BuzzBallz Biggies Pumpkin Cocktails offer a deliciously festive twist for autumn enthusiasts. These ready-to-drink cocktails blend pumpkin spice flavors with a smooth, creamy base, perfect for cozy gatherings or holiday celebrations. Each 1.75-liter can is convenient and portable, making it easy to share the seasonal spirit wherever you go!

Peychaud's Aromatic Cocktail Bitters is a quintessential ingredient in classic cocktails, renowned for its unique blend of aromatic herbs and spices. Originating from New Orleans in the 1830s, this bitters adds a delightful complexity with its notes of anise, cherry, and subtle citrus. It is famously used in the Sazerac, one of the city’s signature cocktails, but it can also enhance a variety of drinks, from whiskey-based concoctions to refreshing spritzers. With its vibrant color and aromatic profile, Peychaud's is a staple for both professional bartenders and home mixologists.

Bold, bright wine with dense aromas of rhubarb, cherries, and herbs. On the palate, dried cranberry and cherry are balanced with notes of black spice and vanilla.

Tasting Notes: Dried Cranberry, Cherry, Black Spice, Vanilla

Aromas: Rhubarb, Cherries, Herbs

This Greek drink is specially made by distilling only the "tears," or droplets of resin, of the treasured mastic tree, also known as Pistacia lentiscus var. Chia. This unique tree has been highly valued for centuries. The mastic tears yield a dry, elegant, bold, aromatic spirit. The mastic distillate is notorious for its bountiful health benefits, even treasured by the ancient Romans, who used to use Mastiha to give their wines fragrance. Mastic Tears is perfect for cocktails but can also be enjoyed neat, chilled, and as a digestif. Enjoy well chilled as a shot, in cocktails or as an after dinner digestif. This sweet and refreshing spirit earned a Gold medal at the 2017 Berlin International Spirits Competition.

On the Nose: butterscotch, fig, and nutmeg

On the Palate: smooth salted caramel transitions into smoky charred oak, leather, and warm baking spices, accented with a hint of tobacco

21% / 36% Rye Mashbills

8 - 15 Year-Old Bourbons

Octomore 12.3 is single vintage, single field, single malt. Raised in Church Field on Octomore Farm by friend and farmer James Brown, this Islay grown barley has been trickle distilled through our tall narrow necked stills just two miles from where it was grown. This terroir-driven spirit would take two separate journeys before being combined; 75% was filled into ex-American whiskey casks, while the remaining 25% spent five years maturing in genuine Pedro Ximenez Solera casks from Jerez bodega Fernando de Castilla. This Islay barley spirit has breathed slowly and delicately for five aged years, its salty citrus marine note resulting from the locale of where the barley was grown and our warehouses proximity to the sea. The Pedro Ximenez casks contribute sweet dried fruit notes which highlight the rich dry peat smoke of Octomore.

Maker Notes

This is a gin with a singularity of purpose – to Make America Drink Again. It distills the essential flavour of the United States – burger and hot-dog mustard – and blends it with subtle gin-making botanicals to create a faint patriotic fervour in the back of the throat. Not to be used as a garnish for fast food. It will shock-chill the meat product and cause structural instability in the bread element.

TASTING NOTES

The mustard is front and central and provides warmth while being light on the tongue. We paired it with gherkin to counterbalance the heat by giving a briny note to the finished product. As a result, it’s a savory style gin that is both light and warming, with tomato providing a smoothness to the profile.

TASTING NOTES

The tradition of keeping an infinity bottle is well known to whiskey collectors and aficionados around the world. In 2018, we introduced the Infinite Barrel Project, to honor the infinity bottle tradition in our own way, and we became the first brand to produce and sell an infinity barrel in the commercial market.

THE INTENT OF THIS PROJECT 

The tradition of keeping an infinity bottle is well known – take the last ounces of each whisk(e)y bottle as you finish it and pour them into a bottle you’ve set aside.

Until 2018, the infinity bottle was largely something that people put together at home, but was done more for fun than flavor. The point of difference for the Barrell Craft Spirits “infinity barrel” was to select barrels for their flavor contribution and complexity and blend them in a larger single, or "Infinite" vessel. At each bottling, we remove a portion of that whiskey and replace it with other barrels that will complement the remaining blend. We then repeat the process - bottling a portion and adding newly selected whiskeys each time. To date, we’ve done 19 bottlings of the Infinite Barrel Project. 

HOW IS THIS DIFFERENT FROM THE SOLERA PROCESS?

Our Infinite Barrel Project contains fractions of many whiskey barrels in a single blend, and we produce a unique blend for every bottling. A solera is designed to create a consistent product every time. At its most basic, the solera process starts with a single barrel or group of barrels of a specific age. A fraction of the first group of barrels is put it in the second group of barrels, a fraction of that second group is put in the third group and so on. The solera process is designed and symmetrical. We think of our Infinite Barrel Project as a solera in reverse. It's unpredictable and asymmetrical, and constantly evolving.

Golden Moon Colorado Mugishōchū was developed by Master Distiller Stephen Gould, after falling in love with Shōchūwhile living in Japan years ago.

​Golden Moon Colorado Mugishōchū is made from 100% two-row barley, koji, and yeast. It is fermented and distilled using traditional methods of production. Our barley is grown in Colorado and the surrounding states and malted near our distillery in Golden Colorado.  We use organic brown rice koji. Our water is Rocky Mountain Water from the Clear Creek and Montezuma watersheds. Golden Moon Colorado Mugishōchū is a unique combination of Japanese Tradition and Rocky Mountain Colorado ingredients, making it a totally unique Mugishōchū spirit.

AWARD: Gold Medal, 2021 - San Francisco World Spirits Competition

Experience the Bourbon that Whisky Advocate's international reviewers consistently ranked #1 in a blind taste test against hundreds of whiskies from around the world.

Bottle Size: 750ml

Hakuto Gin, crafted at Matsui’s Kurayoshi distillery, offers a crisp and refreshing profile made from nine distinctive botanicals: pear, juniper berry, coriander seeds, orange and yuzu peels, wakayama mochi, gyokuro, cherry blossoms, and black pepper. These ingredients come together to create a delightful blend of sweet and spicy flavors. Whether sipped on the rocks, mixed with tonic water, or enjoyed in cocktails, this release showcases yet another impressive creation from the rising Matsui distillery.

In the late 1950s, the Medley Distillery began producing a bourbon named Ezra Brooks in Owensboro, Kentucky. The distillery, which was founded in 1901, traced its origins back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medley family began distilling whiskey at the same time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812. Today, Ezra Brooks Straight Rye Whiskey continues to be produced in the heart of Kentucky. The bourbon is made from a mash of 95% rye and 5% malted barley which are milled and mashed before being fermented. Following distillation, the bourbon is aged for a 24 months in charred American oak casks. 

High West Classics from West Barreled Cocktails bring the elegance of classic cocktails to your home. This selection includes the Old Fashioned and Manhattan, perfect for whiskey connoisseurs who enjoy ready-to-drink convenience.

Old Fashioned: A spirit-forward cocktail aged in second-use rye whiskey barrels, offering a rich, complex flavor that showcases whiskey craftsmanship. Each 375ml bottle serves six cocktails, ideal for gatherings or a cozy evening.

Manhattan: Crafted with precision, this ready-to-drink Manhattan delivers a rich, smooth profile, also aged in second-use rye whiskey barrels. Each 375ml bottle provides six servings, perfect for sharing with fellow enthusiasts.

What you have here is fresh lime juice, sparkling spring water and pure, 100% Agave Tequila made the old way. Hey, if you’re going to have a margarita, might as well make it a perfect one.

Ingredients:
Carbonated water, Suerte Tequila Blanco, pure lime juice, Agave nectar, natural lime extract
7% ALC VOL

Dona Victoria Extra Añejo Blue Tequila is a premium spirit crafted from 100% Blue Weber agave, aged for over three years in oak barrels. Its deep amber hue and rich, smooth profile feature notes of caramel, vanilla, and toasted oak, balanced by subtle agave sweetness. Ideal for sipping, it offers a refined, luxurious tequila experience with a complex and lingering finish, perfect for tequila connoisseurs seeking exceptional quality.

While the year 2000 will be remembered by many for bootcut jeans, flip phones and the elusive millennium bug, it went down in Ardbeg history for very different reasons. 

Following decades of neglect, the Distillery had been saved from extinction by The Glenmorangie Company in 1997 and meticulously restored. As the clock ticked over from 1999 to 2000, Ardbeg was returning to full production. And while the rest of the world partied, with many distilleries shut down in fear of computerised chaos, its dedicated stillmen stayed up all night to keep the spirit flowing.  

Crafted with some of the very first spirit of the millennium, the inaugural edition in the Ardbeg Vintage Y2K series is unlike anything that came before. It was distilled in the historic still which served Ardbeg for 51 years, before being retired in 2001. And with an increased rigour applied to cask selection under the new ownership, the whisky was laid down in some of the finest bourbon and Oloroso sherry casks around. 

Committee Chair and Distillery Visitor Centre Manager Jackie Thomson said: “The turn of the millennium was a milestone for Ardbeg in so many ways – not least the formation of our Committee, the lifeblood of Ardbeg. With Y2K fashion and culture now back with a vengeance, we’re inviting Ardbeggians to turn back time to a remarkable year and enjoy the spirit of Ardbeg Vintage_Y2K.

TASTING NOTES

COLOUR: Pale Amber

AROMA: Herbal, sweet and fragrant, with a subtle, distant perfumed smokiness. Next a quirky, zesty note like lemon balsam emerges, along with a suggestion of linseed oil and candied walnuts. A splash of water and the fragrance intensifies, emitting heather honey, a touch of creosote and the tiniest trace of tent canvas.

TASTE: The texture is fizzy and effervescing (sherbety), with a real, vibrant effervescence on the tongue. At first the flavour is intensely sweet, then shifts as aniseed, toffee, digestive biscuits, peppermint, menthol, tar and coffee grits burst through.

FINISH: The sooty/tarry flavours keep building, until they finally dissolve into a long, lingering aftertaste of antiseptic lozenges, bitter oranges and oak tannins.