BOURBON STEAK A MICHAEL MINA RESTAURANT COCKTAILS … NEW COCKTA… · bourbon is ideal for mixing with cocktails, and a great introduction to bourbon. 10. jefferson’s pritchard

B O U R B O N S T E A K

C O C K T A I L S&

S P I R I T S

A M I C H A E L M I N A R E S TA U R A N T

P H I L O S O P H Y 3

D O W N T H E H A T C H 4

S P E C I A LT Y C O C K TA I L S 5

T I M E L E S S C L A S S I C S 6

C L A S S I C VA R I E N T S 6

B O U R B O N 7 - 1 4

R Y E 1 5 - 1 9

A M E R I C A N W H I S K E Y 2 0 - 2 2

C A N A D I A N W H I S K E Y 2 3 - 2 4

J A P A N E S E W H I S K Y 2 5 - 2 8

S C O T T I S H W H I S K Y 2 9 - 3 2

I R I S H W H I S K E Y 3 3 - 3 6

I N D I A N W H I S K Y 3 7 - 3 8

B R A N D Y 3 9 - 4 0

R U M & C A C H A Ç A 4 1 - 4 2

G I N & V O D K A 4 3 - 4 4

T E Q U I L A & M E Z C A L 4 5 - 4 6

A P E R I T I F 4 7 - 4 8

D I G E S T I F 4 7 - 4 8

A M A R O 4 7 - 4 8

A B S I N T H E & A N I S E 4 7 - 4 8

V E R M O U T H 4 7 - 4 8

B E E R 4 9 - 5 0

T A B L E O F

C O N T E N T S

2

Bourbon Steak’s bar program parallels the philosophy of the menu – a modern twist on the classic american steakhouse. Our cocktail l ist modernizes several classics with an emphasis on creativity & presentation. Bourbon Steak transforms the traditional representation of the steakhouse by presenting contemporary techniques & unique ingredients.

•Juices are hand-squeezed daily

• All syrups & garnishes will be prepared in house

•We use premium, small-batch selections which greatly improves the quality of our cocktails

•We pour all of our mixers from glass bottles (we use fever tree club soda, ginger ale, tonic water & ginger beer)

•All of the spirits, wines & beers have been selected to celebrate the modern steakhouse

Because of this, please know our cocktails may take a few minutes to prepare.

We believe all this is a thoughtful representation of modern day Miami and the future of this city’s culture. Have fun exploring our menu and make sure to look through the list before finalizing your selection. Please feel free to speak to your server or bartender for clarification on our products or cocktails.

Cheers!

P H I L O S O P H Y

Designates that we are out of a particular spirit due to its high demand.

3

4

D O W N T H E H A T C H

O C T O B E R

C L E A R V S . D A R K S P I R I T S

M O O N S H I N E O R B O U R B O N ? T H E F R E S H C L E A N F L AV O R S O F

L I G H T R U M O R T H E U N I Q U E S P I C I N E S S O F A D A R K R U M ?

T H E H E R B A C E O U S Q U A L I T I E S O F A B L A N C O T E Q U I L A O R

T H E S U B T L E O A K - I N F U S E D B U T T E R S C O T C H O F A N A N E J O ?

E X P L O R E T H E D I F F E R E N C E S T H I S M O N T H A N D L E T U S H E L P

Y O U D I S C O V E R A N E W F AV O R I T E .

“ I F E E L S O R R Y F O R P E O P L E W H O D O N ’ T D R I N K . W H E N T H E Y W A K E

U P I N T H E M O R N I N G , T H A T ’ S A S G O O D A S T H E Y ’ R E G O I N G T O F E E L

A L L D A Y . ”

C L A S E A Z U L - 3 0

S H A R E A P H O T O O F Y O U R D R I N K O N I N S T A G R A M , F A C E B O O K O R

T W I T T E R , T A G G I N G A N D U S I N G T H E H A S H T A G S

# H A T C H C L E A R D A R K

# B O U R B O N S T E A K M I A M I & # D O W N T H E H A T C H

T O R E C E I V E A S U R P R I S E O N Y O U R N E X T V I S I T H E R E

S I M P L Y B Y S H O W I N G U S Y O U R P O S T !

C L A S E A Z U L P L A T A I S A F R E S H T A S T I N G

B L A N C O T E Q U I L A P R O D U C E D F R O M 1 0 0 %

O R G A N I C B L U E W E B E R A G A V E . T H E A G A V E I S

S L O W C O O K E D I N T R A D I T I O N A L B R I C K O V E N S

F O R 7 2 H O U R S A N D T H E N D I S T I L L E D U S I N G

A P R O P R I E T A R Y Y E A S T D E V E L O P E D B Y T H E I R

M A S T E R D I S T I L L E R .

F O R M A N Y Y E A R S , T E Q U I L A C O N N O I S S E U R S H A V E P R A I S E D

C L A S E A Z U L R E P O S A D O F O R I T S S U P E R I O R T A S T E A N D

S T U N N I N G H A N D M A D E D E C A N T E R . B Y D E F I N I T I O N , R E P O S A D O

T R A N S L A T E S T O “ R E S T E D ” O R “ C A L M ” W H I C H C A N C E R T A I N L Y

I N F L U E N C E T H E E X P E R I E N C E O F S I P P I N G T H I S P A R T I C U L A R

C L A S E A Z U L W H I C H I S A G E D I N R E C L A I M E D A M E R I C A N O A K

B A R R E L S F O R E I G H T M O N T H S A F T E R I T H A S G O N E T H R O U G H

T H E D I S T I L L A T I O N P R O C E S S .

R E P O S A D OB L A N C O

M O R I K A M I SUNTORY TOKI JAPANESE WHISKY

MATCHA, VANILLA YOGURT

COCONUT, PINEAPPLE, LEMON

E L S O V I E T I C O VIDA MEZCAL, PLUM

TARRAGON & LEMON SHRUB

LEMON

N O T O R I O U S F . I . G . FIG INFUSED REDEMPTION RYE

ANGOSTURA BITTERS

APPLE BITTERS

D I R T Y P I R A T E CHARCOAL INFUSED CAPTAIN MORGAN BLACK

COCONUT WATER, PINEAPPLE

LIME, BASIL

B A D A P P L E CARDAMOM & APPLE INFUSED MAKERS MARK

LAIRDS APPLEJACK

LEMON, HONEY, GINGER BITTERS

R O S E B U D AVIATION GIN

BEET & FENNEL SHRUB

LEMON, GRAPEFRUIT

S P A N I S H M O N K VOLCAN BLANCO TEQUILA

YELLOW CHARTREUSE

LEMON, ROSEMARY, SWEET POTATO

P E T E R P A N KAFFIR & CUCUMBER INFUSED ABSOLUT ELYX

ST. GERMAIN

LIME, GRAPEFRUIT

F A L L S A N G R I A MALBEC, LA PINTA POMEGRANATE

APRICOT, PEAR, PROSECCO

H O U S E - M A D E C O N C O C T I O N S

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5

T I M E L E S S C L A S S I C S - 1 6 C L A S S I C S V A R I A N T S - 1 6

T H E R I S I N G S U N

IWAI JAPANESE WHISKY

ANGOSTURA BITTERS

ORANGE BITTERS

WATER, SUGAR

SERVED ON A ROCK

P L A N T A T I O N

PLANTATION PINEAPPLE RUM

CARPANO ANTICA

AMARO, LUXARDO MARASCHINO

SERVED UP

C H I C A G O T Y P E W R I T E R

KNOB CREEK RYE,

N.209 GIN,

COCCHI SWEET VERMOUTH, APEROL

SERVED UP

B O U L E V A R D I E R

ANGEL’S ENVY BOURBON,

CARPANO ANTICA,

CAMPARI

SERVED ON A ROCK

O L D F A S H I O N E D

MICHTER’S US-1 BOURBON

ANGOSTURA BITTERS

ORANGE BITTERS

WATER, SUGAR

SERVED ON A ROCK

B R O O K L Y N

LARCENY BOURBON

COCCHI SWEET VERMOUTH

AMARO, LUXARDO MARASCHINO

SERVED UP

V E S P E R

PLYMOUTH GIN,

BELVEDERE VODKA,

COCCHI AMERICANO

SERVED UP

N E G R O N I

NOLET’S GIN,

PUNT E MES,

CAMPARI

SERVED ON A ROCK

B R A M B L E

BOMBAY SAPPHIRE OR STOLICHNAYA ELITE VODKA

CRÈME DE MURE, LEMON, BLACKBERRIES, SUGAR

SERVED OVER CRUSHED ICE

S A Z E R A C

HENNESSY V.S. COGNAC OR MICHTER’S US-1 RYE

ABSINTHE, ANGOSTURA BITTERS,

WATER, SUGAR

6

B O U R B O N

B O U R B O N W H I S K ( E ) Y I S A T Y P E O F A M E R I C A N W H I S K E Y : A B A R R E L -

A G E D D I S T I L L E D S P I R I T M A D E P R I M A R I LY F R O M C O R N . T H E N A M E I S

U LT I M AT E LY D E R I V E D F R O M T H E F R E N C H B O U R B O N D Y N A S T Y, A LT H O U G H

I T I S D I S P U T E D W H E T H E R B O U R B O N C O U N T Y I N K E N T U C K Y O R B O U R B O N

S T R E E T I N N E W O R L E A N S I N S P I R E D T H E W H I S K E Y ’ S N A M E . B O U R B O N

H A S B E E N D I S T I L L E D S I N C E T H E 1 8 T H C E N T U R Y. T H E U S E O F T H E T E R M

“ B O U R B O N ” F O R T H E W H I S K E Y H A S B E E N T R A C E D T O T H E 1 8 2 0 ’ S , A N D

T H E T E R M B E G A N T O B E U S E D C O N S I S T E N T LY I N K E N T U C K Y I N T H E 1 8 7 0 ’ S

7

1 7 9 2 R I D G E M O N T - 14 THE “1792” ELEMENT OF THE NAME PAYS HOMAGE TO THE YEAR IN WHICH KENTUCKY BECAME A STATE. WHEN THIS BOURBON WAS INTRODUCED TO THE MARKET IN 2004, IT WAS INITIALLY CALLED RIDGEWOOD RESERVE BUT, AFTER LITIGATIONS BETWEEN THE DISTILLERS AND WOODFORD RESERVE’S OWNERS BROWN-FORMAN, THE NAME

WAS CHANGED.

A N G E L ’ S E N V Y - 16 HOW DO YOU PISS OFF AN ANGEL? LINCOLN HENDERSON DID IT BY BREAKING A NEARLY TWO-HUNDRED-YEAR-OLD DIVINE CONTRACT. HE’S ALWAYS BEEN ONE TO

SNEER AT TRADITION.

B A K E R ’ S - 17 NAMED AFTER BAKER BEAM, GRAND NEPHEW OF THE LEGENDARY JIM BEAM. EMBRACING OVER SIX GENERATIONS OF DISTILLING EXPERIENCE, BAKER’S BOURBON UTILIZES A SPECIAL STRAIN OF JUG YEAST THAT HAS BEEN IN THE FAMILY

FOR OVER 60 YEARS.

B A S I L H A Y D E N ’ S - 15 MASTER DISTILLER BASIL HAYDEN SR. CREATED A RECIPE IN 1796, USING A TRADITIONAL CORN BASE, BUT MIXING IN SMALL GRAINS TO HIS MASH CAPTURING THE SPICY FLAVOR OF RYE AND COMPLEMENTING THE SWEET SMOOTHNESS OF

CORN.

B L A N T O N ’ S - 14 TAKEN FROM THE CENTER-CUT OR MIDDLE SECTIONS OF THE FAMOUS WAREHOUSE H, BLANTON’S ORIGINAL WAS ONCE DESIGNATED FOR

AMBASSADORS, DIGNITARIES, AND COLONEL BLANTON’S FAMILY AND FRIENDS.

B O O K E R ’ S - 16 ONE OF THE ONLY UNCUT, UNFILTERED, STRAIGHT-FROM-THE-BARREL, BOURBONS AVAILABLE TODAY. IT’S BOTTLED AT ITS NATURAL PROOFOF BETWEEN 121 AND 127,

AND AGED BETWEEN SIX AND EIGHT YEARS.

B U F F A L O T R A C E - 12 THE OLDEST CONTINUOUSLY OPERATING DISTILLERY IN AMERICA DURING PROHIBITION THE DISTILLERY WAS EVEN PERMITTED TO REMAIN OPERATIONAL, TO MAKE WHISKEY FOR “MEDICINAL PURPOSES”.

8

B U L L E I T - 13 IN THE 1830S, AS A TAVERN KEEPER IN LOUISVILLE, KENTUCKY, AUGUSTUS BULLEIT SET HIMSELF ON A MISSION: TO CREATE A

BOURBON UNIQUE IN FLAVOR.

B U L L E I T 1 0 Y R - 17 THIS IS TOM BULLEIT’S SELECTED RESERVE. AGED IN CHARRED AMERICAN WHITE OAK, SELECT BULLEIT BOURBON BARRELS WERE SET ASIDE TO AGE FOR 10 YEARS. THE RESULT IS A SPECIAL EXPRESSION OF BULLEIT THAT PROVIDES A RICH, DEEP, INCREDIBLY SMOOTH SIPPING EXPERIENCE. DEEP RUSSET IN COLOR, WITH RICH OAKY AROMAS. CONSISTENTLY SMOOTH, WITH HINTS OF

VANILLA, DRIED FRUIT, AND A LONG, SMOKY FINISH

E A G L E R A R E 1 0 Y R - 13 THE WHISKEY FROM EACH AGING BARREL IS BOTTLED INDIVIDUALLY, NONE OF IT IS

BLENDED CREATING A UNIQUE FLAVOR FOR EACH BARREL.

E . H . T A Y L O R S M A L L B A T C H - 15 AS FOUNDING FATHER OF THE BOURBON INDUSTRY, COLONEL EDMUND HAYNES TAYLOR, JR. LEFT AN INDELIBLE LEGACY. HIS DEDICATION TO DISTILLING BEGAN AT THE CLOSE OF THE CIVIL WAR WHEN HE PURCHASED O.F C. DISTILLERY. THERE, HE

DEVELOPED INNOVATIVE TECHNIQUES THAT ARE STILL IN USE TODAY.

E . H . T A Y L O R S I N G L E B A R R E L - 21 COLONEL EDMUND HAYNES TAYLOR, JR. IS WIDELY CONSIDERED ONE OF THE FOUNDING FATHERS OF THE BOURBON INDUSTRY, FIGHTING FOR THE BOTTLED-IN-BOND ACT OF 1897, NEARLY THREE DECADES AFTER HE PURCHASED

WHAT IS NOW CALLED BUFFALO TRACE DISTILLERY.

E L I J A H C R A I G S M A L L B A T C H - 13 LONG BEFORE THE TERM SMALL BATCH EVEN EXISTED, THE MASTER DISTILLERS WERE HAND-SELECTING JUST THE RIGHT NUMBER OF BARRELS TO MAKE ELIJAH CRAIG. THIS EXPERTISE AND ATTENTION TO DETAIL GIVE ELIJAH CRAIG SMALL

BATCH THE RIGHT BALANCE OF RICH FLAVOR AND FULL BODY.

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E V A N W I L L I A M S S I N G L E B A R R E L - 13 REALIZING THE POTENTIAL OF WHISKEY, EVAN WILLIAMS SET UP HIS DISTILLERY ON THE BANKS OF THE OHIO RIVER. TODAY A MARKER STANDS AT

THAT VERY SPOT DECLARING HIM KENTUCKY’S FIRST DISTILLER.

F O U R R O S E S S I N G L E B A R R E L - 14 EACH BARREL IS SAMPLED AND CAREFULLY SELECTED FOR ITS SUPERIOR QUALITY PRIOR TO BEING PROCESSED AND HAND BOTTLED, A HANDWRITTEN LABEL NOTING THE WAREHOUSE AND THE RACKING

LOCATION IN WHICH THE BARREL WAS AGED ADORNS EACH BOTTLE.

F O U R R O S E S S M A L L B A T C H - 13 BLENDED FROM EACH OF THE 10 DISTINCT BOURBON RECIPES THAT BECOME FOUR ROSES SPECIAL BOTTLINGS, THIS BOURBON COMBINES THE SPICE AND BALANCE OF EACH WHILE MAINTAINING A MELLOW,

SUBTLE FLAVORS.

H I G H W E S T A M E R I C A N P R A I R I E R E S E R V E - 14 THE LIQUID IN THIS BOTTLE IS A PREMIUM BLEND OF BOURBONS, ONE OF

AMERICA’S NATIVE SPIRITS. IT’S A GREAT SIPPER AND THINKING WHISKEY.

H I L L H A V E N L O D G E - 18 THE LIQUID IN THIS BOTTLE IS A PREMIUM BLEND OF BOURBONS, ONE OF

AMERICA’S NATIVE SPIRITS. IT’S A GREAT SIPPER AND THINKING WHISKEY.

H U D S O N B A B Y - 19 THE FIRST NEW YORK AGED WHISKEY SINCE PROHIBITION, AND NEW YORK’S FIRST BOURBON EVER. THE FOUNDATION IS 100% EMPIRE

STATE CORN.

J I M B E A M - 12 THE STANDARD-BEARER OF KENTUCKY STRAIGHT BOURBON. THIS BOURBON IS IDEAL FOR MIXING WITH COCKTAILS, AND A GREAT INTRODUCTION TO BOURBON.

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J E F F E R S O N ’ S P R I T C H A R D H I L L - 21 TO MAKE THEIR JEFFERSON’S RESERVE PRITCHARD HILL CABERNET FINISH, THEY START WITH THEIR JEFFERSON’S RESERVE KENTUCKY STRAIGHT BOURBON AND EXTRA AGE IT FOR 12 MONTHS IN FRENCH OAK CASKS THAT ONCE HELD PRITCHARD HILL CABERNET SAUVIGNON. THE WINE BARRELS THAT MATURED THE MOST SOUGHT-AFTER WINE IN THE CHAPPELLET PORTFOLIO LEND A SWEETNESS TO THE BOURBON BY

ADDING NOTES OF DARK BERRY, ESPRESSO AND CHOCOLATE.

J E F F E R S O N ’ S O C E A N A G E D - 21 INSPIRED BY THE ORIGINAL JEFFERSON’S OCEAN, WHICH WAS NEW-FILLED BOURBON BARRELS, THE JEFFERSON’S OCEAN: AGED AT SEA TAKES OLDER BOURBON BARRELS AND BRINGS IT AROUND THE WORLD. STOPPING IN 5 DIFFERENT CONTINENTS AND CROSSING THE EQUATOR 4

TIMES, THIS BOURBON TRULY IS A WORLD BEATER.

J E F F E R S O N ’ S O C E A N C A S K S T R E G N T H - 25 JEFFERSON’S OCEAN, NOW BOTTLED AT 122 PROOF CASK STRENGTH. THEY TOOK FULLY MATURED KENTUCKY BOURBON, PUT IT ON A SHIP AND SENT IT AROUND THE WORLD. IT CROSSED THE EQUATOR 4 TIMES, STOPPED AT OVER 5 DIFFERENT CONTINENTS AND TRULY IS A BOURBON

OF THE WORLD.

J E F F E R S O N ’ S R E S E R V E - 15 THE DISTILLER’S FLAGSHIP BOURBON IS WHERE THEY DEFINE THE JEFFERSON’S TASTE: BIG AND BOLD WITH HINTS OF SPICE, TOFFEE AND LEATHER. THE RESERVE IS THE PERFECT MARRIAGE OF FOUR DIFFERENT RECIPES OF BOURBON, ONE OF WHICH IS AN ELDER STATESMAN. THE RESULT IS BOURBON THAT, LIKE THOMAS JEFFERSON, IS SOPHISTICATED,

COMPLEX AND UNFORGETTABLE.

1 1

K N O B C R E E K - 13 APPROXIMATELY 20 MILES SOUTH OF THE DISTILLERY RUNS A LITTLE CREEK, THE SAME CREEK THAT RAN BY ABRAHAM LINCOLN’S

BOYHOOD HOME.

K N O B C R E E K S I N G L E B A R R E L - 17 KNOB CREEK SINGLE BARREL RESERVE ENCOUNTERS NO DETOURS OR DISTRACTIONS. IT’S JUST THE BIG, PURE FLAVOR THAT BOOKER NOE SET OUT TO CREATE OVER TWO DECADES AGO.

M A K E R ’ S M A R K - 13 MAKER’S MARK IS ONE OF THE FEW DISTILLERS TO ROTATE THE BARRELS FROM THE UPPER TO THE LOWER LEVELS OF THE AGING WAREHOUSES DURING THE AGING PROCESS TO EVEN OUT THE DIFFERENCES IN TEMPERATURE DURING THE PROCESS. THE UPPER FLOORS ARE EXPOSED TO THE GREATEST TEMPERATURE VARIATIONS DURING THE YEAR, SO ROTATING THE BARRELS ENSURES THAT THE BOURBON IN ALL THE

BARRELS HAVE THE SAME QUALITY AND TASTE.

M A K E R ’ S 4 6 - 16 MAKER’S 46 IS METICULOUSLY HANDCRAFTED AND INVENTIVELY FINISHED DURING WINTER USING SEARED FRENCH OAK STAVES. IT OFFERS MORE COMPLEXITY; A DEEPER, RICHER COPPER TONE; AND BIG, BOLD FLAVORS OF VANILLA, CARAMEL, OAK AND SPICE.

M I C H T E R ’ S U S - 1 - 14 IN THE MICHTER’S TRADITION HAILING FROM AMERICA’S FIRST WHISKEY DISTILLING COMPANY, THIS BOURBON IS MADE FROM A PROPRIETARY MASHBILL THAT FEATURES THE HIGHEST QUALITY AMERICAN CORN AND IS THEN MATURED TO THE PEAK OF PERFECTION. IT IS THEN MELLOWED

BY OUR SIGNATURE FILTRATION.

M I C H T E R ’ S 1 0 Y R - 50 MATURE IN AGE AND TRULY EXCEPTIONAL IN QUALITY, MICHTER’S 10 YEAR SINGLE BARREL KENTUCKY STRAIGHT BOURBON HAS EARNED ITS PLACE AS AN ENDURING FAVORITE OF THE MOST DISCERNING WHISKEY CONNOISSEURS. THE “BEST AMERICAN WHISKEY” ACCORDING TO FOOD &

WINE MAGAZINE.

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O L D F O R E S T E R C L A S S I C - 12 STYLE ORIGINATED BY GEORGE GARVIN BROWN IN 1870. TWICE-DISTILLED, THIS REMARKABLE SPIRIT IS CRAFTED USING A PRECISE GRAIN

RECIPE OF CORN, RYE AND MALTED BARLEY.

O L D G R A N D - D A D 1 1 4 - 12 OLD GRAND-DAD WAS A DISTILLER NAMED BASIL HAYDEN WHO MADE HIS NAME BY DISTILLING A BOURBON WHISKEY MADE WITH A HIGHER PERCENTAGE OF RYE. BASIL HAYDEN PASSED ALONG THE ART OF DISTILLING TO HIS SON AND THEN, IN TURN, TO HIS GRANDSON. IT WAS THE THIRD GENERATION DISTILLER, COLONEL R.B. HAYDEN, WHO HONORED HIS GRANDFATHER BY NAMING HIS JUSTLY FAMED WHISKEY

“OLD GRAND- DAD.”

R E D E M T I O N - 12 EMPTATION BOURBON IS MADE FROM A 75% CORN, 20% RYE AND 5% MALTED BARLEY MASHBILL, AND IS AGED FOR AT LEAST TWO YEARS IN CHARRED AMERICAN OAK CASKS. WITH A HIGHER CORN PERCENTAGE

THAN SISTER REDEMPTION BOURBON, THIS IS SWEET AND FRUITY.

R E D E M T I O N H I G H R Y E - 21 AGED “OVER 2 YEARS” AND WITH OVER 38% RYE IN THE MASHBILL (HIGH FOR BOURBON). IT’S FRESH, YOUTHFUL, AND BRISK, WITH SWEET CORN, BRIGHT FRUIT, BRITTLE MINT, CINNAMON, AND A DUSTING OF COCOA,

LEADING TO A SLIGHTLY AGGRESSIVE FINISH.

R U S S E L L ’ S R E S E R V E 1 9 9 8 - 60 DISTILLED BY JIMMY RUSSELL,THE MASTER DISTILLER OF WILD TURKEY. RUSSELL’S RESERVE IS A LIMITED EDITION BOTTLING UNDER THE WILD

TURKEY LABEL.

R U S S E L L ’ S S I N G L E B A R R E L - 17 RUSSELL’S RESERVE SINGLE BARREL BOURBON IS MATURED IN ONLY THE DEEPEST NO. 4 “ALLIGATOR” CHAR, AMERICAN WHITE OAK BARRELS HANDPICKED BY OUR MASTER DISTILLERS. INDIVIDUALLY BOTTLED AT 110 PROOF AND NON-CHILL FILTERED TO GUARANTEE MAXIMUM FLAVOR, EACH BARREL HAS ITS OWN UNIQUE PERSONALITY YET STILL CAPTURES

OUR SIGNATURE RICH, CREAMY TOFFEE AND VANILLA TASTE.

1 3

W I L D T U R K E Y R A R E B R E E D - 16 RARE BREED IS A “BARREL-PROOF BOURBON”, MEANING IT HAS NO ADDED WATER TO LOWER THE PROOF OR DILUTE THE FLAVOR AFTER IT’S BEEN DISTILLED. THIS BOURBON IS A UNIQUE MARRIAGE OF WILD TURKEY 6-, 8-, AND 12-YEAR-OLD STOCKS, GIVING IT A REMARKABLY SMOOTH FLAVOR CONSIDERING ITS HIGH ALCOHOL CONTENT. IT HAS HINTS OF

LIGHT ORANGES, MINT, AND TONES OF SWEET TOBACCO.

W I L D T U R K E Y K E N T U C K Y S P I R I T - 20 KENTUCKY SPIRIT IS A 101 PROOF, SINGLE-BARREL BOURBON, WITH EACH BARREL PERSONALLY CHOSEN BY MASTER DISTILLER JIMMY RUSSELL. KNOWN FOR BEING FULLER BODIED, WITH RICH VANILLA FLAVORS AND A HINT OF SWEETNESS, IT’S THE PERFECT BOURBON TO ENJOY NEAT. A COMPLEX LAYERING OF ALMONDS, HONEY, BLACKBERRIES, AND LEATHER

GIVES WAY TO A LONG, DARK AND LINGERING FINISH.

W I L L E T T R E S E R V E - 14 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!

W O O D F O R D R E S E R V E - 15 WOODFORD RESERVE ISN’T MANUFACTURED, IT’S CRAFTED IN SMALL BATCHES. THIS ARTISANAL PROCESS ALLOWS US TO CRAFT USING ALL FIVE SOURCES OF BOURBON FLAVOR GIVING IT ITS DISTINCT TASTE AND

CRISP, CLEAN FINISH.

W O O D F O R D D O U B L E O A K - 2 0 AN INNOVATIVE APPROACH TO TWICE-BARRELED BOURBON CREATES THE RICH AND COLORFUL FLAVOR OF WOODFORD RESERVE DOUBLE OAKED. UNIQUELY MATURED IN SEPARATE, CHARRED OAK BARRELS. THE SECOND BARREL DEEPLY TOASTED BEFORE A LIGHT CHARRING. EXTRACTS ADDITIONAL AMOUNTS OF SOFT, SWEET OAK CHARACTER.

W H I S K E Y F L I G H T S - 3 5

M I C H T E R ’ S U S - 1

B O U R B O N


A M E R I C A N


S O U R M A S HR I C H C A R A M E L , B A L A N C E D

VA N I L L A , S T O N E F R U I T N O T E S , S M O K Y D E P T H , W I T H A N O A K

F I N I S H

D E E P B U T T E R S C O T C H A N D VA N I L L A N O T E S , H I N T S O F

C A R A M E L A N D D R I E D F R U I T W I T H A R I P E N E D F R U I T F I N I S H

R I C H C I N N A M O N E N T R Y W I T H N O T E S O F B U T T E R A N D A L M O N D

W I T H A P E P P E R Y F I N I S H

B O U R B O N

1 4

R Y E

R Y E W H I S K E Y W A S T H E P R E VA L E N T W H I S K E Y O F T H E

N O R T H E A S T E R N S T AT E S , E S P E C I A L LY P E N N S Y LVA N I A

A N D M A R Y L A N D . P I T T S B U R G H W A S T H E C E N T E R O F R Y E

W H I S K E Y P R O D U C T I O N I N T H E L AT E 1 7 0 0 S A N D E A R LY

1 8 0 0 ’ S . B Y 1 8 0 8 , A L L E G H E N Y C O U N T Y F A R M E R S W E R E

S E L L I N G O N E H A L F B A R R E L F O R E A C H M A N , W O M A N

A N D C H I L D I N T H E C O U N T R Y. R Y E W H I S K E Y L A R G E LY

D I S A P P E A R E D A F T E R P R O H I B I T I O N . A F E W B R A N D S , S U C H

A S O L D O V E R H O LT , S U R V I V E D I T , A LT H O U G H B Y T H E

L AT E 1 9 6 0 ’ S E V E N P E N N S Y LVA N I A N A M E S S U C H A S O L D

O V E R H O LT W E R E B E I N G D I S T I L L E D O N LY I N K E N T U C K Y.

1 5

A N G E L ’ S E N V Y - 2 2 THE TASTE PROFILE OF RYE WHISKEY WAS A PERFECT FIT FOR A RUM CASK FINISH. AFTER SAMPLING OVER 100 RUMS TO FIND THE RIGHT FLAVOR TO COMPLEMENT RYE WHISKEY, THE TEAM’S DECISION WAS UNANIMOUS. ANGEL’S ENVY SPENDS UP TO 18 MONTHS FINISHING IN THESE CARIBBEAN RUM CASKS, RESULTING IN AN IMMENSELY COMPLEX WHISKEY. THE MINGLING OF RAW, SPICY AND EARTHY RYE WITH THE MELLOW SWEETNESS OF RUM FINISHING CREATES AN INCOMPARABLY

SMOOTH AND DRINKABLE WHISKEY, EVEN AT 100 PROOF.

B U L L E I T - 14 BULLEIT RYE IS AN AWARD-WINNING, STRAIGHT RYE WHISKEY WITH A CHARACTER OF UNPARALLELED SPICE AND COMPLEXITY. RELEASED IN 2011, IT CONTINUES TO ENJOY RECOGNITION AS ONE OF THE HIGHEST

QUALITY RYES AVAILABLE.

B L A C K M A P L E H I L L - 2 4 “RYE LOVERS, CONSIDER THIS ONE OF YOUR HOLY GRAILS! THIS BEAUTY HAS THE BALANCE OF AN OLYMPIC FIGURE SKATER, WITH EVERY NOTE OF FRUIT, SPICE, VANILLA AND CARAMEL HITTING ALL THE RIGHT PLACES ON THE PALATE. THERE’S JUST A TOUCH OF CHARRED OAK TO HELP BIND

ALL THOSE PRETTY FLAVORS TOGETHER. IN A WORD, “YUMMY.””

E . H . T A Y L O R - 17 PARKER’S HERITAGE COLLECTION IS A SERIES OF RARE, LIMITED EDITION AMERICAN WHISKEYS OFFERED AS A TRIBUTE TO SIXTH-GENERATION MASTER DISTILLER PARKER BEAM FOR HIS 45+ YEARS OF DISTILLING

EXPERIENCE.

G E O R G E D I C K E L - 14 GEORGE DICKEL RYE WHISKY IS THE ONLY RYE FINISHED IN THE CHILLED CHARCOAL-MELLOWED STYLE THAT HAS MADE OUR WHISKY DISTINCT. DISTILLED IN LAWRENCEBURG, IN, GEORGE DICKEL RYE IS MADE FROM

95% RYE AND 5% MALTED BARLEY.

H I G H W E S T D O U B L E - 14 THE NAME IS BASICALLY FROM THE FACT THAT THIS IS A COMBINATION OF TWO DIFFERENT RYE WHISKEYS. PRETTY STRAIGHTFORWARD, HOW DOUBLE RYE CAME TO BE? ONE DAY, FOUNDER DAVID PERKINS HAD A TASTE OF THE TWO YEAR OLD WHISKEY FROM LDI. HE HAD ASSUMED YOU DIDN’T WANT TO DRINK THE YOUNGER STUFF. WELL, HE REALLY LIKED THE TWO YEAR OLD! IT WAS YOUNGISH AND BRASH BUT VERY SPICY AND TASTY. HE THEN THOUGHT WE MIGHT BE ABLE TO TAME THE HEAT AGAIN WITH THE ADDITION OF THE 16 YEAR OLD THAT WE HAD AS THE OLDER WHISKEY. IT HAS SIGNIFICANTLY MORE DISSOLVED SOLIDS FROM THE EXTRA AGING AND EVAPORATION.

1 6

H I G H W E S T R E N D E Z V O U S - 17 A BLEND OF TWO EXOTIC STRAIGHT RYE WHISKEYS; ONE OLD, AND ONE YOUNG. IT MARRIES THE RICH AROMATIC QUALITIES OF A 16-YEAR-OLD RYE WITH THE BOLD SPICY PROPERTIES OF 6-YEAR-OLD RYE TO CREATE A FULL FLAVORED, VERY COMPLEX WHISKEY. RENDEZVOUS RYE HONORS THE WAY RYE WHISKEY USED TO BE MADE, WITH A HIGH RYE CONTENT

AND FULL, UNCOMPROMISED FLAVOR.

H I G H W E S T B O U R Y E - 19 BOURYE IS A COMBINATION OF “BOU” FOR BOURBON AND “RYE” FOR..WELL, RYE WHISKEY. BECAUSE COMBINING BOURBON AND RYE IS A BIT UNUSUAL, WE COULDN’T HELP THINKING OF THE JACKALOPE. HONESTLY,

WE DIDN’T THINK ANYONE WOULD LIKE THE NAME!

H U D S O N M A N H A T T A N - 24 OUR RYE WHISKEY IS KNOWN FOR ITS SPICINESS; ITS RICH AND SHIFTING FLAVOR AND AROMA. THE SPIRIT’S PEPPERY START TRANSITIONS TO A HONEY-CINNAMON DEPTH. NOTE THE BUTTERINESS THAT LINGERS AFTER EACH SIP. NEEDLESS TO SAY, THIS SPIRIT MAKES AN INCREDIBLE

MANHATTAN.

K N O B C R E E K - 13 MADE WITH A BLEND OF THE FINEST QUALITY RYE TO CREATE AN

EXTRAORDINARILY SMOOTH YET SPICY FINISH.

M I C H T E R ’ S U S - 1 - 14 RENOWNED FOR RYE – AMERICA’S OLDEST WHISKEY VARIETY – SINCE THE EARLIEST DAYS OF OUR HISTORY, WE TAKE THE PRODUCTION OF MICHTER’S US 1 RYE EXTREMELY SERIOUSLY. OUR MICHTER’S US 1 RYE IS MADE FROM SELECT AMERICAN RYE GRAIN THAT IS SHEARED TO MAXIMIZE THE EXTRACTION OF FLAVOR FROM THE GRAIN. IDEAL NEAT OR IN COCKTAILS, EVERY BOTTLE OF MICHTER’S US 1 RYE COMES FROM A SINGLE BARREL – A UNIQUE ATTRIBUTE REFLECTING OUR EXTRAORDINARY COMMITMENT TO OFFERING KENTUCKY STRAIGHT RYE WHISKEY OF THE ABSOLUTE HIGHEST QUALITY AT EVERY LEVEL OF THE

MICHTER’S RANGE.

1 7

R E D E M P T I O N - 13 REDEMPTION RYE’S GOAL IS TO BRING BACK THE CLASSIC AMERICAN RYE COCKTAIL. WHILE THE FEDERAL LAW STATES THAT A WHISKEY MUST BE 51% RYE GRAIN TO BE CLASSIFIED AS A RYE WE CHOSE TO PUSH OUR GRAIN CONTENT TO 95%. THIS NOT ONLY PUSHES THE FLAVOR FORWARD,

IT ALSO MAGNIFIES THE UNIQUE PROFILE OF THE RYE GRAINS.

R U S S E L L ’ S R E S E R V E 6 Y R - 12 BOTTLED AT 90 PROOF, THIS UNIQUELY SMOOTH, HAND SELECTED SMALL BATCH RYE HAS A CRISP, LIVELY TASTE THAT THEY BELIEVE TO BE THE

PERFECT SIX-YEAR-OLD RYE.

S A Z E R A C 6 Y R - 1 2 THE ONE AND ONLY NEW ORLEANS ORIGINAL. SAZERAC RYE WHISKEY SYMBOLIZES THE TRADITION AND HISTORY OF NEW ORLEANS. RYE WHISKEY THAT DATES BACK TO THE 1800’S, AROUND THE TIME WHEN SALOONS, VEILED AS COFFEE HOUSES, BEGAN LINING THE STREETS OF

NEW ORLEANS.

T E M P L E T O N - 14 IT WAS IN THE EARLY 1920S THAT MANY DEFIANT RESIDENTS OF A SMALL TOWN IN IOWA BECAME OUTLAWS — PRODUCING A HIGH-CALIBER AND MUCH SOUGHT-AFTER WHISKEY KNOWN AS TEMPLETON RYE. THANKS TO ITS SMOOTH FINISH, THE AMERICAN RYE WHISKEY EARNED THE NICKNAME OF THE GOOD STUFF AND QUICKLY BROUGHT NOTORIETY TO THE TINY TOWN OF TEMPLETON WITH THE POPULATION OF ONLY 350

PEOPLE.

1 8


W H I S T K E P I G

1 0 Y R R Y E

W H I S T L E P I G

O L D W O R L D 1 2 Y R

W H I S T L E P I G

1 5 Y R R Y E H I N T S O F C A R A M E L A N D VA N I L L A ,

F O L L O W E D B Y R Y E S P I C E A N D M I N T

R Y E S P I C E , A P R I C O T S , P L U M S , R A I S I N S , D AT E S , A N D H O N E Y

WA R M , R I C H , A N D S L I G H T LY C R E A M Y. L O A D S O F

B U T T E R S C O T C H A N D B A K I N G

R Y E

1 9

W H I S T L E P I G F A R M S T O C K - 1 9 RYE CROP 001 MARRIES THE UNTAMED CONTOUR AND BOLDNESS OF THEIR ESTATE WHISKEY, WHICJ ONLY YOUTH CAN PROVIDE, WITH RITCHNESS OF OUR BEST FIVE TO SIX-YEAR RYES, TOPPED OFF WITH

SPLENDOR OF OUR 12 YEAR WHISKEY.

W H I S T L E P I G 1 0 Y R - 21 LIGHT-BODIED FOR A BARREL STRENGTH WHISKEY; GREAT ORANGE AND PERFUME NOTES UP FRONT FOLLOWED BY MINT AND FINISHING SOFTLY WITH FLORAL AND FRUIT NOTES.

W H I S T L E P I G O L D W O R L D 1 2 Y R - 36 LIGHT-BODIED FOR A BARREL STRENGTH WHISKEY; GREAT ORANGE AND PERFUME NOTES UP FRONT FOLLOWED BY MINT AND FINISHING SOFTLY WITH FLORAL AND FRUIT NOTES.

W H I S T L E P I G 1 5 Y R - 46 LIGHT-BODIED FOR A BARREL STRENGTH WHISKEY; GREAT ORANGE AND PERFUME NOTES UP FRONT FOLLOWED BY MINT AND FINISHING SOFTLY

WITH FLORAL AND FRUIT NOTES.

W H I S T L E P I G B O S S H O G - 62 THE FOURTH EDITION IN THE 10-YEAR-OLD BRAND’S SIGNATURE BOSS HOG COLLECTION, IT’S A STRAIGHT RYE THAT HAS BEEN AGED 14 YEARS AND BOTTLED AT BARREL STRENGTH. BUT WHAT MAKES THE DISTILLATE SO DISTINCTIVE IS THAT IT’S THE FIRST RYE TO EVER BE FINISHED IN

CASKS FORMERLY USED TO AGE THE FRENCH BRANDY ARMAGNAC.

A M E R I C A N W H I S K E Y

H E R E A R E S O M E A M E R I C A N W H I S K E Y ’ S T H AT C A N ’ T B E

C A L L E D A B O U R B O N O R A R Y E . T H E R E M A S H B I L L I S N O T

M A D E U P O F F I F I T Y O N E P E R C E N T C O R N O R R Y E . B U T

T H E S E U N I Q U E E X P R E S S I O N S T I L L A R E A T R E AT T O A N Y

W H I S K E Y E N T H U S I A S T

2 0

BELLE MEADE SINGLE BARREL - 15 BELLE MEADE SINGLE BARREL BOURBON IS SELECTED THROUGH A TASTING PROCESS IN WHICH A TEAM OF THEIR STAFF MEMBERS SCRUTINIZES SAMPLES FROM A GROUP OF BARRELS AGE 9 OR MORE YEARS IN SEARCH OF BARRELS WITH A SUPERIOR FLAVOR PROFILE WORTHY OF BEING BOTTLED AS A SINGLE BARREL. TO PASS MUSTER THE BARREL MUST SHOW THE CHARACTERISTICS THAT ARE THE HALLMARKS OF A SUPERIOR WELL-AGED BOURBON; BALANCE, DEPTH, AND

COMPLEXITY.

BELLE MEADE SHERRY CASK - 17 THEIR 9 YEAR-OLD BELLE MEADE BOURBON FINISHED IN OLOROSO SHERRY CASKS, IS THEIR FIRST WOOD FINISH SERIES RELEASE, REPRESENTS THE BEST OF BOTH OLD AND NEW WORLD WHISKEY MAKING TECHNIQUES AS IT’S AMERICA’S NATIVE SPIRIT, BOURBON, THAT THEY

HAVE BLENDED AND FINISHED LIKE A FINE SCOTCH.

BERNHEIM WHEAT - 18 AT ITS LAUNCH, BERNHEIM ORIGINAL STRAIGHT WHEAT WHISKEY WAS THE FIRST TRULY NEW VARIETY OF AMERICAN STRAIGHT WHEAT WHISKEY INTRODUCED SINCE PROHIBITION. BERNHEIM WAS THE ONLY STRAIGHT WHISKEY TO USE WINTER WHEAT AS THE PRIMARY GRAIN IN ITS

MASHBILL, GIVING IT A SOFT, SWEET FLAVOR AND MEDIUM FINISH.

GEORGE DICKEL BARREL SELECT - 14 FOR THE TRULY DISCERNING WHISKEY DRINKER. ONLY 10 BARRELS ARE HAND-SELECTED BY OUR DISTILLER ALLISA HENLEY FOR THIS SMALL-

BATCH HANDCRAFTED WHISKEY. AGED BETWEEN 10 AND 12 YEARS.

GENTLEMAN JACK - 16 INSPIRED BY THE ORIGINAL GENTLEMAN DISTILLER AND OUR FOUNDER, GENTLEMAN JACK UNDERGOES A SECOND CHARCOAL MELLOWING TO

ACHIEVE EXCEPTIONAL SMOOTHNESS.

HIGH WEST CAMPFIRE - 17 AS THE SUN SINKS LOW AND THE COLD SETTLES IN, GRAB A BOTTLE OF CAMPFIRE AND GATHER ROUND A BLAZING FIRE TO WARM UP, WIND DOWN YOUR DAY, SHARE STORIES, AND DEEPEN FRIENDSHIPS. ONE TASTE OF THIS SWEET, SPICY AND, YES.. .SMOKY WHISKEY, YOU’LL KNOW HOW IT

GOT ITS NAME.

H U D S O N F O U R G R A I N - 23 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.

2 1

JACK DANIEL’S SINGLE BARREL - 13 BOTTLED AT 94-PROOF, SINGLE BARREL SELECT LAYERS SUBTLE NOTES OF CARAMEL AND SPICE WITH BRIGHT FRUIT NOTES AND SWEET

AROMATICS FOR A TENNESSEE WHISKEY WITH ONE-OF-A-KIND FLAVOR

JACK DANIEL’S SINATRA - 33 SINATRA CENTURY HONORS THE 100TH BIRTHDAY OF FRANK SINATRA.

MICHTER’S AMERICAN WHISKEY - 14 US 1 UNBLENDED AMERICAN WHISKEY IS AGED IN A WAY THAT UTILIZES BOURBON-

SOAKED BARRELS TO ACHIEVE A RICH AND UNIQUE FLAVOR PROFILE.

ST. GEORGE SINGLE MALT XXX 30TH ANNIVERSARY - 85 ST. GEORGE SINGLE MALT WHISKEY IS AN AMERICAN ORIGINAL: DISTILLED, AGED, BLENDED, AND BOTTLED BY US OUT OF LOVE FOR

WHAT A HANDCRAFTED SINGLE MALT CAN BE.

WOODFORD STRAIGHT MALT WHISKEY - 21 GLOBALLY, WHISKEY IS PRESENTED IN A WIDE RANGE OF FLAVOR PROFILES, OFTEN DESCRIBED AS EITHER OLD WORLD OR NEW WORLD IN STYLE. OLD WORLD WHISKYS (SCOTCH, IRISH, ETC.) TYPICALLY HAVE A GRAIN-FOCUSED FLAVOR PROFILE, AND THOSE OF THE NEW WORLD (BOURBON, TENNESSEE, ETC.) HIGHLIGHT


M I C H T E R ’ S A M E R I C A N

H U D S O N S I N G L E M A L T

H I G H W E S T C A M P F I R E

B U T T E R S C O T C H , VA N I L L A N O T E S A N D R I P E N E D F R U I T F I N I S H

A P R I C O T S , L E AT H E R , S L I G H T C I T R U S N O T E S .

F L O R A L , C A R A M E L A N D B U T T E R S C O T C H . L I G H T S M O K E

A M E R I C A N

2 2

S E V E R A L H U N D R E D Y E A R S A G O , W H E N C A N A D I A N D I S T I L L E R S

B E G A N A D D I N G S M A L L A M O U N T S O F H I G H LY - F L AV O U R F U L

R Y E G R A I N T O T H E I R M A S H E S P E O P L E B E G A N D E M A N D I N G

T H I S N E W R Y E - F L AV O U R E D W H I S K Y, R E F E R R I N G T O I T

S I M P LY A S “ R Y E ” . T O D AY, A S F O R T H E P A S T T W O C E N T U R I E S ,

T H E T E R M S “ R Y E W H I S K Y ” A N D “ C A N A D I A N W H I S K Y ” A R E

U S E D I N T E R C H A N G E A B LY I N C A N A D A A N D ( A S D E F I N E D I N

C A N A D I A N L AW ) R E F E R T O E X A C T LY T H E S A M E P R O D U C T,

W H I C H G E N E R A L LY I S M A D E W I T H O N LY A S M A L L A M O U N T O F

R Y E G R A I N

2 3

C A N A D AT H E T R U E N O R T H

H I R M WA L K E R ’ S W H I S K Y W A S P A R T I C U L A R LY P O P U L A R I N T H E

L AT E 1 9 T H C E N T U R Y G E N T L E M E N ’ S C L U B S O F T H E U N I T E D S TAT E S

A N D C A N A D A ; H E N C E I T B E C A M E K N O W N A S “ C L U B W H I S K Y ” .

WA L K E R O R I G I N A L LY P O S I T I O N E D T H E W H I S K Y A S A P R E M I U M

L I Q U O R , P I T C H I N G I T N O T O N LY O N I T S S M O O T H N E S S A N D P U R I T Y,

B U T A L S O T H E L E N G T H O F T H E A G I N G P R O C E S S

C A N A D I A N C L U B D I S T I L L E R Y

CANADIAN CLUB - 12

N E S T L E D A L O N G T H E W E S T E R N S H O R E O F L A K E W I N N I P E G

I N M A N I T O B A L I E S T H E S M A L L V I L L A G E O F G I M L I , W H E R E A

D E D I C AT E D G R O U P O F W O R K E R S G I V E T H E I R T I M E A N D P A S S I O N

T O O V E R S E E T H E C R E AT I O N O F C R O W N R O YA L B L E N D E D

C A N A D I A N W H I S K Y.

C R O W N R O Y A L D I S T I L L E R Y

CROWN ROYAL - 13

CROWN ROYAL RESERVE - 15

CROWN ROYAL XO - 21

C R O W N R O Y A L C R O W N R O Y A L R E S E R V E

A L M O N D , P E P P E R Y S P I C E , VA N I L L A A N D O A K

S M O O T H A N D C R E A M Y W I T H H I N T S O F O A K A N D VA N I L L A .

D A R K T O F F E E A N D C A R A M E L , C H A R R E D O A K , M A P L E S Y R U P

C A N A D I A N

C A N A D I A N C L U B

W H I S K E Y F L I G H T - 3 5

2 4

2 5

J A P A NL A N D O F T H E R I S I N G S U N

T H E P R O D U C T I O N O F J A P A N E S E W H I S K Y

B E G A N A S A C O N S C I O U S E F F O R T T O

R E C R E AT E T H E S T Y L E O F S C O T C H

W H I S K Y. P I O N E E R S L I K E TA K E T S U R U

C A R E F U L LY S T U D I E D T H E P R O C E S S O F

M A K I N G S C O T C H W H I S K Y, A N D W E N T

T O G R E AT L E N G T H S I N A N AT T E M P T T O

R E C R E AT E T H AT P R O C E S S I N J A P A N .

Y A M A Z A K I D I S T I L L E R Y

YAMAZAKI 12YR YAMAZAKI 18

I N 1 9 2 3 , S H I N J I R O T O R I I , T H E F O U N D E R O F S U N T O R Y, B U I LT J A P A N ’ S

F I R S T M A LT W H I S K Y D I S T I L L E R Y I N T H E VA L E O F YA M A Z A K I . T H E

D I S T I L L E R Y ’ S L O C AT I O N O N T H E O U T S K I R T S O F J A P A N ’ S A N C I E N T

C A P I TA L O F K Y O T O O F F E R E D A C C E S S T O A G O O D WAT E R S U P P LY,

D I V E R S I T Y O F C L I M AT E A N D H I G H H U M I D I T Y — A D E S I R A B L E

E N V I R O N M E N T F O R T H E P R O D U C T I O N A N D M AT U R AT I O N O F W H I S K Y.

3 5

H A K U S H U D I S T I L L E R Y

HAKUSHU 12YR HAKUSHU 18YR

T H E H A K U S H U D I S T I L L E R Y W A S E S TA B L I S H E D I N 1 9 7 3 , I N T H E F O R E S T

O N T H E S L O P E S O F M O U N T K A I K O M A . I N 1 9 8 1 , I T WA S E X P A N D E D B Y

T H E C O M M I S S I O N I N G O F A S E C O N D , H A K U S H U E A S T , S I T E , N E A R T H E

O R I G I N A L S I T E , N O W C A L L E D H A K U S H U W E S T .

8 0

H I B I K I

“ K A N Z E N ” O R C O M P L E T E , H I B I K I ® W H I S K Y I S A H A R M O N I O U S B L E N D O F

I N N U M E R O U S M A LT A N D G R A I N W H I S K I E S W H I C H A R E M E T I C U L O U S LY

B L E N D E D T O C R E AT E A F U L L O R C H E S T R A O F F L AV O R S A N D A R O M A S .

HIBIKI HARMONY HIBIKI 17 HIBIKI 21 2 7

2 6

T O K I

A V I V I D B L E N D O F W H I S K I E S F R O M S U N T O R Y ’ S H A K U S H U , YA M A Z A K I ,

A N D C H I TA D I S T I L L E R I E S , S U N T O R Y W H I S K Y T O K I ™ F E AT U R E S T H E

Q U I N T E S S E N T I A L C H A R A C T E R I S T I C S O F A S U N T O R Y W H I S K Y B L E N D

TOKI 2 0

1 0 0

1 6

6 5 1 2 0

Y O I C H I D I S T I L L E R Y

YOICHI - 6 2

N I K K A ’ S F I R S T D I S T I L L E R Y B U I LT I N 1 9 3 4 . T H E F O U N D E R M A S ATA K A

TA K E T S U R U C H O S E Y O I C H I I N H O K K A I D O B E C A U S E O F T H E S I M I L A R

E N V I R O N M E N T A L C O N D I T I O N S T O S C O T L A N D ,

M I Y A G I K Y O D I S T I L L E R Y

MIYAGIKYO - 3 7

T H E M I YA G I K Y O D I S T I L L E R Y I S A L S O I N N O R T H E R N J A P A N , I N S E N D A I

M I YA G I P R E F E C T U R E , N O R T H E R N H O N S H U . E N C L O S E D B Y M O U N TA I N S

A N D S A N D W I C H E D B E T W E E N T W O R I V E R S . S E N D A I ’ S F R E S H WAT E R ,

S U I TA B L E H U M I D I T Y A N D C R I S P A I R P R O D U C E S O F T A N D M I L D M A LT .

T A K E T S U R U P U R E M A L T

TAKETSURU - 2 8 TAKETSURU 17YR - 100 TAKETSURU 21YR - 120

TA K E T S U R U P U R E M A LT I S A C O M B I N AT I O N O F W H I S K Y F R O M B O T H

N I K K A D I S T I L L E R I E S : Y O I C H I A N D M I YA G I K Y O . I T ’ S M AT U R E D I N A

C O M B I N A T I O N O F S H E R R Y B U T T S , B O U R B O N B A R R E L S A N D N E W

A M E R I C A N O A K . I T S G E N T L E M A LT F L AV O R , F R U I T I N E S S A N D W E L L -

B A L A N C E D A P P R O A C H A B I L I T Y M A K E I T A P E R F E C T E N T R Y P O I N T I N T O

T H E R A N G E O F N I K K A W H I S K I E S

2 7

N I K K A C O F F E Y

T H I S G R A I N W H I S K Y I S D I S T I L L E D I N A “ C O F F E Y S T I L L ” , W H I C H I S A

V E R Y T R A D I T I O N A L A N D R A R E P AT E N T S T I L L N I K K A I M P O R T E D F R O M

S C O T L A N D I N 1 9 6 3 . T H E C O F F E Y S T I L L P R O D U C E S A C O M P L E X W H I S K Y

W I T H A M E L L O W A N D S W E E T T A S T E O R I G I N AT I N G F R O M T H E G R A I N

I T S E L F . P L E A S E E N J O Y T H E U N I Q U E N E S S O F T H I S W H I S K Y W H I C H N I K K A

O F F E R S T O T H E C O N N O I S S E U R S .

COFFEY GRAIN WHISKEY - 1 6

M A R S D I S T I L L E R Y

IWAI - 1 8

I N 1 9 8 5 , H O M B O B R E W I N G , A J A P A N E S E “ S H O C H U ” M A K E R F R O M

K A G O S H I M A P R E F E C T U R E O N T H E I S L A N D O F K Y U S H U , F O U N D E D T H E

S H I N S H U D I S T I L L E R Y I N M I YATA V I L L A G E I N N A G A N O P R E F E C T U R E A S A

B A S E F O R T H E P R O D U C T I O N O F W H I S K Y A N D B R A N D Y.

C H I C H I B U D I S T I L L E R Y

C H I C H I B U D I S T I L L E R Y I S A J A P A N E S E W H I S K Y D I S T I L L E R Y. F O U N D E D

I N 2 0 0 4 B Y I C H I R O A K U T O , A N D O P E R AT I O N A L F R O M 2 0 0 8 , I T WA S

T H E F I R S T N E W J A P A N E S E D I S T I L L E R Y S I N C E 1 9 7 3 . I T I S L O C AT E D AT

C H I C H I B U , A C I T Y I N S A I T A M A P R E F E C T U R E , J A P A N .

W H I T E O A K D I S T I L L E R Y

AKASHI - 2 0

E I G A S H I M A D I S T I L L E R Y, L O C AT E D I N A K A S H I C I T Y N E A R K O B E , J A P A N ,

I S B O T H T H E C O U N T R Y ’ S O L D E S T A N D S M A L L E S T W H I S K Y D I S T I L L E R Y,

A N D P E R H A P S I T S M O S T M Y S T E R I O U S A S W E L L . F O U N D E D I N 1 8 8 8 ,

T H E D I S T I L L E R Y I S B E S T - K N O W N F O R I T S P R O D U C T I O N O F S A K E A N D

S H O C H U . N E W “ W H I T E O A K ” F A C I L I T I E S .

IWAI TRADITIONAL - 2 2

ICHIRO - 3 8 THE FLOOR MALT - 7 5

W H I S K Y C E R E M O N Y - 4 0

H A K U S H U 1 2B A S I L , P I N E N E E D L E , G R E E N

A P P L E S P I C E , M I N T , K I W I

J A P A N E S E

P R E S E N T E D T A B L E S I D E ,

S E R V E D W I T H A N I C E S P H E R E & P A I R I N G E S S E N C E

2 8

S C O T C H W H I S K Y E V O LV E D F R O M A S C O T T I S H D R I N K

C A L L E D U I S G E B E AT H A , W H I C H M E A N S “ WAT E R O F L I F E ” .

T H E E A R L I E S T R E C O R D O F D I S T I L L AT I O N I N S C O T L A N D

O C C U R R E D A S L O N G A G O A S 1 4 9 4 , A S D O C U M E N T E D I N

T H E E X C H E Q U E R R O L L S , W H I C H W E R E R E C O R D S O F R O YA L

I N C O M E A N D E X P E N D I T U R E .

2 9

S C O T L A N DT H E L A N D O F

L O C H S A N D L E G E N D S

L O W L A N D S

AUCHENTOSHAN 21YR - 49

AUCHENTOSHAN THREE WOOD - 16

GLENKINCHIE 12YR - 14

P E R C H I N G J U S T A B O V E E N G L A N D , T H E L O W L A N D S C A N P L AY T R U A N T F R O M

P E AT O R S A L I N I T Y. T R I P L E D I S T I L L E D M A LT S A R E C H A R A C T E R I S T I C O F T H E

R E G I O N , O F F E R I N G A G E N T L E , E L E G A N T P A L AT E R E M I N I S C E N T O F G R A S S ,

H O N E Y S U C K L E , C R E A M , G I N G E R , T O F F E E , T O A S T A N D C I N N A M O N .

H I G H L A N D S & I S L A N D S

ARRAN MACHRIE MOOR PEATE - 17

ARRAN AMARONE CASK FINISH - 15

ARRAN 14YR - 18

ARRAN 18YR - 28

DALMORE 12YR - 16

DALMORE 15YR - 27 DALMORE 18YR - 44 DALMORE 25YR - 233 DALMORE CIGAR MALT - 34 DALMORE KING ALEXANDER III - 58 GLENFIDDICH 12YR - 12

GLENFIDDICH 15YR - 20

GLENFIDDICH 18YR - 39

GLENMORANGIE 10YR - 17

GLENMORANGIE 12YR

LASANTA (SHERRY) - 17

GLENMORANGIE 12YR

QUINTA RUBAN (PORT) - 21 GLENMORANGIE 12YR NECTAR - 24



JURA 10YR - 18

JURA SUPERSTITION - 20

MACALLAN 12YR - 18

MACALLAN 12YR DOUBLE WOOD- 20

MACALLAN 15YR FINE OAK - 30

MACALLAN 18YR - 58

MACALLAN 21YR - 130

MACALLAN 25YR - 211 MACALLAN RARE CASK - 72 MACALLAN EDITION #2 - 26 OBAN 14YR - 21 OLD PULTENEY 12YR - 13

OLD PULTENEY 21YR - 28

PORT DUNDAS 12YR - 16

PORT DUNDAS 18YR - 24

TALISKER 10YR - 18

F R U I T C A K E A N D O A K F L I R T W I T H H E AT H E R A N D S M O K E I N H I G H L A N D

W H I S K I E S . W I L D S E A S A N D I M P E N E T R A B L E M O O R L A N D D O M I N AT E T H E

L A N D S C A P E , C R E AT I N G A B R E E D I N G G R O U N D F O R P O W E R F U L P E AT Y

D R A M S , W H I L S T S T I L L L E AV I N G R O O M F O R F L O R A L , S I L K Y E L E G A N C E

T H E V E R S AT I L I T Y O F T H E I S L A N D S A C C O M M O D AT E S B O T H F E AT H E R Y

C I T R U S F L AV O U R S A N D S M O K I N G P E AT Y N O S E S . B E T W E E N T H E M , A R R A N ,

M U L L , J U R A , S K Y E A N D O R K N E Y C H A M P I O N B R I N E , O I L , B L A C K P E P P E R ,

H E AT H E R A N D H O N E Y. F O R C H A L L E N G I N G , V O L C A N I C D R A M S F U L L O R

M A R I T I M E N O T E S T H AT A R E A N Y T H I N G B U T TA M E , I S L A N D M A LT S A R E

Y O U R C A L L I N G .

3 0

I S L A Y

S P E Y S I D E

S P E Y S I D E I S T H E W H I S K Y M A N H AT T A N : T H E M O S T D E N S E LY P O P U L AT E D

W H I S K Y R E G I O N I N T H E W O R L D S I T S I N A F E R T I L E VA L L E Y O F R I V E R S A N D

G L E N S . H O M E T O O V E R H A L F O F S C O T L A N D ’ S D I S T I L L E R I E S , S P E Y S I D E M A LT S

F R O M T H E S E F I F T Y O R S O D I S T I L L E R I E S A R E K N O W N F O R B E I N G F R U G A L

W I T H P E AT A N D L AV I S H W I T H N U T T Y F R U I T F L AV O U R S . A P P L E , P E A R , H O N E Y,

VA N I L L A A N D S P I C E A L L H AV E A P A R T T O P L AY I N T H E S P E Y S I D E W H I S K I E S .

BALVENIE 12YR DOUBLEWOOD - 21 BALVENIE 14YR CARIBBEAN - 21 BALVENIE 15YR SINGLE BARREL - 30

BALVENIE 17YR DOUBLE WOOD - 40

BALVENIE 21YR PORTWOOD - 57

BENROMACH 10YR - 18 BENROMACH 15YR - 24 BENROMACH 30YR - 113 CRAGGANMORE 12YR - 13

GLENLIVET 12YR - 13

GLENLIVET 15YR FRENCH OAK - 20

GLENLIVET 16YR NADURRA - 27

GLENLIVET 18YR - 33

GLENLIVET 21YR ARCHIVE - 70

GLENLIVET 25YR - 113

GLENLIVET 1973 - 245

GLENROTHES 1998 - GLENROTHES 2001 -

LINKWOOD 15YR - 18

MORTLACH 15YR - 24 MORTLACH 25YR - 78 TAMDHU 10YR - 14

I S L AY M I G H T B E T H E S O U T H E R N M O S T I S L A N D O F T H E I N N E R H E B R I D E S ,

B U T I T ’ S N O L E S S R U G G E D , W I N D S W E P T O R B A R R E N T H A N I T S I S O L AT E D

C O U N T E R P A R T S . I S L AY M A LT S A R E P U N G E N T W I T H P E AT , S M O K E A N D

S A L I N I T Y, R E V E A L I N G T H E I R C O M P L E X I T Y L AY E R A F T E R L AY E R .

ARDBEG 10YR - 13

ARDBEG UIGEADAIL - 23

BRUICHLADDICH

“THE LADDIE” 10YR - 16

BRUICHLADDICH 2003 ORGANIC - 25

BOWMORE 12YR - 12 BOWMORE 15YR - 21 BOWMORE 25YR - 69

COAL ILS 10YR - 25

KILCHOMAN - 14

HIGHLAND PARK 12YR - 14

HIGHLAND PARK 15YR - 16

HIGHLANDPARK 18YR - 36 HIGHLAND PARK 25YR - 150

LAGAVULIN 16YR - 25

LAPHROAIG 10YR - 15

LAPHROAIG 25YR - 125

3 1

B L E N D E D S C O T T I S H W H I S K Y

B L E N D E D S C O T C H W H I S K Y C O N S T I T U T E S A B O U T 9 0 % O F T H E W H I S K Y

P R O D U C E D I N S C O T L A N D . [ 1 9 ] B L E N D E D S C O T C H W H I S K I E S C O N TA I N B O T H

M A LT W H I S K Y A N D G R A I N W H I S K Y. P R O D U C E R S C O M B I N E T H E VA R I O U S M A LT S

A N D G R A I N W H I S K I E S T O P R O D U C E A C O N S I S T E N T B R A N D S T Y L E .

W H I S K Y F L I G H T S - 3 5

H I G H L A N D

GLENFIDDICH

L O W L A N D

GLENKINCHIE 12YR

I S L A Y

KILCHOMANB U T T E R S C O T C H , VA N I L L A N O T E S

A N D R I P E N E D F R U I T F I N I S HN O T E S O F F R E S H C E R E A L

, M A D E I R A A N D S W E E T F R U I T SD A R K T O F F E E A N D C A R A M E L , C H A R R E D O A K , M A P L E S Y R U P

S C O T C H

C A M P B E LT O W N

D E S P I T E T H E R E G I O N ’ S C O N T R A C T I O N , T H E M A LT S P R O D U C E D A R E F I E R C E LY

E N D U R I N G A N D D I S T I N C T I V E . W E T W O O L , S A LT , S M O K E , F R U I T , VA N I L L A A N D

T O F F E E A R E E M B R A C E D , A B A N D O N E D A N D C O C K TA I L E D I N T H E VA R I O U S

M A LT S O F C A M P B E LT O W N .

SPRINGBANK 10YR

21

SPRINGBANK 18YR

36

BUCHANAN 12YR - 15

BUCHANAN 18YR - 27

BUCHANAN RED SEAL - 44

CHIVAS REGAL 12YR - 12


CHIVAS ROYAL SALUTE 21YR - 72


CHIVAS REGAL EXTRA - 14

DEWAR’S WHITE - 13

DEWAR’S 12YR - 13

DEWAR’S 18YR - 21 DEWAR’S SIGNATURE - 51 J&B - 12

JOHNNIE WALKER BLACK - 15

JOHNNIE WALKER GOLD LABEL - 31 JOHNNIE WALKER GREEN LABEL - 25 JOHNNIE WALKER BLUE LABEL - 72

JOHNNIE WALKER ODYSSEY 190

OLD PARR 16

3 2

I R I S H W H I S K E Y W A S O N E O F T H E E A R L I E S T D I S T I L L E D

D R I N K S I N E U R O P E , A R I S I N G A R O U N D T H E 1 2 T H C E N T U R Y.

I T I S B E L I E V E D T H AT I R I S H M O N K S B R O U G H T T H E

T E C H N I Q U E O F D I S T I L L I N G P E R F U M E S B A C K T O I R E L A N D

F R O M T H E I R T R AV E L S T O T H E M E D I T E R R A N E A N C O U N T R I E S

A R O U N D 1 0 0 0 A . D . T H E I R I S H T H E N M O D I F I E D T H I S

T E C H N I Q U E T O O B T A I N A D R I N K A B L E S P I R I T . W H I S K E Y WA S

F I R S T R E C O R D E D I N I R E L A N D I N 1 4 0 5

3 3

I R E L A N DT H E E D M E R A L D I S L E

B U S H M I L L S D I S T I L L E R Y

BUSHMILLS - 1 2

I N T H E S M A L L V I L L A G E O F B U S H M I L L S , S E T T L E D O N T H E B A N K S O F T H E

R I V E R Y O U ’ L L F I N D T H E O L D E S T W O R K I N G D I S T I L L E R Y I N I R E L A N D . A

P L A C E W H E R E F A M I LY A N D F R I E N D S H AV E W O R K E D F O R G E N E R AT I O N S ,

I N A S M A L L N O R T H E R N I R I S H V I L L A G E T H AT F O R O V E R 4 0 0 Y E A R S H A S

K E P T T O T H E P H I L O S O P H Y T H AT H A N D C R A F T I N G S M A L L B AT C H E S I S

T H E WAY T O P R O D U C E B E A U T I F U L LY S M O O T H TA S T I N G I R I S H W H I S K E Y.

N E W “ W H I T E O A K ” F A C I L I T I E S .

J A M E S O N D I S T I L L E R Y

I T ’ S A C O D E J O H N J A M E S O N L I V E D B Y, A C O D E H E E M B O D I E D . W H E N H E

S T E P P E D O F F T H AT S H I P I N D U B L I N T O S TA R T H I S D I S T I L L E R Y, H E D I D

S O W I T H B R AV E R Y. W I T H A C L E A R V I S I O N A N D A T I R E L E S S P A S S I O N . A

P A S S I O N F O R H I S I R I S H W H I S K E Y, E A C H S T E P O F T H E P R O C E S S F R O M

G R A I N T O G L A S S .

JAMESON-13 JAMESON BLACK

BARREL-15 JAMESON GOLD

RESERVE-19

K N A P P O G U E D I S T I L L E R Y

KNAPPOGUE-1 6

I N 1 9 6 6 , M A R K E D W I N A N D R E W S P U R C H A S E D K N A P P O G U E C A S T L E , A

1 5 T H C E N T U R Y C A S T L E I N I R E L A N D , W H I C H WA S T H E N I N R U I N S . H E

A N D H I S W I F E , A P R O M I N E N T A R C H I T E C T , T H E N E M B A R K E D O N A N

A M B I T I O U S P R O G R A M O F R E S T O R A T I O N , I N A N E F F O R T T O R E T U R N T H E

S T R U C T U R E T O I T S O R I G I N A L S T AT E O F G L O R Y A N D G R A N D E U R . I T WA S

A R O U N D T H I S T I M E T H AT A N D R E W S B E G A N B U Y I N G C A S K S O F F I N E

P O T S T I L L W H I S K E Y F R O M T O P D I S T I L L E R I E S I N T H E C O U N T R Y. T H E

C A S K S W E R E F U R T H E R A G E D A N D B O T T L E D U N D E R W H AT I S N O W T H E

K N A P P O G U E C A S T L E L A B E L

3 4

BLACK BUSH - 1 2

G R E E N S P O T D I S T I L L E R Y

GREEN SPOT

1 9

Y E L L O W S P O T

2 2

I N 1 8 8 7 , R O B E R T M I T C H E L L , A G E N T L E M A N O F N O T I N C O N S I D E R A B L E

B U S I N E S S A C U M E N , E X P A N D E D T H E B U S I N E S S I N T O W H I S K E Y B O N D I N G ,

M O V I N G S H O R T LY T H E R E A F T E R T O N E W P R E M I S E S A R O U N D T H E C O R N E R

T O N O . 2 1 K I L D A R E S T R E E T . T H E F A M I LY F I R S T C O M M E N C E D R E TA I L I N G

T H E V E N E R A B L E G R E E N S P O T W H I S K E Y I N 1 9 3 3 AT W H I C H T I M E O N E

C O U L D P U R C H A S E “ J O H N J A M E S O N & S O N 1 0 Y E A R O L D G R E E N S E A L @

1 8 0 / - P E R D O Z E N ”

THE EXCLUSIVE MALTS

IRISH SINGLE MALT - 2 6








R E D B R E A S T 1 2 Y R

1 7

RED BREAST 15YR

3 0

R E D B R E A S T 2 1

7 5

3 5

T E E L I N G D I S T I L L E R Y

TEELING SINGLE MALT - 1 2 T E E L I N G S I N G L E B A R R E L - 1 5

D U B L I N H A S T R A D I T I O N A L LY B E E N T H E H E A R T O F T H E I R I S H W H I S K E Y

I N D U S T R Y. D U R I N G W A LT E R T E E L I N G ’ S T I M E T H E R E W E R E O V E R 3 7

D I F F E R E N T D I S T I L L E R I E S I N D U B L I N . T H E L I B E R T I E S A R E A O F D U B L I N

I N P A R T I C U L A R W A S R E C O G N I S E D A S T H E E P I C E N T R E F O R D U B L I N

W H I S K E Y A N D WA S D U B B E D T H E ‘ G O L D E N T R I A N G L E ’ D U E T O T H E

N U M B E R O F D I S T I L L E R I E S C L U S T E R E D I N A O N E M I L E R A D I U S . D U R I N G

T H E 1 9 T H C E N T U R Y D U B L I N W H I S K E Y B E C A M E G L O B A L LY R E C O G N I S E D

A S T H E P R E M I E R W H I S K E Y I N T H E W O R L D .

TULLAMORE DEW D I S T I L L E R Y

TULLAMORE DEW 15YR- 2 0









G R E E N S P O TA H I N T O F C L O V E S W I T H T H E

S W E E T N E S S O F G R E E N A P P L E S

J A M E S O N

T U L L A M O R E D E W S P I C Y, N U T T Y, VA N I L L A N O T E S W I T H H I N T S O F S W E E T S H E R R Y

S W E E T C I T R U S , G R E E N A P P L E A N D VA N I L L A U N D E R T O N E S .

I R I S H

3 6

T H E D R I N K I N G O F S C O T C H W H I S K Y WA S I N T R O D U C E D T O

I N D I A I N T H E N I N E T E E N T H C E N T U R Y, D U R I N G T H E B R I T I S H

R A J . I N T H E L AT E 1 8 2 0 S , E D W A R D D Y E R M O V E D F R O M

E N G L A N D T O S E T U P T H E F I R S T B R E W E R Y I N I N D I A AT

K A S A U L I . T H E B R E W E R Y W A S S O O N S H I F T E D T O N E A R B Y

S O L A N A S T H E R E W A S A N A B U N D A N T S U P P LY O F F R E S H

S P R I N G W AT E R T H E R E . T H E K A S A U L I B R E W E R Y S I T E WA S

C O N V E R T E D T O A D I S T I L L E R Y B E C O M I N G I N D I A ’ S F I R S T

D I S T I L L E R Y, W H I C H I S C U R R E N T LY O P E R AT E D B Y

M O H A N M E A K I N .

I N D I AT H E L A N D O F P R AY E R

3 7

B R I L L I A N C E - 1 9 A L L T H E B R I L L I A N C E O F G O A I S B O T T L E D U P I N T H I S S I N G L E M A LT . I T S

S P A R K L I N G H U E S A R E R E M I N I S C E N T O F S U N - K I S S E D B E A C H E S . T H E S I X - R O W B A R L E Y F O R T H I S W H I S K Y C O M E S F R O M T H E F O O T H I L L S O F T H E H I M A L AYA S .

B R I L L I A N C E I S M AT U R E D I N B O U R B O N C A S K S , T O G I V E Y O U A B S O L U T E

S E N S O R Y D E L I G H T .

E D I T E D - 2 0 E D I T E D I S F O R T H E E X T R A O R D I N A R Y. T H E Y P O U R E D F O R T H A L L T H E I R

M A S T E R Y I N T O C R A F T I N G T H I S S I N G L E M A LT . T H E H I N T O F P E A T H A S B E E N S K I L F U L LY C R E AT E D F R O M D I S C R E E T LY C H O S E N C A S K P R O F I L E S . A L L T O

D E L I G H T T H E T R U E W H I S K Y C O N N O I S S E U R .

C L A S S I C S E L E C T C A S K - 2 6 E X P L O R E T R O P I C A L G O A I N E V E R Y S I P O F T H E S E L E C T C A S K C L A S S I C . T H E L U S H F R E S H N E S S O F T H I S S I N G L E M A LT E N V E L O P S Y O U F R O M T H E

V E R Y B E G I N N I N G . T O G I V E Y O U T H I S E X P E R I E N C E , W E ’ V E M A T U R E D I T I N S E L E C T I V E LY C H O S E N C A S K P R O F I L E S A N D B O T T L E D I T W I T H O U T C H I L L

F I LT R AT I O N , AT C A S K S T R E N G T H .

P E A T E D - 2 7

O N E N E V E R T I R E S O F G O A . F R O M E X P L O R I N G I T S VA R I O U S P E R S O N A L I T I E S , I T S P A S T , I T S P R E S E N T , I T S S H E E R D E C A D E N C E O R P E R K Y C H E E R . F O R

T H E T R U E E X P L O R E R , G O A A LWAY S H A S A S U R P R I S E T U C K E D U P I T S S L E E V E . M U C H L I K E T H E P A U L J O H N S E L E C T C A S K P E A T E D . T H I S S I N G L E

M A LT A S T O N I S H E S E V E N A S E A S O N E D W H I S K Y A F I C I O N A D O . U N E X P E C T E D F L AV O U R S B A L A N C E E A C H O T H E R , O F F E R I N G T H E P E R F E C T T I P P L E .

W I T H T H E H E L P O F T H E I R M A S T E R D I S T I L L E R , M I C H A E L D ’ S O U Z A , T H E Y

S K I L F U L LY D R E W O U T T H E S T O R I E S O F G O A I N O U R S I N G L E M A LT S . T O B R I N G

T H E M A L I V E , T H E Y S E T U P A D I S T I L L E R Y W I T H T H E B E S T O F T I M E -T E S T E D

P R O C E S S E S A N D N E W - A G E T E C H N O L O G I E S . T H E Y C A L L E D I N E X P E R T S F R O M

T H E U K T O I N S T A L L A S E T O F T R A D I T I O N A L LY D E S I G N E D C O P P E R P O T

S T I L L S , W I T H A P R O D U C T I O N C A P A C I T Y O F 3 0 0 0 L I T R E S A D AY.

T H E N AT U R A L , W A R M T E M P E R AT U R E S O F G O A W O R K I N T H E I R F AV O U R ,

A L L O W I N G T H E I R W H I S K I E S T O M AT U R E F A S T E R . T H E A N G E L ’ S S H A R E O F

T H E I R S I N G L E M A LT S I S A R O U N D 8 % P E R A N N U M . F O R M AT U R I N G T H E I R

M A LT S , T H E Y U S E C A R E F U L LY S E L E C T E D A M E R I C A N W H I T E O A K C A S K S , A N D

S T O R E T H E M I N A N U N D E R G R O U N D T E M P E R AT U R E - C O N T R O L L E D C E L L A R .

W H AT C O M E S O F T H I S P R O C E S S I S S H E E R M A G I C .

JOHN D I S T I L L E R Y

3 8

B R A N D Y

T H E O R I G I N S O F B R A N D Y W E R E C L E A R LY T I E D T O T H E

D E V E L O P M E N T O F D I S T I L L AT I O N . W H I L E T H E P R O C E S S

WA S K N O W N I N C L A S S I C A L T I M E S , I T WA S N ’ T U S E D F O R

S I G N I F I C A N T B E V E R A G E P R O D U C T I O N U N T I L T H E 1 5 T H

C E N T U R Y.

I N I T I A L LY W I N E W A S D I S T I L L E D A S A P R E S E R VAT I O N

M E T H O D A N D A S A W AY T O M A K E I T E A S I E R F O R

M E R C H A N T S T O T R A N S P O R T. I T I S A L S O T H O U G H T T H AT

W I N E W A S O R I G I N A L LY D I S T I L L E D T O L E S S E N T H E TA X

W H I C H W A S A S S E S S E D B Y V O L U M E . T H E I N T E N T WA S

T O A D D T H E W AT E R R E M O V E D B Y D I S T I L L AT I O N B A C K

T O T H E B R A N D Y S H O R T LY B E F O R E C O N S U M P T I O N . I T

WA S D I S C O V E R E D T H AT A F T E R H AV I N G B E E N S T O R E D I N

W O O D E N C A S K S , T H E R E S U LT I N G P R O D U C T H A D I M P R O V E D

O V E R T H E O R I G I N A L D I S T I L L E D S P I R I T .

3 9

COURVOISIER 21YR - 39

COURVOISIER XO - 59

HENNESSY VS - 14

HENNESSY VSOP - 24

HENNESSY XO - 64

HENNESSY RICHARD - 466

HENNESSY PARADIS IMPERIAL - 288

REMY MARTIN VSOP - 14

REMY MARTIN XO - 46

REMY MARTIN EXTRA - 85

REMY MARTIN LOUIS XIII - 300

C O G N A C

DOMAINE D’ ESPERENCE 1995 - 28 DOMAINE D’ ESPERENCE 1998 - 20

A R M A G N A C

GAJA AND REY CHARDONNAY - 27

MONTANARO ARNEIS - 18

MONTANARO BARBARESCO - 18

MONTANARO BAROLO ‘95 - 29

NONINO MOSCATO - 18

G R A P P A

MACHU - 12

P I S C O

BUSNEL PAYS D’AUGE VSOP - 12 NOBLE DAME - 12

C A L V A D O S

CARDENAL MENDOZA SOLERA

GRAN RESERVA - 16

LEPANTO O.V. SOLERA GRAN

RESERVA - 18

B R A N D Y

4 0

R U M & C A C H A Ç A

T H E F I R S T D I S T I L L AT I O N O F R U M T O O K P L A C E O N T H E

S U G A R C A N E P L A N T AT I O N S O F T H E C A R I B B E A N I N T H E

1 7 T H C E N T U R Y. P L A N T AT I O N S L AV E S F I R S T D I S C O V E R E D

M O L A S S E S , A B Y P R O D U C T O F T H E S U G A R R E F I N I N G

P R O C E S S , C O U L D B E F E R M E N T E D I N T O A L C O H O L . [ 1 0 ]

L AT E R , D I S T I L L AT I O N O F T H E S E A L C O H O L I C B Y P R O D U C T S

C O N C E N T R AT E D T H E A L C O H O L A N D R E M O V E D I M P U R I T I E S ,

P R O D U C I N G T H E F I R S T T R U E R U M S . T R A D I T I O N

S U G G E S T S R U M F I R S T O R I G I N AT E D O N T H E I S L A N D O F

B A R B A D O S . H O W E V E R , I N T H E D E C A D E O F T H E 1 6 2 0 S ,

R U M P R O D U C T I O N W A S R E C O R D E D I N B R A Z I L . A L I Q U I D

I D E N T I F I E D A S R U M H A S B E E N F O U N D I N A T I N B O T T L E

F O U N D O N T H E S W E D I S H WA R S H I P VA S A ,

W H I C H S A N K I N 1 6 2 8 .

4 1

LEBLON - 12 YAGUARA BRANCA - 12

R U M

C A C H A Ç A

APPLETON SIGNATURE BLEND - 12

BACARDI SUPERIOR - 12

BARBANCOURT 15YR - 16

CAPTAIN MORGAN SPICED - 12

DIPLOMATICO - 14

DIPLOMATICO RESERVA - 18

DON PANCHO 18YR - 20 DON PANCHO 30YR - 37 FACUNDO NEO - 14

FACUNDO PARAÍSO - 40

GOSLING’S BLACK SEAL - 12

MT. GAY ECLIPSE - 12

MYERS’S ORIGINAL DARK - 12

PAPA’S PILAR BLOND RUM 3YR - 12

PYRAT XO - 13

ZACAPA CENTENARIO 23YR - 17

ZACAPA XO - 35

4 2

G I N & V O D K A

G I N I S A S P I R I T W H I C H D E R I V E S I T S P R E D O M I N A N T F L AV O U R F R O M J U N I P E R

B E R R I E S . F R O M I T S E A R L I E S T O R I G I N S I N T H E M I D D L E A G E S , G I N H A S

E V O LV E D F R O M A H E R B A L M E D I C I N E T O A N O B J E C T O F C O M M E R C E I N T H E

S P I R I T S I N D U S T R Y. G I N W A S D E V E L O P E D O N T H E B A S I S O F T H E O L D E R

J E N E V E R , A N D B E C A M E P O P U L A R I N G R E AT B R I TA I N W H E N W I L L I A M O F

O R A N G E , L E A D E R O F T H E D U T C H R E P U B L I C , O C C U P I E D T H E E N G L I S H ,

S C O T T I S H A N D I R I S H T H R O N E S W I T H H I S W I F E M A R Y. G I N I S O N E O F T H E

B R O A D E S T C AT E G O R I E S O F S P I R I T S , R E P R E S E N T E D B Y P R O D U C T S O F

VA R I O U S O R I G I N S , S T Y L E S , A N D F L AV O U R P R O F I L E S T H AT A L L R E V O LV E

A R O U N D J U N I P E R A S A C O M M O N I N G R E D I E N T .. . .T H E W O R D “ V O D K A ” W A S R E C O R D E D F O R T H E F I R S T T I M E I N 1 4 0 5 I N A K TA

G R O D Z K I E , T H E C O U R T D O C U M E N T S F R O M T H E P A L AT I N AT E O F S A N D O M I E R Z

I N P O L A N D . AT T H E T I M E , T H E W O R D V O D K A ( W Ó D K A ) R E F E R R E D T O

M E D I C I N E S A N D C O S M E T I C P R O D U C T S , W H I L E T H E B E V E R A G E WA S C A L L E D

G O R Z A Ł K A ( F R O M T H E O L D P O L I S H G O R Z E Ć M E A N I N G “ T O B U R N ” ) , W H I C H

I S A L S O T H E S O U R C E O F U K R A I N I A N H O R I L K A . T H E W O R D V O D K A W R I T T E N

I N C Y R I L L I C A P P E A R E D F I R S T I N 1 5 3 3 , I N R E L AT I O N T O A M E D I C I N A L D R I N K

B R O U G H T F R O M P O L A N D T O R U S S I A B Y T H E M E R C H A N T S O F K I E VA N R U S ’ .

4 3

AVIATION - 12

BEEFEATER - 12

BOMBAY SAPPHIRE - 12

CALYX - 13

HENDRICK’S - 13

NO.209 - 14

PLYMOUTH - 12

TANQUERAY - 12

TANQUERAY NO.10 - 14

GRACIAS A DIOS - 14

G I N

ABSOLUT - 13 ABSOLUT ELYX - 13

BELUGA - 19

BELVEDERE - 12

CHOPIN - 13

CHRISTANIA - 13

CIROC - 13

GREY GOOSE - 13

KETEL ONE - 13

SKYY - 13

STOLICHNAYA - 13 STOLI ELIT - 15

TITO’S - 12

V O D K A

EFFEN CUCUMBER - 13

GREY GOOSE CITRON - 13

GREY GOOSE ORANGE - 13

GREY GOOSE PEAR - 13

KETEL ONE CITROEN - 13 STOLI RAZ - 13 STOLI VANILLA - 13

F L A V O R E D A N D I N F U S E D V O D K A

4 4

T E Q U I L A & M E Z C A L

T E Q U I L A W A S F I R S T P R O D U C E D I N T H E 1 6 T H C E N T U R Y N E A R

T H E L O C AT I O N O F T H E C I T Y O F T E Q U I L A , W H I C H WA S N O T

O F F I C I A L LY E S T A B L I S H E D U N T I L 1 6 6 6 . T H E A Z T E C P E O P L E

H A D P R E V I O U S LY M A D E A F E R M E N T E D B E V E R A G E F R O M T H E

A G AV E P L A N T, L O N G B E F O R E T H E S P A N I S H A R R I V E D I N 1 5 2 1 .

W H E N T H E S P A N I S H C O N Q U I S T A D O R S R A N O U T O F T H E I R O W N

B R A N D Y, T H E Y B E G A N T O D I S T I L L A G AV E T O P R O D U C E O N E O F

N O R T H A M E R I C A ’ S F I R S T I N D I G E N O U S D I S T I L L E D S P I R I T S .

4 5

B L A N C O / S I L V E R / P L A T A

CASAMIGOS - 15

CLASE AZUL - 20 DELEON - 27

DON JULIO - 15

HERRADURA - 14

OCHO - 17

ROCA PATRON - 15

R E P O S A D O

CASAMIGOS - 16

CLASE AZUL - 92

DON JULIO - 16

DON JULIO 1942 - 37

HERRADURA - 15

OCHO - 19

SAUZA TRES GENERACIONES - 14

ROCA PATRON - 16 VOLCAN - 18

A Ñ e j o

CLASE AZUL ULTRA - 225

ROCA PATRON - 14 JOSE CUERVO RESERVA - 36

PATRON GRAN BURDEOS - 118

PATRON PIEDRAS - 90

e x t r a A Ñ e j o

DEL MAGUEY VIDA - 14

GRACIAS A DIOS JOVEN - 12

M E Z C A L

CASAMIGOS - 14

CASA DRAGONES - 80

CHINACO - 13

CLASE AZUL - 15

DON JULIO - 14

DON JULIO 70 -

ESPOLON - 13

HERRADURA - 13

PATRON - 13

OCHO - 15

ROCA PATRON - 14 VOLCAN - 14

4 64 6

A P E R I T I F , D I G E S T I F ,

A M A R O , A B S I N T H E

&

V E R M O U T H

4 7

A P E R I T I F

D I G E S T I F

B&B - 12

CHARTREUSE (YELLOW) - 14

CHARTREUSE (GREEN) - 14

CHARTREUSE (YELLOW V.E.P) - 35

CHARTREUSE (GREEN V.E.P) - 35

DRAMBUIE - 12

FRANGELICO - 12

GRAND MARNIER - 14

GRAND MARNIER 100YR - 45

LUXARDO AMARETTO - 12

A M A R O

AMARGO-VALLET - 14

AVERNA - 12

DELL’ERBORISTA - 12

FERNET BRANCA - 12

MONTE NEGRO - 12

NONINO - 12 LUCANO - 12

A B S I N T H E & A N I S E

HERBSAINT - 12

MOLINARI SAMBUCA WHITE - 12

ROMANA SAMBUCA BLACK - 12

ST. GEORGE ABSINTHE - 18

PERNOD - 12

V E R M O U T H

CARPANO ANTICA FORMULA - 12

COCCHI DI TORINO - 12

CONTRATTO BIANCO - 12

CONTRATTO ROSSO - 12

DUBONNET ROUGE - 12

NOILLY PRAT - 12

APEROL - 12 CAMPARI - 12

CAPPELLETTI - 12

COCCHI AMERICANO - 12 LILLET BLANC - 12

PIMM’S #1 - 12

4 8

B E E R

B E E R I S O N E O F T H E O L D E S T B E V E R A G E S H U M A N S

H AV E P R O D U C E D , D AT I N G B A C K T O AT L E A S T T H E F I F T H

M I L L E N N I U M B C A N D R E C O R D E D I N T H E W R I T T E N H I S T O R Y

O F A N C I E N T E G Y P T A N D M E S O P O T A M I A A N D WA S S P R E A D

T H R O U G H O U T W O R L D .

4 9

KEY WEST SUNSET ALE - 7

ANCHOR STEAM - 7

MILLER LITE - 7

RACER 5 IPA - 8

AYINGER BRAUWEISSE - 7

AMSTEL LIGHT - 7

HEINEKEN - 7

HITACHINO - 11

ORVAL - 12

OMMEGANG HENNEPIN - 12

PACIFICO CLARA - 8

STELLA ARTOIS - 7

WEIHENSTEPHANER - 8

IMPORTED

DOMESTIC

LOCAL

5 0

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BOURBON STEAK A MICHAEL MINA RESTAURANT COCKTAILS … NEW COCKTA… · bourbon is ideal for mixing with cocktails, and a great introduction to bourbon. 10. jefferson’s pritchard