Our Blended Bourbon Whiskey, but with a twist, bottled at a gripping 105 proof. Get a chance to experience what our distillers taste as they blend: a wild ride through rich, dark caramel and toasted almonds, burnt Baker’s chocolate and dried orange peel, with a lingering finish of vanilla and spice. A masterful combination of mouthful flavors, furnish our Bourbon Whiskey to a deep, burnt orange hue. Try slowly adding water to enhance your experience.

DESCRIPTION: The Orange Mimosa is a sparkling citrus delight that captures the essence of the popular cocktail. Tasty and refreshing! A perfect crowd-pleaser! 

WINEMAKER'S NOTES: Semi-sweet or off-dry, French Columbard and Chardonnay, TA: 6.2 gm/L, PH: 3.13, RS:5.8, Alcohol: 11.0%, Natural Tank fermentation

STYLE: Blended Irish Whiskey

AGE: 5 years

WOOD: Matured in ex – bourbon casks

ABV: 46% (non – chill-filtered)

WHAT TO EXPECT
This devilish blend of malt and grain whiskey is liquid gold. The nose is full of aromas of baked apples, fresh hay and warm brown sugar. Equally enticing on the palate, we have flavours of toffee apples, cider and caramel. A fiendish finish full of gentle nutmeg, cinnamon spice & lingering sweetness.

Westland Outpost Range whiskey Garryana is a series that explores a native species of oak for barrel aging. In Edition 7, the rich and savory Garry Oak interacts with sturdy Washington Wine. The high percentage of both cask types result in a mélange of spices and savory fruits 

TASTING NOTES

Nose: Blackberry compote, clove, pizza crust, apple turnover.

Palate: Molasses, charred cedar, black currant, dry apple cider. 

It is safe to say that Château D’Esclans is the only rosé producer to be able to achieve this style of wine with such concentration. In a blind tasting, most sommeliers and wine experts would guess it is a White Burgundy like Meursault or Chassagne-Montrachet. Approachable when young, yet a rosé which can be aged.

TASTING NOTES

AROMA: Ripe red berry aromas with toasty and hazel nut notes.

PALATE: Full-bodied, yet elegant. Ripe pineapple and ginger notes with hints of black licorice, making for a rich and exotic palate.

FINISH: Elegant, long a juicy with a suave finish.

Blanton’s Gold Edition was created for discerning bourbon aficionados who appreciate exceptional smoothness and complexity in their bourbon whiskey. The nose is first marked by spicy rye and tobacco notes.  Caramel and honey follow soon after, mingled with dark fruit and citrus notes. The palate emulates the same complex nose with rye, tobacco, and honey at the forefront. Round and bold notes of charred oak and vanilla carry you through to an extremely long and harmonious finish. This bourbon consistently delivers on balance and character, on par with the world’s finest whiskey. Best served neat or with a splash of water. Bottled at 51.5% alcohol by volume.

Tasting Notes

Nose: Rye and Tobacco

Palate: Oak and Honey 

The Battle of Clontarf

At the battle of Clontarf in 1014, Irish High King Brian Boru sent Viking invaders tumbling back into the sea and achieved a remarkable victory for the Irish over the fearsome Vikings. The two armies met on the fields of Clontarf near the city of Dublin on Good Friday in the spring of 1014. The battle lasted all day, raging across the fields and forests with no side gaining a clear advantage. Finally, with all of their leaders dead or dying, the Vikings broke ranks and returned to their ships. Through this valiant and bloody victory at Clontarf, Brian Boru and his men made possible the Ireland that we know today. Our whiskey is named after this famous battle.

Each batch is triple distilled and filtered through Atlantic Oak charcoal to provide a pure, clean, and distinctive taste then aged for at least four years in charred oak bourbon casks.

TASTING NOTES

Velvety, lush, mellow, and smooth, with subtle hints of vanilla, slight maltiness and notes of toffee.

COLOR: MEDIUM GOLD

NOSE: LIGHT AROMA OF TOASTED OAK WOOD, WITH HINTS OF TOFFEE AND A BACKGROUND MALTINESS.

FINISH: LONG AND LINGERING

SERVING SUGGESTIONNEAT, ON THE ROCKS OR IN MIXED COCKTAILS

Crafted with precision, the Old Overholt Cask Strength 10-Year Rye Whiskey is a testament to time and tradition. Aged for a decade, this robust expression boasts intense flavor and complexity. With a mash bill rich in rye, it delivers bold spiciness, harmonized with notes of oak and caramel. The extended aging process contributes depth, creating a premium rye whiskey that honors tradition while offering a unique and memorable tasting experience.

Description

Rum in Montana? Yes and it is good... We fell in love with rum while spending a significant amount of time many years ago in the Caribbean island of Anguilla, learning all about different styles of rum from the original blenders of Pyrat Rum. We make our Hibiscus Coconut Rum using Louisiana Molasses and 1st cut, raw cane sugar from Columbia.

It is our blend between a Martinique Agricole Rum and a Dominican Blackstrap Rum. We ferment and distill everything at our distillery. After distillation we steep in dried Hibiscus flowers from a tea company out of Jamaica, giving it a subtle red hue and the slight astringency balances out the sweetness of the coconut. We were featured in Esquire as one of the seven flavored spirits in the world worth drinking, have been written about in Playboy and Wine Enthusiast Magazine and have won 5 medals in international spirit competitions

Bottled-in-Bond edition of the Bonticou Crag

TASTING NOTES
This full, exceptionally smooth rye bears aromas and notes of ginger, vanilla, honey, black pepper, charred oak and walnuts.

TO SERVE
Meant to be enjoyed neat at bottle strength.

DISTILLATION
100% malt rye Mash bill, bottled at 100 proof / 50% ABV

LIMITED RELEASE OF COPPERSEA’S 100% RYE MALT WHISKY
The Bottled-in-Bond release of the Bonticou Crag fulfills our mission of creating spirits of historic significance. The Bottled in Bond Act of 1897 was one of the first consumer protection laws in the United States, and mandates (among other things) that the whisky be made, aged, and bottled by the distillery on the label.

We floor malt the rye in our own malt house in the traditional manner, hand-raking daily to ensure proper aeration in the sprouting grain and then lightly kiln-toasting to dry and preserve. As with all Coppersea spirits, the 100% malted rye is fermented in open-top fermenters and distilled twice in direct-fired alembic stills, which imparts a richer flavor.

Our low-barrel proof of 105 really shines in the Bottled-in-Bond expression, which is bottled at almost barrel strength and receives only a dash of water to bottle proof.

Character, distinction, and beauty in one piece. Clase Azul Mezcal Durango is made from Cenizo Agave, an agave varietal that grows wild in the state of Durango in Northern Mexico. The combination of mineral-rich soil and water from natural springs give it a distinctive and smoky character with complex flavor notes.   The distillation process faithfully follows artisanal methods to create a unique profile and pays tribute to the ancient mezcal tradition. 

TASTING NOTES

COLOR: Bright crystalline with silver sparkles.

BODY: Medium.

AROMA: Citrus and herbal, green olive, cooked agave, and cloves.

FLAVOR: peanut, brown sugar, honey, wood, chocolate, and notes of ripe fruit.

PAIRING

> Fatty fish and shellfish (scallops, lobster, shrimp, octopus, salmon, tuna, and mahi mahi) cooked with sweet and sour sauces (tamarind and mango).

> Melba bread with avocado and aged cheeses (grana padano, parmesan, or pecorino romano).

> Ruby or white chocolate with salted nuts, mango, or citrus jam.

The Crystal Rain Distillery is located in Lake Forest, Illinois. It is there that the premium Kristone Handmade Vodka is produced using the finest organic winter wheat and water that has been purified using reverse osmosis to remove any contaminants and pollutants. This means no pesticides or toxins and ultra-clean water with no impurities. The exceptional smoothness of the spirit is owed to carbon, silver, and platinum filtration. The award-winning vodka is distilled using a unique hand-made copper-pot still that is custom-made specifically for vodka production. It's a twin-column design with a whopping 24 plates. Each batch is slowly distilled 6 times, ensuring the ultimate smoothness, before being filtered through silver and platinum filters for a perfectly balanced profile, delicate aroma, and balanced profile. The folks behind Kristone vodka realize how important the environment is, which is why their product is non-GMO and certified organic. This exceptionally crisp and pure wheat vodka has won a Silver Medal at the 2020 edition of the San Francisco World Spirits Competition.

We select sauvignon blanc grapes from the best growing spots in Napa Valley, including our estate ranches in Carneros, Suscol Springs, Rutherford, and Calistoga. Cool nighttime harvest, whole-cluster press, and a variety of fermentation vessels-stainless steel tanks, neutral French oak barrels, and a concrete egg-enhance the complexity of this bright, crisp, mineral-driven wine.

Our award-winning genever, made according to the original 1820 Bols Genever recipe. Its smooth malty palate features subtle apricot notes and hints of juniper. Bols Genever Original is a true mixing spirit, bringing complexity and character to a wide variety of cocktails.

Tasting Notes

Try this beautiful genever in a Red Light Negroni, a Bols classic with Italian bitter liqueur and sweet vermouth. The delightfully complex triple grain spirit made is of corn, rye and wheat, and is blended with a selection of 22 botanicals.

Awards

Bols Genever won Double Gold and Best of Show during the Wine and Spirits Wholesalers of America convention 2018 and presented with the Best Dutch Genever Award during the World Best Gin competition 2018.

Mezcal Cómplice Espadín Orígenes is meticulously crafted by Mezcalero Humberto Hernández in San Juan del Río, Tlacolula, Oaxaca, using 100% Agave angustifolia, commonly known as Maguey Espadín. The agaves are carefully cultivated for approximately 8-10 years until they reach maturity, at which point they are harvested. Following the harvest, they undergo cooking in a traditional river-stone pit oven. The cooked agaves are then crushed using a tahona, a stone wheel operated by a horse.

After the crushing process, the agave juice ferments in oak wood vats before undergoing a double distillation in copper stills. This specific release, known as Orígenes, serves as an introductory expression within the range of Mezcal Cómplice mezcals. With a lower alcohol content of 38%, it caters to those who may not be accustomed to the strength of traditional mezcal. Notably, this mezcal exhibits enticing notes of citrus, delicate fruits, and a subtle touch of smoke.

The name Cómplice Mezcal holds a fascinating tale behind it. It revolves around a man who, one night, learned about a legendary mezcalero renowned for capturing the essence of individuals within the drops of mezcal. Driven by curiosity, the man embarked on a quest to find this master of the craft. After an extensive search, he eventually discovered the fabled teacher. Following a long conversation, the master agreed to share his secrets, establishing a mutual complicity: whenever any descendant of the man encountered the teacher, they would be taught the art of capturing a person's essence in mezcal in exchange for preserving the secret within their family. Consequently, through generations, this family has safeguarded the unique flavor and secret of Cómplice Mezcal.

The Product
T’maro Cacao Nib Liqueur is a unique, single-origin cacao liqueur sweetened with dates, offering a refined and natural sweetness. Crafted using Dandelion Chocolate’s single-origin cacao nibs from Ecuador’s Camino Verde farm, this liqueur embodies a pure and harmonious blend of chocolate and date flavors.

The Story
The visionaries behind T’maro, Chef Elizabeth Falkner and beverage-alcohol expert Heather Freyer, sought to create an extraordinary fusion of dates and chocolate. Partnering with San Francisco’s Dandelion Chocolate, they leveraged its bean-to-bar expertise to craft this divine liqueur, inspired by traditional Amaro and Eau de Vie techniques.

Tasting Notes
Flavor Profile: Roasted chocolate, tobacco, cognac
Experience: Desert nights, campfire

How to Serve
Neat: Sip to savor the luxurious flavors.
Cocktail Creations: Elevate your drinks, like the signature T’maro Cacao Carajillo or Mocha Carajillo.

Discover the adventurous flavors of T’maro Cacao Nib Liqueur, exclusively at Royal Batch.

Canadian Club Invitation Series No. 1 – 15-Year-Old Sherry Cask is a whisky masterpiece. Its complex nose boasts vanilla, sweet red and dark fruit, blackstrap, and subtle pitchy wood. The palate offers butterscotch, solid oak structure, and grapefruit pith, leading to a warm spiciness. The lush body weaves threads into a plush entity, and the medium finish is fruity and warm with hints of Canada balsam. A premium release from Canadian Club, this 15-year-old sherry cask-aged whisky is a remarkable testament to the brand's expertise since 1858.

In 1876, John D. Willett one of Kentucky's original bourbon aristocrats transferred his interest in the Willett & Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett & Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition. Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbon's recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbon's mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still. After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillery's estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792's master distiller, "it's just like real estate location, location, location. That's why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery. Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey, which was named after the year that Kentucky achieved statehood in the United States, earned the Double Gold Medal at the San Francisco Wine and Spirits Competition in 2011 and earned a score of 95 points the same as Pappy Van Winkle's 23 Year Old Bourbon at the Ultimate Spirits Challenge in 2012. "Hope you enjoy the taste as much as I do," says Pierce. Enjoy a great bourbon today!