Awarded "Best of Show" Double Gold WSWA (2019) 21 Seeds Valencia Orange Blanco Tequila is all-natural and actually infused with real fruit and botanicals. The combination of Blanco tequila and real oranges creates a smooth infusion with bright orange notes without being sweet. A tropical easy to use tequila perfect for summer cocktails. Enjoy on the rocks, or in a lower calorie cocktail like 21Seeds or a low-calorie Margarita without sacrificing on taste.

"Kanzen" or complete, Hibiki® Whisky is a harmonious blend of innumerous malt and grain whiskies which are meticulously blended to create a full orchestra of flavors and aromas. Seductive, blossoming and enigmatic, Hibiki Whisky celebrates an unrivaled art of blending, fine craftsmanship and a sense of luxury from the House of Suntory. Hibiki® was launched in 1989 to commemorate Suntory’s 90th anniversary, and has ever since been embraced as the paragon of The Art of Japanese Whisky, the very product of Japanese nature and her people. Hibiki® Whisky is not only Japan’s most highly awarded blended whisky, but among the most prestigious and honoured whiskies in the world.

HIBIKI JAPANESE HARMONY, Luminous. Delicate. A transparency that unveils complexity.

Tasting Notes

Color: Amber

Nose: Rose, lychee, hint of rosemary, mature woodiness, sandalwood

Palate: Honey like sweetness, candied orange peel, white chocolate

Finish: Subtle, tender long finish, with hint of Mizunara (Japanese oak)

THE FIRST WHISKEY THAT DRY FLY EVER CREATED. WITH IT'S 100% WHEAT MASHBILL, THIS IS THE PERFECT WHISKEY FOR SOMEONE LOOKING FOR A LIGHT, SMOOTH, EASY DRINKER. MADE COMPLETELY FROM LOCAL GRAINS, IT TRULY IS A WONDERFUL OFFERING. 

ACCOLADES:

TASTING PANEL MAGAZINE 2018 – 91 POINTS

WHISKIES OF THE WORLD 2018 – GOLD MEDAL

"The stills are the pretty part," says Don Poffenroth as he points to his twin, custom-designed 450-liter Christian Carl copper-pot stills. Manufactured in Goppingen, Germany, the stills travelled over seven thousand miles to Dry Fly Distillery's home in Spokane, Washington, and today, are used to make Dry Fly's line of craft spirits. Poffenroth and his co-founder, Kent Fleischmann, were inspired to open the doors to Dry Fly Distillery when they were knee-deep in the Gallatin River during a fly-fishing trip. "It was still early and the sun was rising slowly behind the alders," says Fleischmann. "It occurred to us how privileged we were to live, work, and fish in one of the most amazing places on Earth. We felt so fortunate that we wanted to find some way to share the natural beauty and purity of the great Northwest." Dry Fly Triticale Whiskey is made from a mash of 100% triticale. Triticale is a type of grain that was originally created in Scotland during the 1800s by crossing a species of wheat with a species of rye. While the goal was to produce a new type of grain that had the hardiness of rye but the yields of wheat, the process also created a grain that had the spicy characteristics of rye that were complemented by the robust, soft flavors of wheat. "This may very well be the very first commercially available whiskey made from triticale," says Poffenroth. "It took us a long time to figure out how to distill this right we had to watch over the fermentation process carefully and then figure out how to mature it without overpowering the flavors of the triticale. Now, it's the best thing we've ever made." After fermenting and distilling the grains, Dry Fly Triticale Whiskey is aged in 53-gallon barrels for a minimum of two years. Following maturation, the whiskey is brought to proof and bottled by hand. Dry Fly Triticale Whiskey has an aroma of gingerbread, cinnamon and dried fruits that open up to notes of oak and apple on the palate. Spicy notes of rye are pronounced, and lead to a finish with hints of additional gingerbread, oak and vanilla. The whiskey earned the Gold Medal at the San Francisco World Spirits Competition in 2013. "We are trying to challenge the norm," says Fleischmann. "We want to raise the bar and produce something memorable that keeps people coming back."

The southernmost of the Inner Hebridean Scottish Isles, the island of Islay (pronounced EYE-lah) is just 240 square miles and home to only 3,457 people. Still, the island is one of just five distilling regions in Scotland whose identity is protected by law. Islay's unique climate and geography impart signature characteristics to Scotch distilled and matured on the island. Despite its small size, the island boasts 130 miles of coastline, and the warm Gulf Stream from the Atlantic Ocean provides for cool winters and mild summers. In addition, the island is largely composed of peat, a phenolic compound that emits smoky aromas when burned. The salty winds and peat bogs of Islay result in Scotch that has a signature salinity and is balanced by a touch of smoke. The Big Smoke Islay Blended Malt Scotch Whisky was crafted by blending together whiskies from some of the island's most iconic distilleries. As a result, the whisky has an aroma of salted caramel, buttered biscuits and bonfire that gives way to chewy notes of caramel, vanilla, mint, smoke, charcoal, cinnamon buns and honey on the palate. The finish is clean and crisp, with touches of saltines, leather, wood and tobacco. The whisky earned a score of 90-95 points from Wine Enthusiast.

Situated in the village of Old Meldrum in the Scottish Highlands, the Glen Garioch (pronounced Glen Geery) Distillery was founded in 1797 by John and Alexander Manson. The distillery is one of the oldest in Scotland, and takes its name from the Valley of the Garioch, which is situated adjacent to the distillery and is known for producing the finest barley in all of Scotland. The distillery the most easterly in Scotland enjoys the temperate climate and cool breeze that are ideal for the production and maturation of whisky. Glen Garioch Single Malt Scotch Whisky is made from barley harvested from the Valley of the Garioch. After the barley has been harvested, it is mashed and fermented with water drawn from the Silent Spring. In 1968, production of whisky at Glen Garioch Distillery was suspended as the area surrounding the distillery experienced a severe drought. Four years later, an incredibly pure spring was discovered upon a neighboring farm. The Silent Spring, as it came to be known, could neither be seen nor heard without modern instruments, and has been Glen Garioch's water source for over four decades. Once the barley has been fermented, it is distilled twice first through Glen Garioch copper-pot wash still and then again through its spirit still. Glen Garioch 1797 Founder's Reserve Single Malt Scotch Whisky was crafted to celebrate the Manson Brothers, who founded the distillery over two centuries ago. The whisky has a copper-golden hue, along with an aroma of vanilla, dried apples, pears and bright citrus. Notes of dried fruits dominate the palate, and are complemented by touches of ginger, raisins and cinnamon. The finish is sweet and flavorful, with hints of cedar, oak and cloves. Glen Garioch Founder's Reserve Single Malt earned the Double Gold Medal at the San Francisco World Spirits Competition in 2011 and 2012, and a score of 92 points from Wine Enthusiast Magazine.

Tom Cat Gin is an expedition into uncharted territories. Once distilled, we age the gin in new American oak barrels in search of a bolder expression. The robust character of the new oak barrel mingles with the coniferous quality of the juniper, yielding an enticing aroma. A touch of raw honey leaves this revolutionary spirit remarkably approachable, whether drinking neat or in a cocktail. When the world called for whiskey, we answered resolutely with gin.

TASTING NOTES

EYE: Honey

NOSE: Salted pistachios, malt, hay, herbal pine, banana chips, orchard fruit, melon rind, wax and vanilla. Just a wonderful, sweet and nutty, fruity whisky that’s shockingly different from the regular Amrut Classic Indian Single Malt Review.

PALATE: Waxy banana, malt, orchard fruit, melon rind, herbal pine, vanilla, pistachios, golden raisins, oak, baking spice and a touch of black licorice. The palate of the Amrut Cask Strength Indian Single Malt is so much more powerful and decadent with an oaky pop that starts light but grows. This is nice.

FINISH: Long - Waxy banana, oak, spice and, herbal pine and pistachio gelato mix into one of my favorite fades in recent whisky memory.

BALANCE, BODY and FEEL: Well balanced, full body and a warm, creamy, feel.

Situated along the banks of the Ohio River in Owensboro, Kentucky, the Medley Distilling Company is stewarded by Charles and Sam Medley, a father-and-son team who represent the seventh and eighth generation master distillers in their family. The Medley's roots run 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's ancestors were distilling whiskey prior to that 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. Following the repeal of Prohibition in 1933, Thomas Aquinas Medley began distillation and maturation of a new bourbon in honor of his family's rich history. Thomas died shortly thereafter, but the Medley Distilling Company continued to produce Kentucky bourbon for the next five decades. Today, under the tutelage of Charles and Samuel Medley, the distillery continues to distill bourbon using the same recipes and techniques that the previous generations of Medleys perfected decades ago. Wathen's Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. After the grains have been harvested, they are milled and mashed before being fermented with an eight-generation old yeast strain (the unique strain of Medley Family yeast has been inherited by each generation of Medley's since the 19th century, and remains a closely-guarded family secret). Following fermentation, the wash is distilled through a copper-pot still before being aged in new, charred American oak casks under the Kentucky sun. After the bourbon has matured for approximately eight years, Charles and Sam Medley taste each individual cask to determine when it is ripe for bottling. Since each bottle of Wathen's Single Barrel Bourbon is bottled from a single cask rather than being crafted from a batch of casks, each bottle of Wathen's is slightly different and entirely interesting. 

During the American Revolutionary War, the British Royal Navy imposed a blockade against American ports, which prevented the colonists-turned-revolutionaries from importing crucial supplies into the United States. As a result of blockade, American distilleries, which had been distilling molasses imported from the Caribbean islands into rum, began distilling rye grains instead. By the end of the war, approximately 5,000 log stillhouses were operating in Pennsylvania's Fayette, Allegheny, Westmoreland and Washington counties, producing an incredibly aromatic rye whisky known as Monongahela Rye (the rye was named after the Monongahela River, which was situated adjacent to a number of distilleries). Following the Whiskey Rebellion a bloodless battle that was instigated by an excise tax imposed on distilled spirits a number of these distillers moved south into Kentucky and Tennessee. Rittenhouse Straight Rye Whisky is a Kentucky rye whiskey crafted using the same traditions that Pennsylvanians used to craft Monongahela Rye over two centuries ago. After the grains are mashed and fermented, the whiskey is distilled and aged in new, charred American oak casks for a minimum of four years (although the average age of the rye is closer to six years old). Following maturation, the whiskey is bottled-in-bond at 100 proof. Rittenhouse Rye has an aroma of cocoa, toasted rye and oak spices, along with hints of vanilla and caramel. Notes of rich, intense chocolate, cloves and spices dominate the palate, and are balanced by sweeter notes of vanilla, orange zest and raisins. The finish is long and beautiful, with touches of cocoa beans, baking spices and allspice. Rittenhouse Rye earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named the North American Whiskey of the Year. In addition, it earned a score of 94 points from Wine Enthusiast, which named it one of the Top 50 Spirits of 2010. It was also named the Best North American Whisky by Whisky Magazine and "Best Buy Whisky of the Year" by Whisky Advocate. Enjoy the following cocktail recipe: 

60 ml Rittenhouse 100 Rye Whiskey
15 ml Carpano Antica Formula (sweet bitters)
7 ml Luxardo Maraschino Liqueur
Ice
Absinthe, for rinse
Luxardo maraschino cherry

In a mixing glass, add the Rittenhouse, Carpano and Maraschino Liqueur. Top with ice and stir for 15 seconds. Rinse a chilled glass with absinthe and dispose of extra. Julep strain the cocktail and garnish with a Luxardo maraschino cherry.

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drovers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin C Bcan Highland Single Malt Scotch Whisky pays homage to a spectral hound (named C Bcan) who has haunted the distillery for centuries. The hound was once spotted by a distillery employee, who felt compelled "beyond all natural reason" to touch the hound's fur. As he reached out his hand, the hound dissolved "before his eyes leaving nothing but a vacuum of deathly silence and an inky blue cloud of smoke, soon spirited away across the peat moorland." For one week each year, Tomatin Distillery produces a spectral peated single malt scotch whisky, in contrast to their typical unpeated expressions. The whisky is crafted from malted barley, which is smoked over a peat flame to approximately 15 phenol parts per million. After the barley has been peated, it is fermented and then twice distilled through Tomatin's copper pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. After distillation, the whisky is matured in three different types of casks: virgin oak casks, casks that were previously used to mature bourbon and casks that were previously used to mature sherry. As a result, the whisky has an aroma of tropical fruits, vanilla, parsley and green herbs. The aroma gives way to hints of honeyed smoke, lime, toasted almonds and cloves on the palate, and leads to a finish touched with charcoal, oak and sweet smoke. The whisky earned the Silver Medal at the Stockholm Beer & Whisky Festival in 2013 and at the San Francisco World Spirits Competition in 2014. Don't worry about the bottle disappearing after you touch it, though.

Willett Pot Still Reserve Straight Bourbon Whiskey is a premium bourbon whiskey produced by the Willett Distillery, a family-owned and operated distillery located in Bardstown, Kentucky. The distillery was established in 1935 and has been producing high-quality bourbon ever since.

The Willett Pot Still Reserve Straight Bourbon Whiskey is named after the copper pot stills that are used to distill the whiskey. These stills are made of copper, which is believed to impart a unique flavor and character to the bourbon. The whiskey is made from a mash bill of corn, rye, and barley and is aged for a minimum of four years in charred oak barrels.

One of the unique aspects of the Willett Pot Still Reserve Straight Bourbon Whiskey is its high proof. This gives the whiskey a richer and more complex flavor profile, with notes of vanilla, caramel, and oak.

The Willett Pot Still Reserve Straight Bourbon Whiskey is also known for its distinctive bottle design. The bottle is shaped like a pot still, with a bulbous base that tapers up to a narrow neck. The label on the bottle features the Willett family crest, which includes a pot still and the motto "The Price of Perfection."

Tasting Notes

Nose: "vanilla lemon cake." The palate is a balance of caramel, vanilla, spices and citrus. 

“Fresh aromas of minerals and cotton are soft and elegant.  The round and plush texture fill the mouth with a subtle earthy sweetness as hints of lime zest shine through.  Ultimately refined, it is a delight to sip on straight or mixed into any cocktail.”

Awards

Rated 5 stars by F. Paul Pacult, Boyd & Blair Potato Vodka has been ranked as the top vodka in the world in the Ultimate Spirits Challenge Top 100 Spirits list.

Our fourth release in the collection, Charbay's R5 Lot No. 4 is double-distilled from Bear Republic Brewery's award-winning Racer 5 IPA beer (7% ABV). Marko chose this full-bodied IPA for its aromatic hops and smooth, clean finish, forming the base of R5's unique profile.

Its fourth release, Lot No. 4 was a 10 barrel release, distilled in March 2013 and aged for 29 months in French oak. It has an intensely hoppy nose mixed with orange and clove, and sweet molasses, smoky notes on the palate.

4 STARS / Highly Recommended - Spirit Journal

"Charbay is one of my favorite distilleries in America, and this whiskey is an education in a bottle". - Michael J. Neff, bar director, Holiday Cocktail Lounge, NYC

In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product. Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax. "Dad's Hat Pennsylvania Rye Whiskies pay homage to our state's rich tradition of making small-batch whiskey," says Herman Mihalich, master distiller at Mountain Laurel Spirits. Raised in Monessen (a small city situated in southwest Pennsylvania) and armed with a Bachelor's degree in Chemical Engineering from the University of Pennsylvania and an MBA from Wharton, Mihalich has spent most of his life in Pennsylvania. "I really wanted to revive that entrepreneurial spirit and rich rye heritage we have here,"he says. Dad's Hat Rye is made from a mash of 80% rye, 15% malted barley and 5% malted rye. After Mihalich sources all of the grains from local farmers in Pennsylvania, he slowly ferments the mash for approximately seven days before distilling it though a 500-gallon Christian Carl copper-pot still imported from Germany. The still, which is augmented by a side-column, allows Mihalich to remove any impurities in the whiskey, while simultaneously refining its flavor and texture. After distillation, Dad's Hat Pennsylvania Rye is aged in charred, white oak quarter casks (15-gallon casks) for just under one year in a temperature-controlled warehouse. The small casks and climate-controlled aging give the whiskey hints of cinnamon, dried fruits, nuts and candied apple, which nicely balance out the flavor of the spicy rye. After maturing, each cask of Dad's Hat Rye Whiskey is brought to proof and bottled by hand. Inspired by the old-fashioned fedora hats his father used to purchase in Philadelphia, Mihalich's goal was to recreate the sentiment that these hats represented with Dad's Hat Whiskey: quality, tradition and integrity.

THE BENROMACH STORY

We are a traditional Speyside distillery owned by a family of whisky-lovers intent on making single malt the right way with true character.

We keep things simple. A handful of distillers relying entirely on our expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. It takes just four ingredients – barley, water, yeast and a human touch.

All of our casks are hand-filled, individually weighed, stencilled by hand and stowed in our traditional dunnage warehouses. Why? Because at Benromach we believe making whisky by hand guarantees genuine character.

OUR HISTORY

Our family, the Urquharts of Elgin, have always been passionate about whisky. Our ancestor John began laying down casks of single malt at different distilleries in 1915, when everyone else was blending their whiskies.

It was the realisation of a long-held dream when we acquired Benromach Distillery in 1993. Five years of meticulous refitting of the distillery followed before HRH Prince Charles officially reopened our doors in 1998.

Time well spent creating a style of single malt reminiscent of the days before commercial maltings. A time when Speyside distilleries malted their own barley using peat to fuel the fires and impart a distinctive touch of smoke to their whiskies. The resurrection of Benromach Distillery signalled the rediscovery of a lost style of Speyside single malt.

Only ever matured in the finest oak casks, our signature TEN YEAR OLD single malt delivers delicate forest fruits and creamy malt, a touch of smoke and rich, lasting sherry notes.

TASTING NOTES

COLOUR: Golden Amber

AROMA: Sweet green apple and pear complement creamy dark honey. Soft vanilla develops alongside gentle smoke.

PALATE: Smooth flavours of malted cereal and stewed fruit combine with warm toffee and a hint of black cherry.

FINISH: Full bodied finish with malted cereal and soft smoke.

According to the legend, John E. Fitzgerald founded a distillery along the banks of the Kentucky River shortly after the Civil War ended. Fitzgerald began distilling bourbon and selling it to passengers aboard the trains and steamships that passed through town. Shortly thereafter, Fitzgerald sold his brand "Old Fitzgerald Bourbon" to Julian P. "Pappy" Van Winkle for $10,000, a small fortune at the time. Pappy moved production of Old Fitz to his distillery, where it became one of the most famous bourbons in the world. But if you ask Sally Van Winkle (Pappy's granddaughter), the story of John E. Fitzgerald and Old Fitz Bourbon is slightly more complicated and certainly more interesting. In 1999, Van Winkle revealed that Fitzgerald was not the man nor the distiller he claimed to be he was, in fact, a bonded treasury agent. At the time, the Treasury Department was tasked with collecting taxes levied on spirits and as such, bonded treasury agents were the only people legally allowed to carry the keys to barrel storage warehouses. Fitzgerald did have a discerning palate for fine bourbon and would use his warehouse keys to pilfer the best barrels of bourbon as they aged. The barrels, which became known as "Fitzgerald barrels," and the brand were immortalized when Pappy Van Winkle named Old Fitzgerald bourbon after the treasury agent, and added a "Whisper of Wheat "to his bourbon's recipe. By using wheat rather than rye as the secondary grain in the bourbon's mash bill, Pappy imparted a rounder, softer flavor profile in Old Fitz as compared to other bourbons at the time. Larceny Kentucky Straight Bourbon pays homage to both John E. Fitzgerald's superb taste and the legacy of the Old Fitzgerald brand. Made from a mash of corn, wheat, malted barley and rye, Larceny Bourbon carries on the tradition of Old Fitz by using wheat as the bourbon's secondary grain rather than rye. As a result, Larceny Bourbon has a sweeter, softer flavor profile as compared to bourbons that use rye as their secondary grain. After the grains are milled, they are cooked in Kentucky limestone water and fermented using a proprietary strain of yeast. Following fermentation, the mash is distilled through 70-foot tall column stills and the resulting bourbon is aged in honey barrels for six to twelve years. After aging, the casks are blended and brought to 92 proof before being bottled. The resulting bourbon has notes of sweet corn, honey, vanilla and light cinnamon, along with a hint of oak and rye that provides for a subtle edge. Larceny Bourbon earned a score of 93 points at the Ultimate Spirits Challenge in 2013, and a score of 93 points from Wine Enthusiast. In addition, it was named one of the top 20 spirits in the world by F. Paul Pacult's Spirit Journal and named a "Best Buy" by Whisky Magazine. Quite simply, Larceny Kentucky Straight Bourbon is a steal. 

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually. For the next 250 years, nearly all the gin produced in the world was barrel-aged since the spirit was stored and transported in oak barrels (at the time, glass was too fragile and plastic and stainless steel containers were still not available). In order to craft a more traditional gin, "we've rested our signature vapor basket gin in our charred oak barrels previously used to age our spiced rum," says Darek Bell, the founder and master distiller at Corsair Artisan Distillery. Since opening its doors in 2009, Corsair has received numerous accolades and awards, including being named the 2013 Craft Distillery of the Year and 2013 Innovator of the Year by Whisky Magazine. As a result of this barrel aging, together with its citrus-heavy botanical recipe, the gin has a bold aroma of cola, anise, sweet spices and and oak. The aroma gives way to notes of tropical fruits, vanilla, citrus and candied nuts on the palate, and finishes with a touch of ginger and licorice. Once the gin has matured, each bottle is filled, labeled and then boxed by hand. "We make less in a year than a big distillery spills in a day," says Clay Smith, Corsair's Distillery Manager. Corsair Barrel Aged Gin earned the Gold Medal at the San Francisco World Spirits Competition in 2011.

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989. It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Low Gap Bavarian Hard Wheat Whiskey is made exclusively from malted Bavarian winter wheat, which has a high protein content and is ideal for fermentation. Once the wheat has been malted and mashed, it is fermented into a craft beer with an 8.8% ABV. Following fermentation, the wash is twice distilled through Coale's antique, 15-hectoliter cognac still. After distillation, the whiskey is aged in three different types of barrels: new American oak casks, 350-liter French Limousin oak barrels that were previously used to age brandy, and used American oak barrels that were previously used to mature Pappy Van Winkle Bourbon. After the whiskey has aged for a minimum of two years, it is brought to proof using rainwater and bottled by hand. The whisky has an oaky aroma, with touches of toasted wheat, chocolate and crackers. The aroma fades into notes of sweet caramel, malt, butter and tobacco on the palate, and ultimately leads to a finish accented by raisins, prunes and plums.