Eighth generation Beam family member Freddie Noe comes from a long line of legendary distillers. In 2017 he achieved his vision of making his own line of whiskey, launching Little Book Whiskey. With over 220 years of tradition on his shoulders, he had some pretty large shoes to fill. Named in honor of the nickname Freddie's grandfather Booker gave him: Little Book. This annual whiskey series features new, unique blends every yearhis first batch of liquid gold was released in 2017 Little Book Chapter 1: The Easy Blended Straight Whiskey. Uncut, unfiltered and always one-of-a-kind, each small batch is a limited release, allowing Freddie innovate and explore the limitless potential of flavor. This blend features a refined balance of whiskeys including an 8-year Kentucky Straight Rye, 40-year Canadian Whisky and 13-year Canadian Rye. Noe Simple Task was truly a challenging blend. But take one sip, and you'll see that all the hard work was worth it (producer). Bottled at an astronomical 59.4% ABV.

Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicago's city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval, meaning "blacksmith," in numerous European languages, or "black sheep" in Yiddish, is one of America's premier small batch, independent spirit manufacturers. Koval is named after founder Sonat's great-grandfather, who earned Koval the nicknam when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd. "Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicago's first distillery since Prohibition in 2008. Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicago's North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family that's been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients." Koval Distillery is a grain-to-bottle operation, sourcing their grains from a local organic farmer collective in the Midwest. The grain is milled and mashed on-site, and the resultant liquid is distilled, with only the heart cut making it into the bottle. All enzymes and yeast used in production are non-GMO, and the water is sourced from Lake Michigan, purified using a natural charcoal method. This Koval handmade liqueur is made with the same amount of meticulous attention given to their higher proof expressions. This cranberry-flavored gin liqueur is crafted from 13 botanicals with incredible fruit-forward and bittersweet notes.

Chairman’s Reserve was first blended in 1999, overseen by then Chairman, Laurie Barnard, as a special project to create a fine quality rum that can represent the iconic style of St. Lucian rum. As a simple line of distinction, Chairman’s Reserve starts with selected aged rums of both Coffey column stills and copper pot stills, married together after maturation, and then re-entered into oak for blending and final finishing. The end result has become the flagship St. Lucian rum known for its harmonious well-rounded finesse and style with tremendous character for cocktails and sipping experiences.

RUM BLEND: A marriage of aged rums distilled from Coffey and pot stills

MATURATION: Aged separately by batch and type of still in ex-Bourbon barrels, then blended and rested in oak vats for an additional six months. Average age of the blend is 5 years.

TASTING NOTES: Rich dark amber in color, typical pot still richness comes through the aromas carried by whiffs of cooked banana, caramelized fruits and spicy oak derived vanilla. A wellbalanced mid-palate provides structure around flavors of chocolate, golden raisin, tobacco and clove, which dissipates over a long creamy finish.

THE BOWMORE BALANCE

Reflecting the essence of Bowmore – thrashing waves, windswept landscapes and generations of tradition – our 12 years old is both complex and perfectly balanced. Subtle lemon and sweet heather honey complement Bowmore’s trademark peat smoke, leading to a delicious, long and mellow finish.

TASTING NOTES

On The Eye: Warm amber

Breathe In: Subtle lemon and honey, balanced beautifully by Bowmore's trademark peaty smokiness

Sip: Warm and delicious on the palate with subtle dark chocolate flavours

Savour: Trademark gentle peat smoke, leading to a delicious, long and mellow finish

Awards

San Francisco World Spirits Competition - Gold award 2018

International Spirit Challenge - Gold award 2017

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality." Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies. Amrut Peated Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers), and peated malt sourced from Scotland. The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12% of maturing whisky evaporates each year in India (this is referred to as the angel's share), compared to just 2% in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland. Pick up your bottle today!

Established in 1837 by brothers John and George Rate, Glenkinchie Distillery is nestled in East Lothian's Kinchie Burn Valley near Pencaitland. After a brief closure in 1853 due to financial challenges, it was revived in 1890 by a consortium of wine merchants and distillers, later joining Scottish Malt Distillers Ltd in 1914. Glenkinchie whiskies are crafted using one wash still and one spirit still, producing up to 1.3 million liters annually. Their flagship expression, Glenkinchie 12 Year Old, earned the title of Best Lowland Single Malt at the 2014 World Whiskies Awards.

A few years ago we asked whiskey drinkers to “Craft Your Perfect Bourbon” (C.Y.P.B.) online by visiting www.yourperfectbourbon.com and choosing their ideal bourbon recipe, proof, warehouse location and age. Thousands chose wheated bourbon, just like William Larue Weller did years ago. This limited edition whiskey is the result of the overwhelming consensus—a wheated recipe bourbon, aged on the highest warehouse floors for eight years and bottled at 95 proof.

TASTING NOTES
A light aroma with citrus and oak on the nose. The palate is well rounded and balanced, with a medium-long finish and hints of vanilla.

AWARDS - Most Recent Awards

2022 Master American Whiskey Masters
2022 Gold North American Bourbon and Whiskey Competition
2022 Silver World Whiskies Awards - Whisky Magazine
2022 Silver International Wine & Spirits Competition
2022 Best in Show TAG Global Spirits Awards
2022 Silver San Francisco World Spirits Competition
2022 Gold Denver International Spirits Competition
2022 Silver International Spirits Challenge
2022 Platinum ASCOT Awards
2022 Extraordinary / Ultimate Recommendation (95-100 pts) Ultimate Spirits Challenge
2021 Best Kentucky Bourbon World Whiskies Awards - Whisky Magazine
2021 Category Winner World Whiskies Awards - Whisky Magazine
2021 Gold American Whiskey Masters
2021 Gold North American Bourbon and Whiskey Competition
2021 Silver Outstanding Whiskies of the World
2021 Excellent / Highly Recommended (90-94 pts) Ultimate Spirits Challenge
2021 Silver New York World Wine & Spirits Competition
2021 Silver International Spirits Challenge
2020 Master American Whiskey Masters
2020 Silver North American Bourbon and Whiskey Competition
2020 Chairman's Trophy Finalist; Great Value Ultimate Spirits Challenge
2020 Silver San Francisco World Spirits Competition

Willett 9 Year Old Single Barrel Straight Bourbon Whiskey Special Barrel "Barrel No. 5272 - VWS32" at 138.9 proof is a true gem among bourbon enthusiasts. This carefully crafted spirit hails from the Willett Distillery, a historic and renowned distillery in Bardstown, Kentucky. Known for their commitment to quality and tradition, Willett has been producing exceptional bourbon for generations, and this 9-year-old single barrel expression is no exception.

Aged to Perfection:
The 9-year aging process is a testament to Willett's dedication to producing premium bourbon. During its time in oak barrels, this bourbon undergoes a remarkable transformation. The aging process imparts a rich complexity to the whiskey, allowing it to develop its distinctive flavors and character.

Unparalleled Strength:
At 138.9 proof (or approximately 69.45% alcohol by volume), Willett 9 Year Old Single Barrel is undeniably robust. This high proof not only adds a fiery kick but also intensifies the flavors and aromas present in the bourbon. The result is a whiskey that demands respect and careful sipping.

Tasting Notes:

Willett 9 Year Old Single Barrel Straight Bourbon Whiskey offers a sensory journey that is nothing short of extraordinary. Here are some tasting notes to savor:

Appearance: In the glass, this bourbon has a deep, rich amber hue, a visual testament to its extended time in the barrel.

Nose: As you approach the glass, you'll be greeted by an enticing bouquet of caramel, vanilla, and toasted oak. There's a hint of charred spices and dried fruits, offering a glimpse of the depth to come.

Palate: The first sip is a revelation. Rich and full-bodied, the bourbon coats your palate with flavors of butterscotch, toffee, and dark chocolate. The high proof makes its presence known with a warming, spicy kick, but it's well-balanced by the sweetness and complexity of the underlying notes.

Finish: The finish is long and satisfying, leaving you with a lingering warmth and a memory of its intricate flavor profile. Oak and spice dance together, inviting you to savor the experience.

A Collector's Delight:
Willett 9 Year Old Single Barrel Straight Bourbon Whiskey at 138.9 proof is often sought after by collectors and connoisseurs alike. Its single barrel nature means that each bottle is unique, with slight variations in flavor and character from barrel to barrel, making it a fascinating addition to any collection.

"This 13-year breaks the mold, as it is one of the oldest rye whiskeys available today. The maturity it has achieved while aging is quite obvious when you take the first sip. It’s a truly unique and rewarding rye whiskey experience." -Paul Pacult

TASTING NOTES

A soft nose of chestnuts, spice, vanilla and fruit. Features flavors of cocoa, vanilla, spice, and white pepper. A long, warm and complex finish with caramel and spice combined with dry oak.

AWARDS (Most Recent Rewards)

2005 Bronze Medal - Whisky Magazine

2003 Bronze Medal - International Spirits Challenge

2000 Gold Medal - San Francisco World Spirits Competition

A unique award-winning bourbon finished with sherry oak sourced by the Master of Wood at Edrington, producers of the world's finest single malts.

TASTING NOTES

Color: Golden chestnut

Nose: Notes of honey and ripe cherries

Palate: Hints of vanilla give way to warm spices and dried fruits, finished with lingering flavors of wood and cherry

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfo's son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family owned yeast strain, the agave juice is double distilled in copper lined pots. This unaged, 100% Blue Agave tequila delivers a crisp, light body, with just a hint of pepper and a bevy of accolades to match, including "Platinum, Best of Class" at the 2017 SIP Awards. 

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfo's son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family owned yeast strain, the agave juice is double distilled in copper lined pots. El Mayor Reposado is distilled from 100% Blue Agave and aged in white oak barrels for nine months (seven months longer than the industry standard). It's lengthy stay in these barrels gives the spirit an elegantly structured and balanced taste with a remarkably smooth finish.

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfo's son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family owned yeast strain, the agave juice is double distilled in copper lined pots. This smooth sipping Aejo is distilled from 100% Blue Agave and aged in white oak barrels for 18 to 36 months yielding a sophisticated smooth flavor profile that has earned this tequila many distinctions, including a Gold medal at the 2017 SIP Awards.

For over four generations Gonzlez family has been perfecting the tequila-making craft. To this day, they incorporate age-old processes and values handed down for generations. El Mayor represents a legacy of Tequila. Rodolfo Gonzlez is a very hands-on Master Distiller. Passionately overseeing the entire process from field to bottle, and ensuring every drop that leaves his distillery is nothing short of perfection. Rodolfo's son Paul and daughter Graciela represent the fourth generation of Gonzlez distillers and continuation of the family legacy. El Mayor tequilas are handcrafted in the fertile, rocky soils of Jalisco Mexico using Weber Blue Agave. Once harvested their hand-selected agave is chopped stacked and cooked in autoclaves, before the cooked agave is shredded and gently pressed to extract the full agave flavor. After being fermented with a proprietary, family-owned yeast strain, the agave juice is double distilled in copper lined pots. El Mayor Extra Aejo Tequila is the epitome of aging gracefully. A 100% agave tequila is meticulously aged in American white oak barrels for a minimum of three and a half years. This stunning Aejo earned Platinum at the 2017 SIP Awards and Master in the 2017 Tequila Masters Super Premium Category.

Rabbit Hole Distilling, founded by Kaveh Zamanian, produces a beautiful range of award-winning spirits. While their bespoke 24 ft Vendome Copper & Brass still, is being custom-built only a few blocks from their distillery, their Bourbon and Rye whiskeys are 100% Kentucky made, crafted to create a unique drinking experience. This London Dry Gin is part of Rabbit Hole's Fingerprint Edition, a set of limited edition small batch, experimental finishes. Made using gin imported from London this distinctive spirit has uncharacteristically soft juniper notes, overlaying a floral wave of geranium and rosewater. This incredibly gin carries an exclusive distinction: it is the only gin to be finished in #3 Kentucky rye whiskey barrels. The effect is sublime. Layers of white pepper and coriander and the faintest touch of wood leading to a citrus finish, and a nearly irresistible desire to take another sip.

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States and eventually settled in Kentucky County. At the time, Kentucky County was still considered part of Virginia and was overseen by a military governor named John J. Bowman. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition). Knob Creek Bourbon was created by Beam's grandson, Booker Noe, who after joining the family business in 1950 was promoted to Master Distiller just ten years later. Booker talked like a true Kentuckian and was known for his contagious personality, and through his launch of the Small Batch Bourbon Collection the collection includes Knob Creek as well as Basil Hayden's, Booker's and Baker's bourbons he is often credited as the father of the small batch bourbon movement. Knob Creek Bourbon takes its name from the small water source, Knob Creek, that ran through President Abraham Lincoln's childhood farm. Booker's vision for Knob Creek Bourbon was that of an honest, quality bourbon that could meet the standards strength, flavor, care, and patience of bourbon made before prohibition distressed the industry just decades earlier. Like Abraham Lincoln himself, Booker designed Knob Creek Bourbon, to be honest, unwavering and full of character. Knob Creek offers a solid core lineup of whiskeys and bourbons, all of which have made the brand one of the most popular labels on the market today. Rye Whiskey has made a huge comeback in the industry in recent years, and Knob Creek's Knob Creek Twice Barreled Rye starts out as Knob Creek's Best-in-Class Rye Whiskey before being transferred to a new, level 4 charred oak barrel for additional aging. This transforms the into a powerful spirit with enhanced oaky aromas. The whiskey's re-exposure to the flavorful, smoky fresh barrel char results in the pinnacle of harmony between spicy rye and oak from the secondary barrel-finish. 

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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 winter when there was little activity on the farm 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 barley is harvested in late August and early September, it is malted before being 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 sulphur. 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 and rich whisky. Released in 2020, The Macallan's Exceptional Single Cask Series features a range of sherry-seasoned casks. All of which are bottled with natural color, no chill filtration, and at cask strength. Every single bottle of The Macallan Exceptional Single Cask is unique in its own particular way. Each cask hand-selected by The Macallan Whisky Makers for their distinctive characteristics. Each and every sample of this incredible estate range is meticulously nosed and assessed. It is here, in the hidden depths of the estate that extraordinary aromas and flavors first fully reveal themselves.

Like our other whiskeys, our Rye is distilled grain-to-glass in Owensboro, Kentucky. Our Heresy Rye whiskey is unlike any rye you’ve had. Charred French oak give lend oak-forward to the spirit, while freshly dumped ex-bourbon barrel and sherry cask staves all join forces to create a balanced and smooth taste and finish to this fiery rye. Just like our Broken Barrel, we proudly infuse this whiskey our way, and we’re not sorry. Call it sacrilegious, call it untraditional, call it heresy - we won’t be offended. Trust us, once you taste our whiskey you may begin to question the tradition yourself.

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TASTING NOTES

COLOR: Deep Amber Brown

AROMA: Cedar, plum, pumpernickel bread

TASTE: Sweet vanilla, bread yeast, charred oak and brown sugar

FINISH: Spicy rye finish, with a buttery mouthfeel and caramel sweetness