This Experimental Collection Baijiu style spirit, although distilled like a whiskey, is produced using traditional Baijiu ingredients of sorghum and peas. After aging the distillate for 11 years in three separate casks, uncharred, charred and toasted white oak, the spirits were married together and bottled at 90 proof. The nose is rich and savory, with notes of chocolate, dark cherries and stone fruit. The sorghum and peas provide a palate of confection sugar, followed by a sweet toffee finish.

This spirit is the 24th experimental release from the Buffalo Trace Distillery, having released its first experiment in 2006. The Experimental Collection includes thousands of different recipes and barrel treatments which are tested and refined. (375 ml)

Named for the rich farmland along the Kentucky River, this 100 proof Single Barrel Bourbon Whiskey honors its Bluegrass roots, defined by rich tradition and smooth bourbon. Seductive aromatic notes of toasted walnut, dried red fruits, spice, cocoa and marshmallow. Flavors of dark chocolate, chocolate covered almond, coffee, tobacco and dark caramel. The finish is smooth, silky, toffee sweet and honeyed.

Jack Daniel’s created their first new mash bill in 100 years for their rye whiskey line. Single Barrel Special Release Barrel Proof Rye is the company’s fifth rye release. According to the company, the whiskey uses the same cave spring water from the Jack Daniel’s Hollow and proprietary yeast that’s been used in the distillery’s 150 year old Tennessee Whiskey recipe. The rye is aged in the upper regions of their barrel house where it’s exposed to increased temperature variation. Notes of sweet molasses, banana, smoke, butterscotch, Dr. Pepper, rye spice, and raisin. Bottled at 67% abv.

Using the same grain bill and process as their Woodford Reserve Kentucky Straight Bourbon, the distillers bottled their Batch Proof straight from the barrel, in its purest form and not at the usual 90.4 proof for their releases. The nose shows a complex medley of rich tea leaf, oak and dried leather notes are underpinned by delicate hints of peppermint and fresh cedar. On the palate, dry tea notes are balanced by slightly sweeter dark caramel and cocoa notes. Traces of peppermint brighten a potpourri of dried berries. A long subtle dryness in the finish is highlighted by a lingering dark chocolate espresso fade. Bottled at 64.15% abv.

George T. Stagg built the most dominant American distillery of the 19th century, during a time known as the Gilded Age of Bourbon. Uncut and unfiltered, this robust bourbon whiskey ages for nearly a decade and boasts the bold character that is reminiscent of the man himself. Rich, sweet, chocolate, and brown sugar flavors mingle in perfect balance with the bold rye spiciness. The boundless finish lingers with hints of cherries, cloves, and smokiness. Bottled at 65.1% abv.

Starting out with its traditional recipe for bourbon and distilled to 144 proof off the still, the spirit matured in select white oak barrels for more than seven years. These barrels were made up of staves with six-month minimum air-drying time, an average wood grain profile and a number four char level. After seven years, the bourbon was then transferred to freshly emptied Gingerbread Stout barrels, where it was left to finish maturing for over three years.

The flavors of toasted oak with caramel pralines moves to a hint of graham cracker and fig, giving the bourbon a medium mouthfeel with a huge impact of flavor that lingers pleasantly. Bottled at 55% abv.

Inaugural release in Pinhook's Collaboration Series, blended from 5 barrels of whiskey distilled in Kirby, Wyoming that Pinhook purchased in 2012. Aged, blended, and bottled at Castle & Key Distillery in Frankfort, KY.

Made from a mash bill of 68% Corn, 20% Wheat, and 12% Barley, aged for 10 Years and bottled at 57.65% ABV. This bottling is the first of two editions blended in collaboration with Andre Hueston Mack, award-winning winemaker of Maison Noir Wines and the first African-American to be named Best Young Sommelier in America by Chaine de Rotisseurs.

William Larue Weller developed his original bourbon recipe with wheat, rather than rye. Bottled at the same 114 proof the spirit was when it entered into the barrel, this non-chill filtered wheated bourbon forgoes chill filtration to preserve all the naturally occurring residual oils and flavors that occur during the distillation and aging process (potentially making it appear cloudy at cold temperatures). This bourbon balances a rich mouth feel, with robust notes of vanilla and oak. A whiskey that satisfies the demand of the non-chill filtered whiskey enthusiasts, honoring the man who made wheated bourbon legendary.

Nose of vanilla, dark cherries and caramel. On the palate, there is a balance of caramel and toasted oak. The finish is long, with notes of crème brûlée and chocolate.

As part of the Buffalo Trace Distillery's wheated bourbon family, this twelve year W.L. Weller is aged far longer than most wheated bourbons. This offering is a smooth, easy-going, and balanced bourbon with a beautiful deep bronze color. Almond, caramel, and vanilla aromas, with oak and leather on the backend. The palate follows the nose, with a sweetness that never goes overboard, and dryness that arrives mid-palate. Weller 12 might be the closest most get to tasting Pappy Van Winkle. It comes from the same recipe as Van Winkle Lot B, which is also aged 12 years.

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.

Named after Master Distiller Emeritus Elmer T. Lee, this whiskey is hand selected and bottled to the taste and standards which were set forth by Elmer T. Lee himself. Perfectly balanced and rich, as declared by the man who knew how great bourbon should taste. The nose brings notes of clove, vanilla, and old leather. The flavor balances fruit, honey and vanilla with a light spiciness. A long and warm finish. Bottled at 45% abv.

Mature in age and truly exceptional in quality, Michter’s 10 Year Single Barrel Kentucky Straight Bourbon has earned its place as an enduring favorite of whiskey drinkers of all stripes. It represents the culmination of over a decade of patient aging in specially chosen, new charred American white oak barrels.

Big and bold notes of dark toffee and caramel, along with charred oak, maple syrup, and vanilla. Bottled at 47.2% abv.