Manual Tax Collection

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.

The 15th Edition of the Parker’s Heritage Collection showcases an 11-year-old Heavy Char Wheat Whiskey that’s as bold as it is refined. Distilled with a unique wheat mashbill and aged in heavily charred barrels, it delivers deep layers of oak, toasted caramel, and subtle spice. Bottled at barrel proof, this limited-release whiskey is a must-have for collectors, enthusiasts, and those who appreciate rare, complex expressions. Whether you're savoring it neat or securing it for your top shelf, this release stands as a true testament to Parker’s legacy.

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."

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.

**This is the 2020 release**

Michter’s 25 Year Old Bourbon comes from the era when Michter’s was still buying its whiskey from outside sources. However, Magliocco says, “We picked the style we wanted to make ourselves.” And, indeed, its bold flavor is immediately recognizable as Michter’s. Bottled at a barrel strength, it comes on a little tannic, but the black pepper and oaky notes quickly give way to dark fruit, brown sugar, and caramel. Dark chocolate makes an appearance on the back of the tongue, followed by a long, dry tobacco and leather finish. Bourbons that can age in wood for a quarter-century and still retain so much complexity are few and far between.

*May be a different batch/bottle number*

The 2017 bottling of the premium selection of four roses that was garnered as a small batch and a one time limited edition for 2017  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.

**This may be a 700mL Bottling**

*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.

Willett Indiana Rye And Kentucky Bourbon Rare Release - Willett Indiana Rye And Kentucky Bourbon Rare Release is a blend of 10 year Rye distilled in Indiana, and 6 year Bourbon distilled in Kentucky by Willet Distillery.

This limited release is deeply mature and exceptionally complex, shaped by over two decades of patient aging. Bold yet refined, it stands as a rare testament to the enduring character and elegance that time alone can create.

TASTING NOTES
Color: Rich mahogany

AROMA: Toasted oak and leather, backed by complex spices

Taste: Rich milk chocolate, toasted nuts, and notes of burnt caramel

Finish: Aged oak and molasses gives way to barrel char
and peppery spices

Proof: 94 Proof

Buffalo Trace Antique Collection William Larue Weller - 2017 (128.2 Proof)

Distilled in 2015, Abraham Bowman Special Release #26 explores two key elements of whiskey making: extended aging and elevated alcohol proof. While many rye whiskeys are aged for approximately 4-6 years, these barrels were aged for 11 years in the Distillery’s Warehouse A, which offers the coolest warehouse temperatures and allows for a slower aging process. Bottled at 110 proof, considerably higher than the original 90-proof Abraham Bowman Limited Edition #1 Rye Whiskey, it continues the Distillery’s exploration of how higher proofs influence flavor intensity, structure, and overall balance.

“Every Abraham Bowman Limited Edition release is an opportunity to ask new questions and explore new processes for making whiskey,” said A. Smith Bowman Distillery Master Distiller David Bock. “With this release, we wanted to continue our pursuit of the perfect rye mashbill. By allowing this whiskey to age for over a decade and bottling it at a higher proof, we were able to deepen our understanding of how these elements shape the character of a rye whiskey. The result is a whiskey that is both expressive and balanced, showcasing the complexity rye can offer.”

Known for its bold and distinctive character, rye grain often brings pronounced spice and intensity to a whiskey. While that profile has a well-established place in the category, A. Smith Bowman Distillery’s approach focuses on achieving a more balanced flavor profile. On the nose, this limited-edition rye whiskey opens with rich notes of maple syrup layered with hints of copper and fresh Spring aromatics. The palate unfolds with flavors of vanilla, apricot and bright orange zest, balanced by subtle earthy undertones. It finishes spice-forward, highlighted by black pepper and a delicate hint of mint for a clean, lingering close.

“We spent a lot of time tasting this at different proofs, and 110 is where it really came together,” said Bock. “With a higher proof you’re getting more intensity, but also more nuance. For a rye whiskey especially, this release is incredibly smooth, and the vanilla beautifully balances with the pepperiness.”

Ultima Reserva is the pinnacle of luxury, aged 36 months and crafted from the final agave plantation planted by Don Julio and his family in 2006. Carefully distilled and aged using a Solera system—blending tequilas finished in exceptional casks—it is best enjoyed neat or on the rocks to mark life’s most meaningful moments.