We sell quite a lot of whisky at this here store. Here is a bit more information about the fine companies we represent.
Soon after, Corsair Distillery was founded. Corsair’s spirits have been praised in publications like Food and Wine, Saveur, Imbibe, Whisky Magazine, Whisky Advocate, the Atlantic, Time Out New York, and Maxim.com. Corsair’s innovative and adventurous spirits have won 41 medals at international spirits competitions."">
We enjoy the classic bourbon, vodka and gin like anyone else. Though we couldn’t help but think, "What would happen if we did it differently?" It’s with this obsession and enthusiasm, CW was born. Revel in our line of spirits that are distinctively unique to heighten your drinking experience while raising your expectations. Welcome to a new way of drinking. You deserve it. "">
In the hands of J.P. Wiser, this process was one that could not be sacrificed by rushing. According to J.P. Wiser, “Quality is something you just can’t rush. Horses should hurry, but whisky must take its time.”
Using only superior ingredients, he aged his whisky to distinction in premium white oak barrels. Over the years the tradition has been passed down, and even today, Wiser’s whisky is the same whisky envisioned and developed by J.P. Wiser himself. It is still handmade using traditional methods to ensure that the final product still lives up to the standards set out by J.P. Wiser over 150 years ago."">
Masataka Taketsuru was born in the coastal town of Takehara (now Takehara City) about 60km from Hiroshima City. The Taketsuru family owned a "sake"(Japanese brew made form fermented rice) brewery that goes back to 1733-- and continues to produce fine sake today, in 2004. Taught early that sake making is a painstaking fine art, Masataka studied diligently and trained at university as a chemist, preparing to carry on the family trade.
However, Scotch whisky captured the young man's imagination, as well as the interest of few other enterprising Japanese of that day. He decided to dedicate his life to whisky.
Given the chance to go to Scotland, Masataka enrolled at the University of Glasgow and became the first Japanese ever to study the art of whisky making. He took chemistry courses at the university and apprenticed at distilleries, learning first-hand from craftsmen and receiving training as a blender. Masataka would later become known as a master blender.
In 1920 Masataka returned to Japan with Jessie Roberta (Rita), whom he had married earlier that year. Later joining a company that aspired to make genuine whisky, he succeeded under its employment in producing Japan's first whisky.
Masataka's vision of whisky was formed by his experience in Scotland, and he knew that the right environment was essential. However, it was becoming apparent that in order to produce whisky as he felt it had to be, he would have to become independent.
Thus in 1934 Masataka established Nikka Whisky, and built its first distillery in Yoichi, Hokkaido, which-- though inconveniently located-- he had always considered to be the ideal site in Japan for whisky-making, similar in many ways to the Scottish town where he had studied.
Masataka established Nikka because he was determined to introduce his fellow Japanese to the joys of authentic whisky. In the decades since, as his company developed and the enjoyment of whisky became a fixture in Japan, he remained relentlessly passionate about quality. Never did he allow it to be sacrificed in favor of efficiency.
In that sense, Masataka Taketsuru, Father of Japanese Whisky, sake brewer's son, had never truly left his roots. She steadfastly supported her husband throughout their marriage, as he built Nikka and made it flourish, until her passing in 1961. Rita and Masataka Taketsuru are buried together, in Yoichi."">
We’re proud to be Minnesota’s first legal whiskey distillery and we’re dedicated to continuing Minnesota's heritage of exceptional distilled spirits that goes back to Prohibition. With a wealth of natural resources in our backyard, we can’t think of a better place to make the finest tasting whiskey and spirits."">
Often, winemakers bleed a percentage of the free-run juice from red wine grapes before fermentation to concentrate and enhance the quality of their red wines, and this bleed, the saignée, is often discarded (not good for the leach-fields). By fermenting this bleed and then triple distilling it, Re:Find Distillery has found a new use for saignée. And, not only are they using the saignée from Villicana Winery, Alex and Monica are purchasing the saignée from other craft wineries in Paso Robles. This is not a grappa, which utilizes what is left over after fermentation; rather they are using the prized free-run juice removed prior to fermentation."">
After the drink, there was the bar. The cocktail immediately spread in popularity at the city's finest coffee houses, which was the term for drinking establishments during the mid-1800s. However, the cocktail is most strongly associated with the wildly popular Sazerac Coffee House located on Exchange Alley. In 1850, the owner Sewell Taylor institutionalized the drink at his coffee house by using only Sazerac de Forge et Fils brandy, which he imported and sold exclusively. The Sazerac cocktail received its name from this coffee house, where it was most often imbibed.
From the bar, a company was born. In 1869, Thomas H. Handy purchased the Sazerac Coffeehouse and began to acquire and market brands of liquor. He bought out the rights to Peychaud's Bitters in 1873. In the 1890s his company began to bottle and market the Sazerac cocktail, now made with rye whiskey instead of brandy. In addition, the company operated the Sazerac Bar on Royal Street. Later, Handy's former secretary, C. J. O'Reilly, chartered the Sazerac Company. Ever since (except for a stint as a delicatessen and grocery vendor during Prohibition), the Sazerac Company has distilled an ever-increasing line of fine spirits. Today, we are still an independent, American family owned company and proud owners of many of America's most venerable distilling companies - Buffalo Trace Distillery, A. Smith Bowman, Glenmore Distillery, Barton, Fleischmann, Medley and Mr. Boston."">
When the Bolsheviks took over, the distilleries were shut down and P.A.’s son Vladimir was chased out of town with pitchforks and also dinner forks, since the whole thing happened suddenly and not everyone had a pitchfork with them.
Vladimir Smirnov was able to flee to Constantinople and then eventually settle in France where he sold vodka under the name “Smirnoff.” Now safely disguised by a new name and a slightly offensive fake French accent, Vladimir revived the brand.
Lots of other interesting stuff happened. Vladimir married a model and sang in a band and grew a series of beards, but probably the best thing he did was bring a triple distilled, 10 times filtered, award winning, cola-improving, martini-making vodka to the world. For former czars and current stars. For vodka connoisseurs and people who just like vodka. For everybody."">
Appalachia is home to hard-working, independent people who soak their souls in a leisurely pace of life. Details beat deadlines and quality trumps quantity. Crafted from these hands and cared for from these hearts, Smooth Ambler Spirits is known as much for its premium taste as it is local pride. Set among historic mountains and rich earth, Smooth Ambler pulls the best ingredients from the region. Real mountain water. Hand-selected grain. It’s easy to see why it’s best enjoyed one slow sip at a time. Smooth Ambler reflects the spirit of its neighbors, the selection of West Virginia and the superior cuts of its crafter."">
Grain to Glass is our focus- every level of the production is handled in-house including the mashing and fermentation of grains, direct-fired alembic pot distillation, small barrel aging, and packaging. Through hard work, time-honored techniques, and our ideal location in picturesque Sonoma County, we are California’s premier whiskey distillery."">
check out our blog post.
From the Producer-
"This whiskey glowed amber from the start. When volunteer firefighter Jess Graber responded to a neighbor's barn fire down the road, he never imagined any good could come of it. But the barn he made effort to save belonged to George Stranahan, long-time liquor connoisseur. When the fire settled, the two discovered a shared passion for the Colorado outdoors and a good pour of fine whiskey.
And so Stranahan's Colorado Whiskey was born. They developed a recipe for the smoothest, most flavorful whiskey in the world using the purity of their mountain surroundings to their advantage. Well, to your advantage. They say from each thing bad comes something good. For Jess, George, and fine whiskey drinkers alike, it's amazing just how good it can be."">
Our spirits and liqueurs are the result of research, experimentation and dedication to the finest ingredients available."">
read about it here... If that doesn't grab you, here's a bit from the company as well as a listing of their great products we have for sale.From the Producer-
"The Teeling Whiskey Distillery is the first new distillery in Dublin in over 125 years and will bring the craft of distilling back into the very heart of Dublin city centre. Our new distillery is right back where we started in 1782 and only a stone's throw away from where Walter Teeling's old distillery was. Located in an ancient market square called Newmarket, an area long associated with brewing and distilling, our new distillery is a three copper pot still operation reviving the traditional style of Dublin whiskey distillation.
Our philosophy is that while we are respectful to the rich provenance and heritage of Irish whiskey, as a new generation of Irish whiskey makers we are confident to forge a new future for Dublin and Irish whiskey. Our distillery will be open for visitors in 2015 allowing you to come see, smell and experience a real operational distillery and interact with the people making Teeling whiskey."">
Although the vision of Daniel E. Williams was focused keenly on the craft of whiskey making, his passion was such that his influence had much further reaching consequences. In order to make his whiskey his way, Williams brought electricity, motorised cars and the telephone to Tullamore town.
Daniel E. Williams and his family were the first to create an Irish blended whiskey. What was once a brilliant innovation has become the signature of almost all Irish whiskeys to this day. Tullamore D.E.W. is a blend of all three types of triple distilled Irish whiskey. This triple distillation gives our whiskey an accessible smoothness, while the triple blend brings out its famous gentle complexity.
From the 1830s to the 1930s the fortunes of Irish whiskey abroad waxed and waned. For some time, it was a highly fashionable drink in the stylish bars of the world's major cities. But prohibiton, two World Wars and Ireland's economic war with Britain made it difficult to export. Thankfully, Daniel E.Williams prevailed, navigating the waves of history with a steady hand. His sheer grit ensured that Tullamore D.E.W. continued to be distilled and enjoyed worldwide."">
English South African distillery executive Thomas McCarthy took some warehouse samples on a wild turkey hunting trip in 1940. The next year his friends asked him for "some of that wild turkey whiskey", and a brand was born. The 80 proof version was introduced in 1974.
Wild Turkey Master Distiller Jimmy Russell is the longest-tenured, active master distiller in the world. Russell is also known for pioneering the flavored bourbon category in 1976 as he created of American Honey (originally known as Wild Turkey Honey Liqueur)."-Wikipedia
In 2010 a round of drinks between two neighbors would be the beginning of the first legal whiskey distillery in Texas. Troy Smith and Ryan Baird founded this new entry into the whiskey category with the hope of putting texas whiskey on the map. In 2012 their first bottles were released to the Texas market, but now they've finally made it up north.
Their whiskies have been bringing home awards and we are glad to welcome these Texas whiskies into our shop.">