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.Waterloo Yaupon Gin is a special take on an Old Tom Gin. With a unique botanical blend of Yaupon Holly, Juniper, Makrut lime, anise, orris root and wildflower honey, this gin will make you rethink everything you thought you knew about this spirit.Pick up your bottle today!

Greg Lehman conceived of the idea of Watershed Distillery, which is situated in the heart of Columbus, Ohio, when he was playing professional volleyball in Switzerland. "Locally produced spirits were common in the area,"he says, and he was inspired to bring the concept back to his Ohio hometown. Together with his cofounder, Dave Rigo, the pair founded Watershed Distillery in 2010.Watershed Bourbon Whiskey is crafted using four-grain recipe, which calls for corn, wheat, rye and spelt. Spelt, which is native to Ohio, is a type of wheat that fell out of favor with farmers and food processors decades ago because it is difficult to thresh. During distillation, however, spelt contributes a supple and slightly nutty flavor profile.After Lehman sources the grains, they are milled and mashed before being twice distilled through a copper-pot still. Then, the bourbon is aged in a combination of 10, 30 and 53-gallon virgin American oak casks for approximately three years. The barrels provide the bourbon with an aroma of cedar and pine, that gives way to touches of roasted corn, toffee and vanilla. Notes of roasted nuts, almonds and sweet caramel dominate the palate, and are complemented by a subtle undertone of wood. The finish is slightly spicy, with notes of wood tannins and cloves.Watershed Bourbon Whiskey was named one of the top ten best bourbons in the United States by Time Out and whisky expert Keith Biesack. Pick up a bottle today!

Greg Lehman conceived of the idea of Watershed Distillery, which is situated in the heart of Columbus, Ohio, when he was playing professional volleyball in Switzerland. "Locally produced spirits were common in the area, "he says, and he was inspired to bring the concept back to his Ohio hometown. Together with his cofounder, Dave Rigo, the pair founded Watershed Distillery in 2010.Watershed Distillery Vodka is crafted exclusively from locally grown corn, which is milled and and mashed before being fermented at the distillery. "Using corn allows a very subtle sweetness to the vodka, but the main attribute is its sheer purity," says Lehman. Following fermentation, the vodka is distilled four separate times, giving the spirit a light body and silky smooth finish.Watershed Distillery Vodka has an aroma of black pepper, ginger, spices and flower petals that give way to smooth touches of citrus, ginger and black pepper. The finish is smooth and dry, with a touch of creamy vanilla.The vodka earned a score of 92 points from Wine Enthusiast, which said that it had a "floral aroma and a sweet taste with distinctly citrusy notes and a clean, dry finish."Pick up a bottle today!

Situated along the banks of the Ohio River in Owensboro, Kentucky, the Medley Distilling Company is stewarded by Charles and Sam Medley, a father-and-son team who represent the seventh and eighth generation master distillers in their family. The Medleys roots run back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medleys ancestors were distilling whiskey before that time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812.Following the repeal of Prohibition in 1933, Thomas Aquinas Medley began distillation and maturation of a new bourbon in honor of his familys rich history. Thomas died shortly after that, but the Medley Distilling Company continued to produce Kentucky bourbon for the next five decades. Today, under the tutelage of Charles and Samuel Medley, the distillery continues to distill bourbon using the same recipes and techniques that the previous generations of Medleys perfected decades ago.Wathens Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye, and malted barley. After the grains have been harvested, they are milled and mashed before being fermented with an eight-generation old yeast strain (the unique strain of Medley Family yeast has been inherited by each generation of Medleys since the 19th century, and remains a closely-guarded family secret). Following fermentation, the wash is distilled through a copper-pot still before being aged in new, charred American oak casks under the Kentucky sun.This barrel proof Wathens expression is a limited release, with only 25 barrels being produced. Each expression varies in proofs ranging from 109.6 to 118.6. This complex bourbon has compelling sweet and savory notes. Pick up your bottle today!

Situated along the banks of the Ohio River in Owensboro, Kentucky, the Medley Distilling Company is stewarded by Charles and Sam Medley, a father-and-son team who represent the seventh and eighth generation master distillers in their family. The Medleys roots run back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medleys ancestors were distilling whiskey prior to that time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812.Following the repeal of Prohibition in 1933, Thomas Aquinas Medley began distillation and maturation of a new bourbon in honor of his familys rich history. Thomas died shortly thereafter, but the Medley Distilling Company continued to produce Kentucky bourbon for the next five decades. Today, under the tutelage of Charles and Samuel Medley, the distillery continues to distill bourbon using the same recipes and techniques that the previous generations of Medleys perfected decades ago.Wathens Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. After the grains have been harvested, they are milled and mashed before being fermented with an eight-generation old yeast strain (the unique strain of Medley Family yeast has been inherited by each generation of Medleys since the 19th century, and remains a closely-guarded family secret). Following fermentation, the wash is distilled through a copper-pot still before being aged in new, charred American oak casks under the Kentucky sun.After the bourbon has matured for approximately eight years, Charles and Sam Medley taste each individual cask to determine when it is ripe for bottling. Since each bottle of Wathens Single Barrel Bourbon is bottled from a single cask rather than being crafted from a batch of casks, each bottle of Wathens is slightly different and entirely interesting.Pick up a 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 mash bill) 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.Bottled at the same 114 proof the spirit was when it entered into the barrel, this non-chill filtered wheated bourbon forgoes chill filtration to preserve all the naturally occurring residual oils and flavors that occur during the distillation and aging process (potentially making it appear cloudy at cold temperatures). This bourbon balances a rich mouth feel, with robust notes of vanilla and oak. A whiskey that satisfies the demand of the non-chill filtered whiskey enthusiasts, honoring William Larue Weller.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!

"Our family links to the whisky industry date back to 1824," says William Wemyss, the founder and CEO of Wemyss Malts, "when John Haig built his distillery on family land in Fife."Wemyss (pronounced "Weems") is the ancient Gaelic word for caves and stems from the rocky outcrop on which the Wemyss family home Castle Wemyss rests. Haigs distillery eventually became known as Cameron Bridge and in 1826, it became the first distillery to produce grain whisky using the column still method invented by Robert Stein.Today, the Wemyss family expertly blends some of the finest whiskies made across Scotland. "Our whiskies are chosen by a tasting panel" says Wemyss, "and the tasting panel comprises people who work in the business, members of the family, and most importantly, is chaired by Charlie MacLean who helps us select the industrys best whiskies to bottle under our brand."MacLean, who has been writing about whisky since 1981, was trained in "the sensory evaluation of potable spirits"by the Scotch Whisky Research Institute in 1992. In addition to being a visiting lecturer at the Smithsonian Institution, he is also a Councillor of Clan Maclean and was elected Master of the Quaich (Quaich is derived from the Gaelic word meaning cup), one of the Scotch industrys highest accolades, in October 2009.Blended with up to 16 different single malt whiskies to produce 3 signature styles of whisky named after their flavor profiles. 8YO Spice King is a Highland Island blend, bottled at an untamed 56 percent ABV, its spicy character, which takes over near the finish, is amplified by the strong ABV, but the whisky is led by smoky, sweet, zesty, earthy notes.

A flagship malt is an essence, the heart and soul of a distillery. Westland championed the American single malt movement with a visionary spirit. Their special flagship American oak aged release is the cornerstone of the distillerys house style, and a testament to this new paradigm shift in whiskey.Westland was co-founded by Matt Hofmann in 2010 in Seattle, WA. Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Matt Hofmann Westlands co-founder, Master Distiller, and honorary pioneer of the American Single Malt whiskey movement fell in love with the single malt after going to Islay and experiencing the golden drams of Islay. The distillery is situated in the SoDo neighborhood of Seattle, Westlands 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here where Matt Hofmann makes the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley, made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation."We want to take these things and push them in a new direction," Matt Hofmann says. "Were playing by the same rules as those in Scotlandits the same four ingredientsbut theres so much thats untapped. We do not want to replicate. We want to make an American single malt. Following in the Scottish tradition, the award-winning distillery producing both peated and unpeated whiskeys. Westland American Oak Single Malt Whiskey is made from five exceptional roasted and kilned barley malts the base of which is pale malt grown right in the state of Washington. Drawing inspiration from the rich brewing culture of the Pacific Northwest, several specialty malts (Munich Malt, Extra Special Malt, Pale Chocolate Malt and Brown Malt) are then added before the resulting mash is fermented with a Belgian brewers yeast for 144 hours. Then, the whiskey is distilled through Westlands copper-pot stills and aged in a combination of Coopers Select New American Oak, Coopers Reserve New American Oak, and first fill ex-bourbon barrels. Westlands single malt is completely approachable in light of its merits. This flagship expression has won countless awards, its critical acclaim a further testament to the quality of this distinguished expression. Among these awards; Chairmans Trophy/96 Points, 2016 Ultimate Spirits Challenge, 95 Points, 2015 Jim Murrays Whisky Bible. Double Gold Medal, 2014 SF World Spirits Competition, and Gold Medal/93 Points, 2015 Beverage Tasting Institute. Get your bottle today!

Founded in 2010 in Seattle, WA, Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Situated in the SoDo neighborhood of Seattle, Westlands 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here where Westlands Master Distiller Matt Hofmann crafts the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation. With a specialty mash bill of Washington Select Pale Malt, Munich Malt, Extra Special Malt, pale chocolate malt, brown malt, and peated malt, their specialty Garryana-aged single malt is fermented with Belgian Brewers Yeast for a total of 144 hours, and aged partially in a distinct oak.Garryana is the embodiment of provenance, an expression of the Pacific Northwestboth its land and its culturein whiskey (producer). This limited edition series of bottlings explores the nature of the unique species of native oak, Quercus garryana (also known as Garry or Oregon oak), and its unique influence on the cornerstone elements of Westlands distinctive house style of American single malt. This 2018 edition of Westlands single malt Garryana whiskey is comprised of 52 percent pale malt aged in 1st fill ex-bourbon Quercus alba, 27 percent Westlands proprietary five malt aged in Virgin Quercus alba (new American oak), and 21 percent pale malt aged in Virgin Quercus garryana. A limited edition release of 2600 bottles!Get your bottle today!

Westland Distillery was co-founded by Matt Hofmann in 2010 in Seattle, WA. Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Hofmann Westlands co-founder, Master Distiller, and honorary pioneer of the American Single Malt whiskey movement fell in love with the single malt after going to Islay and experiencing the golden drams of the Islay. The distillery is situated in the SoDo neighborhood of Seattle, Westlands 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here where Hofmann makes the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley, made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation."We want to take these things and push them in a new direction," Hofmann says. "Were playing by the same rules as those in Scotlandits the same four ingredientsbut theres so much thats untapped. We do not want to replicate. We want to make an American single malt. Following in the Scottish tradition, the award-winning distillery producing both peated and unpeated whiskeys. Westland American Oak Single Malt Peated Whiskey is made from five exceptional roasted and kilned barley malts the base of which is pale malt grown right in the state of Washington. Drawing inspiration from the rich brewing culture of the Pacific Northwest, several specialty malts (Munich Malt, Extra Special Malt, Pale Chocolate Malt and Brown Malt) are then added before the resulting mash is fermented with a Belgian brewers yeast for 144 hours.This Westland peated malt is an inspired whiskey, crafted from a variation of their house malt style, and made from some of the smokiest peat in the world. Combining a plethora of spirits with malt-focused profiles yields a single malt that masters the spectrum of peaty and smoky flavors, creating a balance that doesnt dominate the palate. The peat is solid dose of smoke to satisfy peat lovers, while the malt-forward profile mash bill forms a well-round whiskey with cross appeal. Being entirely filled into new American oak and ex-bourbon casks also adds a new dimension to the peated whiskey.As a result, Westland Peated American Single Malt has an aroma of peanut butter, campfire, honey and biscuits, which leads to an initially nutty palate filled with pistachios and almonds, as well as red fruits, particularly cherries. The palate eventually shifts towards deeper notes of leather and clove, and the whiskey finishes with more nutty chocolate, as well as a delightfully charred, peaty texture. Earning 94 points from the 2015 Beverage Testing Institute, a Gold medal at the 2015 International Wine and Spirits Competition, and 95 Points at the 2016 Ultimate Spirits Challenge.Pick up a bottle today!

Westland championed the American single malt movement with a visionary spirit.Westland Distillery was co-founded by Matt Hofmann in 2010 in Seattle, WA. Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Matt Hofmann Westlands co-founder, Master Distiller, and honorary pioneer of the American Single Malt whiskey movement fell in love with the single malt after going to Islay and experiencing the golden drams of Bruichladdich. The distillery is situated in the SoDo neighborhood of Seattle, Westlands 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. Its here where Hofmann makes the distillerys core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley, made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation."We want to take these things and push them in a new direction," Hofmann says. "Were playing by the same rules as those in Scotlandits the same four ingredientsbut theres so much thats untapped. We do not want to replicate. We want to make an American single malt. Following in the Scottish tradition, the award-winning distillery producing both peated and unpeated whiskeys. Westland Sherry is where the old and new world meet. The use of ex-sherry having long been a part of the Scottish tradition, its decadent, fruit-laden palate serves as a perfect balance of Westlands signature grain-house style. Westlands house style single malt is made from five exceptional roasted and kilned barley malts the base of which is pale malt grown right in the state of Washington. Drawing inspiration from the rich brewing culture of the Pacific Northwest, several specialty malts (Washington Select Pale Malt, Munich Malt, Extra Special Malt, Pale Chocolate Malt and Brown Malt) are then added before the resulting mash is fermented with a Belgian brewers yeast for 144 hours. Then, the whiskey is distilled through Westlands copper-pot stills.The sherry casks are sourced from a family owned cooperage in Tonelera del Sur in Montilla, Spain where the skilled hands of Rafael Cabello and his team have been crafting some of the highest quality Pedro Ximnez and Oloroso sherries for nearly a century. This exquisite single malt is highly acclaimed, winning awards one after another. In 2017 Westland Sherry Wood received 97 Points at the Ultimate Spirits Challenge and won the Master Award at the American Whiskey Masters. in 2016, it won the Gold medal at the Whiskies of the World Awards in American Malt category. On top of it all, it was listed as one of the Top 100 spirits in the World by Wine Enthusiast. Pick up your bottle today!

As the highest-rated American Single Malt, Westward is a whiskey of Northwest Provenance. Born in the Northwest, from the distinctive culture, climate, and natural ingredients that come together to make a provenance-driven whiskey, Westward is a whiskey of the elements. More than a decade ago, in Portland, Oregon, they set out to create a whiskey from all of these elements and called it Westward along the way. Westward is aged to taste in Oregon, where the regions hot, dry summers and cool, wet winters are the ideal environment to raise a world class whiskey.Westward strives for perfection through Minimalist Distilling, a philosophy pioneered by their founders that begins by selection the highest quality ingredients. Their purposefully inefficient production process brings out the flavor of the grain and other natural ingredients. Every step is meant to express flavor; never to strip away or mask impurities. Westward American Single Malt begins by brewing a delicious, artisanal American ale, from scratch, using locally malted barley, ale yeast, and a slow, low temperature fermentation. The fresh beer is then distilled twice in custom low-reflux pot stills designed to create a robust spirit, transforming our fresh beer into whiskey. Westward is aged to perfection in new, charred American Oak barrels, then mingled in small batches to achieve Westwards signature flavor profile balanced and bold, with just the right amount of spice and sweetness.Westwatd American Single Malt Whiskey earned a Double Gold, at the San Francisco World Spirits Competition, 2019.Get yours today!

Born in the Northwest, from the distinctive culture, climate, and natural ingredients that come together to make a provenance-driven whiskey, Westward draws inspiration from its teams brewing and distilling experience. Oregon Stout Cask is Westwards tribute to its home in one of the most iconic beer-producing regions of the world; it grew out of Westwards longstanding cask-trading tradition among a select group of beer producers in the Northwest.Westward is a brand rooted in partnerships and for as long as the distillery has been making whiskey, it has traded its freshly-emptied barrels with some of its brewing friends in and around the Northwest, who have in turn seasoned them with Stout before returning them again. Each cask has housed Stout beer from a variety of leading stout producers throughout Oregon, including Bent Shovel Brewing, Breakside Brewing, Culmination Brewing, Deschutes Brewery, Ex Novo Brewing Co., Fort George Brewery, Migration Brewing, and Sky High Brewing, among others. After the whiskey is fully matured, it is then finished to taste in American White Oak Stout casks for approximately one year to create Westward Oregon Stout Cask.Westward Oregon Stout Cask begins by brewing a delicious American pale ale, from scratch, using locally malted barley, ale yeast, and a slow, low temperature fermentation. The fresh beer is then distilled twice in custom pot stills designed to create a bold, robust spirit before entering lightly toasted American Oak barrels barrel at a relatively low proof. The whiskey is aged to taste in the Northwest, where the regions hot, dry summers and cool, wet winters are the ideal environment to raise a world class whiskey before finishing for one additional year in freshly-emptied stout beer casks.Grab your bottle today!

Situated on the Kentucky River in Frankfort, Kentucky, Buffalo Trace Distillery takes its name from an ancient pathway that migrating buffalo used when traveling westward. The trail was well-known among Native Americans and was eventually used by pioneering settlers who crossed the Ohio River and followed the buffalo trace to the Western frontier.Buffalo Trace Distillery is the oldest continually operating distillery in the United States and includes the rich legacies of master distillers such as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Today, the distillery is still family-owned, operating on the same 130 acres of land adjacent to the Kentucky River as it has for over 200 years.Trace Distillerys own Master Distiller Harlen Whitley built upon those centuries of knowledge and experience when crafting their Wheatley Vodka. Its a small-batch affair that is distilled 10 times using their one-of-a-kind micro still. Its a combination of a 7X distilled wheat recipe and a 7X distilled grain recipe. After they are combined, they are distilled an additional 3 times, triple-filtered, and bottled at 82 proof, which they found to be perfect for the spirit to show through when mixing cocktails. Yet the crisp, clean, and pure spirit is perfectly drinkable on its own, which is when its subtle hints of vanilla shine through.Grab your bottle today!

Arroyo Design is a small custom furniture company founded upon the principles of using mesquite wood from the Sonoran Desert and making it into fine furniture, as opposed to using exotics from the rainforest. That same idea is the founding principle on which Del Bac Whiskey was founded. Stephen Paul founded the private family-owned and operated distillery company, Hamilton Distillers, Inc. in 2006. Headquartered in Tucson, Arizona they produce a unique range of Single Malts, including Del Bac.Del Bac was conceived while Stephen was drinking Scotch and barbecuing with mesquite scraps from his custom furniture company. The idea was born to malt barley over mesquite instead of peat. The result was a signature whiskey embodying the spirit of the American Southwest terroir. The unique whiskey was initially distilled using a 5-gallon alembic pot-still from Portugal. While perfecting the production process he learned how to malt barley, initially using a 6-row cattle-feed barley sourced from nearby Coolidge, AZ, later sourcing a 2-row malting barley from Southern Colorado.Whiskey Del Bac Dorado is a single malt whiskey with the true character of the American Southwest. Inspired by the Scottish model of whisky-making, Dorado is handcrafted from 100 percent barley that is malted and smoked over a velvet mesquite fire, mashed, fermented, copper pot distilled, aged and bottled on site. Dorado has a nose of tobacco and chocolate, giving way to campfire embers, and finishing with soft tannins and sweet toffee on the palate.Pick up your bottle today!

In 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermonts Champlain Valley. Today, the farm which is being painstakingly restored to grow rye grains is home to Master Distiller Dave Pickerells magnum opus: WhistlePig Straight Rye Whiskey. After he graduated from West Point with a Bachelors degree in Chemistry, Pickerell served in the military for eleven years as a cavalry officer. Later he received a Masters degree in Chemical Engineering from the University of Louisville, before serving as chairman of the Kentucky Distillers Association and master distiller at Makers Mark in Loretto, Kentucky for 13 years. "This is what I was meant for," says Pickerell of the whiskey business.After leaving Makers Mark, Pickerell embarked on a journey to find the perfect rye whiskey. "Rye, in its own essence, is just a brilliant grain," says Pickerell. "I wanted to do rye because its Americas historical whiskey." During the Revolutionary War, English blockades of American ports prevented the colonists from purchasing molasses used to make rum. As a result, American distillers, including George Washington, started making rye whiskey.During his hunt for the perfect rye, Pickerell came to two conclusions: first, "to be perfect rye it has to be 100 percent rye," and second, "it needs to be somewhere between 9 and 11 years old." After scouring distilleries and rick houses across the continent for over a year, Pickerell found the perfect source for an aged rye whiskey in Canada. WhistlePig Straight Rye Whiskey is one of the few 100 percent rye whiskies available today. "Rye is the brat of whiskey grains. The higher the percent rye you get, the worse it behaves," says Pickerell. "It gets sticky. It foams. A lot of my colleagues laugh at me for persisting to work with 100 percent rye because the nuisance level of going from 95 percent to 100 percent is unbelievable. Most people stop at 95 percent. We go ahead and push the envelope and make it 100 percent."After the rye is fermented and distilled, it is aged for ten years first in new American oak casks and then in second-use bourbon casks. This decade of maturation rounds out the flavors of the rye, and gives it just a hint of sweetness. After aging, WhistlePig Straight Rye Whiskey is brought to 100 proof and bottled by hand at WhistlePig Farm in Vermont. WhistlePig Rye has already received a number of accolades: it received a perfect five out of five stars from F. Paul Pacaults Spirit Journal, it earned a score of 96 points from Wine Enthusiast (the highest score a rye whiskey has ever scored), Details Magazine called it "Americas Best New Whiskey" and it was named among the top five whiskeys of the year by The Wall Street Journal.WhistlePig Rye is 10/100/100 10 year old, made from a mash of 100 percent rye and 100 proof. Pick up a bottle today!

In 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermonts Champlain Valley. Today, the farm which is being painstakingly restored to grow rye grains is home to Master Distiller Dave Pickerells magnum opus: WhistlePig Straight Rye Whiskey. After he graduated from West Point with a Bachelors degree in Chemistry, Pickerell served in the military for eleven years as a cavalry officer. Later he received a Masters degree in Chemical Engineering from the University of Louisville, before serving as chairman of the Kentucky Distillers Association and master distiller at Makers Mark in Loretto, Kentucky for 13 years. "This is what I was meant for," says Pickerell of the whiskey business.After leaving Makers Mark, Pickerell embarked on a journey to find the perfect rye whiskey. "Rye, in its own essence, is just a brilliant grain," says Pickerell. "I wanted to do rye because its Americas historical whiskey." During the Revolutionary War, English blockades of American ports prevented the colonists from purchasing molasses used to make rum. As a result, American distillers, including George Washington, started making rye whiskey.During his hunt for the perfect rye, Pickerell came to two conclusions: first, "to be perfect rye it has to be 100 percent rye," and second, "it needs to be somewhere between 9 and 11 years old." After scouring distilleries and rick houses across the continent for over a year, Pickerell found the perfect source for an aged rye whiskey in Canada. WhistlePig Straight Rye Whiskey is one of the few 100 percent rye whiskies available today. "Rye is the brat of whiskey grains. The higher the percent rye you get, the worse it behaves," says Pickerell. "It gets sticky. It foams. A lot of my colleagues laugh at me for persisting to work with 100 percent rye because the nuisance level of going from 95 percent to 100 percent is unbelievable. Most people stop at 95 percent. We go ahead and push the envelope and make it 100 percent."After the rye is fermented and distilled, it is aged for ten years first in new American oak casks and then in second-use bourbon casks. This decade of maturation rounds out the flavors of the rye, and gives it just a hint of sweetness. After aging, WhistlePig Straight Rye Whiskey is brought to 100 proof and bottled by hand at WhistlePig Farm in Vermont. WhistlePig Rye has already received a number of accolades: it received a perfect five out of five stars from F. Paul Pacaults Spirit Journal, it earned a score of 96 points from Wine Enthusiast (the highest score a rye whiskey has ever scored), Details Magazine called it "Americas Best New Whiskey" and it was named among the top five whiskeys of the year by The Wall Street Journal.WhistlePig Rye is 10/100/100 10 year old, made from a mash of 100 percent rye and 100 proof. Pick up a bottle today!

In 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermonts Champlain Valley. Today, the farm which is being painstakingly restored to grow rye grains is home to Master Distiller Dave Pickerells magnum opus: WhistlePig Straight Rye Whiskey. After he graduated from West Point with a Bachelors degree in Chemistry, Pickerell served in the military for eleven years as a cavalry officer. Later he received a Masters degree in Chemical Engineering from the University of Louisville, before serving as chairman of the Kentucky Distillers Association and master distiller at Makers Mark in Loretto, Kentucky for 13 years. "This is what I was meant for," says Pickerell of the whiskey business.After leaving Makers Mark, Pickerell embarked on a journey to find the perfect rye whiskey. "Rye, in its own essence, is just a brilliant grain," says Pickerell. "I wanted to do rye because its Americas historical whiskey." During the Revolutionary War, English blockades of American ports prevented the colonists from purchasing molasses used to make rum. As a result, American distillers, including George Washington, started making rye whiskey.During his hunt for the perfect rye, Pickerell reached the conclusion that, To be perfect rye, it has to be 100 percent rye. After scouring distilleries and rick houses across the continent for over a year, Pickerell found the perfect source for an aged rye whiskey in Canada. WhistlePig Straight Rye Whiskey is one of the few 100 percent rye whiskies available today. "Rye is the brat of whiskey grains. The higher the percent rye you get, the worse it behaves," says Pickerell. "It gets sticky. It foams. A lot of my colleagues laugh at me for persisting to work with 100 percent rye because the nuisance level of going from 95 percent to 100 percent is unbelievable. Most people stop at 95 percent. We go ahead and push the envelope and make it 100 percent."WhistlePig 15 Year Old Straight Rye Whiskey is a brand-new expression that marks the distillerys oldest release to date. Aged first in new American oak casks, the whiskey is then finished for an additional six months in heavily-charred White Oak harvested on Bhaktas farm in Vermont (Due to harsh winters and a shorter growing season, these trees possess a denser wood grain, imparting a nuanced and distinct flavor into the rye). As a result, WhistlePig 15 Year Old Straight Rye Whiskey has an aroma of roasted chestnuts, along with plenty of oak and toffee. The palate is subtle and nuanced, with faint notes of lemon zest mingling beautifully with cloves, caramel, black pepper and leather. The finish is earthy and bittersweet, with bold notes of chocolate almonds rounding everything out.Make sure to pick up a bottle today!

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition.Dave Pickerell built WhistlePig in pursuit of crafting the worlds finest and most interesting Rye Whiskeys. After years of devotion to patient aging and innovative blending, WhistlePig has turned their attention experimenting with grain - in particular, the practice of malting rye. Before industrial catalysts were introduced to increase efficiency, farmer distillers would malt a small portion of their rye harvest in order to access the grains starch content and set off the fermentation process. Floral, earthy flavors imparted by malted rye would add nuance to the bold, peppery spice character of classic rye whiskey.To harness these flavors for the oldest expression of WhistlePig yet, they selected a whiskey distilled from 79 percent rye, 15 percent malted rye, and 6 percent malted barley. These grains form a harmony that spans the flavor spectrum, at once soft and floral, rich and savory, and full of spice.Its complexity is only heightened after 18 years in the barrel.Hand bottled on the WhistlePig Farm, in commemoration of the WhistlePig rye harvest and inaugural Vermont floor malting, this 18-year-old WhistlePig is the oldest release of WhistlePig to date. Distinctive from whiskeys of WhistlePig past, focusing on age statements, unique finishes this release focuses on the influences of mash bill on flavor. Bottled by hand with a bespoke Vermont glass stopper, hand-pressed on one of the last remaining 19th-century glass pressing machines, rescued from a historic factory and installed at the WhistlePig Farm.Pick up your bottle today!

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world.They live by a simple ethos: protect what makes Rye Whiskey great, toss out the rest, and then innovate to make it better.Their remote 500 acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition.Weve always dreamed of having a true farm-to-bottle whiskey. FarmStock, for us, is that journey.With each year, and each Rye Crop, we increase the percentage of the blend that is our Triple-Terroir whiskey.In time FarmStock will be 100 percent Triple-Terroir. Rye Crop No. 002 marries the untamed contours and boldness of their estate whiskey, which only youth can provide, with the richness of their best six year rye, topped off with the splendor of their 10 year whiskey.Pick up your bottle today!

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition.Their vision is to respect tradition and embrace progress. FarmStock Rye embodies their boundless journey toward this vision - protecting what makes Rye Whiskey great, then innovating to make it better. Their Triple Terroir Whiskeys begin with Rye grain from their Estate, distilled and proofed in their Barn with water from their well, and aged in custom Vermont White Oak barrels crafted from the trees surrounding the distillery.Each annual release of FarmStock Rye not only adds dimension to the Whiskey, but also a new chapter in the WhistlePig story. FarmStock Rye Crop 003 marks a historic step - the first ever majority WhistlePig Whiskey - at 52 percent.FarmStock Rye Crop 003 is the third release of WhistlePigs annual Triple Terrior Whiskey - created from our rye grain, distilled and proofed with water from the WhistlePig farm, and aged in their custom Vermont White Oak. This years release is the first ever majority WhistlePig Whiskey. Comprised of 52 percent of our 3-year-old Rye Whiskey, blended with 31 percent 6-year aged whiskey and 17 percent 10 year aged whiskey from Alberta, Canada.Pick up your bottle today!

In 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermonts Champlain Valley. Today, the farm which is being painstakingly restored to grow rye grains is home to Master Distiller Dave Pickerells magnum opus: WhistlePig Straight Rye Whiskey.After he graduated from West Point with a Bachelors degree in Chemistry, Pickerell served in the military for eleven years as a cavalry officer. Later he received a Masters degree in Chemical Engineering from the University of Louisville, before serving as chairman of the Kentucky Distillers Association and master distiller at Makers Mark in Loretto, Kentucky for 13 years. "This is what I was meant for," says Pickerell of the whiskey business.After leaving Makers Mark, Pickerell embarked on a journey to find the perfect rye whiskey. "Rye, in its own essence, is just a brilliant grain," says Pickerell. "I wanted to do rye because its Americas historical whiskey." During the Revolutionary War, English blockades of American ports prevented the colonists from purchasing molasses used to make rum. As a result, American distillers, including George Washington, started making rye whiskey.Pickerell completed his quest to find the perfect Rye with WhistlePig Straight Rye Whiskey, which has already received a number of accolades: it received a perfect five out of five stars from F. Paul Pacaults Spirit Journal, it earned a score of 96 points from Wine Enthusiast (the highest score a rye whiskey has ever scored), Details Magazine called it "Americas Best New Whiskey" and it was named among the top five whiskeys of the year by The Wall Street Journal.WhistlePig The Old World Series: Straight Rye Whiskey Marriage is the culmination of Pickerells year-long experiment to pay homage to the fine Scotch and winemakers of the Old World by using various types of European casks to finish his rye. This new release marries together three unique finishes Madeira (63 percent), Sauternes (30 percent) and Port (7 percent) to create an astounding rye whiskey that is greater than the sum of its parts.Straight Rye Whiskey Marriage begins as a 12 year old, 95 percent rye whiskey distilled at MGP Distillery in Lawrenceburg Indiana. Once it reaches its new home at the WhistlePig Distillery in Vermont, Pickerell finishes the whiskey for three-to-six weeks in barrels that previously contained Madeira, Sauternes and Port.Madeira is a fortified wine produced since the 17th century on the Portuguese islands of Madeira. WhistlePig The Old World Series: Madeira Finish Rye Whiskey was the first American rye whiskey to ever be finished in such casks.Sauternes is a famous, sweet white wine produced in the French region of Bordeaux. The regions unique microclimate, which consists of thick morning fog and hot, dry afternoons, causes a noble rot to grow on the grapes, imparting its signature flavor unto the wine.Port, another fortified Portuguese wine, is produced in the Douro Valley, in Portugals northern provinces. Similar to brandy, port is rich, sweet and known for its robust flavor.Once the rye has matured in its respective cask, the barrels are married together, giving the whiskey a breathtaking aroma filled with marzipan, ripe berries and salted caramel. The palate expands with flavors of dark chocolate, taffy, fruitcake and sugar cereal before leading to a long, dry finish which lingers on the tongue.WhistlePig The Old World Series Straight Rye Whiskey Marriage won a Double Gold at the 2015 San Francisco World Spirits Competition.Pick up a bottle today before its all gone!

In 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermonts Champlain Valley. Just until recently, until his passing the WhistlePig farm had been home to Master Distiller Dave Pickerell.After he graduated from West Point with a Bachelors degree in Chemistry, Pickerell served in the military for eleven years as a cavalry officer. Later he received a Masters degree in Chemical Engineering from the University of Louisville, before serving as chairman of the Kentucky Distillers Association and master distiller at Makers Mark in Loretto, Kentucky for 13 years. "This is what I was meant for," said Pickerell of the whiskey business.After leaving Makers Mark, Pickerell embarked on a journey to find the perfect rye whiskey. "Rye, in its own essence, is just a brilliant grain... I wanted to do rye because its Americas historical whiskey." During the Revolutionary War, English blockades of American ports prevented the colonists from purchasing molasses used to make rum. As a result, American distillers, including George Washington, started making rye whiskey. This stunning 100 percent rye is one of the final expressions created by late Master Distiller and whiskey luminary Dave Pickerell. His dream was to create the best aged Rye Whiskey perfect for any rye cocktail. PiggyBack has an intensely powerful, spicy profile, imparted by its time in oak barrels. You can expect complex and smooth notes that shine through, yet dont overpower your drink. An outstanding in any concoction. Aged 6 years and bottled at 96.56 proof (56 is the year Dave Pickerell was born).Pick up your bottle today!