Micro Distilleries

• • 94

  Balcones Baby Blue Corn Whisky (700ml)

  Waco, Texas, UNITED STATES

  $115. 00

  Bottle

  $1380.00 Dozen

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  ABV: 46%

  The American micro distilling renaissance is well under way. But the inspiration behind much of the current revival is fuelled by more than sheer entreprenuerial spirit. It harks back to an appreciation for things made by hand.

  "...alcohol today, like most of what Americans consume, typically emerges from gigantic, antiseptic, computer-controlled megafactories." comments William Gurstelle, writing for "Popular Mechanics" magazine.

  "Limited-run, small-batch manufacturing, using carefully selected and often local ingredients, is gaining traction among consumers in search of authenticity and character. One manifestation of that trend is the craft distillery, a raw work space filled with alembics, coils, vats, and the smell of cereal and fermentation".

  What's most impressive about this movement - aside from the frequently stunning quality - is the rapidity of growth. According to Bill Owens, founder of the American Distilling Institute, "Twenty years ago about 60 legal U.S. microdistilleries —those producing less than 65,000 gallons a year—existed; today there are 300-plus, with dozens more emerging each year"

  Balcones are one of the distilleries that have come to epitomise the American craft distilling movement. A risky venture from the outset, given that Texas has a 20% evaporation rate, it was established in 2008 in a disused welding shop, with owner and head distiller, Chip Tate, hand crafting all of the equipment. The expanding range includes the world’s first Texan Whisky, made of 100% Blue Hopi corn and a unique whisky smoked using Texan Scrub wood. Since then, Balcones has continued to impress critics and whisky lovers everywhere being awarded multiple honours including being named Craft Whisky Distillery of the year by Whisky Magazine in 2012, while Jim Murray has already recognised them as "...unquestionably the masters of big whisky in the USA outside of Kentucky and Tennessee".

  Having just celebrated their fourth anniversary, Chip Tate is pondering plans for expansion, so long as the quality is not compromised. "As we get bigger, a lot of people might say we’re not craft, but they’re wrong." says Tate.
  There are various definitions of craft but to me, fundamentally, craft whisky should be very authentic, with a big bunch of hairy guys with wort drills inside copper pots, like us, watching every single aspect of production as they grow and develop, handwriting on every bottle and hand placing wax on the bottle. As a craft distiller you should be adding something new to the tradition. As far as size goes, I would have a hard time picturing a craft distillery at 10 million cases a year. At 100,000 maybe, but even one million sounds like a lot too. It’s hard figuring out how that would work. Right now we’re producing 6,000 cases a year and we’re running at capacity."

  One of the few 'blue corn' whiskeys in the world, Balcones' Baby Blue is the first Texas whisky on the market since prohibition. Made from atole, a roasted blue corn meal, this rich, nutty spirit has the freshness and verve of traditional corn whisky but with terrific complexity and texture.

  Tasting note: [2013 batch] Bright gold colour. A superb, high pitch note of choc-caramel rings from the glass, followed by hints of honeycomb. Aeration turns the sweetness down a notch or two yielding boiled lolly, vanilla, butterscotch and suggestions of menthol that add freshness. A waterlike entry presents a delicious departure from the aroma with its sponge cake lightness and subtle brown sugar notes perfectly integrated. Sweet yet judiciously balanced. Concludes light, clean and fresh and with remarkable persistence as the sweet confectionary notes linger. 46% Alc./Vol.

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• • 96
  • 93

  • Reduced

  Balcones Brimstone Texas Scrub Oak Smoked Corn Whisky (700ml)

  Waco, Texas, UNITED STATES

  Reduced from $135.00

  $99. 99

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  $1199.88 Dozen

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  ABV: 53%

  Texas campfire in a bottle!

  Many years have passed since this American craft classic was last in the country: A 100% Hopi blue corn whiskey made from mash-to-bottle at the Balcones, but instead of using Scottish peat smoke, it's wood-smoked. Sun-baked Texas scrub oak is employed in a proprietory process resulting in a flavour bomb full of fresh, youthful corn and light fruit notes married with campfire phenols. Jim Murray described it as "Ultimate surfing for the peat head". Our tasting in 2013 found opening whiffs of rubber and vinyl but with substance to keep you sniffing as the industrial edge retreats. Give this several minutes at least to reveal the second stage that turns unripe corn-like, followed by evocations of damp camp fire, smoked meats and hints of maple syrup. Immediately reminiscent of class mezcal on delivery with its exotic combination of pepper, grilled corn, lanolin, vinyl, vanilla and impressive balance, the final stages turn dry, mezcal-like with the smokey corn and charcoal making a definitive return followed by a lingering roasted chestnut fade. Yes, it's a strange one, but we love this utterly unfettered craft distilling classic where Oaxaca meets Islay, with Kentucky somewhere in between. 53% Alc./Vol.

  Other reviews... Distilled from roasted blue corn. The spirit itself, not the grain, is smoked over Texas scrub oak. Spicy Red Vines, herbal notes, and blackened corn aromas. An initial burst of fire on the palate transforms into juicy red fruit, sweet cinnamon apple, and hints of bramble and forest floor. An unusual and polarizing whiskey, Brimstone is aggressive at first, but in the end it’s a gentle giant. 88 points - whiskyadvocate.com, reviewed by: Adam Polonski (Fall 2018)

  "The aroma is full of grilled peaches with a brown sugar, chipotle glaze. The palate continues with strong smoke, bacon and more spice. The long finish is salty and full of pipe smoke." 90 points - distiller.com

  ... implies something heavily smoky, the nose is surprisingly restrained, with modest smoke notes complementing notes of dried fruit and apple cider. It’s engagingly complex, but the palate is something quite different. An initial rush of sweetness quickly gives way to an utter smoke bomb — think a campfire full of smoldering cedar trees — with a pungent, ashy finish. A far different experience than a sultry Islay, Brimstone ends up brash and in your face, like a blast of cigar smoke blown in your direction. An extremely divisive whisky, your enjoyment of it is entirely dependent on your position in regards to licking ashtrays. (2017 review) - drinkhacker.com

  "Ultimate surfing for the peat head" 93 points - Jim Murray's Whisky Bible 2020

  ...Strange name, Brimstone, isn’t it another name for sulphur? This is blue maize whisky that’s been smoked afterwards, meaning that it’s the distillate that was smoked using oak, not the maize. It’s very young but was fully matured under Texas’ very hot and dry climate. Colour: reddish amber. Nose: it’s not quite whisky at first nosing, rather a kind of strong liqueur, very tarry, such as the famous Finnish tar liqueur (Tervasnapsi). There’s also a lot of roasted bacon and some very distinct notes of hot wood (just sawn using a very fast power saw). In short, BBQ! Also more and more smoked tea, yes, a full tanker of laspang souchong. I must say I enjoy this nose, not only because it’s so unlikely. With water: more exhaust gas (from a ’70 shovelhead, hum-hum). Mouth (neat): again, it’s very unlikely but it’s really fun and very pleasant if you like liquorice. Because it’s extremely liquoricy, you may eat three bags of liquorice allsorts and you wont even come close to this. Touches of Cynar or Fernet Branca. Thick mouth feel. With water: some notes of rum develop, molasses, reduced corn syrup… and always a lot of liquorice. Finish: long, spicier. Sweet curry, red Thai sauce, cloves, aniseed, wood smoke… Comments: it’s very experimental but it’s balanced, which is all that counts. I especially like the fact that it doesn’t seem that it’s the wood as such that does all the talking. Well done, this is really fun! 85 points - whiskyfun.com

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• • 92

  • Reduced

  Balcones 1 Classic Edition Texas Single Malt American Whisky (700ml)

  Waco, Texas, UNITED STATES

  Reduced from $140.00

  $99. 99

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  $1199.88 Dozen

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  ABV: 53%

  Resembles bright polished copper in the glass. The nose is noticeably less sweet than the rest of the Balcones on offer and comes across quite Bourbon like with its strong vanillin oak, water biscuit opening whiff. There are hints of orange zest and confectionary (gobstopper) here too. The palate unfolds in similar fashion offering fine tuned, bitter sweet flavours of caramel, drying oak and a faintly oily texture, followed by a drier still, gently tannic aftertaste with hints of vanilla and confectionary persisting. 53% Alc./Vol. 2013 batch tasted.

  Other reviews... [Batch SM 20-1 tasted 2020] Dried leaves, toasted nuts, and plenty of fresh oak emerge from this big, broad-shouldered malt that ably handles all the new oak that's been thrown at it, with the solid wood structure propping up pretty orange pekoe tea, buttered toast, biscuity malt, caramel, and chocolate flavors. Finishes with dark toasted spices and anise. A distinctly oaky, American interpretation of single malt that is both bold and balanced. (5,000 bottles) 89 points - whiskyadvocate.com

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• • 93

  High West Double Rye Whiskey (700ml)

  Park City, Utah, UNITED STATES

  $110. 00

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  $1320.00 Dozen

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  ABV: 46%

  High West Distillery and Saloon started with one man’s passion to make a great Rocky Mountain Whiskey. Proprietor and distiller David Perkins married his background as a biochemist, his love of bourbon and cooking, and his passion for the American West to bring the craft of small-batch distilling back to Utah.

  Double Rye! is a marriage of straight rye whiskies sourced from multiple distilleries that combines the feisty properties of a high rye 2-year-old with older material. The extra age provides some added sweetness to calm the "bite" of the younger rye.

  Tasting note: [BATCH 12J16 tasted] Deep gold / brassy appearance. The aroma is more restrained than the Rendevous presenting an unusual combination of charry oak, vanilla wafer, clove and muddled mint followed by hints of apple strudel and dried banana. Compared to the Rendevous, the palate delivers a more opulent rye profile, with softer spices all round, and again, with an unusual dried banana / vanilla edge followed by hints of cocoa. Finishes more typically rye-like with a drying surge that includes hints of liquorice, crunchy rye grains and pulsing spices tailing off into the aftertaste. Perhaps not everyone’s idea of a ‘text book’ rye but immensely appealing and with a degree of complexity that keeps you intrigued. Non Chill filtered. 46% Alc./Vol.

  Other reviews... ...Perhaps the spiciest American whiskey I have ever tasted, yet at the same time, quite tame and mellow. Complex notes of mint, clove, cinnamon, licorice root, pine nuts, and dark chocolate, with a surprising dose of gin botanicals throughout. A soft underbelly of caramel, sweet corn, and soothing vanilla provides an interesting counterpoint. Very easy-drinking, too (hard to believe it's 46%). Intriguing, and a must-try for rye whiskey aficionados - even if only to satisfy your curiosity. 90 points - John Hansell, www.maltadvocate.com

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• • 93

  High West Rendezvous Rye Whiskey (700ml)

  Park City, Utah, UNITED STATES

  $130. 00

  Bottle

  $1560.00 Dozen

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  ABV: 46%

  High West Distillery and Saloon started with one man’s passion to make a great Rocky Mountain Whiskey. Proprietor and distiller David Perkins married his background as a biochemist, his love of bourbon and cooking, and his passion for the American West to bring the craft of small-batch distilling back to Utah.

  Rendezvous Rye is a blend of two exotic straight rye whiskies; one old, and one young. It marries the rich aromatic qualities of a 16-year-old, 95% rye mash bill whiskey with the bold, spicy properties of 6-year-old rye to create a full flavored, very complex whiskey.

  Tasting note: [BATCH 12H14 tasted] Deep burnished copper / gold ochre colour. First inhalations reveal a mild shellac note alongside charry American oak. Several minutes in the glass yields hints of mint and old liquorice strap alongside spicy, apply rye that's enriched with further exposure becoming more apple crumble / toffee apple like. The palate delivers a classic, punchy rye. A full, round delivery is augmented by lively, perfectly balancing spices. Crisp, dry mouthfeel. Excellent concentration. Terrific balance. Long spicy rye aftertaste with a faint trace of liquorice emerging late. Loads of personality and complexity. Non chill filtered. 46% Alc./Vol.

  Other reviews... ...Thanks to the high rye content, this whisky is very spicy, with cinnamon, crisp mint and fennel. Underlying sweet notes of caramel, molasses, vanilla, macaroon, cocoa, and candied fruit … enhance the whiskey’s complexity. But, in the end, the rye is the victor, emerging with a vengeance and giving the whiskey a bold, warming spice finish.” 95 points John Hansell, www.maltadvocate.com

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• • 92

  High West American Prairie Bourbon Whiskey (700ml)

  Park City, Utah, UNITED STATES

  $110. 00

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  $1320.00 Dozen

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  ABV: 46%

  High West distillery are not only keen on whiskey, they're also dedicated to preserving and promoting the American West. Their "American Prairie Reserve" release is dedicated to a vast reserve project in Montana - a 5000 square mile land tract the size of Connecticut, restored to what Lewis and Clark would have seen.

  This is another blend, typically composed of whiskies atleast 2 years old with a mashbill of 75% Corn, 20% rye and 5% barley malt. This is blended with a Bourbon with a mashbill of around 60% Corn, 35% rye, and 5% barley malt.

  Tasting note: [BATCH 13D03 tasted] Bright and clear, deep gold / polished copper appearance. A shy opening builds intensity to reveal an atttractive, soft, clean bouquet that offers suggestions of creme caramel, mocha and fresh sawn wood. A full, round and perfectly poised profile delivers a deliciously dry and vibrantly peppery Bourbon mid palate featuring toffee apple and drying oak. Finishes satisfyingly warm, long and pleasantly peppery with hints of mint into the fade. 46% Alc./Vol.

  Other reviews... Copper color. Rich aromas of toffee, dried fruit, creme brulee, and touch of glued wood with a supple, dry-yet-fruity medium-to-full body and a long, honeyed grain cereal, fruit gum, charcoal, and spice finish A pleasant sipping whisky.
  International Review of Spirits Award: Silver Medal
  RATING: 89 points (Highly Recommended)

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• • 93

  Balcones True Blue 100 Proof Corn Whisky (750ml)

  Waco, Texas, UNITED STATES

  $150. 00

  Bottle

  $1800.00 Dozen

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  ABV: 50%

  The American micro distilling renaissance is well under way. But the inspiration behind much of the current revival is fuelled by more than sheer entreprenuerial spirit. It harks back to an appreciation for things made by hand.

  "...alcohol today, like most of what Americans consume, typically emerges from gigantic, antiseptic, computer-controlled megafactories." comments William Gurstelle, writing for "Popular Mechanics" magazine.

  "Limited-run, small-batch manufacturing, using carefully selected and often local ingredients, is gaining traction among consumers in search of authenticity and character. One manifestation of that trend is the craft distillery, a raw work space filled with alembics, coils, vats, and the smell of cereal and fermentation".

  What's most impressive about this movement - aside from the frequently stunning quality - is the rapidity of growth. According to Bill Owens, founder of the American Distilling Institute, "Twenty years ago about 60 legal U.S. microdistilleries —those producing less than 65,000 gallons a year—existed; today there are 300-plus, with dozens more emerging each year"

  Balcones are one of the distilleries that have come to epitomise the American craft distilling movement. A risky venture from the outset, given that Texas has a 20% evaporation rate, it was established in 2008 in a disused welding shop, with owner and head distiller, Chip Tate, hand crafting all of the equipment. The expanding range includes the world’s first Texan Whisky, made of 100% Blue Hopi corn and a unique whisky smoked using Texan Scrub wood. Since then, Balcones has continued to impress critics and whisky lovers everywhere being awarded multiple honours including being named Craft Whisky Distillery of the year by Whisky Magazine in 2012, while Jim Murray has already recognised them as "...unquestionably the masters of big whisky in the USA outside of Kentucky and Tennessee".

  Having just celebrated their fourth anniversary, Chip Tate is pondering plans for expansion, so long as the quality is not compromised. "As we get bigger, a lot of people might say we’re not craft, but they’re wrong." says Tate.
  There are various definitions of craft but to me, fundamentally, craft whisky should be very authentic, with a big bunch of hairy guys with wort drills inside copper pots, like us, watching every single aspect of production as they grow and develop, handwriting on every bottle and hand placing wax on the bottle. As a craft distiller you should be adding something new to the tradition. As far as size goes, I would have a hard time picturing a craft distillery at 10 million cases a year. At 100,000 maybe, but even one million sounds like a lot too. It’s hard figuring out how that would work. Right now we’re producing 6,000 cases a year and we’re running at capacity."

  Balcones True Blue 100 is made from the same select barrels of blue corn whisky that go in to Balcones' True Blue Cask Strength, only in this case, diluted down to 100 proof (50% Alc./Vol.) More approachable than full cask-strength whisky, True Blue 100 retains the depth and complexity of over-proof spirits with the softer edges, supple textures and fuller fruitiness that slight dilution can bring. Reportedly, Bourbon drinkers in particular are gravitating to this powerful dram.

  Tasting note: Deep brassy gold. Smells delectably butterscotch like, with lifted caramel and brown sugar notes too. Sweet, yet with fairy floss lightness. The palate offers stunning balance with no suggestion of excessive alcohol. Medium dry. Superb vanilla and honeycomb flavours and a delicate warmth are followed by shortbread and vanilla on the finish. Ends drier. The butterscotch aftertaste shows strong staying power. 50% Alc./Vol.

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• • 89

  Balcones Rumble Spirit Specialty (750ml)

  Waco, Texas, UNITED STATES

  $160. 00

  Bottle

  $1920.00 Dozen

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  ABV: 47%

  Balcones continue their innovative course with this one-of-a-kind Texas spirit made from local wildflower honey, mission figs and turbinado sugar and aged to perfection in small oak barrels. It defies categorisation, both in ingredients as well as the final flavour with elements reminiscent of tequila, scotch, young cognac and rum. Be the first to try it! 47% Alc./Vol.

  Awarded a Silver medal at the 2010 San Francisco International Spirits Competition

  Tasting note: Deep brassy gold. Sweet spices feature with cinnamon, vanilla and manuka honey amid hints of pepper. Remains fairly subdued with no great change after several minutes in the glass, with the exception of added honey sweetness. A light entry leads into a concentrated, somewhat hollow mid palate that’s carried by the spirit warmth. Finish is more like spiced rum, with sweet spices, dilute honey and mocha notes lingering in the aftertaste. The flavours are not easily pinned down, but the gist of this is somewhere between young bourbon and a decent spiced rum. 47% Alc./Vol.

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• • 92

  Balcones True Blue Cask Strength Corn Whisky (700ml)

  Waco, Texas, UNITED STATES

  $140. 00

  Bottle

  $1680.00 Dozen

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  ABV: 58.2%

  The American micro distilling renaissance is well under way. But the inspiration behind much of the current revival is fuelled by more than sheer entreprenuerial spirit. It harks back to an appreciation for things made by hand.

  "...alcohol today, like most of what Americans consume, typically emerges from gigantic, antiseptic, computer-controlled megafactories." comments William Gurstelle, writing for "Popular Mechanics" magazine.

  "Limited-run, small-batch manufacturing, using carefully selected and often local ingredients, is gaining traction among consumers in search of authenticity and character. One manifestation of that trend is the craft distillery, a raw work space filled with alembics, coils, vats, and the smell of cereal and fermentation".

  What's most impressive about this movement - aside from the frequently stunning quality - is the rapidity of growth. According to Bill Owens, founder of the American Distilling Institute, "Twenty years ago about 60 legal U.S. microdistilleries —those producing less than 65,000 gallons a year—existed; today there are 300-plus, with dozens more emerging each year"

  Balcones are one of the distilleries that have come to epitomise the American craft distilling movement. A risky venture from the outset, given that Texas has a 20% evaporation rate, it was established in 2008 in a disused welding shop, with owner and head distiller, Chip Tate, hand crafting all of the equipment. The expanding range includes the world’s first Texan Whisky, made of 100% Blue Hopi corn and a unique whisky smoked using Texan Scrub wood. Since then, Balcones has continued to impress critics and whisky lovers everywhere being awarded multiple honours including being named Craft Whisky Distillery of the year by Whisky Magazine in 2012, while Jim Murray has already recognised them as "...unquestionably the masters of big whisky in the USA outside of Kentucky and Tennessee".

  Having just celebrated their fourth anniversary, Chip Tate is pondering plans for expansion, so long as the quality is not compromised. "As we get bigger, a lot of people might say we’re not craft, but they’re wrong." says Tate.
  There are various definitions of craft but to me, fundamentally, craft whisky should be very authentic, with a big bunch of hairy guys with wort drills inside copper pots, like us, watching every single aspect of production as they grow and develop, handwriting on every bottle and hand placing wax on the bottle. As a craft distiller you should be adding something new to the tradition. As far as size goes, I would have a hard time picturing a craft distillery at 10 million cases a year. At 100,000 maybe, but even one million sounds like a lot too. It’s hard figuring out how that would work. Right now we’re producing 6,000 cases a year and we’re running at capacity."

  Balcones' Cask Strength release has been described as "Cornographic" by Jim Murray.

  Tasting notes: [2013 release] Presents a bright polished copper colour in the glass and yields perfumed scents of honeycomb, creme caramel and butterscotch, countered by hints of sweet spice. Concentrated yet with a sense of lightness and remarkable poise, the palate is medium dry, delicately bitter and features warming spices, vanillin oak and subdued brown sugar notes at the finish. Ends sweet, gently tingly and light. 58% Alc./Vol. Note: ABV may vary depending on the batch.

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• • 94

  Balcones 5th Anniversary Brimstone Resurrection Cask Finish Single Malt Whisky (750ml) - Barrel #2696

  Waco, Texas, UNITED STATES

  $399. 00

  Bottle

  $4788.00 Dozen

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  ABV: 58.3%

  "Balcones are unquestionably the masters of big whisky in the USA outside of Kentucky and Tennessee". - Jim Murray's Whisky Bible 2013

   

  Each release in the 5th Anniversary series from Balcones has been met with outstanding acclaim and recognition. At the 2013 New York World Wine & Spirits Competition, Balcones' Texas Straight Bourbon was named "Best in Show" for all brown spirits entered while Brimstone Resurrection was also honored with a Double Gold Medal.
  Balcones' Straight Single Malts mark the end of the revered 5th Anniversary series of single barrel whiskies from this celebrated Texas distillery. With most barrels yielding less than 200 bottles, these rare releases will disappear quickly.  
  
  Balcones Brimstone Reserection release was crowned "World's Best American Whisky" at the World Whiskies Awards 2014

   Tasting note: Deep copper appearance. A thick, malty bouquet combines heavy vanilla with rum-like sugars and dense fruit cake notes. Creamy entry leads into a gently bittersweet, concentrated, chewy profile with mouth coating waves of sugars; Sweet spice, oatmeal biscuit and honey tones reverberate into a brilliantly balanced finish; gentle spirit continues to carry rich vanilla and malt flavours at length. Wait for the late caramel burst. Very impressive.

  Stocks are limited.

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• • Nick's Import

  Bernheim Original 7 Year Old Wheat Whiskey (750ml)

  Kentucky, UNITED STATES

  $89. 99

  Bottle

  $1079.88 Dozen

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  ABV: 45%

  To create this 'new American Whiskey', Heaven Hill Father and Son Master Distillers, Parker and Craig Beam developed a wheat formula with a minimum of 51% winter wheat – the recipe also includes corn and malted barley. The initial run was distilled in January 2000 and the label has since received considerable acclaim. “Our Wheat Whiskey was still an experiment for us at Heaven Hill when we first put it up to age,” said Craig Beam. “We suspected it would turn out well, but even we were surprised at how it aged and matured.”

  For drinkers and collectors of the unusual, this beautifully packaged example will impress. Very limited stocks.

  Other reviews... This select bottling of Bernheim Original comes from Warehouse Y on the 4th floor, and is non-chill filtered. Without the filtering, the nose is notably more expressive and becomes a real showcase for wheat grain, oak spice, caramel, and citrus. On the palate, this whiskey maintains a firm balance between soft and strong, with supple wheat grain entwined with caramel, oak, and cinnamon spice. A long, flavorful finish caps off a well-curated selection of an excellent whiskey.
  92 points - maltadvocate.com, reviewed by Geoffrey Kleinman (Fall 2015)

  ...Brilliant copper color. Sweet toffee, roasted nut, and brown spice aromas are inviting. A silky entry leads to a very supple, dryish medium-to-full body of rich caramelized nut and creme brulee flavors. Finishes with a long, warming fade of dark caramel, stony minerality, and tingling peppery spice. A wonderfully delicious and dangerously drinkable whisky with instant appeal to lovers of fine bourbon.
  International Review of Spirits Award: Gold Medal
  94 points (Exceptional) - tastings.comsize>

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• • 92
  • 88

  Catoctin Creek 92 Proof Roundstone Rye Whiskey (750ml)

  Virginia, UNITED STATES

  $139. 99

  Bottle

  $1679.88 Dozen

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  ABV: 46%

  "the rye here really is deliciously on song!" - Jim Murray

  92 Proof is considered Catoctin Creek's "distiller's reserve", made by selecting about one barrel in ten: "Because all of our spirits are single barrel expressions, we noticed that some of the barrels were taking on a more complex taste, and more spice and hints of citrus. These we began setting aside as our "distillers reserve" and we bottle it at 92 proof. The 92 proof is our most popular product internationally and in New York City."

  Tasting note: Bright polished copper. Complex and expressive with choc-peppermint, dark rye and light pepper followed by sponge cake, vanilla and candied citrus peel. Oaky and slightly acidic on entry and spicier than the nose suggests. More creamy and soft textured in the mid palate stage with flavours of tea biscuits, vanilla and a late surge of spicy warmth. Suggestions of peppermint chocolate in the aftertaste adding freshness and balance. A broad appeal 'Bou-Rye' style with plenty of character. Non chill filtered. 46% Alc./Vol.

  Other reviews... the rye here really is deliciously on song! 88 points- Jim Murrays Whisky Bible 2018

  87 points (Silver Medal - Highly Recommended) "A very spice forward rye that will pop in cocktails."
  – Beverage Testing Institute, February 18, 2015

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• • 93
  • 88

  Catoctin Creek Roundstone Cask Proof Rye Whiskey (750ml)

  Virginia, UNITED STATES

  $189. 99

  Bottle

  $2279.88 Dozen

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  ABV: 58%

  "Chewy & profound... so much flavour." - Jim Murray

  Founded by Becky and Scott Harris in 2009 as the first legal distillery in Loudoun County, Virginia since Prohibition, "Catoctin" (pronounced Ka-TOCK-tin), derives its name from the Indian tribal word "Kittocton" which, legend has it, meant "place of many deer".

  There's a conscientious pursuit of high quality food and spirits at the distillery where preference is given to organic grain and fruit, sourced locally when possible. Beck Harris heads the team as chief distiller.

  While many craft distilleries claim the title of 'handmade,' or 'small batch', Catoctin walks the walk. The venture is going from strength to strength with an ever-growing number of significant awards.

  Catoctin's "Cask Proof" rye results from an "impulsive" selection of used Chardonnay casks, Bordeaux casks and x peach brandy barrels which are used to finish the whisky.

  Tasting note: Deep polished copper / thick legs. A five minute bouquet that's relatively closed in the early stages. Peppery spirit recedes with exposure slowly upping the intensity and introducing notes of rice pudding, leather handbag and mint choc-chip cookie. Creamy, soft entry preludes and intense, bittersweet, peppered rye, vanilla and mint chocolate attack. Well balanced, with the mid palate flavours carrying through to a cough lozenge fade. Generous and sweeter styled. 58% Alc./Vol

  Other reviews... The thick rye is matched equally by the oily feints and brooding spice. Chewy & profound... so much flavour, but needs to get those cuts cleaner to maximise the rye profile." 88 points – Jim Murray's Whisky Bible 2018

  Double Gold Medal – San Francisco World Spirits Competition, April 24, 2017

  CATEGORY WINNER - World Whiskies Awards 2018, American Rye Under 12 years.

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• • 90
  • 87

  Catoctin Creek Roundstone Rye Whiskey (750ml)

  Virginia, UNITED STATES

  $110. 00

  Bottle

  $1320.00 Dozen

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  ABV: 40%

  "...as with the others, no shortage of personality". - Jim Murray

  A 100% Rye, aged in new Minnesota white oak casks for a period of approximately two years (depending on the weather of the season). This is the distillery's most popular product.

  Tasting note: Brilliant brassy gold. Presents an aromatic amalgam of cinnamon apple, dark rye bread, peppermint and vanilla; follows through to a medium dry, lighter bodied vanilla / almond pastry and subtle orange zest profile with a velour mouthfeel and moderate length. Ends with a soft flurry of sweet spice and a subtle mint choc-chip cookie / white pepper fade. Well rounded and accessible, but the rye isn't jumping out here. 40% Alc./Vol.

  Other reviews... as with the others, no shortage of personality. 87 points- Jim Murrays Whisky Bible 2018

  In the glass, it has an orange-amber hue and aroma that melds oak, malt and vanilla. On the palate, vanilla leads, with oakiness winding into a baking-spice finish. A good match for Manhattans. 89 points- www.wineenthusiast.com

  87 points (Silver Medal - Highly Recommended) "Wild and wooly, but entertaining."
  – Beverage Testing Institute, February 24, 2011

  Double Gold Medal – New York World Wine and Spirits Competition, September 23, 2018

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• • 94

  Colkegan Single Malt American Whiskey (750ml)

  UNITED STATES

  $145. 00

  Bottle

  $1740.00 Dozen

  Sold Out

  ABV: 46%

  Santa Fe Spirits is owned by an English expat, Colin Kegan, from whom the brand's name is derived. Just like Scotch Single Malt, this whisky is produced from 100% malted barley and aged (largely) in used bourbon barrels. Being subject to New Mexico's arid climate, the elevated warehouses experience significant fluctuations in temperature and humidity, which tends to accelerate the aging process. Up to 40% is lost to evaporation during the maturation period. The major point of difference for this whisky lies in the kilning process: 30% of the barley used is dried using a mesquite fire. Mesquite refers to wood sourced from small desert shrubs. It's actually one of the more expensive lumbers in the U.S and a mature tree can fetch thousands of dollars. It was a popular ship building material for the early Spaniards, but it's now most commonly used for high end rustic furniture. The smokey flavour mesquite imparts is nothing like peat, but like its Scottish counterparts, it can add amazing complexity to the finished spirit.

  Tasting note: [Batch 5 tasted] Bright gold with some minor sediment evident. Fascinating aromatics shift from white chocolate to smokey vanilla to sweet pipe tobacco. Later inhalations reveal drier notes of flourless orange cake and even mezcal. Silky, light-cream mouthfeel evolves flavours of minted white chocolate, lavender and a restrained, smokey vanilla-slice finish that's countered by buzzing spice and drying oak; closes feather-light, lingering and delicate with a subtle white chocolate, sponge cake and salty mezcal fade. A one of a kind that will have you guessing from start to finish. 46% Alc./Vol.

  Other reviews... [March 26th, 2015] The Ultimate Spirits Challenge (USC) judges gave the whiskey a coveted “Excellent, Highly Recommend” along with the 94 (of 100) point rating. The rating makes Colkegan the second ranked American whiskey. “The smoke is obvious, but it’s a sweeter and meatier smoke than one gets from peated whiskies. The spirit shines through a bit more in the mouth, then the smoke comes back and finally the… finish cleans the palate for the next sip.”

  ...Sweet malt, old fruit pastilles (less intense), and subtle mesquite smoke. Unlike some craft smoked whiskeys, this doesn’t grab you by the throat; it’s enticing. Bigger on the tongue, but still not overwhelming, and there’s some dark, spicy chocolate and pepper coming out. 86 points - whiskyadvocate.com (Winter 2014) Reviewed by: Lew Bryson

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• • Nick's Import

  Copper Fox Rye Spirit (700ml)

  Virginia, UNITED STATES

  $125. 00

  Bottle

  $1500.00 Dozen

  Sold Out

  ABV: 45%

  Another fascinating departure from the mainstream comes in this 15 month aged craft "whisky" from Virginia produced from a mash bill of 2/3 rye and 1/3 hand malted barley. (The grain has also been kiln dried using 60% applewood and 40% cherry wood). Technically, this is not permitted to be labelled as whisky in the USA as it's not been matured in new charred American oak casks. Instead, aging took place in first and second fill bourbon casks along with the inclusion of new and used apple wood and oak chips. Double pot distilled and bottled in January 2015 at 45% Alc./Vol. Non chill filtered.

  Other reviews... [14 month old tasted / bottled 2013] crisp meaningful rye with bells on....purely from a tasting perspective: beautiful! Probably as good a rye type yet to come out of Sperryville. Just need to work on the label. 91 points 45% Alc./Vol. - Jim Murray's Whisky Bible 2016

  [Previous batch tasted] A 2:1 blend of rye and “hand-malted barley” lightly smoked with fruitwood, aged with apple and oak wood chips in used bourbon barrels, finished in another used bourbon barrel, aged 12 months total. Was it worth it? A good rye smell, with fruit notes; quite appealing. Relatively smooth, and the smoke comes through quickly, with sweet pepper spice and vanilla. Not overly complex, but well-made and pleasant.
  83 points - www.maltadvocate.com (Winter 2012) Reviewed by: Lew Bryson

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• • 94

  Dry Fly 3 Year Old Straight Cask Wheat Whiskey (700ml)

  Washington State, UNITED STATES

  $165. 00

  Bottle

  $1980.00 Dozen

  Sold Out

  ABV: 60%

  On a mission to prove that wheat whiskey can be bigger and bolder, the craft project of Don Poffenroth and Kent Fleischmann has culminated in this 100% 'soft white wheat' whiskey, twice distilled then aged a minimum of three years in new 53-gallon American Oak barrels with a #3 char. In true craft distilling style, the grain is sourced from a local homestead.

  Other reviews... Quite beautiful whiskey. One every whisky lover should experience to further their understanding of this multi-faceted spirit. 60% Alc./Vol.
  94.5 points - Jim Murrays Whisky Bible 2017

  ....Brilliant deep amber color. Delicate, toasty, fruity, exotic, grainy aromas of buttery cashew brittle, floral honey, vanilla custard, and rice and sesame candies with a supple, lively, fruity medium-full body and a peppery, interesting, long toffee, peppery spices, charcoal, and oak finish. A bold, character rich wheat whisky with a lot of guts. 89 points - www.tastings.com

  Not burning my nose; mild bread and vanilla aromas. Peppy stuff, but not explosive on the palate; easily held five seconds on the tongue, but fiery once it gets aerated. Sweet grain with a big saw-toothed edge of cinnamon and hot vanilla, and a circling brim of zingy mint that tightens toward the finish. Pretty interesting stuff for wheat whiskey; a more expressive nose would seal the deal.
  87 points - www.whiskyadvocate.com (Summer 2013) Reviewed by: Lew Bryson

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• • 92

  Few Single Malt Whisky (750ml)

  Evanston, Illinois, UNITED STATES

  $180. 00

  Bottle

  $2160.00 Dozen

  Sold Out

  ABV: 46.5%

  Since first tasting Paul Hletko's delicious White Whiskey late last year, we've been eagerly anticipating his first barrel aged efforts. His Single Malt has just hit the Australian market. Made from 100% malted barley, it was aged in x rye and bourbon barrels for one year.

  Tasting note: Deep gold / polished brass appearance. A sweet botanical edge to the opening sniff (think thyme / tumeric) recedes into attractive scents of dark chocolate, hessian sack and empty Bourbon barrel. Several minutes aeration lends an added Bourbonesque slant with charry vanillan oak and dilute maple syrup to the fore. Quite dry and woody, even herbal on entry (thyme again?) followed by some attractive vanilla and cocoa moments that balance the initial stages with late sweetness. Odd, engaging and difficult to pin down - and all the better for it! 46.5% Alc./Vol.

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• • 89

  Few White Whiskey (750ml)

  Evanston, Illinois, UNITED STATES

  $84. 99

  Bottle

  $1019.88 Dozen

  Sold Out

  ABV: 40%

  Paul Hletko, who launched 'Few Spirits' in 2011 is a man in pursuit of flavour. Hence, his new micro distillery is perhaps best defined by what it doesn't make - vodka.

  "It's the opposite of what I want my spirits to be," says Hletko. "Few Spirits is about quality and flavor, and enjoying a drink. Taking the flavour out of the grain by distilling it into vodka is the opposite of what we want."

  Hletko's new make is a case in point. He adds, "White whiskey has been much hated in the past because it’s either very poorly made and it’s full of distillate by-products, or it’s simple verticals of stuff that’s supposed to be treated differently,” Hletko prides his white whiskey on being “very, very clean” and has a bourbon and rye currently maturing.

  Tasting notes: Flawless crystal clear appearance. A lifted aroma includes grain and toasted olive bread like notes along side hints of fruit (apple and citrus peel). Typical new make complexity. A light, clean entry continues through to a delicately spiced, lightish profile with subtle flavours of lemon meringue and white pepper on the finish. Concludes very dry with a slightly chalky mouthfeel and pleasing warmth. Nicely done. 40% Alc./Vol.

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• • 94
  • 95
  • 88

  Few Straight Bourbon Whiskey (700ml)

  Evanston, Illinois, UNITED STATES

  $124. 99

  Bottle

  $1499.88 Dozen

  Sold Out

  ABV: 46.5%

  Paul Hletko, who launched 'Few Spirits' in 2011 is a man in pursuit of flavour. Hence, his new micro distillery is perhaps best defined by what it doesn't make - vodka. His delicious White Whiskey, which we tasted in 2014, was a positive sign of things to come. His barrel aged whiskeys (Bourbon and Rye) hit the Australian market soon after, and just got better and better. In the 2021 Bourbon you can smell and taste the impact of extra age and experience. Flavours are more integrated and confidently defined, the texture creamier and richer, particularly at the finish where lashings of vanilla malt and dark chocolate coat the tongue. High quality American oak adds a fine astringency to the finish as minor grains peek through, though rye is most salient. Combining length, balance, body and persistence, it's no stretch to say this is a step up from many a Kentuckian. 46.5 Alc./Vol. From a mash bill of 70% Corn, 20% Northern Rye and 10% 2-row malt.

  Other reviews... This distillery has moved a long way in a relatively short space of time. A real force for quality now on the US whiskey scene. 95 points - Jim Murray's Whisky Bible 2022

  ...There is a freshness to the wood on the nose, laced with caramel and delicate minty notes. The palate pours pleasantly chewy with molten butterscotch and offers a pleasant jolt of cinnamon and clove that suggests rye at work, before settling on bitter orange peel, salted caramel, and cocoa, leading to a drying leathery and warm spice finish. Nicely done. 88 points - whiskyadvocate.com, reviewed by: Jeffery Lindenmuth 2017

  First tasted 2015: Produced from a three grain mash of majority corn, as well as rye and a small proportion of malt. Deep gold. Subdued aromatics reveal soft notes of shellac, American oak, pop corn then boiled confectionary. Delivery is puppy-dog soft and atypically dry by Bourbon standards. Gets more robust at mid palate with a velvet gloved Bourbon punch that’s all American oak, dried corn and what tastes like a whack of rye to finish. Ends firm, confident, spicy and long leaving its best till last. Distinctive and contemporary styled. 46.5% Alc./Vol. 92 points

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• • 93
  • 94
  • 89

  Few Straight Rye Whiskey (700ml)

  Evanston, Illinois, UNITED STATES

  $135. 00

  Bottle

  $1620.00 Dozen

  Sold Out

  ABV: 46.5%

  Whisky Advocate Award: Craft Whiskey of the Year.

  Another new batch to FEWs line up is a majority-rye married with the sweetness of corn for a 'softer' interpretation. First encountered back in 2015, this is now pretty seamless as far as ryes go: All the signatures of the grain are clearly expressed, from the wisps of apple and mint through the nose, to the juicy mouthfeel and pepper streak through the finish. The texture is fabulous, the length sustained by oily rye and peppermint chocolate. It's an impressive new batch, and a seriously solid rye by any measure. 46.5% Alc./Vol.

  First tasted 2015: Pale gold colour is slightly turbid. Offers up scents of beeswax over stewed apple and cinnamon. Time in the glass yields hints of white pepper and cut grass however the focus remains on the mouth watering, apple strudel like qualities. Light, supple entry develops into a concentrated, juicy, beeswax profile framed by firm rye spices accentuating towards the finish which is momentarily rye bread-like, trailing off beeswaxy, dry and closing a little short. Quite compelling. 91 points

  Other reviews... The cleanest FEW whiskey I have tasted to date, the grain positively sparkles. And the way this whiskey has panned out... regrets? Too few to mention. 94 points - Jim Murray's Whisky Bible 2022

  ...Reviewing craft-distilled American whiskeys is still a matter of degrees, especially when the craft distillers venture into the stylistic territory staked out so strongly by the established traditional distillers. The benchmarks of bourbon and rye are well-known, and to openly declare your competition with them is to invite direct comparison. I call it the “Evan Williams Test”: is this craft whiskey good enough that I’d buy a bottle of it instead of yet another $14 bottle of the reliably well-made Evan Williams Black? Only the very best craft whiskeys can stand up to that. By that test, Few Spirits Rye is clearly in the top tier of current craft whiskeys. Although it’s young, the whiskey is well-made and clean in character, not funky and flawed, which still counts for a lot these days. As I said in my review (an 89 score), “Straightforward rye crisps out of the glass in no-nonsense style; dry grain, sweet grass, and light but insistent anise almost wholly drown out the barrel character.” It’s backed up on the palate, where you’ll get more rye, some tarragon and dry mint spice, and then some oak in the warming finish. That light barrel character is hardly surprising in a young rye, and we’re not going to see much but young whiskey out of craft distillers for a while yet. So high marks to Few Spirits for making a very good young rye, one I’ve been using as a benchmark ever since I tasted it. 89 points - Lew Bryson, whiskyadvocate.com

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• High West The Barreled Boulevardier Cocktail (750ml)

  Park City, Utah, UNITED STATES

  $99. 99

  Bottle

  $1199.88 Dozen

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  ABV: 36%

  Erskine Gwynne, the creator of the Boulevardier Cocktail, moved to Paris and began The Boulevardier, a monthly magazine patterned after The New Yorker, catering to the upper-class expatriate. Its contributors included such luminaries as Joyce, Hemingway, Thomas Wolfe, and Sinclair Lewis. Literally speaking, a Boulevardier was a wealthy and fashionable man who had knowledge of advanced cultural pursuits and frequented Parisian boulevards, New York City, and possibly Park Avenue (Park City!).

  Aged in barrel for 120 days, to create the The Barreled Boulevardier, High West mix Bourbon with Vya sweet vermouth and Gran Classico, a bitter amaro from Switzerland. They then marry the mixture in American oak Bourbon barrels. The result is a complex cocktail with a taste bud inspiring interplay between sweet and bitter. Very satisfying. 36% Alc./Vol.

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• • 92

  Koval Single Barrel Oat Whiskey (750ml)

  Chicago, Illinois, UNITED STATES

  $150. 00

  Bottle

  $1800.00 Dozen

  Sold Out

  ABV: 40%

  One of the favourites from this distillery, at least in Chicago. Produced from Minnesota grain sourced from a local organic farmer collective in the Midwest. Very limited stocks.

  Tasting note: 100% oat whisky. Brassy amber gold. Superbly creamy nose-feel, led by American oak but including suggestions of grain store, parchment and fresh bread-like aromas. Silky and warming with flavours of fresh-sawn oak and bircher muesli followed by a sustained crème-caramel aftertaste. Strong oak input, but in the best possibly way. Unfiltered and organic. 40% Alc./Vol.

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• • 93

  Koval Single Barrel Bourbon Whiskey (500ml)

  Chicago, Illinois, UNITED STATES

  $99. 99

  Bottle

  $1199.88 Dozen

  Sold Out

  ABV: 47%

  Founders of Koval (est.2008), Robert and Sonat Birnecker, gave up academic careers to bring the distilling traditions of Robert's Austrian grandfather to America. Five organically grown grains (Rye, Oat, Wheat, Millet, and Spelt) are harvested locally for distillation into whiskies. These unfiltered single cask offerings are classified both organic and kosher. Koval's Bourbon has the requisite mash bill of at least 51% corn, but instead of the usual rye or wheat supplement, they have included one of the main cereals of Asia and Africa. Millet is a gluten-free ancient sustenance grain, and like corn, has a history of working in the spirits industry, albeit in Nepal, where it has long been celebrated as a libation of choice.

  Tasting notes: [BARREL 473 tasted] The deep gold / brassy colour is clear and bright. Love this nose with its caraway infused dark rye and potpourri-like scents over a sweeter cocoa/vanilla oak base. Fresh delivery offers muted vanilla bean, dried herb and new sawn American oak in the finale, closing dry yet prolonged with pencil shavings and cocoa mingling in the fade. Departs from mainstream Bourbon styles but in an alluring way. 47% Alc./Vol.

  Previous batch tasted: Pure pale gold colour is a pleasure to behold. Excites the olfactory sense with its ultra pure, clean wood, honeycomb and vanilla opening bouquet. Aeration draws out milk chocolate. Third inspection detects hints of vinyl before the sweet theme returns. In the mouth, barley sugar and vanilla are augmented by a controlled spicy surge. Shows good length, ending oaky with hints of cocoa into the fade. Atypical yet very attractive. 91 points 47% Alc./Vol.

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• • 91

  Koval Bierbrand Grain Spirit (375ml)

  Chicago, Illinois, UNITED STATES

  $74. 99

  Bottle

  $899.88 Dozen

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  ABV: 40%

  A classic German spirit, bierbrand has all but been forgotten in the United States until recently. Made using Koval's neighbors’ Dynamo Copper Lager (Metropolitan Brewery), this is a terrific take on traditional beer schnapps.

  Tasting note: Crystal clear with pruney, yeasty opening scents followed by fresh sour dough fruit bread, hints of green olive and candle wax following through with a vibrant, silky and pure, prune, beeswax and bread-like profile. Concludes very dry with subtle prune flavours repeating in the aftertaste. 38% Alc./Vol.

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• • 89

  Koval Single Barrel Rye Whiskey (500ml)

  Chicago, Illinois, UNITED STATES

  $99. 99

  Bottle

  $1199.88 Dozen

  Sold Out

  ABV: 40%

  The American craft distilling movement continues apace with several upstart producers now treading their wood aged wares on Australian shores. We sampled a number of white spirits last year (gins, vodkas) as well as a few young whiskies and liqueurs. The quality was generally very commendable, with one or two complete surprises. Repeat customers are vital if these ventures are to thrive and with a dearth of big marketing dollars, the standard of their product is their most viable avenue for promotion.

  The buzz surrounding micro distillers both in Australia and in other parts of the world gives pause to consider exactly what should be classified as a ‘micro’ / ‘small batch’ / ‘craft’ operation. Call it what you will, as they continue to multiply, how do we differentiate them from other distilleries? Noted American spirits writer, F.Paul Pacult, offers one approach: “Craft distilling is difficult to define, much like “Small Batch Bourbon”, which likewise has no legal definition. Here’s our stab at it: Small, independent and aligned (meaning supported by large, mainstream distilling companies) distillers who produce distillates in less than 10,000 cases quantities per year should be considered authentic craft distillers. Any distillery that produces more than 10,000 cases, whether independent or aligned, is, in our view, a mid-range distillery.”

  Independence and tiny output seem to be key criteria. The former provides the conditions for innovation, while it’s the latter (in part) that makes this possible. Upstart, small scale operations will (almost always) be inherently experimental via the process of ‘discovering their soul’. Do-it-yourself stills, single barrel trials, unusual wood finishes, grains from all corners of the earth - these are just some of the ingredients that make craft distilling so exciting right now. Our coverage of the American movement continues with new arrivals from the Koval and Few distilleries.

  Founders of Koval (est.2008), Robert and Sonat Birnecker, gave up academic careers to bring the distilling traditions of Robert's Austrian grandfather to America. Five organically grown grains (Rye, Oat, Wheat, Millet, and Spelt) are harvested locally for distillation into single grain whiskies. These unfiltered single cask offerings are classified both organic and kosher.

  Tasting note: Pale brass / gold appearance. Crunchie bar. All shortbread and honeycombe; the sweetness drops a notch as oak and spice overlap the initial aroma. Light to medium bodied, exceptionally soft textured. Mildly spicy, dilute toffee apple burst at mid palate fades into a delicate, clean, drying aftertaste. 40% Alc./Vol.

  Other reviews... “This is no ordinary rye, because it doesn’t come from an ordinary distillery. [...] Despite being 100% rye grain, this whiskey is fresh and light [...] with a maple-y, candy corn entry and a kiss of spice on the “finish.” - The Wall Street Journal

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• • 91
  • 96

  Koval Single Barrel Four Grain Whiskey (500ml)

  Chicago, Illinois, UNITED STATES

  $99. 99

  Bottle

  $1199.88 Dozen

  Sold Out

  ABV: 47%

  The American craft distilling movement continues apace with several upstart producers now treading their wood aged wares on Australian shores. We sampled a number of white spirits last year (gins, vodkas) as well as a few young whiskies and liqueurs. The quality was generally very commendable, with one or two complete surprises. Repeat customers are vital if these ventures are to thrive and with a dearth of big marketing dollars, the standard of their product is their most viable avenue for promotion.

  The buzz surrounding micro distillers both in Australia and in other parts of the world gives pause to consider exactly what should be classified as a ‘micro’ / ‘small batch’ / ‘craft’ operation. Call it what you will, as they continue to multiply, how do we differentiate them from other distilleries? Noted American spirits writer, F.Paul Pacult, offers one approach: “Craft distilling is difficult to define, much like “Small Batch Bourbon”, which likewise has no legal definition. Here’s our stab at it: Small, independent and aligned (meaning supported by large, mainstream distilling companies) distillers who produce distillates in less than 10,000 cases quantities per year should be considered authentic craft distillers. Any distillery that produces more than 10,000 cases, whether independent or aligned, is, in our view, a mid-range distillery.”

  Independence and tiny output seem to be key criteria. The former provides the conditions for innovation, while it’s the latter (in part) that makes this possible. Upstart, small scale operations will (almost always) be inherently experimental via the process of ‘discovering their soul’. Do-it-yourself stills, single barrel trials, unusual wood finishes, grains from all corners of the earth - these are just some of the ingredients that make craft distilling so exciting right now. Our coverage of the American movement continues with new arrivals from the Koval and Few distilleries.

  Founders of Koval (est.2008), Robert and Sonat Birnecker, gave up academic careers to bring the distilling traditions of Robert's Austrian grandfather to America. Five organically grown grains (Rye, Oat, Wheat, Millet, and Spelt) are harvested locally for distillation into single grain whiskies. These unfiltered single cask offerings are classified both organic and kosher.

  Tasting note: Distilled from a mash bill of oat, malted barley, rye, and wheat and aged in heavily charred new oak barrels. Pours a deep gold / polished brass. The lazy bouquet requires coaxing - some initial sweet malt then appealing grainy notes are followed by fresh sawn American oak and hints of liquorice bullets. Pure and poised, spicy fruit cake-like delivery is sustained by delicate white pepper intensity through to the long fruity/ aniseed infused honey fade. Concludes deliciously fresh, bordering on tangy. Very different. Very moreish. 47% Alc./Vol.

  Other reviews... Nose: If all whiskies were this complex on the nose, not sure this book would ever get completed. Several points to focus on, each sharp as a knife. Though oat holds sway(and checking the label ...yes oats are part of the mash bill) there is a secondary intensity of light chocolate malt and fruity rye; astonishing layering of light sugars, crystallised layers of golden syrup seemingly the anchor point; bloody hell... Taste: Quiet fantastic.... both earthy and ethereal in equal measures and as the oil spreads, mainly of an oaty flavour, so does the sharper, crisper rye. Finish: a few fainty notes at last collate, but the salivating quality of the grain is re-established at the last, helped by a few peppery spices.... One of the most intriguing whiskies on the circuit... A very serious contender for micro distillery of the year. 96 points - Jim Murray's Whisky Bible 2017.

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• Koval Single Barrel Millet Whiskey (500ml)

  Chicago, Illinois, UNITED STATES

  $105. 00

  Bottle

  $1260.00 Dozen

  Sold Out

  ABV: 40%

  An unfiltered, 100% Millet whiskey aged in new American oak from Minnesota. Millet is a prized grain in Asia and Africa and a popular base for spirits in Nepal, though this is the first whiskey to be made out of millet. Koval source the grain from a local organic farmer collective in the Midwest. 40% Alc./Vol.

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• • 89

  • Reduced

  Koval White Rye Whiskey (750ml)

  Chicago, Illinois, UNITED STATES

  Reduced from $120.00

  $99. 99

  Bottle

  $1199.88 Dozen

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  ABV: 40%

  Made from 100% organic Rye, some have compared the flavour of this to aquavit. The producers note that the style is a traditional American spirit. George Washington made it in his distillery, and it was common in the New World before the rise of bourbon after the Whiskey Rebellion. Barely touching the barrel before being bottled, this is intended as the 'true essence' of rye without being overshadowed by oak.

  Tasting note: Crystal clear. The atypical rye bouquet is slightly soapy and sweet herb-like in the initial pass, building with unexpected and delightful scents of liquorice bullets / chico lollies which continue into the later stages, with some grainy notes also sneaking in. Silky, creamy entry follows through to a fairly broad, semi sweet, pure profile featuring old liquorice strap and ryvita biscuit flavours persisting with moderate length. A nice addition to the range. 40% Alc./Vol.

  Other reviews... Mineral water clear and clean. Opening nose is snappy, grainy, and almost like baked fruit as there is a nuance of charred sweetness underneath the grain intensity; bouquet turns semisweet with aeration and roasted; me like. Entry is fruity, fulfilling the nose impressions, and gently sweet; midpalate highlights the grainy sweetness more than the fruit aspect. Longer than expected finish. 3 Stars. Recommended - March 2014, www.spiritjournal.com

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• • 88

  Ransom Whiskey (750ml)

  Oregon, UNITED STATES

  $150. 00

  Bottle

  $1800.00 Dozen

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  ABV: 46.7%

  Aged for a minimum of two years and produced from a mash of wheat, rye and barley.

  Tasting note: Burnished deep brass appearance. Nosing finds curious suggestions of glace cherries, dark chocolate and old liquorice strap. Further time in the glass adds marzipan and attractive ovaltine-like notes. Linear and tannic in the mouth showing some slightly green / vegetal characteristics. Finish finds glace cherry plus hints of marzipan. Cereal? Perhaps a touch of caraway as the rye asserts itself? Meek sugars break through late in the aftertaste but overall this seems to be swamped by oak. Pity, given that the nose promised something quite unusual. 46.7% Alc./Vol.

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• • 93

  Reservoir Distillery 100 Proof Wheat Whiskey (700ml)

  Virginia, UNITED STATES

  $160. 00

  Bottle

  $1920.00 Dozen

  Sold Out

  ABV: 50%

  At Reservoir Distillery, they abide by a simple motto: "If you're going to do something, do it right, do it well, make it special". It's an attitude that sets a high standard for both quality control and style. The Richmond, Virginia-based venture was established in 2008 by childhood friends, Jay Carpenter and Dave Cutting. They use open-top fermentation in a process that can take between 6-11 days and are exceptionally picky when it comes to barrels. Some are crafted from hand picked Virginia trees, and most receive a custom alligator char, which is pretty much as deep as charring goes (Ardbeg did this for their celebrated 2011 release). Quarter-cask aging is a specialty with each 60 litre barrel used just once.

  They're also unusual in that their core whiskeys are based on single-grain mash bills (e.g. their wheat whiskey is 100 percent wheat). All the grains come from within fifty miles of the distillery. Described as "...savory, buttery and soft", this expression makes for an approachable alternative to high strength Bourbons.

  Other reviews... A top (reservoir) dog wheat whisky. 93 points - Jim Murray's Whisky Bible 2022

  ... An unusual style, made from 100% wheat. Hints of stone fruit, brown apples, and molasses come cloaked in earthy aromas of saddle leather, woodpile, and husky grain. Shows well for its age, and quite smooth, but the oak dominates and aromas seem dulled, with vanilla, oak bitterness, and dark chocolate on the finish. 80 points - whiskyadvocate.com, reviewed by: Jeffery Lindenmuth 2017

  ... Nose: Big and thick, deep layers of caramel and vanilla sweetness. Hints of creamy oak and then waves of red berries and cherries. Palate: That rich mouth coating oiliness. Plenty of honey sweetness and sourdough with chilli loaded honey, sweet and spicy. Then moves to more chocolate coated hazelnuts with a little salt tickle to it. Finish: Dries swiftly and leaves the sweetness of orange and almond chocolate behind. Comment: Not the biggest wheat offering out there, but what it does is excellent. 88 points - whiskymag.com

  Whisky of the Year - Cigars Lover Magazine.

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• • 94

  Reservoir Distillery 100 Proof Bourbon Whiskey (700ml)

  Virginia, UNITED STATES

  $160. 00

  Bottle

  $1920.00 Dozen

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  ABV: 50%

  Made from a 100% corn mash bill, Reservoir describe this as "...the most traditional of our house expressions, boasting a beautiful midpoint balance of sweetness that lies somewhere between the soft signature of the Wheat and the sharp spice of the Rye."

  Other reviews... They have excelled... A Reservoir that is so damned good. 94.5 points - Jim Murray's Whisky Bible 2022

  ... Aromas hint at a bitterly astringent, almost burnt sugar smell, like green walnut hulls. While the body is full and rich, it’s simply too hot and young to make for pleasant drinking. The finish is long and spicy, but needs more time to mellow. 79 points - whiskyadvocate.com, reviewed by: Jeffery Lindenmuth 2017

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• • 87

  • Reduced

  San Diego Distillery Bourbon Whiskey (375ml)

  California, UNITED STATES

  Reduced from $79.99

  $64. 99

  Bottle

  $779.88 Dozen

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  ABV: 46%

  Tasting note: [Batch 10] Matured in a range of new oak barrels from 19 to 113 litres, this deep mahogany coloured whiskey looks older than it actually is. Reticent on the nose with hints of vanilla and charry oak, but with the mouthfeel of a single malt (the mash bill contains a big hit of Vienna barley), its broad, sweet delivery makes you think it could have been matured in PX sherry casks. Mocha, dark chocolate and caramel flavours fill out the finish, followed by hints of chico lollies through the aftertaste. 46% Alc./Vol.

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• • 90

  Sonoma County Rye Whiskey (700ml)

  Sonoma, California, UNITED STATES

  $165. 00

  Bottle

  $1980.00 Dozen

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  ABV: 48%

  The Sonoma County Distilling Company was founded in 2010 in the heart of Sonoma County with a ''grain to glass' approach to production. Every aspect is handled in-house including the mashing and fermentation of grains, direct-fired copper alembic pot distillation, American oak barrel aging, bottling and labeling. It's a philosophy that resonates with many small Australian distillers. Perhaps not surprisingly, several tasters found strong resemblances here to Belgrove's 100% Rye whiskies from Tasmania. This batch has been aged 2 years in new American oak, plus 6 months in used oak.

  NB- Astute buyers may note that "Whisk(e)y" does not appear on the label, due to EU law requiring a minimum three years barrel ageing for whisk(e)y, and where this bottle has been sourced. In Australia, the minimum age requirement is two years for whisky.

  Tasting note: [Batch 3 tasted] Produced from unmalted and malted rye and finished in older barrels following the main maturation in new charred American oak. Brilliant brassy gold. Aromas include pepper, caraway and sour dough bread followed by hints of green olive and ryvita biscuit in later passes. Concentrated, creamy yet peppery, toasted rye, vanilla and charry oak flavours; Concludes warming, mildly waxy with caraway and dark-rye notes persisting. 48% Alc./Vol.

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• Sonoma County Distilling Co. 2nd Chance Wheat Whiskey (750ml)

  Sonoma County, California, UNITED STATES

  $165. 00

  Bottle

  $1980.00 Dozen

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  ABV: 47.1%

  "2nd Chance" is so called because the Wheat Whiskey is matured in used rye and bourbon barrels, further enhancing the toasty vanilla notes found in the American oak. This decelerated environment for aging allows the pliable wheat to remain vibrant and distinctive. According to the producers, "...expect notes of freshly baked bread, citrus, vanilla bean, ginger and golden raisins. On the palate, butterscotch, light brine, toffee and orange curd. The finish is viscous and rich, but not sweet. The mouth fills out with a creamy grain quality...this drinks beautifully neat and sings in a classic Whiskey Sour."

  Other reviews... ...The mash bill contains unmalted Canadian wheat as the primary grain with malted rye from the UK. Double distilled in pot stills...The opening flourish of aromas includes salted snack crackers, a bevy of dried herbs such as sage, parsley, cilantro, loose leaf tobacco, and Shredded Wheat cereal; secondary whiffs pick up an astringent dryness that’s akin to arid landscape/high desert. Entry mirrors the later stage nose as the acute astringency cleanses the palate first, then allows the biscuity, snack cracker flavor to dominate, with a slightly salty/saline twist that is supple, round, and creamy in texture; midpalate sees the 47.1% abv impact mostly in a warming of the palate that’s not searing or fiery but more smoldering-like and this gives the cereal graininess a chance to emit just a deft trace of sweetness as the midpalate transitions to the finish. A whiskey that gets better over the duration of the analysis. Recommended. 3 Stars.
  - www.spiritjournal.com, F.Paul Pacult - March 2017

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• • 91

  • Reduced

  Sonoma County Distilling Co. Cherrywood Rye Whiskey (750ml)

  Sonoma, California, UNITED STATES

  Reduced from $165.00

  $99. 99

  Bottle

  $1199.88 Dozen

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  ABV: 47.8%

  "When the rye pops through, it rips..." - Jim Murray's Whisky Bible.

  The Sonoma County Distilling Company was founded in 2010 in the heart of the County with a ''grain to glass' approach to production. Every aspect is handled in-house including the mashing and fermentation of grains, direct-fired copper alembic pot distillation, American oak barrel aging, bottling and labeling. It's a philosophy that resonates with many small Australian distillers. Perhaps not surprisingly, several tasters have found strong resemblances here to Belgrove's 100% Rye whiskies from Tasmania.

  For this edition, the mash bill is made up of unmalted Canadian rye and wheat, complimented by a hint of Cherrywood-smoked barley from Wyoming. Expect notes of dried figs, toasted almonds, brandied cherries and new leather. Unfiltered and hand bottled, the producers describe it as "...an inventive whiskey meant for those who enjoy the flavours of a classic Manhattan cocktail."

  Other reviews... ultra crunchy grain with a Demerara bit... the mouth-watering grain busts through the oaky caramels like Superman ripping off his clothes to reveal his identity; just a little oily and flat. When the rye pops through, it rips... 91 points - Jim Murray's Whisky Bible 2020

  ...Double distilled in pot stills.... Initially, I encounter mildly alluring scents of dried cherry/prune/black raisins that underscore a dry oakiness that’s almost roasted/toasted/charred; secondary whiffs encounter traces of seeds, grain kernel, old saddle leather, black peppercorn. Entry is fresh, acidic, dry to off-dry, raisiny, very cherrywood influenced; midpalate adds tasty flavors of sweetened cereal grain (Grapenuts especially), maple syrup, saltwater taffy, toasted marshmallow. Aftertaste is creamy, lush, bittersweet. Nice job with this one. Highly Recommended. 4 Stars.
  - spiritjournal.com, F.Paul Pacult - March 2017

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• • 90

  • Discontinued
  • Reduced

  Sonoma County Distilling Co. West of Kentucky No.2 Bourbon Whiskey (750ml)

  Sonoma, California, UNITED STATES

  Reduced from $165.00

  $59. 99

  Bottle

  $719.88 Dozen

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  ABV: 47.5%

  95 Proof Craft Bourbon, below cost in a once-off importer clearance.

  California native, Adam Spiegel has been making whiskey since 2010 using direct fire copper pot stills. The uneven heat produced by a central flame results in a more distinctive and more textured whiskey, but unlike modern steam-heated stills, they're labor intensive and require more care in order to avoid burning the mash. Handled well, they can also add some interesting 'toasty' notes. It's a dedicated craft approach reflected in other aspects at Sonoma County Distilling, which Spiegal rightfully considers a grain-to-glass operation where milling, mashing, fermentation - and even bottling - are all done in house.

  There are at least two versions of 'West of Kentucky' that have been released. This blend was specially created for the Australian importers 'Californian Dreamers' and was aged in small, charred new American oak casks then finished in used barrels before it was hand bottled with zero chill filtration. The smaller barrels help to speed the maturation while old wood aging ensures the spirit is not over-oaked and given extra time to integrate and oxidize. 

  You could think of 'West of Kentucky' as California's take on traditional Bourbon: it's a wheated style that starts with 70% un-malted yellow corn from the Midwest, followed by un-malted Canadian Winter wheat as the secondary grain (25%). The other 5% is malted barley from Wyoming. The high corn content references the forerunner and kissing cousin to Bourbon, 'Straight Corn Whiskey' (defined as having a recipe or mash bill with a minimum of 81% corn). The aromas are drier and fresher than most Bourbons with cherry infused dark chocolate, oak shavings and hints of muddled mint, building richness with time in the glass. The sweetness picks up on the palate where toasted grain and nutty, oak flavours come through followed by cocoa, vanilla malt, honey and more wood spice. A little prickle from the alcohol is evident until your mouth adjusts, but uncut it's very palatable, and even though there's no rye in the mash bill, it tastes like there is. Young and perky, this is good Bourbon on its way to becoming very good Bourbon and it gets better with every sip. That, besides the giveaway price, plus the added bonus of a higher than normal alcohol and 750ml bottle add up to what will be remembered as one of the American whiskey buys of the year. Don't miss it. One parcel only at this extraordinary discount. Bottled in 2016 with an outturn of 350 cases. 47.5% Alc./Vol. Non chill filtered.

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• • 93

  Templeton Small Batch Rye Whiskey (750ml)

  Templeton, Iowa, UNITED STATES

  $199. 00

  Bottle

  $2388.00 Dozen

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  ABV: 40%

  Templeton Rye refers to rye whiskey originally made in Templeton, Iowa during the prohibition era as a way for farmers in the Carroll County area to supplement their income. There's an interesting background for whisky lovers to enjoy here, as described in selected excerpts from an article titled "Templeton Rye," which was written by Lam Schwaller, c 1981.

  "In 1920, Templeton, like the rest of the nation, was trying to recover from the effects of World War I. This is the year, according to seasoned opinions, that bootlegging, Templeton Style, began to appear. Early products were made from corn, but shortly thereafter, the famous rye whiskey was commonly produced. As the 20’s progressed, more people became involved in the illegal process until it reached its peak in 1930-1931. Local residents had large families or mortgage payments to be made and many saw this as a means of survival.

  The going price for a gallon of Templeton Rye was about $5.25 to $5.50. The product, perhaps initially made for local consumption, was of the highest caliber. Many out-of-town buyers asked for some of the "special" stuff and paid a premium for it. As the reputation grew, the demand increased, until at one time, as many as three truckloads of kegs left Templeton in one week, destined for Des Moines, Denver and Chicago.

  Many legends and rumors have surfaced over the years concerning Templeton Rye. Al Capone, notorious gang leader in Chicago, is said to have been involved in our story. The evidence then and now still indicates that he was never more than a paying customer.

  All of this would have been very exciting and very profitable, except for one problem, the Federal agents. They did their best to enforce the law and especially so in Templeton. The local booze runners did all they could to avoid being caught. After a while, the Federal men and some of the hard to catch bootleggers knew each other and almost mutual respect developed, with the agents vowing to get them "the next time."

  A few people feel that the Templeton Rye era is a skeleton in our municipal closet and should not be exploited. However, many feel it is a prominent part of our history and heritage and should be presented. It is, perhaps, the most notable thing we have done in Templeton and the one thing that sets us apart. We could have all been bank robbers, you know, or worse!"

  Fast forward more than eighty-five years, the infamous small batch rye whiskey has finally returned – made 'legal' for the first time ever in 2006.

  This is an unusual rye, no doubt partly due to the very particular production process. To begin with, the distillery utilizes an original Kerkhoff family recipe – unique for the remarkably high rye content of its mash. For a rye to be classified as such, only 51 percent of the mash bill must be rye grain. Templeton uses more than 90 percent rye (and malted barley for the remainder). The company are particularly staunch in grain selection and typically reject around 50% of samples. A proprietary yeast strain is employed to kick start the ferment. They forego the copper wash pot stills used by the original distillers. Instead double distillation takes place in a short column still after which it's then put through a doubler kettle/pot still. Because of the column distillation, there are no heads or tails cuts needed. They simply allow the stills to take the flavour profile from the fermenter. All distillate lots are given a quality rating of 1 to 4. Lots deemed of poor quality are redistilled into grain neutral spirits (vodka). Finally, maturation takes place in new American white oak barrels sourced from Missouri. These are charred for 55-60 seconds for a #3 level char. Iowa lies in the humid continental zone and generally has hot summers, cold winters and wet springs – with an average relative humidity of 72 percent - ideal conditions for whisky maturation. 15-20 barrels are bottled at a time, taken from various heights in the rick house, to ensure a consistency from bottle to bottle.

  Tasting note: [From a 20ml sample] Pale gold colour. Opens with a mild shellac followed by unexpected scents of dill, caraway and mustard. A fascinating rye aroma that would be more at home in Denmark than Iowa. Aeration reveals more complexity with dry wood / pencil shavings emerging over a sweeter vanillan undercurrent. Early sweetness on entry is beautifully counterpointed by drying, mildly peppery rye. Concludes bone dry, biscuity, rye bread like with excellent length. Very dry, very elegant sipping rye that surprises from start to finish. 40% Alc./Vol.

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• That Boutique-y Rye Company New York Distilling Company 2 Year Old Batch 2 Rye Spirit (500ml)

  New York State, UNITED STATES

  $105. 00

  Bottle

  $1260.00 Dozen

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  ABV: 50%

  The earliest distilleries in Brooklyn date back to the 1700s, but it wasn’t until 2011 that Brooklyn Brewery co-founder, Tom Potter and cocktail and spirits expert Allen Katz got together and founded The New York Distilling Company. Rye whiskey was the prevalent spirit of the NE States but largely disappeared after prohibition. The New York Distilling Company are part of its revival. Their rye is selected and grown exclusively by Pedersen Family Farm in the Fingerlakes Region of Upstate New York - a good five hour drive from Brooklyn.

  This Boutique-y bottling is part of the company's world whisky series. What’s with the man filling a big apple on the label? Answer: The spirit was finished in an applejack cask (apple brandy). Expect an assortment of cloves, pepper and ginger, with a fresh, creamy palate leading into a spicy finish. In short, a youthful rye spirit (not yet officially whiskey) but with heaps of character. 50% Alc./Vol. 481 bottles.

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• • Nick's Import
  • Reduced

  Tin Cup American Whiskey (700ml)

  UNITED STATES

  Reduced from $99.99

  $59. 99

  Bottle

  $719.88 Dozen

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  ABV: 42%

  Very distinctive packaging on this new release from Jess Graber, a former fire fighter and hobby distiller of 30 years who turned full-time in 2004. Produced from a blend of corn, rye and malt barley, cut with Colorado Rocky Mountain water, expect a nice balance between bourbon-like notes and peppery rye (the tin cap also works as a cup as was traditionally used). 42% Alc./Vol.

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• Tuthilltown Spirits Hudson New York Corn Whiskey (350ml)

  Gardiner, New York State, UNITED STATES

  $69. 99

  Bottle

  $839.88 Dozen

  Sold Out

  ABV: 46%

  When Brian Lee and Ralph Erenzo founded 'Tuthilltown', New York's first whiskey distillery since Prohibition, it was with a gung-ho, can-do attitude: "If there are people with half a kindergarten education and no teeth back in the mountains who have figured this out" declared Ralph Erenzo, "We can do it." After a half million dollar investment and jumping through countless legal hoops, the distillery based at the Tuthilltown Gristmill (a National Historic site built in 1788) is now producing excellent small batch, 'hand made' Bourbon, Corn & Rye whiskies. Where possible, local ingredients are employed, with double distillation taking place in a small copper pot still, followed by maturation in tiny American oak casks.

  Tasting notes: Produced from 100% NY Corn. Crystal clear, with water like hue. Sweet, ripe buttery corn top note, corn flakes, hint of icing sugar, then something green, above pepper. Warm, oily mouthfeel, rich, savoury corn & cereal flavours. Very peppery underneath. Finishes with a sweet, spicy kick. Very well balanced. An essential for the enthusiast, eager to see the main component of Bourbon 'naked'. 46.0% Alc./Vol.

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• Tuthilltown Spirits Hudson Four Grain Bourbon (350ml)

  Gardiner, New York State, UNITED STATES

  $89. 99

  Bottle

  $1079.88 Dozen

  Sold Out

  ABV: 46%

  When Brian Lee and Ralph Erenzo founded 'Tuthilltown', New York's first whiskey distillery since Prohibition, it was with a gung-ho, can-do attitude: "If there are people with half a kindergarten education and no teeth back in the mountains who have figured this out" declared Ralph Erenzo, "We can do it." After a half million dollar investment and jumping through countless legal hoops, the distillery based at the Tuthilltown Gristmill (a National Historic site built in 1788) is now producing excellent small batch, 'hand made' Bourbon, Corn & Rye whiskies. Where possible, local ingredients are employed, with double distillation taking place in a small copper pot still, followed by maturation in tiny American oak casks.

  Tasting notes: Produced from Corn, Rye, Wheat and Malted Barley. Another delicious Tuthilltown nose - reminiscent of cereal and a combination of fresh citrus and dried fruit, toasted nuts with a suggestion of pine cone. Slightly richer and broader palate than the Baby Bourbon, and certainly less dry with cereal and dried fruit flavours emerging. Firm prickly finish. Ample aftertaste of dried fruit, nuts and spice. 46.0% Alc./Vol.

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• Tuthilltown Spirits Hudson Manhattan Rye (350ml)

  Gardiner, New York State, UNITED STATES

  $69. 99

  Bottle

  $839.88 Dozen

  Sold Out

  ABV: 46%

  When Brian Lee and Ralph Erenzo founded 'Tuthilltown', New York's first whiskey distillery since Prohibition, it was with a gung-ho, can-do attitude: "If there are people with half a kindergarten education and no teeth back in the mountains who have figured this out" declared Ralph Erenzo, "We can do it." After a half million dollar investment and jumping through countless legal hoops, the distillery based at the Tuthilltown Gristmill (a National Historic site built in 1788) is now producing excellent small batch, 'hand made' Bourbon, Corn & Rye whiskies. Where possible, local ingredients are employed, with double distillation taking place in a small copper pot still, followed by maturation in tiny American oak casks.

  Tasting Notes: Massive and unmistakable initial sharp rye attack on the nose then turns into salted mixed nuts and spicy peanut saute sauce followed by traces of vanilla, liquorice and dark chocolate. The palate follows through with huge, biting rye penetrating every corner of the mouth and persisting in leaps and bounds, until the palate fades into sour-rye bread finale. Toasted oak and caramel with vanilla, liquorice and dark chocolate re-emerging on the long finish. Sharp complex and drying - everything a great rye whiskey should be! 46.0% Alc./Vol.

  
  
  Click here to learn more about Bourbon Whiskey.

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• • 84

  Tuthilltown Spirits Hudson Single Malt Whiskey (350ml)

  Gardiner, New York State, UNITED STATES

  $89. 99

  Bottle

  $1079.88 Dozen

  Sold Out

  ABV: 46%

  When Brian Lee and Ralph Erenzo founded 'Tuthilltown', New York's first whiskey distillery since Prohibition, it was with a gung-ho, can-do attitude: 'If there are people with half a kindergarten education and no teeth back in the mountains who have figured this out' declared Ralph Erenzo, 'We can do it.' After a half million dollar investment and jumping through countless legal hoops, the distillery based at the Tuthilltown Gristmill (a National Historic site built in 1788) is now producing excellent small batch, 'hand made' Bourbon, Corn & Rye whiskies, and now a 100% single malt whiskey.
  
  Their Single malt is described by distiller Gable Erenzo as a 'very American style whisky', so how is it different from traditional Bourbons and Ryes? Like other American whiskies, this one goes through a double distillation. The remaining solids from the fermentation process go into the still (staff at the distillery believe this results in a more robust and intense flavour). Maturation occurs in new-charred American oak barrels, similar to Bourbon. The distinctiveness of this product is to be found in the mash bill (100% unpeated malted barley), and the size of the barrels employed for maturation. The use of very small barrels is a concept borrowed from the successful Laphroaig Quarter Cask Scotch Single Malt Whisky, whereby the smaller casks used increase the surface contact of wood to spirit, therefore decreasing the overall time required in barrel. Multiple casks are then vatted to produce the desired end-product.
  
  With micro distilleries now becoming increasingly common across the States, the Hudson brand has distinguished itself with clever marketing and the implementation of radical methods.
  One of the more curious of these is the process of 'sonic aging' whereby bass speakers are placed around the warehouse, producing a low frequency noise. The concept is that the bass vibrates the barrels, creating micro-expansions and contractions in the oak, thus replicating the natural 'breathing' process of an oak cask during many years in storage.  

  Tasting note: Deep bright gold colour. The slightly hot aromatics are subdued; cereal and charry oak notes are gradually revealed over an attractive peppermint-honeycomb base. Very concentrated spicy delivery shows some well charred, almost burnt characteristics competing with the sweet grain. A little short, finishing slightly bitter and too hot. Off dry vanillan oak and anise fade. Hardly value for money...though it is early days at this distillery. 2009 bottling tasted from batch AI28. 46% Alc./Vol.

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• • Nick's Import

  Tuthilltown Spirits Hudson Baby Bourbon (350ml)

  Gardiner, New York State, UNITED STATES

  $74. 99

  Bottle

  $899.88 Dozen

  Sold Out

  ABV: 46%

  When Brian Lee and Ralph Erenzo founded 'Tuthilltown', New York's first whiskey distillery since Prohibition, it was with a gung-ho, can-do attitude: "If there are people with half a kindergarten education and no teeth back in the mountains who have figured this out" declared Ralph Erenzo, "We can do it." After a half million dollar investment and jumping through countless legal hoops, the distillery based at the Tuthilltown Gristmill (a National Historic site built in 1788) is now producing excellent small batch, 'hand made' Bourbon, Corn & Rye whiskies. Where possible, local ingredients are employed, with double distillation taking place in a small copper pot still, followed by maturation in tiny American oak casks.

  Tasting Notes: Produced from 100% NY Corn. Deep straw with pale straw hue. An initial whiff of lavender and liquorice, then sweet cinnamon roll, fresh orange, dried fruits and honey, followed by a touch of vanilla, cocoa and sweet spice. Firm, dry palate entry delivers flavours of strong spice above fruit toast, maple syrup and a touch of cocoa. Excellent balance. Prolonged cocoa dominated finish, with drying cocoa flavours persisting. A delicious aperitif style Bourbon and an illuminating point of comparison against Tuthilltown's virgin New York Corn offering. 46.0% Alc./Vol.

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