Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Man's Bourbon" under Distilled Spirits Plant Designation "No. 16," one of Kentucky's original distilleries and part of a booming industry. Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds." In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedman's distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse. Currently, Kentucky Owl is in the midst of designing a stunning state-of-the-art distillery park with rickhouses for aging, a bottling center, as well as a vintage dinner train to stop on the property. It will be built at Cedar Creek Quarry in Bardstown. The 420-acre site will boast beautiful lakes with crystal clear, limestone-filtered water that will be used in their whiskey production. Kentucky Owl Dry State 100th Anniversary Limited Edition comes in the wake of the 100th anniversary of the Prohibition. It pays tribute to the period after the Volstead Act sent the country into a "dry state". This rare edition is limited to less than 2000 bottles and combines some of Kentucky Owl's most prized barrels. It comes in an elegant wooden box, made according to design trends of the time and entirely by hand. Bottled at 100 proof, you can expect complex aromas of spice, fruit, and toffee, followed by sweet oranges and caramel, culminating in a satisfyingly long finish.

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas. In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits. Devils River Barrel Strength Texas Bourbon Whiskey is the barrel strength, 117-proof entry in their lineup of whiskey. It's Devils River bringing you bourbon the way it was drunk originally, just like the pioneers would have it uncut and straight from the barrel. Its mash bill of 75% corn, 21% rye, and 4% barley makes for a bold, yet smooth sipper. There's pepper, rye, and oak on the nose, balanced by fruity and vanilla overtones, followed by sweet caramel, as well as more oak and spice on the palate.

Heaven Hill distillery was founded in 1935, immediately after Prohibition ended in the United States in 1933, after a group of investors, including the famous Joseph L. Beam, decided to be ready for the rebounding market. Heaven Hill is located on a massive estate boasting 22 multi-story rick-houses across hundreds of acres of land. Now known as the "Heaven Hill Bernheim Distillery" they have the second-largest inventory of Bourbon Whiskey in the world. It is also the only remaining large-scale family-owned distillery in Kentucky. In 1837, Henry McKenna emigrated from Ireland to the United States. After spending nearly two decades as a farmer in Kentucky, McKenna founded an eponymous distillery in 1855. At the time, McKenna focused on the production of wheat whiskey (the only crop he was harvesting at the time) and was able to distill enough whiskey to fill one barrel each day. As word of McKenna's high-quality whiskey spread, McKenna was able to triple his distillation capacity and began experimenting with the production of bourbon. Following his death in 1893, McKenna's three sons Daniel, Stafford and, James began operating the business. The 80-proof Henry Mckenna Bourbon Whiskey honors the rich family tradition and pioneering spirit of Henry McKenna, one of the founding fathers of bourbon. He was among the first to age his whiskey in new, charred American oak barrels. Aged for a minimum of 4 years, it has a mash bill of 75% corn, 13% rye, and 12% barley and is bottled at 80 proof. The oak, vanilla, and butterscotch on the nose are accompanied by floral, citrusy, and cinnamon notes. The mouthfeel is quite creamy and the oak and vanilla are joined by pepper and nutty overtones. There's a well-balanced sweetness with caramel and dried fruit. The finish is medium and slightly warming.

During the late 19th century, an overwhelming number of distilleries throughout the United States were still not aging their whiskey. As a result, some retailers would add juices and syrups to sweeten the whiskey, while others would add acid and tobacco to give their whiskey its signature amber hue. In 1870, George Garvin Brown a young pharmaceuticals salesman from Kentucky saw the need for a consistently high-quality whiskey that would remain unadulterated after distillation. After saving $5,500, Brown and his brother opened the doors to J.T.S. Brown & Bro. Distillery and began distilling bourbon. Unlike other distilleries at the time, Brown aged his bourbon, which was named Old Forester, in oak casks and bottled it in a sealed glass bottle to ensure authenticity and quality. Since its introduction in 1870, Old Forester has been on the market continuously, even during Prohibition, when it continued to be sold for medicinal purposes. It is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. The Old Forester Signature 100 Proof Bourbon is a tribute to founder George Gavin Brown, carrying his signature on the label he would sign all the bottles himself in the olden days. It's made from a mash bill of 72% corn, 18% rye, and 10% malted barley and bottled at 100 proof. It's a well-balanced affair with plenty of caramel, cherry, and oaky spice, along with some coffee and chocolate on the nose. The rich palate adds to that some fruity notes, nuts, maple syrup, and caramel. Finishes spicy and complex with pepper, cloves, nutmeg, and oak. Grab a bottle today!

Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon. Very Old Barton is a Kentucky straight bourbon that has been matured for an average of four to six years in charred, American oak casks before being bottled at 100 proof. As a result, the bourbon has a rich amber color along with an aroma of vanilla beans and chewy leather. Notes of rich caramel, nougat, rye spices and toffee dominate the palate, and lead to a bold finish. The bourbon was named one of the "Best Budget Bourbons" by Serious Eats and "Best Buy Whiskey of the Year" by Whisky Advocate. 

GRAIN BILL

70% estate grown and NY corn, 15% NY rye, and 15% NY barley malt

DISTILLING NOTES

The nose has soft caramel and vanilla notes to start out, with a touch of sweet corn at the end. Robust barrel flavors come through on the first sip, with dark caramel and smoky notes, that are followed up by hints of spice from the rye. It finishes dry and smoky on the tongue with a lingering corn after taste.

This is a fine Bourbon and is suitable to simply serve over ice, or try it as this suggested cocktail.

AWARDS

2022 Wine Enthusiast Best Buy – 93 points
2016 NY Wine & Food Classic – Gold
2015 Distiller – 85 points
2015 American Distilling Institute – Silver

The story of Woodinville began with two best friends with a passion to make the greatest craft whiskey in the world. Woodinville whiskeys are made by time-honored traditions of bourbon production, using the highest quality locally grown grains, the best barrels, and coopers in the world, the most technologically advanced distilling equipment, and the wisdom of an industry legend, the late David Pickerell. Woodinville has already received notable accolades including "Craft Whiskey of the Year" for their Straight Bourbon, and "Craft Rye Whiskey of the Year" for their Straight Rye by the American Distilling Institute in 2018 and 2017 respectively. All of the grain used in production is grown exclusively for Woodinville whiskeys on the Omlin Family Farm in Quincy, Washington, run by third-generation farmers, Arnie and Phyllis Omlin. The locally sourced grains are mashed, distilled, and barreled in their Woodinville distillery, before heading over the Cascade Mountains to their private barrelhouses, where Central Washington's extreme temperature cycles stimulate the extraction of natural flavors from the oak. Before being coopered, the barrel wood used for maturation is open-air seasoned for eighteen months, allowing the elements to soften the wood's harsh tannins. The barrels are then slowly toasted and heavily charred to further enhance the wood's most desirable flavors. This meticulous process delivers a hand-crafted spirit with rich aromas of crme brle and spice cabinet, and decadent notes of rich caramel, dark chocolate, and vanilla bean on the palate with a sweet, lingering finish. The Port Finished expression takes their 5-year-old Straight Bourbon for another 6 months of finishing in ruby port barrels. This adds additional notes of candied cherries, dried fruit, berries, and chocolate to the already rich bourbon profile.

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States, and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia, and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition). Knob Creek Bourbon was created by Beam's grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the "Small Batch Bourbon Collection" the collection includes Knob Creek as well as Basil Hayden's, Booker's and Baker's bourbons he is often credited as the father of the small batch bourbon movement. Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincoln's childhood farm. Booker's vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before Prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon to be honest, unwavering and full of character. In 2016 the much-loved 9-year-old Small Batch Bourbon lost its age statement due to inventory issues. Now it's making its return in style with the label proudly stating: Knob Creek 9 Year Old Small Batch Kentucky Straight Bourbon Whiskey. Aged for 9 years and bottled at 100 proof, it's the Knob Creek you know and love. 

Heritage Distilling Co. (HDC) is a craft distillery based in Gig Harbor, Washington. HDC has been the most awarded craft distillery in North America by the American Distilling Institute 7 years in a row from 2014 up until 2020. Each Heritage Distilling Co. product be it vodka, gin, rum, or whiskey has a unique story. This family-owned Craft Distillery makes their spirits by hand. From working directly with the farmers to grow their grains, to ensuring the purity of their water source, to milling the grain, making their own mash and wort, and running their own custom made stills. Heritage Distilling embodies a wholehearted "Field to Flask" ethos. Distilled to the most meticulous standards the Brown Sugar Bourbon has a mash bill of corn, rye, and malted barley. It is barreled for at least two years in new American Oak Charred Barrels. This 103-proof big brother of the award-winning whiskey is cut sparingly with their private crystal clear water source and infused with natural brown sugar and cinnamon flavors. More bourbon and less sweetness make this version the bigger and bolder of the two BSB brothers.

Maker Notes

Back in 1849 when everyone else was using a rye mashbill, we pioneered wheat-based bourbon. And it’s this award-winning wheated recipe that continues to defy trends today. Rebel Bourbon is unapologetically original and brazenly bold.

But don’t let its rough edges fool you. Rebel Bourbon whiskey goes down smooth, whether you prefer it neat, on the rocks, or mixed.

As the newest member of the Rebel Bourbon family, Rebel 100 Proof wheated bourbon takes everything you love about our Kentucky Straight Bourbon and dials it up. Talk about intense.

TASTING NOTES

Don’t be fooled by the sweet aroma up front. It’s hot on the tongue with bold caramel and vanilla notes and a dry finish.

INGREDIENTS

Corn, wheat, and malt

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle & Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brand's three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentucky's legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brand's website. Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. "Pinhooking" refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country. Pinhook Bohemian Bourbon was distilled, aged, and bottled at the historic Old Taylor Distillery (now known as Castle & Key), the first bourbon in 50 years to do so. Crafted from a mash bill of 75% corn, 15% rye, and 10% malted barley, it's a high-proof expression that has been aged for a minimum of 34 months. This expression is limited to 100 barrels and was proofed and blended by Pinhook co-founder Sean Josephs.

Each year, Pinhook releases a new vintage of bourbons and ryes. Every expression is the best representation of our barrels at that moment in time, and dedicated to a promising young thoroughbred. Through a combination of careful barrel selection, blending in small batches, and meticulous proofing, each Pinhook vintage has a personality as unique as the horse on the label.

Ancient buffalo carved paths through the wilderness that led American pioneers and explorers to new frontiers. One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years. In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them, we created our signature Buffalo Trace Kentucky Straight Bourbon Whiskey.

TASTING NOTES

This deep amber whiskey has a complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste with notes of brown sugar and spice that give way to oak, toffee, dark fruit and anise. This whiskey finishes long and smooth with serious depth.

Most Recent Awards

2020 Gold Medal - World Whiskies Awards

2020 Silver Medal - San Francisco World Spirits Competition

2019 Gold Medal; 91 points - Beverage Testing Institute

2019 Silver Medal - New York World Spirits Competition

2019 Silver Outstanding - Whiskies of the World

2019 Double Gold Medal - North American Bourbon & Whiskey Competition

2019 Gold Medal - Los Angeles International Spirits Competition

2019 Gold Medal - American Whiskey Masters

2019 Silver Medal - San Francisco World Spirits Competition

2019 Silver Medal - Denver International Spirits Competition

Hirsch Whiskey is named after Adolf Hirsch, a former executive of the Schenley Co. who bought some aging barrels of bourbon from the famed Michter's Distillery before it closed in 1988. It was in 1974 that Hirsch first imagined the spirit that would become legendary over the years. Its unique and turbulent history would prompt Charles K. Cowdery to write the book The Best Bourbon You'll Never Taste, centered around this mythical bourbon. Today the brand is owned by the San Francisco-based distiller & importer Hotaling & Co. They aim to bring back the famous name with premium expressions. "With this reintroduction, we invite people to take a journey into the world of bourbon and discover what makes HIRSCH legendary. THE HORIZON takes the first step into the future of HIRSCH, with additional expressions planned to round out the collection," says Hotaling & Co. President and CEO Dan Leese. Hirsch The Horizon expression is made to embody the spirit of adventure, the lifelong search for new experience chasing the horizon. It's a blend of 2 straight bourbons. Distilled in Lawrenceburg, Indiana, 94% of the blend is a 4-year-old juice with a traditional (75% corn, 21% rye, 4% barley malt) mash bill, while the remaining 6% is a 6-year-old rye-heavy whiskey. Bottled at 92 proof, it's a traditional, complex, and incredibly well-balanced offering that is equally stunning neat or on the rocks.

Lucky Seven Spirits was founded by best friends Michael Lahalin and John Pals. Both bourbon fans and cinema aficionados, the pair settled on the moniker Lucky 7, named after the legendary Stage 7 of the Warner Brothers lot, where countless classics such as Casablanca were filmed. Since the giant stage got a reputation for producing so many hits, it got the nickname "Lucky Stage 7." The pair sources and blends rare bourbons, only using the finest juice they can find and releasing them as limited editions: 12 YO "The Hold Up," 6 YO "The Jokester," and 12 YO Single Barrel "The Proprietor." They have won several medals at the San Francisco World Spirits Competition, among others. As befits the Hollywood and movie history that permeates Lucky Seven, they have also created a series of short films that accompany each expression. The luxurious decanter bottles include several nods to Old Hollywood, as well as real 22-karat gold. Lucky Seven "The Jokester" 6YO is a 6-year-old Kentucky straight bourbon whiskey with a rich and deep profile that has notes of dried fruit, nuts, vanilla, and spice. It's all beautifully balanced and complex. The bourbon is bottled at 95 proof and has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition.

J.W. Rutledge Distillery was founded by former Four Roses master distiller Jim Rutledge. As the construction of their new sustainable distillery is underway (a facility that utilizes clean technologies like geothermal heating and cooling, solar energy, and biomass energy), Jim Rutledge sources and blends whiskey from other distilleries to put out new releases under the J.W. Rutledge brands, beginning with Cream of Kentucky. Their aim is to produce Kentucky straight bourbon whiskey and straight rye whiskey the "old-fashioned way" relative to the requisites, guidelines, and standards for straight whiskey production that have been in place for close to two centuries. The Cream of Kentucky label was first introduced in 1888 by I. Trager & Co. of Cincinnati, Ohio. Before Prohibition ended, the brand was picked up by the renowned Schenley Company and re-introduced to the industry in 1934. Cream of Kentucky reached great success in the 30s and 40s, using the work of famed artist Norman Rockwell. Cream of Kentucky is now owned by J.W. Rutledge, who has recently secured a limited supply of Kentucky Straight Bourbon Whiskey he feels is worthy of the rebirth of Cream of Kentucky Bourbon as a premium whiskey. Cream of Kentucky 13 is a 13-year-old straight bourbon that was sourced by the discerning eye of Jim Rutledge and is an exquisitely well-balanced and rich straight bourbon.

Look for the silver label

Wilderness Trail Distillery fans who have been enjoying side-by-side comparisons of its yellow label wheated Bourbon and its black label small batch rye Bourbon may now take their analogies to the next level. Look for the silver label with a “6” on the neck tag to indicate that it’s Wilderness Trail 6-year wheated Bourbon or 6-year rye Bourbon. Our Visitors Center is one place to find the bottled in bond goodness of the 6-year small batch rye Bourbon. However, the Visitors Center has sold out of the 6-year wheated Bourbon. Bottles are $69.

The other releases by the Danville distillery, owned by Shane Baker and Dr. Pat Heist, have been four- and five-year-old, bottled in bond Bourbons and a cask strength rye whiskey of similar age expressions.

Everyone wants to know a little bit about how the 6-year-old tastes. Well, your tasting notes would be different from your friend’s and so forth. Let’s just say that the extra two years in the barrel has elevated an already remarkable Bourbon to an even higher level.

Wilderness Trail Distillery is a craft operation that was launched in 2012 in Bold Danville, Kentucky. Mixing old traditions with modern science, they aim to create fine bourbon and other spirits. Founded by Shane Baker and Pat Heist, a pair with over 20 years of experience with fermentation and alcohol production under their belts, they craft unique spirits using locally-grown grains. Their spirits are hand-crafted and they pride themselves on being "not interested in making the most, just the best." The founders were left with several yeast strains they had collected over the years in the industry and put them to good use in the distillery. The premium corn, wheat, and rye are sourced from the nearby Caverndale Farms and Walnut Grove Farms from Adairville, Kentucky, while their malted barley comes from Louisville. The natural Kentucky limestone springwater completes the 100% Kentucky list of ingredients. Their production methods include the proprietary Infusion Mashing Process, which together with their unique yeast strains results in a softer and uniquely flavorful distillate. They are the first Kentucky bourbon distillery to use a chemical-free clean steam boiler that minimizes off flavors. Instead of sour mash, they rely on a sweet mash, which enables more flavors to be extracted from the grains. They employ a hybrid pot still, as well as two continuous column stills. All the whiskey is distilled, aged, and bottled on-site. Wilderness Trail produces bourbon, rye whiskey, vodka, and bourbon barrel-aged rum. Their Small Batch Kentucky Straight Bourbon expression is made in 12-barrel batches, one fermenter's worth. Crafted from a mash bill of 64% corn, 24% rye, and 12% malted barley, the spirit employs their sweet mash technique and uses their proprietary yeast strains. It enters the barrels at 110 proof and is aged on different floors of their rickhouses before being bottled at 100 proof. 

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 Master's Keep series explores the premium end of American whiskey. Master's Keep 17 Year Old Bottled in Bond holds a special place in their lineup as the oldest whiskey they have on offer. Only the second expression with the bottled-in-bond designation from the producer, this 100-proof whiskey was hand-selected by Master Distiller Eddie Russell in order to create a truly big and bold expression. "We took the historic process and protocol of aging for four years to the next level and allowed the liquid to rest for 17 years. We aged and perfected this rare, 17-year-old bourbon in Wild Turkey's Camp Nelson rickhouses," says Russell. 

Born in December 1839, William Grant became a cattle herder at the age of 7 to supplement his family's income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and, together with his seven sons, two daughters, and one sporadically working stonemason, built his family distillery in Scotland. William Grant & Sons is now a behemoth that is among the largest producers of Scotch in the world and is home to several massively successful labels. Yet it is still family-owned, run by Grant's descendants, and independent. Glenfiddich, Balvenie, Girvan Grain, Tullamore, and several other distilleries operate under them. With the release of Fistful of Bourbon in 2018, William Grant & Sons entered into the world of bourbon whiskey. It's a blend of 5 straight bourbons, aged 2 years and up in new charred oak barrels, before being bottled at 90 proof. The blend was crafted by Master Blender Brian Kinsman and Kelsey McKechnie to balance sweetness and spice, and have 5 distinct flavors: A balanced sweetness, green and floral notes, spice and nutmeg, buttery toffee, and a touch of cinnamon and licorice.