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

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

A smooth dry style overlaid with caramel and liquorice notes.Method of Production : Made from 80% corn, 12%rye and 8% malt, a small beer is made that distills once, giving thewhiskey weight. A doubler under the still re-distils vapour from thebeer heater giving softness to the spirit. Filtering slowly through 10feet of maple charcoal takes fusel oils from the whiskey and addssmokiness. Barrel maturation in American oak smooths the spirit, addingcaramel tones. It is the charcoal filtration method that makes thisTennessee whisky.

A smooth dry style overlaid with caramel and liquorice notes. Barrel maturation in American oak smooths the spirit, adding caramel tones. 

Made by hand and using some of Taylor's original methods, this small batch bourbon whiskey has been aged inside warehouses constructed by Colonel Edmund Haynes Taylor, Jr over a century ago.  Barrels were routinely evaluated to identify those with the richest and most complex flavours.  A small batch of these select barrels was then blended together to deliver a distinctive character that is like no other.  It is a true sipping bourbon that honors the uncompromising Colonel Edmund Haynes Taylor, Jr 

Nose: Cream-toffee and honeycomb. Vanilla and other gentle oaky tones waft through. Brilliant. Palate: Subtle spices warm the palate only for the honey to calm things down again. Sweetcorn, and brilliant, toasty brown-sugared depth. Finish: Some deft rye; the oak adds dryness. Comment: A bourbon of stunning complexity that really has improved in the last year or so as the depth has intensified. Source: whisky.com

Premium Kentucky Bourbon infused with New Zealand Honey.

Strong up front Bourbon flavour with a smooth natural honey finish.  

Best drunk neat and cold, with a splash of Ginger Beer or try as a winter warmer. . .

Batch 10 Hot Toddy:

• 60ml Honey Bourbon
• 180ml Hot Apple Juice
• 1 Cinamon Stick
• 1 Star Anise 

Mix and enjoy 

A complex, bold and dry Bourbon, reknowned by conniseurs the world over. Orange toffee, lime zest, almonds and rich cocoa. This is pretty classy bourbon - if you put c(r)oke anywhere near it we'll pop round and take it off you!

1792 Small Batch Bourbon is hand crafted from the finest corn, rye and malted barley using a unique high rye mash-bill. Aging only on the top floors of our warehouses and removed only at peak maturity, select barrels are carefully selected by our Master Distiller and married to create our small batch bourbon. At 93.7 proof and with a bold yet smooth flavor profile, 1792 Small Batch is sure to be enjoyed neat, on-the-rocks, or in your favorite classic bourbon cocktail. Raise a glass to raised expectations with 1792.

Tasting Notes:
Complex nose with classic bourbon notes of smooth vanilla, sweet caramel and deep oak. On the palate, bold rye spice mingles with dark fruit and sweet caramel. The finish is long and lingering, with hints of cocoa.

Awards:
•2019 Gold Medal - Los Angeles International Spirits Competition
•2019 Silver Medal - Denver International Spirits Competition
•2019 Silver Medal - San Francisco World Spirits Competition

Elijah Craig has a history dating back to 1789 and  is often cited as the father of Bourbon.
This gem is from bourbon barrels selected by the master distiller from a choice middle-of-the-rickhouse location and is aged for 12 years.

Silver Medal at the International Spirits Challenge 2001
Two double gold medals from the San Francisco World Spirits Competition.
"Best of Best" distinction among premium Bourbons in Whiskey Magazine's "Best of Best" tastings.

"The aromas have a light touch, offering honey and caramel and cocoa in a straightforward, confident balance. The flavours follow on the palate, with a full, spicy finish that explodes with simple pleasures. Smooth, warm and comfortable, this a sweet sipping Whiskey that's best in a snifter-without ice or water".

Twice barreled for added complexity, Toasted Barrel takes our award-winning Small Batch Bourbon to new heights. After it's fully matured, we finish this Bourbon in a second, custom toasted new oak barrel, where it’s left to develop even more sweet oak flavor.

Aromas and flavors of pekoe tea, new leather, cinnamon, cedar, and jasmine. Warm and comforting notes of peach preserves and brown sugar erupt with a chipotle spice. Deeply layered and profound.

47% ABV

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.

Small Batch Kentucky Straight Bourbon Whiskey made in a pre-prohibition style with unflinching balance, old-style flavours and a natural oak sweetness. This is a long-aged, high-rye bourbon.

Whisky Bible 2011: Bourbon of the Year (9 Years & Under).

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.