All Spirits

Made in the traditional style of Kentucky Ryes, Woodford Reserve Kentucky Straight Rye Whiskey delivers bold flavors of pepper and tobacco with a long fruit and sweetly spiced finish.

Nose: Spicy with distinct notes of rye, black pepper, cedar and cassia bark sweetened with a dusting of marzipan. Hints of pear, apple and almond dance in its depths.

Taste: Clove, rye, mint, molasses, sorghum and honey mingle together with hints of apple and malt.

Bulleit Bourbon 10 Year Old is Tom Bulleit’s selected reserve. Aged in charred American white oak, select Bulleit Bourbon barrels were set aside to age for 10 years. The result is a special expression of Bulleit that provides a rich, deep, incredibly smooth sipping experience.

Premium Kentucky Bourbon infused with New Zealand Honey.

Strong up front Bourbon flavour with a smooth natural honey finish.  

Best drunk neat and cold, with a splash of Ginger Beer or try as a winter warmer. . .

Batch 10 Hot Toddy:

• 60ml Honey Bourbon
• 180ml Hot Apple Juice
• 1 Cinamon Stick
• 1 Star Anise 

Mix and enjoy 

Premium Kentucky whisky, smoked with Manuka. Made in small batches with our secret Manuka smoking process.

It has a strong smoked single malt Whisky front followed by a smooth finish. Something quite special and tricky to make.

A delicious, easy whiskey for sharing on any occasion. Rich with honey, rye and dried red fruits, a true crowd-pleaser poured when entertaining, or celebrating with friends.

Award-winning Gold Bar? 889 Blend is a blended whiskey double cask finished in used French oak wine barrels from the idyllic Napa Valley.

Mash bill of three quality grains: Corn, Rye and Barley.

Outstandingly smooth and versatile, Gold Bar is a unique modern expression on a traditional blended whiskey. Bottled at 80 proof / 40% alc/vol.

Michter?s whiskeys are proudly all made in Kentucky. They are all single barrel or very small batch. Michter?s takes a ?Cost Be Damned? approach to theproduction of every barrel, including: 1. Air drying the wood used in its barrels, up to 36 months. 2. Toasting barrels prior to charring them so the natural sugar in the wood comes to the surface. 3. Using a low barrel-entry strength of 51.5% ABV rather than the industry standard 62.5%. 4. Heat cycling: heating the warehouse gradually in winter then opening the windows to let it cool again, so the whiskey ages during the frigid winter months. 5. Adopting the best individual filtration technique for each whiskey rather than using the same filtration method for all their whiskeys. Tasting note: Spice with peppery notes, citrus, butterscotch, oak.

Michter?s whiskeys are proudly all made in Kentucky. They are all single barrel or very small batch. Michter?s takes a ?Cost Be Damned? approach to the production of every barrel, including: 1. Air drying the wood used in its barrels, up to 36 months. 2. Toasting barrels prior to charring them so the natural sugar in the wood comes to the surface. 3. Using a low barrel-entry strength of 51.5% ABV rather than the industry standard 62.5%. 4. Heat cycling: heating the warehouse gradually in winter then opening the windows to let it cool again, so the whiskey ages during the frigid winter months. 5. Adopting the best individual filtration technique for each whiskey rather than using the same filtration method for all their whiskeys. 

J.P. Wiser's Deluxe is a full-flavoured Canadian whisky which offers a rich aroma with a body that is complex and perfectly balanced. Bright golden in colour with a sweet caramel aroma, and a sweet corn meal and vanilla flavour.

This Canadian whisky?s base is double-distilled corn whisky aged for at least 15 years in a combination of brand new white oak casks, once used American bourbon casks and used Canadian whisky casks. The second component is column-distilled rye aged for at least 15 years. It is bottled at 40%.

Tasting Notes: Caramel, toffee, and banana bread with spicy oak notes are pulled into the nose accented by maple sugars. The caramel and toffee flavors quickly shifts to a mid-palate chest warming clove rye spice with a peppery snap. Pleasantly bitter fruit rinds are fresh on the finish.

Michter's Sour Mash Whiskey was once an incredibly popular expression back in the 1970s and 1980s, though in recent years, it had disappeared from the market. However, it has returned in the shape of Michter's US*1 Sour Mash Whiskey - awesome! Very well balanced notes of sugared almonds, cinnamon spice and vanilla sweetness.

It is made according to the traditional sour mash whiskey making process whereby some previously fermented mash is used as the starter for the new mash to be fermented. Typically in most sour mash whiskeys, this ?setback? from the prior fermentation accounts for about 10 to 20 percent of the new mash to be fermented. More than just a sour mash process whiskey, Michter?s Original US*1 Sour Mash is made from a special selection of grains, barrel aged, and later on filtered according to the exacting Michter?s standards. 

The Pepper name goes way back in terms of bourbon production, back to 1776. Even James E. Pepper nick-named the whiskey 'Old 1776'. However, in the latter half of the 1900s, the James E. Pepper name, along with Old 1776 became heard from less and less.

But now, the folks at Georgetown Trading Co. have assumed stewardship of the 1776 brand and proudly brought it back to the spotlight. After plenty of research into the whiskey from years past, including recipes and actual bottles from pre, mid and post Prohibition days, they have relaunched the 1776, starting with this straight bourbon, made with a mash-bill that features over 38% rye and bottled at 50% ABV.

Nose: Zesty citrus, oak-y resin touches, vanilla pod sweetness and a good kick of rye.

Palate: Honey notes open up the palate, giving way to soft vanilla, fruity orange and dark chocolate.

Finish: Very long, with rye bread and cinnamon spice lingering.

1776 Straight Rye Whiskey comes from the James E. Pepper brand, a name that has long been known in the American whiskey world, though not as much recently as it was in the early 1900s. Happily, the 1776 brand has been relaunched and the James E. Pepper legend lives on! This straight rye is made with a mash-bill featuring 90% rye and has been bottled at 50% ABV.

Nose: Big, spicy wafts of rye, with hints of clove and cinnamon underneath.

Palate: Orange zest, heavy rye bread and subtle oak influence.

Finish: Long and very spicy.

The 2018 Master’s Collection Select American Oak Kentucky Bourbon has been matured in one specific terroir sourced oak - Ozark. This Ozark Oak was selected for its terroir’s fast-growing characteristics. Having barrels that share a common wood structure gives this special batching of Woodford Reserve a distinct nutty and sweet aromatic character that will remind you of warm baked goods.

Color: Peruvian Brown

Aroma: Crisp yeasty and bready notes mingle with soft oak, vanilla, milk chocolate and marzipan. Walnut, pecans and Fall leaves bring the oak tannins forward.

Taste: Soft nutty character and a sip of sweet tea bring a deep hint of peach and cocoa powder to life.

Finish: Long and warm with a hint of wood spice.

In 2006, Templeton released their 4-year-old whiskey. This sourced product was based on a nearly century-old recipe developed by Alphonse Kerkhoff in Templeton, Iowa. The Templeton 4-year-old Rye Whiskey was distilled at MGP in Lawrenceburg, Indiana. Following its first release, the company quickly experienced its fair share of controversy after they were subject of a class-action lawsuit over alleged deceptive marketing practices.

Nose

The nose has a candy sweetness. Winter-mint, white sugar, dill, and alcohol notes were present.

Palate

The first sip has a thin viscosity and caused a slight tingle on the tip of the tongue. Rye spices and a faint dill note were present. The second sip presented notes of honey, vanilla, wintergreen gum, and dill. The third sip had a candy sweetness and caramel. These were followed by a faint rose note.

Finish

The finish was short and presented with notes of oak, vanilla, and cinnamon.

In closing

The Templeton 4-year-old Rye Whiskey is surprisingly refreshing. The candy sweet nose coupled with the unique wintergreen note make this spirt unique and interesting on the palate. This Rye Whiskey would be perfect for anyone who wants to dabble outside of traditional bourbon. Those who enjoy the heat of traditional rye spices will be disappointed. Overall, this spirit would make a good addition to any collection.

Aged a full decade in charred new American oak, Templeton 10 Year Rye is bottled from a hand-selected single barrel.