{"title":"Best Selling Tasting Boxes in 2025","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eUnveil flavor like a true connoisseur in 2025. Introducing the \u003cstrong\u003etop performers\u003c\/strong\u003e amongst our Tasting Boxes – your gateway to the world of taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy guess when you can savor? Our themed \u003cstrong data-mce-fragment=\"1\"\u003eTasting Boxes\u003c\/strong\u003e come with a selection of drinks, tasting notes, and instructions on how to taste. We pick the glasses to showcase the flavor range of each category and make it even easier for you to find the one.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEnjoy a distillery tour from the comfort of your home and explore the contents of your Flaviar Tasting Box.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRemember:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eTasting is Believing!\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"up-in-smoke-vol-2","title":"Up In Smoke Vol.2","description":"\u003cp\u003e\u003cem\u003e**This tasting box will soon have a complete guided video tasting experience. Taste the full advantage of its contents with the help of our expert. Explore more on \u003ca href=\"https:\/\/flaviar.com\/unboxing-flavor\/\"\u003eUnboxing Flavor\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe smokeshow.\u003c\/em\u003e \u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nYou know what we’re talking about. A vision of \u003cstrong\u003e\u003cem\u003epure smoldering loveliness\u003c\/em\u003e \u003c\/strong\u003ethat takes your mother effin’ breath away.\u003cbr\u003e\r\n\u003cbr\u003e\r\nThe smokeshow\u003cstrong\u003e\u003cem\u003e turns heads\u003c\/em\u003e\u003c\/strong\u003e. Makes waves. Leaves an \u003cstrong\u003e\u003cem\u003eimpression\u003c\/em\u003e\u003c\/strong\u003e. Love it or hate it, \u003cstrong\u003e\u003cem\u003eyou’ll never forget it\u003c\/em\u003e\u003c\/strong\u003e. Because it’s straight up FIRE.\u003cbr\u003e\r\n\u003cbr\u003e\r\nNeed some examples of smokeshows in their prime? Look no further than \u003cstrong\u003e\u003cem\u003eBrigitte Bardot\u003c\/em\u003e, \u003cem\u003eJames Dean\u003c\/em\u003e\u003c\/strong\u003e and just about any damn\u003cstrong\u003e\u003cem\u003e Islay Scotch \u003c\/em\u003e\u003c\/strong\u003egracing us with its presence.\u003cbr\u003e\r\n\u003cbr\u003e\r\n‘Cause you know what they say — where there’s smoke, \u003cstrong\u003e\u003cem\u003ethere’s fire\u003c\/em\u003e\u003c\/strong\u003e… and these roasty, toasty Spirits are straight up \u003cstrong\u003e\u003cem\u003ebringing the heat\u003c\/em\u003e\u003c\/strong\u003e.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\nThere’s no way you’ll ever forget taking a sip of a \u003cem\u003e\u003cstrong\u003esmoky Spirit\u003c\/strong\u003e\u003c\/em\u003e. It hits you right in the memory bank. It recalls nights filled with tall tales told by a \u003cem\u003e\u003cstrong\u003ecampfire, roasting marshmallows \u003c\/strong\u003e\u003c\/em\u003eover a crackling flame that leaves a \u003cem\u003e\u003cstrong\u003elingering scent of burning ash\u003c\/strong\u003e\u003c\/em\u003e and faint wisps of kerosene in your hair. Its warmth, comfort and kinship on a long, still night.\u003cbr\u003e\r\n\u003cbr\u003e\r\nBut what makes a Spirit smoky? In some cases, \u003cem\u003e\u003cstrong\u003enature\u003c\/strong\u003e\u003c\/em\u003e has her hand in it.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eIslay \u003c\/strong\u003e\u003c\/em\u003eknows what we’re talking about. Located off the west coast of Scotland, the Island produces some of the smokiest Scotch on the market thanks to its \u003cem\u003e\u003cstrong\u003epeat\u003c\/strong\u003e\u003c\/em\u003e — a byproduct of the grasses, mosses and shrubs that live and die in the perpetual bog. The peat burns like coal and is used to \u003cem\u003e\u003cstrong\u003edry the malt\u003c\/strong\u003e\u003c\/em\u003e that makes the Scotch, imparting a \u003cem\u003e\u003cstrong\u003epungent smell and taste\u003c\/strong\u003e\u003c\/em\u003e.\u003cbr\u003e\r\n\u003cbr\u003e\r\nBut Mother Nature\u003cem\u003e\u003cstrong\u003e isn’t the only star\u003c\/strong\u003e\u003c\/em\u003e in this smokeshow — humans can manufacture a smoky flavor by \u003cem\u003e\u003cstrong\u003echarring barrels\u003c\/strong\u003e\u003c\/em\u003e used for aging. It’s a shortcut, but... work smarter not harder, right?\u003cbr\u003e\r\n\u003cbr\u003e\r\nWhich brings us to the three fine smoky specimens you’ll find in this box:\u003cem\u003e\u003cstrong\u003e Colkegan Cask Strength Single Malt Whiskey\u003c\/strong\u003e\u003c\/em\u003e, a 118 proof sip that’s been mesquite smoked for more toffee, chocolate, coffee and spice notes; \u003cem\u003e\u003cstrong\u003eMadre Mezca\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003el\u003c\/strong\u003e\u003c\/em\u003e, an Oaxan Spirit that counts on cooked agave for its charred flavor; and\u003cem\u003e\u003cstrong\u003e Bank Note Peated Reserve\u003c\/strong\u003e\u003c\/em\u003e, a blended Whisky using peaty Scottish malts to create its special brand of smoke.\u003cbr\u003e\r\n\u003cbr\u003e\r\nSo, find a glass and kick back in front of an open flame — this Tasting Box is \u003cem\u003e\u003cstrong\u003eone for the books.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eCheers! \u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cstrong\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n1) There’s no getting around\u003cem\u003e\u003cstrong\u003e the smoke in Mezcal \u003c\/strong\u003e\u003c\/em\u003ebecause to make it, you have to roast agave, which is traditionally done by burning logs in a pit. But in that smoke, you’ll find a whole range of different flavors including spice, fruit, floral and the occasional funky fermented note.\u003cbr\u003e\r\n\u003cbr\u003e\r\n2) Produced by Jose Garcia Morales and his family in the rolling hills of the Oaxacan Sierra, Madre Mezcal is distilled from \u003cem\u003e\u003cstrong\u003eagave Espadin \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003eagave Cuishe\u003c\/strong\u003e\u003c\/em\u003e that have been roasted in an earthen pit before being fermented with local well-water and wild mountain yeast.\u003cbr\u003e\r\n\u003cbr\u003e\r\n3) After the Excise Tax on Whisky in 1644, Islay \u003cem\u003e\u003cstrong\u003eput a series of illicit stills\u003c\/strong\u003e\u003c\/em\u003e in place so they could continue production. Still, the first time an exciseman set foot on Islay wasn’t until 1797. Why? Because the natives of Islay were thought to be \"wild barberious people.\" \u003cbr\u003e\r\n\u003cbr\u003e\r\n4) Along with smoky Spirits, smoked cocktails are a\u003cem\u003e\u003cstrong\u003e hot (literally) trend at bars\u003c\/strong\u003e.\u003c\/em\u003e There are two ways to add smoke to a drink: either by \u003cem\u003e\u003cstrong\u003einfusing it with smoke,\u003c\/strong\u003e\u003c\/em\u003e or by \u003cem\u003e\u003cstrong\u003eusing a smoky ingredient\u003c\/strong\u003e.\u003c\/em\u003e Some popular methods include smoking ice or using a smoking gun.\u003cbr\u003e\r\n\u003cbr\u003e\r\n5) \u003cem\u003e\u003cstrong\u003eColkegan Cask Strength Single Malt Whiskey\u003c\/strong\u003e\u003c\/em\u003e is a smooth, marvelous expression. A mesquite wood smoke was used to toast the malted barley in order to bring a \u003cem\u003e\u003cstrong\u003eunique southwestern American style \u003c\/strong\u003e\u003c\/em\u003eto the classic Scottish Whisky technique. \u003cbr\u003e\r\n\u003cbr\u003e\r\n6) Although a smoky Spirit can certainly stand on its own, it can also \u003cem\u003e\u003cstrong\u003ework well in a cocktail\u003c\/strong\u003e\u003c\/em\u003e. In fact, bartenders love to play with Mezcal’s full-bodied flavor and smoky notes in classic cocktails like a Smoky Old-Fashioned. Go try a twist on an old favorite today!\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"94","offer_id":46762063397146,"sku":"US-8530546557210-94","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":50546865602842,"sku":"US-8530546557210-13","price":46.99,"currency_code":"USD","in_stock":true},{"title":"32","offer_id":51208641020186,"sku":"US-8530546557210-32","price":46.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/up-in-smoke-vol.2-ID-689_product_89b1cf87-855a-4411-b3a5-7ed36c4429f0.png?v=1757010690"},{"product_id":"ryenaissance","title":"Ryenaissance","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRye’s glorious empire\u003c\/strong\u003e\u003c\/em\u003e came crashing down in the Prohibition era and during both of the World Wars. Besides the inconvenience of the fiery Spirit becoming illegal, Rye also became too expensive to produce – but \u003cem\u003e\u003cstrong\u003ecorn\u003c\/strong\u003e\u003c\/em\u003e, on the other hand, was \u003cem\u003e\u003cstrong\u003esubsidized\u003c\/strong\u003e\u003c\/em\u003e. That was great news for Bourbon, and the juice swooped in, slowly taking over Rye’s throne. \u003c\/p\u003e\r\n\r\n\u003cp\u003eSuddenly, Rye’s rep was a far cry from its former glory days, and\u003cem\u003e\u003cstrong\u003e everybody was drinking Bourbon now\u003c\/strong\u003e\u003c\/em\u003e. Add to the mix the bad PR it got from all the drunkards in old Hollywood movies sipping (or rather, chugging down) cheap Rye and the once highly esteemed Spirit quickly ended up on the bottom shelves – the rare bottles that were left of it, anyway.\u003c\/p\u003e\r\n\r\n\u003cp\u003eFast forward to the \u003cem\u003e\u003cstrong\u003e21st century.\u003c\/strong\u003e\u003c\/em\u003e People began to realize that Rye might have been treated a tad unfairly and that perhaps it doesn’t belong on the bottom shelves. Bartenders were starting to miss the unparalleled depth Rye’s \u003cem\u003e\u003cstrong\u003eunique balance of spicy, sweet, \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003edry\u003c\/strong\u003e\u003c\/em\u003e brought to their cocktails. \u003c\/p\u003e\r\n\r\n\u003cp\u003eInnovative craft distillers all over America have been picking up on the zeitgeist and carving a\u003cem\u003e\u003cstrong\u003e new path \u003c\/strong\u003e\u003c\/em\u003efor \u003cem\u003e\u003cstrong\u003egreat Rye Whiskeys.\u003c\/strong\u003e\u003c\/em\u003e Just take a look at Ragtime Rye from New York Distilling Company, a robust and nuanced Rye of the new era, crafted from New York State-grown rye and aged in full-size barrels. Or, Sagamore Cask Strength Rye, a powerful explosion of color and Rye flavors from Maryland. Or this single barrel Rye, Catoctin Creek Roundstone Rye Distiller's Edition that puts the spice in Rye without the burn. \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRye is back, and it tastes greater than ever.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eMix your favorite Whiskey cocktail the way it was originally made and\u003cem\u003e\u003cstrong\u003e ride the wave of new great Ryes\u003c\/strong\u003e\u003c\/em\u003e, led by innovative craft distillers.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) The literary great \u003cem\u003e\u003cstrong\u003eMelville \u003c\/strong\u003e\u003c\/em\u003ewas familiar with the spicy tipple, too, describing the blood of the injured whale in \u003cem\u003e\u003cstrong\u003eMoby Dick\u003c\/strong\u003e\u003c\/em\u003e to be as\u003cem\u003e\u003cstrong\u003e “red as some Old Monongahela”\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2)  At the end of the 18th century and at the beginning of the 19th century, \u003cem\u003e\u003cstrong\u003eGeorge Washington\u003c\/strong\u003e\u003c\/em\u003e was one of the\u003cem\u003e\u003cstrong\u003e biggest Rye producers\u003c\/strong\u003e\u003c\/em\u003e in America, distilling as much as 11,000 gallons \u003cem\u003e\u003cstrong\u003eper year.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) Revolutionary soldiers were given ratios of \u003cem\u003e\u003cstrong\u003eRye for courage\u003c\/strong\u003e\u003c\/em\u003e; a bit like Royal Navy soldiers were given ratios of Navy Rum.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) The U.S. law states that\u003cem\u003e\u003cstrong\u003e Rye Whiskey must be made from at least 51% rye \u003c\/strong\u003e\u003c\/em\u003ewith other ingredients usually being corn and malted barley. It’s distilled to no more than 160 proof and aged in charred, new oak barrels. It must be put in the barrels at \u003cem\u003e\u003cstrong\u003eno more than 125 proof.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) The early history of American Rye is usually associated with \u003cem\u003e\u003cstrong\u003eMaryland \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003ePennsylvania \u003c\/strong\u003e\u003c\/em\u003ebecause that's where the Scotch-Irish immigrants settled and opened huge \u003cem\u003e\u003cstrong\u003edistilling operations\u003c\/strong\u003e\u003c\/em\u003e. At first, they were mostly using barley but since it didn't adapt well to the North American climate, they switched to rye.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) \u003cem\u003e\u003cstrong\u003ePennsylvania’s \u003c\/strong\u003e\u003c\/em\u003etypical style of Rye was called\u003cem\u003e\u003cstrong\u003e Monongahela Rye\u003c\/strong\u003e\u003c\/em\u003e, named after the \u003cem\u003e\u003cstrong\u003eMonongahela River. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) At the time, \u003cem\u003e\u003cstrong\u003eGeorge Washington\u003c\/strong\u003e\u003c\/em\u003e ran his own distilling operation, producing\u003cem\u003e\u003cstrong\u003e 11,000 gallons\u003c\/strong\u003e\u003c\/em\u003e with his five stills, which might not seem like that much today, but back in the day, it made him a real \u003cem\u003e\u003cstrong\u003eWhiskey tycoon.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"180","offer_id":46759498285338,"sku":"1695325217","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":46759499006234,"sku":"1695325224","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50200464556314,"sku":"US-8530548261146-94","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":50546836865306,"sku":"US-8530548261146-13","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Ryenaissance-ID-696_product_0876aa8e-ac0a-445d-bf2f-e5d87ace562e.png?v=1757010691"},{"product_id":"asia-oceania-vol-3","title":"Asia \u0026 Oceania Vol.3","description":"\u003cp\u003e\u003cem\u003eNow the only thing a gambler needs\u003cbr\u003e\r\nIs a suitcase and trunk\u003cbr\u003e\r\nAnd the only time he's satisfied\u003cbr\u003e\r\nIs when he's all drunk.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThing is, you don’t need to lose your shirt in the House of the Rising Sun to taste what the Far East and Oceania are putting out. Nah, you just need \u003cem\u003e\u003cstrong\u003eyour trusty palate\u003c\/strong\u003e\u003c\/em\u003e and an appreciation for some fine hooch to \u003cem\u003e\u003cstrong\u003eget in on this game\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd it isn’t just \u003cem\u003e\u003cstrong\u003eJapan \u003c\/strong\u003e\u003c\/em\u003ewe’re talking about (although they’re definitely killin’ the game). Look beyond those Eastern borders and you’ll discover a Whisky world worth whetting your whistle for.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRiddle us this:\u003c\/strong\u003e\u003c\/em\u003e what do Australia and India have in common with Japan?\u003c\/p\u003e\r\n\r\n\u003cp\u003eTurns out, it’s an\u003cem\u003e\u003cstrong\u003e exceptional taste for Whisky.\u003c\/strong\u003e\u003c\/em\u003e True story.\u003c\/p\u003e\r\n\r\n\u003cp\u003eWhile Japan has its fair share of awards and medals, including the gorgeous \u003cem\u003e\u003cstrong\u003eOhishi Sherry Single Cask Rice Whisky\u003c\/strong\u003e\u003c\/em\u003e with its tropical fruity flavors, toasted hazelnut and sweet marzipan notes, these two nations are producing some pretty darn exceptional malts that are quickly earning them a reputation in the global Spirits game.\u003c\/p\u003e\r\n\r\n\u003cp\u003eOver in India, for instance, Amrut distillery’s \u003cem\u003e\u003cstrong\u003eAmrut Single Malt Whisky\u003c\/strong\u003e\u003c\/em\u003e is turning heads all around the world. And this Single Malt expression is doing that with an unforgettable flavor profile that includes toffee, barley-oak sweetness, and licorice-Bourbon notes.\u003c\/p\u003e\r\n\r\n\u003cp\u003eDown under, Australia’s\u003cem\u003e\u003cstrong\u003e Starward Nova \u003c\/strong\u003e\u003c\/em\u003ehas been aged in casks that previously held Australian red Wine for about two years thanks to the climate’s speedy aging in \"Melbourne years.\" The result is an attention-grabbing Single Malt with a luxurious mouth feel full of red fruit and honey.\u003c\/p\u003e\r\n\r\n\u003cp\u003eYou don’t have to be a betting man to see that these Far East Whiskies offer low-risk and high-return when it comes to flavor. \u003cem\u003e\u003cstrong\u003eTime to tip up your cup, throw your hands up and toast \u003c\/strong\u003e\u003c\/em\u003eto these soon-to-be Whiskey high-rollers.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) You might think the temps in India would spell disaster for Whisky production. On the contrary — it hovers at about \u003cem\u003e\u003cstrong\u003e85-degrees Fahrenheit \u003c\/strong\u003e\u003c\/em\u003e(35-degrees Celsius) making it comparable to Kentucky and Tennessee Whiskey.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) However, dry conditions are a huge obstacle for Indian Whisky production. The lack of humidity causes the aging process\u003cem\u003e\u003cstrong\u003e to increase by about six-fold\u003c\/strong\u003e\u003c\/em\u003e (i.e. a six-year-old Indian Whisky is similar to an 18-year-old Scotch Whisky).\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) India is the biggest consumer of Whisky in the world… But nearly all the \"Whisky\" produced there is made from \u003cem\u003e\u003cstrong\u003emolasses-derived Spirit (Rum?),\u003c\/strong\u003e\u003c\/em\u003e which — according to EU and US legislation — isn’t Whisky at all. \u003c\/p\u003e\r\n\r\n\u003cp\u003e4) While WWII was a horrible time for the world as a whole, Japanese Whisky sales boomed during that time. Sales reports from \u003cem\u003e\u003cstrong\u003eSuntory and Nikka\u003c\/strong\u003e\u003c\/em\u003e show a huge boost in domestic consumption during the war, as both companies supplied Whisky directly to the army and Japanese forces.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Although Australians have been distilling Whiskey since the\u003cem\u003e\u003cstrong\u003e mid-19th century,\u003c\/strong\u003e\u003c\/em\u003e the modern industry really got its start in the mid-1990s when a land surveyor named \u003cem\u003e\u003cstrong\u003eBill Lark\u003c\/strong\u003e\u003c\/em\u003e successfully lobbied against a law that banned microdistilleries.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) Australian Whiskies tend to set themselves apart from the rest of the Whisky producing world by using Brewer’s malt in their mash bill and using smaller casks for aging. The result: \u003cem\u003e\u003cstrong\u003erich, oily malts that stand out from the typical Scotch.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"51","offer_id":48644144070938,"sku":"US-8530566119706-51","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Asia_Oceania_Vol.3_ID-687_Product_cba15a03-a0ed-44f1-af79-0fc382ae8148.png?v=1757010694"},{"product_id":"liquid-gold-vol-2","title":"Liquid Gold Vol.2","description":"\u003cp\u003eThe wonderful universe of Spirits is so diverse and exciting, one lifetime is barely enough to experience them all (and keep a working liver). This Tasting Box focuses on the fiesta-time realm of \u003cem\u003e\u003cstrong\u003eRum\u003c\/strong\u003e\u003c\/em\u003e, elegant world of \u003cem\u003e\u003cstrong\u003eBrandy\u003c\/strong\u003e\u003c\/em\u003e, and no-nonsense landscape of\u003cem\u003e\u003cstrong\u003e Irish Whiskey.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThe first Filipino sipping Rum, \u003cem\u003e\u003cstrong\u003eDon Papa Small Batch\u003c\/strong\u003e\u003c\/em\u003e, is a premium and pristine Spirit with rich and tropical profile; \u003cem\u003e\u003cstrong\u003eChâteau de Lacquy Reference\u003c\/strong\u003e\u003c\/em\u003e is a prestigious Armagnac from the southwest of France; and \u003cem\u003e\u003cstrong\u003eJack Ryan\u003c\/strong\u003e\u003c\/em\u003e is a one of a kind Irish Whiskey.\u003c\/p\u003e\r\n\r\n\u003cp\u003eEach Spirit is an epitome of its genre, wildly different from the other two, but with one common feature: striving for \u003cem\u003e\u003cstrong\u003eexcellence and quality.\u003c\/strong\u003e\u003c\/em\u003e If this is your first contact with Rum, Brandy or Irish Whiskey, there are no better ushers out there.\u003c\/p\u003e\r\n\r\n\u003cp\u003eDon’t waste your time on second-grade booze. Cheers!\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) \u003cem\u003e\u003cstrong\u003eChâteau de Lacquy\u003c\/strong\u003e\u003c\/em\u003e is the oldest family-owned estate producing Armagnac, one of the most renowned types of Brandy. It’s been a family affair since \u003cem\u003e\u003cstrong\u003e1711 \u003c\/strong\u003e\u003c\/em\u003e(the time of Louis XIV, to put it into perspective) and the present owner \u003cem\u003e\u003cstrong\u003eGilled de Boisseson\u003c\/strong\u003e\u003c\/em\u003e is the 10th generation to run Château de Lacquy.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) \u003cem\u003e\u003cstrong\u003eJack Ryan ‘Haddington’ Single Malt Irish Whiskey\u003c\/strong\u003e\u003c\/em\u003e was named after \u003cem\u003e\u003cstrong\u003eHaddington Road\u003c\/strong\u003e\u003c\/em\u003e — the address of the company in Dublin. So, you know it’s something they are exceptionally proud of.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) \u003cem\u003e\u003cstrong\u003eDon Papa’s Rum\u003c\/strong\u003e\u003c\/em\u003e is a global collab: the bottle is French, the cork Portuguese, the label Italian, and the Spirit itself Filipino. The award-winning brand design was created in New York by \u003cem\u003e\u003cstrong\u003eStranger \u0026amp; Stranger.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) Brandy was invented in the 16th century by a \u003cem\u003e\u003cstrong\u003esneaky Dutch merchant\u003c\/strong\u003e\u003c\/em\u003e who learned how to remove water from Wine and save cargo space. He then added water again and called it \"\u003cem\u003e\u003cstrong\u003eBradwijn\u003c\/strong\u003e\u003c\/em\u003e,\" which means\u003cem\u003e\u003cstrong\u003e \"burned wine\".\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Rum used to be known as a cheap drink in the Philippines, but when \u003cem\u003e\u003cstrong\u003eStephen Carroll, \u003c\/strong\u003e\u003c\/em\u003eex-exec of Remy Cointreau, visited the country and realized they have the best sugarcane around, he set up show there in 2011 and started producing premium sipping Rum, basically \u003cem\u003e\u003cstrong\u003ereinventing the brand of Filipino Rum.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) \u003cem\u003e\u003cstrong\u003eWhiskey was invented by Irish monks\u003c\/strong\u003e\u003c\/em\u003e in the \u003cem\u003e\u003cstrong\u003e12th century,\u003c\/strong\u003e\u003c\/em\u003e when they realized the imported perfumes give you a nice buzz. They reverse-engineered Chanel No.1 and created uisce beatha – water of life.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) Brandy can be found anywhere in the world but the two most renowned ones, \u003cem\u003e\u003cstrong\u003eCognac and Armagnac\u003c\/strong\u003e\u003c\/em\u003e, can only be produced in their respective regions. Armagnac comes from \u003cem\u003e\u003cstrong\u003eGascony \u003c\/strong\u003e\u003c\/em\u003ein the historic region of Armagnac, which was one of the first ones in France to distill Spirits. Among other differences, Armagnac is produced in smaller volumes than Cognac and sold by \u003cem\u003e\u003cstrong\u003esmall producers\u003c\/strong\u003e\u003c\/em\u003e rather than the big players in the Spirit industry.\u003c\/p\u003e\r\n\r\n\u003cp\u003e8) \u003cem\u003e\u003cstrong\u003eThe Royal Navy\u003c\/strong\u003e\u003c\/em\u003e gave its sailors a daily ration of Rum (also known as \"\u003cem\u003e\u003cstrong\u003etot\u003c\/strong\u003e\u003c\/em\u003e\") from \u003cem\u003e\u003cstrong\u003e1850 \u003c\/strong\u003e\u003c\/em\u003eto \u003cem\u003e\u003cstrong\u003e1970 \u003c\/strong\u003e\u003c\/em\u003eto prevent scurvy. Rum itself didn't actually scare away the condition - it was lime that was added to the ration. 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Luckily for you, all three samples come from this \u003cem\u003e\u003cstrong\u003epeaty paradise\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThe\u003cem\u003e\u003cstrong\u003e trick\u003c\/strong\u003e\u003c\/em\u003e in creating such a\u003cem\u003e\u003cstrong\u003e delicacy\u003c\/strong\u003e\u003c\/em\u003e like peated Whisky is turning decayed world into a fossil fuel (it grows back, don’t worry) and use it to smoke grains (usually barley). Bricks of peat are set on fire under grates on which grains are evenly distributed, and dried in order to be stored safely without losing their \u003cem\u003e\u003cstrong\u003emagical germinative capacity\u003c\/strong\u003e\u003c\/em\u003e. That goes on for \u003cem\u003e\u003cstrong\u003e30 hours\u003c\/strong\u003e\u003c\/em\u003e, while the grains are infused with fumes and thingies called \u003cem\u003e\u003cstrong\u003ephenols\u003c\/strong\u003e\u003c\/em\u003e - organic compounds that give peated Whisky that \u003cem\u003e\u003cstrong\u003edistinctive smoky flavor\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eWe can also use phenols to measure peatiness - the higher the number (PPM -  parts per million), the \u003cem\u003e\u003cstrong\u003epeatier the Spirit\u003c\/strong\u003e\u003c\/em\u003e. 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India’s Peated Amrut is an emerging classic, Japan is also bit on the peat, particularly at the Yoichi distillery, Swiss Saentis is an absolute hit, whilst in New Zealand the Manuka Smoke single malt has recently been introduced.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7) Peated Whisky-makers entered\u003cem\u003e\u003cstrong\u003e a pact\u003c\/strong\u003e\u003c\/em\u003e long ago that forbid them from employing new oak in the aging and finishing process. Instead they use Bourbon and Tennessee Whisky barrels for aging and finish things up sometimes in casks used for sherry and port.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e8) \u003cem\u003e\u003cstrong\u003eKilchoman\u003c\/strong\u003e\u003c\/em\u003e is the first Whisky-maker to set up shop on Islay in more than \u003cem\u003e\u003cstrong\u003e124 years\u003c\/strong\u003e\u003c\/em\u003e. \u003cem\u003e\u003cstrong\u003eAnthony Wills\u003c\/strong\u003e\u003c\/em\u003e, otherwise known as Andy the Brave, is one of only two makers on the island to oversee malting, distilling, maturing, and bottling on site, plus that’s where he grows 30 percent of his barley.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"98","offer_id":46756108501274,"sku":"1695307167","price":46.99,"currency_code":"USD","in_stock":false},{"title":"180","offer_id":46756110598426,"sku":"1695307173","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":46756113809690,"sku":"US-8530584731930-85","price":46.99,"currency_code":"USD","in_stock":false},{"title":"49","offer_id":46756137074970,"sku":"1695307189","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":46756137107738,"sku":"1695307200","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":46777108267290,"sku":"1695423166","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":46777111150874,"sku":"US-8530584731930-13","price":46.99,"currency_code":"USD","in_stock":true},{"title":"99","offer_id":46777115312410,"sku":"1695423210","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":46888145125658,"sku":"US-8530584731930-130","price":46.99,"currency_code":"USD","in_stock":false},{"title":"139","offer_id":46948038836506,"sku":"US-8530584731930-139","price":46.99,"currency_code":"USD","in_stock":false},{"title":"102","offer_id":47122164482330,"sku":"US-8530584731930-102","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307271074074,"sku":"US-8530584731930-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"117","offer_id":48338713936154,"sku":"US-8530584731930-117","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50200486478106,"sku":"US-8530584731930-94","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/peat-it-peat-it-vol.2-ID-348_product_0cef8c57-fefd-456d-ae9d-e13732a1975e.png?v=1757010697"},{"product_id":"whiskys-big-in-japan-vol-2","title":"Whisky's Big In Japan Vol.2","description":"\u003cp\u003e\u003cstrong\u003eTo join this party, you’ll need to get on over to the Land of the Rising Sun.\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eYep, \u003cem\u003e\u003cstrong\u003eJapan \u003c\/strong\u003e\u003c\/em\u003eis doing the Whisky thing and they’re doing it big. (Or should we say, \"yuge.\")\u003c\/p\u003e\r\n\r\n\u003cp\u003eSee, the Japanese can’t seem to get enough of the stuff — right along with the rest of us. They’ve discovered\u003cem\u003e\u003cstrong\u003e the secret to making some spectacular sauce\u003c\/strong\u003e\u003c\/em\u003e and the world’s like \"hold my Beer… and pass me that Whisky.\" \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eTime to get this party started.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003eThe Japanese Whisky train is out of the station and there’s no stopping it.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThe world’s fallen in love with the meticulous way the Japanese are distilling their grains, and with good reason — they’ve taken \u003cem\u003e\u003cstrong\u003ethe Scottish playbook\u003c\/strong\u003e\u003c\/em\u003e on crafting great Whisky and managed to perfect it.\u003c\/p\u003e\r\n\r\n\u003cp\u003eWe know, we know. Blasphemous.\u003cem\u003e\u003cstrong\u003e But hear us out.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThe Japanese have taken Whisky distilling \u003cem\u003e\u003cstrong\u003eto another level. \u003c\/strong\u003e\u003c\/em\u003eFor one, they produce a clear wort — that’s the liquid drawn off of the mash — which means fewer lipids and therefore less of a nutty taste. They also finish their Whiskies in \u003cem\u003e\u003cstrong\u003eJapanese Oak casks,\u003c\/strong\u003e\u003c\/em\u003e which give it a more delicate, floral flavor. All of this (along with a few other tricks they have up their sleeve) results in a dram that’s more balanced, softer, aromatic and fragrant than a typical Scotch.\u003c\/p\u003e\r\n\r\n\u003cp\u003eBut the methods by which they distill it are \u003cem\u003e\u003cstrong\u003eessentially the same as the Scots.\u003c\/strong\u003e\u003c\/em\u003e So they’re paying their respects to the greats while making it their own. Can’t hate on that.\u003c\/p\u003e\r\n\r\n\u003cp\u003eNow, onto the box. Inside, we’ve packed three stellar samples of Japanese Whiskies that artfully pay homage to Scotch rules and legacy. The warm \u003cem\u003e\u003cstrong\u003eKurayoshi 12 Year Old Pure Malt Whisky\u003c\/strong\u003e\u003c\/em\u003e with toffee and vanilla notes, the slightly sweet and well-rounded \u003cem\u003e\u003cstrong\u003eKujira Ryukyu Whisky,\u003c\/strong\u003e\u003c\/em\u003e and the delicate\u003cem\u003e\u003cstrong\u003e Ichiro's Malt \u0026amp; Grain.\u003c\/strong\u003e\u003c\/em\u003e Trust us, they won’t disappoint.\u003c\/p\u003e\r\n\r\n\u003cp\u003eWhile we can’t predict what the future holds for Japanese Whisky, we’d put our money on a bright one.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eKanpai!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) It was the humble \u003cem\u003e\u003cstrong\u003eHighball \u003c\/strong\u003e\u003c\/em\u003ethat single-handedly revived Japanese Whisky in Japan. Aside from some attention overseas, Japanese Whisky on the domestic front was very low in the early 2000s. It wasn’t until 2008, when Suntory launched the Highball campaign featuring their Kakubin Whisky with popular Japanese actresses that things really kicked into high gear.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) While WWII was a horrible time for the world as a whole, Japanese Whisky sales boomed during that time. Sales reports from Suntory and Nikka show a \u003cem\u003e\u003cstrong\u003ehuge boost in domestic consumption\u003c\/strong\u003e\u003c\/em\u003e during the war, as both companies supplied Whisky directly to the army and Japanese forces.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) In \u003cem\u003e\u003cstrong\u003e\"Lost in Translation,\"\u003c\/strong\u003e\u003c\/em\u003e Bill Murray’s poison of choice was the Suntory Hibiki 17 Year Old — and if everyone knows one thing it’s this: in Bill Murray we trust.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) The founders of \u003cem\u003e\u003cstrong\u003eSuntory and Nikka\u003c\/strong\u003e\u003c\/em\u003e were tight: in fact, Suntory’s founder, Shinjiro Torii, hired Masataka Taketsuru to run the Yamazaki distillery. \u003cem\u003e\u003cstrong\u003eTaketsuru \u003c\/strong\u003e\u003c\/em\u003estayed there for 10 years before moving on and creating Nikka in 1934.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) \u003cem\u003e\u003cstrong\u003eNumbers don’t lie:\u003c\/strong\u003e\u003c\/em\u003e The Japanese drink way more Whisky than the Scots and they produce more than the United States.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) \u003cem\u003e\u003cstrong\u003eMizuwari \u003c\/strong\u003e\u003c\/em\u003emeans \"mixed with water\" and is a popular way of drinking Spirits in Japan. Typically, about two parts of cold water are mixed with one part of the Spirit and some ice.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) Caveat emptor: \u003cem\u003e\u003cstrong\u003eJapanese Whisky has no strict rules\u003c\/strong\u003e\u003c\/em\u003e surrounding its production, which has resulted in companies importing Whisky from Scotland and maturing it briefly in Japan before slapping a label on it that claims it’s Japanese Whisky. Consulting with Inspector Google before you make a purchase can pay off in spades (but rest assured, all of Japanese Whisky we sell here at Flaviar is legit!).\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"35","offer_id":46763475140890,"sku":"1695354691","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47681852571930,"sku":"US-8530603082010-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":48463770419482,"sku":"US-8530603082010-48","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":48644257612058,"sku":"US-8530603082010-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":51208640856346,"sku":"US-8530603082010-32","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Whisky_s-Big-In-Japan-Vol.2-ID-680_product_6e22a9b7-1a52-4b28-9a39-55ae4b4b54f0.png?v=1757010703"},{"product_id":"ginaissance","title":"Ginaissance","description":"\u003cdiv\u003e\n\u003cstrong\u003eThe New World is having a \u003c\/strong\u003e\u003cstrong\u003eGinaissance\u003c\/strong\u003e\u003cstrong\u003e! \u003c\/strong\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eMmm... \u003cem\u003e\u003cstrong\u003eThe Art of Distillation\u003c\/strong\u003e\u003c\/em\u003e. One of the greatest triumphs of the Old World. When this art met the unending cornfields of the New World, it resulted in countless failed moonshine experiments, pretty intricate popcorn machines and, of course, some terrific Bourbon. But Americans are, as far as other Spirits are concerned... still, pardon our French, rather unenlightened. And no, flavoured Vodka doesn't count!\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eLondon Dry Gin\u003c\/strong\u003e\u003c\/em\u003e, one of the oldest and most esteemed spirit classes, wasn’t introduced to the US until the 1890s. What had previously passed for Gin was just a raw spirit, with a few splashes of juniper oil. Ugh.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eProhibition \u003c\/strong\u003e\u003c\/em\u003eand the decades that followed didn’t do much good for Gin. But in the past decade or two, things have looked peachier and peachier, with the booming craft spirits revolution, and a slew of crafty, innovative bartenders who are (re)discovering classic pre-prohibition cocktails. Big UK brands kickstarted this movement by importing less juniper forward expressions (you know, to appeal to the more sensitive palates). US craft producers just grabbed this idea by the horns and went wild with it— now the experimentation with botanicals and spices is almost spiraling out of control. Mr. Juniper-san, welcome aboard, but yours is the backseat now.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eIn summary, \u003cem\u003e\u003cstrong\u003eNew Western or New American Gins \u003c\/strong\u003e\u003c\/em\u003eare lighter on their feet than London Dry and they \"don't hit you in the face with a Christmas tree\" (We shamelessly stole this quote from Mr. Jason Barrett from Black Button distilling).\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eEasy now. Don't break our testicles over what is written above. Making these generalizations ain't easy, and the list of US micro distilleries squeezing out high quality Gin might just outnumber your Facebook friends list by 10:1. What we're trying to say here is—there's a lot of variety out there, from the classic London Dry, to meatballs-meets-Skittles flavoured Gin. What you’ll find below isn’t exactly meatball flavoured Gin, but a berry pick of three modern US craft Gins that will \"hit you in the face with how good they taste\" (Yeah. We're taking credit for this one).\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eGin is having a moment\u003c\/strong\u003e\u003c\/em\u003e. It’s about time you have a moment with Gin.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cstrong\u003eCheers!\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e)1 Most craft distillers start their business Whiskey-bound. But since Whisk(e)y requires at least a few years of ageing in barrels before it can be released to the market, they’re looking for other ways to generate income. Gin doesn’t require ageing and provides unlimited ways of experimenting with flavour, \u003cem\u003e\u003cstrong\u003eso it’s a good way to go\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) \u003cem\u003e\u003cstrong\u003eTonic Water\u003c\/strong\u003e\u003c\/em\u003e, of the famous G\u0026amp;T (right, Gin \u0026amp; Tonic), was initially invented to help battle malaria. The bitter tasting quinine from the Cinchona Tree bark was mixed with sugar and water, to create a better tasting tonic. The soldiers mixed the tonic with their existing Gin ration, et voila! A star was born.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) Looking for ways to upgrade your \u003cem\u003e\u003cstrong\u003eGin \u0026amp; tonic\u003c\/strong\u003e\u003c\/em\u003e? Play with garnishes. The general rule is to go for the garnishes that complement the flavour profile of Gin. Here’s a handy little guide to help you:\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- Citrus peel, cucumber and rose petals work well with floral Gins\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- Lime wedges, grapefruit, and even olives work with dry Gins\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- For savoury Gins, try rosemary, thyme, and juniper berries.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eOther popular garnishes include mango, strawberries, even hibiscus flower.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4)\u003cem\u003e\u003cstrong\u003e Old Tom Gin\u003c\/strong\u003e\u003c\/em\u003e is a style of Gin halfway between London dry Gin and Genever. There are no clear rules on what Old Tom is, but it’s normally lighter and less intense than the London dry Gin, with a prominent sweetness. Some expressions are made using a combination of corn and\/or malted barley as a base spirit instead of neutral spirit. It can even be aged. Old Tom was popular for cocktails in the 19th century and cocktails are the main reason for today’s Old Tom’s revival, though it remains a niche style. But if you think you hate Gin, try Old Tom style. It might change your mind. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) There are\u003cem\u003e\u003cstrong\u003e two primary ways to \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eflavour\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e your Gin\u003c\/strong\u003e\u003c\/em\u003e: You can either add flavours to a distilled spirit and bottle it, or you can infuse botanicals into the spirit by distilling them together. Depending on the method you choose, you can get a different kind of Gin with a different flavour profile.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6) While not officially recognized by the United Nations, there are at least two events a year you should know about to call yourself a Gin lover: \u003cem\u003e\u003cstrong\u003eWorld Gin Day\u003c\/strong\u003e\u003c\/em\u003e in June, and \u003cem\u003e\u003cstrong\u003eGinuary\u003c\/strong\u003e\u003c\/em\u003e - a series of Gin-themed events for the whole month of January!\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7) UK exports of Gin to the US rose 553% in the past decade, which in part was largely thanks to James Bond and Downtown Abbey. Are we on the verge of the American Gin craze? Experts say the gin boom is far from over. It’s even expected (Euromonitor) that \u003cem\u003e\u003cstrong\u003eGin exports from the UK will overcome those of blended Scotch by 2020\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e8) \u003cem\u003e\u003cstrong\u003eNavy Strength Gins\u003c\/strong\u003e\u003c\/em\u003e are 57% ABV (114 proof). Great for putting hair on your chest, and won’t ruin your gunpowder supply. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e9) Did you know there are poems written about Gin and tonic? Here’s \u003cem\u003e\u003cstrong\u003ePhillip Parkin’s\u003c\/strong\u003e\u003c\/em\u003e Sympathy in White Major:\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e“When I drop four cubes of ice\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eChimingly in a glass, and add\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThree goes of Gin, a lemon slice,\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAnd let a ten-ounce tonic void\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eIn foaming gulps until it smothers\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eEverything else up to the edge”.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e11) “I like to have a Martini, two at the very most; three, I’m under the table, four I’m under my host!”\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eDorothy Parker\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n12) During the 1700s, UK “\u003cem\u003e\u003cstrong\u003eGin craze\u003c\/strong\u003e\u003c\/em\u003e” Gin joints were on every corner and the Government allowed unlicensed production, making it affordable to the masses. The spirit coined the nickname mother’s ruin, for the debauchery caused.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46845140009242,"sku":"1695748336_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"139","offer_id":46845140566298,"sku":"1695748343_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47031707926810,"sku":"US-8530706858266-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":48463784050970,"sku":"US-8530706858266-48","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48628127007002,"sku":"US-8530706858266-32","price":46.99,"currency_code":"USD","in_stock":false},{"title":"51","offer_id":48644190044442,"sku":"US-8530706858266-51","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Ginaissance-ID-176_product_7752b289-3db5-4000-b2ff-93eff223ff57.png?v=1757010750"},{"product_id":"the-craft-side-of-bourbon","title":"The Craft Side Of Bourbon","description":"\u003cdiv\u003e\u003cstrong\u003eThe Craft Side of Bourbon\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAge ain’t nothing but a number. Just take a gander at the new Bourbons storming \u003cem\u003e\u003cstrong\u003ethe shores of Lake Michigan\u003c\/strong\u003e\u003c\/em\u003e. With all due respect to their elders (we’re looking at you, Kentucky), these young whippersnappers have their own way of doing things and aren’t afraid of \u003cem\u003e\u003cstrong\u003eexperimentation\u003c\/strong\u003e\u003c\/em\u003e and getting a bit crazy with their craft. Kind of like that one night during your freshman year of college. You know the one. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eOkay, you’re giving us that look. “Lake Michigan?” We know, we know… Kentucky gets all the love when it comes to any serious discussion on Bourbon. After all, the corn-based Whiskey’s name was derived from Bourbon County in Kentucky, where it’s been produced \u003cem\u003e\u003cstrong\u003esince the 18th century\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eBut there’s \u003cem\u003e\u003cstrong\u003ea new craft side of Bourbon\u003c\/strong\u003e\u003c\/em\u003e that’s picking up steam, particularly to the north. The three distilleries being featured in your Tasting Box opened their doors around Lake Michigan after Prohibition, making them the new kids on the Whiskey block. Now remember: all Bourbons are Whiskey, but not all Whiskeys are Bourbon. (We’ll get into that a bit more in the Smartass Corner.)\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThe three young’uns featured in your Box are a precocious lot, with a preference for locally-sourced ingredients and a rambunctious streak that results in new expressions and out-of-the-box innovation. You’ve got \u003cem\u003e\u003cstrong\u003eKoval\u003c\/strong\u003e\u003c\/em\u003e, a Gold Medalist overachiever sort, with the sweetness of an apricot custard and a peppery caramel finish. Then there’s \u003cem\u003e\u003cstrong\u003eFEW\u003c\/strong\u003e\u003c\/em\u003e, the spicy smooth talker of the bunch and finally \u003cem\u003e\u003cstrong\u003eJourneyman’s Featherbone\u003c\/strong\u003e\u003c\/em\u003e, a spirited and adventurous dram. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eWatch yourself Kentucky, the boys from the north mean business.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eNow let’s throw back a tumbler and toast to youth!\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartAss Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1. Time to make good on our word. Here’s what separates\u003cem\u003e\u003cstrong\u003e Bourbon \u003c\/strong\u003e\u003c\/em\u003efrom the rest of the Whiskeys:\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- It must be made from a grain mixture that is \u003cstrong\u003e\u003cem\u003eat least 51% corn\u003c\/em\u003e\u003c\/strong\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- It must be distilled to no more than \u003cem\u003e\u003cstrong\u003e80% ABV\u003c\/strong\u003e\u003c\/em\u003e and entered into the barrel for aging at no more than \u003cem\u003e\u003cstrong\u003e62.5% ABV\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- It must be matured in \u003cem\u003e\u003cstrong\u003enew and charred oak barrels\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- It must be matured, if only briefly. If a bottle does not bear an age it is at least 4 years old. If it has been aged for a minimum of 2 years and does not have added coloring, flavoring or other spirits, it may be called straight Bourbon.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- Bourbon that has an age state on its label must be labeled with the age of the youngest Whiskey in the bottle.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e- It must be bottled at \u003cem\u003e\u003cstrong\u003e40% alc. or more\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2.\u003cem\u003e\u003cstrong\u003e Koval \u003c\/strong\u003e\u003c\/em\u003eis the first distillery in Chicago since the mid-1800s. In Yiddish, “Koval” means “black sheep” or someone who does something new or out of the ordinary. Baaaa on, baby.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3. \u003cem\u003e\u003cstrong\u003eEvanston, Illinois\u003c\/strong\u003e\u003c\/em\u003e, the home of the \u003cem\u003e\u003cstrong\u003eTemperance Movement\u003c\/strong\u003e\u003c\/em\u003e, remained dry for over a century. You can thank the master distiller at \u003cem\u003e\u003cstrong\u003eFEW\u003c\/strong\u003e\u003c\/em\u003e for overturning those laws to become the city’s first distiller of grain spirits.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4. \u003cem\u003e\u003cstrong\u003eEK Warren\u003c\/strong\u003e\u003c\/em\u003e was the original builder of the factory housing Journeyman Distillery. An interesting twist to the factory’s history: Mr. Warren was\u003cem\u003e\u003cstrong\u003e a staunch Prohibitionist\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5. The craft Bourbon boom is very real. The number of craft distilleries in the US exploded from around 50 ten years ago to well \u003cem\u003e\u003cstrong\u003eover thousand in 2016\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6.\u003cem\u003e\u003cstrong\u003e Surprising Prohibition fact\u003c\/strong\u003e\u003c\/em\u003e: Although it was illegal to make alcohol, people weren’t barred from consuming it. Patients could still legally buy liquor from the pharmacy or their doctor to cure whatever ailed them.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7. \u003cem\u003e\u003cstrong\u003eThe Green Mill\u003c\/strong\u003e\u003c\/em\u003e, a prohibition-era speakeasy and jazz club in Chicago, is still open today. 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It has that certain aromatic \u003cem\u003e\u003cstrong\u003eGin-\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ene\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e-sais-\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003equoi\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003ethat makes it unique. Once dubbed the Mother’s Ruin, the Spirit has made a fantastic comeback.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eBut its popularity is no coincidence. Gin is prospering due to its newfound diversity and excellence. Those who dare – win. And those who care –\u003cem\u003e\u003cstrong\u003e Gin \u003c\/strong\u003e\u003c\/em\u003e(care about authentic Spirits that is.)\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAuthenticity starts with the heart. \u003cem\u003e\u003cstrong\u003eWith juniper\u003c\/strong\u003e\u003c\/em\u003e. The magic happens when you combine the base Spirit with a combination of aromatic botanicals, and the juniper takes center stage. Gin is a bit of an acquired taste, but one that is definitely worth acquiring. You just have to find the right Gin.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThat’s where Uncle Flaviar comes in. Let’s \u003cem\u003e\u003cstrong\u003ebe-Gin\u003c\/strong\u003e\u003c\/em\u003e, shall we?\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eAccording to the legal definition\u003c\/strong\u003e\u003c\/em\u003e, Gin is “an alcoholic beverage made from distilled neutral grain Spirits with predominant juniper flavor.” We’ll stop with the technical lingo right here. Not just because it’s drab, but because it does the Spirit great injustice. Most Gin might be colorless, but its variations are anything but.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eIt wasn’t always like that, though. When comparing the modern day Gins to the \u003cem\u003e\u003cstrong\u003eturpentine spiked Mother’s Ruin\u003c\/strong\u003e\u003c\/em\u003e of the early industrial age, you’d be forgiven to think that’s a different drink entirely. Even today, there are folks out there who can only stand Gin in a Gin \u0026amp; Tonic. \u003cem\u003e\u003cstrong\u003eBlasphemy\u003c\/strong\u003e\u003c\/em\u003e! Nevertheless, if that’s you, it’s time to wake up and smell the juniper, because you’re missing out.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eYou see, juniper is just the beginning. There is a whole world of different aromas to discover. With the popularity of Gin soaring these past few years, the selection of craft, small-batch, premium expressions is immense. It’s the remaining botanical medley that makes each Gin special.\u003cem\u003e\u003cstrong\u003e Magic\u003c\/strong\u003e\u003c\/em\u003e. As ingredients become more and more diverse, surely there’s a version out there to suit even the most finicky drinker. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003ePerhaps you’ll enjoy a traditional \u003cem\u003e\u003cstrong\u003eLondon Dry\u003c\/strong\u003e\u003c\/em\u003e with notes of lavender, an aged Old Tom full of character or even an exotic spiced expression that breaks the mold completely? We’re here to help you find that certain Gin-ne-sais-quoi that does it for you. Hard to describe, but once you find it, you will know.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartAss Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003e1.) The word “Gin” comes from the \u003cstrong\u003eDutch word “jenever,”\u003c\/strong\u003e which means “juniper.” It was the Dutch who came up with the concoction in the 16th century. Pharmacists sold medicine made of barley Wine or malted-barley Spirit and to make it more enjoyable, they would redistill it with juniper and other botanicals.\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003e2.) The Spirit became super popular in Britain\u003cstrong\u003e during the eighteenth century\u003c\/strong\u003e. The Gins of yore were not quite as refined as those of today, though. Gin was once a crass Brew, often spiked with turpentine, and guzzled by the pint by poor Brits desperate to get drunk on a budget. Considering the ingredients, that was no easy task. Yikes. Many Mothers were ruined before it finally fell out of favor, and flavor.\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003e3.) \u003cstrong\u003eLondon Dry Gin\u003c\/strong\u003e is its most popular variety. Perfected when the column stills came about, this is what most people think of when they think of Gin. Despite its name, it's not always from London, as long as it is made using a pure grain Spirit, with flavor introduced from natural botanicals through re-distillation. It mustn’t contain colorants or any added ingredients other than water. The London Dry is the benchmark of quality in the Gin world.  \u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003e4.) \u003cstrong\u003eOld Tom\u003c\/strong\u003e, its sweeter, softer variety, played a key role in how Gin evolved in the past few hundred years, but died out entirely until a couple of years ago. How the name Old Tom came about is a bit of a mystery, but most of the murky origin stories contain a cat in some context or another. Weird. Anyways, a good Old Tom is the cat’s meow, so we’re glad it’s back and more popular than ever.\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003e5.) Gin must have\u003cstrong\u003e a predominant juniper flavor\u003c\/strong\u003e, but there are no specifications on how many botanicals can be used in the production. With the number of Gins available growing every year, one of the ways they differentiate themselves is through the constant introduction of new, exotic botanicals. If you’re feeling adventurous, you can take a trip to anywhere in the world.\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003e6.) As opposed to other Spirits, which are distilled to lower purity, Gin does not require long periods of aging to develop the flavor. But with the recent Gin renaissance, distillers began experimenting with the Spirit, aging it in whatever barrels they had lying around. Post maturation, the traditional Gin botanicals are still there, but they’re complimented with the complexity of the cask. We reckon \u003cstrong\u003eaged Gin could be the next big thing\u003c\/strong\u003e.\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003e7.) “The \u003cstrong\u003eGin and tonic\u003c\/strong\u003e has saved more Englishmen’s lives, and minds, than all the doctors in the Empire” -\u003cstrong\u003eWinston Churchill\u003c\/strong\u003e. We suspect Winnie might have used a slightly different methodology in his calculations than everyone else.\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"180","offer_id":46771315933466,"sku":"1695386069","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":46771318554906,"sku":"1695386073","price":46.99,"currency_code":"USD","in_stock":false},{"title":"139","offer_id":46771319079194,"sku":"1695386080","price":46.99,"currency_code":"USD","in_stock":false},{"title":"117","offer_id":46849329594650,"sku":"1695771773_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":46887661961498,"sku":"US-8530774589722-99","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":47433704898842,"sku":"US-8530774589722-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"38","offer_id":47568854941978,"sku":"US-8530774589722-38","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47681986887962,"sku":"US-8530774589722-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":48463750562074,"sku":"US-8530774589722-48","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Gin-ne-sais-quoi-ID-213_product_74364151-dc66-4cf6-95c1-f61200c8773d.png?v=1757010756"},{"product_id":"kilchoman-whisky-flight","title":"Kilchoman Whisky Flight","description":"\u003cdiv\u003e\u003cstrong\u003eDear Venerable Scotch Elders\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThere’s some young blood coursing through Islay’s veins. Now before you start puffin’ your chests, we’ve got a word of advice: scoot your stool over and make some room at the bar. Exchange a few pleasantries with the newbs. Truth is, \u003cem\u003e\u003cstrong\u003ethese farm-\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003edistillin\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e’ folks are making some mighty fine stuff\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAnd that takes us to the most southerly island of the Inner Hebrides of Scotland: \u003cem\u003e\u003cstrong\u003eIslay\u003c\/strong\u003e\u003c\/em\u003e. That’s where you’ll find Kilchoman, \u003cem\u003e\u003cstrong\u003eone of Scotland’s youngest distilleries\u003c\/strong\u003e\u003c\/em\u003e. In fact, it’s the first distillery to be built on the island \u003cem\u003e\u003cstrong\u003ein over 124 years\u003c\/strong\u003e\u003c\/em\u003e—how’s that for some context? As it turns out, \u003cem\u003e\u003cstrong\u003eKilchoman’s founder\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003eAnthony Wills\u003c\/strong\u003e\u003c\/em\u003e, has a taste for tradition (and some damn good Scotch). That’s what inspired him to revive the lost art of farm distillation, a method that was widely used before the mass commercialization of distilleries in the 1800s. \u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eOn that farm, they harvest Islay’s fertile grounds for barley before using the traditional—but rarely used—method of floor malting. The barley is \u003cem\u003e\u003cstrong\u003epeated using ocean-soaked peat bogs\u003c\/strong\u003e\u003c\/em\u003e before its mashed, fermented and matured in Bourbon barrels and Sherry butts sourced directly from the \u003cem\u003e\u003cstrong\u003eworld-renowned Buffalo Trace distillery\u003c\/strong\u003e\u003c\/em\u003e in the U.S. and Bodega Miguel Martin in Spain.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eOh, and this stuff’s the real deal: Kilchoman’s 100% Islay range remains the only Islay single malt produced completely on site,\u003cem\u003e\u003cstrong\u003e from barley to bottle\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eIn the box, you’ll\u003cem\u003e\u003cstrong\u003e experience exactly what we’re talking about\u003c\/strong\u003e\u003c\/em\u003e. Machir Bay, Kilchoman’s signature Scotch, balances that classic Islay character with a subdued floral complexity. The smooth, young Sanaig talks a lot of smack—it unabashedly slaps your palate with a smoke-infused notes of dark chocolate-covered raisins. And the Kilchoman U.S. Small Batch Limited Edition is a very limited experimental delight.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eHere’s to Islay’s young guns…\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cstrong\u003eSlainte!\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) \u003cem\u003e\u003cstrong\u003eWhat’s in \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ename\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e?\u003c\/strong\u003e\u003c\/em\u003e To be considered a single malt Scotch, a bottle may only contain Whisky distilled from malted barley and produced at a single distillery.  \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) Good things come in small batches: \u003cem\u003e\u003cstrong\u003eKilchoman is one of the smallest Scotch distilleries\u003c\/strong\u003e\u003c\/em\u003e, producing around 120,000 liters a year. By comparison, Ardbeg—one of Islay’s most famous distilleries—pumps out over one million liters annually.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) \u003cem\u003e\u003cstrong\u003eAll they do is win, win, win\u003c\/strong\u003e\u003c\/em\u003e: Kilchoman’s Machir Bay, a vatting of four and five-year-old Bourbon cask matured and Oloroso-finished malt, was awarded a Gold Medal at the 2012 International Wine and Spirit Competition and named Whisky of the Year at the International Whisky Competition. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) \u003cem\u003e\u003cstrong\u003e“Sanaig”\u003c\/strong\u003e\u003c\/em\u003e is the name of a little natural stream that runs by the distillery. And it makes sense for Kilchoman’s eponymous bottle—it tastes light and fresh without losing its peaty Islay character.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) The island of Islay itself plays a large role in the taste of its Whiskies. That’s because \u003cem\u003e\u003cstrong\u003eIslay is largely composed of peat\u003c\/strong\u003e\u003c\/em\u003e. In fact, most of the water there has a brown-ish hue due to its abundance. But that’s not all—the winter gales that blow sea salt inland also factor into some of the briney notes you’ll find in their Whiskies.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6) Alright, interesting enough. \u003cem\u003e\u003cstrong\u003eBut what exactly is peat?\u003c\/strong\u003e\u003c\/em\u003e Peat is thousands of years’ worth of decaying vegetation, animals and moss which have evolved into layers that eventually form a bog. It grows at approximate 1mm per year, meaning a bog that’s one meter thick has been around for about a thousand years.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7) Ever heard someone say that got ‘\u003cem\u003e\u003cstrong\u003eblind drunk\u003c\/strong\u003e\u003c\/em\u003e’? The term comes from the product of early Whisky distilling practices. Brewers didn’t realize the Beer they were condensing into liquor contained methanol, a raw form of antifreeze that made people blind.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"51","offer_id":48644142924058,"sku":"US-8530775474458-51","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/kilchoman-whisky-flight-ID-435_product_61ba61b5-91a2-4dc1-805e-4a0072eb56d7.png?v=1757010757"},{"product_id":"balcones-whiskey-flight","title":"Balcones Whiskey Flight","description":"\u003cdiv\u003e\u003cstrong\u003eOne Texan, three spectacular American Whiskeys\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eWhiskey royalists say \u003cem\u003e\u003cstrong\u003ereal American Whiskey\u003c\/strong\u003e\u003c\/em\u003e comes from Kentucky. That may be true, but the Lone-star fellas sure as heck aren’t sitting idly and will \u003cem\u003e\u003cstrong\u003emake the big boys sweat on their throne\u003c\/strong\u003e\u003c\/em\u003e. \u003cem\u003e\u003cstrong\u003eDown in Waco\u003c\/strong\u003e\u003c\/em\u003e, rivers of top-notch hooch are flowing: rugged Bourbons, delicious Single Malts, and liquid redefinitions of what an American Whiskey can be.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eBalcones \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003edistillery\u003c\/strong\u003e\u003c\/em\u003e is a small establishment with big ideas and an army of awards. The fact that their Single Malt received \u003cem\u003e\u003cstrong\u003eover fifty accolades\u003c\/strong\u003e\u003c\/em\u003e should be enough of a reason to consider treason and declare it the true American Whiskey. We’re not here to incite riots – we love the Kentuckians and the Tennessean as much as the next guy, but America is big enough for more than three Whiskey kingdoms.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThis box \u003cem\u003e\u003cstrong\u003ebrings three princes\u003c\/strong\u003e\u003c\/em\u003e: a fantastic \u003cem\u003e\u003cstrong\u003eBaby Blue\u003c\/strong\u003e\u003c\/em\u003e (made from blue corn, no relation to Heisenberg’s ice), the overachieving \u003cem\u003e\u003cstrong\u003eSingle Malt\u003c\/strong\u003e\u003c\/em\u003e magic, and a lit \u003cem\u003e\u003cstrong\u003e100% Rye Whiskey\u003c\/strong\u003e\u003c\/em\u003e. The trio of bottles tells a story of ingenuity and love for the craft dating back to the frontier times. The Spirits are of different characters, but they belong to the same Tejano family.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eIf Texans, god forbid, decide to become independent, they already have all the key pillars of independence: great manners, wonderful country tunes, superb food, and now spectacular Whiskies. We can hear Kentucky shuffle nervously as you try these awe-inspiring Spirits and become a part of a \u003cem\u003e\u003cstrong\u003eTexas Whiskey Big Bang\u003c\/strong\u003e\u003c\/em\u003e that is happening right now. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eCheers \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ey'all\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e!\u003c\/strong\u003e\u003c\/em\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) \u003cem\u003e\u003cstrong\u003eNot all American Whiskey is Bourbon\u003c\/strong\u003e\u003c\/em\u003e. It also includes rye, rye malt, malt, wheat and corn Whiskeys. American Whiskey is made of a mixture of various grains following a particular formula called a mash bill. Bourbon’s main ingredient is corn, while the components of rye, wheat and corn Whiskeys are quite obvious.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) \u003cem\u003e\u003cstrong\u003eAmerican Whiskey\u003c\/strong\u003e\u003c\/em\u003e was originally mainly made of rye, joined by other types when the colonists started distilling domestic corn. The settlers said the corn was a gift from the Native Americans and the rest is history.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) \u003cem\u003e\u003cstrong\u003eBaby Blue Whiskey\u003c\/strong\u003e\u003c\/em\u003e is made from blue corn, also known as Rio Grande Blue, which grows in Mexico and the Southwestern US. It has a sweet flavor and is commonly used to make tortillas. The richness and oiliness bring round nuttiness, roasted overtones and refined complexity to a Whiskey. It's a true Texas original and we can talk about terroir.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) For a long time, Texans had to look outside their borders for a good dram of Whiskey. Surprisingly, the greatest hit in Texas isn't Kentucky Bourbon, but a \u003cem\u003e\u003cstrong\u003emild-tasting Canadian Whisky\u003c\/strong\u003e\u003c\/em\u003e. When Chip Tate and Stephen Germer began making Balcones' first Whiskey, they decided to make corn Whiskey - namely from the endemic blue corn.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) Prohibition shut down the majority of booze-making establishments in Texas. The first post-prohibition distillery was founded in 1995 and only 10 new manufacturers popped up between then and 2008. Today, however, there are \u003cem\u003e\u003cstrong\u003emore than 100 active licenses\u003c\/strong\u003e\u003c\/em\u003e in the Lone-Star State.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6) Maturing Whiskey in Texas is a double-edged sword. On one hand, the angels are greedy due to the climate and take a larger share than in other parts of the country, but on the other, the intense maturation environment means more wood character in shorter time. \u003cem\u003e\u003cstrong\u003eIt's quality over quantity in Texas\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7) The idea of \"\u003cem\u003e\u003cstrong\u003eTexas Whiskey\u003c\/strong\u003e\u003c\/em\u003e\" is relatively new and the big Texan wave is yet to come when the process of maturation is complete for the first batches. There is a lot of experimentation and Mark McDavid of Ranger Creek believes \"Texas Whiskey\" is a big concept with many definitions.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"81","offer_id":46840903401754,"sku":"1695725210_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48643361702170,"sku":"US-8530804637978-32","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50200499454234,"sku":"US-8530804637978-94","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Balcones-Whiskey-Flight-ID-299_2e7eb13f-9984-474a-b20a-fcf3663a8b4d.png?v=1757010760"},{"product_id":"new-world-single-malt","title":"New World Single Malt","description":"\u003cdiv\u003e\u003cstrong\u003eNew World, New Whiskey Game\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eStoic eagles. Marilyn Monroe. Cracker Jacks at a baseball game. We’re talkin’ about\u003cem\u003e\u003cstrong\u003e ‘Murica\u003c\/strong\u003e\u003c\/em\u003e, of course. Now, cue up the \u003cem\u003e\u003cstrong\u003e\"Star Spangled Banner,\"\u003c\/strong\u003e\u003c\/em\u003e because we’re about to add one more thing to that list: \u003cem\u003e\u003cstrong\u003eSingle Malt Whiskey\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThat’s right. \u003cem\u003e\u003cstrong\u003eWhat was once a Scottish tradition is now America’s game\u003c\/strong\u003e\u003c\/em\u003e. Today, this Spirit is a new force to be reckoned with, as it uses distilling methods similar to the Scottish, but adds a dash of that American gumption with innovative techniques.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eTurns out, when it comes to U.S. Single Malt Whiskey, \u003cem\u003e\u003cstrong\u003ethere are no hard and fast rules\u003c\/strong\u003e\u003c\/em\u003e. Yet.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eLife, liberty and the pursuit of Single Malt Whiskey. Such a noble venture. Just don’t look to the nation’s major distillers for it. \u003cem\u003e\u003cstrong\u003eIt’s the small American crafters\u003c\/strong\u003e\u003c\/em\u003e that are producing these maverick Single Malts. And they’re paying homage to Scotland by using \u003cem\u003e\u003cstrong\u003esimilar distilling techniques\u003c\/strong\u003e\u003c\/em\u003e and the same base ingredient: \u003cem\u003e\u003cstrong\u003ebarley\u003c\/strong\u003e\u003c\/em\u003e. So then what exactly makes it so gosh darn American? Local ingredients, friends. And gives their Whiskey some rootin’ tootin’ homegrown flavor.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThe Scots have peat to make their Whisky taste smoky, but New Mexico’s Santa Fe Spirits has \u003cem\u003e\u003cstrong\u003esmoked mesquite\u003c\/strong\u003e\u003c\/em\u003e to create its smooth Colkegan Single Malt Whiskey. Taking a cue from the Scots, Sante Fe went for what they had readily accessible locally. And mesquite just so happened to fill the bill. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAnd speaking of smoked, FEW Spirits makes its FEW Single Malt Whisky \u003cem\u003e\u003cstrong\u003eby air drying most of the malted barley naturally and smoking the rest over cherry wood.\u003c\/strong\u003e\u003c\/em\u003e That's where the \"earthy\" notes come from.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAs for Westward American Single Malt, they use Pacific Northwest \u003cem\u003e\u003cstrong\u003etwo-row barley in their mash\u003c\/strong\u003e\u003c\/em\u003e and then age it like Bourbon in new American Oak after it’s been twice-distilled in copper pot stills.  \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAnother common attribute with this new American Spirit? It’s aged in new charred-oak barrels, cutting down the aging process from \u003cem\u003e\u003cstrong\u003eten years to two\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eBecause Americans \u003cem\u003e\u003cstrong\u003edon’t wait for nothing\u003c\/strong\u003e\u003c\/em\u003e. Including a reason to drink. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cstrong\u003eBottoms up, \u003c\/strong\u003e\u003cstrong\u003eya’ll\u003c\/strong\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) The\u003cem\u003e\u003cstrong\u003e American Single Malt Whiskey Commission\u003c\/strong\u003e\u003c\/em\u003e doesn’t want you to think U.S. Single Malt is a total free-for-all — even for the land of the free. U.S. Single Malts need to be\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\"made from 100% malted barley,\" \"mashed, distilled (at least 160 proof), and matured\" in oak casks no greater than 700 liters in America, and \"bottled at 80 proof or more.\"\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) Sales for Scotch Single Malts \u003cstrong\u003e\u003cem\u003econtinue to skyrocket today,\u003c\/em\u003e\u003c\/strong\u003e especially in good ol’ 'Murica. The Distilled Spirits Council of the United States says sales practically tripled from 2002-2015. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3)\u003cem\u003e\u003cstrong\u003e Hot and humid temps amp up the aging process\u003c\/strong\u003e\u003c\/em\u003e much faster than those in colder and drier air. And because there is so much variation of climate within the U.S., that will vary a lot in different parts of the country — more so than in Scotland.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) Today, there are more than \u003cstrong\u003e\u003cem\u003e1,315 craft distillers\u003c\/em\u003e\u003c\/strong\u003e in America. Meaning, you’ll find one in every state. Someone say, road trip?\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) Back in 2012,\u003cstrong\u003e\u003cem\u003e Balcones Distilling \u003c\/em\u003e\u003c\/strong\u003ewon the five-year Best in Glass Competition for its U.S. Single Malt, making it the first American Whiskey to nab the award. Those Scots got nothing on us.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6) Marrying the worlds of craft Beer and American Whiskey, the crew behind\u003cem\u003e\u003cstrong\u003e House Spirits Distillery’s Westward American Single Malt Whiskey\u003c\/strong\u003e\u003c\/em\u003e ferments their barley with American Ale yeast. That’s a brew-tiful combo, right there.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7) Let’s dispel a little rumor shall we? People tend to think that Single Malt Whiskies aren’t blends. But guess what? They are. Single Malt Whiskies are\u003cstrong\u003e\u003cem\u003e the result of many barrels blended\u003c\/em\u003e\u003c\/strong\u003e to create a Whisky. They just happen to come from a single distillery.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"13","offer_id":47681543405850,"sku":"US-8530824266010-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":48463823405338,"sku":"US-8530824266010-48","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50200550572314,"sku":"US-8530824266010-94","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":51580154642714,"sku":"US-8530824266010-85","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/2020112714_16064878958405_original_d3d4307f-e7fa-4445-8ff7-b92834f614fe.png?v=1757010761"},{"product_id":"flavors-of-scotch-vol-2","title":"Flavors Of Scotch Vol.2","description":"\u003cdiv\u003e\u003cstrong\u003eScottish Liquid Sunshine Reigns On.\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eScotland\u003c\/strong\u003e\u003c\/em\u003e is home to ancient clans, tartan, and the most fascinating accent ever. But its flagship is undoubtedly their wonderful Whisky, simply called Scotch (which is, unsurprisingly, a synonym for Scottish).\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eScotch\u003c\/strong\u003e\u003c\/em\u003e, the golden potion that makes the world go around, is both simple and complex: it’s simply the best, and complex in its genesis and flavors. Now, the blockbuster is the Single Malt, a spectacular single-distillery Spirit made from malted barley (soaked, germinated, and dried to get the most sugar for the buck), created in six regions of Scotland: The \u003cem\u003e\u003cstrong\u003eHighlands\u003c\/strong\u003e\u003c\/em\u003e (oakey-smokey), the \u003cem\u003e\u003cstrong\u003eLowlands\u003c\/strong\u003e\u003c\/em\u003e (gentle’n’non-peaty), \u003cem\u003e\u003cstrong\u003eSpeyside\u003c\/strong\u003e\u003c\/em\u003e (sweet, no peat), the \u003cem\u003e\u003cstrong\u003eIslands\u003c\/strong\u003e\u003c\/em\u003e (briny \u0026amp; peaty), and the \u003cem\u003e\u003cstrong\u003eCampbeltown\u003c\/strong\u003e\u003c\/em\u003e (light OR peaty).\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eScotch is like the Queen – Freddie, not Lizzie – the same band but incredibly different albums. Quality and variety is exactly why Scotland is the Michael Jordan of Whiskies with its 5 billion dollar behemoth industry, dwarfing even tourism and IT. And the golden era of \u003cem\u003e\u003cstrong\u003ePax \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eScotcha\u003c\/strong\u003e\u003c\/em\u003e is far from being over as it’s expanding and getting even more popular with both the lavish limited expressions and adventurous no-age-statement experiments.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThis box has a mission: prove once again why Scotch is the Emperor of Whiskies – a Scotchus Rex, if you will.  One\u003cem\u003e\u003cstrong\u003e Highlander, \u003c\/strong\u003e\u003c\/em\u003eone\u003cem\u003e\u003cstrong\u003e Speysider \u003c\/strong\u003e\u003c\/em\u003eand a wild card from \u003cem\u003e\u003cstrong\u003eIslay\u003c\/strong\u003e\u003c\/em\u003e represent the zenith of Scottish liquid gold. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eSláinte!\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eSmartass Corner\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) The term \"Whisky\" comes from the Gaelic\u003cem\u003e\u003cstrong\u003e \"uisge\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ebeatha\"\u003c\/strong\u003e\u003c\/em\u003e, which means \"water of life\". The medieval folks called the Spirits \"aqua vitae\" and the French call them \"l’eau de vie\", which means the same thing.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) \u003cem\u003e\u003cstrong\u003eG. B. Shaw\u003c\/strong\u003e\u003c\/em\u003e called Whisky \"liquid sunshine\" and his compatriot J. Joyce found the \"music of Whisky falling into glasses\" an \"agreeable interlude\".\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) Single malts have been around for ages, but while the general population drank blends, distilleries gave sample drams to their employees and the locals to see which batches were better. \u003cem\u003e\u003cstrong\u003eGlenfiddich put their first Single Malt\u003c\/strong\u003e\u003c\/em\u003e on the market in 1963 and the Don Drapers persuaded everyone that Single Malt is the way to go.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) Whisky distilling goes \u003cem\u003e\u003cstrong\u003eway back to 1494\u003c\/strong\u003e\u003c\/em\u003e when the first recorded batch was made by a posse of monks who acquired about 60 gallons of barley and decided to turn it into \"aqua vitae\". They created the first 1,500 bottles of Scotch in History.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) \u003cem\u003e\u003cstrong\u003eScotch is made in five steps\u003c\/strong\u003e\u003c\/em\u003e: malting, mashing, fermenting, distilling, and maturing. Malting means turning starch into sugar through germination. Mashing is adding hot water to hasten the process, and fermentation is when living yeast eats those sugars and produces alcohol and congeners, a side product that contributes to the flavor. Distilling is separating alcohol from water, yeast and residues. Maturing occurs in oak casks and is crucial for the flavor. Scotch must be aged at least three years, by law.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6) The GlenAllachie, Glenmorangie, Glenfiddich, Glenfarclas, The Glenlivet, etc. \u003cem\u003e\u003cstrong\u003eWhat the glen does \"glen\" mean\u003c\/strong\u003e\u003c\/em\u003e? It stands for \"valley\" and it’s not a coincidence: distilleries tend to be situated in valleys near a water source instead of on a mountain. And Scotland is chock-full of valleys.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"180","offer_id":46771756531994,"sku":"1695388836","price":46.99,"currency_code":"USD","in_stock":false},{"title":"35","offer_id":46771757220122,"sku":"1695388841","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":46917039522074,"sku":"US-8530824757530-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"102","offer_id":47479848927514,"sku":"US-8530824757530-102","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307247415578,"sku":"US-8530824757530-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48643361538330,"sku":"US-8530824757530-32","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":48644257284378,"sku":"US-8530824757530-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50200464883994,"sku":"US-8530824757530-94","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":51580156674330,"sku":"US-8530824757530-85","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/flavors-of-scotch-vol2-ID-637_product_79fba4a6-fe7c-47fc-b5cb-324356c3b8b1.png?v=1757010762"},{"product_id":"the-brandy-bunch-vol-2","title":"The Brandy Bunch Vol.2","description":"\u003cp\u003e\u003cem\u003eHere’s the story, of booze named Brandy,\u003cbr\u003e\r\nWhose luscious grapes, in vineyards they were grown.\u003cbr\u003e\r\nBut more than Wine, its ABV was handy,\u003cbr\u003e\r\nFor getting buzzed alone… \u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n... or with friends. No judgement here.\u003cbr\u003e\r\n\u003cbr\u003e\r\nAnd while \u003cem\u003e\u003cstrong\u003egrapes\u003c\/strong\u003e\u003c\/em\u003e are definitely Brandy’s \u003cem\u003e\u003cstrong\u003eingredient of choice\u003c\/strong\u003e\u003c\/em\u003e, pretty much any fruit is welcome to join this boozy clan. In fact, you’ll find Brandy made up of apples, plums, and pears. Truth is, when it comes to this distilled Spirit, everyone’s welcome to the fam. That’s just the way they became the Brandy Bunch.\u003cbr\u003e\r\n\u003cbr\u003e\r\nLet’s take a second to rewind things a bit, shall we? What exactly is \u003cem\u003e\u003cstrong\u003eBrandy?\u003c\/strong\u003e\u003c\/em\u003e Well, it’s quite simple, really. Brandy refers to a distilled Spirit that’s made from\u003cem\u003e\u003cstrong\u003e fermented fruit juice\u003c\/strong\u003e\u003c\/em\u003e. As we said, grapes get most of the glory, but almost any fruit is welcome to the mash.\u003cbr\u003e\r\n\u003cbr\u003e\r\nBut rather than take up the homebody life like Scotch (who hangs out in Scotland… and Scotland, only), you’ll find the boozy Brandy clan livin’ large \u003cem\u003e\u003cstrong\u003eall around the world\u003c\/strong\u003e\u003c\/em\u003e — from the northern reaches of France to the rolling plains of Kentucky. The thing is, Brandy can be made \u003cem\u003e\u003cstrong\u003eanywhere and everywhere\u003c\/strong\u003e\u003c\/em\u003e. A fact that the industry is starting to warm up to — and that’s a very good thing for both producers and consumers.\u003cbr\u003e\r\n\u003cbr\u003e\r\nFor instance, take \u003cem\u003e\u003cstrong\u003eSanta Fe Spirits Apple Brandy\u003c\/strong\u003e\u003c\/em\u003e, which is a calvados-style Spirit made from New Mexico and Colorado apples, matured for at least ten months in American Oak. Or \u003cem\u003e\u003cstrong\u003eKoval's Susan for President Brandy\u003c\/strong\u003e\u003c\/em\u003e, made from - you guessed it - prunes. Then, there's \u003cem\u003e\u003cstrong\u003eAmerican Craft Brandy\u003c\/strong\u003e\u003c\/em\u003e from \u003cem\u003e\u003cstrong\u003eCopper \u0026amp; Kings\u003c\/strong\u003e\u003c\/em\u003e, taking full advantage of Kentucky Bourbon Barrels and the solera process. They're all Brandy, but they couldn't be more \u003cem\u003e\u003cstrong\u003eexcitingly different\u003c\/strong\u003e\u003c\/em\u003e.\u003cbr\u003e\r\n\u003cbr\u003e\r\nReady to \u003cem\u003e\u003cstrong\u003ejoin the fam?\u003c\/strong\u003e\u003c\/em\u003e Just crack open this box and toast to the many flavors of the \u003cem\u003e\u003cstrong\u003eBrandy Bunch! \u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n1) Brandy comes from the Dutch word \"brandewijn,\" which literally translates to \"burnt Wine.\" And it’s an \u003cem\u003e\u003cstrong\u003eaccurate description\u003c\/strong\u003e\u003c\/em\u003e — you distill Wine by heating\/burning it up in a still until the concentrated alcohol emerges.\u003cbr\u003e\r\n\u003cbr\u003e\r\n2) \u003cem\u003e\u003cstrong\u003eCognac\u003c\/strong\u003e\u003c\/em\u003e, and its lesser-known sibling \u003cem\u003e\u003cstrong\u003eArmagnac\u003c\/strong\u003e\u003c\/em\u003e, both qualify as Brandies. Both are card-carrying citizens of France, with Armagnac camping out in the Gascony region of France and Cognac preferring to call, well, the Cognac region \"home.\"\u003cbr\u003e\r\n\u003cbr\u003e\r\n3) But if we’re calling dibs on who gets first-born privileges, Armagnac edges out Cognac. The Spirit is the \u003cem\u003e\u003cstrong\u003eoldest type\u003c\/strong\u003e\u003c\/em\u003e of Brandy in France, with documented distillation dating back to the \u003cem\u003e\u003cstrong\u003eearly 15th century\u003c\/strong\u003e\u003c\/em\u003e.\u003cbr\u003e\r\n\u003cbr\u003e\r\n4) Turns out, Brandy’s a pretty decent meteorologist. Back in the 1600s, the Spirit was \u003cem\u003e\u003cstrong\u003eused in thermometers\u003c\/strong\u003e\u003c\/em\u003e before it was replaced by mercury.\u003cbr\u003e\r\n\u003cbr\u003e\r\n5) Armenian Brandy, also known as \"Konyak\" or \"Kanyak,\" has been a favorite\u003cem\u003e\u003cstrong\u003e among celebrities \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003epowerful leaders\u003c\/strong\u003e\u003c\/em\u003e throughout history, including Nero, Joseph Stalin, Winston Churchill, Frank Sinatra, and mystery writer Agatha Christie.\u003cbr\u003e\r\n\u003cbr\u003e\r\n6) Brandy is also as American as Apple... jack. Yep, Apple Brandy (also referred to as \"Applejack\") is believed to be\u003cem\u003e\u003cstrong\u003e the first \u003c\/strong\u003e\u003c\/em\u003eSpirit produced in the British colonies.\u003cbr\u003e\r\n\u003cbr\u003e\r\n7) The Cognac region may produce the most Brandy, but the Spanish come in at a close second. And they drink far more of their own Brandy than the French do Cognac.\u003cbr\u003e\r\n\u003cbr\u003e\r\n8) Need a delicious Brandy cocktail for your next soiree? \u003cem\u003e\u003cstrong\u003eLook no further\u003c\/strong\u003e\u003c\/em\u003e than the timeless (and tasty) Brandy Alexander, a drink that originated around the turn of the 20th century at Hotel Rector in New York City. Combine one-and-half ounces of Cognac with one ounce dark creme de cacao and one ounce of cream. Shake it up with some ice and strain it into a chilled coupe for a drink that’s dubbed \"dessert in a glass.\"\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"94","offer_id":46771722780954,"sku":"1695388541","price":46.99,"currency_code":"USD","in_stock":false},{"title":"102","offer_id":47479843356954,"sku":"US-8530824823066-102","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48628157415706,"sku":"US-8530824823066-32","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/the-brandy-bunch-vol.2_ID-638_product_23788ab5-ed24-4ae5-9cbe-7417a0fc0caf.png?v=1757010763"},{"product_id":"the-spirits-of-boston","title":"The Spirits Of Boston","description":"\u003cdiv\u003e\n\u003cstrong\u003eThe wicked Whiskeys of Boston Harbor\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nOn the heels of the \u003cem\u003e\u003cstrong\u003eCraft-Beer monster\u003c\/strong\u003e\u003c\/em\u003e that in recent decades dominated pub spigots and posh groceries comes the age of thrill-seeking distillers who know good hops and barley when they see them. The result is a class of Spirits so evolved you’d think they spend their weekends on a \u003cem\u003e\u003cstrong\u003etranscendental meditation retreat\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAt the helm of this convention-shattering development is none other than \u003cem\u003e\u003cstrong\u003eRhonda Kallman\u003c\/strong\u003e\u003c\/em\u003e, a pioneer of the Craft-Beer movement who earned her stripes as \u003cem\u003e\u003cstrong\u003ea co-founder of category giant Samuel Adams\u003c\/strong\u003e\u003c\/em\u003e. Hooked on the adrenalin rush that only a slew of shiny new tanks and a vault of iron-hooped barrels can bring, Kallman renovated a 19th-century mill building on Boston Harbor and aptly named it \u003cem\u003e\u003cstrong\u003eBoston Harbor Distillery\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eA self-proclaimed lover of almost any alcoholic beverage on earth, Kallman is no poser. Perched on the leading edge once again, she saw the authentic potential of a craft Beer laden with complex characteristics — citrus, spice, ginger, clove, hops — as the foundation of an unexpected kind of Whiskey-like Spirit. After all, \u003cem\u003e\u003cstrong\u003eWhiskey \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eis distilled\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e Beer\u003c\/strong\u003e\u003c\/em\u003e without the hops. Her bonds with her alma mater are so tight that she uses Sam Adams Beer varieties to make award-winning, one-of-a-kind Spirits called Spirit of Boston.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eWe’ve got such \u003cem\u003e\u003cstrong\u003ea mad crush on Boston Harbor Distillery’s tenacious tumblers\u003c\/strong\u003e\u003c\/em\u003e that we’ve dedicated an entire Tasting Box to them alone:\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eMerry Maker Gingerbread Stout\u003c\/strong\u003e\u003c\/em\u003e amplifies the spices used in its Beer, including ginger, clove, nutmeg, and cinnamon. Santa suit optional.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eDemon Seed Whiskey\u003c\/strong\u003e\u003c\/em\u003e is as it sounds: a dangerously delicious Whiskey made using scorpion pepper, which were soaked in Rye Whiskey and later blended with maple syrup and fresh ginger. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003ePutnam New England Rye\u003c\/strong\u003e\u003c\/em\u003e — with a grain bill of 95% rye and 5% malted two-row barley, the resulting Spirit is smooth and soft with powerful spicy notes.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eLay some of slick facts on your boss the next time you go out for drinks... and get promoted a day later:\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) \u003cem\u003e\u003cstrong\u003eMultiple choices\u003c\/strong\u003e\u003c\/em\u003e: In Brewhiskey speak, what’s the wash? a) the concrete trough where a brewer scrubs her hands after nosing a nascent Spirit; b) the liquid that develops between fermentation and distillation, also known as \"distiller’s Beer\"; c) the spot in the harbor where Bostonians launder their Brady jerseys.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) Yo! \u003cem\u003e\u003cstrong\u003eDon’t knock the politics, bro\u003c\/strong\u003e\u003c\/em\u003e. Craft breweries are the reason federal excise taxes are lower, which means consumer prices are lower. Plus they made sure that breweries, wineries, and distilleries would have the freedom to distribute all of the stuff we love all of the time. Well, not all of the time.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) What word denotes an element of the distilling process yet sounds like something you might have removed from your foot? \u003cem\u003e\u003cstrong\u003eWort\u003c\/strong\u003e\u003c\/em\u003e. And it refers to the combination of fermentation ingredients including big boys yeast, grain, and water.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4)\u003cem\u003e\u003cstrong\u003e What is it with 1984\u003c\/strong\u003e\u003c\/em\u003e? Boston Harbor’s Spirits are bottled at 84 proof in part because the Boston Beer Company (Rhonda Kallman’s alma mater) was founded in 1984. And then there’s poor George Orwell. If he’d just downed a couple of pints of Sam, George wouldn’t have been so bloody depressing in his novel by the same name.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) \u003cem\u003e\u003cstrong\u003eBoston Harbor Distillery\u003c\/strong\u003e\u003c\/em\u003e puts the swanky in Whiskey Joint. Douglas Fir post-and-beam construction, 40-foot ceilings, and more than 100 windows through which fans can ogle. Up there they call it Booze Envy.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6)\u003cem\u003e\u003cstrong\u003e True or false? \u003c\/strong\u003e\u003c\/em\u003eBack in the day, when sales were slower than a snail’s daily commute, Boston Beer Company Founder Jim Koch, who recruited Kallman as his co-founder, would pack a suitcase full of Beer and work the neighborhood, door to door. And you thought that technique was reserved for paint brushes and encyclopedias.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7) What a rip-off! Jim Koch got \u003cem\u003e\u003cstrong\u003ethe recipe for Sam Adams Boston Lager\u003c\/strong\u003e\u003c\/em\u003e from his great, great grandfather. We assume Great, Great Grandaddy didn’t put up a fight.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e8) With barrels of money between them, funny guys \u003cem\u003e\u003cstrong\u003eJohn D. Rockefeller\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003eAndrew Carnegie\u003c\/strong\u003e\u003c\/em\u003e. Rockefeller sent Carnegie a cardboard vest to make fun of his poor childhood. In return, Carnegie sent a fine Whiskey to Rockefeller, a devout baptist who had given up drinking. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e9) In 1830, the average person over 15 years old drank \u003cem\u003e\u003cstrong\u003e88 bottles of Whiskey per year\u003c\/strong\u003e\u003c\/em\u003e. That’s one bottle every 4.2 days. And you thought you had a problem.\u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46771829473562,"sku":"1695389490","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":46771829702938,"sku":"US-8530824954138-94","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":47129698074906,"sku":"US-8530824954138-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47682326724890,"sku":"US-8530824954138-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48628132544794,"sku":"US-8530824954138-32","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":51580156739866,"sku":"US-8530824954138-85","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/the-spirits-of-boston-ID-640_product_aceee4eb-52af-47cb-b736-d4a051a8fc01.png?v=1757010764"},{"product_id":"a-tale-of-three-whiskies","title":"A Tale Of Three Whiskies","description":"\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eBring a tasty plot twist into your story.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003eWhiskies are all the rage but like with all great art, there are diverse interpretations. That’s why this Tasting Box brings three very different Whiskies from three countries: \u003cem\u003e\u003cstrong\u003eWales, Israel and Japan\u003c\/strong\u003e\u003c\/em\u003e. There are wonderful stories to be told by each bottle, amazing flavors and aromas to experience. They are all a part of the world of Whisky-making, but each belongs to its very unique and marvelous genre. Like books, these Whiskies are \u003cem\u003e\u003cstrong\u003ejust waiting to reveal their stories\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\n\n\u003cdiv\u003e \u003c\/div\u003e\n\n\u003cdiv\u003eThe first bottle, \u003cem\u003e\u003cstrong\u003ePenderyn’s Madeira Gold\u003c\/strong\u003e\u003c\/em\u003e, is a story of rarity and royalty. The golden Spirit from Wales, where it’s spelled \"Wysgi,\" is a classic, aged in ex-Bourbon casks (one of the founding fathers of Kentucky Bourbon, Evan Williams, was from Wales) and refined with a Madeira finish. It comes from a distillery that brought Whisky-making back to Wales after a century. The captivating Wysgi is born in \u003cem\u003e\u003cstrong\u003especial stills \u003c\/strong\u003e\u003c\/em\u003ethat produce clean and fruity Spirits, and its blood is the purest water around. It’s a story that brings creamy, rich and fruity aromas, and crispy, oaky and sweet flavors. It’s a story that begins with a loud and cheerful \"Iechyd da!\" (Which means \"cheers\" in Welsh and is pronounced lehi-da.)\u003c\/div\u003e\n\n\u003cdiv\u003e \u003c\/div\u003e\n\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eMilk \u0026amp; Honey Classic\u003c\/strong\u003e\u003c\/em\u003e, the second bottle, is aged in a combination of \u003cem\u003e\u003cstrong\u003eex-Bourbon casks\u003c\/strong\u003e\u003c\/em\u003e and \u003cstrong\u003e\u003cem\u003eSTR Red Wine casks\u003c\/em\u003e\u003c\/strong\u003e. The Spirit is uniquely refined, and it has a floral and caramel character that \u003cem\u003e\u003cstrong\u003eblooms on the palate\u003c\/strong\u003e\u003c\/em\u003e. It’s light and crisp with no chill-filtration or artificial colorings and bottled at a perfect \u003cem\u003e\u003cstrong\u003e46%\u003c\/strong\u003e\u003c\/em\u003e ABV.\u003c\/div\u003e\n\n\u003cdiv\u003e \u003c\/div\u003e\n\n\u003cdiv\u003eThe third story, coming from the far away Land of the setting sun, is a tale of unbelievable characters and plot twists. \u003cem\u003e\u003cstrong\u003eOhishi’s\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e Sakura Cask Whisky \u003c\/strong\u003e\u003c\/em\u003eis made from rice (which is protected by Koi fish squads instead of herbicides), which means it technically isn’t Whisky but Shochu. But wait! It’s also aged in \u003cstrong\u003e\u003cem\u003eSakura — Japanese cherry wood. \u003c\/em\u003e\u003c\/strong\u003eThis enigmatic Spirit is deep and exotic and spicy, and wonderfully unique.\u003c\/div\u003e\n\n\u003cdiv\u003e \u003c\/div\u003e\n\n\u003cdiv\u003eLife is a story made of chapters of varying quality, so write a few sentences of joyful decadence and hedonism, and bring some delicious variety and \u003cem\u003e\u003cstrong\u003eexperience to your tale\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\n\n\u003cdiv\u003e \u003c\/div\u003e\n\n\u003cdiv\u003e\n\u003cstrong\u003eBottoms up, \u003c\/strong\u003e\u003cstrong\u003eya’ll\u003c\/strong\u003e.\u003cbr\u003e\n \u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003c\/div\u003e\n\n\u003cdiv\u003e1) Welsh Whisky, known there as \u003cem\u003e\u003cstrong\u003e\"Wysgi Cymreig,\"\u003c\/strong\u003e\u003c\/em\u003e had been a thing since the fourth century when Constantine the Great fooled around, but completely vanished in the late 19th century when people decided to become boring and abstinent. Thank god, Penderyn was founded in 2000 and brought the Whisky back.\u003cbr\u003e\n \u003c\/div\u003e\n\n\u003cdiv\u003e2) Rice Whisky is just one of the varieties. Barley, corn, rye, and wheat are the usual suspects in bottles of Whisky, but distillers also experiment with oats, millet, spelt, and now rice. \u003cem\u003e\u003cstrong\u003eBut is a Whisky from rice still Whisky\u003c\/strong\u003e\u003c\/em\u003e? Isn't it just aged Shochu? Well, it depends on how you define Whisky. Best rice Whiskies are made and aged the same way ordinary Whiskies are, with one different ingredient. So, whether you call it Whisky or Shochu, it doesn't matter as long as you enjoy it.\u003cbr\u003e\n \u003c\/div\u003e\n\n\u003cdiv\u003e3) \u003cem\u003e\u003cstrong\u003eMilk \u0026amp; Honey Distillery\u003c\/strong\u003e\u003c\/em\u003e is the creation of serial tech entrepreneur \u003cem\u003e\u003cstrong\u003eGal Kalkshtein\u003c\/strong\u003e\u003c\/em\u003e and his team — Amit Dror, Simon Fried, and Roee and Naama Licht. Together they opened\u003cem\u003e\u003cstrong\u003e the first distillery in Israel\u003c\/strong\u003e\u003c\/em\u003e. \u003cbr\u003e\n \u003c\/div\u003e\n\n\u003cdiv\u003e4) While World War II was quite unpleasant for everybody, \u003cem\u003e\u003cstrong\u003eJapanese Whisky actually loved it\u003c\/strong\u003e\u003c\/em\u003e. Its sales boomed as companies supplied it directly to the Japanese army. The demand for the golden Spirit was so high most of the Whisky produced in Japan ended up in the stomachs of soldiers.\u003cbr\u003e\n \u003c\/div\u003e\n\n\u003cdiv\u003e5)\u003cem\u003e\u003cstrong\u003e Both England and \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eWales\u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003ewere without one Whisky distillery for over a century while business boomed in the North. Now, there are thirteen distilleries in England and one in Wales, while there are over 120 in Scotland.\u003cbr\u003e\n \u003c\/div\u003e\n\n\u003cdiv\u003e6) Milk \u0026amp; Honey Classic is\u003cstrong\u003e \u003c\/strong\u003ethe first Single Malt produced in \u003cstrong\u003e\u003cem\u003eTel Aviv, Israel.\u003c\/em\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003c\/div\u003e\n\n\u003cdiv\u003e7) \u003cem\u003e\u003cstrong\u003eIn Japan\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003eWhisky makers\u003c\/strong\u003e\u003c\/em\u003e use second-fill Bourbon barrels and Sherry casks, or barrels made of the indigenous Mizunara oak. In the southern part of Japan, maturation occurs at a faster pace due to higher temperatures, but the required legal minimum is three years of aging.\u003c\/div\u003e\n\n\u003cdiv\u003e \u003c\/div\u003e\n","brand":"Flaviar","offers":[{"title":"35","offer_id":46771717210394,"sku":"1695388487","price":46.99,"currency_code":"USD","in_stock":false},{"title":"139","offer_id":46948724801818,"sku":"US-8530825085210-139","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47683269132570,"sku":"US-8530825085210-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"49","offer_id":51208593703194,"sku":"US-8530825085210-49","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":51713191969050,"sku":"US-8530825085210-32","price":46.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/A-Tale-of-Three-Whiskies-ID-651_product_0f662e38-9603-4275-86ed-f2c3b72dca18.png?v=1757010807"},{"product_id":"the-rum-galaxy-vol-2","title":"The Rum Galaxy Vol.2","description":"\u003cdiv\u003e\r\n\t\u003cstrong\u003eOut-of-this-World Rums\u003c\/strong\u003e\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cem\u003e\"Houston, we’ve detected possible signs of life out here.\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\n\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cem\u003e\"\u003c\/em\u003e\u003cem\u003eInteresting, Johnson. Can you get a detailed read on it?\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\n\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cem\u003e\"\u003c\/em\u003e\u003cem\u003eLooks like it’s own universe, Houston. And it smells suspiciously like... Rum.\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\n\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cem\u003e\"\u003c\/em\u003e\u003cem\u003eRum, you say? Hold tight, Johnson. We’re sending back up.\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cem\u003e\u003cstrong\u003eYour mission\u003c\/strong\u003e\u003c\/em\u003e, should you choose to accept it, is to explore the \u003cem\u003e\u003cstrong\u003edepths of the Rum Galaxy\u003c\/strong\u003e\u003c\/em\u003e. Your \u003cem\u003e\u003cstrong\u003egalactic expedition\u003c\/strong\u003e\u003c\/em\u003e will take you to the far reaches of the Western Hemisphere, where undiscovered worlds of Rum await. Here, Panama, Barbados, Jamaica and Guyana hold court — drawing intrepid Rum seekers\u003cem\u003e\u003cstrong\u003e into their orbit\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tNow,\u003cem\u003e\u003cstrong\u003e it’s your turn \u003c\/strong\u003e\u003c\/em\u003e— and there’s no time to waste. Are you bold enough to seek and savor these \u003cem\u003e\u003cstrong\u003esuperstar Rums\u003c\/strong\u003e\u003c\/em\u003e before they go supernova? Remember, luck favors the bold. \u003cem\u003e\u003cstrong\u003eLet the journey begin\u003c\/strong\u003e\u003c\/em\u003e!\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tAh,\u003cem\u003e\u003cstrong\u003e the Rum galaxy\u003c\/strong\u003e\u003c\/em\u003e. Truly a wondrous place. But much like our universe, its origins are a bit, uh, murky. It’s likely \u003cem\u003e\u003cstrong\u003eBig Bang moment\u003c\/strong\u003e\u003c\/em\u003e: the 17th century.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tCaribbean sugar plantations had a serious problem on their hands — an oversupply of industrial waste in the form of molasses. Clearly, \u003cem\u003e\u003cstrong\u003e17th century\u003c\/strong\u003e\u003c\/em\u003e planters weren’t up to snuff on their gingerbread cookie recipes. As a result, they were left with more molasses than they knew what to do with. Turns out, slaves on these Caribbean sugar plantations had\u003cem\u003e\u003cstrong\u003e a solution for all that sludge\u003c\/strong\u003e\u003c\/em\u003e: fermentation. Through a bit of tinkering, the result of this process yielded the drink you know and love today — \u003cem\u003e\u003cstrong\u003eRum\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tToday, the effects of this\u003cem\u003e\u003cstrong\u003e Caribbean Big Bang \u003c\/strong\u003e\u003c\/em\u003ehave rippled across the Rum galaxy. One of its biggest stars? Barbados, who lights the dark skies with an absurd amount of brightly shining (and award-winning) Rums. Jamaica and Guyana gently guide Rum seekers to their smooth elixirs with a luminescent glow, and Panama, well — that’s one to watch. Their Rums will suck you in faster than a black hole.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tBut don’t take our word for it. \u003cem\u003e\u003cstrong\u003eThe time has come to taste\u003c\/strong\u003e\u003c\/em\u003e. We’re counting down to lift-off! In 3…2…1…  \u003cbr\u003e\r\n\t   \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eCheers!\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t1)\u003cem\u003e\u003cstrong\u003e Rum’s\u003c\/strong\u003e\u003c\/em\u003e got tropical blood coursing through its veins. Most of it is produced in the tropics because of how easy it is to grow and cultivate sugarcane in that climate. But to be honest, Rum can be distilled anywhere that you can ferment molasses (or sugarcane juice).\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t2) You might find Rum masquerading itself under other nom de plumes, like \u003cem\u003e\u003cstrong\u003eRon\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003eRom\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003eRhum\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t3) The difference between a \u003cem\u003e\u003cstrong\u003edark and a light Rum\u003c\/strong\u003e\u003c\/em\u003e all lies in how it’s aged. Dark Rums get their brown hue from the barrels and casks they’re fermented in. Steel drums are usually used to produce light Rums, hence the absence of color.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t4) Technically, \u003cem\u003e\u003cstrong\u003eNASA astronauts\u003c\/strong\u003e\u003c\/em\u003e are banned from drinking alcohol in space. In the 1970s, however, they briefly flirted with a \"space wine\" (a creamed Sherry) for the astronauts aboard the Skylab space station. The U.S. public was so outraged over the thought of astronauts boozin’ it up, NASA decided to ban alcohol indefinitely.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t5) \u003cem\u003e\u003cstrong\u003eThe Russians though\u003c\/strong\u003e\u003c\/em\u003e? They’ve been known to enjoy Cognac on their space travels. Doctors even recommended Cognac as a remedy to \"neutralize the harmful effects of the atmosphere.\"\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t6) In 2011,\u003cem\u003e\u003cstrong\u003e NASA sponsored\u003c\/strong\u003e\u003c\/em\u003e an experiment that studied microgravity’s effect on Whisky and the charred oak wood that helps age it. They found that after 1,000 days in space, the Whisky’s tannins were unchanged, but the wood chips imparted a higher concentration of flavor in space than they did on Earth.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t7) If the center of our galaxy had a signature scent,\u003cem\u003e\u003cstrong\u003e it would be Rum\u003c\/strong\u003e\u003c\/em\u003e. Yup, astronomers studying a giant cloud in the Milky Way found a substance called ethyl formate, a chemical that smells suspiciously like Rum.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Flaviar","offers":[{"title":"35","offer_id":46843234812186,"sku":"1695738198_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":46843236155674,"sku":"US-8530825150746-94","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":51208641118490,"sku":"US-8530825150746-32","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/2021021910_16137298459630_original_42d2c460-dc90-4e8b-9aca-3cc9ae06d67c.png?v=1757010808"},{"product_id":"house-of-the-rising-gins","title":"House Of The Rising Gins","description":"\u003cp\u003e\u003cstrong\u003eA powerful new force rises in the East, growing, gathering strength and flexing its might for a population under its sway. \u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nIs it a bird? Is it a plane? No…\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eIt’s Gin! \u003c\/strong\u003e\u003c\/em\u003eJapanese Gin, to be exact. And these powerhouse beasts from the East pack a flavor punch with killer raw materials that’ll leave your palate trembling in their wake.\u003cbr\u003e\r\n\u003cbr\u003e\r\nOh, you think you’ve got what it takes to take them down? Well, put down your sword. Save your laser beams. These\u003cem\u003e\u003cstrong\u003e flavor baddies\u003c\/strong\u003e\u003c\/em\u003e can only be tamed with taste buds and a tumbler.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eAre you up for the challenge?\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\nNo longer a staple of Spanish G\u0026amp;T bars and stories of U.S. Prohibition hooch in tubs, Gin has made its way out \u003cem\u003e\u003cstrong\u003eJapan\u003c\/strong\u003e\u003c\/em\u003e, hitting the country with a tour de force not seen since Yeezys took Tokyo. All across Japan, it seems like Gin is on the lips (and production lines) of tastemakers across the continent.\u003cbr\u003e\r\n\u003cbr\u003e\r\nTypically, Gin starts its life as a \u003cem\u003e\u003cstrong\u003eneutral Spirit.\u003c\/strong\u003e\u003c\/em\u003e Flavors are added to the mix through redistillation, the most common of which are botanicals — \u003cem\u003e\u003cstrong\u003eespecially juniper.\u003c\/strong\u003e\u003c\/em\u003e Depending on the distillation method, the botanicals can be steeped directly into the Spirit or infused into the liquid through the vapor created from boiling the ingredients. Every Gin has its own unique recipe, and the bottles coming out of Asia are no different, using stellar production methods and \u003cem\u003e\u003cstrong\u003ethe highest quality raw materials \u003c\/strong\u003e\u003c\/em\u003ein their product.\u003cbr\u003e\r\n\u003cbr\u003e\r\nLike \u003cem\u003e\u003cstrong\u003eKomasa Gin,\u003c\/strong\u003e\u003c\/em\u003e a craft Gin produced with rice Shochu in a distillery with 130 years of history. Or \u003cem\u003e\u003cstrong\u003eKinobi Gin,\u003c\/strong\u003e\u003c\/em\u003e a premium Gin in the London Dry category with Japanese flavors like sansho berries, gyokuro green tea leaves, yuzu citrus, bamboo and hinoki wood shavings. And finally, \u003cem\u003e\u003cstrong\u003eMasahiro Okinawa Gin,\u003c\/strong\u003e\u003c\/em\u003e a bottle distilled in Goa using five ingredients that reflect Okinawa's position between 2 oceans: the local shekwasha citrus fruit, guava leaves, goya, hibiscus, and Javanese long pepper. You’ll find all three in this very box for your tasting pleasure.\u003cbr\u003e\r\n\u003cbr\u003e\r\nSo there you have it.\u003cem\u003e\u003cstrong\u003e Three flavor beasts\u003c\/strong\u003e\u003c\/em\u003e in the Gin category. Resistance is futile — time to surrender and taste the botanicals.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eCheers!\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n1) To be called a Gin, the Spirit must have a predominant \u003cem\u003e\u003cstrong\u003eflavor of juniper.\u003c\/strong\u003e\u003c\/em\u003e Juniper berries are a type of aromatic \"fruit\" that grows along the branches of juniper trees.\u003cbr\u003e\r\n\u003cbr\u003e\r\n2) Gin was originally used by apothecaries to cure kidney ailments. Juniper oil is diuretic in nature, so it cleanses the kidneys by removing extra water from the body.\u003cem\u003e\u003cstrong\u003e A G\u0026amp;T a day keeps the doctor away?\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n3) Providing it’s stored correctly (in a cool, dry place out of direct sunlight), \u003cem\u003e\u003cstrong\u003eGin will keep indefinitely\u003c\/strong\u003e\u003c\/em\u003e — whether it’s been opened or remains sealed. Once a Gin has been opened, it may be that the contents start to evaporate slowly and flavor may be lost over time, but it’ll still be safe to drink.\u003cbr\u003e\r\n\u003cbr\u003e\r\n4) Author \u003cem\u003e\u003cstrong\u003eF. Scott Fitzgerald\u003c\/strong\u003e\u003c\/em\u003e had a taste for the Gin Rickey. It’s rumoured that Gin was his Spirit of choice because the smell didn’t linger on his breath.\u003cbr\u003e\r\n\u003cbr\u003e\r\n5) In 2016, \u003cem\u003e\u003cstrong\u003eKyoto Distillery\u003c\/strong\u003e\u003c\/em\u003e released the country’s\u003cem\u003e\u003cstrong\u003e first craft Gin,\u003c\/strong\u003e\u003c\/em\u003e Kinobi, a brand that falls well outside the typical profile of traditional London dry-style Gin. After its success, Beam Suntory launched Roku in 2017. Since then, Gin in Japan has been all the rage.\u003cbr\u003e\r\n\u003cbr\u003e\r\n6) \u003cem\u003e\u003cstrong\u003eLondon Dry Gin \u003c\/strong\u003e\u003c\/em\u003eis not always from London. Gin does not have the same geographical restrictions as Spirits such as Cognac, Scotch or Tequila. Only a tiny handful of London Dry Gins are actually made in the city.\u003cbr\u003e\r\n\u003cbr\u003e\r\n7) During the Renaissance, Juniper was frequently used in art to represent chastity. In Leonardo da Vinci's portrait of \u003cem\u003e\u003cstrong\u003eGinevra de' Benci,\u003c\/strong\u003e\u003c\/em\u003e a Juniper tree is seen directly behind her, alluding to her chastity.\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"180","offer_id":46758704906522,"sku":"1695320270","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":46758705266970,"sku":"1695320275","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":46758705922330,"sku":"1695320283","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":46758707331354,"sku":"1695320297","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":46776499208474,"sku":"US-8530825216282-85","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":46776504123674,"sku":"1695418695","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":46776510316826,"sku":"1695418732","price":46.99,"currency_code":"USD","in_stock":false},{"title":"51","offer_id":46776514871578,"sku":"1695418759","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":46776519164186,"sku":"1695418784","price":46.99,"currency_code":"USD","in_stock":false},{"title":"139","offer_id":46948725260570,"sku":"US-8530825216282-139","price":46.99,"currency_code":"USD","in_stock":false},{"title":"33","offer_id":46948725719322,"sku":"US-8530825216282-33","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":46994942820634,"sku":"US-8530825216282-94","price":46.99,"currency_code":"USD","in_stock":false},{"title":"117","offer_id":47031183704346,"sku":"US-8530825216282-117","price":46.99,"currency_code":"USD","in_stock":true},{"title":"58","offer_id":50501509153050,"sku":"US-8530825216282-58","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/house-of-the-rising-gins-ID-667_product_1cf221a5-84ea-42e9-9d03-08d3ab71be5f.png?v=1757010808"},{"product_id":"the-rum-galaxy-vol-3","title":"The Rum Galaxy Vol.2","description":"\u003cdiv\u003e\n\u003cstrong\u003eOut-of-this-World Rums.\u003c\/strong\u003e\u003cbr\u003e\r\n \r\n\u003cdiv\u003e\n\u003cem\u003e\"Houston, we’ve detected possible signs of life out here.\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\"\u003c\/em\u003e\u003cem\u003eInteresting, Johnson. Can you get a detailed read on it?\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\"\u003c\/em\u003e\u003cem\u003eLooks like it’s own universe, Houston. And it smells suspiciously like... Rum.\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\"\u003c\/em\u003e\u003cem\u003eRum, you say? Hold tight, Johnson. We’re sending back up.\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eYour mission\u003c\/strong\u003e\u003c\/em\u003e, should you choose to accept it, is to explore the \u003cem\u003e\u003cstrong\u003edepths of the Rum Galaxy\u003c\/strong\u003e\u003c\/em\u003e. Your \u003cem\u003e\u003cstrong\u003egalactic expedition\u003c\/strong\u003e\u003c\/em\u003e will take you to the far reaches of the Western Hemisphere, where undiscovered worlds of Rum await. Here, Trinidad, Barbados, Jamaica, Dominican Republic, Guyana and El Salvador hold court — drawing intrepid Rum seekers\u003cem\u003e\u003cstrong\u003e into their orbit\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eNow,\u003cem\u003e\u003cstrong\u003e it’s your turn \u003c\/strong\u003e\u003c\/em\u003e— and there’s no time to waste. Are you bold enough to seek and savor these \u003cem\u003e\u003cstrong\u003esuperstar Rums\u003c\/strong\u003e\u003c\/em\u003e before they go supernova? Remember, luck favors the bold. \u003cem\u003e\u003cstrong\u003eLet the journey begin\u003c\/strong\u003e\u003c\/em\u003e!\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAh,\u003cem\u003e\u003cstrong\u003e the Rum Galaxy\u003c\/strong\u003e\u003c\/em\u003e. Truly a wondrous place. But much like our universe, its origins are a bit, uh, murky. It’s likely \u003cem\u003e\u003cstrong\u003eBig Bang moment\u003c\/strong\u003e\u003c\/em\u003e: the 17th century.\u003cbr\u003e\r\n\u003cbr\u003e\r\nCaribbean sugar plantations had a serious problem on their hands — an oversupply of industrial waste in the form of molasses. Clearly, \u003cem\u003e\u003cstrong\u003e17th century\u003c\/strong\u003e\u003c\/em\u003e planters weren’t up to snuff on their gingerbread cookie recipes. As a result, they were left with more molasses than they knew what to do with. Turns out, slaves on these Caribbean sugar plantations had\u003cem\u003e\u003cstrong\u003e a solution for all that sludge\u003c\/strong\u003e\u003c\/em\u003e: fermentation. Through a bit of tinkering, the result of this process yielded the drink you know and love today — \u003cem\u003e\u003cstrong\u003eRum\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eToday, the effects of this\u003cem\u003e\u003cstrong\u003e Caribbean Big Bang \u003c\/strong\u003e\u003c\/em\u003ehave rippled across the Rum galaxy. One of its biggest stars? Barbados, who lights the dark skies with an absurd amount of brightly shining (and award-winning) Rums. Jamaica and Guyana gently guide Rum seekers to their smooth elixirs with a luminescent glow, and El Salvador, well — that’s one to watch. Their Rums will suck you in faster than a black hole.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eBut don’t take our word for it. \u003cem\u003e\u003cstrong\u003eThe time has come to taste\u003c\/strong\u003e\u003c\/em\u003e. We’re counting down to lift-off! In 3…2…1…  \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cstrong\u003eCheers!\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1)\u003cem\u003e\u003cstrong\u003e Rum’s\u003c\/strong\u003e\u003c\/em\u003e got tropical blood coursing through its veins. Most of it is produced in the tropics because of how easy it is to grow and cultivate sugarcane in that climate. But to be honest, Rum can be distilled anywhere that you can ferment molasses (or sugarcane juice).\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) You might find Rum masquerading itself under other nom de plumes, like \u003cem\u003e\u003cstrong\u003eRon\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003eRom\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003eRhum\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) The difference between a \u003cem\u003e\u003cstrong\u003edark and a light Rum\u003c\/strong\u003e\u003c\/em\u003e all lies in how it’s aged. Dark Rums get their brown hue from the barrels and casks they’re fermented in. Steel drums are usually used to produce light Rums, hence the absence of color.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) Technically, \u003cem\u003e\u003cstrong\u003eNASA astronauts\u003c\/strong\u003e\u003c\/em\u003e are banned from drinking alcohol in space. In the 1970s, however, they briefly flirted with a \"space Wine\" (a creamed Sherry) for the astronauts aboard the Skylab space station. The U.S. public was so outraged over the thought of astronauts boozin’ it up, NASA decided to ban alcohol indefinitely.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) \u003cem\u003e\u003cstrong\u003eThe Russians though\u003c\/strong\u003e\u003c\/em\u003e? They’ve been known to enjoy Cognac on their space travels. 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Magnetic. Enigmatic.\u003cem\u003e\u003cstrong\u003e Irresistibly charming\u003c\/strong\u003e\u003c\/em\u003e. The more you try to fight it, the harder it becomes to\u003cstrong\u003e \u003cem\u003eignore\u003c\/em\u003e\u003c\/strong\u003e. Because down south, passion runs hot, and the Spirits birthed from these lands know how to \u003cem\u003e\u003cstrong\u003eturn heads\u003c\/strong\u003e\u003c\/em\u003e and\u003cstrong\u003e \u003cem\u003ebreak hearts\u003c\/em\u003e\u003c\/strong\u003e.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eDon’t say we didn’t warn you...\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\nDown in Brazil, they’re just crazy about \u003cem\u003e\u003cstrong\u003eCachaça\u003c\/strong\u003e\u003c\/em\u003e. A distilled Spirit made from fermented sugarcane juice, it’s earned many nicknames like\u003cem\u003e\u003cstrong\u003e abre-coração (heart-opener), bafo-de-tigre (tiger breath), \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003eBrazilian Rum.\u003c\/strong\u003e\u003c\/em\u003e Chances are you’ve already tasted it if you’ve ever had a true caipirinha, but there’s as many ways to enjoy it as there are names for it.\u003cbr\u003e\r\n\u003cbr\u003e\r\nOver in Peru, it’s Pisco that \u003cem\u003e\u003cstrong\u003ereigns supreme\u003c\/strong\u003e\u003c\/em\u003e. This fermented grape juice is technically considered a Brandy, and there are strict rules about aging it in wood barrels (basically, you can’t). It’s also the\u003cem\u003e\u003cstrong\u003e country’s official Spirit\u003c\/strong\u003e\u003c\/em\u003e, and like Wine, the flavor profile is all over the place depending on the brand.\u003cbr\u003e\r\n\u003cbr\u003e\r\nIn Bolivia, it’s all about\u003cem\u003e\u003cstrong\u003e Singani\u003c\/strong\u003e\u003c\/em\u003e. Close kin to Pisco, it stands out for only using one grape: white Muscat of Alexandria. And it’s a completely homegrown Spirit — the grapes are grown and picked in Bolivia, and the Spirit is\u003cem\u003e\u003cstrong\u003e distilled, bottled \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003elabeled\u003c\/strong\u003e\u003c\/em\u003e in Bolivia. It’s the country’s oldest liquor and marries floral, fruity and spicy notes for a crazy unique flavor.\u003cbr\u003e\r\n\u003cbr\u003e\r\nIn this Tasting Box, you’ll be able to explore the Spirits of \u003cem\u003e\u003cstrong\u003eSouth America\u003c\/strong\u003e\u003c\/em\u003e — beyond Tequila. Hell, you might even find a new favorite. Here’s your line up:\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cstrong\u003eSingani 63\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cstrong\u003ePisco Logia Acholado\u003cbr\u003e\r\nAbelha Organic Cachaça Ouro\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nAnd if you can’t be with the one you love, love the Spirit you’re with. \u003cem\u003e\u003cstrong\u003eSalud!\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\n1) Cachaça has been around for over 400 years and it’s earned many-a-nickname in this time. There’s \u003cem\u003e\u003cstrong\u003eover 2000 words\u003c\/strong\u003e\u003c\/em\u003e to depict Cachaça and some of them were coined during the period when it used to be banned in Brazil. The list includes but is not limited to: abre-coração (heart-opener), água-benta (holy water), bafo-de-tigre (tiger breath), limpa-olho (eye-wash), pinga and caninha.\u003cbr\u003e\r\n\u003cbr\u003e\r\n2) While Rum is usually made from molasses, Cachaça is made from\u003cem\u003e\u003cstrong\u003e fresh sugarcane juice\u003c\/strong\u003e\u003c\/em\u003e that’s fermented and distilled, similarly to the Rhum agricole from the French Caribbean. \u003cbr\u003e\r\n\u003cbr\u003e\r\n3) Bolivia has a \u003cem\u003e\u003cstrong\u003erockin’ eco-system\u003c\/strong\u003e\u003c\/em\u003e. In fact, 40% of all animal and plant life on the planet can be found there.\u003cbr\u003e\r\n\u003cbr\u003e\r\n4) Most Bolivians drink Singani on the rocks with lime (or with ginger ale and lime), but the Spirit can sub in for Tequila in a\u003cem\u003e\u003cstrong\u003e wicked good Margarita\u003c\/strong\u003e\u003c\/em\u003e.\u003cbr\u003e\r\n\u003cbr\u003e\r\n5) One of the best ways to enjoy Pisco? A Pisco Sour, naturally. Peru’s even\u003cem\u003e\u003cstrong\u003e dedicated a national day \u003c\/strong\u003e\u003c\/em\u003eto the popular cocktail — the first Saturday of every February is the official Día del Pisco Sour (Pisco Sour Day). National Pisco Day falls on the fourth Saturday of July.\u003cbr\u003e\r\n\u003cbr\u003e\r\n6) There’s a \u003cem\u003e\u003cstrong\u003econtentious battle \u003c\/strong\u003e\u003c\/em\u003eover who has the bragging rights to Pisco’s creation. Peru and Chile have fought over it for years, and the world is divided. While the U.S. is indifferent, the EU sides with Peru. That’s why when you drink Pisco in the EU, you can be absolutely sure that it hails from Peru.\u003cbr\u003e\r\n\u003cbr\u003e\r\n","brand":"Flaviar","offers":[{"title":"85","offer_id":46755501179162,"sku":"US-8530825347354-85","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":46755501211930,"sku":"1695305203","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":46755501244698,"sku":"1695305154","price":46.99,"currency_code":"USD","in_stock":false},{"title":"102","offer_id":46757376426266,"sku":"1695311412","price":46.99,"currency_code":"USD","in_stock":false},{"title":"49","offer_id":46757401624858,"sku":"1695311460","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":46757401657626,"sku":"1695311511","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":46757417451802,"sku":"1695311530","price":46.99,"currency_code":"USD","in_stock":false},{"title":"51","offer_id":46757417484570,"sku":"1695311569","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":46773952905498,"sku":"1695401212","price":46.99,"currency_code":"USD","in_stock":false},{"title":"180","offer_id":46773957230874,"sku":"1695401244","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":46773985247514,"sku":"1695401436","price":46.99,"currency_code":"USD","in_stock":false},{"title":"139","offer_id":46947203875098,"sku":"US-8530825347354-139","price":46.99,"currency_code":"USD","in_stock":false},{"title":"38","offer_id":47252749287706,"sku":"US-8530825347354-38","price":46.99,"currency_code":"USD","in_stock":false},{"title":"33","offer_id":47253870608666,"sku":"US-8530825347354-33","price":46.99,"currency_code":"USD","in_stock":false},{"title":"58","offer_id":47358496768282,"sku":"US-8530825347354-58","price":46.99,"currency_code":"USD","in_stock":false},{"title":"117","offer_id":47801944473882,"sku":"US-8530825347354-117","price":46.99,"currency_code":"USD","in_stock":true},{"title":"131","offer_id":48307258097946,"sku":"US-8530825347354-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"35","offer_id":50050710274330,"sku":"US-8530825347354-35","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50195729449242,"sku":"US-8530825347354-94","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/2021041314_16183224564769_original_45ee19e6-e297-4232-b0eb-fa8d6acb9169.png?v=1757010810"},{"product_id":"globe-trotting-whisky","title":"Globe-trotting Whisky","description":"\u003cp\u003e\u003cstrong\u003eIt’s a Whisky world after all.\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eAn Irishman\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003ean Australian\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003ean American \u003c\/strong\u003e\u003c\/em\u003ewalk into a bar… \u003cbr\u003e\r\n\u003cbr\u003e\r\nStop us if you’ve heard this one before. Oh, you haven’t? Well. Let’s just say some serious \u003cem\u003e\u003cstrong\u003eWhisky drinking goes down\u003c\/strong\u003e\u003c\/em\u003e. Because as it turns out, you can find some sublimely sippable golden firewater all around the world. From Australia to Ireland, you’ll find rich traditions and drinking cultures along with some pretty unique methods behind their distilling madness.\u003cbr\u003e\r\n\u003cbr\u003e\r\nNow,\u003cem\u003e\u003cstrong\u003e Ireland is the birthplace of Whiskey\u003c\/strong\u003e\u003c\/em\u003e. Ain’t no lucky four-leaf clover behind their tasty tipples — just plenty of time, experience and… alright, maybe a wee bit ‘o that Irish luck. They’ve had hundreds of years to perfect their craft, using a mash of malted and unmalted barley that’s triple distilled in copper pot stills. But for the Irish, the single pot still method is where it’s at.\u003cbr\u003e\r\n\u003cbr\u003e\r\nBut leave it to the \u003cem\u003e\u003cstrong\u003eU.S. to turn age-old tradition on its head\u003c\/strong\u003e\u003c\/em\u003e. American Whiskies use a mixture of corn, rye, wheat and barley for their mash. Then, they are matured in charred-oak barrels, which makes for a sweeter and smokier sip. Unless, of course, we’re talking Bourbon. That mash requires a minimum of 51% corn and new charred oak barrels for maturing. Rules are rules.\u003cbr\u003e\r\n\u003cbr\u003e\r\nThe heart of Australia's Whisky production is \u003cem\u003e\u003cstrong\u003eactually on the island of Tasmania\u003c\/strong\u003e\u003c\/em\u003e, where the single malt renaissance of Down Under began in the 1990s. All of the Australian Whisky distillers are small-batch, and even though it's a pretty young industry, they've been wowing palates all around the world for the last couple of years.\u003cbr\u003e\r\n\u003cbr\u003e\r\n... which means that\u003cem\u003e\u003cstrong\u003e Irishman, Australian and American\u003c\/strong\u003e\u003c\/em\u003e at the bar can squeeze in an extra dram or two before the night is through.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eCheers! \u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cstrong\u003e\u003cu\u003eSmartass Corner: \u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n1) Someone call the census: there are more barrels of Bourbon in Kentucky than there are people. You can find over 5 million barrels throughout the Bluegrass State compared to its 4.4 million residents. \u003cem\u003e\u003cstrong\u003eDrink up, folks. \u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n2) In 2017, there were \u003cem\u003e\u003cstrong\u003emore than 120 distilleries operating in Australia\u003c\/strong\u003e\u003c\/em\u003e - 31 of them in Tasmania.\u003cbr\u003e\r\n\u003cbr\u003e\r\n3) Modern Australian Whisky industry may be only decades old, but locals produced the amber Spirit \u003cem\u003e\u003cstrong\u003emore than two centuries ago\u003c\/strong\u003e\u003c\/em\u003e. Unfortunately, Tasmania banned distilling in 1838, so the noble craft remained silent for over 150 years.\u003cbr\u003e\r\n\u003cbr\u003e\r\n4) \u003cem\u003e\u003cstrong\u003eWhisky\u003c\/strong\u003e\u003c\/em\u003e is made from water, yeast, and grain — pretty basic. 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In the 1600s, American colonists of Scottish and Irish descent really missed home. \u003cem\u003e\u003cstrong\u003eAnd Whisk(e)y\u003c\/strong\u003e\u003c\/em\u003e. Which is basically inseparable. Oh, don't get us wrong, they did their best to recreate it. But it wasn't easy, or successful for that matter. So they tried something else. They redirected their efforts towards the plentiful grains—\u003cem\u003e\u003cstrong\u003eCorn and Rye\u003c\/strong\u003e\u003c\/em\u003e. And Voilà! The birth of \u003cem\u003e\u003cstrong\u003eRye Whiskey \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003eBourbon\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThese two bad boys had worthy contender though. A real crowd favourite: \u003cem\u003e\u003cstrong\u003eRum\u003c\/strong\u003e\u003c\/em\u003e. So when the British blockade of the Caribbean wiped it off the shelves for a while, it was a \u003cem\u003e\u003cstrong\u003eHUGE\u003c\/strong\u003e\u003c\/em\u003e turning point in American Spirits history. Rye got so big it sparked a revolution, a Whiskey Rebellion of sorts. Essentially the government tried to tax the distillers and they said nuh uh! The ABV boys came out victorious and Rye swept the nation, roaring to its peak during the Jazz Age in the 1920s.\u003c\/p\u003e\r\n\r\n\u003cp\u003eBut as all empires fall, so did the reign of Rye. What happened? The Dark Ages of Spirits, that’s what happened. The sub-par, watered down Moonshine, which passed for “Rye Whiskey” during Prohibition—shudder—punched its reputation into a proverbial pulp. You’ve probably guessed it by now… it was time for Bourbon to shine. And oh boy did it shine, and it continues to do so.\u003c\/p\u003e\r\n\r\n\u003cp\u003eIt wasn't\u003cem\u003e\u003cstrong\u003e until the late ‘90s\u003c\/strong\u003e\u003c\/em\u003e that Rye started to claw its way back into the collective hive-mind. Buzz buzz. The two big stingers were the kickstarted craft micro-distillery movement, and the rejuvenated bar culture that recycled old cocktail recipes from the trashcan. We can safely say that the Rye is back, and here to stay baby! Woohooo!\u003c\/p\u003e\r\n\r\n\u003cp\u003eThis tasting box pays homage to the Rye of old, and basks in the glory of its recent reintroduction. Hold onto your tanga-briefs folks... it's time to dip into \u003cem\u003e\u003cstrong\u003eThe R(y)evolution\u003c\/strong\u003e\u003c\/em\u003e!\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eCheers!\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) \u003cem\u003e\u003cstrong\u003eRye\u003c\/strong\u003e\u003c\/em\u003e - think of it as Bourbon's edgier cousin. It’s known for imparting, what many call a spicy or fruity flavour, onto the Whiskey. Rye (distilled from at least 51% Rye), is not so sweet, and tends to have a spicier body. That’s why the character of a cocktail made from Rye, instead of Bourbon, is drier.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) \u003cem\u003e\u003cstrong\u003eBefore the prohibition \u003c\/strong\u003e\u003c\/em\u003eRye Whiskey distilleries dotted the landscape of the mid-Atlantic, spreading from New York to Virginia, Ohio and Pennsylvania. Even George Washington distilled Rye Whiskey on the Mount Vernon estate.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) \"\u003cem\u003e\u003cstrong\u003eMonongahela Rye\u003c\/strong\u003e\u003c\/em\u003e\" or Pennsylvania Rye is one of the biggest categories of Rye Whiskey. It contains a much higher percentage of Rye (more than 70%) than today's Kentucky Rye Whiskeys, which tend to have close to the minimum 51% Rye. Monongahela Rye usually combined malted and unmalted Rye. Pennsylvania's history with Rye Whiskey seems to be like Campbeltown's history with single malt - both were once big players in the industry, but today little remains from their glorious pasts.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) Rye Whiskey was what most distilleries made before Prohibition. Then, after repeal in 1933, Bourbon, made from corn, became more popular. Corn was easier to grow, and the taste was sweeter. Rye Whiskey production is only a drop in the bucket compared to the rivers of Bourbon produced now, although Rye Whiskey sales have \u003cem\u003e\u003cstrong\u003etripled in the past five years\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) A decade ago there were only 6 brands of Rye Whiskey hailing from Kentucky, nowadays there are \u003cem\u003e\u003cstrong\u003emore than 50\u003c\/strong\u003e\u003c\/em\u003e!  \u003c\/p\u003e\r\n\r\n\u003cp\u003e6) Even though Canadian Whisky uses only a small portion of Rye in its blend, it is called \u003cem\u003e\u003cstrong\u003eCanadian Rye Whisky\u003c\/strong\u003e\u003c\/em\u003e. This is mostly because 200 years ago, Rye was the prominent ingredient in their blends, even when corn replaced it the name just kind of stuck.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) There are several Cocktails made with Rye, the \u003cem\u003e\u003cstrong\u003eOld Fashioned\u003c\/strong\u003e\u003c\/em\u003e being one of the most well-known. Here’s a recipe: In an old fashioned glass add a sugar cube, 3-5 drops of bitters and a dash of plain water. Muddle until dissolved (you can add an orange wheel and muddle that as well). Add a gigantic ice cube or ball, top with 2 shots of Rye and stir. Garnish with an orange slice, and a cocktail cherry. Enjoy! \u003c\/p\u003e\r\n\r\n\u003cp\u003e8)\u003cem\u003e\u003cstrong\u003e Rye Whiskey and cheese pairing\u003c\/strong\u003e\u003c\/em\u003e? \u003c\/p\u003e\r\n\r\n\u003cp\u003eHard cheeses work well, especially the ones with the crunchy salt crystals that form with a bit of age. 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Now before you start puffin’ your chests, we’ve got a word of advice: scoot your stool over and make some room at the bar. Exchange a few pleasantries with the newbs. Truth is, \u003cem\u003e\u003cstrong\u003ethese farm-\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003edistillin\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e’ folks are making some mighty fine stuff\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd that takes us to the most southerly island of the Inner Hebrides of Scotland: \u003cem\u003e\u003cstrong\u003eIslay\u003c\/strong\u003e\u003c\/em\u003e. That’s where you’ll find Kilchoman, one of Scotland’s youngest distilleries. In fact, it’s the first distillery to be built on the island in over \u003cem\u003e\u003cstrong\u003e124 years\u003c\/strong\u003e\u003c\/em\u003e—how’s that for some context? As it turns out, Kilchoman’s founder, \u003cem\u003e\u003cstrong\u003eAnthony Wills\u003c\/strong\u003e\u003c\/em\u003e, has a taste for tradition (and some damn good Scotch). That’s what inspired him to revive the lost art of farm distillation, a method that was widely used before the mass commercialization of distilleries in the 1800s. \u003c\/p\u003e\r\n\r\n\u003cp\u003eOn that farm, they harvest Islay’s fertile grounds for barley before using the traditional—but rarely used—\u003cem\u003e\u003cstrong\u003emethod of floor malting\u003c\/strong\u003e\u003c\/em\u003e. The barley is peated using ocean-soaked peat bogs before its mashed, fermented and matured in Bourbon barrels and Sherry butts sourced directly from the world-renowned\u003cem\u003e\u003cstrong\u003e Buffalo Trace distillery\u003c\/strong\u003e\u003c\/em\u003e in the U.S. and \u003cem\u003e\u003cstrong\u003eBodega Miguel Martin\u003c\/strong\u003e\u003c\/em\u003e in Spain.\u003c\/p\u003e\r\n\r\n\u003cp\u003eOh, and this stuff’s the real deal: Kilchoman’s 100% Islay range remains the only Islay single malt produced completely on site, from barley to bottle.\u003c\/p\u003e\r\n\r\n\u003cp\u003eIn the box, you’ll experience exactly what we’re talking about. \u003cem\u003e\u003cstrong\u003eMachir Bay\u003c\/strong\u003e\u003c\/em\u003e, Kilchoman’s signature Scotch, balances that classic Islay character with a subdued floral complexity. The smooth, young \u003cem\u003e\u003cstrong\u003eSanaig \u003c\/strong\u003e\u003c\/em\u003etalks a lot of smack—it unabashedly slaps your palate with smoke-infused notes of dark chocolate-covered raisins. And lastly, something exceptionally rare: Kilchoman Madeira Cask Matured, 17 casks that previously held Madeira Wine were filled with \u003cem\u003e\u003cstrong\u003eKilchoman Single Malt Whisky\u003c\/strong\u003e\u003c\/em\u003e to produce 6,100 bottles of an exceptional Madeira finish.\u003c\/p\u003e\r\n\r\n\u003cp\u003eHere’s to Islay’s young guns…\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eSlainte!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n1) \u003cem\u003e\u003cstrong\u003eWhat’s in \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ename\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e?\u003c\/strong\u003e\u003c\/em\u003e To be considered a single malt Scotch, a bottle may only contain Whisky distilled from malted barley and produced at a single distillery.  \u003c\/p\u003e\r\n\r\n\u003cp\u003e2) Good things come in small batches: \u003cem\u003e\u003cstrong\u003eKilchoman is one of the smallest Scotch distilleries\u003c\/strong\u003e\u003c\/em\u003e, producing around 120,000 liters a year. By comparison, Ardbeg—one of Islay’s most famous distilleries—pumps out over one million liters annually.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) \u003cem\u003e\u003cstrong\u003eAll they do is win, win, win\u003c\/strong\u003e\u003c\/em\u003e: Kilchoman’s Machir Bay, a vatting of four and five-year-old Bourbon cask matured and Oloroso-finished malt, was awarded a Gold Medal at the 2012 International Wine and Spirit Competition and named Whisky of the Year at the International Whisky Competition. \u003c\/p\u003e\r\n\r\n\u003cp\u003e4) \u003cem\u003e\u003cstrong\u003e“Sanaig”\u003c\/strong\u003e\u003c\/em\u003e is the name of a little natural stream that runs by the distillery. And it makes sense for Kilchoman’s eponymous bottle—it tastes light and fresh without losing its peaty Islay character.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) The island of Islay itself plays a large role in the taste of its Whiskies. That’s because \u003cem\u003e\u003cstrong\u003eIslay is largely composed of peat\u003c\/strong\u003e\u003c\/em\u003e. In fact, most of the water there has a brown-ish hue due to its abundance. But that’s not all—the winter gales that blow sea salt inland also factor into some of the briney notes you’ll find in their Whiskies.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) Alright, interesting enough. \u003cem\u003e\u003cstrong\u003eBut what exactly is peat?\u003c\/strong\u003e\u003c\/em\u003e Peat is thousands of years’ worth of decaying vegetation, animals and moss which have evolved into layers that eventually form a bog. It grows at approximate 1mm per year, meaning a bog that’s one meter thick has been around for about a thousand years.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) Ever heard someone say that got ‘\u003cem\u003e\u003cstrong\u003eblind drunk\u003c\/strong\u003e\u003c\/em\u003e’? The term comes from the product of early Whisky distilling practices. 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The moment Flaviar’s collective palate of Spirits aficionados from all over the world helps us isolate and\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003eexpose the most\u003cem\u003e\u003cstrong\u003e luxurious expressions of the previous year.\u003c\/strong\u003e\u003c\/em\u003e And unlike the still everpresent Coronavirus, the award-winning Spirits mutations throughout the years have been undoubtedly more enjoyable. \u003c\/p\u003e\r\n\r\n\u003cp\u003eLike every year, The Flaviar Awards variant X is based on a particular approval cocktail of \u003cem\u003e\u003cstrong\u003eour Member’s ratings and reviews\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003einformed staff picks\u003c\/strong\u003e\u003c\/em\u003e, sales numbers, and \u003cem\u003e\u003cstrong\u003ewishlist information\u003c\/strong\u003e\u003c\/em\u003e. \u003cbr\u003e\r\n\u003cbr\u003e\r\nWhile beauty is most certainly in the eye of the beholder (or in this case, on the nose and on the palate), the Flaviar world unanimously united on \u003cem\u003e\u003cstrong\u003efive swanky expressions \u003c\/strong\u003e\u003c\/em\u003ethat left their biggest mark in 2021.\u003c\/p\u003e\r\n\r\n\u003cp\u003eFrom an up-and-coming \u003cem\u003e\u003cstrong\u003eDanish Whisky\u003c\/strong\u003e\u003c\/em\u003e to a classic triple-matured\u003cem\u003e\u003cstrong\u003e Irish Single Malt\u003c\/strong\u003e\u003c\/em\u003e, these are the\u003cem\u003e\u003cstrong\u003e red carpet drams\u003c\/strong\u003e\u003c\/em\u003e totally deserving of a spotlight in your home bar:\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eStauning Kaos Danish Whisky:\u003c\/strong\u003e A chic controlled-chaos blend of fine Danish Single Malt, peated Single Malt, and malted Rye Whiskies.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eBrugal 1888 Rum\u003c\/strong\u003e: A fabulous Rum for Whisky lovers. This dry and refined blend features Rums aged from 5 to 14 years in American white oak casks, and finished matured in first-fill Sherry oak casks. \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eYellowstone Select Bourbon:\u003c\/strong\u003e A stylishly rich and flavorful blend of four sourced Kentucky Bourbons from the legendary Beam family.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eThe GlenAllachie 15 Year Old Single Malt\u003c\/strong\u003e: A meticulously perfected jewel of a Scotch Whisky in the Speyside style and finished in a combination of Pedro Ximénez and Oloroso Sherry puncheons and hogsheads.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eBushmills 16 Year Old Single Malt\u003c\/strong\u003e: A timeless classic Single Malt triple-matured in American Bourbon barrels, Spanish Oloroso Sherry butts, and Port pipes.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003eDenmark, Dominical Republic, United States, Scotland, Ireland—a true international jet set of celebrity Spirits, indeed. Enjoy the samples inside the Tasting Box, and go for the full bottles when you’re ready to put on the ritz at home.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) In 2021, our huge community submitted over\u003cem\u003e\u003cstrong\u003e 110k bottle ratings\u003c\/strong\u003e\u003c\/em\u003e and over\u003cem\u003e\u003cstrong\u003e 43k bottle reviews\u003c\/strong\u003e\u003c\/em\u003e. And that’s how you know what you’re getting yourself into when you shop at Flaviar.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) To make sure,”The Rona” doesn’t stifle our Member’s Spirit-tasting shape, we conducted over \u003cem\u003e\u003cstrong\u003e70 virtual events\u003c\/strong\u003e\u003c\/em\u003e and\u003cem\u003e\u003cstrong\u003e tasting sessions\u003c\/strong\u003e\u003c\/em\u003e they could enjoy from the comfort (and safety) of their homes.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) If all the tasting vials we have shipped so far were placed in a line, they’d cover the \u003cem\u003e\u003cstrong\u003edistance between London and Paris\u003c\/strong\u003e\u003c\/em\u003e. Now, that’s what we call a “well-travelled palate”.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4)\u003cem\u003e \u003cstrong\u003eThe Bushmills Distillery claims to be\u003c\/strong\u003e — \u003c\/em\u003eand is almost unanimously considered to be\u003cem\u003e — \u003cstrong\u003ethe oldest licensed distillery in the world.\u003c\/strong\u003e \u003c\/em\u003eIn 2008 Bushmills celebrated the 400th anniversary of the original license to distill Whiskey granted to the Bushmills area in 1608.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) The original \u003cem\u003e\u003cstrong\u003eYellowstone Whiskey\u003c\/strong\u003e\u003c\/em\u003e was distilled in a\u003cem\u003e\u003cstrong\u003e log-still\u003c\/strong\u003e\u003c\/em\u003e. It was basically a hollowed-out log filled with a copper pipe that was used for primary distillation.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6)\u003cem\u003e\u003cstrong\u003e Brugal 1888 Rum\u003c\/strong\u003e\u003c\/em\u003e is distilled for \u003cem\u003e\u003cstrong\u003edryness\u003c\/strong\u003e\u003c\/em\u003e - Brugal’s distillation removes many of the\u003cem\u003e\u003cstrong\u003e heavy alcohols\u003c\/strong\u003e\u003c\/em\u003e that give other Rums their sweetness.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) Stauning sits on the \u003cem\u003e\u003cstrong\u003eWest Coast of Denmark\u003c\/strong\u003e\u003c\/em\u003e facing the North Sea. If you sailed a boat directly west from there you would sail directly into the \u003cem\u003e\u003cstrong\u003eFirth of Forth with Edinburgh \u003c\/strong\u003e\u003c\/em\u003eon your left. When it comes to climate, Stauning has more in common with the Highlands of Scotland than Copenhagen. \u003c\/p\u003e\r\n\r\n\u003cp\u003e8) The guys at the\u003cem\u003e\u003cstrong\u003e independently owned GlenAllachie Distillery\u003c\/strong\u003e\u003c\/em\u003e like to take their time perfecting their Whisky. With a longer\u003cem\u003e\u003cstrong\u003e fermentation of 160 hours\u003c\/strong\u003e\u003c\/em\u003e, it gives them the time to discover the character of the new make Spirit.\u003c\/p\u003e\r\n\r\n\u003cp\u003e9) Scotland is home to more than\u003cem\u003e\u003cstrong\u003e 20 million casks\u003c\/strong\u003e\u003c\/em\u003e of maturing Whisky. That’s four for every person living in there. Nuts!\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"139","offer_id":46772479361306,"sku":"1695392535","price":59.99,"currency_code":"USD","in_stock":false},{"title":"38","offer_id":46990063862042,"sku":"US-8530857820442-38","price":59.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47031708221722,"sku":"US-8530857820442-13","price":59.99,"currency_code":"USD","in_stock":false},{"title":"102","offer_id":47479837950234,"sku":"US-8530857820442-102","price":59.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":47860472742170,"sku":"US-8530857820442-32","price":59.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Flaviar-awards-2022-ID-716-product_2_53de8cfe-93f1-4c7a-94e4-27d2ef596985.png?v=1757010831"},{"product_id":"the-irishmen","title":"The Irishmen","description":"\u003cp\u003e\u003cstrong\u003eThe ruling dons of the Irish Whiskey clans have had a stronghold on their juice for a great many years, each infamous in their own right.\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eYou know who we’re talkin’ about. But there’s some \u003cstrong\u003e\u003cem\u003eyoung blood with their eyes on the global prize\u003c\/em\u003e\u003c\/strong\u003e and they ain’t ones to be underestimated.\u003cbr\u003e\r\n\u003cbr\u003e\r\nSpry, bold and thirsty for fame, these fresh upstarts aren’t the typical Eire old guard. They’ve got their \u003cstrong\u003e\u003cem\u003eown method for making things happen\u003c\/em\u003e\u003c\/strong\u003e and the top dogs are taking notice.\u003cbr\u003e\r\n\u003cbr\u003e\r\nNow, we’re not saying they \"paint houses\" or nothin’, but these Whiskey wildcards aren’t afraid of trying new things to get the attention they deserve, all while \u003cstrong\u003e\u003cem\u003ehonoring Irish tradition\u003c\/em\u003e\u003c\/strong\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003eSo, what exactly makes Irish Whiskey, well, \"Irish Whiskey\"? Unlike the Scots, the Irish traditionally\u003cem\u003e\u003cstrong\u003e triple distill their juice\u003c\/strong\u003e\u003c\/em\u003e from unmalted barley (Scots have a penchant for malt and double-distillation). Irish law also decrees that all Whiskey must be aged for a minimum of three years in barrels, most of which previously housed Sherry, Bourbon, or Rum. All of which to say, Irish Whiskey is a hell of a smooth talker — especially when compared to its peaty Scottish brethren.\u003c\/p\u003e\r\n\r\n\u003cp\u003eHistory hasn’t been exactly kind to Irish Whiskey. After a blindingly bright peak in the late 18th century, Irish Whiskey pulled an Icarus and plummeted to its near death in the 20th century, with only two distilleries holding down the fort for almost a century. But that’s all changing. A new crop of distilleries is taking up the torch and lighting the path beyond the island of Eire with great Irish Whiskey.\u003c\/p\u003e\r\n\r\n\u003cp\u003eTake Two Stacks,\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003efor instance. Their \u003cem\u003e\u003cstrong\u003eTwo Stacks The First Cut \u003c\/strong\u003e\u003c\/em\u003eis the first 5-part blend in Ireland, comprised of light \u0026amp; dark grain Whiskeys (80%), double \u0026amp; peated Malts (12%), and pot-still Whiskey (8%).\u003cem\u003e\u003cstrong\u003e J.J. Corry ‘The Hanson’ Batch No. 2\u003c\/strong\u003e\u003c\/em\u003e, a blend of ten-year-old Single Grain and four-year-old Single Grain Whiskies — both matured in ex-Bourbon barrels. And finally, \u003cem\u003e\u003cstrong\u003eJack Ryan Beggars Bush 12 Year Old Single Malt Irish Whiskey,\u003c\/strong\u003e\u003c\/em\u003e a revival of a classic brand that won Gold at the San Francisco World Spirits Competition. You don’t have to be a mob boss to know that when it comes to good talent, it’s best to bring ‘em into the fold. Time to raise your glass and make a toast to the next generation.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eSlainte!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) About 250 years ago,\u003cem\u003e\u003cstrong\u003e Irish Whiskey was the most popular Spirit in the world\u003c\/strong\u003e\u003c\/em\u003e, boasting \u003cem\u003e\u003cstrong\u003e1,228 registered distilleries in Ireland\u003c\/strong\u003e\u003c\/em\u003e. But several bad historic turns — like the introduction of the Coffey still and U.S. Prohibition — devastated the industry, slashing the number of operational distilleries to just two by the 1980s.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) Today, the number of Whiskey distilleries operating in Ireland has\u003cem\u003e\u003cstrong\u003e increased to 31\u003c\/strong\u003e\u003c\/em\u003e, which is the highest number of operational Irish distilleries on record since 1900.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) \u003cem\u003e\u003cstrong\u003eDanny \"The Irishman\" Greene\u003c\/strong\u003e\u003c\/em\u003e was a gangster who came to power in the 1970s with his gang\u003cem\u003e\u003cstrong\u003e \"The Celtic Club.\"\u003c\/strong\u003e\u003c\/em\u003e They often battled the Italian-American mafia to control loan-sharking, racketeering, and gambling in Ohio.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) The infamous\u003cem\u003e\u003cstrong\u003e Irish coffee\u003c\/strong\u003e\u003c\/em\u003e got its start at the \u003cem\u003e\u003cstrong\u003eFoynes airport\u003c\/strong\u003e\u003c\/em\u003e back in the \u003cem\u003e\u003cstrong\u003e1940s\u003c\/strong\u003e\u003c\/em\u003e, when a chef by the name of\u003cem\u003e\u003cstrong\u003e Joe Sheridan\u003c\/strong\u003e\u003c\/em\u003e would spike visitors’ coffee with a generous pour of Irish Whiskey. Travel writer \u003cem\u003e\u003cstrong\u003eStanton Delaplane\u003c\/strong\u003e\u003c\/em\u003e was so smitten with the drink, he took it back to the Buena Vista bar in the U.S., who eventually hired Sheridan to make it for their customers.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Hyde Irish Whiskey is named after Ireland’s very first president,\u003cem\u003e\u003cstrong\u003e Douglas Hyde\u003c\/strong\u003e\u003c\/em\u003e, who helped define Ireland’s national identity.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) \u003cem\u003e\u003cstrong\u003eJ.J. Corry is Ireland’s first modern Whiskey Bonder\u003c\/strong\u003e\u003c\/em\u003e. During the 19th century, most Irish Whiskey was blended by and sold to consumers by the Bonders. However, the practice died out in the 1930s before being revived under the brand of the renowned 19th-century Whiskey Bonder, J.J. Corry from Co. Clare.\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46758845907226,"sku":"1695321350","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":46758846791962,"sku":"1695321355","price":46.99,"currency_code":"USD","in_stock":false},{"title":"139","offer_id":46758848037146,"sku":"1695321364","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":46917039948058,"sku":"US-8530860671258-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"117","offer_id":47012028907802,"sku":"US-8530860671258-117","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":47125362114842,"sku":"US-8530860671258-48","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":47219327959322,"sku":"US-8530860671258-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"51","offer_id":48644144005402,"sku":"US-8530860671258-51","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":51208641151258,"sku":"US-8530860671258-32","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/the_irishmen-ID-717_product_5425f875-66f0-4487-a61c-7760ef822bfb.png?v=1757010832"},{"product_id":"asia-oceania-vol-4","title":"Asia \u0026 Oceania Vol.3","description":"\u003cp\u003e\u003cem\u003eNow the only thing a gambler needs\u003cbr\u003e\r\nIs a suitcase and trunk\u003cbr\u003e\r\nAnd the only time he's satisfied\u003cbr\u003e\r\nIs when he's all drunk.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThing is, you don’t need to lose your shirt in the House of the Rising Sun to taste what the Far East and Oceania are putting out. Nah, you just need \u003cem\u003e\u003cstrong\u003eyour trusty palate\u003c\/strong\u003e\u003c\/em\u003e and an appreciation for some fine hooch to \u003cem\u003e\u003cstrong\u003eget in on this game\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd it isn’t just \u003cem\u003e\u003cstrong\u003eJapan \u003c\/strong\u003e\u003c\/em\u003ewe’re talking about (although they’re definitely killin’ the game). Look beyond those Eastern borders and you’ll discover a Whisky world worth whetting your whistle for.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRiddle us this:\u003c\/strong\u003e\u003c\/em\u003e what do Australia and India have in common with Japan?\u003c\/p\u003e\r\n\r\n\u003cp\u003eTurns out, it’s an\u003cem\u003e\u003cstrong\u003e exceptional taste for Whisky.\u003c\/strong\u003e\u003c\/em\u003e True story.\u003c\/p\u003e\r\n\r\n\u003cp\u003eWhile Japan has its fair share of awards and medals, including the gorgeous \u003cem\u003e\u003cstrong\u003eOhishi Sherry Single Cask Rice Whisky\u003c\/strong\u003e\u003c\/em\u003e with its tropical fruity flavors, toasted hazelnut and sweet marzipan notes, these two nations are producing some pretty darn exceptional malts that are quickly earning them a reputation in the global Spirits game.\u003c\/p\u003e\r\n\r\n\u003cp\u003eOver in India, for instance, Kamet distillery at the foothills of the Himalayas is profiting from pristine water and fertile soils to make beautiful Single Malt Whisky. \u003cem\u003e\u003cstrong\u003eKamet Single Malt Whisky\u003c\/strong\u003e\u003c\/em\u003e is made from locally-grown six-row barley and distilled in Scottish style pot stills. The palate is lively with\u003cem\u003e\u003cstrong\u003e fruity, vibrant, and spicy notes\u003c\/strong\u003e\u003c\/em\u003e that you’ll surely adore.\u003c\/p\u003e\r\n\r\n\u003cp\u003eDown under, Australia’s\u003cem\u003e\u003cstrong\u003e Starward Nova \u003c\/strong\u003e\u003c\/em\u003ehas been aged in casks that previously held Australian red Wine for about two years thanks to the climate’s speedy aging in \"Melbourne years.\" The result is an attention-grabbing Single Malt with a luxurious mouth feel full of red fruit and honey.\u003c\/p\u003e\r\n\r\n\u003cp\u003eYou don’t have to be a betting man to see that these Far East Whiskies offer low-risk and high-return when it comes to flavor. \u003cem\u003e\u003cstrong\u003eTime to tip up your cup, throw your hands up and toast \u003c\/strong\u003e\u003c\/em\u003eto these soon-to-be Whiskey high-rollers.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) You might think the temps in India would spell disaster for Whisky production. On the contrary — it hovers at about \u003cem\u003e\u003cstrong\u003e85-degrees Fahrenheit \u003c\/strong\u003e\u003c\/em\u003e(35-degrees Celsius) making it comparable to Kentucky and Tennessee Whiskey.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) However, dry conditions are a huge obstacle for Indian Whisky production. The lack of humidity causes the aging process\u003cem\u003e\u003cstrong\u003e to increase by about six-fold\u003c\/strong\u003e\u003c\/em\u003e (i.e. a six-year-old Indian Whisky is similar to an 18-year-old Scotch Whisky).\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) India is the biggest consumer of Whisky in the world… But nearly all the \"Whisky\" produced there is made from \u003cem\u003e\u003cstrong\u003emolasses-derived Spirit (Rum?),\u003c\/strong\u003e\u003c\/em\u003e which — according to EU and US legislation — isn’t Whisky at all. \u003c\/p\u003e\r\n\r\n\u003cp\u003e4) While WWII was a horrible time for the world as a whole, Japanese Whisky sales boomed during that time. Sales reports from \u003cem\u003e\u003cstrong\u003eSuntory and Nikka\u003c\/strong\u003e\u003c\/em\u003e show a huge boost in domestic consumption during the war, as both companies supplied Whisky directly to the army and Japanese forces.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Although Australians have been distilling Whiskey since the\u003cem\u003e\u003cstrong\u003e mid-19th century,\u003c\/strong\u003e\u003c\/em\u003e the modern industry really got its start in the mid-1990s when a land surveyor named \u003cem\u003e\u003cstrong\u003eBill Lark\u003c\/strong\u003e\u003c\/em\u003e successfully lobbied against a law that banned microdistilleries.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) Australian Whiskies tend to set themselves apart from the rest of the Whisky producing world by using Brewer’s malt in their mash bill and using smaller casks for aging. The result: \u003cem\u003e\u003cstrong\u003erich, oily malts that stand out from the typical Scotch.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46753762640154,"sku":"1695297937","price":46.99,"currency_code":"USD","in_stock":false},{"title":"139","offer_id":46753765294362,"sku":"1695297943","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47682638905626,"sku":"US-8530861195546-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307607306522,"sku":"US-8530861195546-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48628180451610,"sku":"US-8530861195546-32","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":51580162179354,"sku":"US-8530861195546-85","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Asia-_-Oceania-Vol.3-ID-721-product_544a989b-7f6d-445f-9a04-6eef94dc498e.png?v=1757010833"},{"product_id":"livin-the-american-dram","title":"Livin' The American Dram","description":"\u003cp\u003e\u003cstrong\u003eAin’t nothing more American than a white picket fence, a slice of apple pie and Dolly Parton belting out the national anthem in her finest American flag leotard. Yessir.\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nBut listen — it’s best to \u003cem\u003e\u003cstrong\u003eenjoy all of that star-spangled glory\u003c\/strong\u003e\u003c\/em\u003e with a big ol’ glug of Whiskey. Hell, maybe two. And wouldn’t you know it, Whiskey is just as iconically American as ol’ Uncle Sam himself.\u003cbr\u003e\r\n\u003cbr\u003e\r\nWhiskey is living its best life here in the U.S. Yeah, yeah… other countries, too. But when it comes to a bottle that’s different and bold, Whiskey is \u003cem\u003e\u003cstrong\u003emanifesting its righteous destiny\u003c\/strong\u003e\u003c\/em\u003e all across the United States. And that’s something worth toasting to!\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\nWhiskey’s history in the U.S. is as old — \u003cem\u003e\u003cstrong\u003escratch that: older\u003c\/strong\u003e\u003c\/em\u003e — than the country itself. In fact, barrels and bottles of the stuff were used as currency during the American Revolutionary war. It might even be fair to say that the United States was founded on booze... and maaaaybe a strong distaste for tyrannical rule and taxes (some things never change, eh?).\u003cbr\u003e\r\n\u003cbr\u003e\r\nBut since those early heady days, the Spirit has taken on new life in America, even spawning its very own variety: \u003cem\u003e\u003cstrong\u003eBourbon\u003c\/strong\u003e\u003c\/em\u003e. In fact, Bourbon is so prized in the States, there are laws governing how and where it’s made. And one thing’s for certain: the whole process absolutely \u003cem\u003e\u003cstrong\u003emust start and end in the U.S.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nBut the Whiskey train doesn’t stop at Bourbon. \u003cem\u003e\u003cstrong\u003eTennessee Whiskey\u003c\/strong\u003e\u003c\/em\u003e is just as respectable — locals might even argue that with the added step of charcoal filtration, their juice rises above any old Bourbon. And don’t count out the rising popularity of the U.S. Single malt. It’s gaining a fair share of fans all across the globe.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eNow it’s time to toast and taste to the U.S.A. — Cheers!\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n1) The\u003cem\u003e\u003cstrong\u003e Whiskey Rebellion,\u003c\/strong\u003e\u003c\/em\u003e or \u003cem\u003e\u003cstrong\u003eWhiskey Insurrection,\u003c\/strong\u003e\u003c\/em\u003e was a tax protest in the United States beginning in 1791, during the presidency of George Washington. The resistance came to a climax in July 1794, when a U.S. marshal arrived in western Pennsylvania to serve writs to distillers who had not paid the excise.\u003cbr\u003e\r\n\u003cbr\u003e\r\n2) One of the most pervasive myths about Bourbon is that it has to be made in Kentucky. While Kentucky produces 95% of the world’s Bourbon, there are no regulations that prevent it from being made\u003cem\u003e\u003cstrong\u003e anywhere else in the United States.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n3) \u003cstrong\u003e\u003cem\u003eRye Whiskey\u003c\/em\u003e\u003c\/strong\u003e is made from mash that is at least 51 per cent rye. The grain gives Rye Whiskey its spicy, sometimes peppery, and bitter flavor. Rye was a big seller before Prohibition. After decades in obscurity, it’s fashionable again. George Washington distilled Rye Whiskey at Mount Vernon. \u003cbr\u003e\r\n\u003cbr\u003e\r\n4) Tennessee Whiskey is born from a Bourbon, but before it’s barreled it gets filtered through charcoal in a process they call the \u003cem\u003e\u003cstrong\u003eLincoln County method.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n5) \u003cem\u003e\u003cstrong\u003eTruth bomb:\u003c\/strong\u003e\u003c\/em\u003e People tend to think that Single Malt Whiskies aren’t blends. But guess what? They are. Single Malt Whiskies are the result of many barrels blended to create a Whisky. They just happen to come from a single distillery.\u003cbr\u003e\r\n\u003cbr\u003e\r\n6) \u003cstrong\u003e\u003cem\u003eBourbon set of rules\u003c\/em\u003e\u003c\/strong\u003e refer to manufacturing method rather than location. It must be matured in new and charred casks of American white oak. No coloring or flavoring of any type is allowed. It must be matured for at least 2 years, if a bottle does not bear an age it is at least 4 years old. The mash bill must contain at \u003cstrong\u003e\u003cem\u003eleast 51% corn\u003c\/em\u003e\u003c\/strong\u003e. \u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46772519862554,"sku":"1695392685","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47031708582170,"sku":"US-8530861392154-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307262226714,"sku":"US-8530861392154-131","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Livin_-the-American-Dram-ID-719-product_34b90293-3dd5-4e7d-97ef-1948bccb95d1.png?v=1757010834"},{"product_id":"whiskey-gangs-of-new-york","title":"Whiskey Gangs Of New York","description":"\u003cp\u003e\u003cstrong\u003eThe Big Apple Does Whiskey.\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWhiskey\u003c\/strong\u003e\u003c\/em\u003e. A Spirit so precious, men have gathered across this great land and built wood-and-steel fortresses capable of producing the finest samples of this golden drop. Tennessee. Kentucky. And yes, the Big Apple itself, New York. A scrappy, prideful bunch, \u003cem\u003e\u003cstrong\u003ethose New Yorkers\u003c\/strong\u003e\u003c\/em\u003e. They’ve been in the distilling game \u003cem\u003e\u003cstrong\u003esince 1664 \u003c\/strong\u003e\u003c\/em\u003e— and that’s a mighty long time to be defending yer turf.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003eThey’ve learned \u003cem\u003e\u003cstrong\u003ea thing or two about distilling \u003c\/strong\u003e\u003c\/em\u003ealong the way. It’s just what happens when yer cuttin’ yer teeth around some of the toughest Whiskey barons around. Sure, some of the gangs have their differences. But if there’s one thing they all agree upon it’s this: it’s all about the craft. And of course, being a New Yorker.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e1664\u003c\/strong\u003e\u003c\/em\u003e. That was the year distilling came to the state. The Spirit was Rum (or some say applejack — no one can quite pin it down), and Staten Island was producing it by the bottle. By 1825, New York had \u003cem\u003e\u003cstrong\u003emore than thousand small distilleries\u003c\/strong\u003e\u003c\/em\u003e. Count ‘em: 1, 2, 3… ah, just go ask Bill the Butcher. He’ll tell ya. What’s crazy about that is that after Prohibition came into law, the brewing and distilling industry came to a screeching halt. You were lucky if you could find a proper bathtub Gin ‘round those parts.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFast forward to 2002\u003c\/strong\u003e\u003c\/em\u003e: the New York state legislature passes the farm distillery license. That’s what really ushers in \u003cem\u003e\u003cstrong\u003egreat New York Whiskey Rush \u003c\/strong\u003e\u003c\/em\u003e— Spirit lovers of all stripes began legally experimenting with their own concoctions. Kind of like enterprising gangs in Five Points, back in the day. Some are smoking their corn, rye, wheat and barley over applewood. And some have used the state’s natural limestone to filter their water, even boasting that it has a higher ratio of beneficial minerals than that found in Kentucky. Then again some have made their Bourbon in New York 100%. Them’s fighting words right there.\u003c\/p\u003e\r\n\r\n\u003cp\u003eNow, the time has come to join \u003cem\u003e\u003cstrong\u003eour New York brethren\u003c\/strong\u003e\u003c\/em\u003e and partake in some of their hard-earned drop. All for one, and one for all... \u003cem\u003e\u003cstrong\u003eWhiskey\u003c\/strong\u003e\u003c\/em\u003e!\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) Even though it’s called a farm distillery license, you don't have to be a farmer to set up a still. As long as the bulk of your ingredients come from in-state (in this case, New York), \u003cem\u003e\u003cstrong\u003ecraft liquor licenses are practically free\u003c\/strong\u003e\u003c\/em\u003e. Sadly, the Whiskey is not.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) \u003cem\u003e\u003cstrong\u003eWidow Jane\u003c\/strong\u003e\u003c\/em\u003e is a New Yorker through and through — they use the same limestone that created the foundation of New York, the pure waters from Widow Jane mine and set up shop in Brooklyn. The New York cred is strong with this one.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) Ever look at a bowl of oatmeal and think \u003cem\u003e\u003cstrong\u003e\"mmm...Whiskey?\"\u003c\/strong\u003e\u003c\/em\u003e Yeah, us neither. But the crew at Sunshine Reserve was inspired by the small, but mighty oat. It’s the primary grain in their Whiskey and gives it a nice floral softness.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) In preparing for his role as \u003cem\u003e\u003cstrong\u003e\"Bill the Butcher\"\u003c\/strong\u003e\u003c\/em\u003e in Martin Scorsese’s \"Gangs of New York,\" Daniel Day-Lewis got into character by taking lessons from a master butcher who was flown in from London... and by listening to a ton of Eminem while on set. \u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Speaking of \u003cem\u003e\u003cstrong\u003eProhibition\u003c\/strong\u003e\u003c\/em\u003e, booze wasn’t the only thing banned in New York City. In 1978, the city put \u003cem\u003e\u003cstrong\u003ethe kibosh on the game of pinball\u003c\/strong\u003e\u003c\/em\u003e, often engaging in raids or busts when they had a hot lead.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) What’s better than the smell of applewood bacon in the morning? Easy — it’s \u003cem\u003e\u003cstrong\u003eapplewood smoked Whiskey\u003c\/strong\u003e\u003c\/em\u003e. Coincidentally, Iron Smoke Distillery smokes their grains over applewood before its milled and mashed. Truly the breakfast of champions.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) In the 1850s, \u003cem\u003e\u003cstrong\u003ewomen in New York City\u003c\/strong\u003e\u003c\/em\u003e made more than $2 million a year in liquor sales — close to the $3 million they were making for sex.\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46781203349786,"sku":"1695450443","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":46781205643546,"sku":"US-8530861621530-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"180","offer_id":46781208297754,"sku":"1695450457","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":46781210886426,"sku":"US-8530861621530-85","price":46.99,"currency_code":"USD","in_stock":true},{"title":"48","offer_id":46781214458138,"sku":"1695450480","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":46781219864858,"sku":"1695450498","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":46781225730330,"sku":"US-8530861621530-32","price":46.99,"currency_code":"USD","in_stock":true},{"title":"130","offer_id":46781231989018,"sku":"US-8530861621530-130","price":46.99,"currency_code":"USD","in_stock":false},{"title":"51","offer_id":46781239623962,"sku":"1695450562","price":46.99,"currency_code":"USD","in_stock":false},{"title":"49","offer_id":46862110458138,"sku":"1695826250_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":46949783208218,"sku":"US-8530861621530-99","price":46.99,"currency_code":"USD","in_stock":false},{"title":"58","offer_id":48036813013274,"sku":"US-8530861621530-58","price":46.99,"currency_code":"USD","in_stock":false},{"title":"38","offer_id":48036837523738,"sku":"US-8530861621530-38","price":46.99,"currency_code":"USD","in_stock":false},{"title":"33","offer_id":48088999461146,"sku":"US-8530861621530-33","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307245580570,"sku":"US-8530861621530-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":48392927117594,"sku":"US-8530861621530-94","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Whiskey-Gangs-Of-New-York-ID-720-product.png?v=1757010835"},{"product_id":"balcones-flight","title":"Balcones Flight","description":"\u003cp\u003e\u003cstrong\u003eOne Texan, three spectacular American Whiskeys.\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eWhiskey royalists say \u003cem\u003e\u003cstrong\u003ereal American Whiskey\u003c\/strong\u003e\u003c\/em\u003e comes from Kentucky. That may be true, but the Lone-star fellas sure as heck aren’t sitting idly and will \u003cem\u003e\u003cstrong\u003emake the big boys sweat on their throne\u003c\/strong\u003e\u003c\/em\u003e. \u003cem\u003e\u003cstrong\u003eDown in Waco\u003c\/strong\u003e\u003c\/em\u003e, rivers of top-notch hooch are flowing: rugged Bourbons, delicious Single Malts, and liquid redefinitions of what an American Whiskey can be.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBalcones \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003edistillery\u003c\/strong\u003e\u003c\/em\u003e is a small establishment with big ideas and an army of awards. The fact that their Single Malt received \u003cem\u003e\u003cstrong\u003eover fifty accolades\u003c\/strong\u003e\u003c\/em\u003e should be enough of a reason to consider treason and declare it the true American Whiskey. We’re not here to incite riots – we love the Kentuckians and the Tennessean as much as the next guy, but America is big enough for more than three Whiskey kingdoms.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThis box \u003cem\u003e\u003cstrong\u003ebrings three princes\u003c\/strong\u003e\u003c\/em\u003e: a flavorful \u003cem\u003e\u003cstrong\u003eLineage Texas Single Malt\u003c\/strong\u003e\u003c\/em\u003e, the overachieving \u003cem\u003e\u003cstrong\u003eSingle Malt\u003c\/strong\u003e\u003c\/em\u003e magic, and a lit \u003cb\u003e\u003ci\u003eTexan Pot Still Bourbon\u003c\/i\u003e\u003c\/b\u003e The trio of bottles tells a story of ingenuity and love for the craft dating back to the frontier times. The Spirits are of different characters, but they belong to the same Tejano family.\u003c\/p\u003e\r\n\r\n\u003cp\u003eIf Texans, god forbid, decide to become independent, they already have all the key pillars of independence: great manners, wonderful country tunes, superb food, and now spectacular Whiskies. We can hear Kentucky shuffle nervously as you try these awe-inspiring Spirits and become a part of a \u003cem\u003e\u003cstrong\u003eTexas Whiskey Big Bang\u003c\/strong\u003e\u003c\/em\u003e that is happening right now. \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eCheers \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ey'all\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) \u003cem\u003e\u003cstrong\u003eNot all American Whiskey is Bourbon\u003c\/strong\u003e\u003c\/em\u003e. It also includes rye, rye malt, malt, wheat and corn Whiskeys. American Whiskey is made of a mixture of various grains following a particular formula called a mash bill. Bourbon’s main ingredient is corn, while the components of rye, wheat and corn Whiskeys are quite obvious.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) \u003cem\u003e\u003cstrong\u003eAmerican Whiskey\u003c\/strong\u003e\u003c\/em\u003e was originally mainly made of rye, joined by other types when the colonists started distilling domestic corn. The settlers said the corn was a gift from the Native Americans and the rest is history.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) \u003cem\u003e\u003cstrong\u003eBaby Blue Whiskey\u003c\/strong\u003e\u003c\/em\u003e is made from blue corn, also known as Rio Grande Blue, which grows in Mexico and the Southwestern US. It has a sweet flavor and is commonly used to make tortillas. The richness and oiliness bring round nuttiness, roasted overtones and refined complexity to a Whiskey. It's a true Texas original and we can talk about terroir.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) For a long time, Texans had to look outside their borders for a good dram of Whiskey. Surprisingly, the greatest hit in Texas isn't Kentucky Bourbon, but a \u003cem\u003e\u003cstrong\u003emild-tasting Canadian Whisky\u003c\/strong\u003e\u003c\/em\u003e. When Chip Tate and Stephen Germer began making Balcones' first Whiskey, they decided to make corn Whiskey - namely from the endemic blue corn.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Prohibition shut down the majority of booze-making establishments in Texas. The first post-prohibition distillery was founded in 1995 and only 10 new manufacturers popped up between then and 2008. Today, however, there are \u003cem\u003e\u003cstrong\u003emore than 100 active licenses\u003c\/strong\u003e\u003c\/em\u003e in the Lone-Star State.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) Maturing Whiskey in Texas is a double-edged sword. On one hand, the angels are greedy due to the climate and take a larger share than in other parts of the country, but on the other, the intense maturation environment means more wood character in shorter time. \u003cem\u003e\u003cstrong\u003eIt's quality over quantity in Texas\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) The idea of \"\u003cem\u003e\u003cstrong\u003eTexas Whiskey\u003c\/strong\u003e\u003c\/em\u003e\" is relatively new and the big Texan wave is yet to come when the process of maturation is complete for the first batches. There is a lot of experimentation and Mark McDavid of Ranger Creek believes \"Texas Whiskey\" is a big concept with many definitions.\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"32","offer_id":46772681605402,"sku":"US-8530864079130-32","price":46.99,"currency_code":"USD","in_stock":true},{"title":"117","offer_id":46845083746586,"sku":"US-8530864079130-117","price":46.99,"currency_code":"USD","in_stock":true},{"title":"139","offer_id":46845084139802,"sku":"1695747836_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47031708254490,"sku":"US-8530864079130-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":47134051565850,"sku":"US-8530864079130-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":47217823875354,"sku":"US-8530864079130-99","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":47484065644826,"sku":"US-8530864079130-130","price":46.99,"currency_code":"USD","in_stock":false},{"title":"51","offer_id":48644193354010,"sku":"US-8530864079130-51","price":46.99,"currency_code":"USD","in_stock":false},{"title":"35","offer_id":50050710372634,"sku":"US-8530864079130-35","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50200521081114,"sku":"US-8530864079130-94","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Balcones-Whiskey-Flight-ID-735_5e242147-2f6b-4e5e-8067-c955dc173044.png?v=1757010835"},{"product_id":"from-the-house-of-flaviar","title":"From the House of Flaviar","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eEvery dram is a story, and when we decided to write our own orignial fables of flavors, we went for epic and fantastic.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThe Romans called such feats of creativity '\u003cem\u003e\u003cstrong\u003emagnum opus\u003c\/strong\u003e\u003c\/em\u003e,' while the French use '\u003cem\u003e\u003cstrong\u003echef-d'oeuvre\u003c\/strong\u003e\u003c\/em\u003e.' We proudly call them \u003cem\u003e\u003cstrong\u003eFlaviar Originals\u003c\/strong\u003e\u003c\/em\u003e, and this Tasting Box features three such blockbusters with wildly different casts, settings, and plots.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLarga Vida XO Rum\u003c\/strong\u003e\u003c\/em\u003e is a neo-noir, bittersweet tropical tale with an all-star troupe of Rums from Barbados, Dominican Republic, Guadeloupe, Guatemala, Guyana, Jamaica, Mauritius, Panama, Trinidad, and Colombia. They were carefully cast, separately finished in different types of wood (new oak, toasted \u0026amp; charred oak, ex-Merlot \u0026amp; Cabernet Sauvignon, and Sherry), and married into a complex and rounded neon-lit offering that will please both the rookies and the seasoned Rum-heads.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eCorn Trooper,\u003c\/strong\u003e\u003c\/em\u003e on the other hand, is a wild road trip feature with an all-American cast of fine performers. It's a story of seven craft Bourbons from seven US states that takes you across the country and shows what America tastes like. Washington, Colorado, Texas, South Carolina, Kentucky, Michigan, and New York brought their terroirs, temperaments, and twists. All teamed up in one 700% United Craft Bourbon.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThen, there's \u003cem\u003e\u003cstrong\u003eHercules Mulligan,\u003c\/strong\u003e\u003c\/em\u003e the dram of intrigue and standing for what one believes. The lad behind the name was an actual revolution-era tailor, drinker, soldier, and spy who worked with Alexander Hamilton and saved George Washington's life - twice. The courageous concoction is a ready-to-drink Old Fashioned, a masterful blend of American Rye Whiskeys and Caribbean Rums (most popular Spirits at the time), tailor-made bitters, and fresh ginger. Simple in nature, yet utterly complex and delightful.\u003c\/p\u003e\r\n\r\n\u003cp\u003eLet this box of Club-original fine Spirits take you on \u003cem\u003e\u003cstrong\u003ea trip of Flaviar's flavors.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1)\u003cem\u003e\u003cstrong\u003e Hercules Mulligan \u003c\/strong\u003e\u003c\/em\u003ewas an 18th Century Irish immigrant who ran his \u003cem\u003e\u003cstrong\u003esartorial business at 23 Queen Street in Lower Manhattan \u003c\/strong\u003e\u003c\/em\u003eleading up to and following the American Revolution. His most frequent customers were British officers who trusted his friendly and talkative demeanor. Plus, our Agent Double-Oh-Needle offered them the finest Spirits that loosened their lips and revealed many a secret.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) If the center of our galaxy had a \u003cem\u003e\u003cstrong\u003esignature scent,\u003c\/strong\u003e\u003c\/em\u003e it would be \u003cem\u003e\u003cstrong\u003eRum\u003c\/strong\u003e\u003c\/em\u003e. Yup, astronomers studying a giant cloud in the Milky Way found a substance called \u003cem\u003e\u003cstrong\u003eethyl formate\u003c\/strong\u003e\u003c\/em\u003e, a chemical that smells suspiciously like Rum.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) At any given time,\u003cem\u003e\u003cstrong\u003e there are more barrels of Bourbon in Kentucky than there are people.\u003c\/strong\u003e\u003c\/em\u003e The population of the Bluegrass State is about 4.4 million. Today there are more than 5 million barrels of Bourbon sitting in the rick-houses of that Old Kentucky Home. That's nearly 300 bottles of Bourbon per person, or about 60 gallons each.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) \u003cem\u003e\u003cstrong\u003eRum is why we measure alcohol proof\u003c\/strong\u003e\u003c\/em\u003e. To make sure Rum wasn't watered down, it had to be \"\u003cem\u003e\u003cstrong\u003eproven\u003c\/strong\u003e\u003c\/em\u003e\" by soaking gunpowder with it. If it was \"overproof\" (higher than 57.15 % vol.), then the \u003cem\u003e\u003cstrong\u003egunpowder would ignite\u003c\/strong\u003e\u003c\/em\u003e, but if it wouldn't, it was \"underproof.\"\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Bourbon rules refer to \u003cem\u003e\u003cstrong\u003emanufacturing methods\u003c\/strong\u003e\u003c\/em\u003e rather than location. Bourbon must be matured in \u003cem\u003e\u003cstrong\u003enew and charred American white oak casks\u003c\/strong\u003e\u003c\/em\u003e for at least\u003cem\u003e\u003cstrong\u003e 2 years\u003c\/strong\u003e\u003c\/em\u003e. If the bottle has \u003cem\u003e\u003cstrong\u003eno age statement\u003c\/strong\u003e\u003c\/em\u003e, the Bourbon is at least \u003cem\u003e\u003cstrong\u003e4 years old\u003c\/strong\u003e\u003c\/em\u003e. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) The Spirit de jour during the\u003cem\u003e\u003cstrong\u003e American Revolution \u003c\/strong\u003e\u003c\/em\u003ewas Caribbean Rum, while Whiskey was already gaining popularity. A couple of \u003cem\u003e\u003cstrong\u003eFounding Fathers\u003c\/strong\u003e\u003c\/em\u003e even had their own distilleries with George Washington producing over 10,000 gallons of Whiskey and Brandy every year. On average, Americans drank five gallons of distilled Spirits per year after the war ended. The first distillery in New York was founded in\u003cem\u003e\u003cstrong\u003e 1640 by the Dutch settlers\u003c\/strong\u003e\u003c\/em\u003e who produced a new-world version of their grain-based Gin. Soon, a merry\u003cem\u003e\u003cstrong\u003e tavern culture \u003c\/strong\u003e\u003c\/em\u003eboomed.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) \u003cem\u003e\u003cstrong\u003eRum \u003c\/strong\u003e\u003c\/em\u003eused to be accepted as \u003cem\u003e\u003cstrong\u003ea form of currency in Europe and Australia\u003c\/strong\u003e\u003c\/em\u003e, a practice we should probably bring back into fashion.\u003c\/p\u003e\r\n\r\n\u003cp\u003e8) \u003cem\u003e\u003cstrong\u003eRye Whiskey \u003c\/strong\u003e\u003c\/em\u003eis made from mash that is at least \u003cem\u003e\u003cstrong\u003e51 percent rye.\u003c\/strong\u003e\u003c\/em\u003e The grain gives Rye Whiskey its spicy, sometimes peppery, and bitter flavor. It was a\u003cem\u003e\u003cstrong\u003e big seller before Prohibition\u003c\/strong\u003e\u003c\/em\u003e, and after decades in obscurity, it's fashionable again.\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46772667973914,"sku":"1695393407","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47681890025754,"sku":"US-8530864406810-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307264454938,"sku":"US-8530864406810-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":51208645312794,"sku":"US-8530864406810-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":51713971192090,"sku":"US-8530864406810-32","price":46.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/From-the-House-of-Flaviar-ID-733_product_06edab22-9328-41fe-81ed-8df98bb2924d.png?v=1757010836"},{"product_id":"hybrid-spirits","title":"Hybrid Spirits","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003e“The rules are… there ain’t no rules!”\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThe world of fine Spirits is notorious for its rigorous rules. And thank god for that! Without these centuries-old traditions, there would be no real Cognac, Bourbon, or Single Malt Whisky for you to sip. \u003c\/p\u003e\r\n\r\n\u003cp\u003eBut there’s\u003cem\u003e\u003cstrong\u003e only so much innovation \u003c\/strong\u003e\u003c\/em\u003eyou can create in these strict categories. Spirit enthusiasts all over the globe have been pushing the limits and blending different Spirit categories into bold,\u003cem\u003e\u003cstrong\u003e jaw-dropping hybrid\u003c\/strong\u003e\u003c\/em\u003e expressions. We’ve selected the most exciting combinations for you to taste. Rum or Rye? Cognac or Aperitif? Whisky or Wine? Yes, yes, \u003cem\u003e\u003cstrong\u003eand thousand times yes!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThis burgeoning trend isn’t entirely new. Savvy Spirit producers have been experimenting with different blends for years, but it’s only recently that this\u003cem\u003e\u003cstrong\u003e crossbreeding category exploded\u003c\/strong\u003e\u003c\/em\u003e. It kind of makes sense — to the naysayers, it could look like just another gimmicky fad at the very first sight, right? But it’s the \u003cem\u003e\u003cstrong\u003eversatility \u003c\/strong\u003e\u003c\/em\u003eof these crossbreed Spirits that makes us think these sippers are here to stay. Plus, there are \u003cem\u003e\u003cstrong\u003eno sipping rules\u003c\/strong\u003e\u003c\/em\u003e, either. Savor them as cocktails, neat, on the rocks; you do you. \u003c\/p\u003e\r\n\r\n\u003cp\u003eSo yes, it might have taken the Spirits enthusiasts some time to wrap their head around this new trend, but it doesn’t look like these mixed Spirits are going anywhere anytime soon. With good reason! Some of the concoctions are absolutely delicious and sure, they might not have all the fancy certificates of a good ol’ Cognac, but the lack of bureaucracy doesn’t make them any less fine. Just different.\u003c\/p\u003e\r\n\r\n\u003cp\u003eReady to taste the most \u003cem\u003e\u003cstrong\u003eexciting mixed marriages \u003c\/strong\u003e\u003c\/em\u003eof the moment?\u003c\/p\u003e\r\n\r\n\u003cp\u003eStart with \u003cem\u003e\u003cstrong\u003eMatsui Whisky Umeshu\u003c\/strong\u003e\u003c\/em\u003e from the Kurayoshi Distillery. It’s like if premium Japanese Whisky and Japanese Plum Liqueur had a baby, and that’s exactly what it tastes like, too. Rich, refreshing, and slightly sweet. Continue your journey with \u003cem\u003e\u003cstrong\u003eSephina\u003c\/strong\u003e\u003c\/em\u003e, a luxuriously rich and sweet crossing between V.S.O.P. Cognac and fortified Wine, inspired by the Josephine Baker cocktail. And finally, finish off with \u003cem\u003e\u003cstrong\u003eHercules Mulligan\u003c\/strong\u003e\u003c\/em\u003e, a bold blend of Rum and Rye that was inspired by a famous tailor-spy of the American Revolution.\u003c\/p\u003e\r\n\r\n\u003cp\u003eLet’s mix it up!\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) This category of Spirits might be relatively new but it just might be the\u003cem\u003e\u003cstrong\u003e biggest trend\u003c\/strong\u003e\u003c\/em\u003e we’ve seen in decades. Time will tell but in the meantime, here are some interesting facts that are almost as exciting as these mixed babies themselves.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) \u003cem\u003e\u003cstrong\u003eHybrid Spirits blend together different categories of Spirits.\u003c\/strong\u003e\u003c\/em\u003e The more orthodox Spirit aficionados among you might cringe right there but there are some such out-of-this-world creations out there that you would be lying if you said you weren’t intrigued. Mezquila, Cognac and rosé Wine, Sauvignon Blanc and Absolut Vodka, Gin-Sake, Cognac-Vodka, English meets Scottish Malt Whiskies…\u003c\/p\u003e\r\n\r\n\u003cp\u003e3)\u003cem\u003e\u003cstrong\u003e Hercules Mulligan \u003c\/strong\u003e\u003c\/em\u003ewas a real-life h\u003cem\u003e\u003cstrong\u003eistorical figure of the American Revolution.\u003c\/strong\u003e\u003c\/em\u003e He was a tailor-turned-spy who made British officers give away sensitive information with his gift of gab and fine Spirits. He managed to save George Washington’s life — twice. \u003c\/p\u003e\r\n\r\n\u003cp\u003e4) Hercules Mulligan Rum \u0026amp; Rye is \u003cem\u003e\u003cstrong\u003einspired by a real cocktail\u003c\/strong\u003e\u003c\/em\u003e that was very popular at the time and it’s crafted with real American Rye Whiskeys as well as aged Caribbean Rum.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) The first 2,000 bottles of Hercules Mulligan \u003cem\u003e\u003cstrong\u003esold out in a flash.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e6)\u003cem\u003e\u003cstrong\u003e Josephine Baker\u003c\/strong\u003e\u003c\/em\u003e was an American-born French entertainer, French Resistance agent, and civil rights activist. In 2021, she became the \u003cem\u003e\u003cstrong\u003efirst woman to be inducted into France's Panthéon\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) The famous \u003cem\u003e\u003cstrong\u003eKurayoshi Distillery\u003c\/strong\u003e\u003c\/em\u003e is located right at the foothills of \u003cem\u003e\u003cstrong\u003eMount Daisen\u003c\/strong\u003e\u003c\/em\u003e in Japan where it profits from the pristine mineral water and fertile soil.\u003c\/p\u003e\r\n\r\n\u003cp\u003e8) The city of \u003cem\u003e\u003cstrong\u003eKurayoshi \u003c\/strong\u003e\u003c\/em\u003eis called the city of water and green. Wholesome, right?\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"94","offer_id":46772792492314,"sku":"1695393989","price":46.99,"currency_code":"USD","in_stock":false},{"title":"102","offer_id":47479843291418,"sku":"US-8530866110746-102","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47681988657434,"sku":"US-8530866110746-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307609469210,"sku":"US-8530866110746-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48643391488282,"sku":"US-8530866110746-32","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Hybrid-Spirits-ID-726_product_png_e4b16143-5d69-4996-a296-f31228291bc9.png?v=1757010837"},{"product_id":"the-rum-trident-of-ron-colon","title":"The Rum Trident of Ron Colon","description":"\u003cp\u003e\u003cstrong\u003eWant to take the Rum corner of your home bar to the future? We got you\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eRum has been around since the 17th century but now that you’ve got your traditional Rum sippers down, we think you’re ready for more\u003cem\u003e\u003cstrong\u003e innovative Rum expressions\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd what better way to explore Rum-ovation than with \u003cem\u003e\u003cstrong\u003eRon Colon\u003c\/strong\u003e\u003c\/em\u003e. The story of Ron Colon begins with \u003cem\u003e\u003cstrong\u003eThurman Wise and Pepijn Janssens\u003c\/strong\u003e\u003c\/em\u003e in 2018. The two friends traveled across the Americas and left their hearts in \u003cem\u003e\u003cstrong\u003eEl Salvador \u003c\/strong\u003e\u003c\/em\u003ewhere they started a mini Rum-olution (We’ll stop now).\u003c\/p\u003e\r\n\r\n\u003cp\u003eWe’ve boiled it down to three Ron Colon expressions we think you absolutely need in your home bar. Let’s start with\u003cem\u003e\u003cstrong\u003e The Ron Colón Salvadoreño Dark Aged Rum\u003c\/strong\u003e\u003c\/em\u003e. This is an impressive blend of 3 Rums: a 6YO column-stilled Salvadoran Rum from Licorera Cihuatán Distillery, 3YO Jamaican pot-stilled, and un-aged pot still made Rum. This premium aged Rum won Gold at the 2020 San Francisco World Spirits Competition. Next up, \u003cem\u003e\u003cstrong\u003eThe Ron Colón Salvadoreño Coffee Infused Rum Green Label.\u003c\/strong\u003e\u003c\/em\u003e This is an outstanding aged Rum that’s infused with the finest coffee beans. Now, you might be used to that twist in other Spirits, but Rum? Probably not. And finally, \u003cem\u003e\u003cstrong\u003eRon Colón Salvadoreño Rum Rye.\u003c\/strong\u003e\u003c\/em\u003e which would technically categorize as a Hybrid Spirit. Rum and Rye? This is a blend that is sure to elevate your Rum collection. It combines Ron Colon Dark Aged Rum with a 4-years-old American Straight Rye, aged in #4 car casks. There's nothing else out there quite like it. \u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46772756644122,"sku":"1695393824","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":46772757266714,"sku":"1695393828","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":46772759200026,"sku":"1695393835","price":46.99,"currency_code":"USD","in_stock":false},{"title":"38","offer_id":46997966553370,"sku":"US-8530866176282-38","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":47681989837082,"sku":"US-8530866176282-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307248234778,"sku":"US-8530866176282-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":51208641347866,"sku":"US-8530866176282-32","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/The-Rum-Trident-Of-Ron-Colon-ID-727_ea9faf69-ceb9-4aa0-9559-bcb7f07c12ab.png?v=1757010838"},{"product_id":"star-spangled-bourbon-vol-2","title":"Star Spangled Bourbon Vol.2","description":"\u003cp\u003e\u003cstrong\u003eYou know how people would wait outside the apple store all night to get their hands on the newest fruit?\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eWell, chairs are now being set up outside Bourbon distilleries where people spend their Friday nights \u003cem\u003e\u003cstrong\u003ewaiting for the newest juice. \u003c\/strong\u003e\u003c\/em\u003eAnd it’s not just about the iconic Pappy Van Winkle anymore.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBourbon’s booming\u003c\/strong\u003e\u003c\/em\u003e across the entire state. And it has been for a while. Growth has been incredible since the \u003cem\u003e\u003cstrong\u003e1990s \u003c\/strong\u003e\u003c\/em\u003eand it’s not expected to stop anytime soon. So, don’t fight it, ride the scorching\u003cem\u003e\u003cstrong\u003e hot Bourbon fever\u003c\/strong\u003e\u003c\/em\u003e and taste what’s new on the Bourbon Block. No overnight camping needed.\u003c\/p\u003e\r\n\r\n\u003cp\u003eIt seems everybody’s developed a taste for Bourbon. We’d say that’s a good and a bad thing at the same time. Let’s see why.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003eOn the one hand, the number of new, smaller distilleries that get their breakthrough on the market is going up, there are more \u003cem\u003e\u003cstrong\u003enew and exciting releases coming out\u003c\/strong\u003e\u003c\/em\u003e, and the community of Bourbon aficionados is seriously growing. On the other hand, the juice can sometimes run out, and occasionally, you have to camp overnight outside a distillery to get a taste of the new limited-edition gem everybody’s after. But I guess that’s part of the fun, too? \u003c\/p\u003e\r\n\r\n\u003cp\u003eBefore we start tasting, let’s go over the Bourbon basics together again, shall we. Surely you’ve heard that all Bourbons are Whiskey, but not all Whiskey is Bourbon. What exactly does that mean? \u003c\/p\u003e\r\n\r\n\u003cp\u003eIt means there’s a strict set of rules that apply exclusively to Bourbon but not other Whiskey. \u003c\/p\u003e\r\n\r\n\u003cp\u003e- Firstly, Bourbon must be crafted from a mash bill that’s at least 51% corn. This makes our juice sweeter than your typical Scotch.\u003c\/p\u003e\r\n\r\n\u003cp\u003e- Then, the juice must be distilled to no more than 80% ABV and put into the barrel for aging at no more than 62.5% ABV. \u003c\/p\u003e\r\n\r\n\u003cp\u003e- The aging must take place in new and charred oak barrels. \u003c\/p\u003e\r\n\r\n\u003cp\u003e- Since we’re on the topic of aging, it’s worth pointing out Bourbon ages faster than for example Scotch due to the high temperatures in the warehouses. Know that if the bottle doesn’t tell you its age, then it’s at least 4 years old.\u003c\/p\u003e\r\n\r\n\u003cp\u003e- If a bottle has been aged for at least 2 years and there’s no added coloring or flavoring, you can call it a straight Bourbon.\u003c\/p\u003e\r\n\r\n\u003cp\u003e- The age of the youngest Whiskey in the bottle is also the age you’ll see on the label.\u003c\/p\u003e\r\n\r\n\u003cp\u003e- Finally, Bourbon needs to be bottled at 40% ABV or more.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd finally, let’s touch upon \u003cem\u003e\u003cstrong\u003ewhat’s the deal with Bourbon and Kentucky\u003c\/strong\u003e\u003c\/em\u003e. No, Bourbon doesn’t have to be made in Kentucky. Fine Bourbon can come from \u003cem\u003e\u003cstrong\u003eanywhere in the USA\u003c\/strong\u003e\u003c\/em\u003e. However, it’s true that most of it does come from the \u003cem\u003e\u003cstrong\u003eBluegrass State\u003c\/strong\u003e\u003c\/em\u003e. And when we say most, we mean a whopping \u003cem\u003e\u003cstrong\u003e95%.\u003c\/strong\u003e\u003c\/em\u003e It’s also where the juice got its name after an area today called\u003cem\u003e\u003cstrong\u003e Bourbon County, Kentucky. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThat’s it, we think you’ve got the Bourbon basics down and you’re ready for tasting the newest, finest juice on the block. But if you’re still thirsty for more funky facts, do read on.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) Due to its\u003cem\u003e\u003cstrong\u003e high corn content,\u003c\/strong\u003e\u003c\/em\u003e Bourbon’s going to be \u003cem\u003e\u003cstrong\u003esweeter \u003c\/strong\u003e\u003c\/em\u003ethan other Whiskeys. Don’t be surprised if you taste plenty of flavors of vanilla, caramel, custard, butterscotch, marzipan, maple, honey, or chocolate among others.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) \u003cem\u003e\u003cstrong\u003eOak barrels\u003c\/strong\u003e\u003c\/em\u003e contain a lot of vanillins, which is why there are a lot of vanilla flavors in the juice. Fun fact: \u003cem\u003e\u003cstrong\u003eBourbon barrels can only be used once.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) Fistful of Bourbon doesn’t get its name from spaghetti westerns. The name actually refers to the number of\u003cem\u003e\u003cstrong\u003e different Whiskeys that went into the blend\u003c\/strong\u003e\u003c\/em\u003e with each finger representing a different Whiskey.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) Coming from Ohio, \u003cem\u003e\u003cstrong\u003eNoble Oak\u003c\/strong\u003e\u003c\/em\u003e plants \u003cem\u003e\u003cstrong\u003eone tree\u003c\/strong\u003e\u003c\/em\u003e somewhere in the USA \u003cem\u003e\u003cstrong\u003efor every bottle they sell\u003c\/strong\u003e\u003c\/em\u003e. Now, if that’s not noble.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Do you have a \u003cem\u003e\u003cstrong\u003efavorite Bourbon cocktail already?\u003c\/strong\u003e\u003c\/em\u003e If not, the list of options is long with the most popular being Manhattan, Old Fashioned, Bourbon Sour, Boulevardier, Bourbon Sidecar, and Kentucky Mule. Mix it up!\u003c\/p\u003e\r\n\r\n\u003cp\u003e6)\u003cem\u003e\u003cstrong\u003e Lexington Brewery \u0026amp; Distillery Co.,\u003c\/strong\u003e\u003c\/em\u003e where Town Branch Bourbon comes from, is the first Booze-making establishment in Lexington, KY, in over a century. It’s also the only brewery and distillery combination on the Kentucky Bourbon Trail.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7)\u003cem\u003e\u003cstrong\u003e Barrels of Bourbon outnumber people in Kentucky.\u003c\/strong\u003e\u003c\/em\u003e Yep, that’s how much juice they produce there.\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"139","offer_id":46773021147418,"sku":"1695394909","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":47113737830682,"sku":"US-8530874597658-32","price":46.99,"currency_code":"USD","in_stock":false},{"title":"49","offer_id":47710230348058,"sku":"US-8530874597658-49","price":46.99,"currency_code":"USD","in_stock":false},{"title":"51","offer_id":48644191256858,"sku":"US-8530874597658-51","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50200477106458,"sku":"US-8530874597658-94","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":50546858262810,"sku":"US-8530874597658-13","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":51540811153690,"sku":"US-8530874597658-99","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":51580162212122,"sku":"US-8530874597658-85","price":46.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Star-Spangled-Bourbon-Vol.2-ID-734_product_33ed1ff0-f7b7-4921-b8ef-1e87c1f1e2e8.png?v=1757010838"},{"product_id":"bourbon-trinity","title":"Bourbon Trinity","description":"\u003cp\u003e\u003cstrong\u003ePop quiz, people. \u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eTrue or false: For a Whiskey to be bestowed the title of \"Bourbon,\" it must be made in Kentucky. \u003c\/p\u003e\r\n\r\n\u003cp\u003e…\u003c\/p\u003e\r\n\r\n\u003cp\u003eIf you answered \"true,\" do not pass go. Do not collect $200. And definitely do not take another sip of whatever you’re drinking. ‘Cause first, \u003cem\u003e\u003cstrong\u003ewe need to have a little chat. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eSo, gas up your proverbial tank — we’re going on a \u003cem\u003e\u003cstrong\u003eBourbon-soaked road trip\u003c\/strong\u003e\u003c\/em\u003e (hypothetically speaking, of course) with a starting point  — the \u003cem\u003e\u003cstrong\u003eBluegrass State\u003c\/strong\u003e\u003c\/em\u003e; second stop — the cornfields of \u003cem\u003e\u003cstrong\u003eIndiana\u003c\/strong\u003e\u003c\/em\u003e; and the end destination — the mountainous landscape of \u003cem\u003e\u003cstrong\u003eWyoming\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003eAs you’ve probably guessed, \u003cem\u003e\u003cstrong\u003ea Whiskey doesn’t need to come from Kentucky to be labeled a Bourbon. \u003c\/strong\u003e\u003c\/em\u003eAs long as it’s made in the good ol’ U.S. of A., it’s golden. That leaves a lot of room for the other states in the unions to stake their claim on producing some pretty spectacular juice.\u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd that’s a good thing — especially since the rest of the world seems to have come down with an acute case of Bourbon fever. But how did Bourbon get so big? A fortuitous combo of small-batch\/single-barrel production that elevated \u003cem\u003e\u003cstrong\u003eBourbon as a premium Spirit\u003c\/strong\u003e\u003c\/em\u003e, the emergence of a global exports market thanks to a friendly agreement between the EU and NAFTA and the rise of the craft cocktail movement ushered in a boom that in some cases supply couldn’t meet. And luckily for Bourbon’s boom, there seems to be no bust in sight.\u003c\/p\u003e\r\n\r\n\u003cp\u003eGood news: Bourbon producers have ramped up their efforts in order to give the people (ahem, you) what they want. In fact, last year, distillers filled more than \u003cem\u003e\u003cstrong\u003e1.7 million barrels of Bourbon in Kentucky alone.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd the even better news? They now have assistance from distillers all across the country. Like \u003cem\u003e\u003cstrong\u003eGeorge Remus\u003c\/strong\u003e\u003c\/em\u003e, a vanilla-forward number hailing from Indiana, and \u003cem\u003e\u003cstrong\u003eRedemption's Double Gold award-winning Wheated Bourbon\u003c\/strong\u003e\u003c\/em\u003e, distilled in Indiana and bottled at 48% ABV in Bardstown, Kentucky. Then, of course, there's \u003cem\u003e\u003cstrong\u003eWyoming Whiskey Bourbon\u003c\/strong\u003e\u003c\/em\u003e — a small-batch Bourbon that’s produced grain to glass in the Big Horn Basin of Wyoming. You’ll find all three in this box.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e‘Nuff talking, though. \u003cem\u003e\u003cstrong\u003eLet’s get to tasting\u003c\/strong\u003e\u003c\/em\u003e. Cheers to those brilliant Bourbons!\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) In 1964, Congress passed a concurrent resolution declaring Bourbon \"\u003cem\u003e\u003cstrong\u003eA Distinct Product of the United States.\u003c\/strong\u003e\u003c\/em\u003e\" Just as Scotch can only be produced in Scotland and Tequila can only be produced in Mexico, \u003cem\u003e\u003cstrong\u003eBourbon can only be produced in the United States.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) Before the resolution was passed, \u003cem\u003e\u003cstrong\u003eProhibition drove some Bourbon distillers out of the country\u003c\/strong\u003e\u003c\/em\u003e. Somewhat famously, Mary Dowling shuttered her distillery in Tyrone, Kentucky, took her still, grabbed a Beam, and headed to Juarez, Mexico to wait out Prohibition. There she continued to make and sell Bourbon.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) \u003cem\u003e\u003cstrong\u003eGeorge Remus\u003c\/strong\u003e\u003c\/em\u003e was named after a \u003cem\u003e\u003cstrong\u003erenowned lawyer and bootlegger\u003c\/strong\u003e\u003c\/em\u003e from the Prohibition era who was eventually arrested and convicted. Allegedly, he also served as inspiration for the title character\u003cem\u003e\u003cstrong\u003e The Great Gatsby\u003c\/strong\u003e\u003c\/em\u003e in the novel of the same name by\u003cem\u003e\u003cstrong\u003e F. Scott Fitzgerald.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) While\u003cem\u003e\u003cstrong\u003e Redemption Rye\u003c\/strong\u003e\u003c\/em\u003e is perhaps the most famous Redemption offering, did you know they also make a \u003cem\u003e\u003cstrong\u003eWheated Bourbon\u003c\/strong\u003e\u003c\/em\u003e that sits on the knife-edge between Bourbon and Wheat Whiskey? At \u003cem\u003e\u003cstrong\u003e96\u003c\/strong\u003e\u003c\/em\u003e proof and with a mash bill of 51% corn, 45% winter wheat, and 4% malted barley, this flavorful and unique Spirit is definitely \u003cem\u003e\u003cstrong\u003enot your typical Wheated Bourbon.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Bourbon’s secret ingredient is… \u003cem\u003e\u003cstrong\u003edish soap\u003c\/strong\u003e\u003c\/em\u003e. During fermentation, starchy CO2 bubbles can build up and overflow — damaging the equipment and entire batches of product. It’s very common to suspend a small ladle filled with a few drops of pure dish soap above the mash. If the bubbles rise up and touch the soap, a reaction called saponification pops them, protecting both the Spirit and the distillery. \u003cem\u003e\u003cstrong\u003eJust a few drops of soap can protect a 50,000-gallon batch.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) Distilleries were expected to and even required to stop production of beverage alcohol and retrofit stills to produce ethanol for WWI and WWII. But they did their part, even changing over from 48- to 53-gallon barrels to save wood — those were the largest barrels that would fit in current ricks and it saved a significant amount of lumber. To this day most distilleries still use \u003cem\u003e\u003cstrong\u003e53-gallon barrels.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46753715519770,"sku":"1695297731","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":46753717158170,"sku":"1695297739","price":46.99,"currency_code":"USD","in_stock":false},{"title":"180","offer_id":46753718927642,"sku":"1695297749","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":46753721876762,"sku":"US-8530875089178-85","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":46753739669786,"sku":"1695297774","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":46753739702554,"sku":"1695297797","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":46754920268058,"sku":"US-8530875089178-32","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":46754935079194,"sku":"1695302969","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":46755671703834,"sku":"US-8530875089178-130","price":46.99,"currency_code":"USD","in_stock":false},{"title":"49","offer_id":46890009035034,"sku":"US-8530875089178-49","price":46.99,"currency_code":"USD","in_stock":false},{"title":"58","offer_id":46982772490522,"sku":"US-8530875089178-58","price":46.99,"currency_code":"USD","in_stock":false},{"title":"38","offer_id":47482180632858,"sku":"US-8530875089178-38","price":46.99,"currency_code":"USD","in_stock":false},{"title":"33","offer_id":47789560561946,"sku":"US-8530875089178-33","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307274350874,"sku":"US-8530875089178-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"51","offer_id":49216046563610,"sku":"US-8530875089178-51","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50510632517914,"sku":"US-8530875089178-94","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Bourbon-Trinity-ID-736_Product.png?v=1757010840"},{"product_id":"asia-oceania-vol-5","title":"Asia \u0026 Oceania Vol. 4","description":"\u003cp\u003e\u003cstrong\u003eGet in, Flaviarista, we’re heading East. Again\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eScotland and Kentucky are great, right, but sometimes one has to venture far up East to find some \u003cem\u003e\u003cstrong\u003etruly exciting Whisky stuff\u003c\/strong\u003e\u003c\/em\u003e. And while \u003cem\u003e\u003cstrong\u003eJapan \u003c\/strong\u003e\u003c\/em\u003emay have already made its name in the Whisky world – and what a name it is – \u003cem\u003e\u003cstrong\u003eAustralia \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003eTaiwan\u003c\/strong\u003e\u003c\/em\u003e are right behind as the next Whisky powerhouses, headed for an iconic status in the global Spirits game. In \u003cem\u003e\u003cstrong\u003eAsia \u0026amp; Oceania Vol. 4\u003c\/strong\u003e\u003c\/em\u003e, you get to meet the \u003cem\u003e\u003cstrong\u003ehottest Single Malts\u003c\/strong\u003e\u003c\/em\u003e from the other side of the Whisky globe.\u003c\/p\u003e\r\n\r\n\u003cp\u003eStarting with the gorgeous and harmonious \u003cem\u003e\u003cstrong\u003eMars Shinshu Iwai Tradition Whisky\u003c\/strong\u003e\u003c\/em\u003e from Japan’s \u003cem\u003e\u003cstrong\u003ehighest \u003c\/strong\u003e\u003c\/em\u003eWhisky distillery, this complex blended Whisky was aged in a\u003cem\u003e\u003cstrong\u003e trifecta of casks\u003c\/strong\u003e\u003c\/em\u003e: ex-Bourbon, ex-Sherry, and ex-Wine. The distillery is owned by an old Japanese family of brewers that have been distilling Spirits for over a century.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eTaiwan \u003c\/strong\u003e\u003c\/em\u003emight be among the youngest Whisky makers, but the favorable climate that enables speedy aging and their masterful finishing skills have got other distilling nations seriously shaking at the knees. Take \u003cstrong\u003e\u003cem\u003eOmar Sherry Cask Single Malt Whisky\u003c\/em\u003e\u003c\/strong\u003e from the Nantou Distillery, a bold subtropical wonder of a Whisky with a unique and elegant Sherry finish that you just can’t find anywhere else.\u003c\/p\u003e\r\n\r\n\u003cp\u003eComing from down under, Australia’s \u003cem\u003e\u003cstrong\u003eStarward Two-Fold\u003c\/strong\u003e\u003c\/em\u003e is a two-grain Whisky that was aged in casks that previously held \u003cem\u003e\u003cstrong\u003eAustralian red Wine\u003c\/strong\u003e\u003c\/em\u003e for about two years thanks to the climate’s speedy aging in \"Melbourne years.\" The result is an attention-grabbing Single Malt with a luxurious mouthfeel, full of juicy fruit and old wood notes.\u003c\/p\u003e\r\n\r\n\u003cp\u003eOne thing is clear: If you want to be ahead – or at least on top – of the Whisky game, you better know your Eastern delights. \u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) \u003cem\u003e\u003cstrong\u003eTasmania \u003c\/strong\u003e\u003c\/em\u003eis the \u003cem\u003e\u003cstrong\u003eepicenter \u003c\/strong\u003e\u003c\/em\u003eof the Australian Whisky production with more than fifty percent of all Aussie distilleries presiding there. They reportedly have the cleanest air in the world, which probably doesn’t hurt.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) Shorthand for Japanese craft Whisky is \"\u003cem\u003e\u003cstrong\u003eJi-Whisky,\u003c\/strong\u003e\u003c\/em\u003e\" which appropriately sounds like \"gee wizz,\" since most of the Whiskies coming from the Land of the Rising Sun are pure poetry.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) Taiwan is quite new at making Whisky but since the Scottish firm \u003cem\u003e\u003cstrong\u003eForsyth’s \u003c\/strong\u003e\u003c\/em\u003ebuilt\u003cem\u003e\u003cstrong\u003e Kavalan Whisky Distillery in Yilan in 2006\u003c\/strong\u003e\u003c\/em\u003e, they are unstoppable. The Taiwanese aren’t afraid to experiment with wild combinations of fruit-centered Spirits and various cask types. The biggest challenges the producers in Taiwan face is figuring out the right method to suit the hot climate, which causes Whisky to age faster, and a huge share the angels take.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) While WWII was a horrible time for the world as a whole, Japanese Whisky sales boomed during that time. Sales reports from \u003cem\u003e\u003cstrong\u003eSuntory\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003eNikka \u003c\/strong\u003e\u003c\/em\u003eshow a huge boost in domestic consumption during the war, as both companies\u003cstrong\u003e\u003cem\u003e supplied Whisky directly to the army and Japanese forces.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) There’s no legal framework for Whisky production, labelling and promotion in Japan. That’s why the \u003cem\u003e\u003cstrong\u003eTogouchi Whisky \u003c\/strong\u003e\u003c\/em\u003ecan be made in Canada and Scotland, and still be called Japanese Whisky - after all the import duties are paid in Japan, of course.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) Although \u003cem\u003e\u003cstrong\u003eAustralians \u003c\/strong\u003e\u003c\/em\u003ehave been distilling Whiskey since the \u003cem\u003e\u003cstrong\u003emid-19th century\u003c\/strong\u003e\u003c\/em\u003e, the modern industry really got its start in the mid-1990s when a land surveyor named\u003cstrong\u003e\u003cem\u003e Bill Lark \u003c\/em\u003e\u003c\/strong\u003esuccessfully lobbied against a law that\u003cem\u003e\u003cstrong\u003e banned microdistilleries.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) One of the tricks responsible for the Australian Whisky to taste so good is\u003cem\u003e\u003cstrong\u003e rejuvenation of barrels.\u003c\/strong\u003e\u003c\/em\u003e The coopers carefully pick old oak cask staves from Australian producers, shave them down and build new barrels from them. 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Alas, the land offered little barley, but plenty of local grain: rye. Thus, \u003cem\u003e\u003cstrong\u003eRye Whiskey was born.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eAs it is always with precious artifacts, Rye became entangled in several historical disputes. When the British blockade of the Caribbean wiped the crowd's favorite Rum off the shelves for a while, Rye helped spark a revolution, a Whiskey Rebellion—a \u003cem\u003e\u003cstrong\u003eRyevolution\u003c\/strong\u003e\u003c\/em\u003e, if you will. What had happened is the government tried to tax the distillers. They said “Taxes. Why’d it have to be taxes?” and put their feet down firmly, of course. The Ryeders came out victorious and Rye swept the nation, roaring to its peak during the \u003cem\u003e\u003cstrong\u003eJazz Age in the 1920s.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eIt wasn't until the late ‘90s that the legendary Rye started to claw its way back out of history and into the collective mind of ancient treasures seekers. The two big archeological digs came about with the kickstarted\u003cem\u003e\u003cstrong\u003e craft micro-distillery movement \u003c\/strong\u003e\u003c\/em\u003eand the rejuvenated bar culture that recycled old cocktail recipes from the historical library. Today, we can safely say that Rye is here to stay, having successfully captured the imagination and taste buds of Spirits hunters around the world.\u003c\/p\u003e\r\n\r\n\u003cp\u003eInside this Tasting Box, you’ll find Ryes beyond your wildest aspirations:\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eSagamore Spirit Cask Strength Straight Rye Whiskey,\u003c\/strong\u003e\u003c\/em\u003e an extra spicy, Rye-lover’s choice through and through from Maryland.\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eLocke + Co Aspen Aged Rye Whiskey,\u003c\/strong\u003e\u003c\/em\u003e a bright, fresh Rye Whiskey made lofty and bold by the addition of aspen wood from Colorado.\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eCatoctin Creek Roundstone Rye Whisky,\u003c\/strong\u003e\u003c\/em\u003e an organic 100% Rye aged in new Minnesota white oak casks from Virginia\u003c\/p\u003e\r\n\r\n\u003cp\u003eIt’s a tasty passing through Rye’s history and future. A transmitter, a radio for speaking to the God of Rye. \u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd it is within your reach!\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) Rye - think of it as \u003cem\u003e\u003cstrong\u003eBourbon's edgier cousin.\u003c\/strong\u003e\u003c\/em\u003e It’s known for imparting, what many call a \u003cem\u003e\u003cstrong\u003espicy or fruity flavor\u003c\/strong\u003e\u003c\/em\u003e, onto the Whiskey. Rye (distilled from at least 51% Rye), is not so sweet and tends to have a spicier body. That’s why the character of a cocktail made from Rye, instead of Bourbon, is drier.\u003cbr\u003e\r\n \u003cbr\u003e\r\n2) Before Prohibition Rye Whiskey distilleries dotted the landscape of the mid-Atlantic, spreading from New York to Virginia, Ohio, and Pennsylvania. 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Then, after repeal in \u003cem\u003e\u003cstrong\u003e1933\u003c\/strong\u003e\u003c\/em\u003e, Bourbon, made from \u003cem\u003e\u003cstrong\u003ecorn\u003c\/strong\u003e\u003c\/em\u003e, became more popular. Corn was easier to grow, and the taste was sweeter. Rye Whiskey production is only a drop in the bucket compared to the rivers of Bourbon produced now, although Rye Whiskey sales have tripled in the past five years.\u003cbr\u003e\r\n \u003cbr\u003e\r\n5) A decade ago there were \u003cem\u003e\u003cstrong\u003eonly 6 brands of Rye Whiskey\u003c\/strong\u003e\u003c\/em\u003e hailing from Kentucky, nowadays there are more than 50!  \u003cbr\u003e\r\n \u003cbr\u003e\r\n6) Even though Canadian Whisky uses only a small portion of Rye in its blend, it is called \u003cem\u003e\u003cstrong\u003eCanadian Rye Whisky.\u003c\/strong\u003e\u003c\/em\u003e This is mostly because 200 years ago, Rye was the prominent ingredient in their blends, even when corn replaced it the name just kind of stuck.\u003cbr\u003e\r\n \u003cbr\u003e\r\n7) There are several Cocktails made with Rye, the \u003cem\u003e\u003cstrong\u003eOld Fashioned \u003c\/strong\u003e\u003c\/em\u003ebeing one of the most well-known. Here’s a recipe: In an old fashioned glass add a sugar cube, 3-5 drops of bitters, and a dash of plain water. Muddle until dissolved (you can add an orange wheel and muddle that as well). Add a gigantic ice cube or ball, top with 2 shots of Rye, and stir. Garnish with an orange slice and a cocktail cherry. Enjoy! \u003cbr\u003e\r\n \u003cbr\u003e\r\n8) \u003cem\u003e\u003cstrong\u003eRye Whiskey and cheese pairing?\u003c\/strong\u003e\u003c\/em\u003e Hard cheeses work well, especially the ones with crunchy salt crystals that form with a bit of age. 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And the golden era of \u003cem\u003e\u003cstrong\u003ePax \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eScotcha\u003c\/strong\u003e\u003c\/em\u003e is far from being over as it’s expanding and getting even more popular with both the lavish limited expressions and adventurous no-age-statement experiments.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThis box has a mission: prove once again why Scotch is the Emperor of Whiskies – a Scotchus Rex, if you will.  One\u003cem\u003e\u003cstrong\u003e Highlander, \u003c\/strong\u003e\u003c\/em\u003eone\u003cem\u003e\u003cstrong\u003e Speysider \u003c\/strong\u003e\u003c\/em\u003eand a wild card from \u003cem\u003e\u003cstrong\u003eIslay\u003c\/strong\u003e\u003c\/em\u003e represent the zenith of Scottish liquid gold. \u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003eSláinte!\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eSmartass Corner\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) The term \"Whisky\" comes from the Gaelic\u003cem\u003e\u003cstrong\u003e \"uisge\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ebeatha\"\u003c\/strong\u003e\u003c\/em\u003e, which means \"water of life\". 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It comes from a distillery that brought Whisky-making back to Wales after a century. The captivating Wysgi is born in \u003cem\u003e\u003cstrong\u003especial stills \u003c\/strong\u003e\u003c\/em\u003ethat produce clean and fruity Spirits, and its blood is the purest water around. It’s a story that brings creamy, rich and fruity aromas, and crispy, oaky and sweet flavors. It’s a story that begins with a loud and cheerful \"Iechyd da!\" (Which means \"cheers\" in Welsh and is pronounced lehi-da.)\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMilk \u0026amp; Honey Classic\u003c\/strong\u003e\u003c\/em\u003e, the second bottle, is aged in a combination of \u003cem\u003e\u003cstrong\u003eex-Bourbon casks\u003c\/strong\u003e\u003c\/em\u003e and \u003cstrong\u003e\u003cem\u003eSTR Red Wine casks\u003c\/em\u003e\u003c\/strong\u003e. The Spirit is uniquely refined, and it has a floral and caramel character that \u003cem\u003e\u003cstrong\u003eblooms on the palate\u003c\/strong\u003e\u003c\/em\u003e. It’s light and crisp with no chill-filtration or artificial colorings and bottled at a perfect \u003cem\u003e\u003cstrong\u003e46%\u003c\/strong\u003e\u003c\/em\u003e ABV.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThe third story, coming from the far away Land of the setting sun, is a tale of unbelievable characters and plot twists. \u003cem\u003e\u003cstrong\u003eOhishi’s\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e Brandy Single Cask Whisky \u003c\/strong\u003e\u003c\/em\u003eis made from rice (which is protected by Koi fish squads instead of herbicides), which means it technically isn’t Whisky but Shochu. But wait! It has rested in ex-Brandy casks, so it’s not a typical Shochu - it’s a Shochu that decided to become a Whisky. In any case, it’s a fun conundrum but in the end it doesn’t matter; calling names never helped anyone. This enigmatic Spirit is rich and exotic and spicy, and wonderfully unique.\u003c\/p\u003e\r\n\r\n\u003cp\u003eLife is a story made of chapters of varying quality, so write a few sentences of joyful decadence and hedonism, and bring some delicious variety and \u003cem\u003e\u003cstrong\u003eexperience to your tale\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eBottoms up, \u003c\/strong\u003e\u003cstrong\u003eya’ll\u003c\/strong\u003e.\u003cbr\u003e\r\n \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) Welsh Whisky, known there as \u003cem\u003e\u003cstrong\u003e\"Wysgi Cymreig,\"\u003c\/strong\u003e\u003c\/em\u003e had been a thing since the fourth century when Constantine the Great fooled around, but completely vanished in the late 19th century when people decided to become boring and abstinent. Thank god, Penderyn was founded in 2000 and brought the Whisky back.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) Rice Whisky is just one of the varieties. Barley, corn, rye, and wheat are the usual suspects in bottles of Whisky, but distillers also experiment with oats, millet, spelt, and now rice. \u003cem\u003e\u003cstrong\u003eBut is a Whisky from rice still Whisky\u003c\/strong\u003e\u003c\/em\u003e? Isn't it just aged Shochu? Well, it depends on how you define Whisky. Best rice Whiskies are made and aged the same way ordinary Whiskies are, with one different ingredient. So, whether you call it Whisky or Shochu, it doesn't matter as long as you enjoy it.\u003cbr\u003e\r\n \u003c\/p\u003e\r\n\r\n\u003cp\u003e3) \u003cem\u003e\u003cstrong\u003eMilk \u0026amp; Honey Distillery\u003c\/strong\u003e\u003c\/em\u003e is the creation of serial tech entrepreneur \u003cem\u003e\u003cstrong\u003eGal Kalkshtein\u003c\/strong\u003e\u003c\/em\u003e and his team — Amit Dror, Simon Fried, and Roee and Naama Licht. Together they opened\u003cem\u003e\u003cstrong\u003e the first distillery in Israel\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/p\u003e\r\n\r\n\u003cp\u003e4) While World War II was quite unpleasant for everybody, \u003cem\u003e\u003cstrong\u003eJapanese Whisky actually loved it\u003c\/strong\u003e\u003c\/em\u003e. Its sales boomed as companies supplied it directly to the Japanese army. The demand for the golden Spirit was so high most of the Whisky produced in Japan ended up in the stomachs of soldiers.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5)\u003cem\u003e\u003cstrong\u003e Both England and \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eWales\u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003ewere without one Whisky distillery for over a century while business boomed in the North. 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On the other hand, the juice can sometimes run out, and occasionally, you have to camp overnight outside a distillery to get a taste of the new limited-edition gem everybody’s after. But I guess that’s part of the fun, too? \u003c\/p\u003e\r\n\r\n\u003cp\u003eBefore we start tasting, let’s go over the Bourbon basics together again, shall we. Surely you’ve heard that all Bourbons are Whiskey, but not all Whiskey is Bourbon. What exactly does that mean? \u003c\/p\u003e\r\n\r\n\u003cp\u003eIt means there’s a strict set of rules that apply exclusively to Bourbon but not other Whiskey. \u003c\/p\u003e\r\n\r\n\u003cp\u003e- Firstly, Bourbon must be crafted from a mash bill that’s at least 51% corn. This makes our juice sweeter than your typical Scotch.\u003c\/p\u003e\r\n\r\n\u003cp\u003e- Then, the juice must be distilled to no more than 80% ABV and put into the barrel for aging at no more than 62.5% ABV. \u003c\/p\u003e\r\n\r\n\u003cp\u003e- The aging must take place in new and charred oak barrels. \u003c\/p\u003e\r\n\r\n\u003cp\u003e- Since we’re on the topic of aging, it’s worth pointing out Bourbon ages faster than for example Scotch due to the high temperatures in the warehouses. Know that if the bottle doesn’t tell you its age, then it’s at least 4 years old.\u003c\/p\u003e\r\n\r\n\u003cp\u003e- If a bottle has been aged for at least 2 years and there’s no added coloring or flavoring, you can call it a straight Bourbon.\u003c\/p\u003e\r\n\r\n\u003cp\u003e- The age of the youngest Whiskey in the bottle is also the age you’ll see on the label.\u003c\/p\u003e\r\n\r\n\u003cp\u003e- Finally, Bourbon needs to be bottled at 40% ABV or more.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003eAnd finally, let’s touch upon \u003cem\u003e\u003cstrong\u003ewhat’s the deal with Bourbon and Kentucky\u003c\/strong\u003e\u003c\/em\u003e. No, Bourbon doesn’t have to be made in Kentucky. Fine Bourbon can come from \u003cem\u003e\u003cstrong\u003eanywhere in the USA\u003c\/strong\u003e\u003c\/em\u003e. However, it’s true that most of it does come from the \u003cem\u003e\u003cstrong\u003eBluegrass State\u003c\/strong\u003e\u003c\/em\u003e. And when we say most, we mean a whopping \u003cem\u003e\u003cstrong\u003e95%.\u003c\/strong\u003e\u003c\/em\u003e It’s also where the juice got its name after an area today called\u003cem\u003e\u003cstrong\u003e Bourbon County, Kentucky. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eThat’s it, we think you’ve got the Bourbon basics down and you’re ready for tasting the newest, finest juice on the block. But if you’re still thirsty for more funky facts, do read on.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) Due to its\u003cem\u003e\u003cstrong\u003e high corn content,\u003c\/strong\u003e\u003c\/em\u003e Bourbon’s going to be \u003cem\u003e\u003cstrong\u003esweeter \u003c\/strong\u003e\u003c\/em\u003ethan other Whiskeys. Don’t be surprised if you taste plenty of flavors of vanilla, caramel, custard, butterscotch, marzipan, maple, honey, or chocolate among others.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) \u003cem\u003e\u003cstrong\u003eOak barrels\u003c\/strong\u003e\u003c\/em\u003e contain a lot of vanillins, which is why there are a lot of vanilla flavors in the juice. Fun fact: \u003cem\u003e\u003cstrong\u003eBourbon barrels can only be used once.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) Coming from Ohio, \u003cem\u003e\u003cstrong\u003eNoble Oak\u003c\/strong\u003e\u003c\/em\u003e plants \u003cem\u003e\u003cstrong\u003eone tree\u003c\/strong\u003e\u003c\/em\u003e somewhere in the USA \u003cem\u003e\u003cstrong\u003efor every bottle they sell\u003c\/strong\u003e\u003c\/em\u003e. Now, if that’s not noble.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Do you have a \u003cem\u003e\u003cstrong\u003efavorite Bourbon cocktail already?\u003c\/strong\u003e\u003c\/em\u003e If not, the list of options is long with the most popular being Manhattan, Old Fashioned, Bourbon Sour, Boulevardier, Bourbon Sidecar, and Kentucky Mule. Mix it up!\u003c\/p\u003e\r\n\r\n\u003cp\u003e6)\u003cem\u003e\u003cstrong\u003e Lexington Brewery \u0026amp; Distillery Co.,\u003c\/strong\u003e\u003c\/em\u003e where Town Branch Bourbon comes from, is the first Booze-making establishment in Lexington, KY, in over a century. 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Besides the inconvenience of the fiery Spirit becoming illegal, Rye also became too expensive to produce – but \u003cem\u003e\u003cstrong\u003ecorn\u003c\/strong\u003e\u003c\/em\u003e, on the other hand, was \u003cem\u003e\u003cstrong\u003esubsidized\u003c\/strong\u003e\u003c\/em\u003e. That was great news for Bourbon, and the juice swooped in, slowly taking over Rye’s throne. \u003c\/p\u003e\r\n\r\n\u003cp\u003eSuddenly, Rye’s rep was a far cry from its former glory days, and\u003cem\u003e\u003cstrong\u003e everybody was drinking Bourbon now\u003c\/strong\u003e\u003c\/em\u003e. Add to the mix the bad PR it got from all the drunkards in old Hollywood movies sipping (or rather, chugging down) cheap Rye and the once highly esteemed Spirit quickly ended up on the bottom shelves – the rare bottles that were left of it, anyway.\u003c\/p\u003e\r\n\r\n\u003cp\u003eFast forward to the \u003cem\u003e\u003cstrong\u003e21st century.\u003c\/strong\u003e\u003c\/em\u003e People began to realize that Rye might have been treated a tad unfairly and that perhaps it doesn’t belong on the bottom shelves. Bartenders were starting to miss the unparalleled depth Rye’s \u003cem\u003e\u003cstrong\u003eunique balance of spicy, sweet, \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003edry\u003c\/strong\u003e\u003c\/em\u003e brought to their cocktails. \u003c\/p\u003e\r\n\r\n\u003cp\u003eInnovative craft distillers all over America have been picking up on the zeitgeist and carving a\u003cem\u003e\u003cstrong\u003e new path \u003c\/strong\u003e\u003c\/em\u003efor \u003cem\u003e\u003cstrong\u003egreat Rye Whiskeys.\u003c\/strong\u003e\u003c\/em\u003e Just take a look at Ragtime Rye from New York Distilling Company, a robust and nuanced Rye of the new era, crafted from New York State-grown rye and aged in full-size barrels. Or, Frey Ranch Bottled-in-Bond, a powerful explosion of color and Rye flavors from Nevada. Or this Laws San Luis Valley Straight Rye Whiskey that puts the spice in Rye without the burn. \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRye is back, and it tastes greater than ever.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eMix your favorite Whiskey cocktail the way it was originally made and\u003cem\u003e\u003cstrong\u003e ride the wave of new great Ryes\u003c\/strong\u003e\u003c\/em\u003e, led by innovative craft distillers.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) The literary great \u003cem\u003e\u003cstrong\u003eMelville \u003c\/strong\u003e\u003c\/em\u003ewas familiar with the spicy tipple, too, describing the blood of the injured whale in \u003cem\u003e\u003cstrong\u003eMoby Dick\u003c\/strong\u003e\u003c\/em\u003e to be as\u003cem\u003e\u003cstrong\u003e “red as some Old Monongahela”\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2)  At the end of the 18th century and at the beginning of the 19th century, \u003cem\u003e\u003cstrong\u003eGeorge Washington\u003c\/strong\u003e\u003c\/em\u003e was one of the\u003cem\u003e\u003cstrong\u003e biggest Rye producers\u003c\/strong\u003e\u003c\/em\u003e in America, distilling as much as 11,000 gallons \u003cem\u003e\u003cstrong\u003eper year.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) Revolutionary soldiers were given ratios of \u003cem\u003e\u003cstrong\u003eRye for courage\u003c\/strong\u003e\u003c\/em\u003e; a bit like Royal Navy soldiers were given ratios of Navy Rum.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) The U.S. law states that\u003cem\u003e\u003cstrong\u003e Rye Whiskey must be made from at least 51% rye \u003c\/strong\u003e\u003c\/em\u003ewith other ingredients usually being corn and malted barley. It’s distilled to no more than 160 proof and aged in charred, new oak barrels. It must be put in the barrels at \u003cem\u003e\u003cstrong\u003eno more than 125 proof.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) The early history of American Rye is usually associated with \u003cem\u003e\u003cstrong\u003eMaryland \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003ePennsylvania \u003c\/strong\u003e\u003c\/em\u003ebecause that's where the Scotch-Irish immigrants settled and opened huge \u003cem\u003e\u003cstrong\u003edistilling operations\u003c\/strong\u003e\u003c\/em\u003e. At first, they were mostly using barley but since it didn't adapt well to the North American climate, they switched to rye.\u003c\/p\u003e\r\n\r\n\u003cp\u003e6) \u003cem\u003e\u003cstrong\u003ePennsylvania’s \u003c\/strong\u003e\u003c\/em\u003etypical style of Rye was called\u003cem\u003e\u003cstrong\u003e Monongahela Rye\u003c\/strong\u003e\u003c\/em\u003e, named after the \u003cem\u003e\u003cstrong\u003eMonongahela River. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) At the time, \u003cem\u003e\u003cstrong\u003eGeorge Washington\u003c\/strong\u003e\u003c\/em\u003e ran his own distilling operation, producing\u003cem\u003e\u003cstrong\u003e 11,000 gallons\u003c\/strong\u003e\u003c\/em\u003e with his five stills, which might not seem like that much today, but back in the day, it made him a real \u003cem\u003e\u003cstrong\u003eWhiskey tycoon.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"180","offer_id":46868680933658,"sku":"US-8530926436634-180","price":46.99,"currency_code":"USD","in_stock":true},{"title":"13","offer_id":46868681195802,"sku":"1695884536_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"85","offer_id":46868681621786,"sku":"US-8530926436634-85","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":46868682703130,"sku":"1695884550_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"130","offer_id":46868683292954,"sku":"US-8530926436634-130","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":46868684079386,"sku":"1695884572_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"33","offer_id":46947053764890,"sku":"US-8530926436634-33","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":47219327697178,"sku":"US-8530926436634-98","price":46.99,"currency_code":"USD","in_stock":false},{"title":"49","offer_id":47710229922074,"sku":"US-8530926436634-49","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48628221182234,"sku":"US-8530926436634-32","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Ryenaissance-ID-771_product_5ddf20dd-5da6-41cf-afdd-40e006c4e32e.png?v=1757010959"},{"product_id":"ginaissance-1","title":"Ginaissance","description":"\u003cp\u003e\u003cstrong\u003eThe New World is having a \u003c\/strong\u003e\u003cstrong\u003eGinaissance\u003c\/strong\u003e\u003cstrong\u003e! \u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eMmm... \u003cem\u003e\u003cstrong\u003eThe Art of Distillation\u003c\/strong\u003e\u003c\/em\u003e. One of the greatest triumphs of the Old World. When this art met the unending cornfields of the New World, it resulted in countless failed moonshine experiments, pretty intricate popcorn machines and, of course, some terrific Bourbon. But Americans are, as far as other Spirits are concerned... still, pardon our French, rather unenlightened. And no, flavoured Vodka doesn't count!\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLondon Dry Gin\u003c\/strong\u003e\u003c\/em\u003e, one of the oldest and most esteemed spirit classes, wasn’t introduced to the US until the 1890s. What had previously passed for Gin was just a raw spirit, with a few splashes of juniper oil. Ugh.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eProhibition \u003c\/strong\u003e\u003c\/em\u003eand the decades that followed didn’t do much good for Gin. But in the past decade or two, things have looked peachier and peachier, with the booming craft spirits revolution, and a slew of crafty, innovative bartenders who are (re)discovering classic pre-prohibition cocktails. Big UK brands kickstarted this movement by importing less juniper forward expressions (you know, to appeal to the more sensitive palates). US craft producers just grabbed this idea by the horns and went wild with it— now the experimentation with botanicals and spices is almost spiraling out of control. Mr. Juniper-san, welcome aboard, but yours is the backseat now.\u003c\/p\u003e\r\n\r\n\u003cp\u003eIn summary, \u003cem\u003e\u003cstrong\u003eNew Western or New American Gins \u003c\/strong\u003e\u003c\/em\u003eare lighter on their feet than London Dry and they \"don't hit you in the face with a Christmas tree\" (We shamelessly stole this quote from Mr. Jason Barrett from Black Button distilling).\u003c\/p\u003e\r\n\r\n\u003cp\u003eEasy now. Don't break our testicles over what is written above. Making these generalizations ain't easy, and the list of US micro distilleries squeezing out high quality Gin might just outnumber your Facebook friends list by 10:1. What we're trying to say here is—there's a lot of variety out there, from the classic London Dry, to meatballs-meets-Skittles flavoured Gin. What you’ll find below isn’t exactly meatball flavoured Gin, but a berry pick of three modern US craft Gins that will \"hit you in the face with how good they taste\" (Yeah. We're taking credit for this one).\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eGin is having a moment\u003c\/strong\u003e\u003c\/em\u003e. It’s about time you have a moment with Gin.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cstrong\u003eCheers!\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e1)\u003c\/strong\u003e\u003c\/em\u003e Most craft distillers start their business Whiskey-bound. But since Whisk(e)y requires at least a few years of ageing in barrels before it can be released to the market, they’re looking for other ways to generate income. Gin doesn’t require ageing and provides unlimited ways of experimenting with flavour, \u003cem\u003e\u003cstrong\u003eso it’s a good way to go\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e2)\u003c\/strong\u003e\u003c\/em\u003e \u003cem\u003e\u003cstrong\u003eTonic Water\u003c\/strong\u003e\u003c\/em\u003e, of the famous G\u0026amp;T (right, Gin \u0026amp; Tonic), was initially invented to help battle malaria. The bitter tasting quinine from the Cinchona Tree bark was mixed with sugar and water, to create a better tasting tonic. The soldiers mixed the tonic with their existing Gin ration, et voila! A star was born.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e3)\u003c\/strong\u003e\u003c\/em\u003e Looking for ways to upgrade your \u003cem\u003e\u003cstrong\u003eGin \u0026amp; tonic\u003c\/strong\u003e\u003c\/em\u003e? Play with garnishes. The general rule is to go for the garnishes that complement the flavour profile of Gin. Here’s a handy little guide to help you:\u003c\/p\u003e\r\n\r\n\u003cp\u003e- Citrus peel, cucumber and rose petals work well with floral Gins\u003c\/p\u003e\r\n\r\n\u003cp\u003e- Lime wedges, grapefruit, and even olives work with dry Gins\u003c\/p\u003e\r\n\r\n\u003cp\u003e- For savoury Gins, try rosemary, thyme, and juniper berries.\u003c\/p\u003e\r\n\r\n\u003cp\u003eOther popular garnishes include mango, strawberries, even hibiscus flower.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e4) Old Tom Gin\u003c\/strong\u003e\u003c\/em\u003e is a style of Gin halfway between London dry Gin and Genever. There are no clear rules on what Old Tom is, but it’s normally lighter and less intense than the London dry Gin, with a prominent sweetness. Some expressions are made using a combination of corn and\/or malted barley as a base spirit instead of neutral spirit. It can even be aged. Old Tom was popular for cocktails in the 19th century and cocktails are the main reason for today’s Old Tom’s revival, though it remains a niche style. But if you think you hate Gin, try Old Tom style. It might change your mind. \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e5)\u003c\/strong\u003e\u003c\/em\u003e There are\u003cem\u003e\u003cstrong\u003e two primary ways to \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eflavour\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e your Gin\u003c\/strong\u003e\u003c\/em\u003e: You can either add flavours to a distilled spirit and bottle it, or you can infuse botanicals into the spirit by distilling them together. Depending on the method you choose, you can get a different kind of Gin with a different flavour profile.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e6)\u003c\/strong\u003e\u003c\/em\u003e While not officially recognized by the United Nations, there are at least two events a year you should know about to call yourself a Gin lover: \u003cem\u003e\u003cstrong\u003eWorld Gin Day\u003c\/strong\u003e\u003c\/em\u003e in June, and \u003cem\u003e\u003cstrong\u003eGinuary\u003c\/strong\u003e\u003c\/em\u003e - a series of Gin-themed events for the whole month of January!\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e7)\u003c\/strong\u003e\u003c\/em\u003e UK exports of Gin to the US rose 553% in the past decade, which in part was largely thanks to James Bond and Downtown Abbey. Are we on the verge of the American Gin craze? Experts say the gin boom is far from over. 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It was carefully crafted from a 33-barrel lot, with 30 barrels contributing an 8.5-year-old and three #4 char barrels adding an 8.5-year-old Bourbon. Various regions, different climates, one delicious union. Rich and sweet with warm notes of vanilla, butterscotch, and chocolate.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThis is your captain speaking: fasten your seatbelts, get your glasses ready, and get ready to taste. Welcome to the world of Whisk(e)y.\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) The word \"Whiskey\" comes from the Gaelic phrase \"\u003cem\u003e\u003cstrong\u003euisce beatha\u003c\/strong\u003e\u003c\/em\u003e,\" which means \"water of life.\"\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) The oldest known bottle of Whisky is believed to be a bottle of\u003cem\u003e\u003cstrong\u003e Old Vatted Glenlivet 1862,\u003c\/strong\u003e\u003c\/em\u003e which sold for $71,700 in 2010.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) The flavor of Bourbon is influenced by the \u003cem\u003e\u003cstrong\u003eclimate and environment\u003c\/strong\u003e\u003c\/em\u003e where it's aged, with hotter climates producing sweeter, more caramelized flavors.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) \u003cem\u003e\u003cstrong\u003eBushmills \u003c\/strong\u003e\u003c\/em\u003eis the oldest licensed distillery in Ireland, with a history dating back to 1608.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) Did you know that \u003cem\u003e\u003cstrong\u003e42 bottles of Whisky are exported from Scotland \u003c\/strong\u003e\u003c\/em\u003eevery second? 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Saddle up!\u003c\/p\u003e\r\n\r\n\u003cp\u003eIf you’re heading down to San Antonio, you better respect the local authority: \u003cem\u003e\u003cstrong\u003eRanger Creek .36 Texas Straight Bourbon Whiskey\u003c\/strong\u003e\u003c\/em\u003e. The folks at this \"brewstillery” abide by the grain-to-glass law for each and every batch they create, with their flagship Whiskey both distilled and aged on-site. This award-winning sipper \u003cem\u003e\u003cstrong\u003ematures under the unyielding Texas sun\u003c\/strong\u003e\u003c\/em\u003e for 2 years into a vibrant and youthful Spirit that's bursting with notes of creamy caramel, velvety butterscotch, and a subtle hint of cinnamon. A perfect way to start exploring the heart of Texas.   \u003c\/p\u003e\r\n\r\n\u003cp\u003eHead on up north to Lewisville, and make a stop at the Bendt Distilling Co., a distillery that’s all about crafting top-tier Spirits with a heavy dose of that authentic touch. \u003cem\u003e\u003cstrong\u003eBendt No. 5 American Blended Whiskey\u003c\/strong\u003e\u003c\/em\u003e is the ultimate squad of five remarkable Whiskeys — one of \u003cem\u003e\u003cstrong\u003eBourbon, rye, malt, wheat, and light Whiskey\u003c\/strong\u003e\u003c\/em\u003e — each aged for two years or more and artfully blended until a well-rounded liquid that surpasses the sum of its parts is created. \u003cbr\u003e\r\nFor your final stop, rest your horse at the first legal distillery in Houston and take a sip of the high-rye \u003cem\u003e\u003cstrong\u003eYellow Rose Harris County Bourbon\u003c\/strong\u003e\u003c\/em\u003e that’s hand-made with 100% Texas-grown grains: \u003cstrong\u003e\u003cem\u003eYellow Corn, Elbon rye\u003c\/em\u003e\u003c\/strong\u003e, and \u003cem\u003e\u003cstrong\u003eSan Jacinto Malted Barley. \u003c\/strong\u003e\u003c\/em\u003eNot just packed with tasty rye spice, the Whiskey adds starts you off gently with aromas of cherry and brown sugar, tightens its grip with peanuts and warm pecan pie, and ends the ride with cinnamon candy. It’s \u003cem\u003e\u003cstrong\u003eTexas right to its core\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eBottoms up!\u003c\/strong\u003e\u003cbr\u003e\r\n \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eBefore you get Spirited away, check out a few fun facts that’ll make you shake in your boots:\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) In Texas, everything is bigger, Bourbon included. In fact, not only can Texans compete with their Bourbon at home, they’re going global. The renowned Whiskey reviewer and author of the Whiskey Bible, Jim Murray, has ranked \u003cem\u003e\u003cstrong\u003eTexas Bourbon among the best in the world\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) Crank up the heat. While its northeastern Spirit cousins have four complete seasons, Texas can pack four seasons into one week. These shifts in temperature, from 90 to 135, strongly affect how Whiskey interacts with the wood of the barrel, \u003cem\u003e\u003cstrong\u003egiving Texas Spirits their unique flavor\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) Extra small barrels with an extra-large wallop. Besides naming their Spirits after ancient firearms, Ranger Creek uses small barrels, which dramatically speeds up the aging process, producing an \u003cem\u003e\u003cstrong\u003eincredibly mature Rye Whiskey in under 19 months\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) Good for business. Historically, Texas farmlands haven’t been used for barley. Until now. The new ‘Spiritual’ movement has prompted farmers to \u003cem\u003e\u003cstrong\u003egrow barley specifically for Whiskey production\u003c\/strong\u003e\u003c\/em\u003e. And with Texas being the second largest US market for Spirits, it’s a perfect hand-in-glove situation.\u003cbr\u003e\r\n \u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"102","offer_id":46756255858970,"sku":"1695307594","price":46.99,"currency_code":"USD","in_stock":false},{"title":"98","offer_id":46756257366298,"sku":"1695307599","price":46.99,"currency_code":"USD","in_stock":false},{"title":"180","offer_id":46756259103002,"sku":"US-8530950816026-180","price":46.99,"currency_code":"USD","in_stock":true},{"title":"85","offer_id":46756275454234,"sku":"1695307616","price":46.99,"currency_code":"USD","in_stock":false},{"title":"48","offer_id":46756275487002,"sku":"1695307631","price":46.99,"currency_code":"USD","in_stock":false},{"title":"49","offer_id":46756279746842,"sku":"1695307674","price":46.99,"currency_code":"USD","in_stock":false},{"title":"13","offer_id":46756494639386,"sku":"US-8530950816026-13","price":46.99,"currency_code":"USD","in_stock":true},{"title":"32","offer_id":46777208275226,"sku":"US-8530950816026-32","price":46.99,"currency_code":"USD","in_stock":true},{"title":"130","offer_id":46885347950874,"sku":"US-8530950816026-130","price":46.99,"currency_code":"USD","in_stock":false},{"title":"99","offer_id":46949782749466,"sku":"US-8530950816026-99","price":46.99,"currency_code":"USD","in_stock":false},{"title":"58","offer_id":47404857262362,"sku":"US-8530950816026-58","price":46.99,"currency_code":"USD","in_stock":false},{"title":"38","offer_id":47404857426202,"sku":"US-8530950816026-38","price":46.99,"currency_code":"USD","in_stock":false},{"title":"131","offer_id":48307276349722,"sku":"US-8530950816026-131","price":46.99,"currency_code":"USD","in_stock":false},{"title":"33","offer_id":48409529516314,"sku":"US-8530950816026-33","price":46.99,"currency_code":"USD","in_stock":false},{"title":"217","offer_id":49143949787418,"sku":"US-8530950816026-217","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/Texan_Spirit_c0d547b9-cbca-4eca-be22-3e701b037bbd.png?v=1757011052"},{"product_id":"the-2nd-ryevolution-1","title":"The 2nd Ryevolution","description":"\u003cp\u003e\u003cstrong\u003eThe Return of Rye.\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003eNostalgia is a wonderful thing. In the 1600s, American colonists of Scottish and Irish descent really missed home. \u003cem\u003e\u003cstrong\u003eAnd Whisk(e)y\u003c\/strong\u003e\u003c\/em\u003e. Which is basically inseparable. Oh, don't get us wrong, they did their best to recreate it. But it wasn't easy, or successful for that matter. So they tried something else. They redirected their efforts towards the plentiful grains—\u003cem\u003e\u003cstrong\u003eCorn and Rye\u003c\/strong\u003e\u003c\/em\u003e. And Voilà! The birth of \u003cem\u003e\u003cstrong\u003eRye Whiskey \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003eBourbon\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003eThese two bad boys had worthy contender though. A real crowd favourite: \u003cem\u003e\u003cstrong\u003eRye\u003c\/strong\u003e\u003c\/em\u003e. So when the British blockade of the Caribbean wiped it off the shelves for a while, it was a \u003cem\u003e\u003cstrong\u003eHUGE\u003c\/strong\u003e\u003c\/em\u003e turning point in American Spirits history. Rye got so big it sparked a revolution, a Whiskey Rebellion of sorts. Essentially the government tried to tax the distillers and they said nuh uh! The ABV boys came out victorious and Rye swept the nation, roaring to its peak during the Jazz Age in the 1920s.\u003c\/p\u003e\r\n\r\n\u003cp\u003eBut as all empires fall, so did the reign of Rye. What happened? The Dark Ages of Spirits, that’s what happened. The sub-par, watered down Moonshine, which passed for “Rye Whiskey” during Prohibition—shudder—punched its reputation into a proverbial pulp. You’ve probably guessed it by now… it was time for Bourbon to shine. And oh boy did it shine, and it continues to do so.\u003c\/p\u003e\r\n\r\n\u003cp\u003eIt wasn't\u003cem\u003e\u003cstrong\u003e until the late ‘90s\u003c\/strong\u003e\u003c\/em\u003e that Rye started to claw its way back into the collective hive-mind. Buzz buzz. The two big stingers were the kickstarted craft micro-distillery movement, and the rejuvenated bar culture that recycled old cocktail recipes from the trashcan. We can safely say that the Rye is back, and here to stay baby! Woohooo!\u003c\/p\u003e\r\n\r\n\u003cp\u003eThis tasting box pays homage to the Rye of old, and basks in the glory of its recent reintroduction. Hold onto your tanga-briefs folks... it's time to dip into \u003cem\u003e\u003cstrong\u003eThe R(y)evolution\u003c\/strong\u003e\u003c\/em\u003e!\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cstrong\u003eCheers!\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e1) \u003cem\u003e\u003cstrong\u003eRye\u003c\/strong\u003e\u003c\/em\u003e - think of it as Bourbon's edgier cousin. It’s known for imparting, what many call a spicy or fruity flavour, onto the Whiskey. Rye (distilled from at least 51% Rye), is not so sweet, and tends to have a spicier body. That’s why the character of a cocktail made from Rye, instead of Bourbon, is drier.\u003c\/p\u003e\r\n\r\n\u003cp\u003e2) \u003cem\u003e\u003cstrong\u003eBefore the prohibition \u003c\/strong\u003e\u003c\/em\u003eRye Whiskey distilleries dotted the landscape of the mid-Atlantic, spreading from New York to Virginia, Ohio and Pennsylvania. Even George Washington distilled Rye Whiskey on the Mount Vernon estate.\u003c\/p\u003e\r\n\r\n\u003cp\u003e3) \"\u003cem\u003e\u003cstrong\u003eMonongahela Rye\u003c\/strong\u003e\u003c\/em\u003e\" or Pennsylvania Rye is one of the biggest categories of Rye Whiskey. It contains a much higher percentage of Rye (more than 70%) than today's Kentucky Rye Whiskeys, which tend to have close to the minimum 51% Rye. Monongahela Rye usually combined malted and unmalted Rye. Pennsylvania's history with Rye Whiskey seems to be like Campbeltown's history with single malt - both were once big players in the industry, but today little remains from their glorious pasts.\u003c\/p\u003e\r\n\r\n\u003cp\u003e4) Rye Whiskey was what most distilleries made before Prohibition. Then, after repeal in 1933, Bourbon, made from corn, became more popular. Corn was easier to grow, and the taste was sweeter. Rye Whiskey production is only a drop in the bucket compared to the rivers of Bourbon produced now, although Rye Whiskey sales have \u003cem\u003e\u003cstrong\u003etripled in the past five years\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\r\n\r\n\u003cp\u003e5) A decade ago there were only 6 brands of Rye Whiskey hailing from Kentucky, nowadays there are \u003cem\u003e\u003cstrong\u003emore than 50\u003c\/strong\u003e\u003c\/em\u003e!  \u003c\/p\u003e\r\n\r\n\u003cp\u003e6) Even though Canadian Whisky uses only a small portion of Rye in its blend, it is called \u003cem\u003e\u003cstrong\u003eCanadian Rye Whisky\u003c\/strong\u003e\u003c\/em\u003e. This is mostly because 200 years ago, Rye was the prominent ingredient in their blends, even when corn replaced it the name just kind of stuck.\u003c\/p\u003e\r\n\r\n\u003cp\u003e7) There are several Cocktails made with Rye, the \u003cem\u003e\u003cstrong\u003eOld Fashioned\u003c\/strong\u003e\u003c\/em\u003e being one of the most well-known. Here’s a recipe: In an old fashioned glass add a sugar cube, 3-5 drops of bitters and a dash of plain water. Muddle until dissolved (you can add an orange wheel and muddle that as well). Add a gigantic ice cube or ball, top with 2 shots of Rye and stir. Garnish with an orange slice, and a cocktail cherry. Enjoy! \u003c\/p\u003e\r\n\r\n\u003cp\u003e8)\u003cem\u003e\u003cstrong\u003e Rye Whiskey and cheese pairing\u003c\/strong\u003e\u003c\/em\u003e? \u003c\/p\u003e\r\n\r\n\u003cp\u003eHard cheeses work well, especially the ones with the crunchy salt crystals that form with a bit of age. 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That’s why this Tasting Box brings three very different Whiskies from three countries: \u003cem\u003e\u003cstrong\u003eWales, Israel and Japan\u003c\/strong\u003e\u003c\/em\u003e. There are wonderful stories to be told by each bottle, amazing flavors and aromas to experience. They are all a part of the world of Whisky-making, but each belongs to its very unique and marvelous genre. Like books, these Whiskies are \u003cem\u003e\u003cstrong\u003ejust waiting to reveal their stories\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThe first bottle, \u003cem\u003e\u003cstrong\u003ePenderyn’s Madeira Gold\u003c\/strong\u003e\u003c\/em\u003e, is a story of rarity and royalty. The golden Spirit from Wales, where it’s spelled \"Wysgi,\" is a classic, aged in ex-Bourbon casks (one of the founding fathers of Kentucky Bourbon, Evan Williams, was from Wales) and refined with a Madeira finish. It comes from a distillery that brought Whisky-making back to Wales after a century. The captivating Wysgi is born in \u003cem\u003e\u003cstrong\u003especial stills \u003c\/strong\u003e\u003c\/em\u003ethat produce clean and fruity Spirits, and its blood is the purest water around. It’s a story that brings creamy, rich and fruity aromas, and crispy, oaky and sweet flavors. It’s a story that begins with a loud and cheerful \"Iechyd da!\" (Which means \"cheers\" in Welsh and is pronounced lehi-da.)\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eMilk \u0026amp; Honey Classic\u003c\/strong\u003e\u003c\/em\u003e, the second bottle, is aged in a combination of \u003cem\u003e\u003cstrong\u003eex-Bourbon casks\u003c\/strong\u003e\u003c\/em\u003e and \u003cstrong\u003e\u003cem\u003eSTR Red Wine casks\u003c\/em\u003e\u003c\/strong\u003e. The Spirit is uniquely refined, and it has a floral and caramel character that \u003cem\u003e\u003cstrong\u003eblooms on the palate\u003c\/strong\u003e\u003c\/em\u003e. It’s light and crisp with no chill-filtration or artificial colorings and bottled at a perfect \u003cem\u003e\u003cstrong\u003e46%\u003c\/strong\u003e\u003c\/em\u003e ABV.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThe third story, coming from the far away Land of the setting sun, is a tale of unbelievable characters and plot twists. \u003cem\u003e\u003cstrong\u003eOhishi’s\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e Brandy Single Cask Whisky \u003c\/strong\u003e\u003c\/em\u003eis made from rice (which is protected by Koi fish squads instead of herbicides), which means it technically isn’t Whisky but Shochu. But wait! It has rested in ex-Brandy casks, so it’s not a typical Shochu - it’s a Shochu that decided to become a Whisky. In any case, it’s a fun conundrum but in the end it doesn’t matter; calling names never helped anyone. This enigmatic Spirit is rich and exotic and spicy, and wonderfully unique.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eLife is a story made of chapters of varying quality, so write a few sentences of joyful decadence and hedonism, and bring some delicious variety and \u003cem\u003e\u003cstrong\u003eexperience to your tale\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cstrong\u003eBottoms up, \u003c\/strong\u003e\u003cstrong\u003eya’ll\u003c\/strong\u003e.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1)\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003eWelsh Whisky, known there as \u003cem\u003e\u003cstrong\u003e\"Wysgi Cymreig,\"\u003c\/strong\u003e\u003c\/em\u003e had been a thing since the fourth century when Constantine the Great fooled around, but completely vanished in the late 19th century when people decided to become boring and abstinent. Thank god, Penderyn was founded in 2000 and brought the Whisky back.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2)\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003eRice Whisky is just one of the varieties. Barley, corn, rye, and wheat are the usual suspects in bottles of Whisky, but distillers also experiment with oats, millet, spelt, and now rice. \u003cem\u003e\u003cstrong\u003eBut is a Whisky from rice still Whisky\u003c\/strong\u003e\u003c\/em\u003e? Isn't it just aged Shochu? Well, it depends on how you define Whisky. Best rice Whiskies are made and aged the same way ordinary Whiskies are, with one different ingredient. So, whether you call it Whisky or Shochu, it doesn't matter as long as you enjoy it.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) \u003cem\u003e\u003cstrong\u003eMilk \u0026amp; Honey Distillery\u003c\/strong\u003e\u003c\/em\u003e is the creation of serial tech entrepreneur \u003cem\u003e\u003cstrong\u003eGal Kalkshtein\u003c\/strong\u003e\u003c\/em\u003e and his team — Amit Dror, Simon Fried, and Roee and Naama Licht. Together they opened\u003cem\u003e\u003cstrong\u003e the first distillery in Israel\u003c\/strong\u003e\u003c\/em\u003e. \u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4)\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003eWhile World War II was quite unpleasant for everybody, \u003cem\u003e\u003cstrong\u003eJapanese Whisky actually loved it\u003c\/strong\u003e\u003c\/em\u003e. Its sales boomed as companies supplied it directly to the Japanese army. The demand for the golden Spirit was so high most of the Whisky produced in Japan ended up in the stomachs of soldiers.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5)\u003cem\u003e\u003cstrong\u003e\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003eBoth England and \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eWales\u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003ewere without one Whisky distillery for over a century while business boomed in the North. Now, there are thirteen distilleries in England and one in Wales, while there are over 120 in Scotland.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6)\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003eMilk \u0026amp; Honey Classic is\u003cstrong\u003e \u003c\/strong\u003ethe first Single Malt produced in \u003cstrong\u003e\u003cem\u003eTel Aviv, Israel.\u003c\/em\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7)\u003cspan style=\"white-space: pre;\"\u003e \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eIn Japan\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003eWhisky makers\u003c\/strong\u003e\u003c\/em\u003e use second-fill Bourbon barrels and Sherry casks, or barrels made of the indigenous Mizunara oak. In the southern part of Japan, maturation occurs at a faster pace due to higher temperatures, but the required legal minimum is three years of aging.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"35","offer_id":46838457106714,"sku":"1695712103_US","price":46.99,"currency_code":"USD","in_stock":false},{"title":"32","offer_id":48628202471706,"sku":"US-8596744896794-32","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/A-Tale-of-Three-Whiskies-ID-646_product.png?v=1757011898"},{"product_id":"globe-trotting-whisky-3","title":"Globe-trotting Whisky","description":"\u003cp\u003e \u003cstrong\u003eIt’s a Whisky world after all\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eAn Irishman\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003ean Australian\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003ean American \u003c\/strong\u003e\u003c\/em\u003ewalk into a bar… \u003cbr\u003e\r\n\u003cbr\u003e\r\nStop us if you’ve heard this one before. Oh, you haven’t? Well. Let’s just say some serious \u003cem\u003e\u003cstrong\u003eWhisky drinking goes down\u003c\/strong\u003e\u003c\/em\u003e. Because as it turns out, you can find some sublimely sippable golden firewater all around the world. From Australia to Ireland, you’ll find rich traditions and drinking cultures along with some pretty unique methods behind their distilling madness.\u003cbr\u003e\r\n\u003cbr\u003e\r\nNow,\u003cem\u003e\u003cstrong\u003e Ireland is the birthplace of Whiskey\u003c\/strong\u003e\u003c\/em\u003e. Ain’t no lucky four-leaf clover behind their tasty tipples—just plenty of time, experience and… alright, maybe a wee bit ‘o that Irish luck. They’ve had hundreds of years to perfect their craft, using a mash of malted and unmalted barley that’s triple distilled in copper pot stills. But for the Irish, the single pot still method is where it’s at.\u003cbr\u003e\r\n\u003cbr\u003e\r\nBut leave it to the \u003cem\u003e\u003cstrong\u003eU.S. to turn age-old tradition on its head\u003c\/strong\u003e\u003c\/em\u003e. American Whiskies use a mixture of corn, rye, wheat and barley for their mash. Then, they are matured in charred-oak barrels, which makes for a sweeter and smokier sip. Unless, of course, we’re talking Bourbon. That mash requires a minimum of 51% corn and new charred oak barrels for maturing. Rules are rules.\u003cbr\u003e\r\n\u003cbr\u003e\r\nThe heart of Australia's Whisky production is \u003cem\u003e\u003cstrong\u003eactually on the island of Tasmani\u003c\/strong\u003e\u003c\/em\u003ea, where the single malt renaissance of Down Under began in the 1990s. All of the Australian Whiskey distillers are small-batch, and even though it's a pretty young industry, they've been wowing palates all around the world for the last couple of years.\u003cbr\u003e\r\n\u003cbr\u003e\r\n...which means that\u003cem\u003e\u003cstrong\u003e Irishman, Australian and American\u003c\/strong\u003e\u003c\/em\u003e at the bar can squeeze in an extra dram or two before the night is through.\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cem\u003e\u003cstrong\u003eCheers! \u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cstrong\u003e\u003cu\u003eSmartass Corner: \u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n1. Someone call the census: there are more barrels of Bourbon in Kentucky than there are people. You can find over 5 million barrels throughout the Bluegrass State compared to its 4.4 million residents. \u003cem\u003e\u003cstrong\u003eDrink up, folks. \u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n2. In 2017, there were \u003cem\u003e\u003cstrong\u003emore than 120 distilleries operating in Australia\u003c\/strong\u003e\u003c\/em\u003e - 31 of them in Tasmania.\u003cbr\u003e\r\n\u003cbr\u003e\r\n3. Modern Australian Whisky industry may be only decades old, but locals produced the amber Spirit \u003cem\u003e\u003cstrong\u003emore than two centuries ago\u003c\/strong\u003e\u003c\/em\u003e. Unfortunately, Tasmania banned distilling in 1838, so the noble craft remained silent for over 150 years.\u003cbr\u003e\r\n\u003cbr\u003e\r\n4. \u003cem\u003e\u003cstrong\u003eWhisky\u003c\/strong\u003e\u003c\/em\u003e is made from water, yeast, and grain—pretty basic. It’s the variety of grains, quality of water and aging process that give each barrel its unique flavor.\u003cbr\u003e\r\n\u003cbr\u003e\r\n5. It would take the average commercial jetliner 47 hours to fly around the world without any stops for fuel… or Whisky.\u003cbr\u003e\r\n\u003cbr\u003e\r\n6. Is it \u003cem\u003e\u003cstrong\u003e“Whisky”\u003c\/strong\u003e\u003c\/em\u003e or \u003cem\u003e\u003cstrong\u003e“Whiskey”\u003c\/strong\u003e\u003c\/em\u003e? Here’s an easy rule to remember: the word “Ireland” has an E and so does their Whiskey. The same goes for the United States. Scotland, Japan, and Canada drop the vowel from their Whisky—and their respective names.\u003cbr\u003e\r\n\u003cbr\u003e\r\n7.\u003cem\u003e\u003cstrong\u003e Monks\u003c\/strong\u003e\u003c\/em\u003e were the first to bring the distilling method from the Mediterranean to Ireland hundreds of years ago. They called the Whisky they produced “Uisge Beatha.”\u003cbr\u003e\r\n\u003cbr\u003e\r\n8. In 1791, the United States treasury secretary Alexander Hamilton placed a \u003cem\u003e\u003cstrong\u003etax on Whiskey\u003c\/strong\u003e\u003c\/em\u003e to pay off the debt from the American Revolution. That led to some very unhappy distillers and tipplers, which resulted in the Whiskey Rebellion. Protests and violence ensued until the tax was repealed in 1802 by Thomas Jefferson.\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"32","offer_id":48628181074202,"sku":"US-8596750008602-32","price":46.99,"currency_code":"USD","in_stock":false},{"title":"94","offer_id":50200551457050,"sku":"US-8596750008602-94","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/6326\/5050\/files\/globe-trotting-Whisky-ID-506_product.png?v=1757011929"}],"url":"https:\/\/flaviar.com\/collections\/best-selling-tasting-boxes.oembed?page=7","provider":"Flaviar","version":"1.0","type":"link"}