Whiskey is typically distilled from a malted grain like barley, corn, wheat or rye. The spirit is aged in charred white oak barrels, and can be distilled in various ways, which creates a panorama of styles and finishes that make each type unique. From blended, single malt and blended malts, Whiskey is a vast category with much to explore from sipping neat to creating cocktails. We encourage you to taste the rainbow.

STYLES:

Tennessee Whiskey:
Made exclusively in Tennessee from at least 51% corn and distilled through charcoal (Lincoln County Process - shoutout Nearest Greene) for smoothness. May include coloring or flavoring for a lighter taste than bourbon with vanilla, toasted oak and caramel notes.

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Straight Bourbon:
Made in America from at least 51% corn and aged in new oak barrels. No color or flavoring additions allowed. Spicy, nutty, fruity and sweet notes prevail.

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Rye:

Made in America with at least 51% rye and aged in new oak barrels. More spicy, robust flavor profile than straight bourbon.

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Scotch:

Made in Scotland with malted barley and water. Must age in an oak barrel for at least three years. Predominant smokey, peaty, fruity or nutty flavors. The OG.

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Irish:

Made in Ireland from a sour mash of malted grains or cereal and can only be distilled using water and caramel coloring. Must be aged in wooden casks at least three years. Smooth due to triple distillation with a slightly fruity character.

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Canadian:

Canadian whisky is lighter and smoother than other types of whiskey because it contains a high percentage of corn. Notes of butterscotch, spice and sweetness prevail.

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Japanese:

Created in the “Scottish way” Japanese whisky is distinct due to the impact of the country’s seasons on the aging process.