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There was once a time when we could have nearly anything we wanted in the wonderful Willett warehouses. Back in the day, our friends the Kulsveens didn't have every liquor store in America breaking down their doors to get a barrel of their special bourbon. Until 2012, they had sourced every drop, yet something about those special ricks on the hill behind Bardstown seemed to uniformly create exceptional whisky. Honestly, they were extremely ahead of their time in almost every aspect of their business, but when the distillery opened, the doors to those rickhouses closed. Now we're extremely lucky to get our one barrel a year. It's funny because those stocks are actually controlled by the distributor, and so while we definitely feel like we should be getting the lion's share of the barrels for K&L - after all, we were some of the first to jump on the single barrel bus long ago - it's hard to fault them for only giving us one, considering they have to split their allocations between five states and thousands of stores. But, as I am wont to do, I must push every button when there's something I love and believe my customers will benefit from owning. So the choice to pick a 15-year-old barrel as our only Willett seems easy on paper - an incredibly delicious and rare barrel from the pre-distillation sourced stock - but it was actually incredibly difficult. That's mostly because of this special barrel. This is easily the best own distillate I've yet to taste, and while I'm sure there are many other, perhaps superior, barrels distilled since they opened in 2012, this one was so perfectly balanced and delicious that it absolutely sang to me. So while I ultimately picked the 15-year, I asked Ethan - the single barrel guru at Willett - to hide this sample for a few days while I worked my magic. I began to prod and pester our distributor for an additional barrel allocation, but their hands were tied. They'd already committed every barrel, and I was one of the few in California to get access to a 15-year, so my political capital seemed to be spent. Our final option was to get to the New York market, where our newly opened store had not qualified for an allocation because we were so new to the local distributor there. I begged and pleaded, but the rules in New York are extremely strict. You simply can't be allocated a barrel if there are other accounts that qualify ahead of you. So I simply left it up to fate and begged Ethan to continue guarding that sample. In an amazing stroke of luck, not a few weeks later, I got a call from our supplier in New York saying one of our competitors had backed out of their pick and the allocation had opened up. Without hesitation, I mentioned this incredible barrel, and the rest is history. K&L's first Willett barrel in New York and one of the greatest modern Willetts I've ever tasted. Sometimes the stars align and the gods of bourbon allow you to step through the gates. I'm very lucky to have people in every aspect of this business who care about what we do. They know how much I care for them. They are the bourbon angels who made this possible. I won't go into tasting notes or anything like that here today. I've already been effusive enough, but rest assured, no one who understands the potential greatness that modern Willett can deliver will open this bottle and be disappointed. The barrel is named for the song that came on as we drove up that special drive to the legendary spot, "This Must Be the Place" by Talking Heads. It's true of Willett and that special spot at 270 Madison Ave in the great state of New York. We have arrived.

This awesome little barrel of wheated bourbon was hand-selected by the K&L Spirits buying team with the team from the Augusta Distillery in spring of 2026, and it is, in fact, the first time I'm tasting this! Augusta has made waves sourcing exceptional casks from across Kentucky as their spirit matures. They seem to have done everything right and have managed to continue to garner interest from aficionados and the general public in spite of the challenges the industry has faced. We're happy to support this wonderful operation and all the excellent people involved, and while this whisky won't win any "affordability" awards, it's damn good juice and only yielded 90 bottles, so it's really very limited. Shall we? The color is a typical chestnut hue (1.2). The nose is pure sweetness with brown sugar, candied pecans and caramel sauce, punctuated only by hints of Tahitian vanilla bean and dark wood spice. With a bit of air, the unrelenting sweetness tames somewhat, releasing citrus oil, sweet, fresh chocolate mint leaf, new leather and golden maple syrup. On the palate, we get a huge vanilla character followed by waves of brown sugar, dense cherry compote, dense dark chocolate and a surprisingly long, dense finish that's full of that red fruit and big baking spice. If you sat me down and said this was a Weller 107 pick, I probably wouldn't have batted an eye. It's a fabulous pick from my wonderful team and will make the very, very few who get to taste it extremely happy.

Ok ok! We're we go with the new narrative in KY, if you know where to look you can get good old bourbon without dispensing a mortgage payment. Some people might point to the old days when 15 year old whisky was $60 but there hasn't been a period in the last decade where we could readily get 15+ year old whisky from anyone in KY at less than $150. And to be honest I think this price point is super for the quality you're getting here. We must assume this product was distilled at Old Barton as it was the only working plant in 2006 in the area. Aging occurred entirely in Bardstown as well. This is a great old distillery that has many people clamoring for their higher end marks, so unless you're one of the unlucky few who specifically doesn't like the Barton profile, there's a good chance they you're going to dig this. Non-chillfiltred and high proof like all the single rack series, only 19 barrels in the batch. Let's taste it. The color is a gorgeous russet. The nose starts immediately with exotic dark woods, fresh charred oak, sweet dried plum, subtle floral and dark tea aromas. With some air, there's a strong vanilla note, caramel candies, red cherry and French roast. On the palate it's medium bodied and rather dry with a lovely dusty not. Darker and woody with a strong oaky flavor down the middle. This is definitely on the drier side of Barton and very woody. It loves air and I'd reckon the middle of the bottle will be exceptional. Right now, I like to give this 30 minutes of nosing before I dive in deep. A fun old bourbon whiskey at a totally reasonable price.

I wish more bourbon tasted like this. Or perhaps more accurately, I want more bourbon to feel like this, because while the flavors are nothing new - toasted vanilla, savory oak, candied nuts and subtle spice - the concentration and integration of all these flavors remains unrivaled in bottlings at this proof. And the purity of it is similarly uncanny. I see a parallel between this and the Evan Williams 12, the Japanese export of which we also get from time to time. Where the EW shows herbs and pepper and at times feels a bit disjointed and hot, this Wild Turkey is seamless, immaculate and soft. Though it is by no means simple or boring. Poached pear, roast chestnut and pecan praline round out the range of flavors and aroma, while a distinctly honeyed and toasty finish makes every sip a soothing delight. Such a rare treat, this bottle should be a top priority for every whiskey drinker right now.

Bourbon begins with a grain recipe containing at least 51% corn and matures in new, charred oak. The Reveries’ eight-year-old “Toro” is a Kentucky straight bourbon offered as a single-barrel release, drawn from one barrel rather than blended with whiskey from several.

When we received the opportunity to get our hands on an uncommon single barrel of Sazerac Rye for the New York location, we all looked at each other with a smirk and a knowing head nod. Months later, the K&L pick arrived and those nods persisted albeit a little more emphatically. Coming in at 6 years and 10 months old, this 90-proof classic out kicked the coverage in every way. The nose is generous with hits of caramel covered apples, bing cherries, wafts of well-worn leather and herbal spices. The palate is super balanced carrying that signature Sazerac cinnamon, more caramel, tea leaves and rye spice which all give way to a surprising chocolate-mint on your pillow surprise. In the end it’s the rye spice and a dash of pepper that sits around awhile, like a party guest that doesn’t understand the evening is over. A great choice for fans of Sazerac and just really good rye.

A robust cask strength rye that warms with every sip. The nose pulls heavily from classic rye spices and citrus zests. The taste opens up to a host of sweat breads, dried fruits and roasted nuts, the finish lingers for a quite a while. At 4 years, this drinks like a much older whiskey, one of the finest in the Willett line.

A good workhorse for all manner of cocktails, this bright amber Bourbon has a butterscotch aroma and oaky, relatively dry flavors that elongate into a rich caramel finish. *Best Buy* (KN)

Little Book returns for its 10th chapter with "All The Wiser," a milestone release that shows just how far Freddie Noe’s annual blending project has come. What began as a tribute to Booker Noe, who gave Freddie the "Little Book" nickname, has become one of Beam’s most anticipated limited releases, bottled uncut and unfiltered except for standard quality screening. This 2026 edition is a powerhouse Blended Straight Whiskey at 122.6 proof, built from a remarkable lineup: 14-year Basil Hayden, 11-year and 9-year Knob Creek, 10-year Booker’s, 9-year Baker’s, and 4-year Jim Beam finished in sherry and toasted bourbon casks. That component list alone is wild, but the real achievement is the way it pulls Beam’s many voices into one coherent statement: mature oak, dark fruit, molasses, raisin, fig, caramel, cinnamon, and that unmistakable Kentucky depth. It’s a fitting 10th chapter, showing Freddie less as a rule-bound blender and more as an instinctive listener, shaping the whiskey without forcing it. Big, layered, and deeply Beam.

Hungarian Oak

Crazy-sweet aroma, full of caramel, vanilla and a slight floral touch. The bite comes first (and lingers awhile), followed by vanilla, caramel, coconut flavors. It mellows considerably with ice, and becomes quite likeable, drinkable and mild. (KN)

The famous nicely aged wheater from Buffalo Trace distillery package for the EU market and re-imported to the US. EU stock is shipped with a smart looking sleek black box. No quantity limits.

Frank August is a refreshing take on the bourbon category. Not caught up in any old tropes, this is just really well put together bourbon from a couple of good guys who seem to know everybody. Again, Kentucky is all about who you know and while very little can be divulged about the sources and methods here, I think the whiskey speaks for itself. It's safe to say that this is coming from a well-regarded distillery and the blending is done by an industry veteran who has taken the idea of small batch to a whole new level. Blends matter a lot at this scale and this inaugural batch is tasting pretty stellar. The style isn't a baseball bat to the palate like some of the geeks might want these days, but instead a subtle and elegant expression of bourbon that's rarely on display in the modern market. Let's taste it! The lovely reddish hue tells us that this one is maybe a bit older than some others on the market. The nose is a deft and well-aligned bouquet of caramel candies, toasted vanilla, baked clove, and other aromatic spices. Hints of cacao, burnt sugar, and dried fruit support. The texture is rather rich and unctuous with a full body but no heat at 100 proof. No oddness or distinctive flavors beyond the classic, elegant, and well-rounded character of an excellent medium-aged Kentucky bourbon. The finish is long and inviting, offering tons of sweetness and tempering the spice that lingers on the front palate. It's hard to say where this was sourced exactly, but very few of the luxury brands offer such opulence and well-rounded charisma. I'd say it's safe to say that this is better than most every new product we've come across, and there are many. Frank August might sacrifice power for elegance and completeness, but no good bourbon drinker will be disappointed and the openness allows even the most novice entry into this still somewhat hard-to-parse category. Plus the bottle looks awesome and doesn't scream or shout, just looks pretty on the bar for as long as you can keep it full, which likely won't be long.

The bouquet has a dry, grainy aroma which is accented by peppery/spicy scents. The palate entry is surprisingly sweet and corny, considering how dry the aroma is; the midpalate point is deep, corny sweet, sap-like and a bit syrupy. Ends up well and balanced, with a backnote of dried red fruit (raisins, prunes). (PP)

Noe knows. This latest stellar blend from Freddie Noe, the 8th-generation master distiller at Jim Beam and grandson of Booker Noe, to whom the Little Book line is a tribute, showcases his blending artistry at the highest level. Each Little Book release draws from the deepest stocks to craft a singular blend that tells another chapter in the Beam story, and this ninth edition honors the “founding flavors” of American whiskey, spotlighting the caramel, oak, vanilla, and char that have come to define the style. Five whiskies make up the blend: four bourbons ranging from seven to eleven years old, joined by an eight-year-old rye that lifts the profile with a lively spark of spice. The dark cherry note I so often find in Jim Beam whiskies is here as well, though it plays a supporting role to the rich oaky char and velvety butterscotch. The nose draws you in with layers of burnt vanilla, spiced oak, dark chocolate, and apricot jam, all draped over a foundation of dense caramel. On the palate, the rye makes itself known, with cinnamon and clove striking first before yielding to waves of butterscotch and ripe black cherries that flow into a long, luscious, and woody finish. Beautifully balanced and full of character, this whiskey fulfills its promise: a celebration of the timeless flavors that have made American whiskey cherished for generations.

Shenk’s Homestead honors John Shenk, the Swiss Mennonite farmer associated with the 1753 Pennsylvania distillery that became part of Michter’s history. Now released as a Kentucky sour mash whiskey in Michter’s Legacy Series, it references a traditional process in which material from a previous distillation helps regulate the next fermentation.

Frank August continues to impress with every new release. Their first rye was a tiny batch of Limited Edition, and now they're back with an always available small batch rye and winning equal praise from all who taste it. What I love about Frank's rye is that it isn't trying to be bourbon. So many Kentucky ryes rely on this to appeal to bourbon drinkers, but what they fail to realize is that if they'd make rye for rye drinkers, there would be more bourbon drinkers who consider themselves rye drinkers. Anyway, I like it. Let's have a taste. A sumptuous chestnut color (1.2). The nose opens slowly in the glass and offers beautiful evergreen and deep herbal character. As it unfolds, the sweetness of the oak melds lovingly with the dense peppery rye grain, giving it an almost antique vibe along with hints of nougat, chocolate, dill, pecan brittle, and clove. The palate is beautifully dusty and unabashedly rye driven with a huge core of dried citrus and stone fruit in the middle intermingled with robust savory herbs and tobacco. The medium finish offers soft pepper, dried mint, bitter orange, and smoldering oak. A truly lovely and unapologetic rye that straddles the modern and historic styles extremely lovingly.

The wonderful people at New Era have done what nearly every lover of bourbon has always dreamed of—turned their love of this golden elixir into a full time occupation. For Zane Brammell it started with simply sharing his love of the spirit with hundreds of other people and eventually developed into this wonderful new brand. Along the way he enlisted some industry veterans to help his cause, and that's how we connected through an old friend, Kris Comstock of Buffalo Trace fame. Kris was integral to our success in the early days of K&L's KY Barrel program. Our selection was to take place in a little restaurant in the tiny, historic town of Midway, and my colleague Stephanie Manning joined for the festivities. We enjoyed a hearty lunch before cracking into their samples and, despite my insisting we wanted anything except more Wilderness Trail, this barrel stood out among the eight samples we tried. The classic Black Label Wilderness Trail recipe, but aged MUCH longer than we've seen from the distillery's single barrels, which never even crack into the 6 year range. Anyway, it was such a revelation we knew we couldn't let it slip from our grasp. New Era's fun newsprint labels were the perfect canvas to utilize the beautiful art designed by Stephanie's own grandmother, Dorelle Heisel. Her exquisite, mind-bending design represents perfectly the dimensional enigma that this barrel represents. Anyway, let's have a taste! The color is a vibrant mahogany (1.6). The nose is so tight and tied up after opening it needs plenty of AIR! Don't make the mistake of guzzling this right out of the bottle. No, no, it's got so much there, but needs time and air. If you let it wait out, you'll notice an incredible array of sweet confectionary flavors, but the baked apple, cherry compote, and dark chocolate notes dominate. On the palate, some very unusual combinations here with big cinnamon and leather coming in after roasted oak, sweet baked orchard fruit, and jammy red fruit. It's not quite like anything else out there to be honest, and it's hard to pinpoint another distillate in the same flavor range, but that doesn't stop it from being completely delectable. Occasionally, different and delicious are one and the same, and this is a perfect example of that. New combinations of classic flavors, but it will especially reward the most patient drinkers.

Old Fitzgerald 7 Year Old Bottled-in-Bond marks a triumphant revival of a historic bourbon brand first registered in the 1870s. Now produced by Heaven Hill, it follows strict Bottled-in-Bond standards and features a wheated mash bill of 68% corn, 20% wheat, and 12% malted barley. Aged seven years in #3 char oak barrels, it offers rich, balanced flavors of brown sugar, baking spices, and oak. This release is the brand’s first permanent expression in decades

Heaven Hill has one of the deepest stocks of mature bourbon anywhere in Kentucky, but the real advantage of that inventory is the ability to do things almost nobody else can. Double Mash takes two of the distillery’s foundational bourbon styles, its traditional rye-recipe bourbon and its wheated bourbon, and combines them into a single 9-year-old Bottled-in-Bond release. The final composition is 65% rye-recipe bourbon and 35% wheated bourbon, marrying the structure and spice of the former with the softer, rounder character of the latter. More importantly, Heaven Hill has assembled the whiskey while still meeting the unusually strict requirements of Bottled-in-Bond: everything comes from the same distillery, was distilled during a single distillation season, matured for well beyond the required four years, and is bottled at exactly 100 proof. It is a clever use of two historic Heaven Hill whiskey styles and a fascinating demonstration of just how much flexibility a producer with this kind of mature inventory can have. Rich, structured and wonderfully balanced, this is a genuinely distinctive addition to Heaven Hill’s bonded whiskey legacy.

This lovely little barrel was selected in the winter of 2025 and bottled in late spring of 2026, just before its 8th birthday. This beautiful style from Heaven Hill is totally distinct from the others we see, offering another window into the massive operation that represents the second-largest stocks of bourbon in the world. Within the structure of this massive operation, the Heaven Hill single barrel seems to be the most elusive. We've technically selected another almost a year prior to the release of this barrel, but it seems to have never been bottled, so this is the first and maybe the last we'll ever see. Heaven Hill's barrel program is in flux and always changing. It's one of the best out there, but we sometimes lose opportunities that we love, like the recently retired Rittenhouse barrel program. Every year is a new surprise with our wonderful friends at Heaven Hill, and we'll keep showing up to see what they do next. Let's have a taste! The color is a classical burnished hue (1.1). The nose is zesty and inviting with sweet peach skins, honey-covered oats, tangerine peel, light-roast Arabica, and complex sweet herbs, woodruff & hyssop. The palate is extremely open and drinkable with a beautiful medium body and a rich roasted pecan backbone. The sweet herbs and stone fruit compete on the palate, but ultimately it's extremely well balanced and opulent without being overwrought. This is some of the most elegant bourbon we've ever had grace our glasses and a welcome departure from the big, oaky, intense style that we're often getting these days. Maybe it leans slightly into the aperitif styles, but isn't at all lacking in character. A wonderful pick I'm proud to get behind.

The widely loved Four Roses Limited Edition bottled for the European Market in 700ml bottles, re-imported and sold in advance of its arrival. This extremely rare expression is about as rare as it gets Stateside, but our suppliers in Europe are able to offer stock at well below market prices. This is a blend of bourbons aged 12 to 20 years old. 39% of the blend is OESF at 16 years of age, 31% an OBSV at 12 years old, 23% is an OESK at 15 years, and the last 7% OBSV at aged to 20 years. The distillery describes the character, "creamy vanilla, honey and brown sugar on the nose are followed by the flavors of ripe berries and tangy citrus on the palate. Intertwined are herbal notes and Four Roses' signature mellow spice to balance out the layers of complexity and sweetness with a delicate finish."

Maker’s Mark produces its bourbon in Loretto, Kentucky, with red winter wheat in place of the rye commonly used in bourbon recipes. The “New York Knicks Championship Edition” is a one-liter release of the producer’s Kentucky straight bourbon.

Booker’s is named for Booker Noe, Jim Beam’s grandson and the master distiller who created the brand. The 2026-02 “Milkshake Batch” is a Kentucky straight bourbon aged 7 years, 6 months and 12 days and bottled at 124.4 proof (62.2% alcohol by volume).

You know, can we have a little bit more respect for Wild Turkey? I've seen some of the bourbon bros roll their eyes a little bit when it's suggested, I get that you feel like you've had it before, that it's not as exciting as the quadruple cask finish cask strength bottling you managed to get from a buddy for just twice MSRP, but please let's take a closer look at this. This is 8 years old and comes it at just $5/year, which is pretty phenomenal when you look at the state of other age statement whiskies and the price direction they're going. The nose is super inviting, a little bit of brown sugar, peppery spice, something a little creamy, and then just a little hit of zest and dill. The palate is rich and super pretty, lil custard, a fair rich bit of barrel spice, more pepper, and then toast on the lingering finish. This is just delicious and impeccably done, a bounty of bourbon for your buck.

This honey-hued rye has a remarkable aroma, melding cookie dough, hazelnut and marzipan. The same luscious flavors show up on the palate, rich and sweet, leading into a confected finish of Nutella sprinkled with nutmeg and cinnamon. The sugar-and-spice effect is due to 18 months finishing time in casks that first held Cognac, then Caribbean rum. *Top 50 Spirits 2013* (KN)

This newly released small batch bourbon represents a completely new phase in the nearly half century project launched by Even Kulsveen and his wife Harriet Willett. The Willett family has been part of the bourbon distilling apparatus since at least the late 1800s, but the slow and methodical relaunch of the Willett distillery was achieved through passion, prescient determination, and undeniable grit. The defining theme across the last five decades has been a commitment to delivering exceptional quality no matter what. While their small operation has become the darling of collectors and connoisseurs, the Kulsveens clearly understand the importance of producing bourbon meant to be enjoyed. Not every bottle must be a unicorn, but every drop must be worthy of even the most discerning drinker. That is why this new small batch 'Purple Top' is so exciting, arriving more than a decade after the release of the WFE Green Top Rye small batch. This expression is a blend of the original 13 percent rye bourbon and the much higher 38 percent rye bourbon. The batch I am tasting clocks in at 61.8 percent ABV, and future batches will likely fall in that range, making comparison part of the fun. The color shows a classical burnished hue (1.2). The nose is sweet and expressive with cornbread, maple, vanilla, and spice, though it avoids the typical Willett cinnamon profile, which makes it especially approachable. On the palate it is juicy and remarkably drinkable, offering dark red fruits such as cherry and pomegranate alongside toasted vanilla, caramel candy, gentle cinnamon, and a rich clove-driven finish. This is a lovely bourbon, clearly selected with great care. Considering its handcrafted nature, it easily outperforms its specs and price, standing up well against many younger single casks I have tasted. In a broader sense, it is a fantastic bourbon to wet your whistle and an excellent gateway into the Willett pantheon.

Very few developments from the KY side of Suntory have been met with such enthusiasm as their decision to start bottling these Knob Creeks at full cask strength. The brand has long been a stable on our shelves at the classic 120 proof, but being able to pick barrels at full strength brings them up to par with their competitors -Heaven Hill, Buffalo Trace, Four Roses- who have offered proper cask strength product now for many years as single barrels. But what's really interesting is that Beam has seemed to simulateounsly expand the available flavor profile of these special casks, so while it seemed that previous expressions were offered in a relatively narrow range of flavor profiles, this new program is offering incredible diversity of character. And while a single barrel of Stagg Junior at 7-8 years old would sell out in an instant at $150, Knob Creek needs to over deliver in terms of quality to be at all viable in the current market. This impeccable barrel does so and so distinctly outside of the Beam profile, we're reminded of the massive diversity of flavor that this excellent old distillery really can offer. Here we go! The color is a classical mahogany (1.5). The nose begs a deeper whiff with dense red cherry sauce, deep sweet undertones of roasted sugar, tense sarsaparilla, caramel sauce, pomegranate syrup, vanilla cream and tinned peach. The palate is powerful red fruit and deep charred oak with no typical Beam peanut notes at all. If this was in a Stagg bottle no one would blink an eye at paying $200 a bottle for a 9+ year old product, but people still need convincing that knobs got the goods. This is the perfect blinder to trick your friends into loving Beam products. Absolutely delicious stuff.

Until now, most Knob Creek has been bottled at 9 years of age or younger for good reason: There’s no guarantee that bourbon will taste good after a dozen years in the barrel—let alone great. This one is richly complex from the start: York Peppermint Pattie, raisins, baking spice, dark chocolate-covered cherries, iced tea, and tobacco barn appear on the nose, followed by a chewy, full palate laden with cinnamon, allspice, and ginger, and perfectly balanced with sweet berry cobbler, chocolate ganache, and caramel. The finish goes on and on. Add in a fair price and excellent availability as part of Knob Creek’s core lineup, and only one question remains: What are you waiting for? *#2 WHISKEY OF 2020* (SSB, Winter 2020)

From Master Distiller Jimmy Russell and his son Eddie Russell, this tawny and full-bodied whiskey evolves on the palate. At first, it features orange peel, vanilla and caramel, then dry leather and cocoa notes midpalate, and finishes long and lean with clove and allspice accents. Dilute to taste, sip slowly and consider all the complex flavors. (KN)

New charred oak is a defining requirement of bourbon production, along with a grain recipe containing at least 51% corn. New Louisville’s “Summer Jam” is an eight-year-old Kentucky straight bourbon, with an age statement that refers to the youngest whiskey in the bottle.

Our prayers finally answered, true cask strength single barrels from the legendary Knob Creek brand have previously been just a dream. Each time we walk into those hallowed rickhouses, we taste one of the world's best bourbons straight from the barrel as it was intended, but they insisted on bottling at the traditional 120 proof. The reasons why have changed over the years, now it seems though the reasons for outweigh those against, much to our delight. The beautiful thing about a cask strength version of Knob is not only that we get to see it at higher proofs, but also at lower proofs, since previous barrels had to be at least 120 proof to show up in the program. No surprise though none of ours are low proof. We've got three bruisers all close to 130 proof from an incredible run of barrels distilled on September 9th, 2015. Bottled just a couple of months before their 10th birthday, three barrels we affectionately refer to as Triple X 5th Floor Magic are three of the best we've ever had in all our years tasting at Jim Beam. These high floors absolutely sap these barrels extracting the maximum possible amount of flavor and leaving you with truly unprecedented drinking experience. This barrel, B, was bottled on June 4th at 128 proof without chillfiltration or additions of any kind.

We got ourselves yet another fantastic Knob Creek cask strength bourbon, and this one crosses over the decade line. Combining the classic Knob Creek flavors with another level of spicy nuttiness, this is a great one for the collection. The nose brings forward some charred peanut brittle, bold cinnamon and cardamom, sawdust and steel, and a touch of caramelized banana. The palate is big and robust, as the baking spices come forward even more, sharing space with the dense oaky char. Clove, licorice, and leather remain on the palate, and a touch of water settles the 125.1 proof liquid down a touch to pop out a little more of the roasted vanilla and stone fruit sweetness underneath.

New Riff Distilling has built its reputation on transparency, precision, and an unwavering commitment to full proof, non chill filtered whiskey, and this sherry finished 100 percent malted rye is one of the most compelling expressions they have released to date. Distilled entirely from malted rye and aged a minimum of six years in new charred oak, the whiskey was then finished in a combination of Oloroso and Pedro Ximénez sherry casks, adding an unmistakable old world dimension without obscuring the underlying character of the spirit. Bottled at a robust 111.9 proof, the nose opens with dark dried fruits, toasted walnut, cocoa powder, and polished oak, followed by a savory rye spice and subtle malt sweetness. With time in the glass, notes of fig paste, orange peel, and baking spice continue to emerge. The palate is dense and expressive, marrying rich sherry driven flavors of raisin, date, and bittersweet chocolate with a firm backbone of peppery rye grain and malty depth. There is real structure here, with the wine influence integrated rather than dominant, lending weight and complexity instead of sweetness alone. The finish is long and warming, showing clove, leather, dark fruit skins, and a lingering dry spice that invites another sip. This is a serious, barrel driven American rye that will strongly appeal to fans of sherried single malt and bold, full proof whiskey alike.

Kentucky straight bourbon is aged in new, charred oak barrels—a legal requirement that distinguishes bourbon from many other whiskey styles. Nashtucky’s 11-year-old release comes from a single barrel, #2458, rather than a blend of barrels, with an age statement reflecting at least 11 years of maturation.

Old Overholt traces its roots to Abraham Overholt’s Pennsylvania distilling operation, established in 1810, and ranks among America’s most enduring rye whiskey names. Now produced in Kentucky, this straight rye was matured for 12 years and bottled at cask strength, presenting the historic brand in a notably mature, undiluted format.

This veteran rye never managed to ascend from the bottom shelf. Perhaps a new generation of enthusiasts couldn't get behind the staid name, or found the price too low to believe. But having persevered for over two centuries, Old Overholt's time has come. This new version (indicated by its red cap) eliminates chill-filtering, resulting in greater flavor and depth. Aromas of Christmas spice cake, cinnamon, apple, and toasted grain lead to a mouthful of berry fruit, with seductive allspice, cacao, and walnut notes. What's old is new again! (JL, Winter-2020)

From the folks at Willett distillery, Noah’s Mill has less than 20 barrels in a batch and will include 15 year old barrels in the dump. The deep amber color prepares the nose for what promises to be an exciting ride. Aromas of ginger, plums, cinnamon, fresh-baked cornbread, and fresh-squeezed cherries. The warm palate packs caramel, nutmeg, and vanilla with lovely cinnamon on the finish. Sourced whiskey. (FM, Spring 2016)

The aroma entices with bold caramel and vanilla. The palate is brisk and relatively dry, despite the succulent aroma, showing vanilla and oak up front, and rounding into nutmeg, almond, vanilla and bitter orange on the finish. Versatile for cocktails, including its namesake Sazerac. *Best Buy* (KN)

Created by master distiller Brent Elliott to mark the distillery’s grand reopening, this Bourbon is the first permanent addition to the portfolio since 2006. This is a concentrated sip—even with plenty of water—showing warm, toasty vanilla, sugar cookies and buttery brioche, finishing extra-long and drying, accented by plenty of baking spice. It’s a real lipsmacker. (KN)

Luxe and velvety, this port-finished Bourbon shows bold caramel and toffee up front, morphing into notes of sherry, honey and rounded red fruit. Plush and very soft, it needs little more than an ice cube. (KN)

This complex whiskey has a bold caramel aroma and, at 100 proof, an unsurprising hit of alcohol heat. Balanced with a bit of water, the caramel palate shows zesty orange peel, espresso, maple and clove. The long finish is bracing and drying, with leather and oak, plus flickers of citrus and spice. *Best Buy* (KN)

Willett's flagship product is their Pot Still Reserve in the wonderfully weird pot still bottle. This super easy going small batch blend represents 30 years of grit and determination in one little bottle. Now that the Willett's have finally got their still up and running, this will likely become a showcase of their older own distilled bourbons in the future. For now it's still a blend of some wonderful sourced whiskies of excellent quality. Easy drinking, but not simple by any means, expect a strong bouquet of candied citrus and sweet dark caramel. The sweet nose and front palate belies a building peppery note and a drier finish driven by oaky spice. Production remains very limited on these, so don't expect it to always be around. The awesome bottle makes for a great gift all year round.

Fathertime Bourbon is a premium small-batch bourbon that celebrates the power of patience and craftsmanship. Aged in charred American oak barrels, it delivers a smooth, balanced profile with notes of rich caramel, vanilla, toasted oak, and warm spice. Inspired by the enduring symbol of Father Time, this bourbon honors tradition while offering a refined, modern drinking experience. Fathertime Bourbon is crafted for those who value quality, heritage, and the timeless character of expertly aged American whiskey. The Empyt Nester's Strength is the full cask strength version of the original recipe.

Kentucky Peerless traces its roots to the 1880s and today operates under historic Distilled Spirits Plant number 50 in downtown Louisville. This Toasted Kentucky Straight Bourbon carries a designation governed by federal standards: straight bourbon is made from a mash containing at least 51% corn and matured in new charred oak containers for a minimum of two years.

Buffalo Trace expands one of its most iconic rye whiskey brands with this long-awaited full proof expression of Sazerac Rye. Produced at the historic distillery in Frankfort, Kentucky, this bottling represents the whiskey in its purest form, drawn directly from the barrel without dilution to showcase the full intensity of the spirit. Built on the distillery’s signature low-rye mashbill, Sazerac has always stood apart from the sharper, more aggressive styles of rye, instead offering a rounder, more aromatic profile that highlights balance and versatility. Here, that familiar character is amplified, delivering greater depth, texture, and concentration while maintaining the house style that has made it a staple of American whiskey culture for generations. The nose opens with bright citrus, baking spice, and classic rye herbal tones layered over caramel and subtle oak. On the palate, the higher proof brings a richer, more viscous mouthfeel, with notes of candied orange, brown sugar, anise, and peppery spice unfolding in waves. The finish is long and warming, driven by persistent spice and sweet oak, with just enough heat to remind you this is the whiskey exactly as it came from the barrel. For fans of the classic Sazerac profile, this full proof edition offers a more powerful and complete expression of a true Kentucky original, delivering the depth and intensity enthusiasts have long hoped to see from this historic label.

Created by sixth-generation Beam master distiller Booker Noe, Booker’s Bourbon is traditionally released uncut and unfiltered. The 2025-04 “Phantom Pipes Batch” is a Kentucky straight bourbon aged 7 years, 6 months, and 15 days, then bottled at 126.4 proof, preserving the batch-strength format that defines the Booker’s line.

Built around a notably high-rye bourbon mash bill, Bulleit "Frontier" is bottled at 45% ABV and positioned as the brand's flagship Kentucky straight bourbon. The label traces its inspiration to Augustus Bulleit's 19th-century whiskey, revived by Tom Bulleit in the late 1980s.