Old Elk Distillery was founded in 2013 by Curt and Nancy Richardson (creators of OtterBox and Blue Ocean Enterprises) in Fort Collins, Colorado. The label is a collaboration with Master Distiller Greg Metze, they consistently produces top quality handcrafted vodkas, gins and bourbons. Named Colorado Distillery of the Year"" by the New York International Spirits Competition for two consecutive years (2016-2017) Old Elk Distillery produces Old Elk Bourbon, Dry Town Gin, Dry Town Vodka and Nooku Bourbon Cream and their all-new Peanut Butter Flavored Whiskey. Crafted from nostalgia, this whiskey is made from premium whiskey and infused with three different peanut flavors. Great on its own or in your own creative cocktail.

Once a year, Long Island Spirits hand selects 5 our finest aged Bourbon Barrels and bottles fewer than a couple of hundred cases per batch. This high-rye straight bourbon whisky is aged between 4 and 7 years prior to receiving additional maturation in French Oak casks from local wineries that have been rinsed with high proof brandy. When the perfect flavor and balance are achieved, Happy Warrior is bottled straight from cask at 114 proof. Extremely limited releases are selected from the finest casks in the barrel warehouse.

Long Island Spirits, makers of Rough Rider, was established in 2007 as the first distillery on Long Island since the 1800's and became the 100th Distillery in the United States of America; today there are over 1,600 distilleries throughout the USA. Surrounded by centuries old of potato, corn and rye farms, the distillery is located on the bucolic North Fork of Long Island, in the heart of the acclaimed wine region. The North Fork boasts over 60 wineries and dozens of pre-revolutionary family-owned farms that have been blessed with a microclimate that is very similar to the Bordeaux region in France. Housed in twin-cupola barn that has been repurposed into a state of the art Craft Distillery. Long Island Spirits is proud of its sustainable distillery practices and the innovative fermenting, distilling and blending techniques it has pioneered and the fact that all our spirits are non-chill filtered.

Although Bourbon may be produced anywhere in the United States, it is most commonly associated with Bourbon County, Kentucky, where it has been produced since the late 18th century. Made from a mash bill containing at least 51% corn, the Bourbon Whiskey distillate must be aged in new, charred white oak barrels. Bourbon Whiskeys are bottled at eighty proof (40% abv) or higher and cannot contain any added color or flavor. A versatile spirit that can be sipped neat, with water or on the rocks, it also performs nicely added to cocktails like the Old Fashioned.

THE UNKNOWN IS BECOMING TOO FAMILIAR

If you’re reading this, it’s time to escape the mundane and do what’s never been done. It’s time to step into the dark. How can you get there? With a rum as dark as the abyss and a Beast feared throughout the world.

LEGEND HAS IT

A ship carrying spiced rum from the Caribbean was attacked by a monstrous Kraken. The Beast thrust upon the ship its massive limbs, plunging the vessel and the men on board into impenetrable darkness.

THE LONE SURVIVOR

All of the barrels of rum were destroyed except one, which was badly stained by the squid’s black ink. It was dubbed “The Kraken Rum.” It is now known as a liquid of unparalleled darkness.

WHEN YOUR WHISKEY COMES FROM A CASTLE, YOU KNOW IT’S FIT FOR A KING.

In 1966, Mark Edwin Andrews purchased Knappogue Castle, a 15th century castle in Ireland, which was then in ruins. He and his wife, a prominent architect, then embarked on an ambitious program of restoration, in an effort to return the structure to its original state of glory and grandeur. It was around this time that Andrews began buying casks of fine pot still whiskey from top distilleries in the country. The casks were further aged and bottled under what is now the Knappogue Castle label. His last bottling, a 1951 vintage aged 36 years, is revered by connoisseurs as the oldest and rarest commercially available Irish whiskey on the market. Many years later, his son, Mark Andrews III, would bring Knappogue 1951 and his father’s legacy to the United States and other international markets.

Pineau des Charentes is a truly unique French aperitif, produced from a blend of fresh grape juice and young cognac, which is then aged in French oak barrels for several years. We let Doc Swinson’s blend of two five-year bourbon whiskeys rest in these barrels bringing hints of apricot, sultanas, and wildflower honey to the already delicious caramel and stone fruit notes of the bourbon.

TASTING NOTES

Nose: Honey drizzled over warm roasted nuts leaning towards a sauternes wine

Taste: Honey crisp apple with fig jam and toasted rye bread warms to a bold flavor of French oak and baking spices.

Finish: Vanilla ice cream drizzled in maple and pie crust with a bold oakiness

AWARDS

"Best Independent Bottler" - 2022 Ascot Awards

2022 WA State Bourbon Distillery of the Year - New York International Spirits Competition

FINALIST | Best Whiskey - Tales of the Cocktail, Ascot Awards, S.F. World - Spirits Competition

Sweet, indulgent and wondrously creamy, our latest limited edition encapsulates the ice cream parlour’s delights. Glenmorangie A Tale of Ice Cream is the fifth release in our award-winning A Tale Of… series, which showcases our whisky creators’ relentless imagination.

Some time ago, Dr Bill began to imagine how he could capture the lavish flavours found in an ice cream parlour in a single malt, bringing out even more sweet and creamy vanilla-like flavours in Glenmorangie’s spirit. And after a host of experiments, he and Master Blender, Gillian Macdonald, united single malt aged in bourbon casks with our first whisky finished in high-vanillin casks. These new oak casks had been especially toasted to bring out more vanilla qualities; rippling with notes of ripe peaches, vanilla and coconut, A Tale of Ice Cream takes Glenmorangie’s sweet, fruity flavours to a decadent peak. This whisky’s pastel-toned presentation box evokes the mouth-watering hues, swirls of sauce, textures, and toppings found in the most luxurious ice cream parlours.

"With notes of peach melba, lemon sorbet, coconut flakes, and rich vanilla, sipping Glenmorangie A Tale of Ice Cream is like sinking your spoon into a carousel of flavour. We invite whisky lovers old and new to indulge their sweet tooth and enjoy this ultimate treat!” - Dr Bill Lumsden, Director of Whisky Creation.

THE TASTING NOTES

COLOUR: Bronze

AROMA: A burst of manuka honey, with lemon-flavoured butter candy, baking raisin bread, candied orange peel, peaches, toffee and a hint of spice. With a splash of water, there is vanilla crème anglaise, a hint of coconut and a suggestion of almond marzipan.

TASTE: The texture is thick, rich and creamy. It is followed by a huge burst of sweet and spicy flavours – brioche, almond marzipan, honeycomb, fudge, lemon sherbet and desiccated coconut. Spices warm the palate, with cinnamon, ginger, nutmeg and clove.

FINISH: A long, lingering aftertaste combines hints of toffee apple, sweet popcorn and a note of aniseed.

Atanasio Origenes Espiritu Fuerte Blanco Tequila stands as a pinnacle of tequila excellence, embodying generations of expertise and Mexican heritage. Handcrafted in the highlands of Jalisco, this blanco tequila begins with meticulously selected blue agave plants, roasted to perfection in traditional brick ovens. The result is a crystal-clear elixir that tantalizes the palate with sweet agave notes, hints of citrus, and a smooth, lingering finish. A testament to tradition and innovation, each sip encapsulates the essence of Mexico's finest tequila-making craft, inviting moments of celebration and pure indulgence.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. This variety of agave is a subspecies of the Angustifolia Family of agave.

A small agave varietal, the Tobalá, a subspecies of the Potatorum Family of agave, has broad, spade-like leaves. The compact size of this agave yields limited quantities of mezcal and takes 12-15 years to reach full maturation. At this time, the plant sends up a flower-bearing spike that can be anywhere from 10 to 20 feet high. Known to many as the king agave, Tobalá can only grow from seed and is becoming increasingly rare. This agave offers intensely aromatic mezal with complex notes of tropical fruit.

Taste

A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness. A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons. The finish is smooth with flavors of smoked lamb.

Maker Notes

At Sagamore Spirit, we are driven to craft the world's best rye whiskey, while strengthening our collective communities. This includes building partnerships with the Maryland agricultural community and working with local farmers to grow and harvest grain. These relationships further our goal of using Maryland-grown rye in our products and helps local farmers expand their business. Watch our Grain to Glass video to learn more or visit our award-winning, five-acre waterfront distillery located in the Baltimore Peninsula neighborhood of Baltimore, Maryland.

Our American Rye Whiskies have earned more than 200 awards internationally, including World's Best Rye Whiskey in 2019 at the San Francisco World Spirits Competition. Each one of our products is proofed with pure, limestone-filtered water from our Spring House built in 1909. It's why each bottle bears a special 1909 marker. Our core offerings, Signature Rye Whiskey, Cask Strength Rye Whiskey, and Double Oak Rye Whiskey, are distributed globally. We launched our first Maryland Distilled Bottled in Bond Straight Rye Whiskey in November 2021.

Sherry Finish 6 Year Old Rye Whiskey

First released as a Distillery Exclusive bottle in 2019, our distillers were committed to bring back this complex and layered whiskey for the world to enjoy. The structured oak profile of our original whiskey balances the bouquet of dried fruit and honey left from the PX Sherry wine. Our 4-year old straight rye whiskey spent an additional 18 months in 132-gallon PX Sherry barrels, resulting in a taste profile featuring velvety notes of toasted almond, dried fig, and soft spice.

Tasting Notes

PALATE: Toasted almond, dried fig, raisins, dates, honey, toffee, candied orange peel, jam, soft spice and hints of cocoa.

4 Copas Blanco is at one with its organic agave taste. To experience one is to experience the other. It is the foundation of 4 Copas pure agave taste with all impurities eliminated and none added from source to distillation. To best enjoy while envisioning the farm to distillation and bottling process, chill to 16 degrees then let the product breathe in the glass to allow the full fruit of the tequila to roll gently across your palate. A rush of natural fruit flavor cues will connect you to its organic and pure roots.

TASTING NOTES 

Color: Crystalline, silver color with light gray hues and heavy body.

Nose/Aroma: The first impression is sweet and balanced. The aromas present are butter, intense cooked agave, mint, delicate vanilla and white chocolate. Notes of black pepper and citrus like grapefruit and lemon, fresh fruit like pear and peach are developed to achieve the style the Blanco.

Taste/Mouthfeel: Sweetness and silkiness to the palate. The personality is full body in mouth. Its prominent flavors are cooked agave, vanilla and white chocolate in the mouth. The finish is sweet.

Arouse the senses with Corazón Single Barrel, a personally selected, one-of-a-kind tequila that goes against the grain in essence and in taste. Aged exclusively in barrels from Sazerac’s award-winning whiskey brands, Corazón Single Barrel is tequila with an inherently provocative twist. From its beginning in the agave fields nested in the Highlands of Jalisco to its finish in charred oak whiskey barrels, Corazón Single Barrel is unconventional in spirit and wild at heart.

Corazon Reposado Blanton's Barrel Finish Tequila is a unique fusion of Mexican tequila and American bourbon. Aged initially in oak barrels, it undergoes a secondary aging in barrels previously used for Blanton's Bourbon. This process imparts complex flavors of caramel, vanilla, and spice, resulting in a harmonious blend of Mexican and American spirits. Best enjoyed neat or on the rocks, it offers a distinctive drinking experience that bridges two rich traditions in a single bottle.

TASTING NOTES

A delicious taste of smooth and complex with a distinct and traditional taste. An ultra-smooth, yet complex inter woven flavors of citrus, butter, earth, cooked agave and volcanic stone. A perfect expression of the land of Jalisco – water, earth, land and agave fields. A long and deep taste of pure crisp and traditional, artisanal notes.

Production Method

Deep rooted agaves, minimum 7-10 years | Brick Ovens | Tahona Crushed | Copper Pots | Open Air Fermentation | Deep Well Water,Natural Spring | Double Distilled

There’s something a bit magical in the way spirits are made.  Sure, most of it’s science, different boiling points allowing ethanol to be separated from water. But the flavors and nuances of a spirit come from the inexact melding of flavors on the molecular level, influenced by the design of the copper pot still, water chemistry and the hands that coax the liquor to life.
Warfield has three copper pot stills—one 215 gallon copper gin still made in Washington State and two 1000 gallon whiskey stills made by Forsyth in Scotland.  These stills are the backbone of the distillery and help produce the unique and award-winning flavors of our organic gin, organic American Whiskey, and organic brandy.

Warfield Distillery spirits are handcrafted in the mountains of Ketchum, Idaho.

When it comes to vodka, less is more, and our vodka is like a ghost. Upon first sip, it provides the smooth warmth of the alcohol and then disappears from your pallet as quickly as it arrived.

TASTING NOTES

NOSE: Clean with just the faintest notes of the base grains of organic wheat.

TASTE:  Smooth flavor, full-bodied with a warming alcohol presence with a touch of wheat sweetness hiding in the background.

FINISH: Neutral yet rounded with a gentle, quickly dissipating burn to remind you that you’re still drinking vodka.

BASE SPIRIT: Neutral Spirit distilled from organic wheat

MEET MR. PICKLES
Mr Pickles is named after Master Distiller Ben Green’s pit bull rescue. One of them makes great gin. They both like belly rubs. We set out to make the best gin in the world, name it after the ‘goodest’ boy in the world, and then put his picture on the label. Don’t you just love when a plan comes together? 

TRIPLE-DISTILLED, BECAUSE DOUBLE-DISTILLED IS JUST LAZY
Have you ever tasted something so good it makes you a little annoyed? Like, why hasn’t this been in my mouth before? If you asked our distiller to describe the taste he might say Mr. Pickles is born from 100% soft, white winter wheat, mono-sourced just down the road at the Camas Country Mill.

The exceptionally soft base spirit is triple distilled with the final distillation including a vapor basket to introduce the botanicals. It leads with the same enlivening juniper notes you might encounter on a hike to majestic Mount Hood, which are quickly softened by 11 other botanicals, including sencha green tea, blood orange, pink peppercorns, and marshmallow root, revealing an approachable, aromatic, and sweet spirit reminiscent of Cascade Mountains meadows.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Oregon Rye Malt Whiskey is no exception. It's a handcrafted whiskey distilled in small batches with an unusual twist the rye and barley are both malted, which takes an edge off the spice notes and makes for a more approachable whiskey. Both are the same kind they use for brewing their beer: Dream Rye and Risk Malts, with the mash fermented using Pacman yeast. It is then aged for three years in new American oak barrels in the marine climate of Newport, Oregon, and bottled at 80 proof.

A creation of the fifth Metaxa Master, Constantinos Raptis. An exploration through a unique taste with a mature and distinctive character. METAXA 12 STARS is best explored neat or on a single rock but bartenders and mixologists enjoy offering it as a stand out ingredient in signature cocktails.

Tasting Notes

Nose: Orange peel, coffee, chocolate and toasted oak.

Taste: Elegant and fulfilling. Dry fruit, orange peel and hints of spices.

Finish: Long and aromatic with hints of orange peel and spices.

Multi-layered and seriously smooth, this perfectly crafted port cask finish will delight any connoisseurs tastebuds. Aged for 21 years, our whisky's velvety style reflects all our time-honoured skills in marrying casks - techniques for which we've been renowned since our distillery began. Over the initial maturation in American oak casks the whisky develops an intense spicy sweetness. It is then finished over two years in Portuguese port wine casks, gaining rich, dark chocolate notes and full-bodied elegance. This unique balance of such contrasting casks, reveals a wonderfully complex dram.

Another arrival from the US, where specialist gins made in microdistilleries across the country have really invigorated what was a previously moribund category. Death's Door is made with organic red winter wheat on Washington Island in Wisconsin, and has been bottled at a higher-than-usual strength, so use a bit less or add more tonic.

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Size: 750ML

Proof: 94 (47% ABV)

Origin: United States

Distillery: Death's Door Spirits

Detailed Description

Crisp, robust, and extremely versatile, the Death's Door Gin is a masterfully crafted botanical gin with an incomparably pure palate. This craft gin is made using wheat from Washington Island and malted barley from Wisconsin. Death's Door Gin is brimming with botanical notes, from the aroma to the finish - it's the perfect base spirit for the perfect martini!

Death's Door Gin Tasting Notes

Nose: This craft gin has a slightly peppery aroma with hints of brown sugar and wheat.

Palate: The palate reveals notes of macerated fruits, juniper berries, spices, and a dash of zesty citrus to cap it all off.

Finish: The Death's Door Gin boasts of an uplifting finish that leaves your lips with subtle trails of fruit jam and speckles of white pepper.

Distillery Information

Death's Door Spirits began back in 2005, in part as an experiment, when a group of people began trying to start farming on the island once more swapping potatoes for wheat. Brothers Tom and Ken Koyen had enough seed to plant five acres, and this grain is used in all of Death's Door Spirits today. The company's new state of the art craft distillery was opened in June 2012, and is the largest craft distillery in Wisconsin, as well as being one of the biggest in the region.