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!

Van Gogh Vodka is most known for their vodka and gin. Launched in January 2000, Van Gogh Vodka is produced at the Royal Dirkzwager Distillery in Schiedam, the Netherlands. Their lineup is a diverse range of flavored spirits and liqueurs. Van Gogh Vodka is owned by Luctor International, and has been handcrafted in small batches from wheat corn and barley at the The Royal Dirkzwager Distillery for over 133 years. The vodka is triple distilled, twice in column stills and then a third time in a traditional pot still. Our Van Gogh Aa-Blueberry vodka is an exotic combination of aa berry and blueberry, with just a hint of raspberry and almond. Light with a tropical berry taste, this premium vodka can be enjoyed on the rocks or mixed up in your favorite vodka cocktail (producer). This vodka earned 5 Stars, Highest Recommendation, from The Spirit Journal, 93 Points, Gold Medal from Best Tasting Spirits, and 91 Points, Excellent, at the Ultimate Spirits Challenge. 

Van Gogh Vodka is most known for their vodka and gin. Launched in January 2000, Van Gogh Vodka is produced at the Royal Dirkzwager Distillery in Schiedam, the Netherlands. Their lineup is a diverse range of flavored spirits and liqueurs. Van Gogh Vodka is owned by Luctor International, and has been handcrafted in small batches from wheat corn and barley at the The Royal Dirkzwager Distillery for over 133 years. The vodka is triple distilled, twice in column stills and then a third time in a traditional pot still. This Van Gogh Double Espresso is a rich, bold cup of espresso. 

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskeys, vodkas and even an aging balsamic vinegar (it's 14 years old already). According to St. George Master Distiller Lance Winters, St. George Single Malt Baller Whiskey is a California take on the Japanese spin on Scotch whisky. It is crafted from 100% American barley, mostly made of two-row pale malted barley, the remainder lightly roasted. The whiskey is filtered through maple charcoal and matured for 34 years in ex-bourbon and French oak wine casks, before being finished in umeshu barrels, a Japanese style of plum liqueur crafted from 100% California-grown ume fruit. The distinctive label, which re-imagines the legend of St. George as a samurai was designed by Oakland artist Sylvia Solochek Walters, and calligraphy by Eri Takase of Takase Studios. 

Our Rye Whiskey is a true small-batch whiskey twice distilled in direct-fire, traditional copper alembic pot stills from a rye malt mash composed of 78% rye and 22% aromatic malted barley. Each batch is aged for a minimum of 18 months in heavy charred, new American White Oak barrels.

This energetic spirit has a complex flavor paired with remarkable smoothness and character. It boasts flavors of honey and oak and imparts hints of vanilla, spice of rye, and a nice subtle caramel note on the palate.

Awards

Best of Sunset International Spirits Awards 2021

Gold California Craft Spirits Competition, 2020

Gold Best in Show, Best of Class, Best of Division, Distilled Spirits and Cocktail Competition 2018

Gold California Craft Spirits Competition 2018

Gold Craft Distillers Spirits Competition 2017

Silver Outstanding Whiskies of the World 2017

Bronze American Distilling Institute 2018

Bronze California Craft Spirits Competition 2017

Apocalypto Reposado Tequila is aged for a minimum of six months in oak barrels, allowing it to develop a complex and refined flavor profile. During this aging process, the tequila absorbs the characteristics of the oak, resulting in subtle notes of vanilla, caramel, and spice.

The tequila is made from 100% blue Weber agave, harvested at peak ripeness to ensure the highest quality. The agave is cooked, fermented, and distilled using traditional methods, preserving the authenticity and depth of flavor.

Apocalypto Reposado Tequila offers a smooth and velvety texture, with a balanced combination of sweet and spicy flavors. It is known for its remarkable smoothness, making it enjoyable to sip neat or on the rocks. It also lends itself well to crafting premium cocktails, adding depth and character to classic tequila-based drinks.

The packaging of Apocalypto Reposado Tequila is as impressive as the liquid inside. The bottle features intricate detailing and a distinctive design, reflecting the brand's commitment to quality and craftsmanship.

With its rich flavor, smoothness, and attention to detail, Apocalypto Reposado Tequila is a testament to the artistry and passion behind tequila production. Whether sipped slowly or used as the foundation for creative cocktails, this tequila invites you to savor and appreciate the depth and complexity of Mexico's iconic spirit.

Frida Kahlo Tequila Blanco is naturally fermented up to four days. The agave juices are then double distilled in antique copper stills and bottled un-aged. The result is smooth super-premium tequila that mixes perfectly with your favorite drink.Frida Kahlo Tequila is all-natural. No artificial ingredients are added to accelerate the fermentation process. Hand selected at the peak of maturity, the agave is slowed cooked inside an antique adobe brick oven; then steamed and cooled to remove any bitterness; and finally the agave is pressed to extract only the finest juices for am extra super-premium Tequila.

In 1832, an Englishman named Henry Corby emigrated to Belleville, Ontario (he was only 26 years old at the time). After arriving in Canada, Corby opened up a bakery and began supplying bread and other grains to the local militia. Within a few years, Corby was shipping his excess grains to Kingston, where they were sold to other bakeries and restaurants. After purchasing a gristmill in 1855 (a gristmill grinds grains into flour), Corby began distilling his excess grains into whisky, and opened the doors to Corby Distillery in 1859. Corby Distillery initially released Pike Creek Whisky in Canada during Christmas 2012. At the time, the distillery had no intention of releasing the whisky into the United States, but after much fanfare and incredible reviews, the whisky was imported into the United States in 2013. Pike Creek Whisky is a traditional Canadian whisky, and is distilled twice through small, copper stills. After distillation, the whisky is matured in first-use bourbon barrels, which are laid to rest in a warehouse in Pike Creek (a suburb of Windsor, Ontario) for an average of seven to eight years. "In Pike Creek's non-climate controlled warehouse, the dramatic swings in temperature play a key role in the whisky's maturation process," explains Wayne Hartunian, a Corby Distillery representative. Temperatures plunge during the frigid Canadian winters, and soar during the hot summers Windsor has one of the greatest annual temperature configurables of any whisky region in the world. As a result of the dramatic changes in temperature, the wood barrels are forced to contract and expand, ultimately maximizing interaction with the whisky. "This interaction with the barrels adds character, complexity and concentrated flavors to the whisky, resulting in a one-of-a kind product distinctive to Pike Creek," says Hartunian. This rum-finished whisky is a departure from Pike Creeks signature spirit. For this 10 year expression, after the whisky has matured in used bourbon barrels, it is finished for several months in ex-rum casks. The rum barrels impart a distinctive sweetness onto the spirit.

With over 20 years of experience using traditional and revolutionary barrel aging techniques and harvesting only the finest 100% Highland Blue Weber agave, we have achieved what we know are the world's top tequilas. AsomBroso La Rosa is 100% blue agave tequila and distilled and filtered multiple times. After the final filtration the resultant tequila spirit is then "rested" for 3 months in ex-Bordeaux red wine barrels. Its beauty sleep in the Bordeaux barrels gives the reposado its signature pink hue .

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. 

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture women's corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, it's home to Journeyman Distillery and Bill Welter, Journeyman's master distiller. Welter, who was formerly a banker in Indiana, began his Journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic & kosher distiller's facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one. Last Feather Rye is made by distilling a mash of 60 percent organic rye and 40 percent organic wheat through a 5000-liter, copper pot still imported from Germany. The organic rye and wheat are produced without the use of synthetic fertilizers, artificial pesticides, herbicides, antibiotics, growth hormones, feed additives, or genetically modified organisms and enable Journeyman Distillery and all of its products to be certified organic by the Midwest Organic Services Association. Following distillation, the rye ages to profile in newly charred American oak casks. Using multiple size barrels, each distillation is tailored to the barrel it will age in and bottled once it has reached the desired taste profile. Journeyman Last Feather Rye has notes of ripe banana on the nose, spice and pepper of rye well balanced with the sweetness of wheat, fruit notes and a clean/dry finish - easy drinking.

During the 17th century, Cornelius Van Brunt one of the founding fathers of Brooklyn farmed land alongside the banks of Gowanus Creek, while helping forge the eclectic society that became Brooklyn. In the 1800s, as the population of New York mushroomed and its waterways became vital hubs for maritime travel, the Brooklyn waterfront became home to some gin, rum, and whiskey distilleries. Prohibition forced the distillery to close, and it wasnt until the new 21st century that distillation resumed. Opened in 2012 Van Brunt Stillhouse honors the pioneering spirit of Cornelius Van Brunt, one of the founding fathers of the area. Founded by Daric Schlesselman who first began by producing the first Rum from Brooklyn since the Prohibition era. Soon after releasing the rum, the brand started producing other spirits such as Grappa and other grain distillates. Daric, a former editor at The Daily Show, left behind the world of television and followed his dreams of reincarnating the of Spirits of the past. This special four grain Brooklyn Stillhouse whiskey is distilled primarily from malted barley and wheat, with a small portion of corn, and rye for good measure. This four grain recipe harkens back to a pre industrial farmhouse style (producer). Expect grassy, floral notes alongside fresh oaky, bourbon sweetness followed by hints of tobacco, and a delicate, lingering finish. 

Situated on the north coast of Islay, facing the island of Jura less than 1/2 mile away on the other side of the Sound of Islay, Port Askaig is a small town. Port Askaig whiskies are Islay single malts, named after the idyllic town. Created by London-based Specialty Drinks, the company began selecting casks from some of the largest and most reputable single malt distilleries on the island and producing a series of independent single malt bottlings. Port Askaig has a compelling range of Islay single malt Whiskies that encapsulate the unique character of Islay and its people. With a signature robust smokiness and soft fruit, this Port Askaig range was created to entice even to the most zealous and discerning of Whisky connoisseurs while also appealing to the novice Whisky drinker. As the youngest age-statement release in the Port Askaig range, this bold eight-year-old Askaig isnt shy about its peat. You can expect young fresh notes of maritime sweet vanilla and citrus. 

Penderyn is the first Welsh distillery in over a century. Launched March 1, 2004, the distillery is nestled in a small village in a mountain range in South Wales named Brecon Beacons. Home to Forest Fawr Geopark a UNESCO site. Penderyn has garnered much critical acclaim since its inception; their unique small batch methods yield only one barrel of this Welsh whisky per day. Initially matured in hand-selected bourbon barrels, the whisky is finished in Madeira barriques. This Madeira finish flagship is the cornerstone of the Penderyn lineup. Welsh Gold is extremely rare, pure and precious and was worn by legendary Welsh princes. The Penderyn Gold Collection is an embodiment of these qualities. Produced using a bespoke pot still made by Dr. David Faraday. This maturation technique creates a deeply complex spirit, with a well-rounded, highly nuanced flavor profile that earned Gold Medals at the 2012 and 2013 International Whisky Competitions, a gold medal at the 2017 Whisky Masters, and The Chairman's Trophy 95/100 at the Ultimate Spirits Challenge 2015.

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholson's iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when Luxco acquired it. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. Aged in new charred oak barrels this wheated bourbon that provides unparalleled smooth flavor and finish. An incredible flavor profile that earned it at the Double Gold at the 2015 San Francisco World Spirits Competition.

In 1843 a grocer by the name of David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store on North 6th Street. Unbeknownst to its forefather, a legacy was born. Half a century his recipe had been passed down for generations. Eventually, the legendary Julian Pappy Van Winkle and W.L. Weller handcrafted Nicholson's iconic 43 bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when it was acquired by Luxco. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on unchanged, unfettered, and unmatched. This extra-aged ryed bourbon has a full-bodied flavor and a distinct, spicy taste.

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 handcrafted in the heart of Kentucky. Bottled and aged in the old fashioned way for an unmistakable, unforgettable mellow flavor. This bourbon liqueur has sweet floral notes with undertones of vanilla, cinnamon, and fine wood. The palate is subtle, with notes of vanilla, floral tones and a warm, lengthy, buttery finish.