Viva XXXII, is the passion project of Yvonne Niami. Branded as one of the worlds top accessible luxury tequilas, Viva 32 is handcrafted in the city of Tequila Mexico, Viva XXXIIs critically acclaimed tequilas are recognized across the spirits industry receiving numerous accolades from the Sip Awards to the San Francisco World Spirits Competitions and more.Every bottle is made with 100 percent Organic Blue Agave and is certified Gluten Free.10 percent of net proceeds are donated to animal abuse prevention foundations (SPCALA, ASPCA, and START). Viva XXXII currently features three expressions a Joven, reposado and extra aejo.This sipping Extra Aejo is rested for a minimum of 3 years in American oak barrels, giving it a dark amber color, and a remarkably rich and balanced profile of delicious caramel, sandalwood, and a full-bodied finish.Pick up your bottle today!

Viva XXXII, is the passion project of Yvonne Niami. Branded as one of the worlds top accessible luxury tequilas, Viva 32 is handcrafted in the city of Tequila Mexico, Viva XXXIIs critically acclaimed tequilas are recognized across the spirits industry receiving numerous accolades from the Sip Awards to the San Francisco World Spirits Competitions and more.Every bottle is made with 100 percent Organic Blue Agave and is certified Gluten Free.10 percent of net proceeds are donated to animal abuse prevention foundations (SPCALA, ASPCA, and START). Viva XXXII currently features three expressions a Joven, reposado and extra aejo.Viva XXXII Tequila Joven is a modern sipping, estate grown 100 percent blue agave blanco, meticulously blended with a 3-yr-old extra Anejo. Distilled using a 4-stage cold filtration process utilizing active carbon and cellulose fibers in order to eliminate fatty acids and impurities. This filtration results in a crystal clear and flawless product. This unique tequila earned Gold Medals at the 2017 and 2018 SIP Awards, as well as the Consumers Choice award in 2018.Pick up your bottle today!

Viva XXXII is the passion project of Yvonne Niami. Branded as one of the worlds top accessible luxury tequilas, Viva 32 is handcrafted in the city of Tequila Mexico, Viva XXXIIs critically acclaimed tequilas are recognized across the spirits industry receiving numerous accolades from the Sip Awards to the San Francisco World Spirits Competitions and more.Every bottle is made with 100 percent Organic Blue Agave and is certified Gluten Free.10 percent of net proceeds are donated to animal abuse prevention foundations (SPCALA, ASPCA, and START). Viva XXXII currently features three expressions a joven, reposado and extra aejo.This sipping Reposado Tequila is estate grown, and rested for 4 months in American oak barrels. It is free of caramel color additives, resulting in a pale to medium gold appearance.Pick up your bottle today!

In French, Mariette is not only a beautiful girls name the word also means little rebel, and Vodka Mariette, which was developed over the span of five years by founder Josh Winzelberg, embodies both beauty and rebelliousness by combining a standout vodka with unconventional yet astounding packaging. Its been an exciting challenge for us to create something truly unique, says Winzelberg. After five years of work Im confident weve produced a fresh [experience].The brand has adopted the old French saying vive la diffrence, or, long live the difference as its mantra; representing an appreciation and celebration of diversity, this mantra is manifested in the unique way in which Vodka Mariette is produced. Made in Bordeaux, the major wine capital of the world which has been producing wine and other fine spirits since the 8th century, Vodka Mariette is distilled five times using only French, GMO-free whole wheat and water from the Ambes Spring. Volcanic rock from the Eocene Era coats the floor of this spring and deionizes the water, contributing to Vodka Mariettes exceptionally pure flavor.As a result, Vodka Mariette has an incredibly delicate nose with touches of lime zest and butterscotch, which leads to a clean palate accented by whipped cream and slightly more citrus notes. The finish is exceptionally smooth, with bits of vanilla speckled in.Each bottle of Vodka Mariette comes in a custom-designed, hand-made carafe. Pick up a bottle of this impeccable, rebellious spirit today!

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.Based on the same liquid as the award-winning Plata expression, the Vuelo del Aviador Gran Reserva Aejo spends 2 years in Napa Valley red wine barrels before being bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The exquisite handcrafted tequila has delicate notes and a rich finish with dried fruit and grape notes.Get your bottle today!

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.The Vuelo del Aviador Gran Reserva Extra Aejo is based on the same award-winning spirit as their Plata expression. This one is the crown jewel in their stellar lineup of tequila and their ultra-premium masterpiece. Its a blend of tequila that has spent 5 years in whiskey barrels and tequila that was aged for 7 years in red wine barrels, making for a luxurious drinking experience with a presentation to match. Bottled at 80 proof, the handcrafted spirit has enticing sherry notes on the nose, along with a palate that invokes XO cognac with plenty of dried fruit and oak notes.Get a bottle of this exquisite tequila today!

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks.The Gran Reserva Plata rests for 4 months before being bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The smooth spirit has floral, vanilla, and fruity notes and has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. The handcrafted tequila is smooth and delicate, making it a perfect sipper.Get your bottle today!

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.The Vuelo del Aviador Gran Reserva Reposado spends 9 months in Napa Valley red wine barrels. Employing a combination of American and French oak, it is blended and bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The handcrafted tequila is rich and complex with notes of toasted agave, oak, fruit, and honey, as well as prominent brandy notes.Get your bottle today!

The Barons of Whiskey was a group of men that helped make Kentucky bourbon legendary, ushering in bourbons golden age more than 100 years ago. James Ripy, Bond and Lillard, and W.B. Saffell were among them. Their whiskey empires kept expanding all the way until Prohibition hit in 1920 and many distilleries had to close their doors. The Whiskey Barons Collection by Wild Turkey owners Campari came to be in 2017 and pays tribute to those great men with 3 expressions: Old Ripy, Bond and Lillard, and W.B. Saffell.All of them are crafted from Wild Turkeys mash bill of 75 percent corn, 13 percent rye, and 12 percent malted barley. They come in 375ml bottles that harken back to the standards of the pre-Prohibition era. But theres more to it. While most of the original recipes have been lost, the creators had to painstakingly piece together the profiles from historical files, tasting notes, old product descriptions from packaging, and interviews of surviving family members. Distilled in Lawrenceburg, Indiana, at the Wild Turkey Distillery, they revive the legacy of the Whiskey Barons. W.B. Saffell is the newest in the lineup. It pays tribute to William Butler Saffell, who began distilling as a teenager and built his first distillery in 1889. This bourbon is inspired by the delicate spirit he produced at the time and is the first in the collection to have legendary Master Distiller Eddie Russell working on the spirit. A blend of 6, 8, 10, and 12-year-old Kentucky straight bourbon, its non-chill filtered and bottled at 107 proof. Get one of these limited-edition bottles today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.Made in homage to one of bourbons original aristocrats, W.L. Weller 12 Year Old Kentucky Straight Bourbon continues to be crafted using Wellers wheated bourbon recipe. Aged for a minimum of 12 years, the bourbon has an aroma of creamy vanilla, caramel and molasses that gives way to notes of candied corn, ripe fruits, cocoa powder and dried fruits on the palate. The finish, which is elegant and soft, has hints of mint, fruit and vanilla. W.L. Weller 12 Year Old Bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition, and earned a score of 93.5 points from Jim Murrays Whisky Bible. In addition, it earned a score of 96-100 points from Wine Enthusiast.Pick up a bottle of this wheated bourbon today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.In 2015, Buffalo Trace Distillery launched an innovative campaign, "Craft Your Perfect Bourbon" movement, inviting spirits lovers to craft their ideal whiskey, from the recipe, to the proof, warehouse location and age. The result? Over 100,000 Buffalo Trace fans voted for this wheated bourbon, an enchanting 8-year Weller that has won the hearts of bourbon fans all over the globe.Pick up your bottle today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.The Original Wheated Bourbon Whiskey features an exceptionally smooth taste, substituting wheat for rye grain. Bottled at 90 proof, W.L. Weller Special Reserve stands out with its burnt orange color. Its softer flavor notes make this bourbon great for sipping or making cocktails. This special bourbon earned a Gold Medal at the 2019 San Francisco World Spirits Competition, and a Silver Medal at the 2019 World Whiskies Awards.Pick up your bottle today!

After serving in the Louisville Brigade during the Mexican-American war, William Larue Weller returned home to his native Kentucky. His family had helped settle Kentucky in the late 18th century, and his grandfather, Daniel Weller, purchased a distillery in Nelson County in 1800. (When Daniel Weller died, his estate was inventoried and was said to contain three whiskey barrels, two stills, one mash kettle and numerous dry kegs.)Upon his return to Kentucky following the war, W.L. Weller joined the family business and began working at his grandfathers distillery. Weller had a sharp palate and a keen sense for business and in 1849, he introduced the first bourbon ever that used wheat as its secondary grain instead of rye. Wheated bourbons (including Pappy Van Winkle and Larceny Bourbon, which eventually imitated W.L. Wellers mashbill) have a softer and more gentle flavor profile as compared to bourbons that use rye as their secondary grain, and have a slightly sweeter taste. Wellers bourbon was incredibly popular in antebellum America and ultimately forced him to place a green thumbprint on his invoices and barrels as a certificate of authenticity.Made in homage to one of bourbons original aristocrats, W.L. Weller Special Reserve Straight Bourbon Whiskey continues to be made in the heart of Kentucky using a wheated mashbill. The bourbon has an amber hue, along with an aroma of caramel, cinnamon, cherry, dark fruits and wood. Notes of spices, caramel, citrus, toffee and lemon dominate the palate, and lead to a woody finish with hints of caramel and smoke.Pick up a bottle today!

In the central valleys of Oaxaca, Mexico, Maestro Alberto Morales a fifth-generation jomezcalero is hard at work managing his familys five stills. The village of San Dionisio, which the Morales have called home for nearly 150 years, was founded in 1610 and has sat at the epicenter of mezcal country throughout the spirits existence. Morales, who uses sustainable farming techniques (Wahaka Mezcal is certified organic by the USDA) and traditional production methods, describes his palenque as "a place of respect and harmony, where no arguments or even bad words can be uttered."The Morales take great pride in the craft of mezcal production, and oversee the entire process from harvest to market.After expert jimadors select espadn agave at the peak of ripeness, the Morales roast them in earthen pits, which gives the mezcal its signature, smoky flavor. The agave is then crushed using a traditional millstone and distilled by Morales himself.Made using 100 percent agave, Wahaka Joven Espadn has a slightly sweet finish that belies the smoky, charred flavor of the roasted agave.Incredibly approachable, Wahaka Joven Espadnis Morales signature mezcal, and won the Silver Medal at the 2012 San Francisco World Spirits Competition and the 2011 New York International Spirits Competition.Wahaka Joven Espadn is 100 percent agave, 100 percent organic and 100 percent authentic. Always.Pick up a bottle today!

Wahaka mezcal is produced by an indigenous Zapotec family, who has perfected the art of making mezcal through many generations. The owner Alberto Morales is passionate about preserving the ancient traditions, and their mezcal is handmade using simple tools. Wahaka is uncompromising when it comes to its processes. The company has strict standards for sustainable farming, and holds USDA and Mayacert organic certificates. Each Wahaka Espadn is tended up to eight years by Alberto Morales and his team. They also replant wild agave through the not-for-profit Fundacin Agaves Silvestres, so the agaves can be harvested for generations to come. During the harvest, cortadores skillfully carve out the pias, which are immediately placed in earthen pits lined with rock to cook for up to five days. The process turns the starch in the pia to sugar, and adds the delicate taste of smoke. Once the pias are cooked and reach a golden caramel color, they are moved to the mill, which is gently pulled by a horse, crushing them to a pulp ready for fermenting. The fermentation takes place in open air oak vats, and, unlike for other distilled spirits where yeast strains are added, fermentation here happens naturally as a result of yeast in the air around the palenque. The spirit is distilled using copper and clay stills, and each batch is tested by Alberto Morales until impurities have been removed. Located in the rural village of San Dionisio Ocotepec in the second poorest state in Mexico, Oaxaca, Wahaka is committed not only to tradition and sustainable farming, but also to its community. They believe they have the responsibility to improve the lives of those they can. The company pays above market wage, and shares the success by helping to provide free healthcare, delivering toys to kids, and sponsoring the high school basketball team. Wahaka Mezcal Abocado con Gusano is the only aged mezcal in the Wahaka line. The double-distilled spirit is matured for 46 months in re-charred American oak barrels with agave worms, which adds a slightly smoother and delightfully caramel complexion to the premium mezcal. Grab your bottle today!

Agave Type: Espadin, Madre-Cuishe, and Tobal Region: San Dionisio Ocotepec, OaxacaMaestro Mezcalero: Alberto MoralesProof: 80 Proof, 40 percent ABVTasting Notes: Floral aromas. Full bodied earthy elements, mineral and citrus notes.Details: A blend of agave Espadn (50 percent), Madre Cuishe (25 percent), and Tobal (25 percent) that are cooked, fermented, and Twice distilled in a copper pot still.

Agave Type: JabaliRegion: San Dionisio Ocotepec, OaxacaMaestro Mezcalero: Alberto MoralesProof: 94 Proof, 47 percent ABVTasting Notes: Intense pine and herbaceous notes jump out at first whiff of Wahakas Jabal. There are flavor notes of bright fruit and spice with a touch of oil and mint.. Details: Crafted from 10 to 12-year-old semi-cultivated Jabali wild boar agave.

Agave Type: Madre-CuisheRegion: San Dionisio Ocotepec, OaxacaMaestro Mezcalero: Alberto MoralesProof: 84 Proof, 42 percent ABVTasting Notes: Subtly herbaceous, pepper, vibrant, refreshing notes. Savory elements, sweet molasses, minerality, earthy notes.Details: Crafted from wild 12-year-old Madre Cuishe. Twice distilled in a copper pot still.

Wahaka is owned and produced by a single indigenous Zapotec family, a lineage that can be traced to beginnings of mezcal itself. Every bottle crafted organically by the Morales family, from their village in Oaxaca, using ancient traditional methods.Crafted from 25 to 30-year old agave Tepeztate by Maestro Mezcalero Alberto Morales, in the heart of San Dionisio Ocotepec, Oaxaca, Wahaka Tepeztate Joven Mezcal is triple distilled to yield smoother, subtler flavors. Expect earthy, fruity, sweet, spicy notes, and yeast flavors followed by sweet and spicy elements. Pick up your bottle today!

Mark Reynier is no stranger to the world of whisky. He was responsible for the renaissance of Bruichladdich, bringing his wine expertise and the importance of terroir into the equation. He opposed Bruichladdich being sold to Rmy Cointreau, which is why he eventually left when the take-over took place in 2012. Unwilling to give up on the industry he had grown to love, he acquired a former Guinness brewery in Waterford, Ireland, and transformed it into a distillery, continuing the tradition of single malt whisky in which terroir plays an integral part. Its in that state-of-the-art facility on the south-eastern coast of Ireland, that they have the finest materials at their disposal: pure spring water from ancient wells, passionate distillers, and some of the worlds finest barley.In Reyniers terroir-centered philosophy, barley is king. The most important is the location and manner of growing and harvesting. Waterford has contracts with 46 local barley farmers that cultivate the grass in 19 distinct soil types, and each farmers barley is distilled separately, capturing the essence of the land it was grown on. Each week a single farms barley is distilled, with total transparency and traceability you can check the current and past ones on their regularly-updated website. Each bottle comes with a TIREOIR code you can enter into the website to get access to a wealth of content related to the release.Six of those farms are organic and these get distilled together into Irelands first certified-organic whisky Waterford Organic Gaia 1.1. Matured in 42 percent first-fill American oak, 17 percent virgin American oak, 23 percent French oak, and 18 percent Vin Doux Naturel (sweet fortified wine) casks, the expression is bottled at 100 proof without chill filtration. "We have placed barley where and how it is grown at the heart of what we do, curious about where the real whisky flavour may be found. A natural progression of this philosophy is to see what not only single farm origins can accomplish but what organically grown barley can do when it is given the right platform," says Reynier of the first expression in their new Arcadian Series that is focused on alternative growing methods and radical growers. Grab one of these 24,000 bottles today!

Mark Reynier is no stranger to the world of whisky. He was responsible for the renaissance of Bruichladdich, bringing his wine expertise and the importance of terroir into the equation. He opposed Bruichladdich being sold to Rmy Cointreau, which is why he eventually left when the take-over took place in 2012. Unwilling to give up on the industry he had grown to love, he acquired a former Guinness brewery in Waterford, Ireland, and transformed it into a distillery, continuing the tradition of single malt whisky in which terroir plays an integral part. Its in that state-of-the-art facility on the south-eastern coast of Ireland, that they have the finest materials at their disposal: pure spring water from ancient wells, passionate distillers, and some of the worlds finest barley.In Reyniers terroir-centered philosophy, barley is king. The most important is the location and manner of growing and harvesting. Waterford has contracts with 46 local barley farmers that cultivate the grass in 19 distinct soil types, and each farmers barley is distilled separately, capturing the essence of the land it was grown on. Each week a single farms barley is distilled, with total transparency and traceability you can check the current and past ones on their regularly-updated website. Each bottle comes with a TIREOIR code you can enter into the website to get access to a wealth of content related to the release.All the 100 percent Irish barley that is used in the Dunmore Edition 1.1 expression comes from a single farm that of John Tynan from County Laois. Named after the nearby medieval fort of An Dn Mr, this whisky is crafted with terroir barley from the western-facing lowland fields and aged in 33 percent first fill and 18 percent virgin American oak, 25 percent premium French oak, and 24 percent sweet fortified wine (Vin Doux Naturel) casks. Each of these all-natural and non-chill filtered bottles comes with a TIREOIR code that reveals relevant information regarding the release when entered on the website.Get your bottle today!

Mark Reynier is no stranger to the world of whisky. He was responsible for the renaissance of Bruichladdich, bringing his wine expertise and the importance of terroir into the equation. He opposed Bruichladdich being sold to Rmy Cointreau, which is why he eventually left when the take-over took place in 2012. Unwilling to give up on the industry he had grown to love, he acquired a former Guinness brewery in Waterford, Ireland, and transformed it into a distillery, continuing the tradition of single malt whisky in which terroir plays an integral part. Its in that state-of-the-art facility on the south-eastern coast of Ireland, that they have the finest materials at their disposal: pure spring water from ancient wells, passionate distillers, and some of the worlds finest barley.In Reyniers terroir-centered philosophy, barley is king. The most important is the location and manner of growing and harvesting. Waterford has contracts with 46 local barley farmers that cultivate the grass in 19 distinct soil types, and each farmers barley is distilled separately, capturing the essence of the land it was grown on. Each week a single farms barley is distilled, with total transparency and traceability you can check the current and past ones on their regularly-updated website. Each bottle comes with a TIREOIR code you can enter into the website to get access to a wealth of content related to the release.The Irish barley for the Rathclogh Edition 1.1 comes from the farm of Richard Raftice. It takes its name after Rathchloch, a stone fort that overlooks Raftices farm. The terroir here results in early ripening and sowing due to the shallow and quick-drying soil that was deposited by glacier meltwater. The casks used were 31 percent first-fill and 19 percent virgin American oak, 25 percent French oak, and 25 percent sweet fortified wine oak that used to hold Vin Doux Naturel. All-natural, barley-forward, and completely transparent, each bottle comes with the TIREOIR code that grants access to bottling information, barley, maps, and more.Get your bottle today!

Treaty Oak Distillery is named after the famous 500-year old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas.Their ginsare called Waterloo, after the original name of Austin. They moved to Dripping Springs, a place with a rich history of gatherings and shared perspectives.Waterloo gin pours together limestone-fed springs and local botanicals in a bouquet of Hill Country flavors.At Treaty Oak distillery they harvest botanicals unique to the Texas Hill country and arrange them in basket in the still column.This vapor infusion technique allows the essence of each ingredient to find an even brighter expression in the resulting spirit.Building on centuries of tradition, Waterloo Antique gin is aged in medium-char, white oak barrels to create body and complexity of flavor and a robust mouth-feel unusual in gin.It has rich woody vanilla notes with the botanical backbone of a gin Already botanically hearty, Waterloo gin is aged for 18 to 24 months, allowing the interaction between wood and spirits to create richer, deeper flavors and aromas, engaging the palate in a long conversation about taste and expectations.Pick up your bottle today!

Treaty Oak Distillery is named after the famous 500-year old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas.Their ginsare called Waterloo, after the original name of Austin. They moved to Dripping Springs, a place with a rich history of gatherings and shared perspectives.Waterloo No.9 Gin is a Texas contemporary style gin infused with expressive, beautifully balanced local botanicals. Being bottled at 94 proof maximizes the botanicals that are vapor infused during the distillation process. While paying homage to traditional dry gins with ingredients like juniper, coriander and anise, Waterloo No.9 builds in Hill Country flavor with pecans, lavender and grapefruit zest all harvested in Texas.The result is a blend of science and art, a confluence of gin culture and terroirthe crisp, clear representation of Treaty Oaks constant purposeful experimentation and pursuit of the curious.Pick up your bottle today!