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Espadín
The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers.

Barril
This thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana.

Mexicano
The Mexicano agave thrives in the moist environment of lower elevations. This wild agave can grow quite large and is usually harvested when close to ten years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal. The palate is distinctively herbaceous and earthy with a long lasting finish in the mouth.

In the nineteenth century, bourbon aristocrat Colonel Edmund Haynes Taylor, Jr. exuded a passion for producing the finest whiskey in the world.

This bourbon honors Taylor’s enduring spirit of innovation and commitment to exceptional whiskey by introducing Amaranth as the flavoring grain. Amaranth was originally cultivated by the Aztecs and is known as the “Grain of the Gods.”

This ancient grain is similar to wheat, but offers a complex taste with subtle flavors ranging from a nose of butterscotch and spearmint, to a finish of pecans and dark berries. Amaranth roughly translates to “never fading,” just like the legacy of Colonel Taylor, the founding father of the modern bourbon industry.

Since 1868, Amaro Averna has represented true Sicilian craft with a story rooted in heritage and tradition.

Its recipe transmits the flavors and aromas of the land it comes from and has become a staple in every Italian home, passed down from generation to generation.

Produced by Brown Forman in the 1960s, this expression was selected by the President of Brown-Forman especially for "distinguished gentlemen". This was distilled at DSP-KY-414 which is one of the most highly sought after vintage distilleries, responsible for producing Old Forester brand from the end of world war II until 1980.

Heavy Char Rye Whiskey 8 Year is the 13th edition in the Parker's Heritage Collection, named after the late Heaven Hill master distiller Parker Beam. This marks the first Kentucky straight rye for the collection. Also, ordinarily Heaven Hill uses char #3 barrels for most of its products. In this case, char #5 barrels -- charred an additional 50 seconds more than char #3 level -- are used. Heavy Char Rye aged for 8 years and 9 months on the seventh floor of rickhouse Y. Bottled without chill-filtration at 52.5% ABV. At 105-proof it lands with a bit of smoke, ample vanilla, background notes of banana bread and pine, and a warming finish that leaves a trace of baking spice. It's very well balanced, with spice to punch through the rich oak influence and complexity that keeps one coming back for another pour.

Known as the founding father of the modern bourbon industry, Colonel Edmund Haynes Taylor, Jr. was committed to making unparalleled bourbon through his steadfast attention to detail and passion for innovation. His constant drive for perfection revolutionized the industry, with many of his techniques still in use today. The marriage of bourbon mashbills gives this magnificent whiskey a nose of vanilla butter cake, a rich palate of caramel and cinnamon, and long finish of toasted oak, cinnamon, and hint of spearmint.

Booker’s 25th Anniversary Bourbon was released to celebrate the 25th year of Booker’s Bourbon and includes the oldest whiskey ever bottled for the Booker’s line (9-11 years). But wait, there’s more: these barrels were not just the oldest ever bottled under the Booker’s name, but were also among the last barrels Booker laid down before his passing. Booker’s 25th Anniversary Bourbon was taken from the 5th floor (“center cut”) of the Jim Beam warehouses to get that perfect balance of rustic (oak, grain, leather, etc.) and sweetness (caramel, vanilla, dark fruit, etc.).

*Wax seal on the bottles may contain some greenish color and hairline cracks (see photos). This is normal.*

*May be either a 700ml or 750ml bottle*

The 2015 bottling of the premium selection of four roses that was garnered as a small batch and a one time limited edition for 2015 that is distinct from the previous small batch limited editions.  Due to this being a small batch limited edition, bottles are now scarce and a rarity in stores.

The Michter’s 20 Year Kentucky Straight Bourbon, according to those behind it, was last released back in November 2016. It is said the barrels holding this particular extra old bourbon come from stock Michter’s team purchased years ago and that they felt it was time for a new release of it. "One of the most exciting aspects of my job is when I sample older barrels,” said Andrea Wilson, Michter’s Master of Maturation. "These barrels were really special and we are thrilled to share this year’s 20 Year Bourbon release with our consumers."