In 1870, George Garvin Brown was the first to seal his whisky, Old Forester, in a glass bottle. To commemorate his birthday, the First Bottled BourbonTM annually releases a limited edition, vintage-dated expression: Birthday Bourbon. The September 2nd release markets the 23rd limited edition expression. Hand selected by Master Distiller- Emeritus Chris Morris and Master Taster Melissa Rift, this small batch bourbon offers a unique character and flavor profile that will never be replicated.

The 2023 Birthday Bourbon is presented at 96 proof. After showing exceptionally unique character during a tasting panel, the 12-year old barrels were chosen specifically for Birthday Bourbon. The full allotment of product represents barrels that come from the same day of production.

Tasting Notes

AROMA: Bright candied citrus and floral overtones give way to rich turbinado sugar and roasted coffee beans as slight cedar and charred oak round out the nose.

TASTE: Subtle citrus with heavy notes of dark honey, molasses and charred oak.

FINISH: A dry toasty oaked caramel with lingering bittersweet tannins.

The Luzhou Laojiao Distillery is situated in the lush river town of Luzhou, in southwestern China's Sichuan Province. The winemaking traditions of Luzhou spans almost two thousand years, with luminaries such as Guo Huaiyu the creator of big qu baijiu in the fourteenth century and Shi Jingzhang inventor of pit fermentation baijiu in the fifteenth century laying the foundations of this special spirit. The Luzhou distillery is famed for its 1,000-year pit, 10,000-year mash technique involving optimizing the fermentation process that develops flavor over time. In the 1950s Luzhou Laojiao trail-blazed the first modern guide to baijiu production,Luzhou Laojiao Big Qu Spirits, inspiring distillers across China. Baijiu (pronouncedbye-jyo) means white spirits in Mandarin. The secret ingredient in baijiu is qu (pronounced chew), a naturally harvested culture of airborne yeasts and other microorganisms. It makes the taste and scent of every baijiu highly specific to the place it was created. Qu also allows Chinese distillers to ferment and distill grains in a solid state, which creates incredible complexity of flavor. There nearly a dozen distinctive regional styles of baijiu, but there are four major styles: strong aroma, light aroma, sauce aroma, and rice aroma. A balanced and complex spirit, Ming River is the original Sichuan baijiu. Each batch starts with locally harvested red sorghum grain and the purest waters from protected wells. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou that impart the distinctive terroir of Sichuan style baijiu. After two months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to two years before the master blender balances them into Ming River's distinctive flavor. The result is an uncompromisingly bold spirit with notes of pineapple and anise with a lingering mellow finish. Perfect neat alongside spicy cuisine or in a cocktail, this baijiu evokes Sichuan with each sip. Pick up your bottle today!

Translating as ‘Rare Cask’ in Gaelic, Casg Annamh is created from a limited number of carefully selected casks. These Spanish oak Oloroso Sherry casks/butts have a significant influence on the non-chill filtered liquid and perfectly complement Aberlour’s distillate flavour, bringing sweet and rich notes. Casg Annamh is a distinctively rich Single Malt providing adventurous malt lovers with the ideal introduction to Sherry cask matured whiskies.

Tasting Notes

Nose: Rich and sweet with fruity notes of tangy orange, glazed cherries, raisins and a hint of ginger. 

Palate: Sweet and fruity flavours of apple and cinnamon crumble and ripe peaches balanced with spicy notes of liquorice and cloves.

Finish: Long and rich. Fruity with a touch of dry spice.

In 1876, John D. Willett one of Kentucky's original bourbon aristocrats transferred his interest in the Willett & Frenke Distillery to his sons-in-law, Benjamin Mattingly, and Thomas Moore. Mattingly and Moore continued to operate the Willett & Frenke Distillery together until 1881 when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades until he was ultimately forced to close his doors at the onset of Prohibition. Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye, and malted barley. While the use of corn in the bourbon's recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbon's mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still. In 1897, the Bottled-in-Bond Act revolutionized the quality of American whiskey. Carrying on that tradition, this well-aged bourbon from barrels all filled during the same season was bottled at exactly 100 proof for a bold taste and lingering finish - a testament to the Bottled-in-Bond Act established over a century ago.

Freeland Bourbon pays homage to the South, and to Grandma Freeland, the namesake of Freeland Spirits. Soft caramel, vanilla and spice dance into the whiskey from charred American oak barrels. A final rest in Oregon’s Elk Cove Pinot Noir barrels adds an element of Pacific Northwest terroir. Blended with precision by our Master Distiller, Molly Troupe, to achieve balanced texture and harmony of flavors.

ABV: 46%

Finish: long and velvety

Mash Bill: 70% corn, 20% rye, 10% malted barley

Taste: Rounded and smooth, soft caramel and baked berries layered with vanilla bean, cocoa and spice

Aroma: Toffee, marmalade, smoked pecan and clove

Color: Rich mahogany

Freeland Spirits Gin is small batch crafted using a unique blend of traditional heat distillation along with vacuum distillation, which allows us to use fresh, Pacific Northwest ingredients. Fresh herbal essences of rosemary, mint and crisp cucumber lift the nose. Grapefruit and lemon peel brighten the brisk juniper and bold spice. Pink peppercorn, coriander and star anise mingle with 10 additional dried botanicals in the copper pot still.

ABV: 45%

Finish: lingers with complexity

Taste: Layered spice balanced by freshness, strikingly smooth texture, rounded body

Aroma: Garden herbs, vibrant spice, citrus bursts, floral hints, spruce undertones

Port Finish – World’s Best Rye Whiskey

Awarded as the World’s Best Rye Whiskey at the 2019 San Francisco World Spirits Competition.

We finished our Straight Rye Whiskies in the finest European and American Port barrels. The result is a perfect blend of plum, cherry, and baking spices that conclude with a full, dry finish. This exceptional whiskey should be savoured and shared.

Tasting Notes

PALATE: Bold black cherry jam with dark fruits. A dry finish complimented with a touch of smooth caramel.

PROOF: 101.2 (50.6% ABV)

AGE: 4 - 5 Years

Crafted from select corn, barley, and a hint of rye, each small batch of Alamo Black Label Bourbon is aged to perfection in brand new American Oak Barrels.

Our recipe was designed to produce a bold bourbon, rich with sweet notes, and a smooth finish for a unique bourbon to enjoy on it’s own, or fashioned into a great cocktail.

Dovetail is blended to highlight some of our favorite flavors. Woody bourbon; terroir driven Dunn Cabernet; toasted French oak; Late Bottled Vintage Port pipes; black strap molasses casks; all working in tandem to create a buttery and deep whiskey as unique as it is delicious. 

TASTING NOTES

Appearance: Rose gold with highlights of worn copper.

Nose: Opens with mature aromas both sweet (canelé, panna cotta, crème de noyaux) and savory (walnut oil, leather). This is followed quickly by a vast array of fruit derived both from the spirit (smoked apricot, grapefruit peel) as well as the cask treatment (sloe gin, damson jam). The aroma is high toned, pungently floral and herbaceous, with subtle, balancing pops of minerality.

Palate: Darker (cocoa, molasses, burnt marshmallow) and spicier (cola, nutmeg, Tellicherry peppercorn) than the nose, an effect well-complemented by the cask treatment and rendered more complex by the savory and herbaceous themes running throughout.

Finish: A sweet and elegant signature of rose jelly, chestnut honey, and Pineau des Charentes that also features hazelnut, eucalyptus, and Corsican mint.

AWARDS​​

BEST SPECIAL BARREL-FINISHED WHISKEY at the Ascot Awards - 2021

DOUBLE PLATINUM at the ASCOT Awards - 2021

BEST AMERICAN WHISKEY at the John Barleycorn Awards - 2021

DOUBLE GOLD at the John Barleycorn Awards - 2021

CHAIRMAN'S TROPHY at the Ultimate Spirits Challenge - 2020

TOP 100 SPIRITS (97 POINTS) at the Ultimate Spirits Challenge - 2020

Double Gold (96 POINTS) at the New York International Spirits Competition - 2020

Gold at the San Francisco World Spirits Competition - 2019

Gold (Whiskey: Barrel Finished category) at Whiskies of the World - 2019

Whisky Advocate rating of 90

Traverse City Whiskey Co. was founded by Chris Fredrickson, Jared Rapp, and Moti Goldring. Fredrickson discovered his great-grandfather's whiskey distilling patents in the 1920s. This was the catalyst behind the passion project. The brand now has an extensive lineup. Distilled from a mash of corn, rye, and malted barley, this bourbon is amber and elegant. Traverse City Whiskey Co. Straight Bourbon is aged for 4 years in new American oak. This dram delivers warm vanilla and a little heat. Perfect for sipping neat, and shines in any signature craft cocktail.

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle & Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brand's three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentucky's legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brand's website. This first Cask Strength Pinhook release was bottled at 115.3 proof and has a deep and bright nose of Creme Brle, orange zest, and toasted coconut, which sets the stage for a rich and harmonious palate of pralines, brioche, cocoa, and candied cinnamon. Pinhook Bourbon Country Cask Strength won Gold at the 2019 San Francisco World Spirits Competition.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Rolling Thunder Stouted Whiskey is no exception. It's a handcrafted limited single malt whiskey distilled in small batches. It is aged for three years, spending the first in new Oregon Oak barrels and the remaining 2 in stout Oregon Oak barrels that used to hold their own Rolling Thunder Russian imperial stout. Combining the spice and citrus with deep and dark tones from the stout, it's single malt and bourbon, walking hand in hand.

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Man's Bourbon" under Distilled Spirits Plant Designation "No. 16," one of Kentucky's original distilleries and part of a booming industry. Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds" (producer). In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedman's distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse. Currently Kentucky Owl is in the midst of designing a stunning state-of-the-art distillery park with rickhouses for aging, a bottling center, as well as a vintage dinner train to stop on the property. Kentucky Owl Park will be built at Cedar Creek Quarry in Bardstown. The 420-acre site will boast beautiful lakes with crystal clear, limestone-filtered water that will be used in our whiskey production. The Stoli Group has turned to the world-renownedShigeru Ban Architects to oversee the project. Bottled at 96.4 proof, Confiscated delivers notes of floral gardenia and honeysuckle, along with grape, red apple, orange cuties, wet banana bread and toasty sourdough bread crust on the nose. The palate is reminiscent of graham crackers, toffee, muted sweet cinnamon spice, and fresh-squeezed orange juice balanced with white grapes and finishing with a hint of cayenne.

"I'm an avid whiskey lover," says Darek Bell, master distiller at Corsair Artisan Distillery in Kentucky, "but I do think whiskey could be better. Different. More interesting. More imaginative". Bell, a graduate of the Bruichladdich Distilling Academy in Islay, Scotland, is a mad scientist and a notoriously experimental distiller. Since opening its doors in 2009, Corsair Artisan Distillery has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine. Wildfire is Corsair's very first grain to glass whiskey, crafted from barley grown, malted, and smoked at a rural Tennessee farm in Bell's Bend. Wildfire is 100% hickory-smoked, which gives it a unique flavor profile and smooth mouthfeel. Launched in 2015 Wildfire has quickly become one of our most popular whiskeys. 

Het Anker Brewery is a Flemish brewery in Mechelen, founded in 1471 by a community of Beguines. The renowned brewery was renamed "Gouden Carolus" (Golden Charles) in 1960, after Charles V, Holy Roman Emperor who was raised in Mechelen. The brewery is home to the world-famous Gouden Carolus Tripel Belgian beer. In 2010, they constructed a fully operational whisky distillery (Distillery De Molenberg) which was built and in Blaasveld, on a 17-century family farm. Distilled from the mash of Gouden Carolus Tripel, Gouden Carolus Single Malt was launched on November 23, 2013, and has already received much critical acclaim. Gouden Carolus Belgian Single Malt Whisky is matured in first-fill bourbon casks and finished in 'Anker' oak casks, custom reworked by the cooper according to precise specifications. The result is a refined whisky with a rich and balanced taste. The subtle fruit aromas are delightfully enhanced by hints of wood and vanilla. This unique Flemish whisky has earned several accolades, including Best Belgian Single Malt at the 2018 World Whiskies Awards, first place Master at the 2017 World Whisky Masters, and a Gold Medal at the 2017 International Spirits Challenge.

Heritage Distilling Co. (HDC) is a craft distillery based in Gig Harbor, Washington. HDC is the most awarded craft distillery in North America by the American Distilling Institute6 years 2014 - 2019). Each Heritage Distilling Co.product has a unique story. This family-owned Craft Distillery makes their spirits by hand. From working directly with the farmers to grow their grains, to ensuring the purity of their water source, to milling the grain, making their own mash and wort and running their own custom made stills. Heritage Distilling embodies a wholehearted Field to Flask ethos. Distilled to the most meticulous standards this Brown Sugar Bourbon is distilled from a corn, rye, and malted barley mash before being barreled at less than 125 proof for at least two years in new American Oak Charred Barrels. The whiskey is then cut to 60 proof with their private crystal clear water source and infused with natural brown sugar and cinnamon flavors.This Brown Sugar Bourbon earned World's Best Flavored Whiskey from World Whiskies Awards in 2018 and 2019.

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. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County corn writs, which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn. 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). Today, Fred Noe a seventh generation master distiller and the great-grandson of Colonel James B. Beam shepherds his family legacy forward. Jim Beam Peach is the epitome of ripe and fresh peaches, combined with the world's finest Kentucky Straight Bourbon Whiskey to create a perfect blend of sweet and woody notes of bourbon. This Jim Beam Peach is a go-to refreshment for summer occasions, perfect for bourbon cocktails underneath the summer sun.

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his family's income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and, together with his seven sons, two daughters and one sporadically working stonemason, built his family distillery in Scotland. Over a century later, Charles Gordon, Grant's great-grandson and successor at William Grant & Sons, purchased two unusual and incredibly rare stills at auction a Carter-Head Still (constructed in 1948, there are only a few in the entire world) and a dusty 19th-century Bennett. Although he didnt find a use for these stills initially, more than twenty years later he enlisted the help of master distiller and Gin scientist Lesley Gracie to assist in his quest to create something extraordinary from the stills. Finally, in 1999, Gordon and Gracie found the perfect combination and launched Hendrick's Gin. Hendrick's Gin is made in small batches of 500-liters or less, with both the Bennett and Carter-Head stills working their magic on Hendrick's unique mix of botanicals, which include yarrow, elderflower, juniper, angelica root, orange peel, caraway, coriander, chamomile, cubeb berry, orris root and lemon. After distillation, Hendrick's Gin is infused with Bulgarian Rosa Damascena and specially selected cucumbers an odd combination which produces miraculous results. Hendrick's Midsummer Solstice is a limited edition Gin inspired by the Midsummer Solstice blooms, which gives Hendrick's signature house blend a distinctive floral take. The result is a captivating floral Gin that blooms onto the palate in a harmony of lightness and complexity. An alluring floral twist on Hendrick's hallmark taste. This Gin was created by Master Distiller Lesley Gracie at a place of experimental botanic alchemy at the Hendrick's Gin Palace in Scotland.a place of experimental botanic alchemy at the. As the first expression from her Cabinet of Curiosities collection, this Gin is a tribute to the sensory powers of the Midsummer Solstice, when botanicals are said to be at their most powerful. Inspired by the mysterious and ephemeral delights of floral blooms during the summer solstice.

On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that were granted permission to operate during Prohibition. Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States.In 1943, Seagram's bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses. Bottled at a solid at 104 proof, Four Roses Small Batch Select marks the first permanent addition to their portfolio of premium Bourbons since 2006. This extra proof and non-chill filtered Small Batch Select has a richer profile more robust profile than the signature Four Roses. Made from six of the ten: OBSV, OBSK, OBSF, OESV, OESK, OESF, each of the bourbons in this small batch selection are six to seven years old.

Koloa Rum is a single-batch, craft distiller and bottler that handcrafts their rums from the finest quality sugarcane and the pure, abundant waters of Kauai, Hawaii. Koloa sources their water from the crisp rainwaters of Mount Waialeale. The nearby mountain peaks and rainforests capture the rainfall as it slowly filters through volcanic strata before reaching a vast underground aquifer. This incredibly pure Kauai water imparts its own unique taste and mouth feel that perfectly complements Koloa's rum. This, combined with the tall cane sugarcane, results in a truly unique and delicious Kauai White, Gold, Dark, Spice and Coconut and Coffee Rum, as well as ready-to-drink Mai Tai, Rum Punch and Pineapple Passion products. Koloa Coconut Rum is crafted from raw Cane Sugar mash, twice distilled at 160 180 ABV in an impressive vintage 1210 gallon steam powered copper pot still and cut with filtered water from the ancient Mount Waialeale.