Made using the Bernheim Wheat Whiskey mashbill - 51% wheat, 37% corn, and 12% malted barley - this special release whiskey is then aged in barrels that were heavily charred for 90 seconds, rather than Heaven Hill's usual 40 seconds. The blend is made up of 75 barrels, bottled un-chill filtered at 61% abv.

The nose is a fantastic balance of sweets and spices, with gingerbread, honey, cinnamon, and big oak. The palate is similarly honeyed, with tobacco, more cinnamon, and barrel char zinging across your tongue. The finish takes its time, with nutmeg, almond, and even more honey coming out.

This rare single barrel bottling of Willett distillery's own rye whiskey has been aged for 8 years, double that of their cult-favorite 4 year Family Estate. Willett makes a textbook Kentucky Style Rye, made from a “barely legal” mash of 51% rye, 34% corn, and 15% malted barley. The corn certainly lends some sweetness, but the rye always manages to come out on top, with plenty of chocolate, nutmeg, herbs, pine, and rich cherry notes. This cask, #6049 was bottled at 63.1% abv without chill-filtration.

Before they even began distilling their own whiskey again, Willett made their modern name in the whiskey world with their stellar sourced single barrel releases. Beginning in 2008, their “purple top” Family Estate Bourbon bottles became absolute cult favorites in the small but growing bourbon drinking community - some of the original “unicorn” bottles. As Willett began distilling again in 2012, their own whiskies have come of age, and the family estate series is now filled with their own distillate. This special single barrel bottling is one of those, aged 8 years in new oak and bottled without chill-filtration at 61.3% abv. It was made from a low rye mash of 79% corn, 7% rye, and 14% malted barley.

Before they even began distilling their own whiskey again, Willett made their modern name in the whiskey world with their stellar sourced single barrel releases. Beginning in 2008, their “purple top” Family Estate Bourbon bottles became absolute cult favorites in the small but growing bourbon drinking community - some of the original “unicorn” bottles. As Willett began distilling again in 2012, their own whiskies have come of age, and the family estate series is now filled with their own distillate. This special single barrel bottling is one of those, aged 6 years in new oak and bottled without chill-filtration at 61.2% abv. It was made from a low rye mash of 79% corn, 7% rye, and 14% malted barley.

Artfully blended to enjoy with a fine cigar. This combination of award-winning Joseph Magnus Bourbon and 11 and 18-year-old whiskeys showcases bold, rich aromas of tobacco, spice, leather, vanilla, blanched almonds, and toffee. The Armagnac cask finish lends fruity notes of fig, prune, and dried apricot. Whiskey components additional aged in Sherry and Cognac casks - along with the Armagnac cask all three spirits are known to pair well with cigars. Cigar Blend Bourbon was developed by Nancy Fraley, a Master Blender and widely revered whiskey and rum consultant. This very small batch product includes only a few hundred bottles per release.

The fourth release in Angel's Envy's Cellar Collection, this is a first-of-its-kind whiskey that takes seven-year-old, 95% rye whiskey from Indiana's MGP and finishes it for 364 days in ice cider casks from Vermont-based Eden Specialty Ciders.

Ice cider is a dessert-style cider that is produced primarily in the northern US and Canada. The French oak casks used to finish this rye were used by Eden Specialty Ciders to create an ice cider from tart, late-season Northern Spy apples that had been naturally cold-concentrated in Vermont before partial fermentation and aging. Inspired by the unique, climate-driven elements of ice cider production, the whiskey is packaged in a frosted glass bottle.

Bottled at 53.5% abv, the nose offers notes of caramel candy apple and toasted oak, with faint notes of nuts and cinnamon. The palate features bold peppery and cinnamon notes accompanied by vanilla, ripe apple, toffee and butterscotch. The finish is long and transitions from spicy to sweet, with brown sugar and apple alongside hints of earthiness and oak.

Crafted from hand-selected barrels, this bourbon is bottled directly from the barrel; uncut and unfiltered at more than 125 proof. It reflects the way whiskey was produced in the days before Prohibition, when Edmund Haynes Taylor, Jr. was the owner of Buffalo Trace Distillery. Drawn from barrels aged in warehouses constructed over a century ago under Taylor's watchful eye, the taste is smooth, yet powerful and uncompromising, just like its namesake. The aroma of cooked berries meets the nose, followed by a rich caramel and slightly floral smell. The taste is bold and full of spice that fills the mouth with a distinct flavor of toasty vanilla, dried oak and pepper. The finish is long and satisfying with a powerful rye character and lingering hints of fruit.

Since the 1990’s, the Michter’s team has been doing pioneering work to re-establish the high quality American Rye whiskey category. The May 2015 inaugural release of Michter’s US1 Barrel Strength Rye marked yet another milestone in that quest. For maturation, the Rye distillate is entered into the barrel at 103 proof, rather than a more industry standard higher proof. Barrel entry at a lower proof of 103 rather than a higher proof costs Michter’s more money in terms of barrels and warehousing, but yields a richer, more full-bodied whiskey after proper maturation. A single barrel product, each barrel of Michter’s US1 Barrel Strength Rye is bottled at its particular alcohol level at the time of bottling.

Notes of butterscotch and cinnamon with a hint of cherries on the nose; warming, rich, toasty vanilla and caramel up front with a dry oaky spice on the finish. Bottled at 54% abv.