Bourbon

A non-chill filtered whiskey distilled in hand built ocpper pot stills and locally grown Irish barley and spring water. This is matured for eight years in first-fill, flame-charred American bourbon barrels. Giving you sweet floral aromas with hints of gre

68% corn, 28% rye, 4% malted barley, Bulleit is marketed as a high-rye bourbon. The rye shows itself in a nutty spiciness; otherwise look for caramel and floral aromas, dried herb/hay and a touch of coconut on the palate. Dusty/dry finish. A good mixing b

Calumet Farm is both a distillery and a horse farm famed for its Kentucky Derby winning Thoroughbreds. Only 19 barrels are made of their 10 year bourbon. It has a rich and sweet texture with notes of caramel, vanilla, and baking spice with a finish that

VBS Bourbon is a four grain wheated bourbon distilled from New York corn. Bold and full bodied with notes of chocolate, butterscotch, sweet cream and banana, finishing smooth with hints of spice pepper, maple, nuts and coffee.

This small batch Kentucky Bourbon is worth hunting down! If you're looking to venture from bourbon into rye, this is a great place to start. It's a little bit spicier with notes of black pepper and cinnamon but with a really crisp and clean mouthfeel.

From the first NY State distillery to make whisky (legally) in 84 years… This is 100% corn, aged in tiny 3-gallon new oak barrels, which gives the bourbon a noticeable oak aroma and toasty caramel corn flavor. There is also a touch of vanilla and ginger.

Kings County is a farming distillery that uses grains primarily from New York State farms and has their distillery set up in the Brooklyn Navy Yard. This bourbon incorporates malted barley that has been smoked with peat, putting a Scotch twist on America

This rye comes from Warren Vemont and is like no other rye we're ever tried. Made from 3 different types of rye, it offers flavors of cardamom, cocoa, coffee, toasted bread, bacon, and maple, maybe even pancakes. So it kind of tastes like breakfast, but

So many of you have mentioned this bourbon that we had to find it! Made in the Hudson Valley using a solera aging system, and then finished in oloroso sherry barrels. The average age of the bourbons here is 6+ years, and the rye content is 37%. Look for s

80% corn, 8% rye, 12% malted barley, this takes its name from the black soil left by a glacial lake upstate. This is a very earthy bourbon--not a lot of caramel/oak character, not a lot of fruit. Smells like black tea, malt and grain, with a very grainy t

The great thing about this bourbon is that everything about it is Long Island--it's distilled there from locally grown grain (60% corn, 35 rye, 5 wheat), then aged in oak, then a second time in barrels from local Merlot and Chard that were washed in local