Whiskey Menu

Bourbon is the bulk of our whiskey selection and these are the legal rules: • Made anywhere in the USA, with a mash bill of grain containing at least 51% corn • Distilled no higher than 160 proof • Aged in new charred oak with an entry proof of 125 or lower • Bottled at 80 proof or higher • No added color or flavor (water may be added for proofing) • To be straight bourbon, it must be aged at least 2 years, in addition to the above rules. If any of the whiskey is aged less than 4 years, an age statement must be made on the bottle denoting the age of the youngest whiskey in the blend. The VAST majority of the American whiskies we carry are straight - it's a rigorous, well regulated standard that guarantees a certain level of quality. • To be bottled in bond/bonded, it must be aged at least 4 years, made in the same season by the same producer at the same distillery, and bottled at 100 proof, in addition to the above rules

Using most of the same rules and regulations as bourbon, the main difference here is that the mash bill must contain at least 51% rye, rather than corn. Many ryes are "barely legal," meaning they're 51% rye with corn and malted barley making up the rest of the bill, but enough are 95% rye that those of us who are looking for that bold spice and herbaceousness have plenty of options.

What separates Tennessee whiskey from Bourbon? Coming off the still, it's exactly the same - 51% corn, 160 max distillation proof, 125 entry proof, etc., but besides the requirement that it be made in Tennessee, the Lincoln County Process makes it it's own thing. The Lincoln County Process is simple: the distillate is filtered through maple charcoal before barreling, helping the distillers remove undesirable flavors that they weren't able to cut from heart of the run.

From American single malts to mash bills that aren't legally categorized, this section is a catch all, but not to be missed - there are some amazing bottles in here that don't fit a tidy definition but that we think are pretty cool.

Our friends to the North have a bit more leeway to hit the marks to legally call their products Canadian whiskey: the juice must be mashed, distilled and aged in Canada. It must be aged in "small wood vessels" for 3 or more years, be at least 80 proof, and "may contain caramel and flavoring" as long as that flavoring "possess[es] the aroma, taste and character generally attributed to Canadian whisky." As a result, most Canadian whiskey tends to be lighter in body, color, and flavor, making for an easy drinking spirit.

If you like whiskey with your corn, these are the pours for you. Big, specific, and unique, Mexican whiskey is bold, corny goodness.

Produced for consistency, blended Scotch - a mix of single malt and single grain Scotches from multiple distilleries - makes up the vast majority of Scotch production. While some might turn their noses up, there's a reason why it's so popular - you always know what you're going to get, and some of them are truly sublime.

The largest and most productive of the Scotch regions, Highland whisky tends to be "fruity, sweet, spicy, and malty"

Until about 10 years ago, Speyside was considered part of the Highland region, but there's a wider variety of flavors found here, often being more robust than their former region-mates.

Are you looking for peat and brine? While a very few Islay Scotches are unpeated, the majority have a considerable amount of smoke both from the malting floor and from the water used to make the mash. Under that peat you'll find a wealth of complexity, but it can take some getting used to.

While not legally recognized as distinct from the Highland region, many drinkers consider the Islands to be their own thing. That said, there's a wide variety of flavor profiles with smokiness - sometimes heavy occasionally light - being a common thread

Irish whiskey has an almost identical legal definition as Scotch, to the point that one can practically just switch one country with the other to define either one, so that's what I've done here, with a few minor adjustments: While we won't weigh in on where we think it originated, the fact is, whisk(e)y as we know and love it comes from the Scottish and Irish traditions. To qualify as Irish whiskey, there are quite a few rules that must be followed, but the basics are: it must be made from a mash of malted cereals (to which other whole grains may be added) that is processed, distilled, aged, bottled, and labeled in Ireland. It must come off the still at 189.6 proof or lower, be aged for at least 3 years in oak casks that are 700 Liters or smaller, and bottled at or above 80 proof/40% ABV, with the only allowed additives being water and caramel color. Single malt means that it's malt whiskey - 100% malted barley - produced and bottled at a single distillery Single grain is malt whiskey that has other cereal grain added to the mash, which is produced and bottled at a single distillery Single pot still is whiskey made at a single distillery using a mash of malted barley AND unmalted barley in a pot still. This produces a thicker, more robust whiskey than one using 100% malted barley and a column still. Like most Irish whiskey, this is typically triple distilled.

Based on the Scotch tradition, Japanese whisky is known for its nuance and complexity, along with the unique flavors imparted by the use of mizunara oak casks. While not the default option due to its rarity and cost, whiskies that are matured in mizunara have distinct and unique notes of sandalwood and coconut. The category took the world by storm in the very early aughts through the early '10s, with whiskies from Japanese distilleries winning top honors in international competitions time and again. In 2024, legislation was passed to regulate what can and cannot be labeled Japanese Whisky: the product must be fermented, distilled, aged and bottled in Japan, use some portion of malted grain in its mash, and use water sourced from Japan. Japanese whisky is fantastic in highballs. The addition of ice cold carbonated water and a lemon twist make the flavors pop and lengthen into a simple but remarkably refreshing cocktail.

When people say Taiwan and whiskey in the same sentence, Kavalan immediately springs to mind. With a subtropical climate, mountain air, and ocean breezes, Taiwanese whiskey matures quickly and uniquely. That said, despite being one of the top consumers of single malt in the world, it's only been since 2002 that the private sector has been allowed to distill, and as a result, it has few distilleries and no standard definitions. As a result, the options are vast, and it's an exciting market to keep an eye on.

Despite an incredible tradition of distilling, France only began producing whisky in the early 80s. The category exploded, with over 100 distilleries today, and while there aren't a ton of exports, the one that we currently carry is rested in limousine oak and ex-cognac casks for 6 years, and is a real gem.