Our most popular whisky!  Roundstone Rye® is a very unique rye whisky, made completely from scratch at our distillery in Purcellville, Virginia.  This pre-Prohibition style rye whisky is made from 100% rye grain, sourced locally when available.  It is mashed, fermented, distilled and aged completely in our distillery, before bottling it at a very sippable 80 proof.  Aged in new charred white oak casks for a period of around two years, the whisky is smooth, woody, with that full-bodied fruity-nutty grain flavor typical of a Virginia rye whisky. Roundstone Rye has a delicious woody taste, with notes of caramel, rich butter toffee, and just a hint of lemon in the nose.

Roundstone Rye is a superb sipping whisky, a great whisky in Manhattans, or your favorite rye whisky cocktails.

AWARDS

Double Gold Medal

– New York World Wine and Spirits Competition, September 23, 2018

Gold Medal

– The Good Food Awards, January 19, 2018

– F. Paul Pacult's Spirit Journal, September 2016

– American Craft Spirits, September 22, 2010

Silver Medal 

– Beverage Testing Institute, February 24, 2011

– Paste Magazine, November 20, 2017

– Paste Magazine, September 19, 2015

– Men's Journal, September 3, 2014

– Modern Distillery Age, November 25, 2011

Established in 1985 by legendary vintners Dan and Margaret Duckhorn, our roots run deep at Decoy. Building on our rich winemaking heritage, we invite you to experience Decoy Limited. Crafted using grapes from some of the most acclaimed Sonoma Coast vineyards, including our own estate properties, this wine is the ultimate expression of Decoy Chardonnay.

Wine Profile

Production Notes
Varietal Composition: 100% Chardonnay; Oak Profile & Aging: 50% Stainless Steel Fermentation, 50% Barrel Fermentation and 35% New French Oak

Winemaker Notes
Graceful, pure and polished, this enticing Chardonnay offers tantalizing aromas of green apple, nectarine and candied citrus, with fragrant hints of roasted nuts and acacia blossoms. On the palate, it is rich and lushly textured, with a flowing elegance that frames the fresh citrus and stone fruit flavors, while carrying the wine to a long, silky finish.

Production
While the growing season began with a mild winter and less than average rainfall, there was enough precipitation to provide ample soil moisture. After an early and ideal budbreak, temperate weather throughout spring and summer produced balanced canopies and steady shoot growth, with relatively small berries. Mid-August brought a week of temperatures over 100º F, providing a final push towards optimal ripeness for our Sauvignon Blanc, Chardonnay, and select Pinot Noir vineyards. While late-season wildfires in Northern California brought logistical challenges, we were able to successfully pick our vineyards during a very busy, truncated harvest, resulting in beautifully pure and aromatic white wines, and lush, spicy and concentrated reds.

This savory spirit stands well on its own — but could be used as a solid backbone for creative cocktails. The caraway, fennel and dill serve many modifiers well, and the orange peel, ginger and sage brighten the traditional spices. Dare we say a California fusion spirit!

The botanicals are macerated overnight and then pot-distilled in micro batches for a truly hand-crafted spirit.

Distilled from a unique blend of thoroughbred grains from the Northern Neck of Virginia; 2/3 rye, 1/3 barley, hand-malted and kiln-dried with applewood and cherrywood smoke. Double pot-distilled at a low 150 to 160 proof to enhance the fruitiness and matured in ex-bourbon barrels with progressive infusions of toasted apple wood and oak chips.

TASTING NOTES

Color: Copper and Macintosh apple

Nose: Sensual aromas of butter roasted chestnuts, clay, dried apple and pickling spices, rye grain sacks

Palate: Silky, with dried fruit and nuts, medium-to-full body, warm and inviting

Finish: Honeyed rye toast, peppery spice, cola, fig and mineral rich

Non-chill filtered. 45% ABV/90 proof

Wonderfully balanced with a great combination of creamy, spicy and subtle understated smoke perfect for all applications and occasions. A great crossover for inquiring bourbon drinkers.

The XO blend is composed entirely of cognacs coming from the Grande Champagne area, the most prestige sub-district.
JCB XO Cognac combines all the characteristics of the Grande Champagne - distinction, the complexity of the aromas and tastes, and long flavors with balanced woody impressions.

JCB XO is a blend of Cognac aged 38-42 years.

Tasting Notes:

Origin: 100% Grande Champagne, a blend of several cognacs which come mainly from vines around the Segonzac area. The vines are on the hillsides, so the terroir is excellent with the vineyards on the slopes, where the vines benefit from excellent drainage, exposure and ripening of the grapes.

Color: Polished mahogany with shades of gilded copper

Nose: The nose expresses mature aromas such as toffee, black chocolate, leather, blond tobacco and hints of white flowers.

Palate: In the mouth the XO is very smooth and nicely balanced by the powerful taste of fine and complex tannins. There is an extraordinary length.

Rothman & Winter's Orchard Apricot Liqueur is the result of a meticulous process that involves harmonizing the essence of Austria's prized Klosterneuberger apricots, freshly picked during the season, with an eau-de-vie derived from the same succulent fruit. Each year, Destillerie Purkhart thoughtfully sources their apricots from family-owned orchards nestled in the picturesque Danube Valley and its surroundings. This liqueur offers a versatile alternative to traditional "apricot brandy" or "apricot-infused brandy" in recipes, and it pairs beautifully with sparkling wine or wheat beer. You can also get creative by using it in place of triple sec to add a unique twist to your Margarita.

The Rothman & Winter assortment represents a legacy of three generations dedicated to crafting liqueurs that exude exceptional character and authenticity. Each fruit liqueur in their range commences with the fruit's very own eau-de-vie and its luscious juice, ensuring an explosion of fruit flavors. The company meticulously bottles its liqueurs with a higher alcohol content and less sugar to intensify the fruit's essence, offering endless possibilities for mixing in various beverages. Enjoy Rothman & Winter liqueurs with a glass of bubbly or a simple soda, or use them as a key ingredient in your favorite cocktails.

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COMPOSITION
Chenin Blanc, Chardonnay, French Colombard and Muscat Canelli

Rye whiskey finished in Martinique rhum, Madeira, and apricot brandy casks.

Two sets of 20-year-old 100% Canadian Rye barrels were used as the foundation of Gold Label Seagrass - one with bright citrus notes and the other with earthy notes. A portion of the first group was finished in Apricot Brandy casks, a portion of the second group was finished in Martinique rhum barrels, and a blend of the first and second groups was finished in Malmsey Madeira barrels. When each set of secondary maturation flavors peaked, those casks were pulled and slowly married into the final blend.

Gold Label Seagrass represents the pinnacle of Barrell Craft Spirits’ Seagrass series. It is clear from the nose that this Rye Whiskey is old and layered, with savory, herbaceous notes behind the trademark Seagrass tropical freshness. All in all, this whiskey is remarkably flavorful, showcasing the best of the Seagrass profile in a whiskey that can only be made this complex with time in the barrel.

Appearance: Rose gold with flashes of sunflower yellow.

Nose: Classic Canadian rye notes of white flower, toasted grains, and bright honey. As it sits in the glass, toasty tropical notes of apricot and roasted pineapple present themselves. Nutty, raisin-like madeira shows here too, as does a subtle wild-grassy freshness. After a minute, toasted hazelnut and orange blossom drift into focus.

Palate: Ripe Meyer lemon and clover honey show first, with fresh basil and perfectly ripe pineapple taking over in the mid-palate. There are glimmers of deeply aged rye, as this layered whiskey evolves sip to sip. Moments of heat are balanced with a viscous sweetness, brightened by the natural acidity of the Malmsey Madeira finish. Black pepper is present too, as this is a cask strength rye, but the tropical notes win out until the finish.

Finish: A touch of classic rye spice presents itself on the finish, with exotic pink peppercorn and Mediterranean herbs including fresh oregano and sun-dried rosemary. The spice is tempered by a sweet, apricot-dominated viscosity drawing out the finish. Finally, tropical sweetness subsides into more classic mature whiskey notes like leather and nutmeg, leaving your palate with lemon, honey, and cracked black pepper.

Hibiscus is celebrated globally for its medicinal and aphrodisiac qualities. Sorel Liqueur, handcrafted in Brooklyn, adds a modern twist to Caribbean traditions. It blends Moroccan hibiscus, Indonesian cassia, nutmeg, Nigerian ginger, and Brazilian cloves, resulting in a unique, dark-hued liqueur. Sorel's flavor profile, with its bright floral notes and warm spices, has earned high praise, including a 91-point rating from Wine Enthusiast and accolades from the Spirits Review, F. Paul Pacult's Spirit Journal, and Difford's Guide. Whether enjoyed neat or in cocktails, Sorel's versatility shines.

Appleton Estate Black River Casks 15 Year Old Jamaica Rum is an exceptional spirit showcasing the craftsmanship of Appleton Estate. Aged for 15 years in Jamaica's Black River region, this rum boasts a rich and complex flavor profile with tropical fruit, warm spice, and oak notes. Ideal for sipping neat or in premium cocktails, it stands out as a premium offering, reflecting the dedication to traditional production methods and providing a refined and distinctive drinking experience.

Agave age: 7 years

Category: Artisan Mezcal

Furnace Type: Stone Conical underground oven

Grinding: Horse-drawn stone mill Tahona

Fermented: Pine Wooden open air vats

Distillate: Copper alembic - Double distillation

Class: Young 100% Agave

Species: Maguey espadín (Agave angustifolia)

Tasting notes: Crystalline with aromatic intensity with nuances reminiscent of flor de cempasuchil with citrus touches of mandarin and pineapple. Citrus notes and long lasting palate personality.

Ready to drink. 3 unique spins on the classic Old Fashioned cocktail.

One of the original drinks of the cocktail world is The Old Fashioned, and is the perfect concoction to take any craft spirit to the next level. We are big believers that most spirits can shine with just a little bit of sugar, water, and carefully chosen bitters. It is one of our most popular cocktails served at our Burlington Tasting Room, and we decided we wanted to give you the ability to enjoy them in your own homes. Enjoy our favorite house made Old Fashioned Cocktails in one set! Grab a variety pack of our Maple Cask Rum OF, Bourbon Whiskey OF, and Revolution Rye OF. Each bottle is 200ml, good for 2 drinks!

Includes the following:
• A 200ml bottle of Maple Mad Fashioned made with Rum & Natural Flavor
• A 200ml bottle of Old Fashioned made with Mad River Rye Whiskey
• A 200ml bottle of Old Fashioned made with Mad River Bourbon Whiskey

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kaua'i, the oldest island in the Hawaiian archipelago. Cook was the first European to visit the Hawaiian islands, and his sailors undoubtedly exhausted from a long and arduous journey are believed to have introduced the concept of rum to the Hawaiians. Within a few years, Hawaii's first successful sugar plantation was established near the town of Koloa on the island of Kaua'i. "In many ways, this is where it all began," says Robert Gunter, master distiller at Koloa Rum Corporation. Each Koloa Rum is made exclusively from raw sugar cane crystals, which are grown on the island of Kaua'i. The island's rich, volcanic soil, along with its temperate climate, produce naturally flavorful and dense sugar cane. In addition, unlike most distilleries which use molasses in order to produce rum, Gunter only uses raw sugar cane crystals, which contain naturally higher concentrations of sucrose and minerals. "It just creates a better rum," says Gunter. After purchasing the sugar crystals from the Gay & Robinson Sugar Plantation (situated on the western part of the island), Gunter ferments the sugar using a proprietary strain of yeast he sourced from Guadeloupe, an island in the French Caribbean. "Never underestimate the importance of yeast in producing a quality rum." Following fermentation, the wash is twice-distilled through Koloa Rum's vintage, 1210-gallon, hybrid copper pot and column still. The still, which was originally manufactured in Pennsylvania shortly after World War II, was previously used to distill bourbon in Kentucky. During distillation, Gunter forces the alcohol vapors to pass through the column's seven plates. As the alcohol vapor rises, it is stripped of impurities and becomes more concentrated. In order to create Koloa Spice Rum, Gunter infuses the rum with carmalized sugar, natural vanilla and a proprietary blend of herbs and spices following distillation. Golden wheat in color, Koloa Spice Rum has hints of allspice, cinnamon and cake, and finishes with a touch vanilla. The rum earned the Silver Medal at the San Francisco World Spirits Competition in 2012, and the Bronze Medal at the Miami Rum Renaissance Festival in 2011. Once each rum has been infused with the requisite ingredients, Gunter brings the rum to proof using water sourced from Mt. Waialeale, one of the wettest spots on earth. "The water is captured during rainfall and is slowly filtered through layers of volcanic strata before reaching these vast, underground aquifers," says Gunter. "That's what adds the unique taste and mouthfeel to our rum." Once the rum is brought to proof, each bottle is filled and labeled by hand.

KAH Tequila Reposado is made from 100% Blue Agave and aged for more than 2 months in American Oak casks, bottled at 40% ABV (80 proof).

This devilish bottle design takes its cues from Day of the Dead celebrations that take place in parts of Peru. A dance to Satan is performed wearing long, dangling upturned crucifixes, and it is believed that Satan leads this dance Himself! During this ritual to honor the Devil, tequila is poured on the ground as an offering to appease him and keep people safe.

Tasting notes
Full bodied and viscous with intense flavor of agave and hints of vanilla and caramel.

Agave age: 9-15 years

Category: Artisan Mezcal

Furnace Type: Stone Conical underground oven

Grinding: Horse-drawn stone mill Tahona

Fermented: Pine Wooden open air vats

Distillate: Copper alembic - Double distillation

Class:100% Agave

Species: Maguey Espadín, Tobala, Barril, Cuishe, Mexicano, Coyote.

Tasting Notes: A wild ride of aromas, notes and complexity. Smooth, fiery chili notes, light smoke & strong on the palate, taste with sweetness, florals, fruits and earthy notes until the last note.

This is a signature label in honor of Nikka's founder Masataka Taketsuru, the first Japanese who mastered whisky-making in Scotland and brought this expertise back to Japan. While being a disciplined craftsman, he was also a person of curiosity and open-mindedness. This is a tribute to Masataka from his successors, highlighting a perfect balance with complexity achieved by precise blending inherited from the founder.

A "pure malt" is a blend of malt whiskies from various distilleries, whereas a "single malt" is a whisky made exclusively from one distillery. A "pure malt" is also known as a "blended malt".

Taketsuru Pure Malt expression launched in 2020, with a refined formula and a new label design to represent the brand. While remaining a smooth and well-balanced blended malt, the formula further showcases an exquisite balance between elegant softness and deep complexity along with rich mouthfeel and smokiness.

Nikka Taketsuru 17 Year Old Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. 

A symbol of craftsmanship, each bottle is a unique expression of the finest French whisky, offering a journey through rich, nuanced flavors and the elegance of a single barrel. This exceptional spirit captures the essence of French terroir and distilling tradition, making it a prized choice for whisky enthusiasts and collectors alike. With its distinctive character and commitment to quality, Chivalry Single Barrel French Whisky stands as a testament to the artistry of French whisky-making. Whether savored neat or used to craft sophisticated cocktails, it embodies the timeless values of honor, precision, and excellence, inviting enthusiasts to raise their glasses to a truly exceptional experience.

Chivalry Single Barrel French Whisky is a blend of French rye and American bourbon. It has notes of malt, honey, vanilla, and oak. The custom-made bottle resembles an 8th century knight.

Signature Rye Whiskey: Sagamore Spirit Rye Whiskey is a blend of two straight rye mash bills, aged 4 to 6 years in high-char American oak barrels. The first is a high-rye, which adds notes of cinnamon and clove, and the second, a low-rye, contributes notes of caramel, honey, and citrus peel. The final spirit is proofed with limestone-filtered water from our spring house built in 1909 and represents our team's thoughtful approach to crafting a classic Maryland-style rye whiskey.

Tasting Notes

PALATE: Traditional Maryland-Style Rye Whiskey. Candied dried orange peel with notes of clove and nutmeg. Lingering hints of walnut and brown sugar to finish.

PROOF: 83 (41.5% ABV)

AGE: 4 - 5 Years

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and together, opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey hunt with a group of friends. The next year, his friends asked him to bring "some of that wild turkey whiskey"on their next hunt, giving birth to the distillery's new name. Today, Wild Turkey Distillery is stewarded by Master Distiller Jimmy Russell and his son Eddie Russell (together, the pair have over 90 years of experience producing bourbon). "I was born and raised in Lawrenceburg, Kentucky," says Jimmy, "which was a small community when I was growing up, but there were four bourbon distilleries here, and you had families working all the distilleries. You wanted to get in the business. My grandfather and my father, me, and now my son, we've all been in the business." Wild Turkey 81 Bourbon is crafted using a high-rye mashbill, which gives the bourbon a unique and spicy flavor profile. Once the bourbon has been distilled, it is aged in American oak casks that have been charred with a #4 char. Typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been lightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide. After maturing for six to eight years, Wild Turkey 81 is bottled at 81 proof. The bourbon has a bold aroma of rye, cloves and baking spices that gives way to notes of almonds, honey and blackberries on the palate, which are complemented by a subtle spicy kick. Wild Turkey 81 earned a score of 89 points from the Ultimate Spirits Challenge and the Silver Medal from the San Francisco World Spirits Competition.