In today's rum market, a considerable amount of products suffer from deceptive marketing, ambiguous age statements, and the inclusion of additives, largely due to the lenient regulations governing the spirit. Myrtle Bank, an independent bottling company, is on a mission to introduce top-notch rum to consumers while prioritizing transparency. The name pays homage to the Jamaican Myrtle Bank Hotel, a majestic historic structure constructed in the 1800s. Once the focal point of Kingston's social life in the 1920s and '30s, this hotel inspires the creation of Myrtle Bank rum.

Distilled at Jamaica's Worthy Park Estate, this rum is crafted using local molasses, cane juice, and crushed cane stalks from the Jamaican highlands. The high-ester mash undergoes natural fermentation over two to three weeks, utilizing natural yeast from the cane stalks in two fermenters. The distillation process takes place in a traditional Scottish Forsyths copper-pot still. The rum is then aged for a full decade in the United Kingdom, benefiting from a climate conducive to extended maturation, which minimizes tannin extraction from the wood and reduces evaporation.

Throughout its aging process, the barrels impart tropical fruit, banana, oak, vanilla, and cocoa notes to the rum. In line with their commitment to transparency, Myrtle Bank refrains from adding coloring or sugar, and the spirit is bottled at cask strength (120 proof) to preserve its full flavor. Distilled in 2009 and bottled in 2020, this single-estate, single-cask rum is a distinctive and intricate choice, certain to satisfy aficionados of Jamaican rum.

The heritage of OPIHR Spices of the Orient Gin is firmly rooted in the ancient Spice Route. Traditionally merchants would travel thousands of miles along the route, trading exotic spices and botanicals from distant lands.

OPIHR Spices of the Orient Gin is crafted with a selection of exotic hand-picked botanicals, carefully chosen by OPIHR’s Master Distiller, including spicy Cubeb berries from Indonesia, Black Pepper from India and Coriander from Morocco.

The botanicals in Opihr Gin make the journey to their final destination, the oldest distillery in England, where quality gin has been traditionally distilled, using the same London Dry Gin method, since 1761. Here the botanicals are married with fine English spirit to produce an exotic oriental spiced gin.

TASTING NOTES

This intense, exotic spiced gin exudes the character of the Orient, incorporating hand-picked botanicals from along the Ancient Spice Route.

Aroma: A rich and robust gin with a smooth perfume and sharp bursts of citrus. Key notes of cumin and cardamom provide a warm, earthy background balanced with grapefruit peel.

Taste: Soft camphor, some sweetness and Oriental spices create a warm mouth feel that lingers but does not increase intensity.

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small-batch bottlings in their newly restored Castle & Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brand's three distinctive characteristics: its limited availability, mass appeal, and strong ties to Kentucky's legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brand's website. Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. "Pinhooking" refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country. The Bourbon Vertical Series is an annual-release series that follows 1,350 MGP bourbons through their aging process up until 12 years of age. "It will be exciting to follow the maturation of both rye and bourbon over the course of 9 years and understand how each style of whiskey progresses individually as well as in comparison to the other," says Master Blender Sean Josephs. The War 5YO Vertical Series is crafted from a mash bill of 75% corn, 20.5% rye, and 4.5% malted barley. The Bourbon War Vertical Series 5 Year Old is a straight bourbon that's bottled at 104 proof, its additional year of maturation brings more dark fruit and caramel notes, as well as hints of smoke. The second in the series, it's a blend of 150 barrels that were aged at Castle & Key. It's named after a thoroughbred colt.

Every now and then, Garrison Brothers releases one of the most highly-coveted bourbon whiskies in America: Cowboy Bourbon. This was the American Whiskey of the Year in Jim Murray’s 2014 & 2017 Whisky Bibles. It’s the ultimate ambrosia. Unlike the Small Batch, Cowboy Bourbon comes from Dan and Donnis’ favorite barrels. They’re set aside for a couple of years for further maturation and the liquid is bottled at cask-strength, uncut and unfiltered.

TASTING NOTES

Inviting aromas of sweet pipe tobacco, full-grain leather and fresh-baked banana nut bread. Floral opening notes of wildflower honey and sparkling plum soda. Warm raspberry chocolate pie drizzled with whipped ganache. Chocolate-covered Luxardo cherries paired with fine armagnac for a dessert finish. A velvety-smooth, flawless sipper that packs plenty of 131.3-proof heat.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid sowed the fields surrounding the rented home with barley and established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the slow winter days, Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the harvest, the barley is malted and mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst and enhances the formation of sweet esters while minimizing impurities such as sulfur. In addition, the curiously small stills some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky. The 2020 release of The Macallan Rare Cask showcases the finest sherry-seasoned oak casks that The Macallan Whisky Mastery Team seeks out. The team utilizes their vast knowledge, passion, and skill when selecting these unique casks to craft the distinctive, unique, and complex profile with intense raisin notes and an unparalleled smoothness. Bottled at 86 proof, it's a luxurious expression that showcases the skill of The Macallan's fabled Masters of Wood. Get your bottle today!

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid sowed the fields surrounding the rented home with barley and established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the slow winter days, Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the harvest, the barley is malted and mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst and enhances the formation of sweet esters while minimizing impurities such as sulfur. In addition, the curiously small stills — some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie — produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky. Now in its fourth incarnation, The Macallan Classic Cut 2020 Edition is bottled at a higher 110 proof in order to let the full flavor to shine. This time their Whisky Mastery Team, headed by Polly Logan, explores different cask types for the first time in the series. A combination of sherry-seasoned European oak casks and ex-bourbon American oak casks was used to craft its unique profile that has "a sweet lightness brought by the ex-bourbon oak casks, intertwined with the depth and complexity created by The Macallan’s signature sherry-seasoned oak casks."

Koval, a pioneering Chicago craft distillery since 2008, is the city's first since Prohibition. Founded by Robert and Sonat Birnecker, Koval crafts certified organic whiskeys, brandies, liqueurs, and specialty spirits, bringing Austrian distilling traditions to America. The distillery is named after Sonat's great-grandfather, Koval, and Robert inherited distilling expertise from his grandfather, Robert Schimd.

Koval takes a unique approach to gin production, making all their gins from scratch using organic ingredients and focusing on the heart of the distillate for a cleaner spirit. They handle the entire process from grain to glass, with meticulous quality control, growing and processing their grain on-site.

Their gift pack includes three award-winning gin expressions: Dry Gin, Cranberry Gin Liqueur, and Barreled Gin. The Dry Gin offers a vibrant, juniper-floral profile, suitable for cocktails or sipping. The Cranberry Gin Liqueur pairs well with sparkling wine, and the Barreled Gin adds butterscotch and spice notes after aging in whiskey barrels. All three have received prestigious awards.

Aviation is distilled using a proprietary maceration recipe that produces a pure medley of botanical flavor.

STEP 1: INFUSION
It all starts with our precise blend of botanicals – cardamom, coriander, French lavender, anise seed, sarsaparilla, juniper, and two kinds of orange peel. The botanicals are suspended in a neutral grain spirit for 18 hours in macerating tanks.

STEP 2: DISTILLATION
The macerate is then pumped into a still along with pure water. Steam jackets heat the macerate, the vapors go into the condenser, which cools the vapors to form the gin distillate.

STEP 3: THE CUT
In a meticulously monitored process, the first fluid leaving the still, the "heads," is removed. Collecting the "heart of the spirit" throughout the run, the distillers then determine the end of the cycle and make the final cut, "the tails." This process takes approximately 7 hours and at this point, the "heart cut" is 142 proof.

STEP 4: BLENDING & BOTTLING
The "heart cut" is transferred to a blending tank where pure water is added, bringing the gin to the desired 84 proof. It is then sent to the bottling line for filling, capping, and labeling. Aviation is then packed into boxes and ready to ship.

"I've tried every gin on the planet and Aviation is, hands down, the best. Also, I don't recommend trying every gin on the planet. Stick with this one."

Ryan Reynolds

Co-Owner, Aviation American Gin

DESCRIPTION

Complex, full and spicy

COLOUR: Antique gold

AROMA: Balanced with toasted grains, gentle wood notes and a tantalizing hint of sweet vanilla

TASTE: Complex balance of rye spiciness, caramel and oak notes, warm and creamy

FINISH: Long clean finish with hints of clove, oak and vanilla

Chinola® Passion Fruit Liqueur is a handcrafted beverage made from distilled spirits and real passion fruit from our dedicated farms. Through our unique blend and proprietary formulation, we have created a ‘natural’ liqueur with unparalleled taste and versatility. It can be consumed by itself or mixed with a base spirit, wine or sparkling wine to create a top-quality cocktail.

Hidden in the heart of the Samana peninsula along the northern coast of the Dominican Republic is the small coastal community of Playa el Valle and the home of our passion fruit farms. Locally referred to as El Valle de Chinola, our farms are located in between large hills that create an organic setting for our passion fruit to thrive. The passion fruit hybrid we grow is unique to us. It took 3 years to cultivate our passion fruit because we selected only the top performing plants with the best taste profile. Our farms are also home to pigs, mules, cows, goats, and chickens – all of whom play an integral part in our unique farming process. Passion fruit grows on vines like grapes, where beautiful purple and white flowers bear fruit in 2 to 3 months. The flowers open only once for a few hours, which is why our pollination techniques are critical.

Bottle Size: 750ml

After many years in the making, the inaugural release of Courage & Conviction is now available.  Inspired by the guiding principle of our founder Dr. George G. Moore, to “have the courage of your convictions,” our flagship American Single Malt whisky is a combination of our passion for our home in Virginia and our dream to redefine American whisky. Aged a minimum of three years, this 100% malted barley whisky is matured in former Sherry, Bourbon and Cuvée wine casks. With notes of caramel and butterscotch, Courage & Conviction, our flagship American Single Malt, evolves on the palate with hints of bright red fruit, raspberry, cocoa, barrel spice and vanilla. The finish is creamy and exceptionally smooth.

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Gooderham and Worts Four Grain Whisky is a blended whisky, based on the historical style of the original. The four grain expression contains corn, barley, rye and wheat, all distilled separately in a combination of pot and column stills. The components are then aged in both virgin oak and ex-bourbon barrels before blending. The final blend is bottled at 44.4%, a higher proof than is typical of Canadian whisky, to emphasize the woodier characteristics.

Greenhook Ginsmiths craft their gin in a custom-made, copper pot still, designed to work under a high-pressure vacuum. This allows for distillation at a lower temperature, drawing out key flavors from being overcooked. Producing gin this way lets the botanicals shine through for a more aromatic vibrant gin.

AWARDS:
• 94 points, The Tasting Panel
• 2019 – BEST GIN, The Manual Spirit Awards
• 2020 – Silver, San Francisco World Spirits Completion 

Bottle size: 750ml, 47% ABV

Inspired by English Slow Gin, this is one of the most innovative and unique spirits to hit the industry in recent years. Greenhook Ginsmith’s Beach Plum Gin Liqueur is crafted by soaking Long Island Beach Plums in their signature American Dry Gin for 7 months, with a touch of Turbinado Sugar. The plums are then pressed for their juice and go through an intense filtration process. The result is a sweet-tart infusion that’s perfect for a Fizz or a French 75.

AWARDS:
• 91 points, Wine Enthusiast

With a firm nod to history, Greenhook Ginsmiths’ Old Tom Gin is crafted from pot distilled corn, juniper, and botanicals inspired by the spice trade of the 1900’s. It’s aged for two years in bourbon casks and finished in Oloroso Sherry Casks. Unlike other Old Tom Gins, very little sugar is added, leading to a complex palate with a drier finish.

AWARDS:
• 90 points, Wine Enthusiast

Bottle size: 750ml, 50.05% ABV