David Nicholson Reserve

An unaged Rye made as part of a collaboration between Domaine des Haute Glaces and Xavier Padovani of Experimental Cocktail Club. Creamy and peppery on the nose with a hint of green apple, the palate ...

A bold, spicy Rye from Knob Creek which has the usual dollop of vanilla-y oak in the mix. Toasted nuts and dried herbs join on the palate before a warm finish with notes of freshly cracked grain.

Aged in whiskey-soaked American white oak barrels, this small batch release from Michters brings deep butterscotch and vanilla notes with a hint of caramel before a ripe, fruity finish.

Sour Mash Whisky is made by a process whereby some previously fermented mash is used as the starter for the next batch, much in the same way sourdough bread is made.