Distilled from a unique blend of thoroughbred grains from the Northern Neck of Virginia; 2/3 rye, 1/3 barley, hand-malted and kiln-dried with applewood and cherrywood smoke. Double pot-distilled at a low 150 to 160 proof to enhance the fruitiness and matured in ex-bourbon barrels with progressive infusions of toasted apple wood and oak chips.

TASTING NOTES

Color: Copper and Macintosh apple

Nose: Sensual aromas of butter roasted chestnuts, clay, dried apple and pickling spices, rye grain sacks

Palate: Silky, with dried fruit and nuts, medium-to-full body, warm and inviting

Finish: Honeyed rye toast, peppery spice, cola, fig and mineral rich

Non-chill filtered. 45% ABV/90 proof

Wonderfully balanced with a great combination of creamy, spicy and subtle understated smoke perfect for all applications and occasions. A great crossover for inquiring bourbon drinkers.

Tasting Notes

Nose : Distinctly confidant liquorice-bourbon notes with near perfect bitter-sweet balance; burnt honeycomb and toffee also abound;

Taste : Outstanding richness and sheen to the enormous barley-oak sweetness; again there is a big bourbony cut to the cloth with all the liquorice and molassed sugar normally associated; but the barley adds that extra dimension;

Finish : Long, wonderfully layered oak offering variations of a sweet dry theme; a touch silky with some cream toffee at the death;

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land in order to raise and sell cattle 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 rather than 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 Quarter Cask 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. Following distillation, Laphroaig Quarter Cask Single Malt Scotch Whisky is matured in quarter casks. Quarter casks were used in the 19th century to transport whisky via horse or mule, as the animals could not carry the weight of traditional casks. As a result of their small size, the casks have a greater proportion of surface area to volume and thus, contribute stronger notes of oak and wood tannins to the whisky maturing inside. In addition, the casks "breathe" more deeply and as a result, provide a touch of salty tang to the whisky as well. Laphroaig Quarter Cask Single Malt Scotch Whisky has an autumn gold color, along with an aroma of tropical fruits and smoke. The aroma gives way to notes of citrus, malt, cinnamon and oak on the palate, which are complemented by a subtle smoky undertone. The finish is refreshing and peaty, with touches of caramel and vanilla throughout. Laphroaig Quarter Cask earned the Double Gold Medal from the San Francisco World Spirits Competition, and earned a score of 93 points from the Beverage Testing Institute. In addition, it earned a score of 90-95 points from Wine Enthusiast.

About the Brand

Situated at the end of a small single track road, on the shores of the Sound of Islay, Bunnahabhain is known for its spectacular surroundings and delicious signature unpeated Islay Single Malt Whisky.

Our 18 Year Old is one of our most awarded Single Malts and once you’ve tasted it you’ll understand the wealth of gold medals it has achieved. The deep mahogany colour of the whisky gives away the exclusive sherry cask maturation and the tang of salt on the tongue reminds you of our coastal location.

With warehouses positioned along the shore and a bay fed by the Sound of Islay, there is no escaping the salty sea air, especially when you’re maturing by it for 18 years.

Tasting Notes

Color: Rich mahogany gold.

Nose: Fragrant with notes of dried fruit, rich honeyed nuts, toffee and slight hints of spice.

Palate: Notes of mellow sherried nuts, dried fruit and rich oak, with toffee and a slight tang of salt from its maturation of 18yrs at the coast.

Finish: A dry fruit finish with a hint of spice and salt.

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…

From The Brand

At Springbank we pride ourselves on producing a single malt that is made entirely in-house, employing traditional skills that have been passed down from one generation to the next. Produced since 1828, Springbank Single Malts are lightly peated in our kiln and distilled 2.5 times.

Our 18 year old is full of authority and is a classic, full-bodied dram. With a delicious nose, this whisky will tempt you in and hold your attention as you uncover its unique palate and finish.

65% Bourbon, 35% Sherry

Tasting Notes

Nose: The sherry influence is immediately apparent on the nose, with notes of raisins, prunes, mixed peel and fruit cake. There are notes of hard toffee and crème caramel, along with a spicy, wood element.

Palate: The palate introduces notes of madeira cake, marzipan and gingerbread. There is a sweetness in notes of honey and syrup and the creamy caramel note from the nose persists.

Finish: A woody finish with notes of allspice and aniseed.

WHISKEY TYPE

WHEATED BOURBON

ABV

46% 92 PROOF

750ml

MASH BILL

70% CORN
ORIGIN: CALIFORNIA

25% WHEAT
ORIGIN: CALIFORNIA

5% MALTED BARLEY
ORIGIN: WYOMING

FLAVOR PROFILE

TOASTED VANILLA, ALMOND,
TOFFEE BRITTLE, AND COFFEE

FOOD PAIRING

ROASTED CHICKEN, DUCK FAT POTATOES
FENNEL & GREEN APPLE SALAD

Balblair 15 Year Single Malt Scotch Whisky is a revered expression from the esteemed Balblair distillery in the Scottish Highlands. Aged for 15 years, this whisky embodies the essence of tradition and craftsmanship. With a meticulous production process that starts with the finest malted barley and pure Highland water, it undergoes fermentation and distillation in copper pot stills. The result is a whisky with a rich depth of flavor, characterized by notes of honey, vanilla, citrus, and oak. The Royal Batch designation honors the distillery's royal heritage, making it a true connoisseur's choice for those seeking a refined and elegant dram.

From the Brand

At Springbank we pride ourselves on producing a single malt that is made entirely in-house, employing traditional skills that have been passed down from one generation to the next. Produced since 1828, Springbank Single Malts are lightly peated in our kiln and distilled 2.5 times.

Always bottled at cask strength, this is a wonderfully balanced dram that boasts a smooth, buttery body and rich, fruity palate. Add a drop of water to release milk chocolate and vanilla notes.

100% Bourbon 

Tasting Notes

Nose: The peat influence is immediately apparent on the nose, along with initial medicinal and aniseed notes from the Bourbon maturation. Butterscotch and toffee notes add a sweet element, followed by a creamy, nutty aroma.

Palate: Creamy confectionery and smooth toffee follow through from the nose. Sweet lemon sponge cake, cream soda and turkish delight accompany the delicate peat influence.

Finish: A smooth finish with hints of ginger and lemon zest. The gentle peat smoke endures to round off this cask strength whisky.

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, a few enterprising residents of Iowa chose to become outlaws rather than teetotalers. Alphonse Kerkhoff, a farmer by trade, began cooking batches of rye whiskey near his home in Templeton to supplement his income. "The Good Stuff," as Kerkhoff's rye was known, was so popular that he began tying a white horse named Babe to a polein his front yard as a signal to residents that another batch of Templeton Rye was ready. Shortly thereafter, Kerkhoff partnered with notorious bootlegger Al Capone to distribute his rye across the country. Capone bootlegged hundreds of barrels of Templeton Rye to speakeasies in New York, Chicago and as far west as San Francisco legend has it that he even had a case smuggled into his jail cell at Alcatraz. Following Prohibition, Kerkhoff continued to cook Templeton Rye for his friends and family, before eventually passing the recipe on to his son, Meryl. Today, nearly a century after it was first distilled, Templeton Rye pays homage to that recipe by Keith Kerkhoff, Alfonse's grandson. Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities. The rye (which comprises over 90% of the mashbill, with the remainder being malted barley) is fermented for 72-84 hours using a yeast culture that was developed specifically for whiskey production. After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for a minimum of four years. The whiskey is bottled in Templeton, Iowa, where Iowa's hot summers, cold winters and wet springs (monthly average temperatures range from a high of 86.2 F to a low of 6.3 F) result in more contact between the whiskey and the oak prior to bottling, helping the whiskey mature faster and giving it more complexity and flavor. Templeton Rye earned the Gold Medal at the 2009 and 2010 San Francisco World Spirits Competition and was named "Rye Whiskey of the Year"in the 2009 Whisky Bible. It also earned the title "Best of Whiskey"at the 2008 Los Angeles Wine and Spirits Competition, beating out more than 4,000 other entrants in the competition. Now that Prohibition is over, you can enjoy Templeton Rye conspicuously.

Mature in age and truly exceptional in quality, Michter’s 10 Year Single Barrel Kentucky Straight Bourbon has earned its place as an enduring favorite of the most discerning whiskey connoisseurs. The “Best American Whiskey” according to Food & Wine magazine, our 10 Year Single Barrel Bourbon represents the culmination of over a decade of patient aging in specially chosen, new charred American white oak barrels. 

COOPERAGE: Fire-charred, new American white oak barrels

TASTING NOTES: Big and bold dark toffee and caramel, charred oak, maple syrup, vanilla.

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. Today, Henry McKenna Single Barrel 10 Year Old Kentucky Straight Bourbon Whiskey honors the rich family tradition and pioneering spirit of the McKenna family. The bourbon, which is made from a mash of primarily corn, is the only extra-aged bottled-in-bond single barrel bourbon available today. Pursuant to the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21), any spirit labeled as "Bonded" or "Bottled-in-Bond" must be the product of one distiller at one distillery during one distillation season. In addition, the Act requires that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof. Henry McKenna Single Barrel Bourbon Whiskey is matured for a minimum of forty Kentucky seasons (ten years) before each bottle is filled and labeled with its batch and bottle number. As a result of its extra-long maturation period, the bourbon has an aroma of warm spices, smoke and burnt caramel. The aroma gives way to notes of chewy leather, chilli peppers and habanero, which are complemented by subtle touches of dried fruits, vanilla and cinnamon. The finish is warm and lush, with bold notes of roasted corn, cloves and woody spices. Since each bottle of McKenna's Single Barrel Bourbon is bottled from a single cask rather than being crafted from a batch of casks, however, each bottle is slightly different and entirely interesting. Henry McKenna 10 Year Old Bourbon was named one of the top 12 spirits ever tasted by Proof66 and was called "magnificent" by Jim Murray, author of the Whisky Bible. In addition, the bourbon earned a score of 90-95 points from Wine Enthusiast. 

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: Pure gold

Nose: Peach, pineapple, grapefruit, clove, candied orange, vanilla, Mizunara (Japanese oak)

Palate: Coconut, cranberry, butter

Finish: Sweet ginger, cinnamon, long finish

Tasting Notes

Nose : Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. Big, but seductively gentle, too;

Taste : The delivery, though controlled at first, is massive! Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note (curious, seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all; but for extra food measure the flavours develop into a really intense chocolate fudge middle which absolute resonates through the palate;

Finish : A slight struggle here as the mouthfeel gets a bit puffy here with the dry peat and oak; enough molassed sweetness to see the malt through to a satisfying end, though. Above all the spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit;