Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicago's city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval is named after founder Sonat's great-grandfather, who earned Koval the nickname Koval, when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd. "Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicago's first distillery since Prohibition in 2008. Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicago's North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family that's been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients. Koval distillery is a grain-to-bottle operation. For this special expression they use 100% organic oats sourced from the Midwest. Aged for up to 24 months in 30-gallon new, American oak charred barrels sourced from Minnesota, this single barrel has primary notes of caramel and oats with a rich, creamy finish. Only the heart cut of the distillate, makes the final cut (no heads or tails).

Nearby the River Spey, nestled in a valley at the Northern end of Rothes, sits the Speyburn distillery. In the signature pagodad style of Charles Doig, this distillery is one of the most photographed distilleries in Scotland. Speyburn, named after the River Spey, was founded in 1897,by John and Edward Hopkins, two local men with an interest in the industry. That year, which also happened to be Queen Victoria's Diamond Jubilee, seemed the most opportune moment to debut the Speyburn whisky. The first batch was produced just in time for the Queen's Jubilee, and was a great success. The distillery was initially run by the Speyburn-Glenlivet company, who managed operations until 1916 when the distillery was acquired by Distillers Company Limited. Production ceased for a period of time from 1930 to 1934, and again in 1939 for 8 years straight due to WWII. Speyburn has also lived through a series of acquisitions but continued to stay in production. There's an instrumental key to Speyburn whiskies; the water. The water sourced for production comes from two local Burns, Broad and Granty, and it is the only distillery in Scotland to source its water from the Granty burn. Despite having only one wash and one spirit still, Speyburn produces an impressive 1.8 million liters a year. They source lightly seated malt for their recipe but used their own drum maltings until 1968. Speyburn was once known for having the longest fermentation time in the industry. Now shortened to a still lengthy 70 hours (one week), this method imparts a special character to the Speyburn whiskies. Another key factor in the distinct flavor profiles of their whiskies is largely due to a large amount of copper exposure in the stills. This exposure yields a strong fruity profile to the new make spirit. The whisky is aged in a combination of ex-bourbon and ex-sherry casks, that are stored in tall warehouses. This type of maturation also imparts an extra level of flavor to the Whisky. Bradan Orach is Gaelic meaning Golden Salmon, which many consider to be the best kind of salmon. This Speyburn expression has no age statement, you can expect sweet notes of orchard fruits, citrus, vanilla, and wood.

The name Glencadam is derived from the area known as The Tenements of Caldhame. These tenements were plots of land given to the burghs of Brechin for the purpose of food production. The Glencadam distillery is geographically surrounded by these plots, which are situated to the north and south east of the Den Burn. Glencadam is located in the Burgh of Brechin and was built in wake of the Excise Act of 1823. As the only distillery in Angus county, the distillery was owned by George Cooper, before he sold the distillery to David Scott in 1827. The distillery was later acquired by Gilmour Thompson & Co, a Glasgow blender who purchased the distillery in 1891. In 1954 Glencadam was sold to Canadian distiller Hiram Walker, as a part of a large acquisition that took place in Scotland. Then distillery proceeded to become a part of Allied distillers, who mothballed the facility in 2000 and was purchased three short years later by Angus Dundee of London, who are also owners of the Tomintoul distillery in Speyside. Glencadam single malts are quality Whiskies, no chill filtering or coloring additives are used. Sourcing water from the Barry Burn, the facility houses two stills with a capacity to produce 14,000 liters. Glencadam also sources unpeated industrial maltings for their single malts, and they age their Whisky in mostly ex-Bourbon American casks. The Whiskies are distilled using a technique that maximizes reflux. Upward sloped lyne arms on the stills impart a distinctly floral, pear-drop element to the Whisky. Glencadam Whiskies also have other signature characteristics, like rich oily textures, and creamy flavors. The Glencandam range is a diverse lineup of Whiskies that include Portwood and Oloroso Sherry cask finishes. Glencadam Origin 1825 is the first NAS (non age statement) Whisky to be released by Glencadam. Launched in 2016 this single malt was matured first in American-white-oak bourbon barrels, then finished in oloroso-sherry butts. This Highland spirit effervesces notes of fruit and flowers. It's a smooth single malt, not overly complex, a perfecter starter Whisky for aspiring aficionados!

The principal author of the Declaration of Independence and one of the greatest Founding Fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax. After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated on his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to distill the excess grains they harvested from their farms into spirits (George Washington was one of the country's largest distillers of rye whiskey). As a result, each farmer's spirits were unique and reflected the local terroir of their farm. The Jefferson's brand pays homage to Jefferson and the exquisite whiskey he distilled. Thomas Jefferson was also known to be quite the wine aficionado. As America's first ambassador to France, he fell in love with the finest wines Bordeaux had to offer. He became particularly enamored with the wines of the Chateau Pichon Longueville Baron vineyards, known for producing elegant, tannic forward Bordeaux wines. His true love was a particular Chateau Pichon Baron, a red wine of world class quality. Jefferson's Bourbon is a blender and bottler of spirits. Launched in 1997 by Trey and his father Chet Zoeller, a bourbon historian. First released in 1997, Jefferson's has several offerings in their lineup, and utilizes very innovative and experimental blending and aging techniques. Trey Zoeller likes to mix things up at Jefferson's, experimenting with a variety of wood treatments used to mature their whiskeys. Through this experimentation, Zoeller taps into the vast uncharted potential of the whiskey industry, delivering highly nuanced, artful spirits. He chose the Pichon Baron wine and toasted French oak wine cask staves to complement the complexity of their Kentucky Straight Bourbon. And the result is nothing short of harmonious. A limited number barrels are hand-selected for the process, being refilled with Jefferson's Reserve and aged in a hot box environment, creating a truly distinct whiskey, combining the robust flavors of the Bordeaux, the wood notes of both American and French oak and the grain of a premium bourbon in a delicious, complex and balanced final product (producer).

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 12-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatin's copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbell's expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their Cuatro range, an exploratory series of biologically and oxidatively sherry aged cask finishes. A simple yet original idea; exploring Sherry in its different states, the intricate depths of its character. To produce these whiskies, Tomatin crafts a single batch of whisky distilled on January 15th, 2002. The batch is matured for nine years in traditional ex-bourbon casks, then transitionedto various first-fill sherry casks for another three years. The range is a tribute to four (Cuatro) different types of Sherry: Manzanilla and Fino which are two biologically aged sherries, and the more traditionally used Oloroso and sweet Pedro Ximnez Sherriestwo oxidative sherries. These whiskies showcase the unique characteristics of both oxidative and biological sherry finishes. This biological sherry cask finished single malt is aged for 12 years in Manzanilla casks. Rather mellow on the nose, this whisky offers sweet hints of fruit on the palate.

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 14-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatin's copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbell's expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their 14-year-old single malt. This whisky became a part of the Tomatin stable in 2014. Aged in bourbon barrels and finished for one year in Tawny Port casks (which previously held port for around 50 years), this is the first expression from Tomatin to be aged in this variety of wood. Fruity with a slight nuttiness, this single malt is smooth and sweet. Gold medalist at the 2016 San Francisco WSC and World Whisky Awards, the 14YO also scored 92.5 in Jim Murray's 2017 Whisky Bible.

SIA Scotch Whisky is a new and exciting spirit for your modern palate. A blend of Speyside, Highland and Islay malt and grain whiskies, SIA received a 96 points from Ultimate Spirits Challenge and an Outstanding rating from Whisky Advocate Magazine. SIA makes a perfect gift to new and experienced whisky enthusiasts alike.

Taste Profile:

The striking amber color of clover honey, SIA awakens the nose with citrus and spice and opens the palate with a hint of smoky vanilla. The finish is long, smooth and refreshing with hints of hazelnut and toffee.

Unique Story:

The story of SIA is what makes it especially unique, crowd-funded two-years ago on Kickstarter.com by a Hispanic woman in California named Carin Luna-Ostaseski, after years of searching for a way to introduce her friends to Scotch whisky and challenge the idea that scotch is "your grandfather's drink". Mission accomplished.

Bottle Size: 750ml / 86 Proof

Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicago's city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval is named after founder Sonat's great-grandfather, who earned Koval the nickname Koval, when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd. "Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicago's first distillery since Prohibition in 2008. Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicago's North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family that's been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients. Koval distillery is a grain-to-bottle operation, sourcing their grains from a local organic farmer collective in the Midwest. The grain is milled and mashed on-site, and the resultant liquid is distilled, with only the heart cut making it into the bottle. All enzymes and yeast used in production are non-GMO, and the water is sourced from Lake Michigan, purified using a natural charcoal method. All Koval spirits are bottled and packaged on-site. Millet is a prized grain in Asia and Africa. It is also a very popular base for spirits in Nepal. This Koval Single Barrel whiskey however, is the first whiskey to be made out of the grain. With notes of nut and vanilla to define the palate, this organic whiskey has a clean and bright finish. 

Koval, founded in 2008 in Chicago, was the city's first distillery since Prohibition. Robert and Sonat Birnecker left academia to start Koval, crafting certified organic whiskeys, brandies, liqueurs, and specialty spirits. Koval draws on Austrian distilling traditions, named after Sonat's great-grandfather. Robert inherited distilling knowledge from his grandfather, Robert Schimd. Koval is known for its flexibility and creative approach in the craft distillery world. Situated near Chicago's Hollywood Beach, Koval boasts a custom 2,000-gallon copper-pot still from Germany. The family's Austrian distilling heritage influenced their commitment to fresh, organic ingredients and the right equipment. Koval is a grain-to-bottle operation, using non-GMO enzymes, local grains, and Lake Michigan water. They age their heart distillate in bespoke charred American oak casks for 2-4 years and label each bottle by hand. Koval Rye Whiskey offers aromas of rye, cinnamon, and baking spices, earning high praise from the Wall Street Journal. Koval Four Grain Whiskey has notes of banana, oak, and a spicy finish, winning a Gold Medal at the International Whisky Competition. Koval Bourbon, made from organic corn and millet, offers flavors of mango, vanilla, apricot, pepper, clove, and caramel.

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989. It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Crafted from a mash bill of 55% corn, 30% malted barley, and 15% malted rye, then aged in new charred oak for upwards of 3 years, this expression is bottled at 86.5 proof.

Over three decades ago, Ansley Coale picked up a hitchhiker along Route 101 just north of San Francisco. The hitchhiker Hubert Germain-Robin was of French origin and came from a family that had been producing cognac since 1782. As the two drove northward in Coale's car, Hubert spoke of his family's background in distillation. "Hubert wanted to distill using craft methods handed down for centuries from master to apprentice," recalls Coale, who eventually teamed up with the hitchhiker to found Craft Distillers in 2003. After purchasing an antique cognac still from an abandoned distillery, Hubert and Coale built a redwood shed in northern California and began distilling spirits. Craft Distillers Maison Surrenne range is a collaborative effort between Germain-Robin and Cognac's largest remaining family-owned producer: "Surrenne's eight aging cellars hold extensive stocks of aged distillates that have been maintained pure and unblended. There are four distilleries, including the ancient installation in the chateau of Triac. The home distillery is on the Quai de lIle Madame on the banks of the Charente river in Jarnac. Great cognac reflects the land and climate from which its grapes were taken. The bottlings come from specific regions, and we further emphasize their individuality by using cognacs from a particular vintage, or a single distillery, or even an individual cask. Many of these bottlings are unblended, and the rarities are unfiltered." (Craft Distillers). Maison Surrenne Galtaud is an exceptional cognac that is from the single-still Galtaud distillery, founded in 1800 in the village of Mainxe. Rated the #14 Personal All-Time Favorite Brandy of F. Paul Pacult, Editor of F. Paul Pacult's Spirit Journal: June 2016.

House Spirits Distillery was founded in 2004, based in Portland, Oregon, they are well known for their Aviation American Gin, as well as their solid line up of Liqueurs, Whiskeys, Vodkas, Rums, and Aquavits. House Spirits advocate ethically sourced ingredients, sourcing only the finest ingredients for their spirits. Specializing in Handcrafted, small-batch spirits, and using only the best ingredients, House Spirits distills their spirits, in the heart of Portland, Oregon, for the world to see. They provide tours where people can observe the spirits being crafted before their very eyes. an invitation to explore the tradition and the future of American craft distillingA leader of Portland's world-renowned maker community, we are a real distillery, where real people put their heart, soul, and artistry into crafting products that delight and inspire (House Spirits). Often seen as a gin replacement, Aquavit is a centuries-old Scandinavian liquor. Aquavit starts as a clear, neutral spirit, similar to vodka, which is then flavored with a variety of spices including caraway, anise, dill or coriander, and is most commonly served chilled, in small, icy glasses. You can often see it accompanying most Scandinavian foods, like preserved fish, or even moose. Krogstad is crafted in the spirit of adventure, the expression is inspired by the first European explorers to reach America who later passed down that adventurous spirit from generation to generation. Krogstad is distilled from naturally gluten free, American grain, and flavored with a robust blend of caraway and star anise.

The GlenDronach 18 years old has been named after the renowned founder of the distillery, James Allardice. This exceptional sherried single malt is natural in colour and bottled at 46% ABV. Matured in the finest Spanish Oloroso sherry casks, this sublime richly sherried malt is truly unforgettable.

TASTING NOTES

APPEARANCE: Bright deep gold with a tawny centre.

NOSE: Sweet aromatics of fudge and Muscovado sugar. Fruit compote and glacier morello cherries provide added complexity.

PALATE: Rich dark and seductive. Remarkable flavours of stewed fruits and all-spice marry together with classic aged Oloroso sherry and toasted walnut bread combined with chocolate orange.

Nestled deep within the idyllic Boyne Valley on the legendary grounds of Slane Castle, Slane Distillery brings you a whiskey that bears our village's iconic name. Slane Whiskey is aged using our signature 'Tripled Casked' method. This involves resting our Grain and Malt whiskies between three different cask types; Virgin Oak, Seasoned Oak and Oloroso Sherry. These casks are then blended to create an exceptionally complex, smooth Irish whiskey. This whiskey is our testament to the character of the people of Slane and to all those who take pride in building their own legacy.

Bottle Size: 750ml

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via Breckenridge's master distiller ferments a mash of 56% corn, 38% rye and 6% malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky. With a profound range of expressions ranging from award winning bourbons and Port cask finished whiskeys to Chili flavored vodkas, and over two dozen awards, including 2 Distillery of the Year awards, Breckenridge is without saying a well-established player in the game. This is very impressive considering Bryan Nolt founded Breckenridge in 2007. Breckenridge Reserve Blend is a release from the reserve blend program, created to showcase qualities of their bourbons that even the most discerning connoisseurs can appreciate. The spirit consists of four distinct blends, giving great insight into the beauty of the bourbon while it ages, and the affects of charring that are subsequently expressed. Still soft and luscious, these blends capture a different take on the way bourbon can grow up and present itself at maturity.

In 2011, Don Papa Rum emerged from Stephen Carroll's fascination with Negros, Philippines—a place teeming with sugarcane, beaches, and intriguing history. Seeking to revamp the Philippines' rum scene, inspired by the island's charm, Carroll, a former Remy Cointreau exec, crafted a premium, imaginative rum. Named after Dionisio Magbuelas, known as Papa Isio, a pivotal figure before the Philippine Revolution, Don Papa embodies his leadership essence. Distilled at the base of Mt. Kanlaon using top-tier sugarcane, it undergoes a 7-year aging process in American oak barrels, resulting in a sweet, caramel-vanilla profile—a standout as the country's premier sipping rum. Its distinctive packaging, reminiscent of an island odyssey fused with Alice in Wonderland, serves as a creative nod to the Philippines' colonial past. Crafted globally—from France, Portugal, and Italy to New York—the bottle showcases Don Papa, adorned with a gecko, concealing 49 other animals, including the iconic tarsier. This design won gold at the 2013 San Francisco World Spirits Competition and earned the title of product innovation at the 2013 Paris Cocktail Spirits Show.

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig is a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker. Port Askaig 110 Proof is aged in American oak barrels and bottled at 55% ABV. Like each of the expressions in Port Askaig's range, they are released in limited batches which yield an unparalleled consistency and quality of character, that ensures each Whisky maintains its original flavor and dignity. Nonchill-filtered and naturally colored this exclusive release is the first of this unique range of single malt Whiskies from Port Askaig to launch in the US. 

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. After the botanicals have been distilled through Prudence, the gin is brought to proof with water sourced from the Lydwell Spring before being bottled by hand. Sipsmith London Dry Gin V.J.O.P is a desire by Sipsmith to create the ultimate gin for juniper lovers. This powerful overproof spirit is an amplified take on their London Dry, using triple the amount of juniper berries, and crafted by macerating the juniper berries in warm spirit overnight to burst the skins and release the essential oils. Juniper is the lead instrument in this botanical orchestra, enhanced by the increase in proof which is necessary when increasing the flavor profile in a gin. At 57.7% ABV, this juniper-forward gin uses triple the amount of juniper berries to their London Dry Gin.

British farmers have long used an insecticide, referred to in layman's terms as Sheep Dip, to delouse their sheep prior to shearing. This liquid both cleanses the sheep of parasites and preserves the sheep's wool, and is commonplace on West Country farms. As farmers became enterprising with their grains and began distilling their own, homemade whisky, they cleverly hid the substance in barrels labeled SD short for Sheep Dip to avoid paying taxes on the whisky. Eventually, even farmer's wholesalers began selling the whisky, billing it as Sheep Dip. Unfortunately, not all of the farmer's purchasing the whisky had flocks of sheep, and thus ultimately the scheme was uncovered by the British government. Sheep Dip Malt Whisky is made on the fully-operational Spencerfield Farm, which was originally established in 1559 and overlooks the Firth of Forth and the monumental Forth Rail Bridge. Alex Nicol, a former team member at Scottish and Newcastle, Whyte and Mackay, Glenmorangie and Laphroaig distilleries, leads the operation and consulted whisky legend Richard Paterson in creating the blend for Sheep Dip Malt Whisky (Paterson is such an expert that his nose was insured for 7 million). Sheep Dip Malt Whisky is a vatting of 16 different single malt whiskies from the Lowland, Highland, Speyside and Islay whisky regions of Scotland. Sheep Dip Islay Blended Malt is a quite different than the original Sheep Dip. This peated single malt from Islay, has pure Islay, sweet smoke on the nose, layered with notes of brine, followed by gentle smoke. Winner of the NY, Ultimate Spirit Challenge Chairman's Recommendation 2015. This whisky was dubbed extraordinary with a score of 96/100. 

Founded in 2010 in Seattle, WA, Westland Distillery mashes, distills, matures and bottles American Single Malt Whiskey in the heart of the Pacific Northwest. Situated in the SoDo neighborhood of Seattle, Westland's 13,000 square foot distillery boasts a 5,000 mash-house, five 10,000 liter fermenters and two copper pot stills. It's here where Westland's Master Distiller Matt Hofmann crafts the distillery's core American Single Malt Whiskey. Like single malt Scotch, American single malt whiskey is made using a malted barley made at a single distillery. American single malt whiskeys, however, are less regulated, allowing more room for experimentation. With a specialty mash bill of Washington Select Pale Malt, Munich Malt, Extra Special Malt, pale chocolate malt, brown malt, and peated malt, their specialty Garryana-aged single malt is fermented with Belgian Brewer's Yeast for a total of 144 hours, and aged partially in a distinct oak. Garryana is the embodiment of provenance, an expression of the Pacific Northwestboth its land and its culturein whiskey (producer). This limited edition series of bottlings explores the nature of the unique species of native oak, Quercus garryana (also known as Garry or Oregon oak), and its unique influence on the cornerstone elements of Westland's distinctive house style of American single malt. This 2018 edition of Westland's single malt Garryana whiskey is comprised of 52% pale malt aged in 1st fill ex-bourbon Quercus alba, 27% Westland's proprietary five malt aged in Virgin Quercus alba (new American oak), and 21% pale malt aged in Virgin Quercus garryana. A limited edition release of 2600 bottles!