Corazon Tequila is part of theGemini Spirits & Wine Company, which is a wholly-owned subsidiary ofSazerac. Corazon Tequila utilizes ex-bourbon barrels from some of the most in-demand whiskey to explore the relationship between aged tequila and the whiskey that was initially used in that barrel. In May 2010, expert jimadors from the Corazon Distillery began harvesting agave from the rolling hillsides of Arandas, which is situated in the Jalisco region of Mexico. Rather than clear-cutting the fields from the outset, the jimadors employed scientific tools in order to analyze the precise sugar content of the 80 tons of agave plants in Arandas. Once the sugar content had been determined, the jimadors combined agave with a low sugar content (a low sugar content will produce a tequila with a drier, more mineral flavor profile) together with agave with a high sugar content (a high sugar content will produce a tequila with a sweeter and bolder flavor profile) in order to produce a unique blanco tequila. Once the tequila had been produced, it was fractionated and matured in three unique types of casks: casks that had been previously used to mature Buffalo Trace Bourbon, casks that had previously been used to mature George T. Stagg Bourbon and casks that had previously been used to mature Sazerac Rye. The collection,Expresiones del Corazon, is comprised of five releases:Buffalo Trace Reposado, George T. Stagg Anejo, Sazerac Rye Anejo, Old Rip Van Winkle Anejo, and Corazon Artisanal Edition Blanco. This Corazon Anejo Tequila aged 19 months in Thomas H. Handy Sazerac whiskey barrels, showcasing red pepper and cinnamon spice, dark chocolate, burnt caramel and smoldering oak. 

Open fermentation in wooden tanks with both house-cultured and indigenous yeast strains. Pot distilled and unfiltered.
Aged five years in new American white oak charred barrels on earthen floors in the distillery's unheated dunnage-style bonded warehouse.

Singani is an indigenous Bolivian spirit that has been produced since 1530, and distributed exclusively inside Bolivia. Fast forward to 2008, Steven Soderbergh attended a kickoff party in Madrid for the 2008 biopic Che. The casting director of the film gave him a taste of Singani, an aromatic, clear grape-based Bolivian spirit. The rest was history. Singani uses only muscat grapes of Alexandria which must be planted at a minimum of 5250 feet. Because Singani is not a recognized spirit category in most of the world, it is described as a brandy, but is better classified as an eau-de-vie. Singani has been described as being much like pisco, and came about when the Spanish brought their grapes and their distilling methods over to Latin America. Five hundred years later, it's the national drink of Bolivia with a Domain of Origen, and yet still mostly unknown outside the country. In 2010, Steven Soderbergh created his own line, Singani 63, to be distributed everywhere outside of Bolivia. In November of 2014, he co-petitioned (with the Bolivian government) to the U.S. Alcohol and Tobacco Tax and Trade Bureau to recognize Singani as its own unique category, not unlike Pisco and Cachaa. The number 63 is a reference to Soderbergh's birth year, and this Singani is the first ever to be available in the United States and for that you can thank the director, Steven Soderbergh and his blood, sweat, and tears (and money).

Ancient buffalo carved paths through the wilderness that led American pioneers and explorers to new frontiers. One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years. In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them, we created our signature Buffalo Trace Kentucky Straight Bourbon Whiskey.

TASTING NOTES

Palate: Bold spice note with black pepper, walnut, vanilla, cinnamon caramel, and cherry.

Nose: Strong notes of spice with hints of oak and wood barrel and occasional leather and tobacco. 

Color: Reddish cooper.

Finish: Medium length finish with caramel, oak, cinnamon, and vanilla notes and rich lingering earthly spice taste. 

Most Recent Awards

2020 Gold Medal - World Whiskies Awards

2020 Silver Medal - San Francisco World Spirits Competition

2019 Gold Medal; 91 points - Beverage Testing Institute

2019 Silver Medal - New York World Spirits Competition

2019 Silver Outstanding - Whiskies of the World

2019 Double Gold Medal - North American Bourbon & Whiskey Competition

2019 Gold Medal - Los Angeles International Spirits Competition

2019 Gold Medal - American Whiskey Masters

2019 Silver Medal - San Francisco World Spirits Competition

2019 Silver Medal - Denver International Spirits Competition

Ancient buffalo carved paths through the wilderness that led American pioneers and explorers to new frontiers. One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years. In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them, we created our signature Buffalo Trace Kentucky Straight Bourbon Whiskey.

TASTING NOTES

This deep amber whiskey has a complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste with notes of brown sugar and spice that give way to oak, toffee, dark fruit and anise. This whiskey finishes long and smooth with serious depth.

Most Recent Awards

2020 Gold Medal - World Whiskies Awards

2020 Silver Medal - San Francisco World Spirits Competition

2019 Gold Medal; 91 points - Beverage Testing Institute

2019 Silver Medal - New York World Spirits Competition

2019 Silver Outstanding - Whiskies of the World

2019 Double Gold Medal - North American Bourbon & Whiskey Competition

2019 Gold Medal - Los Angeles International Spirits Competition

2019 Gold Medal - American Whiskey Masters

2019 Silver Medal - San Francisco World Spirits Competition

2019 Silver Medal - Denver International Spirits Competition

Mars Shinshu is Japan's highest whisky distillery, at 798 meters just over 2,600 feet nestled between Japan's Southern and Central Alps. Mars Shinshu is owned by the Hombo family, who have been in the business of distillation for over a century. Whisky became a part of the Mars Shinshu production line up in 1949. In 1984, Shinshu decided to move their southernmost Kyushu distillery to the picturesque alpine Miyada village, where the high altitude and cool climate make for suitable conditions for whisky-making. The whisky is produced from waters that pass through granite rock, this water is high in natural minerals. This whisky is named after Kiichiro Iwai, known as "The Silent Pioneer of Japan Whisky," and the former mentor of Masataka Taketsuru, the founder of Nikka and Suntory Whisky. Iwai sent Taketsuru to Scotland to learn the art of whisky-making. Taketsuru returned to Japan, presenting a whisky-making report the Taketsuru Notes to Iwai. Taketsuru was the first Japanese to learn the art of whisky-making. Mars Shinshu's whiskies continue to be some of the most inexpensive Japanese whiskies on the market, and they are full of high-quality character and complex flavor. Iwai Tradition is a blended whisky, comprised of both single malts, grains, and blended whiskies. Mars Iwai 45 is a higher proof version the original spirit, distilled from a high corn mash of 75% corn, and 25% barley aged in ex-Bourbon casks delivering a unique flavor profile with a distinctive bourbon influence.

The Woodford Reserve Distillery is among Kentucky's oldest and smallest bourbon distilleries. Nestled in the heart of the Commonwealth's thoroughbred country, it's the only place you'll find bourbon and horses maturing side by side. It's also the only spirits company in the world to own its own cooperage and crafts its own barrels The Woodford Reserve Distillery sits on what was once an old Distillery founded by Elijah and his son, Oscar Pepper, in the 1800s. Under the stewardship of Oscar and Master Distiller James Crow, their distillery reformed and modernized the process of producing whiskey in the United States the distillery revolutionized the concepts of sour mash and yeast propagation. Nearly two centuries later, Chris Morris Woodford Reserve's seventh master distiller pays homage to Pepper and Crow with Woodford Reserve Double Oaked Bourbon. Morris, who began working at Woodford Reserve Distillery when he was just 16 years old, is one of the foremost experts in the production and maturation of bourbon and samples up to 180 unique whiskeys each day. It's about pursuing flavor through modernizing old practices, says the 55-year-old master distiller. After Prohibition, the federal government issued the Federal Alcohol Administration Act of 1935, providing guidelines for four distinctive styles of American straight whiskey: bourbon, rye, wheat, and malt. Woodford Reserve now offers all four of these unique expressions in their lineup. Inspired by post-Prohibition American whiskey guidelines this highly anticipated Woodford Reserve Wheat whiskey is influenced by historical recipes. Created by renowned Master Distiller Chris Morris, this special Woodford Reserve is distilled from 52% wheat, 20% malt, 20% corn and 8% rye.

Don Julio was founded in 1942, by Don Julio Gonzlez-Frausto Estrada, who began distilling tequila at age 17. Don Julio tequilas are handcrafted in the Highlands of Jalisco, where the microclimate and mineral-rich clay soil allow the blue agave plant to flourish. La Primavera exclusively produces Don Julio. Each bottle is distilled from 100% pure Blue Weber Agave which are harvested after 7-10 years by expert Jimadors. As highly respected craftsmen they handpick and then uniformly hand cut the agave pencas (leaves) from the pia to increase the quality of juice. Then the pias are then slowly steam-cooked in traditional masonry ovens for three days to release the sweet agave juice. It takes 8 pounds of blue agave to produce one bottle of tequila. Created by Master Distiller Enrique de Colsa in collaboration with the Lagavulin Distillery Manager, Colin Gordon, this limited edition, innovative tequila is inspired by Don Julio Gonzalez's creative spirit and passion to take the art of tequila making to new heights. Tequila Don Julio Reposado, Double Cask is a unique, rich and nuanced expression of classic Reposado matured for 8 months and finished for 2 weeks in casks that previously held Lagavulin Islay Single Malt Scotch Whisky. Youll find a hint of signature Lagavulin peatiness amongst the more traditional reposado notes. Pick up your bottle today!

Glenallachie is situated in Banffshire, at the foot of Ben Rinnes, neighboring several other distilleries. Founded in 1967 by Mackinlay McPherson Ltd Glenallachie is one of the youngest distilleries in Scotland. In 1989 Campbell Distillers acquired The GlenAllachie Distillery, starting production run that lasted for nearly 30 years. In 2017 Billy Walker, Trisha Savage and Graham Stevenson came together to acquire the GlenAllachie facility reincarnating the distillery as The GlenAllachie Distillers Company Limited. The highly anticipated core range of the GlenAllachie distillery from Speyside was finally launched in July 2018. The water for the distillery comes from the dam heads over 2 miles from the distillery. Henshead and Blackstank flow into Beachshach Burn, which supplies the water directly to the distillery, and sits on the North East of BenRinnes. The distillery was designed to be gravity fed, created with horizontal condensers that maintain a consistent temperature, or increase/decrease to alter the character of the spirit. Using a vast amount of aged stock that was obtained along with the distillery, dating back as far as the 1970's GlenAllachie Master Distiller Billy Walker has masterfully created a signature single malt. The most important release in the history of The GlenAllachie Distillers Company; GlenAllachie 12 Year Old, is the heart of their range, a landmark bottling, selected and bottled under the careful eye of Master Distiller Billy Walker. Earning a Gold medal at the 2019 San Francisco World Spirits Competition, this 12 year showcases whisky matured in Pedro Ximnez sherry, oloroso sherry, and virgin oak casks.

Armenian brandy ARARAT "Akhtamar", named after the beautiful legend about the love of Princess Tamar for a brave young man who conquered the harsh waters of Lake Van every night for her sake, today itself gives rise to legends. We have created an exceptional blend of more than fifteen distillates, providing this 10-year-old brandy with a full, soft, silky and pleasantly tart taste with a long-lasting aftertaste.

Color: Warm amber shades shimmer with light copper highlights.

Taste: Voluminous and sweet, it combines strong notes of prunes and cinnamon.

Flavor: Beeswax, walnut and oak with hints of prunes and vanilla.

Handcrafted in small batch copper-pot stills, Empress 1908 Gin is made by Victoria Distillers and inspired by the legendary Fairmont Empress Hotel in Victoria, British Columbia. On top of traditional botanicals, we add a signature blend of black tea served at the Empress Hotel and butterfly pea blossom, an exotic herb that balances the traditional citrus notes of gin with a warm herbal earthiness, and gives the gin its natural indigo colour. Empress 1908’s combination of exquisite taste, delicate aroma, soft texture, and remarkable presentation provide the perfect base for a new aesthetic of cocktail creation and enjoyment.

To make a whisky that was as affordable and approachable as we wanted, we had to tear up the rule book (a renegade act we relished, we’ll admit). It was worth every effort for this double grain whisky.

Unconventional doesn’t stop at how we make Two-Fold either, try sipping Two-Fold with tonic and you’ll rethink the G&T for good.

Two-Fold is an awarded, approachable whisky crafted to be enjoyed any way you like. What gold decorates this bottle? Well, we’re the Gold medal winner at San Francisco World Spirits Awards 2020 but also the Best Australian Blended Whisky at World Whiskies Awards 2020 + 2019!

Tasting Notes

Nose: Bright red berries coated in buttery vanilla spice.

Palate: Imagine a smooth, rich caramel dessert balanced by tropical fruit.

Finish: Delicate and long. A delicious, dry finish from a faded sweetness.

Lovingly handcrafted and aged in Kentucky, Pinhook Bourbon was established in 2014 and has produced several small-batch bottlings in their newly restored Castle & Key distillery in Frankfort, KY, to much critical acclaim. What makes their line unique is the brand's three distinctive characteristics: its limited availability, mass appeal and strong ties to Kentucky's legacy of horse racing. Each release of Pinhook Bourbon is named after a thoroughbred owned by Bourbon Lane Stable. The label also features the horses racing records on their brand's website. Every year over the next 9 years, Pinhook will select 150 bourbon barrels and 50 rye barrels to be blended and proofed creating the most balanced expression for the vintage. The collectible journey begins with their inaugural 4 Year old bourbon followed by the Vertical Series in annual releases from age 4 to age 12. The Rye Vertical Series will begin in the spring of 2020. Proofed at 98, this straight bourbon whiskey has a bright nose of tropical fruit, butterscotch and cedar followed by a rich and vibrant palate of dried fig, cocoa, roasted peanut and clove.

Old Elk Distillery was founded in 2013 by Curt and Nancy Richardson (creators of OtterBox and Blue Ocean Enterprises) in Fort Collins, Colorado. The label is a collaboration with Master Distiller Greg Metze, they consistently produce top quality handcrafted vodkas, gins and bourbons. Named Colorado Distillery of the Year" by the New York International Spirits Competition for two consecutive years (2016-2017) Old Elk Distillery produces Old Elk Bourbon, Dry Town Gin, Dry Town Vodka and Nooku Bourbon Cream. Created by Curt Richardson in collaboration with Master Distiller Greg Metze, Old Elk Bourbon is a slow proofed whiskey, with a refined character. Their Nooku Bourbon cream marries the high malt 2-year-old with smooth real dairy cream. Nooku" is the Native American name for the white snowshoe rabbit. It's strong, fast, bold, yet soft and smooth character is reflected in this barrel-aged bourbon blended with ultra-smooth dairy cream.

The urban Allegheny Distilling (Maggie's Farm) is situated in the historic Strip District of Pittsburgh. The maker of Maggie's Farm Rum, this is the first commercially-available Pennsylvania-made craft rum since Prohibition. Maggie's Farm is an independent craft distillery, distilling all of their rums from Louisiana turbinado, from raw cane, rather than molasses, and pot-distilled for body and flavor on 100% copper Spanish-made stills. They produce their rums using Caribbean-derived yeasts using a long fermentation process for higher ester production. Their white rums are aged for 3-6 months in stainless steel vats for smoothness. Their rums are aged 2-3 years in neutral rum casks, to preserve the flavors and aromas. Their rums are also finished sans sugar additives yielding a naturally dry product, different than many other rums. All flavored products are made with all-natural ingredients 100% of the time. Maggie's Farm 50/50 Dark Rum is a traditional style of a Caribbean dark rum produced by blending and aging their own pot-distilled cane rum with extra-aged molasses based, column-distilled rum from the Caribbean. The spirit is then re-aged an additional 6-9 months to marry the flavors. Maggie's Farm 50/50 Dark Rum has earned several accolades including a Double Gold Medal at the 2018 SIP Awards.

Madre Mezcal is created at the Garcia Morales Ranch, nestled in the rolling hills of the Oaxacan Sierra. Produced by Jose Garcia Morales and his family, this blended mezcal is a traditional Zapotec recipe. Handmade in the hills of San Dionisio, Oaxaca, the family has been cultivating agave on their land in Oaxaca for centuries, creating high quality, small-batch artisanal mezcal. Madre Mezcal is distilled from agave Espadin and agave Cuishe using a family heirloom copper pot still. These agaves are roasted in an earthen pit, before being fermented with local well-water and wild mountain yeast. Madre has a hint of sweet smoke accentuated by earthy herbal notes of sage, and minerals on the palate, followed by a lingering floral finish. Agave Cuishe (or Cuixe) is a wild agave in the Karwinskii family that includes Madre-cuishe and Barril. It grows in a cylindrical, stalk-shaped pia, with leaves spreading at the top. It's often slightly smaller than Madre-cuishe, and yields intensely flavored mezcal with high minerality and spice notes.

The principal author of the Declaration of Independence and one of the most illustrious founding fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure as President, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward to explore the remainder of the continent and repealed the Whiskey Excise Tax. After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated at his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to make their own garden spirits. Each farmer's spirits were unique and reflected their personal tastes and the local terroir of their farm. Jefferson's Reserve Very Old Straight Bourbon Whiskey is crafted by Chet and Trey Zoeller in honor of Jefferson and his experimental nature. While the Zoellers were inspired by Jefferson, their roots can be traced back for generations deep into Kentucky's bourbon history. Launched August 2018, this Jefferson's Reserve was created in collaboration with the Independent Stave Company, a family-owned cooperage in Missouri. To create this expression, a 10-year-old Kentucky straight bourbon is finished in bespoke charred barrels coopered with grooved staves, which create an increase in the surface area inside of the barrel.

Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because it's centuries older, but that's not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers. Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest.The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used. Crisp, smooth and incredibly inviting, El Buho is a mezcal without pretense. This El Buho is a limited release handcrafted in small batches by Octavio Jimenez Monterroza, with wild agave Cuishe sourced from San Pablo Huixtepec, Oaxaca.

Named after a dark, mystical owl represented in ancient Mexican folklore, El Buho Mezcal represents a new breed of agave spirits. Mezcal is often referred to as the grandfather of tequila because it's centuries older, but that's not completely accurate tequila is made from blue agave near Tequila, Mexico, while mezcal can be made from agave grown elsewhere in Mexico. El Buho Mezcal, made from agave grown in Oaxaca, Mexico the birthplace of mezcal is produced by a fifth-generation family of mezcal distillers. Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest. The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used. Crisp, smooth and incredibly approachable, El Buho is a mezcal without pretense. El Buho Tobala-Espadin is handcrafted by maestro mezcalero Octavio Jimnez Monterroza with 85% wild agave Tobala and 15% cultivated agave Espadin sourced from Santa Maria Zoquitlan, Oaxaca. The agaves are crushed traditionally with a tahona, fermented for nine days in pine vats, before being double distilled in a copper pot still. Aged in stainless steel tanks for six months this mezcal has signature notes of caramelized pineapple, sea salt, and buttery popcorn. 

Highclere Castle Gin. With a score of 100 points and winner of over 100 international awards, this famously known London Dry Gin is made with botanicals from England's Highclere Castle, known as the "Real Downton Abbey". Citrus forward in flavor with a smooth velvety finish. This award-winning gin integrates juniper, orange zest, lime flower, cardamom and Highclere's famously grown oats to elevate the soft finish. Bottled at 43.5% ABV, it's quickly becoming a must-have in the world of mixology.

Distilled at Langley Distillery in England.