Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Walsh is more than just a head distiller, though. He is also the family beekeeper, which naturally led to The Whistler Beekeepers Select Irish Honey expression. Based on a blended Irish whiskey that is aged in ex-Bourbon barrels, the spirit gets infused with honey from their family orchards, resulting in a creamy, sweet, and decadent drink that has won several awards.

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. The Whistler Distillers Select Double Oaked is crafted using a combination of malt and grain Irish whiskeys, meticulously selected by master distiller Michael Walsh. Crafted in small batches, the juices that have been aged in ex-Bourbon barrels then go into Boann's Oloroso sherry casks for 6 months of additional maturation before being bottled at 80 proof. 

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. The Whistler Blenders Select Irish Cream is a whiskey liqueur the first in the world to feature a single-pot-still Irish whiskey in its blend, combined with fresh Irish cream from grass-fed cows. This results in a depth and delicious richness with the whiskey shining through beautifully. 

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Their Single Malts lineup consists of sourced whiskeys. The Blue Note spent its first 5 years in ex-Bourbon barrels before being finished in Oloroso sherry casks for 2 years, totaling 7 years of aging. Bottled at 92 proof without chill filtration or added coloring, its rich, complex, and smooth profile has won several awards. 

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years. The company was launched by Patrick and Marie Cooney with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin. All the ingredients are 100% natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Ireland's youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed. Their Single Malt series contains a threesome of Irish Single Malts, How the Years Whistle By being the oldest of the bunch. The sourced whiskey was first aged for 8 years in first-fill Bourbon barrels before spending an additional 2 years in oak Oloroso sherry casks. Complex, rich, and smooth, it's bottled at 92 proof without chill filtration or added coloring. 

No spirits was formed in 2015 by Anand Virmani and Vaibhav Singh, when the two friends from Delhi, India felt like the gin renaissance wasn't hitting the country with the same force as it did the rest of the world. The two bar owners felt that the country where gin & tonic was invented needed to step up and they decided to take matters into their own hands. They procured a copper pot still, named it Agotha, and started experimenting with various spices, herbs, and fruits. Many of the classic gin botanicals are commonly found in India's home kitchens, making at least one step of the process a bit easier as the pair meticulously distilled, tasted, and tested their way towards crafting the perfect gin. Starting with a wheat-based neutral spirit, they crafted their very first gin. A classic London dry style, this gin is made with Macedonian juniper berries, Spanish orange peels, Italian orris, and German angelica. The rest of the botanicals all come from India and include fennel seeds, lemongrass, coriander, ginger, and chamomile. What's better than gin Two gins, of course. The Hapusa is the Sanskrit word for juniper. It's also "the world's first Himalayan dry gin". It's crafted with Himalayan junipers and several unique botanicals that are native to India: Turmeric, mango, ginger, cardamom, coriander seeds, gondhoraj lime, and almonds. While Greater Than is an international spirit, Hapusa is 100% Indian.

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York. The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nation's leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the city's distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasn't until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. Dorothy Parker Rose Petal Flavored Gin is a variation of New York Distilling Company's American gin, named after the famous New York writer Dorothy Parker. This fun and fanciful expression is made with an infusion of red and pink rose petals and crushed elderberries. Other botanicals used include juniper berries, coriander, green cardamom pods, cinnamon bark, lemon peel, and orange peel.

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York. The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nation's leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the city's distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasn't until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. Perry's Tot is a navy strength gin named after Matthew Calbraith Perry, who served as a Commandant of the Brooklyn Navy Yard in the 1840s. Navy strength means that if this 57% ABV American gin was accidentally spilled over some gunpowder, the gunpowder would still ignite. The first navy strength gin produced in the US in over a century is made using 10 botanicals juniper berries, lemon peel, orange peel, grapefruit peel, coriander, angelica root, cardamom pods, sweet cinnamon, star anise and wildflower honey, which are sourced locally and from across the globe.

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York. The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nation's leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the city's distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasn't until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. Ragtime Applejack Barrel Finished Rye Whiskey brings together two traditional strong drinks from the northeast US rye whiskey and applejack, which was most probably the first spirit to be produced in the first New York State distillery built in 1640. This whiskey is a version of the distillery's flagship Straight Rye Whiskey. After aging for two years in oak, the rye whiskey is finished for 90 days in barrels that previously held applejack in New York's Black Dirt Distillery.

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York. The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nation's leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the city's distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasn't until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. The Ragtime Bottled in Bond Rye Whiskey features a 75% rye, 13% corn and 12% malted barley mash bill. In addition to meeting the Empire Rye standards, this bottled-in-bond edition of New York Distilling Company's flagship Ragtime Rye is also compliant with the strict Federal Bottled in Bond Regulations. This whiskey is matured in full-size barrels for a minimum of four years and is bottled at 50% ABV.

Rich and deep flavours come from the barrels in which we tropically mature our liquid in.

A TRUE RUM. COMPLETELY UNCOMPROMISED. 100% NATURAL. LIMITED BATCH LIQUID.

Refreshingly unique, an exceptional blend of barrel aged molasses rum from the Caribbean, fused with fresh sugar cane juice rum from Africa.

TWO EXCEPTIONAL DISTILLERIES. TWO DIFFERENT CONTINENTS. MARRYING THE BEST OF THEEASTERN & WESTERN HEMISPHERES

Indoggo Strawberry Flavored Gin is a unique and refreshing spirit, infused with natural strawberry flavors, offering a sweet and smooth taste. Crafted by rapper and icon Snoop Dogg, this gin reflects his laid-back, California lifestyle. Indoggo is ideal for mixing in cocktails or enjoying on its own, making it a fun and flavorful addition to any occasion.

Founded in the Chicago suburb of Evanston, IL in 2011, Few Spirits is a grain-to-glass distillery that crafts award-winning whiskey and gin, while constantly innovating and experimenting in order to bring surprising flavors to the discerning drinker. Evanston held the 1893 World's Fair, where the US was introduced to several modern inventions. The town was also known as the seat of Prohibition and would remain a dry community long after Prohibition was repealed in 1933. These 2 events became the inspiration that fueled the distiller Paul Hletko's vision of creating Few Spirits, the first legal distillery ever to craft spirits in Evanston. The ever-creative Hletko has always loved making new things, whether as an engineer, lawyer, or musician. "At the end of the day, I like to have created something that didnt exist that morning and offers something completely different," says Hletko of the passion that drove him to open the distillery. With it he focused on creating urban whiskey that could rival that of his Kentucky friends with humble beginnings in an old chop shop. Now he crafts artisanal small-batch spirits using locally-sourced grains, ages them in American oak barrels and bottles on-site into US-made glass bottles. Hletko was named Distiller of the Year in 2018's edition of the Gin Magazine's "Icons of Gin" feature. The Few Immortal Rye expression is based on their award-winning grain-to-glass Straight Rye Whiskey that is aged in air-dried oak barrels. The cask-strength straight rye that has received a Double Gold medal at the San Francisco World Spirits Competition is then brought to proof with 8 Immortals oolong tea, resulting in a complex whiskey that retains its rye character and ramps up the complexity with fruity and creamy notes of the famous tea.

Noble Oak makes unique and award-winning whiskey with a worthy purpose. The folks at Noble Oak are wood fanatics and rightly so. That's because 70% of a whiskey's flavor comes from the wood in which it is matured. They mention: "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." Trinity Reserve is a straight bourbon that brings together 3 continents via oak from Japan, Europe, and America. The whiskey is first aged for at least 4 years in new charred American oak, before being finished with meticulously hand-picked oak staves. Ex-bourbon staves bring vanilla and citrus notes, ex-sherry Scotch staves bring dried fruit and spice notes, while new Japanese oak staves bring the profile together, balancing the complexity and adding depth. Released exclusively online, and Flaviar members have a chance to grab this expression first. Fewer than 2,800 bottles were produced. Paul Pacult of The Spirit Journal has awarded this beautiful expression with 5 stars, noting its "top to bottom, consistent brilliance and on-message character from first whiff through to the finish. No surprises, no changes in direction, just solid, high quality excellence."

First we ferment the fresh pressed sugarcane juice then we double distill our in our full-bodied pot still before aging it in American Oak used bourbon barrels. The result is a rich, sweet high-quality rum that tastes delicious, neat and is a powerful and flavorful base for your favorite rum cocktail.

Tasting Notes

Nose : Vanilla, Oak, Leather

Taste : Spice-Cinnamon and Nutmeg, Blackberries, Tobacco

After fermenting our fresh pressed sugarcane juice, we double distill in both a pot and column stills before blending the two distillates. This is followed by resting of the finished product in stainless steel. This creates a smooth white rum that’s as good served straight on the rocks or in a cocktail such as a daiquiri.

Tasting Notes

Nose : Vanilla, Coffee Bean, Grass

Taste : Fruits, Strawberry, Lime, Citrus Zest

Yyo Tequila was founded by Jon Bullinger, who discovered a family-run farm in the Highlands of Arandas, Jalisco the birthplace of the famed Mexican spirit. It was there, on the red clay soil that produces the finest blue agaves, that his entry into the world of tequila would begin. His quest for the perfect balance of pepper, sweetness, and spice would lead him through countless hours of testing, tasting, and assessing. Yyo Tequila is a product of the highest quality ingredients and a refined distilling process. Only fully-matured agaves from a single estate are used, ones that have never seen any pesticides or chemicals. They are then roasted for 72 hours in brick ovens as tradition dictates bringing out the flavors. The quest for perfection requires some drastic measures, which is why Spanish classical music is played to the pulp during the 200 hours of fermentation. The next step is double distillation in copper-pot stills, resulting in a crisp and clean spirit that is a smooth sipper and versatile mixer at the same time. Handcrafted in small batches, Yyo Tequila Silver is made at the Vivanco family farm from 100% blue agaves and is bottled at 80 proof. The family has 4 generations of tequila-making behind them, ensuring that the resulting spirit is of the highest quality.

Our award-winning Breckenridge Bourbon soaks up the charm of our own aged Colorado Rum casks, creating an unstoppable wave of flavor. Candied apple and cinnamon enfold, as dark chocolate and cacao follow. Lingering allspice captivates the senses, gratifying in just one sip, but mysterious enough to leave you wanting another.

Distilled from the highest-grade American corn, Monkey In Paradise Vodka is seven times distilled, seven times carbon-filtered to produce a pure, smooth, drinkable vodka (this is six times more than other vodkas). Monkey In Paradise Vodka is produced by demineralizing water with a proprietary five ppm reverse osmosis system. This extreme level of purification takes 11 gallons of water to produce one "paradise pure" gallon of water for the distillation process. After this meticulous process, the spirit is filtered in copper stills, reducing sulfites naturally to deliver a purer, cleaner taste. Finally, the vodka is charcoal filtered three times, allowing the alcohol and water to age and rest together at four different proof levels. Because the more you filter and allow for "age settling," the smoother the final product. This premium vodka is exceptionally elegant. Distilled and bottled in Palm Beach Florida using only premium ingredients, including non GMO corn. Monkey In Paradise Vodka was unanimously awarded to be the highest rated vodka in the World in 2017.