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. 

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land 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 than to 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 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. Laphroaig 25 Year Old Single Malt Whisky is aged for a minimum of 25 years in a combination of European oak casks that were previously used to mature Oloroso sherry and American oak casks that were previously used to mature bourbon. In addition, the maturing casks of whisky are laid to rest in the distillery's warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whisky's notes of dried fruits, cinnamon, and smoky peat. Once the whisky has matured for a minimum of 25 years, it is bottled at cask strength. Laphroaig 25 Year Old Single Malt Whisky was awarded the Gold Medal at the International Wine and Spirits Competition, where it was named "Best in Class." In addition, it earned a score of 95 points from Whisky Advocate, which said that the whisky "brilliantly fuses two different styles of whisky into a single, remarkable experience." 

Inspired by the farmers' markets in Marin County, California, Allison Evanow set out to create a new vodka from scratch, or rather, square one. Evanow had previously been Head of Marketing at a Napa Valley winery, and then became a brand ambassador at Jose Cuervo, which rekindled her love of spirits and mixology. "The creativity of spirits,"she says "is at so many levels. How you make the spirit itself How you create a cocktail using your spirit of choice How do you serve the cocktail How fun is that" Square One Organic Vodka is a vodka distilled entirely from organic rye grains harvested from North Dakota. The state's alpine climate and dry environment North Dakota experiences an average of only 17 inches of rainfall each year and temperatures as low as 60 F result in grains that are exceptionally flavorful and plump. After the rye grains are harvested, they are milled and mashed before being organically fermented (Square One's proprietary fermentation process took nearly two years to develop). By using only natural yeasts during the fermentation process (no genetically-modified yeasts, phosphates or anti-foaming agents of any kind are introduced), the vodka is able to retain its unusually soft and delicate taste. Once the grains have been fermented, they are distilled in a single pass through a four-column continuous distillation still. Following distillation, Square One Organic Vodka is filtered and brought to proof with pure spring water sourced from the Snake River. It has notes of nutty dough, white pepper and spicy rye that are balanced by a subtle vanilla undertone, and lead to a clean, smooth finish. Square One Organic Vodka was named one of the of "Best Ever"vodkas by Trump Magazine, and earned a score of 94 points from the Beverage Testing Institute. Square One Cucumber Vodka is made by infusing Square One Organic Vodka with organic cucumbers. The vodka has an aroma of fresh herbs and nutty rye that give way to bold notes of cucumber and salt on the palate. The finish is cool and refreshing, with touches of black pepper, cucumber and spices. As a result of its fresh, cucumber flavor infused in an incredible vodka base, Square One Cucumber Vodka was called "the best of both worlds"by Drink Spirits. Square One Basil Vodka is made by infusing Square One Organic Vodka with the essence of four organic varieties of basil: Genovese, Thai, Lemon, and Sweet, together with a touch of coriander, honeysuckle and lemongrass. The vodka has the sweet and spicy flavors of basil, along with hints of lemongrass, pepper and leafy herbs. The finish is slightly warming and incredibly well-balanced.

Inspired by the farmers' markets in Marin County, California, Allison Evanow set out to create a new vodka from scratch, or rather, square one. Evanow had previously been Head of Marketing at a Napa Valley winery, and then became a brand ambassador at Jose Cuervo, which rekindled her love of spirits and mixology. "The creativity of spirits,"she says "is at so many levels. How you make the spirit itself How you create a cocktail using your spirit of choice How do you serve the cocktail How fun is that" Square One Basil Vodka is made by infusing Square One Organic Vodka with the essence of four organic varieties of basil: Genovese, Thai, Lemon, and Sweet, together with a touch of coriander, honeysuckle and lemongrass. The vodka has the sweet and spicy flavors of basil, along with hints of lemongrass, pepper and leafy herbs. The finish is slightly warming and incredibly well-balanced. Don't be a square.

Inspired by the farmers' markets in Marin County, California, Allison Evanow set out to create a new vodka from scratch, or rather, square one. Evanow had previously been Head of Marketing at a Napa Valley winery, and then became a brand ambassador at Jose Cuervo, which rekindled her love of spirits and mixology. "The creativity of spirits,"she says "is at so many levels. How you make the spirit itself How you create a cocktail using your spirit of choice How do you serve the cocktail How fun is that" Square One Organic Vodka is a vodka distilled entirely from organic rye grains harvested from North Dakota. The state's alpine climate and dry environment North Dakota experiences an average of only 17 inches of rainfall each year and temperatures as low as 60 F result in grains that are exceptionally flavorful and plump. After the rye grains are harvested, they are milled and mashed before being organically fermented (Square One's proprietary fermentation process took nearly two years to develop). By using only natural yeasts during the fermentation process (no genetically-modified yeasts, phosphates or anti-foaming agents of any kind are introduced), the vodka is able to retain its unusually soft and delicate taste. Once the grains have been fermented, they are distilled in a single pass through a four-column continuous distillation still. Following distillation, Square One Organic Vodka is filtered and brought to proof with pure spring water sourced from the Snake River. It has notes of nutty dough, white pepper and spicy rye that are balanced by a subtle vanilla undertone, and lead to a clean, smooth finish. Square One Organic Vodka was named one of the of "Best Ever"vodkas by Trump Magazine, and earned a score of 94 points from the Beverage Testing Institute.

In the early 1800s, Don Felipe Camarena's ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarena's family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery. Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipe's grandson and La Altea's third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors. After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days. After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila. Tapatio Tequila Aejo rests in first-fill, used bourbon casks for approximately 18 months. As a result, it has a complex, well-balanced flavor, with notes of honey, vanilla and caramel, that nicely balance out the spicy, citrusy flavors of the agave. Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

In the early 1800s, Don Felipe Camarena's ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarena's family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery. Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipe's grandson and La Altea's third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors. After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days. After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila. Tapatio Tequila Reposado rests in oak barrels for approximately four months, giving it subtle woody undertones, with hints of oak and honey. Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

In the early 1800s, Don Felipe Camarena's ancestors began distilling tequila at their family farm, situated in the highlands region of Jalisco, Mexico. During the Mexican Revolution, Camarena's family was forced to abandon their farm, which was ultimately destroyed. Following the conflict, Don Felipe began growing and selling agave to other distillers in Jalisco. In 1937, after saving carefully and living frugally for many years, Don Felipe purchased a parcel of property in the mountains of Arandas in Jalisco, and opened the doors to La Altea Distillery. Situated just twenty miles away from the distillery that was destroyed during the Mexican Revolution, La Altea is serviced by a network of underground springs that serve as a constant source of energy for the blue weber agave growing on the Camarena estate. Today, Don Carlos Camarena, Felipe's grandson and La Altea's third-generation master distiller, pays homage to his family name by maintaining the standards of excellence set down by his ancestors. After expert jimadors harvest the blue weber agave plants from the Camarena estate at their peak of maturity, the hearts of the agave, or pias, are taken to the distillery where they are cooked in brick ovens for four days. After cooking the pias, Camarena crushes them in a pit using a large stone wheel known as a tahona. The tahona allows Camarena to extract the sweetest juice from the pias while discarding any unwanted impurities; were he to use a commercial shredder like larger distilleries, he might crush the smallest veins of the pia, out of which would come bitter and astringent compounds such as methanol. After crushing the pias, the remaining pulp is mixed together by foot, before being fermented in a wooden barrel for approximately four days. After fermentation, the tequila is twice distilled in a copper-pot still to 80 proof. While other producers distill tequila to a higher proof and then dilute the tequila with water in order to increase yields, Tapatio Tequila is distilled at 80 proof in order to create a more flavorful, robust tequila. Following distillation, Tapatio Tequila Blanco rests in stainless steel tanks for approximately four weeks before being bottled. As a result, it has a spicy, citrusy flavor with notes of pepper, sweet agave and a hint of orange. Tapatio Tequila Blanco was ranked one of the top 50 spirits in the world in 2013 by F. Paul Pacult's Spirit Journal. Tapatio, which is a colloquial term used to refer to men from Jalisco, has had a cult following in Mexico for over 75 years. Be a Tapatio and get a bottle today!

In keeping with the history of the brand and to assure that only the finest quality Bourbon is labeled Belle Meade Bourbon, we painstakingly select barrels sourced from the nation’s finest distillers. To ensure that no other Bourbon in the world tastes like Belle Meade Bourbon, we created a proprietary blend using different high-rye content mash bills and complementary yeast strains. Each batch of our well-aged proprietary blend creates the signature flavor profile that makes Belle Meade Bourbon the award-winning Bourbon of choice for the discerning whiskey drinker.

The high-rye blend of Belle Meade was designed to make it a versatile Bourbon.  It shines whether served neat, with a splash, or on the rocks but it’s also outstanding in a well-made cocktail. The high rye content and 90.4 bottling proof helps Belle Meade Bourbon to stand up to mixers that often mask other Bourbons, thus making it the perfect Bourbon for your favorite classic or craft cocktail creation.

Whoever said everything old is new again was dead on. So don’t drink like your Dad. Drink like your Great Great GREAT Granddad. Drink Belle Meade Bourbon. 

AWARDS

Winner: Double Gold Medal at the 2015 San Francisco World Spirits Competition. 

Winner: - Outstanding Gold, 2015 Spirits of the Americas Competition

Winner: - Made In The South Awards 2013, Garden & Gun Magazine

Winner: - Top 3, Best Bourbons In America, Maxim Magazine

93 Points - Tasting Panel Magazine

91 Points - Wine Enthusiast Magazine

TASTING NOTES

Nose: Maple syrup and caramel with floral fragrances and a citrus zest.

Palate: Caramel and vanilla with bold rye spice and hints of apricot.

Finish: Long, smooth finish with mellow cherry and plum notes accented by cinnamon, all without the burn found in other 90 proof bourbons.

The story of this San Francisco gin begins in New York in 1870, when William Scheffler purchased a patent for rights to a new design of a pot still. He journeyed westward and in 1882, registered a distillery in St. Helena, California and was given distillery license number 209 by the federal government. The restoration of Distillery 209 began in the 20th century and the distillery was ultimately moved from St. Helena to San Francisco. Today, 130 years after Scheffler proudly painted his license number over the doors of his stone and brick distillery, Distillery 209 is situated in the shadow of AT&T Park at Pier 50, and is the only distillery in the world that is built over water. Whether you enjoy drinking gin straight, sipping a proper martini, or want to welcome summer with a sublime gin and tonic, Distillery 209 makes a unique artisanal spirit that is truly outstanding. Born in a 25-foot tall copper alembic pot still, No. 209 Gin is the child of Arne Hillesland, the master distiller at Distillery 209. After apprenticing with a Master Distiller from Scotland, Arne developed both the No. 209 Gin recipe as well as some of the innovative techniques that give No. 209 Gin its unique flavor profile. The gin's secret recipe calls for somewhere between eight and eleven different botanicals the distillery is intentionally vague on the exact number. In addition to juniper berries (the staple of every gin) from Tuscany, the recipe calls for cardamom from Guatemala, cassia bark from Indonesia, coriander seeds from Romania, bergamot orange from Calabria and lemon peel from Spain. The lemon peel and bergamot orange give the gin a citric fragrance and citrusy flavor profile. To say that No. 209 Gin is handcrafted is an understatement. Arne uses only pure snow melt water from the Sierra Nevada mountains and he hand-sorts the cardamom seeds used in the fermentation process by length, choosing only the shorter seeds for a sweeter taste and tossing the long seeds to avoid a bitter aftertaste. In addition, Distillery 209 prides itself on limiting the number of congeners, or hang-over producing substances, used in the production of the gin. After distilling the gin four times over, Arne lets the botanicals macerate overnight in the pot still, gently coaxing out the natural, citrus flavors. The height of the pot still reflects the profile of the gin because the still is so tall, it creates a lighter flavored gin. After maceration, the gin is distilled a fifth time. Then, Arne discards the heads (beginning) and tails (end) of the distillation and bottles the heart (middle) into No. 209 Gin.

Colorado Gold Straight Bourbon Whiskey is made using a mash of four locally-sourced grains: corn, rye, wheat and malted barley. 

AWARDS

Earned the title "Best in Class"at the American Distilling Institute Competition in 2012,

Gold Medal at the San Francisco World Spirits Competition in 2013.

Tasting Notes

Nose : Gristy smoked barley, kippers with a salted butter, peppered bite;

Taste : The delivery is youthful and barely reaching puberty then suddenly an intensely malty ascendancy followed by a healthy dose of drier oaks;

Finish : A sublime finale for its sheer delicacy and elegance; the peat no more than oozes, there are cups galaore of sugarless medium roast Mysore and finally, as a bourbony trail is discovered, soft liquorice and molassed sugar - easily the highlight of the experience: one of the best finishes of the year;

In the 18th century, a Swiss Mennonite farmer named John Shenk established his family near Pennsylvania's Blue Mountain Valley. Over the years, Shenk found himself with a surplus of grains and began distilling the excess into whiskey. This distillery, eventually named Michter's Distillery, went on to become the United States' inaugural distilling company. Just two decades after its inception, General George Washington turned to Michter's Distillery Whiskey to fortify his troops during a challenging winter at Valley Forge, earning the distillery the moniker of the whiskey that warmed the American Revolution.

The advent of Prohibition in 1919 led to the closure of Michter's Distillery, along with numerous others across the United States. However, in the early 1990s, Joseph J. Magliocco and Richard Newman collaborated to resurrect the brand. Magliocco shared, "When we established our whiskey program for Michter's Distillery, Dick and I aimed to return to the 'cost be damned' origins and produce the finest whiskey possible. Our objective was to demonstrate that American whiskey could rival the best from anywhere in the world."

Michter's Distillery 20 Year Old Bourbon, masterfully crafted by distiller Willie Pratt, reflects Pratt's meticulous approach to maturation developed over his forty-year distilling career, earning him the nickname "Dr. No" for his tendency to reject aging barrels that don't meet his standards. Pratt explains that whiskey aged for over a decade faces a critical juncture, where it can either become extraordinary or unsuitable. Magliocco adds, "We reject barrels that are excessively woody or lack consistency. Willie identified a barrel that tasted delightful but had the consistency of molasses, which we obviously couldn't sell."

Michter's Distillery 20 Year Old Single Barrel Bourbon, sourced and curated by Pratt, displays a rich amber hue and releases a bouquet of coffee, vanilla beans, and smoked chips. The palate is dominated by spicy notes, complemented by hints of milk chocolate, citrus, molasses, and caramel. The medium-long finish features touches of chewy leather, smoked dates, and oak, culminating in a remarkable expression of aged bourbon craftsmanship.

Since the time of the Ashikaga shogunate in the 16th century, tiny villages situated along the mountains of Kyushu in southwest Japan have been producing shochu. Shochu is a unique Japanese spirit, typically distilled from barley or potatoes (as compared to sake, which is a type of rice wine), and has a signature earthy flavor. While shochu has been distilled in Japan for over four hundred years, it is only in the past decade that shochu has experienced a resurgence in 2003, Japanese production of shochu surpassed production of sake for the first time. New to market, Mizu Shochu is distilled from two-row barley, which is sown in the early spring and harvested in the summer. After local farmers in Saga, Japan harvest the barley, it is polished, washed, and steamed before tojis (master distillers) Wada-san and Okoba-san begin fermenting the grains. In order to begin fermentation, the tojis add steamed rice that is coated with black koji microbes to the mash, along with a touch of yeast and pure water sourced from Black Hair Mountain. The koji microbes, which release a gentle citric acid during fermentation, impart a distinctive aroma and flavor to the shochu, and bring out the subtle sweetness of the barley. Following fermentation, Mizu Shochu is distilled in a single pass (traditional shochu is only distilled once) and, after being left to rest for at least six months, brought to 70 proof using water from Black Hair Mountain. Much like American law with respect to bourbon, Japanese law prohibits adding any sugars, sweeteners or flavors that affect the taste of shochu once it has been distilled. The higher alcohol content of Mizu reflects its status as a "genshu-style" shochu shochu that allows the tojis to show off their skill and craftsmanship using the finest ingredients available to them, resulting in rare, artisanal shochu a cut above typical shochu. As a result, Mizu Shochu has a robust aroma of cantaloupe and freshly cut grass that is complemented by hints of bananas, raisins and brown sugar. The flavor is smooth and slightly creamy, with mellow notes of fresh, slightly sweet grains that lead to touches of caramel and vanilla on the finish. Mizu Shochu is also known by its full name, Mizunomai (?), which means "dance of the beautiful crane."The shorter form of Mizu is a play on the Japanese word for water, which is evoked by the smoothness and purity of Mizu Shochu. Mizu Shochu is available exclusively through for a limited period of time.