The Process

Requiring a careful combination of patience, care, and love, the process of creating Tears of Llorona starts with 100% pure Weber Agave Azul grown in the volcanic slopes of the Mexican highlands, where agaves grow slowly and naturally to achieve a higher starch content. Germán personally inspects each plant before harvesting and then slow-roasts the piñas the traditional way before fermenting using a proprietary yeast.

The fermented mosto, or must, is then distilled twice in traditional copper pot stills and aged in three distinct types of oak barrels— Scotch, Sherry Oak, and Brandy — for five years, which is two years longer than most traditional extra añejos.

Aging Process - Three Barrels

Aged for five years in three types of barrels, including scotch, brandy, and Sherry oak barrels, Tears of Llorona is then masterfully blended by Germán, delivering a layered tasting experience with a complexity of flavors. Germán then bottles at 43% specific gravity to balance the flavors. This slow, hand-crafted process results in a very high rate of osmotic loss, known as the “angels’ tears”; another reason for the name, Tears of Llorona.

SCOTCH | SHERRY | BRANDY OAK

Small Batch

While many aged spirits are discerned by the year in which they were released, each small batch, or lote, of Tears adorns a unique icon on the bottle’s neck label—one which often tells a story about the product or the maker.

TASTING NOTES

Master Distiller Germán González Gorrochotegui suggests a wide glass that allows Tears to open up. Don’t rush into it. Let it breathe. Swirl it in the glass. And do choose your glassware carefully because this is an experience for all five senses: the deep amber, the lingering nose, the feel of the legs on the glass, the conversation that ensues, and of course, the unforgettable taste.

AROMA: Caramel custard, dried fruit, and dark chocolate

TASTE: Agave with a heady spiciness and complexity for experienced palates

FINISH: Described best as "a warm scarf on a cold day."

The term "Kavalan" refers to some of the earliest inhabitants of Taiwan, who settled the modern-day Yilan County during the 16th century. Legend has it that the Kavalan arrived by sea from the east and upon seeing the stunning beauty of Taiwan, decided to settle the bountiful land. Kavalan Taiwanese Single Malt Whisky is crafted by the King Car Group, which was established in Taiwan in 1956. The whisky is made entirely in Taiwan from malted barley that is imported from Scotland. Once the grains arrive in Taiwan, they are milled and mashed, before being fermented with water drawn from springs situated in the Central and Snowy Mountain ranges. This incredibly pure and quintessentially Taiwanese water source adds slightly mineral, round flavors to the whisky. Following fermentation, the wash is distilled through lantern-shaped copper-pot stills that were previously used at the Glenlivet Distillery. Due to the small size and shape of the stills, the whisky interacts with the copper, resulting in an incredibly pure and fruity flavor profile. After the whisky has been distilled, it is matured in used American oak wine barrels that have been toasted and recharred. These barrels, which have aged both red and white wine, lend notes of fruit, vanilla, and oak to the whisky, as well as caramel, chocolate and spice, leading to an elegant, brown sugar finish. Kavalan Solist Vinho Barrique Cask Strength Single Malt Whisky was named the World's Best Single Malt Whisky at Whisky Magazine's 2015 World Whiskies Awards. It also received the Double Gold Medal at the 2012 San Francisco World Spirits Competition.

The GlenDronach 18 years old has been named after the renowned founder of the distillery, James Allardice. This exceptional sherried single malt is natural in colour and bottled at 46% ABV. Matured in the finest Spanish Oloroso sherry casks, this sublime richly sherried malt is truly unforgettable.

TASTING NOTES

APPEARANCE: Bright deep gold with a tawny centre.

NOSE: Sweet aromatics of fudge and Muscovado sugar. Fruit compote and glacier morello cherries provide added complexity.

PALATE: Rich dark and seductive. Remarkable flavours of stewed fruits and all-spice marry together with classic aged Oloroso sherry and toasted walnut bread combined with chocolate orange.

Appellation Grande Champagne Contrle XO Blend of some forty eaux-de-vie produced exclusively from Grande Champagne grapes

In a blend of mature eaux-de-vie from the Grande Champagne, Antique sets out to be different. A perpetual conversation between the fruit and oak reveals notes of hazelnut, ripe quince and mild spices, appearing amid accents of fig tart and blonde tobacco. Mischievous complexity comes into being, along with sleek vivacity.

Bottle Size: 750ml

William Larue Weller developed his original bourbon recipe with wheat, rather than rye. Bottled at the same 114 proof the spirit was when it entered into the barrel, this non-chill filtered wheated bourbon forgoes chill filtration to preserve all the naturally occurring residual oils and flavors that occur during the distillation and aging process (potentially making it appear cloudy at cold temperatures). This bourbon balances a rich mouth feel, with robust notes of vanilla and oak. A whiskey that satisfies the demand of the non-chill filtered whiskey enthusiasts, honoring the man who made wheated bourbon legendary.

TASTING NOTES

Having a nose of vanilla, dark cherries and caramel. On the palate, there is a balance of caramel and toasted oak. The finish is said to be long, with notes of crème brûlée and chocolate.

Most Recent Awards

2023 Double Gold Denver International Spirits Competition
2023 Gold San Francisco World Spirits Competition
2023 Double Platinum ASCOT Awards
2023 Silver International Spirits Challenge

Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County "corn writs," which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn. One year after the defeat of the British, a Baptist minister named Elijah Craig emigrated to Fayette County (today, a part of the State of Kentucky) and purchased 1,000 acres of land in a town named Lebanon. In 1789, Craig built a distillery on his farm and is credited with being the first person to mature bourbon in charred, oak casks, earning him the title "Father of Bourbon Whiskey." Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey pays homage to Craig and his unique legacy. The bourbon is bottled from the marriage of fewer than 100 casks of maturing bourbon, each of which is rested in a Kentucky rickhouse for a minimum of a dozen years. The bourbon has an aroma of honey, sweet corn, vanilla, and brown sugar. The aroma gives way to notes of roasted nuts, creamy vanilla, molasses and tropical fruits on the palate, that are well-balanced by hints of dry oak and cinnamon. The finish is long and sweet and ends with a warming touch. This unique 18-Year-Old bourbon showcases Elijah Craig's Master Distillers' expertise, bottled solely from the contents of one barrel, this expression of bourbon-making craftsmanship is bold and robust. Bourbon for the whiskey connoisseur, this bottle has received countless awards for its smooth yet complex flavor, including 3 Double Gold Medals at the San Francisco World Spirits Competition. 

In the 18th century, a Swiss Mennonite farmer by the name of John Shenk settled his family near Pennsylvania's Blue Mountain Valley. After a few years of hard work and long hours, Shenk was harvesting more grains that he could sell at the local market. As a result, Shenk purchased a still and began distilling the excess grains he harvested into whiskey. His distillery, which was eventually named Michter's, became the United States first distilling company. The passage of Prohibition in 1919 forced Michter's, along with nearly every other distillery in the United States, to close. In the early 1990s, however, Joseph J. Magliocco teamed up with Richard Newman in an effort to resurrect the brand. When we set up our whiskey program for Michter's, says Magliocco, Dick and I wanted to get back to the cost be damned roots and produce the finest whiskey possible. Our goal was to show that whiskey made in the United States could be the equal of great whiskey made anywhere in the world. Michter's award-winning US1 Sour Mash Whiskey is the cornerstone of this Toasted Barrel Sour Mash Whiskey, made by taking Michter's US1 Sour Mash Whiskey and aging it for an additional period of time in a secondary bespoke barrel. This custom made barrel is assembled from 18-month air-dried wood before being toasted (not charred). Several different levels of toast were carefully evaluated for the second barrel before the Michter's production team led by Master Distiller Dan McKee and Master of Maturation Andrea Wilson decided on the final bespoke cask that would best display the elegant nuances of this special whiskey. Pick up your bottle today!

"Kirk and Sweeney was the name of a wooden schooner that was best known for smuggling rum from the Caribbean to the United States during Prohibition," says August Sebastiani, President of 35 Maple Street Distillery. Just before it entered the territorial waters of the United States, the schooner would drop anchor and sell the rum to smaller boats which would come up alongside the Kirk and Sweeney. The smaller boats, which were faster and more maneuverable than the boats in the Coast Guard's fleet, would smuggle the rum ashore. As other boats followed suit, the edge of U.S. jurisdiction the line where boats like the Kirk and Sweeney dropped anchor became known as the "Rum Line" and the row of ships waiting to sell rum on the Rum Line were said to be anchored on "Rum Row." The process begins with quality "Blackstrap Molasses" which is the byproduct of hand-harvested sugarcane sourced just south of the distillery. The liquid is carefully fermented, distilled and aged in American oak barrels in the Dominican Republic. The presentation is inspired by an old captain's reserve cigar box, enclosed in a rich mahogany-styled gift box and opens just as a treasure chest might. Bottled in ultra-premium handmade crystal glass inspired by the traditional bottles that were used during the early 20th century.

AWARDS​:

> Whisky Advocate rating of 90

> Named Best American Whiskey of 2018 by Fred Minnick in Forbes

This complex 15-year-old bourbon was blended and bottled at peak maturity so you can experience its true flavor. It is a perfect union of grain and barrel, with an old, oaky nose and a deep, honey- maple palate that reveals the lushness of the grain.

Distilled and aged in TN, KY and IN, Crafted and bottled in Kentucky, 105.1 proof cask strength bottling, Mash bill: corn, rye and malted barley​

Tasting Notes

Appearance: Worn leather​

Nose: Incredibly fruity, the nose opens with strawberry salt-water taffy, Bing cherry, and raspberry but more exotic fruits lurk in the depths: prickly pear, lychee, blood orange, grapefruit marmalade, damson plum, even tomato. The fruits nearly overpower subtle herbaceous notes of pizzelle, Maraschino liqueur, Cynar, and pipe tobacco. Its sweetness is kept in check by a hint of paraffin and scorched earth.​

Palate: As fruity as the nose, exhibiting strawberry and rose jam, lychee, Maraschino liqueur, and calvados, balanced by très leches cake, hibiscus, and angelica.

Finish: The theme continues on slowly evolving fruit: guava, watermelon, Pink Lady apples; they’re joined by a touch of paraffin from the nose and a spicy signature of candied chili pepper.

With a splash of spring water: Those nose grows beguilingly perfumed, notes of apple blossom, hyacinth, applewood smoke and mulled cider released from the overbearing fruitiness, which has developed a more tropical character in the form of pineapple, mango and papaya. The palate becomes fuller and brighter, notes of mango and peach nectar overlay fresh ginger. Almond milk and white chocolate on the finish are given lift by spearmint.

Kentucky Owl was founded by Charles Mortimer Dedman, a local pharmacist, in 1879. After marrying his wife, Dedman was given a large parcel of land on the banks of the Kentucky River, as a wedding gift from his adopted father who was a local town judge. C.M. Dedman Distillery was established here on the banks of the Kentucky River, producing "The Wise Man's Bourbon" under Distilled Spirits Plant Designation "No. 16", one of Kentucky's original distilleries and part of a booming industry. Kentucky Owl achieved much success and production continued until Prohibition halted distillation. The family-run facility was no match for the "forces of teetotalism, temperance and eventually, the Feds." In 1916, Prohibition left several local distilleries with ample reserves of bourbon. As for Kentucky Owl, approximately 250,000 gallons of bourbon were left over in various stages of aging. Today these reserves would be worth about $40 million in inventory. After Federal agents descended on the Dedman's distillery, the bourbon was seized and shipped up the river by barge to the state capital in Frankfort for "safekeeping" in a warehouse. Kentucky Owl 10-Year Old Kentucky Straight Rye Whiskey Batch #3 features citrus, orange juice, grapefruit, oak, anise, and barbeque spice on the nose. The combination of barrel sweetness, caramel candy, creamy vanilla, toffee, and hazelnut coat the palate before moving into a finish of licorice, absinthe, nutmeg, and a mild flash of cayenne pepper. The 10-year old stocks in this Rye #3 deliver a richer, thicker, syrupy mouthfeel. 

This powerful and inviting whisky epitomizes the harmony achieved through our blending and aging techniques. We begin with a blend of two non-peated French malt distillates that matured in different casks, the majority in extra old cognac casks and a proportion in new French Limousin and American oak casks. Once the optimal blend is achieved, the double malt ages exclusively in extra old cognac casks where it develops complex and balanced flavors. Finally, it is blended with a lightly peated French malt distillate and is finished in the same extra old cognac casks until it reaches its optimal flavor.

WHISKY MAKER'S NOTES

Color: Deep copper.

Nose: Bold and inviting. Warm raisin bread and baking spices surround notes of smoky barley.

Palate: Powerful yet delicate. The silky texture gives way to baking spices and juicy grapes. Rich and balanced, with a hint of peat.

Finish: Long, very long. The subtle peat amplifies the soft tannins of the extra old cognac casks.

In 1846, John Dewar began blending the finest whisky he could source in Scotland and bottling it with his own name on the label. Within a decade, Dewar was supplying whisky to bars and hotels throughout Scotland. By the turn of the century, the brand had expanded to become one of the best selling whiskies in the world and today remains the best-selling Scotch whisky in the United States. By the end of the 19th century, the famed Dewar's Aberfeldy Distillery became operational. Situated by the Pitilie Burn, the small river has served as a source of pure water to this day. After the malted Scottish barley is brought in, it is left to ferment for an extended period of time, before being distilled in tall pot stills. The Aberfeldy single malt that is produced here remains the heart of Dewar's blend today. The premises are open for tours and cask tasting with a whisky lounge and cafe on hand. Dewar's whisky is crafted by blending together "the rarest of rare whiskies from across Scotland." The backbone is that 27-year-old single malt whisky that is crafted at Aberfeldy Distillery. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks. This secondary maturation process "is a marriage made in heaven ensuring our whiskies are even smoother and creamier," said Dewar's retired master blender Thomas Aitken. It's this great foundation and the signature "double aging" process that have made Dewar's the most awarded blended Scotch whisky in the world. Where the "double aged" series ends, the innovative and premium Double Double picks up. Created by Dewar's Master Blender Stephanie MacLeod, this 27-year-old expression takes the matured single malt and grain whiskies and blends them, then lets each style age separately. Afterwards, both are blended together and re-casked for an additional month. In the end, the liquid is transferred to Paolo Cortado sherry casks for a round of finishing, before being bottled at 92 proof. The 4-sided bottle reflects the 4 stages of the aging process.

Casa San Matas has been making tequila since 1886, making it one of the oldest family tequila distilleries in Mexico. It was during the revolutionary era that Don Delfino Gonzales sprung on the opportunity to channel his passion into making the famous Mexican spirit. In 1940 the distillery was relocated to Ojo de Agua in the Los Altos region of Jalisco. They were the first distillery to introduce an extra-aged tequila to the Mexican market in the 1990s the San Matas Gran Reserva. With more than 130 years of tequila-making behind them, they are just as passionate about tradition as they once were. Majestic Rey Sol tequila was launched in 1998, just as the first International Space Station brought mankind closer to the sun. The depiction of the sun on the beautiful decanter was designed by Mexican artist Sergio Bustamante. It's a traditionally-crafted spirit, made from Casa San Matas' own agaves, grown in the mineral-rich soil of the Jalisco Highlands. These are first baked for 48 hours at exactly 194F. The cooked agaves are then milled and natural spring water is added. The juice ferments for 72 hours in fermentation tanks, before being distilled slowly at a low temperature. Finally, the tequila is aged for 6 years in French and American white oak barrels.

Rabbit Hole Distilling, founded by Kaveh Zamanian, produces a beautiful range of award-winning spirits. Their bespoke 24 ft Vendome Copper & Brass still was custom-built only a few blocks from their distillery and their bourbon and rye whiskeys are 100% Kentucky made, crafted to create a unique drinking experience. They produced their first barrel from their very own mix of carefully selected grains, which are mashed and fermented at ideal temperatures to preserve certain precise flavors and aromas, before being distilled without compromise. "My heart and soul go into every single drop of liquid I create, and all of it is precious to me. Yet among the vast number of barrels I laid down when I began Rabbit Hole, years later I discovered a few exceptional barrels whose rye had a nearly transcendent quality. Those are the barrels I harvested for the launch of Founder's Collection and this is the Kentucky rye whiskey that Ive created for my first cask-strength offering," says Zamanian. The release comes in an exquisite gift box with an embossed signature of the founder as well as the bottle number on a ribbon label. The cork features his family crest with the family motto "Amare et Opus" (Love and Work) inscribed. A total of 1,315 bottles of this luxurious expression are available.

Every now and then, Garrison Brothers releases one of the most highly-coveted bourbon whiskies in America: Cowboy Bourbon. This was the American Whiskey of the Year in Jim Murray’s 2014 & 2017 Whisky Bibles. It’s the ultimate ambrosia. Unlike the Small Batch, Cowboy Bourbon comes from Dan and Donnis’ favorite barrels. They’re set aside for a couple of years for further maturation and the liquid is bottled at cask-strength, uncut and unfiltered.

TASTING NOTES

Inviting aromas of sweet pipe tobacco, full-grain leather and fresh-baked banana nut bread. Floral opening notes of wildflower honey and sparkling plum soda. Warm raspberry chocolate pie drizzled with whipped ganache. Chocolate-covered Luxardo cherries paired with fine armagnac for a dessert finish. A velvety-smooth, flawless sipper that packs plenty of 131.3-proof heat.

Our Napa Valley Cabernet Sauvignon artfully combines the classic elegance of the old world and the ripe fruit of California. It displays an opaque garnet color with a bouquet driven by fruity aromas of blackberry liqueur. It also offers the savory components of sage and molasses. These complex aromatics are complemented by sandalwood and nutmeg characteristics indicative of American oak aging. This is a well-structured wine with a compact and rich mid-palate buttressed by silky tannins and generous acidity. Given proper cellaring, this wine will provide drinking pleasure through 2037.

Vintages vary by location. The current vintage in stock will be shipped.

In November of 2019, Wolves released Winter Run as it’s second release of its signature blend, this time with the addition of American single malt whiskey, aged 9 years in used French Oak. The 1338 bottles sold out almost immediately.

Nose: Warm vanilla, cherry cola, honeysuckle, hops, citrus, Christmas cake.

Tasting Notes: Toast almonds, chocolate, oak, hops, orange marmalade.

Winning the New York International Spirits Competition "2018 Tequila Extra Anejo of the Year" this is a premium sipping tequila that deserves a place on the top shelf. Aged for 5 years in French oak barrels it takes you on a journey that can only be experienced.

Tasting Notes

Nose: Smells of big dusty oak, and vanilla-custard greet you as you bring this tequila to your nose. Baked green apple dusted with cinnamon, salted caramel, and rich roasted agave round out the aroma.

Palate: The flavors are both sweet and spicy with caramel and vanilla flavors mingling with a cacophony of baking spices. Cooked orchard fruit, and crme brle with hints of spicy Mexican dark chocolate are also present.

Finish: The finish is Perfect for sipping.