Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 14-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatin's copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbell's expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their 14-year-old single malt. This whisky became a part of the Tomatin stable in 2014. Aged in bourbon barrels and finished for one year in Tawny Port casks (which previously held port for around 50 years), this is the first expression from Tomatin to be aged in this variety of wood. Fruity with a slight nuttiness, this single malt is smooth and sweet. Gold medalist at the 2016 San Francisco WSC and World Whisky Awards, the 14YO also scored 92.5 in Jim Murray's 2017 Whisky Bible.

SIA Scotch Whisky is a new and exciting spirit for your modern palate. A blend of Speyside, Highland and Islay malt and grain whiskies, SIA received a 96 points from Ultimate Spirits Challenge and an Outstanding rating from Whisky Advocate Magazine. SIA makes a perfect gift to new and experienced whisky enthusiasts alike.

Taste Profile:

The striking amber color of clover honey, SIA awakens the nose with citrus and spice and opens the palate with a hint of smoky vanilla. The finish is long, smooth and refreshing with hints of hazelnut and toffee.

Unique Story:

The story of SIA is what makes it especially unique, crowd-funded two-years ago on Kickstarter.com by a Hispanic woman in California named Carin Luna-Ostaseski, after years of searching for a way to introduce her friends to Scotch whisky and challenge the idea that scotch is "your grandfather's drink". Mission accomplished.

Bottle Size: 750ml / 86 Proof

Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicago's city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval is named after founder Sonat's great-grandfather, who earned Koval the nickname Koval, when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd. "Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicago's first distillery since Prohibition in 2008. Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicago's North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family that's been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients. Koval distillery is a grain-to-bottle operation, sourcing their grains from a local organic farmer collective in the Midwest. The grain is milled and mashed on-site, and the resultant liquid is distilled, with only the heart cut making it into the bottle. All enzymes and yeast used in production are non-GMO, and the water is sourced from Lake Michigan, purified using a natural charcoal method. All Koval spirits are bottled and packaged on-site. Millet is a prized grain in Asia and Africa. It is also a very popular base for spirits in Nepal. This Koval Single Barrel whiskey however, is the first whiskey to be made out of the grain. With notes of nut and vanilla to define the palate, this organic whiskey has a clean and bright finish. 

Koval, founded in 2008 in Chicago, was the city's first distillery since Prohibition. Robert and Sonat Birnecker left academia to start Koval, crafting certified organic whiskeys, brandies, liqueurs, and specialty spirits. Koval draws on Austrian distilling traditions, named after Sonat's great-grandfather. Robert inherited distilling knowledge from his grandfather, Robert Schimd. Koval is known for its flexibility and creative approach in the craft distillery world. Situated near Chicago's Hollywood Beach, Koval boasts a custom 2,000-gallon copper-pot still from Germany. The family's Austrian distilling heritage influenced their commitment to fresh, organic ingredients and the right equipment. Koval is a grain-to-bottle operation, using non-GMO enzymes, local grains, and Lake Michigan water. They age their heart distillate in bespoke charred American oak casks for 2-4 years and label each bottle by hand. Koval Rye Whiskey offers aromas of rye, cinnamon, and baking spices, earning high praise from the Wall Street Journal. Koval Four Grain Whiskey has notes of banana, oak, and a spicy finish, winning a Gold Medal at the International Whisky Competition. Koval Bourbon, made from organic corn and millet, offers flavors of mango, vanilla, apricot, pepper, clove, and caramel.

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989. It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Crafted from a mash bill of 55% corn, 30% malted barley, and 15% malted rye, then aged in new charred oak for upwards of 3 years, this expression is bottled at 86.5 proof.

Over three decades ago, Ansley Coale picked up a hitchhiker along Route 101 just north of San Francisco. The hitchhiker Hubert Germain-Robin was of French origin and came from a family that had been producing cognac since 1782. As the two drove northward in Coale's car, Hubert spoke of his family's background in distillation. "Hubert wanted to distill using craft methods handed down for centuries from master to apprentice," recalls Coale, who eventually teamed up with the hitchhiker to found Craft Distillers in 2003. After purchasing an antique cognac still from an abandoned distillery, Hubert and Coale built a redwood shed in northern California and began distilling spirits. Craft Distillers Maison Surrenne range is a collaborative effort between Germain-Robin and Cognac's largest remaining family-owned producer: "Surrenne's eight aging cellars hold extensive stocks of aged distillates that have been maintained pure and unblended. There are four distilleries, including the ancient installation in the chateau of Triac. The home distillery is on the Quai de lIle Madame on the banks of the Charente river in Jarnac. Great cognac reflects the land and climate from which its grapes were taken. The bottlings come from specific regions, and we further emphasize their individuality by using cognacs from a particular vintage, or a single distillery, or even an individual cask. Many of these bottlings are unblended, and the rarities are unfiltered." (Craft Distillers). Maison Surrenne Galtaud is an exceptional cognac that is from the single-still Galtaud distillery, founded in 1800 in the village of Mainxe. Rated the #14 Personal All-Time Favorite Brandy of F. Paul Pacult, Editor of F. Paul Pacult's Spirit Journal: June 2016.

House Spirits Distillery was founded in 2004, based in Portland, Oregon, they are well known for their Aviation American Gin, as well as their solid line up of Liqueurs, Whiskeys, Vodkas, Rums, and Aquavits. House Spirits advocate ethically sourced ingredients, sourcing only the finest ingredients for their spirits. Specializing in Handcrafted, small-batch spirits, and using only the best ingredients, House Spirits distills their spirits, in the heart of Portland, Oregon, for the world to see. They provide tours where people can observe the spirits being crafted before their very eyes. an invitation to explore the tradition and the future of American craft distillingA leader of Portland's world-renowned maker community, we are a real distillery, where real people put their heart, soul, and artistry into crafting products that delight and inspire (House Spirits). Often seen as a gin replacement, Aquavit is a centuries-old Scandinavian liquor. Aquavit starts as a clear, neutral spirit, similar to vodka, which is then flavored with a variety of spices including caraway, anise, dill or coriander, and is most commonly served chilled, in small, icy glasses. You can often see it accompanying most Scandinavian foods, like preserved fish, or even moose. Krogstad is crafted in the spirit of adventure, the expression is inspired by the first European explorers to reach America who later passed down that adventurous spirit from generation to generation. Krogstad is distilled from naturally gluten free, American grain, and flavored with a robust blend of caraway and star anise.

The GlenDronach 18 years old has been named after the renowned founder of the distillery, James Allardice. This exceptional sherried single malt is natural in colour and bottled at 46% ABV. Matured in the finest Spanish Oloroso sherry casks, this sublime richly sherried malt is truly unforgettable.

TASTING NOTES

APPEARANCE: Bright deep gold with a tawny centre.

NOSE: Sweet aromatics of fudge and Muscovado sugar. Fruit compote and glacier morello cherries provide added complexity.

PALATE: Rich dark and seductive. Remarkable flavours of stewed fruits and all-spice marry together with classic aged Oloroso sherry and toasted walnut bread combined with chocolate orange.

Nestled deep within the idyllic Boyne Valley on the legendary grounds of Slane Castle, Slane Distillery brings you a whiskey that bears our village's iconic name. Slane Whiskey is aged using our signature 'Tripled Casked' method. This involves resting our Grain and Malt whiskies between three different cask types; Virgin Oak, Seasoned Oak and Oloroso Sherry. These casks are then blended to create an exceptionally complex, smooth Irish whiskey. This whiskey is our testament to the character of the people of Slane and to all those who take pride in building their own legacy.

Bottle Size: 750ml

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridge's master distiller ferments a mash of 56% corn, 38% rye and 6% malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky. With a profound range of expressions ranging from award winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Breckenridge Reserve Blend is a release from the reserve blend program, created to showcase qualities of their bourbons that even the most discerning connoisseurs can appreciate. The spirit consists of four distinct blends, giving great insight into the beauty of the bourbon while it ages, and the affects of charring that are subsequently expressed. Still soft and luscious, these blends capture a different take on the way bourbon can grow up and present itself at maturity.

In 2011, Don Papa Rum emerged from Stephen Carroll's fascination with Negros, Philippines—a place teeming with sugarcane, beaches, and intriguing history. Seeking to revamp the Philippines' rum scene, inspired by the island's charm, Carroll, a former Remy Cointreau exec, crafted a premium, imaginative rum. Named after Dionisio Magbuelas, known as Papa Isio, a pivotal figure before the Philippine Revolution, Don Papa embodies his leadership essence. Distilled at the base of Mt. Kanlaon using top-tier sugarcane, it undergoes a 7-year aging process in American oak barrels, resulting in a sweet, caramel-vanilla profile—a standout as the country's premier sipping rum. Its distinctive packaging, reminiscent of an island odyssey fused with Alice in Wonderland, serves as a creative nod to the Philippines' colonial past. Crafted globally—from France, Portugal, and Italy to New York—the bottle showcases Don Papa, adorned with a gecko, concealing 49 other animals, including the iconic tarsier. This design won gold at the 2013 San Francisco World Spirits Competition and earned the title of product innovation at the 2013 Paris Cocktail Spirits Show.

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig is a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker. Port Askaig 110 Proof is aged in American oak barrels and bottled at 55% ABV. Like each of the expressions in Port Askaig's range, they are released in limited batches which yield an unparalleled consistency and quality of character, that ensures each Whisky maintains its original flavor and dignity. Nonchill-filtered and naturally colored this exclusive release is the first of this unique range of single malt Whiskies from Port Askaig to launch in the US. 

Situated in a former microbrewery on a west London street in England, Sipsmith Independent Spirits Distillery is home to London's first new gin in nearly two centuries. The distillery was founded by a triumvirate Sam Galsworthy (who previously worked at a microbrewery), Fairfax Hall (a former Diageo representative) and Jared Brown (a master distiller who has crafted new spirits in Vietnam, Norway, Sweden and the United States) with the goal of producing a traditional yet authentic craft gin. Sipsmith London Dry Gin is crafted using ten carefully selected botanicals, including Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel. "The best botanicals make the best gin no way around it," says Brown, who has been distilling spirits for over a dozen years. Once the botanicals arrive at the distillery, they are distilled through a copper-pot still named Prudence (Prudence is able to produce approximately 280 bottles of gin each day). "Prudence is the first copper still installed in London in nearly 200 years. We designed her with Germany's oldest distillery producers, Christian Carl a small, family business that has been crafting stills since 1869. She is the only one like this in the world." The still is designed with a bespoke pot, column still and carter head, which makes it incredibly versatile. After the botanicals have been distilled through Prudence, the gin is brought to proof with water sourced from the Lydwell Spring before being bottled by hand. Sipsmith London Dry Gin V.J.O.P is a desire by Sipsmith to create the ultimate gin for juniper lovers. This powerful overproof spirit is an amplified take on their London Dry, using triple the amount of juniper berries, and crafted by macerating the juniper berries in warm spirit overnight to burst the skins and release the essential oils. Juniper is the lead instrument in this botanical orchestra, enhanced by the increase in proof which is necessary when increasing the flavor profile in a gin. At 57.7% ABV, this juniper-forward gin uses triple the amount of juniper berries to their London Dry Gin.

British farmers have long used an insecticide, referred to in layman's terms as Sheep Dip, to delouse their sheep prior to shearing. This liquid both cleanses the sheep of parasites and preserves the sheep's wool, and is commonplace on West Country farms. As farmers became enterprising with their grains and began distilling their own, homemade whisky, they cleverly hid the substance in barrels labeled SD short for Sheep Dip to avoid paying taxes on the whisky. Eventually, even farmer's wholesalers began selling the whisky, billing it as Sheep Dip. Unfortunately, not all of the farmer's purchasing the whisky had flocks of sheep, and thus ultimately the scheme was uncovered by the British government. Sheep Dip Malt Whisky is made on the fully-operational Spencerfield Farm, which was originally established in 1559 and overlooks the Firth of Forth and the monumental Forth Rail Bridge. Alex Nicol, a former team member at Scottish and Newcastle, Whyte and Mackay, Glenmorangie and Laphroaig distilleries, leads the operation and consulted whisky legend Richard Paterson in creating the blend for Sheep Dip Malt Whisky (Paterson is such an expert that his nose was insured for 7 million). Sheep Dip Malt Whisky is a vatting of 16 different single malt whiskies from the Lowland, Highland, Speyside and Islay whisky regions of Scotland. Sheep Dip Islay Blended Malt is a quite different than the original Sheep Dip. This peated single malt from Islay, has pure Islay, sweet smoke on the nose, layered with notes of brine, followed by gentle smoke. Winner of the NY, Ultimate Spirit Challenge Chairman's Recommendation 2015. This whisky was dubbed extraordinary with a score of 96/100. 

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, Westland's 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. It's here where Westland's Master Distiller Matt Hofmann crafts the distillery's 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 Brewer's 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 Westland's distinctive house style of American single malt. This 2018 edition of Westland's single malt Garryana whiskey is comprised of 52% pale malt aged in 1st fill ex-bourbon Quercus alba, 27% Westland's proprietary five malt aged in Virgin Quercus alba (new American oak), and 21% pale malt aged in Virgin Quercus garryana. A limited edition release of 2600 bottles! 

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 it's 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, Wolfburn's Aurora received 92 points at the Ultimate Spirits Challenge in 2017.

In 2009, Alexandre Koiransky, a former salesman at Ferrand Cognac, conceived the idea for Fair, an independent spirits brand dedicated to quality and sustainability. Fair meticulously sources natural ingredients globally, adhering to Fairtrade principles. Their spirits, including an award-winning Fair Quinoa Vodka, are crafted in Cognac, France, employing centuries of expertise while maintaining transparency and honesty in every step of the process.

MAMONT vodka is our homage to Siberia and its symbol — the mammoth. It is created at one of the oldest distilleries of Siberia at the foot of The Altai Mountains. Embodying the spirit of Siberia, MAMONT vodka opens the door to the world of exciting expeditions in search of adventure.

Excelsior, New York’s state motto, means “Ever Upwards,” and our Excelsior Straight Bourbon is made exclusively from Hudson Valley grains, and then aged in a New York-coopered barrel of Hudson Valley oak. Excelsior is the first truly 100% New York Bourbon since well before Prohibition.

Coppersea worked with on this special project with US Barrel, located in the Adirondacks, and the oldest cooperage in the Northeast. They harvest sustainably-grown wood and, like Coppersea, use a combination of traditional and modern technology.

As with all of Coppersea’s “Heritage Methods Distilled” products, we mash Excelsior Bourbon in open-top fermenters for additional local terroir, twice-distill in True Fire Copper, direct-fired simple alembic stills, and barrel age our spirits at the ultra-low proof of 105.

TASTING NOTES

Excelsior Straight Bourbon gets a spicy zest of black pepper and nutmeg as a result of its high rye content. Sweet elements of polenta and apricot mingle with robust notes of vanilla, almond and cedar from the American white oak.