Corsair was founded in Nashville, Kentucky by former brewers Darek Bell and Andrew Webber. Both have been experimenting with alternative grains, yeasts, spices and smoke to produce unique new spirits. Corsair’s spirits have been praised in many publications and have won 41 medals at international spirits competitions including the 2013 artisan whiskey awarded by The Whisky Advocate for their triple smoke whiskey.
Triple Smoke Whiskey
Triple Smoke uses three batches of malted barley: one each smoked with peat, cherrywood, and beech. Pot distilled then barreled in new charred oak, Triple Smoke has the sweetness and barrel notes of an American Whiskey and a single malt’s rich smoke, broadened by tones of cherry and beech. The nose is rich with island peat filling the middle, bacony beechwood and more delicate cherry top notes.
2010 Gold Medal San Francisco World Spirits Competition
Tuthilltown Spirits is New York’s first whiskey distillery since prohibition, distilling some of America’s most prized spirits. Those are handmade spirits, which start at the farm distillery as raw grain and fruit, are made without added flavor or color. Products include the Hudson Whiskey line: Baby Bourbon, Manhattan Rye, Single Malt, and New York Corn Whiskey; Indigenous Fresh Pressed Apple Vodka, produced from 100% locally pressed fresh apple cider; Roggen’s Rum, an aged rum made from blackstrap molasses; Half Moon Orchard Gin, with a unique spirit base of 20% apples and 80% wheat, Tuthilltown Cassis Liqueur, and Basement Bitters.
Until Prohibition New York was known for its rye whiskey. This feisty spirit was the basis for the legendary MANHATTAN cocktail, made famous by Jenny Churchill (Winston’s Mum). Rye had not been produced in New York for over 80 years, but Tuthilltown Spirits’ HUDSON MANHATTAN RYE WHISKEY signals the return of the quintessential New York Whiskey. Our rye is made from whole grain rye one batch at a time. HUDSON MANHATTAN RYE is bottled at 92 proof. It is fruity, floral and smooth, with a recognizable rye edge that leaves no doubt the origin of the spirit.
HUDSON BABY BOURBON is the first bourbon whiskey to be distilled in New York. This single grain bourbon is made from 100% New York corn and aged in our special small American Oak barrels. This unique aging process produces a mildly sweet, smooth spirit with hints of vanilla and caramel. The BABY is Tuthilltown’s first whiskey and the first legal pot-distilled whiskey made in New York since prohibition. BABY BOURBON is a perfect introduction to aged whiskey spirits. It is mild and friendly, bright to the tongue and warming all the way down.
HUDSON SINGLE MALT WHISKEY is made in the classic fashion with whole ground malted barley and nothing else. Aged in our small American Oak casks, this whiskey is a departure from popular single malt Scotches. The new oak lends a deeper woody affect to the spirit. Rich in color and full flavored, our single malt is an American reinterpretation of traditional Scottish and Irish whiskies. Bottled at 92 proof, HUDSON SINGLE MALT stands up nicely to a splash of water, which releases aroma and softens the spirit on your lips. And as with all our whiskey, this spirit improves in your glass as it opens up. Enjoy it slowly.
HUDSON FOUR GRAIN BOURBON WHISKEY brings together the distinct characteristics of corn, rye, wheat and malted barley. Each batch starts with 800 pounds of grain which is ground at the distillery, cooked and fermented, then distilled twice. It is aged in our signature small barrels. Our Four Grain Bourbon is a rich full-flavored spirit. The grains are perfectly suited one to the others so that the end result balances the soft richness of corn, the sharp peppery notes of rye, all the smooth subtlety of wheat and the sweetness of malted barley. Each bottle is hand numbered.
Half Moon Orchard Gin, named for the vessel in which Henry Hudson first explored the River, which now bears his name. In that same spirit of exploration, we have created a new base of near neutral spirit from both Wheat and the Hudson Valley’s ubiquitous Apples. “We’re in the heart of the American apple industry so it’s natural for us to turn to apples to create an original New York gin”. The distinctive subtleties of the apple blend in the base spirit create a smoother and rounder gin, more drinkable than the standard grain neutral spirit base used in other gins. Half Moon Orchard Gin has an ABV of 46%.
High West Distillery
A blend of a 6 year old made from 95% rye and a 16 year old made from 80% rye. Thanks to the high rye content, this whisky is very spicy, with cinnamon, crisp mint, and fennel. Underlying sweet notes of caramel, molasses, vanilla, macaroon, cocoa, and candied fruit provide a calming effect and enhance the whiskey’s complexity. But in the end, the rye is the victor, emerging with a vengeance and giving the whisky a bold, warming, spice finish. 96 points WE
A very interesting blend of straight bourbon, straight rye and a blended malt Scotch whiskey, made of 100-percent barley malt that has been peated. Silky smooth blend displaying hints of a Highland-like peatiness intermixed with sweet caramel, subtle wood smoke and spice box. The richness, full-bodied flavors and sweet versus spicy flavor profile make this an interesting, delicious sipper. 91 point WE
Son of Bourye
A blend of 5yr Old Bourbon and a 3yr Old Rye. It’s clean, crisp and quite vibrant (especially on the nose). The rye note is evident throughout. It starts out more like a high rye-content bourbon, with the molasses, caramel, coconut cream, sweet corn and honey-kissed fruit marrying nicely with the dried spice (vanilla, cinnamon, brisk mint). But then on the latter half of the palate, the rye really kicks in. The whiskey gets bold, the rye becomes intense with a dried spice finish. 92 pts WE
Marriage of two straight rye whiskies that combines the feisty properties of a high rye 2-year-old and the saddle smooth richness of a 16-year-old. Complex notes of mint, clove, cinnamon, licorice root, pine nuts, and dark chocolate. A soft underbelly of caramel, sweet corn, and soothing vanilla provides an interesting counterpoint. Very easy-drinking, too (hard to believe it’s 46%). Intriguing, and a must-try for rye whiskey aficionados – even if only to satisfy your curiosity.
Silver Whisky Western oak
That’s right: Oats! Just like your cereal. High West says people don’t make whiskey out of oats because they are a) tricky and b) expensive. This is a remarkably smooth and complex spirit: The nose is much less harsh than most white whiskeys, and the body has a lightly sweet, cocoa- and coconut-infused character to it. It helps that this has been cut way down to 80 proof, softening the spirit up further and going out with a smooth vanilla finish. One of the most enjoyable silver whiskeys.
One of the few uncut, unfiltered Bourbons. Dilute with mineral water at two parts whiskey to one part water. Iced tea color. Potent, heady, spirity bouquet leaps from the glass in fiery, sweet, tangy notes; inhale in small doses. On the palate, Booker’s offers high-flying flavors of wood, smoke and wine at entry; midpalate is sweet and corny. Memorable finish has tastes of fruit and nuts. A swashbuckling Bourbon that requires a whip and a chair. 90-95 point WE.
Straight rye whiskey, aged for at least ten years through a unique double-barrel process. WhistlePig is a full bodied rye whiskey, something whiskies with less age aren’t able to accomplish. Its rich and mouthcoating, offering up classic caramel and vanilla flavors to stand up to the classic rye spiciness that emerges on the mid-palate. On the finish, an almost creamy flavor, leaving notes of oranges, vanilla, allspice and warm caramels. Could be the best Rye around!
Michter’s US*1 Sour Mash
Michter’s, America’s first whiskey company dates back to 1753. The US*1 Sour Mash is made according to the traditional sour mash whiskey making process whereby some previously fermented mash is used as the starter for the new mash to be fermented. Nose of wild rye spices, dark cherry, and vanilla. The flavor is aggressive and immediate, adding barrel spices and only a little corn sweetness, but it’s quite thin-bodied. Finishing relatively mild and mellow.
Michter’s US*1 Straight Rye
The US*1 Rye is made from select American rye grain that is sheared to enable the saturation of more flavor during fermentation. It is then aged in a heated warehouse. This premium rye has hints of light spice, black pepper, marmalade and plum, spicy grain and light caramel. Then, citrus, almonds and baked goods, and a rich, almost molasses nose with almost no burn, which just foreshadows the smoothness to come.
Low Gap clear Whiskey
Low Gap Whiskey is made by hand by Crispin Cain, who apprenticed with Hubert Germain-Robin, and has been distilling for 20 years. It is made from malted Bavarian wheat, fermented slowly, distilled using rigorous and painstaking craft methods, and brought to bottling proof with unfiltered rainwater. Round, fruity spirit that smells like fresh flour and crisp crackers, but drinks like brandy — aromatic and vaporous — with a real grain-laced finish, not just an alcohol wick-up. 2012 Artisan Whiskey of the Year (Whisky Advocate)
Stranahan’s Colorado Whiskey
This 100% malted barley spent two years in new charred oak and boasts an amber color sweet caramel scent with a touch of coconut and juicy apple and relatively dry flavors. On the nose, strong hints of coffee, oak, oatmeal. What sets this whiskey apart is the remarkable deep cocoa and pronounced coffee finish and velvety creamy mouthfeel. On the palate, there is a sweet coffee flavor that is probably the most distinctly “Stranahan’s” flavor, but you also have a lot of sweet vanilla and camel. There is a bit of spice and kick from the slightly higher proof, and you also get a bit of a Scotch flavor from the variety of barley.
At 9600 feet above sea level, Breckenridge Distillery is the highest distillery in the world. 56% yellow corn, 38% green rye, 6% unmalted barley, thin air and the waters of the Blue River make Breckenridge’s bourbon a unique spirit. Distilled three times in a 750 gallons copper kettle then aged for 2 years in charred American white oak barrels, a very short aging time compared to most bourbons. The result is a great bourbon with classic notes of oak, caramel and vanilla and some hints of banana and brown sugar. Received one of only three gold medals awarded at the 2011 international wine and spirits competition on the UK. Top three Bourbon in the world!!
Basil Hayden’s Bourbon Whiskey
In 1796, Master Distiller Basil Hayden Sr. broke ‘the rules’ by mixing small grains into the mash of a traditional corn base. A Maryland transplant unafraid to stand out amidst the residing establishment, Basil conjectured that the spicy flavor of rye would be a striking complement to the sweet smoothness of corn in his distillery’s standard bourbon. Basil Hayden is unique in that it utilizes twice as much rye in it as the other bourbons in the Collection. Aged eight years at a relatively mild 80 proof, the abundance of rye gives the bourbon a singular taste with rich hints of peppermint, notes of pepper, slight citrus overtones, and a spicy, warming finish. Perfect for sipping on the rocks.
W.L. Weller 12 yr
Done trying to find Pappy Van Winkle? Here is Weller 12 yr! Distilled at the same place (Buffalo Trace), from the same mash recipe (corn and wheat, no rye). Creamy vanilla, caramel, candied corn, and ripe berried fruit , along with more subtle notes of glazed orange, cocoa powder, and wood shavings. At this price, this is one of the best values in bourbon and offers any person a glimpse into the most hyped and hard to find bourbon on the planet, Pappy Van Winkle.
American Small Batch Whiskey
Pre-prohibition style whiskey made from 70% corn, 10% rye and 20% malted barley and aged in specially designed oak barrels. Pot still instead of a column still, barreled at proof. Corn pudding and rye spice nose, very plain-spoken, with just the barest hint of berries. Flavors of light custard, corn, rye, brown sugar, light maple, and vanilla ignite a fiery wash across the tongue, with a fairly hot finish.
Maryland-Style Rye Whiskey
65% rye, 15% corn, 20% malted barley, with a handful of chocolate malt added to the distillate. Aged four years. On the nose, rich cinnamon, clove, licorice root, and rye. On the palate, the sweetness is short, with a small vanilla, toffee and a light honey which quickly fades to the vivid red berries and sharp citrus from the nose. The back end does all the heavy lifting. Loads of clove, cinnamon, dark bitter chocolate, and a smoky rye. Great finish with long notes of dark chocolate and red berries.
Rocky Mountain Peach Whiskey
Rocky Mountain Peach flavored whiskey is made with Clingston peaches harvested in the Rockies that are mashed and blended into aged whiskey, then rested in American bourbon barrels. Deep burnished copper color. Mashed baked peach, custard cream, and talc aromas. A thick syrupy entry leads to a tangy, viscous medium-full body of baked peach puree, prunes, and light peppery spice.
Rocky Mountain Blackberry Whiskey
From a blend of blackberries harvested throughout the Rocky Mountains, the berry juice is first macerated then blended with Leopold Bros. new make whiskey, which is a mash of corn, malted barley and malted wheat. Finished in used bourbon barrels for approximately eight months. The simple sweetness of the blackberries hits the tongue first, but the bourbon barrels lend the oakiness and vanilla undertones of a refined whiskey to the finish.
New York Apple Whiskey
New York Apple flavored whiskey is made with New York sweet and sour apples that are mashed and blended into aged whiskey, then rested in American bourbon barrels. Bright amber orange color. Warm caramel, roasted nut, and white pepper aromas. A round entry leads to a supple medium-full palate of baked Granny Smith apple and bosc pear, honey, and lemon tea.
Willett Family Estate Rye
This rare release of Willett Rye has been aged in white oak for five years, and hand bottled at cask strength from a single barrel. Un-chillfilltered straight rye, 95% rye, 5% malted barley. Spearmint, pine forest, cinnamon on the nose. On the palate, light molasses, clean and crisp rye notes, more mint, salty mouth feel. Smooth finish with spearmint, pepper, almonds and ginger. Add a dash of water to get a creamy texture.
Willett Pot Still Reserve
Bottled in a really nice glass pot still decanter. Soft and elegant on the nose and palate, and very well balanced. An incredibly drinkable whiskey. Very floral on the nose with wonderful citrus notes; more citrus on the palate with loads of honey & then turning quite herbal on the finish. An incredibly different and inviting array of aromas & flavors when water is added!
This high-rye spirit (close to 95% rye) is manly and rugged, like chewing on saddle leather. Elegant, straight-edge bottle design. Golden color and medium body. Aromas evoked burnt orange peel and ripe cheeses, while the flavors were boldly oaky and bitter, with notes of tobacco, leather and black tea. Dry, short, stinging finish. Great for Mixing (WA). Great value at under $25.
Redemption High Rye
This small batch Bourbon features a mash bill of 60% corn, 38.2% premium rye and 1.8% barley malt, and has been carefully aged for over two years in new charred oak barrels. The spicy character of the rye contrasts with the sweet corn notes, and is balanced by the addition of the barley malt. Bottled by hand in Kentucky, each bottle of Redemption High-Rye Bourbon has the batch and bottle number handwritten on the label. Smooth and flavorful, it can be enjoyed on its own or in a variety of classic cocktails. Great value at under $25.
Fireside Colorado Straight Whiskey
Downslope Double Diamond
– Dead Guy
Blanton’s Songle Barrel
– No 7
– Gentleman Jack
– Tennessee Honey
Ole Smoky Tennessee Moonshine
– Apple Pie
Barenjager Honey & Bourbon
Fireball Cinnamon Whiskey
Kentucky Straight Bourbon Whiskey
Colonel E.H. Taylor Small Batch
Maker’s Mark 516
– Small Batch
– Single Barrel
– American Honey
– Single Barrel
– Sour Mash
– Extra Aged Sour Mash
– 6 year
– 10 year
Jim Beam Rye
Jim Beam Red Stag
Crown Royal Black
Crown Royal Cask 16