Scottish Kings was founded by Randy Miller and his wife Linda. The avid golfers would visit Scotland many times and fell in love with the country. They set out on a mission "to create the most desirable gin in history while uniting those who value uncompromising quality, exquisite taste, and a gin as unique as its birthplace." Randy has held an affection for premium gin for a long time and Linda a Scotch aficionado created a blend of fresh lime and sweetness for the perfect Gimlet. It was decided that they would create a gin where quality, community, and thoughtful sourcing would all meet. It took 3 years of meticulous recipe-testing in order to blend the perfect distillation methods with just the right botanicals. In 2019 Scottish Kings Gin was launched. Distilled in the Scottish Highlands, the gin has 11 botanicals, many of them foraged in Scotland: juniper berries, coriander, cardamom, lime and orange peel, angelica root, licorice root, elderflower, rose petals, aronia berries, and basil. The result is an ultra-premium London dry or as they like to call it Highland dry gin. The spirit is built to have a masterful balance of 6 distinct flavors: juniper, citrus, floral, spice, herbal, and heat. At 92 proof it's also a perfect cocktail base. While a relative newcomer, Scottish Kings Gin has already garnered numerous prestigious awards, including a Double Gold at the 2019 and 2020 editions of the San Francisco World Spirits Competition and a 93-point rating from The International Review of Spirits.

The story of Nevada H & C Distilling Co. begins in 2004 when the screenwriter Jonathan Hensleigh met co-founder Aaron Chepenik in a bar in Eagle Rock, Los Angeles. They quickly realized they had the same vision of opening a bar, opening The Griffin together. After a couple years of sampling their inventory, they began discussing what they liked and didn't like about the bourbons and vodkas they were selling. One night, the idea of creating their own spirits popped up, which eventually led to them opening the first distillery in the city of Las Vegas. The City Council had to create a license especially for them since none existed beforehand. It took them 6 years of gathering equipment and setting it up, with several hurdles along the way. The bright side was that by the time they opened their doors they had several high-rye bourbons ready, which meant they could begin operating immediately. They have two brands under their belt now, both with several medals from the San Francisco World Spirits Competition: Silver Dollar American Vodka and Smoke Wagon. The latter comprises several bourbons, including the Smoke Wagon Straight Bourbon Whiskey which was released in 2019. Their entry-level expression showcases the signature Smoke Wagon profile with sweet notes and rye spice. The high-rye mash bill spirit was racked on the top 2 floors of their warehouse and never rotated, letting the hot summer days work their magic on the wood and the liquid within. Bottled without chill-filtration at 92.5 proof, it has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. 

The story of Nevada H & C Distilling Co. begins in 2004 when the screenwriter Jonathan Hensleigh met co-founder Aaron Chepenik in a bar in Eagle Rock, Los Angeles. They quickly realized they had the same vision of opening a bar, opening The Griffin together. After a couple years of sampling their inventory, they began discussing what they liked and didn't like about the bourbons and vodkas they were selling. One night, the idea of creating their own spirits popped up, which eventually led to them opening the first distillery in the city of Las Vegas. The City Council had to create a license especially for them since none existed beforehand. It took them 6 years of gathering equipment and setting it up, with several hurdles along the way. The bright side was that by the time they opened their doors they had several high-rye bourbons ready, which meant they could begin operating immediately. They have two brands under their belt now, both with several medals from the San Francisco World Spirits Competition: Silver Dollar American Vodka and Smoke Wagon. The latter comprises several bourbons, including the Smoke Wagon Small Batch Bourbon Whiskey. It's a high-rye bourbon that was aged in hand-picked barrels at the heart of their old warehouse, ensuring the consistency of its flavor. It's a blend of their younger, rye-forward vintages with smoother, creamier, and sweeter older whiskey. Bold and intense, this expression is bottled at 100 proof and has received a Gold Medal at the San Francisco World Spirits Competition in 2016, 2017, and 2020.

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasn't until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo. The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit. Following the distillation, each of the 5 expressions is aged for a varying amount of time, apart from the Nuda Tequila Silver. An unaged "blanco" expression, it has the freshest flavors and aromas of cooked agave. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasn't until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo. The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit. Following the distillation, each of the 5 expressions is aged for a varying amount of time. Nuda Tequila Reposado spends 11 months in French oak barrels, 2 months more than is required for rested tequila. This imparts the spirit with additional vanilla, chocolate, and oak notes. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasn't until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo. The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit. Following the distillation, each of the 5 expressions is aged for a varying amount of time. Nuda Tequila Aejo is aged for 26 months in French oak barrels, which is more than twice the required time to be called an Aejo, bringing intense vanilla and chocolate flavors to the spirit. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.

Nuda Tequila, a blend of Persian and Mexican influences, honors tequila's diverse history. From Aztec origins to refinement by Pedro Snchez de Tagle, Nuda embodies the "sensuality, sophistication, and elegance of the Queen of Tequila." The lineup includes Silver, Reposado, Aejo, Extra Aejo, and the premium 5 Years Extra Aejo. Harvesting 8-year-old blue Weber agaves in Jalisco, Mexico, the process involves cooking, crushing, and triple distillation for purity. Nuda Extra Aejo ages for 42 months, revealing intense chocolate, vanilla, oak, and a distinctive nuttiness. Bottled at 80 proof in elegant glass, it visually captures the Queen of Tequila's essence.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Gran Reserva Plata rests for 4 months before being bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The smooth spirit has floral, vanilla, and fruity notes and has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. The handcrafted tequila is smooth and delicate, making it a perfect sipper.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. The Vuelo del Aviador Gran Reserva Reposado spends 9 months in Napa Valley red wine barrels. Employing a combination of American and French oak, it is blended and bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The handcrafted tequila is rich and complex with notes of toasted agave, oak, fruit, and honey, as well as prominent brandy notes.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. Based on the same liquid as the award-winning Plata expression, the Vuelo del Aviador Gran Reserva Aejo spends 2 years in Napa Valley red wine barrels before being bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The exquisite handcrafted tequila has delicate notes and a rich finish with dried fruit and grape notes.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. The Vuelo del Aviador Gran Reserva Extra Aejo is based on the same award-winning spirit as their Plata expression. This one is the crown jewel in their stellar lineup of tequila and their ultra-premium masterpiece. It's a blend of tequila that has spent 5 years in whiskey barrels and tequila that was aged for 7 years in red wine barrels, making for a luxurious drinking experience with a presentation to match. Bottled at 80 proof, the handcrafted spirit has enticing sherry notes on the nose, along with a palate that invokes XO cognac with plenty of dried fruit and oak notes.

Before dusk, there is a delightful moment when darkness embraces the light. This precious moment inspired this combination of spirits, pouring into a shimmering glass decanter fused to a night-colored ceramic base. 

Clase Azul Tequila Gold is an incomparable tequila joven, a blend that combines Clase Azul Tequila Plata with a special reposado tequila matured in French oak casks and an eight-year-old Extra Añejo aged in American whiskey casks and finished in sherry casks.

TASTING NOTES

Color: Soft amber with golden sparkles.

Body: Medium body.

Aroma: Agave syrup, green apple, orange peel, fresh fig, raisins, light note of almond and walnut.

Taste: Toasted wood, fig, green olive, ginger, cocoa / dark chocolate.

PAIRING

Recommended with seafood and fish with high-fat content (tuna, salmon, octopus, lobster, shrimp, mussels, and clams) cooked with butter and yellow lemon (avoid limes). Kalamata olive tapenade and brie cheese tapas. Semi-bitter or white chocolate with citrus jam or citrus ice cream.

Rabbit Hole Distilling, founded by Kaveh Zamanian, produces a beautiful range of award-winning spirits. Their bespoke 24 ft Vendome Copper & Brass still was custom-built only a few blocks from their distillery and their bourbon and rye whiskeys are 100% Kentucky made, crafted to create a unique drinking experience. They produced their first barrel from their very own mix of carefully selected grains, which are mashed and fermented at ideal temperatures to preserve certain precise flavors and aromas, before being distilled without compromise. "My heart and soul go into every single drop of liquid I create, and all of it is precious to me. Yet among the vast number of barrels I laid down when I began Rabbit Hole, years later I discovered a few exceptional barrels whose rye had a nearly transcendent quality. Those are the barrels I harvested for the launch of Founder's Collection and this is the Kentucky rye whiskey that Ive created for my first cask-strength offering," says Zamanian. The release comes in an exquisite gift box with an embossed signature of the founder as well as the bottle number on a ribbon label. The cork features his family crest with the family motto "Amare et Opus" (Love and Work) inscribed. A total of 1,315 bottles of this luxurious expression are available.

Nestled near the village Tomintoul, the highest village in the Highlands of Scotland inside the picturesque Glenlivet estate, at the heart of the Speyside region, sits Tomintoul Distillery. Tomintoul Distillery was built in 1964. The distillery uses traditional techniques that stretch back hundreds of years. The production is overseen by Master Distiller Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. Robert got his start in the whisky industry in 1974, where he gained experience from several different distilleries, before coming to Tomintoul, where he has been for over 20 years. Known as the "gentle dram," the distillery is surrounded by fresh air and pure water, these elements are imparted onto their whiskies, giving them a special Highland character. Tomintoul is made with natural ingredients and crafted with water sourced from the Ballantruan spring. Tomintoul uses unpeated barley to make their whiskies, with the exception of their Tomintoul Peaty Tang, a small batch peated malt made only twice a year. The purest middle part of the "run" and stored in a "spirit safe" which is under the control of "Her Majesty's Customs & Excise and so has to stay locked." The heads and tails of the spirit are re-distilled, while the pure middle bit goes back into casks to mature. Tomintoul is quite a sustainable outfit, very little gets wasted during production. Tomintoul uses oak wood for maturation, with about 2% of their whisky getting sent to the angels. They recycle the cold water used to cool the hot vapor that rises from the spirit to heat the wort. It is also mixed with the leftover barley husks and made into a syrup that is used to feed cattle. The remains that are left over after secondary distillation are also used as fertilizer for the next year's barley crop. Tomintoul has a solid core range of whiskies, aged from a 10-year-old to their vintage 1976 Single cask. The majority of Tomintoul expressions are made by meticulous marrying together of selected casks, with the exception of their Tomintoul Vintage cask, which is a single cask release. The Tomintoul 25 Year Old spent at least a quarter of a century in a selection of the finest ex-bourbon American oak casks.

What was once a 15th-century monastic building is now home to the Plymouth Distillery, also known as the Black Friars Distillery, the only remaining distillery in Plymouth, England. The Port of Plymouth was once a "beacon for explorers," an important hub of commerce for maritime traders. Although "Plymouth Gin" is a distinction reserved only for gins that are distilled in Plymouth England, the Plymouth brand is the only brand produced in the area. The Plymouth Distillery was built in 1431 and was once a Dominican Order (also known as the Black Friars) monastery. Since repurposing and opening their doors as a distilling business in 1793, the distillery has been producing the Plymouth brand under Fox & Williamson (which switched names thereafter to Coates & Co). After changing hands several times, England's oldest working distillery and its brand are now produced under the colossal Pernod Ricard. The distillery's buildings served many purposes throughout the 15th and 16th centuries. After housing a monastery, in 1536 it became the town's "Marshalsea" (debtor's prison). It is believed that this location was where the first Non-Conformist meeting took place, also serving as a billet for Huguenot refugees. Later on, it was said to have housed the Pilgrim Fathers during their last night in England in 1620, before they boarded the Mayflower. Plymouth Gin is crafted with 7 botanicals. Juniper berries are there for the aromas of pine and a touch of bitterness, coriander seeds bring citrusy notes, then there's orange and lemon peels for even more fresh zestiness, while angelica root, green cardamom, and orris root add some menthol, dryness, and sweetness. The precise ratios are a secret, but there's a distinct earthiness, sweetness, and citrus that take the limelight here, making the spirit quite different from its London Dry cousins. The delicious spirit has won numerous awards over the years, including a Double Gold Medal at the San Francisco World spirits Competition.

Introducing Limited Release #01 from “The Rare Casks” series, featuring some of the world’s rarest casks, finished across a variety of years and released in small quantities within the U.S.

Bushmills 28 Year Old Single Malt Cognac Cask is the result of over 400 years of whiskey-making experience. This extremely rare, small quantity whiskey is rested in hand-selected ex-bourbon and sherry barrels for 11 years, & finally finished in Cognac casks for 17 years.

TASTING NOTES

Expertly crafted by Master Blender Helen Mulholland. On the nose, this whiskey introduces itself with an aroma of sweet, spicy wood. On the palate, deep, nuanced flavors of dried fruit intersperse with hints of almond and cinnamon.

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. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. 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, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenols, and then mixed with unpeated malt produced on the Scottish mainland. "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 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 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 an ever-so-subtle touch of smoke. Fans of Highland Park and cask-strength whisky will be glad to know that the distillery is adding annual cask-strength releases to their permanent lineup. Highland Park Cask Strength No.1 is the first in the series that is meant to showcase the casks' influence in its pure, unadulterated form. "I want to give everyone who loves Highland Park the chance to experience our single malt whisky in its purest form by bottling 'straight from the cask but allowing you to choose the strength you want to drink this special single malt," says Master Whisky Maker Gordon Motion. The different-aged sherry-seasoned American oak casks are hand-selected by him and the spirit is bottled without chill-filtration at 126.6 proof.

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery & Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. "We wanted to call High West a "saloon", says David Perkins who founded the distillery in 2006 with his wife Jane, "because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall meetings were held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West." The distillery's humble beginnings with a 250-gallon still operating in a historic stable and garage grew into an international brand with 4 locations: a distillery with a 1600-gallon copper-pot still in Wanship, Utah, that offers tours and educational tasting, the Saloon and Nelson Cottage with the original still and whiskey-paired dinners, and a Saloon at the Salt Lake City airport. High West has garnered numerous awards over the years, including being named "Distiller of the Year" by Whisky Advocate in 2016. The Barrel Finished Old Fashioned is a premium ready-to-drink cocktail that's a simple handful of ice and an orange twist short of a perfect drink. With their bourbon and rye whiskeys serving as the base, the cocktail adds unrefined raw demerara simple syrup and bitters to the recipe. The liquid is then finished in second-use rye barrels. "Our bar program has been the proving ground for these cocktail recipes. We experimented with and served variations on these cocktails from behind the bar for years, ultimately resulting in these final recipes. We developed them to be complex yet balanced, and they can be enjoyed on their own or when paired with food," says Steven Walton of High West. Each bottle holds 12 servings.

Nose: Black cherry fruit leather, stewed strawberries, orange peel, molasses, cinnamon bark, sage

Taste: Cherry turnover, spiced apples, sun-dried raisins, candied orange rind, rosemary, savory spice

How to Enjoy: Pour it over ice and garnish with a cherry.

Unopened bottles have a 3 Year shelf life, once opened, refrigerate for up to 30 days.

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens Academy of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents' home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery. Together, the Leopold Brothers attempt to marry chemistry with poetry and it's working. Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses. The finest blackberries from the Rocky Mountain region are harvested over the summer, juiced, and blended with their small batch whiskey. The result is a rich spirit with notes of vanilla, raisin, and oak imparted by the charred American barrels. This whiskey is naturally colored by the barrel and blackberry juice, and bottled by hand to maintain the integrity of the sweet blackberries and soft finish. This Leopold Bros. whiskey is proudly made with real fruit, and no artificial preservatives. As such, the fruit will naturally oxidize over time. Enjoy within 60 days of opening if left open at room temperature. To preserve your whiskey longer, place it in a refrigerator for up to 120 days.