Spirits

This special old barrel was bottled by our friends at Dornoch Distillery under the festive Dornoch Castle Hotel Anniversary label. This series of exceptionally curated casks was selected to commemorate 25 years of independent family ownership of the special property in the gorgeous little eponymously named town. The hotel is the site of both the original Dornoch Distillery and the fabulous whisky bar that Phil and Simon worked so hard to curate in the early years. It remains one of the world’s great whisky bars, tucked into a little corner of the hotel’s modest restaurant. It is simply unconscionable that the fabulous Glen Garioch distillery remains underappreciated by the wider whisky loving world. Founded in 1797 in the town of Oldmeldrum in Aberdeenshire, Glen Garioch is one of Scotland’s oldest operating distilleries. Long known for its robust Highland character, the distillery always maintained a muscular, cereal driven style that stands apart from many of its softer contemporaries. Today it remains a traditional plant with direct fired heritage and a reputation among insiders for producing spirit of remarkable texture and depth. That relative lack of mainstream recognition has translated into extraordinary opportunities at the higher end of the spectrum. It is remarkable that Thompson Bros has been able to secure such a high quality old Highlander at such a reasonable price. The obvious sleeper this year, but those who take the plunge will be greatly rewarded.

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Glen Elgin is a historic Speyside distillery founded in 1898 by William Simpson and James Carle in the small hamlet of Fogwatt just outside Elgin. It was one of the last distilleries built during the late 19th century whisky boom and weathered a slow start with closures and ownership changes before finding steady footing. In 1930 it became part of Scottish Malt Distillers and its malt became a key component in the famed White Horse blend, a role it continues to play under Diageo ownership today. Water from nearby Millbuies Loch and long fermentation with slow distillation in six stills contribute to Glen Elgin’s character, traditionally noted for its soft fruit, honeyed sweetness, and floral nuance. For many years its spirit was almost exclusively used in blends, making official single malt and especially rare single cask releases particularly prized among collectors. Glen Elgin remains a classic example of understated Speyside whisky with deep heritage and enduring appeal. Old barrels of Glen Elgin are exceedingly rare and especially exciting to see in an old first fill bourbon barrel. Expect a huge waxy fruit bomb with infinite elegance and unprecendented depth. This rare cask was distilled in May of 1992 and bottled in February of 2023 at a natural cask strength of 51.9%, yielding just 67 bottles for the entire world. Just a handful made it to the US market for exclusive sale at K&L Wine Merchants.

Royal Brackla is a historic Highland distillery founded in 1812 near Cawdor Castle by William Fraser. Its enduring legacy was cemented in 1835, when it became the first Scotch distillery to receive a Royal Warrant, granted by King William IV, a distinction that permanently shaped its identity and name. From that point forward, Royal Brackla was recognized as a whisky of exceptional standing, long associated with quality and consistency. For much of its history, Royal Brackla’s spirit was prized primarily for blending, and today it remains a key component of Dewar’s, reflecting its importance within the Bacardi portfolio. While the distillery has experienced periods of closure and modernization over the years, its elegant, structured Highland style has remained intact. Official single malt releases have historically been limited, making independent and single cask bottlings especially compelling opportunities to experience one of Scotland’s most historically significant and quietly distinguished distilleries. This is the first Royal Brackla we’ve ever come across aged in a Manzanilla sherry butt. This beautiful, unique butt is truly special. Bottled at a natural cask strength of 57.7% in July of 2024, it was filled in March of 2009. One of the youngest malts we’ve ever seen in the Old & Rare collection, it absolutely deserves the moniker. An exceptional cask by any measure.

96 points Whisky Advocate: "Incredibly floral on the nose, with citrus peel, sliced apple, burning incense, sandalwood, peach pit, aged oak, and spices so fine you could count them by the grain. It’s weighty and honeyed, driven forward by the mizunara oak character, with waxiness and smoke progressing to lime zest, green apple, kumquat, cocoa, cinnamon, and vanilla extract, with a creamy elegance to the finish.” (JM)" (12/2023) 95 points Wine Enthusiast: "This blended whisky is an ideal sipper, with an enticing crème brûlée and dried apricot scents. Those notes are echoed on the palate, but are layered with drier oak and cigar wrapper notes, woven together on a light layer of peat smoke. Soft, complex and well-balanced. (KN)" (03/2016) 93 points James Suckling: "Hibiki is special and it isn’t just because of Bill Murray and his promotion of Hibiki 17 in Lost in Translation. With regards to my earlier statement that malt-and-grain is not a bad word, many fans of Hibiki seem to overlook that it, too is a Blended, or malt-and-grain whisky! Aged predominantly in umeshu (Japanese apricot liqueur) casks, Hibiki is soft, spicy, round and smooth with no heat from ethanol and barley any tannin. There are notes of dark fruit compote, lapin cherry, and the sweetest kind of cigar smoke, more of a vanilla e-cigarette. The palate is buttery, round and soft; the finish long. Hibiki 21 definitely can appeal to the masses. In fact, so can Hibiki 17 and the rest of the series. I look forward to tasting their No Age Statement to be released later this spring and seeing if they are able to convey this soft and sexy style even at the introductory level. (EF)" (03/2015)

Glen Garioch is one of Scotland’s oldest operating distilleries, founded in 1797 in the Aberdeenshire town of Oldmeldrum. With roots stretching back more than two centuries, it represents a classic Highland malt tradition shaped by changing ownership, shifting styles, and long periods of quiet consistency. For much of its history, Glen Garioch’s spirit was valued primarily for blending, contributing weight and character to well known brands, before gaining wider recognition as a single malt in its own right. The distillery experienced periods of closure and revival over the years, most notably in the late 20th century, before finding renewed stability under Morrison Bowmore and later Suntory ownership. Today Glen Garioch is known for producing a robust, traditionally styled Highland malt that reflects its agricultural surroundings and historic methods. Older and single cask releases remain especially prized, offering a glimpse into one of the Highlands’ most enduring and historically significant distilleries. It remains, sadly, wildly underappreciate in the broader market due to a general lack of effort promoting this important brand. It's extremely rare to find old Glen Garioch and almost unheard of to see a barrel distilled before the Suntory take over in 1994. This unbelievable old hogshead was distilled in April of 1988 and bottled nearly 40 years later in September of 2024 at a natural cask strength of 46.9% without chill-filtration or additions whatsoever.

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100% blue agave aged for 36 months in American white oak barrels. Each bottle of this limited-production tequila is decorated by hand.

Fettercairn Distillery was founded in 1824 by Sir Alexander Ramsay, who converted a former corn mill into one of the earliest legally licensed whisky distilleries in Scotland after the Excise Act made licensed production feasible. He recruited experienced illicit distillers as his first stillmen and sold the estate just a few years later to the Gladstone family, whose son William Gladstone later influenced whisky taxation reforms. A major fire in 1887 led to a rebuild, and the distillery passed through various owners before being acquired by Whyte & Mackay in 1973, the company that still operates it today. Over more than two centuries Fettercairn has combined tradition with innovation, including a unique cooling system for its stills that shapes its light, fruity spirit. This beautiful single sherry butt of Fettercairn is extremely rare on the open market. The distillery is unique in several ways, but most notably due to the cooling ring around the still neck which increases reflux producing a very unique spirit. Finding a single Oloroso sherry butt bottled at Cask Strength of this special eastern highland's distillery is so unusual, we've only once before been able to offer single sherry butt previously in our 40 year history. The style is extremely sherry forward with the dark chocolate, cherry and caramel sauce. Dense and full-bodied expect dark stewed fruits and a long finish of cocoa and sandalwood.

94 points Whisky Advocate: "Introduced to the Highland Park portfolio in 1997. Gentle peat, soft toffee, floral notes, and honey on the beautifully fragrant nose. Superbly balanced on the velvety palate, with brittle toffee, stewed fruits, peat, honey, and a hint of coffee. Smoke and more toffee mingle in the long, elegant finish. (GS, Spring 2012)"

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Distilled three times in a pot still like an Irish whiskey, Bowman Distillery in Virginia has been quietly churning out elegant bourbon whiskey for years. Purchased by Sazerac in 2003, the operation has slowly been revamped to accommodate the drinking desires of the entire country, which is why we're finally seeing some Bowman whiskey here on the west coast. The single barrel expression is richer and more intense than the small batch release, and offers a spicier experience at 100 proof. Ultimately, however, the delicacy and lightness of the pot distilled whiskey is what stands out. The Bowman bourbons are woody and rich, but they showcase the grain as well as the barrel.

Giffard is one of France's highest quality liqueur producers. They're sourcing the highest quality fruits and spices for their liqueurs and have committed to using local ingredients wherever possible. The Pêche de Vigne is an absolutely transcendent combination of aromas. Because Giffard liqueurs are designed specifically for use in cocktails, the aromatic profile is the most important aspect of this product. While the flavor on the palate is excellent, the depth of flavor on the nose is second to none. This is definitely your best bet when utilizing a peach liqueur in a cocktail.

Dao Distillery’s “De Emperor Elixir” nods to Vietnam’s long tradition of herb-infused ru?u d?, reworked through a distinctly Californian lens. Founded in Rancho Cordova by chemist Binh Dao, the distillery focuses on jasmine rice spirits fermented and distilled with a hybrid of traditional Vietnamese and modern techniques. This bottling starts with a clean rice distillate, then layers in American ginseng and a curated mix of botanicals inspired by historic “Minh M?ng” herbal elixirs once associated with Vietnam’s imperial court. The result is aromatic but composed, offering lifted herbal tones, light spice, and a measured sweetness that never tips into syrupy territory. At 45% ABV, it carries surprising structure, finishing warm, dry, and quietly complex. An engaging bridge between Southeast Asian tradition and modern craft distillation, with versatility for sipping or cocktails.

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A fantastic grappa made by the legendary Nonino family, this is brimming with floral aromatics and zesty citrus spice. The palate shows orange and wildflowers flavors that, coupled with the purity and softness of the spirit, make for an elegant grappa experience. Fantastic stuff.

Burdekin is one of the most exciting new names in Australian rum, working in tropical North Queensland with fresh local sugarcane, a custom yeast blend, temperature-controlled fermentation, and a 4,000-liter Frilli hybrid pot/column still. The Distillers Edition Second Giru Cane Rum takes that agricole-inspired style and turns up the volume. Made from the fresh 2024 harvest, cut and crushed in the paddock, this unaged cane spirit is rested in stainless steel and bottled at a bold 54.5% ABV, the distillery’s "Coral Sea Strength." Only 600 bottles were filled for each market, making this one of the most limited Burdekin releases yet. The result is an electrifying expression of cane juice rum with cut grass, sea spray, mineral tension, briny freshness, aniseed, and a powerful but surprisingly integrated palate. The accolades are already enormous: 2025 San Francisco IWSC Double Gold, World’s Best Unaged Rum, and Best of Class Finalist. For fans of rhum agricole, clairin, high-proof white rum, or serious Ti’ Punch, this is a thrilling discovery from a distillery with real momentum.

The exceptional Pere Labat Rhum Agricole is finally in California! Distilled on the small island of Marie-Gallent, the estate's sugar cane fields, distillery and warehouses sit on a pristine 1300 acre estate. The estate has distilled rum since the early 1900s and still uses only locally grown sugarcane varieties native to the island. Rhum agricole is produced from fresh-pressed sugarcane juice rather than molasses and is highly regulated for quality by the French government. The distillery, Distillerie Poisson, is the oldest on the island of Marie-Galante and has one of of the oldest stills in the Caribbean. Built in 1916, not much has changed here in the last 100 years, but in 2007 Guadeloupe native Jean-Cedric Brot purchased the distillery committed to reinvigorating the storied brands that made it famous. Four kinds of cane are used: red, white, blue, and gray. Some is grown on the estate, some is purchased from local growers. All cane is hand cut and brought to the distillery by ox-drawn carts. 72 hour fermentation yields a vin de canne at 5% abv. Distillation takes place in one of two copper creole column stills which have 11 stripping plates and 4 rectifying/enriching plates. The spirit comes off the still between 69% and 71% abv. Rhum blanc is placed in open top wooden foudres for 10-15 days and demineralized water is added to bring it down to proof. 59% is the "local proof" and the preferred strength of the traditional cocktail of the region, Ti' Punch.

Very Highly Recommended. Five stars from respected Canadian Whisky critic Davin De Kergommeaux. This mysterious single barrel whisky imported by the Sazerac Co. is sourced from an undisclosed distillery. Speculation is that is could be from the well regarded Alberta Distillery, but we'll probably never know for sure. What we do know is that these are the very best barrels from Sazerac's stock of over 200,000 barrels currently aging in Canada. Here is Davin's glowing review, "Nose: Rich rye spices, vanilla, and butterscotch with lots of dark fruit. Stewed prunes and a hint of spirit. Elements of Cognac. Palate: Soft, creamy corn, with prunes, spice, and citric pith. Hot pepper, and just a touch of rye spices complement a bitter citric middle. Refreshing citric notes abound, though the palate stays creamy throughout. Slight hints of clean oak on first tasting simply tease the tongue, but soon fresh-cut wood and tantalizing red cedar envelope the palate. The influence of corn is obvious here in the smooth robust body, but rye notes poke through also with their fruitiness, together with that rye-specific essence of fresh-water plants. What starts out as a "nice" palate becomes more and more interesting as pleasing tannins, peppery spices, and ripe red fruits slowly emerge from the vanilla creaminess. Finish: Medium. Some tasty woody notes come out after a few minutes, but there is not much spice and no pepper until the end when it joins the tannic oak in a dry and spicy

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92 points Wine Enthusiast: "Golden-bright and richly fragrant, this hazelnut liqueur has a sweet, pleasingly nutty flavor, finishing long. The moderate weight coats the palate without becoming cloying. Pour over ice, or mix into coffee or cocktails. *Best Buy* (KN)" (02/2017)

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Fernet-Branca (375ml) is the world’s most iconic and polarizing amaro, known for its bracing bitterness and "medicinal" intensity. The nose is an explosive blast of menthol, eucalyptus, and peppermint over a core of earthy saffron and myrrh. On the palate, it is deep and complex, evolving from a cooling minty sensation to a dense, herbal bitterness of gentian, licorice, and cinchona bark. The finish is long, dry, and exceptionally refreshing. This 375ml "half-bottle" is the perfect size for a home bar or a series of traditional digestifs.

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The famed G4 Tequila brand is the house brand of the exceptional El Pandillo Distillery in Jesus Maria. Refering to 4 generations of Tequila producers it was the first brand of Felipe Camerena when he left the family's famous distillery La Altena in 2007. Founded in 2011, he created a technologically advanced, sustainable, green distillery that still adheres to tradition in many terms of the production methods. Still crushed under physical pressure on his revolutionary adapted tahona affectionately named "Frankenstein" is an adapted steamroller that can crush agave with the same qualities as a traditional stone tahona, but uses a simple 1 horse power electrical motor. Felipe's many high quality brands are mainly distinguished by the water used for fermentation and the G4 brand uses both rain water and spring water giving it an incredibly refreshing and complex character. All of his tequilas are certified additive free and the distillery is ranked No. 2 on Tequila Matchmaker's coveted Top Tequila Distillery rankings. Only a handful of distillers in Jalisco can match the incredible G4 From the producer: "The purest expression of Blue Weber agave, our Blanco is authentic and approachable with a delicate minerality and gentle aroma derived from agave and spring water from our own farm, collected rainwater, and our Grandfather’s yeast. These are the only ingredients in G4. Clear, crisp flavors and a silky texture make it a hit with tequila lovers across the board."

Special Price! This cognac is amber, almost golden yellow in color. Its subtle vanilla bouquet also has floral overtones of roses and violets leading into hints of prunes and apricots. As the nose develops, aromas of apple and pear pastry appear. Pierre Ferrand Ambré is superbly balanced on the palate. The aromas found on the bouquet linger on the palate for several minutes. A very subtle, aromatic Grande Champagne Cognac.

Perched at 4,000 feet in the Sierra Nevada, Hinterhaus Distilling brings a mountain sensibility to bourbon with this small-batch, wine-cask-finished release. The whiskey begins in classic new charred American oak, developing deep notes of chocolate-orange, plum, and cherry cola before a finishing rest in a rotating selection of Calaveras County wine barrels. The influence of those local casks lifts the profile with bright stone fruit and summer berries while rounding the edges with a vinous depth that complements the bourbon’s rich vanilla and coffee core. Non-chill-filtered and bottled at 92 proof, it maintains a natural weight and textural richness that underscore its handmade origins. Hinterhaus’s approach bridges California’s craft ethos and the structure of fine Kentucky whiskey, yielding a spirit that feels both innovative and grounded. Rated 94 points and named a Top 100 Spirit by Wine Enthusiast, this is an elegant showcase for how far the wine-finish concept can go when handled with restraint and respect for balance.

There are few products where legacy is more important than in Tequila. Brands come and go, but families do not. LALO Tequila is named for the father of its founder, Eduardo "Lalo" Gonzalez. This nickname was given to him by his grandfather, Don Julio Gonzalez. Originally created to the specifications of his grandfathers recipe as a product to share exclusively with friends and family, LALO now represents the continuation of decades of high-quality tequila production. Using only mature highland agave, steamed slowly and rested for days before fermentation. Only agave, Champagne yeast, and water are added during fermentation before a slow careful distillation. LALO is only sold as a blanco, intended to capture the true essence of this special plant, and present it as the master himself intended. Yet, the brand is not intended to be saved for special occasions, but instead offered as a vehicle to make an occasion that much more special. Expect a crisp clean agave-forward nose, a luxurious and rich mouth feel with notes of cinnamon, roasted agave, sweet potato, citrus fruit, and a long creamy finish.

Hera The Dog is on a mission to raise funds to help animals in need. This vodka, created from 100% organic, non-gmo wheat, is the perfect gift for your animal loving friends and family, as well as for anyone who loves a vodka made with great care, attention and quality. Crafted in a family owned and operated distillery, distilled 7 times before being slow-filtered through walnut husk carbon, Hera The Dog Vodka is soft enough to sip neat or boldly blended into cocktails. $1 of every bottle sold goes back to animal rescue organizations local to the point of sale. While Hera The Dog Vodka was created to save animals' lives, there's no reason we can't have a little fun at the same time and share a drink or two.

Prieto y Prieta Moonshine Mexicano Corn Whiskey offers a fascinating unaged look at one of Mexico’s most distinctive new whiskey projects. Produced in small batches in Oaxaca by Maestra Destiladora Idalia Araceli Orocio, this is not simply a white whiskey novelty, but a raw, expressive showcase for native Oaxacan corn. Each batch is co-fermented from 100% Oaxacan heirloom and native corn varieties, with the exact blend shifting slightly from release to release; the first batch is composed of 50% purple corn, 30% yellow corn, and 20% white corn. The corn comes from both seasonal rain-fed harvests in December and January and irrigated summer harvests in July and August, giving the spirit a connection to multiple growing cycles. Water is drawn from the on-site well and filtered through tezontle, a porous volcanic rock, to enhance its mineral character. Fermentation takes place for 5 to 6 days in open-air wooden vats using well water, vinasse from previous distillations, enzymes, and pitched yeast. Distilled once in a traditional copper pot still with a refrescadera condenser, then rested 2 months in stainless steel, this 47% ABV moonshine is bold, textural, and unapologetically grain-driven. A rare chance to taste Oaxacan corn whiskey before the barrel has the first word.

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90-95 points Wine Enthusiast: "The base aroma is buttered corn-on-the-cob with aeration bringing additional scents of vanilla and cinnamon. The palate entry showcases sweet breakfast cereal grain; at midpalate the corn dominates so thoroughly that you know that this could only be one of the best straight bourbons from Kentucky. Ends spirity and heated. One of America's benchmark spirits. *Best Buys*" (12/2007) Whisky Advocate: "The original Maker’s Mark, tried and true, and the same since the 1950s. The nose is consistent with a flare on the floral, toffee and caramel, roasted almonds, and loads of vanilla. Just when you think you’ve tasted this a million times, it offers candied fruit and pie crust with the final touches of praline and a hint of pecan shell. (FM, Spring 2016)"

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This incredible Irish gin is a true terroir-driven product. They have a full-time forager (actually out foraging every day) and everything they pick goes into the still fresh, not dried. The result is a sustainable and intensely flavored gin. The slow distillation carefully extracts the delicate nuance of the fresh botanicals in tiny 250 liter batches at a time. The nose is robust juniper, citrus and a touch of pine. The palate is loaded with summer blossom, fruits, and warm spices. A great finish makes for a great cocktail that leaves you wanting more. A terrific gin from one of the most exciting distilleries in Ireland.

The classic Jim Beam expression - big spice, lots of cinnamon and clove notes, with great richness cutting through the high proof.

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Prieto y Prieta’s flagship Whisky Mexicano de Maíz is one of the most compelling arguments yet for Mexico’s place in the global conversation around grain spirits. Produced in Oaxaca by Maestra Destilador Aracely, this distinctive whiskey is made entirely from Oaxacan heirloom corn, bringing together white, red, purple, and yellow varieties to create a spirit that feels both deeply local and totally original. The corn is milled on a mechanical hammer mill, open-air fermented with well water, yeast, and vinasse from previous distillations, then double distilled in a hybrid copper and stainless steel pot and column still. It is aged a minimum of 3 years in a thoughtful combination of new French oak, ex-bourbon barrels, and casks previously used for Mexican sherry-style wine. The result is not bourbon imitation, but something far more interesting: a grain-forward Mexican whiskey where roasted corn, baking spice, subtle red fruit, and earthy depth are integrated without obscuring the character of the raw material. No coloring is added and the whiskey is non-chill filtered, preserving texture and authenticity at 43% ABV. Rich enough to sip neat or over ice, but versatile enough for cocktails calling for corn whiskey or bourbon, Prieto y Prieta is a fascinating new benchmark for heirloom corn whiskey.

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Antica Torino is the brainchild and longtime passion project of Liguria-based wine & spirits huntsman, Vittorio Zoppi, and Umbrian winemaker Filippo Antonelli. Their dedication to traditionally produced Italian spirits is incredible. The Amaro Della Sacra is cold macerated in neurtal wheat spirit giving it a very rich texture. Many of the herbs, flowers, and spices come from the Piedmont region, but the green cardamom comes from the Indies, the myrrh is from the Middle East, and the chinchona bark hails from South America.It's a lovely woody amaro that drinks a bit like a darker and more bitter version of Nonino.

A fabulous Campari substitute that's colored and sweetened with beets instead of food dyes. A grape distillate that starts with estate-grown fruit is infused with 24 different herbs, roots, spices and seeds, "including aloe, bitter orange, sweet orange, wormwood, cloves, cardamom, gentian, hibiscus, elecampane, juniper, mint, rhubarb, sage and nettle," according to the importer. This is perfect for Negronis and long drinks.

Burdekin Virgin Rum is the clearest statement of the distillery’s fresh cane philosophy. Inspired by the aromatic rums of the French Caribbean, it is crafted from fresh-pressed North Queensland sugarcane, fermented with Burdekin’s proprietary yeast blend, hybrid pot/column distilled in a single pass, rested in stainless steel, and proofed with pure mineral water from an aquifer beneath the farmstead. At 40% ABV, it is unaged, vivid, and intensely expressive, with a botanical nose, fresh-cut flowers, grassy cane, mineral lift, tropical fruit, and a dry, clean finish. For anyone who loves agricole blanc, caipirinhas, daiquiris, or layered tropical cocktails, this is a serious new player that brings both precision and wild cane character. The awards confirm the quality: Double Gold at San Francisco IWSC in both 2023 and 2024, Best in Show White Rum and Double Gold at the 2024 TAG Global Spirits Awards, Gold at the 2024 Royal Queensland Spirits Awards, Best Cane Spirit with a score of 93 at the 2025 Royal Melbourne Spirit Awards, and 2026 Gold plus Best Unaged Rum at the Ultimate Awards Miami Rum Congress.