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MOTHER'S DAY GIFT GUIDE

Bottle your love up and find the perfect gift!

  1. Monfleurie Grande Champagne Cognac

    Proof81.2 (40.6% ABV)
    Size750mL
    Created by Cognac connoisseur Olga Otrokhova, Monfleurie is a modern brand of luxury Cognac. Each decanter embodies hundreds of meticulously selected Grande Champagne eaux-de-vie. 80% of which comes from the 1960 harvest. The climate of this particular year, combined with decades of aging resulted in an exquisite floral bouquet, unusual for the Grande Champagne area.

    The Monfleurie blend was created by the grandmasters of Maison Boinaud Estate, renowned for its savoir-faire since the 17th century. Naturally colored and bottled at 40.6% ABV, Monfleurie has a unique character, richly complex with a lingering sophisticated flavor that continuously delivers new layers of aromas on the palate. Each element of Monfleurie is an expression of beauty, tradition and craftsmanship passed down through time. Bottled in a floral decanter inspired by the shape of the Versailles garden vases, the bottle is meticulously hand - blown, individually numbered and engraved.

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    Notes of Iris, jasmine, orange blossom, violets, spice, sandal wood, cinnamon, cigar box, and cinnamon followed by crème brulée, dry apricots. This finish is velvety, round and complex.
    $3,021.00
  2. Colonel E.H. Taylor Jr. Small Batch Bourbon Whiskey

    Proof100 (50% ABV)
    Size750mL
    Rating:
    90%
    10
    On February 12, 1830, Edmund Haynes Taylor Jr. — widely considered the father of modern bourbon — was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyer's French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayer's Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction.

    In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant — he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses.

    At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue.

    Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded"or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof.

    Named in honor of Colonel E.H. Taylor Jr., Colonel E.H. Taylor Jr. Small Batch Bourbon is made from a blend of seven-year old barrels hallowed from the sixth floor of a brick warehouse in Kentucky. Bottled in Bond at 100 proof, the bourbon has distinctive notes of oak and dried fruit. The initially sweet flavors give way to hints of salted caramel, butterscotch and orange, which linger on the finish.

    Each bottle of Colonel E.H. Taylor Jr. Small Batch Bourbon is packaged behind a vintage label and canister reminiscent of the bottles Taylor used over one hundred years ago.

    Pick up a bottle of history and pay homage to the father of modern bourbon today!
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    Notes of oak and dried fruit. The initially sweet flavors give way to hints of salted caramel, butterscotch and orange, which linger on the finish.
    $169.99
  3. Monkey 47 Schwarzwald Dry Gin (1L)

    Proof94 (47% ABV)
    Size1000mL
    Rating:
    97%
    4
    After serving honorably in World War II, Commander Montgomery "Monty" Collins of the Royal Air Force was discharged in 1951 and moved to the Northern Black Forest where he opened a country guest home nicknamed "The Wild Monkey." The Black Forest area is notorious for producing some of the world's finest fruit liqueurs, and so Collins eventually began experimenting with distillation. In time, he perfected the recipe for his very own gin, which became the signature spirit served at The Wild Monkey until the 1970s.

    "When I heard about a special gin that contains classical spices and also ingredients from the Black Forest such as spruce shoots and lingonberries, I left my job and began doing research with the aim of bringing this gin back to life," says Alexander Stein, who resurrected Collins' gin. After two years of research and development, Stein, together with master distiller Christoph Keller, settled on a recipe that called for 47 unique ingredients. The ingredients include acacia, acorus, calamus, almond, angelica, bitter orange, blackberry, cardamom, cassia, chamomile, cinnamon, citron verbena, cloves, coriander, cranberries, cubeb, dog rose, elderflower, ginger, grains of paradise, hawthorn berries, hibiscus abelmoshus, hibiscus syriacus, honeysuckle, jasmine, kaffir lime, lavender, lemon, lemon balm, lemongrass, licorice, lingonberries, mondara didyma, nutmeg, orris, pimento, pomelo, rose hip, sage, sloe and spruce.

    The ingredients are steeped in French-made molasses alcohol for 36 hours prior to being distilled through an Arnold Holstein copper-pot still. Keller combines traditional maceration and distillation techniques, as well as vapor infusing certain ingredients, to gather precise amounts of the more volatile botanicals and accentuate more sublime flavors.

    Bottled at 47% ABV, Monkey 47 Schwarzwald Gin has an aroma of wood spices, vegetables, citrus and pine. The aroma gives to way to an incredibly complex bouquet of flavors, including earthy spices, fruit, herbs and tart citrus. The finish is rich and bursting, with a hint of lemon balm.

    Monkey 47 earned the World Spirits Award Gold at the International Wine and Spirits Competition, and was named one of the ten best gins by The Independent. The gin also earned a score of 93 points from the Beverage Testing Institute in 2014.

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    Aroma of wood spices, vegetables, citrus and pine. Incredibly complex bouquet of flavors, including earthy spices, fruit, herbs and tart citrus. Finish is rich and bursting, with a hint of lemon balm.
    $74.99
  4. Lagavulin 11 Year Old Nick Offerman Guinness Cask Finish

    Proof92 (46% ABV)
    Size750mL
    Rating:
    77%
    7
    Situated on the banks of Lagavulin Bay on the island of Islay, Lagavulin Distillery is one of the oldest distilleries in Scotland. Distilling took place on the banks of Lagavulin Bay as early as 1742, and by the turn of the century, there were as many as ten illicit stills operating in the area. In 1816, John Johnson founded the first legal distillery on the site, and within a year Archibald Campbell had opened a second. After Johnson's death, Alexander Graham acquired Johnston's distillery for £1,100 and eventually united the two distilleries together under the Lagavulin name. Since that time, the rich, peaty water that runs down the brown burn and through the Solan Lochs into the hills just next to Lagavulin Bay has served as the lifeblood of the distillery.

    Perhaps most famous for his role as Ron Swanson on NBC's sitcom Parks and Recreation, actor Nick Offerman is one of many Lagavulin enthusiasts in the world and an avid fan of Guinness. This is why he wanted to create a special gift, dedicated to his dad from whom he inherited these passions. For Father's Day 2021, he set on a mission to combine them into the best Father's Day gift and create a new whisky.

    After being finished for 4 months in barrels from the Guinness Open Gate Brewery in Baltimore, MD, this unique edition of 11-year-old Lagavulin Single Malt Scotch boasts a palate full of chocolate, vanilla, and chili-pepper flavors as well as a golden-brown hue. Bottled at 92 proof, this is the perfect gift to offer your dad for Father’s Day.

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    Golden-brown hue. Complex and rich nose with traces of chocolate and vanilla that develop further on the palate where flavors of chili-pepper join and linger on the finish.
    $189.99
  5. Yamazaki 12 Year Old Single Malt Whisky

    Proof86 (43% ABV)
    Size750mL
    In February 1899, Shinjiro Torii opened a store in Osaka, Japan that imported and sold wine. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri, who had been fascinated by whisky his entire life, decided to expand his business and began construction of the Yamazaki Distillery, Japan's first-ever whisky distillery.

    Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers — the Katsura, Uji and Kizu — that provide the warm, damp environment ideal for the production and maturation of whisky.

    Suntory Yamazaki 12 Year Old Single Malt Whisky is made from 100% malted barley, which is milled and mashed before being fermented with water sourced from the foothills of Mount Tenno. The water is said to be have been preferred by Sen No Rikyu, Japan's legendary tea master. After the barley has been fermented, the wash is distilled through Suntory's copper-pot stills — the first of their kind outside of Scotland — before the whisky is matured in casks made of three different types of wood: American, Spanish and Japanese oak (the Japanese oak adds an Asian twist to the whisky).

    "This is all done by hand — the traditional way," says Osamu Abe, the manager of Yamazaki distillery, referring to the cooperage taking place at the distillery. "This is called yagura — craftsmanship. You must watch and listen to how they're made. In Japan, we say "use all 5 senses.' Of course we learn from others, but our own senses are key." After aging for 12 years in Japan's unique environment — the constant changes in temperature and humidity force the wood and whisky to interact with each other — the whisky is brought to proof before being bottled.

    Suntory Yamazaki 12 Year Old Single Malt Whisky has a golden honey color, along with a floral aroma that is accented by touches of spice and fruit. Rich and lush, the whisky has notes of dried stone fruits, toffee, buttered toast and pepper on the palate, which lead to a long and profound finish.

    Yamazaki 12 Year Old Single Malt Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2013, and earned a score of 92 points from the Beverage Testing Institute.

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    Golden honey color, along with a floral aroma that is accented by touches of spice and fruit. Rich and lush, the whisky has notes of dried stone fruits, toffee, buttered toast and pepper on the palate, which lead to a long and profound finish.
    $219.99
  6. WhistlePig Double Malt 18 Year Old 2nd Edition Rye

    Proof92 (46% ABV)
    Size750mL
    Founded in 2008, WhistlePig is now the most awarded rye whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex rye whiskeys. In 2017 WhistlePig was awarded the coveted "Best In Show Whiskey" title from the San Francisco World Spirits Competition. Until his passing in 2018 the WhistlePig farm had been home to the founding father of craft whiskey, Master Distiller Dave Pickerell.

    Their vision is to respect tradition and embrace progress, protecting what makes rye whiskey great, and at the same time innovating to make it better. After years of devotion to patient aging and innovative blending, WhistlePig has turned their attention to experimenting with grain, namely the practice of malting rye. Before industrial catalysts were introduced to increase efficiency, farmer distillers would malt a small portion of their rye harvest in order to access the grain's starch content and set off the fermentation process.

    The WhistlePig 18 Year Old is their oldest rye whiskey. The 2nd Edition is crafted with a mash bill of 79% rye, 15% malted rye, and 6% malted barley. The recipe is meticulously thought out with the rye taking care of the bold and peppery spice notes, the malted rye bringing floral and earthy undertones, and the malted barley bringing its rich sweetness and toasted notes. The exquisite bottle comes from the renowned Vermont glassmaking workshop of Simon Pearce.

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    An oaky sweetness is on the nose with berries, nutmeg, and toasted oak. It's spicy on the palate with additional fruity and floral undertones, as well as vanilla and oak notes that develop over time. The finish is long and spicy.
  7. Madre Mezcal Espadin

    Proof80 (40% ABV)
    Size750mL
    An artisanal product from Oaxaca, Mexico, Madre Mezcal Espadin is hand crafted from local water and natural yeast by mezcaleros in open air palanques. Bright, balanced, and earthy, this naturally smoky mezcal is made from Espadin agaves coming from various terroirs. The result is a mezcal of incomparable complexity with a round and full texture that performs outstandingly as a light sipper or as a base in a high-end cocktail.

    Madre Mezcal is created at the Garcia Morales Ranch, nestled in the rolling hills of the Oaxacan Sierra. Produced by Jose Garcia Morales and his family and handmade in the hills of San Dionisio, Oaxaca, the family has been cultivating agave on their land in Oaxaca for centuries, creating high quality, small-batch artisanal mezcal.

    Madre Mezcal is distilled using a family heirloom copper pot still. These agaves are roasted in an earthen pit, before being fermented with local well-water and wild mountain yeast. Madre has a hint of sweet smoke accentuated by earthy herbal notes of sage, and minerals on the palate, followed by a lingering floral finish.

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    A bright, clean, and smooth mezcal, it greets with a nose of earthy aromas. The palate is round, full, and lively with hints of ginger, pine, sandalwood, light mesquite, and smoky flavors. The finish is smooth and soft.
    $41.99
  8. Knappogue Castle 16 Year Old Twin Wood Single Malt Irish Whiskey

    Proof80 (40% ABV)
    Size750mL
    Rating:
    100%
    1
    In 1966, Texas architect Lavoné Dickensheets Andrews and her husband, Mark, stumbled upon the remains of Knappogue Castle, an Irish landmark in County Clare which was originally built by Clan MacNamara in 1467. Struck by the passionate impulse to restore the castle, the couple purchased Knappogue Castle and embarked on their journey to restore its original grandeur.

    While Mrs. Andrews focused on the architectural details of the project, Mark Andrews began buying casks of the finest pot still Irish whiskey and bottling them under his own independent label, suitably named Knappogue Castle. Andrews was unusual in that he chose to bottle single malt Irish whiskeys, as opposed to blends, which most others were choosing at the time. The last of Andrews’ selections, Knappogue Castle 1951, was distilled at the now-defunct B. Daly distillery, and since become the oldest and rarest publicly-available Irish whiskey in existence.

    Knappogue 16 Year Old Twin Wood Single Malt Irish Whiskey carries on the tradition started by the Andrews over a half-century ago. As a single malt Irish whiskey, it is crafted exclusively from unpeated, malted barley before being triple distilled through both pot and column stills. Distilled in November, 1995 and bottled in October, 2012, Knappogue 16 Year Old Twin Wood Single Malt Irish Whiskey was aged for 14 years in ex-bourbon casks before being transferred by the Master Distiller into sherry-infused casks made specially for Knappogue Castle, where it rested for an additional 21 months.

    As a result of this meticulous aging process, Knappogue 16 Year Old Twin Wood Single Malt Irish Whiskey has a deep, reddish gold color and a rich bouquet of fruits, nuts, malts and peppery spice. The palate is oily and filled with dark chocolate, with further notes of sherry and vanilla extract appearing on the body. The whiskey finishes dry and semi-sweet, with pleasant notes of oak and sherry rounding things out.

    Only 4,500 bottles of this impeccable whiskey were ever produced, each numbered and signed.

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    Deep, reddish gold color and a rich bouquet of fruits, nuts, malts and peppery spice. The palate is oily and filled with dark chocolate, with further notes of sherry and vanilla extract appearing on the body. The whiskey finishes dry and semi-sweet, with pleasant notes of oak and sherry rounding things out.
    $99.99
  9. Ron Zacapa Centenario XO Gran Reserva Especial Solera Rum

    Proof80 (40% ABV)
    Size750mL
    Rating:
    100%
    2
    Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers — many of whom have been tending to the land for decades — carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that contain high levels of sucrose and fiber and low levels of impurities.

    While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation, and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper.

    Following distillation, Ron Zacapa XO Solera Gran Reserva Especial is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximenez wine. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.

    Ron Zacapa XO is crafted from a marriage of rums that have been solera-aged and are up to twenty-five years old. In addition, the rum is finished in French oak barrels that were previously used to mature cognac. As a result, the rum has an intense mahogany color, along with an aroma of leather, burnt caramel, roasted nuts and orange zest. The aroma gives way to notes of tobacco, cherries, chocolate, dates and figs on the palate, and leads to a long, semi-sweet finish accented by notes of raisins, vanilla and cinnamon.

    Ron Zacapa XO was named one of the Top 10 Spirits of the Year by Gayot, and was named the Best Sipping Rum by Gear Patrol. In addition, it was named one of the Ten Best Choices for National Rum Day by Forbes.

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    Intense mahogany color. Aroma of leather, burnt caramel, roasted nuts and orange zest. Notes of tobacco, cherries, chocolate, dates and figs on the palate. Long, semi-sweet finish accented by notes of raisins, vanilla and cinnamon.
    $118.99
  10. Clase Azul Reposado Tequila

    Proof80 (40% ABV)
    Size750mL
    Rating:
    82%
    4
    Clase Azul is produced at the Productos Finos de Agave at Nom 1416, situated in the Jesus Maria region of Arandas in Los Altos Highlands region of Mexico. Clase Azul is a premium 100% authentic from the tequila crafted in a small town named Santa Maria Canchesdá. Over one hundred Mexican artisans go to work meticulously handcrafting each bottle.

    Clase Azul tequilas are made from 100% from organic Tequilana Weber Blue Agaves. Chosen from approximately 200 breeds of agave, this particular species is the only one that produces tequila. Once the agave is harvested, Clase Azul cooks them in old-fashioned brick ovens, a process which takes 72 hours.

    The cooked piñas are then crushed, after which a special brand of yeast is added. This liquid is allowed to ferment before the resultant spirit is meticulously twice-distilled with careful attention ensuring the highest quality spirit. This ultra-premium line of tequilas comes from the region of Jalisco, which imparts a unique flavor profile to the tequila. This bright reposado is silky smooth with a rich body and woody, fruity aromas and nuanced flavors of cooked agave, wood, vanilla, and caramel.

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    This bright reposado is silky smooth with a rich body and woody, fruity aromas and nuanced flavors of cooked agave, wood, vanilla, and caramel.
    $141.99
    (-15%)
    $167.99

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