Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin C Bcan Highland Single Malt Scotch Whisky pays homage to a spectral hound (named C Bcan) who has haunted the distillery for centuries. The hound was once spotted by a distillery employee, who felt compelled "beyond all natural reason" to touch the hound's fur. As he reached out his hand, the hound dissolved "before his eyes leaving nothing but a vacuum of deathly silence and an inky blue cloud of smoke, soon spirited away across the peat moorland." For one week each year, Tomatin Distillery produces a spectral peated single malt scotch whisky, in contrast to their typical unpeated expressions. The whisky is crafted from malted barley, which is smoked over a peat flame to approximately 15 phenol parts per million. After the barley has been peated, it is fermented and then twice distilled through Tomatin's copper pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. After distillation, the whisky is matured in three different types of casks: virgin oak casks, casks that were previously used to mature bourbon and casks that were previously used to mature sherry. As a result, the whisky has an aroma of tropical fruits, vanilla, parsley and green herbs. The aroma gives way to hints of honeyed smoke, lime, toasted almonds and cloves on the palate, and leads to a finish touched with charcoal, oak and sweet smoke. The whisky earned the Silver Medal at the Stockholm Beer & Whisky Festival in 2013 and at the San Francisco World Spirits Competition in 2014. Don't worry about the bottle disappearing after you touch it, though.

Willett Pot Still Reserve Straight Bourbon Whiskey is a premium bourbon whiskey produced by the Willett Distillery, a family-owned and operated distillery located in Bardstown, Kentucky. The distillery was established in 1935 and has been producing high-quality bourbon ever since.

The Willett Pot Still Reserve Straight Bourbon Whiskey is named after the copper pot stills that are used to distill the whiskey. These stills are made of copper, which is believed to impart a unique flavor and character to the bourbon. The whiskey is made from a mash bill of corn, rye, and barley and is aged for a minimum of four years in charred oak barrels.

One of the unique aspects of the Willett Pot Still Reserve Straight Bourbon Whiskey is its high proof. This gives the whiskey a richer and more complex flavor profile, with notes of vanilla, caramel, and oak.

The Willett Pot Still Reserve Straight Bourbon Whiskey is also known for its distinctive bottle design. The bottle is shaped like a pot still, with a bulbous base that tapers up to a narrow neck. The label on the bottle features the Willett family crest, which includes a pot still and the motto "The Price of Perfection."

Tasting Notes

Nose: "vanilla lemon cake." The palate is a balance of caramel, vanilla, spices and citrus. 

Our fourth release in the collection, Charbay's R5 Lot No. 4 is double-distilled from Bear Republic Brewery's award-winning Racer 5 IPA beer (7% ABV). Marko chose this full-bodied IPA for its aromatic hops and smooth, clean finish, forming the base of R5's unique profile.

Its fourth release, Lot No. 4 was a 10 barrel release, distilled in March 2013 and aged for 29 months in French oak. It has an intensely hoppy nose mixed with orange and clove, and sweet molasses, smoky notes on the palate.

4 STARS / Highly Recommended - Spirit Journal

"Charbay is one of my favorite distilleries in America, and this whiskey is an education in a bottle". - Michael J. Neff, bar director, Holiday Cocktail Lounge, NYC

In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product. Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax. "Dad's Hat Pennsylvania Rye Whiskies pay homage to our state's rich tradition of making small-batch whiskey," says Herman Mihalich, master distiller at Mountain Laurel Spirits. Raised in Monessen (a small city situated in southwest Pennsylvania) and armed with a Bachelor's degree in Chemical Engineering from the University of Pennsylvania and an MBA from Wharton, Mihalich has spent most of his life in Pennsylvania. "I really wanted to revive that entrepreneurial spirit and rich rye heritage we have here,"he says. Dad's Hat Rye is made from a mash of 80% rye, 15% malted barley and 5% malted rye. After Mihalich sources all of the grains from local farmers in Pennsylvania, he slowly ferments the mash for approximately seven days before distilling it though a 500-gallon Christian Carl copper-pot still imported from Germany. The still, which is augmented by a side-column, allows Mihalich to remove any impurities in the whiskey, while simultaneously refining its flavor and texture. After distillation, Dad's Hat Pennsylvania Rye is aged in charred, white oak quarter casks (15-gallon casks) for just under one year in a temperature-controlled warehouse. The small casks and climate-controlled aging give the whiskey hints of cinnamon, dried fruits, nuts and candied apple, which nicely balance out the flavor of the spicy rye. After maturing, each cask of Dad's Hat Rye Whiskey is brought to proof and bottled by hand. Inspired by the old-fashioned fedora hats his father used to purchase in Philadelphia, Mihalich's goal was to recreate the sentiment that these hats represented with Dad's Hat Whiskey: quality, tradition and integrity.

THE BENROMACH STORY

We are a traditional Speyside distillery owned by a family of whisky-lovers intent on making single malt the right way with true character.

We keep things simple. A handful of distillers relying entirely on our expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. It takes just four ingredients – barley, water, yeast and a human touch.

All of our casks are hand-filled, individually weighed, stencilled by hand and stowed in our traditional dunnage warehouses. Why? Because at Benromach we believe making whisky by hand guarantees genuine character.

OUR HISTORY

Our family, the Urquharts of Elgin, have always been passionate about whisky. Our ancestor John began laying down casks of single malt at different distilleries in 1915, when everyone else was blending their whiskies.

It was the realisation of a long-held dream when we acquired Benromach Distillery in 1993. Five years of meticulous refitting of the distillery followed before HRH Prince Charles officially reopened our doors in 1998.

Time well spent creating a style of single malt reminiscent of the days before commercial maltings. A time when Speyside distilleries malted their own barley using peat to fuel the fires and impart a distinctive touch of smoke to their whiskies. The resurrection of Benromach Distillery signalled the rediscovery of a lost style of Speyside single malt.

Only ever matured in the finest oak casks, our signature TEN YEAR OLD single malt delivers delicate forest fruits and creamy malt, a touch of smoke and rich, lasting sherry notes.

TASTING NOTES

COLOUR: Golden Amber

AROMA: Sweet green apple and pear complement creamy dark honey. Soft vanilla develops alongside gentle smoke.

PALATE: Smooth flavours of malted cereal and stewed fruit combine with warm toffee and a hint of black cherry.

FINISH: Full bodied finish with malted cereal and soft smoke.

According to the legend, John E. Fitzgerald founded a distillery along the banks of the Kentucky River shortly after the Civil War ended. Fitzgerald began distilling bourbon and selling it to passengers aboard the trains and steamships that passed through town. Shortly thereafter, Fitzgerald sold his brand "Old Fitzgerald Bourbon" to Julian P. "Pappy" Van Winkle for $10,000, a small fortune at the time. Pappy moved production of Old Fitz to his distillery, where it became one of the most famous bourbons in the world. But if you ask Sally Van Winkle (Pappy's granddaughter), the story of John E. Fitzgerald and Old Fitz Bourbon is slightly more complicated and certainly more interesting. In 1999, Van Winkle revealed that Fitzgerald was not the man nor the distiller he claimed to be he was, in fact, a bonded treasury agent. At the time, the Treasury Department was tasked with collecting taxes levied on spirits and as such, bonded treasury agents were the only people legally allowed to carry the keys to barrel storage warehouses. Fitzgerald did have a discerning palate for fine bourbon and would use his warehouse keys to pilfer the best barrels of bourbon as they aged. The barrels, which became known as "Fitzgerald barrels," and the brand were immortalized when Pappy Van Winkle named Old Fitzgerald bourbon after the treasury agent, and added a "Whisper of Wheat "to his bourbon's recipe. By using wheat rather than rye as the secondary grain in the bourbon's mash bill, Pappy imparted a rounder, softer flavor profile in Old Fitz as compared to other bourbons at the time. Larceny Kentucky Straight Bourbon pays homage to both John E. Fitzgerald's superb taste and the legacy of the Old Fitzgerald brand. Made from a mash of corn, wheat, malted barley and rye, Larceny Bourbon carries on the tradition of Old Fitz by using wheat as the bourbon's secondary grain rather than rye. As a result, Larceny Bourbon has a sweeter, softer flavor profile as compared to bourbons that use rye as their secondary grain. After the grains are milled, they are cooked in Kentucky limestone water and fermented using a proprietary strain of yeast. Following fermentation, the mash is distilled through 70-foot tall column stills and the resulting bourbon is aged in honey barrels for six to twelve years. After aging, the casks are blended and brought to 92 proof before being bottled. The resulting bourbon has notes of sweet corn, honey, vanilla and light cinnamon, along with a hint of oak and rye that provides for a subtle edge. Larceny Bourbon earned a score of 93 points at the Ultimate Spirits Challenge in 2013, and a score of 93 points from Wine Enthusiast. In addition, it was named one of the top 20 spirits in the world by F. Paul Pacult's Spirit Journal and named a "Best Buy" by Whisky Magazine. Quite simply, Larceny Kentucky Straight Bourbon is a steal. 

As founding father of the bourbon industry, Colonel Edmund Haynes Taylor, Jr. left an indelible legacy. His dedication to distilling began at the close of the Civil War when he purchased O.F C. Distillery. There, he developed innovative techniques that are still in use today. Made by hand, this Small Batch Bourbon Whiskey has been aged inside century old warehouses constructed by E.H. Taylor, Jr.  Barrels are evaluated and selected to create a perfect blend of distinctive character that is like no other. This bourbon is a true sipping bourbon that honors the uncompromising legacy of E.H. Taylor, Jr.

TASTING NOTES

Tastes of caramel corn sweetness, mingled with butterscotch and licorice. The aftertaste is a soft mouth-feel that turns into subtle spices of pepper and tobacco.

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989. It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Bavarian Hard Wheat Whiskey is made exclusively from malted Bavarian winter wheat, which has a high protein content and is ideal for fermentation. Once the wheat has been malted and mashed, it is fermented into a craft beer with an 8.8% ABV. Following fermentation, the wash is twice distilled through Coale's antique, 15-hectoliter cognac still. After distillation, the whiskey is aged in three different types of barrels: new American oak casks, 350-liter French Limousin oak barrels that were previously used to age brandy, and used American oak barrels that were previously used to mature Pappy Van Winkle Bourbon. After the whiskey has aged for a minimum of two years, it is brought to proof using rainwater and bottled by hand. The whisky has an oaky aroma, with touches of toasted wheat, chocolate and crackers. The aroma fades into notes of sweet caramel, malt, butter and tobacco on the palate, and ultimately leads to a finish accented by raisins, prunes and plums.

A unique three part series of rare and limited edition single malts created by exceptional luminaries from the worlds of whisky and architectural design, curated in partnership with V&A Dundee, Scotland’s design museum.

The story of The Luminary Series begins not with a person, but with a place – V&A Dundee, Scotland’s museum of design – a place where nature and architecture come together on the banks of the River Tay, in the heart of the UK’s only UNESCO City of Design.

The Dalmore and V&A Dundee have worked in collaboration since 2020, showcasing excellence in design and craftsmanship on a global stage.

The Dalmore Luminary No. 2 2024 Edition represents a scarce offering of single malt Scotch whisky, matured for 16 years in the Highlands. As a distinguished member of the Dalmore Luminary Series, it constitutes one segment of a trilogy of exclusive single malts crafted through collaboration between esteemed figures in the realms of whisky and architectural design, in conjunction with V&A Dundee, Scotland's renowned design museum. This particular 2024 edition holds particular appeal to collectors, particularly those with a penchant for Scotch whiskies boasting a profound heritage.

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillery's founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that." Kilchoman Single Malt Scotch Whisky is made from fresh barley, which is harvested and then malted at the distillery's malthouse (Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley). Once the barley has been malted, it is dried over a peat flame for ten hours. This drying process the barley is peated to approximately 20 phenol parts per million contributes a smoky, iodine-like flavor to the whisky. After the barley has been dried, it is fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchoman's copper-pot stills. Kilchoman Loch Gorm Single Malt Scotch Whisky is aged for five years in casks that were previously used to mature Oloroso sherry. As a result, the whisky is slightly fruity, with an aroma of spices and soft peat. Notes of sweet fruits, bananas and pears dominate the palate, and are balanced by a subtle peaty undertone. The finish is long and clean, with a burst of citrus. 13,500 bottles had only been released.

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 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 lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is aged for ten years 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 peat and vanilla. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is then barrier-filtered (barrier filtering preserves the flavors and rich, oily texture of the whisky while removing any remaining sediment) before being bottled at cask strength. The whisky was awarded the title "Best Single Malt in the World" by Whisky Magazine. In addition, it earned the Double Gold Medal at the 2011 San Francisco World Spirits Competition, and the Gold Medal, along with the title "Best in Class," at the 2010 International Wine & Spirit Competition.

Yamazaki® Whisky is Suntory's flagship single malt whisky, from Japan’s first and oldest malt distillery, multi-layered with fruit and Mizunara aromas.

From Yamazaki was born the surprising, delicate yet profound experience of a Japanese single malt whisky.

Spiritual and deep, made at Yamazaki Distillery, the soulplace of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Suntory Single Malt Whisky Yamazaki® Whisky is not only the No.1 single malt whisky in Japan, but is enjoyed in more than 35 countries.

Tasting Notes

Color: Deep amber

Nose: Raisin, apricot, cafe au lait, Mizunara (Japanese oak)

Palate: Blackberry, strawberry jam, dark chocolate

Finish: Long, spicy, smooth

The Dalmore 25 Year Old is an exceptional and unique whisky.

The spirit is initially matured in American white oak ex-Bourbon casks, yielding soft vanilla and honey notes. The whisky is then carefully apportioned between casks which have held 30-Year Old Matusalem Oloroso Sherry and Tawny Port Pipes. It is then brought back together to harmonise in a first fill ex-Bourbon cask, creating something truly exceptional.

TASTING NOTES

The Aroma: Exotic fruits, citrus, vanilla pods, treacle toffee, and fig cake

On the Palate: Madagascan vanilla pods, thick treacle toffee, and chocolate truffles

Finishing Notes: Maple syrup, dark chocolate, and spiced gingerbread

Award-winning whisky

IWSC Gold 2018 - International Wine and Spirit Competition 

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

Federal regulations in the United States require that bourbon be made from a mash bill of at least 51% corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon. Duke Small Batch Kentucky Straight Bourbon Whiskey is a straight bourbon whiskey that is made by marrying together casks of bourbon that have aged for between five and ten years. The bourbon is crafted in homage to John Wayne, whose nickname was "Duke." Created by Ethan Wayne (Duke's son), the bourbon's flavor profile was made to reflect Wayne's personal whiskey preferences, which were preserved for over five decades and were only recently discovered. The bourbon has a distinctively fruity aroma, with notes of nutmeg, maple syrup, caramel, toffee, roasted corn and mellow char on the palate. The finish is bold and spicy, with a hint of cloves, rye and ginger. "My father thrived on new projects and adventures and he always loved a great glass of whiskey at the end of the day," says Ethan Wayne. "Our goal with the Duke was to make a Bourbon that embodies the spirit, strength and richness my father personified while realizing his unfulfilled dream of distilling fine spirits." 

In 1895, Masataka Taketsuru, "the father of Japanese Whisky," was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikka's Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Taketsuru Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for an average of 10 years in various types of oak casks before being vatted together to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru Pure Malt has a soft, floral aroma, with notes of green fruits, papaya, lemon and brown sugar. Notes of toffee, almonds, roasted nuts, and custard appear on the palate, and are complemented by touches of nutmeg and clove. The finish is full-bodied and lush, with hints of cocoa, peat and oak. 

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. 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 Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of 60% corn, 35% rye and 5% malted barley. Straight bourbon must be aged for a minimum of two years Four Roses Bourbon is aged for a minimum of eight years in newly charred, white-oak casks. The high rye content in the bourbon creates a rich, spicy flavor and gives the bourbon notes of nutmeg and cinnamon. A proprietary yeast culture used to ferment the mash produces a light, fruity balance to the spiciness and the aging process gives the bourbon notes of maple syrup and caramel. 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. In addition, each bottle of Four Roses available through is the product of a single barrel (rather than a blend of multiple barrels), giving each bottle a unique flavor profile and history.

Crafted from the same malts as Rogue’s notorious Dead Guy Ale, malted two row barley, munich and crystal malts create a unique whiskey wash that offers an intriguing range of flavors. Aged more than two years, the finished whiskey has dark cocoa, coffee and caramel tones that are reminiscent of Dead Guy Ale. This whiskey is not only great to sip, but also holds up in a spirit-forward cocktail.

AWARDS

2021: Double Gold - 2021 Sip Awards

2021: Silver - San Francisco World Spirits Competition

2018: Best Oregon Whiskey - International Whisky Competition

2018: Consumer Choice - SIP Awards

2018: Gold - Cigar & Spirits: World Spirits Competition