Glendalough is an idyllic little town in eastern Ireland. Gaelic for "valley of two lakes," it was said to have been founded by a man named Saint Cemgen also known as Saint Kevin. The Glendalough Distillery, Ireland's first new craft distillery, was set up by five friends from Wicklow and Dublin with a deep passion for reviving the heritage of craft distilling in Ireland. The 18th & 19th centuries there were the glory days of the Irish whiskey industry, with over 200 licensed distilleries in all of Ireland. There were also countless unlicensed distilleries at the time, producing diverse styles of poitn, whiskey, gin and even absinthe. But through a series of unfortunate events, the Irish Whiskey Industry dried to a trickle in the 1970's. Glendalough Distillery is part of a revival of this Irish heritage. Their philosophy is "to make innovative spirits while staying true to the tradition and heritage of our ancestors." Glendalough started out making poitn the traditional Irish distillate made in small pot stills. From there they seamlessly transitioned to whiskey production, and most recently, seasonal,wild botanical gins. All of their production is handmade. Glendalough Mountain Strength poitn (pronounced "po-tcheen") is a stronger cask strength version of their signature poitn, Gaelic for "pot stilled whiskey," the original Irish "water of life." This centuries old tradition is distilled from sugar beets and malted barley, before being subtly aged in virgin oak casks.

Using whey alcohol from the local dairy farmers here in Cork, together with our own natural well water and an interesting mix of foraged and sustainably sourced botanicals, we have hand-crafted a gin that highlights the character of Bertha in her prime.

And what a name!! The mere mention of it raises eyebrows, poses question, taxes the mind and brings a smile to the lips. Hurrah, our work here is nearly done!

Like any good Irish tale, the story behind our wonderful Bertha’s Revenge Gin is a tapestry of good fortune, endeavour and passion. Funnily enough, our gin took about 10 months from conception to birth, not a dissimilar length of time to the average gestation period for a cow!

Glendalough is an idyllic little town in eastern Ireland. Gaelic for "valley of two lakes," it was said to have been founded by a man named Saint Cemgen also known as Saint Kevin. The Glendalough Distillery, Ireland's first new craft distillery, was set up by five friends from Wicklow and Dublin with a deep passion for reviving the heritage of craft distilling in Ireland. The 18th & 19th centuries there were the glory days of the Irish whiskey industry, with over 200 licensed distilleries in all of Ireland. There were also countless unlicensed distilleries at the time, producing diverse styles of poitn, whiskey, gin and even absinthe. But through a series of unfortunate events, the Irish Whiskey Industry dried to a trickle in the 1970's. Glendalough Distillery is part of a revival of this Irish heritage. Their philosophy is "to make innovative spirits while staying true to the tradition and heritage of our ancestors." Glendalough started out making poitn the traditional Irish distillate made in small pot stills. From there they seamlessly transitioned to whiskey production, and most recently, seasonal,wild botanical gins. All of their production is handmade. Working alongside local forager Geraldine Kavanagh, only the freshest botanical ingredients are foraged in the wild Wicklow country side. Small batches of this award winning seasonal gin are distilled in Holstein copper stills. No more than 3,000 bottles are produced each season, and each season yields a different character, creating something really special. "The unpredictable Irish weather resulting in an ever changing array of botanicals, berries and fruit. Each season will bring a different gin with varying taste and style" (producer).

Deep within the scenic Carlow countryside, sits the 18th century home of the Walsh Whiskey. The family owned and operated company was founded by Bernard and Rosemary Walsh, previous owners of a ski chalet in France, in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to the founding of their whiskey brand Irishman in 1999. Set out to rediscover Irish-style Whiskey as it was made 200 years ago, they initially contracted their distilling to Bushmills. After becoming successful they were eventually able to build their own distillery. The Walsh Whiskey ceremoniously opened in June of 2016, in the heart of Southern Irish farm country where they produce four versions of The Irishman, three Writer's Tears, and two varieties of Irish Cream Liqueur. The picturesque Walsh Whiskey marks the return of Whiskey distilling to County Carlow for the first time in over 200 years. With its three specially crafted imported pot stills built in the legendary Scottish Forsyths and two, forty plate column stills. They are the only independent Irish Whiskey distillery to produce the three styles of Irish Whiskey pot still, malt, and grain under one roof, in one still room. Walsh Whiskey has the capacity to produce 650,000 cases of Whiskey per annum. Writers' Tears is a truly unique vatting of Single Malt and Single Pot Still whiskeys. This expression is non-peated and triple distilled from 60% Pot Stilland 40% Malt. After being distilled the Irish whiskey is matured and aged in American Oak bourbon casks. This incredibly aromatic, flavorful expression won a Gold medal at the International Spirits Challenge in London. It is also one of the highest rated Irish Whiskeys in Jim Murrays Iconic "Whiskey Bible." "Altogether a very unusual Irish Whiskey, a throwback to the last century where spiced Pure Pot Still whiskey was married with Floral Single Malt" Jim Murray. It has also been added to Ian Buxton's publication "101 Whiskeys to try before you die."

Created in 2003, this unique vodka was one of the first luxury variants of the spirit to arrive on the market. It is inspired by old traditions where casks would be left outside in the freezing winter cold as a form of filtration. The grains are sourced from their single Kerschinskoye estate in the Tambov region of Russia, where the extremely fertile black soil yields grains of the highest quality. These are then meticulously inspected before being triple-distilled. The distillate is then shipped to the Latvijas Balzams facility in Riga, Latvia. The dilution takes place there using artesian well water, which is forced to the surface via natural pressure and pre-filtered while traveling through porous surfaces, as well as being particularly mineral-rich. After that, the spirit is filtered first using fine quartz sand, then charcoal. The third stage of filtration uses elit's signature freeze filtration. The spirit is chilled to -18C and filtered extremely slowly through ion-charged filters. Finally, the 80-proof finished vodka is bottled by hand in stunning slim and elegant receptacles. The premium ultra-smooth elit vodka has garnered numerous awards for its purity and crispness.

Four Pillars Gin launched in 2013, and was among the first craft gin distillers in Australia. Founded by wine makers Stuart Gregor and Cameron Mackenzie, alongside brand expert Matt Jones, the group launched the distillery in Yarra Valley just on the outskirts of Melbourne. Four Pillars Gin is distilled by Cameron Mackenzie through the facility's CARL still named Wilma after spending nearly two years researching and experimenting with botanicals, he came up with the final recipe. The gin is comprised of 10 botanicals: juniper, coriander, cardamom, lemon myrtle, star anise, lavender, cinnamon, Angelica, Tasmanian pepper berry leaf, and whole Australian oranges. The Four Pillars states One day our distiller Cam thought, what would happen if you combined Four Pillars Gin with some of the best Shiraz grapes in Australia This is how Four Pillars Gin Bloody Shiraz was born. Approximately around Easter in 2015, Mackenzie steeped the first Yarra Valley Shiraz grapes in high proof Rare Dry Gin for up to eight weeks.The fruits are first de-stemmed, but are kept whole before being pressed and blended with more Rare Dry Gin.The result is a beautiful vintage spirit that is born anew every year. This 2017 release is a more vibrant ruby color than previous expressions, with the same signature Yarra Valley shiraz qualities - earthiness, complexity and subtle white pepper spice, and a balanced sweetness. This gin is highly aromatic with aromas of fresh pine needles, citrus and spice, and distinct peppery, dense raspberry notes. The palate is lovely and sweet with a long juniper and spice character on the finish. This spirit is cut to proof at 37.8% ABV, which is higher than most berry gins.

Skinnygirl cocktails is the project of author, chef, and entrepreneur Bethenny Frankel, most known for starring in the reality TV show Real Housewives of New York. What started off as a simple pre-mixed bottled Margarita cocktail quickly spiraled into a range of ready to serve cocktails, wines, and flavored vodkas. At one point the Skinnygirl cocktails was one of the fastest growing spirit brands. The label achieved so much success that it was eventually acquired by industry powerhouse, Beam Inc., in March of 2011. The skinny girl line consists of several low-calorie spirits options, as the label was inspired by the idea to bring to the market all of the cocktail options you want, without the extra calories you dont (producer). Skinny Girl Bare Naked Vodka is a silky smooth, crisp vodka, with refreshingly sweet notes. You can enjoy it on ice or in any number of signature cocktails. 

In 1872, Benjamin and Eduardo Camp moved from Spain to Cuba, founding the Matusalem Rum Distillery in Santiago de Cuba. With decades of experience in distillation, solera aging, and blending Spanish brandy, they established a renowned rum brand. After the Cuban Revolution in 1959, the distillery relocated to the Dominican Republic. Today, it maintains the original recipes and techniques, including solera aging for their Ron Matusalem 18 Year Old Gran Reserva Rum. This process, traditionally used for aging cognacs and sherries, involves continuously blending rums of different ages, resulting in a progressively complex flavor profile.

Glendullan is situated in Dufftown, the whisky capital of the world. As one of the busiest whisky epicenters, it is home to some of the greatest Scotch whiskies ever created. Founded in 1898, by William Williams & Sons from Aberdeen, the distillery was actually decreed by King Edward VII in 1902. Like most distilleries, Glendullan has a history of ownership changes and renovations. In 1926, the distillery was bought out by Distillers Company Limited, then switched hands to Scottish Malt Distillers in 1939. By 1962 the distillery was renovated, and only a decade later a new facility was constructed near the original site. In 1985 the original facility was mothballed. Glendullan 2 is also a workhorse, putting out 4 million liters of spirit per year, producing several labels. The distillery itself has official bottlings and has been producing theSingleton brand since 2007. A biolpant, which processes the spent lees, was also opened on-site in 2014. The distillery has three wash stills with an impressive capacity of 33,700 liters, and three spirit stills with 23,800 liters of capacity. They source their unpeated maltings from Diageo's industrial site, and the mashing takes place in a12-ton mash tun. The Singleton brand is actually manufactured in three Scottish whisky distilleries; one of which is Glendullan. This 12 Year expression, along with the other expressions from the singleton lineup (a 15 and a 18 year), was released in the US in 2017. This 12-year-old single malt whisky spends most of its time in American oak casks as well as a small portion of European oak casks to create a more harmonized spirit. The result is a bright, young single malt bursting with fresh fruit aromas, a sweet honeyed palate, and a creamy lingering finish. 

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. This Green Spot edition comes from an inspired series that uses Montelena Zinfandel barrels to finish the Green Spot whiskey. These barrels impart a unique spicy berry notes to the already fruit-heavy whiskey. Green Spot Chateau Montelena is the 2nd release of the Wine Geese series, which was released in 2015 when Green Spot Chateau Loville Barton was launched. Chateau Montelena is crafted from a blend of 7 to 10 year old whiskeys. Before being finished for one year in French oak Zinfandel casks sourced from Chateau Montelena.

Five years old ARARAT Armenian brandy is a classic representative of the ARARAT range. For this blend, special brandy distillates are used, and they gave it a bright character and fullness of taste.

Color: Amber color with a noble golden sheen. It looks as if sunrays are stored inside of it.

Taste: Bright with caramel tones, toffee and fresh homemade pastry notes.

Flavor: Sweet peaches and plums complemented by hints of vanilla and cinnamon.

(r)1 whiskey is a premium whiskey produced by Beam Suntory. It is a blend of several different age statements of a minimum of 4.5 years. It is a uniquely smooth and sophisticated whiskey. The deliberate blending of several different ages creates a higher proof; spicy, yet lighter rye taste; and long, luxurious finish (producer). (r)1 has spicy yet approachable flavors with a distinctive profile due and a luxurious and striking finish. Bottled at 92 proof, this modern spirit is enjoyed best in cocktails. It is has light, and spicy flavors with a long, luxurious finish.When enjoyed straight, the nose offers a gentle, peppery nod to its rye heritage. Cut with water, the scents of dried fruit and cinnamon push to the front, providing a rich palate experience. Packaged in a distinctive glass bottle this whiskey received a Double Gold medal at the 2009 San Francisco World Spirits Competition, a Gold medal at the 2009 International Review of Spirits, and a Bronze at the Beverage World's Global Packaging Awards in 2008. 

There’s always room for dessert! Indulge yourself in the rich, smooth, and decadent taste of 360 Double Chocolate Flavored Vodka, the ultimate grown-up sweet treat. The best chocolate vodka for after-dinner dessert cocktails and a perfect on-the-rocks sipper, luxurious 360 Double Chocolate melts in your mouth. Step out of the box and celebrate with 360 Double Chocolate.

Kaiyo is a Japanese Mizunara oak aged whisky. What makes this spirit so special is the bespoke oak barrel selection. Mizunara oak is some of the most expensive wood available. The impeccable character of the wood imparts distinctive notes onto every spirit. However, its delicate wood grain nature makes it quite challenging to cooper. Kaiyo whisky is aged in handmade, bespoke Mizunara oak casks. These barrels are crafted from slow growth, air-seasoned wood from hand-selected trees. After the whisky is aged, it is finished at sea, imparting even more distinctive character the spirit. This unique sea voyage departs from Osaka Japan, and the journey can take up to 3 months. This whisky gets its exquisite character first and foremost from the Mizunara oak. The oak's lactones ratio and vanilla impart sweet, spicy, exotic notes of incense, sandalwood, and coconut. Other notes like tea and subtle hints of citrus appear all throughout the nose and palate.

In the 19th century, John Philip Wiser moved from New York to Ontario, Canada. By 1857, he managed and later purchased his grandparents' distillery, transforming it into one of the country's largest. Today, Wiser's Whisky maintains J.P. Wiser's traditional methods. Crafted by Master Blender Don Livermore, Wiser's 18 Year Old Canadian Whisky blends Canadian rye and barley malt, aged in oak casks for 18 years. Awarded a Gold medal and 93 Points in 2016, it offers honeyed, toasted notes of grains, caramel, and nuts.

Where other rye whiskeys are watered down, Bone Snapper Rye is the big proof, bold flavor rye that makes your money well spent. No wonder it was named a Top 5 Rye Whiskey by Maxim Magazine.

Distilled with a mash of 95% rye and 5% malt, the rye ages in small batches in Bardstown, KY, before being bottled. No chill-filtration. No mystery ingredients. Just great rye whiskey with a bold, spicy flavor bottled at 108 proof.

Every bottle of Bone Snapper Rye delivers a smooth, consistent punch that is the reward for anyone who has put in a hard day’s work and earned the

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 at 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. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found 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. This is Nikka's first ever vodka. Distilled through Nikka's signature Coffey stills, this vodka is extremely silky and smooth compared to other's in its class. This is the same traditional continuous still used to produce Nikka's famed whiskies. The vodka is crafted from corn and barley, blended meticulously and refined with white birch charcoal yielding an incredibly balanced mellow spirit. The result is a clean, refined spirit, a pure Nikka expression.

Pogues Irish Whiskey is produced by West Cork Distillers, an Independent distiller of Ireland. Inspired by "The Pogues" band, this whiskey is said to have the highest malt content of any blended Irish whiskey, containing 50% grain and 50% single malt liquid. Developed by renowned distillers Barry Walsh and Frank McHardy, this malty Irish drink has floral malty notes and elements of chocolate and citrus. "The Celtic punk band, originally named Pogue Mahone (from the Irish Gaelic "pg mo thin" meaning "kiss my arse") later became known as The Pogues. Formed in 1982 by frontman Shane MacGowan, the band were famed and admired for doing things their own way. Their rebellious nature, inspired use of traditional Irish instruments and poetic, often politically tinged lyrics led them to reach cult status in the 80s and early 90s" (producer). Pogues Irish whiskey is crafted in small batches, using only barley and spring water from the Emerald Isles. The nose has signature Irish whiskey notes of fresh barley, light honey notes, and a little brown butter. The palate offers few surprises, with lots of toasty, roasted grains, a touch of cloves, and just a little vanilla. This punk rock inspired release earned awards at the New York International Spirits Competition and World Whiskies Awards, as well as a Gold medal at the 2017 San Francisco World Spirits Competition. !

Spencerfield Spirits was founded by Alex Nicol, a former marketing director at Glenmorangie. Family owned and operated, Spencerfield is a small-batch craft distillery situated in the small town of Edinburgh, Scotland. Spencerfield is main mission is to produce the finest quality niche craft alternatives to big league brands. And their quirky farm inspired products measures up. Their flagship award-winning Sheep Dip was dubbed extraordinary with a score of 96/100 at the Ultimate Spirit Challenge. Their Pig's Nose expression is another solid release produced a meticulous blend of Speyside, Islay and Lowland malts with superior gentle grain whiskies. Produced in specially selected first-fill oak casks, this whisky gets its name from being 'smooth as a pig's nose, an old farming expression used to describe particularly fine fabric or wool. Originally launched in 1977, the Pig's Nose blend was created by Scotland's only third generation Master Blender, Richard Patterson. The foundation of the whisky is Invergordon grain whisky, aged in first-fill American oak barrels before adding five premium single malts; three of which hail from Speyside, one from the Highlands and a small 5% from Islay yielding a harmonious, exceptionally smooth balance of flavors.

After serving honorably in World War II, Commander Montgomery "Monty" Collins of the Royal Air Force was discharged in 1951 and moved to the Northern Black Forest where he opened a country guest home nicknamed "The Wild Monkey." The Black Forest area is notorious for producing some of the world's finest fruit liqueurs, and so Collins eventually began experimenting with distillation. In time, he perfected the recipe for his very own gin, which became the signature spirit served at The Wild Monkey until the 1970s. "When I heard about a special gin that contains classical spices and also ingredients from the Black Forest such as spruce shoots and lingonberries, I left my job and began doing research with the aim of bringing this gin back to life," says Alexander Stein, who resurrected Collins' gin. After two years of research and development, Stein, together with master distiller Christoph Keller, settled on a recipe that called for 47 unique ingredients. The ingredients include acacia, acorus, calamus, almond, angelica, bitter orange, blackberry, cardamom, cassia, chamomile, cinnamon, citron verbena, cloves, coriander, cranberries, cubeb, dog rose, elderflower, ginger, grains of paradise, hawthorn berries, hibiscus abelmoshus, hibiscus syriacus, honeysuckle, jasmine, kaffir lime, lavender, lemon, lemon balm, lemongrass, licorice, lingonberries, mondara didyma, nutmeg, orris, pimento, pomelo, rose hip, sage, sloe and spruce. The ingredients are steeped in French-made molasses alcohol for 36 hours prior to being distilled through an Arnold Holstein copper-pot still. Keller combines traditional maceration and distillation techniques, as well as vapor infusing certain ingredients, to gather precise amounts of the more volatile botanicals and accentuate more sublime flavors. Bottled at 47% ABV, Monkey 47 Schwarzwald Gin has an aroma of wood spices, vegetables, citrus and pine. The aroma gives to way to an incredibly complex bouquet of flavors, including earthy spices, fruit, herbs and tart citrus. The finish is rich and bursting, with a hint of lemon balm. Monkey 47 earned the World Spirits Award Gold at the International Wine and Spirits Competition, and was named one of the ten best gins by The Independent. The gin also earned a score of 93 points from the Beverage Testing Institute in 2014. Pick up a bottle today!