On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that was granted permission to operate during Prohibition in order to produce medicinal bourbon. Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States. In 1943, Seagram's bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses. Four Roses Small Batch Kentucky Straight Bourbon Whiskey is made from a blend of four different Kentucky bourbons, each distilled at the Four Roses Distillery in Lawrenceburg. Two of the bourbons are comprised of a mash of 60% corn, 35% rye and 5% malted barley, while the other two bourbons are comprised of a mash of 75% corn, 20% rye and 5% malted barley. Each of the bourbons is fermented with a unique, proprietary yeast culture used to bring about a specific flavor in the bourbon. "We do things differently," said Jim Rutledge, Four Roses' former master distiller - Whisky Magazine's Hall of Famer. After distillation, each bourbon is aged for a minimum of four years at a one-story rickhouse maintained near the distillery. While most distilleries age bourbon in warehouses that are many stories high, Four Roses ages its bourbon in a one-story warehouse to ensure that each barrel is aged in a similar environment. After aging, the barrels are hand-selected and then blended together in order to create Four Roses Small Batch Bourbon. The high rye content in two of the bourbons results in a rich, spicy flavor and contributes notes of nutmeg and cinnamon. In addition, the high corn content in the remaining two bourbons results in a lighter, fruitier flavor that balances out the spiciness with notes of maple syrup and caramel.

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

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.

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 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.

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.

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.

Colonel Charles Goodnight was a force to be reckoned with when the west was still being won. As an iconic cowboy, he blazed the historic Goodnight-Loving Trail from Texas to Colorado, driving scores of cattle thousands of miles over dusty plains and snow-packed passes. As a Texas Ranger lawman, he doled out vigilante justice to protect ranchers from rustlers and outlaws. But Goodnight had a head for commerce too, building towns as well as businesses. This premium Small Batch Bourbon harnesses the unique character of this legendary man. Unflappable, unforgettable and one of a kind.

Tasting Notes

Rich aromas of vanilla and caramel and flavors of honey, spice, and smoky tobacco

Situated in Seattle's Capitol Hill Neighborhood, Oola Distillery was founded by Kirby Kallas-Lewis as "a labor of love, intellectual curiosity and commitment to the neighborhood." Oola Waitsburg Single Barrel Cask Strength Bourbon is crafted from a mash of approximately 65% corn and 20%-28% rye, with the remaining balance split evenly between malted barley and white winter wheat "All our grains are sourced from two organic farms in Eastern Washington," says Kirby. In addition, the use of wheat in the bourbon's mashbill "allows me to hold back on the corn and add more rye. This results in a more complex, balanced and less overly sweet bourbon." Once the ingredients arrive at the distillery, they are milled and mashed before being distilled through Kirby's copper-pot still. Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70 each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beautyrest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a inch. There, the bourbon rests for an additional three to four years. Whereas at that point, multiple casks are typically married together to create a blended bourbon whiskey, Oola Waitsburg Single Barrel Cask Strength Bourbon represents a single barrel bottling from Oola's finest stock of maturing whiskey. This particular batch no. 6, bottled at cask strength exclusively for members, produced only 216 bottles at a robust 114 proof. Doing so allows "the full richness of the nose and flavor profile to stay as intact as possible," says Kirby. Oola Waitsburg Single Barrel Cask Strength Bourbon has a spicy aroma, with touches of cinnamon, ginger and black peppercorn that give way to notes of caramel, vanilla, cherry and oak on the palate. The finish is warm and balanced, with hints of brown sugar, toffee and maple syrup complementing each other. The bourbon was "highly recommended" by the Beverage Testing Institute, and has a "pleasingly long and mellow finish," according to the Capitol Hill Times. In addition, it earned the Gold Medal at the San Francisco World Spirits Competition in 2013 and the Silver Medal at the Beverage Testing Institute Competition in 2012. Pick up a bottle today!

Angel’s Envy Cask Strength Bourbon Whiskey Finished in Port Wine Barrels Bot 2022

Our 11th Cask Strength release has arrived. Made from some of the most distinctive barrels in our rickhouse and aged for up to 14 additional months in port wine casks, it’s one of our most popular and critically acclaimed whiskey collections. 

TASTING NOTES

A dark amber red 119.8 proof bourbon with a creamy, indulgent flavor. Notes of caramel, brown sugar, and fruit.

NOSE: Begins with hints of leather, brown sugar and caramel, followed by crème brûlée, marshmallow, green apple and citrus orange.

PALATE: Apples, caramel, and brown sugar. The creaminess pairs with orange from the nose, creating a dessert-like richness. Vanilla, toasted oak and black pepper spice round it out.

FINISH: Slight fruitiness and grape tannic notes with a lingering spice.

After two Colorado family farms grow our heirloom varietals of wheat, barley and rye, our labor-intensive cooking technique brings each grain’s individual character to life, while open-air sour mash adds soulful complexity. After three years in 53-gallon charred oak barrels, influenced by our high-altitude climate, an entirely novel bourbon unfolds.

AROMAS: Orange blossoms compliment notes of black tea, honey and dusty pepper

FLAVORS:  Pekoe tea, orange peel, cinnamon and vanilla custard. Hints of sweet tobacco and spice lead to a rich, dry finish.

MASH BILL: 60% corn, 20% heirloom wheat, 10% heirloom rye, 10% heirloom malted barley

AGED: 3+ years in new 53 gallon charred oak barrels

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture women's corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, it's home to Journeyman Distillery and Bill Welter, Journeyman's master distiller. Welter, who was formerly a banker in Indiana, began his Journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic & kosher distiller's facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one. Featherbone Bourbon is made by distilling a mash of 70 percent organic corn, 25 percent organic wheat and 5 perfect organic rye through a 5000-liter, copper pot still imported from Germany. Welter sources the corn and rye from a farmer in Illinois, and the wheat from a local farmer in Michigan. The grains are produced without the use of synthetic fertilizers, artificial pesticides, herbicides, antibiotics, growth hormones, feed additives, or genetically modified organisms and enable Journeyman Distillery and all of its products to be certified organic by the Midwest Organic Services Association. Following distillation, the bourbon ages to profile in newly charred American oak casks. Using multiple size barrels, each distillation is tailored to the barrel it will age in and bottled once it has reached the desired taste profile. Journeyman Featherbone Bourbon is bold, assertive and youthful, with earthy flavors, nutty notes, spirituous, cereal notes, peanut butter, sweet, caramel, vegetal qualities - warming on the palate.

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. Old Forester 1870 Original Batch Kentucky Straight Bourbon Whiskey is the first release in Old Forester's Whiskey Row Series, which aims to highlight the distillery's significant milestones and production innovations throughout its nearly 150 year history. The whiskey is named for another practice pioneered by George Garvin Brown batch distillation. Brown was the first to batch together bourbons from multiple distilleries in order to ensure consistency of flavor. In homage to Brown's pioneering spirit, Old Forester 1870 Original Batch Kentucky Straight Bourbon Whiskey is made by batching together bourbons from various warehouses at the distillery, creating a final product that is greater than the sum of its parts. Old Forester 1870 Original Batch Kentucky Straight Bourbon Whiskey has a lively aroma of caramel apple, vanilla bean and oak, which leads to a palate filled with leather, tobacco and vibrant spices including cinnamon and ginger. The finish is dry and smooth, with notes of oak, candybar and more baking spices. 

Crafted in 1849 at Stitzel-Weller, Rebel Yell's original wheat-based recipe marked a bourbon twist. In 1936, Mayor Charles F. Farnsley registered "Rebel Yell," producing limited batches for the southern U.S. After the 1980s, LUXCO Spirited Brands took over. Now, over 150 years later, Rebel Yell Small Batch Reserve maintains the legacy with a slightly higher proof (90.6), offering a complex profile of caramel, oak, vanilla, and brown sugar. With notes of wheat crackers and sugar cereal on the palate, it finishes subtly with hints of orange peel and dark chocolate, uniting heritage and modern tastes, available nationwide for the first time.

Platinum Award (Best in Show) at the 2009 World Beverage Competition

In the late 19th century, many US distilleries didn't age their whiskey, leading to additives like juices or tobacco for flavor. George Garvin Brown changed this in 1870 by founding J.T.S. Brown & Bro. Distillery, creating Old Forester bourbon. It's the first continuously distilled bourbon, surviving Prohibition for medicinal use. Made from corn, rye, and malted barley, its unique fermentation process and oak cask aging give it depth. Try Old Forester Mint Julep, the official drink of the 141st Kentucky Derby, a collaboration celebrating Kentucky's heritage. Grab a bottle today!