In 1805, the Mitchell & Sons Wine Merchants Company was established in the heart of Dublin, Ireland. By the turn of the 19th century, the Mitchells sold a range of Irish whiskeys under the name "Spot." This name originated from the company's practice of marking casks of different ages with a spot of colored paint. As a result, Mitchell & Sons sold whiskeys named Blue Spot, Yellow Spot and Red Spot, although Green Spot emerged as their most popular brand. Today, Green Spot Single Pot Still Irish Whiskey continues to be crafted in the heart of Ireland. The whiskey is made from malted and unmalted barley, which are milled and mashed before being distilled through a traditional pot still. Following distillation, the whiskey is matured in a combination of American oak casks that were previously used to mature bourbon (75%) and European oak casks that were previously used to mature sherry (25%). Once the whiskey has matured for eight to nine years, the casks are blended together and brought to proof. "Pot Still Whiskeys define the traditional flavor character of Irish whiskey and we have seen a renewed interest and growth in the category over the last few years," says Brian Nation, the master distiller at Midleton Distillery, which makes Green Spot Whiskey. Green Spot Single Pot Still Irish Whiskey has an aroma of butterscotch, caramel, honeyed oak, pine and orange that gives way to notes of citrus, tart apples, plums and apricots on the palate. The finish is smooth yet slightly spicy, with a touch of cinnamon and ginger. Green Spot Single Pot Still Irish Whiskey was just released in the United States in 2014. It was named the top spirit of 2012 by "Serious Eats," and is "unquestionably one of the world's greatest whiskies" according to Jim Murray, author of the Whisky Bible.

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born. For over a century, the distillery would remain in the hands of one of Johnston's descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail. Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig's copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is aged for ten years in the distillery's warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whisky's notes of peat and vanilla. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is then barrier-filtered (barrier filtering preserves the flavors and rich, oily texture of the whisky while removing any remaining sediment) before being bottled at cask strength. The whisky was awarded the title "Best Single Malt in the World" by Whisky Magazine. In addition, it earned the Double Gold Medal at the 2011 San Francisco World Spirits Competition, and the Gold Medal, along with the title "Best in Class," at the 2010 International Wine & Spirit Competition.

Situated on the banks of the Charente River, the Cognac region of France is divided into six different crus (cru is French term for growth zones): Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. The Grande Champagne cru, which is composed of approximately 34,000 hectares, is known for its quiet hills and rich, chalky soil, and is considered to produce the finest cognac in the region. In 1610, the Guillon-Painturaud family purchased a tiny, 18 hectare parcel of land in the Grande Champagne region of Cognac. For generations, the art of cognac production was passed down from parent to child, and today, Line Guillon-Painturaud one of the few female master distillers in Cognac benefits from her family's four centuries of experience in the region (the family continues to live on the same estate it purchased in 1610). The 18-hectare estate, which is devoted entirely to the production of a single varietal grape, enjoys a rich, calcareous soil, along with a temperate climate and generous amounts of sunlight. As a result, the Ugni Blanc grapes harvested on the estate are incredibly acidic and flavorful, making them perfect for distillation. Once the Ugni Blanc grapes have been harvested, they are pressed and the remaining grape juice is fermented into a wine. Then, Line distills the wine twice through a traditional copper still, before maturing the cognac in bespoke, French oak barrels (the oak is sourced from the Limousin and Troncais forests in France, and the barrels rest in Line's cellars). Guillon-Painturaud VSOP Grande Champagne Cognac is aged for an average of fifteen years, before each cask is brought to proof and bottled by hand (House Guillon-Painturaud is a member of the Vigneron Independent, a society specifically dedicated to winegrowers who undertake every aspect of production in-house). The cognac has an aroma of ripe orchard fruits, particularly green apples and pears, along with notes of caramel and butterscotch. The aroma opens up to notes of orange and lemon zest, along with touches of cinnamon, tropical fruits and pastries. The finish, which is long and elegant, has a smooth touch of caramelized apples. Guillon-Painturaud VSOP Grande Champagne Cognac earned four stars from F. Paul Pacult's Spirit Journal, which called the cognac an "excellent buy."In addition, it was named the "Best Bargain Brandy"by Wine Enthusiast.

Federal regulations in the United States require that bourbon be made from a mash bill of at least 51% corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon. Duke Small Batch Kentucky Straight Bourbon Whiskey is a straight bourbon whiskey that is made by marrying together casks of bourbon that have aged for between five and ten years. The bourbon is crafted in homage to John Wayne, whose nickname was "Duke." Created by Ethan Wayne (Duke's son), the bourbon's flavor profile was made to reflect Wayne's personal whiskey preferences, which were preserved for over five decades and were only recently discovered. The bourbon has a distinctively fruity aroma, with notes of nutmeg, maple syrup, caramel, toffee, roasted corn and mellow char on the palate. The finish is bold and spicy, with a hint of cloves, rye and ginger. "My father thrived on new projects and adventures and he always loved a great glass of whiskey at the end of the day," says Ethan Wayne. "Our goal with the Duke was to make a Bourbon that embodies the spirit, strength and richness my father personified while realizing his unfulfilled dream of distilling fine spirits." 

In 1751, Severo Arango y Ferro arrived in Cartagena, a port city in northern Colombia. Ferro had been sent to Colombia from Spain, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferro's strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Colombiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum. Dictador 20 Year Old Colombian Rum is made from the virgin nectar of raw sugar canes. Once the nectar has been fermented, it is distilled through a combination of copper-pot stills and stainless steel column stills. The wash distilled through the column stills produces a rum that is light in flavor and body, while the copper-pot stills produce a rum that is more intense and robust. Following distillation, the rum is solera-aged in traditional oak casks from Xrex. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. Dictador 20 Year Old Colombian Rum has matured for over two decades in a solera, giving the rum a layered, complex flavor profile. The rum has an aroma of caramel, vanilla and honey, which gives way to notes of roasted coffee, honeyed oak and smooth tobacco on the palate. The finish is round and elegant, with layers of dark chocolate, mellow leather and light smoke. The rum earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012 and the Gold Medal at the Rum XP Awards in 2010.

Absinthe, which is a spirit traditionally derived from grand wormwood, anise and fennel, has a long and colorful history. While its origins remain unclear, the use of medicinal wormwood dates back to ancient Egypt. In the 18th and 19th centuries, absinthe was distributed by the French Army to its troops as a cure for several digestive diseases, including dysentery and tropical fever. When the troops returned home, they brought their taste for absinthe with them. Spurred by the temperance movement and winemakers, absinthe became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal," and that it would "provoke epilepsy and tuberculosis."In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, Swiss teetotalers seized the moment and passed a referendum making absinthe illegal. Similarly, absinthe was prohibited in the United States for nearly a century; from 1912 until 2007, absinthe was not allowed to be consumed on American soil. La Muse Verte is crafted from a traditional absinthe recipe that was originally created in the late 19th century and refined over the course of the next hundred years. The recipe calls for a secret blend of up to eight different ingredients, including fresh, organic grand wormwood (the wormwood is used within a few months of harvest). After each plant used in crafting the absinthe is harvested, it is steeped in a beet-based spirit for up to three weeks in order to extract the flavors, oils and texture of the plant. After the plants have been macerated, the absinthe is married together without the use sugar, artificial additives or coloring, and bottled at 136 proof the historical alcohol content of absinthes crafted centuries ago (the black bottle ensures that light does not spoil the color of the absinthe). La Muse Verte has a fresh, herbal aroma with hints of grass, licorice and citrus. The aroma gives way to a fluffy, coating texture that has notes of apples, herbs and peppermint, and ends with a spicy touch. The absinthe earned a score of 97 points at the Ultimate Spirits Challenge in 2013 the highest score of any absinthe and was awarded the Chairman's Trophy. 

In 1895, Masataka Taketsuru, "the father of Japanese Whisky," was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikka's Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Taketsuru Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for an average of 10 years in various types of oak casks before being vatted together to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru Pure Malt has a soft, floral aroma, with notes of green fruits, papaya, lemon and brown sugar. Notes of toffee, almonds, roasted nuts, and custard appear on the palate, and are complemented by touches of nutmeg and clove. The finish is full-bodied and lush, with hints of cocoa, peat and oak. 

On the banks of the Salt River, nestled in the quiet Kentucky countryside near Lawrenceburg, Four Roses Distillery is a testament to American ingenuity and perseverance. Built in 1910 to resemble the architecture of California wineries, the distillery now listed on the National Register of Historic Places was one of six distilleries that was granted permission to operate during Prohibition. Following Prohibition, Four Roses Kentucky Straight Bourbon became the top-selling bourbon in the United States.In 1943, Seagram's bought the distillery and a decade later, discontinued the sale of Four Roses Kentucky Straight Bourbon. In 2002, the distillery changed hands again, and the new owner brought a renewed sense of purpose and vigor to Four Roses. Four Roses Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of 60% corn, 35% rye and 5% malted barley. Straight bourbon must be aged for a minimum of two years Four Roses Bourbon is aged for a minimum of eight years in newly charred, white-oak casks. The high rye content in the bourbon creates a rich, spicy flavor and gives the bourbon notes of nutmeg and cinnamon. A proprietary yeast culture used to ferment the mash produces a light, fruity balance to the spiciness and the aging process gives the bourbon notes of maple syrup and caramel. While most distilleries age bourbon in warehouses that are many stories high, Four Roses ages its bourbon in a one-story warehouse to ensure that each barrel is aged in a similar environment. In addition, each bottle of Four Roses available through is the product of a single barrel (rather than a blend of multiple barrels), giving each bottle a unique flavor profile and history.

Crafted from the same malts as Rogue’s notorious Dead Guy Ale, malted two row barley, munich and crystal malts create a unique whiskey wash that offers an intriguing range of flavors. Aged more than two years, the finished whiskey has dark cocoa, coffee and caramel tones that are reminiscent of Dead Guy Ale. This whiskey is not only great to sip, but also holds up in a spirit-forward cocktail.

AWARDS

2021: Double Gold - 2021 Sip Awards

2021: Silver - San Francisco World Spirits Competition

2018: Best Oregon Whiskey - International Whisky Competition

2018: Consumer Choice - SIP Awards

2018: Gold - Cigar & Spirits: World Spirits Competition

Named for a truck-driving, motorcycle-riding, bourbon-loving, hardworking whiskey man, Baker’s Single Barrel Bourbon is a singular experience. A big, bold bourbon that was created by one legend to honor another.

NO TWO BARRELS ARE THE SAME
Every drop of bourbon in a Baker’s bottle comes from one single barrel. And once those bottles are gone, they’re gone. Which means you’ll discover layers of unique, subtle nuances in every bottle you pick up. That’s what makes Baker’s so special.

WHERE IT’S AGED MAKES ALL THE DIFFERENCE
One thing that makes Baker’s unique is there’s not one particular location where it ages. With four campuses, a lot of differences can occur inside each barrel. For example, airflow, location of the rickhouse and dump date all play a part. Each barrel is tested. Only those that meet the highest quality standards are bottled.
Baker has always believed the ideal bourbon is made according to three fundamental rules: First, it’s aged at least seven years because that’s the sweet spot for getting big vanilla notes from the charred oak barrel. Second, a great bourbon carries substantial flavor. And third, when he tries it, he better like it. These rules might seem simple, but they make for one hell of a bourbon.

TASTING NOTES
The beauty of single barrel bourbons lies in the intensities and flavors that change with each barrel. So, one bottle might be smokey, while another might be more floral or peppery. While every barrel of Baker’s offers a unique tasting journey, you can expect some defining characteristics. Here are a few.

Nose: Fruit, vanilla and caramel.

Palate: Medium bodied with flavors of oak, toasted nuts and vanilla.

Finish: Robust flavors sit on the tongue for a while, warm and rounded.

After the British defeat at Yorktown in 1781, Kentucky County emerged in the west of the Appalachian mountains. Early settlers received "corn writs," inspiring them to distill bourbon from the excess corn. Noah's Mill Bourbon, a tribute to these pioneers, combines up to twenty casks with diverse mashbills, creating a layered and complex flavor profile. Aged for up to 20 years and bottled at 114.30 proof, it boasts an enticing aroma of coffee, vanilla, raisins, and toffee. The taste features figs, dates, dark fruits, cocoa, marmalade, and more, leading to a spicy finish. The bourbon earned numerous accolades, including a Double Gold Medal at the San Francisco World Spirits Competition and a "highly recommended" status from F. Paul Pacult's Spirit Journal. Jim Murray's Whisky Bible awarded it a score of 93 points in 2012.

Embedded in the rolling Appalachian hills of Greenbrier County, West Virginia, Smooth Ambler Spirits is a testament to the hard-work and craftsmanship of TAG Galyean and John Little. Working in their state-of-the-art, 5,200 square foot distillery, Galyean and Little combine innovative techniques with locally-sourced grains and a hands-on distillation process to produce remarkable spirits that are bold, complex and perfectly balanced. Old Scout Straight Bourbon Whiskey is steeped in the tradition of the Highland Valley. Together, Galyean and Little hand-selected casks of six and seven year-old small-batch bourbon composed of a mashbill of 60% corn, 36% rye and 4% malted barley. Afterwards, the two distillers blended the bourbon with local mountain water and bottled each bottle by hand at a robust 99 proof (49.5% ABV). The high rye content of Old Scout Straight Bourbon Whiskey gives it an exceptional taste and smoothness, preserved by non-chill and non-carbon filtering. The bourbon has an aroma of tobacco, which opens up to sweet notes of apples and cherries that are nicely balanced by hints of spicy rye, cinnamon and oak. The finish, which is long and flavorful, has notes of baking spices, sweet almond extract and eucalyptus. Old Scout Straight Bourbon Whiskey earned a score of 95 points by Wine Enthusiast and earned the Gold Medal from the American Distilling Institute.

A timeless style of malt whisky, Balcones “1” Texas Single Malt breathes new life into centuries of distilling tradition with classic techniques and ingredients adapted for New World tastes.  Opening aromas bear hints of toffee and overripe fruits. On the palate, layers of toasted malt and honey give way to mellow notes of baked pears and apples. A long finish is accompanied by cinnamon and cloves. Texas made, Texas proud, we hope you enjoy the whisky we owe our success to as much as we enjoy making it.

Tasting Notes

NOSE: ripe, buttered stone fruit, banana and pears; honey and rose water with delicate citrus accents

TASTE: silky and full on the palate; lightly toasted bread with fresh butter and marmalade

FINISH: long finish with lingering toast and burnt sugar notes morphing into rich malt and wood flavors with counterbalancing acidity

Surrounded by the grapevines of nearly 40 different wineries, Finger Lakes Distilling sits high above Seneca Lake in upstate New York's wine country. The architecture of the 5,000 square foot distillery complete with a 15-foot-tall canoe-shaped chandelier and made using reclaimed lumber was inspired by some of Scotland's most prestigious distilleries. Just outside their distillery in Burdett, New York, Brian and Thomas McKenzie Finger Lakes' founders (they swear they are unrelated) are inspecting the holding tanks which store the corn, rye and malted barley used to make McKenzie Bourbon Whiskey. The corn and rye bins, nicknamed Corn-elia and Rye-ella, store grains sourced from local farmers in upstate New York, while the malted barley bin, nicknamed Malt-ilda, stores barley sourced from Canada. After sourcing the grains, the McKenzies grind and mill a mash comprised of 70% corn, 20% rye and 10% malted barley. The mash is then fermented for approximately three days before being distilled inside a 350-gallon, two-ton Holstein copper pot still imported from Germany. Following distillation, the bourbon is aged at 100 proof inside 10-gallon, newly charred American oak casks for approximately 18 months. After aging in the American oak casks, the bourbon is double-barreled, or finished, in used Chardonnay casks sourced from one of the many wineries that surround Finger Lakes Distilling. The Chardonnay casks impart a rich, buttery flavor to the bourbon, and round out its notes of toffee, apricot and cinnamon. "As far as distilling spirits there's nothing more fun than making whiskey," says Brian McKenzie. "There are so many steps to the production from mashing to distillation to the blending stage there so many variables that can affect the flavors. Being a craft distiller, that's what's exciting about it." 

In 1895, Samuele Sebastiani emigrated to the United States from Tuscany. A stonemason by trade, he quarry-mined the hills of Sonoma, California for the cobblestones used to build the streets of San Francisco. For nearly a decade, he worked long hours, lived frugally and saved carefully, and in 1904, Sebastiani purchased enough land in Sonoma to open the doors to Sebastiani Winery. Sebastiani's tireless work ethic quickly made the winery successful, and Sebastiani Winery was the only winery in Sonoma to remain open during Prohibition. Today, August Sebastiani, Samuele's great-grandson, is the President of 35 Maple Street Distillery, the makers of Uncle Val's Botanical Gin. The gin is named after Vaerio Cecchetti, Sebastiani's favorite uncle and a retired physician near Lucca, Italy. "In addition to being a highly regarded doctor, Uncle Val is a great cook and avid gardener," says Sebastiani. The botanicals used in the gin juniper, lemon, sage, lavender and cucumber "are the same as those Uncle Val likes to use in his cooking and grows in his home garden." Awarded an astounding 96 points by The Tasting Panel, Uncle Val's Botanical Gin has a complex yet subtle flavor profile. Sebastiani uses immersion bags (think big tea bags) in order to infuse the gin with the flavors from the botanicals. The immersion bags are steeped in the gin for several hours, although some remain in the gin longer in order to impart a stronger aroma and flavor. The lemon adds a burst of crispy citrus flavor which is balanced by the calming effect of the sage. While the lavender provides for an elegant, refined aroma, the cucumber adds a cooling, subtle freshness. After the gin is distilled five times over, Sebastiani's team filters it using carbon and lava rock (or pumice), which has a porous density that's perfect for filtering gin. After filtration, the gin is brought to proof using naturally sweet spring water from the Cascade Mountains before being bottled and labeled by hand. "Gin was invented in the Netherlands by a doctor, Franciscus Sylvius, who was a professor of medicine in Leyden, Holland, back in the 1650s," Sebastiani says. "He was trying to find a cure-all for kidney and stomach disorders, so he infused juniper berries into distilled spirits. The elixir became so popular that distillers began commercial production and by the end of the 1680s, the Dutch were exporting more than 10 million gallons of gin each year. Gin is the only spirit that started out as a medicine, so it's fitting that we named ours after Uncle Val." 

The anCnoc 12 year old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth yet challenging. And each twist and turn delivers a surprise. In fact, this is a dram that has something for everyone.

Tasting Notes

Colour: Gentle amber with a slight yellow hue.

Nose: Soft, very aromatic with a hint of honey and lemon in the foreground.

Taste: Sweet to start with an appetising fruitiness and a long smooth finish. Light yet complex, smooth yet challenging. This is a dram that has something for everyone.

1792 Small Batch Bourbon is sophisticated and complex. A distinctly different bourbon created with precise craftsmanship. Made from our signature "high rye" recipe and the marriage of select barrels carefully chosen by our Master Distiller. 1792 Bourbon has an expressive and elegant flavor profile. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. Elevating whiskey to exceptional new heights, 1792 Bourbon is celebrated by connoisseurs worldwide.

This award winning "mosto verde, acholado" style Peruvian Pisco, formerly known as Pisco Portón, is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 43% ABV (86 proof) requiring approximately 8 kilos (18 lbs.) of a blend of quebranta, torontel, italia and albilla grapes to produce one 750ml bottle. Distilled from partially fermented grape juice (pure wine--no pomace) and rested a minimum of one year—six months for each varietal and another six months after assemblage--with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through alambique copper pot stills and traditional falca stills.

TASTING NOTES

NOSE

CONDITION: clean and forward

INTENSITY: pronounced

AROMA CHARACTERISTICS: fresh, clean and fruity with hints of melon, grape, white vanilla and honeycrisp apple aromas.

MATURITY: un-aged and rested in stainless steel for one year.

PALATE

ALCOHOL: warming

BODY: full and very viscous

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: rich, warming, full bodied, intense, creamy texture includes characteristics of cinnamon, orange blossom, chocolate and citrus.

FINISH: complex and smooth, long and luxurious.

For over a decade, Jacob Lustig managed the tequila and mezcal portfolio of the largest liquor distributor in the United States. Lustig has had a lifetime of experience in the tequila industry: as a child, his family moved back and forth between San Francisco and Oaxaca, Mexico. Later, as a student at the University of California, Santa Cruz, Lustig studied the history of the Mexican liquor business. "My passion for nuanced and unique agave spirits began in southern Mexico during the early 1990s," says Jacob, "when I renovated a centuries-old Oaxacan mezcal distillery after concluding an intensive study of regional mezcal distillation and its myriad production configurables." As the manager of a tequila and mezcal portfolio, "I was able to work closely with over forty of Jalisco's finest tequila distilleries." Seleccin ArteNOM Tequila is the first and only company authorized by the Tequila Regulatory Council to bottle tequilas from different distilleries and release them under a single brand name. "A prevailing regulation in the tequila industry specifically prohibits the bottling of any brand in multiple locations, in order to assure aficionados consistent flavor and quality in their preferred mark," says Jacob, but after years of working with the Tequila Regulatory Council, Jacob was granted permission. Gratefully, the Seleccin ArteNOM Tequilas are now being applauded in both Mexico and the United States. ArteNOM Seleccion de 1414 Tequila Reposado is produced in Arandas, Jalisco (elevation: 5,400 feet) by master distiller Jos Manuel Vivanco at the Destileria El Ranchito. Vivanco is a fourth generation distiller his great, great grandfather began cultivating agave in the highlands of Jalisco just after the Mexican Revolution. Vivanco ferments his estate-grown agave using a natural indigenous-yeast that is found in and around his distillery. After twice-distilling the agave, Vivanco ages the tequila for four months in white American oak casks that were previously used to age bourbon. Seleccion de 1414 Tequila Reposado has notes of mature agave and banana bread, followed by a long, smooth finish with notes of honey, citrus and vanilla. Seleccin ArteNOM Tequila is the only project of its kind. 

Elijah Pepper began distilling whiskey at the dawn of the American Revolution and during the War of 1812, he built the first log cabin distillery in Versailles, Kentucky. Eventually, he passed the family business on to his son, Oscar, and then on to his grandson, James E. Pepper. Colonel James E. Pepper was one of Kentucky's first Bourbon aristocrats he raced thoroughbreds in the Kentucky Derby, traveled in a private rail car and made famous the Old Fashioned cocktail. "Pepper Whisky is an old fashioned whisky, made in the old time way from a formula used for more than 100 years by three generations of the Pepper family," wrote James, in an advertisement dated August 22, 1887. "We claim not only to make the oldest but absolutely the purest and best brand of whisky made in America, and we invite comparison with any whisky of any age." In 1958, after the whiskey industry fell on hard times, the James E. Pepper Distillery was forced to close its doors. During its tenure, Pepper Whiskey, or "Old 1776 Whiskey" as it became it known, was a favorite of Presidents Andrew Jackson and Ulysses S. Grant, and was preferred by Daniel Webster, a leading American statesman and senator from Massachusetts. "Before re-launching this iconic brand," says Amir Peay, "we did extensive research and spent years collecting and analyzing full, preserved bottles of original Pepper Whiskey." Peay even acquired a letter written by Pepper himself, detailing the exact mashbill and recipe used to create Old 1776. "We wanted to pay homage to Pepper's legacy and do our best to recreate the original Pepper Whiskey something that was part of American history," he says. James E. Pepper 1776 Straight Bourbon Whiskey is made from a mash of approximately 62% corn and malted barley, and 38% rye. After distillation, the bourbon is aged for a minimum of four years in new, American oak casks. As a result, it has slightly sweet hints of vanilla, toffee and caramel, that subtly compliment notes of baking spices, spicy rye and oak. James E. Pepper 1776 Bourbon Whiskey earned Double Gold Medal at the San Francisco World Spirits Competition in 2013. "We used the same traditional methods that Pepper championed in order to restore these whiskies," says Peay.