FREE SHIPPING ON ALL ORDERS OVER $199 USE CODE: FREESHIP199
e- Gift Card
Royal Batch Bundle
Custom Engraving
View As
Highland Park
Distilled in 2008 and bottled in 2019, this single-cask whisky has spent more than 11 years in its first-fill American oak sherry puncheon. Hand-picked by Master Whisky Maker Gordon Motion and the founders of Scotch in the City.
Show More
Holmes Cay
The Holmes Cay Uitvlugt 2003 edition was distilled on a historic French 4-column Savalle column still. Originally located in the legendary Uitvlugt Estate (pronounced “eye-flot”), the still can now be found at Diamond Distillery, Guyana, under the management (along with all other rum in Guyana) of Demerara Distillers Limited. Aged two years tropically in Guyana and 16 years in the UK, and bottled in New York State. No sugar, no (additional) color, and no other flavors were added in the making of this rum. Bottled at barrel proof, 51% alcohol by volume. Four casks, just 858 bottles are available.
With golden honey and a whiff of brine on the nose, the palate starts out with overripe tropical fruits, then continues with hints of almond, herbs and a touch of cocoa. Light tobacco lingers on the finish.
La Higuera Cucharilla
Murray McDavid
Founded in 1779, Bowmore is the oldest working distillery on the Isle of Islay. Its delicately peated, well-balanced spirit has been an inspiration for many a whisky lover for many years. This Bowmore single malt has been matured for its final four years in a fresh port pipe. This Bowmore was originally matured in a 500-litre sherry cask to give slow, gentle maturation. The European oak gives the spirit a soft oaky spiciness and dried fruit flavours. After seven years maturing in the Sherry butt, the Murray McDavid Whisky Creations Team transferred the whisky into a freshly emptied first-fill Port wine cask, or 'pipe'. The rich, sweet, fruity Port gives additional depth of flavour and further increases the smoky character of this classic Islay peated malt.
Westland
The first Edition of Colere marks a monumental step forward for not just Westland but the whiskey industry as a whole. This is the first in what will be an ongoing annual inquiry into unique varieties of barley bred outside the commodity system with flavor first as a goal. Colere Edition 1 is made with the varietal that began it all, Alba (a six-row winter barley) and intentionally matured in only used casks to relegate the oak influence to a supporting role and focus the attention on the grain itself.
TASTING NOTES:
Ron Centenario
A limited edition Costa Rican rum from Centenario, solera aged for 30 years and presented in a simple but elegant decanter.NOSEDeep, very complex and finely balanced. Of a beautiful aromatic subtlety, one will retain fruity aromas, caramel, honey and nutmeg nibs.PALATEIn the mouth one finds all the aromas of the nose accompanied by a great depth. The acidity is evidence of aging of 30 years.FINALLong and soft
Old Forester
Old Forester 150th Anniversary Bourbon honours George Garvin Brown’s original process, and represents a collaboration between Master Distiller Chris Morris and Master Taster Jackie Zykan.
Between 6 to 8 years old, this expression consists of 150 barrels chosen specially by Chris, made from wood seasoned 150 days. Jackie then personally tasted and batched all 150 barrels (minus the angels share) into three very distinct flavour profiles and proof points showcasing the taste variations among barrels depending on where they rest in the Old Forester barrelhouses. The bourbon is presented in an amber glass bottle, reminiscent of the hand-blown glass of George’s day and sealed in a commemorative keepsake canister.
Glendalough
A 17 Year Old Single Malt that was aged in ex-Bourbon barrels for the first 15 years before being transferred into a rare Japanese Mizunara cask for the final two years. It's predecessor the Glendalough 13 Year Old Mizunara Finish was named in the top 20 whiskeys in the world. Very aromatic and complex on the palate with notes of honeycomb, creamy vanilla and cedarwood spice.
The Lost Explorer
The Lost Explorer Tobala is made with maguey Tobala (agave Potatorum) in San Pablo Huixtepec, Oaxaca. It’s an earthy expression, with hints of tobacco, cocoa, vanilla and leather, offering a unique balance between wood aromas and umami flavors.
Old Pulteney
New for 2018, Old Pulteney's 18 Year Old is aged in both ex-bourbon and Spanish oak casks. This is an intense and warming incarnation of the beloved maritime malt.
Orphan Barrel
Copper Tongue hails from the historic Cascade Hollow Distillery in Tullahoma, Tennessee. The distillery is nestled in a valley with a spring-fed creek in an area known for it's population of copperhead snakes. Cascade Hollow's single story rickhouses, which draw inspiration from traditional Scottish barrel storage, are rather unique in the United States and help impart a special character to the aging whiskeys. Copper Tongue has a surprising mellowness uncommon of a cask strength 16-year-old straight bourbon whiskey. Aromas of almond and toffee give way to reveal a delicate floral perfume. the palate offers a surprising softness with juicy bursts of candied orange and hints of cedar that carry through to the long finish.
El Dorado
The velvety smooth finish of the El Dorado 21 Year Old is acquired from the French Savalle Still. This rum also features cognac-type notes which are accredited to the Versailles Single Wooden Pot Still. These blends contribute to a finish that is nutty and smoky.
TASTING NOTES
Nose of mocha, to??ee, tobacco and dark spices. The mouth is velvety smooth with full body of tropical fruits, co??ee, leather and rich to??ee.
Pluma Negra
Fresh herbs and newly cut grass with a hint of eucalyptus. Warm and soft on the palate, with bright herbal notes. Tepeztate has a long and distinctive finish that increases in complexity over time.
El Tesoro
El Tesoro Paradiso is slowly aged for five years in French oak ex-Cognac barrels. Created by Don Felipe Camarena in collaboration in with Alain Royer of A. de Fussigny Cognac, this unique tequila has an earthy taste with a hint of minerality, tropical characteristics, and sweet notes of butterscotch.
Speyburn
A celebratory release from Speyburn to commemorate the 18th anniversary of Bobby Anderson’s position as distillery manager. This single malt, aged for 18 years in American and Spanish oak casks, has aromas of toffee and sugared almonds, as well as tropical fruits on the nose. The palate holds flavours of rich dark chocolate, toffee and a touch of citrus, with plenty of smoke throughout. The finish is long and smoky, with a sweeter honeyed edge.
Purasangre
Purasangre Extra Añejo Tequila is made from 100% blue weber agave. After double-distillation in both a column still and a pot still, it spends five years aging in French oak.
Mezcales de Leyende
Before harvesting, the mezcaleros must identify mature agaves, as these are the ones that have the greatest sugar content and will produce the best mezcal. The heart of the agave must then be roasted to be able to ferment. The agave is then shredded which permits the yeasts and other micro-organisms to reach the agave sugars to be able to ferment. The milled agave is mixed with water and is allowed to ferment. Typically this is done in open air vats, usually made out of endemic wood, for a period of 7-14 days. The fermented liquid is then double distilled. Typically it is done in a copper still, but can be done in clay or stainless steel.
Rhum J.M
Rhum J M Agricole Vieux Millesime 10 year old is a tantalizing expression of craftsmanship and time. Aged with precision and care in oak barrels for a decade, this exquisite spirit embodies the essence of Martinique's terroir. Its amber hue hints at the complexity within, offering a symphony of aromas—notes of toasted oak, vanilla, and subtle hints of spice that entwine elegantly. Upon the palate, it unveils a rich and velvety texture, a fusion of caramelized fruits, warm spices, and a whisper of sugarcane sweetness that lingers delicately on the finish. Each sip is an indulgence, a testament to the artistry and dedication of Rhum J M's tradition.
Banhez Mezcal Artesanal
Comprised of 100% semi-wild Mexicano agave, this mezcal is soft and sweet from beginning to end. Tasting notes include lemon zest, iron, and honeydew. Mexicano agaves in the Ejutla Valley can take anywhere from 10-15 years to fully mature.
AGAVE: RHODOCANTHA
MAESTRO: APOLONIO PATRICIO LOPEZ
ORIGEN: SAN AGUSTÍN AMATENGO
ELEVACIÓN: 4,481 FT / 1365 M
FERMENTACIÓN: LEVAD
Pluma Negra Tobala is made with wild maguey Tobala that are harvested in the semi-tropical mountain climate of San Juan del Rio, Oaxaca. The agave are cooked in an underground oven, milled by a horse-drawn tahona, fermented in open-air pine vats using naturally occurring yeasts, and double distilled in a copper pot still. This mezcal has delicate aromas of chocolate, plums, and a slight touch of tobacco. It tastes of sweet pineapple, mango, and a light tone of peppermint and cinnamon.
Selected Brands
I am over the age of 21 and agree to the terms of use for this site.