Heaven Hill distillery was founded in 1935, immediately after Prohibition ended in the United States in 1933, after a group of investors decided to be ready for the rebounding market. The investors including the famous Joseph L. Beam. Heaven Hill is located on a massive estate boasting 22 multi-story rick-houses across hundreds of acres of land. Now known as the Heaven Hill Bernheim Distillery they have the second-largest inventory of Bourbon Whiskey in the world. It is also the only remaining family-owned distillery in Kentucky. After retiring their hallmark 6-year-old bourbon, on June 24, 2019 Heaven Hill launched this 7-year-old Bottled-in-Bond flagship bourbon. This whiskey scored 92 points and ranked #4 on Whisky Advocate's Top 20 Whiskies of 2019 which stated This whiskey more than proves its merit. It's explosive, bold, and buttery, with warm flavors of honey-roasted peanuts, caramel, chocolate, corn muffins, licorice, and cinnamon, all accented by notes of savory herbs, cloves, white pepper, tobacco, and an earthy undertone. Well-integrated big oak, sweetness, and spice combine to create grace, power, and length. This is pure bourbon bliss, at a very approachable price (David Fleming, Whisky Advocate).

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 to 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 ripe dried fruits, and subtle hints of cherry appear all throughout the nose and palate.

In 2018 Mike Paladini and his wife Kerry had a daughter named Penelope. Their bourbon label was created in her namesake. Founded alongside Danny Polise, Polise and Paladini case distill and age their product in Indiana at MGP using the expert blending and bottling assistance from Castle Rock in Kentucky. This award-winning enterprise currently has two bourbons under their belt, their flagship four-grain straight bourbon, and their barrel strength. This Penelope Straight Bourbon is a blend of 3 bourbon mash bills sourced from MGP Ingredients, Inc. comprised of four grains (Corn, Wheat, Rye, and Malted Barley) non-chill-filtered, the barrels it's rested in have a #4 char while the heads have a #2 char. This approachable bourbon has an impeccable balance that has earned it several accolades, including a Double Gold Medal at the SIP Awards. Pick up your bottle today!

Forty years after the signing of the Declaration of Independence, George A. Dickel was born in a rural town in eastern Tennessee. By 1867, Dickel was an established Nashville merchant but moved his family to the city of Tullahoma (situated in south-central Tennessee), where he purchased the Cascade Hollow Distillery. After working tirelessly at the distillery, Dickel declared that his spirits were of equal quality to the finest scotch, and followed in the Scottish tradition of spelling whisky without an "e." While George A. Dickel Distillery was forced to close its doors as a result of Prohibition, it was rebuilt in 1958 by Master Distiller Ralph Dupps. To ensure the whisky's authenticity, Dupps obtained the original manuscripts in which Dickel detailed his unique recipe and distillation processes. Today, Master Distiller John Lunn carries on the tradition of excellence that has made Dickel whisky a symbol of quality for over a century. George Dickel's newest 13-year-old limited release is bold and balanced. At 100 proof, George Dickel Bottled-in-Bond can be enjoyed neat or on the rocks in addition to being well-suited for many of your favorite cocktails.

A great whiskey with a noble heart, Noble Oak Rye is first rested in new charred American oak barrels for a minimum of one year. Then it is finished using port wine cask staves to imbue an additional layer of flavor and complexity. The result is a unique rye, elegantly balanced and bold in flavor with notes of fig, toffee and spice. "Our commitment to oak transcends our whiskey, because every bottle plants a tree in partnership with One Tree Planted in an effort to preserve the world's most majestic forests", say the folks at Noble Oak. The time-honored methods used for its distillation create unrivaled whiskey with body, deep color, and richness of flavor that earned this rye 97 points from the Ultimate Spirits Challenge in 2020. You can expect notes of "freshly milled rye, dark crusty bread, and spicy cinnamon are pungent on the nose. The European oak ex-port wine cask staves provide a rounded richness with hints of dark maple to balance out the staunch spicy graininess. The finish is balanced and enjoyable (Ultimate Spirits Challenge 2020). 

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak & Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood. Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit. A 5 long spiral cut piece of French Oak is rested in cabernet sauvignon before resting in this bottle of bourbon. The combination of American bourbon whiskey, finished with a French red wine seasoned Oak spire delivers an incredibly distinctive sweet, and fruity flavor profile. To create this expression Oak & Eden partnered with Marker Cellars winery to infuse their cabernet sauvignon into this award-winning bourbon: a remarkably smooth combination of corn, rye and barley.

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak & Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood. Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit. To each bottle of Oak & Eden rye, a meticulously crafted charred oak spire is added, imparting more spice, rich notes of caramel, and deep and flavorful hints of smoke and coffee.

Founded by Joe Giildenzopf, Jamie Giildenzopf and Brad Neathery, Oak & Eden is a product of Texas-based Sanctified Spirits Company. The innovative finishing process they use for their whiskeys involves putting a spiral of wood in their bottles of bourbon and rye. The tight five-inch spirals are crafted from American white oak, allowing a maximum surface area for the whiskey to interact with the wood. Currently, the company offers four different products: A straight bourbon, a rye whiskey, a wheated bourbon, and a bourbon finished with red wine-steeped oak. All aged two years, these high-rye mash whiskeys are masterfully distilled and aged in charred new American oak barrels, delivering a distinctive whiskey full of spice and fruit. This Wheat & Spire starts with a remarkably smooth combination of 51% corn, 45% wheat and 4% malted barley. Once distilled, the bourbon is aged for two years in new American oak barrels producing a rich, deep yet sweet spirit bottled at 90 proof.

Sheep Dog Peanut Butter Whiskey is produced by Sazerac Company in Louisville, Kentucky. This whiskey has natural flavors and caramel color with notes of peanut butter, vanilla, and caramel corn with whiskey undertones. Additional time in the glass delivers out butterscotch notes. An initial thick viscose mouthfeel is rampant with flavors of simple syrup, citrus, and sweet vanilla frosting, followed by caramel, popcorn, and massive peanut butter notes. This bold flavor effervesces into notes of vanilla and toffee. The finish is lingering, warm and somewhat dry with a subtle bite evolving into notes of vanilla, peanut butter, caramel, butterscotch, coffee, subtle oak and whiskey flavors. 

Det Norske Brenneri, or "The Norwegian Distillery" as it is known in English, is situated in the town of Grimstad in the southern part of Norway. This is the first private distillery in Norway since the government dissolved the state monopoly on Spirits-making in 2005. Since then they have been producing various types of spirit including apple brandies, aquavits, gins and whiskies. They utilize traditional techniques and handraft their spirit in small batches. They produce up to 300 liters at a time. This Norweigian distillery only uses local Norwegian berries and herbs, which have a very distinctive flavor profile due to the dynamic climate. Harahorn Gin gets its name from a mountain in Hemsedal, one of the most pristine mountainous areas. The label features the mystical lepus cornutus, a giant rabbit with deer antlers. Distilled from Norwegian potato liquor, the base of this gin is comprised of Rros juniper, Nordmarka blueberries, anise, Oppdal angelica, Grimstad rhubarb, seaweed, wild Sunndal marjoram, and 16 other Norse herbs. Harahorn Gin earned the 2019 USA Spirits Ratings award for the Gin of the Year.

King St. Vodka, is a premium craft vodka founded by award-winning actress and dirty martini fan Kate Hudson. Made in Santa Barbara, CA, the name is inspired by Hudson's memories of living on King Street in NYC's Greenwich Village. After a particularly long day, I decided to host an impromptu cocktail party with my closest friends. As I prepared to whip up a batch of dirty vodka martinis I surveyed my bar, but I wasnt 100 percent happy with my options. Then I wondered, Are any of these vodkas founded by women I did some research, they werent. So, I decided to make my own just the way I like it! Says Hudson. King St. Vodka is produced under the watchful eye of Master Distiller, Ian Cutler. A proprietary process using GMO-free corn and alkaline water yields a gluten free, ultra-premium spirit with a hint of sweet vanilla flavor. Distilled seven times and then filtered, King St. is made from the best ingredients to deliver a clean, smooth taste with each sip. Launched November 2019, King Street Vodka makes the perfect martini as well as the ideal foundation for your favorite vodka cocktail. Bottled at 43% ABV.

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 to 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. This is a 7 year old malt whisky, made on a coffey still in Japan, and aged in bourbon barrels before spending6 months aging on the ocean in Japanese Mizunara oak.

Situated along the banks of the East River in the Brooklyn Navy Yard, Kings County Distillery is New York City's oldest operating whiskey distillery and the first distillery in New York City since Prohibition. There, the distillery's founders Colin Spoelman and David Haskell hand-craft moonshine and chocolate whiskey. A typewriter that Spoelman and Haskell found on a sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-shaped bottles, while a hairdryer (made by Revlon) is used to afix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers. Kings County Chocolate Whiskey is made by steeping Kings County Moonshine in artisan cacao husks sourced from the Mast Brothers Chocolate Factory in Brooklyn. The chocolate and moonshine rest together for just over a month, giving the moonshine a deep mahogany color and an aroma of dark chocolate. "It's good for someone who either likes whiskey or chocolate which includes most people, I guess," says Spoelman. "There's not a whole lot else like it out there." The initial flavors of sweet corn are nicely balanced by the subtle notes of rich, bitter chocolate and give way to a smooth and slightly sweet finish. "We make enough to supply some of Brooklyn, some of Manhattan and that's about it," Spoelman says. After visiting their distillery, we bamboozled them into sharing some of their juice with the rest of the country. 

Redemption harkens back to the 17th and 18th century, a time when rye was the dominant spirit in America. After the Prohibition forced countless distilleries to close their doors, bootleggers began distilling gin instead of rye, and for good reason gin didn't require aging under the watchful eye of a master distiller and its true flavors could be hidden behind a mask of botanicals. As Americans grew accustomed to gin, rye whiskey became an anachronism. Today all that is changing and rye is having a proper renaissance. Redemption has made it their sole purpose to return rye whiskey back to its rightful place. They produce award-winning whiskeys in small batches, putting a modern twist on decades old traditions. Redemption Whiskeys are meticulously hand-crafted in the river town of Lawrenceburg, Indiana at Whisky Advocate's 2015 Distiller of the Year: the 172-year-old MGP Distillery. While Redemption produces whiskeys perfect to have neat or on the rocks, they can serve equally well as a stunning base for both the traditional and modern cocktail. They have signature bold, spicy rye notes that shine through any cocktail without overpowering the drink. The Redemption Rye Rum Cask Finish is part of their Cask Series and is a straight rye that has been finished in Caribbean rum barrels from Plantation Rum and is bottled at 94 proof. It combines the spice-forward rye with Plantation's sweet sugar cane notes for a unique flavor and experience.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Oregon Single Malt Whiskey is no exception. It's a handcrafted single malt whiskey that's pot-distilled in small batches using malted barley that has been smoked using cherry and alder wood. It is aged for a minimum of 5 years in new American Oak barrels, char 3. It is then bottled at 80 proof with no chill filtering involved. 

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors of Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot in 2003, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. They take pride in all their whiskeys being handcrafted. This starts at the selection of grains, brewing, and distilling, then ends with aging and bottling. All Rogue's spirits are made from ingredients off their own Rogue farms and Oregon Rye Malt Whiskey is no exception. It's a handcrafted whiskey distilled in small batches with an unusual twist the rye and barley are both malted, which takes an edge off the spice notes and makes for a more approachable whiskey. Both are the same kind they use for brewing their beer: Dream Rye and Risk Malts, with the mash fermented using Pacman yeast. It is then aged for three years in new American oak barrels in the marine climate of Newport, Oregon, and bottled at 80 proof.

Adictivo Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully. Tequila Adictivo Añejo is a Tequila 100% pure Blue Agave, with an intense golden amber color and a mixture of toasted aromas that offers an excellent flavor.

Tequila Adictivo Extra Añejo is 100% pure Blue Agave, dark amber with reddish hues with excellent roasted flavor, sweet and fruity aromas.

Color: Dark Amber reddish.

Aroma: Fruit sweets.

Taste: Toasting with notes of vanilla.

Aging: 7 years

Type of barrel: French oak barrel

Adictivo Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully. Tequila Adictivo Reposado is 100% pure Blue Agave, bright straw color with golden sparkles, with a soft and prolonged flavor and aromas of wood and cooked agave.

Adictivo Tequila is produced in El Arenal Jalisco, the gateway to the blue region of tequila. The agave landscape and ancient distilleries have marked indelibly to this region in its passage through time, forging a distinct identity and a style rooted traditional and current life fully. Tequila Adictivo Plata is a 100% pure Blue Agave, flashing silver crystal color, with a soft, warm flavor, and herbaceous aromas.

TASTING NOTES

Color: Crystal with silver sparkles.

Aroma: Herbaceous

Taste: Soft and warm.