For over 200 years, our Distillery has been defined by a dedication to one craft: making fine bourbon whiskey. By honoring tradition and embracing change, Buffalo Trace Distillery has earned its place of leadership among the legendary spirits makers of the world. Take a look at this time honored craft from start to finish.

Buffalo Trace Distillery produced this Wheat Recipe Bourbon in a partnership with the Chicago Rabbinical Council (cRc). Made with the same high quality grains as W.L. Weller Bourbon Whiskey, this Kosher spirit was aged in specifically designated Kosher barrels. In order to satisfy Passover requirements, these barrels were sold to a non-Jewish executive in a ceremony witnessed by a representative from the cRc. After aging for seven years, this Wheat Recipe Bourbon was bottled at 94 proof after ensuring the bottling lines were cleaned beforehand and that no contact was made with non-Kosher spirits. Released after Passover each year, this Wheat Recipe Bourbon stands alone, a tribute to the legacy of America’s oldest continually-operating distillery.

TASTING NOTES

Maker Notes

In Barbados, where our Original Bumbu is made, rum isn’t just another spirit. It’s the original rum island, where rum was first created some 400 years ago. Bajans have spent the last few centuries perfecting the art of distilling and blending our country’s most famous export.

At Bumbu Rum Company, we craft our rums from a blend of the finest sugarcane we can find. Our rums are exceptionally balanced and smooth, without sacrificing the richness and complexity that makes our distilleries in Barbados and Panama the world’s best – even if we’re a little biased.

Presenting the remarkable Bumbu XO Lil' Wayne Funeral Edition Rum, an extraordinary expression crafted to commemorate the release of hip hop icon Lil Wayne's 13th album, "Funeral." Showcasing a fusion of art and spirits, the back of the bottle proudly displays the artist's logo and album title, while the rum itself undergoes a meticulously crafted aging process. Aged for up to an impressive 18 years in carefully selected bourbon barrels, this exceptional rum is then treated to a captivating finish in sherry casks crafted from Spanish white oak. Distilled at an undisclosed distillery in the beautiful island of Barbados, this rum emanates a sense of intrigue and allure. With its alluring flavor profile encompassing delightful notes of coffee, spice, toffee, and vanilla, Bumbu XO Lil' Wayne Funeral Edition Rum captivates the senses with each sip. The rich heritage of a renowned Panamanian distillery, boasting a legacy of 120 years, is behind the meticulous distillation and aging process of this exquisite rum. Locally sourced sugarcane and pristine spring water serve as the foundation for its production, ensuring a truly exceptional spirit. Bottled at a full-strength of 80 proof, this rum entices with enticing aromas of toffee, toasted oak, and vanilla, leading to a palate that unravels intriguing hints of orange zest, peppery spice, and a captivating touch of coffee. Indulge in the artistry and craftsmanship of Bumbu XO Lil' Wayne Funeral Edition Rum, an extraordinary libation that celebrates both music and the world of fine spirits.

Established in 1695 by Petrus De Kuyper in the Netherlands, DeKuyper Royal Distillers began as a barrel manufacturer and evolved into the leading Dutch gin producer. In 1911, they expanded into cordials, later focusing on them in the 1960s amidst the cocktail boom. Presently, their diverse liqueur range includes Triple Sec, Peachtree Schnapps, Blue Curacao, Peppermint Schnapps, Buttershots Butterscotch Liqueur, Pucker Watermelon Schnapps, Ol' Fashion, and more. Renowned for their DeKuyper Triple Sec orange liqueur, crafted meticulously with a blend of sweet and bitter orange peels, it boasts a 48 proof. A versatile cocktail ingredient, its sweet, zesty, and fruity notes make it ideal for margaritas, cosmos, Long Island iced tea, and various other cocktails, showcasing DeKuyper's commitment to mixology excellence.

This golden brown liqueur is deeply rooted in the Italian tradition and presents a beautiful array of toasted almond notes. Nutty and aromatic, Bols Amaretto liqueur will add layers of caramelly warmth to both simple mixers and crafted cocktails.

TASTING NOTES

Bring it to life in an Amaretto Sour, the ultimate classic Amaretto cocktail which effortlessly marries sweet nutty almond and tangy citrus notes. Or simply mix it with some refreshing ginger beer. True to its origin, the Bols Amaretto liqueur is crafted from a distillate of almond kernels.

Girolamo Luxardo moved to what is today known as Zadar, Croatia in 1817 as a consular representative of Sardinia. It was his wife that became enamored with the local Dalmatian liqueur, the Rosolio Maraschino. In 1821 Girolamo opened a distillery and soon after received a certificate from the emperor of Austria that acknowledged its exceptional quality. Their liqueurs became known far and wide along with their growing and impressive range which included the Original Maraschino Cherries, Limoncello, and a cherry liqueur. By 1913 the company had grown considerably, opening a new state-of-the-art distillery. The operation along with the Luxardo bloodline barely made it through the Second World War, but a new distillery with its very own cherry orchards thrives today in Torreglia, the Veneto region of Northeast Italy. It employs traditional copper-pot stills while constantly upgrading and investing to stay at the forefront of the industry. The company remains family-owned and is ran by the fifth, sixth, and seventh generations of the Luxardo family. Their flagship Maraschino liqueur and a range of award-winning products are a cocktail staple, along with cherries, syrups, wines, brandies, and many others. Luxardo London Dry Gin is based on Luxardo's early 1900s recipe and contains 9 botanicals, including juniper, coriander, iris, angelica, licorice, cinchona, cinnamon, cardamom, and bitter oranges. The ingredients spend 24 hours in an alcoholic infusion before being distilled. The refinement then takes 19 days, after which the gin is filtered and brought down to 86 proof. The classic juniper-forward profile works great in cocktails and makes for a deliciously refreshing gin & tonic.

A CLASSIC LONDON DRY GIN BUT NOT AS YOU KNOW IT.
Whitley Neill Gin is slightly softer and much smoother than traditional gins, with rich notes of juniper and citrus, pot-pourri and exotic spices. The finish is a long one, with a subtle fade of herbs, cocoa and candied lemon peels, while the nose is both citrus-sweet and peppery, with a distinctive floral aroma.

BOTANICALS
Juniper | Coriander Seed | Cassia Bark | Orris Root | Angelica Root | Sweet Orange | Lemon | Gooseberry | Baobab

This exceptional gin was created by Johnny Neill, a direct descendant of a long line of distillers. Inspired by his family’s sense of adventure, Johnny strove to create his own signature blend of gin.

The result is a tribute to his English distilling heritage, and a homage to the enigmatic beauty of his wife’s African homeland. Whitley Neill London Dry Gin; a balanced, distinctive gin that blends classic gin botanicals with exotic African botanicals to create a liquid with a flavour as unique as its heritage.

AWARDS
2022 The Spirits Business Gin Masters Gold Winner
2022 San Francisco World Spirits Competition Double Gold Winner
2022 London Spirits Competition Gold Winner
2019 San Francisco World Spirits Competition Gold Winner
2019 IWSC (International Wine & Spirits Competition) Gold Winner

THE TASTE OF AN ENGLISH COUNTRY GARDEN WITH A TART CRISP EDGE
The essence of rhubarb adds a tart crisp edge to our smooth gin base whilst the ginger extract warms the palate for a full-bodied finish.

Johnny Neill’s gin evokes childhood memories of visiting his grandparents on their farm by taking a firm Whitley Family favourite in rhubarb and placed a warm twist on this with the addition of fresh ginger.

BOTANICALS
Juniper | Coriander Seed | Cassia Bark | Orris Root | Angelica Root | Liquorice | Sweet Orange | Lemon | Ginger | Rhubarb

Whilst most of Johnny Neill’s inspiration for his award-winning gins comes from his ancestor’s intrepid exploits abroad, Whitley Neill Rhubarb & Ginger Gin harks from fond memories made slightly closer to home. Post-war, the Whitley Family, were living in rural England near Daresbury and they cultivated their garden with thrilling flavours, serving as inspiration for both the table and indeed their experimentation with new gins.

AWARDS
2021 The Gin Masters Gold Winner
2020 International Spirits Challenge Silver Winner
2020 IWSC (International Wine & Spirits Competition) Silver Winner

DISTINCTIVE FLAVOUR OF TURKISH QUINCE, WITH A LONG, FRUITY FINISH
The aroma of fresh stone fruits appears immediately, gently followed by hints of juniper and citrus zest. The distinctive flavour of quince dominates the palate, giving way to the sweetness of apricots and peaches, with a long, fruity finish that opens out into orange blossoms and zesty grapefruits.

A taste for adventure and discovery runs through all eight generations of the Whitley Neill family tree. So it should come as no surprise that at the turn of the century, Frederick Neill found himself on a voyage through Persia, where he discovered a range of exotic fruit, herbs and spices to add inspiration to the Greenall Whitley family’s collection of Gin recipes. While there, he was surprised to discover quince fruits growing in the ancient mountains. And it’s the unmistakable sweet tang of Turkish quince, blended with a heady mix of Persian herbs and spices that gives Whitley Neill Quince Gin its distinctive, alluring taste. A handcrafted gin of exceptional quality, with a flavour that’s as rich as its ancestry.

BOTANICALS
Juniper | Coriander Seed | Cassia Bark | Orris Root | Angelica Root | Liquorice | Sweet Orange | Quince

AWARDS
2020 IWSC (International Wine & Spirits Competition) Gold Winner

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails. Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessee's change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies & Cream, and several other expressions. Ole Smoky Butter Pecan Moonshine is among their lower-proof flavored offerings, clocking in at 35 proof. Flavored with butter, cream, toasted pecans, and caramel, with their own moonshine serving as the backbone, it's a super-creamy twist on the classic flavor combination.

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails. Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessee's change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies & Cream, and several other expressions. At 35 proof the Ole Smoky Moonshine Mountain Java is among their lower-alcohol-content offerings. It has a creamy profile with coffee notes throughout and a dash of vanilla that is great for perking up a cup of coffee or as a cocktail ingredient think White Russian.

The Pratt Standard Cocktail Company was founded in November 2014 by Tory Pratt. At first, it was called TRUE Syrups & Garnishes and the name was later changed to reflect their goal of connecting people via mixology. Based in Washington, D.C. they specialize in cocktail syrups that are focused on authenticity and flavor and take their inspiration from the pre-Prohibition era. They spread their passion and dedication via the quality of their products as well as through cocktail classes. Pratt comes from a family that has worked in the food industry since she can remember. It wasn't until she bought a high-quality craft gin that she realized a cheap run-of-the-mill tonic simply wouldn't cut it. After much research and experimentation, she ended up with the True Tonic Syrup, the first in the growing lineup of syrups that now include the Ginger Syrup, Grenadine Syrup, Kola Syrup, and Rich Simple Syrup. Now there's even the seasonal Spring Syrups series with Blackberry Mint, Rosemary Grapefruit, and Bitter Lemon variations. The name of the game is super-high quality and versatility, eschewing artificial additives, and creating syrups that complement rather than overpower the spirits they are mixed with. The True Ginger Syrup is Pratt Standard's best-seller. Crafted with whole ginger root, organic evaporated cane juice (instead of the commonly used extract), water, and citric acid, a whole pound of ginger goes into a single bottle of this syrup. It's all-natural and you get to choose your own intensity of the flavor mixed with club soda you can go from ginger beer to ginger ale. As with all their offerings, there's no corn syrup and artificial ingredients. Use this hand-crafted syrup to add a spicy kick to various cocktails such as the Moscow mule or Penicillin. Grab a bottle today!

The Pratt Standard Cocktail Company was founded in November 2014 by Tory Pratt. At first, it was called TRUE Syrups & Garnishes and the name was later changed to reflect their goal of connecting people via mixology. Based in Washington, D.C. they specialize in cocktail syrups that are focused on authenticity and flavor and take their inspiration from the pre-Prohibition era. They spread their passion and dedication via the quality of their products as well as through cocktail classes. Pratt comes from a family that has worked in the food industry since she can remember. It wasn't until she bought a high-quality craft gin that she realized a cheap run-of-the-mill tonic simply wouldn't cut it. After much research and experimentation, she ended up with the True Tonic Syrup, the first in the growing lineup of syrups that now include the Ginger Syrup, Grenadine Syrup, Kola Syrup, and Rich Simple Syrup. Now there's even the seasonal Spring Syrups series with Blackberry Mint, Rosemary Grapefruit, and Bitter Lemon variations. The name of the game is super-high quality and versatility, eschewing artificial additives, and creating syrups that complement rather than overpower the spirits they are mixed with. As with all their syrups, a lot of care and research goes into the history of what they are reproducing. Grenadine was made with Turkish or Iranian pomegranate juice (not the cheaper cherry one!), which is why they opted for Turkish pomegranate juice when crafting the True Grenadine Syrup. It contains no dyes or corn syrup, but rather two different pomegranate juices, cane sugar, and orange flower water. Grab a bottle today!

The Pratt Standard Cocktail Company was founded in November 2014 by Tory Pratt. At first, it was called TRUE Syrups & Garnishes and the name was later changed to reflect their goal of connecting people via mixology. Based in Washington, D.C. they specialize in cocktail syrups that are focused on authenticity and flavor and take their inspiration from the pre-Prohibition era. They spread their passion and dedication via the quality of their products as well as through cocktail classes. Pratt comes from a family that has worked in the food industry since she can remember. It wasn't until she bought a high-quality craft gin that she realized a cheap run-of-the-mill tonic simply wouldn't cut it. After much research and experimentation, she ended up with the True Tonic Syrup, the first in the growing lineup of syrups that now include the Ginger Syrup, Grenadine Syrup, Kola Syrup, and Rich Simple Syrup. Now there's even the seasonal Spring Syrups series with Blackberry Mint, Rosemary Grapefruit, and Bitter Lemon variations. The name of the game is super-high quality and versatility, eschewing artificial additives, and creating syrups that complement rather than overpower the spirits they are mixed with. A lot of research goes into the creation of each hand-crafted syrup. The True Tonic Syrup took 47 iterations to become what it is today. It's a historic recipe made with cinchona bark (the natural source of quinine), as well as lemongrass, cinnamon, and saffron. No fructose syrup, artificial flavors, and synthetics are found here. Mix it with club soda to make tonic water, or use it to add complexity to cocktails. A single bottle is good for 16 drinks. Grab a bottle today!

The Pratt Standard Cocktail Company was founded in November 2014 by Tory Pratt. At first, it was called TRUE Syrups & Garnishes and the name was later changed to reflect their goal of connecting people via mixology. Based in Washington, D.C. they specialize in cocktail syrups that are focused on authenticity and flavor and take their inspiration from the pre-Prohibition era. They spread their passion and dedication via the quality of their products as well as through cocktail classes. Pratt comes from a family that has worked in the food industry since she can remember. It wasn't until she bought a high-quality craft gin that she realized a cheap run-of-the-mill tonic simply wouldn't cut it. After much research and experimentation she ended up with the True Tonic Syrup, the first in the growing lineup of syrups that now include the Ginger Syrup, Grenadine Syrup, Kola Syrup, and Rich Simple Syrup. Now there's even the seasonal Spring Syrups series with Blackberry Mint, Rosemary Grapefruit, and Bitter Lemon variations. The name of the game is super-high quality and versatility, eschewing artificial additives, and creating syrups that complement rather than overpower the spirits they are mixed with. A lot of research goes into the creation of each hand-crafted syrup. The True Rich Simple Syrup is crafted with the finest-quality raw demerara sugar, which is closer to what was used in the late 19th-century cocktail boom. Heavy on molasses, it brings another layer of texture and mouthfeel to cocktails with only half as much needed in comparison to generic simple syrup. A single 16oz bottle makes 32 to 50 drinks. Grab a bottle today!

Tequila Finish: We finished our straight rye whiskey in Extra Añejo Tequila barrels. The result is remarkably unique tequila finished whiskey with notes of agave and vanilla on the nose and honey, peppercorn and orange citrus to taste. Pairing tequila and whiskey is always a risky move, but this was a risk worth the reward.

Tasting Notes

PALATE: Rich agave and sweet notes of honey paired with bitter orange, dried fig with floral notes. Spicy peppercorn creates a lasting finish.

PROOF: 98 (49% ABV)

AGE: 4 – 5 Years

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 from high school, Masataka showed more interest in whisky than 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 at 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. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found 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 Days is a celebration of the distillery's unique position somewhere between the east and west cultures, nature and humanity, tradition and innovation, where each day represents a learning opportunity. The smooth and gentle blended whisky is lightly peated and comes from Nikka's both main distilleries. It's a combination of grain and malt spirits: Coffey Grain, Miyagikyo Malt, as well as some Coffey Malt and Yoichi Malt. 

This award winning "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 40% ABV (80 proof) requiring approximately 3 kilos (7 lbs.) of a blend of quebranta and torontel grapes to produce one 750ml bottle. Distilled from 100% fully fermented grape juice (pure wine--no pomace) and rested a minimum of nine months--four months for each varietal and another five 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

INTENSITY: medium

AROMA CHARACTERISTICS: pronounced apple, lemon grass, golden raisins and white pepper aromatics.

MATURITY: un-aged and rested in stainless steel.

PALATE

ALCOHOL: warming

BODY: medium high viscosity

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: super dry, medium bodied, very structured with characteristics of citrus and spice with impressions of bananas.

FINISH: lingering finish that is citrusy, peppery and floral.

This award winning "puro" style Peruvian Pisco was voted BEST IN SHOW UNAGED WHITE SPIRIT & BEST PISCO, DOUBLE GOLD MEDAL, at the San Francisco World Spirits Competition 2016 & 2017. Over forty wine & spirit professionals agreed Caravedo Puro Torontel was better than any unaged vodka, gin, rum, tequila, etc--ANY unaged clear spirit--two years in a row. Caravedo Puro Torontel is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 40% ABV (80 proof) requiring approximately 3 kilos (7 lbs.) of torontel (torrontés) grapes to produce one 750ml bottle. Distilled from 100% fully fermented grape juice (pure wine--no pomace) and rested a minimum of six months with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through traditional, flat-top falca stills.

TASTING NOTES

NOSE

CONDITION: clean, concise and bright

INTENSITY: pronounced

AROMA CHARACTERISTICS: floral high notes of geranium, orange blossom and honeysuckle.

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

PALATE

ALCOHOL: smooth

BODY: medium viscosity

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: bright characteristics of flowers and citrus fruit.

FINISH: light, bright, long and refreshing.

This award winning "puro" style Peruvian Pisco is the finest expression of the "macho grape," called quebranta. Caravedo Puro Quebranta is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 40% ABV (80 proof) requiring approximately 3 kilos (7 lbs.) of quebranta grapes to produce one 750ml bottle. Distilled from 100% fully fermented grape juice (pure wine--no pomace) and rested a minimum of six months with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through alambique copper pot stills.

TASTING NOTES

NOSE

CONDITION: clean and fresh

INTENSITY: medium

AROMA CHARACTERISTICS: apple, bosc pear, grassy, almond, cherry with hints of banana and chocolate.

MATURITY: un-aged yet rested in stainless steel for a minimum of six months.

PALATE

ALCOHOL: smooth

BODY: medium viscosity

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: dry orchard fruit, grassy, banana, hint of chocolate.

FINISH: round, cheerful, clean.

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Walsh is more than just a head distiller, though. He is also the family beekeeper, which naturally led to The Whistler Beekeepers Select Irish Honey expression. Based on a blended Irish whiskey that is aged in ex-Bourbon barrels, the spirit gets infused with honey from their family orchards, resulting in a creamy, sweet, and decadent drink that has won several awards.