In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product. Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax. "Dad's Hat Pennsylvania Rye Whiskies pay homage to our state's rich tradition of making small-batch whiskey," says Herman Mihalich, master distiller at Mountain Laurel Spirits. Raised in Monessen (a small city situated in southwest Pennsylvania) and armed with a Bachelor's degree in Chemical Engineering from the University of Pennsylvania and an MBA from Wharton, Mihalich has spent most of his life in Pennsylvania. "I really wanted to revive that entrepreneurial spirit and rich rye heritage we have here,"he says. Dad's Hat Rye is made from a mash of 80% rye, 15% malted barley and 5% malted rye. After Mihalich sources all of the grains from local farmers in Pennsylvania, he slowly ferments the mash for approximately seven days before distilling it though a 500-gallon Christian Carl copper-pot still imported from Germany. The still, which is augmented by a side-column, allows Mihalich to remove any impurities in the whiskey, while simultaneously refining its flavor and texture. After distillation, Dad's Hat Pennsylvania Rye is aged in charred, white oak quarter casks (15-gallon casks) for just under one year in a temperature-controlled warehouse. The small casks and climate-controlled aging give the whiskey hints of cinnamon, dried fruits, nuts and candied apple, which nicely balance out the flavor of the spicy rye. After maturing, each cask of Dad's Hat Rye Whiskey is brought to proof and bottled by hand. Inspired by the old-fashioned fedora hats his father used to purchase in Philadelphia, Mihalich's goal was to recreate the sentiment that these hats represented with Dad's Hat Whiskey: quality, tradition and integrity.

THE BENROMACH STORY

We are a traditional Speyside distillery owned by a family of whisky-lovers intent on making single malt the right way with true character.

We keep things simple. A handful of distillers relying entirely on our expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. It takes just four ingredients – barley, water, yeast and a human touch.

All of our casks are hand-filled, individually weighed, stencilled by hand and stowed in our traditional dunnage warehouses. Why? Because at Benromach we believe making whisky by hand guarantees genuine character.

OUR HISTORY

Our family, the Urquharts of Elgin, have always been passionate about whisky. Our ancestor John began laying down casks of single malt at different distilleries in 1915, when everyone else was blending their whiskies.

It was the realisation of a long-held dream when we acquired Benromach Distillery in 1993. Five years of meticulous refitting of the distillery followed before HRH Prince Charles officially reopened our doors in 1998.

Time well spent creating a style of single malt reminiscent of the days before commercial maltings. A time when Speyside distilleries malted their own barley using peat to fuel the fires and impart a distinctive touch of smoke to their whiskies. The resurrection of Benromach Distillery signalled the rediscovery of a lost style of Speyside single malt.

Only ever matured in the finest oak casks, our signature TEN YEAR OLD single malt delivers delicate forest fruits and creamy malt, a touch of smoke and rich, lasting sherry notes.

TASTING NOTES

COLOUR: Golden Amber

AROMA: Sweet green apple and pear complement creamy dark honey. Soft vanilla develops alongside gentle smoke.

PALATE: Smooth flavours of malted cereal and stewed fruit combine with warm toffee and a hint of black cherry.

FINISH: Full bodied finish with malted cereal and soft smoke.

According to the legend, John E. Fitzgerald founded a distillery along the banks of the Kentucky River shortly after the Civil War ended. Fitzgerald began distilling bourbon and selling it to passengers aboard the trains and steamships that passed through town. Shortly thereafter, Fitzgerald sold his brand "Old Fitzgerald Bourbon" to Julian P. "Pappy" Van Winkle for $10,000, a small fortune at the time. Pappy moved production of Old Fitz to his distillery, where it became one of the most famous bourbons in the world. But if you ask Sally Van Winkle (Pappy's granddaughter), the story of John E. Fitzgerald and Old Fitz Bourbon is slightly more complicated and certainly more interesting. In 1999, Van Winkle revealed that Fitzgerald was not the man nor the distiller he claimed to be he was, in fact, a bonded treasury agent. At the time, the Treasury Department was tasked with collecting taxes levied on spirits and as such, bonded treasury agents were the only people legally allowed to carry the keys to barrel storage warehouses. Fitzgerald did have a discerning palate for fine bourbon and would use his warehouse keys to pilfer the best barrels of bourbon as they aged. The barrels, which became known as "Fitzgerald barrels," and the brand were immortalized when Pappy Van Winkle named Old Fitzgerald bourbon after the treasury agent, and added a "Whisper of Wheat "to his bourbon's recipe. By using wheat rather than rye as the secondary grain in the bourbon's mash bill, Pappy imparted a rounder, softer flavor profile in Old Fitz as compared to other bourbons at the time. Larceny Kentucky Straight Bourbon pays homage to both John E. Fitzgerald's superb taste and the legacy of the Old Fitzgerald brand. Made from a mash of corn, wheat, malted barley and rye, Larceny Bourbon carries on the tradition of Old Fitz by using wheat as the bourbon's secondary grain rather than rye. As a result, Larceny Bourbon has a sweeter, softer flavor profile as compared to bourbons that use rye as their secondary grain. After the grains are milled, they are cooked in Kentucky limestone water and fermented using a proprietary strain of yeast. Following fermentation, the mash is distilled through 70-foot tall column stills and the resulting bourbon is aged in honey barrels for six to twelve years. After aging, the casks are blended and brought to 92 proof before being bottled. The resulting bourbon has notes of sweet corn, honey, vanilla and light cinnamon, along with a hint of oak and rye that provides for a subtle edge. Larceny Bourbon earned a score of 93 points at the Ultimate Spirits Challenge in 2013, and a score of 93 points from Wine Enthusiast. In addition, it was named one of the top 20 spirits in the world by F. Paul Pacult's Spirit Journal and named a "Best Buy" by Whisky Magazine. Quite simply, Larceny Kentucky Straight Bourbon is a steal. 

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.

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually. For the next 250 years, nearly all the gin produced in the world was barrel-aged since the spirit was stored and transported in oak barrels (at the time, glass was too fragile and plastic and stainless steel containers were still not available). In order to craft a more traditional gin, "we've rested our signature vapor basket gin in our charred oak barrels previously used to age our spiced rum," says Darek Bell, the founder and master distiller at Corsair Artisan Distillery. Since opening its doors in 2009, Corsair has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine. As a result of this barrel aging, together with its citrus-heavy botanical recipe, the gin has a bold aroma of cola, anise, sweet spices and and oak. The aroma gives way to notes of tropical fruits, vanilla, citrus and candied nuts on the palate, and finishes with a touch of ginger and licorice. Once the gin has matured, each bottle is filled, labeled and then boxed by hand. "We make less in a year than a big distillery spills in a day," says Clay Smith, Corsair's Distillery Manager. Corsair Barrel Aged Gin earned the Gold Medal at the San Francisco World Spirits Competition in 2011.

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989. It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Bavarian Hard Wheat Whiskey is made exclusively from malted Bavarian winter wheat, which has a high protein content and is ideal for fermentation. Once the wheat has been malted and mashed, it is fermented into a craft beer with an 8.8% ABV. Following fermentation, the wash is twice distilled through Coale's antique, 15-hectoliter cognac still. After distillation, the whiskey is aged in three different types of barrels: new American oak casks, 350-liter French Limousin oak barrels that were previously used to age brandy, and used American oak barrels that were previously used to mature Pappy Van Winkle Bourbon. After the whiskey has aged for a minimum of two years, it is brought to proof using rainwater and bottled by hand. The whisky has an oaky aroma, with touches of toasted wheat, chocolate and crackers. The aroma fades into notes of sweet caramel, malt, butter and tobacco on the palate, and ultimately leads to a finish accented by raisins, prunes and plums.

A unique three part series of rare and limited edition single malts created by exceptional luminaries from the worlds of whisky and architectural design, curated in partnership with V&A Dundee, Scotland’s design museum.

The story of The Luminary Series begins not with a person, but with a place – V&A Dundee, Scotland’s museum of design – a place where nature and architecture come together on the banks of the River Tay, in the heart of the UK’s only UNESCO City of Design.

The Dalmore and V&A Dundee have worked in collaboration since 2020, showcasing excellence in design and craftsmanship on a global stage.

The Dalmore Luminary No. 2 2024 Edition represents a scarce offering of single malt Scotch whisky, matured for 16 years in the Highlands. As a distinguished member of the Dalmore Luminary Series, it constitutes one segment of a trilogy of exclusive single malts crafted through collaboration between esteemed figures in the realms of whisky and architectural design, in conjunction with V&A Dundee, Scotland's renowned design museum. This particular 2024 edition holds particular appeal to collectors, particularly those with a penchant for Scotch whiskies boasting a profound heritage.

In 1805, the Mitchell & Sons Wine Merchants Company was established in the heart of Dublin, Ireland. By the turn of the 19th century, the Mitchells sold a range of Irish whiskeys under the name "Spot." This name originated from the company's practice of marking casks of different ages with a spot of colored paint. As a result, Mitchell & Sons sold whiskeys named Blue Spot, Yellow Spot and Red Spot, although Green Spot emerged as their most popular brand. Today, Green Spot Single Pot Still Irish Whiskey continues to be crafted in the heart of Ireland. The whiskey is made from malted and unmalted barley, which are milled and mashed before being distilled through a traditional pot still. Following distillation, the whiskey is matured in a combination of American oak casks that were previously used to mature bourbon (75%) and European oak casks that were previously used to mature sherry (25%). Once the whiskey has matured for eight to nine years, the casks are blended together and brought to proof. "Pot Still Whiskeys define the traditional flavor character of Irish whiskey and we have seen a renewed interest and growth in the category over the last few years," says Brian Nation, the master distiller at Midleton Distillery, which makes Green Spot Whiskey. Green Spot Single Pot Still Irish Whiskey has an aroma of butterscotch, caramel, honeyed oak, pine and orange that gives way to notes of citrus, tart apples, plums and apricots on the palate. The finish is smooth yet slightly spicy, with a touch of cinnamon and ginger. Green Spot Single Pot Still Irish Whiskey was just released in the United States in 2014. It was named the top spirit of 2012 by "Serious Eats," and is "unquestionably one of the world's greatest whiskies" according to Jim Murray, author of the Whisky Bible.

Situated along a rugged farm on the western coast of Islay, Kilochman Distillery was founded in 2005 and is the first new distillery on Islay in over 125 years. "When we first started work on Kilchoman in 2003," says Anthony Wills, the distillery's founder, "the ambition was to build a distillery that was true to the traditions of distilling on Islay small farm distillers where every part of the whisky making process was done on site and I think we have managed to do just that." Kilchoman Single Malt Scotch Whisky is made from fresh barley, which is harvested and then malted at the distillery's malthouse (Kilchoman is one of just six distilleries in Scotland that continues to malt its own barley). Once the barley has been malted, it is dried over a peat flame for ten hours. This drying process the barley is peated to approximately 20 phenol parts per million contributes a smoky, iodine-like flavor to the whisky. After the barley has been dried, it is fermented for three to four days in stainless steel washbacks before being twice distilled through Kilchoman's copper-pot stills. Kilchoman Loch Gorm Single Malt Scotch Whisky is aged for five years in casks that were previously used to mature Oloroso sherry. As a result, the whisky is slightly fruity, with an aroma of spices and soft peat. Notes of sweet fruits, bananas and pears dominate the palate, and are balanced by a subtle peaty undertone. The finish is long and clean, with a burst of citrus. 13,500 bottles had only been released.

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born. For over a century, the distillery would remain in the hands of one of Johnston's descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail. Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig's copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is aged for ten years in the distillery's warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whisky's notes of peat and vanilla. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is then barrier-filtered (barrier filtering preserves the flavors and rich, oily texture of the whisky while removing any remaining sediment) before being bottled at cask strength. The whisky was awarded the title "Best Single Malt in the World" by Whisky Magazine. In addition, it earned the Double Gold Medal at the 2011 San Francisco World Spirits Competition, and the Gold Medal, along with the title "Best in Class," at the 2010 International Wine & Spirit Competition.

Situated on the banks of the Charente River, the Cognac region of France is divided into six different crus (cru is French term for growth zones): Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. The Grande Champagne cru, which is composed of approximately 34,000 hectares, is known for its quiet hills and rich, chalky soil, and is considered to produce the finest cognac in the region. In 1610, the Guillon-Painturaud family purchased a tiny, 18 hectare parcel of land in the Grande Champagne region of Cognac. For generations, the art of cognac production was passed down from parent to child, and today, Line Guillon-Painturaud one of the few female master distillers in Cognac benefits from her family's four centuries of experience in the region (the family continues to live on the same estate it purchased in 1610). The 18-hectare estate, which is devoted entirely to the production of a single varietal grape, enjoys a rich, calcareous soil, along with a temperate climate and generous amounts of sunlight. As a result, the Ugni Blanc grapes harvested on the estate are incredibly acidic and flavorful, making them perfect for distillation. Once the Ugni Blanc grapes have been harvested, they are pressed and the remaining grape juice is fermented into a wine. Then, Line distills the wine twice through a traditional copper still, before maturing the cognac in bespoke, French oak barrels (the oak is sourced from the Limousin and Troncais forests in France, and the barrels rest in Line's cellars). Guillon-Painturaud VSOP Grande Champagne Cognac is aged for an average of fifteen years, before each cask is brought to proof and bottled by hand (House Guillon-Painturaud is a member of the Vigneron Independent, a society specifically dedicated to winegrowers who undertake every aspect of production in-house). The cognac has an aroma of ripe orchard fruits, particularly green apples and pears, along with notes of caramel and butterscotch. The aroma opens up to notes of orange and lemon zest, along with touches of cinnamon, tropical fruits and pastries. The finish, which is long and elegant, has a smooth touch of caramelized apples. Guillon-Painturaud VSOP Grande Champagne Cognac earned four stars from F. Paul Pacult's Spirit Journal, which called the cognac an "excellent buy."In addition, it was named the "Best Bargain Brandy"by Wine Enthusiast.

Yamazaki® Whisky is Suntory's flagship single malt whisky, from Japan’s first and oldest malt distillery, multi-layered with fruit and Mizunara aromas.

From Yamazaki was born the surprising, delicate yet profound experience of a Japanese single malt whisky.

Spiritual and deep, made at Yamazaki Distillery, the soulplace of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Suntory Single Malt Whisky Yamazaki® Whisky is not only the No.1 single malt whisky in Japan, but is enjoyed in more than 35 countries.

Tasting Notes

Color: Deep amber

Nose: Raisin, apricot, cafe au lait, Mizunara (Japanese oak)

Palate: Blackberry, strawberry jam, dark chocolate

Finish: Long, spicy, smooth

The Dalmore 25 Year Old is an exceptional and unique whisky.

The spirit is initially matured in American white oak ex-Bourbon casks, yielding soft vanilla and honey notes. The whisky is then carefully apportioned between casks which have held 30-Year Old Matusalem Oloroso Sherry and Tawny Port Pipes. It is then brought back together to harmonise in a first fill ex-Bourbon cask, creating something truly exceptional.

TASTING NOTES

The Aroma: Exotic fruits, citrus, vanilla pods, treacle toffee, and fig cake

On the Palate: Madagascan vanilla pods, thick treacle toffee, and chocolate truffles

Finishing Notes: Maple syrup, dark chocolate, and spiced gingerbread

Award-winning whisky

IWSC Gold 2018 - International Wine and Spirit Competition 

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

Five years after Panama seceded from Colombia, Don Jose Varela a young Spanish entrepreneur opened the first sugar mill in Pes, a small city situated in southern Panama. Thirty years later, Varela began distilling the excess sugar cane that he harvested into rum. While rum has traditionally been associated with the Caribbean islands, the rum matured in Pes is uniquely flavorful due to Panama's climate. The tropical rainfall, humid days and breezy nights produce incredibly ripe sugar cane, and add character and personality to the rum as it matures. Today, Luis J. Varela Don Jose's grandson represents the third-generation of master distillers in his family. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world,"Varela says. Ron Abuelo Centuria Rum is a limited-edition rum crafted exclusively from sugar cane harvested on the Varela Estate. While many sugarcane farmers burn their fields prior to harvesting their plants (burning enables faster cultivation), Varela refuses to use flame-harvesting due to the detrimental effects it has on the sugars residing in the base of the cane stalk. Rather, when the sugarcane reaches its peak of maturity, expert farmers at the Varela Estate tenderly harvest the crops by hand. Once the cane has been harvested, it is shredded at the distillery before being fermented and distilled. Following distillation, the rum is solera-aged for up to 30 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. Ron Abuelo Centuria Rum was crafted to celebrate the distillery's 100th anniversary. The rum has a dark caramel color, along with an aroma of sweet vanilla, toffee and chocolate. The aroma gives way to notes of crme br?le, molasses, coffee and dark tea on the palate, and finishes with a touch of sweetness. The rum was named one of the top 10 rums by Gayot, and was rated one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points. In addition, it earned a score of 96 points from the Beverage Testing Institute, which said that it was "a fantastically flavorful and balanced sipping rum." 

Federal regulations in the United States require that bourbon be made from a mash bill of at least 51% corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon. Duke Small Batch Kentucky Straight Bourbon Whiskey is a straight bourbon whiskey that is made by marrying together casks of bourbon that have aged for between five and ten years. The bourbon is crafted in homage to John Wayne, whose nickname was "Duke." Created by Ethan Wayne (Duke's son), the bourbon's flavor profile was made to reflect Wayne's personal whiskey preferences, which were preserved for over five decades and were only recently discovered. The bourbon has a distinctively fruity aroma, with notes of nutmeg, maple syrup, caramel, toffee, roasted corn and mellow char on the palate. The finish is bold and spicy, with a hint of cloves, rye and ginger. "My father thrived on new projects and adventures and he always loved a great glass of whiskey at the end of the day," says Ethan Wayne. "Our goal with the Duke was to make a Bourbon that embodies the spirit, strength and richness my father personified while realizing his unfulfilled dream of distilling fine spirits." 

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

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

In 1895, Masataka Taketsuru, "the father of Japanese Whisky," was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikka's Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Taketsuru Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for an average of 10 years in various types of oak casks before being vatted together to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru Pure Malt has a soft, floral aroma, with notes of green fruits, papaya, lemon and brown sugar. Notes of toffee, almonds, roasted nuts, and custard appear on the palate, and are complemented by touches of nutmeg and clove. The finish is full-bodied and lush, with hints of cocoa, peat and oak. 

On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that was granted permission to operate during Prohibition. Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States.In 1943, Seagram's bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses. Four Roses Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of 60% corn, 35% rye and 5% malted barley. Straight bourbon must be aged for a minimum of two years Four Roses Bourbon is aged for a minimum of eight years in newly charred, white-oak casks. The high rye content in the bourbon creates a rich, spicy flavor and gives the bourbon notes of nutmeg and cinnamon. A proprietary yeast culture used to ferment the mash produces a light, fruity balance to the spiciness and the aging process gives the bourbon notes of maple syrup and caramel. While most distilleries age bourbon in warehouses that are many stories high, Four Roses ages its bourbon in a one-story warehouse to ensure that each barrel is aged in a similar environment. In addition, each bottle of Four Roses available through is the product of a single barrel (rather than a blend of multiple barrels), giving each bottle a unique flavor profile and history.