American whiskey pioneer Paul Jones, Jr. created Four Roses in Louisville, Kentucky in 1884. During Prohibition, his Frankfort Distilling Company was one of only six distilleries granted permission to produce bourbon for medicinal purposes. After The Repeal, the distillery and Four Roses Bourbon continued to flourish and remained one of the country's bestselling bourbons.
Sagging demand for bourbon in the 1950s eventually forced the company to discontinue its sales here in the states. Nevertheless, its sales remained brisk in the emerging European and Asian markets. In February 2002, the Kirin Brewery Company, Ltd. purchased the brand and reintroduced the famed bourbon into the American market.
Four Roses Single Barrel is made from a mash bill comprised of 60% corn with the remainder being rye and malted barley. It has a deep amber/gold hue, a satiny, medium-weight body and a wafting bouquet laced with the aromas of cinnamon, toasted oak, caramel, vanilla and maple syrup. The whiskey's aromatics make it well worth the price of admission. On the palate, the whiskey delivers waves of dry, delectable flavors, including vanilla, toffee, butterscotch, cinnamon, black cherries and molasses. The long lasting flavors thankfully linger on the palate for a remarkably long time. Sippin' whiskey just doesn't get much better than this.
A TASTE OF THE UNEXPECTED Master Blender, Gordon Graham, toiled night and day on his new creation. And as he poured a glass for his brothers, they were overwhelmed by what they found. The air filled with a heady blend of aromas – from fresh floral scents to the very deepest, oaky notes. All carried on spice-flecked wisps of delicate, peaty smoke. Slowly, they raised their glasses to indulge in their first sips and instantly the silky, mellow notes of fruit struck them. Perfectly balanced with the smoke-fringed flavours of sweet oak and honey; it was a sensation like no other. Sinking into the elegantly spiced finish of nutmeg, pepper and lingering smokiness, it was then the brothers knew: they had tasted their future. And so it would remain for over 130 years as Black Bottle affirmed its place in the hearts of drinkers around the world. -Distiller's Notes
Located in the Greenpoint neighborhood of Brooklyn, Greenhook Ginsmiths is a small, artisan distillery owned and operated by Steven DeAngelo. Their custom made copper alembic still has been specially engineered to work under a Mercury Vacuum, which reduces the atmospheric pressure in the still and allows the spirit to be distilled at a lower temperature, producing a cleaner, more aromatic distillate. Produced with a heady mix of New York State Grown Wheat, Tuscan Juniper, Coriander, Chamomile, Elderflower, Citrus, Thai Blue Ginger, Ceylon Cinnamon, Orris Root, and Elderberry, Greenhook Ginsmiths American Dry Gin is a crisp, balanced spirit that perfectly complements a variety of cocktails.
Franklin Street Julep
In a julep tin or highball, muddle mint leaves, add ingredients above with crushed iced, stir, add more crushed ice. Garnish with mint leave.
Hayman's London Dry Gin is a classic style of gin. Distilled to a family recipe using their blend of 10 botanicals, which are steeped for a full day prior to distillation to allow the flavours to release into the alcohol, it is the careful and consistent balance of juniper, coriander, lemon and orange peel which play a vital role in creating this traditional style of London Dry Gin. That said, orris root, cinnamon, cassia and nutmeg all work to underpin the gin and give it the typical dry characteristics and depth of flavor so highly sought after and that, without their inclusion, would have left a slightly one-dimensional gin. The flavors are unmistakably classic. The gin typifies smooth juniper balanced well with citrus and a touch of spice. The perfect partner for tonic and a must-have in your favorite gin cocktail.
If you're in the market for a spirit that marches to the beat of a different drummer, look no further than Hendrick's Gin, a refreshing, marvelously twisted gin with a unique outlook on things. Self-described as the "world's most peculiar gin," Hendricks exists confidently in a universe of its own making—and we’re all rather fortunate they did.
The brand is produced in the seaside village of Girvan, Ayrshire in the south of Scotland. Its individualism to a large degree is the result of skilled craftsmanship. The gin is crafted from a blend of small batch spirits produced in two types of stills, each of which produce distinctively different styles of spirits. The distillery's small pot still produces a full-bodied, full-flavored spirit with an oily texture and a juniper-forward character. In contrast, the Carter-Head stills extract the aromas and flavors in the botanicals using alcohol vapors alone, yielding a distinctively lighter, more delicately flavored spirit. Blending the two results in a finished spirit unlike all other entrants.
Another significant point of distinction is the composition of Hendricks' botanical mix, a delightfully eccentric blend of juniper, coriander, citrus, witch hazel, cassia bark, Bulgarian rose petals and cucumber essence. After distillation the spirit is diluted to 88-proof with spring water from the Scottish lowlands.
The result is a refreshing break from convention, a gin without a heady blast of juniper on the nose or palate. Hendricks has a lightweight, oily textured body and a prominent cucumber and floral bouquet with light citrus and juniper notes. Despite being relatively high in alcohol, the gin raises little heat on the palate before slowly fading into a slightly spicy, cucumber-laced finish.
America's fascination with tequilas can be traced back to the early '50s when Hollywood icons Bing Crosby and Phil Harris imported Herradura into the States making it the first tequila puro available in the U.S. To this day the distinguished brand remains one of the category's preeminent brands. Founded in 1870, Tequila Herradura is among only a handful of distillers that produce nothing but 100% agave tequila. Every stage of its production takes place on the Herradura Estate—Hacienda San José del Refugio—in the lowlands of Amatitán. Herradura crafts its tequila using many of the same techniques perfected more than a century ago. Mature, estate-grown blue agaves are baked in clay ovens and then slowly fermented with wild airborne yeasts. Herradura tequilas are double-distilled in large, stainless steel alembic stills and aged in both American and French oak barrels. Herradura Blanco is an excellent example of what great distillers are capable of achieving with a few alembic stills and an estate full of mature blue agaves. It has a straw-colored hue, which is the result of it being aged in oak for 45 days. The tequila has a velvety medium-weight body and a cinnamon, dried herbs and orange peel nose and quickly bathes the palate with spicy, peppery flavors before tapering to an herbal, medium length finish. It makes a marvelous introduction to the joys of sipping silver tequila.
Double Rye! - the most excitable member of the High West family - is dedicated to the cowboy in all of us. An unusual shotgun marriage of two rye whiskies from two different distilleries back east, Double Rye! combines a feisty high rye 2-year-old and a saddle smooth 16-year-old. The younger rye has a mashbill with 95% rye/5% barley malt and the older has a more typical rye mashbill with 53% rye and 37% corn. We think the extra age and increased corn adds just enough caramel sweetness and woody vanilla richness to calm the “bite” of the younger rye for a relationship that works. The resulting combination is bold, balanced, complex and perfect for mixing – we like a Double Rye! Manhattan. With a taste profile of cinnamon, clove, anise, eucalyptus buttons, evergreen “gin-like” flavors and a vibrant finish, Double Rye! is absolutely superb for sipping alone or sharing with other cowboys and good-looking strangers. High West is Utah’s first distillery since 1870 and the world’s only ski-in gastro-distillery. If you find yourself in Old Town Park City, please stop (or ski) by to visit us. We’d love to share our passions with you: the American West, our contemporary Western victuals (pronounced and often mis-spelled “vittles”) and of course, pairing all the above with our greatest passion – superb whiskey.
Nose: Mint, clove, cinnamon, licorice root, pine nuts,and dark chocolate, with a surprising dose of gin botanicals throughout
Taste: Rye spices up front, then menthol, mint, eucalyptus, herbal tea with wildflower honey and all spice
Finish: Cinnamon and mint, gradually sweetening through the finish, with a hint of anise
Thanks to its balance of cinnamon, anise, and honey, High West Double Rye! stands on its own in cocktails, but is great served neat, with a little water, or on the rocks. Its spirited flavor fortifies classic cocktails like the Manhattan and Old Fashioned. We recommend it for most occasions - sipping it in solitude by a campfire, savoring with favorite old friends, or sharing it with a good-looking stranger. -Distiller's Notes
***High West pledges to donate 10% of their after tax profits from the sale of this bottle to the American Prairie Reserve. Be thoughtful and help us protect and preserve America’s natural resources.
In the 1950s, Vincent Jacoulot’s descendants began branching out from brandy into fruit crèmes and liqueurs. As with all things Jacoulot, these products draw on Burgundy’s rich culinary traditions. Burgundy is known both for its wonderful vineyards and its wild growing and unique fruits that grow in abundance throughout the region. Crème de Cassis de Dijon is a protected AOC style that incorporates only Noir de Bourgogne blackcurrants.
An aperitif with a smooth and full-fruity taste with a more tannic mouthfeel.
Montagne de Reims, Champagne, France
50% Chardonnay, 25% Pinot Noir & 25% Pinot Meunier
The Marie Weiss label is produced by the superb, small Champagne house of Ployez-Jacquemart, which is located in the village of Ludes on the Montagne de Reims. A refined and complex nose wafts from the glass in a blend of apple, white peach, brioche and a nice touch of fresh nutmeg. On the palate the wine is full-bodied, crisp with lovely focus and complexity and a long and classy finish. -Importer’s Notes
This high-proof bad boy has just returned after being off the market for over 50 years! Made by Charles Medley Distillers, a family run distillery in it's 8th generation, Medley Bros. is their entry level to the Wathen's line. You will find this bourbon to be classic in profile and of a great value for its price. Medley Bros. Kentucky Straight Bourbon Whiskey is made using a mash of 77% corn, 10% rye and 13% malted barley. It's all in the nose with this one - sweet butterscotch upfront, vanilla and nutmeg give way to cocoa and coffee grounds with a little honey and golden raisins to round it out. Flavor is soft, sweet, and simple with more butterscotch, caramel and a twist of candied lemon and cinnamon. Equally perfect for cocktails or sipping neat on a cold day.
Old Grand-Dad has been around forever for a reason. This is the kind of stuff your own grand-dad would have exclaimed, "That'll put hair on your chest!" as you took your first drink. Big and brawny, this bourbon is not for those of faint heart. It gives you a strong whiff of heat with orange peels, cinnamon and clove spices, leather and roasted nuts. It's got a big bite and a nice heft to its body with creamy toffee sweetness combining with rye spiciness for a long warm finish.
Let this air out in your glass for a while or add a little water to soften it up. At 100 proof, this is a perfect bourbon to use for different winter-time cocktails like the Hot Toddy or a Spiked Apple Cider.
***Bottled In Bond means that this bottle of bourbon follows federally regulated production methods. (Hooray for Government sanctioned booze!) That means the whiskey must be the product of one distillation season made by a single distillery. It also must be aged in a federally bonded warehouse under US government supervision for at least 4 years and must be bottled at 100 proof (50% alcohol by volume). And finally, the product's label must identify the distillery where it was made and bottled.
Plymouth Gin deserves its status as the world's finest light spirit; an honor awarded by judges at the World Spirits Competition in San Francisco. The marvelous spirit is fundamentally different from other super-premium gins. Distilled near the naval base at Plymouth, England, the brand has a storied history with the British Royal Navy. Indeed, it could well be called the gin that launched a thousand ships. Distinguished Plymouth Gin continues to be made where it originated over 200 years ago, at England's oldest continuously operating distillery—the Black Friars Distillery. The venerable brand is distilled in a large copper alembic still using pure grain spirits, soft Dartmoor water and an infusion of seven hand-selected botanicals. A quick sniff is all that's necessary to explain Plymouth Gin's enduring popularity. It has an expansive, citrus and juniper bouquet and a seamlessly smooth body. The Gin immediately fills the mouth with the exuberant flavors of juniper, coriander, orange and lemon. The Gin finishes long and is brimming with flavor.