SmokyBeast: October 2013

October 28, 2013

Highlights from Whisky Jewbilee (better late than never!)

Where The F*ck is My Hat?

Well, frankly it took a while to recovery from Whisky Week in New York. Once the brain cobwebs cleared and lost articles of clothing were recovered (thanks to the guardian angel who retrieved my hat from the taxicab and was gracious enough to call and return it!!!), it was time to download pictures off the camera and compare notes scrawled on whisky brochures. Basically Joshua and company throw a hell of a party (I guess us Jews don't technically believe in Hell, so let's just say it was a tuchus-slapping good time). There haven't been that many yarmulkes and kilts in the same room since Shrek VIII - The Ogre Bar Mitzvah.

Here are some highlights from The Whiskey Jewbilee!

Single Cask Nation

Jason from The Jewish Whisky Company lays out some Single Cask Nation tasting bottles and pours us a taste of their 15-Year Heaven Hill Single Barrel Bourbon. It's light, sweet, and delicious with honey, molasses, and spice. The Laphroaig 6-Year is the true beast of the lineup.

High West

First stop is with David Perkins of High West. Stopped to brag about how we found a rack full of Bourye & HW 21 Year in New Jersey a few months ago and are fully stocked at home. David poured a taste of Campfire. "Who says you can't mix a bourbon, a rye, and a peated single malt scotch?" says David. Skeptical to say the least, at the end of the day it was pretty damn tasty. Just a hint of sea brine Scottish smoke behind the signature HW high rye bourbon goodness. (Bourye is still better). David says, "Well I'm going over to Four Roses, I hear Jim Rutledge brought one bottle of the new small batch and I need to taste it." Yes please! (Following David and pretending we're old friends).

Four Roses

Indeed, Jim has brought the mystical hooch. However, he's very protective over the proper experience of his whiskey. "Is your glass clean?" Jim asks, giving me a slight crow-eye. "Well, I just rinsed it out," I reply sheepishly. He eyes David - obviously aware of his penchant for contaminating perfectly good bourbon with all kinds of mystery ingredients. "Let me smell it." He whiffs the peat from a mile away and turns the crow-eye to David, shaking his head. He pours another dose of water, rinses it thoroughly and smells it again. Still not acceptable. "Rinse it with bourbon!" suggests David, with a grin. The crow eye turns to an all-out scowl. "Well I hate to do it, but..." Jim pours a rinse of 4R yellow label into the glass, swirls it, and dumps it into the bucket. David smiles, clearly having won the battle but knowing that it's a long war. After another sniff, Jim is satisfied and pours us both a sample of the 125th Anniversary Small Batch Limited Edition. It's just off the charts, so much going on that it's hard to describe and surely needs more careful study, but rich brown butter, wild clove spice, and lots of wood dance together in the type of miracle that only Jim and his magical brooms down at 4R conjure up these days. The 2012 4R Small Batch LE was one of our favorite whiskies of all time. Perhaps a head-to-head review soon? Stay tuned...

Kilchoman

We made a new friend - James Wills from Kilchoman. (Pronounced Kill-Ho-Man, the 'c' is silent). Kilchoman is the 'it' scotch right now in our humble opinion. They're producing a 100% local-sourced Islay product (barley, peat, water, all local!) and it's absolutely astounding. We also got to try their Sherry cask product which is to die for. More on Kilchoman shortly - songs will be sung of this smoky beast!!!

Brenne

Wifey's current favorite - Brenne, a french single malt aged in Cognac barrels wins for a singularly unique new take on flavor. It's got a wild nose of flowers and bubble gum. Allison Patel, Brenne's creator aka The Whisky Woman, poses with our buddy Susannah from What Tastes Good. Aww adorable!!!

Stay tuned for individual reviews of all these treats and many more gems we discovered at Jewbilee. If you missed it, don't make the same mistake next year!

Cheers/SB

October 23, 2013

Michter's 10-Year Bourbon Vertical

Whatever You Do, Don't Read SmokyBeast

A few months ago we published a post about Michter's 10-Year. Hubby called it his favorite bourbon. Well, it caused a stink. People flooded retail stores seeking out this overlooked treasure. It was sold out across Manhattan within days. The five boroughs were dry within a week. The entire Eastern seaboard was depleted within a month and people were starting to smuggle it in from Canada by canoe. So moving forward we must warn you, in order to spare us another bourbon drought, whatever you do, do not read SmokyBeast.

Better Increase Production!

Citing "Beastly" conditions, Michter's decided that they had better step up production. Low and behold, a couple of short months later, new batches of Michter's 10-Year Bourbon have popped up across the country. Surreptitious black marketeers are already hoarding bottles in the hopes of flipping them at extortionate rates during the next inevitable dry-up.

How Many Whiskey Snobs Does it Take To...

How many whiskey snobs does it take to change a light bulb? One hundred. One to put in the new bulb, and ninety-nine to tell you why the old one was better. So, shocker, when the new Michter's release came out it was instantly dismissed by many aficionados as an inferior product. There were rumors that the old stock had come from the mighty mothballed Stitzel-Weller distillery, which is the Land of Oz for whiskey geeks and the original birthplace of Van Winkle bourbon. Then people became very interested in which exact barrel of Michter's 10-Year they were drinking. Turns out there were three different generations of releases.

Putting Them To The Test

So as dutiful fans and bloggers we searched far and wide to find all three different batches of Michter's. We then assembled a crack team of world-renown whiskey heavy-weights (hubby, wifey, and our buddy Josh from Coopered Tot) for a scientific quadruple-blind tasting. (Ok well hubby had to pour so only two of us were blind, that's double blind right?!??). We were going to get to the bottom of Michter's even if we had to get to the bottom of a few bottles of Michter's!

Contenders (**warning, this section contains severe, unadulterated whiskey wonkery**)

Michter's Barrel 7K-3

Widely acknowledged as the first generation of Michter's 10, the original bottles had a three character code of number, letter -dash- number. This bottle "7K-3" is from that original release. Heavily rumored to actually be 18-year bourbon from Stitzel-Weller, the true source remains mysterious.

Michter's Barrel 2339

The second generation had a four number code in the two and three thousands. This barrel 2339 is from several years ago, the next batch after the number, letter -dash- number releases.

Michter's Barrel 13G153

The latest, 2013 release has a two number, letter, three number scheme. This barrel 13G153 was released this fall, 2013.

The Wild Card

Lining up three Michter's in a row would be too easy of course. And since the big hubbub was basically comparing Michter's 10 to Van Winkle, we threw in a fourth bottle: 12-Year Van Winkle Family Reserve Bourbon.

Tasting Notes

Wifey and Josh were presented with four unmarked glasses and a computer to make their tasting notes. Each pour was judged for our standard nose, body, and finish, and a 0-10 rating. The order went reverse-chronological from the most recent Michter's on the left, with the Van Winkle thrown in third.

Wifey's Results

	Michter's Third Release (13G153)	Michter's Second Release (2339)	Van Winkle 12-Year	Michter's First Release (7k-3)
Nose:	woody with a hint of caramel	rich and caramel, spice	very mild and smooth	cotton candy and sugar, very sweet
Body:	warm brown sugar with a bit of citrus	spicy; cinnamon and nutmeg and cloves	mild flavor, floral, smooth	sweet and citrus
Finish:	Floral and perfume finish	more spice	mild finish, smooth	more citrus with a hint of spice
Rating	90	85	95	90

Josh's Results

	Michter's Third Release (13G153)	Michter's Second Release (2339)	Van Winkle 12-Year	Michter's First Release (7k-3)
Nose:	Big lush sweet candied bourbon. Smells like a wheater.	Citrus, musk, and musty spice. Rye in the mash	Compote & florals (marigold) - farmy loamy must.	Most reserved. Peanuts, ham, mineral earth.
Body:	Phenolic, candied. Palate bigger than the nose.	92-100 proof. Rich brown sugar, sandwood spice.	90 proof - warm but shy. Nose better than the palate	Astringent, dry, notes of acids. Moderate strength 94-100 proof.
Finish:	Heavily oaked - with plenty of tannins and spice	Nice lingering finish on oak char and baking spice.	More citrus tang on the finish - much less char.	Medium and salty
Rating:	90	89	86	88

Hubby's Results (not blind)

	Michter's Third Release (13G153)	Michter's Second Release (2339)	Van Winkle 12-Year	Michter's First Release (7k-3)
Nose:	big brown sugar, honey, and cherries, tiny bit more menthol, licorice	tiny bit more fruit, but virtually the same as A	nose is much less sweet and less vanilla / cocoa from the first two. More farmy and dry.	more similar to C except less sharp, this one is more similar to C. I greatly prefer the nose on A and B
Body:	Heavy heavy spice. A hint of rubber and menthol.	even more in the direction of the menthol, tree bark. A little more sweetness.	cleaner, but less spice. More balanced but less of an impression.	strong, bordering on over-wooded - but also the most "pappy-ish"
Finish:	short finish, smoke comes through with celery and oak.	virtually the same finish as A.	quicker than the first two, but higher on the grains / farmy element.	the longest finish, but less balanced.
Rating:	89	91	89	90

Conclusion?

Well if you've made it this far then you can officially consider yourself a whiskey geek. What were the final results? Wifey liked the Van Winkle the best, Josh gave the newest Michter's the highest rating, and hubby liked the second release the best. In general we all found the older Michter's more similar to the Van Winkle, but that didn't necessarily mean that it was better. If you prefer dry crisp woody bourbon (Pappy 23-Year, Elijah Craig, etc) then you probably will dig the older version better. But if you like a sweet buttery and spicy bolder flavor, the new versions might well be preferable to you. In any case all of us have sampled a ton of whiskey in our day, and no one gave dramatically different grades to the different releases. I think we can safely say that the new lightbulb shines pretty bright. If you can get your hands on some of the old juice, go for it, but the new stuff is awesome as well.

Are you drinking Michter's tonight? Let us know what you think. Cheers/SmokyBeast

October 16, 2013

BenRiach 27 Year Old 1984 Peated Pedro Ximenez - A Beast for Posterity

On Blends (and Bad Names)

Blended whiskey tends to get a bad name. Those of us who learned to feel special by saying things like "I only drink single malt scotch" have learned a healthy disdain for anything blended. However there are two problems with this: first of all, blends have a much wider range of flavors to draw from and mix in order to produce a desired result. This means that, like it or not, there are some damn good blends. We're going to dive into some amazing blended whiskies in the weeks to come. The second problem is that most of our favorite whiskies wouldn't exist if it hadn't been for the big blends.

Today's dram is not a blended whiskey, but it would not exist had it not been for blended whiskey's influence. Believe it or not, this is true for the vast majority of whiskey! Your faithful narrators here at SmokyBeast remember the days, waaaaay back in the 1990's, when you couldn't just walk into any bar and order a Lagavulin 16-Year. Many bars didn't stock single malt scotch (never mind single barrel bourbon or rye!). Your options were lower-end brands like J&B, Cutty Sark, Famous Grouse, and Ballantines. Or if you were looking for something high-end, you'd order by name: Dewar's on the rocks, Chivas, or Johnny Black & soda. (Yes, for you young ones, there was a time when ordering a "Johnny Black and soda" was pretty bad-ass!)

Feeding the Original Beasts

So in order to stock every bar in the world with Chivas, Dewar's, and Johnny Walker, these original beasts contracted with distilleries all over Scotland, in many cases operating entire facilities with the sole purpose of producing one particular flavor note for the final mix. It was only in later years that many of these distilleries saw value in their individual malts and began bottling them independently.

BenRiach (Ben-Ree-Ach)

Benriach was one of these supporting actors in the theater of blended scotch for many years. Owned by Glenlivet, then by Seagrams, and finally by Pernod Ricard, Benriach made variations of speyside whiskey for blends from the 1960's until the early 2000's. In 1972, Chivas had a need for a peated malt in certain selected blends and contracted with BenRiach to produce it. BenRiach's peated range became one of the signature tastes of the distillery along with their wide range of non-peated barrel finishes.

In 2004, BenRiach was finally freed from its role as a corporate ingredient and the distillery was purchased by a group of independent industry heavy-hitters including Billy Walker. All of the various unique recipes and barrels that had been created to add distinct flavors to blends began to appear in individual bottles. The current BenRiach range is on of the most diverse you'll find from any distillery. They use almost every wine barrel you could imagine, both peated and unpeated recipes, and of course combinations of peated recipes with different types of barrel-aging. The most accessible peated BenRiach that you may come across is the Curiositas 10-year, which is a standard bourbon/oak barrel. Here it is at Astor for $54.99. If you're a smoke-lover, you absolutely can't go wrong with this bottle. It's a bit off-the-beaten-path, chances are your friends haven't tried it, and it's a well rounded smoky beast at a tremendous value.

The Peated PX

It seems to be a trend here at SmokyBeast, but far-and-away our favorite of all the BenRiach recipe/barrel combinations is the peated recipe aged in Pedro Ximenez barrels. It's the same technique used by Lagavulin Distiller's Edition, and it's a knock-out. So when we saw a 27-year old bottle, we knew we were in for a treat. (After all 30-year old Lagavulin sells for about a thousand dollars a bottle, so it's not exactly easy to find old peated / sherried scotch!)

Tasting Notes

Nose: Champagne and a cigarette. With one drop of water (literally one drop, from an eyedropper), fresh sawdust. Deeper smoke, campfire stones, eggplant (go figure), slight rosewater, deep fruits - pomegranate.

Body: Oh boy, here we go. Nice thick oily, but not heavy on the tongue. Deep deep smoke underlying sweet fruits, cherries, peaches. Really amazing balance of sweet, smokey, and fruity. Definitely tasting the dessert wines - tawny port, rich sherry.

Finish: Wonderful finish. I finished a small sip and started writing the 'body' section, and it's still evolving on my palate. It seems to go from the syrup of the dessert wine, to the smoke of the campfire, and back two or three times. Again with just a tiny drop of water (any more would be criminal) there's no burn, but you know you're drinking a very strong and deep spirit.

Review

We tasted this beauty among several other whiskies that were comparable in price (the good stuff - $150-$250/bottle) through a selection of small samples from www.masterofmalt.com. It blew away the competition. Rarely have we tasted something with this much smoke (a true beast) but balanced with heavy sherry and wonderful sweet oily texture. It's a truly refined dram. A must try. If you find it, think about buying it. We don't take giving advice on a $200 bottle lightly, we know this is out of the range of most people, but seriously think about picking this one up. It will be something you keep on the shelf and reward yourself with a glass of when you do something really good.

Cheers/SB

October 9, 2013

The Birth of a Beast - An Evolutionary Journey

Descended from a Dog

If you've ever tasted "white dog" (aka designer, watered-down moonshine) then you know that what comes out of a still is a far different animal than what goes into a bottle (at least a bottle that you'd want to drink!). How does whiskey evolve from undrinkable clear swill to delicious brown hooch?

We got an amazing opportunity to see (to drink!) this whole process of barrel aging, vatting, and bottling with Chip Tate from Balcones Distillery. If you're a regular reader, you know that we are huge fans of Balcones - Brimstone is a smoky beast of the highest calibre. The Brimstone Resurrection took beastliness to an entirely new level. And Chip himself is something of a mad scientist genius, as we discovered in our interview titled "The Fine Line Between Heat and Personal Injury". When Chip was in The Big Apple, we jumped at the chance to join his tasting at Brooklyn Wine Exchange where he promised to demystify the entire process.

BWE is a nice joint. Hand-picked wine & spirits line a cozy and well-staffed shop, and in the back is a private room with communal tasting tables. Glancing at the lineup, we were immediately intrigued. We saw, going from right to left, Balcones transforming in front of our eyes from a clear liquid to a deep dark beautiful brown whiskey! Chip had laid out a progression of the different stages of barrel aging from new make spirit, through several different individual barrels, to a cuvee of multiple barrels, and finally to a finished bottle of Balcones Texas Single Malt Whiskey.

The Line-Up!

Drinking Our Way to Glory

Chip explained the progression. It starts with new make - aka white dog, basically the distillate that comes right out of the still. The next pour was a second fill, in other words this was the second time that particular barrel was used to age whiskey. The third pour was a first fill, aged in a new charred oak barrel (Chip yard-ages his own premium wood and makes his own barrels, to which he attributes some of the unique flavors and color of his whiskey). The fourth pour was a "cuvee" - a mixture of different barrels that are then re-barreled and continue to age together. And finally the finished product, in this case Barrel # 2696 of Balcones Texas Single Malt.

Chip Breaks Down the Science

What was immediately apparent was that Chip puts great care into each step in the process. His new make is leagues better than any white dog we've tasted. As he poured the different iterations of the whiskey, you could taste how he would bring out different desired flavors and then combine them into the balance that he ultimately wanted. It was an amazing learning experience. We were neck-deep in whiskey nerd-ery for sure, but amazed nonetheless. Here are tasting notes for each pour broken down...

Tasting Notes

Pour #1 - New Make Spirit: Ok it's definitely still hot and raw, but it has a dramatic buttered popcorn, bubblegum, candy flavor to it. Kind of like eating a bunch of different flavors of jelly beans at once. Rich, thick, sweet, hot, and a little chewy.

Pour #2 - 2nd Fill Cask: The second fill added only a slight golden hue to the whiskey, but a totally different group of flavors came out. There was a lemongrass scent on the nose, some fresh white house paint, rubber, and dry oak. The body was still quite hot but now had bursts of dry white wine and tree bark / tree oil.

Pour #3 - 1st Fill Cask: Wow what a difference. First of all the color

The crowd lingers to finish their tastes and discuss the evening

has gone way darker (maybe due to the use of the freshly charred barrel?). The nose is full of vanilla and cocoa, and some dark fruits like plums and raisins. Getting into the palate we taste our first burst of intense spices: black pepper, chives, green onions / scallions, some chiles, intense woodiness, and more of the vanilla.

Pour #4 - Cuvee: So again, the cuvee is where they've taken multiple early barrels and re-barreled them so that they can age together. The complexity comes through immediately. (reading our notes: "we'd buy this as-is!!"). It opens up with some of the nice leather oil that we always look for in our favorite whiskies. Shortly behind it come fruit cake and cinnamon. Chip noses the glass and says "It smells tight." It does smell tight, though we can't exactly explain what that means. This is the first one that is a tiny bit smoky. On the finish we get honey, earl grey tea, and some meaty farm fresh butter.

Pour #5 - Balcones Texas Single Malt: Well now that we've had the perspective of all the ingredients and iterations, we can see how it all comes together in the finished product. We've got the big cocoa / vanilla on the nose. The body is spicy and woody and just a tiny bit smoky with the pepper, lemongrass, and grapes. The fruits/honey/cake on the finish linger on your tongue balancing out the spirit warmth.

Conclusion

Balcones Single Malt drinks like a much older whiskey (maybe even like a whisky!). And that's obviously due to the care taken in how it's produced and aged. Being able to taste the entire process was enlightening. Chip would say that you can produce a spirit with flaws and then age them out, or you can put tremendous care into the early stages of a product so that it reaches that level in a much shorter time. That's certainly the art of a craft distiller who doesn't have 15-20 years to wait while his product sits in a barrel. Necessity breeds innovation, that's for sure. If you get the chance to attend one of Chip's tasting, and if you're curious about the vast amount of work and science that goes into whiskey-making when it's done right, don't miss it. And in the meantime pick up some of his wares - we still love Brimstone the best, but Single Malt is a safe bet for a wide range of whiskey drinkers. We also picked up a bottle of his True Blue cask strength corn whiskey at the event, so look out for a review coming up!

We hope to see many of you at the Whisky Jewbilee this week. Ask for the beast! :) Cheers!

October 3, 2013

Oy, That's A Schmoky Beast!

Next week is whisky in NY. Aside from the massive industry events and awards, and alongside crowded mega-shows like WhiskyFest is a unique gathering called The Whiskey Jewbilee. Most of the big whisky events are on Friday and Saturday, meaning that religious jews can't attend, so a few enterprising young men formed the Jewbilee which has turned into a very popular event in its own right. We're looking forward to going and seeing a new and different slant on whiskey tastings, as well as drinking some great pours. SmokyBeast is offering a 10% discount to our readers. Click on one of these links to get discounted tickets:

Jewbilee Mt Kisco October 9th: https://whiskyjewbilee.ticketbud.com/mt-kisco?pc=beasty13

Jewbilee NYC October 10th: https://whiskyjewbilee.ticketbud.com/nycity?pc=beasty13

This year's exclusive Jewbilee bottling:
15-Year Heaven Hill Single Barrel Bourbon.
(limited number on sale at the event,
get there early if you want it!)

2013 Jewbilee Pour List

Amrut Indian Single Malt Whisky - Amrut Cask Strength

- Amrut Fusion
- Amrut Peated

Angel's Envy
- Bourbon Port Finish Kosher Blend
- Rye Whiskey Caribbean Cask Finish

Ardbeg
- Ardbeg 10 Year Old
- Ardbeg Corryvreckan
- Ardbeg Uigeadail

Ardmore
- Traditional Cask

Auchentoshan
- 12 Year Old
- Three Wood
- Valinch

Balvenie
- 12 Year Old Double Wood
- 14 Year Old Caribbean Cask
- 17 Year Old Double Wood
- 21 Year Old Port Wood

Benromach - 10 Year Old

BenRiach
- Heart of Speyside - Rum Cask - 10 Year Old Curiositas - 16 Year Old - 20 Year Old

Big Peat
- Small Batch Islay Blended Scotch Malt Whisky

Breckenridge Distillery (*NYC only)
- Breckenridge Bourbon Whiskey

Brenne Whisky (*NYC only)
- Brenne French Single Malt Whisky

Bowmore- 15 Year Old
- Small Batch 2014 Version (limited quantity)

Campbeltown Loch

Catoctin Creek Distilling Company
- Mosby's Spirit
- Roundstone Rye
- Watershed Gin

Catskill Distilling Company
- Most Righteous Bourbon
- Peace Vodka
- The One and Only Buckwheat
- Wicked White Whiskey

Chieftain's Range
- Glenburgie 1998 (Martin Scott exclusive)

Compass Box (*NYC only)
- Great King St
- Oak Cross
- Peat Monster
- Spice Tree
- Deliah's
- Hedonism

Cu Dubh
- Black Scotch Whisky Single Malt

Douglas of Drumlanrig
- Imperial 17 Year Old
- Douglas XO Blended Scotch

English Whisky Company
- Classic
- Peated

FEW Spirits
- FEW Bourbon
- FEW Rye
- FEW Barrel-Aged Gin

Four Roses - Yellow Label Bourbon - Small Batch Bourbon - Single Barrel Bourbon

Glen Garioch
- Virgin Oak (limited quantity)

Glencadam
- 15 Year Old

GlenDronach - 12 Year Old - 15 Year Old - 18 Year Old - 21 Year Old

Glenglassaugh
- Revival
- Evolution

Glengoyne - 10 Year Old
- 12 Year Old
- 15 Year Old
- 18 Year Old
- 21 Year Old

Glenmorangie - Original - Lasanta - Quinta Ruban - Nectar D'or - Signet

Glenrothes - Select Reserve - 2001 Vintage - 1998 Vintage - 1995 Vintage - 1988 Vintage

Gordon & MacPhail
- Peat Smoke
- Benromach 10 Year Old

- Caol Ila 10 Year Old - Scapa 11 Year Old - Old Pulteney 21 Year Old
- Highland Park 24 Year Old

Hakushu
- 12 Year Old

Heaven Hill
- Parker's Heritage Collection
- Evan Williams Single Barrel Vintage 2003
- Elijah Craig 12 Year Old
- Elijah Craig Barrel Proof
- Elijah Craig Single Barrel 21 Year Old
- Larceny
- Bernheim Wheat Whiskey
- Rittenhouse Rye

Hibiki
- 12 Year Old

High West
- Double Rye!
- Rendezvous Rye
- Campfire
- OMG Silver Rye
- Son of Bourye
- Barrel-Aged Boulevardier

Highland Park (*NYC only)
- 12 Year Old
- 15 Year Old
- 18 Year Old
- Loki

Hirsch Small Batch Reserve Bourbon

Isle of Arran Distillers
- 10 Year Old
- 14 Year Old
- Amarone Cask Finish
- Machrie Moor
- Arran Devil's Punchbowl, Chapter II (limited quantity)

Isle of Skye
- 8 Year Old

Jewish Whisky Company
- Heaven Hill 15 Year Old, Special Whisky Jewbilee Festival Bottling

Kavalan Single Malt Whisky
- SOLIST Vinho Barrique
- SOLIST Ex-Bourbon Cask
- SOLIST Sherry Cask
- Concertmaster Port Cask Finish
- Single Malt Whisky

Laphroaig
- 10 Year Old
- 18 Year Old
- Quarter Cask

Lost Distillery Company
- Auchnagie
- Stratheden

Kilchoman
- Machir Bay 2013
- 100% Islay, 3rd Edition
- Kilchoman Sherry, Martin Scott Exclusive Single Cask (limited quantity)

Koval
- Rye
- Bourbon
- Four Grain
- Ginger Liqueur
- Chrysanthemum Honey Liqueur

Maltman Single Cask Single Malts
- Tobermory 18 Year Old
- Mortlach 13 Year Old
- Highland Park 11 Year Old
- Glenlossie 19 Year Old
- Bunnahabhain 10 Year Old

Nahmias et Fils
- Fig Mahia
- Legs Diamond un-Aged Rye

Nikka Japanese Single Malt Whisky - Miyagikyo 12 Year Old - Yoichi 15 Year Old - Taketsura 12 Year Old - Taketsura 17 Year Old - Taketsura 21 Year Old - Nikka Coffey Grain

Old and Rare

Old Malt Cask
- Longmorn 20 Year Old

Redemption Rye
- Redemption Rye - Redemption High Rye Bourbon - Temptation Bourbon - Riverboat Rye - Cornstar White Whiskey - Redemption Rye Barrel Proof 6 Year Old - Redemption White Rye

Single Cask Nation - Kilchoman 4 Year Old - Laphroaig 6 Year Old - Arran 12 Year Old - Dalmore 12 Year Old - Glen Moray 12 Year Old - BenRiach 17 Year Old

Smooth Ambler Spirits (*NYC only)

Still Waters Distillery
- Stalk & Barrel, Cask #3

Sullivans Cove
- Double Cask
- French Cask

Tomintoul - 10 Year Old
- 12 Year Old, Oloroso Finish
- 14 Year Old
- 16 Year Old
- 21 Year Old
- 31 Year Old

Tuthilltown Spirits - Hudson Baby Bourbon Whiskey - Hudson Four Grain Whiskey - Hudson Manhattan Rye Whiskey - Hudson New York Corn Whiskey - Hudson Single Malt Whiskey

Yamazaki
- 12 Year Old
- 18 Year Old

Wemyss Malts
- The Hive 12 Year Old Blended Malt
- Spice King 12 Year Old Blended Malt
- Peat Chimney 12 Year Old Blended Malt
- The Hive 8 Year Old Blended Malt
- Spice King 8 Year Old Blended Malt
- Peat Chimney 8 Year Old Blended Malt
- Heathery Smoke 30 Year Old

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