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 A true connoisseur's Tequila, 1800 Anejo is designed for the ultimate Tequila lover. Made from 100% Blue Agave, the dark amber hue comes from the deeply charred oak barrels in which it rests for more than one year. Luscious aromas of vanilla, nutmeg and cloves are combined with layers of intense butterscotch and chocolate. The rich, well-rounded flavor is an elegant marriage of Agave, spices and toasted oak with a pleasantly spicy finish of pepper and honey. 1800 Anejo is best enjoyed on its own, served neat or on the rocks with a twist of orange.

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One of the highest selling Tequila made from 100% Weber blue agave, where it was aged for 8-12 years.  Premier tasting tequila with smooth and flavor you will love.  Available for delivery to your home, business for your stock, party, celebration or just an event.  

Only can be ordered in pack of 6.

BSB 103® - Brown Sugar Bourbon 103 is created with the same recipe of BSB, but bottled at 103 proof. This is the bolder version of BSB® – a little less sweetness and a bigger kick of bourbon.

The bolder, stronger version of BSB - Brown Sugar Bourbon® at 103 proof. This “High Altitude” Bourbon is flavored with natural brown sugar and cinnamon for a flavorful kick that’s sure to wake up your whiskey aficionados looking to try something new.

To create this extraordinary blend, Crown Royal whiskies are hand-selected by our master blender and infused with Regal Gala Apples and apple flavors. The result is a delicious Canadian whisky balanced with notes of crisp apple flavor. On the nose, a blend of bright apple balanced with signature Crown Royal blended whisky with hints of spice. The palate opens up with a slightly tart, crisp, apple flavor balanced with signature Crown Royal blended whisky composed of notes of caramel & light spice with a crisp finish.

Marriage of two straight rye whiskies that combines the feisty properties of a high rye 2-year-old and the saddle smooth richness of a 16-year-old. The 2-year-old has a 95% rye 5% barley malt mashbill. The older rye has a "barely legal" rye mashbill of 53% rye and 37% corn. The extra age and corn provides some extra sweetness to calm the "bite" of the younger rye for a relationship that works.

Thanks to its balance of cinnamon, anise, and honey, DOUBLE RYE! is great served neat, with a little water, or on the rocks. And its spirited flavor fortifies classic cocktails like the Manhattan and Old Fashioned. We recommend it for most occasions - sipping it in solitude by a campfire, savoring with favorite old friends, or sharing it with a good-looking stranger.

John Hansell, Malt Advocate Magazine - A blend of two straight whiskeys: a very young 2 year old high rye content whiskey and a 16 year old rye whiskey with a lower rye content. Perhaps the spiciest American whiskey I have ever tasted, yet at the same time, quite tame and mellow. Complex notes of mint, clove, cinnamon, licorice root, pine nuts, and dark chocolate, with a surprising dose of gin botanicals throughout. A soft underbelly of caramel, sweet corn, and soothing vanilla provides an interesting counterpoint. Very easy-drinking, too (hard to believe it's 46%). Intriguing, and a must-try for rye whiskey aficionados - even if only to satisfy your curiosity.

All of the grains (Corn, Rye and Barley) are grown at Shenandoah HWK Farms, local to Filibuster distillery in Maurertown, Virginia. The barrels are aged in the highest level of Filibuster’s warehouse for 2 years, exposing them to more heat, humidity and evaporation. Only 5 single barrels passed the distillery’s quality test to make it into this very limited edition bottling. The product available in New Jersey is 116.1 proof.

This is the aged version of our Double Gold Medal winning Wry Moon, Rye White Whiskey. American rye whiskey distilled from malted rye & chocolate rye.

Catoctin Creek’s flagship Roundstone Rye is a pre-prohibition style, single-barrel whisky made from 100-percent rye grain that is sourced locally. Lauded across the globe with gold medals in London, New York and San Francisco, Roundstone Rye is a superb sipping whisky that blends wood flavors of oak casks with the spice of rye’s true grain character.

Distilled in Kentucky from the highest quality ingredients, this new variant is a barrel strength version of Bulleit Bourbon with the same high-rye mash bill. Bulleit Barrel Strength won Best Straight Bourbon and received a Double Gold Medal from the 2018 San Francisco World Spirits Competition, and earned a score of 92 at the 2017 Ultimate Spirits Challenge – continuing Bulleit’s history of sharing award-winning whiskeys.

The barrels selected to create Bulleit Barrel Strength were emptied and combined into a single batch without the inclusion of any additional water after the whiskey was removed from the barrels. Aged and bottled at Stitzel-Weller in Louisville, Ky., this new offering allows bartenders and fans of great whiskey the opportunity to taste Bulleit Bourbon straight out of the barrel, uncut and non-chill filtered.

Bulleit Barrel Strength is medium-amber in color, with gentle spiciness and sweet oak aromas. The mid-palate is smooth with tones of maple, oak, and nutmeg. The finish is long, dry, and satiny with light toffee flavors, and deepened oak notes.

Bulleit Barrel Strength alcohol by volume varies by batch because the bourbon is bottled straight from the barrel, uncut and unfiltered, but will generally range from 120-125 proof.

Bulleit Bourbon, "Frontier Whiskey" was originally distilled in 1830. Over the years the brand has moved from one company to another and one distillery to another. Since 1997 Bulleit has been a Seagram product and it is made at their Lawrenceburg distillery in Kentucky. Bulleit is produced with a higher proportion of rye than most other Bourbons, creating a drier more complex spirit. The distillery has its own Grain Division, which acquires distiller's grade grains grown to Bulleit's specification. Only limestone-filtered water is used during production which sees the whiskey distilled in small batches then aged for no less than six years in a single-story warehouse (which is said to reduce inconsistencies in the maturation process). In March, 2004 Bulleit Bourbon won the Gold Medal for being in the top of its class at the San Francisco World Spirits Competition - beating more expensive and better known premium bourbons such as Knob Creek, Maker's Mark and Jim Beam Black.