Girolamo Luxardo moved to what is today known as Zadar, Croatia in 1817 as a consular representative of Sardinia. It was his wife that became enamored with the local Dalmatian liqueur, the Rosolio Maraschino. In 1821 Girolamo opened a distillery and soon after received a certificate from the emperor of Austria that acknowledged its exceptional quality. Their liqueurs became known far and wide along with their growing and impressive range which included the Original Maraschino Cherries, Limoncello, and a cherry liqueur. By 1913 the company had grown considerably, opening a new state-of-the-art distillery. The operation along with the Luxardo bloodline barely made it through the Second World War, but a new distillery with its very own cherry orchards thrives today in Torreglia, the Veneto region of Northeast Italy. It employs traditional copper-pot stills while constantly upgrading and investing to stay at the forefront of the industry. The company remains family-owned and is ran by the fifth, sixth, and seventh generations of the Luxardo family. Their flagship Maraschino liqueur and a range of award-winning products are a cocktail staple, along with cherries, syrups, wines, brandies, and many others. Luxardo London Dry Gin is based on Luxardo's early 1900s recipe and contains 9 botanicals, including juniper, coriander, iris, angelica, licorice, cinchona, cinnamon, cardamom, and bitter oranges. The ingredients spend 24 hours in an alcoholic infusion before being distilled. The refinement then takes 19 days, after which the gin is filtered and brought down to 86 proof. The classic juniper-forward profile works great in cocktails and makes for a deliciously refreshing gin & tonic.

A CLASSIC LONDON DRY GIN BUT NOT AS YOU KNOW IT.
Whitley Neill Gin is slightly softer and much smoother than traditional gins, with rich notes of juniper and citrus, pot-pourri and exotic spices. The finish is a long one, with a subtle fade of herbs, cocoa and candied lemon peels, while the nose is both citrus-sweet and peppery, with a distinctive floral aroma.

BOTANICALS
Juniper | Coriander Seed | Cassia Bark | Orris Root | Angelica Root | Sweet Orange | Lemon | Gooseberry | Baobab

This exceptional gin was created by Johnny Neill, a direct descendant of a long line of distillers. Inspired by his family’s sense of adventure, Johnny strove to create his own signature blend of gin.

The result is a tribute to his English distilling heritage, and a homage to the enigmatic beauty of his wife’s African homeland. Whitley Neill London Dry Gin; a balanced, distinctive gin that blends classic gin botanicals with exotic African botanicals to create a liquid with a flavour as unique as its heritage.

AWARDS
2022 The Spirits Business Gin Masters Gold Winner
2022 San Francisco World Spirits Competition Double Gold Winner
2022 London Spirits Competition Gold Winner
2019 San Francisco World Spirits Competition Gold Winner
2019 IWSC (International Wine & Spirits Competition) Gold Winner

THE TASTE OF AN ENGLISH COUNTRY GARDEN WITH A TART CRISP EDGE
The essence of rhubarb adds a tart crisp edge to our smooth gin base whilst the ginger extract warms the palate for a full-bodied finish.

Johnny Neill’s gin evokes childhood memories of visiting his grandparents on their farm by taking a firm Whitley Family favourite in rhubarb and placed a warm twist on this with the addition of fresh ginger.

BOTANICALS
Juniper | Coriander Seed | Cassia Bark | Orris Root | Angelica Root | Liquorice | Sweet Orange | Lemon | Ginger | Rhubarb

Whilst most of Johnny Neill’s inspiration for his award-winning gins comes from his ancestor’s intrepid exploits abroad, Whitley Neill Rhubarb & Ginger Gin harks from fond memories made slightly closer to home. Post-war, the Whitley Family, were living in rural England near Daresbury and they cultivated their garden with thrilling flavours, serving as inspiration for both the table and indeed their experimentation with new gins.

AWARDS
2021 The Gin Masters Gold Winner
2020 International Spirits Challenge Silver Winner
2020 IWSC (International Wine & Spirits Competition) Silver Winner

DISTINCTIVE FLAVOUR OF TURKISH QUINCE, WITH A LONG, FRUITY FINISH
The aroma of fresh stone fruits appears immediately, gently followed by hints of juniper and citrus zest. The distinctive flavour of quince dominates the palate, giving way to the sweetness of apricots and peaches, with a long, fruity finish that opens out into orange blossoms and zesty grapefruits.

A taste for adventure and discovery runs through all eight generations of the Whitley Neill family tree. So it should come as no surprise that at the turn of the century, Frederick Neill found himself on a voyage through Persia, where he discovered a range of exotic fruit, herbs and spices to add inspiration to the Greenall Whitley family’s collection of Gin recipes. While there, he was surprised to discover quince fruits growing in the ancient mountains. And it’s the unmistakable sweet tang of Turkish quince, blended with a heady mix of Persian herbs and spices that gives Whitley Neill Quince Gin its distinctive, alluring taste. A handcrafted gin of exceptional quality, with a flavour that’s as rich as its ancestry.

BOTANICALS
Juniper | Coriander Seed | Cassia Bark | Orris Root | Angelica Root | Liquorice | Sweet Orange | Quince

AWARDS
2020 IWSC (International Wine & Spirits Competition) Gold Winner

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails. Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessee's change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies & Cream, and several other expressions. Ole Smoky Butter Pecan Moonshine is among their lower-proof flavored offerings, clocking in at 35 proof. Flavored with butter, cream, toasted pecans, and caramel, with their own moonshine serving as the backbone, it's a super-creamy twist on the classic flavor combination.

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails. Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessee's change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies & Cream, and several other expressions. At 35 proof the Ole Smoky Moonshine Mountain Java is among their lower-alcohol-content offerings. It has a creamy profile with coffee notes throughout and a dash of vanilla that is great for perking up a cup of coffee or as a cocktail ingredient think White Russian.

The Pratt Standard Cocktail Company was founded in November 2014 by Tory Pratt. At first, it was called TRUE Syrups & Garnishes and the name was later changed to reflect their goal of connecting people via mixology. Based in Washington, D.C. they specialize in cocktail syrups that are focused on authenticity and flavor and take their inspiration from the pre-Prohibition era. They spread their passion and dedication via the quality of their products as well as through cocktail classes. Pratt comes from a family that has worked in the food industry since she can remember. It wasn't until she bought a high-quality craft gin that she realized a cheap run-of-the-mill tonic simply wouldn't cut it. After much research and experimentation, she ended up with the True Tonic Syrup, the first in the growing lineup of syrups that now include the Ginger Syrup, Grenadine Syrup, Kola Syrup, and Rich Simple Syrup. Now there's even the seasonal Spring Syrups series with Blackberry Mint, Rosemary Grapefruit, and Bitter Lemon variations. The name of the game is super-high quality and versatility, eschewing artificial additives, and creating syrups that complement rather than overpower the spirits they are mixed with. The True Ginger Syrup is Pratt Standard's best-seller. Crafted with whole ginger root, organic evaporated cane juice (instead of the commonly used extract), water, and citric acid, a whole pound of ginger goes into a single bottle of this syrup. It's all-natural and you get to choose your own intensity of the flavor mixed with club soda you can go from ginger beer to ginger ale. As with all their offerings, there's no corn syrup and artificial ingredients. Use this hand-crafted syrup to add a spicy kick to various cocktails such as the Moscow mule or Penicillin. Grab a bottle today!

The Pratt Standard Cocktail Company was founded in November 2014 by Tory Pratt. At first, it was called TRUE Syrups & Garnishes and the name was later changed to reflect their goal of connecting people via mixology. Based in Washington, D.C. they specialize in cocktail syrups that are focused on authenticity and flavor and take their inspiration from the pre-Prohibition era. They spread their passion and dedication via the quality of their products as well as through cocktail classes. Pratt comes from a family that has worked in the food industry since she can remember. It wasn't until she bought a high-quality craft gin that she realized a cheap run-of-the-mill tonic simply wouldn't cut it. After much research and experimentation, she ended up with the True Tonic Syrup, the first in the growing lineup of syrups that now include the Ginger Syrup, Grenadine Syrup, Kola Syrup, and Rich Simple Syrup. Now there's even the seasonal Spring Syrups series with Blackberry Mint, Rosemary Grapefruit, and Bitter Lemon variations. The name of the game is super-high quality and versatility, eschewing artificial additives, and creating syrups that complement rather than overpower the spirits they are mixed with. As with all their syrups, a lot of care and research goes into the history of what they are reproducing. Grenadine was made with Turkish or Iranian pomegranate juice (not the cheaper cherry one!), which is why they opted for Turkish pomegranate juice when crafting the True Grenadine Syrup. It contains no dyes or corn syrup, but rather two different pomegranate juices, cane sugar, and orange flower water. Grab a bottle today!

The Pratt Standard Cocktail Company was founded in November 2014 by Tory Pratt. At first, it was called TRUE Syrups & Garnishes and the name was later changed to reflect their goal of connecting people via mixology. Based in Washington, D.C. they specialize in cocktail syrups that are focused on authenticity and flavor and take their inspiration from the pre-Prohibition era. They spread their passion and dedication via the quality of their products as well as through cocktail classes. Pratt comes from a family that has worked in the food industry since she can remember. It wasn't until she bought a high-quality craft gin that she realized a cheap run-of-the-mill tonic simply wouldn't cut it. After much research and experimentation, she ended up with the True Tonic Syrup, the first in the growing lineup of syrups that now include the Ginger Syrup, Grenadine Syrup, Kola Syrup, and Rich Simple Syrup. Now there's even the seasonal Spring Syrups series with Blackberry Mint, Rosemary Grapefruit, and Bitter Lemon variations. The name of the game is super-high quality and versatility, eschewing artificial additives, and creating syrups that complement rather than overpower the spirits they are mixed with. A lot of research goes into the creation of each hand-crafted syrup. The True Tonic Syrup took 47 iterations to become what it is today. It's a historic recipe made with cinchona bark (the natural source of quinine), as well as lemongrass, cinnamon, and saffron. No fructose syrup, artificial flavors, and synthetics are found here. Mix it with club soda to make tonic water, or use it to add complexity to cocktails. A single bottle is good for 16 drinks. Grab a bottle today!

The Pratt Standard Cocktail Company was founded in November 2014 by Tory Pratt. At first, it was called TRUE Syrups & Garnishes and the name was later changed to reflect their goal of connecting people via mixology. Based in Washington, D.C. they specialize in cocktail syrups that are focused on authenticity and flavor and take their inspiration from the pre-Prohibition era. They spread their passion and dedication via the quality of their products as well as through cocktail classes. Pratt comes from a family that has worked in the food industry since she can remember. It wasn't until she bought a high-quality craft gin that she realized a cheap run-of-the-mill tonic simply wouldn't cut it. After much research and experimentation she ended up with the True Tonic Syrup, the first in the growing lineup of syrups that now include the Ginger Syrup, Grenadine Syrup, Kola Syrup, and Rich Simple Syrup. Now there's even the seasonal Spring Syrups series with Blackberry Mint, Rosemary Grapefruit, and Bitter Lemon variations. The name of the game is super-high quality and versatility, eschewing artificial additives, and creating syrups that complement rather than overpower the spirits they are mixed with. A lot of research goes into the creation of each hand-crafted syrup. The True Rich Simple Syrup is crafted with the finest-quality raw demerara sugar, which is closer to what was used in the late 19th-century cocktail boom. Heavy on molasses, it brings another layer of texture and mouthfeel to cocktails with only half as much needed in comparison to generic simple syrup. A single 16oz bottle makes 32 to 50 drinks. Grab a bottle today!

Tequila Finish: We finished our straight rye whiskey in Extra Añejo Tequila barrels. The result is remarkably unique tequila finished whiskey with notes of agave and vanilla on the nose and honey, peppercorn and orange citrus to taste. Pairing tequila and whiskey is always a risky move, but this was a risk worth the reward.

Tasting Notes

PALATE: Rich agave and sweet notes of honey paired with bitter orange, dried fig with floral notes. Spicy peppercorn creates a lasting finish.

PROOF: 98 (49% ABV)

AGE: 4 – 5 Years

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating from high school, Masataka showed more interest in whisky than sake, and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Days is a celebration of the distillery's unique position somewhere between the east and west cultures, nature and humanity, tradition and innovation, where each day represents a learning opportunity. The smooth and gentle blended whisky is lightly peated and comes from Nikka's both main distilleries. It's a combination of grain and malt spirits: Coffey Grain, Miyagikyo Malt, as well as some Coffey Malt and Yoichi Malt. 

This award winning "acholado" style Peruvian Pisco, formerly known as Pisco Portón, is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 40% ABV (80 proof) requiring approximately 3 kilos (7 lbs.) of a blend of quebranta and torontel grapes to produce one 750ml bottle. Distilled from 100% fully fermented grape juice (pure wine--no pomace) and rested a minimum of nine months--four months for each varietal and another five months after assemblage--with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through alambique copper pot stills and traditional falca stills.

TASTING NOTES

NOSE

CONDITION: clean

INTENSITY: medium

AROMA CHARACTERISTICS: pronounced apple, lemon grass, golden raisins and white pepper aromatics.

MATURITY: un-aged and rested in stainless steel.

PALATE

ALCOHOL: warming

BODY: medium high viscosity

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: super dry, medium bodied, very structured with characteristics of citrus and spice with impressions of bananas.

FINISH: lingering finish that is citrusy, peppery and floral.

This award winning "puro" style Peruvian Pisco was voted BEST IN SHOW UNAGED WHITE SPIRIT & BEST PISCO, DOUBLE GOLD MEDAL, at the San Francisco World Spirits Competition 2016 & 2017. Over forty wine & spirit professionals agreed Caravedo Puro Torontel was better than any unaged vodka, gin, rum, tequila, etc--ANY unaged clear spirit--two years in a row. Caravedo Puro Torontel is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 40% ABV (80 proof) requiring approximately 3 kilos (7 lbs.) of torontel (torrontés) grapes to produce one 750ml bottle. Distilled from 100% fully fermented grape juice (pure wine--no pomace) and rested a minimum of six months with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through traditional, flat-top falca stills.

TASTING NOTES

NOSE

CONDITION: clean, concise and bright

INTENSITY: pronounced

AROMA CHARACTERISTICS: floral high notes of geranium, orange blossom and honeysuckle.

MATURITY: un-aged and rested in stainless steel for one year.

PALATE

ALCOHOL: smooth

BODY: medium viscosity

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: bright characteristics of flowers and citrus fruit.

FINISH: light, bright, long and refreshing.

This award winning "puro" style Peruvian Pisco is the finest expression of the "macho grape," called quebranta. Caravedo Puro Quebranta is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 40% ABV (80 proof) requiring approximately 3 kilos (7 lbs.) of quebranta grapes to produce one 750ml bottle. Distilled from 100% fully fermented grape juice (pure wine--no pomace) and rested a minimum of six months with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through alambique copper pot stills.

TASTING NOTES

NOSE

CONDITION: clean and fresh

INTENSITY: medium

AROMA CHARACTERISTICS: apple, bosc pear, grassy, almond, cherry with hints of banana and chocolate.

MATURITY: un-aged yet rested in stainless steel for a minimum of six months.

PALATE

ALCOHOL: smooth

BODY: medium viscosity

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: dry orchard fruit, grassy, banana, hint of chocolate.

FINISH: round, cheerful, clean.

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Walsh is more than just a head distiller, though. He is also the family beekeeper, which naturally led to The Whistler Beekeepers Select Irish Honey expression. Based on a blended Irish whiskey that is aged in ex-Bourbon barrels, the spirit gets infused with honey from their family orchards, resulting in a creamy, sweet, and decadent drink that has won several awards.

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. The Whistler Distillers Select Double Oaked is crafted using a combination of malt and grain Irish whiskeys, meticulously selected by master distiller Michael Walsh. Crafted in small batches, the juices that have been aged in ex-Bourbon barrels then go into Boann's Oloroso sherry casks for 6 months of additional maturation before being bottled at 80 proof. 

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. The Whistler Blenders Select Irish Cream is a whiskey liqueur the first in the world to feature a single-pot-still Irish whiskey in its blend, combined with fresh Irish cream from grass-fed cows. This results in a depth and delicious richness with the whiskey shining through beautifully. 

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Their Single Malts lineup consists of sourced whiskeys. The Blue Note spent its first 5 years in ex-Bourbon barrels before being finished in Oloroso sherry casks for 2 years, totaling 7 years of aging. Bottled at 92 proof without chill filtration or added coloring, its rich, complex, and smooth profile has won several awards. 

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick and Marie Cooney with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Their Single Malt series contains a threesome of Irish Single Malts, How the Years Whistle By being the oldest of the bunch. The sourced whiskey was first aged for 8 years in first-fill Bourbon barrels before spending an additional 2 years in oak Oloroso sherry casks. Complex, rich, and smooth, it's bottled at 92 proof without chill filtration or added coloring.