SINGLE BOTTLE SPIRITS

Ancient Aztec artifacts recount the story of Mayahuel, a Sun God that dwelled in the sky and ultimately eloped with a Snake God named Quetzacoatl. In response to her marriage, demons chased the couple until they were able to capture and kill Mayahuel. Heartbroken, Quetzacoatl buried Mayahuel where she fell, and vowed to stand vigil and protect her soul. 123 Organic Tequila honors the sacred field where Mayahuel was laid to rest by her lover and the blue weber agave plants that eventually sprang forth there. The tequila is made exclusively from blue weber agave plants which are nearly a decade old and harvested by expert jimadors. Once the agave have been harvested, the hearts of the agave plant the pias are slowly cooked in stone ovens for nearly two days. These ovens contribute a slightly smoky flavor profile to the pias, which are then pressed and fermented using natural airborne yeasts. The fermented nectar is then twice distilled through a copper still.123 Diablito Organic Extra Aejo is crafted exclusively from organic, estate-grown agave which is harvested after a decade on a small parcel of land that sits 6,000 feet above sea level. The tequila is then aged for forty months in virgin, 114-liter American oak barrels. This extended aging process gives 123 Diablito Organic Extra Anejo an exquisite nose of white pepper, guava and vanilla, which leads to a hearty palate of chewy agave, cream and baking spices. The finish is bittersweet, with memorable hints of coffee beans and papaya.123 Diablito Organic Extra Aejo is extremely limited, so be sure to pick up a bottle today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792s master distiller, "its just like real estate location, location, location. Thats why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery.1792 Small Batch Kentucky Straight Bourbon Whiskey, is named after the year that Kentucky achieved statehood in the United States. This full proof bourbon is bottled at its original 125 entry proof, just as it was years ago when the barrels were first filled. This exceptionally distinct full proof bourbon earned a Silver medal at the 2018 San Francisco World Spirits Competition, and 93 points at the 2018 Ultimate Spirits Challenge.Pick up your bottle today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Single Barrel Kentucky Straight Bourbon Whiskey is made from a mash of 75 percent corn, 15 percent rye and 10 percent barley. While the use of corn in the bourbons recipe adds classic notes of butterscotch and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. In order to create this unique bourbon, says Ken Pierce, Barton 1792s master distiller, the finest barrels are selected and tasted from the best aging warehouses. Only those barrels deemed exceptional are then bottled individually, one by one. This preserves the distinct character of each barrel.Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon.Like the standard issue 1792, the single barrels nose is carried by sweet butterscotch notes, though a bit fruitier overall, with hints of ginger and Fuji apple. The palate is caramel-forward, with just a nip due to the rye, leading to a sweet finish tempered with warm bitter cloves.Previous limited edition releases from 1792 sold well and became scarce quite quickly, and we expect the same from this award-winning distillerys new single barrel release. Take home one of these limited edition bottles today!

In 1876, John D. Willett one of Kentuckys original bourbon aristocrats transferred his interest in the Willett and Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett and Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition.Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbons recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbons mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still.After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillerys estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792s master distiller, "its just like real estate location, location, location. Thats why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery.Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon.1792 Small Batch Kentucky Straight Bourbon Whiskey, which was named after the year that Kentucky achieved statehood in the United States, earned the Double Gold Medal at the San Francisco Wine and Spirits Competition in 2011 and earned a score of 95 points the same as Pappy Van Winkles 23 Year Old Bourbon at the Ultimate Spirits Challenge in 2012."Hope you enjoy the taste as much as I do," says Pierce. Enjoy a great bourbon today!

In 1911, George Skiff and Andrew Beak founded a 100-acre apple orchard in New Yorks Hudson Valley. At the time, the Hudson Valley, which extends from New York City northward through Albany, was home to thousands of farms, hundreds of which distilled the excess fruits and grains they harvested into spirits. As a result of the onset of Prohibition, however, these farmers were forced to abandon their stills.Today, Marshall Skiff, a third-generation farmer and master distiller, shepherds his family legacy forward at 1911 Spirits.1911 Spirits Small Batch Vodka is distilled exclusively from New York apples grown at the Beak and Skiff Apple Orchards. Once the apples have been harvested, they are pressed into a sweet cider, fermented and then triple distilled through 1911s copper still. "Its our apples, its our cider and its our vodka that comes off that still," says Skiff. "You can turn around and look at those hills and see the apples that made that vodka. Thats pretty unique."As a result, 1911 Vodka has a smooth vanilla taste, with undertones of apple and caramel. The finish is soft and gentle, and lacks the burn typically associated with most vodkas. "This vodka is smooth," says Skiff. "I call it dangerously smooth."1911 Gin is made by distilling 1911 Vodka with a unique selection of herbs and botanicals, including juniper, coriander, citrus fruits and Beak and Skiff apples. "We chose to use a light infusion of botanicals in order to allow the taste to shine through," says Skiff, " unlike most gins that use a heavy infusion to cover the taste."1911s Small Batch Gin has an elegant and well-balanced flavor profile, with notes of pine, juniper and vanilla complementing sweet notes of apples and citrus. The finish is long and warming, with a sweet touch."Our spirits have a genuine, natural flavor profile that comes directly from our family farm," says Skiff. Pick up a genuine vodka and gin today!

In 1911, George Skiff and Andrew Beak founded a 100-acre apple orchard in New Yorks Hudson Valley. At the time, the Hudson Valley, which extends from New York City northward through Albany, was home to thousands of farms, hundreds of which distilled the excess fruits and grains they harvested into spirits. As a result of the onset of Prohibition, however, these farmers were forced to abandon their stills.Today, Marshall Skiff, a third-generation farmer and master distiller, shepherds his family legacy forward at 1911 Spirits.1911 Spirits Small Batch Vodka is distilled exclusively from New York apples grown at the Beak and Skiff Apple Orchards. Once the apples have been harvested, they are pressed into a sweet cider, fermented and then triple distilled through 1911s copper still. "Its our apples, its our cider and its our vodka that comes off that still," says Skiff. "You can turn around and look at those hills and see the apples that made that vodka. Thats pretty unique."As a result, 1911 Vodka has a smooth vanilla taste, with undertones of apple and caramel. The finish is soft and gentle, and lacks the burn typically associated with most vodkas. "This vodka is smooth," says Skiff. "I call it dangerously smooth.""Our spirits have a genuine, natural flavor profile that comes directly from our family farm," says Skiff. Pick up a genuine vodka today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand.This uncut version on their standard Colorado Bourbon is a one year, barrel-aged whiskey distilled in a copper pot still. Finished with toasted, Colorado aspen staves and bottled at barrel proof, this is a high proof bourbon whiskey with greater depth and character. Made from corn, malted rye and malted barley mash.Pick up your bottle today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand.This flagship, Colorado Whiskey, is a single barrel rye whiskey distilled in a copper pot still, aged in American white oak barrels for one year, and finished with aspen staves. Unique, yet traditional, it has a flavor profile of cinnamon, rye bread, oak, and maple. Made from malted rye and corn mash.Pick up your bottle today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand.This Colorado Bourbon is made from corn, malted rye, malted barley mash, aged a one year, barrel-aged whiskey distilled in a copper pot still. Finished with charred, Colorado aspen staves. the honeycomb and molasses play their part, as does the rye amid the soft grains Jim Murrays Whisky BiblePick up your bottle today!

291 is an award-winning small batch distillery located in the foothills of the Rocky Mountains. The comparatively young operation was established in 2011 by Michael Myers, a New York City fashion photographer with one cowboy boot always in the Old West. Seeing 9/11 unfold with his own eyes, he made the decision to move to Colorado Springs. Ever since growing up on the rural family farms in Georgia and Tennessee, he has carried with him a vision of a cowboy entering a bar and ordering a bottle. The vision inevitably became reality and the bottle became 291 Colorado Whiskey as fate would have it, on the exact date of the 10-year anniversary of 9/11. Myers previous life as a photographer permeates the distilling process to this day as the original still was fashioned from old copper photogravure plates he once used. Each drop today passes through it, since it is currently being used as a doubler. The whiskey thats made from scratch has a peculiar stage in the mashing process where finished beer is reserved and added to the next batch. They dubbed this technique, unique to Distillery 291, the El Paso County Process. They age their whiskey in heavy charred white oak barrels and finish it with their neighbors toasted aspen staves, added to each barrel. Then the whiskey is cut with clear Rocky Mountain water before being bottled, corked and labeled by hand. Barrel Proof Colorado Whiskey is the uncut version of their flagship; a high proof rye whiskey with enhanced depth and character, without sacrificing smoothess.Pick your bottle up today!

Made by McCormick Distilling Company in Missouri 360 Double Chocolate Flavored vodka is flavored vodka launched in 2010. 360 Vodka is a line of eco-friendly spirits. Said to be the first eco-friendly distilled spirit in the world their unique award-winning vodka is distilled six-times, before being filtered six times. 360 vodkas ingredients are locally sourced, and their spirit is sustainably made. By using an innovative distillation process, the brand reduces waste and resource consumption. Their bottles are 100 percent recyclable, featuring swing-top caps that can be recycled. The closures can be returned to the distillery for reuse through 360 Vodkas Close The Loop program.360 Double Chocolate vodka has rich, smooth, silky, decadent flavors and bright, candied notes of hot cocoa, citrus, and burnt sugar. A vibrant chocolate vodka, tailor-made for cocktails. This bold dessert vodka earned 92 points and several Gold medals from the Beverage Tasting Institute. It received 92 Points, Gold medal, Exceptional in 2017.Pick up your bottle today!

Situated in the shadow of the Rocky Mountains, the town of Rigby, Idaho is best known as the birthplace of television. In 1923, Philo Taylor Farnsworth created the blueprints for the first television set while a student at Rigby High School. Today, just a few miles down the street from Rigby High, Bill Scott 44 Norths Master Distiller is hard at work crafting another batch of 44 North Vodka.Distilled exclusively from Idaho Russet Burbank potatoes, 44 North Mountain Huckleberry Vodka are the first vodkas ever approved to wear the Idaho Potato Commissions official seal of approval. Once the locally-sourced potatoes are brought to the distillery, Scott mashes and ferments them before distilling the wash through his five-column, multi-plate copper still. The potatoes, which contain unusually high levels of antioxidants and sugars, give the vodka its smooth, silky texture.In order to produce 44 North Mountain Huckleberry Vodka, Scott steeps the vodka he distills in natural mountain huckleberries for ten days (huckleberries are Idahos official state fruit). The huckleberries impart a slightly candied aroma to the vodka, and contribute a blueberry-like, tart sourness to the finish. 44 North Mountain Huckleberry Vodka earned a score of 90-95 points from Wine Enthusiast and was named "a perfect sipping vodka when chilled"by The Luxist.44 North Mountain Huckleberry has been steeped in cherries and huckleberries, respectively, each vodka is brought to proof with water from the Snake River and then bottled by hand. 44 North Vodka is not only made in Idaho, but also represents the very best of what Idaho agriculture has to offer. Pick up a 44 North Vodka today!

Situated in the shadow of the Rocky Mountains, the town of Rigby, Idaho is best known as the birthplace of television. In 1923, Philo Taylor Farnsworth created the blueprints for the first television set while a student at Rigby High School. Today, just a few miles down the street from Rigby High, Bill Scott 44 Norths Master Distiller is hard at work crafting another batch of 44 North Vodka.The first vodka ever approved to wear the Idaho Potato Commissions official seal of approval, 44 North is distilled entirely from Idaho Russet Burbank potatoes. Once the locally-sourced potatoes are brought to the distillery, Scott mashes and ferments them before distilling the wash through his five-column, multi-plate copper still. The potatoes, which contain unusually high levels of antioxidants and sugars, give the vodka its smooth, silky texture.Following distillation, 44 North Mountain Sunnyslope Nectarine Vodka is infused with a proprietary blend of fresh nectarines. The fresh nectarines contribute a slightly sweet and tart flavor profile to the vodka, and together with the potatoes, provide for a finish accented by hints of citrus and apricots. Pick up a bottle today!

44 North gets its name from the exact latitude that crosses through Idaho. The Pacific Northwest brand specializes in independent, handcrafted spirits, utilizing Idahos great agricultural wealth, their M.O. is to produce the purest, smoothest vodka possible. The label features several naturally flavored expressions distilled directly from 100 percent Idaho potatoes or Brundage Winter Wheat, blended with Rocky Mountain Spring Water. To naturally infuse their flavored offerings, only all-natural, Idaho Mountain Huckleberries, Rainier Cherries and Sunnyslope Nectarines are used. 44 North Rainier Cherry Flavored Vodka is a distinctive expression of Idahos abundant agricultural wealth. This gluten-free vodka is distilled from 100 percent Burbank and Russet Idaho potatoes using a five-column distillation, blended with Rocky Mountain Spring Water from the Snake River Aquifer, and infused with a custom blend of all-natural, premium Idaho Rainier Cherries, a unique and subtle fruit. Enjoy this subtle cherry vodka on the rocks, neat, or in cocktails. Pick up your bottle today!

A. D. Rattray, an independent family-owned bottling company that has been blending and maturing single malt Scotch whiskies since 1868. This single malt is from an undisclosed Islay distillery, which was bottled by the independent bottler handcrafted in small batches this whisky packs a peaty punch at 35 ppm.This A.D. Rattray is matured in a mix of ex-bourbon barrels and ex-sherry hogsheads. The signature cask was chosen for its Islay characteristics with its peat smoke and sweet, complex palate produced from the unique composition of bourbon barrels and sherry hogsheads which were sourced directly from small bodegas in Jerez. This complex A.D. Rattray Islay earned Double Gold medals at the 2017 San Francisco World Spirits Competition as well as the 2016 New York World Wine Spirits Competition.Pick up your bottle today!