You'd be hard-pressed to find a more iconic name in the Irish whiskey world than "Jameson." The Jameson tradition dates all the way back to 1740, when John Jameson was born into a family whose motto, "Sine Metu" ("Without Fear"), was earned through the family's courage in fighting pirates on the high seas during the 1500s. John Jameson himself was a living embodiment of Sine Metu, and his ancestors' bravery inspired in John a boldness that led him not only to open his own distillery in the latter 18th century but also to pioneer the technique of triple-distilling whiskey now the gold standard in the Irish whiskey industry. John Jameson lived to be 83 an impressive feat for someone born in the 18th century and his descendants John II, John III, and John IV all honored his legacy by leading the distillery well into the 20th century. Jameson Irish Whiskey is crafted from a mash of malted and unmalted barley that is triple-distilled just as it was by John Jameson himself centuries ago through three separate copper-pot stills: a wash still, a feint still and, finally, a spirit still. The mash itself is made using barley, maize and pure Irish water, further adding to the unique character of the whiskey. Jameson Bow Street 18 Years is a special blend of rare pot still and grain Irish whiskeys produced at the Midleton distillery. After maturing for almost two decades, these whiskeys are married together, before being finished at the Jameson Distillery Bow Street in Dublin. Launched in 2018, this whiskey is Jameson's rarest release and is bottled once per year, at cask strength.

Don Ramon is made from a natural 100% organic Tequilana Blue Weber agave.

Size: 750mL

Proof: 80 (40% ABV)

Origin: Mexico

Distillery: Industrializadora de Agave San Isidro 1420

Detailed Description

This Anejo tequila is aged 12-18 months in the finest french oak barrel. Amber color with gold gleams, clean and bright. Scents of lemon and orange with a soft note of vanilla and honey. Strong yet subtle citrus note with a long peachy after taste

Don Ramon Anejo Tequila Tasting Notes

Nose: Scents of lemon and orange.

Palate: Soft note of vanilla and honey.

Finish: Strong yet subtle citrus note with a long peachy finish.

Distillery Information

Industrializadora de Agave San Isidro Distillery located in Tepatitlan de Morelos, Jalisco, Mexico.

New Amsterdam Mango offers the taste of a fresh, juicy mango with layers of tropical fruit. Aromas of papaya and passion fruit create a crisp and refreshing finish.

TRY "NEW AMSTERDAM MANGO SODA" RECIPE:

> 1.5 oz. New Amsterdam Mango
> 3 oz. Soda or Tonic
> Garnish with Mango Slice

Instructions: Add ingredients into a rocks glass filled with ice and stir together to combine/chill. Garnish with a mango slice.

The NOBUSHI are an order of elite warrior samurai descendants who have preserved teachings and wisdom handed down to them for generations. Nobushi Japanese Whisky is comprised of whiskies from the Miyagi and Nagano prefectures. It's a blended whiskey with great balance and fine velvet textures, surrounded and represented by a resplendent golden-amber color. These spirits are then mixed and aged for 3 to 4 years in American oak casks. Be ready for rich notes of flowers, summery fresh fruits, and spices on the nose. Expect a fruity, full-bodied, and winter spice flavors combined with light hints of caramel and vanilla on the palate.

Treaty Oak Distillery is named after the famous 500-year old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas.Their ginsare called Waterloo, after the original name of Austin. They moved to Dripping Springs, a place with a rich history of gatherings and shared perspectives. Waterloo gin pours together limestone-fed springs and local botanicals in a bouquet of Hill Country flavors.At Treaty Oak distillery they harvest botanicals unique to the Texas Hill country and arrange them in basket in the still column.This vapor infusion technique allows the essence of each ingredient to find an even brighter expression in the resulting spirit. Building on centuries of tradition, Waterloo Antique gin is aged in medium-char, white oak barrels to create body and complexity of flavor and a robust mouth-feel unusual in gin.It has rich woody vanilla notes with the botanical backbone of a gin Already botanically hearty, Waterloo gin is aged for 18 to 24 months, allowing the interaction between wood and spirits to create richer, deeper flavors and aromas, engaging the palate in a long conversation about taste and expectations.

Treaty Oak Distillery is named after the famous 500-year old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas.Their ginsare called Waterloo, after the original name of Austin. They moved to Dripping Springs, a place with a rich history of gatherings and shared perspectives. Waterloo No.9 Gin is a Texas contemporary style gin infused with expressive, beautifully balanced local botanicals. Being bottled at 94 proof maximizes the botanicals that are vapor infused during the distillation process. While paying homage to traditional dry gins with ingredients like juniper, coriander and anise, Waterloo No.9 builds in Hill Country flavor with pecans, lavender and grapefruit zest all harvested in Texas. The result is a blend of science and art, a confluence of gin culture and terroirthe crisp, clear representation of Treaty Oak's constant purposeful experimentation and pursuit of the curious.

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

Boukman Botanical Rhum is derived from two of Haiti’s best rhum terroirs, the rich canefields of Croix des Bouquets in the south and the northern cane fields around Cap Haïtien, scene of Dutty Boukman’s rebellion.

We use only the best rhum agricole, distilled from the fresh juice of sugar cane,  and infuse it with botanicals and barks, many of them native to Haïti and foraged in the wild.  The result is a dry, intense, and complex spirit with an elegant finish.

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

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.

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

ORIGINAL. TIMELESS. ESSENTIAL.

Our classic premium vodka trio, ten times filtered for remarkable smoothness, is the necessary accomplice for your favorite Smirnoff vodka cocktails.

Another favorite among the Smirnoff Vodka family. Our Smirnoff No.57 is deliciously smooth and the perfect companion for any vodka cocktail you have your eye - and tastebuds - on. 50% ABV.

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.

Aged 6 months in oak, which gives it a very light color and no real hint of wood. Salted caramel, crème brûlée, and toffee notes. There's agave on the nose, but it quickly dissipates as you head for a light dessert course, complete with minty anise finish. Most complex tequila in the lineup.
“96 Points” Tasting Panel Magazine

Founded in 2008 in Golden, Colorado, Golden Moon Distillery, led by Stephen Gould and Karen Knight, creates handcrafted spirits and liqueurs using premium ingredients and traditional methods. They maintain a library of rare distilling books and operate four antique stills to put this knowledge into action. The distillery is eco-conscious, sourcing locally and minimizing waste. It received the Distillery of the Year award in 2019 from the American Distilling Institute and also operates a speakeasy-style cocktail lounge. Their flagship Golden Moon Gin, crafted by Stephen Gould, features locally-sourced botanicals for a unique floral aroma, perfect for sipping or mixing.

We learned the great tradition of tequila making from our ancestors, who have been farming agave in Los Altos de Jalisco since the 1860s. We value what we’ve learned from them, but with deep understanding also comes new ideas. We take pride in combining the best traditional techniques with our own innovative methods. For those ready to enjoy the best tequila our family has ever made, start your new tequila traditions with us.

Crafted with pure, crisp rainwater and natural spring water, G4 Tequilas have an aroma and taste that brings forward pure agave flavor made in harmony with the land.

Refinement in a bottle. Aged for at least six months in very old George Dickel Tennessee whiskey barrels, our Reposado is an expression of the landscape, with flavors influenced by the floral, herbal, and citrus plantings we grow at Rancho El Pandillo.

Tasting Notes:

Hints of peach and grapefruit. Light notes of pepper and licorice.

Southwind corn whiskey moonshine began when two artists, Maxime Berthou and Mark Polep, took an old paddle steamer down the Mississippi River exactly 1712 miles of it. After two years of preparation the month-and-a-half journey took the pair through 10 states during the record-breaking 2019 floods. The 21-foot steamboat mostly putted along happily at up to 4 miles per hour (3.5 knots), though not without incident while the flooding provided a lot of driftwood for fuel, it also caused the rudder to break 3 times. The wood-fired engine took lots of hard work, with the pair working in 2-hour shifts. The duo had set out with several goals in mind: The adventure would serve as a basis for a book and film, but more importantly for us they would gather several samples of corn along the way from at least 10 different producers and create a moonshine once the journey was completed. But they couldn't just go about creating the moonshine the ordinary way. Once they moored in New Orleans, the boat was transformed into a floating distillery, producing moonshine from the 42 corn varieties they gathered from 10 different states. With the help of Big Easy's own Seven Three Distilling the pair created Southwind a moonshine that tells the story of the Mississippi River and their epic undertaking. 

The coffee infused Ron Colón Salvadoreño is made with single estate beans grown on the side El Salvador’s famous Santa Ana volcano. Each step from growing, processing and roasting is done by Tomas and Andres Trigueros of Jags Head Coffee. The beans are dried using the natural process; consistently turned by hand to ensure they dry equally over a period of four weeks. This slow process allows for the bean to interact with the natural sugars from the cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward flavor. Our goal was to bring together the best Salvadoran Coffee and Rum.

PROCESS

Ron Colón Salvadoreño Coffee Infused Rum 111 Proof is cold macerated with whole coffee beans for 48 hours. This allows enough time for the coffee beans to release their rich cherry, chocolate, and honey flavors before the bitter notes begin to impart on the liquid.

TASTING NOTES

The coffee infusion brings notes of dark chocolate and dried sticky plums. A medium to dark roast gives the rum a rich, warming, nutty flavor with a tiny hint of bitterness. This is balanced from the notes of the aged rum of fresh banana and juicy pineapple.

At our estate vineyard in Coombsville, Napa’s newest AVA, grapes are challenged throughout a long, cool growing season.
Both the newest in Napa Valley and the furthest south, Coombsville benefits from ancient volcanic soils, marine breezes coming off the nearby San Pablo Bay, as well as a long and cool growing season due to its location in the valley.

Located just east of the town of Napa, close to the bay, Coombsville is a physically cooler region. In the early days, many thought it was too cold to grow cabernet there, considering it to be primarily chardonnay country, but some visionaries planted anyway. Besides being the latest-to-ripen vines in Napa, the soil profiles are very different given it’s closer to the Vaca Mountain range, so there is a lot of eroded volcanic soil, which means, lots of minerals in the soil.

In Napa Valley you get more red fruit, more spice. The tannins can be a bit more rustic. Down in Coombsville you get more intense color, a blue-black fruit profile. A brighter acidity and minerality in the wines. Coombsville is just very unique.

In 1998 the Huneeus family found this property, fell in love with it and saw the potential. A never-planted before, former dairy farm, the Lewis Dairy, in Coombsville had many of the distinct elements that are a signature of the Huneeus estates—beautiful creeks, native trees, teeming with wildlife, an island. The property embodies all the unique attributes of a world-class estate – diversity of soil, elevation, exposition and climate, all in one single estate.This was destined be the vineyard source for an exceptional wine.