For the Willett family, distilling craft whiskey is a family tradition. During Reconstruction, John David Willett the family patriarch began distilling whiskey at the Moore, Willett and Frenke Distillery, which was situated just outside of Louisville, Kentucky. In 1898, his son, A. Lambert Willett who was 15 years old at the time began following in his fathers footsteps. Three decades later, Lambert, together with his son, Thompson purchased a farm on the outskirts of Bardstown, Kentucky, and began construction of the Willett Distilling Company. While the Willett Distilling Company eventually changed its name to Kentucky Bourbon Distillers, the family tradition lives on Even Kulsveen, the current owner of KBD, is Thompson Willetts son-in-law.In keeping with family tradition, Willett Pot Still Reserve is a mean single-barrel Kentucky straight bourbon. Aged for between eight and ten years, Willett Pot Still Reserve earned the Gold Medal for taste at the San Francisco World Spirits Competition in 2008, and the Double Gold Medal for design. Its unique shape and design are meant to resemble the pot still that was used for generations at the Willett Distilling Company. Soft and elegant on the nose, this bourbon has slight notes of vanilla, coconut and cinnamon.Each bottle is sealed with a label identifying the individual aging barrel, the number of the bottle within the series of bottles for that barrel, and the total number of bottles from the barrel.The Willett family legacy lives on in Willett Pot Still Reserve. Now you can be part of that legacy too.

After his grandfathers 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.From Buffalo Traces Antique Collection, this special William Larue Weller was distilled in the winter of 2006, and aged in warehouses C, I, K, L, M, and Q. Uncut and unfiltered, this hand-bottled bourbon is barrel proof. Weller substitutes wheat for the traditional rye grain, a production method pioneered by W.L. Weller which earned this whiskey a Gold Medal at the 2019 Los Angeles International Spirits Competition, and a Silver Medal at the 2019 San Francisco World Spirits Competition.Pick up your bottle today!

Country stars Jason Aldean winner of ACMs Artist of the Decade Award in 2019 and the multi-platinum award-winning duo Florida Georgia Line have more in common than music. While touring and writing hit songs together they realized whiskey is also a passion they share. Wolf Moon Bourbon was born as a collaboration that serves as a tribute to all the unforgettable moments they shared together. This is the second such endeavor by Brian Kelley and Tyler Hubbard of Florida Georgia Line, the first being Old Camp Whiskey from 2016.Distilled from Midwestern grains, this 80-proof bourbon has been aged for four years in the finest new charred American oak casks. The trio worked together in choosing its flavor profile: The nose of sweet fruit, oak, notes of vanilla, and leather introduce a rich palate with caramel, honey, and candied fruit as well as oak and spice that finishes smooth and sweet. "Wolf Moons name is a nod to the pack the friends that become family. Im looking forward to raising a glass with all my fans on the road this year," says Aldean.Pick your bottle up today!

The original Wolfburn Distillery was founded in 1821 by William Smith, on the outskirts of Thurso in Caithness, Scotland. The distillery took its name from the watercourse it drew from, burn being the Scottish word for stream or small river. As Smith invested heavily in the distillery, it became a significant enterprise for the region tax records for the 19th century show it was the largest producer of malt Whisky in Caithness. The distillery was kept in the Smith family until at least the 1850s, when records become scarce and its estimated that production began to cease (a survey map from 1972 depicts the distillery in ruin).After 150 years of neglect, a group of private investors stumbled upon the old Wolfburn Distillery in May, 2011 seeing massive potential, the investor began to rebuild the distillery from the ground up. The new Wolfburn Distillery, which, by law, must use water sourced from the same steam used centuries ago, is crafting unpeated malt Whisky from a blank canvas through old-fashioned pot-still distillation; no automation, no rush and a lot of care. Master Distiller Shane Fraser, formerly of Glenfarclas, says, My very first thoughts on what kind of spirit Wolfburn should be were that it should be a light and fragrant spirit. This would come about by a number of key processes; slow drainage of the mash tun to give a clear wort; long fermentations and a gentle distillation but keeping the spirit collection above 20C. When I first nosed the spirit I was very pleased and surprised at just how well it had turned out.Wolfburn Single malt aurora is mellow and golds, smooth and warming (producer). Aged in a combination of American oak and Spanish Oloroso sherry casks that together create a beautifully smooth, perfectly balanced Whisky. Inspired by the ethereal northern lights phenomena, Wolfburns Aurora received 92 points at the Ultimate Spirits Challenge in 2017. Get your bottle today!

The original Wolfburn Distillery was founded in 1821 by William Smith, on the outskirts of Thurso in Caithness, Scotland. The distillery took its name from the watercourse it drew from, burn being the Scottish word for stream or small river. As Smith invested heavily in the distillery, it became a significant enterprise for the region tax records for the 19th century show it was the largest producer of malt whisky in Caithness. The distillery was kept in the Smith family until at least the 1850s, when records become scarce and its estimated that production began to cease (a survey map from 1972 depicts the distillery in ruin).After 150 years of neglect, a group of private investors stumbled upon the old Wolfburn Distillery in May, 2011 seeing massive potential, the investor began to rebuild the distillery from the ground up. The new Wolfburn Distillery, which, by law, must use water sourced from the same steam used centuries ago, is crafting unpeated malt whisky from a blank canvas through old-fashioned pot-still distillation; no automation, no rush and a lot of care. Master Distiller Shane Fraser, formerly of Glenfarclas, says, My very first thoughts on what kind of spirit Wolfburn should be were that it should be a light and fragrant spirit. This would come about by a number of key processes; slow drainage of the mash tun to give a clear wort; long fermentations and a gentle distillation but keeping the spirit collection above 20C. When I first nosed the spirit I was very pleased and surprised at just how well it had turned out.Aged in quarter casks of American oak, Wolfburn Northburn Single Malt Scotch Whisky has a light, inviting aroma of pear, vanilla, clove and smoked wood. The palate begins with floral hints of cherry blossom, and continues to surprise with notes of mint, lemon and cracked pepper. The finish is long, oily and slightly smoky.According to Dave Broom at Scotch Whisky Magazine, Ive been impressed with Wolfburns quality from the word go and this doesnt disappoint. Pick up an impressive whisky today!

The original Wolfburn Distillery was founded in 1821 by William Smith, on the outskirts of Thurso in Caithness, Scotland. The distillery took its name from the watercourse it drew from, burn being the Scottish word for stream or small river. As Smith invested heavily in the distillery, it became a significant enterprise for the region tax records for the 19th century show it was the largest producer of malt whisky in Caithness. The distillery was kept in the Smith family until at least the 1850s when records become scarce and its estimated that production began to cease (a survey map from 1972 depicts the distillery in ruin).After 150 years of neglect, a group of private investors stumbled upon the old Wolfburn Distillery in May, 2011 seeing massive potential, the investor began to rebuild the distillery from the ground up. The new Wolfburn Distillery, which, by law, must use water sourced from the same stream used centuries ago, is crafting unpeated malt whisky from a blank canvas through old-fashioned pot-still distillation; no automation, no rush and a lot of care. Wolfburn Northland is the first modern release from this distillery. Aged onsite in primarily American oak quarter casks with a smaller portion aged in ex-sherry, the result is a smooth, warming whisky, the first chapter in the history of Wolfburn. Wolfburn Northland earned a Gold medal at the World Whisky Awards 2017 and Double Gold Medal winner, FiftyBest 2018.Pick up your bottle today!

Nestled amid the rolling hills of bluegrass and thoroughbred farms sits one of Kentuckys oldest and smallest distilleries. The iconic Woodford Reserve Distillery sits on the grounds of a National historic landmark. It is Kentuckys oldest distilling site where the legendary Elijah Pepper began crafting whiskey in 1812, beginning a dynastic legacy in Kentucky Bourbon. It was on this same sacred soil that years later, Master Distiller James Christopher Crow developed his whiskey-making methods, alongside Oscar Pepper, which today have become common practice, including the implementation of sour mash into fermentation. Revolutionizing concepts of sour mash and yeast propagation, and modernizing the process of whiskey production in the US. Produced under the Brown-Forman Corporation, Woodford Reserve Bourbons are premium spirits crafted in small batches and aged in new char oak barrels. This artisanal process allows them to craft using all five sources of bourbon flavor, giving it its distinct taste and crisp, clean finish.Woodford Reserves Distillery houses an impressive 500-foot-long gravity-fed barrel run, along with their iconic copper pot stills, and 100-year-old cypress wood fermenters. Their facility also has one of the only heat cycled barrelhouses in the world. An impressive mechanism which gives Woodford Reserve its color and signature flavor.As the official bourbon of the Kentucky Derby, Woodford Reserve Distillers Select is comprised of more than 200 detectable flavor notes, from bold grain and wood, to sweet aromatics, spice, and fruit and floral notes. The smooth and decadent flagship bottling has been winning awards since 1999, with an exhaustive list of accolades that includes a winning streak of Gold and Double Gold Medals at the San Francisco World Spirits Competition four consecutive years (2011-2014). Pick up a bottle of this iconic bourbon today!

The Woodford Reserve Distillery sits on what was once an old Distillery founded by Elijah and his son, Oscar Pepper, in the 1800s. Under the stewardship of Oscar and Master Distiller James Crow, their distillery reformed and modernized the process of producing whiskey in the United States the distillery revolutionized the concepts of sour mash and yeast propagation.Nearly two centuries later, Chris Morris Woodford Reserves seventh master distiller pays homage to Pepper and Crow with Woodford Reserve Double Oaked Bourbon. Morris, who began working at Woodford Reserve Distillery when he was just 16 years old, is one of the foremost experts in the production and maturation of bourbon and samples up to 180 unique whiskies each day. Its about pursuing flavor through modernizing old practices, says the 55 year-old master distiller.Woodford Reserve Kentucky Straight Rye Whiskey is made from a mash of 53 percent rye, 33 percent corn and 14 percent malted barley. The relatively low concentration of rye grains allows the whiskey to retain the signature characteristics of Woodford Reserve Kentucky Straight Bourbon, while enhancing the spicy and floral aspects of the whiskey. Matured to taste, Woodford Reserve Rye is bottled at 90.4 proof.Woodford Reserve Kentucky Straight Rye Whiskey has a rich aroma of cinnamon, vanilla bean and cypress, leading to a beautiful semi-sweet palate filled with dried cherries, caramel, gingerbread and apple pie. The finish is dry and spicy, rounded out nicely by malt chocolate and baking spices.This whiskey is sure to be a favorite among Woodford Reserve and rye whiskey fans alike.Pick up a bottle today!

The Woodford Reserve Distillery sits on what was once an old Distillery founded by Elijah and his son, Oscar Pepper, in the 1800s. Under the stewardship of Oscar and Master Distiller James Crow, their distillery reformed and modernized the process of producing whiskey in the United States the distillery revolutionized the concepts of sour mash and yeast propagation.Nearly two centuries later, Chris Morris Woodford Reserves seventh master distiller pays homage to Pepper and Crow with Woodford Reserve Double Oaked Bourbon. Morris, who began working at Woodford Reserve Distillery when he was just 16 years old, is one of the foremost experts in the production and maturation of bourbon and samples up to 180 unique whiskies each day. Its about pursuing flavor through modernizing old practices, says the 55 year-old master distiller.Woodford Reserve Double Oaked Bourbon takes Woodford Reserves award-winning Distillers Select bourbon and finish ages it in a second heavily toasted and lightly charred barrel. The heavy toast from the bespoke cask contributes notes of honey, cream and vanilla to the bourbon, which are well-complemented by sweet aromatic notes contributed by the light char. Double the maturation, double the wood exposure, says Woodford Reserve Master Distiller Chris Morris. That is the secret to the Double Oaked character. The second barrel tells the story.Woodford Reserve Double Oaked Bourbon has an aroma of cinnamon, vanilla and light chocolate, which leads to mellow notes of oak, baked apples, brown sugar and raisins on the palate. The flavors are subtle and tamer than expected, and lead to a long, sweet finish. The bourbon earned the Double Gold Medal at the San Francisco World Spirits Competition in 2013, and earned a score of 93 points from Wine Enthusiast.The Woodford Reserve Distillery is among Kentuckys oldest and smallest bourbon distilleries. Nestled in the heart of the Commonwealths thoroughbred country, its the only place youll find bourbon and horses maturing side by side. Its also the only spirits company in the world to own its own cooperage and crafts its own barrels, allowing for ultimate precision when creating the Double Oaked Barrel and its exact toast and char specifications."I guarantee you are going to love it," says Morris. Pick up a bottle today!

The Woodford Reserve Distillery sits on what was once an old Distillery founded by Elijah and his son, Oscar Pepper, in the 1800s. Years later, under the stewardship of Oscar and Master Distiller James Crow, their distillery reformed and modernized the process of producing whiskey in the United States the distillery revolutionized the concepts of sour mash and yeast propagation.Today the distillery is among Kentuckys oldest and smallest bourbon distilleries. Nestled in the heart of the Commonwealths thoroughbred country, its the only place youll find bourbon and horses maturing side by side. Its also one of a handful of spirits companies in the world to own its own cooperage and craft its own barrels, allowing for ultimate precision when creating exact toast and char specifications.Woodford Reserves Distillery houses an impressive 500-foot-long gravity-fed barrel run, along with their iconic copper pot stills, and 100-year-old cypress wood fermenters. Their facility also has one of the only heat cycled barrelhouses in the world. An impressive mechanism that gives Woodford Reserve its color and signature flavor. Produced under the Brown-Forman Corporation, Woodford Reserve Bourbons are premium spirits crafted in small batches and aged in new char oak barrels. This artisanal process allows them to "craft using all five sources of bourbon flavor, giving it its distinct taste and crisp, clean finish."A member of the Distillers Select lineup of whiskeys, Woodford Reserve Malt Whiskey is one of the latest permanent additions. It consists of a mash bill of 51 percent malted barley, 47 percent corn, and 2 percent rye. Aside from the different ratios in the recipe, it gets the same treatment as their bourbons in every other way, including aging in new, charred American oak casks. The percentage of malted barley is relatively low 51 percent being the minimum for this style making it surprisingly similar to bourbon and a great entry point into quality malt whiskey done the American way.Get your bottle today!

The Woodford Reserve Distillery is among Kentuckys oldest and smallest bourbon distilleries. Nestled in the heart of the Commonwealths thoroughbred country, its the only place youll find bourbon and horses maturing side by side. Its also the only spirits company in the world to own its own cooperage and crafts its own barrelsThe Woodford Reserve Distillery sits on what was once an old Distillery founded by Elijah and his son, Oscar Pepper, in the 1800s. Under the stewardship of Oscar and Master Distiller James Crow, their distillery reformed and modernized the process of producing whiskey in the United States the distillery revolutionized the concepts of sour mash and yeast propagation.Nearly two centuries later, Chris Morris Woodford Reserves seventh master distiller pays homage to Pepper and Crow with Woodford Reserve Double Oaked Bourbon. Morris, who began working at Woodford Reserve Distillery when he was just 16 years old, is one of the foremost experts in the production and maturation of bourbon and samples up to 180 unique whiskeys each day. Its about pursuing flavor through modernizing old practices, says the 55-year-old master distiller.After Prohibition, the federal government issued the Federal Alcohol Administration Act of 1935, providing guidelines for four distinctive styles of American straight whiskey: bourbon, rye, wheat, and malt. Woodford Reserve now offers all four of these unique expressions in their lineup. Inspired by post-Prohibition American whiskey guidelines this highly anticipated Woodford Reserve Wheat whiskey is influenced by historical recipes. Created by renowned Master Distiller Chris Morris, this special Woodford Reserve is distilled from 52 percent wheat, 20 percent malt, 20 percent corn and 8 percent rye. Pick up your bottle today!

The story of Woodinville began with two best friends with a passion to make the greatest craft whiskey in the world. Woodinville whiskeys are made by time-honored traditions of bourbon production, using the highest quality locally grown grains, the best barrels, and coopers in the world, the most technologically advanced distilling equipment, and the wisdom of an industry legend, the late David Pickerell.Woodinville has already received notable accolades including "Craft Whiskey of the Year" for their Straight Bourbon, and "Craft Rye Whiskey of the Year" for their Straight Rye by the American Distilling Institute in 2018 and 2017 respectively. All of the grain used in production is grown exclusively for Woodinville whiskeys on the Omlin Family Farm in Quincy, Washington, run by third-generation farmers, Arnie and Phyllis Omlin.The locally sourced grains are mashed, distilled, and barreled in their Woodinville distillery, before heading over the Cascade Mountains to their private barrelhouses, where Central Washingtons extreme temperature cycles stimulate the extraction of natural flavors from the oak. Before being coopered, the barrel wood used for maturation is open-air seasoned for eighteen months, allowing the elements to soften the woods harsh tannins.The barrels are then slowly toasted and heavily charred to further enhance the woods most desirable flavors. This meticulous process delivers a hand-crafted spirit with rich aromas of crme brle and spice cabinet, and decadent notes of rich caramel, dark chocolate, and vanilla bean on the palate with a sweet, lingering finish. The Port Finished expression takes their 5-year-old Straight Bourbon for another 6 months of finishing in ruby port barrels. This adds additional notes of candied cherries, dried fruit, berries, and chocolate to the already rich bourbon profile.Pick a bottle up today!

The story of Woodinville began with two best friends with a passion to make the greatest craft whiskey in the world. Woodinville whiskeys are made by time-honored traditions of bourbon production, using the highest quality locally grown grains, the best barrels, and coopers in the world, the most technologically advanced distilling equipment, and the wisdom of an industry legend, the late David Pickerell.Woodinville has already received notable accolades including "Craft Whiskey of the Year" for their Straight Bourbon, and "Craft Rye Whiskey of the Year" for their Straight Rye by the American Distilling Institute in 2018 and 2017 respectively. All of the grain used in production is grown exclusively for Woodinville whiskeys on the Omlin Family Farm in Quincy, Washington, run by third-generation farmers, Arnie and Phyllis Omlin.The locally sourced grains are mashed, distilled, and barreled in their Woodinville distillery, before heading over the Cascade Mountains to their private barrelhouses, where Central Washingtons extreme temperature cycles stimulate the extraction of natural flavors from the oak. Before being coopered, the barrel wood used for maturation is open air seasoned for eighteen months, allowing the elements to soften the woods harsh tannins. The barrels are then slowly toasted and heavily charred to further enhance the woods most desirable flavors. This meticulous process delivers a hand-crafted spirit with rich aromas of crme brle and spice cabinet, and decadent notes of rich caramel, dark chocolate, and vanilla bean on the palate with a sweet, lingering finish.Pick up your bottle today!

The story of Woodinville began with two best friends with a passion to make the greatest craft whiskey in the world. Woodinville whiskeys are made by time-honored traditions of bourbon production, using the highest quality locally grown grains, the best barrels, and coopers in the world, the most technologically advanced distilling equipment, and the wisdom of an industry legend, the late David Pickerell.Woodinville has already received notable accolades including Craft Whiskey of the Year for their Straight Bourbon, and Craft Rye Whiskey of the Year for their Straight Rye by the American Distilling Institute in 2018 and 2017 respectively. All of the grain used in production is grown exclusively for Woodinville whiskeys on the Omlin Family Farm in Quincy, Washington, run by third-generation farmers, Arnie and Phyllis Omlin.The locally sourced grains are mashed, distilled, and barreled in their Woodinville distillery, before heading over the Cascade Mountains to their private barrelhouses, where Central Washingtons extreme temperature cycles stimulate the extraction of natural flavors from the oak. Before being coopered, the barrel wood used for maturation is open air seasoned for eighteen months, allowing the elements to soften the woods harsh tannins.The result of this meticulous process yields a truly hand-crafted whiskey with aromas of cinnamon, clove, and fruit leather, and notes of caramel, wood spice, and honey on the palate with a long, memorable finish that will leave you anticipating your next sip.Pick up your bottle today!

Deep within the scenic Carlow countryside, sits the 18th century home of the Walsh Whiskey. The family owned and operated company was founded by Bernard and Rosemary Walsh, previous owners of a ski chalet in France, in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to the founding of their whiskey brand Irishman in 1999. Set out to rediscover Irish-style Whiskey as it was made 200 years ago, they initially contracted their distilling to Bushmills. After becoming successful they were eventually able to build their own distillery. The Walsh Whiskey ceremoniously opened in June of 2016, in the heart of Southern Irish farm country where they produce four versions of The Irishman, three Writers Tears, and two varieties of Irish Cream Liqueur.The picturesque Walsh Whiskey marks the return of Whiskey distilling to County Carlow for the first time in over 200 years. With its three specially crafted imported pot stills built in the legendary Scottish Forsyths and two, forty plate column stills. They are the only independent Irish Whiskey distillery to produce the three styles of Irish Whiskey pot still, malt, and grain under one roof, in one still room. Walsh Whiskey has the capacity to produce 650,000 cases of Whiskey per annum.Writers Tears is a truly unique vatting of Single Malt and Single Pot Still whiskeys. This expression is non-peated and triple distilled from 60 percent Pot Stilland 40 percent Malt. After being distilled the Irish whiskey is matured and aged in American Oak bourbon casks. This incredibly aromatic, flavorful expression won a Gold medal at the International Spirits Challenge in London. It is also one of the highest rated Irish Whiskeys in Jim Murrays Iconic "Whiskey Bible." "Altogether a very unusual Irish Whiskey, a throwback to the last century where spiced Pure Pot Still whiskey was married with Floral Single Malt" Jim Murray. It has also been added to Ian Buxtons publication "101 Whiskeys to try before you die."Pick up your bottle today!

Deep within the scenic Carlow countryside, sits the 18th century home of the Walsh Whiskey. The family owned and operated company was founded by Bernard and Rosemary Walsh, previous owners of a ski chalet in France, in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to the founding of their whiskey brand Irishman in 1999. Set out to rediscover Irish-style Whiskey as it was made 200 years ago, they initially contracted their distilling to Bushmills. After becoming successful they were eventually able to build their own distillery. The Walsh Whiskey ceremoniously opened in June of 2016, in the heart of Southern Irish farm country where they produce four versions of The Irishman, three Writers Tears, and two varieties of Irish Cream Liqueur.The picturesque Walsh Whiskey marks the return of Whiskey distilling to County Carlow for the first time in over 200 years. With its three specially crafted imported pot stills built in the legendary Scottish Forsyths and two, forty plate column stills. They are the only independent Irish Whiskey distillery to produce the three styles of Irish Whiskey pot still, malt, and grain under one roof, in one still room. Walsh Whiskey has the capacity to produce 650,000 cases of Whiskey per annum.This Irish whiskey is a collaboration between the Walsh family and the Legaret family French producers of Deau Cognac. Writers Tears Double Oak, is a blend of the two premium whiskey styles aged in two types of wood American and French Oak. It is triple-distilled, non-chill filtered and bottled at 46 percent ABV. Pick up your bottle today!

In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of "firsts." While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since.Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Makers Mark, and Lincoln Henderson, the founder of Angels Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery.Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130+ degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging.Wyoming Whiskeys first cask-finished whiskey uses Pedro Ximenez casks which impart a deep, complex richness, color, and sweetness to its Straight Bourbon whiskey. A wheated Straight Bourbon whiskey aged first in new charred oak for 5 years then finished in Pedro Ximenez casks and bottled at 50 percent ABV. Each release is crafted from no more than 5 Pedro Ximenez casks.Pick up your bottle today!

In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of firsts. While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since.Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Makers Mark, and Lincoln Henderson, the founder of Angels Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery.Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130+ degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging.Outryder is a straight American whiskey with higher rye content, falling just short of a true rye whiskey. It is crafted from two different mash bills that were distilled in November of 2011.The first mash bill contains 48 percent winter rye, 40 percent corn, and 12 percent malted barley and the second reflects a traditional bourbon mash bill of 68 percent corn, 20 percent winter rye, and 12 percent malted barley.These non-GMO grains are grown in Byron, Wyoming by Rageth Farms.Pick up your bottle today!

In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of firsts. While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since.Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Makers Mark, and Lincoln Henderson, the founder of Angels Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery.Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130+ degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging.Depending upon the summer heat of the Big Horn Basin, the cold of the Wyoming winter and the appetite of angels, one single barrel. yields approximately 220 bottles. This barrel is handpicked for its singular character and taste. One barrel captures the essence of this unique bourbon.Pick up your bottle today!

In the small town of Kirby, Wyoming population 92 Brad Mead, a fifth-generation rancher whose family first came to Wyoming in 1890, is continuing a tradition of firsts. While his family has produced U.S. senators, lawyers, extreme skiers and two governors of Wyoming, Brad, along with his wife Kathy and their son Sam, established the first legal distillery in Wyoming State in 2009, and has been making exceptional, handmade whisky ever since.Mead developed the recipe for his Wyoming Small Batch Bourbon Whiskey with the help of Bourbon Hall of Fame member Steve Nally, who previously spent over 30 years at Makers Mark, and Lincoln Henderson, the founder of Angels Envy. The mash bill itself reflects the rustic and beautiful terroir of Wyoming State all of the grains (corn, wheat and barley) are grown within 100 miles of the cutting-edge distillery. Once distilled through both a column and pot still, Wyoming Small Batch Bourbon Whiskey is aged for at least five years in charred, white oak barrels stored at one of three warehouses in Kirby. During the summer, temperatures can reach sustained levels of 130+ degrees, whereas the winter frequently brings sub-zero temperatures. This extreme fluctuation results in a whisky that is more dynamic in less time aging.Bottled at 44 percent ABV (Wyoming was the 44th state to join the Union), Wyoming Small Batch Bourbon Whiskey has an aroma of Nutella, cinnamon and oak, which leads to spicy flavors of black pepper, barrel char and orange peel on the palate. The finish is subtle and incredibly smooth. Pick up a bottle today!

During the 17th century, the Madeira archipelago (situated just 200 miles north of the Canary Islands off the coast of Africa) was the major exporter of sugar and sugar cane to much of Portugal and the remainder of Western Europe. As Algerian pirates began raiding European cargo ships in the 18th century, and Napoleon began plunged Europe into a series of wars, the waters off the coast of the Madeira archipelago became too dangerous, and the production of sugar cane, as well as cachaa a spirit distilled from sugar cane shifted to Brazil. Since then, cachaa has become the most popular spirit in Brazil and the third most-popular spirit in the world.Yaguara Cachaa is crafted by a fifth-generation family of cachaa producers, situated in the heart of Brazil. After the stalks of organic sugarcane grow as high twelve feet on the familys estate, expert farmers tenderly harvest the crops by hand using a machete. Then, the sugarcane is pressed and the resulting pulp slowly fermented using a family yeast recipe that has been passed down for nearly two hundred years. Following distillation, the cachaa is distilled through a 750-liter copper alembic still before being expertly blended together by Master Blender Erwin Weimann, who has over four decades of experience in the cachaa industry.As a result of his expertise, Yaguara Cachaa has a golden green hue, along with an aroma of overripe bananas, papayas and dried apricots. The aroma gives way to notes of chamomile, lentils, limes and lemongrass on the palate, and yields to a finish accented by touches of ginger and crushed red pepper.Yaguara Cachaa is gluten-free and was just released in the United States. Pick up a bottle today!

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that imported and sold wine. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri, who had been fascinated by whisky his entire life, decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky.Suntory Yamazaki 12 Year Old Single Malt Whisky is made from 100 percent malted barley, which is milled and mashed before being fermented with water sourced from the foothills of Mount Tenno. The water is said to be have been preferred by Sen No Rikyu, Japans legendary tea master. After the barley has been fermented, the wash is distilled through Suntorys copper-pot stills the first of their kind outside of Scotland before the whisky is matured in casks made of three different types of wood: American, Spanish and Japanese oak (the Japanese oak adds an Asian twist to the whisky)."This is all done by hand the traditional way," says Osamu Abe, the manager of Yamazaki distillery, referring to the cooperage taking place at the distillery. "This is called yagura craftsmanship. You must watch and listen to how theyre made. In Japan, we say "use all 5 senses. Of course we learn from others, but our own senses are key." After aging for 12 years in Japans unique environment the constant changes in temperature and humidity force the wood and whisky to interact with each other the whisky is brought to proof before being bottled.Suntory Yamazaki 12 Year Old Single Malt Whisky has a golden honey color, along with a floral aroma that is accented by touches of spice and fruit. Rich and lush, the whisky has notes of dried stone fruits, toffee, buttered toast and pepper on the palate, which lead to a long and profound finish.Yamazaki 12 Year Old Single Malt Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2013, and earned a score of 92 points from the Beverage Testing Institute.Pick up a bottle today!

In February of 1899, Shinjiro Torii opened a store in Osaka, Japan that sold imported wines. Within a decade, Toriis store began producing its own sweet grape wine called Akadama Port Wine. The wine became incredibly popular in Japan and in 1923, Torii fascinated by whisky decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a Japanese approach to distillation and chose a location for the distillery that offered a climate and terrain that were completely different to those of Scotland. As a result, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu just outside the city of Kyoto, which offers a warm, damp environment, ideal for the production and maturation of whisky.The Yamazaki 18 Year Old Single Malt Whisky is made from 100 percent malted barley, which is milled and mashed before being fermented in Suntorys proprietary wooden vats. After fermentation, the whisky is distilled through Suntorys copper-pot stills the first of their kind outside of Scotland before being aged in casks made of three different types of woods: American, Spanish and Japanese oak (the Japanese oak adds an Asian twist to the whisky)."This is all done by hand the traditional way," says Osamu Abe, the manager of Yamazaki Distillery, referring to the cooperage taking place at the distillery. "This is called yagura craftsmanship. You must watch and listen to how theyre made. In Japan, we say "use all 5 senses. Of course we learn from others, but our own senses are key."After aging for 18 years in Japans unique environment the constant changes in temperature and humidity affect the casks breathing and the interaction between the wood and the whisky the whisky is brought to proof before being bottled.The Yamazaki 18 Year Old Single Malt Whisky has a copper, bronze color with an aroma of raisins, apricots and coffee. The initial notes of dark chocolate, dried fruits and cinnamon give way to a long, profound finish that has a touch of sweetness.The Yamazaki 18 Year Old Single Malt Whisky has earned an astounding five Double Gold medals at the San Francisco World Spirits Competition, and was named "Best Other Whisky" in 2009, 2011 and 2012. It also earned a score of 96 points from the Beverage Tasting Institute and 95 points from Wine Enthusiast.Pick up a bottle of this highly-decorated whisky today!

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that imported and sold wine. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri, who had been fascinated by whisky his entire life, decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky.Yamazaki Single Malts are made from 100 percent malted barley, which is milled and mashed before being fermented with water sourced from the foothills of Mount Tenno. The water is said to be have been preferred by Sen No Rikyu, Japans legendary tea master. After the barley has been fermented, the wash is distilled through Suntorys copper-pot stills the first of their kind outside of Scotland.Production of this expression is meticulously overseen by Mr Shinji Fukuyo, chief blender at the Yamazaki distillery. To craft this whisky Fukuyovisited the Northern region ofSpainto select the Spanish oak used to store the Oloroso Sherry. Carefully overseeing the entire process from selection of the wood, to the charring and the aging of the sherry. After three years the seasoned sherry casks are sent back to Suntorys Yamazaki distillery to mature an incredible blend of over 100 malt whiskies. After aging in Japans unique environment the constant changes in temperature and humidity force the wood and whisky to interact with each other.After maturation Fukuyo selects casks that strike a delicate balance of chemistry between the Yamazaki malt and sherry cask. The precise selection process of the Spanish oak, the treatment of the sherry casks, and the overall maturation process achieves an award winning quality.Pick up your bottle today!