For nearly 220 years, the Tuthilltown Gristmill located off Albany Post Road in Gardiner, New York used waterpower to mill local grains into flour. In 2001, Ralph Erenzo acquired the property and, together with a partner, converted one of the mill's granaries into a distillery. At the time, Erenzo had little experience distilling spirits. After purchasing a furnace from eBay and a German pot still without instructions, he distilled his first batch of vodka using apple scraps from a nearby orchard in the Hudson Valley. Following the distillation of apples, Erenzo began experimenting with the distillation of whiskey. "Our first aged spirit was an experiment that turned out quite well indeed," he says. "And since we are a small batch shop, we can change direction overnight. We also realized early that whiskey was coming back, in particular the interest in straightforward aged spirits; people are just tired of the same old thing. And we copied no one." Hudson Maple Cask Rye Whiskey is a limited-edition rye whiskey distilled from locally-sourced New York rye. Once the grains have been harvested, they are milled and mashed at the distillery before being twice distilled through a copper pot-still. Following distillation, the rye is aged in charred American oak casks for under four years. The walls of the warehouse in which the casks are laid to rest are lined with heaters that are powered by water from the distillery's stills. As a result, when the stills are running, the warehouse becomes incredibly warm, causing the oak casks to expand and interact with the whiskey. Each night, when the stills are dormant and the temperature cooler, bass speakers, which have been placed throughout the warehouse, play very deep bass music. The bass vibrates the barrels, agitating the whiskey and creating micro-expansions and contractions in the barrels themselves. This sonic aging process unique in the industry adds to the interaction of the wood and whiskey and results in a more robust flavor profile. After its initial beauty rest in American oak casks, the rye whiskey is double-barreled, or finished, in maple syrup-cured whiskey barrels from a local Hudson Valley partner. This finishing process contributes rounded notes of maple syrup to the whiskey, and complements its notes of black tea, vanilla, rye toast and vanilla cream. "We're not making whiskey the 'traditional' way, as defined for 80 years by the big whiskey producers," says Erenzo. "We are making it the way their grandfathers made it. We do all the work, hands-on, from scratch. All of our product is hand-made."

In February 2011, Marko became intrigued by Bear Republic's Big Bear Stout.

"Single malts only use a single malt—this Stout has over five different malts, as well as adjuncts and several different hop varieties. All of these qualities come through into an extremely complex whiskey," explains Marko.

With a backbone of Stout, double distilled then aged for 29 months in French oak, Marko expertly entices aromas of dried apricot & honeysuckle, a rich palate of roasted coffee, chocolate malt freshened with orange zest, and a perfect finish of brown spice, dark malt and lingering traces of dry oak.

"Mind-boggingly good". - Clay Risen, New York Times

90 Points - "Deliciously layered palate...no hint of the 49.5% ABV heat. A finish that's sweet, light and quite refreshing and inviting. Lives up to the Charbay hype". - Whisky Advocate

Over a century ago, Fidencio Jimenez moved his family to Oaxaca, Mexico known as El Capital Mundial Del Mezcal and began distilling mezcal. Before his death, Fidencio passed the trade on to his son, Enrique, who, in turn, passed the trade onto his son, Isaac. Today, Enrique Jimenez Jr., a fourth-generation mezcalaro, oversees the entire Jimenez estate, located in Santiago Matatln (a small pueblo in Oaxaca). On the estate, espadin agave plants that are at least a decade old and have reached the peak of maturity are harvested by the hands of expert jimadors. In tribute to their Zapotec heritage, the jimadors harvest agave only under a new moon, believing that the lunar phases have a profound influence on the flavor of the agave. After harvesting, the jimadors remove the long, sharp leaves of the agave using a machete, leaving only the heart of the agave, or pias, behind. At the palenque (or distillery), the pias are split by hand with an axe into four to eight pieces. In order to craft Fidencio Clsico mezcal, the split pias are roasted underground over a fire made from the embers of encino (or black oak) for five days, giving the mezcal its signature, smoky flavor. Once the pias have been roasted, they are crushed under a tahona (or stone wheel) made from rose quartz and the resulting pulp is then fermented using wild yeast for six to twelve days, depending on the weather. Fidencio Clsico is distilled twice through a traditional, wood-fired, alembic still. As a result, it has an aroma of herbs, earthy minerals and raw pineapple. The aroma gives way to notes of warming smoke, pepper and cinnamon, and leads to a smooth yet spicy finish. Fidencio Clsico earned the Gold Medal at the San Francisco World Spirits Competition.

A wheated bourbon with a full-bodied flavor and a balanced palate. Old Weller Antique is bottled at 107 proof, offering a complex taste and bold finish. It’s certainly a recognizable member of the Weller label, with its own unique characteristics to compliment the high proof.

TASTING NOTES

Sweet and unusual floral notes and coupled with vanilla. The taste is very well balanced with sweet fruit notes, strong vanilla undertone and sharp spicy tones, with a cinnamon finish.

Most Recent Awards

2023 Gold New York World Wine & Spirits Competition
2023 Gold Denver International Spirits Competition
2023 Silver San Francisco World Spirits Competition
2023 Platinum ASCOT Awards

As part of the wheated bourbon family, this twelve year old W.L. Weller is aged far longer than most wheated bourbons. This offering is a smooth, easy-going and balanced bourbon with a beautiful deep bronze color.

TASTING NOTES

Aromas of lanolin, almond, creamed corn and toasty vanilla. The mid-palate flavor is heavily wheated, layered and moderately sweet. Long, oaky, and intensely smooth finish.

Most Recent Awards

2023 Silver New York World Wine & Spirits Competition
2023 Gold Luxury Masters Asia
2023 Gold Denver International Spirits Competition
2023 Double Gold San Francisco World Spirits Competition

The use of wooden barrels to store and transport liquids dates back to 2690 B.C., when ancient Egyptians during the Early Dynastic Period began replacing clay vessels with wooden casks in order to meet the demands of their sprawling civilization. The advantages of wooden barrels were evident not only were they less fragile than clay vessels, but their cylindrical shape allowed them to be rolled rather than carried across short distances. As settlers along the Nile quickly realized, however, barrels made from wooden staves were rather porous any liquids stored in the barrel slowly evaporated as the barrel "breathed." As whiskey ages in wooden casks, it evaporates through the pores of the wood. On average, approximately 2% of aging whiskey is lost to evaporation each year this 2% is commonly referred to as the angel's share. In the United States, federal regulation requires that bourbon be made from a mashbill of at least 51% corn and aged in new, charred oak casks. Bourbon that meets these requirements and that has aged for a minimum of two years may be called straight bourbon. Each bottle of Rock Hill Farms Bourbon is aged about 8 years in a single, new, charred American oak barrel, and is bottled in bond at a robust 100 proof. Made from a mash bill of corn and malted barley, as well as more rye than typical bourbons, Rock Hill Farms Bourbon has a bit of spice to go along with its sweet notes of toasted nuts, fruit, chocolate and marshmallow. The bourbon finishes extremely smooth, with a lingering sweetness. Named for the rich farmland along the Kentucky River that runs outside the Frankfurt distillery where the bourbon is made, Rock Hill Farms Bourbon was called "The World's Greatest Bourbon" by Washingtonian Magazine. In addition, Jim Murray awarded Rock Hill Farms Bourbon 95 points in Whisky Magazine, while Wine Enthusiast rated it 96-100 points.

Colonel Edmund Haynes Taylor, Jr. is widely considered one of the founding fathers of the bourbon industry, fighting for the Bottled-in-Bond Act of 1897, nearly three decades after he purchased what is now called Buffalo Trace Distillery. During his time, Taylor implemented several innovative methods still used today, including climate controlled aging warehouses. Many of the barrels selected for the E.H. Taylor, Jr. Single Barrel are aged in Warehouse C, which was built by Taylor in 1881 and proven to be an excellent aging warehouse. Each barrel is hand-picked and Bottled in Bond at 100 proof to honor its namesake. 

Barrel pick may vary, the available pick will be shipped

TASTING NOTES

The aroma carries lightly toasted oak, with dried figs and butterscotch. One sip brings flavors of sweetness balanced with tobacco and dark spices. The finish is just long enough to prepare the palate for another sip. The bottle itself is a likeness to Colonel Taylor's original design used over a century ago.

Most recent Awards

2020 Gold Medal - San Francisco World Spirits Competition

2020 Gold Medal - World Whiskies Awards

2019 Gold Medal - New York World Spirits Competition

2019 Gold Medal - Whiskies of the World

2019 Gold Medal - North American Bourbon & Whiskey Competition

2019 Silver Medal - Los Angeles International Spirits Competition

2019 Double Gold Medal - San Francisco World Spirits Competition

2019 Silver Medal - Denver International Spirits Competition

Peated to a heavyweight 40ppm, Port Charlotte Scottish Barley is a cuvee crafted from cask profiles originally selected by master distiller Jim McEwan. It showcases the supreme elegance of this remarkable single malt – a union of the classic floral elegance of Bruichladdich and heavy peat. Trickle distilled from 100% Scottish Barley the spirit gently matures in the lochside village of Port Charlotte before being bottled here at the distillery using Islay spring water.

TASTING NOTES

Character: The texture is extraordinarily rich with a huge depth of character. The smouldering heat of peat fires pulls you into a whirlpool of islay flavours and aromas but with such finesse that you welcome the storm.

Colour: Gilded lily.

Nose: Opening with assertive waves of peat smoke and Atlantic squall, the olfactory system is on high alert in anticipation of some major sensory excitement. A swell of aromatics flood the senses with notes of iodine, salty canvas, crushed sea shells, charred oak staves, black pepper, paprika and leather tobacco pouches. The second wave brings vanilla, figs and soft plump dates, marinated pear, freshly milled malt, dark sweet toffee and cracked walnuts. It’s smoky. It’s smouldering. It’s sensuous. Just close your eyes and inhale long and deep. This is aromatic awesomeness.

Palate: Wow! Waves of the sweetest, smoothest, warmest smokiest spirit that you have ever experienced flood onto the palate like the atlantic surf on Saligo Bay. It is potent, focused and the flavours explode brilliantly onto the palate. Full of depth and complexity, the smokey sweetness of the barley contrasts beautifully with the marine freshness of the spirit and the richness of toffee and vanilla. The complexity is enhanced further with a citrus twist and then mellow oak tempers the fire. Once the taste buds adjust to what is happening, they rejoice in the company and pleasure of this young Celt.

Finish: It’s long and heart-warming, arousing feelings of pride and passion. It brings courage and strength, honesty and faith to your very soul.

Mood: It cries “freedom”. You are in a good place and you envy no man. You feel alive and ready for whatever lies ahead, knowing that the true spirit of Islay is with you.

KAH Tequila Blanco is a double distilled, un-aged Tequila made from 100% Blue Agave and bottled at 40% ABV (80 proof).

The design of the KAH Blanco bottle is inspired by the Bolivian tradition of the Day of the Dead celebration in which actual skulls of loved ones are kept and brought out on November 8th of each year. After taking the skull to the cemetery, the skull is symbolically fed and given tequila, sometimes even cigarettes. Bolivians believe that this act immortalizes the dead who, in turn, help to protect the living from evil spirits.

Tasting notes
Initially sweet but quickly followed by peppery spice. Silky and delicate, a sachet of spices fans out on the palate.

KAH Tequila Reposado is made from 100% Blue Agave and aged for more than 2 months in American Oak casks, bottled at 40% ABV (80 proof).

This devilish bottle design takes its cues from Day of the Dead celebrations that take place in parts of Peru. A dance to Satan is performed wearing long, dangling upturned crucifixes, and it is believed that Satan leads this dance Himself! During this ritual to honor the Devil, tequila is poured on the ground as an offering to appease him and keep people safe.

Tasting notes
Full bodied and viscous with intense flavor of agave and hints of vanilla and caramel.

KAH Tequila Añejo is made from 100% Blue Agave and is aged in American Oak casks for at least 12 months, bottled at 40% ABV (80 proof).

The black bottle design is inspired by the Nicaraguan tradition of Day of the Dead. In Nicaragua, in addition to the standard traditions of building a shrine and gift-giving, many people linger and sleep in the graveyard. They believe that this act re-enforces the emotional connection between them and the deceased.

Tasting notes
Powerful agave flavor accompanied by chocolate, tobacco and coffee notes.

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Coffey Grain Whisky is a whisky meticulously crafted at the Miyagikyo Distillery. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks. Nikka Coffey Grain Whisky has an aroma of tropical fruits, bananas and papaya. The aroma gives way to notes of soft vanilla, caramel, wafers and dried fruit on the palate, and leads to a finish accented by notes of citrus. The whisky earned a score of 93 points at the Ultimate Spirits Challenge in 2014, which named it Japanese Whisky of the Year.

In the modern whiskey climate where consumers are more savvy than ever, and more demanding than ever that producers meet at least a minimum transparency requirement, Black Saddle stands out as a black hole completely void of pretty much any information other than the fact that it is Kentucky straight bourbon and at least 12 years old.  The only hint the bottle gives is in small print on the back label, stating that it was “bottled by Frank-Lin Distillers Products in Farfield, CA”.  A further search for Frank-Lin Distillers Products reveals that they are a California-based bottler of a variety of spirits and wines. In Scotland, you would commonly refer to such a company as an independent bottler.  In the bourbon industry we call it a non-distilling producer, or NDP.

So in a nutshell, Black saddle is a 12 year old bourbon distilled somewhere in Kentucky, aged somewhere, containing a mash bill of at least 51% corn and who knows what other grains, and bottled by a relatively obscure company in California.  Alrighty then!  The only other information you can easily find on Black Saddle is that it won a couple of awards at the San Francisco Spirits Competition in 2014.  

Tasting Notes

Nose:  Little besides ethanol comes out of the glass before this bourbon has had a good rest.  After some air time, aromas of buttered popcorn, vanilla, and a bit of nougat emerge.

Palate:  Simple and lacking much heft or depth.  The arrival is buttery and the development is filled with vanilla, before a bit of pepper shows up on the back end.  Nothing is offensive or off putting, but it’s devoid of any real complexity.

Finish:  Slightly warming.  Spicier than the nose or palate with some light pepper, vanilla, and a touch of citrus to round things out.  Medium length.

This is a signature label in honor of Nikka's founder Masataka Taketsuru, the first Japanese who mastered whisky-making in Scotland and brought this expertise back to Japan. While being a disciplined craftsman, he was also a person of curiosity and open-mindedness. This is a tribute to Masataka from his successors, highlighting a perfect balance with complexity achieved by precise blending inherited from the founder.

A "pure malt" is a blend of malt whiskies from various distilleries, whereas a "single malt" is a whisky made exclusively from one distillery. A "pure malt" is also known as a "blended malt".

Taketsuru Pure Malt expression launched in 2020, with a refined formula and a new label design to represent the brand. While remaining a smooth and well-balanced blended malt, the formula further showcases an exquisite balance between elegant softness and deep complexity along with rich mouthfeel and smokiness.

Nikka Taketsuru 17 Year Old Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. 

The term "Kavalan"refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land. Kavalan Concertmaster Taiwanese Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile. After the whisky has been distilled, it is initially aged in American oak casks that were previously used to mature bourbon. Then, the whisky is finished in Portuguese ruby, tawny and vintage port wine casks. This secondary maturation gives the whisky a dark ruby color, along with an aroma of berries, tropical fruits, tobacco and mint. Notes of tart fruitiness, grapes, oranges, honey, almonds and nuts dominate the palate, and lead to a finish that is well-balanced and bold. Kavalan Concertmaster Taiwanese Single Malt Whisky earned the Silver Medal at the 2011 International Wine and Spirits Competition, where it was named "Best in Class."

The cask proof version of our ever-popular Roundstone Rye is a very special expression.  Released at approximately 58% ABV (it varies depending on the individual barrels), this is seriously strong whisky!  Delicious, dark, complex and ridiculously smooth for the proof, Roundstone Rye Cask Proof is released only about twice per year.

AWARDS

Double Gold Medal 

– San Francisco World Spirits Competition, April 24, 2017

Gold Medal

–The Spirits Business American Whiskey Masters 2016

Gold Medal and US Craft Other Grain Whiskey of the Year

– Wizards of Whisky World Awards 2016

– American Whiskey June 2018

– Jim Murray's Whisky Bible 2014

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that traded imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout Japan. In 1923, Torri fascinated by whisky his entire life decided to expand his business and began construction of the Yamazaki Distillery, Japan's first-ever whisky distillery. Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky. Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his father's vision and constructed Suntory's second distillery. Situated amidst the deep forests of Mount Kaikomagatake in Japan's southern Alps, the Hakushu Distillery enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks. Hibiki 17 Year Old Japanese Whisky is crafted from a blend of over 30 unique whiskies produced at both Yamazaki Distillery and Hakushu Distillery, including some that have matured in previously-used Umeshu casks (Umeshu casks are specially coopered casks that are used in the maturation of plum liqueur). "This is all done by hand the traditional way," says Osamu Abe, the manager of Yamazaki Distillery, referring to the cooperage taking place at the distillery. "This is called yagura craftsmanship. You must watch and listen to how they're made. In Japan, we say "use all 5 senses.' Of course we learn from others, but our own senses are key." After each whisky used to craft Hibiki Whisky has matured for a minimum of 17 years, the whisky is brought to proof using pure Japanese spring water. Hibiki, which translates to "resonance" in English, echos the unique environment in which the whisky is distilled and matured. Hibiki 17 has an aroma of peaches, melons, apricots and lemon leaves that gives to notes of black cherry, toffee vanilla and oak on the palate. The finish sweet and fruity, with a touch of lychee. Hibiki 17 Year earned the Gold Medal at the International Spirits Competition in 2012 and 2013. In addition, it was named the "Best Japanese Blended Whisky" at the World Whiskies Awards.

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and together, opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey hunt with a group of friends. The next year, his friends asked him to bring "some of that wild turkey whiskey"on their next hunt, giving birth to the distillery's new name. Today, Wild Turkey Distillery is stewarded by Master Distiller Jimmy Russell and his son Eddie Russell (together, the pair have over 90 years of experience producing bourbon). "I was born and raised in Lawrenceburg, Kentucky," says Jimmy, "which was a small community when I was growing up, but there were four bourbon distilleries here, and you had families working all the distilleries. You wanted to get in the business. My grandfather and my father, me, and now my son, we've all been in the business." Wild Turkey 81 Bourbon is crafted using a high-rye mashbill, which gives the bourbon a unique and spicy flavor profile. Once the bourbon has been distilled, it is aged in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been lightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide. After maturing for six to eight years, Wild Turkey 81 is bottled at 81 proof. The bourbon has a bold aroma of rye, cloves and baking spices that gives way to notes of almonds, honey and blackberries on the palate, which are complemented by a subtle spicy kick. Wild Turkey 81 earned a score of 89 points from the Ultimate Spirits Challenge and the Silver Medal from the San Francisco World Spirits Competition.