Manual Tax Collection

Ichiro’s Malt Chichibu 10 Year Old is the distillery’s second age-statement single malt, following The First Ten released in 2020. It is bottled at 50.5% ABV.

The limited edition has been matured for a minimum of 10 years, primarily in ex-Bourbon barrels. Showcasing Chichibu’s signature fruit-forward style, the palate delivers textured notes of orange peel, peach, red currant, white pepper, and roasted malt.

Consisting of just 16 barrels, the 2025 edition of Chichibu’s US-exclusive blend of Ichiro’s Malt showcases maturation in ex-IPA and ex-imperial stout casks, lending tropical fruit and rich coffee notes to Chichibu’s distinctive fruit-forward house style. The label—always a source of playful intrigue—features Samuel Langhorne Clemens, aka Mark Twain, enjoying a dram with a Mississippi steamboat in the background, as well as his famous observation, “Too much of anything is bad, but too much whisky is barely enough."

US-exclusive limited edition single malt Japanese whisky distilled by Chichibu in Saitama, Japan. Distilled from 100% lightly peated malted barley, fermented 100 hours in Mizunara oak washbacks. Double distilled in Forsyths copper pot stills and aged 5–9 years in a combination of 16 barrels including ex-IPA casks, ex-imperial stout casks, and ex-bourbon casks; non-age statement.

Notes; Candied orange, dried pineapple, and vanilla pastry cream are complemented by hop bitterness, displaying the zip of a well-balanced cask-aged ale.

No added coloring
Non-chill filtered; 52.5% ABV

*Please note that this bottle does NOT come with a box*

Angel’s Envy Cask Strength Bourbon Whiskey Finished in Port Wine Barrels

2014 Release

Pappy Van Winkle 23 Year bottled between 2009-2013.

Please note that the bottle laser code isn't readable, but bottle number lines up with the 2009-2013 bottling year range.

One of the last years that Pappy Van Winkle 23 was bottled using Stitzel-Weller juice before Buffalo Trace began using its own barrels for producing Pappy Van Winkle.

Jefferson's Presidential Select 21 Year Bourbon - Batch 10

Willett Family Estate 7 Year Rye ("Come Monday")

113.4 pf

Old Taylor Bourbon Aged 6 Years

*Please note - there is some mild cloudiness, which is typical of vintage Old Taylor*

King William IV VOP Blended Scotch Whisky (Half Gallon)

Booker's Bourbon "C-B-16-79" w/ Wooden Display Box (1979)

This is the second batch of booker's ever released, and the second of 2 batches from 1979.  Labels have some visual flaws and the wax has a hairline crack but this is not only a delicious expression of Booker's but definitely a bottle that collectors look for. 

*Vintage booker's has a tendency to leak. in transit and buyers should be aware of that before purchase*

Frost 8/80 Dry White Whisky – Brown-Forman

A true rarity from the experimental era of American whiskey, Frost 8/80 Dry White Whisky is as much a conversation piece as it is a spirit.

Originally crafted by Brown-Forman in the early 1970s, this distinctive expression began as an 8-year-aged bourbon before undergoing an innovative filtration process that removed its color—resulting in a crystal-clear “white whiskey” designed to rival vodka in versatility.  The result is a uniquely light-bodied spirit with subtle notes of oak and soft vanilla, offering a delicate, dry profile unlike traditional bourbon.

Though short-lived and ultimately pulled from the market, Frost 8/80 has since become a sought-after collector’s bottle—an intriguing snapshot of a time when distillers reimagined what whiskey could be.  Take this opportunity to add interesting history to your collection. 

From TIME Magazine, 1971:

2007 Elivette 3L

Ki One Batch 1 Virgin American Oak Korean Single Malt Whisky ABV 40% 700ml

“Ki Wan” in Korean means the beginning and hope. These two themes perfectly encapsulate the spirit as it is at the beginning of the single malt whisky journey from Korea to the world.

The distillery is nestled in the Namyangju Mountains, north-east of Seoul. In summer, the spirits are baked in the Korean sunshine, and the heat allows the spirit to penetrate deep into the wood. In winter, the sunlight doesn’t rise above the Baekbong Mountain, casting a long winter shadow over the spirit, while the extreme cold pushes it out into the cask, having extracted an array of aromas.