"We are extremely excited,” said Max Lents, owner. “It’s the first barrel of rye whiskey distilled in Baltimore since distilling left the city decades ago, and it's something that can never happen again. It would be a shame to blend the first barrel of Baltimore distilled rye, so we're releasing it in a limited, single barrel format.”
This 100 proof, Bottled-In-Bond, small batch wheat recipe bourbon was aged well over a decade and is a special one-time-only release.
Aged for over three years in eight carefully selected charred oak bourbon barrels, Republic Tequila Extra Añejo will be the fourth product in the Republic Tequila family, and the crown jewel of the brand.
In the summer of 2012, Berkshire Mountain Distillers had the idea to experiment with triple distilling a batch of Samuel Adams Cinder Bock, a fiery Rauch Bock beer. The resultant whiskey made from this beer was then aged in Samuel Adams Utopias casks for nearly three and a half years.
The survey features predictions from master mixologists/bartenders, bar and retail store owners, spirits reviewers, cocktail authors and industry experts from across the U.S.
The eponymous Irish whiskey from The Pogues, whose Celtic take on punk took rock by storm in the '80s, is now available to band fans and finer whiskey lovers alike in the U.S., after rolling out in the U.K. last fall.
Wyoming Whiskey, maker of award-winning Small Batch Bourbon, has hired Sam DiNardo as Southeast Regional Director.
All of the bourbon used in this bottling was distilled and aged at the historic Barton 1792 Distillery in Bardstown before being selected and tasted for its exceptional quality. The bottling took place on a small hand bottling line that only allows one barrel to be processed at a time.
No. 1 French Oak is a 16 year old blend. The rums were aged for a minimum of 10 years in American Oak casks. The rums were then artfully combined by The House of Angostura’s Master Blender and re‐casked into carefully selected French Oak casks that were once used for aging cognac.
Crafted in small batches in the Dominican Republic using the traditional Guarapa method, Vizcaya Black Rum features pressed sugar cane juices as the primary ingredient, not molasses that is used for producing lower quality rums.
Crafted and finished in the finest distilleries in Virginia and Kentucky, Stillhouse says that the new line represents disruption and innovation in the continued growth of the whiskey and flavored-whiskey categories.
Experiencing exponential growth since Constellation Brands purchased the vodka company in 2007, this is the first time SVEDKA has exceeded price-point rival Absolut in the brand’s history.
After selling out of 18,200 cases in its first six months across just a dozen states last year, Latitude Beverage Company expects to sell more than 50,000 cases of Mija Sangria this summer through widespread distribution expansion due to popular demand.
Scarborough replaces Eric Dopkins, who left to pursue other interests.Scarborough has served the Austin-based Deep Eddy Vodka from the very early days of the company’s development.