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Coppersea is a small farm distillery located in New York's Hudson Valley that uses only 100% locally sourced ingredients to produce its incredible spirits. Whereas we've seen similarly minded micro-distillers in the market before, never have we tasted spirits quite this phenomenal from a distillery doing everything by hand. 100% of their malting is done in-house using the traditional floor-malting method.
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91 points Whisky Advocate: "The nose is spiced—cinnamon, allspice, clove, pepper—and rich with cooked fruit—blueberry jam, stewed plums, pomegranate molasses—as well as roasted peanuts, vanilla, and oak. In the mouth, there’s more liveliness, with Big Red gum, cherry pie, blackberry cobbler, peanuts, and cinnamon-apple coffee cake. It wraps up beautifully, with chili-chocolate, roasted nuts, and cigar end. Kentucky Owl doesn’t disclose the ages of the bourbons used in this bottling, but the balance of maturity on the nose and verve on the palate work to ...
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Whisky Advocate: "Expressively aromatic, with orange, chai spices, incense, spearmint, and Juicy Fruit gum, buttressed by earthy moss and cedar. Equally vivid flavors of dry oak, pepper, cinnamon Red Hots, dried orange peel, orange pekoe tea, and chili-chocolate, but it loses steam on the finish. Water tames some of the brasher qualities without dampening the liveliness. (SSB, Spring 2019)" K&L Notes: The newest release from that special distillery up on Old Potrero hill. This is blended American whiskey, but it stands out from the category due to the i...
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91 points Whisky Advocate: "An oddball that crosses the divide between American whiskey and scotch by literally mixing the two, Campfire combines straight Indiana rye, straight Indiana bourbon, and peated blended malt scotch, marrying them together in heavily toasted French and Hungarian oak wine barrels. The scotch adds hearty, meaty flavors to the dry, spicy, and rich bourbon and rye. This is a robust and beefy whiskey, with smoke reminiscent of Southern barbecue. Earlier releases of this ambitious whiskey didn’t quite hit the mark. Now, it’s right on ...
Price: $49.99

90 points Whisky Advocate: "Initially it’s a nut-filled experience with toasted walnuts, pecans, and Brazil nuts, but an atypical spice appears that’s just lovely. Smoked hatch chiles mingle with rounded notes of cinnamon, créme brûlée, Bananas Foster, orange, canned peaches, caramel chew, and toffee. The pepper spices reappear for a grand finish. (FM, Summer 2018)" Wine Enthusiast: "The first couple of sniffings detect attractive, dry scents of leather and black pepper; aeration encourages sweeter, woodier aromas to emerge. The palate entry is sap- and...
Price: $24.99

Whisky Advocate: "Oak-driven and tightly wound, with herbal licorice, beeswax, and dried peaches. There is a real outdoorsy quality here of forest floor, autumn leaves, and cut grass. But it feels somewhat tired and weary on the palate, then falls apart with the addition of water. Grab the older bottling (50% ABV). This release has dropped in both proof and quality. (JL, Fall 2018)"
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Whisky Advocate: "Corn pudding and ryespice nose, very plain-spoken, with just the barest hint of berries. Flavors of light custard, corn, rye, brown sugar, light maple, and vanilla ignite a fiery wash across the tongue, with a fairly hot finish. This is a delicate and subtle bourbon, one that would be lost if mixed with something too big, but rewarding when enjoyed neat. Nicely done. " K&L Notes: Colorado's mad brothers have finally launched what should be one of the most anticipated whiskies of the year. A fantastically light and playful corn-based s...
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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)" K&L Notes: Kentucky's most popular wheated bourbon that isn't called "Pappy," Maker's Mark has long been famous for using winter wheat as the flavor grain (along with the majority of c...
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