Spirits

Reisetbauer Dry Gin is a premium Austrian gin crafted by Hans Reisetbauer, a renowned distiller known for his precision and commitment to quality. This gin is distilled from local Mulan wheat and infused with a blend of botanicals, including juniper, lemon zest, and angelica root, creating a crisp, aromatic spirit with citrus and herbal notes. Reisetbauer’s distillery, located in Upper Austria, has earned international acclaim not just for its gin but also for its fine eaux-de-vie and single malt whiskies, reflecting the producer's dedication to traditional methods and innovation.

A mezcalero's take on tequila.

Aged for OVER 50 MONTHS in American oak barrels, this attains supreme quality. We refrain from discussing its organoleptic attributes and characteristics because it's best for you to discover the experience of having Soul Mate on your palate.

The work of our master distiller, caring for this tequila for over 4 years, speaks for itself. We invite you to discover and taste for yourself an exceptional tequila.

It has a notably soft oak flavor with a vanilla aroma with citrus notes, floral touches, dark berries and pure agave flavor. 

Aromas of cooked agave, oak, caramel, vanilla, citrus fruits, black pepper, wildflower, butter, pineapple, dried fruits, walnuts, fruity, cinnamon & peach.

It's a tequila aged for 6 months in American oak barrels. At the end of its aging process, it goes through our activated charcoal filters to achieve greater smoothness and the characteristic of a true clear tequila.

Visually, it has a clear color, with less intensity than our blanco tequila, but it maintains its silver hues.

In terms of aroma, the first scent is of agave, however, it evolves to obtain earthy notes, the characteristic scent of an agave plant.

It has a flavor of white oak barrel, with a smoother taste due to the filtration process, yet sweet, with a rich spiciness and astringency.

2023 BTAC Release

Handcrafted with the infusion of wine and selected herbs including olive leaves. Olive trees are widespread on Lake Garda. The cultivation dates back to Roman Times. 

"With Reflection II, Whiskey Director Shaylyn Gammon is looking to continue the tradition while emphasizing a different layer of flavor notes than its predecessor. While Reflection I focused on the darker base notes like oak and caramel, Reflection II zeroes in on the brighter middle notes, including florals and sweetness. Reflection II also features older whiskey stocks than its predecessor, with Gammon seeking out barrels that clearly exhibited elevated mid-note flavors from Blue Run’s more than 5,000-barrel inventory."

Blue Run High Rye Bourbon is distilled and aged to perfection in Kentucky, the heart of America's whiskey-making tradition. The exceptional high rye mash bill imparts a distinctive spicy note that harmonizes beautifully with the underlying sweetness of caramel, vanilla, and toasted oak. The result is a rich, full-bodied whiskey with a complexity that reveals new layers of flavor with each sip.

Bold. Distinctive. Inviting. Blue Run Spirits offers fine Kentucky whiskies carefully crafted to make every experience memorable. Blue Run Spirits serves the high growth, ultra-premium market. Blue Run partners with industry legends and brings a cutting-edge design and marketing approach to embrace a rapidly expanding customer base.

This small batch of Tobala y Cuixe was made by “Tio” Pedro Pascual Hernandez and his nephew, Eduardo “Lalo” Barriga, in their hometown of Santa Catarina Minas, Oaxaca. The pair worked together to co-roast, co-ferment, and co-distil two different species of agave: wild-harvested Tobala (Agave potatorum) & cultivated Cuixe (Agave rhodacantha), both of them harvested in nearby Santo Domingo Jalleza. After the agaves were cooked together in an underground oven with guamuche firewood, they were allowed to rest for eight days. Lalo, along with neighbors and friends, used machetes to cut up the cooked agave, then feed it through a small mechanical shredder that covered the cooked agave pieces into a fermentable mash. That mash was allowed to dry ferment for a couple of days in pine tanks, before well-water was eventually added. Fermentation then continued for another week. Lalo, with the help of neighbors and friends, then proceeded to double-distill the fermented mash in a set of four clay-pot stills at his uncles’ palenque, “La Esperanza.”

Proofed with heads, heart and tails by Lalo. Distilled in August 2023 and rested in glass demijohns for six weeks prior to bottling.

5 Sentidos Jabali-Tobala is an ensamble of wild maguey Jabali and wild maguey Tobala from the Sierra Norte. The first special bottling from 5 Sentidos in the United States was this ensamble and it was only released in the city of Chicago (EN01 – 60 liters). Other batches are available at Oaxaca’s El Destilado. The same style of ensamble was also the third special release from 5 Sentidos (EN03 – 110 liters). The maguey Jabali and Tobala are cooked together in an underground horno, milled by hand with axes and mallets, fermented with Tepehuaje for four days, and double distilled in small clay pots. The clay pot still used to make this mezcal is artistically rendered on the front label of the bottle.

Xicaru Silver 102° differs from Xicaru Silver in the way it is distilled. A narrower cut is taken from the heart, where the alcohol, smoke and maguey are more concentrated. Xicaru Silver and Xicaru Silver 102° both utilize traditional mezcal production methods passed down from generation to generation.

The crisp, high proof of Xicaru Silver 102° asserts itself in all aspects, dominating on the nose and palate before gradually softening to the rich, smoky and vegetal notes of traditionally-produced, artisanal mezcal. The finish is warm and lasting.

Xicaru Añejo is made with traditional methods from 100% Maguey espadin. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof. Used barrels are employed to prevent over-aging, and the higher proof helps to maintain the essential characteristics of mezcal.

The patience required for barrel aging is rewarded with a fuller, more concentrated and complex mezcal. Notes of vanilla and oak contribute a new aroma, flavor and sweetness that delicately balance with the smoke and maguey.

“Single Malt Kanosuke 2023 LIMITED EDITION” is a single malt Japanese whisky which embodies Kanosuke Distillery’s concept of “MELLOW LAND, MELLOW WHISKY” and was produced using all 3 of our pot stills, aged in several varieties of oak barrels, and blended together after 3 years of maturation.

“Kanosuke HIOKI POT STILL” is made at Hioki distillery by using unmalted and malted barley, mashed and fermented in a unique process, then distilled carefully in a pot still, followed by maturation in new American white oak casks and bourbon barrels at the KANOSUKE distillery warehouse.