurface mapper, and a seismic data processor. He was also a mortgage broker before pursuing his true passion.Beveridge is the textbook entrepreneur, starting his vodka brand from humble, small batch beginnings. The original pot-still he used in the 90s was quite a curious contraption; 2 Dr. Pepper kegs attached to a turkey-frying rig that was previously used to fry catfish. As gifts, Beveridge would send bottles of homemade vodka infused with orange, black cherries or habaneros to his friends during Christmas time. What started out as a hobby, quickly turned into a fully operational business. Beveridge studied the codebook for TABC and ATF to take on the Texas Alcoholic Beverage Commission, who firmly stated that the law in Texas would not allow a distillery. He perservered and eventually obtained an official license for a micro-distillery in Texas, becoming the first to do so in the US since Prohibition.Under the company Fifth Generation, Inc., Beveridge established the Mockingbird Distillery, producing just 1,000 cases in their first year. By 2007, the company sold over 160,000 cases. Remarkably, all production is still maintained at the southeast Austin distillery, where the facility has expanded from one lonely, turkey-frying pot still to ten industry ones. It is also worthy of noting that Fifth Generation, Inc. employs fewer than 18 people, despite the scale of their distribution.Titos Handmade Vodka is made from yellow corn, instead of the more traditionally used wheat or potatoes. The resultant spirit has a mildly sweet aftertaste. It is distilled six times because according to Beveridge, five times isnt enough and the seventh time doesnt make a difference. This distillation method yields an ultra premium spirit, putting Titos Vodka in a class of its own.At its first appearance at the San Francisco Spirits Competition in 2001, Titos Handmade Vodka beat out Grey Goose and Belvedere to become the best in its class in the entire competition, awarded with a unanimous vote, a Double Gold Medal. Sales soared. In 2012, Titos Handmade Vodka was inducted into the Made in the USA Foundations Hall of Fame.Get your bottle of Titos Vodka today!

Vale Fox Tod and Vixens was Founded by Eral Gokgol-Kline and his brother Arman. Over Negronis, Gokgol-Kline created a business plan for a new venture and decided to leave his life in finance behind. His Negroni-fueled passion came to life as the the Vale Fox Distillery and its flagship spirit, Tod and Vixens Dry Gin 1651.The recipe for the gin was developed by a team of seasoned cocktail professionals Gary (gaz) Regan, Leo Robitschek and Jeffery Morganthaler, and a British Master Distiller. The result is one lively mix of British Sensibility and American Mischief. Specifically designed to enhance the flavors of gin cocktails, this Tod and Vixens Dry Gin 1651 is made by macerating botanicals including juniper, angelica root and rooibos tea to extract their flavors, then non-chill filtering to retain the unearthed profile. The resulting sip is bold on the entry, giving way to a well-balanced, vibrant gin with a weighty mouthfeel. As the esteemed gaz Regan put it: "THIS GIN ROCKS."Created using a reverse engineering approach, this gin is a combination of eight botanicals, including including juniper, red rooibos tea, fresh orange peel and bitter orange peel. The botanicals are macerated in a wheat neutral spirit and well water from the distillery grounds in LaGrange, New York, before being distilled through a 500-gallon copper pot still that was designed by Scottish firm Forsyths. It earned a Gold Medal at the Womens Wine and Spirits Awards 2019.Pick up your bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 12-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbells expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their Cuatro range, an exploratory series of biologically and oxidatively sherry aged cask finishes. A simple yet original idea; exploring Sherry in its different states, the intricate depths of its character. To produce these whiskies, Tomatin crafts a single batch of whisky distilled on January 15th, 2002. The batch is matured for nine years in traditional ex-bourbon casks, then transitionedto various first-fill sherry casks for another three years. The range is a tribute to four (Cuatro) different types of Sherry: Manzanilla and Fino which are two biologically aged sherries, and the more traditionally used Oloroso and sweet Pedro Ximnez Sherriestwo oxidative sherries. These whiskies showcase the unique characteristics of both oxidative and biological sherry finishes. This biological sherry cask finished single malt is aged for 12 years in Manzanilla casks. Rather mellow on the nose, this whisky offers sweet hints of fruit on the palate.Get your bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, Tomatin 12 Year Old French Oak Single Malt Scotch Whisky is matured for nine years in ex-bourbon hogshead casks before spending an additional three years in French oak casks sourced from European cooperages including Lafite, Vicard and Seguin Moreau. These special casks, which previously contained wine from Bacalhoa winery (formerly owned by Rothschild), were then de-charred and re-charred before being filled with Tomatin whisky, giving the whisky a semi-sweet nose of fresh biscuits and coconut, along with aromas of peaches, candied nuts and hard candy. The palate is extremely delicate, with notes of fruitcake, sherry, cloves and butterscotch, and leads to a refreshing, simple finish accented by fresh cream, baked apples and pie crust.Only 12,000 bottles of this whisky, which is only available in North America, were ever produced pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 12 Year Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for 12 years in casks that were previously used to age bourbon. After its initial beauty rest, the whisky is double-barreled, or finished, for 6 to 9 months in Spanish oak casks that were previously used to mature Oloroso Sherry. The Spanish oak casks contribute notes of red fruits, tobacco and honeyed oak to the whisky, and complement its notes of caramel, vanilla, cinnamon and apple. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Tomatin 12 Year Old Single Malt Scotch Whisky earned the Gold Medal at the San Francisco World Spirits Competition in 2014.Pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 14-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbells expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their 14-year-old single malt. This whisky became a part of the Tomatin stable in 2014. Aged in bourbon barrels and finished for one year in Tawny Port casks (which previously held port for around 50 years), this is the first expression from Tomatin to be aged in this variety of wood. Fruity with a slight nuttiness, this single malt is smooth and sweet. Gold medalist at the 2016 San Francisco WSC and World Whisky Awards, the 14YO also scored 92.5 in Jim Murrays 2017 Whisky Bible.Pick up your bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 15 Year Old Limited Edition Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for twelve years in casks that were previously used to age bourbon. While most Tomatin casks are stored in a modern warehouse where the barrels are stacked on top of each other, Tomatin Limited Edition expressions are stored in the distillerys original, dark warehouse, allowing the whisky to age more evenly. After its initial beautyrest, the whisky is double-barreled, or finished, for a minimum of three years in casks that were previously used to age wine made from Tempranillo grapes. Tempranillo grapes are a type of black grape native to Spain that are known for their aggressive flavors and full body. The wine casks add notes of dark berries, plums, tobacco and dried fruits, and complement the whiskys hints of vanilla, chocolate, caramel and bananas. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Only 144 bottles of this limited edition single malt were ever released into the United States market. Pick one up today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin 18 Year Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatins copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch."Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin."Once Campbell has distilled the whisky, it is matured for over 15 years in casks that were previously used to age bourbon. After its initial beautyrest, the whisky is double-barreled, or finished, for a minimum of 18 months in Spanish oak casks that were previously used to mature Oloroso Sherry. The Spanish oak casks contribute notes of red fruits, tobacco and honeyed oak to the whisky, and complement its notes of maple syrup, vanilla, cinnamon and apple. "The combination of flavours and aromas achieved by the use of these differing casks is fantastic," says Graham Eunson, Tomatins Distillery Manager. "Theres always a sense of anticipation and excitement when you experience a potential new whisky for the first time and in this case, those emotions were well justified."Tomatin 18 Year Old Single Malt Scotch Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2014, and was named the "Best Highland Single Malt (13-20 Years of Age)" at the World Whiskies Awards in 2013. In addition, it earned a score of 96 points at the Ultimate Spirits Challenge in 2012, which called the whisky "extraordinary." Pick up a bottle today!

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Lairds House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition.Tomatin C Bcan Highland Single Malt Scotch Whisky pays homage to a spectral hound (named C Bcan) who has haunted the distillery for centuries. The hound was once spotted by a distillery employee, who felt compelled "beyond all natural reason" to touch the hounds fur. As he reached out his hand, the hound dissolved "before his eyes leaving nothing but a vacuum of deathly silence and an inky blue cloud of smoke, soon spirited away across the peat moorland."For one week each year, Tomatin Distillery produces a spectral peated single malt scotch whisky, in contrast to their typical unpeated expressions. The whisky is crafted from malted barley, which is smoked over a peat flame to approximately 15 phenol parts per million. After the barley has been peated, it is fermented and then twice distilled through Tomatins copper pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatins master distiller.After distillation, the whisky is matured in three different types of casks: virgin oak casks, casks that were previously used to mature bourbon and casks that were previously used to mature sherry. As a result, the whisky has an aroma of tropical fruits, vanilla, parsley and green herbs. The aroma gives way to hints of honeyed smoke, lime, toasted almonds and cloves on the palate, and leads to a finish touched with charcoal, oak and sweet smoke.The whisky earned the Silver Medal at the Stockholm Beer and Whisky Festival in 2013 and at the San Francisco World Spirits Competition in 2014. Dont worry about the bottle disappearing after you touch it, though. Thats a legend. Hopefully.Pick up your bottle today!

Nestled near the village Tomintoul, the highest village in the Highlands of Scotland inside the picturesque Glenlivet estate, at the heart of the Speyside region, sits Tomintoul Distillery. Tomintoul Distillery was built in 1964. The distillery uses traditional techniques that stretch back hundreds of years. The production is overseen by Master Distiller, Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. Robert got his start in the whisky industry in 1974, where he gained experience from several different distilleries, before coming to Tomintoul, where he has been for over 20 years.Known as the gentle dram, the distillery is surrounded by fresh air and pure water, these elements are imparted onto their whiskies, giving them a special Highland character. Tomintoul is made with natural ingredients and crafted with water sourced from the Ballantruan spring. Tomintoul uses unpeated barley to make their whiskies, with the exception of their Tomintoul Peaty Tang, a small batch peated malt made only twice a year. The purest middle part of the "run" and stored in a "spirit safe" which is under the control of Her Majestys Customs and Excise and so has to stay locked. The heads and tails of the spirit is re-distilled, while the pure middle bit goes back into casks to mature.Tomintoul is quite a sustainable outfit, very little gets wasted during production. Tomintoul uses oak wood for maturation, with about 2 percent of their whisky getting sent to the angels. They recycle the cold water used to cool the hot vapor that rises from the spirit to heat the wort. It is also mixed with the left over barley husks and made into a syrup that is used to feed cattle. The remains that are left over after secondary distillation is also used as fertilizer for the next years barley crop.Tomintoul has a solid core range of whiskies, aged from a 10-year-old to their vintage 1976 Single cask. The majority of Tomintoul expressions are made by meticulous marrying together of selected casks, with the exception of their Tomintoul Vintage cask, which is a single cask release. Tomintouls 16-yo is aged 16 years in ex-bourbon casks. It is soft and nutty, with a pleasant richness.Get your bottle today!

Nestled near the village Tomintoul, the highest village in the Highlands of Scotland inside the picturesque Glenlivet estate, at the heart of the Speyside region, sits Tomintoul Distillery. Tomintoul Distillery was built in 1964. The distillery uses traditional techniques that stretch back hundreds of years. The production is overseen by Master Distiller Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. Robert got his start in the whisky industry in 1974, where he gained experience from several different distilleries, before coming to Tomintoul, where he has been for over 20 years.Known as the "gentle dram," the distillery is surrounded by fresh air and pure water, these elements are imparted onto their whiskies, giving them a special Highland character. Tomintoul is made with natural ingredients and crafted with water sourced from the Ballantruan spring. Tomintoul uses unpeated barley to make their whiskies, with the exception of their Tomintoul Peaty Tang, a small batch peated malt made only twice a year. The purest middle part of the "run" and stored in a "spirit safe" which is under the control of "Her Majestys Customs and Excise and so has to stay locked." The heads and tails of the spirit are re-distilled, while the pure middle bit goes back into casks to mature.Tomintoul is quite a sustainable outfit, very little gets wasted during production. Tomintoul uses oak wood for maturation, with about 2 percent of their whisky getting sent to the angels. They recycle the cold water used to cool the hot vapor that rises from the spirit to heat the wort. It is also mixed with the leftover barley husks and made into a syrup that is used to feed cattle. The remains that are left over after secondary distillation are also used as fertilizer for the next years barley crop.Tomintoul has a solid core range of whiskies, aged from a 10-year-old to their vintage 1976 Single cask. The majority of Tomintoul expressions are made by meticulous marrying together of selected casks, with the exception of their Tomintoul Vintage cask, which is a single cask release. The Tomintoul 25 Year Old spent at least a quarter of a century in a selection of the finest ex-bourbon American oak casks.Get your bottle today!

Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New Yorks historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creations sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running.In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. They currently have three award winning expressions in their lineup, one vodka and one American gin, and one barrel aged gin. Their gin is described as being simultaneously juniper and botanical rich. Infused with herbs spices, roots and flowers sourced from all over the world that are harmonized in the distillers secret recipe.Their impassioned take on an American gin is Pot-distilled in small batches to articulate a deliberate blend of infused herbs, fruits, roots and flowers. An ode to our craft, this is an independent gin (Tommyrotter).Bottled at 42 percent ABV, it won a Silver Medal at the 2016 San Francisco World Spirits Competition.Pick up a bottle of this gin today!

Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New Yorks historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creations sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running.In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. Aged in offsite warehouses in Indiana, this whiskey was shipped in barrel to the Tommyrotter facility in Buffalo, NY. In the months prior to the bourbons arrival in Western New York, the founders sought Cabernet Sauvignon barrels from the most renowned vineyards in Napa Valley and transported them to Buffalo.Pick up your bottle today!

The House of Torres was founded in 1870 by Jaime Torres Vendrell, but their history dates as far back as the 18th century when the Torres family bought their first vineyard in the Peneds region. The resilient House of Torres established itself as one of Spans leading wineries, producing some of the finest Spanish Wines in the country. Based in Barcelona, the family began producing brandy in the 20th century. The brandy is named Torres 30 Jaime in honor of the founder Jaime Torres, the 30 refers to the average age of the brandies in the blend. The brandy is comprised of several Parellada wines, aged in American oak casks. For the final blend, several soleras chosen from among the oldest in the Torres cellars. There are several grape varieties used in the blend, but the majority of the blend is the famed Parellada grape a regional variety that Bodega Torres is well-known for. The nose offers aromas of dried fruit and nuts (toasted hazelnut) with hints of vanilla and toffee. The plate is well-balanced, smooth and decadent. Packaged in a distinctive, artistic decanter, this brandy is fragrant and decadent. Not to mention, highly decorated. The Spanish spirit received a Double Gold medal at the 2016 San Francisco Spirits Competition, and Gold medals at the 2017 International Spirits Challenge and International Wine and Spirits Competition. Pick up your bottle today!

Federal regulations in the United States (27 C.F.R. 5 to be specific) require that bourbon be made from a mashbill of at least 51 percent corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon.Town Branch Kentucky Straight Bourbon Whiskey is a Kentucky straight bourbon that is crafted from a mash of 72 percent corn, 15 percent malted barley and 13 percent rye. Once the grains have been mashed, they are fermented with yeast (along with a special enzyme additive) and then twice distilled through copper pot stills. Following distillation, the bourbon is matured in new, charred American oak barrels for at least 3.5 years before being bottled at 80 proof.With no added coloring or flavoring, Town Branch Kentucky Straight Bourbon Whiskey is the quintessential American spirit. It has a golden amber color, along with an aroma of wood spices and oak. The aroma gives way to notes of toffee, brown sugar and hints of cherry on the palate, and leads to a smooth finish with a touch of rye spice.Town Branch Bourbon earned the Gold Medal at the San Francisco World Spirits Competition in 2013, and the Platinum Medal at the International Spirits Competition in 2012. Pick up a bottle today!