Manual Tax Collection

Double-oaked straight bourbon whiskey sourced and bottled by Old Carter Whiskey Company in Louisville, Kentucky
Distilled in Indiana from a mash bill of 99% corn and 1% malted barley
Blend of 12 barrels
Non-age statement; double oaked in new toasted oak barrels of varying char levels
Limited release of 3046 bottles
Non-chill filtered; bottled at a cask strength of 58.5% ABV

“Dark molasses cookies and toasted marshmallow on the nose precedes a palate of cinnamon red hots and candied bacon brittle. Chocolatey burnt ends and deep woodsy notes balance sweetness reverberating on a smokey, never-ending finish.” – Old Carter Whiskey Company

Typically a 700ml bottling however we usually have some 750s

A collaboration with renowned pastry chef Jordi Roca of three Michelin star restaurant El Celler de Can Roca, this release brings the worlds of chocolate and whisky to life. To create the first limited edition whisky in a new annual release series, The Macallan Whisky Maker Polly Logan embarked on a unique journey to Girona, Spain, where she immersed herself in the world of chocolate, exploring the chocolate-making process and uncovering the distinctive flavour profiles at Casa Cacao.

Polly worked with Jordi Roca, owner of the famed chocolate boutique and hotel, Casa Cacao and the youngest of the acclaimed Roca brothers. As part of the exploration, she also spent time with master chocolatier of Casa Cacao, Damien Allsop.

Antoine Amédée Peychaud came to New Orleans from the island of San Domingo, the former French colony that is now Haiti. By 1832 he owned an apothecary in the French Quarter where he made his famous bitters. These bitters gave a little zest to the elixirs he sold at his pharmacy and over time Peychaud's bitters became wildly popular. His recipe of distilled spirits infused with botanicals is still used today.

Peychaud's is an essential ingredient in the official Sazerac cocktail and an indispensable staple in any sophisticated bar.

"The Rye Project" is anchored by a very low-content (51%) rye whiskey distilled in Indiana, aged in new American oak for 6 years, then transplanted to Sonoma County for additional aging.

This initial low-rye whiskey was blended with additional Rye barrels selected from the renowned Willett Distillery.  The majority of the resulting blend is Willett's 6 and 7 year Rye. 

To get there, Wolves Master Distiller Marko Karakasevic and Willett Master Distiller Drew Kulsveen selected 6 and 7 year old barrels of Willett straight rye whiskey with a 74% rye mash bill. The barrels were pulled from Willett warehouse A, South Rick 14, and warehouse H, South Rick 6. 

"We want to deliver straightforward and balanced expressions of the best rye in the world, in a lower-rye format," explained Wolves Co-Founder Jon Buscemi. "We started from a place of sweet more than spice, and built from there."

"The depth and complexity of this rye whiskey is unique and consistent with the elite quality produced by the Willett house," noted Buscemi. "We liked what was happening at 103 proof and bottled Batch One there. We were very fortunate to partner with Drew for our first run of Rye. " 

"The collaboration whiskey developed out of a friendship," noted Kulsveen. "I met the Wolves guys at a bourbon and cigar event in Bardstown a few years ago and our relationship grew from there.  The project was born out of the good times we've had together and will certainly fuel future celebrations. The Wolves team pays attention to every detail - down to the cork" 

The custom cork top was inspired by the knob of a baseball bat that is a family heirloom of Jon Buscemi. The textured label was created in partnership with a bespoke wine label producer in Sonoma County.

Wild Turkey, the award-winning distillery renowned for its bold Kentucky bourbon, is looking to its own legendary past for inspiration to inform its future. Today, the distillery introduced Austin Nichols Archives Collection, a new limited-edition annual series commemorating some of the most coveted vintage bottles in Wild Turkey’s storied history. The inaugural release in the series, Gold Foil Edition, is a 16-year-old 120-proof Kentucky straight bourbon crafted to capture the spirit of one of Wild Turkey’s most iconic vintages from the 1980s and 1990s, affectionately known by fans as “Cheesy Gold Foil.” 

Launching after the hugely successful Master’s Keep series concluded last year, Austin Nichols Archives introduces a new line of highly collectible, limited-edition bourbons. It is the first Wild Turkey Series to be led by Associate Master Blender Bruce Russell, carrying the Russell family legacy of uncompromising quality into the next generation. Bruce first conceived the series more than a decade ago to honor his grandfather, Jimmy Russell, and to reimagine beloved classic bottlings through a modern lens while paying tribute to Wild Turkey’s signature approach to bourbon making. For Bruce, the Austin Nichols Archives Collection is both a personal passion project and a major professional milestone. 

The first release, Gold Foil Edition, pays homage to the exceptional whiskeys that emerged during the so-called “Glut Era,” a period when whiskey fell out of favor and inventories swelled. During that time, Jimmy often blended older barrels into standard bottlings, creating bourbons with remarkable depth, intensity and the distinctive “mature oak funk” that many enthusiasts believe is rarely found in modern releases. To recreate the richness, character, and unmistakable profile of that era, Gold Foil Edition was crafted with a longer aging process and higher proof, allowing Bruce to achieve exactly what he set out to create. 

“Austin Nichols Archives has been a labor of love, and I’m excited to finally share it with bourbon lovers everywhere,” said Russell. “Gold Foil Edition was the perfect bourbon to launch the collection. Inspired by a personal favorite of mine and of many Wild Turkey fans, I drew on everything I’ve learned from my father and grandfather to create a whiskey that honors the Wild Turkey legacy.” 

With Gold Foil Edition, bourbon lovers can expect notes of Wild Turkey's ‘signature funk’, dark fruit and mature oak, alongside cherry cola, clove, dark honey, and an extremely long finish of peppery spice, brown sugar, and leather. The 16-year-old, non-chill filtered, 120-proof bourbon was crafted from barrels sourced from Wild Turkey’s celebrated Camp Nelson F, D, and E rickhouses. 

The packaging is as artful as the bourbon itself. Inspired by vintage advertising and Wild Turkey’s origin story, the canister features an autumnal hunting scene that nods to how the brand got its name. Inside, gold foil lining and a label reminiscent of the original vintage complete the tribute. In a playful touch for devoted fans, each release in the series will include a different hidden Easter egg, beginning with the Gold Foil Edition. As the hunt for vintage bourbons, or “dusties,” continues among enthusiasts, this collection invites fans to create new memories with whiskeys inspired by Wild Turkey’s most iconic releases. 

First introduced in 2017, E.H. Taylor, Jr. Four Grain Bourbon Whiskey is a 100-proof, small-batch bourbon crafted from a distinctive recipe featuring high-quality corn, rye, wheat and malted barley – grains that would have been accessible to Taylor in the 1800s. Distilled in 2015 and aged for ten years, this expression stands apart within the E.H. Taylor, Jr. lineup of whiskeys for its unique balance of flavors. The combination of four grains creates a layered and complex profile: corn delivers foundational sweetness, rye adds spice and structure, wheat softens the palate with subtle sweetness, and malted barley contributes depth with a gentle toasted character. The result is a bourbon that is both rich and balanced, offering notes of caramel, vanilla and chocolate with a lightly spiced, lingering finish.

“What makes Four Grain so special is how unconventional it is," said Harlen Wheatley, Master Distiller at Buffalo Trace Distillery. "It’s also a clear example of what we call a ‘graduated experiment’ – one that began as a deliberate exploration and evolved into a release worthy of returning as a permanent expression. Rye and wheat are often used separately, but combining them creates a completely different flavor experience. Alongside corn and malted barley, we’re able to build layers of flavor that balance sweetness, spice and depth in a way you don’t typically see in bourbon.”

For the first time, King of Kentucky introduces a three-batch series, each bottled at  a distinct proof to showcase the complexity of its aging process.

Each batch is a blend of barrels aged 12–18 years. Some barrels had exceptionally  high angel’s share, with just 16 percent liquid after years of evaporation.  

● Batch 3 (110 proof): Rich chocolate and brown sugar brightened by citrus and pine; bold oak and spice on the palate; the longest, oak-forward finish.

For the first time, King of Kentucky introduces a three-batch series, each bottled at  a distinct proof to showcase the complexity of its aging process.

Each batch is a blend of barrels aged 12–18 years. Some barrels had exceptionally  high angel’s share, with just 16 percent liquid after years of evaporation.  

● Batch 2 (107.5 proof): Dark fruit notes of dates and fig layered with caramel  and charred oak; minty with hints of vanilla; a longer, crisp finish.

Cartier 30 is an unaged rum produced in the town of Santa Maria Tlalixtac, Oaxaca. Along the steep slopes of this region, the Krassel family plants, harvests, and distills 100% organic java sugarcane from altitudes as high as 4,000 feet above sea level.

Distilled from fresh cane juice, the name refers to a specific level of alcohol measured on the Cartier scale, which eventually fell out of use in favor of the alcohol by volume. 30 on the Cartier scale translates roughly to 70% abv and was the preferred strength for many folks in the village, where historically it’d be mixed with a bit of fresh cane juice and shot.

This traditional aguardiente is fermented naturally and distilled in the Krassel family’s custom-built still, originally designed by Max Krassel who immigrated to Mexico from Germany in the 1930s. The still produces no heads or tails and the distillation ABV is regulated by the temperature of the cooling chambers and the flow of the fresh cane juice to the boiling chamber.

Bottled at 70.3% abv with no sugar or water added. Funky, grassy, briney, and punchy, this is a rum for fans of unaged rums packed with flavor and character. 

The Keepers Release celebrates those who craft our handmade bourbon at Star Hill Farm. It is inspired by the people who oversee the maturation of our whisky, the true "Keepers" of Maker's Mark.


This bold expression features hints of seasoned oak and brûlée sugar, offering a long and enveloping mouthfeel with notes of dried fruit and roasted sweetness.

Rye Whiskey finished with a touch of port delivering hints of dried fruit and sweet caramel.

Blending is an art form, and our Dark Rye is your chance to own what might very well be a masterpiece.

It all begins with Kentucky Rye, providing a firm foundation of spice, oak, dried fruit and subtle molasses undertones for this release to build upon. From there, Canadian Rye from our award-winning Alberta Distillery is skillfully layered in. A touch of Port, and its complementary notes of ripe fruit, provides the third and final layer to a whiskey just as at home on the rocks as it is in a cocktail.

Full in flavor, yet delicately nuanced, you’d be wise to grab a bottle of our Dark Rye to experience this magical blend for yourself.

One of three new single barrels, this bottle's rich red fruits bring a vibrant sweetness, while delicate oak and smooth vanilla add depth. A hint of brown sugar enhances the richness, producing a soft, long-lasting finish. It's a bourbon crafted for those who appreciate a complex addition to elevate bourbon-forward cocktails or those who enjoy their bourbon neat or on the rocks.
100 Proof / Aged 7 - 9 years

One of three new single barrels, this bottle's baking spices introduce a gentle heat complemented by mellow oak and earthy tea leaves. Rich caramel rounds out the profile, creating a bourbon with a smooth, lasting finish whether it's enjoyed neat or on the rocks. It's a refined yet approachable pour that elevates and invites aromatic notes to bourbon-forward cocktails.
100 Proof / Aged 7 - 9 Years