Established in 1780, during the American Revolution, the Pepper family brand is the oldest brand of whiskey made in Kentucky. The brand was fondly called Old '1776', by its scion, the Colonel James E. Pepper. The award-winning 1776 label was launched in 2012 in partnership with other distilleries to revive the old brand and has since gone on to much acclaim in the world of whiskey.

Sensory Notes

Complex & Flavorful; notes of mint, cloves, eucalyptus, chocolate, & honey. Our most popular whiskey; a great sipper neat or on the rocks, and makes the perfect Old Fashioned or Manhattan.

Awards / Accolades

2021 - Gold Medal; San Francisco World Spirits Competition

2020 - Best Rye Whiskey under $40 - Whiskey Critic, Fred Minnick Blind Tasting

2020 - 91 pts; International Wine and Spirits Competition

2019 - Double Gold Medal; San Francisco World Spirits Competition

2018 - Gold Medal; New York World Spirits Competition

Nestled in a Denver industrial complex, Leopold Bros. Distillery is the brainchild of Todd Leopold. His journey through malt and brewing studies, brewing in Germany, and distilling in Kentucky led to the establishment of this distillery in 2008, in Littleton, Colorado. Leopold Bros. celebrates the diversity of Pre-Prohibition American rye whiskey, offering both Pennsylvania rye with traditional spice and dryness and Maryland rye, known for its fruity and floral character. Leopold Bros.' Maryland-Style Rye Whiskey revives a classic style with meticulous yeast selection and aging in charred American oak barrels, resulting in a unique flavor profile marked by woody rye, vanilla, citrus, and cocoa notes.

A favorite of the founders, our Blanco offers such an incredibly smooth finish and distinct herbal notes that they love to sip it straight. To those who prefer to mix, cocktails never had it so good.

Mars Shinshu is Japan's highest whisky distillery, at 798 meters -just over 2,600 feet- nestled between Japan's Southern and Central Alps. Mars Shinshu is owned by the Hombo family, who have been in the business of distillation for over a century. Whisky became a part of the Mars Shinshu production line up in 1949. In 1984, Shinshu decided to move their southernmost Kyushu distillery to the picturesque alpine Miyada village, where the high altitude and cool climate make for suitable conditions for whisky-making. The whisky is produced from waters that pass through granite rock, this water is high in natural minerals. This whisky is named after Kiichiro Iwai, known as The Silent Pioneer of Japan Whisky, and the former mentor of Masataka Taketsuru, the founder of Nikka and Suntory Whisky. Iwai sent Taketsuru to Scotland to learn the art of whisky-making. Taketsuru returned to Japan, presenting a whisky-making report- the Taketsuru Notes- to Iwai. Taketsuru was the first Japanese to learn the art of whisky-making. Mars Shinshu's whiskies continue to be some of the most inexpensive Japanese whiskies on the market, and they are full of high quality character and complex flavor. Iwai Tradition, is a blended whisky, comprised of both single malts, grains, and blended whiskies. The whisky is then aged in a combination of ex-bourbon, ex-sherry, and ex-wine casks, creating a perfect harmony of flavors. Iwai Tradition is a special tribute to Iwai and Japanese Whisky. This is malt driven spirit is truly a reflection of contemporary Japanese whisky. Incredibly balanced, soft and layered. A blending of sherry, bourbon and wine casks with hints delicate hints of peat make for a harmonious whisky that would make Iwai-san proud.

The Volstead Act of 1920 which initiated Prohibition in the USA granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced as medicinal whiskey on Louisville’s famed Whiskey Row. It is the only bourbon continuously sold by the same company that has been available for sale before, during and after Prohibition.

During this time, all whiskies had to be bottled at 100 Proof. With a barrel entry proof of 100, the “angel’s share” would have created a 115 proof whiskey after maturation. To pay homage to this era, Old Forester presents 1920 Prohibition Style Bourbon at 115 proof to represent the rich flavor profile this bourbon had nearly 100 years ago.

Tasting Notes

AROMA: An intense medley of cherry preserves, drippy caramel, dark chocolate, thickened maple syrup and seasoned oak spiciness.

TASTE: Dark caramel coats layers of malt nuttiness and sweet graham cracker all warmed by green peppercorn and coriander spice brightened with a hint of cedar.

FINISH: Tart apple crispness gives way to a long smoky finish full of toasted marshmallow, chocolate and graham cracker sweetness.

Kikori was launched in the Fall of 2015 by Ann Soh Woods, an up and comer in the Japanese Whisky scene. Ann, founder and owner of Soh Spirits, is a bold spark of brilliance, with her fresh take on Japanese whisky. Her imaginative 100% rice based Japanese whisk(e)y -which she chose to spell with an e, to distinguish Kikori from other Japanese whiskies- won gold at the 2016 San Francisco World Spirits Competition. The Alcohol and Tobacco Tax Bureau didn't know how to classify it at first, but it is a whiskey. It is similar to its cousin Shochu -a Japanese alcohol distilled from rice or sweet potatoes- but is served at a higher 41% ABV than shochu's 25-35%. Wood's had a fascination with whiskey, and her frequent trips to Japan, roused intrigue for the rituals and traditions of Japanese alcohols. Rice is a huge part of Japanese culture. By distilling whiskey from this prominent grain, Woods seeks to capture the spirit of Japan. This is how the imaginative whiskey was born. Introducing bold ideas like these into such a male dominated old school market like the whiskey industry had its challenges. It is always assumed that I am a sales representative when I visit accounts, and it is always a pleasant surprise when they find out I am the founder. Said Woods in an interview with Munchies Magazine. Not to mention overcoming language and cultural barriers. Kikori is distilled in Kumamoto on the island of Kyushu, Japan, the birthplace of Kikori. When approached with the unconventional idea for her Japanese whiskey, distillers were skeptical, but the new drink has gained popularity. Woods depended on a master distiller for the formula, and it has become a success. Kikori states that the rice is sourced locally from the Kumamoto rice paddy. Located alongside the Iwase River, Kumamoto has a distinct volcanic rich soil. The signature rice is cooked in giant steel steamers, and distilled using pure mountain water, the rice ""has been cultivated in southern Japan for over 2000 years in the nutrient rich, volcanic soil of Kyushu Island. The rice grows in the rich volcanic loam formed through eons of lava flow and ash deposits. It's distilled with fresh mountainous waters that flow through ancient volcanic rocks that are millions of years old. The rice gives it a unique aromatic profile with a floral and fragrant aroma and a velvety smoothness to the palate. No coloring or sugar is added, and it ages in American, French, and sherry oak anywhere from three to seven years.

Here’s to the Smokeheads. The ones who reject the humdrum, and walk to the beat of their own drum. Relentlessly exploring. Pouring less boring. And loving. Every. Last. Drop.

Here’s to rule-breaking, breathtaking Islay single malts born of a simple ambition: to smoke tradition, and forge a new path. Whiskies for rebellious souls who refuse to compromise and whose restless spirit never dies.

With immense smoke and notes of sea salt and spice, this is a vigorous whisky that stands out from the crowd.

Our hero Islay single malt offers heavy woodsmoke and peat, through to honeyed sweetness, via salt, seaweed and spice. The Original Smokehead is an immense, life-affirming whisky that stands out from the crowd.

"Our family links to the whisky industry date back to 1824," says William Wemyss, the founder and CEO of Wemyss Malts, "when John Haig built his distillery on family land in Fife."Wemyss (pronounced "Weems") is the ancient Gaelic word for caves and stems from the rocky outcrop on which the Wemyss family home Castle Wemyss rests. Haig's distillery eventually became known as Cameron Bridge and in 1826, it became the first distillery to produce grain whisky using the column still method invented by Robert Stein. Today, the Wemyss family expertly blends some of the finest whiskies made across Scotland. "Our whiskies are chosen by a tasting panel" says Wemyss, "and the tasting panel comprises people who work in the business, members of the family, and most importantly, is chaired by Charlie MacLean who helps us select the industry's best whiskies to bottle under our brand." MacLean, who has been writing about whisky since 1981, was trained in "the sensory evaluation of potable spirits"by the Scotch Whisky Research Institute in 1992. In addition to being a visiting lecturer at the Smithsonian Institution, he is also a Councillor of Clan Maclean and was elected Master of the Quaich (Quaich is derived from the Gaelic word meaning cup), one of the Scotch industry's highest accolades, in October 2009. Blended with up to 16 different single malt whiskies to produce 3 signature styles of whisky named after their flavor profiles. 8YO Spice King is a Highland Island blend, bottled at an untamed 56% ABV, its spicy character, which takes over near the finish, is amplified by the strong ABV, but the whisky is led by smoky, sweet, zesty, earthy notes.

Bourbon distinguishes itself from regular American whiskey through its requirement for aging in new, charred white American oak barrels. Michter's Whiskey, specifically their US*1 Unblended Small Batch American, goes beyond the standard rules by deviating from the 80% ABV requirement. Located in Kentucky, Michter's has an old distillery and produces whiskey that is unique because it's aged in bourbon-soaked barrels and bottled at an exact 83.4 proof, making it stand out. They also have a meticulous production process, using custom-made, well-dried barrels and a unique chill filtration technique. This whiskey maintains its distinct character and offers rich butterscotch and vanilla notes at 41.7% ABV.

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually. For the next 250 years, nearly all the gin produced in the world was barrel-aged since the spirit was stored and transported in oak barrels (at the time, glass was too fragile and plastic and stainless steel containers were still not available). In order to craft a more traditional gin, "we've rested our signature vapor basket gin in our charred oak barrels previously used to age our spiced rum," says Darek Bell, the founder and Master Distiller at Corsair Artisan Distillery. Since opening its doors in 2009, Corsair 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. Corsair's Artisan Gin remains one of the few gins produced using a gin-head (otherwise known as a carter head or vapor basket). This method, allows the flavors and essential oils of the gin's sustainably grown botanicals to be gently extracted using vapor; this technique yields a less bitter spirit than maceration resulting in a more aromatic, clean-tasting gin. This gin head style gin is made using 100% organic botanicals, which yields a brighter, more well-balanced spirit. Using a vapor basket essentially highlights the unique mixture of botanicals use in the spirit, such as citrus, cucumber, cardamom and coriander. Among other accolades, this crisp gin has struck Gold at the San Francisco World Spirits Competition, the World Beverage Competition, and the International Review of Spirits Awards BTI.

Hennessy V.S.O.P Privilège is a well balanced cognac, the expression of 200 years of Hennessy craft. The fruit of nature’s uncertainties, this unique blend has tamed the elements to embody the original concept of cognac. Each sip reveals new facets of its personality.

The savoir-faire of the Maison of Hennessy is fully expressed in this balanced cognac: the selection of eaux-de-vie, aging and assemblage. A cognac of remarkable consistency and vitality, Hennessy V.S.O.P Privilège conveys all of the savoir-faire of the Hennessy master blenders who have ensured the continued success of this harmonious assemblage for 200 years.

Tasting Notes

Color: Flamboyant mahogany with light tones.

Nose: Release very mature notes, evoking the aroma of fresh fruit coupled with a sensation of suppleness that settles in to underscore the harmony of this cognac.

 Palate: The sensation of full body deepens with the flavor of juice fruit, vanilla, spices and mild tobacco also provided by the vigor of the younger eaux-de-vie.

Created in 1840, the "Liqueur de Santé" is the first liqueur made from the original recipe of the Elixir Végétal de la Grande Chartreuse. It was so popular that Father Garnier, attorney and responsible for the liqueurs at the time, later decided to officially name it 'Chartreuse Verte', and registered the “Chartreuse” mark in 1852. It is still produced and manufactured today by the Chartreux Fathers in their Aiguenoire distillery in Entre-Deux-Guiers (Isère - France).

TASTING NOTES

A Chartreuse green color, a powerful herbaceous, peppery nose.

A fresh palate with minty notes, pine sap and citrus fruits.

Bittersweet tea at the end of the mouth prolongs the tasting.

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. Sloe berries are a hedgerow fruit in the plumb family. Rarely consistent berry seasons yield annual harvests that almost always vary, due to the unpredictable English climate. This variety in harvest is a trait very characteristic of wine, in that each vintage batch that is produced has its own unique character. Each autumn Sipsmith picks their sloe berries, which are then frozen and steeped in their London Dry Gin, for three to four months. This process gives the gin a jammy, marzipan flavorThe result is a truly handmade sloe gin that is subtle, complex and bursting with flavour (Sipsmith).

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). St. George makes their Dry Rye Gin in the same 1,500-liter copper pot still that they use to make their Terroir and Botanivore Gins. These Gins each have intricate botanicals bills designed to create a layered olfactory experience. St. George's also makes a limited-release, barrel-aged version they call Dry Rye Reposado Gin. Rested in French and American oak wine casks, it has a lovely pink hue and a deep, rich flavor. For their Dry Rye Gin they chose only six botanical ingredients: juniper berries steal the shown this expression, having 50% more than any of their gins. The botanicals are complemented by black peppercorn, caraway, coriander, grapefruit peel, lime peelwhich were all designed to play up the juniper's peppery nature. A base of 100% pot-distilled rye makes for a very unconventional gin, but a unique option for whiskey lovers. This gin has structure, spice, and an impeccably rich mouthfeel. Warm and spicy, it has a natural affinity with bitters, citrus, stone fruit, and ginger (St. George's).

Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New York's historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creation's sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running. In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. They currently have three award winning expressions in their lineup, one vodka and one American gin, and one barrel aged gin. Their gin is described as being simultaneously juniper and botanical rich. Infused with herbs spices, roots and flowers sourced from all over the world that are harmonized in the distiller's secret recipe. Their impassioned take on an American gin is Pot-distilled in small batches to articulate a deliberate blend of infused herbs, fruits, roots and flowers. An ode to our craft, this is an independent gin (Tommyrotter).Bottled at 42% ABV, it won a Silver Medal at the 2016 San Francisco World Spirits Competition.

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic's award-winning Dutchess Private ReserveStraight Bourbon Whiskey is described as being subtle and sophisticated. A beautiful bouquet of spice and honey with gentle notes of vanilla coming out to provide for a smooth finish. This is a bourbon for sharing with friends (Taconic Distillery). Pick up a bottle of Taconic's Private Reserve Bourbon today!

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Named after the US founding fathers, Taconic's Rye Whiskey is aged in virgin American white oak barrels until golden caramel in color. Rye lovers will appreciate its bold, spicy flavor with a mildly sweet finish. Bottled at 90 proof this homage to the founding fathers is terrific in cocktails and smooth when enjoyed neat or on the rocks. Pick up a bottle of this Founder's Rye today!

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic's Straight Bourbon Whiskeyis bottled at a barrel strength 115 proof. Taconic adds a touch of our artisanal water to give the bourbon healthy dose of butteriness. At 57.5% ABV, it is bold and refreshing, with aromas of light vanilla kissed with hints of honey and caramel.

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic Distillery's Rolling Hills Rum is distilled from sugarcane molasses and aged for two years in bourbon barrels. The rum gets its final beauty rest in recently emptied Taconic Distillery's Founder Rye Whiskey barrels, finishing for a few months in them. The sugarcane elixir is then cut to 80 proof with fresh spring water from the Taconic farm.A truly succulent whiskey with rich vanilla and caramel notes.