Kaiyo is a Japanese Mizunara oak aged whisky. What makes this spirit so special is the bespoke oak barrel selection. Mizunara oak is some of the most expensive wood available. The impeccable character of the wood imparts distinctive notes onto every spirit. However, its delicate wood grain nature makes it quite challenging to cooper. Kaiyo whisky is aged in handmade, bespoke Mizunara oak casks. These barrels are crafted from slow growth, air-seasoned wood from hand-selected trees. After the whisky is aged, it is finished at sea, imparting even more distinctive character to the spirit. This unique sea voyage departs from Osaka Japan, and the journey can take up to 3 months. This whisky gets its exquisite character first and foremost from the Mizunara oak. The oak's lactones ratio and vanilla impart sweet, spicy, exotic notes of incense, sandalwood, and coconut. Other notes like ripe dried fruits, and subtle hints of cherry appear all throughout the nose and palate.

In 2018 Mike Paladini and his wife Kerry had a daughter named Penelope. Their bourbon label was created in her namesake. Founded alongside Danny Polise, Polise and Paladini case distill and age their product in Indiana at MGP using the expert blending and bottling assistance from Castle Rock in Kentucky. This award-winning enterprise currently has two bourbons under their belt, their flagship four-grain straight bourbon, and their barrel strength. This Penelope Straight Bourbon is a blend of 3 bourbon mash bills sourced from MGP Ingredients, Inc. comprised of four grains (Corn, Wheat, Rye, and Malted Barley) non-chill-filtered, the barrels it's rested in have a #4 char while the heads have a #2 char. This approachable bourbon has an impeccable balance that has earned it several accolades, including a Double Gold Medal at the SIP Awards. Pick up your bottle today!

Forty years after the signing of the Declaration of Independence, George A. Dickel was born in a rural town in eastern Tennessee. By 1867, Dickel was an established Nashville merchant but moved his family to the city of Tullahoma (situated in south-central Tennessee), where he purchased the Cascade Hollow Distillery. After working tirelessly at the distillery, Dickel declared that his spirits were of equal quality to the finest scotch, and followed in the Scottish tradition of spelling whisky without an "e." While George A. Dickel Distillery was forced to close its doors as a result of Prohibition, it was rebuilt in 1958 by Master Distiller Ralph Dupps. To ensure the whisky's authenticity, Dupps obtained the original manuscripts in which Dickel detailed his unique recipe and distillation processes. Today, Master Distiller John Lunn carries on the tradition of excellence that has made Dickel whisky a symbol of quality for over a century. George Dickel's newest 13-year-old limited release is bold and balanced. At 100 proof, George Dickel Bottled-in-Bond can be enjoyed neat or on the rocks in addition to being well-suited for many of your favorite cocktails.

A great whiskey with a noble heart, Noble Oak Rye is first rested in new charred American oak barrels for a minimum of one year. Then it is finished using port wine cask staves to imbue an additional layer of flavor and complexity. The result is a unique rye, elegantly balanced and bold in flavor with notes of fig, toffee and spice. "Our commitment to oak transcends our whiskey, because every bottle plants a tree in partnership with One Tree Planted in an effort to preserve the world's most majestic forests", say the folks at Noble Oak. The time-honored methods used for its distillation create unrivaled whiskey with body, deep color, and richness of flavor that earned this rye 97 points from the Ultimate Spirits Challenge in 2020. You can expect notes of "freshly milled rye, dark crusty bread, and spicy cinnamon are pungent on the nose. The European oak ex-port wine cask staves provide a rounded richness with hints of dark maple to balance out the staunch spicy graininess. The finish is balanced and enjoyable (Ultimate Spirits Challenge 2020). 

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak & Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood. Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit. A 5 long spiral cut piece of French Oak is rested in cabernet sauvignon before resting in this bottle of bourbon. The combination of American bourbon whiskey, finished with a French red wine seasoned Oak spire delivers an incredibly distinctive sweet, and fruity flavor profile. To create this expression Oak & Eden partnered with Marker Cellars winery to infuse their cabernet sauvignon into this award-winning bourbon: a remarkably smooth combination of corn, rye and barley.

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak & Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood. Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit. To each bottle of Oak & Eden rye, a meticulously crafted charred oak spire is added, imparting more spice, rich notes of caramel, and deep and flavorful hints of smoke and coffee.

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak & Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood. Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit. This Wheat & Spire starts with a remarkably smooth combination of 51% corn, 45% wheat and 4% malted barley. Once distilled, the bourbon is aged for two years in new American oak barrels producing a rich, deep yet sweet spirit bottled at 90 proof.

Sheep Dog Peanut Butter Whiskey is produced by Sazerac Company in Louisville, Kentucky. This whiskey has natural flavors and caramel color with notes of peanut butter, vanilla, and caramel corn with whiskey undertones. Additional time in the glass delivers out butterscotch notes. An initial thick viscose mouthfeel is rampant with flavors of simple syrup, citrus, and sweet vanilla frosting, followed by caramel, popcorn, and massive peanut butter notes. This bold flavor effervesces into notes of vanilla and toffee. The finish is lingering, warm and somewhat dry with a subtle bite evolving into notes of vanilla, peanut butter, caramel, butterscotch, coffee, subtle oak and whiskey flavors. 

Det Norske Brenneri, or "The Norwegian Distillery" as it is known in English, is situated in the town of Grimstad in the southern part of Norway. This is the first private distillery in Norway since the government dissolved the state monopoly on Spirits-making in 2005. Since then they have been producing various types of spirit including apple brandies, aquavits, gins and whiskies. They utilize traditional techniques and handraft their spirit in small batches. They produce up to 300 liters at a time. This Norweigian distillery only uses local Norwegian berries and herbs, which have a very distinctive flavor profile due to the dynamic climate. Harahorn Gin gets its name from a mountain in Hemsedal, one of the most pristine mountainous areas. The label features the mystical lepus cornutus, a giant rabbit with deer antlers. Distilled from Norwegian potato liquor, the base of this gin is comprised of Rros juniper, Nordmarka blueberries, anise, Oppdal angelica, Grimstad rhubarb, seaweed, wild Sunndal marjoram, and 16 other Norse herbs. Harahorn Gin earned the 2019 USA Spirits Ratings award for the Gin of the Year.

King St. Vodka, is a premium craft vodka founded by award-winning actress and dirty martini fan Kate Hudson. Made in Santa Barbara, CA, the name is inspired by Hudson's memories of living on King Street in NYC's Greenwich Village. After a particularly long day, I decided to host an impromptu cocktail party with my closest friends. As I prepared to whip up a batch of dirty vodka martinis I surveyed my bar, but I wasnt 100 percent happy with my options. Then I wondered, Are any of these vodkas founded by women I did some research, they werent. So, I decided to make my own just the way I like it! Says Hudson. King St. Vodka is produced under the watchful eye of Master Distiller, Ian Cutler. A proprietary process using GMO-free corn and alkaline water yields a gluten free, ultra-premium spirit with a hint of sweet vanilla flavor. Distilled seven times and then filtered, King St. is made from the best ingredients to deliver a clean, smooth taste with each sip. Launched November 2019, King Street Vodka makes the perfect martini as well as the ideal foundation for your favorite vodka cocktail. Bottled at 43% ABV.

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases. The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever. This Classic Cask 23 Year Old Original Cask is part of a series of four twenty-three year-old Spirits released in tandem. Each whisky is comprised of single-casks sourced from Speyside, Highland, and Island distilleries each hand selected by Master Blender David Hallgarten of the Glenaden Distilling Company. They were matured in their original casks for a full twenty-three years before being married and divided into quarters for finishing and bottling without chill-filtering. This bold whisky was aged in first fill Bourbon barrels for its entire 23 years of aging. The nose is honey and vanilla, with fruity, citrus and toffee notes on the palate and an unusually smooth finish. 

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases. The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever. This Classic Cask 23 Year Old Caribbean Rum Finish is part of a series of four twenty-three year-old Spirits released in tandem. After 23 years of aging the whisky was placed into former Caribbean Rum casks that once held Solera aged rums, for 6 months. During that period, it picked up the distinctive rum features which added a new dimension to this thoroughly engaging whisky.

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases. The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever. This Classic Cask 23 Year Old Oloroso Sherry Finish is part of a series of four twenty-three year-old Spirits released in tandem. After 23 years this whisky was finished for 6 months in first fill Oloroso Sherry butts. Antique mahogany in color the Oloroso finished bottlings have a fresh sweet bouquet, that exhibit pears and nutty aromas. Butterscotch and walnut are prominent on the palate followed by an extraordinarily smooth finish.

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases. The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever. This Classic Cask 23 Year Old Port Finish is part of a series of four twenty-three year-old Spirits released in tandem. Each whisky is comprised of single-casks sourced from Speyside, Highland, and Island distilleries each hand selected by Master Blender David Hallgarten of the Glenaden Distilling Company. They were matured in their original casks for a full twenty-three years before being married and divided into quarters for finishing and bottling without chill-filtering. This Port finished release spent an additional six months in first-fill Port pipes.

Kaiyo is a Japanese Mizunara oak aged whisky. What makes this spirit so special is the bespoke oak barrel selection. Mizunara oak is some of the most expensive wood available. The impeccable character of the wood imparts distinctive notes onto every spirit. However, its delicate wood grain nature makes it quite challenging to cooper. Kaiyo whisky is aged in handmade, bespoke Mizunara oak casks. These barrels are crafted from slow growth, air-seasoned wood from hand-selected trees. After the whisky is aged, it is finished at sea, imparting even more distinctive character to the spirit. This unique sea voyage departs from Osaka Japan, and the journey can take up to 3 months. This whisky gets its exquisite character first and foremost from the Mizunara oak. This is a 7 year old malt whisky, made on a coffey still in Japan, and aged in bourbon barrels before spending6 months aging on the ocean in Japanese Mizunara oak.

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.

Packing: 6 bottles of 750 ml

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York City's oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillery's founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey. A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers. Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "It's good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "There's not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish. "We make enough to supply some of Brooklyn, some of Manhattan and that's about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. 

Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds" (producer). In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedman's distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse. Currently Kentucky Owl is in the midst of designing a stunning state-of-the-art distillery park with rickhouses for aging, a bottling center, as well as a vintage dinner train to stop on the property. Kentucky Owl Park will be built at Cedar Creek Quarry in Bardstown. The 420-acre site will boast beautiful lakes with crystal clear, limestone-filtered water that will be used in our whiskey production. The Stoli Group has turned to the world-renownedShigeru Ban Architects to oversee the project. Batch #9 is a blend of four different whiskeys from four different mash bills. Each whiskey ranges from 6 to 15 years in age. "This is the most robust Kentucky Owl batch Ive ever created. It may be the most flavorful liquid ever bottled for the brand. To me, it's a bourbon monster in the best way possible. I hope it's something both serious and casual whiskey drinkers appreciate," says Dedman.

Redemption harkens back to the 17th and 18th century, a time when rye was the dominant spirit in America. After the Prohibition forced countless distilleries to close their doors, bootleggers began distilling gin instead of rye, and for good reason gin didn't require aging under the watchful eye of a master distiller and its true flavors could be hidden behind a mask of botanicals. As Americans grew accustomed to gin, rye whiskey became an anachronism. Today all that is changing and rye is having a proper renaissance. Redemption has made it their sole purpose to return rye whiskey back to its rightful place. They produce award-winning whiskeys in small batches, putting a modern twist on decades old traditions. Redemption Whiskeys are meticulously hand-crafted in the river town of Lawrenceburg, Indiana at Whisky Advocate's 2015 Distiller of the Year: the 172-year-old MGP Distillery. While Redemption produces whiskeys perfect to have neat or on the rocks, they can serve equally well as a stunning base for both the traditional and modern cocktail. They have signature bold, spicy rye notes that shine through any cocktail without overpowering the drink. The Redemption Rye Rum Cask Finish is part of their Cask Series and is a straight rye that has been finished in Caribbean rum barrels from Plantation Rum and is bottled at 94 proof. It combines the spice-forward rye with Plantation's sweet sugar cane notes for a unique flavor and experience.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Oregon Single Malt Whiskey is no exception. It's a handcrafted single malt whiskey that's pot-distilled in small batches using malted barley that has been smoked using cherry and alder wood. It is aged for a minimum of 5 years in new American Oak barrels, char 3. It is then bottled at 80 proof with no chill filtering involved.