Provocative aromas of sweet oak, dark chocolate liqueur, Tahitian vanilla, sage, and plum saturate the glass in a beguiling complexion of aubergine. Sapid flavors of rhubarb, savory red fruits, and boysenberries are evident and harmoniously blend with mineral notes and schistous highlights. The tannins are firm but agreeable and primed for extended aging. Finishing with a spirited acidity, the wine elegantly charms the palate indefinitely.

Maker Notes

Our first whisk(e)y is a Four-Grain Blended American Whisk(e)y, crafted in Louisville, KY by Master Blender Ashley Barnes. Made from three different whiskies with four mashbills, the nose starts with baking spiced orange creamsicle and leads to apricot jam spread over warm cinnamon toast. Brown butter, root beer, and toasted marshmallow are complimented with a challah toast finish.

Chicken Cock Whiskey's newest limited release Chanticleer is fine Kentucky Straight Bourbon finished in premium French Cognac Barrels. Limited to only 32 barrels, Chanticleer celebrates the long time French-American friendship dating back to the 1700s and to Paris, Kentucky where Chicken Cock was founded in 1856. With vibrant notes of ripened peaches and delicate sweet cream the flavor bursts of vanilla and cherry with compliments of softened plums and candied dates. This is the second edition in a collectible series of limited holiday releases.

Peaches and cream, anyone?

André Cellars Peach is a sweet peach bubbly with notes of peaches, hints of orange, and a crisp finish.

Best served chilled alongside your favorite Southern brunch treats.

Hints of: Honey | Peach

About the Brand

There is a Hawaii not often seen by those who live outside the islands, and yet it is all around. There is comfort in being surrounded by it, knowing all the gifts it has given, and still gives, to us. And here in Hawaii, wrapped in the warm and clear Pacific, we live by its rhythm, the Ocean.

We see the sun rise and set on it each day; it waits for us around every corner; it’s the reward for every scaled peak. It is the constant in the life of a Hawaiian. Whether in the presence of its vast stillness or when it rages against the sky, we’re humbled — it reminds us that we are small, and we are lucky to be here. All life is precious and flourishes because of it, and we offer tribute.

Anyone who’s lived or even visited the Islands shares a connection and deep appreciation for the things that make Hawai‘i such a special place on Earth.

For Shay Smith and his family, it is where their life-adventure and OCEAN Organic Vodka began. Being born and raised on Maui provided the luxury to explore this tropical paradise, which included passionately riding its magnificent ocean waves. The Hawaiian Islands are his home and a magical place worth sharing. After returning from college and some International travel, Shay was encouraged by his entrepreneurial parents to create a premium product from Hawaii with the desire of making it available around the world.

The Vision

The idea of OCEAN Organic Vodka was sparked by an article in the newspaper about one of Hawaii's natural resources - desalinated deep ocean mineral water off the Kona coast of the Bid Island, This coupled with a collection of experiences like relaxing on the Ianai after a long day, enjoying a lobation and "talking-story" with friends and family became the basis for this celebratory creation 

Ocean Vodka is distilled from pure organic sugar cane using continuous column distillation through 103 platelets. Each platelet acts as a mini-distillation, resulting in an exceptionally pure spirit.
Ocean Vodka is the only spirit in the world made with 100% deep ocean mineral water, sourced from 3,000 feet below the Kona Coast of the Island of Hawaii. The water in Ocean Vodka contains trace minerals including calcium, magnesium, and potassium, which combine to create an exceptionally smooth and distinct flavor. These minerals impart a light, crisp taste to Ocean vodka, and make a better-tasting drink.
Ocean is best served on the rocks or mixed with freshly squeezed fruit juices.

ACCOLADES
- 92 Points at Ultimate Spirits Challenge 2012
- 92 Points at Tasting Panel 2014
- MicroLiquor Triple Gold Medal 2012
- Beverly Hills Triple Gold Medal 2013

Tropical Liqueur made with French VSOP Cognac, Premium Dutch Vodka and Real Passion Fruit.

Tasting Notes

Nose: Hints of pineapple, passion fruit, honey, and caramel.

Palate: Tropical fruit blend, acidic, and sweet on the tongue at entry, followed by a smooth warming effect of French VSOP Cognac.

Gluten-Free, Dairy-Free, Vegan, and Non-GMO

Maker Notes

While Medoyeff (meh-Doy-eff) Vodka can be challenging for some to pronounce, it’s always easy to drink. Our Head Distiller Lee Medoff, a 3rd generation Oregonian, is the grandson of Alexander Medoyeff who eventually settled in Oregon after the Russian Revolution. As a salute to his family heritage the first spirit he made was naturally vodka. Medoyeff Vodka is a naturally flavorful vodka with distinctive mouth-feel and a clean sharp finish.

The Taste

Subtle sweetness opens to a spicy mid-palate with a long, clean finish and a mineral-rich mouth-feel.

Douglas Laing's Big Peat is a feisty Islay character with a sweet side. This is a small batch bottling, without colouring or chill-filtration and only contains Islay Malt Whiskies, including Ardbeg, Caol Ila, Bowmore and (even the elusive) Port Ellen, to name but a few!

Big Peat is a marriage of Single Malt Scotch Whiskies only from the island of Islay. With Caol Ila spirit bringing sweetness, Bowmore the perfect balance, Ardbeg a medicinal, earthy quality and Port Ellen, a degree of elegance, Big Peat represents all that is Islay in a bottle. Part of the Remarkable Regional Malts range, the ultimate distillation of Scotland’s Malt Whisky Regions.

Tasting Notes

Nose: Opens fresh, salty and clean - developing to sweet malt dried over peat.

Palate: Ashes, sweet tar, beaches and smoking chimneys.

Finish: Long and lingering finish that replicates the palate with salty, tangy liquorice, smoke, bonfire ashes and a phenolic quality.

Maker Notes

Hand harvested single estate grapes, gently pressed a single time, naturally fermented into wine, Copper Pot distilled once to proof by varietal, rested & blended according to family tradition. Capurro Pisco is made 100% of grapes, undiluted, unfiltered, and with no additives of any kind at any step of the production process.

Tasting Notes: Ripe banana, hay, tea leafs, carrots, marzipan

Town Branch 7yr Kentucky Single Malt Whiskey is made from 100% malted barley and aged in our own used Kentucky Bourbon Barrel Ale barrels for a minimum of 7 years. Town Branch has the oldest Kentucky Single Malt Whiskey stocks in the world resting in barrel. Bottled at 87 proof and non-chill filtered, this whiskey delivers an exceptionally balanced whiskey that continues to receive high praise.

The annual return of the Blue Corn Bourbon unveils a 4-year expression, boasting a potent 60.8% ABV and a finishing touch in Washington Cabernet and California Grenache puncheons. Its vibrant rustic scent evokes images of an oiled leather sofa, antique china cabinet, and candied pecans, accented by hints of black cherry ice cream and strawberry jam on scones, culminating in the aroma of cola adorned with orange peel.
As for the taste, the palate offers a long and intricate journey. It commences with delicate whispers of gardenia amidst a tapestry of cocktail cherry richness, gradually unfolding into the warmth of spiced pear cobbler, and concluding with a crescendo of allspice, macerated berries, and the indulgence of mint chocolate.

Build a fire on the inside! We use the finest ceylon cinnamon, various chilis, a hint of brown sugar, and barrel aged rum to create our favorite winter fire starter.

AWARDS

2022 - Sunset International Spirits Awards - Silver
2022 - SIP Northwest - Judge's Choice
2021 - American Distilling Institute - Silver
2021 - Sunset International Spirits Awards - Silver

Tullamore, in Ireland's Midlands, was once ruled by Clan O'Molloy. On May 10, 1785, a hot air balloon crash ignited a fire, leading to the world's first aviation disaster. The city adopted a phoenix as its coat of arms, symbolizing resilience. Tullamore DEW Distillery, founded 50 years later at the crash site, uses malted barley, unmalted barley, and corn to craft its whiskey. The grains are milled, mashed, and fermented in wooden washbacks. Triple distillation in copper-pot stills intensifies the alcohol content and flavors. Tullamore DEW 18 Year Old Single Malt Irish Whiskey matures in Madeira, Oloroso, and Port casks, offering an aroma of malt, oak, apples, and tobacco, with a palate of tropical fruit, vanilla, butter, and a long sherry finish.

THE WISEMAN Straight Rye is a traditional Rye made with a mash bill of 95% Rye. A spicy nose progresses to the taste, filling the mouth and tickling the tastebuds. The long finish starts as fresh rye bread and moves slowly toward buttered cinnamon toast, ending with just a hint of English walnut.

Recent Awards

Gold Medal winner at the 2022 San Francisco World Spirits Competition

"We are one of the smaller houses in Cognac and produce a small percentage of what the major houses do," says Francois Le Grelle, the Managing Director at the House of Hine. "For us, it's not about growth it's about maintaining the highest level of quality." Founded in 1817, the House of Hine has been in the same family for six generations. In 1791, Thomas Hine the company's founder left his native England in order to learn the art of making cognac. Today, nearly 225 years later, his great-great-great-great grandson, Bernard Hine, oversees the 297-acre Hine Estate. Situated on the banks of the River Charente, the estate benefits from a south-facing aspect, which maximizes the grapes exposure to sunshine and heat. In addition, "we only work with Grande and Petite Champagne where the soils are very chalky," explains Eric Forget, Hine's Cellar Master. "Hine's finesse comes from the terroir." H by Hine VSOP Fine Champagne Cognac is a blend of more than 15 cognacs made from the finest crus in France. After the grapes are harvested and fermented, they are distilled with their fine lees, which helps maintain the richness and structure of the cognac. Following distillation, H by Hine VSOP is aged in fine-grained wood sourced from northern France. "We prefer oak from the north of France because it has a finer grain which gives greater delicacy and less toast," says Forget. In addition, "we don't age too much in new oak as the wood flavors can dominate and hide the fruity and floral elements of the wine." H by Hine VSOP Fine Champagne Cognac is aged for a minimum of four years, and is Hine's most floral cognac. It has a scent of jasmine with a hint of redwood, which gives way to notes of iris, vanilla and carnation. Delicate and aromatic, it finishes with gentle notes of white grapes and a hint of apricots and cinnamon.

The beginnings of Ocho Tequila can be traced to 1937, when the Camarenas first started making tequila. It is a collaboration between Carlos Camarena and his family and Tomas Estes, owner of multiple Mexican restaurants and bars. He has been passionately promoting and selling tequila since 1976, making him a perfect partner for the Camarenas. The Master Distiller Carlos Camarena is a third generation of tequileros, operating in Jalisco, Mexico. He is well-respected for making high-quality spirits, which have accumulated a respectable amount of awards over the years. Ocho Tequila is the culmination of the visions of these two gentlemen. Made according to tradition from 100% agaves, grown in their own fields, they always strive for perfection, never rushing the process. They are the first to mark not only the year of production on each bottle, but also specify the exact field in which the agaves were grown. "Ocho" translates to "eight" and the number is deeply ingrained in the distillery's history and operations. Out of the first samples produced by the Camarenas, the 8th was chosen. It's the number of years agaves need to fully ripen, as well as the number of kilograms of agave needed to produce a liter of Ocho tequila. It's also the exact number of days that takes for a freshly delivered batch of fruit to be turned into unaged tequila. Carlos Camarena has 8 siblings and the family has been distilling for 8 decades. Finally, the Reposado tequila is aged for 8 weeks and 8 days. Every bottle of Ocho Tequila is marked with the year of production, as well as the estate or "rancho", from which the agaves come, not unlike fine wines. This makes the bottles highly collectible. Ocho Aejo has been aged in ex-American Whiskey barrels for one year and is made from 100% blue agave, then bottled at 80 proof.

American Peach pairs well with: caramel, vanilla, hazelnuts, pecans, citrus fruits and maple. Add this moonshine to brandy, champagne and black tea to spice up your cocktail.

Bottle size: 750ml

The story within this bottle begins 500 years ago, along the shores of Okinawa’s iconic Ryukyu islands, where indica rice was fermented into the beloved native indulgence of awamori. The Hayashi 8 Year grows these same roots in new, revitalized soil. A single grain whisky aged eight years in bourbon casks is enriched by island air to a masterful oak and caramel complexity, flourished with tropical flavors unique only to the Hayashi name.

Origin: Okinawa, Japan

Mash: 100% Japanese Indica Rice, Black Koji

No caramel color added