The late master distiller Lincoln Henderson is a legend among American distillers. He devoted his entire career to mastering the art and science of distillation and the nuances of maturing whiskey. He helped create such iconic brands as Woodford Reserve, Jack Daniel's Gentleman Jack and Jack Daniel's Single Barrel. He was also a key player in the launch of the George Washington Distillery reconstruction project and an inaugural member of the Distillers Hall of Fame.
The crowning achievement of his illustrious career is Angel's Envy Kentucky Straight Bourbon Whiskey. This ultra-luxurious whiskey is distilled in Kentucky using locally sourced grain and mineral-rich, limestone spring water. The handcrafted bourbon is typically aged on the upper floors of the warehouse for up to 6 years and blended in small batches of 8 to 10 barrels. Afterwards, the whiskey is finished between 3-6 months in 60-gallon, ruby port barrels made from French Limousin oak and imported directly from Portugal.
Angel's Envy is a fitting tribute to Lincoln Henderson's illustrious career. It has a golden/amber hue, a medium-weight, satiny textured body and a generous bouquet of vanilla, cinnamon, cherries, dark chocolate and roasted nuts. Give this whiskey plenty of time to breathe. Its alluring aromatics continue to develop for an impressively long time and they contribute mightily to the overall experience.
Basil Hayden's Bourbon dates back to 1796, when Master Distiller Basil Hayden Sr. created a recipe unlike any other. He used a traditional corn base, but mixed in small grains in his mash to capture the spicy flavor of rye and complement the sweet smoothness of corn. More than 200 years later, Basil Hayden's is a singular bourbon that bridges the flavor of rye whiskies and small batch bourbons together. Enriched by a hint of peppermint, it impresses with notes of pepper balanced by slight citrus overtones, and a spicy, warming finish. Aged eight years at a relatively mild 80 proof, Basil Hayden's has a broad appeal and is equally enjoyable alone or in cocktails.
In the 1830s, as a tavern keeper in Louisville, Kentucky, Augustus Bulleit set himself on a mission: to create a Bourbon unique in flavor. Just as Bourbon lovers today may sample many brands before finding their favorite, Augustus decided to experiment, too — by creating Bourbons of many different types and tastes. After countless small-batch trials, he came upon a Bourbon with the character he had been seeking. While transporting barrels of his Bourbon from Kentucky to New Orleans, Augustus Bulleit vanished. What happened to him is still unknown, and his creation could have vanished as well. But after more than a century, in 1987, his great-great-grandson Tom Bulleit stepped in. A lawyer by profession, Tom's lifelong dream had been to revive the family’s Bourbon legacy that started more than 150 years ago.
Bulleit Bourbon is made by following the small-batch technique inspired by Augustus Bulleit. Only the highest quality ingredients are used. This Bourbon's subtlety and complexity stem from its unique blend of rye, corn and barley malt, along with special strains of yeast. Because Bulleit Bourbon is especially high in rye content, it has a bold and spicy character with a distinctively smooth, clean finish. This russet colored Bourbon has hints of oak and spice with a crisp, clean flavor that feels smooth in the throat with notes of vanilla and honey. We recommend sipping it on the rocks with a splash of ginger ale.
Cotswolds Dry Gin has a delectable blend of nine carefully-considered botanicals. The expression of this traditional London dry style Gin comes from the maceration of pure juniper, coriander, and angelica root, which has been left for 12 hours to allow the flavour characteristics to fully infuse. Next, a unique botanical mix of Cotswolds lavender, bay leaf, grapefruit, lime, black pepper and cardamom seed are added to a Holstein pot still for distillation before finishing with naturally refined Cotswolds water. The result is a classic well-balanced juniper-led gin with crisp citrus and spice.
Nose: Fresh notes of grapefruit with earthy coriander backed-up by sweet juniper. Soft notes of black pepper with a hint of perfumed Cotswolds lavender.
Palate: Clean, pine juniper spice with fresh grapefruit and coriander seed. A touch of dryness from the angelica root with eucalyptus notes from bay leaf. Subtle lime and lavender.
Finish: Clean and balanced. Juniper, citrus and some cooling notes from bay leaf and cardamom.
This gin is delicious on its own and over ice. It’s robust enough to stand up to tonic and smooth enough to craft the ultimate gin martini. -Distillery Notes
Eagle Rare Bourbon Whiskey is masterfully crafted and carefully aged for no less than ten years. Every barrel is discriminately selected to offer consistent flavor but with a seemingly individual personality. Eagle Rare is a bourbon that lives up to its name with its lofty, distinctive taste experience. The nose is complex, with aromas of toffee, hints of orange peel, herbs, honey, leather and oak. The taste is bold, dry and delicate with notes of candied almonds and very rich cocoa. The finish is dry and lingering. -Distiller's Notes
Located just a distiller’s leap from Kobe Bay, Eigashima is the closest whisky distillery to the coast in Japan. The ocean laden air is reflected in the whisky’s savoury, saline driven purity. Founded in 1888, Eigashima holds Japan’s first whisky license, issued in 1919. serious malt production did not begin until 1984, when the current copper pot stills were put into action and a focus on premium whiskies began at their “White Oak” facility. Following a program dedicated to crafting an insanely fine, super sipping whisky, they limit production to insure that quality is preeminent, making Eigashima’s Akashi one of the rarest whiskies on the planet.
Akashi is named after its hometown -- translated as the “Sun Rise City” -- where the owner’s family has been making traditional Japanese alcoholic beverages for over three centuries. Akashi whisky is blended in the scotch tradition, with Japanese precision, the malt is lightly peated, and vatting is mostly ex-bourbon barrels. The nose is very fruity with apricots and dried fruits, and a shy note of honey. -Distiller's Notes
Hudson Baby Bourbon is the first bourbon whiskey to be distilled in New York. Named “Best Artisan Distiller of 2010” by the American Distilling Institute, this single grain bourbon is made from 100% New York corn and aged in special small American Oak barrels. This unique aging process produces a mildly sweet, smooth spirit with hints of vanilla and caramel. The BABY is Tuthilltown’s first whiskey and the first legal pot-distilled whiskey made in New York since prohibition. Hudson Baby Bourbon is a perfect introduction to aged whiskey spirits. It is mild and friendly, bright to the tongue and warming all the way down with notes of marzipan and roasted corn. Each bottle is hand waxed and numbered. It is a true American classic. We recommend trying the BABY in one of Tuthilltown Spirits signature cocktails.
The Basil and Bourbon
The ultra-premium brand is a small batch whiskey from Tuthilltown Spirit, a farm distillery in Gardiner, New York, in the heart of the Hudson Valley. The first legal pot-distilled rye whiskey to be distilled in the Hudson Valley in over 70 years, Hudson Manhattan Rye is distilled in a traditional copper pot still from whole grain rye and pure spring water. The whiskey is then matured in new charred oak barrels for less than four years and bottled unfiltered. It is hand-filled, capped, waxed and numbered.
Hudson Manhattan Rye is a 92 proof work of art. The handcrafted whiskey has a deep amber hue, a satiny lightweight body and a wafting bouquet laced with the aromas of spice, toffee, dried fruit and vanilla. The entry is pleasantly spicy and quickly fills the mouth with honey, cherries and the flavor of freshly baked rye bread. The long, spicy finish has a hint of smoke.