In the early 1800s, Don Felipe Camarena's ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarena's family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery. Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipe's grandson and La Altea's third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors. After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days. After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila. Tapatio Tequila Reposado rests in oak barrels for approximately four months, giving it subtle woody undertones, with hints of oak and honey. Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

In the early 1800s, Don Felipe Camarena's ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarena's family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery. Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipe's grandson and La Altea's third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors. After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days. After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila. Following distillation, Tapatio Tequila Blanco rests in stainless steel tanks for approximately four weeks before being bottled. As a result, it has a spicy, citrusy flavor with notes of pepper, sweet agave and a hint of orange. Tapatio Tequila Blanco was ranked one of the top 50 spirits in the world in 2013 by F. Paul Pacult's Spirit Journal. Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

In keeping with the history of the brand and to assure that only the finest quality Bourbon is labeled Belle Meade Bourbon, we painstakingly select barrels sourced from the nation’s finest distillers. To ensure that no other Bourbon in the world tastes like Belle Meade Bourbon, we created a proprietary blend using different high-rye content mash bills and complementary yeast strains. Each batch of our well-aged proprietary blend creates the signature flavor profile that makes Belle Meade Bourbon the award-winning Bourbon of choice for the discerning whiskey drinker.

The high-rye blend of Belle Meade was designed to make it a versatile Bourbon.  It shines whether served neat, with a splash, or on the rocks but it’s also outstanding in a well-made cocktail. The high rye content and 90.4 bottling proof helps Belle Meade Bourbon to stand up to mixers that often mask other Bourbons, thus making it the perfect Bourbon for your favorite classic or craft cocktail creation.

Whoever said everything old is new again was dead on. So don’t drink like your Dad. Drink like your Great Great GREAT Granddad. Drink Belle Meade Bourbon. 

AWARDS

Winner: Double Gold Medal at the 2015 San Francisco World Spirits Competition. 

Winner: - Outstanding Gold, 2015 Spirits of the Americas Competition

Winner: - Made In The South Awards 2013, Garden & Gun Magazine

Winner: - Top 3, Best Bourbons In America, Maxim Magazine

93 Points - Tasting Panel Magazine

91 Points - Wine Enthusiast Magazine

TASTING NOTES

Nose: Maple syrup and caramel with floral fragrances and a citrus zest.

Palate: Caramel and vanilla with bold rye spice and hints of apricot.

Finish: Long, smooth finish with mellow cherry and plum notes accented by cinnamon, all without the burn found in other 90 proof bourbons.

The story of this San Francisco gin begins in New York in 1870, when William Scheffler purchased a patent for rights to a new design of a pot still. He journeyed westward and in 1882, registered a distillery in St. Helena, California and was given distillery license number 209 by the federal government. The restoration of Distillery 209 began in the 20th century and the distillery was ultimately moved from St. Helena to San Francisco. Today, 130 years after Scheffler proudly painted his license number over the doors of his stone and brick distillery, Distillery 209 is situated in the shadow of AT&T Park at Pier 50, and is the only distillery in the world that is built over water. Whether you enjoy drinking gin straight, sipping a proper martini, or want to welcome summer with a sublime gin and tonic, Distillery 209 makes a unique artisanal spirit that is truly outstanding. Born in a 25-foot tall copper alembic pot still, No. 209 Gin is the child of Arne Hillesland, the master distiller at Distillery 209. After apprenticing with a Master Distiller from Scotland, Arne developed both the No. 209 Gin recipe as well as some of the innovative techniques that give No. 209 Gin its unique flavor profile. The gin's secret recipe calls for somewhere between eight and eleven different botanicals the distillery is intentionally vague on the exact number. In addition to juniper berries (the staple of every gin) from Tuscany, the recipe calls for cardamom from Guatemala, cassia bark from Indonesia, coriander seeds from Romania, bergamot orange from Calabria and lemon peel from Spain. The lemon peel and bergamot orange give the gin a citric fragrance and citrusy flavor profile. To say that No. 209 Gin is handcrafted is an understatement. Arne uses only pure snow melt water from the Sierra Nevada mountains and he hand-sorts the cardamom seeds used in the fermentation process by length, choosing only the shorter seeds for a sweeter taste and tossing the long seeds to avoid a bitter aftertaste. In addition, Distillery 209 prides itself on limiting the number of congeners, or hang-over producing substances, used in the production of the gin. After distilling the gin four times over, Arne lets the botanicals macerate overnight in the pot still, gently coaxing out the natural, citrus flavors. The height of the pot still reflects the profile of the gin because the still is so tall, it creates a lighter flavored gin. After maceration, the gin is distilled a fifth time. Then, Arne discards the heads (beginning) and tails (end) of the distillation and bottles the heart (middle) into No. 209 Gin.

Colorado Gold Straight Bourbon Whiskey is made using a mash of four locally-sourced grains: corn, rye, wheat and malted barley. 

AWARDS

Earned the title "Best in Class"at the American Distilling Institute Competition in 2012,

Gold Medal at the San Francisco World Spirits Competition in 2013.

Tasting Notes

Nose : Gristy smoked barley, kippers with a salted butter, peppered bite;

Taste : The delivery is youthful and barely reaching puberty then suddenly an intensely malty ascendancy followed by a healthy dose of drier oaks;

Finish : A sublime finale for its sheer delicacy and elegance; the peat no more than oozes, there are cups galaore of sugarless medium roast Mysore and finally, as a bourbony trail is discovered, soft liquorice and molassed sugar - easily the highlight of the experience: one of the best finishes of the year;

In the 18th century, a Swiss Mennonite farmer named John Shenk established his family near Pennsylvania's Blue Mountain Valley. Over the years, Shenk found himself with a surplus of grains and began distilling the excess into whiskey. This distillery, eventually named Michter's Distillery, went on to become the United States' inaugural distilling company. Just two decades after its inception, General George Washington turned to Michter's Distillery Whiskey to fortify his troops during a challenging winter at Valley Forge, earning the distillery the moniker of the whiskey that warmed the American Revolution.

The advent of Prohibition in 1919 led to the closure of Michter's Distillery, along with numerous others across the United States. However, in the early 1990s, Joseph J. Magliocco and Richard Newman collaborated to resurrect the brand. Magliocco shared, "When we established our whiskey program for Michter's Distillery, Dick and I aimed to return to the 'cost be damned' origins and produce the finest whiskey possible. Our objective was to demonstrate that American whiskey could rival the best from anywhere in the world."

Michter's Distillery 20 Year Old Bourbon, masterfully crafted by distiller Willie Pratt, reflects Pratt's meticulous approach to maturation developed over his forty-year distilling career, earning him the nickname "Dr. No" for his tendency to reject aging barrels that don't meet his standards. Pratt explains that whiskey aged for over a decade faces a critical juncture, where it can either become extraordinary or unsuitable. Magliocco adds, "We reject barrels that are excessively woody or lack consistency. Willie identified a barrel that tasted delightful but had the consistency of molasses, which we obviously couldn't sell."

Michter's Distillery 20 Year Old Single Barrel Bourbon, sourced and curated by Pratt, displays a rich amber hue and releases a bouquet of coffee, vanilla beans, and smoked chips. The palate is dominated by spicy notes, complemented by hints of milk chocolate, citrus, molasses, and caramel. The medium-long finish features touches of chewy leather, smoked dates, and oak, culminating in a remarkable expression of aged bourbon craftsmanship.

Since the time of the Ashikaga shogunate in the 16th century, tiny villages situated along the mountains of Kyushu in southwest Japan have been producing shochu. Shochu is a unique Japanese spirit, typically distilled from barley or potatoes (as compared to sake, which is a type of rice wine), and has a signature earthy flavor. While shochu has been distilled in Japan for over four hundred years, it is only in the past decade that shochu has experienced a resurgence in 2003, Japanese production of shochu surpassed production of sake for the first time. New to market, Mizu Shochu is distilled from two-row barley, which is sown in the early spring and harvested in the summer. After local farmers in Saga, Japan harvest the barley, it is polished, washed, and steamed before tojis (master distillers) Wada-san and Okoba-san begin fermenting the grains. In order to begin fermentation, the tojis add steamed rice that is coated with black koji microbes to the mash, along with a touch of yeast and pure water sourced from Black Hair Mountain. The koji microbes, which release a gentle citric acid during fermentation, impart a distinctive aroma and flavor to the shochu, and bring out the subtle sweetness of the barley. Following fermentation, Mizu Shochu is distilled in a single pass (traditional shochu is only distilled once) and, after being left to rest for at least six months, brought to 70 proof using water from Black Hair Mountain. Much like American law with respect to bourbon, Japanese law prohibits adding any sugars, sweeteners or flavors that affect the taste of shochu once it has been distilled. The higher alcohol content of Mizu reflects its status as a "genshu-style" shochu shochu that allows the tojis to show off their skill and craftsmanship using the finest ingredients available to them, resulting in rare, artisanal shochu a cut above typical shochu. As a result, Mizu Shochu has a robust aroma of cantaloupe and freshly cut grass that is complemented by hints of bananas, raisins and brown sugar. The flavor is smooth and slightly creamy, with mellow notes of fresh, slightly sweet grains that lead to touches of caramel and vanilla on the finish. Mizu Shochu is also known by its full name, Mizunomai (?), which means "dance of the beautiful crane."The shorter form of Mizu is a play on the Japanese word for water, which is evoked by the smoothness and purity of Mizu Shochu. Mizu Shochu is available exclusively through for a limited period of time.

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York City's oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillery's founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey. A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers. Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "It's good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "There's not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish. "We make enough to supply some of Brooklyn, some of Manhattan and that's about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. 

Distilled from rye grain, with a secret recipe of herbs and spices, Catoctin Creek Watershed Gin® is unlike any gin you've tried. Amazingly complex, with a rye base that shines through subtle citrus and cinnamon notes, essences of fresh cut hay, and of course a crisp juniper character.  Together, they make Watershed Gin a fine cocktail mixer.

AWARDS

Gold Medal - Exceptional

– Beverage Testing Institute, December 1, 2016

– Beverage Testing Institute, July 27, 2011

– Matt Colglazier, American Craft Spirits, September 28, 2010

– Forbes, January 31, 2015

– Modern Distillery Age, November 18, 2011

In an age of restless brilliance, Dorothy Parker was a singular sensation. Born in New Jersey, Parker was raised in New York City and rose to acclaim, both for her literary output and as a founding member of the Algonquin Round Table. After a lifetime of work as a critic, satirist and short-story writer, Parker collaborated with Alexander Woollcott to produce an anthology of her work entitled The Portable Dorothy Parker. Parker's is one of only three Portable series that remain continuously in print (the other two being Shakespeare and the Bible). "I've been a devotee since I was 19 or 20 reading Parker in college and I wanted to pay tribute to her, both for everything she's done for me and for New York," says Allen Katz, co-founder of New York Distilling Co. Together with Tom Potter, founder of Brooklyn Brewery, Katz opened the doors to his 5,000 square-feet distillery in Brooklyn (the distillery straddles the neighborhoods of Williamsburg and Greenpoint one door to the distillery opens up to the Williamsburg zip code and the other to the Greenpoint zip code) just one year ago. Much like Dorothy Parker herself, Dorothy Parker Gin is bold and robust, with a hint of sweetness. "While juniper is the backbone of any gin," explains Katz, "we add a number of classic and contemporary botanicals," including orange peel, lemon peel, coriander, green cardamom, sweet cinnamon, elderberries and dried hibiscus petals. After distilling the wash inside a 1,000 liter, Christian Carl alembic pot still imported from Germany, Katz lets Dorothy Parker Gin rest in stainless steel tanks for a few days. "We like to let it rest after distilling it," Katz says, "in order to let the flavors come together and really harmonize." After resting in the tanks, the gin is brought to proof using double-filtered water before each bottle is filled and labeled by hand. The labels, which are adorned with Paker's profile, were designed by Milton Glaser, creator of the iconic "I LOVE NY" campaign. Dorothy Parker Gin has a nose of juniper and peppercorn, and a bouquet of hibiscus, cinnamon, cardamom and elderberries with a touch of sweetness. Dorothy Parker a gin enthusiast herself once remarked, "I like to have a Martini, two at the very most; three, I'm under the table, four I'm under my host!" We suggest you stick to two or three.

Broken Shed Vodka is a crisp, clean vodka distilled with the purest New Zealand mountain mineral water, spring water, highest-quality sustainable whey, and nothing else. No additives, sweeteners or GMOs. Gluten-free at every stage of the process.

TASTING NOTES

Nose: An initial pure hit of a dominant vanilla aroma, which dissipates into a subtle blend of citrus and freshly-cut southern grass notes.

Mouthfeel: A luxurious sensation that coats the palate, and melts away seamlessly, leaving a smooth yet subtle lingering on the side of the tongue.

Palate: Pristine spring and mineral waters and whey protein distillate is all that we use to make our vodka. This results in a clean taste and luxurious mouthfeel that will impress.

Finish: Smooth, with a touch of warmth, leaving a delightfully pleasant yet concise lingering of flavor on the palate.

In Los Altos, Mexico the heart of Tequila Valley Corzo Distillery has pioneered and patented a distillation process that begins when expert jimadors trim the shoots and stalks from young Highland Blue Weber Agave plants, allowing the plants to focus more of their energy on developing rich and flavorful pias, or hearts. Native to Mexico, Highland Blue Weber Agave plants favor high altitudes and rich, sandy soils. In Los Altos, which is located a mile above sea level and blessed with rich, red soil, Corzo's jimadors harvest the pias at their peak of maturity. After the pias are harvested, they are slowly roasted for five hours in order to extract the their sweet nectar. Corzo uses a longer, slower fermentation cycle as compared to other distilleries, going so far as to play Mozart during fermentation in order to help relax the yeast and provide for a more mellow tequila. After fermentation, the tequila is distilled three times. Corzo's patented distillation process makes large cuts to the distillate to ensure that only the "heart of hearts"is bottled. As a result, each bottle of Corzo Silver takes about 22 pounds agave to make, nearly twice as much as any other tequila! The aggressive cuts also lead to a sweeter, more ripe tequila. Afterwards, the tequila is sparged a process where microscopic air bubbles are introduced into the tequila in order to let it breathe and provide for a smoother taste before being bottled. Designed by Fabien Baron, the French designer whose work includes some of the most iconic perfume bottles of our time, Corzo Silver Tequila's bottle reflects the contemporary style of Mexican architecture. Its strong, rectangular lines and perfume bottle shape hint at the fragrant and full-bodied tequila that are contained inside. If tequila represents the revolutionary spirit of Mexico, Corzo represents Mexico's modern elegance.

In the central valleys of Oaxaca, Mexico, Maestro Alberto Morales a fifth-generation jomezcalero is hard at work managing his family's five stills. The village of San Dionisio, which the Morales' have called home for nearly 150 years, was founded in 1610 and has sat at the epicenter of mezcal country throughout the spirit's existence. Morales, who uses sustainable farming techniques (Wahaka Mezcal is certified organic by the USDA) and traditional production methods, describes his palenque as "a place of respect and harmony, where no arguments or even bad words can be uttered." The Morales' take great pride in the craft of mezcal production, and oversee the entire process from harvest to market.After expert jimadors select espadn agave at the peak of ripeness, the Morales' roast them in earthen pits, which gives the mezcal its signature, smoky flavor. The agave is then crushed using a traditional millstone and distilled by Morales himself. Made using 100% agave, Wahaka Joven Espadn has a slightly sweet finish that belies the smoky, charred flavor of the roasted agave.Incredibly approachable, Wahaka Joven Espadnis Morales' signature mezcal, and won the Silver Medal at the 2012 San Francisco World Spirits Competition and the 2011 New York International Spirits Competition. Wahaka Joven Espadn is 100% agave, 100% organic and 100% authentic. Always. 

This gift pack offers a great way to sample our three best-selling spirits.

Three of our best-selling spirits in “flask” sized 200ml bottles. Mad River Bourbon, Revolution Rye and Maple Cask Rum. 100% mashed, fermented, distilled and bottled in Vermont using regionally and fair trade sourced grains and sugar.

Includes the following:
• A 200ml bottle of Bourbon Whiskey
• A 200ml bottle of Revolution Rye
• A 200ml bottle of Maple Cask Rum

In 1908, Don Jose Varela Blanco, a young Spanish entrepreneur, opened the first sugar mill in Pes just five years after Panama seceded from Colombia. With the encouragement and help of his three eldest sons, he began distilling spirits in 1936 in the same town where it all began. Today, Luis J. Varela, Jr. is the third generation of the Varela family running the company. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world," Varela says. While rum is aged across different regions of the world, the rum distilled in Pes is uniquely flavorful due to the climate in Panama.The tropical rainfall, humid days and breezy nights add character and personality to the development of the rum.In addition, the Varela family controls the entire rum-making process from grain to glass they grow, hand-pick and hand-harvest their own sugar cane, distill it into rum and age it in used, bourbon white oak casks in Pes.Their commitment to making the finest rum in the world earned them a gold medal at the 2009 Ministry of Rum Tasting Competition and a double gold medal at the 2010 San Francisco World Spirits Competition. Distilled in a four-column still and aged for a minimum of seven years, Ron Abuelo Anejo 7 Aos has a nose of toffee and butterscotch and notes of vanilla, nutmeg, cinnamon and oak. "Abuelo means grandfather in Spanish, and the old man image on our labels reflects the essence of this brand: heritage and tradition," says Varela Jr.

Hidden down a dark alley in a former chop shop, skilled men are quietly violating one of Evanston's founding principles: Prohibition. In the 19th century, Frances Elizabeth Willard was elected President of the Chicago Woman's Christian Temperance Union and embarked on a decade-long crusade to prohibit alcohol in the United States. Willard worked tirelessly; as President of the WCTU, she traveled roughly 30,000 miles per year and gave an average of 400 lectures each year for an entire decade As a result, Evanston remained a dry town for over 100 years. It wasn't until Paul Hletko, owner and master distiller at Few Spirits, began lobbying the town that the antiquated laws were lifted. "I'm the vice president of the PTA at my kids' school and I coach their soccer and T-ball teams," Hletko says. "People around town know me and what I'm about, which is handy when you're looking to change 100 years of laws." Today, Hletko and his team of master distillers distill Few Single Malt Whisky in the heart of Evanston, Illinois. Few Single Malt Whisky is crafted exclusively from malted barley. Unlike traditional single malts, however, the whisky is crafted using both cherry wood smoked barley (this imparts a sweet, slightly smoky flavor) and unsmoked two-row barley. After distillation, the single malt is matured in custom-made oak barrels from Minnesota. "The cooper I eventually chose to make our barrels won 24 out of 25 categories at a spirits competition I visited," Hletko says. "I'm no math major, but that's the cooper I want to make our barrels." As a result, the single malt has an aroma of fudge, vanilla and salted caramel. Notes of turmeric, cherry, espresso beans, honey and graham crackers dominate the palate, and lead to a finish with hints of apples, oak, smoke, cinnamon and caramel.