Sunnyslope Nectarine Flavored Vodka is our newest naturally gluten free variety that delivers a uniquely vibrant and refreshing taste. It’s named after the Sunnyslope region of Idaho famed for its fruit orchards and long Idaho summer days. Sunnyslope Nectarine is perfect on the rocks, straight up, or in a signature cocktail.

Our Potato Vodka is naturally gluten free and is distilled using a five-column distillation process from 100% Potato neutral spirits and blended with Rocky Mountain water from the Snake River Aquifer.

Similar to a peach, Nectarines are a “stone” fruit known for their fresh and crisp taste. They’re grown throughout the warmer temperate regions of both the Northern and Southern hemispheres. 44º North® blends them with smooth Potato Vodka for a rich, natural flavor.

During the 17th century, the Madeira archipelago (situated just 200 miles north of the Canary Islands off the coast of Africa) was the major exporter of sugar and sugar cane to much of Portugal and the remainder of Western Europe. As Algerian pirates began raiding European cargo ships in the 18th century, and Napoleon began plunged Europe into a series of wars, the waters off the coast of the Madeira archipelago became too dangerous, and the production of sugar cane, as well as cachaa a spirit distilled from sugar cane shifted to Brazil. Since then, cachaa has become the most popular spirit in Brazil and the third most-popular spirit in the world. Yaguara Cachaa is crafted by a fifth-generation family of cachaa producers, situated in the heart of Brazil. After the stalks of organic sugarcane grow as high twelve feet on the family's estate, expert farmers tenderly harvest the crops by hand using a machete. Then, the sugarcane is pressed and the resulting pulp slowly fermented using a family yeast recipe that has been passed down for nearly two hundred years. Following distillation, the cachaa is distilled through a 750-liter copper alembic still before being expertly blended together by Master Blender Erwin Weimann, who has over four decades of experience in the cachaa industry. As a result of his expertise, Yaguara Cachaa has a golden green hue, along with an aroma of overripe bananas, papayas and dried apricots. The aroma gives way to notes of chamomile, lentils, limes and lemongrass on the palate, and yields to a finish accented by touches of ginger and crushed red pepper. Yaguara Cachaa is gluten-free and was just released in the United States.

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 terrior of their farm. Made in collaboration with Chef Edward Lee of 610 Magnolia and Milkwood restaurants in Louisville, Jefferson's Chef Collaboration Straight Whiskey pays homage to the spirits Jefferson distilled over two centuries ago. "We started to think about what foods would pair well with bourbon," says Trey Zoeller, Jefferson's founder and master blender. "When we started to think about pairing whiskey with some dishes from Chef Lee's cookbook pork dishes, spicier dishes, and his fried chicken particularly it really came together." Crafted from a blend of straight bourbon and rye whiskies, Jefferson's Chef Collaboration has an aroma of cherry, dried citrus and oak that gives way to notes of buttered biscuits, peaches and tart apples on the palate. Subtle touches of rye bread and spicy oak tannins linger, and lead to a finish accented by touches of citrus and cloves. We have only a handful of bottles of this whiskey available.

Built in 1869 with an iron frame and a wooden hull, the Cutty Sark is a British clipper ship that was designed to transport tea from from China to London. At the time of its construction, the tea trade was intensely competitive and substantial bonuses were paid to ships that arrived in London with the first tea of the year. As a result, the Cutty Sark was engineered to be one of the fastest ships in the world, logging a maximum speed of 17.5 knots. The ship's name was derived from the nickname of Nannie Dee, a witch in Robert Burns' poem Tam o'Shaner. Cutty Sark Scotch Whisky is produced by Edrington of Glasgow, whose main offices are fewer than 10 miles away from the birthplace of the clipper. Cutty Sark Prohibition Edition pays homage to Captain William McCoy, who smuggled Cutty Sark whisky into the United States during Prohibition. His reputation for dealing with unadulterated liquor (at the time, many bootleggers mixed their spirits with other liquids in order to increase yield) gave rise to the Cutty Sark being referred to as "The Real McCoy." Cutty Sark Prohibition Edition Scotch Whisky is crafted from a blend of the finest single malts and top-quality grain whiskies available in Scotland, including whiskies sourced from The Macallan and Highland Park. Once the whiskies were identified, they were married together in hand selected American oak casks and then brought to 100 proof before being bottled. As a result, the whisky has a golden honey color, along with an aroma of ripe citrus, orange zest and fragrant spices. The aroma gives way to notes of toffee, creamy vanilla, pepper and coffee beans on the palate, and leads to a finish accented by touches of oak spices and sweet fruit. "This blend is created with exact precision as Captain McCoy himself would approve to celebrate the 80th anniversary of such a significant era," says Kirsteen Campbell, the distillery's Master Blender. Pick up a bottle today!

Established in 1836 on Recherlich Farm in Scotland's Speyside, Glenfarclas Distillery has a storied past. Bought by John Grant in 1865, it's now run by George S. Grant, the sixth generation owner. Known for its traditional methods, they use direct-heated stills for their acclaimed Glenfarclas 17 Year Old Single Malt Scotch Whisky.

Crafted from barley steeped in water from Ben Rinnes mountain, this whisky matures for 17 years in ex-bourbon and ex-sherry casks from Spain. Its profile boasts butterscotch, cherries, honeyed oak, and a finish hinting at vanilla and coffee. Honored with a 93-point score from Wine Enthusiast, the Beverage Testing Institute, and a Double Gold Medal at the San Francisco World Spirits Competition.

In 1751, Severo Arango Y Ferro journeyed from Spain to the port city of Cartagena, situated in northern Colombia. Ferro had been sent to Columbia by the King, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferro's strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Columbiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum. Dictador XO Perpetual Solera System Rum is crafted from virgin sugar cane juice, which is fermented and then distilled through an antique alembic copper still. Following distillation, the rum is aged solera aged through a series of casks that were previously used to mature bourbon. As a result, Dictador Perpetual has an aroma of butterscotch, toffee, espresso beans and milk chocolate that gives way to notes of tropical fruits and citrus on the palate. The finish is long and complex, with sweet notes of caramel and vanilla mingled against spicy touches of pepper and oak. Dictador Perpetual also earned the Silver Medal at the San Francisco World Spirits Competition in 2012.

In 1751, Severo Arango Y Ferro journeyed from Spain to the port city of Cartagena, situated in northern Colombia. Ferro had been sent to Columbia by the King, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferro's strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Columbiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum. Dictador XO Insolent Solera System Rum is made from the virgin nectar of raw sugar canes. Once the nectar has been fermented, it is distilled through a stainless steel alembic still and solera-aged in casks that were previously used to mature Jerez and Port. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. As a result of this aging process, Dictador Insolent has a deep mahogany color, along with an aroma of honey, caramel, dark chocolate and wood tannins. Notes of rich brown sugar, milk chocolate and dried fruits dominate the palate, and lead to a finish accented by touches of papaya, bananas, cloves and vanilla. Dictador Insolent earned the Silver Medal at the San Francisco World Spirits Competition in 2012.

Michter’s US1 Kentucky Straight Bourbon is made from a carefully selected mashbill that features the highest quality American corn. It is then matured to the peak of perfection. Truly “small batch” each batch of our US1 Kentucky Straight Bourbon is batched in a holding tank sized to fit a maximum of twenty full barrels, leaving no margin for “blending out” imperfection and thus necessitating excellence from every barrel. Reflecting the spirit of the Bluegrass State, Michter’s US1 Kentucky Straight Bourbon is nuanced, mellow and earthy. Michter’s US1 Kentucky Straight Bourbon is also available with personalized Fort Nelson Select labeling at Michter’s Fort Nelson Distillery.

TASTING NOTES

Rich caramel with balanced vanilla, stone fruit notes, smoky depth, with an oak finish

In the 18th century, John Shenk, a Swiss Mennonite farmer, settled in Pennsylvania's Blue Mountain Valley. He worked tirelessly and harvested more grains than he could sell locally. Shenk decided to distill the excess grains into whiskey, establishing Michter's, the first distilling company in the United States. Prohibition in 1919 led to the closure of Michter's and other distilleries. In the early 1990s, Joseph J. Magliocco and Richard Newman revived the brand, focusing on creating exceptional whiskey. Michter's US*1 Single Barrel Straight Rye Whiskey is crafted from plump rye grains, fermented, distilled, and aged in charred American oak barrels. The heat-cycled warehousing process enhances the mingling of whiskey and wood, resulting in marmalade and light caramel notes.

Michter's Barrel Strength Kentucky Straight Rye Whiskey is the limited, overproof version of their Single Barrel Rye, with a bold aroma of butterscotch, golden raisins, and vanilla. The palate offers flavors of morning toast, maple syrup, and fresh fruit, followed by a spicy finish with hints of mint, cinnamon, and honey.

Distilled from a unique blend of thoroughbred grains from the Northern Neck of Virginia; 2/3 rye, 1/3 barley, hand-malted and kiln-dried with applewood and cherrywood smoke. Double pot-distilled at a low 150 to 160 proof to enhance the fruitiness and matured in ex-bourbon barrels with progressive infusions of toasted apple wood and oak chips.

TASTING NOTES

Color: Copper and Macintosh apple

Nose: Sensual aromas of butter roasted chestnuts, clay, dried apple and pickling spices, rye grain sacks

Palate: Silky, with dried fruit and nuts, medium-to-full body, warm and inviting

Finish: Honeyed rye toast, peppery spice, cola, fig and mineral rich

Non-chill filtered. 45% ABV/90 proof

Wonderfully balanced with a great combination of creamy, spicy and subtle understated smoke perfect for all applications and occasions. A great crossover for inquiring bourbon drinkers.

Tasting Notes

Nose : Distinctly confidant liquorice-bourbon notes with near perfect bitter-sweet balance; burnt honeycomb and toffee also abound;

Taste : Outstanding richness and sheen to the enormous barley-oak sweetness; again there is a big bourbony cut to the cloth with all the liquorice and molassed sugar normally associated; but the barley adds that extra dimension;

Finish : Long, wonderfully layered oak offering variations of a sweet dry theme; a touch silky with some cream toffee at the death;

Crop Organic Spiced Pumpkin Vodka is crafted exclusively from USDA-certified organic grains grown in the American Midwest. Once the grains exhibit the perfect combination of plumpness and ripeness, they are harvested by expert farmers who refuse to use artificial fertilizers, pesticides or chemicals. Rather, these farmers control weeds by creating old-fashioned prairie fires, and rely on native birds and bats to consume insects in their fields. As a result, their farms are lush, complete ecosystems that flourish with all types of wildlife. Once the grains have been harvested, they are mashed and fermented at Crop's distilling facility in Minnesota. Then, the wash the liquid that remains following fermentation is distilled as many times as necessary in order to remove any impurities or unwanted flavors. That is, the vodka is distilled to taste rather than a specific number of times (the distillation process is so efficient that no carbon treatment or charcoal filtering is required). Following distillation, the vodka is macerated in a secret recipe of herbs and spices, including fresh pumpkin, nutmeg and cinnamon. As a result, it has notes of brown sugar and caramelized fruit that are complemented by notes of molasses, cloves and cinnamon. The finish is well-balanced, with slightly sweet notes of pumpkin that are accented by notes of pepper and warming spices.

Brooklyn Gin was created to bring a fresh, vibrant flavor to elevate your favorite cocktail. We use fresh citrus, hand crushed juniper berries and oldschool production techniques for the freshest tasting gin. It takes a little more time and effort, but we believe you can taste the difference in every sip.

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born. For over a century, the distillery would remain in the hands of one of Johnston's descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail. Laphroaig Quarter Cask Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig's copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky. Following distillation, Laphroaig Quarter Cask Single Malt Scotch Whisky is matured in quarter casks. Quarter casks were used in the 19th century to transport whisky via horse or mule, as the animals could not carry the weight of traditional casks. As a result of their small size, the casks have a greater proportion of surface area to volume and thus, contribute stronger notes of oak and wood tannins to the whisky maturing inside. In addition, the casks "breathe" more deeply and as a result, provide a touch of salty tang to the whisky as well. Laphroaig Quarter Cask Single Malt Scotch Whisky has an autumn gold color, along with an aroma of tropical fruits and smoke. The aroma gives way to notes of citrus, malt, cinnamon and oak on the palate, which are complemented by a subtle smoky undertone. The finish is refreshing and peaty, with touches of caramel and vanilla throughout. Laphroaig Quarter Cask earned the Double Gold Medal from the San Francisco World Spirits Competition, and earned a score of 93 points from the Beverage Testing Institute. In addition, it earned a score of 90-95 points from Wine Enthusiast.

About the Brand

Situated at the end of a small single track road, on the shores of the Sound of Islay, Bunnahabhain is known for its spectacular surroundings and delicious signature unpeated Islay Single Malt Whisky.

Our 18 Year Old is one of our most awarded Single Malts and once you’ve tasted it you’ll understand the wealth of gold medals it has achieved. The deep mahogany colour of the whisky gives away the exclusive sherry cask maturation and the tang of salt on the tongue reminds you of our coastal location.

With warehouses positioned along the shore and a bay fed by the Sound of Islay, there is no escaping the salty sea air, especially when you’re maturing by it for 18 years.

Tasting Notes

Color: Rich mahogany gold.

Nose: Fragrant with notes of dried fruit, rich honeyed nuts, toffee and slight hints of spice.

Palate: Notes of mellow sherried nuts, dried fruit and rich oak, with toffee and a slight tang of salt from its maturation of 18yrs at the coast.

Finish: A dry fruit finish with a hint of spice and salt.

Cuvèe Homére Rhum Vieux is distilled from sugarcane juice as is typical in Martinique and proudly wears the “AOC Martinique” designation signifying an exemplary degree of expertise in every stage of production.

TASTING NOTES

Color: Mahogany

Maturation: An expert blend of the best ex-Bourbon barrels from 7-15 years old as chosen by cellar master Robert Peronet.

Nose: Warm biscuits and almond butter evolve into baking spice.

Palate: Very soft and balanced. Overwhelming notes of woody vanilla and toasted coconut.

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers many of whom have been tending to the land for decades carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that are rich in sucrose and fiber and lacking in impurities. While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation, and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper. Following distillation, Ron Zacapa Gran Reserva Sistema Solera 23 Rum is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximnez wine. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. As a result of this solera-aging process, Ron Zacapa Gran Reserva Rum has notes of dark figs, raisins, candied nuts and dried fruits. In addition, the solera used to age the rum is situated in the highlands of Quetzaltenango, 7500 feet above sea level. The thinner air and lower atmospheric pressure at "the solera above the clouds" intensifies the maturation process, and creates a more complex, layered rum. Once the rum has cascaded through the solera, Lorena Vazquez Ron Zacapa's master blender blends together rum that has matured for up to 23 years. "I like things to have a structure, to be complex," says Vazquez, "so when you sip a rum, you're going to discover it, and it should surprise you." Ron Zacapa Gran Reserva Sistema Solera 23 Rum has a light mahogany color, along with an aroma of sweet caramel, vanilla, cacao beans and butterscotch. The aroma opens up to notes of sweet honey, raisined fruit and apricots on the palate, which are well-complemented by notes of oak, coffee, leather and tobacco. The finish, which lingers just enough, ends with a touch caramel. The rum earned a score 97 points from the Beverage Tasting Institute, and won five consecutive Gold Medals at the International Rum Festival, where it was ultimately inducted into the Hall of Fame.