The new flagship bourbon is made from 70% Texas corn, 22% Pacific Northwest malted rye from Oregon & Washington, 8% Wyoming barley and our proprietary yeast.

Distilled form a mash bill of 73% Kentucky-grown white corn, 17% malted barley, and 10% white winter wheat, Batch 1 of cask strength wheated bourbon from Castle and Key is comprised of a blend of 109…

The lone standout in an otherwise all wine finished lineup, the Cognac finish takes the Bourbon+Grape theme of Thomas S. Moore all the way to its farthest flung corners. Cognac casks lend a wonderful…

Made from a 100% rye mash bill, this limited edition whiskey from Koval is finished in organic maple syrup barrels before bottling at 100 proof. Like all spirits from the Chicago craft distillery,…

Sherry is the classic "alternative" aging cask, a technique borrowed from Scotland, where Spanish sherry casks have been the preferred method of aging by some distilleries since well before…

Every great once in awhile, as we're making our way through a set of samples, this sort of record-scratch moment happens. Something so strikingly delicious and unique shows up that you throw your…

Domaine Tariquet is located in the esteemed Bas-Armagnac growing region, on an estate of 1,125 hectares that has been family-owned since 1912. All the wines and Armagnacs are produced exclusively…

Lost Republic Distilling Co. was founded by Colin Harter and Matthew Weese in 2013. Growing up best friends in Sonoma County and being surrounded by beautiful vineyards and terrain, the two had a…

Ten To One is a range of Caribbean rums from Marc Farrell, born and raised in Trinidad and Tobago, who was inspired to provide consumers with a window into a more contemporary view of the Caribbean…

Madeira aging has become a minor cult favorite cask finish in other spirit categories, but is especially rarely seen in Bourbon. Madeira is made in various styles ranging from dry to quite sweet, and…

A distinctly barrel-aged spirit, Patrón Añejo develops a sweeter profile over time due to its interaction with oak barrels for 12 to 15 months. Big wood notes become prevalent during this time…

We start with the same recipe as our "high rye" bourbon and after a double distillation, it's placed in barrel at 118 proof. Through evaporative loss, it's 117 proof when we bottle it straight from…