In 1751, Severo Arango y Ferro arrived in Cartagena, a port city in northern Colombia. Ferro had been sent to Colombia from Spain, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferro's strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Colombiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum. Dictador 20 Year Old Colombian Rum is made from the virgin nectar of raw sugar canes. Once the nectar has been fermented, it is distilled through a combination of copper-pot stills and stainless steel column stills. The wash distilled through the column stills produces a rum that is light in flavor and body, while the copper-pot stills produce a rum that is more intense and robust. Following distillation, the rum is solera-aged in traditional oak casks from Xrex. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. Dictador 20 Year Old Colombian Rum has matured for over two decades in a solera, giving the rum a layered, complex flavor profile. The rum has an aroma of caramel, vanilla and honey, which gives way to notes of roasted coffee, honeyed oak and smooth tobacco on the palate. The finish is round and elegant, with layers of dark chocolate, mellow leather and light smoke. The rum earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012 and the Gold Medal at the Rum XP Awards in 2010.

Absinthe, which is a spirit traditionally derived from grand wormwood, anise and fennel, has a long and colorful history. While its origins remain unclear, the use of medicinal wormwood dates back to ancient Egypt. In the 18th and 19th centuries, absinthe was distributed by the French Army to its troops as a cure for several digestive diseases, including dysentery and tropical fever. When the troops returned home, they brought their taste for absinthe with them. Spurred by the temperance movement and winemakers, absinthe became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal," and that it would "provoke epilepsy and tuberculosis."In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, Swiss teetotalers seized the moment and passed a referendum making absinthe illegal. Similarly, absinthe was prohibited in the United States for nearly a century; from 1912 until 2007, absinthe was not allowed to be consumed on American soil. La Muse Verte is crafted from a traditional absinthe recipe that was originally created in the late 19th century and refined over the course of the next hundred years. The recipe calls for a secret blend of up to eight different ingredients, including fresh, organic grand wormwood (the wormwood is used within a few months of harvest). After each plant used in crafting the absinthe is harvested, it is steeped in a beet-based spirit for up to three weeks in order to extract the flavors, oils and texture of the plant. After the plants have been macerated, the absinthe is married together without the use sugar, artificial additives or coloring, and bottled at 136 proof the historical alcohol content of absinthes crafted centuries ago (the black bottle ensures that light does not spoil the color of the absinthe). La Muse Verte has a fresh, herbal aroma with hints of grass, licorice and citrus. The aroma gives way to a fluffy, coating texture that has notes of apples, herbs and peppermint, and ends with a spicy touch. The absinthe earned a score of 97 points at the Ultimate Spirits Challenge in 2013 the highest score of any absinthe and was awarded the Chairman's Trophy. 

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

Named for a truck-driving, motorcycle-riding, bourbon-loving, hardworking whiskey man, Baker’s Single Barrel Bourbon is a singular experience. A big, bold bourbon that was created by one legend to honor another.

NO TWO BARRELS ARE THE SAME
Every drop of bourbon in a Baker’s bottle comes from one single barrel. And once those bottles are gone, they’re gone. Which means you’ll discover layers of unique, subtle nuances in every bottle you pick up. That’s what makes Baker’s so special.

WHERE IT’S AGED MAKES ALL THE DIFFERENCE
One thing that makes Baker’s unique is there’s not one particular location where it ages. With four campuses, a lot of differences can occur inside each barrel. For example, airflow, location of the rickhouse and dump date all play a part. Each barrel is tested. Only those that meet the highest quality standards are bottled.
Baker has always believed the ideal bourbon is made according to three fundamental rules: First, it’s aged at least seven years because that’s the sweet spot for getting big vanilla notes from the charred oak barrel. Second, a great bourbon carries substantial flavor. And third, when he tries it, he better like it. These rules might seem simple, but they make for one hell of a bourbon.

TASTING NOTES
The beauty of single barrel bourbons lies in the intensities and flavors that change with each barrel. So, one bottle might be smokey, while another might be more floral or peppery. While every barrel of Baker’s offers a unique tasting journey, you can expect some defining characteristics. Here are a few.

Nose: Fruit, vanilla and caramel.

Palate: Medium bodied with flavors of oak, toasted nuts and vanilla.

Finish: Robust flavors sit on the tongue for a while, warm and rounded.

After the British defeat at Yorktown in 1781, Kentucky County emerged in the west of the Appalachian mountains. Early settlers received "corn writs," inspiring them to distill bourbon from the excess corn. Noah's Mill Bourbon, a tribute to these pioneers, combines up to twenty casks with diverse mashbills, creating a layered and complex flavor profile. Aged for up to 20 years and bottled at 114.30 proof, it boasts an enticing aroma of coffee, vanilla, raisins, and toffee. The taste features figs, dates, dark fruits, cocoa, marmalade, and more, leading to a spicy finish. The bourbon earned numerous accolades, including a Double Gold Medal at the San Francisco World Spirits Competition and a "highly recommended" status from F. Paul Pacult's Spirit Journal. Jim Murray's Whisky Bible awarded it a score of 93 points in 2012.

Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the hard-work and craftsmanship of TAG Galyean and John Little. Working in their state-of-the-art, 5,200 square foot distillery, Galyean and Little combine innovative techniques with locally-sourced grains and a hands-on distillation process to produce remarkable spirits that are bold, complex and perfectly balanced. Old Scout Straight Bourbon Whiskey is steeped in the tradition of the Highland Valley. Together, Galyean and Little hand-selected casks of six and seven year-old small-batch bourbon composed of a mashbill of 60% corn, 36% rye and 4% malted barley. Afterwards, the two distillers blended the bourbon with local mountain water and bottled each bottle by hand at a robust 99 proof (49.5% ABV). The high rye content of Old Scout Straight Bourbon Whiskey gives it an exceptional taste and smoothness, preserved by non-chill and non-carbon filtering. The bourbon has an aroma of tobacco, which opens up to sweet notes of apples and cherries that are nicely balanced by hints of spicy rye, cinnamon and oak. The finish, which is long and flavorful, has notes of baking spices, sweet almond extract and eucalyptus. Old Scout Straight Bourbon Whiskey earned a score of 95 points by Wine Enthusiast and earned the Gold Medal from the American Distilling Institute.

A timeless style of malt whisky, Balcones “1” Texas Single Malt breathes new life into centuries of distilling tradition with classic techniques and ingredients adapted for New World tastes.  Opening aromas bear hints of toffee and overripe fruits. On the palate, layers of toasted malt and honey give way to mellow notes of baked pears and apples. A long finish is accompanied by cinnamon and cloves. Texas made, Texas proud, we hope you enjoy the whisky we owe our success to as much as we enjoy making it.

Tasting Notes

NOSE: ripe, buttered stone fruit, banana and pears; honey and rose water with delicate citrus accents

TASTE: silky and full on the palate; lightly toasted bread with fresh butter and marmalade

FINISH: long finish with lingering toast and burnt sugar notes morphing into rich malt and wood flavors with counterbalancing acidity

Surrounded by the grapevines of nearly 40 different wineries, Finger Lakes Distilling sits high above Seneca Lake in upstate New York's wine country. The architecture of the 5,000 square foot distillery complete with a 15-foot-tall canoe-shaped chandelier and made using reclaimed lumber was inspired by some of Scotland's most prestigious distilleries. Just outside their distillery in Burdett, New York, Brian and Thomas McKenzie Finger Lakes' founders (they swear they are unrelated) are inspecting the holding tanks which store the corn, rye and malted barley used to make McKenzie Bourbon Whiskey. The corn and rye bins, nicknamed Corn-elia and Rye-ella, store grains sourced from local farmers in upstate New York, while the malted barley bin, nicknamed Malt-ilda, stores barley sourced from Canada. After sourcing the grains, the McKenzies grind and mill a mash comprised of 70% corn, 20% rye and 10% malted barley. The mash is then fermented for approximately three days before being distilled inside a 350-gallon, two-ton Holstein copper pot still imported from Germany. Following distillation, the bourbon is aged at 100 proof inside 10-gallon, newly charred American oak casks for approximately 18 months. After aging in the American oak casks, the bourbon is double-barreled, or finished, in used Chardonnay casks sourced from one of the many wineries that surround Finger Lakes Distilling. The Chardonnay casks impart a rich, buttery flavor to the bourbon, and round out its notes of toffee, apricot and cinnamon. "As far as distilling spirits there's nothing more fun than making whiskey," says Brian McKenzie. "There are so many steps to the production from mashing to distillation to the blending stage there so many variables that can affect the flavors. Being a craft distiller, that's what's exciting about it." 

In 1895, Samuele Sebastiani emigrated to the United States from Tuscany. A stonemason by trade, he quarry-mined the hills of Sonoma, California for the cobblestones used to build the streets of San Francisco. For nearly a decade, he worked long hours, lived frugally and saved carefully, and in 1904, Sebastiani purchased enough land in Sonoma to open the doors to Sebastiani Winery. Sebastiani's tireless work ethic quickly made the winery successful, and Sebastiani Winery was the only winery in Sonoma to remain open during Prohibition. Today, August Sebastiani, Samuele's great-grandson, is the President of 35 Maple Street Distillery, the makers of Uncle Val's Botanical Gin. The gin is named after Vaerio Cecchetti, Sebastiani's favorite uncle and a retired physician near Lucca, Italy. "In addition to being a highly regarded doctor, Uncle Val is a great cook and avid gardener," says Sebastiani. The botanicals used in the gin juniper, lemon, sage, lavender and cucumber "are the same as those Uncle Val likes to use in his cooking and grows in his home garden." Awarded an astounding 96 points by The Tasting Panel, Uncle Val's Botanical Gin has a complex yet subtle flavor profile. Sebastiani uses immersion bags (think big tea bags) in order to infuse the gin with the flavors from the botanicals. The immersion bags are steeped in the gin for several hours, although some remain in the gin longer in order to impart a stronger aroma and flavor. The lemon adds a burst of crispy citrus flavor which is balanced by the calming effect of the sage. While the lavender provides for an elegant, refined aroma, the cucumber adds a cooling, subtle freshness. After the gin is distilled five times over, Sebastiani's team filters it using carbon and lava rock (or pumice), which has a porous density that's perfect for filtering gin. After filtration, the gin is brought to proof using naturally sweet spring water from the Cascade Mountains before being bottled and labeled by hand. "Gin was invented in the Netherlands by a doctor, Franciscus Sylvius, who was a professor of medicine in Leyden, Holland, back in the 1650s," Sebastiani says. "He was trying to find a cure-all for kidney and stomach disorders, so he infused juniper berries into distilled spirits. The elixir became so popular that distillers began commercial production and by the end of the 1680s, the Dutch were exporting more than 10 million gallons of gin each year. Gin is the only spirit that started out as a medicine, so it's fitting that we named ours after Uncle Val." 

The anCnoc 12 year old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth yet challenging. And each twist and turn delivers a surprise. In fact, this is a dram that has something for everyone.

Tasting Notes

Colour: Gentle amber with a slight yellow hue.

Nose: Soft, very aromatic with a hint of honey and lemon in the foreground.

Taste: Sweet to start with an appetising fruitiness and a long smooth finish. Light yet complex, smooth yet challenging. This is a dram that has something for everyone.

1792 Small Batch Bourbon is sophisticated and complex. A distinctly different bourbon created with precise craftsmanship. Made from our signature "high rye" recipe and the marriage of select barrels carefully chosen by our Master Distiller. 1792 Bourbon has an expressive and elegant flavor profile. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. Elevating whiskey to exceptional new heights, 1792 Bourbon is celebrated by connoisseurs worldwide.

This award winning "mosto verde, acholado" style Peruvian Pisco, formerly known as Pisco Portón, is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 43% ABV (86 proof) requiring approximately 8 kilos (18 lbs.) of a blend of quebranta, torontel, italia and albilla grapes to produce one 750ml bottle. Distilled from partially fermented grape juice (pure wine--no pomace) and rested a minimum of one year—six months for each varietal and another six months after assemblage--with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through alambique copper pot stills and traditional falca stills.

TASTING NOTES

NOSE

CONDITION: clean and forward

INTENSITY: pronounced

AROMA CHARACTERISTICS: fresh, clean and fruity with hints of melon, grape, white vanilla and honeycrisp apple aromas.

MATURITY: un-aged and rested in stainless steel for one year.

PALATE

ALCOHOL: warming

BODY: full and very viscous

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: rich, warming, full bodied, intense, creamy texture includes characteristics of cinnamon, orange blossom, chocolate and citrus.

FINISH: complex and smooth, long and luxurious.

Provenance

At Tequileña in the eponymous town of Tequila, Jalisco, home to a range of celebrated tequilas, Master Distiller Enrique Fonseca distills agave predominantly grown in and around his highland hometown of Atotonilco el Alto. For this añejo expression, Enrique ages select tequilas initially in used Cabernet Franc wine barrels from the Loire Valley of France for a minimum of 14 months. The tequila is then extracted from the French oak and laid into toasted American white oak previously used to age either Canadian whiskey or Tennessee rye whiskey, for a minimum of 14 additional months, for a truly masterful balance of oak and agave flavors.

Tasting Notes

Color: rich amber

Nose: butterscotch, citrus, baking spices, vanilla

Palate: toffee, walnut candy, custard, orange zest, dark chocolate

For over a decade, Jacob Lustig managed the tequila and mezcal portfolio of the largest liquor distributor in the United States. Lustig has had a lifetime of experience in the tequila industry: as a child, his family moved back and forth between San Francisco and Oaxaca, Mexico. Later, as a student at the University of California, Santa Cruz, Lustig studied the history of the Mexican liquor business. "My passion for nuanced and unique agave spirits began in southern Mexico during the early 1990s," says Jacob, "when I renovated a centuries-old Oaxacan mezcal distillery after concluding an intensive study of regional mezcal distillation and its myriad production configurables." As the manager of a tequila and mezcal portfolio, "I was able to work closely with over forty of Jalisco's finest tequila distilleries." Seleccin ArteNOM Tequila is the first and only company authorized by the Tequila Regulatory Council to bottle tequilas from different distilleries and release them under a single brand name. "A prevailing regulation in the tequila industry specifically prohibits the bottling of any brand in multiple locations, in order to assure aficionados consistent flavor and quality in their preferred mark," says Jacob, but after years of working with the Tequila Regulatory Council, Jacob was granted permission. Gratefully, the Seleccin ArteNOM Tequilas are now being applauded in both Mexico and the United States. ArteNOM Seleccion de 1414 Tequila Reposado is produced in Arandas, Jalisco (elevation: 5,400 feet) by master distiller Jos Manuel Vivanco at the Destileria El Ranchito. Vivanco is a fourth generation distiller his great, great grandfather began cultivating agave in the highlands of Jalisco just after the Mexican Revolution. Vivanco ferments his estate-grown agave using a natural indigenous-yeast that is found in and around his distillery. After twice-distilling the agave, Vivanco ages the tequila for four months in white American oak casks that were previously used to age bourbon. Seleccion de 1414 Tequila Reposado has notes of mature agave and banana bread, followed by a long, smooth finish with notes of honey, citrus and vanilla. Seleccin ArteNOM Tequila is the only project of its kind. 

Elijah Pepper began distilling whiskey at the dawn of the American Revolution and during the War of 1812, he built the first log cabin distillery in Versailles, Kentucky. Eventually, he passed the family business on to his son, Oscar, and then on to his grandson, James E. Pepper. Colonel James E. Pepper was one of Kentucky's first Bourbon aristocrats he raced thoroughbreds in the Kentucky Derby, traveled in a private rail car and made famous the Old Fashioned cocktail. "Pepper Whisky is an old fashioned whisky, made in the old time way from a formula used for more than 100 years by three generations of the Pepper family," wrote James, in an advertisement dated August 22, 1887. "We claim not only to make the oldest but absolutely the purest and best brand of whisky made in America, and we invite comparison with any whisky of any age." In 1958, after the whiskey industry fell on hard times, the James E. Pepper Distillery was forced to close its doors. During its tenure, Pepper Whiskey, or "Old 1776 Whiskey" as it became it known, was a favorite of Presidents Andrew Jackson and Ulysses S. Grant, and was preferred by Daniel Webster, a leading American statesman and senator from Massachusetts. "Before re-launching this iconic brand," says Amir Peay, "we did extensive research and spent years collecting and analyzing full, preserved bottles of original Pepper Whiskey." Peay even acquired a letter written by Pepper himself, detailing the exact mashbill and recipe used to create Old 1776. "We wanted to pay homage to Pepper's legacy and do our best to recreate the original Pepper Whiskey something that was part of American history," he says. James E. Pepper 1776 Straight Bourbon Whiskey is made from a mash of approximately 62% corn and malted barley, and 38% rye. After distillation, the bourbon is aged for a minimum of four years in new, American oak casks. As a result, it has slightly sweet hints of vanilla, toffee and caramel, that subtly compliment notes of baking spices, spicy rye and oak. James E. Pepper 1776 Bourbon Whiskey earned Double Gold Medal at the San Francisco World Spirits Competition in 2013. "We used the same traditional methods that Pepper championed in order to restore these whiskies," says Peay. 

Situated in the foothills of the Cascade Mountains, Ransom Distillery sits on a 40-acre farm just outside Sheridan, Oregon. The distillery, which opened its doors in 1997, was named after the funds required to start the business. "I had always wanted to start my own business," says Tad Seestedt, owner and master distiller at Ransom Spirits, "and I thought that Ransom was an appropriate name in that its definition is buying your freedom or independence with money. The money I had to borrow from the bank to start the business was my Ransom." Ransom Spirits' Old Tom Gin is a revival of the gins fashioned during the mid-19th century — the golden age of American cocktails. The recipe, which Seestedt developed in collaboration with famed historian and mixologist David Wondrich ("a living iPod of drink lore and recipes," according to The New York Times), actually begins with the distillation of whiskey. After mashing and fermenting malted barley, Seestedt distills the wash through his custom-designed 150-gallon copper pot still. Next, he infuses a separate grain-based distillate with a secret recipe of herbs and botanicals, including juniper, orange peel, lemon peel, coriander seed, angelica root and cardamom. The malted barley and grain-based distillates are then married together in the chamber of Seestedt's still and then distilled together. After distillation, Old Tom Gin is aged for 3-6 months before being brought to proof and bottled by hand. Old Tom Gin has initial notes of orange and lemon, which are wonderfully balanced by herbal undertones. The subtle, rounded flavors of the juniper, grains and hint of oak provided by the aging process add complexity and intrigue, and are followed by a malty, slightly sweet finish. Old Tom Gin earned the Gold Medal at the International Review of Spirits Competition and earned a score of 93 points from the Beverage Testing Institute. In addition, it earned a Gold Medal and the title "Best of Category" at the American Distilling Institute Competition in 2013.

Whisky Advocate’s Artisan Whiskey of the Year – The whis- key that put us on the map.

We use three individually smoked malts (cherrywood from Wisconsin, beechwood from Germany, and peat from Scotland) to craft this deep and complex whiskey. Using 3 distinct smokes provides consistent and balanced smoke from nose to the pallet and throughout the finish.

Corsair never uses artificial flavors or colors, achieving superior flavor and color through quality malted barley, innovative distillation and small barrel maturation.

 Tasting Notes

Smoke and notes of cherry pervade the palate, finished by a slight brininess from the mossy peat. Pot distilled then aged in new American charred oak, Triple Smoke has the sweetness of an American whiskey with the rich smoke of an Islay single malt scotch.

Barr Hill Vodka is our tribute to the hardworking beekeepers. In late summer, we take delivery of hundreds of barrels of their pure raw honey. Their season’s work is what makes our vodka truly special. Our recipe depends on two simple principles: we never heat the honey prior to fermentation and we never distill more than twice. Our technique preserves the wild yeast and the rich aromatics of nectar - delivering the floral depth of wildflower fields straight to your glass.