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As close to ‘Giftee Jaw-drop Guarantee’ as you’ll get. See our experts’ suggestions for the 2021 sure-bet bottles. Top that off with a Personal Engraving & you’re both smiling. Merry Gifting!

  1. The Macallan 15 Year Old Double Cask Single Malt Scotch Whisky

    Proof86 (43% ABV)
    The Double Cask range combines the sweetness of American oak with sherry-seasoned American and European oak casks. These are hand-picked by the wood masters at Macallan. The new American oak is first brought to Spain to be assembled and sherry-seasoned before the barrels travel to Speyside for the maturation. The whiskies are then combined with European oloroso sherry casks. The 15 Year Old Double Cask is an exquisite example of this process with the sherry-seasoned American oak adding toffee to the gentle spice of sherry-seasoned European oak, resulting in an extraordinary fusion of toffee and subtle spice. This sweet and warm-charactered whisky delights with delicate flavors of honey and vanilla, exquisitely balanced with baked apple, sweet raisin, and rich oak spice.

    Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid sowed the fields surrounding the rented home with barley and established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the slow winter days, Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town.

    Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky.

    After the harvest, the barley is malted and mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst and enhances the formation of sweet esters while minimizing impurities such as sulfur. In addition, the curiously small stills — some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie — produce a whisky with a heavy, oily flavor.

    Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky.

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    The golden butterscotch colored whisky has dried fruit, toffee, vanilla, oak, and baked apples balanced by honey and spice on the nose. Sultanas and raisins are on the palate with a touch of vanilla, citrus, and wood spice. Finishes warm with caramel, ginger, and citrus notes.
  2. Don Julio 1942 Añejo Tequila

    Proof80 (40% ABV)
    Don Julio was founded in 1942, by Don Julio González-Frausto Estrada, who began distilling tequila at age 17. Don Julio tequilas are handcrafted in the Highlands of Jalisco, where the microclimate and mineral-rich clay soil allow the blue agave plant to flourish.

    La Primavera exclusively produces Don Julio. Each bottle is distilled from 100% pure Blue Weber Agave which are harvested after 7-10 years by expert Jimadors. As highly respected craftsmen they handpick and then uniformly handcut the agave pencas (leaves) from the piña to increase the quality of juice.

    Then the piñas are slowly steam-cooked in traditional masonry ovens for three days to release the sweet agave juice. It takes 8 pounds of blue agave to produce one bottle of tequila. This iconic Don Julio 1942 Tequila is made in small batches and matured for at least two and a half years, Don Julio 1942 Tequila is handcrafted in honor of the year that Don Julio González began his tequila-making journey.

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    Toffee, herbal notes, and oak on the nose. The palate is well rounded and smooth with cracked pepper, baking spice, mint and sweet butterscotch.
  3. Brugal 1888 Ron Gran Reserva Familiar Rum

    Proof80 (40% ABV)
    During the latter half of the 19th century, Andrés Brugal Montaner — a Spanish expatriate who had emigrated to Cuba — uprooted his family and decided to take up permanent residence in the Dominican Republic. While in Cuba, Brugal had begun experimenting with the distillation of sugar cane, and upon his arrival in the Dominican Republic in 1888, Brugal opened the doors to Brugal & Co. Distillery.

    Today, the fourth and fifth generations of Brugal's direct descendants continue to honor the memory of their ancestors by acting as personal guardians of the entire rum-making process at Brugal & Co. Brugal 1888 Rum pays homage to the year that Andrés Brugal moved to the Dominican Republic and brought the craft of making exquisite rum to the country.

    Brugal 1888 Rum is made from fresh, raw sugar cane, which is hand-cut from plantations across the Dominican Republic's countryside. Once the cane has been harvested, it is pressed and the remaining juice is turned into molasses. The molasses is then fermented for approximately 48 hours before it is twice distilled through Brugals' copper stills.

    Following distillation, the rum is first matured in American oak casks before being double-barreled, or finished, in Spanish oak casks (each cask used in the maturation process is hand-selected by George Espie, Edrington's Master of Wood, and is the same type used to mature the world's best single malt Scotch whisky). "The big challenge was using a different kind of wood," said Juan Campos, Brugal's brand ambassador in the United States, when discussing how Brugal is differentiated from other rums. The Spanish oak casks contribute notes of dark cherries, blackberries and dried fruits, and complement the notes of cinnamon, sugar cane and candied oranges inherent in the rum. "We call it the son of the marriage," Campos says of the rum. "It combines the heritage and knowledge of making rum with knowledge of the wood."

    Brugal 1888 Rum has a dark, amber hue, along with an aroma of milk chocolate, roasted coffee and dried apricots. The aroma opens up to a full-bodied rum with notes of lush cherries, peach, cinnamon, cocoa, clove, and leads to a toffeed finish. Brugal 1888 earned a score of 93 points from Wine Enthusiast, which said to "enjoy the elongated flavors of toffee dusted with Mexican-spiced chocolate while you can."

    Brugal 1888 earned a score of 93 points at the Ultimate Spirits Competition, won a Gold medal at the Global Rum Masters in 2017 in the Gold Rum Ultra Premium category, and received 93 Points by the Wine Enthusiast Magazine.

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    Dark, amber hue, along with an aroma of milk chocolate, roasted coffee and dried apricots. Full-bodied rum with notes of lush cherries, vanilla, peach, cocoa and cloves. Long, toffeed finish.
  4. Redbreast 12 Year Old Single Pot Still Irish Whiskey

    Proof80 (40% ABV)
    In 1857, W&A Gilbey Co. was founded in a basement cellar at the corner of Oxford Street and Berwick in London. By the turn of the century, the company — a wine and spirits merchant — held one of the largest stocks of maturing whiskey in its inventory, and had expanded to Dublin, Belfast and Edinburgh. In 1912, Gilbeys began selling a 12 year old whiskey named Redbreast. The name was a reference to the Robin Redbreast (a type of bird) and is attributed to the Chairman of Gilberys, who was an avid ornithologist.

    Today, Redbreast 12 Year Old Single Pot Still Irish Whiskey continues to pay homage to the legacy of Gilbey and its European origins. The whiskey is crafted from a marriage of malted and unmalted barley, which are milled and mashed before being triple-distilled through traditional copper-pot stills. The inclusions of unmalted barley in the whiskey's mashbill, along with the tradition of triple distillation, are uniquely Irish approaches to producing whiskey.

    Following distillation, the whiskey is matured in a combination of casks that were previously used to mature Spanish Oloroso sherry and bourbon. After a 12-year slumber, the whiskey is bottled without the use of chill filtration.

    Redbreast 12 Year Old Single Pot Still Irish Whiskey earned a score of 96 points from Whisky Advocate and the Double Gold Medal at the San Francisco World Spirits Competition on four separate occasions. In addition, it was named the "Irish Whiskey of the Year" at the Irish Whiskey Awards in 2013.

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    A complex spicy and fruity aroma with toasted wood notes evident. The palate is full flavored and complex; a harmonious balance of spicy, creamy, fruity, sherry and toasted notes. The finish is satisfyingly long, the complex flavors linger on the palate.
  5. Clase Azul Mezcal

    Proof80 (40% ABV)
    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.

    Mezcal Clase Azul is crafted from Cenizo Agave, which grows wild in the State of Durango, an area with extreme microclimates, rich soil, and natural springs. Elements which which impart a distinctive complexity to the spirit. The agave is hand milled, and aged for eight months in ex-oak barrels, triple micro-filtrated and bottled in a beautiful, hand-painted, bespoke ceramic vial. “Its black matte decanter, inspired by black clay pottery, is hand-carved artisans from Mexican artisans and its unique and colorful top, is hand-crafted by artisans belonging to the Huichol culture” (producer).

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    Its underground cooking generates sweet notes of peanut, brown sugar, honey, ash, wood and chocolate. Fermentation using stone piles with red oak, add some ripened fruit notes.
  6. Angel's Envy Rum Cask Finished Rye Whiskey

    Proof100 (50% ABV)
    After graduating college, Henderson joined Brown-Forman as a grain chemist and was eventually promoted to Master Distiller. During his 40-year tenure at Brown-Forman, Henderson honed his skills while developing new brands such as Woodford Reserve Bourbon, Jack Daniels' "Gentleman Jack" and Jack Daniel's Single Barrel Whiskey. In addition to being responsible for the development of new products, Henderson oversaw quality control, technical distillery supervision and sensory evaluation. "I never regretted a day when I had to go to work," says Henderson, who was awarded Malt Advocate's Lifetime Achievement Award and was an inaugural member of the Kentucky Bourbon Hall of Fame.

    After retiring from Brown-Forman, Henderson decided to go rogue and launched Angel's Envy. "Angel's Envy is a lot of things," says Henderson, including the culmination of "my life's work." The name is derived from the term "angel's share" — the portion of whiskey that evaporates as it ages in wooden barrels. After tasting the whiskey, Henderson realized that the angel's might want a larger cut.

    Angel’s Envy Rye Finished in Plantation XO Rum Casks is released just twice each year in the autumn and spring. The rum casks were previously used to age French cognac, which adds an additional layer of complexity on the palate. It’s a collision of bold flavors as the raw, spicy rye mingles with the mellow sweetness of the rum, culminating in a uniquely delicious spirit.

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    Copper-reddish hue. Aroma of citrus, caramel, maple and rock candy. Initial notes of sherry, soft oak and cane sugar are complemented by touches of spicy rye, brown sugar and cinnamon, and lead to a warming finish.
  7. Balcones Texas "1" Single Malt Whisky

    Proof106 (53% ABV)
    Handcrafted in small batches, Balcones Texas Single Malt Whisky is made from 100% malted Golden Promise barley. Golden Promise is an early-maturing spring barley that has a depth of flavor ideal for single malts. While it was popular in Scotland for many years, it gave way to cheaper barely that was higher in yield but lower in quality.

    After mashing the malted barley, they slowly ferment it at cool temperatures for seven days. Their fermentation process, which takes nearly twice as long as most other distilleries and is done at much lower temperatures, ultimately produces a richer, smoother whisky. After distillation, they age the whisky using a unique barreling process. "The main difference between Balcones and other single malts," they explain, "is the barreling. The cooperage we use and the care we put into blending and reblending the casks defines a lot of what makes our malt what it is. All of the barrels used are bespoke casks made from fully yard-aged oak with custom toast and char profiles."

    While most single malts age in a single, large cask of a certain variety their entire lives (for Scotch, this is typically a used bourbon cask), they blend and rebarrel each cuvée of Balcones Texas Single Malt through several barrels of different sizes and oak profiles in order to create uniquely round and complex flavors. While a batch of Balcones Single Malt may begin aging in toasted American oak barrels, it may also age in French oak and European oak barrels before being bottled by hand.

    "We go out of our way to prevent excessive wood extraction," they say. "With both small and large barrels, you risk a very strong wood profile in the Texas heat. By rotating the whisky, different characteristics emerge from each type of wood, depending on the size of the barrel, and how long the whisky rests inside."

    For Balcones Distilling, creating the perfect Texas Single Malt Whisky is a labor of love. After the whisky has reached its peak of maturity, it is slowly proofed by hand. Each batch of Balcones Single Malt is then bottled and labeled with the type of wood in which the whisky was finished.

    Balcones Texas Single Malt Whisky will appeal to Scotch and bourbon drinkers alike. With notes of warm toffee, dark sugar and caramel, it has a flavor profile similar to Scotch. In addition, the barreling process adds notes of honey and vanilla, which would appeal to any bourbon drinker.

    Balcones Texas Single Malt Whisky is Texas made, Texas proud.

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    Nose of dried figs, caramelized sugar, nutmeg and cinnamon. Initial palette of cinnamon and sauteed pears. Slightly mellow mid-palate with notes of toasty malt and some nuttiness. Warm, drying finish with a subtle, roasted hazelnut flavor.
  8. d'Ussé Cognac XO

    Proof80 (40% ABV)
    The Otard family can be traced back to the mid 9th century, to a Norwegian warrior, Ottar. James O’Tard was created a Baron in 1701 after fighting alongside Louis XIV of France. His great-grandson, Jean-Baptiste Antoine Otard established the French Cognac house in 1795, in his name. The Château de Cognac he purchased was built in the tenth century to protect the villagers from Norman invaders.

    The Cognac house has remained in the family ever since. Situated in the Cognac region overlooking the Charente, the historical Château de Cognac castle is the birthplace of French King François I, where cognac production has been taking place since 1796. The chateau was chosen largely due in part to its cellars, which provided unique properties for the aging of the cognacs. D’Ussé Cognac is a product of Bacardi that is produced at the Chateau de Cognac. Released in June of 2012, in New York, D’Ussé is a collaboration with hip-hop mogul Jay-Z.

    This cognac is blended meticulously by Maître de Chai Michel Casavecchia who hand-selects the finest eaux-de-vie from the cellars of the Château de Cognac to craft the unique blend of d’Ussé XO Cognac. His unyielding standards require the eaux-de-vie to be aged ten years or more in French oak barrels to assure the utmost complexity and depth in flavor. “d’Ussé XO Cognac delivers rich flavor notes of ripe blackberry and apricot, layered with hints of dark chocolate and walnut, culminating in an exceptionally balanced finish” (producer). This incredibly aromatic and inviting XO is bottled in an luxe black vile, emblazoned with a medieval, regal silver double cross.

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    Aromatic notes of dark wood, cloves, cinnamon, currants, coffee, subtle fruit and toasted wood. The palate offers rich flavor notes of ripe blackberry and apricot, layered with hints of dark chocolate and walnut, culminating in an exceptionally balanced finish.
  9. Quarantine Gin

    Proof92 (46% ABV)
    Quarantine Gin is the second offering from the brand that brings ultra-premium base spirits to home mixologists.

    Lockdown forced us to find new hobbies and many people took up making cocktails. That’s where Quarantine Vodka came in last summer as a high-quality base spirit, joined now by Quarantine Gin, a brand new premium mixer for all new mixologists out there.

    Quarantine Gin is a wheat-based London Dry Gin with a bold, zesty, and aromatic character coming from juniper, angelica root, licorice root, coriander, and orange peel. Now, you can finally make a proper Quarantini.
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    The opulent lime peel nose with notes of orange marmalade translates into a lovely layered palate with flavors of juniper, licorice, citrus, and wheat. The finish is zesty and clean.
  10. Blanton's Single Barrel Red Takara Japanese Edition Bourbon Whiskey

    Proof93 (46.5% ABV)
    In the winter of 1881, Albert Bacon Blanton was born on a farm situated just outside of Frankfort, Kentucky. At the age of 16, Blanton began working at the Old Fire Copper Distillery (often abbreviated O.F.C. Distillery) as an office boy. Over the next few years, Blanton reportedly worked in every department at the distillery. By the age of 20, he was appointed the superintendent of O.F.C, and worked there until his retirement in 1952.

    Much like his mentor, E.H. Taylor , Blanton was a traditional bourbon aristocrat, wedded to the production of Kentucky straight bourbon whiskey. Blanton identified a certain section of Warehouse H at his distillery, which he believed was the best for aging bourbon, and would personally select individual barrels from the section to bottle for his own private reserve.

    Today, Blanton's Original Single Barrel Bourbon Whiskey is still aged in the same section of Warehouse H as Blanton's Private Reserve was over 50 years ago. Made from a unique mash bill of corn, rye, and malted barley, this expression is made exclusively for the Japanese market. The Single Barrel Takara Red is similar to the Original Single Barrel Bourbon, with one key difference: it's aged for an additional 2 years, making this 8-year-old into a refined and complex spirit.

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    Complex and refined, this bourbon opens spicy with nutmeg on the nose. Honey, vanilla, caramel, and corn are on the palate. Finishes medium with corn and spice notes.

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