Michter's Sour Mash Whiskey was once an incredibly popular expression back in the 1970s and 1980s, though in recent years, it had disappeared from the market. However, it has returned in the shape of Michter's US*1 Sour Mash Whiskey - awesome! Very well balanced notes of sugared almonds, cinnamon spice and vanilla sweetness.

It 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. Typically in most sour mash whiskeys, this ?setback? from the prior fermentation accounts for about 10 to 20 percent of the new mash to be fermented. More than just a sour mash process whiskey, Michter?s Original US*1 Sour Mash is made from a special selection of grains, barrel aged, and later on filtered according to the exacting Michter?s standards. 

Aged for seven years and bottled at 107 proof, this is Bourbon (whiskey) for the stout of heart. It's the smoothest of Beam's Small Batch range, and has delectable flavours like toasted coconut, cashew and vanilla.Baker was a bit of a rogue, but his families love of distilling runs through his veins - it would have to considering his Grand-Uncle was the legendary Jim Beam.

As a 4 year old, little wood is evident in its flavour. Instead it shows its cereal roots and a foxy quality from its wild yeast strain. This gives Jim Beam White a uniqueflavour not apparent in other Beam products. The colour is a nice, balanced amber, more red than orange. The nose is slightly perfumy. The mouth feel is slightly syrupy.source: The Bourbon Country Reader

Colour: Rich and brilliant - see-through amber, but with a flame orangeglint that tells of the warmth to come.

Bouquet: Full, yet delicate; well-rounded; possessing a distinctive caramelaroma of the charred oak with a hint of vanilla; pleasant and inviting.

Taste: Rich in flavor, yet soft on the palate. A subtle level of sweetness thatreflects the marriage of grain and oak. Distinctive and complex, yet possessthe balance found in a well crafted malt or cognac.

Gentleman Jack Rare Tennessee Whiskey has a rich, full flavor with a hint of fruits and spices. Since the whiskey has been twice mellowed, the finish is particularly smooth, warm and pleasant. Source: jackdaniels.com

Another wonderful rye whiskey from the equally wonderful Willett Distillery! After it's distilled over in Kentucky, the liquid was aged in new charred white oak barrels for the entirety of its four years. Eventually, it was bottled at cask strength, a warming 57.2% ABV. An outstanding rye whiskey that proves great value for money.

Nose: Aromas of Bakewell tart and cherry jam, with toasty oak, cinnamon and salted caramel.

Palate: Wonderfully chewy with a big hit of rye spice, burnt vanilla custard and velvety, melted dark chocolate.

Finish: More tart cherry returns alongside a touch of banana, rounded off by a wave of oak spice.

Light bronze in color with streaks of gold, Buffalo Trace Kentucky Straight Bourbon Whiskey bears a complex aroma of vanilla, mint, and molasses. Its taste is pleasantly sweet and contains notes of brown sugar and spice that give way to oak and leather. The long and dry finish has significant depth. When enjoyed with water, flavors of toffee, dark fruit and anise are revealed.Source: buffalotrace.com

Michter’s whiskeys are proudly all made in Kentucky. They are all single barrel or very small batch. Michter’s takes a “Cost Be Damned” approach to the production of every barrel, including: 1. Air drying the wood used in its barrels, up to 36 months. 2. Toasting barrels prior to charring them so the natural sugar in the wood comes to the surface. 3. Using a low barrel-entry strength of 51.5% ABV rather than the industry standard 62.5%. 4. Heat cycling: heating the warehouse gradually in winter then opening the windows to let it cool again, so the whiskey ages during the frigid winter months. 5. Adopting the best individual filtration technique for each whiskey rather than using the same filtration method for all their whiskeys. 

Michter’s whiskeys are proudly all made in Kentucky. They are all single barrel or very small batch. Michter’s takes a “Cost Be Damned” approach to theproduction of every barrel, including: 1. Air drying the wood used in its barrels, up to 36 months. 2. Toasting barrels prior to charring them so the natural sugar in the wood comes to the surface. 3. Using a low barrel-entry strength of 51.5% ABV rather than the industry standard 62.5%. 4. Heat cycling: heating the warehouse gradually in winter then opening the windows to let it cool again, so the whiskey ages during the frigid winter months. 5. Adopting the best individual filtration technique for each whiskey rather than using the same filtration method for all their whiskeys. Tasting note: Spice with peppery notes, citrus, butterscotch, oak.

The Single Barrel is much darker than the other JD whiskeys.; Six to sevenyears in the barrel leaves it a deep copper-red colour. In the mouthit is much more intense, and far fuller in flavour. The grain, caramel,vanilla and charcoal flavours are wonderfully balanced.source: alcoholreviews.com

Enticing to all the senses, the aroma of fiery spice blends with the mellowness of Jack Daniel's and a hint of red hot cinnamon. The result is a sweet, hot cinnamon kick that complements the smooth and delicious taste of Jack Daniel's, giving you a unique finish full of unmistakable character.

Originally crafted by Kentucky Bourbon hall-of-famer Eddie Russell as ?Wild Turkey 81?, Wild Turkey Bourbon is aged in American white oak barrels with the deepest, No. 4 ?alligator? char. With notes of sweet vanilla, pear, and hints of spice, this bourbon finishes with a flavor that is full and rich, whether enjoyed straight or with a mixer.

Premium Kentucky whisky, smoked with Manuka. Made in small batches with our secret Manuka smoking process.

It has a strong smoked single malt Whisky front followed by a smooth finish. Something quite special and tricky to make.

It?s complex, full-bodied and surprisingly smooth with a delicate, long finish that?s unbelievably mellow. Drink straight up or on the rocks. 

NOSE:  Dried spice, pear, cocoa, vanilla & maple syrup.
PALATE:  Hints of ripe plum & cherries, robust, full body, mellow.
FINISH:  Smooth & delicately long.

Rittenhouse Bottled in Bond Rye Whisky is not only an excellent spirit, but also remarkable value. Named "North American Whiskey of the Year" at the 2006 San Francisco World Spirits Competition, it was awarded a double gold medal by all judges in a blind tasting and then beat every other gold medal winner. The nose is rich, sweet, and reminiscent of bourbon with notes of toffee, milk chocolate, tangerine, and baking spices. Surprisingly smooth for a 100 proof whiskey, the palate is buttery and round with flavours of caramel, brown sugar, and spicy grain. source: drinkupny.com