Adictivo Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully. Tequila Adictivo Reposado is 100% pure Blue Agave, bright straw color with golden sparkles, with a soft and prolonged flavor and aromas of wood and cooked agave.

Adictivo Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully. Tequila Adictivo Plata is a 100% pure Blue Agave, flashing silver crystal color, with a soft, warm flavor, and herbaceous aromas.

TASTING NOTES

Color: Crystal with silver sparkles.

Aroma: Herbaceous

Taste: Soft and warm.

After Ben Iravani and Josh Rennielauched their trendy bar in Aberdeen, Scotland in 2009 they decided to experiment with an ideal recipeof botanicals infusions andunique methodsto extract the herbs and spices using a cold vacuum distillation. Together with university professor Andrew Porter they created a special vacuum still, subsequently naming their gin after him. The distillate used for Porter's Gin is sourced from G&L Distillers near Manchester. This spirit is infused with juniper, coriander seed, angelica, licorice, citrus zest, almond, and cinnamon. These custom vacuum stillsprocess pink peppercorn, cassia, and Buddha's hand a rare Asian citrus fruit with spindly fingers-like lobes. You can expect bright notes of citrus and baking spice with ample pink peppercorns, followed by crisp clean finish with a subtle lingering nuttiness.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Tiki Lovers Dark Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on unaged Jamaican pot-still rum, hailing from Jamaica's Hampden Estate the only distillery on the island that produces exclusively pot-still rum. It is expertly blended with Barbados rum that has been aged for 2 to 3 years. It is then enriched with clear column-still rums from Trinidad and Guyana, as well as some 3 to 5 YO rum from Trinidad, resulting in a spirit that is as complex as it is balanced. You can expect a rich palate with vanilla, fruit, spice, and dark sugar. Enjoy this 114-proof rum on its own or in a spectacular variety of rum-forward cocktails.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. The Tiki Lovers Pineapple rum followed in the footsteps of their Dark Rum and White Rum and is made with aged as well as unaged Jamaican pot-still rum, 3YO ex-bourbon barrel-aged rum from Barbados, as well as some clear column still rum from Guyana and Trinidad. It is a nod to Caribbean rum of the past, where fresh pineapples were added to sugar cane spirits. This modern take has all-natural pineapple extract added, made from ripe tropical South American pineapples. The infusion is added at the end of the process, before letting the blend rest and giving the aromas a chance to come together.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Their White Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on Jamaican rum, distilled at the island's renowned Monymusk and Worthy Park distilleries. These are unaged and pot-distilled, creating a backbone of ester-heavy taste meaning banana and fruits. It is then blended by rum from Trinidad that has been aged for up to 5 years in ex-bourbon barrels and charcoal-filtered to rid it of its color. Before bottling, some clear column still rum is added, enriching the palate with complex fruity and floral notes. 

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kaua'i, the oldest island in the Hawaiian archipelago. Cook was the first European to visit the Hawaiian islands, and his sailors undoubtedly exhausted from a long and arduous journey are believed to have introduced the concept of rum to the Hawaiians. Within a few years, Hawaii's first successful sugar plantation was established near the town of Koloa on the island of Kaua'i. "In many ways, this is where it all began," says Robert Gunter, master distiller at Koloa Rum Corporation. Koloa Rum is a single-batch craft distiller and bottler that handcrafts their rums from the finest quality sugarcane and the pure, abundant waters of Kauai, Hawaii. Koloa sources their water from the crisp rainwaters of Mount Waialeale. The nearby mountain peaks and rainforests capture the rainfall as it slowly filters through volcanic strata before reaching a vast underground aquifer. This incredibly pure Kauai water imparts its own unique taste and mouthfeel that perfectly complements Koloa's rum. Combined with the indigenous tall cane sugarcane, this results in a truly unique and delicious Kauai White, Gold, Dark, Spice and Coconut, and Coffee Rum, as well as ready-to-drink Mai Tai, Pineapple Passion, and Rum Punch products. The Original Koloa Hawaiian Rum Punch, therefore, comes with a respectable pedigree. This ready-made cocktail is as delicious as it is convenient and is based on the Koloa Kauai White Rum. The addition of essences of oranges, tropical passion fruit, guava puree, and pure Hawaiian cane sugar make for an incredibly light cocktail, perfect as a summertime refreshment. Everything you need to do is add ice and enjoy.

Howler Head Banana Bourbon is a blend of various Kentucky straight bourbon whiskeys. What sets it apart is a banana infusion, achieved by adding all-natural banana flavors. The banana is prominent on the nose, with some sweetness and brown sugar. There is even more banana and sweetness on the palate with some added spiciness of the oak. The unconventional drink is perfect for a shot but really works wonders as a great base for various cocktails, such as an Old Fashioned with a banana twist or a Bourbon Banana Colada.

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small batch bottlings in their newly restored Castle & Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brand's three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentucky's legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brand's website. Every fall Pinhook features an annual vintage of Pinhook Bourbon and Pinhook Rye, each of which is inspired by a thoroughbred horse. Each blend is as unique as the horse on the label. "Pinhooking" refers to an old Kentucky term for purchasing young thoroughbreds, holding them until they mature, and selling them when they are ready to run. Successful pinhooks much like whiskey are made on instinct, experience, an appreciation of quality, and a little luck. Pinhook bourbons and ryes are handcrafted to reflect the richness of the Kentucky soil and the character of its beautiful horse country. This year brings Pinhook Rye'd On Kentucky Straight Rye Whiskey, dedicated to a young thoroughbred of the same name that can be seen on the label. Crafted from a mash bill of 60% rye, 20% barley, and 20% corn, this flagship rye has been aged for at least 2 years at their Castle & Key Distillery. This special release is the first incarnation of their proprietary mash bill since restoring the Old Taylor Distillery, their very first 100% in-house spirit. You can expect fruity aromas of peaches, spearmint, and cinnamon, followed by a taste of cherries, toffee, and cloves.

The Macallan Classic Cut is an annual limited release, never to be repeated. This year's release has an ABV of 52.9% chosen by our whisky maker as the optimum strength to reveal a dominant sweetness and the well balanced flavors of the whisky. To intensify the flavor experience, pour and allow it to breath for 10-15 minutes. After this time, heightened flavors of orange, sweet ginger and vanilla come to the forefront, combined with a satisfyingly long finish. Matured exclusively in handpicked Sherry-seasoned casks, bottled to perfectly unlock its unique flavor profile.

(Latest Vintage Year available will be sent)

After Ben Iravani and Josh Rennielaunched their trendy bar in Aberdeen, Scotland in 2009 they decided to experiment with an ideal recipeof botanicals infusions andunique methodsto extract the herbs and spices using a cold vacuum distillation. Together with university professor Andrew Porter they created a special vacuum still, subsequently naming their gin after him. The distillate used for Porter's Gin is sourced from G&L Distillers near Manchester. This gin stays true to the traditional combination of sweetened gin and exotic botanicals while using modern methods to extract more refined sophisticated flavors. The signature juniper base is enhanced by tropical notes of passion fruit, guava and white tea, which are cold distilled to maintain freshness.

Broken Barrel Mizunara is a true tale of East meets West. This artisanal whiskey blends American corn with Japanese mizunara oak staves. Both are matured together for a rare yet balanced combination. 

Mizunara, literally translates to “water oak.” This oak has become increasingly popular with the global growth of whiskey, and the majority of this oak is now sourced from Mongolia. It has a high moisture content and is much more porous than other commonly used oaks for barrel making. Making barrels out of Mizunara is quite challenging according to many coopers, as the porous properties of the casks are prone to leaking.

Our whiskey, as a result of using this most interesting oak for our Oak Bill™ resulted in a rich, harmonious blend that is both quintessentially American in sweetness and character, while still notably Japanese-styled in its mellow smooth finish. Broken Barrel Mizunara Whiskey is exceptionally flavorful and unforgettably clean tasting - a whiskey meant to be sipped, savored, and most importantly - shared.

TASTING NOTES

Coloration: Caramel Brown

AROMA: Walnut, Bartlett Pear, Hint of Toffee 

BODY: Nutty, Toasted Bread and Peppercorn

FINISH: Sesame, Citrus, Apples and Honey

Broken Barrel Isle of Peat explores the concept of reclaiming flavor from oak while also reclaiming oak from the Scots. American whiskey is heavily dominated by Bourbon - a whiskey governed by a rule that a new oak barrel can only be used once. Scotch whisky however follows no such rule, and Americans export millions of ex-bourbon barrels to Scotland where they become Scotch barrels. 

Isle of Peat introduces a curated combination of  American wheat whiskey and American single-malt whiskey, blended together and matured with the charred oak staves from these very Scotch barrels. 

Specifically, Islay Scotch barrels - best known for their unrelenting smoky character and intensity. The reclaimed oak staves are broken down from their barrel form, carefully selected, and submerged into the whiskey we've blended for a minimum of 30 days. Stored in a warm dry environment, these Islay staves impart their smoky finish into every last drop of this incredible whiskey. The finish is a long-lasting smoke show that will leave you wanting more and more.

TASTING NOTES

Coloration: Golden Honey Brown 

AROMA: Wheat, Smoke, Peat, and Oak

BODY: Campfire, Charred Spiced and Roasted Nuts

FINISH: Nutmeg, Dark Fruit and Clove

The classic tale told by Edgar Allen Poe of deception and is resurrected by this intricately designed whiskey. Using the coveted Amontillado Spanish sherry casks that spent decades aging the finest fortified wines, we have emboldened our whiskey with a most intriguing and beguiling of flavors and depth.

The Cask of Amontillado pays homage to the environments of the deep dark cellars where Fortunato was deceived.

This whiskey takes 12-yr old Light Whiskey and Kentucky corn whiskey, devilishly blended together to embody Poe's story, delivering a killer character that is reminiscent of that cool, dark, damp crypt rich with earthy, fruit and semi-sweet tones and dark fruit finish that is to die for.

TASTING NOTES

Coloration: Apothecary Dark Brown 

AROMA: Dark Red Wine, Hints of Black Cherry

BODY: Leather, Oak, Bark, Earthy Tannins and Spice 

FINISH: Port, Currants, Cranberry, and Catacomb

Infuse Spirits is aptly named. Seth Benhaim started infusing spirits in his garage in 2012 at the age of twenty-five. When he entered his first Vodka releases that year in the San Francisco Worlds Spirits Competition, his accomplishments made him the youngest ever winner of both Best in Show and Double Gold. Infuse Spirits has gone on to develop a wide range of products, including six Vodkas, a Bourbon, a Rye, and a range of six unique cocktail bitters. Infuse Spirits Vodkas are naturally flavored with spices and fruits. Thissilver-medalwinning infusion was launched in March, 2019 as Infuse Spirit's third vodka to have zero grams of sugar. At just 64-calories per ounce, this is a natural choice for those seeking citrus and flavor. Infuse's Grapefruit vodka has a pink/yellow hue with bright floral-grapefruit peel aromas. The spirit has an astringent quality, sour on the tongue, opening up to an orchard of fresh flavors. 

New Amsterdam Spirits from Modesto, California released New Amsterdam Vodka in 2011 after the success of their New Amsterdam Gin. It is now one of the fastest-growing vodka brands in the world. The brand is owned by E. & J. Gallo Winery and has accumulated numerous awards since its inception, finding a comfortable place with the young and trendy crowd. It's distilled 5 times and triple-filtered, smooth enough to be drunk straight, as well as a perfect base for cocktails. Named for the Dutch colony that was later renamed into New York City, the bottle features a skyline of the Big Apple. For their pink lemonade flavored vodka they teamed up with Barstool Sports' #1 NHL podcast, Spittin' Chiclets. The drink is named after Ryan Whitney, former professional hockey defenseman and current Spittin' Chiclets podcast co-host. The idea for the drink came about when the team was talking about their favorite vodka drinks and Ryan mentioned that his favorite way to drink New Amsterdam Vodka was with pink lemonade. The resulting drink is based on that: The vodka is infused with pink lemonade flavor, making for a fun sweet, zesty, and refreshing drink that perfectly balances its sweet and sour tastes.

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Man's Bourbon" under Distilled Spirits Plant Designation "No. 16," one of Kentucky's original distilleries and part of a booming industry. 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." 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. It 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 their whiskey production. Kentucky Owl Dry State 100th Anniversary Limited Edition comes in the wake of the 100th anniversary of the Prohibition. It pays tribute to the period after the Volstead Act sent the country into a "dry state". This rare edition is limited to less than 2000 bottles and combines some of Kentucky Owl's most prized barrels. It comes in an elegant wooden box, made according to design trends of the time and entirely by hand. Bottled at 100 proof, you can expect complex aromas of spice, fruit, and toffee, followed by sweet oranges and caramel, culminating in a satisfyingly long finish.

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas. In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method, in traditional copper pot stills designed for distilling complex, flavorful, dark spirits. Devils River Barrel Strength Texas Bourbon Whiskey is the barrel strength, 117-proof entry in their lineup of whiskey. It's Devils River bringing you bourbon the way it was drunk originally, just like the pioneers would have it uncut and straight from the barrel. Its mash bill of 75% corn, 21% rye, and 4% barley makes for a bold, yet smooth sipper. There's pepper, rye, and oak on the nose, balanced by fruity and vanilla overtones, followed by sweet caramel, as well as more oak and spice on the palate.

Based in Frisco, Texas, Devils River Whiskey was founded by Mike Cameron, co-founder of Rebecca Creek Whiskey, and president of the Texas Distilled Spirits Association. Their 90-proof bourbon is crafted from the pure Devils River spring waters. The illustrious Texas Ranger John Coffee Hays was one of the first explorers to come across it and named this impressive waterway the "Devils River" in 1840. Nowadays the naturally-filtered limestone spring water is considered the purest water in Texas. In college, Cameron would take frequent trips to the feisty Southwest Texas river, the tributary of the Del Rio that would inspire the name of his new whiskey label as well as provide a pure foundation for the whiskey. Devils River whiskey is distilled using a signature method - traditional copper pot stills designed for distilling complex, flavorful, dark spirits. Devils River Rye Whiskey is their Bourbon's spicier brother. Crafted as Devils River's answer to the recent cry for more rye whiskeys, this small-batch affair is also their way of paying tribute to American whiskey. It consists of a mash of 51% rye, 45% corn, and 4% barley, which results in an exquisitely balanced taste profile with prominent spice, as well as notes of vanilla, apples, and pepper. The spice balances perfectly with the sweetness of honey and maple and brings some undertones of wood and pepper.