With a Gold color laced with reddish amber hues, nearly copper in tone. Our bourbon is finished in port wine barrels which adds subtly distinct flavor nuances that enhance the whiskey without challenging it.

"the nose and delivery are just about as good as it gets." - Jim Murray's Whisky Bible 2019 Sazerac Rye dates back to the 1800’s and symbolizes the tradition and history of New Orleans saloons. It was at the Sazerac Coffee House on Royal Street where local patrons were served toddies made with Rye whiskey and Peychaud’s Bitters. The libation became know as the “Sazerac” and America’s first branded cocktail was born. This 6 year-old version of the famous Sazerac Rye is produced at the scenic Buffalo Trace Distillery in Frankfort (probably using a 'barely legal' rye recipe), home of numerous other whiskies such as Eagle Rare 10 year-old, Eagle Rare 17 year-old, Blanton's, Rock Hill Farms and George T. Stagg. The beautifully designed bottle harks back to the pre Civil War days when barrels of whisky were poured into ornately engraved decanters supplied by the distiller, displaying the colour of the whiskey to good effect. In what seems to be a company tradition, the price is nowhere near the kind of money many other ryes command. Our re-tasting since last visiting this stalwart in 2008 found moderate aromas suggesting caraway and oak shavings then green apple, orange zest, wood spice and sweet nutty/vanilla notes. This is a soft, plush 'fruity' style without compromising depth of flavour - dried apricots, apply rye and white pepper come counterpointed by light vanilla oak. The keynote grain isn't aggressive like some others, while the balance is near perfect, and there's dark rye bread, more pepper and a subtle muddled mint refreshing the fade. In short - Sazerac is a broad appeal whiskey with enough mid-palate sweetness, complexity and kick to convert one-eyed Bourbon nuts - or even the odd malt enthusiast. Keep this as the 'proper' choice for a Manhattan or Sazerac Cocktail. 45% Alc./Vol.

Presently run by Master Distiller, John Lunn, who continues the hands on process as set forth by George Dickel and again by Ralph Dupps, Dickel whiskey is produced from a mash of corn, barley and rye. The grains are finely ground at the distillery before being cooked. They are then cooled in mash tubs by pure spring water from Cascade Spring, located about one-half mile up the road from the distillery. Fermentation is begun using a proprietory yeast, followed by a double distillation - firstly in a column still, then in a pot-still. The process of charcoal mellowing then occurs, which defines the difference between Tennessee whiskey and bourbon whiskey. In this process, the double-distilled whiskey is filtered through sugar maple charcoal. Dickel's mellowing process is unique in that it is chilled prior to the filtration process. This process of chilling the whiskey resulted from George discovering that the batches of whiskey he tasted during the winter were noticeably smoother than those he tasted during warmer weather. He called this process chill mellowing. The first step in the mellowing process is selecting and cutting sugar maple trees. Trees are cut in the winter months when the sugar maple's rich flavour is stored in the trunk of the tree. The trunks are allowed to season and cut into strips. These strips are hand-stacked and set ablaze in the open air. This process allows the smoke's impurities to escape from the resulting hard charcoal. The hard maple charcoal is crushed by hand and packed into one of six mellowing vats located at the distillery. About ten feet of charcoal is packed into each vat. Two virgin wool blankets are placed on the top and bottom of the charcoal. The top blanket ensures that the newly chilled whiskey uniformly reaches into the vat, while the bottom blanket keeps the charcoal from escaping as the whiskey leaves the vat. The entire chill charcoal mellowing process takes seven to ten days to complete, and though this extra process is time consuming and expensive, the distillery believes the end result speaks for itself. The whisky is finally aged in new, charred American white oak barrels. Full barrels are aged just up the hill from the distillery in the industry's only single-storied iron-clad warehouses. Dickel No.8 received a silver medal in 2005 at the San Francisco World Spirits Competition. More recently it was lauded with the prestigious Gold Medal. Tasting notes: Bright topaz. Aromas of toasted toasted marshmallow, sweet corn and vanilla bean as well as hints of rye freshness. A youthful but nicely rounded whiskey with attractive corn, toasty oak, cocoa and peppermint notes leading into a gently spicy finish. Value buy. 40% Alc./Vol.

A timeless style of malt whisky, Balcones 1 Texas Single Malt breathes new life into centuries of distilling tradition with classic techniques and ingredients adapted for New World tastes. Opening aromas bear hints of toffee and overripe fruits. On the palate, layers of toasted malt and honey give way to mellow notes of baked pears and apples. A long finish is accompanied by cinnamon and cloves. Texas made, Texas proud, we hope you enjoy the whisky we owe our success to as much as we enjoy making it.

The Four Roses distillery is located in Lawrenceburg, Kentucky on the banks of the Salt River in Anderson County. The distillery has a unique Spanish Mission-style architecture rarely seen in Kentucky and is listed on the National Register of Historic Places. The company attributes their products quality to several factors: A unique Limestone water source, the spring-fed Salt River; a high quality grain source (Four Roses are the only distillery using the same grain source for 45 years, paying a premium for quality); Two Mash Bills in daily production - one mash bill contains significantly more rye than any other Bourbon, resulting in a spicy, full-bodied taste; and five proprietary yeast strains, each producing uniquely different flavours. Tasting note: Polished brass gold. Aromas of lamington cake and cherry ripe interchange with peppermint and drying oak as damp cedar wood enters. Lots of American oak input in the mouth: anise infused honey, cocoa and cherry ripe. A splash of minty-rye to finish. Rounds off finely tannic/peppery with hints of Turkish Delight and caramel fudge in the aftertaste. Youthful, but surprises with its complexity. Solid value if you're looking for a rye-heavy Bourbon. 45% Alc./Vol.

From still to rickhouse to bottle, a lot of things happen with Baker’s Single Barrel Bourbon. Weather, length of aging and rickhouse placement all shape the distinct notes and flavours of each barrel. See how and where your bottle was born. No two barrels of Baker’s are the same. Each is as unique as the man the bourbon is named for. Each barrel sits in its own unique place throughout our rickhouses, patiently aging for a minimum of seven years to extract the notes of vanilla trapped within the charred oak. And with Baker’s there’s no batching or mixing. Each bottle is filled from one singular barrel. Which means inside each bottle is a big, bold bourbon, full of tiny subtle details that change barrel to barrel. There’s no wrong way to drink Baker’s – whether it’s neat, on the rocks or in a cocktail, you’ll notice strong, traditional bourbon cues, like oak, caramel and vanilla. Bottled at 107 proof, the flavours inside each single barrel really shine through. This full-bodied bourbon really stands out in any cocktail. This bottle is from Batch B-90001.

This outstanding bourbon is aged in oak for over 10 years. It is masterfully crafted by using product from only 1 barrel, no blending from others! The rareness of this great bourbon is most evident in its beguiling and complex nose. Each bottle of Eagle rare offers consistent flavour properties, but with seemingly individual personality that displays alternating dominant characteristic on the nose. The only bourbon to ever win the double gold medal at the San Francisco World Spirits Competition five times.

In 1869, The Ripy family built the foundations of what is known today as the Wild Turkey Bourbon distillery. Wild Turkey Kentucky Straight Bourbon is still produced using the same traditional technique, handcrafted by Master Distiller Eddie Russell alongside his father Jimmy Russell. Combined, the pair have over 97 years of experience and are the only active father and son Master Distiller team in the world. Rare Breed is abarrel-proof bourbon meaning it is bottled directly from a variety of barrels at the proof it reaches in those barrels with no added water to lower the proof or dilute the flavour. This bourbon is a unique marriage of Wild Turkey 6 to and 12-year-olod stocks, which give the whiskey a rich exceptional flavour that is remarkably smooth considering its high alcohol content.

Barton 1792 Distillery was established in 1879 and continues today as the oldest fully-operating Distillery in Bardstown, Kentucky. Situated in heart of bourbon country on 196 acres, the Distillery boasts 29 barrel aging warehouses, 22 other buildings including an impressive still house, and the legendary Tom Moore Spring. In order to create this unique bourbon, the finest barrels are selected and tasted from the best aging warehouses. Only those barrels deemed "exceptional" are then bottled individually, one by one. This preserves the distinct character of each barrel. This superior bourbon has flavors of rich butterscotch and caramel notes, delicately balanced with hints of fruit and toffee.