Whiskey

Cheryl Lins, top tier absinthee producer in upstate new york, made some whiskey for a bit! Bottled in bond - harkening back to a 19th century style whiskey. Straight corn, recipe from 1820. Aged 4 years. Read more

A beautiful rich, chocolaty, fruit forward scotch that you can really get your nose in. The complexity is there. Matured in virgin oak, Pedro Ximénez, and oloroso casks. The GlenAllachie Distillery was built in 1967 outside of Aberlour Read more

Rich and lush small batch Bourbon from Willet. Nut notes of pecans and walnuts mix with floral notes. Barrels from 5-20 years old. A super solid addition to your whiskey collection with a high proof (114.3) that brings its full flavor to the brim. Read more

A whiskey for bread lovers! A collaboration between Matchbook Distilling, She Wolf Bakery, and Stranger Wines, this whiskey is made from leftover She Wolf bread. Fermented, distilled, and finished with juniper berries and olive oil. Read more

This limited-release from Mars Shinsu is part of their Winter / Fuyu line of whiskeys. The "Tradition" is finished in Japanese Chestnut Barrels for 4 months. Notes of maple syrup, toasted barley, and soft tannins from the chestnut barrels. Read more

The limited Spring release from Mars Shinsu, this time finished in Japanese Cherry Blossom casks. The finish their "Tradition" whiskey in Sakura casks for 5 months giving a soft red berry and lightness to it. Read more

A soft yet complex whiskey that grabs you with notes of clove, honey and just a hint of peat. On the palate, the taste unfolds with flavors of nougat, frangipane, and chocolate. An incredible entry-point into the world of the Mars Distillery. Read more

The Split Spirits project is subverting the strict American whisky definitions and creating their own version of "whisky" using grains and wood that reflect terroir. Illinois is made from corn, rye, and barley and infused with white oak wood. Read more

The Split Spirits project is subverting the strict American whisky definitions and creating their own version of "whisky" using grains and wood that reflect terroir. Vermont is made from barley, corn, and rye, and infused with sugar maple wood. Read more

Now in a pocket size! The 2021 vintage has notes of orange blossom, fresh roasted coffee, and baking spices on the nose which turns into notes of butterscotch, toasted coconut, and almonds on the palate. Read more

The 2021 vintage has notes of orange blossom, fresh roasted coffee, and baking spices on the nose which turns. into notes of butterscotch, toasted coconut, and almonds on the palate. Read more

This Single Malt Japanese whiskey is distilled at the Mars Shinshu distillery in the Japanese Alps and aged in their Tsunuki distillery in the lower region of Kagoshima. Expect notes of roasted apples, almonds, and sweet citrus. Read more

One of Japan's best Whisky makers - a true classic - they historically only produce whisky in the winter months. 65% corn, 10% Rye, and 25% non peated malt Read more

White Lightning baby! From a top tier whiskey producer right here in Brooklyn. Read more

The "Rye'd on" is the 2020 expression of Pinhook's flagship Rye. Aromatically it has notes of peach, spearmint, and cinnamon which turn into notes toffee and clove on the palate. Read more

Distilled entirely from rice in the mountains of Japan, located near the fast-flowing Kuma River. Floral notes with orchard fruit swirls. The Brandy cask finish gives it warmth! Lifted and good! Read more

Triple distilled Irish whiskey - so you get all those clean pristine ntoes - but done in american bourbon char no.4 virgin barrels. It's a fantastic combination and so much fun to drink. Gortinore Distillers are new on the scene and the first batch is del Read more

Named after the best beach in Islay. A beautifully balanced Single Malt that we're all about. Farm distillers who are working organically. Notes of citrus fruit, layered vanilla and butterscotch with a rich mouthfeel. Read more

Distilled in Chicago from organic oat, malted barley, wheat and rye. Read more