Yellowstone Bourbon`s production begins with a mash bill of 75% heirloom corn, 13% rye, and 12% malted barley, a recipe rooted in the Beam family`s heritage. The grains undergo a meticulous three-stage open cooking process: corn is cooked above 200°F to break down starches, followed by sequential temperature reductions to incorporate rye and malted barley, allowing each grain to impart its distinct flavours.
Fermentation employs a historic family yeast strain, reclaimed from a jug used by the Beam brothers` great-grandfather, converting sugars into alcohol over approximately 72 hours to produce distiller`s beer with 8–10% alcohol content. This beer undergoes a first distillation in a 600-gallon pot still, yielding low wine at 25–30% alcohol by volume. A second distillation in a traditional alembic still refines the spirit, with careful cuts isolating the `heart` fraction, which is then barrelled for maturation in new oak barrels.
Limestone Branch distillery was founded in 2011 by Stephen and Paul Beam—descendants of the famous Beam and Dant distilling families—the distillery is located in Lebanon, Kentucky and blends traditional methods with modern techniques. The Yellowstone brand itself goes all the way back to 1872 and has been produced at Limestone Branch distillery since 2015.
In 2015, the distillery underwent a significant revival under the ownership of Australian entrepreneur David Prior, who invested in restoring the historic site while staying true to its traditional methods.
This exclusive single cask was distilled in 2001 having spent 23 years maturing in a single fresh Amontillado Sherry cask, which has imparted a complex interplay of sweetness, spice, and fruit.
Aromas of dried apricots, candied orange peel mingle with hints of toasted nuts on the nose. A delicate floral undertone, characteristic of Bladnoch’s Lowland style, enhances the complexity. On the palate, expect a rich, silky mouthfeel with notes of dried fruit and orange zest, balanced by spiced honey and the nutty depth of Amontillado Sherry. The finish is long and satisfying, with lingering notes of marmalade, toasted nuts, and soft herbal touches that gently fade, leaving a sweet and warming aftertaste.
A deep and inviting bouquet of dried fruits—think raisins, figs, and dates—is immediately evident, layered with dark chocolate, toasted nuts, and a gentle hint of leather. On the palate, the sherry influence shines through beautifully on the palate, delivering flavours of stewed plums, blackcurrants, and spiced fruitcake. The mouthfeel is luscious and oily, with a hint of charred oak and an earthy smokiness.
Benromach Distillery, nestled in Forres, has carved a niche in the world of single malts with its dedication to handcrafted, small-batch production. Unlike many Speyside distilleries, Benromach incorporates a light peat influence into its spirit, lending a unique character that complements its traditional Speyside sweetness.
The nose opens with rich, dusty oak, evoking the ambiance of a rickhouse, paired with warming cinnamon spice and a drizzle of honey. A subtle citrus zest rounds out the aroma, adding brightness to the earthy and sweet profile. On the palate, bold oak and cinnamon take the lead, followed by bittersweet chocolate and a lively orange note reminiscent of candied orange slices. The long, warm finish mirrors these flavours, with chocolate, citrus, and oak lingering pleasantly. This barrel proof bourbon offers a balanced mix of sweet, spicy, and zesty character, making it both distinctive and memorable.
Located in Bardstown, Kentucky, Lux Row Distillery is a state-of-the-art facility producing notable bourbon brands such as Rebel, Ezra Brooks and David Nicholson. The distillery features a custom 43-foot copper still, and multiple barrel warehouses. Master distiller John Rempe leads the team, John is responsible for creating many of the brands that has made Lux Row famous, including Blood Oath Bourbons.
`The Huntly`is the name Duncan Taylor give to Burnside. Burnside is the trade name for “tea-spooned” Balvenie. “Tea-spooning” is when a tiny amount of single malt from another distillery is added to the cask to prevent independent bottlers labelling the whisky as a single malt.
Cutting a long story short, we are delighted to present a very wonderful 27 year old Burnside, finished in an octave cask and bottled exclusively for Hedonism Wines.
The cask influence is subtle and balanced, but the distillery character really shines - notes of fresh orchard fruit, citrus oil and spongecake mingle on the nose while the palate offers hints of racio, ripe blueberries, apple turnover and a hint of pepper. A wonderfully complex malt, bottled at 50.1% and limited to just 91 bottles.
The nose is dense, the sticky jam sweetness almost palpable. Saddlery workshops cut through the sweetness, with hints of furniture polish and leather apparent, before a zingy zest of burnt orange takes the floor.
The palate is lively, with more sweetness echoed in an effervescent barley sugar character. Light oak and vanilla make wonderful bedfellows, setting the scene for a long, lingering finish of gently smoking charcoal embers upon a barbecue.
On the nose, the cask strength amplifies the whisky’s rich and complex aromas. Deep, concentrated sherry notes of dark fruits such as plums and raisins come to the fore, complemented by the earthy warmth of toasted nuts and a faint hint of leather. A delicate undertone of smoked meat adds an unexpected but welcome savoury element. The palate is bold and full-bodied, offering an explosion of flavours ranging from sweet sherry-soaked raisins and caramelised nuts to a gentle smokiness reminiscent of charred meats.
Bottled at 58.6% without colouring or filtration and limited to 294 bottles.
Layers of maple, salted toffee, shortbread, and ripe red fruits on the nose. Baking spices, vanilla bean, and toasted wood join the party on the palate and the finish is long-lasting and rich. A wonderful Kentucky Straight Rye, even if we do say so ourselves!
Mash bill is 95% rye and 5% malted barley, matured at Bardstown`s Kentucky storage - rickhouse A, floor 1. Bottled at 59.8% ABV, limited to 233 bottles.
On the nose, this whisky reveals layers of caramelised brown sugar, baking spices, black cherry, and ripe orchard fruits, with a touch of dark chocolate, earthy forest floor, and toasted malt. The palate is a balanced mix of sweetness and spice, with flavours of spiced fruit cake, demerara sugar, and a hint of zesty citrus peel. The finish delivers a warming kick of peppery heat, complemented by notes of caramel, malted barley, herbal bitterness, fresh heather, and a lingering smoky, savoury note reminiscent of cured meat and sea air.
Non-chill filtered, bottled at natural colour.
Bold brown sugar and maple on the nose with a hint of candied nuts and well integrated oak. A big entry on the palate with vanilla and milk chocolate coming to the fore before a long complex finish with more maple and a touch of oak char. We`re really pleased with this one! Thanks to the team at Kings County for making it happen.
This sake is undiluted, meaning no water is added to reduce ABV or alter texture, and it is non-charcoal filtered, enhancing its complexity and robust profile. Hedonism "Undiluted 10" develops an intriguing balance of sweetness and savouriness, transitioning to a mineral-rich, dry finish. With the ability to age for years, it maintains its fragrant and fruity characteristics while deepening in smoothness and umami, delivering an unforgettable tasting experience.
"Celebrating the 10th Anniversary of our dear friends, Hedonism Wines, we bring the essence of 23kg of wild fermented, English apricots to each litre of this stunning Eau de Vie. Grown locally in Worcestershire, hand picked, hand graded, fermented with 10% of the stones, all is elegance and balance.
The nose, a wave of the ripest of apricots; rich with great generosity, gliding effortlessly between weight and delicacy. The perception of sweetness is only enhanced by hints of sourness. Soaring floral notes combined with juice laden flesh bring a full sensory spectrum, slight hints of almond providing those grounding notes. An aroma that almost brings the sensation of sun on your skin.
Remarkably textured across the palate, an initial density bursts outwards in a floral explosion of sweet and sour apricot flesh. Mouth watering, floral spice and occasional hints of almond provide real structure and tension. Sensational in sensation; the textures of skin, juice and evocative of the paste like texture of meltingly ripe fruit."