The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards over the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100% agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown. "Ocho" translates to "eight" and the number is deeply ingrained in the distillery's history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. It's the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. It's also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Finally, the Reposado tequila is aged for 8 weeks and 8 days. Every bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Aejo has been aged in ex-American Whiskey barrels for one year and is made from 100% blue agave, then bottled at 80 proof.

Ocho Tequila, dating back to 1937, is a collaboration between Carlos Camarena and Tomas Estes. It's made traditionally from 100% agaves, with each bottle marked with the production year and specific agave field. The number "8" is significant, representing the years of agave maturation, the amount of agave per liter, and the family's eight decades in distillation. Ocho Extra Aejo, aged three years in ex-American Whiskey barrels, is bottled at 80 proof and presented in a wooden box.

TASTING NOTES

AROMA: NOTES OF SWEET COOKED AGAVE, TOFFEE AND BLACK PEPPER THAT ARE BALANCED WITH VANILLA.

TASTE: COMPLEX COOKED AGAVE NOTES WITH OAK, ANISE AND DRIED FRUITS.

BODY & COLOR: GENTLY AGED FOR 3 YEARS IN EX-AMERICAN OAK WHISKEY BARRELS, CREATING A SLIGHTLY DARKER AMBER COLOR.

FINISH: DEEP AND LONG-LASTING PEPPERY AND ANISE SEED FINISH.

Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon. Very Old Barton is a Kentucky straight bourbon that has been matured for an average of four to six years in charred, American oak casks before being bottled at 100 proof. As a result, the bourbon has a rich amber color along with an aroma of vanilla beans and chewy leather. Notes of rich caramel, nougat, rye spices and toffee dominate the palate, and lead to a bold finish. The bourbon was named one of the "Best Budget Bourbons" by Serious Eats and "Best Buy Whiskey of the Year" by Whisky Advocate. 

Jameson, an iconic Irish whiskey since 1740, with a rich heritage. Triple-distilled, it combines malted and unmalted barley, creating a unique, slightly floral, and spicy caramel delight. A whiskey steeped in tradition.

GRAIN BILL

80% NY rye and 20% NY barley malt

DISTILLING NOTES

Caramel and vanilla flavors from the charred white oak barrels come through first with a spicy rye note from the spirit. The rye becomes more assertive in the finish. Clean, dry and spicy with a nice warmth. We crafted this rye to be smoother and more approachable than many rye whiskeys. Carefully pot-distilled, specifically to be aged in our selection of cooperages and sizes, the spirit is balanced between the spicy grain character of rye and the sweet caramel & vanilla flavors of high quality oak barrels.

AWARDS

2021 NY State Distilled Spirits Competition – Gold 2019 Wine Enthusiast – Best Buy
2019 NY Int’l Spirits Comp. – NY Rye Distillery of the Year
2016 Beverage Testing Institute – 94 points Gold (Exceptional)
2018 North American Bourbon & Whiskey Competition – Silver
2017 Tastings – 88 points Silver
2017 San Francisco World Spirits – Silver
2016 Wine and Food Classic – Gold
2015 9th Annual American Distilling Institutes – Silver & Best of Category
2015 San Francisco World Spirits – Silver
2014 Beverage Testing Institute 90 points (Exceptional)
2014 San Francisco World Spirits – Bronze
2014 ADI – Silver

Can be enjoyed in classic cocktails like Manhattans, simply neat, or with a touch of water.

GRAIN BILL

70% estate grown and NY corn, 15% NY rye, and 15% NY barley malt

DISTILLING NOTES

The nose has soft caramel and vanilla notes to start out, with a touch of sweet corn at the end. Robust barrel flavors come through on the first sip, with dark caramel and smoky notes, that are followed up by hints of spice from the rye. It finishes dry and smoky on the tongue with a lingering corn after taste.

This is a fine Bourbon and is suitable to simply serve over ice, or try it as this suggested cocktail.

AWARDS

2022 Wine Enthusiast Best Buy – 93 points
2016 NY Wine & Food Classic – Gold
2015 Distiller – 85 points
2015 American Distilling Institute – Silver

GRAIN BILL

80% NY rye and 20% NY barley malt

DISTILLING NOTES

This whiskey started out in new, charred American oak barrels that provide the robust caramel and vanilla notes which balance the spiciness of the rye.  After this initial aging, the whiskey is transferred into freshly emptied American “Port” wine casks from our own winery – Mazza Vineyards.  Because the “Port” casks came from our own winery, they were filled with whiskey within 24 hours of the wine being removed.  This ensures the freshness of the barrels, which provides the maximum flavor and aroma impact.  The longer aging in these “Port” casks gives the whiskey a deeper, more ruby color and rich flavors and aromas of red wine, dark fruit and chocolate.

AWARDS

2019 NY International Spirits Competition – NY Rye Distillery of the Year –

Enjoy this special expression of our Rye Whiskey neat, on the rocks or with a splash of water.

John Emerald Distilling Company is a family-run small batch craft distillery from Opelika, Alabama that has been operational since 2014. It is the first legal distillery that opened in the state since the end of the Prohibition era, a year short of a hundred years later. It all started when John and his son Jimmy Sharp, both homebrewers, started looking into opening a brewery. Finding the market to be oversaturated, they turned to craft distilling instead and started rigorous training and education. They came upon an old cotton warehouse in Opelika, a small and business-friendly town where the mayor welcomed them with open arms. The distillery now operates on 8 thousand square feet and has a tasting room that is open for visitors. They produce several spirits using their 350-gallon hybrid pot, each product named after one of John's and Jimmy's ancestors their (grand) father John Emerald Sharp, a successful businessman, being the distillery's namesake. The spirits include award-winning gin, vodka, rum, and single malt. At the very core of their lineup is the John Emerald Alabama Single Malt Whiskey, the only one to share the name with the distillery itself. The style is between bourbon and Scotch whisky, or as they like to call it American single malt. A part of the 100% malted barley grain recipe is smoked with peach and pecan wood, and Alabama wine barrel staves are added for a touch of smoke and added complexity. The spirit then matures in Missouri Ozark charred oak barrels in a room that simulates the changing of seasons with variable temperature.

AMASS Dry Gin is a celebration of both the abundant natural terroir and diverse cultural landscape of contemporary Los Angeles. Crafted in Downtown L.A. by Master Distiller Morgan McLachlan, our Dry Gin is a citrus-forward, herbaceous spirit balanced with earthy umami notes from Reishi mushroom and lion’s mane mushroom. Of the 29 organic botanicals inside the bottle, 11 come from California, with several growing in Morgan’s own backyard.

The corn base spirit is distilled with indigenous botanicals like California bay and cascara sagrada to ground vibrant flavors such as hibiscus, cardamom, cacao, and ginger, painting a vivid palate of the rich multicultural fabric that is the sprit of the City of Angels.

TASTING NOTES

NOSE: Vibrant and fresh, with a citrus-forward welcome.

PALATE : Citrus to the fore, supported by spicy notes of cardamom. California Bay Leaf provides an herbaceous quality on the middle of the palate. Gin opens with less heat on the front palate, but warms up to provide the necessary heat on the mid- and rear palate.

FINISH: Mushrooms and Long Pepper settle on the rear palate for a peppery finish with earthy undertones.

A SWEET FRUIT BURST OF SICILIAN BLOOD ORANGES
A handcrafted gin of exceptional quality, that’s bursting with a sweet citrus fruit flavour of Sicilian blood oranges. Bright, zesty aromas head up a clean, citrus gin and in every drop, a smooth, crisp taste of the Mediterranean sun.

BOTANICALS
Juniper | Coriander Seed | Cassia Bark | Orris Root | Angelica Root | Liquorice | Sweet Orange | Lemon | Sicilian Orange

A passion for discovery runs through all eight generations of the Whitley Neill family tree. So it’s perhaps fitting that while honeymooning in the beautiful Sicilian countryside, Frederick Neill and his new wife fell in love all over again, this time with the vibrant, zesty flavour of Sicilian blood oranges. Using his finely-honed distilling techniques, Freddy strove to create a gin recipe that would evoke the memories of his Sicilian honeymoon. And it’s this recipe that led to the creation of Whitley Neill Blood Orange Gin.

AWARDS
2021 The Gin Masters Gold Winner
2022 London Spirits Competition Silver Winner
2021 San Francisco World Spirits Competition Silver Winner
2020 San Francisco World Spirits Competition Silver Winner
2019 San Francisco World Spirits Competition Silver Winner
2018 San Francisco World Spirits Competition Silver Winner

Founded in 2008 in Golden, Colorado, Golden Moon Distillery, led by Stephen Gould and Karen Knight, creates handcrafted spirits and liqueurs using premium ingredients and traditional methods. They maintain a library of rare distilling books and operate four antique stills to put this knowledge into action. The distillery is eco-conscious, sourcing locally and minimizing waste. It received the Distillery of the Year award in 2019 from the American Distilling Institute and also operates a speakeasy-style cocktail lounge. Their flagship Golden Moon Gin, crafted by Stephen Gould, features locally-sourced botanicals for a unique floral aroma, perfect for sipping or mixing.

Born on September 5, 1850, Jasper Newton "Jack" Daniel was the youngest of ten children. His parents were of Scottish and Irish descent. In 1864 Jack learned the art of whiskey making from the preacher and an enslaved man named Nathan "Nearest" Green. Nearest eventually became Jack Daniel Distillery's head distiller. Daniel's distillery founded in Lynchburg, Tennessee in 1866 was the first registered distillery in the country (at the time, distilleries were required to register with the federal government, and the Jack Daniel Distillery was given Registered Distillery Number 1). Today, Jack Daniel Distillery is one of the most distinguished and recognizable names in the spirits industry. Among all their offerings Jack Daniel's Black Label stands out as the instantly recognizable, iconic classic and the brand's flagship. It accounts for 96% of Jack Daniel's sales, making it the best selling whiskey in the world. While the true meaning behind the "Old No. 7" on the label was lost with Daniel's death, it is known that it won 7 gold medals in a very different time. It received its very first at the 1904 World's Fair in St Louis, Missouri, where the spirit reigned supreme over 24 others from across the globe a sign of things to come. The most important step in its creation is still the charcoal mellowing, or as they like to call it "The Extra Blessing". Before going into barrels, the clear, 140-proof distillate is filtered through handcrafted charcoal drop by drop, a process that takes from 3 to 5 days and is the reason behind the Black Label's signature smoothness. Get 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 Washington's 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 wood's harsh tannins. The barrels are then slowly toasted and heavily charred to further enhance the wood's 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.

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition). Knob Creek Bourbon was created by Beam's grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the "Small Batch Bourbon Collection" the collection includes Knob Creek as well as Basil Hayden's, Booker's and Baker's bourbons he is often credited as the father of the small batch bourbon movement. Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincoln's childhood farm. Booker's vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before Prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon to be honest, unwavering and full of character. In 2016 the much-loved 9-year-old Small Batch Bourbon lost its age statement due to inventory issues. Now it's making its return in style with the label proudly stating: Knob Creek 9 Year Old Small Batch Kentucky Straight Bourbon Whiskey. Aged for 9 years and bottled at 100 proof, it's the Knob Creek you know and love. 

When the gin's namesake Ginny settled down in the Napa Valley with her husband, they worked as winemakers in their thriving winery. After several years they felt a new challenge was due. When a couple of their friends invited them to help them with a wine-country gin, they gladly agreed, the spirit having been Ginny's passion for several years. They went about it in a special way, insisting on a hands-on approach and using their expertise as winemakers. The humble beginnings had Ginny driving around the wine country with a trunk full of boxes of gin, selling each bottle by hand, soon becoming known locally as "Ginny with the gin". The business took off and the rest, as they say, is history. What's special about Ginny's Gin is how their winemaking background is reflected in the spirit. It's distilled in small batches from grains as well as grapes. The juniper and coriander are macerated in the grape spirit for one day, while the rest of the botanicals are added during distillation using a vapor infusion: lemongrass, lemon zest, sage, orris root, grains of paradise, angelica root, cubeb berries, and licorice root have all found their way into the recipe. Their wine-tasting expertise comes in handy when tasting the blend and ensuring the complexity, balance, and consistency is always up to par. The extra-smooth gin is bottled at 90 proof and fittingly sold in wine bottles.

Single Malt whisky has always been the drive and passion behind Balcones. Over the years we have been inspired by and drawn to other spirit traditions, including the classic American spirit: Rum.  After a few small batches of our Texas Rum, we refilled the same casks with select Texas Single Malt, marrying two of our favorite things together to create a unique Texas Whisky. Bottled at cask strength, this is a bold Single Malt with notes of rock candy, spice cake and toasted oak.

Tasting Notes

NOSE: caramelized sugar, cherry cola, banana bread, sassafras, pistachio, peanut brittle, apple skins, peach cobbler

TASTE: big and full-bodied with tropical fruits, molasses, sweet black tea, gingerbread

FINISH: dry and long, hints of prickly cinnamon, burnt sugar and heavy oak

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational. G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. As all their tequila, the G4 Tequila Blanco expression is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof. "Im not in the business of making fancy bottles. Im in the business of making great tequila," says Felipe of their spirits and this unaged version shows it with a smooth agave-forward profile that is as crisp as it is complex.

We learned the great tradition of tequila making from our ancestors, who have been farming agave in Los Altos de Jalisco since the 1860s. We value what we’ve learned from them, but with deep understanding also comes new ideas. We take pride in combining the best traditional techniques with our own innovative methods. For those ready to enjoy the best tequila our family has ever made, start your new tequila traditions with us.

Crafted with pure, crisp rainwater and natural spring water, G4 Tequilas have an aroma and taste that brings forward pure agave flavor made in harmony with the land.

Refinement in a bottle. Aged for at least six months in very old George Dickel Tennessee whiskey barrels, our Reposado is an expression of the landscape, with flavors influenced by the floral, herbal, and citrus plantings we grow at Rancho El Pandillo.

Tasting Notes:

Hints of peach and grapefruit. Light notes of pepper and licorice.

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational. G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. The Aejo has spent at least 18 months in ex-bourbon American oak barrels, which leads to an exceptionally smooth character. As all their tequila, the Aejo is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof.

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational. G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. While the Extra Aejo might look comparatively light, it is due to a complete lack of any coloring additives it has spent a minimum of 3 years in ex-bourbon American oak barrels. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. It's extra-smooth, agave-forward, with a pleasantly soft oakiness and vanilla note. As all their tequila, the Extra Aejo is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof.