The Balvenie French Oak is a vibrant single malt finished in casks previously held wine from the French Charentes vineyards.

Pineau des Charentes is a fortified wine made from unfermented grape juice, to which a Cognac eau-de-vie is added and then matured. Pineau us also found as a home-made product in the neighbouring Deau-Sevres and Vendee departements.

The Balvenie USA brand ambassador Lorne Cousin suggested Malt Master David C. Stewart MBE explore these casks after a trip to the region with his family where he fondly remembers sipping an aperitif.

This is the first of The Balvenie finishes to explore French Oak. Pineau is akin to cognac in terms of production and flavour, allowing us to capitalise on the rise of this flavour profile and its premium credentials.

Tasting Notes

NOSE: Beautifully balanced light floral notes from lotus and geranium flowers dance between hints of fresh meadow grass and pealed apple skin.

TASTE: An energising zing from tangy lemon rind and grapefruit meet the delicate subtle sweetness of glazed fruits and spice from root ginger.

FINISH: Refreshingly concise.

DESCRIPTION

Glenfiddich Special Edition Sherry Cask Finish single malt Scotch whisky matured for 12 years in American and European Oak Sherry casks before finishing in Amontillado casks adding lively notes of dried fruits and a delicately spicy finish. The Amontillado Sherry Casks are from the Spanish Sherry region of Jerez and are the rarest of Sherry Casks. Every year, Amontillado casks make up less than 5% of all our imported sherry casks, illustrating their rarity and desirability. Best enjoyed neat, on the rocks, with a splash of water, or with club soda to expand the flavor. Skillfully crafted. Enjoy responsibly.

TASTING NOTES

Nose: Distinctively fresh and fruity with a hint of pear, delicate dried fruits and subtle spice.

Taste: Beautifully sweet, fruity notes enveloped by rich oak, cinnamon, nutmeg and a hint of baked apple.

Finish: Smooth and mellow with a lingering spiciness.

In the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.

TASTING NOTES

COLOUR: Bright gold

NOSE: Ripe orchard fruit syrup, smoked honey glaze and oak spice

TASTE: Smoked applewood, honey maple and spiced pear finishing with lingering fruit and smoked oak

SMOKE LEVEL: Rich

RACHEL BARRIE MASTER BLENDER

"Three cask maturation in bourbon, Jamaican rum and toasted virgin oak casks bring out intense smoked applewood flavour with honeyed sugar maple, all woven together with rich layers of smoke."

To make Benriach Twelve, Benriach spirit is three cask matured for at least twelve years in sherry casks, bourbon barrels and port casks. The whisky from each cask is then expertly married together to create a smooth, sherry-rich single malt, layered with baked fruit, maple honey and cocoa, perfectly balanced with a lingering sultana and spiced mocha finish.

TASTING NOTES

COLOUR: Golden bronze

NOSE: Rich maple honey, cocoa and baked forest fruit

TASTE: Maraschino cherry, baked orange and hazelnut, with a lingering sultana and spiced mocha finish

SMOKE LEVEL: Nil

RACHEL BARRIE MASTER BLENDER

"Sherry rich maturation brings incredible depth to this expression and layers of dark berry fruits. It encaptures the flavours of Benriach in the autumn."

Overview

The oak, smoke, caramel and comforting warmth of whiskey, without the alcohol or calories. For non-alcoholic classics like an old fashioned and whiskey sour, inspired mixology, simple serves with soda or juice, and everything in between.

How to Enjoy

Our non-alcoholic whiskey alternative is specially crafted to replace traditional whiskey 1:1 in the drinks you already know and love. Ritual spirits are made for cocktails and not meant to be consumed straight or neat.

Tasting Notes

Overtones of vanilla and oak, with notes of stone fruit and caramel, finishing with a pleasant heat.

The only wheated bourbon in the Jefferson’s portfolio.

Jefferson’s Ocean Aged at Sea is fully matured for at least four years, then placed in rickhouses on ships to travel the globe which hyper-ages the bourbon. The constant agitation, weather conditions and sea-salt air impart a flavor like no other bourbon on the market. As wheat is a softer grain than rye, it allows the flavors that are intrinsic of Ocean voyages to be amplified as it will not compete with those flavors as the spice of the rye does.

TASTING NOTES

NOSE: Butterscotch, Vanilla bean, with a pop of caramel.

FLAVOR: Toasted caramel, Allspice, white pepper, slight sea salt.

FINISH: Long finish, with oak and hints of nutmeg, pecans and sourdough bread.

Barrell Bourbon Batch 033 is a marriage of high-rye barrels and high-corn barrels ranging in age from 5 to 9 years old. The high-rye barrels were chosen for their distinct stone fruit, black pepper, and nutmeg notes. The high-corn barrels were chosen for their rich butterscotch, coffee, and citrus notes. Two sets of barrels mingled together for two months, then the balance was adjusted for the most optimal combination.

• A blend of straight Bourbon Whiskeys

• Distilled and aged in Tennessee, Kentucky, and Indiana

• Selection of 5, 6, 7, and 9-year-old barrels

• Aged in American white oak barrels

• Bottled in Kentucky

• 116.6 proof cask strength bottling

FLAVOR NOTES

Barrell Bourbon Batch 033 displays all the complexity of a blend of different distillates given time to blossom. Barrel character adds some diverse leafy notes at the margins without an overabundance of extractive woody or spice notes.

Appearance: Citrine set in yellow gold.

​Nose: Pear, lemon meringue, and shoofly pie set the stage for a bourbon deftly balanced between freshness and maturity. A bouquet of jasmine, nasturtium, and dandelion speak to a youthful exuberance, while peppermint and gentian root depict an oak barrel just creeping in. A gentle savory character expands into edamame, macadamia nut, and mesquite smoke.

​Palate: Champagne, applesauce, and candied grapefruit peel show ample maturity without an excessive oak. The baking spice character is dialed up slightly, exhibiting cocoa powder, allspice, star anise, and juniper.

​Finish: A burst of heat rides a wave of minerals across the palate that include limestone, beach sand, and salt-water taffy. Geranium, elderflower, and chamomile reinforce the nose’s bouquet. The finish fades to the slightly bitter prickle of returning gentian root and lime peel, wiping the palate clean.

​With a splash of spring water

The palate grows much more viscous; it’s rich and sweet with vanilla buttercream. The savory notes intensify, with pickled caper, fried mushroom and hush puppies leading the way. The fruity notes expand dramatically to include nectarine, honeydew melon, passionfruit, and coconut cream.

Fireball Whisky needs no introduction. It's one of a kind. If you haven't tried it, imagine what it feels like to stand face-to-face with a fire-breathing dragon who just ate a whisky barrel full of hot cinnamon. Tastes like heaven, burns like hell what happens next is up to you.

Fireball is a Canadian whisky blended with natural cinnamon flavor.

What you have here is smooth whisky with a fiery kick of red-hot cinnamon.

It tastes like heaven, burns like hell. What happens next is up to you. 

Fireball Whisky needs no introduction. It's one of a kind. If you haven't tried it, imagine what it feels like to stand face-to-face with a fire-breathing dragon who just ate a whisky barrel full of hot cinnamon. Tastes like heaven, burns like hell what happens next is up to you.

Fireball is a Canadian whisky blended with natural cinnamon flavor.

What you have here is smooth whisky with a fiery kick of red-hot cinnamon.

It tastes like heaven, burns like hell. What happens next is up to you. 

About the Brand

AN HOMAGE TO AN ICON
Jacob Beam. The forefather of America’s first family of bourbon. The foundations he laid down at Hardin’s Creek became the legacy that still bears his name today. Jacob’s Well is a tribute to those humble beginnings - and everything the Beam name has become since.

THE BIRTHPLACE OF BEAM
The foundations of the well Johannes Jacob Beam built in 1795 still stand today. Just like the legacy he launched. From that well came the water to grow his corn - and to distill it into the spirit that would bear his name for centuries to come.

A TAPESTRY OF EXPERTISE & EXPERIENCE
Since those humble beginnings, each distiller has taken a turn building on the foundations laid by their forebears before bestowing that honor upon the next generation. A legacy that belongs not to the individual, but to all who have had a hand in making it. More than just a family’s story - the story of American Whiskey.

BE A PART OF OUR LEGACY
Jacob’s Well is the ultimate expression of our family tradition - blending centuries of distilling expertise with our vision for the future. Old whiskeys passing through new hands. And now to yours.

Hardin's Creek Jacob Well Kentucky Straight Bourbon not just a blend of ultra aged high-corn and high-rye mashbills. An homage to the pioneering spirit that began the Beam legacy.

TASTING NOTES

COLOR: Rich amber with burgundy highlights

PALATE: Forward oak and char married with stone fruits

NOSE: Sweet vanilla and caramel with hints of rich oak

FINISH: Smooth with lingering notes of vanilla and brown sweets

Yamato Red Samurai Edition pairs perfectly with the traditional Japanese whisky flavor profile. You can witness a silky smooth finish, beautiful fruits, and vanilla from the start. Yamato is your entrance into the world of high-end Japanese whisky.

Dedication and perfection has been a consistent lifestyle in Japanes culture. From a young age to adulthood, the Samurai would train their bodies and spirits rigorously, and serve with high loyalty to their masters. 140 years of the same discipline crafted this specialty Yamato Black Samurai whisky.

Yamato Black Samurai pairs perfectly with the traditional Japanese whisky flavor profile. You can witness a silky smooth finish, beautiful fruits, and vanillas from the start. Yamato Black is your entrance into the world of high-end Japanese whisky. Enjoy it neat, on the rocks, or in a highball. 

Dedication and perfection has been a consistent lifestyle in Japanese culture. From a young age to adulthood, the Samurai would train their bodies and spirits rigorously, and serve with high loyalty to their masters. 140 years of the same discipline crafted this specialty Yamato Gold Samurai whisky.

Yamato Gold Samurai pairs perfectly with the traditional Japanese whisky flavor profile. You can witness a silky smooth finish, beautiful fruits, and vanilla from the start. Yamato Gold is your entrance into the world of high-end Japanese whisky. 

In 1936 Thompson Willett founded Willett Distillery. Today, the tradition continues.

1684

In 1674 Edward Willett went to London and apprenticed to Daniel Mason to learn the pewter trade. When he was twenty-three, Edward received his mark and became a pewterer. He was allowed to strike his touch, pictured here, in the Pewterer’s Hall of London in 1684.

2012

January 27th – The family puts the first barrels of their new-make Bourbon Whiskey into Warehouse A for storage. This would have been Thompson’s 103rd birthday.

2017

On March 17, 2017 (St. Patrick’s Day) the family celebrated it’s 80 Year Anniversary of when Thompson Willett and his family put their first barrels into storage.

Willett Wheated Bourbon Tasting notes

The first release was distilled in the early Spring of 2013 and bottled in the Summer of 2022. The proprietary mashbill is barreled at 115 proof in Char# 4 American Oak. We bottle without chill-filtration to preserve the most flavor possible.

At The Balvenie we stay true to our Five Rare Crafts, making whisky the way we always have. Our craftsmen have an intimate understanding of their materials and a desire to make the very best whisky possible. Our process is a combination of expertise, skill and ambition which gives The Balvenie its unique character. It’s the heart and the passion that goes into each bottle. The dedication. The commitment. The obsession. This is what elevates the expert to the extraordinary. It takes skill to make something great. It requires heart to make something extraordinary.

With over 50 years of experience, Malt Master David C. Stewart MBE possesses an unequalled knowledge of The Balvenie. For The Balvenie Tun 1509 Batch No.2, David hand-selects an assemblage of vintage casks from the distillery’s precious aged whisky stocks and fills them to Tun 1509, housed in Warehouse 24. Three months later emerges this exceptionally complex and rare single malt Scotch whisky. This is a rare interpretation of the marrying process, with each batch limited by the 8000L capacity of the tun itself, allowing these fine casks to come together to create a singular expression; a Balvenie greater than the sum of its constituent parts.

One batch is bottled each year and The Balvenie Tun 1509 Batch 1 was launched in 2014.

At The Balvenie we stay true to our Five Rare Crafts, making whisky the way we always have. Our craftsmen have an intimate understanding of their materials and a desire to make the very best whisky possible. Our process is a combination of expertise, skill and ambition which gives The Balvenie its unique character. It’s the heart and the passion that goes into each bottle. The dedication. The commitment. The obsession. This is what elevates the expert to the extraordinary. It takes skill to make something great. It requires heart to make something extraordinary.

For the 2017 release, The Balvenie Tun 1509 Batch 4, David C Stewart MBE carefully selected 23 casks – 13 traditional American oak barrels and 10 European oak sherry butts – from the distillery’s precious aged stocks.

All were transferred to Tun 1509, which sits in Warehouse 24, for several months before bottling. Tun is a rare interpretation of the marrying process and allows our most mature casks of various vintages to come together to create a unique expression of The Balvenie that is greater than the sum of its constituent parts.

About the Brand

Oak & Eden was birthed out of an ideal for innovation. We believe authority is released when a creator creates, and we believe everyone carries the spirit of creation in them. Because of that, we pioneered a precious technique that would become the lifeblood of Oak & Eden; in-bottle finishing.

Wood; it's what makes whiskey taste like whiskey. When someone prefers a certain flavor in a whiskey, they are really saying they like the naturally occurring flavors that come from the barrel wood the whiskey was aged in.

At Oak & Eden, we follow traditional distillation and aging to the letter, aging our whiskeys for at least three years in American Oak barrels.

We break tradition in the finishing (or double barrel) process, where instead of putting our fully aged whiskey in a second barrel to add more flavor coming naturally from the wood, we place in the bottle a Spire; a spiral-cut piece of oak fashioned from the same species and treatment as barrel oak.

This allows our whiskey to "finish" or flavor naturally, producing rich, sweet flavors that could only come from the power of wood.

WHEAT & HONEY : Wheated bourbon finished with a honey soaked American Oak spire

Our Wheat & Spire begins with a remarkably smooth combination of 51% corn, 45% wheat and 4% malted barley. Once distilled, we age our bourbon in new American Oak barrels producing a rich, deep yet sweet spirit. After bottling our four grain bourbon, we place an American Oak spire in the bottle, which contains hundreds of naturally occurring botanicals, ranging from butterscotch to vanilla to toasted marshmallows. The combination produces a bold, complex, sweet, slightly spicy whiskey. After bottling our fully aged wheated bourbon, we place a honey soaked American Oak spire in the bottle. The partnership of wood and honey is toasted to the perfect degree, ultimately producing a finish that is deep and rich with subtle notes of candied fruit, vanilla and toffee.

Try the HONEY OLD FASHIONED Recipe:

INGREDIENTS: 2oz Wheat & Honey, 4 Dashes of Chicory Pecan Bitters, Barspoon Demerara Syrup

DIRECTIONS: Build in stir glass, stir with ice until diluted and pour into glass. Drop in a large ice rock. Garnish with orange twist for extra credit.

Once a year, Long Island Spirits hand selects 5 our finest aged Bourbon Barrels and bottles fewer than a couple of hundred cases per batch. This high-rye straight bourbon whisky is aged between 4 and 7 years prior to receiving additional maturation in French Oak casks from local wineries that have been rinsed with high proof brandy. When the perfect flavor and balance are achieved, Happy Warrior is bottled straight from cask at 114 proof. Extremely limited releases are selected from the finest casks in the barrel warehouse.

Long Island Spirits, makers of Rough Rider, was established in 2007 as the first distillery on Long Island since the 1800's and became the 100th Distillery in the United States of America; today there are over 1,600 distilleries throughout the USA. Surrounded by centuries old of potato, corn and rye farms, the distillery is located on the bucolic North Fork of Long Island, in the heart of the acclaimed wine region. The North Fork boasts over 60 wineries and dozens of pre-revolutionary family-owned farms that have been blessed with a microclimate that is very similar to the Bordeaux region in France. Housed in twin-cupola barn that has been repurposed into a state of the art Craft Distillery. Long Island Spirits is proud of its sustainable distillery practices and the innovative fermenting, distilling and blending techniques it has pioneered and the fact that all our spirits are non-chill filtered.

Although Bourbon may be produced anywhere in the United States, it is most commonly associated with Bourbon County, Kentucky, where it has been produced since the late 18th century. Made from a mash bill containing at least 51% corn, the Bourbon Whiskey distillate must be aged in new, charred white oak barrels. Bourbon Whiskeys are bottled at eighty proof (40% abv) or higher and cannot contain any added color or flavor. A versatile spirit that can be sipped neat, with water or on the rocks, it also performs nicely added to cocktails like the Old Fashioned.

Founded in 1952, the Kumesen Syuzo Distilling Co began distilling spirits made from Long Grain Indica Rice and fermented with native Black Koji. By 1989 Kumesen began to finish their product in Bourbon casks and Kujira was born. Now after 20 years of aging, Kujira Single Grain Rice Whisky has been perfected. Where others supplement grain whisky to increase production, Kujira Single Grain 20 Year is 100% Japanese with Rice from a single distillery, produced in small batches with the same ingredients and centuries old tradition that make Okinawa special.

RYUKYU IS TO JAPANESE RICE WHISKY AS KENTUCKY IS TO BOURBON
The Ryukyu region of Japan is quickly becoming the hub for quality Japanese Whisky due to the pure water supply and ancient techniques.