1792 Ridgemont Reserve is a distinctively smooth, handcrafted small-batch bourbon, patiently aged 8 years in new charred oak barrels. This 93.7 proof Kentucky Straight Bourbon Whiskey was named for the year Kentucky became a state. Rich and velvety, with smooth flavors of vanilla and caramel, it’s the perfect bourbon for toasting any special occasion.
Product of Kentucky
Alcohol by Volume: 46.85%
In the 1700s, colonists were introduced to the Root Tea that Native Americans would drink as an herbal remedy. Brewed from sassafras, sarsaparilla, wintergreen birch bark, and other roots and herbs, Root Tea was used to cure a variety of ailments. As colonial settlers passed the recipe down from generation to generation, the drink grew in potency and complexity. However, by the middle of the 19th century, the Temperance movement began to take hold in the States and advocated for complete prohibition of alcohol. In 1851, Maine became the first state to pass prohibition legislation and by 1855, twelve other states had become “dry”.Around this time, a Philadelphia pharmacist named Charles Hires decided to make a nonalcoholic version of Root Tea. He found success when he removed the alcohol from his homemade brew and mixed it with soda water – creating Root Beer. Over time, the popularity of Root Beer skyrocketed and the memory of the original Root Tea faded into history. However it has been revived by Art In The Age, and they have worked diligently to reproduce colonial Root Tea as close to the original as possible.
Distilled from home-grown organic sugar cane, Root Organic Liqueur is infused with numerous herbs and spices including anise, allspice, cardamom, cinnamon, spearmint, lemon, smoked black tea, wintergreen, clove, orange, nutmeg, sugar cane and birch bark. Aromatically, one could possibly mistake it for root beer, but the palate is bold, complex and full bodied with strong notes of birch, peppery herbs, spices, citrus and vanilla bean. Its complex herbal profile makes it an interesting digestif, and also allows it to hold its own in cocktails.
Product of California
Alcohol by Volume: 40%
Baby Blue is a unique corn whisky made from atole, a roasted blue corn meal. We use this rich and nutty corn to produce a whisky that we hope will bring something new to the corn whisky tradition. Baby Blue isn’t bourbon nor white lightning. It has the freshness and verve of traditional corn whisky but with a refined complexity. The result is a round nuttiness and roasty overtones with a smooth finish. Baby Blue was the first Texas whisky on the market since prohibition, and is the only blue corn whisky in the world. It is the only craft-made whisky to have received a 5-star rating from F. Paul Pacult’s Spirit Journal other than Balcones “1” Texas Single Malt.
A unique style of malt whisky — Texas made, Texas proud. Balcones Texas Malt Whisky is born of hundreds of years of distilling tradition transformed by a deep sense of place. Mellow notes of sauteed pears and ripe fruit mixed with a lingering toasty malt character. We are very excited that this whisky which we have worked so hard to produce is finally ready to release. We hope you enjoy it.
The gin is a celebration of our special connection to the land. We use pure grain spirits as a canvas to showcase juniper berry and raw northern honey. Added just before bottling, the raw honey imparts unique floral qualities that vary with season and blossom. Our distillery, on the banks of the Lamoille River in the Northeast Kingdom, is rooted in the agriculture of Vermont. Hardwick, Caledonia Country, is a community inspired by farms where the production of milk, cheese, timber, grains, honey, seeds, and herbs are part of our lives and help define our place.
“Each batch is aged in new American oak barrels for 3-4 months. While resting in the barrels, the gin is constantly transforming. The charred barrels contribute to the brown color of the spirit and give our Barr Hill Reserve Tom Cat its complex flavor. This is our first brown spirit at Caledonia. After weeks of discussion with the TTB lead to us not being able to use the word “gin” on the label (as raw honey is added after distillation and then it goes into a barrel), we are calling this Reserve and Tom Cat. ” – Andrew Pinault
Recently Ewan Morgan, Diageo’s Master of Whiskey—a title he seems born to, having grown up in Speyside, Scotland, where his father was a manager at Highland Park and his grandfather a brewer at Cardu—was tipped off to the riches that lay in the rickhouse at the company’s Stitzel-Weller distillery in Louisville, Kentucky. Turns out that Stitzel-Weller manager Andrea Wilson had some brilliant orphans on her hands—barrels of 26- and 20-year-old Kentucky straight whiskeys that, through happenstance, had never been bottled. Forthwith, Diageo created Orphan Barrel a new series of “found” one-off whiskeys.
The first release is Barterhouse barreled in 1993 at the defunct Bernheim distillery, the bourbon was aged in the middle and lower shelves of the Stitzel-Weller rickhouse. Brewed from 86 percent corn, it has a buttery sweetness, but with a dry, peppery kick from the 8 percent barley and 6 percent rye that complete the mashbill. This is as close as you’ll get to Pappy 20 in today’s market!
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