Our bourbon starts with the native Kentucky climate and soil in which our corn and rye are grown, and a pristine limestone watershed rich in calcium and magnesium. These local ingredients are distilled and aged for four to six... Read More
A homage to the legendary Stitzel-Weller distillery, Blade and Bow Kentucky Straight Bourbon Whiskey uses a unique Solera System aging process to preserve some of the distillery’s oldest whiskey stocks, including some of... Read More
Bulleit Rye is a Straight Rye Whiskey, offering a 95% Rye Mash Whiskey and 5% Malted Barley, which makes it among the highest ryes available in the market. It is aged and matured between 4 and 7 years.
Bulleit Barrel Strength is medium-amber in color, with gentle spiciness and sweet oak aromas. The mid-palate is smooth with tones of maple, oak, and nutmeg. The finish is long, dry and satiny with a light toffee flavor, but with... Read More
Oaky, smoky, and smooth. Bulleit Bourbon is russet in color with a rich, oaky aroma. The dry, clean flavor is mellow and smooth, not hot in the throat. This 90 proof Kentucky bourbon delivers a wonderfully complex taste with hints... Read More
Red winter wheat is the flavoring grain of Maker's Mark®. It allows the bourbon to sit on the forward pallet of the tongue. Traditional bourbons use rye for their flavoring.
The Volstead Act of 1920 which initiated Prohibition in the USA granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced... Read More
Wild Turkey 101 is a 101 proof (50.5% alcohol) bourbon that is a marriage of primarily 6-, 7-, and 8-year-old bourbons. Jimmy Russell notes that unlike some of its competitors, “Wild Turkey 101 has an exceptionally gentle... Read More
An innovative approach to twice-barreled bourbon creates the rich and colorful flavor of Woodford Reserve Double Oaked. Uniquely matured in separate, charred oak barrels - the second barrel deeply toasted before a light charring... Read More
