Bomberger’s Declaration Distillery Bourbon honors the legacy of the former distillery known as Bomberger’s in the 1800’s and later as Michter’s in the 20th Century. Please join us in toasting and celebrating American Whiskey History with this outstanding small batch 108 proof Kentucky Straight Bourbon Whiskey.

Tasting Notes

APPEARANCE: Rich, mahogany brown

NOSE: Dark fruit accompanied by nuts and burnt caramel

PALATE: An exceptional whiskey that opens with deep rich molasses giving way to layers of dried fruit and transitioning into rich chocolate and a warm long baking spice finish

FINISH: Lingering and complex

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the winter when there was little activity on the farm Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills some of "the smallest stills within the Scotch whisky industry,"according to production manager Alexander Tweedie produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This cut," which is among the highest of any Scottish distillery, results in a more full-bodied and and rich whisky. This Double Cask Gold was released in 2018. The impeccably aged Scotch gets its rest in a combination of first fill and refill sherry casks. Pick up your bottle today!

Gordon's Gin is one of the most renowned gin brands in the world. Founded in 1769 by Alexander Gordon, the facility's production eventually moved to Clerkenwell in 1786 before expanding its global reach throughout the 1800's, winning the hearts of many. The surge in demand for gin served as the basis for the brand's incredible success. The famous British distillery is now based on the Laindon site in Basildon, Essex, relocating to meet the high demands of production. The facility still houses a historic copper still that dates back over 200 years, named Old Tom. This pink gin is inspired by an original Gordon's recipe from thelate 19th century. The fresh taste of Gordon's complements the natural tangy sweetness of raspberries and strawberries. 

Blending is an art form, and our Dark Rye is your chance to own what might very well be a masterpiece. It all begins with Kentucky Rye, providing a firm foundation of spice, oak, dried fruit and subtle molasses undertones for this release to build upon. From there, Canadian Rye from our award-winning Alberta Distillery is skillfully layered in. A touch of California Port, and its complementary notes of ripe fruit, provides the third and final layer to a whiskey just as at home on the rocks as it is in a cocktail. Full in flavor, yet delicately nuanced, you’d be wise to grab a bottle of our Dark Rye to experience this magical blend for yourself.

Tasting Notes

AROMA: Oaky notes balanced with dark berries and molasses

TASTE: Complex blend of caramel, dried fruit, and oak with back notes of spice and a rounded mouthfeel

FINISH: Lingering dried fruit with a hint of sweetness and rye spice

COLOR: Deep, rich amber with ruby undertones

Asbach Uralt is a German brandy produced by the Asbach GmbH. It's history dates back to the late 19th century when Hugo Asbach founded the company in the town of Rdesheim am Rhein, at 24 years old. A Cologne native, Hugo gained knowledge for the industry from a local Export-Company for German Cognac.

Established in 1948, Douglas Laing & Co is an Independent Scotch bottler. Based in Glasgow, Scotland, the company produces a number of brands including their Remarkable Regional Malts range, featuring expressions like The Epicurean, Scallywag, Rock Oyster and Big Peat, and Timorous Beastie, among several others. The family-owned business specializes in artisan, Small Batch, and Single Cask bottlings. The original Timorous Beastie is referenced in Scotsman Robert Burns famous poemTo aMouse. Named after the timid mouse, this Timorous Beastie is anything but. The embodiment of the Highland single malt, this whisky is a marriage of the region's finest Malts including Dalmore, Glengoyne, and Glen Garioch. Non-chill-filtered and bottled at 46.8% abv, this whisky is a viscose spirit, rich in character, with an incredible mouth-feel.

From the Brand 

At Springbank we pride ourselves on producing a single malt that is made entirely in-house, employing traditional skills that have been passed down from one generation to the next. Produced since 1828, Springbank Single Malts are lightly peated in our kiln and distilled 2.5 times.

Our 10 year old provides the perfect introduction to the Springbank range. Matured in a combination of bourbon and sherry casks, it is complex yet perfectly balanced from the first sip through to the sweet, salty finish.

60% Bourbon, 40% Sherry

Tasting Notes

Nose: A gentle Kintyre coastal breeze, redolent with damp peat, identifies this as one of Campbeltown’s finest. Fresh orchard fruit, orange zest, heather and honey combine with malt and vanilla notes to offer a warm welcome to Springbank’s flagship malt.

Palate: Equal measures of complexity and robustness with an oily mouthfeel and plenty of spice, pepper, nutmeg and cinnamon. The orchard fruit and malt notes from the nose continue, providing balance and character.

Finish: Sweet salted caramel, toffee and drying peat prolong to round off this signature malt.

Ciroc Summer Colada is a rich flavored vodka and pineapple and coconut aroma to prepare your favorite cocktail every summer. A rich vodka to enjoy every summer is the Summer Ciroc Colada 70 cl. Made from the finest grapes France, distilled five times and finished copper still tailored. The aromas of fresh pineapple abound with a touch of coconut cream.

If it is smoothness you seek, then look no further my friend. Brugal XV is a unique blend that combines rums aged in white American oak casks and rums aged in ex Pedro Ximenez sherry casks. The result is a perfect marriage of dry rums with sweet notes and exceptional smoothness.

TASTING NOTES

Colour: A crystal clear rum with an amber hue that appears brilliant and bright.

Nose: Smooth, with a light woodiness. Its aroma is a harmony of honey and dried fruits with traces of caramel.

Palate: A smooth and wonderful melody of fruity, and slightly sweet notes.

Aftertaste: A slightly sweet and long lasting finish to savour until your next sip.

Strike Spirits was launched in 2018. Inspired by bowling, the new line of premium range includes vodka, tequila, light and dark rum, whiskey and gin, each packaged in a custom-designed bottle shaped like a bowling pin. Strike Spirits Light Rum features grassy aromas with a dry light body and a hint of coconut. Due to the bottle's unconventional shape, each label is smoothed by hand, and baked to give them their smooth, glossy finish. Each cap is weighted to ensure the quality of every bottle.

This wonderful bourbon is bottled as close to barrel proof as possible. We add just a splash of our Kentucky limestone well-water when we empty the barrels for bottling. Thus, this whiskey is as smooth as any you will find.

Tasting Notes

See a rich, copper color. Smell enticingly sweet, spicy, caramel-nut-fudge aromas. Enjoy a fruity, medium-to full-bodied palate with intense dried fruit and toasted nuts notes. Each sip finishes with a very long, bold wave of peppery brown spices, floral honey and charred barrel flavors that balance the weight of the alcohol. It’s a big, bold, aged bourbon that has great balance for its high proof and flavor.

Awards (Most Recent Awards)

2013 Gold Medal - International Review of Spirits Award (BTI)

Rich texture and well rounded. Light flavor from the cherry wood with a slightly tart, slightly sweet spice note.

Amor Mio was founded in 1996 in the Jalisco Highlands their estate spirits are all aged and bottled on site. Tequila Tres Mujers combines the best traditional methods with modern safety and purity standards.    Amore Mio crafts a full line of premium blanco, rested, aged, and ultra aged tequilas as well as a limited edition. Their label has received countless awards.   Amor Mio Extra Añejo Tequila is an “extra añejo,”meaning it was matured for at least three years. Aged for a full four years in French oak this tequila is distilled from 100% Blue Agave. 

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. Upon matriculation, however, Masataka showed more interest in whisky than in sake and in 1918, enrolled at the University of Glasgow, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. Deeming the terroir perfect for whisky production, Masataka moved to the town of Yoichi in 1934 and opened the doors to Nikka Whisky Co. Yoichi is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for whisky-production. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. Years later, Masataka established the Miyagikyo Distillery, which is also situated in northern Japan. Surrounded by mountains and two rivers, the Miyagikyo Distillery produces a more mild and feminine whisky as compared to Yoichi. This Yoichi single malt is full of pleasant peaty notes and smokiness, resulting from the traditional direct coal-fired distillation. The whisky also has subtle briny notes imparted onto the spirit by the sea breeze during the aging process.

This Greek drink is specially made by distilling only the "tears," or droplets of resin, of the treasured mastic tree, also known as Pistacia lentiscus var. Chia. This unique tree has been highly valued for centuries. The mastic tears yield a dry, elegant, bold, aromatic spirit. The mastic distillate is notorious for its bountiful health benefits, even treasured by the ancient Romans, who used to use Mastiha to give their wines fragrance. Mastic Tears is perfect for cocktails but can also be enjoyed neat, chilled, and as a digestif. Enjoy well chilled as a shot, in cocktails or as an after dinner digestif. This sweet and refreshing spirit earned a Gold medal at the 2017 Berlin International Spirits Competition.

Based out of Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. Texas Ranger John Coffee Hays named this great waterway the "Devils River" in 1840. The naturally-filtered limestone spring water is considered the purest water in Texas. In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label. Devil's River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits. The Bourbon is crafted from a high-rye proprietary blend of meticulously selected grains, giving the spirit its warm, golden notes. The grains are distilled with proprietary yeast strains designed to boost its bold flavors. The mash is then distilled in traditional copper pot stills and combined with the pure, iron-filtered, limestone-filtered spring water of the whiskey's namesake, before being aged in dark #4 charred oak barrels. This dark char enhance the bourbon's deep amber colors and bolster its sweet flavors. Chill filtered and bottled at 45% ABV you can expect smooth sweet flavors of oak, honey, and caramel. Devil Rivers Bourbon earned five gold medals "Best Bourbons 10 Years and Younger" by four separate spirits competitions, including the 2017 Denver International Spirits Competition, 2017 Los Angeles International Spirits Competition, 2017 New York's Top Fifty and the 2017 International SIP awards.

Any distillery in the United States should be a feather in the cap of the local community,""explains master distiller John Little. ""We buy almost all of our grains locally. Our waste goes to a local farmer. We are a tourist attraction for the area and we pay a ton of taxes. This business is what small business in America is all about."" Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the craftsmanship and hard-work of Little and his cofounder, TAG Galyean. At their 5,200 square-foot distillery, Little and Galyean combine traditional distillation techniques with state-of-the-art equipment to produce remarkable spirits that are bold, complex and perfectly balanced. Big Level Bourbon is a wheated bourbon 100% mashed, distilled, aged, proofed, and bottled onsite at the Smooth Ambler distillery.Handcrafted from a mash bill of 71% corn, 21% wheat, and 8% malted barley, this bold bourbon is distilled using continuous column distillation and aged for 5 years in #4 char 53-gallon barrels.

Douglas & Todd is a small batch craft bourbon aged in handmade oak barrels. The seasonal temperature variation present in Minnesota delivers a minimum four-year aging process, making for a distinct flavor profile and smooth taste. The brand name signifies two historic Minnesota counties, Douglas & Todd, where ingredients are sourced from local farms, and the product is distilled and aged.

All the art of the Master Blender is expressed in this atypical creation which garbs Hennessy White with a luminous robe and with fragrances drawn from the vine. Hennessy White bestows a subtle flower bouquet characteristics, thanks to a blend with a dominance from the Fins Bois.

The Perfect Serve: Served over ice with fresh fruit juice/nectar, to highlight the lightness and fruity character unique to Hennessy White.

TASTING NOTES

COLOR: The eaux-de-vie selected by the Master Blender are notable for their distinctive clarity, showing minimal wood influence, to allow fresh floral and fruity notes to shine through expressing the straw-gold colour.

NOSE: The light and fresh aromas of spring flowers smoothly moving to white yet sweet fruits like grapes, apples and pears. At the second nose appears the hint of unripe apricot.

PALATE: While the aromas are, light and fruity, the sensation on the palate is vibrantly alive with a sharp and delicious freshness – a full-bodied experience the intensity of smashed bunch of grapes and spring white flowers honey.

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlement's tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent. In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmer's along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyana's rich tradition of distilling fine rum with El Dorado 12 Year Old Rum. El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyana's rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers' antique wooden and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement). El Dorado 15 Year Old Rum is matured in bespoke, 45-gallon American oak casks for a minimum of twelve years. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyana's intense heat and tropical climate forces the rum and wood to mingle. El Dorado 15 Year Old Special Reserve is a combination of specially selected rums aged up to 25 years. These selected rums are distilled in Enmore and Diamond Coffey stills, the Port Mourant double wooden pot still and the Versailles single wooden pot still before being blended to perfection and aged in old bourbon oak casks. El Dorado 15 Year Old Special Reserve has won continuous major awards over the past decade, possessing the most intriguing and complex character in its class. Perfect for long sipping, straight or on the rocks.