In 1805, the Mitchell and Sons Wine Merchants Company was established in the heart of Dublin, Ireland. By the turn of the 19th century, the Mitchells sold a range of Irish whiskeys under the name "Spot." This name originated from the companys practice of marking casks of different ages with a spot of colored paint. As a result, Mitchell and Sons sold whiskies named Blue Spot, Green Spot, Red Spot and finally Yellow Spot, which was last seen in the mid-to-late 1960s.Today, Yellow Spot Single Pot Still Irish Whiskey continues to be crafted in the heart of Ireland. The whiskey is made from malted and unmalted barley, which are milled and mashed before being triple-distilled through a traditional pot still. Following distillation, the whiskey is matured for 12 years the Yellow Spot brand was always aged for this amount of time in a combination of American Bourbon casks, Spanish sherry butts and Spanish Malaga casks. The inclusion of the single pot still spirit aged in Spanish Malaga casks gives Yellow Spot its famously sweet character. After the various casks have been blended together, Yellow Spot Single Pot Still Irish Whiskey is bottled at 92 proof, just a bit higher than other traditional Irish whiskies which are bottled at 90 proof."Pot Still Whiskeys define the traditional flavor character of Irish whiskey and we have seen a renewed interest and growth in the category over the last few years," says Brian Nation, the master distiller at Midleton Distillery, which makes Yellow Spot Whiskey. Yellow Spot Single Pot Still Irish Whiskey has an aroma of red bell peppers, nutmeg, green tea and sweet peaches from the Malaga casks. On the palate, there is a honey sweetness accented by cloves, baked apples, milk chocolate, coffee and creme brulee. The finish is dry and complex, with notes of toasted oak, red grapes and barley.Yellow Spot Single Pot Still Irish Whiskey was released in the United States in 2015 in extremely limited quantities. The whiskey was named Irish Whiskey of the Year by Whisky Advocate in 2016, in addition to winning Gold in the Wizards of Whiskey competition that same year. Pick up a bottle today!

Yellowstone National Park was established in 1876, and just a few short years later, the Yellowstone Kentucky Straight Bourbon Whiskey brand would emerge with an equally-rich story. J.B. Dant, legendary distiller and son of J.W. Dant, first began distilling in the late 1800s, using a "log still" instead of the more popular yet more expensive copper pot stills (a log still is made by hollowing out a tree trunk and lining the interior with copper pipes, a cheaper yet still effective way of distilling). As Dants Yellowstone brand gained popularity in Kentucky, he was able to purchase other nearby distilleries and formalize his process. In the early 1900s, it was through this expansion that Dant began working more closely with M.C. Beam of the illustrious Beam family. Together, Dant and Beam operated their network of facilities as the Yellowstone Distillery, and continued to produce Yellowstone Kentucky Straight Bourbon Whiskey for "medicinal purposes" throughout Prohibition. Although the Yellowstone brand changed hands several times throughout the 20th century (first to Diageo and recently to Luxco) and eventually fell out of favor, Luxco, along with the Beam familys new Limestone Branch Distillery, has recently revitalized the brand, unearthing an old Beam family recipe and partnering with Paul and Steve Beam to create a spectacular bourbon that pays homage to the original.Yellowstone Select Kentucky Straight Bourbon Whiskey has been hand-picked by Paul and Steve Beam, and is a marriage of two high-rye Kentucky straight bourbon whiskies, one aged four years and another aged seven years. According to the Beam brothers, the idea was to create a "well-rounded bourbon a spicy rye taste at first rounding out with caramel notes and a rich, brown sugar finish that highlights Kentucky tradition."Indeed, the bourbon has spicy aromas of rye toast and cinnamon spice, which lead to a palate filled with caramel, melted butter and leathered cherries. The finish is slightly tangy, with additional notes of burnt brown sugar and cloves.Pick up a bourbon rich in Kentucky tradition today!

Yyo Tequila was founded by Jon Bullinger, who discovered a family-run farm in the Highlands of Arandas, Jalisco the birthplace of the famed Mexican spirit. It was there, on the red clay soil that produces the finest blue agaves, that his entry into the world of tequila would begin. His quest for the perfect balance of pepper, sweetness, and spice would lead him through countless hours of testing, tasting, and assessing. Yyo Tequila is a product of the highest quality ingredients and a refined distilling process. Only fully-matured agaves from a single estate are used, ones that have never seen any pesticides or chemicals. They are then roasted for 72 hours in brick ovens as tradition dictates bringing out the flavors. The quest for perfection requires some drastic measures, which is why Spanish classical music is played to the pulp during the 200 hours of fermentation. The next step is double distillation in copper-pot stills, resulting in a crisp and clean spirit that is a smooth sipper and versatile mixer at the same time. Handcrafted in small batches, Yyo Tequila Silver is made at the Vivanco family farm from 100 percent blue agaves and is bottled at 80 proof. The family has 4 generations of tequila-making behind them, ensuring that the resulting spirit is of the highest quality.Grab a bottle today!

Las Cabras Distillery dates as far back as 1919, when it was just a mere sugar mill. In the 90s the abandoned mill was discovered by Francisco Jose Fernandez Perez, aka "Don Pancho," and Carlos Esquivel.Beneath the overgrown grass, they uncovered a copper column still with a small medallion inscribed with Cincinnati 1922, and the modern day Las Cabras rum production plant was born. The distillery now boasts a five column, continuous distillation installation that distills rum from molasses, fermented using a bespoke strain of pineapple yeast. The facility also produces Caa Brava Rum. This Zafra 21 is distilled by Cuban master blender Francisco "Don Pancho" Fernandez, in the Cuban style of rum production. Made from molasses and aged in used Bourbon barrels for twenty-one years.Pick up your bottle today!

While the family-owned Zari Distillery was founded two decades ago in the year 2000, its history goes further back. The current distillery is built atop the pillars of the historic Povlen distillery, absorbing both the tradition as well as renovating the old buildings of the once-great operation and elevating it to modern new standards. Located in the town of Kosjeri, Serbia, they craft the popular traditional spirit of the Balkans rakija, a brandy that is produced using various different fruits. Combining Serbian tradition and experience with modern production techniques and science, the distillery now produces around 1 million of rakija each year. While rakija arrived in the Balkans with the Turks in the 15th century, it wasnt until the end of the 19th century that the Kosjeri region started producing the spirit using the various types of high-quality fruits that the region is known for. Using modern pot stills, they craft a wide range of brandy from plum, quince, pears, honey, raspberries, cherries, and apricots.Zari Nostalgia is a brandy that is made from quince, a type of pome fruit that is similar to pears. Each liter of the spirit takes around 35 pounds of the fruit to produce. The quince is 100 percent locally-produced and the redistilled brandy spends at least 3 years in oak barrels. Bottled at 80 proof, this premium brandy has no flavor, aroma, or coloring added and has won several awards.Grab your bottle today!

"The craft beer movement has sparked a real curiosity in average beer drinkers, who say to themselves that they dont need to drink the same product anymore," says Brett VanderKamp, the cofounder of New Holland Brewery and Artisanal Spirits. "We want to do the same thing with whiskey drinkers."Situated on the banks of Lake Macatawa in Holland, Michigan, New Holland Brewery and Artisanal Spirits is best known for brewing craft beers such as Dragons Milk Ale and White Hatter Pale Ale. In 2005, however, VanderKamp added a still to his brewery and began distilling spirits.New Holland Zeppelin Bend Straight Malt Whiskey is the culmination of New Hollands brewing roots intertwined with its passion for craft spirits. The whiskey is made from 100 percent barley, a portion of which is heavily roasted. "This type of heavily-roasted barley is the same stuff we use in our porters and stouts and lends flavors of dark chocolate, coffee and cocoa to the whiskey," says VanderKamp. After the grains are sourced from the American Midwest, they are mashed and fermented by New Hollands brewers using a brewers yeast at low temperatures. "Our fermentation process, which lasts up to 10 days, is slow and methodical," says VanderKamp. "Were not looking to rush the process."After fermentation is complete, the wash is twice distilled through New Hollands 800-gallon, antique copper-pot still (the still was originally made during World War II). Then, the whiskey is aged in new, American oak casks that have been heavily charred. These casks lend strong notes of cinnamon and oaky spice to the whiskey, and complement its notes of vanilla, toffee and sweet malt.Following a three-year beautyrest, the whiskey is sampled by VanderKamp and his team in order to determine if it is ripe for bottling. Once the whiskeys flavors reach their peak of maturity the team looks for bold, robust notes of malt, butterscotch and dark chocolate that lead to a smooth yet lingering finish each batch is bottled by hand."We learned a lot of lessons while starting up the brewery. Its exciting to be able to use some of those lessons in expanding our artisan spirits," says VanderKamp. "We will always look for balance in our products, but in craft its also about offering a new and original angle on an old standard." Try an original whiskey today!