Irish whisky

Irish whiskey is made either from malted barley or from a mixture of malted and un-malted barley and other cereals. In Ireland the malt is dried in closed Kilns unlike in Scotland, where malt is dried over open peat fires. This, the malting process used for Irish whiskey not only avoids a smoky taste but also ensures a smooth and natural flavor.

Old Bushmill’s

B ushmill's Distillery in Ireland is the world's oldest licensed distillery. It is smoother, lighter whiskey without the smokiness of scotch. Bushmill’s is best served neat or on the rocks.

Jameson

J ameson is triple distilled from an even mixture of Irish malted and un-malted barley and other cereals, aged for an average of 5-6 years in oak casks previously used for Sherry or Bourbon. It is the world’s best selling whiskey. Yellow-gold hue; delicate floral aromas with grainy notes and heat; light bodied, very smooth and clean with a touch of astringency on the finish.

Tullamore Dew

O ne of the best Irish whiskey's produced. Rich full flavors are followed by an extremely smooth finish.

Old Black Bush

I t is distilled at the ‘Old Bushmill’s Distillery’, which holds the title as being the oldest licensed whiskey distillery. Black Bush is 3 times distilled from un-peated and malted barley, and then it is blended with a single grain Irish whiskey. The blend contains 80% Bushmill’s malt whiskey, which is aged up to 11 years in old Sherry casks. The result is a smooth, velvety taste.

Bourbon whisky

All Bourbon has to contain a minimum of 51% corn (but no more than 80%), the rest of the blend is made from malted barley, rye & wheat

To be called a straight Bourbon Whiskey, the mash must contain at least 51% corn, be distilled at no more than 160 proof and aged in new, charred oak barrels for a minimum of two years.

Tennessee Whiskey is a straight Whiskey distilled in Tennessee from a fermented mash containing at least 51% corn

It is filtered through 10 feet of sugar maple charcoal before barrel aging. This removes unwanted flavors and mellows the newly distilled spirit.

Single Barrel Bourbon is a Whiskey that has been taken and bottled from one barrel.

Small Batch Bourbon are Whiskeys from a batch of barrels that have been mixed or mingled, prior to bottling.

For a common brand the mingling batch could be as many as 200 barrels or more, but a mingle of a small batch might be 20 barrels or fewer.

Bookers Bourbon

I nspired by a 200 year tradition, Master Distiller Booker Noe, grandson of Jim Beam, created his very own bourbon, Booker’s. Unlike anything ever tasted, Booker’s is the only Bourbon bottled straight from the barrel – uncut and unfiltered – a true connoisseur’s sipping Bourbon. It is bottled at its natural proof 121-127 and aged between 6-8 years.

Booker’s Bourbon offers a range of intense flavors from oak tannin, vanilla and smoky charcoal. The finish is clean long and very intense. This bourbon was awarded the gold medal by the Wine Enthusiast.

Makers Mark

T he mash for Makers Mark is 70% corn, 16% wheat and 14% malted barley. They use soft red winter wheat instead of rye that nearly all other Bourbons use. The wheat softens and mellows the Whiskey, taking the harness and bitterness away. Makers is sweeter than all other Bourbons. It has more caramel and vanilla hint. The name Makers Mark was based on the tradition of English Pewter Makers who put their mark on their finest pieces, and this is what they did as you will see that on every bottle of the whiskey it has been hand dipped in wax as a seal.

Wild Turkey

W ild Turkey Bourbon is golden-auburn in color. The 80 proof opens to a spray of zesty oranges and an aroma of sweet cream butter warming in a sauce pan. Wild turkey is aged in new white oak barrels, giving it a flavor of vanilla and caramel, with a hint of violet.

Old Grand Dad

T hese bourbons are firm and fruity, with some rye character. The 10 year old, 100 proof version has a remarkable combination of power and smoothness.

A hearty, after-dinner bourbon.

Jack Daniels

T he story of Jack Daniels Tennessee Whiskey began in 1866 when a 20-year-old youth named Jack Daniel established America’s oldest registered distillery. He used only the finest grains to distil his Whiskey before slowly mellowing through large vats filled with hard maple charcoal to make the whiskey smoother. This process takes 17-10 days. The result is a more full-bodied drink than bourbon. Its predominant flavor has been described as “sooty-sweet.”