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. Sloe berries are a hedgerow fruit in the plumb family. Rarely consistent berry seasons yield annual harvests that almost always vary, due to the unpredictable English climate. This variety in harvest is a trait very characteristic of wine, in that each vintage batch that is produced has its own unique character. Each autumn Sipsmith picks their sloe berries, which are then frozen and steeped in their London Dry Gin, for three to four months. This process gives the gin a jammy, marzipan flavorThe result is a truly handmade sloe gin that is subtle, complex and bursting with flavour (Sipsmith).

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). St. George makes their Dry Rye Gin in the same 1,500-liter copper pot still that they use to make their Terroir and Botanivore Gins. These Gins each have intricate botanicals bills designed to create a layered olfactory experience. St. George's also makes a limited-release, barrel-aged version they call Dry Rye Reposado Gin. Rested in French and American oak wine casks, it has a lovely pink hue and a deep, rich flavor. For their Dry Rye Gin they chose only six botanical ingredients: juniper berries steal the shown this expression, having 50% more than any of their gins. The botanicals are complemented by black peppercorn, caraway, coriander, grapefruit peel, lime peelwhich were all designed to play up the juniper's peppery nature. A base of 100% pot-distilled rye makes for a very unconventional gin, but a unique option for whiskey lovers. This gin has structure, spice, and an impeccably rich mouthfeel. Warm and spicy, it has a natural affinity with bitters, citrus, stone fruit, and ginger (St. George's).

Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New York's historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creation's sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running. In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. They currently have three award winning expressions in their lineup, one vodka and one American gin, and one barrel aged gin. Their gin is described as being simultaneously juniper and botanical rich. Infused with herbs spices, roots and flowers sourced from all over the world that are harmonized in the distiller's secret recipe. Their impassioned take on an American gin is Pot-distilled in small batches to articulate a deliberate blend of infused herbs, fruits, roots and flowers. An ode to our craft, this is an independent gin (Tommyrotter).Bottled at 42% ABV, it won a Silver Medal at the 2016 San Francisco World Spirits Competition.

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic's award-winning Dutchess Private ReserveStraight Bourbon Whiskey is described as being subtle and sophisticated. A beautiful bouquet of spice and honey with gentle notes of vanilla coming out to provide for a smooth finish. This is a bourbon for sharing with friends (Taconic Distillery). Pick up a bottle of Taconic's Private Reserve Bourbon today!

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Named after the US founding fathers, Taconic's Rye Whiskey is aged in virgin American white oak barrels until golden caramel in color. Rye lovers will appreciate its bold, spicy flavor with a mildly sweet finish. Bottled at 90 proof this homage to the founding fathers is terrific in cocktails and smooth when enjoyed neat or on the rocks. Pick up a bottle of this Founder's Rye today!

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic's Straight Bourbon Whiskeyis bottled at a barrel strength 115 proof. Taconic adds a touch of our artisanal water to give the bourbon healthy dose of butteriness. At 57.5% ABV, it is bold and refreshing, with aromas of light vanilla kissed with hints of honey and caramel.

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic Distillery's Rolling Hills Rum is distilled from sugarcane molasses and aged for two years in bourbon barrels. The rum gets its final beauty rest in recently emptied Taconic Distillery's Founder Rye Whiskey barrels, finishing for a few months in them. The sugarcane elixir is then cut to 80 proof with fresh spring water from the Taconic farm.A truly succulent whiskey with rich vanilla and caramel notes.

STOLEN American Whiskey begins with a mature 11-year-old whiskey. Ever insatiable, STOLEN tapped into industry experts by adding a layer of artistry rooted in extracting staves from ex-whiskey barrels and toasting them in a 360-degree rotation over an oak wood fire. Turning the staves at key points during the toast allowed STOLEN to capture richly nuanced flavors across the entire wood gradient, resulting in a smoky consistency for every barrel stave. To impart these fire roasted notes into the whiskey, STOLEN employs a secondary, barrel-finishing process where the juice is continually analyzed for taste and nosed for aroma until it peaks in boldness resulting in an additional layer of finished flavor complexity that differentiates STOLEN Whiskey from other traditional American whiskies and bourbons. On the nose is a roasted coffee bouquet that enhances dark fruits and lingers through an exceptionally long finish. On the palate, natural flavors of toasted caramel, dark molasses and smoky chocolate mingle. STOLEN Whiskey's initial buttery mouthfeel ultimately balances out a bold and lasting finish. 

Macduff Distillery was founded in 1962. Located in the Highlands, beside the River Deveron near the North Sea, the official name of the distillery has gone back and forth between names Deveron and MacDuff, but the majority of their bottlings have been released under the name Deveron. The distillery changed hands several times before being acquired by Bacardi's subsidiary John Dewar & Sons, the label that also owns Royal Brackla, Aberfeldy, Aultmore, and Craigellachie. The Macduff facility produces 2,400,000 liters of spirit a year. It has a classic design, conjured by distillery architect William Delme-Evans. The stillhouse houses one of the most interesting parts of the overall engineering. It has five stills, two wash, and three spirit. The wash stills have distinct upward-tilted lyne arms and 90-degree kinks in their design. This unusual bend in the lyne arm creates a reflux that yields a light, fruity spirit. The resultant new make also has a nutty slightly sulphury character, which is due to the quick mashing, short fermentation, and cold condensing technique. It is this process that defines the character of Deveron Whisky. In 2015 John Dewars & Sons launched their Last Great Malts Collection: a range of high profile single malt whiskies. This line up included top-shelf whiskies from Aberfeldy, Aultmore, Craigellachie, and Royal Brackla. They released several premium age statement expressions from each brand. The Deveron 18 Year Old was launched in September 2015 along with a 12-Year-Old. This rare coastal whisky harbors the tangy notes of redcurrants, alongside sturdy apple notes, dried fruits and nutty warm finish. Bottled at 40% ABV. Pick up a bottle of this special single malt today!

We believe that everyone should be able to buy a good quality single malt scotch. You shouldn’t need a fancy display cabinet to enjoy Scotland’s national drink. That’s what we set out to do in 1960 when we built the Macduff distillery. Our distillery was built by four entrepreneurial Scots and a practical production approach saw us introduce shell and tube condensers (where we cool the vapor back into liquid) into the first gravity-fed scotch whisky distillery allowing us to reduce costs and our environmental impact.

The Deveron 12-year-old Single Malt Scotch Whisky has spent 12 years resting in Oak barrels. Over those two years the tasting notes of the Whisky progress to creamy Vanilla, rich-backed apples, and a delicately spicy finish. It’s a dram to be enjoyed neat, over ice, or in a long, mixed drink. The Deveron12 Whisky Macduff is our favorite. Check out our videos for some mixed drink inspiration.

TRY THE DEVERON APPLE HIGHBALL

INGREDIENTS
> 50 ML THE DEVERON SINGLE MALT (10 YEAR OLD OR 12 YEAR OLD)
> 75 ML CLOUDY LEMONADE
> TWO SLICES OF FRESH GREEN APPLE
> OPTIONAL SODA TOP
FREE GREEN APPLE SLICE GARNISH

The history of De Luze cognac began in 1817, when Le Baron Alfred De Luze and his brother Louise-Philippe journeyed to New York where they eventually started their business, importing and exporting Wines and Cognacs. Five years later Alfred founded A. DE LUZE & FILS in Bordeaux, and in 1862, in pursuit of producing a very high quality cognac he purchased the Domaine du Chaigne in Grande Champagne. In 1927, the De Luze house was granted the Royal Warrant by King Christian X of Denmark, to produce their Cognac. Meanwhile, in Angeac Champagne, Michael Boinaud is recommissioning the two family pot-stills, rekindling their operation. After a period of time under French Spirits Group, De Luze was purchased by the Boinauds, who brought the brand back to the Grande Champagne region of Cognac, where Alfred's production took place years ago 1862. The Boinaud family owns the largest vineyard of the Cognac Appellation; over 400 hectares in the Grande Champagne region. Their vast vineyards produce an impressive range of high-quality cognacs composed 70% Grande Champagne, far exceeding the minimum requirement (50%) of the appellation. In addition to owning the largest vineyard in the region, the Boinauds own the largest distillery of the Cognac region, with 41charentais(Alembic) pot-stills. To produce the high quality and natural texture which characterizes De Luze, only unfiltered wines are distilled in small capacity pot-stills. A traditional double-distillation method is used to produce the eaux-de-vie used in their cognac. The Boinaud family has its own cooperage where the Master Cooper produces and repairs barrels. Aged in bespoke French oak barrels, and blended specially by Cellar Master Eric Boinaud, the VSOP eaux-de-vie rests in French Oak Barrels for 4 years minimum. De Luze VSOP is an outstanding blend of eaux-de-vie from Grande and Petite Champagne, the two best growing areas of the Cognac region whose blending yields the finest spirit. The wine is distilled unfiltered, with its "lees" in-house, using the Boinaud family's unique method, giving an exquisite finish to the cognac.With its rich fruit and floral notes, De Luze VSOP won a Gold medal at the San Francisco World Spirits Competition. 

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyer's French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayer's Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction. In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses. At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue. Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof. Crafted from hand-selected barrels, this bourbon is bottled uncut, straight from the barrel; unfiltered and unadulterated at over 125 proof. This technique is reminiscent of the way whiskey was produced in the days before Prohibition, when Edmund Haynes Taylor, Jr. was the owner of Buffalo Trace Distillery. Drawn from barrels aged in rickhouses constructed by Taylor over a century ago, the spirit is incredibly smooth. This outstanding bourbon won a Gold medal at the San Francisco World Spirits Competition.

The first batch of Beluga Noble Russian Vodka was produced in 2002. It was the first and the dearest to our hearts! This was the result of the meticulous hard work of the Mariinsk Distillery masters. The refined, rich taste of Beluga Noble Russian Vodka results from its unique composition, mainly due to the malt spirit and the purest water of the Siberian artesian wells. This helps to smoothen the taste of vodka.

These carefully selected natural components pass through a triple filtering system. Afterwards, Beluga Noble is left to «rest» for thirty days. Such method helps to neutralize the harsh smell of the spirit and to enhance the rich taste and soft flavor of Beluga Russian Noble Vodka.

After emigrating from Wales to Kentucky in 1783, Evan Williams established a distillery along the banks of the Ohio River. The location of his eponymous distillery, situated on the banks of the Ohio River, is officially marked, declaring Evan Williams as Kentucky's First Commercial Distiller. Evan Williams was an American pioneer being one of the first distillers in the US to use corn. The Evan Williams brand was founded in celebration of Williams. Heaven Hill produces their signature bourbons which are bottled in Bardstown, Kentucky. Evan Williams has long been ranked as one of the world's best-selling whiskey brands. Heaven Hill distillery was founded in 1935, Immediately after Prohibition ended in the United States in 1933, after a group of investors decided to be ready for the rebounding market. The investors including the famous Joseph L. Beam. Heaven Hill is located on a massive estate boasting 22 multi-story rick-houses across hundreds of acres of land. Now known as the Heaven Hill Bernheim Distillery they have the second-largest inventory of Bourbon Whiskey in the world. It is also the only remaining family-owned distillery in Kentucky. Evan Williams has a diverse core lineup, including their very popular signature Black Label, as well as some limited releases. Every year since 1983 Master Distiller Parker Beam (and now his son Craig) have chosen select barrels for their single barrel series, barrels selected to their exact specifications. This Evan Williams Single Barrel Vintage Bourbon is a five-time "Whiskey of the Year" award winner. This series is vintage dated, meaning each bottle is marked with the vintage date it was put into oak, along with the year it was bottled and the exact serial number of the single barrel that the Bourbon was drawn from. Carefully handcrafted for 7-8 years in the barrel, this premium and highly acclaimed Bourbon has notes of tropical fruit, vanilla and caramel and peanuts. 

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.