Yamazaki® Whisky is Suntory's flagship single malt whisky, from Japan’s first and oldest malt distillery, multi-layered with fruit and Mizunara aromas.

From Yamazaki was born the surprising, delicate yet profound experience of a Japanese single malt whisky.

Spiritual and deep, made at Yamazaki Distillery, the soulplace of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Suntory Single Malt Whisky Yamazaki® Whisky is not only the No.1 single malt whisky in Japan, but is enjoyed in more than 35 countries.

Tasting Notes

Color: Pure gold

Nose: Peach, pineapple, grapefruit, clove, candied orange, vanilla, Mizunara (Japanese oak)

Palate: Coconut, cranberry, butter

Finish: Sweet ginger, cinnamon, long finish

Tasting Notes

Nose : Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. Big, but seductively gentle, too;

Taste : The delivery, though controlled at first, is massive! Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note (curious, seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all; but for extra food measure the flavours develop into a really intense chocolate fudge middle which absolute resonates through the palate;

Finish : A slight struggle here as the mouthfeel gets a bit puffy here with the dry peat and oak; enough molassed sweetness to see the malt through to a satisfying end, though. Above all the spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit;

In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and more bold flavor profile) in order to produce a unique blanco tequila. Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye. Corazon Sazerac Rye Aejo Tequila is aged for 24 months in casks that were previously used to mature Sazerac Rye. It has an aroma of strawberries, butterscotch and toffee, which give way to notes of caramel, roasted nuts, and ripe citrus on the palate. The finish is sharp and bold, with touches of pineapple and agave balancing notes of spicy rye. 

In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and more bold flavor profile) in order to produce a unique blanco tequila. Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye. Corazon Buffalo Trace Reposado Tequila is aged for over 10 months in casks that were previously used to mature Buffalo Trace Bourbon. It has an aroma of oak, caramelized agave and a hint of salty tang. Bold notes of fruits and agave dominate the flavor profile, and are complemented by touches of woody spices, black pepper and cinnamon. The finish is long and warming, with a touch of vanilla.

Straight Rye Whiskey has experienced a strong resurgence in the American whiskey landscape, yet Colonel Edmund Haynes Taylor, Jr. was making this style more than 100 years ago. This small batch, Bottled-in-Bond 100 proof straight rye whiskey pays tribute to the former Distillery owner with a unique rye whiskey reminiscent of days long past.

TASTING NOTES

An altogether different recipe and profile than Sazerac Rye, this recipe contains just rye and malted barley, no corn. The result is an aroma full of dried fruit, black pepper, and a touch of fresh dill. A small sip brings an array of flavors both sweet and savory with a terrific balance of dark spices and subtle caramel overtones. The finish is especially pleasing with an oaky dryness that lingers just long enough.

"Simply spectacular!" - John Paddon, blind tasting notes - 2015 International Whisky Competition

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77% of the world's maple syrup. Tap Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out." Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye. Pick up a bottle of Port finished Canadian Rye today!

Introducing the Lagavulin Offerman Edition 11 Year Rum Cask Finish Release 2024 Scotch Whisky, a distinct and limited offering that marries the renowned Lagavulin character with a unique twist. Aged for 11 years and finished in rum casks, this expression embodies the essence of craftsmanship and innovation. With its rich, smoky flavors complemented by the subtle sweetness from the rum casks, this release promises a truly memorable tasting experience. Crafted in collaboration with actor Nick Offerman, known for his affinity for Lagavulin, this release is a celebration of both tradition and creativity. Seize the opportunity to savor this exceptional whisky and indulge in its complexity and depth.

"We are one of the smaller houses in Cognac and produce a small percentage of what the major houses do," says Francois Le Grelle, the Managing Director at the House of Hine. "For us, it's not about growth it's about maintaining the highest level of quality." Founded in 1817, the House of Hine has been in the same family for six generations. In 1791, Thomas Hine the company's founder left his native England in order to learn the art of making cognac. Today, nearly 225 years later, his great-great-great-great grandson, Bernard Hine, oversees the 297-acre Hine Estate. Situated on the banks of the River Charente, the estate benefits from a south-facing aspect, which maximizes the grapes exposure to sunshine and heat. In addition, "we only work with Grande and Petite Champagne where the soils are very chalky," explains Eric Forget, Hine's Cellar Master. "Hine's finesse comes from the terroir." H by Hine VSOP Fine Champagne Cognac is a blend of more than 15 cognacs made from the finest crus in France. After the grapes are harvested and fermented, they are distilled with their fine lees, which helps maintain the richness and structure of the cognac. Following distillation, H by Hine VSOP is aged in fine-grained wood sourced from northern France. "We prefer oak from the north of France because it has a finer grain which gives greater delicacy and less toast," says Forget. In addition, "we don't age too much in new oak as the wood flavors can dominate and hide the fruity and floral elements of the wine." H by Hine VSOP Fine Champagne Cognac is aged for a minimum of four years, and is Hine's most floral cognac. It has a scent of jasmine with a hint of redwood, which gives way to notes of iris, vanilla and carnation. Delicate and aromatic, it finishes with gentle notes of white grapes and a hint of apricots and cinnamon.

Banks Rum is named for the botanist Sir Joseph Banks, an adventurer who sailed with Captain Cook in the mid 18th century. The 5 Island blend is composed of 21 rums from 5 different islands - Trinidad, Jamaica, Guyana, Barbados, and Java, each lending their own unique style, flavors and character. The final formula was created by Master Blender Arnaud de Trabuc, who uses a combination of pot-stilled and column-stilled rums, charcoal filtered for clarity.

TASTING NOTES

"This super funky rum is clear, however the depth of flavor would suggest otherwise. It manages to reveal the rich, blackstrap molasses of the Jamaican rum, mixed with the earthiness of Guyanese, the fruitiness of Barbados, the bitterness of Batavia Arak from Java and the lightness from Trinidad rum to smooth it all out. The flavors are strong and rich, allowing it to be sipped neat, but it's a favorite with bartenders because of its flavor impact in cocktails."

PRODUCT DETAILS

2006 Lagavulin double-matured in ex-bodega Pedro Ximenez cask wood for an intense, raisiny sweetness that marries beautifully with the smoky power of the regular release to create a massive, rich tasting power-house of a malt. Lagavulin Distillers Edition won Double Gold at the San Francisco World Spirits Competition in 2008, 2009 and 2011. It also won International Wine and Spirit Competition Gold in 1999 (Trophy), 2003, 2006 (Best in Class), 2007 (Two Trophies & Best in Class), 2008 (Best in Class), 2009 (Trophy & Best in Class), 2010 and 2012. It took Gold at the International Spirit Competition in 2004 (Trophy) 2005, 2008, 2009, and 2010. At Scotch Whisky Masters it won a Master in 2008 and 2010, and Gold in 2009, 2011 and 2013. And last but not least, it was judged Best Islay (Peated) Single Malt & Best Islay (Peated) Vintage Single Malt Scotch Whisky at the World Whiskies Awards in 2007 and Best Islay Peated Single Malt Scotch Whisky no age statement there in 2008.

TASTING NOTES

NOSE: Satisfying and enticing; intense peat, vanilla. A raisiny sweetness checks the smoke. Crisp, roasty malt.

PALATE: Sweet and luscious; clear malt, smoke fills the mouth. Very salty tang; coffee, vanilla, a glimmer of fruit.

FINISH: Incredibly long, even for Islay. Fruit, peat, and long-lasting oak. Very engaging and enjoyable.

This Heaven Hill Distillery original is named for the famed Bernheim Distillery here in Louisville. 7-Year-Old Wheat Whiskey, Bernheim Original is the first new style of American Whiskey to be introduced since Prohibition. Aged for 7 years in our traditional open rickhouses, Bernheim’s mellow taste is refreshingly smooth when served straight or in cocktails.

Tasting Notes

Color: Bright Amber

Aroma: Mildly sweet; hints of vanilla and honey

Taste: Hints of toffee, berries, and spice

Finish: Toasted oak; elegant and warm

For the Willett family, distilling craft whiskey is a family tradition. During Reconstruction, John David Willett the family patriarch began distilling whiskey at the Moore, Willett & Frenke Distillery, which was situated just outside of Louisville, Kentucky. In 1898, his son, A. Lambert Willett who was 15 years old at the time began following in his father's footsteps. Three decades later, Lambert, together with his son, Thompson, purchased a farm on the outskirts of Bardstown, Kentucky, and began construction of the Willett Distilling Company. While the Willett Distilling Company eventually changed its name to Kentucky Bourbon Distillers, the family tradition lives on Even Kulsveen, the current owner of KBD, is Thompson Willett's son-in-law. In keeping with family tradition, Kentucky Vintage Bourbon is an authentic Kentucky straight whiskey. Bottled at a robust 90 proof, the bourbon has a golden chestnut color, along with an aroma of oranges, lemons, clovers and honey. Notes of ginger, caramel apples, roasted nuts and creamy vanilla dominate the palate, and give way to a finish accented by hints of almonds and black pepper. Kentucky Vintage Bourbon won the Double Gold Medal at the San Francisco World Spirits Competition, and earned four stars from F. Paul Pacult's Spirit Journal. With its combination of age, taste and proof making it an unparalleled value, Kentucky Vintage Bourbon is one of the best kept secrets on the whiskey market.

Johnny Drum Private Stock Kentucky Bourbon is a premium whiskey crafted in small batches to honor the legacy of its namesake, a Kentucky farmer who distilled excess corn after the Civil War. Known for its smooth character and quality, it has earned recognition, including a Gold Medal at the San Francisco World Spirits Competition.

Tasting notes
The nose is sour apple, vanilla, and oak. The palate is a snowball rolling over fruits, vanilla, and spices, mixing them all together into a well

Some years ago, Master Distiller Harlen Davis Wheatley decided to embark on a project to craft the perfect vodka. Through the commitment and meticulous craftsmanship of a dedicated team, HDW CLIX came to fruition. CLIX, or 159 in Roman numerals, represents the 159 separate distillations that were required to produce this ultra-fine vodka.

TASTING NOTES

Polished and smooth upon entry, CLIX is pleasing on the nose and reminiscent of the essence of fresh nectar. Elegant in style, the exclusive character is a combination of exquisite smoothness and interesting nuance. It finishes quickly and cleanly, making for a delicate, refined and stylish drinking experience.

In 1870, Flix Lpez began cultivating blue weber agave from the fields of the San Jos del Refugio Hacienda, situated in Jalisco, Mexico. Since then, expert jimadors have been nurturing the crop at the hacienda, which ultimately came to be known as Casa Herradura. Today, the agave growing Casa Herradura, which can take up to ten years to mature, grow up 2 meters high and weigh nearly 500 pounds, are descendants of the original agave growing on the estate in 1870. Herradura Seleccion Suprema Extra Aejo Tequila is crafted using agave harvested exclusively from the Casa Herradura estate. Once the agave have been harvested, the heart of the plant (the pia) is stripped away from its leaves using a special knife called a coa and cooked for approximately 26 hours in ovens made of stone and brick. During this cooking process, the once-white pias turn a deep orange color, and reveal an incredibly sweet and intense aroma (the pias are so sweet that chunks of cooked agave are often sold as candy in the street markets of Jalisco). Once the pias have been cooked, they are crushed and then fermented for up to seven days using natural, air-borne yeasts. Then, the wash is twice distilled and the tequila is matured for four years in American white oak casks that were formerly used to mature Kentucky bourbon. As a result of this extra-long aging process, the tequila has an aroma of dark vanilla, rose petals, cinnamon and intense citrus. Complex notes of baked apples, pineapples, citrus, vanilla pods and caramel are exposed on the palate, and give way to a creamy finish that has touches of lingering spices. Herradura Seleccion Suprema Extra Aejo Tequila earned the Gold Medal at the San Francisco World Spirits Competition in 2012 and the Platinum Medal at the Spirits International Prestige Awards the same year. In addition, it earned a score of 94 points at the Ultimate Spirits Challenge in 2014, where it was named the Best Extra Aejo Tequila in the World.

Born in 1952, Old Bardstown was an American Thoroughbred racehorse named after the city of Bardstown, Kentucky. Bred and raced by Calumet Farms, the horse twice won Florida's Tropical Handicap at the Tropical Park Race Track as well as the Widener Handicap at the Hialeah Park Race Track. In 31 career starts, Bardstown had 18 first place finishes, 7 second place finishes and 1 third place finish. By the time he retired at the age of 8, Old Bardstown was one of the top racing horses of his time. Old Bardstown Estate Bottled Kentucky Straight Bourbon Whiskey pays homage to the legacy of the American Thoroughbred. The bourbon is made from a mash of primarily corn, which is milled and mashed before being fermented with Kentucky limestone water. Following fermentation, the wash is distilled before the bourbon is matured for ten years in new, American oak casks. Then, the bourbon is brought to 101 proof before being bottled. Old Bardstown Estate Bottled Kentucky Straight Bourbon Whiskey has an auburn-red color, along with an intense aroma of sherry, mint, eucalyptus and copper, somewhat reminiscent of single malt scotch. Notes of nutmeg, caramel, tobacco and chewy leather dominate the palate, and are complemented by hints of malted barley, cherry, and earthy minerals. The finish is medium-long, with touches of fresh herbs, oak and spice. The bourbon earned a score of 95 points from Jim Murray's Whisky Bible, and the Silver Medal at the San Francisco World Spirits Competition in 2012. 

In 1820, Don Juan Sebastian Serralls emigrated from Spain and arrived in the city of Ponce, Puerto Rico. After living frugally and saving carefully for many years, Serralls began a small family in the city. Four decades later, his son founded Hacienda Teresa a sugar plantation just outside the city borders. Situated in southern part of Puerto Rico, Hacienda Teresa enjoys generous amounts of sunlight and large flatlands, making it ideal for the cultivation of fresh, juicy sugarcane. In 1865, the Serralls family began distilling the excess sugar cane harvested from Hacienda Teresa into rum. Today, Felix J. Serralls, Jr. a third generation master distiller continues to shepherd his family legacy forward. Don Q Gran Aejo Rum is made from freshly harvested sugar cane, which is crushed before being fermented using a proprietary strain of yeast (the Serralls family has been using the same strain of yeast for over 75 years). Following fermentation, the rum is distilled five times before being matured in American white oak casks. "The interaction of wood and rum matures and mellows the spirit, as well as endows our Gran Aejo with a luxurious golden color," says Serralls. "Our Gran Aejo contains rums aged between 3 and 12 years, creating a balance between sweet and dry that you won't get in other spirits." Once the rums have been aged and blended together, Don Q Gran Aejo Rum is brought to proof with water from the Ro Inabn (in 1898, the family was granted exclusive rights to use water from the river for their rum). The Inabn River travels through Puerto Rico's volcanic mountains and as a result, contributes a slightly earthy and mineral flavor profile to the rum. Don Q Gran Aejo Rum has an aroma of caramelized oranges, citrus zest and herbal vegetables. The aroma gives way to notes of tropical fruits, caramel and vanilla on the palate, and finishes with hints of salty minerals, molasses and coconuts. The rum has won numerous awards, including the Double Gold Medal at the Beverly Hills Competition in 2013 (where it was named "Best in Show"), the Five Star Diamond Award from the American Academy of Hospitality Sciences and the Platinum Medal at the 2013 Sip Competition. In addition, it earned a score of 96 points at the Ultimate Spirits Challenge in 2014, which named it the Best Rum in the World.

Nestled 1,000 feet high in Scotland's Monadhliath Mountains, Tomatin Distillery, founded in the 15th century, is a pinnacle of Scottish heritage. The Tomatin 18 Year Old Single Malt Scotch Whisky, crafted from plump Scottish barley, undergoes a meticulous process overseen by Master Distiller Douglas Campbell, with over 50 years at Tomatin. Distilled twice in unique copper-pot stills, the whisky matures for 15 years in ex-bourbon casks before an 18-month finish in Spanish oak casks from Oloroso Sherry. Notable accolades include the 2014 San Francisco World Spirits Competition Double Gold Medal and the 2013 World Whiskies Awards' "Best Highland Single Malt (13-20 Years of Age)," along with a 96-point rating at the 2012 Ultimate Spirits Challenge.

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place"in ancient Gaelic, is a reference to the cattle farmers who would pause at the distillery on their journey south to the cattle markets in Crieff and Falkirk. Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky. After the barley has been milled and mashed, it is fermented in the distillery's original, wooden washbacks. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnie's copper-pot wash still, and then again through its copper-pot spirit still. Dalwhinnie Distillers Edition Highland Single Malt Scotch Whisky was distilled before being matured for approximately fifteen years in oak casks. After its initial maturation, the whisky was double-barreled, or finished, for an additional year in casks that were formerly used to mature Oloroso sherry, before it was finally bottled. The whisky has an aroma of fresh orchards, honey and soft spices that open up to notes of malt, sweet grapes, heathered spices and honey on the palate, and lead to a long finish with touches of oak and vanilla.