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Virginia Distillery Co. Port Cask Finished Virginia-Highland Whisky

Virginia Distillery Co.

750 ml | 46% ABV
Whiskey | American

The late Dr. George G. Moore was a native Irishman, with an incredible passion for single malt whiskyand his adopted home Virginia. His Virginia Distillery Company is a union of these two passions, brought to life in 2011. Today the distillery is looked after by, George's son,Gareth Moore and his wife,Maggie Moore, who have continued to preserve and cultivate George's single malt dream. Virginia Distillery Company is currently producing an American Single Malt on-site using malted barley from the U.S. and water from Virginia's Blue Ridge Mountains. This distillery flagship is being aged in ex-bourbon, sherry and re-toasted wine casks. Virginia's hot summers and cool winters significantly influence the aging cycle, imparting a distinctive character onto the whisky. This flagship will be released in three to six years from the time of casking, in 2019. While this single malt matures, Virginia Distillery offers their Virginia-Highland Malt Whisky expression, distilled from 100% malted barley, and crafted from single malt whisky produced in the Scottish Highlands a region known for producing bold and powerful single malts that are full-bodied, rich, textured, and characterized by a touch of smoke and fruit. The whisky is then transported over 3,000 miles to the Virginia Distilling Company in Lovingston, Virginia where the Scotch is married with whisky made onsite in Virginia. This hybrid whisky is finished for several months in French oak casks that were previously used to mature a Virginia port-style wine. The French oak casks, which are sourced from a local Virginia winery, impart a copper-reddish hue to the whisky and contribute sweet, fruity notes. Port Cask Finished Virginia-Highland Whisky has notes of dried fruit and raisins on the nose, along with vanilla and barrel spice. The palate has hints of toffee, cocoa and toasted oak with a soft finish. Enjoy it neat, with a cube or a splash of water or in your favorite specialty cocktail. 

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Colonel E.H. Taylor Barrel Proof Bourbon

Colonel EH Taylor

750 ml | 62% ABV
Whiskey | Bourbon

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyer's French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayer's Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction. In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses. At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue. Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof. Crafted from hand-selected barrels, this bourbon is bottled uncut, straight from the barrel; unfiltered and unadulterated at over 125 proof. This technique is reminiscent of the way whiskey was produced in the days before Prohibition, when Edmund Haynes Taylor, Jr. was the owner of Buffalo Trace Distillery. Drawn from barrels aged in rickhouses constructed by Taylor over a century ago, the spirit is incredibly smooth. This outstanding bourbon won a Gold medal at the San Francisco World Spirits Competition.

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Wine | Sparkling

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