Situated along the banks of the East River, Kings County Distillery is New York City's oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard. A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers. Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still don't understand why it doesn't make the pigs drunk," Haskell says. Kings County Bourbon is made from a mash bill of New York State-grown corn and malted English barley. Twice distilled on Scottish copper pot stills it's then aged for at least two years in new oak barrels. Smooth, spicy, and complex, this bourbon is a precocious whiskey, surprisingly robust for its age with notes of cinnamon, nutmeg, black pepper, and vanilla. Awarded three stars by the New York Times, and a double gold medal from the SF World Spirits Competition in 2019. Kings County currently produces about 150 gallons of bourbon a month. "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. The bottles are filled, labeled and sealed by hand.

Situated along the banks of the East River, Kings County Distillery is New York City's oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon and moonshine out of the 113-year old Paymaster Building at the Brooklyn Navy Yard. A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers. After milling and mashing the grains, the wash is slowly fermented at their distillery in blue tanks that resemble oil drums and then double-pot distilled. Haskell and Spoelman use the first alcohol produced from each batch the "head" as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still don't understand why it doesn't make the pigs drunk," Haskell says. What is Peated Bourbon It's bourbon whiskey that conforms to the American requirements for bourbon but it incorporates malted barley that has been smoked with peat, a tradition common to some Scotch whiskeys. Made from 75% organic New York State corn, and 25% Scottish peated malt. Peated bourbon will definitely appeal to the adventurous whiskey traveler who has had a whiskey or two in their life. Aged for two summers (14 to 24 months) in a five-gallon charred, new oak barrels, Kings County Peated Bourbon Whiskey has an aroma of bonfire and juicy corn, which leads to notes of buttered toast, raisins and caramel on the palate. The finish is slightly smoky with hints of biscuits and more sweet corn. Now available in full 750 ml bottles.

Smooth and sweet with a little sting.

There’s no better place than Montana in the Spring, when the air is perfumed with apple blossoms and the cottonwood floats on the breeze. We love this time of year, because the bees are busy gathering pollen to make their incomparable honey that we use in our Montana Honey Moonshine. This spirit is made from a traditional sweet feed recipe used by moonshiners, made up of three whole grains and molasses. We barrel age our spirit and add a touch of honey for a balanced and approachable flavor.

Willie’s Montana Honey Moonshine is directly tied to the Madison river with the odes to world class fly fishing you find on the bottle. The flow rate and temperature of the Madison river at time of bottling are listed directly on the bottle.

Awards

Gold Medal – Craft Spirits Awards – Los Angeles 2014

The 18th & 19th centuries there were the glory days of the Irish whiskey industry, with over 200 licensed distilleries in all of Ireland. There were also countless unlicensed distilleries at the time, producing diverse styles of poitn, whiskey, gin, and even absinthe. But through a series of unfortunate events, the Irish whiskey industry dried to a trickle in the 1970s. Glendalough Distillery is part of a revival of this Irish heritage. Their philosophy is "to make innovative spirits while staying true to the tradition and heritage of our ancestors." Glendalough started out making poitn the traditional Irish distillate made in small pot stills. From there they seamlessly transitioned to whiskey production, and most recently, seasonal,wild botanical gins. All of their production is handmade. This very special, small-batch Gin takes the Wild Gin recipe and redistills it with extra fruit, flowers, spices and an abundance of fresh rose petals.Three varieties of rose are used including the rare and elusive Wild Rose from the Wicklow mountains, large fragrant Heritage Roses and the ancient prized Damask Rose. Combined these roses create a naturally pink, very floral gin. The delicate nature of petals requires a more gentle, slower distillation than the wild botanical gin. Vapor distillation is more efficient in extracting the essential oils and flavors. After distillation, the gin is further infused with even more roses to deepen the flavors and create a beautiful pink hue. Floral, fragrant and flavorful, this unique gin is the product of endless experimentation with plants, fruit, spices, and flowers.

J.W. Rutledge Distillery was founded by former Four Roses master distiller Jim Rutledge. As the construction of their new sustainable distillery is underway (a facility that utilizes clean technologies like geothermal heating and cooling, solar energy, and biomass energy), Jim Rutledge sources and blends whiskey from other distilleries to put out new releases under the J.W. Rutledge brands, beginning with Cream of Kentucky. Their aim is to produce Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey the old-fashioned way relative to the requisites, guidelines and standards for Straight Whiskey production that have been in place for close to two centuries. The Cream of Kentucky label was first introduced in 1888 by I. Trager & Co. of Cincinnati, Ohio. Before Prohibition ended, the brand was picked up by the renowned Schenley Company and re-introduced to the industry in 1934. Cream of Kentucky reached great success in the 30s and 40s, using the work of famed artist Norman Rockwell. Cream of Kentucky is now owned by J.W. Rutledge, who has recently secured a limited supply of Kentucky Straight Bourbon Whiskey he feels is worthy of the rebirth of Cream of Kentucky Bourbon as a premium whiskey. Cream of Kentucky is an 11.5-year-old straight bourbon blend of 60 barrels. Bottled at 102 proof, this bourbon has notes of sweet cherries, vanilla, and dry tannins followed by a floral cracked pepper finish.

For 21 years, St. George Single Malt Whiskey has been an American original: distilled, aged, blended, and bottled by us out of love for what a handcrafted single malt can be.

If you’ve tried any other St. George distillate, you owe it to yourself to taste the spirit that compelled master distiller Lance Winters to start distilling in the first place.

1001 Whiskies You Must Taste Before You Die says our whiskey “might just be the best U.S. single malt available today”—and by George, we agree.

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture women's corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, it's home to Journeyman Distillery and Bill Welter, Journeyman's master distiller. Welter, who was formerly a banker in Indiana, began his journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic & kosher distiller's facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one. Journeyman Distillery is located in an 1800's corset and buggy whip factory in Three Oaks, Michigan, once a dry town. Corsets, Whips & Whiskey is a single-grain, cask strength barrel-to-glass limited release whiskey, showcasing the high quality and terroir of the organic Michigan wheat used to produce it. The 100% wheat provides a soft sweetness and smoothness to this whiskey unlike any other and reminiscent of an Irish whiskey on the palate.

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture women's corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, it's home to Journeyman Distillery and Bill Welter, Journeyman's master distiller. Welter, who was formerly a banker in Indiana, began his Journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic & kosher distiller's facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one. Not a King Rye is a tribute to George Washington, who was not only the first US president, but also one of America's first distillers. After his victory over the British, he was celebrated by the masses as the first King of America. Washington famously stated that he was Not a King. In honor of the first president, this limited release whiskey is made available on Presidents Day each year. This incredible spirit earned 5-stars / Highest Recommendation from F. Paul Pacult's Spirit Journal, and received a Gold medal at the 2018 Berlin International Spirits Competition.

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture women's corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, it's home to Journeyman Distillery and Bill Welter, Journeyman's master distiller. Welter, who was formerly a banker in Indiana, began his journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic & kosher distiller's facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one. Journeyman offers handcrafted artisan spirits that have a true sense of place or terroir. They utilize all locally sourced Midwest organic grains and use unfiltered/untreated water from an underground aquifer in Three Oaks, MI.Red Arrow Vodka, named after the historic road, pays tribute to one of America's great highways. Journeyman is uniquely set up to create spirits from grain-to-bottle, Red Arrow Vodka grain-to-bottle is double distilled from high-quality organic wheat grown locally in Michigan.The water used in production comes directly from an underground aquifer in Three Oaks that undoubtedly adds character to this spirit. 

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture women's corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, it's home to Journeyman Distillery and Bill Welter, Journeyman's master distiller. Welter, who was formerly a banker in Indiana, began his journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic & kosher distiller's facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one. This Bilberry Black Hearts Gin is aptly named after the famed Bilberry, cousin to the huckleberry & blueberry. The Bilberry is dark in color and was given the nickname Black Heart in 19th century England. This gin has traditional gin botanicals like juniper, lemon, bitter orange, cinnamon, coriander, anise, angelica, and orris root to produce a uniquely American Style Gin. Double-distilled from 100% organic Michigan wheat and 9 botanicals: Juniper, Bilberry, Lemon, Bitter Orange, Cinnamon, Coriander, Anise, Angelica, Orris.

Founded in 2008, WhistlePig is now the most awarded Rye Whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded with the coveted Best In Show Whiskey title from the San Francisco World Spirits Competition. Their vision is to respect tradition and embrace progress. FarmStock Rye embodies their boundless journey toward this vision - protecting what makes Rye Whiskey great, then innovating to make it better. Their Triple Terroir Whiskeys begin with Rye grain from their Estate, distilled and proofed in their Barn with water from their well, and aged in custom Vermont White Oak barrels crafted from the trees surrounding the distillery. Each annual release of FarmStock Rye not only adds dimension to the Whiskey, but also a new chapter in the WhistlePig story. FarmStock Rye Crop 003 marks a historic step - the first ever majority WhistlePig Whiskey - at 52%. FarmStock Rye Crop 003 is the third release of WhistlePig's annual Triple Terrior Whiskey - created from our rye grain, distilled and proofed with water from the WhistlePig farm, and aged in their custom Vermont White Oak. This year's release is the first ever majority WhistlePig Whiskey. Comprised of 52% of our 3-year-old Rye Whiskey, blended with 31% 6-year aged whiskey and 17% 10 year aged whiskey from Alberta, Canada. 

Introducing Boodles Rhubarb & Strawberry Gin, mingling the best of Britain’s quintessential summer flavours with Boodles’ signature blend of botanicals. A modern take on an English tradition, Boodles Rhubarb & Strawberry Gin features the taste of garden-fresh rhubarb and juicy strawberries.

England has had a long and passionate love affair with rhubarb. This fragrant pink gin is made by infusing our classic Boodles London Dry Gin with the taste of spring-crop garden rhubarb and fresh juicy strawberries. The result is a glorious pink hue with a sweet and tart fruity flavour. A treat in a classic Gin & Tonic or Gimlet, or served in a flute with some bubbly.

The Merlet & Fils Distillery hails from the Saint-Sauvant in the Cognac region. The family-owned brand has been making cognac since 1850 and is now in its fifth generation of Merlet's. After distilling for large cognac houses for 160 years Merlet ventured out to develop their own cognac in 2010, producing several award-winning spirits. This stunning VSOP is a blend of eaux-de-vie aged over 4 years old from various Cognac crus, blended together to the highest quality. This cognac has a superb round and supple mouthfeel that stands delicious on its own or in any range of signature cocktails.

Corazon Tequila is part of theGemini Spirits & Wine Company, which is a wholly-owned subsidiary ofSazerac. Corazon Tequila utilizes ex-bourbon barrels from some of the most in-demand whiskey to explore the relationship between aged tequila and the whiskey that was initially used in that barrel. 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 bolder 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. The collection,Expresiones del Corazon, is comprised of five releases:Buffalo Trace Reposado, George T. Stagg Anejo, Sazerac Rye Anejo, Old Rip Van Winkle Anejo, and Corazon Artisanal Edition Blanco. This Corazon Anejo Tequila aged 19 months in Thomas H. Handy Sazerac whiskey barrels, showcasing red pepper and cinnamon spice, dark chocolate, burnt caramel and smoldering oak. 

In 1876, John D. Willett one of Kentucky's original bourbon aristocrats transferred his interest in the Willett & Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett & Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition. Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbon's recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbon's mash bill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still. After distillation, the bourbon is aged in new, American oak casks in Warehouse Z on the distillery's estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792's master distiller, "it's just like real estate location, location, location. That's why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery. Once the bourbon has matured for a minimum of 12 years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon. Bottled at 96.6 proof. Pick up your bottle today!

William Larue Weller developed his original bourbon recipe with wheat, rather than rye. Bottled at the same 114 proof the spirit was when it entered into the barrel, this non-chill filtered wheated bourbon forgoes chill filtration to preserve all the naturally occurring residual oils and flavors that occur during the distillation and aging process (potentially making it appear cloudy at cold temperatures). This bourbon balances a rich mouth feel, with robust notes of vanilla and oak. A whiskey that satisfies the demand of the non-chill filtered whiskey enthusiasts, honoring the man who made wheated bourbon legendary.

TASTING NOTES

Having a nose of vanilla, dark cherries and caramel. On the palate, there is a balance of caramel and toasted oak. The finish is said to be long, with notes of crème brûlée and chocolate.

Most Recent Awards

2023 Double Gold Denver International Spirits Competition
2023 Gold San Francisco World Spirits Competition
2023 Double Platinum ASCOT Awards
2023 Silver International Spirits Challenge

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn. One year after the defeat of the British, a Baptist minister named Elijah Craig emigrated to Fayette County (today, a part of the State of Kentucky) and purchased 1,000 acres of land in a town named Lebanon. In 1789, Craig built a distillery on his farm and is credited with being the first person to mature bourbon in charred, oak casks, earning him the title "Father of Bourbon Whiskey." Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey pays homage to Craig and his unique legacy. The bourbon is bottled from the marriage of fewer than 100 casks of maturing bourbon, each of which is rested in a Kentucky rickhouse for a minimum of a dozen years. The bourbon has an aroma of honey, sweet corn, vanilla, and brown sugar. The aroma gives way to notes of roasted nuts, creamy vanilla, molasses and tropical fruits on the palate, that are well-balanced by hints of dry oak and cinnamon. The finish is long and sweet and ends with a warming touch. This unique 18-Year-Old bourbon showcases Elijah Craig's Master Distillers' expertise, bottled solely from the contents of one barrel, this expression of bourbon-making craftsmanship is bold and robust. Bourbon for the whiskey connoisseur, this bottle has received countless awards for its smooth yet complex flavor, including 3 Double Gold Medals at the San Francisco World Spirits Competition. 

Open fermentation in wooden tanks with both house-cultured and indigenous yeast strains. Pot distilled and unfiltered.
Aged five years in new American white oak charred barrels on earthen floors in the distillery's unheated dunnage-style bonded warehouse.

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Park's Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots from getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and I'm running five floors at the moment." After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Park's peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkney's unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke. Highland Park is proud to introduce Highland Park Sren 26 Year, an exclusive release of 1,206 bottles in partnership with renowned photographer, Sren Solkr. Rich and smoky, the whisky has been crafted from a combination of exceptional casks hand-selected by Master Whisky Maker, Gordon Motion. This special edition is housed in a bespoke leather box paired with an exclusive leather-bound book showcasing photographic work from the 26 years of Sren's career. matured predominantly in sherry-seasoned American oak casks and first fill Bourbon casks this whisky has a rich and spicy flavor with light heathery peat smoke and a long, lingering finish.

Singani is an indigenous Bolivian spirit that has been produced since 1530, and distributed exclusively inside Bolivia. Fast forward to 2008, Steven Soderbergh attended a kickoff party in Madrid for the 2008 biopic Che. The casting director of the film gave him a taste of Singani, an aromatic, clear grape-based Bolivian spirit. The rest was history. Singani uses only muscat grapes of Alexandria which must be planted at a minimum of 5250 feet. Because Singani is not a recognized spirit category in most of the world, it is described as a brandy, but is better classified as an eau-de-vie. Singani has been described as being much like pisco, and came about when the Spanish brought their grapes and their distilling methods over to Latin America. Five hundred years later, it's the national drink of Bolivia with a Domain of Origen, and yet still mostly unknown outside the country. In 2010, Steven Soderbergh created his own line, Singani 63, to be distributed everywhere outside of Bolivia. In November of 2014, he co-petitioned (with the Bolivian government) to the U.S. Alcohol and Tobacco Tax and Trade Bureau to recognize Singani as its own unique category, not unlike Pisco and Cachaa. The number 63 is a reference to Soderbergh's birth year, and this Singani is the first ever to be available in the United States and for that you can thank the director, Steven Soderbergh and his blood, sweat, and tears (and money).