Since our first batch of rum was bottled and distilled in September 2009, the Kōloa Rum Company has been bringing The Spirit of Aloha to the world.

To produce Kōloa Rum, we first start with pristine rainwater from Mount Waiʻaleʻale and the nearby mountain peaks and rainforests that filtered through volcanic strata into vast underground aquifers. Our rums only use pure “tall cane” sugarcane, locally sourced coffee, chocolate and ingredients to develop authentic flavors of the spirits we produce.

Using these unique, authentic ingredients, our premium Hawaiian rums are twice-distilled, blended, bottled, and shipped directly from the distillery in Kalaheo, on the south side of the beautiful Garden Isle of Kauaʻi. The Kōloa Rum Distillery Team is proud to produce and ship across the U.S. mainland, Australia, Austria, France, Germany, Japan and Western Canada. Our rums are distilled in single batches using our vintage (circa 1947) 1,210-gallon copper-pot still, with a copper column and condenser. During the second distillation, the distillate is collected in three sections – heads, heart, and tails. Kōloa Rum uses only the heart of the batch.

Our unique distillation process and quality ingredients used combined to provide the smooth, clean and polished flavor and aroma characteristics that distinguishes Kōloa Rum from most others.

VERMOUTH GUERIN: PINEAU DIFFERENTLY
Crafted from a base of wine mixed with two-year-old Pineau des Charentes, caramelized grape juice, and herbs and spices, then matured in Cognac casks, it brings a new and refreshing style as a vermouth. Their vision is for people to “Pineau differently,” using Guerin Vermouth as a low-ABV aperitif and as a component in their favorite cocktails.

Guerin Vermouth Blanc is crafted from a base of white wine (Ugni Blanc, Colombard, and Montils), two-year-old white Pineau des Charentes, caramelized grape juice, and herbs and spices, including angelica root, cinnamon, cardamom, coriander, nutmeg, and bitter orange peel. It is then aged in Cognac casks for several months. Beautiful clear, shiny golden color. Frank and floral nose with a light green touch, developing notes of hawthorn and green anise. The first sip is soft and warm with notes of white peaches, acacia, and angelica evolving in the long finish. 

AWARDS

Gold medal (Concours General Agricole, Brussels, 2018)
91 points (Wine Enthusiast, 2020)

Crystal Head Vodka is produced by Globefill Inc., situated in Newfoundland and Labrador in Canada. The company was founded and created by Dan Ackroyd and artist John Alexander, the artist who created the distinctive glass skull that the Vodka is bottled in. The company prides itself on being free from additives, unlike most vodkas in the industry. The vodka is filtered a hefty seven times through Herkimer diamonds, giving it an incredibly smooth flavor profile. Dan Aykroyd and John Alexander designed the bottle to symbolize life, reflecting power and enlightenment. Crystal Head Vodka is distilled from Ontario "peaches and cream" corn before being mixed with pristine glacial water from Newfoundland. The Herkimer stones that the vodka is filtered through are said to have healing properties, but it also imparts a distinctive vanilla sweetness to the Vodka that is enhanced by a spicy kick. The finish is lingering with an intense vodka burn. Crystal Head is bottled without additives, glycerol, citrus oils, sugars, or enhancers. The impressive Crystal Head Onyx is a different beast. Crafted with blue weber agaves from a single source in Mexico, it's blended with that pure Newfoundland water for a super-clean and sweeter finish. It's a luxurious black skull-shaped bottle with a matching embossed cap. Onyx is a tribute to the human journey, the dark crystal supposedly possessing the power to absorb negative energy. A different vodka, it features green notes, earthiness, and sweetness that comes from the agave. The vodka is filtered the same way as their other expressions and contains no additives. 

During the late 19th century, an overwhelming number of distilleries throughout the United States were still not aging their whiskey. As a result, some retailers would add juices and syrups to sweeten the whiskey, while others would add acid and tobacco to give their whiskey its signature amber hue. In 1870, George Garvin Brown a young pharmaceuticals salesman from Kentucky saw the need for a consistently high-quality whiskey that would remain unadulterated after distillation. After saving $5,500, Brown and his brother opened the doors to J.T.S. Brown & Bro. Distillery and began distilling bourbon. Unlike other distilleries at the time, Brown aged his bourbon, which was named Old Forester, in oak casks and bottled it in a sealed glass bottle to ensure authenticity and quality. Since its introduction in 1870, Old Forester has been on the market continuously, even during Prohibition, when it continued to be sold for medicinal purposes. It is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. The Old Forester Signature 100 Proof Bourbon is a tribute to founder George Gavin Brown, carrying his signature on the label he would sign all the bottles himself in the olden days. It's made from a mash bill of 72% corn, 18% rye, and 10% malted barley and bottled at 100 proof. It's a well-balanced affair with plenty of caramel, cherry, and oaky spice, along with some coffee and chocolate on the nose. The rich palate adds to that some fruity notes, nuts, maple syrup, and caramel. Finishes spicy and complex with pepper, cloves, nutmeg, and oak. Grab a bottle today!

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. In 2016 the much-loved 9-year-old Small Batch Bourbon lost its age statement due to inventory issues. Now it's making its return in style with the label proudly stating: Knob Creek 9 Year Old Small Batch Kentucky Straight Bourbon Whiskey. Aged for 9 years and bottled at 100 proof, it's the Knob Creek you know and love. 

METHOD AND MADNESS Rye & Malt – the first aged experimental distillate release created at the Micro Distillery in Midleton. Innovation is nothing new to Midleton, but the micro distillery has provided the copper canvas for experimentation to run free. This whiskey is the realisation of trial, and error, and brilliant bottled breakthroughs that started with “What if?

Masterfully created by our next generation of innovative whiskey makers, METHOD AND MADNESS Rye & Malt is a distillate-driven whiskey, bursting with floral notes and a spicy character. The combination of rye with malted barley brightens the whiskey’s naturally wide spectrum of flavours and aromas to evoke notes of lemon balm, white pepper, chili flakes and toasted wood with a lingering finish of spiced fruit.

RYE MEETS MALT.

Cereal notes meet spicy undertones

Mash Bill: 60% Rye & 40% Malted Barley

Distillation: Double Distilled

Maturation: Ex-Bourbon Casks

ABV: 46% & Non-Chill Filtered

NOSE: LEMON BALM - FLORAL LAVENDER - CLOVE SPICE

TASTE: WHITE PEPPER - CHILI FLAKES - TOASTED WOOD

FINISH: FADING FRUITS - LINGERING SPICE - CEREAL MALT & BARLEY

Maker Notes

Indulge in the Ultimate Tequila Experience with Yéyo Blanco
Savor the delicate blend of crisp, clean flavors with a touch of rich, floral citrus agave notes. Yéyo Blanco strikes the perfect balance between sweet, spicy, and peppery notes, making it the ideal tequila to enjoy straight up or mixed in your favorite cocktail.

100% family estate grown agave | Sustainably farmed, free of pesticides & fertilizers | Made at NOM 1414 by Master Distiller Sergio Cruz | Cooked in brick ovens for 53+ hours | Fermented with Classical Music 190+ hours | Double Distilled in Copper Pot Stills | Verified additive free by Tequila Matchmaker | 80 Proof | Gluten Free

At Yéyo, we are dedicated to crafting the finest tequila through a commitment to quality ingredients and a meticulous distillation process. Our passion sets us apart from the fleeting trends and mass-produced spirits, and we take pride in delivering an unparalleled experience with every sip.

Our commitment to sustainability starts with the earth, as we carefully hand-select only the ripest agave plants from a single estate, free from pesticides and fertilizers. The magic of Yéyo begins with a slow 53+ hour roast in traditional brick ovens, followed by 190+ hours of fermentation with the soothing sounds of Spanish classical music. The result is a double-distilled tequila, verified additive-free by Tequila Matchmaker, using just three simple ingredients: mature agave, yeast, and deep well water.

Yéyo is a tequila made for true tequila aficionados. Its smooth, rich flavor profile makes it perfect for sipping, while its distinct character elevates any cocktail.

The Yéyo legacy began with the Vivanco family, renowned for their estate-grown agave and exceptional tequila-making traditions. Four generations of the Vivanco family have tended to their agave plantations in Arandas, Jalisco, and in 1994, they realized their dream of acquiring their own distillery, Destilería El Ranchito. With over 2,000 acres of estate-grown agave, the Vivanco family continues to elevate the art of tequila-making through a blend of tradition and innovation.

From the only winery devoted to stylish Napa Valley blends, the Paraduxx Proprietary Red Wine is a bold and expressive blend crafted to satisfy the modern palate. It has rich, full fruit flavors and soft, elegant tannins.

Wine Profile

Production Notes
Blend Composition: 60% Cabernet Sauvignon, 11% Zinfandel, 10% Petit Verdot, 6% Petite Sirah, 6% Syrah, 4% Cabernet Franc, 3% Malbec

Winemaker Notes
Deep, dark and luxurious, this wine offers alluring aromas of blackberry, black cherry, blueberry, currant and cocoa powder, with underlying hints of saddle leather, cinnamon and clove. The voluptuous dark berry notes are echoed on the palate where they are framed by supple tannins and sophisticated layers of anise, vanilla, sweet tobacco leaf and fresh-cracked black pepper, all of which carry the wine to a juicy dark berry finish.

Production
In Napa Valley, a mild spring and summer, with no significant heat events, pushed the beginning of harvest back a full four weeks from our average start date. In addition to providing abundant hangtime, the temperate weather ensured that the fruit was able to preserve excellent natural acidity. Because the cool weather continued into autumn, we were able to assess and pick each block at ideal ripeness. One of the most noteworthy elements of the growing season was the fact that the grapes were able to develop beautiful, fully ripe flavors, at lower Brix. As a result, the wines are both elegant and complex, with excellent energy and acidity, and lovely varietal character.

- Grape Varieties: 77 % Grenache, 13 % Rolle, 4 % Cinsault, 3 % Syrah, 3 % Tibouren.
- Vineyards: 10-12 year old vines. Lower elevation vineyards. Clay and gravel soils.
- Aging: Vinfied in stainless steel tanks.

Whispering Angel is today's market leader for premium ros. No matter what style of wine you drink, everyone finds something in Whispering Angel that they enjoy and can identify with (from beginner to wine experts).

Bottle Size: 750ml

In 2006, a group of Rye enthusiasts bought a 500-acre Vermont dairy farm, later the home of Master Distiller Dave Pickerell. After military service and leadership roles, including at Maker's Mark, Pickerell pursued his passion for rye whiskey. Motivated by the historical significance of rye in America, he crafted PiggyBack, a 100% rye with a powerful, spicy profile from six years in oak barrels. This expression, one of Pickerell's final creations, offers a complex, smooth character at 96.56 proof, a tribute to the year of his birth, 1956. Ideal for any rye cocktail, it embodies Pickerell's vision of the perfect aged Rye Whiskey.

Description
Our Discovery Series highlights the Art of Blending, creating exciting expressions that together are greater than the sum of their parts. Through artfully combining rare and exemplary whiskies we discover from all over the world, this series pushes the boundaries of innovationby creating completely unique flavor profiles and styles. Each release gives you something new to discover.

Tasting Notes
Baked cherry, toasted oak, vanilla cream, and hazelnut create a decadent, complex aroma. On the palate, a balance of wood sugar and spice gives way to a lasting finish of coconut, red fruit, and caramel.

SMALL-BATCH STRAIGHT RYE WHISKEY

Complex and spicy with cinnamon and cloves on the nose, mint and pepper on the tongue and a long, chocolatey finish with hints of oak. Enjoyed neat, on the rocks, or in a cocktail, this smooth blend will amaze robots and humans alike.

Paradigm Rye marries both their comprehensive access to whiskeys across state lines with spirit distilled in Red Hook blended with hand-selected rye whiskeys from Kentucky and Indiana to carry on the tradition of Widow Jane’s unusual Ryes that are both delicate yet a powerful base for classic cocktails. Its intriguing and approachable flavor profile goes beyond the spice notes for which rye is known, and incorporates the sweetness and mouthfeel emblematic of the diversity of rye.

TASTING NOTES

AROMA: Lemon Meringue Pie, Spring Flowers, Cut Grass, Lychee

TASTE: Buttered Rye Toast, Mandarin Marmalade, Cedar, White Pepper

FINISH: Thyme, Artichoke, Earl Grey, Sandalwood, Peach

Agave Type: Espadn Region: Santiago Matatlan Maestro Mezcalero: Juan Jose Mendez Proof: 80 Proof, 40% ABV Tasting Notes: Layers of flavor, light spicy caramel sweetness. Details: Artisinally crafted in small-batches from 100% Agave Espadn. Double-distilled, and aged for 16 months in new, lightly toasted American white oak barrels.

MTODO SOLERA
A unique spanish dynamic aging process in which brandies of different ages and personalities are
carefully blended together under the expert supervision of the master distiller.

AWARDS
2018 - Gold Medal, World Spirits Awards
Gold Medal, San Francsico World SpirtsCompetition
Best Brandy Solera, World Brandy Awards

Bottle Size: 750ml

Glen Scotia Victoriana has been bottled at cask strength and finished in heavily-charred oak casks. Victoriana has notes of richly-spiced fruit, vanilla and oak throughout the palate, followed by a gently smoky finish.