The Eastburn

one pound of steamed mussels with house made green chorizo, cherry tomatoes, fennel, chili and lime

with rhubarb mustard and marjoram

peppadews, cilantro, pasilla pepper aioli*

russets, sweets, fried leeks, roasted tomato aioli*

avocado halves stuffed with brie, oregano and thyme, tempura batter fried and served with blood orange sriracha aioli

tempura cauliflower, shaved onions, tomatoes, blue cheese dressing

roasted candy striped beets, red beets, golden beets, candied pecans, pickled onion, watercress

with house made green chorizo, shallots and chipotle balsamic reduction

avocado, edamame and garbanzo bean hummus with pico de gallo and fried corn tortilla chips

fresh daily from fressen bakery, served with four cheese cream sauce

baby romaine lettuce, house made caesar dressing, croutons and shaved parmesan

five ounces of northwest grass fed beef with baby romaine lettuce, frisee, fire roasted bell peppers, heirloom carrots and bleu cheese dressing

sauteed cauliflower, spring onions, grilled peaches, baby romaine lettuce and arugula with honey vinaigrette

spicy fried chicken with mixed greens, hard boiled egg, shallots and blood orange vinaigrette

mixed greens, cherry tomatoes, shaved onion, cucumber, croutons and choice of dressing

peach-cashew crusted with warm potato salad and yellow pepper puree

mesquite grilled mishima reserve 7oz tri tip with mediterranean spiced corn relish, fried garbanzo beans and smoked yogurt

guava and spice rubbed with char grilled corn, red onion, bell peppers, jalapeno, cilantro and house made thin slice potato chips

breaded and pan fried free range chicken with whiskey peach bbq sauce, summer succotash and mama lil's pepper corn bread

fresh spirelli pasta, jalapeno, onion and red pepper crab cakes with four cheese cream sauce and bread crumbs

spring onions, mushrooms, fennel, heirloom carrots, cauliflower and edamame, stewed in house made vegetable stock and topped with puff pastry

pork loin, potato pancake, scallion sour cream, caramelized onion, bourbon-apple chutney, potato bun, fries

half- pound of northwest grass fed beef* cooked to order, butter leaf lettuce, roma tomatoes, red onion, house made rosemary garlic aioli,* toasted potato bun, twice blanched hand cut fries

half- pound of northwest grass fed beef,* aged Oregon cheddar, smokehouse bacon, butter leaf lettuce, roma tomatoes, red onion, house made rosemary garlic aioli,* toasted potato bun, twice blanched hand cut fries

champagne vinaigrette marinated portobello cap, stacked with a potato pancake, scallion sour cream and caramelized onions on a toasted potato bun

stout mustard crusted ahi tuna*, tomato, watercress, red onions, potato bun, fries

spicy tomato-marinated chicken with greens, pickled vegetables and blood orange sriracha aioli, on baguette

house smoked brisket, caramelized onions, provolone and korean bbq sauce

fresh spirelli pasta with garlic, butter and four cheese cream sauce

half-pound of northwest grass fed beef cooked to order with butter leaf lettuce, roma tomatoes, red onion and house made rosemary garlic aioli on a toasted potato bun

pork brisket grilled medium well, stacked with a potato pancake, scallion sour cream, caramelized onions and bourbon apple chutney on a toasted potato bun

champagne vinaigrette marinated portobello cap, stacked with a potato pancake, scallion sour cream and caramelized onions on a toasted potato bun

mixed greens with spicy fried chicken, hard boiled egg, shallot and blood orange vinaigrette

gouda, smokehouse bacon, and grilled tomato on grand central sourdough

russets, sweet potato, fried leeks, roasted tomato aioli*

peppadews, cilantro, pasilla pepper aioli, arugula (can be gluten free)

crab, jalapeno, red pepper, and onion crab cakes on shaved apple- Brussels sprout slaw

fresh daily, four cheese cream sauce

with bacon, shallots and chipotle balsamic reduction

avocado, edamame and garbanzo bean hummus with pico de gallo and fried corn tortilla chips

tempura fried cauliflower with arugula, shaved onions, tomatoes, hot sauce and bleu cheese dressing

with hand cut fries and ranch

with house made green chorizo, shallots and chipotle balsamic reduction

house smoked brisket, caramelized onions, provolone, korean BBQ sauce, hand cut fries

fresh spirelli pasta with garlic, butter and four cheese cream sauce

gouda, bacon, tomato, multigrain wheat

hand cut russets, sweet potato, fried leeks, roasted tomato aioli*

with rhubarb mustard and marjoram

avocado, edamame and garbanzo hummus with pico de gallo and fried corn tortilla chips

peppadews, cilantro, pasilla pepper aioli*, arugula

pork loin, potato pancake, scallion sour cream, caramelized onions, bourbon-apple chutney, hand cut fries

potato pancake, scallion sour cream, caramelized onions, hand cut fries

half- pound of northwest grass fed beef,* aged oregon cheddar, smokehouse bacon, butter leaf lettuce, roma tomatoes, red onion, house made rosemary garlic aioli,* toasted potato bun, twice blanched hand cut fries

8oz champagne, OJ

Tecate, Worcestershire, Tabasco, Black Pepper, Celery Salt, Lime, Spicy Salt Rim

Bulleit Bourbon, Apple Brandy, Ginger Puree, Apple Cider, Angostura Bitters, Ginger / Sugar Rim

Meyers Rum, Coconut Milk, Pineapple, Grind Espresso Rum, Cinnamon, Cinnamon Stick

Hazelnut Vodka, Raspberry Puree, Aztec Chocolate Bitters, Cold Coffee

44 North Nectarine Vodka, St. Germain, Campari, Lemon, Pineapple

Mini Bloody Mary, Mimosa, Coffee Nudge, and Greyhound

Trails End Bourbon, Rosé Vermouth, Doug Fir, Sugar, Black Walnut Bitters, Big Rock

Bulleit Bourbon, Aperol, Lemon, Simple Syrup

Espolon Blanco, Cactus Fruit Puree, Lime, Triple Sec

44 North Nectarine Vodka, St. Germain, Campari, Lemon, Pineapple

Bulleit Rye Whiskey, Luxardo, Herbsaint, Peychaud's and Angostura Bitters, Sugar, Lemon Oil

Pendleton Midnight Bourbon, Fernet Branca, Pineapple, Lime, Simple Syrup

Tanqueray Gin, Cointreau, Lemon, Simple Syrup

Meyers Dark Rum, Abricot De Liqueur, Orange, Pineapple, Lime, Grenadine, Angostura Bitters

Ketel One, Lime, Ginger Beer

Bulleit Bourbon, Black Cherry Juice, Lemon, Ginger Puree

Bacardi, Raspberry Puree, Simple Syrup, Soda, Fresh Muddled Mint

Green Flash Brewing Company, San Diego, CA. We've kicked it up a notch by adding a tropical twist to this refreshing ale. Get amped on Passion Fruit Kicker – a jaw-dropping, mouth-watering, smooth brew with sweet, tart, fruity flavor. We layer passion fruit tea and passion fruit juice with wheat malt and 2-row malted barley to bring you this exhilarating crowd pleaser. Your palate will do a 360 for more of this luscious wheat ale

Baerlic Brewing Company Portland, OR

Modern Times Beer, San Diego, CA. This beer is a blast wave of dankness. It's hella dank sauce. It's the stickiest of the icky. It's… Alright, I'm done. It's an amber loaded up with a crapload of Nelson hops, which are some of the fruitiest, dankest, most epically aromatic hops that sweet, sweet money can buy. Despite its amber hue, this is a fairly dry beer, but it still sports a lightly bready malt backbone that lets us pile on the diggity dankness. Put it in your face

Ecliptic Brewing, Portland, OR. Named after Capella, a bright star in Auriga. The beer starts with sweet dark malt aromas followed by a nice medium body with chocolate and caramel flavors with a touch of roast. A collection of American hops (Nugget, Chinook, Centennial, and Cascade) brighten this lively porter

Alameda Brewing Co., Portland, OR. 94/7 Alternative Portland is proud to team with Alameda Brewing and Surfrider Foundation Portland to present the Alternator IPA. The Alternator IPA is a sessionable IPA brewed locally by Alameda Brewing, with a light body and huge tropical hop flavor making it perfect as our Northwest weather gets warmer

Jester & Judge Stevenson, WA

Oakshire Brewing, Eugene, OR. Overcast Espresso Stout is a dark, silky stout brewed with beans from a local Eugene coffee roaster. Rich, smooth and full of coffee flavor and aroma, this beer is quite nice on a gray or sunny day!

Coalition Brewing Co., Portland, OR. Coalition Brewing is excited to announce the release of the first commercially produced Cannobidoil (CBD) Hemp infused beer in Oregon. Our mission with this beer series was to encompass a true collaboration of these "kissing cousins", hops and cannabis. These two plants produce similar organic aromatic compounds known as terpenes, and will have no THC present, the psychoactive element found in marijuana. We have been working with leaders in this immensely fast growing local industry on this project to showcase a harmony of both the beer profile of the Pacific NW and the Cannabis plant. This new emerging industry has many hallmarks of our own industry, with a focus on community, innovation and a positive impact to the local economy

Atlas Cider Company, Bend, OR

Boulder Beer Company, Boulder, CO. Irish Blessing is a dark Stout brewed with an abundance of black and chocolate malts for a bittersweet chocolate finish. We collaborated with our friends and local roasters at OZO Coffee in Boulder to determine the perfect roast to complement our stout, choosing their OZO Blend to use in the brew adding earthy, roasted coffee flavors to the beer. We then age Irish Blessing on Jameson Irish Whiskey soaked in oak, imparting the finishing touches of whiskey and wood

Ecliptic Brewing, Portland, OR. The name is from the constellation, Carina, the keel of the ship Argo in the southern sky. Loaded with fresh peach flavor it is a sour ale perfect for anytime of year. The use of pale malt makes for a crisp character, while lactobacillus gives it a tart and refreshing finish

Santiam Brewing Salem, OR

No-Li Brewhouse, Spokane, WA. Bright citrus and tropical fruit hop aromas lead the way. A light malt foundation provides a platform for Citra, El Dorado, Belma and Azacca tropical and citrus flavors to shine. Mellow bitterness just balances the fruity notes in this hop forward, golden-colored IPA

Alameda Brewing Co., Portland, OR

Vanguard Brewing, Wilsonville, OR. Schatzie is a German term of endearment. It was also the brewer's beloved black lab, a true beer-hound! This crisp, light bodied and malty German Pilsner is a tribute to "Schatzie pup". Brewed in January and lagered for more than 3 months, this seasonal beer is worth the wait

Modern Times Beer, San Diego, CA. Our most palate-crushing IPA to date, Orderville is a sledgehammer of dankness wrapped in a velvety peach pillow, underscored by a dry, chilled out malt bill that keeps your attention focused on the hop fireworks exploding in your mouth. The hop schedule features prominent Mosaic along with a wide assortment of piney, resinous varieties, resulting in a beautiful hop saturation that carries through from aroma to finish

2 Bar Spirits is a distillery located in Seattle, Washington. The grains used at the distillery are all sourced from the Pacific Northwest. In the case of their bourbon, they use 95% Washington grain and 5% Oregon grain but do not disclose their mash-bill. The whiskey is aged in 15-gallon barrels with a #3 Char level. The bourbons are released in batches, though the bottle reviewed had no such number indicating the batch number. Proof 100

KY veteran and Bourbon Hall of Fame inductee Lincoln Henderson is behind this port barrel finished bourbon. This 5 year (give or take) old bourbon is aged in the top floors of the rickhouse before spending 6 months finishing in port barrels. Nicely balanced and pleasant packaging this whiskey will be a hit with a wide range of people and palates. Proof 86.6

The Orphan Barrel Project is a collection of different whiskeys "found" in Diageo's rickhouses. Barterhouse is from the current Bernheim distillery in Kentucky, but bottled in Tennessee. This is a 20 year old straight bourbon (though this designation is not listed on the bottle) and has a mash bill of 86% corn, 8% barley, and 6% rye. Age 20 Year. Proof 90.2

One of the four bourbons in the Jim Beam, Small Batch Collection and bottled at a much lighter 80 proof, Basil Hayden is an easy drinking, well balanced whiskey. Beam Global recreated Basil Hayden, Sr's original mash bill when producing this bourbon as Hayden is credited with increasing the percentage of rye in the mash. Note: Basil Hayden, Sr's likeness is on every bottle of Old Grand Dad. Age 8 Year. Proof 80

Bib & Tucker was a term noted to describe a tuxedo or fanciest attire one might wear to a wedding, and Harv Gates the brand ambassador of 35 Maple Street Spirits says that exactly what they are doing. This is a sourced bourbon from an undisclosed distillery. It uses a mashbill of 70% corn, 26% rye and 4% barley and is aged in No. 1 charred American oak for a minimum of 6 years. Age 6 Year. Proof 92

The first mass-produced single-barrel bourbon, bottled by Master Distiller Elmer T Lee in 1984, gets its name from Colonel Albert Blanton. Colonel Blanton spent more than 55 years producing, studying and upholding whiskey traditions; holding almost every job imaginable at what is now the Buffalo Trace Distillery. Insider's note: Save the stoppers. They spell out Blanton's and depict eight different moments from the beginning to end of a horse race. Proof 93

This no-age-statement is one of two Blade and Bow marques (the other being a 22 year old offering). Paying homage to the Stitzel-Weller Distillery which closed in 1992, the bourbon is matured in a solera-style system, using some of the last remaining stocks of whiskey from the old distillery, which is then blended with other whiskeys and bottled on site at Stitzel-Weller. Proof 91

Blood Oath Pact No. 1 is the first in a series of limited edition bourbons that will be released each year with different variants in the blend. This "pact" for this inaugural release consists of a blend of 3 selected Kentucky bourbons aged between 6 to 12 years with different mash bills - one with a high rye content for spice, one that is wheated and one for its fuller body and oaky flavors. Each bottle is marked with the signature of Blood Oath creator John Rempe, and labeled with the creation date and the story behind the pact. Proof 98.6

Blood Oath Bourbon Pact 2, released in spring 2016, is Luxco's follow up to the first Blood Oath blended bourbon released the previous year. Blood Oath Pact 2 blends three distinct bourbons together - a port-finished 7 year old rye bourbon, an 11 year wheated bourbon, and an 11 year rye bourbon, all aged in new, charred American oak barrels. Blood Oath is a series of limited edition releases that feature different "pacts" or variants of Kentucky straight bourbons. Proof 98.6

Part of Jim Beam's "Small Batch Collection", this cask strength, non chill filtered bourbon was first given out as gifts by Booker Noe before being made available to the public in 1992. Aged between 6-8 years and bottled anywhere from 120-130 proof it's a bourbon with a bite and should be bloomed with some water. Age 6-8 years. Proof 124

Ancient buffalo carved paths through the wilderness that led American pioneers and explorers to new frontiers. One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years. In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them, we created our signature Buffalo Trace Kentucky Straight Bourbon Whiskey

Produced at Four Roses in Lawrenceburg, KY, Bulleit is aged a minimum of six years and has a rather high rye content. The Bulleit label was revived by Tom Bulleit and was first produced for friends and family by Augustus Bulleit in the early 1800's. While Augustus never sold his product, Tom (working with Four Roses) first started producing his version of this "Frontier Whiskey" around 1987. Proof 90

American Whiskey is the second great find in our Merchant Bottling Series.A fine contrast to our barrel heavy Bourbon expressions. The first samples disappeared quickly around our crew with the excuse it was "just too easy to drink." No more discussion was necessary. This whiskey delivers solid flavors and a smoothness that results in a rare drinkability for a lighter style whiskey

Burnside Bourbon is a 4 year old bourbon bottled at 96 proof by Eastside Distilling in Portland, Oregon. Age 4 Year. Proof 96

McCarthy's Single Malt Whiskey is produced at Clear Creek Distillery outside of Portland, Oregon. Master Distiller Stephen McCarthy, ever the spirits pioneer, wanted to make an American whiskey in the style of Islay Scotch, but give it a local spin. So he sourced peated malted barley from Scotland, distilled it in Oregon, and aged it in Oregon oak. Age 3 Year. Proof 85

Born before the Civil War, Colonel Edmund Haynes Taylor Jr. is known for being the owner of the Old Fire Copper distillery, which would ultimately become part of Buffalo Trace. This beast of a bourbon, named in his honor, is composed of whiskies aged in a warehouse he built and bottled at over 65%. Proof 135.4

The latest special edition Colonel E.H. Taylor, Jr. release is Seasoned Wood, the 8th in the series. It's a wheated bourbon and it's also a bonded whiskey, bottled at 100 proof. The barrels used underwent multiple seasoning processes; some made with staves seasoned outdoors for either 6 or 12 months, others made with staves bathed in a heated, enzyme-rich water solution. Proof 100

Often considered the father of the modern whiskey industry in the United States, Edmund Haynes Taylor, Jr., fought for the Bottled-In-Bond act of 1897. At the close of the American Civil War he purchased what is now the Buffalo Trace Distillery. This single barrel bourbon is aged for 11 years and 7 months in Warehouse C, which was built by Taylor in 1881, and is bottled-in-bond at 100 proof. Proof 100

As the name indicates, this is a small batch whiskey comprised of selected whiskey barrels which were aged in Warehouse C. This warehouse was constructed by Colonel E.H. Taylor Jr in 1881. This bourbon is also a bonded whiskey which means that the bourbon was distilled in one season, aged for at least 4 years and bottled at 50% ABV. Proof 100

Corner Creek is a sourced bourbon produced in Bardstown, Kentucky. It is made from a mash-bill of corn, wheat, and rye. It is bottled at 88 proof

Produced in Bend, OR, C.W. Irwin is named for the brother of Oregon Spirt Distillers' owner Brad Irwin. The grains used in the mash bill - a blend of corn, wheat, rye and malted barley - are locally grown. The barrels in which it's aged for 3 years are produced at the Barrel Mill, which uses sustainable practices to harvest the trees used, planting 3 for every one cut down. Proof 80

Founded by well respected bourbon distiller Lincoln Henderson, Angel's Envy were some of the first American whiskey makers experimenting with different barrel finishes on a large scale. After the success of their port barrel bourbon, they released a rye whiskey that spends up to 18 months in Caribbean rum casks. Proof 100

Each batch of Bender's 7 year rye is slightly different. Batch 002 has a mashbill of 92% rye and 8% corn. This second batch has some 9-year old whiskey in it where the first batch did not. It was distilled in Alberta, Canada using local grains. The blending and bottling happens at the Treasure Island Distillery in California. Age 7 Year. Proof 96

Produced at Four Roses in Lawrenceburg, KY, Bulleit is aged a minimum of six years and has a rather high rye content. The Bulleit label was revived by Tom Bulleit and was first produced for friends and family by Augustus Bulleit in the early 1800's. While Augustus never sold his product, Tom (working with Four Roses) first started producing his version of this "Frontier Whiskey" around 1987. Age 6 + Year. Proof 90

What started as a limited run whiskey with an old fashioned sour mash has turned into a year-round, multi-bottling very popular line. While Taylor no longer utilizes the old fashioned sour mash, it's still a damn fine and solid product. This is a no-corn rye whiskey and is bottled in bond. Proof 100

Bendistillery, located in Bend, Oregon, has been distilling a wide range of spirits since 1996. They're known for gin and vodka, as well as infusions such as hazelnut espresso vodka. They now also make Crater Lake Rye Whiskey, which is non-chill filtered and aged for 12 months or less, with a 95% rye, 5% barley mash bill. Its light yellow-gold coloration in the glass backs up that young age. Proof 80

Crown Royal Northern Harvest Rye whisky is a blend made from a 90% rye mashbill. A natural line extension for Crown Royal given the craze for rye and Canada's reputation for producing rye whisky. Crown Royal currently has approximately 2 million barrels of whisky maturing in 46 warehouses in the area around Gimli, Manitoba, Canada. Proof 90

George Dickel is distilled at the MGP distillery (previously known as LDI) in Lawrenceburg, Indiana. This Pennsylvania-style rye is produced with a mashbill of 95% rye and 5% malted barley before it is aged for 5 years in new, charred American oak. It is finished with the signature Dickel sugar-maple charcoal filtration and bottled at 90 proof. Although it is not uncommon for whiskeys to be produced by another distillery, commonly MGP, before being finished and bottled by the bottling and marketing distillery, whiskey producers don't always make it clear of the origin of the juice. In this case, truth be known, it simply shouldn't matter as the final product is damned good. Proof 90

This is a blend of two ryes (hence the name). One is distilled at MGP in Indiana and is two years-old with a 95% rye/5% barley malt mash bill. The second is distilled at Barton Distillery in Kentucky and is a 16 year-old with a 53% rye 37% corn mash bill. The blend of straight ryes is bottled non-chill-filtered and at 92 proof

Released in the middle of 2012 this "patiently aged" rye is the first from Knob Creek, and joins a line of ryes offered by it's parent company Beam Global. Bottled at 100 proof, this is not only a solid introduction into the spicy and herbal world of rye, it's also a great base for the classic cocktails. Note: Both Knob Creek Small Batch and Single Barrel Bourbon are aged 9 years. The rye is 'patiently aged' with a blend of up to 9 years old. Proof 100

This is the 2nd release in this series of limited edition bottlings. Their proprietary US*1 Bourbon is given an additional finish in custom made barrels that consist of wood that is air-dried for 18 months and lightly toasted instead of charred. Though prepared in the same way as their successful 2014 release, subtle environmental changes affect the outcome of the overall whiskey. Proof 91.4

Michter's Straight Rye is contract distilled at an unnamed distillery in Kentucky. As their straight rye is released in single barrel batches, slight variations may occur. Due to limited production it can be a bit elusive, but well worth the hunt. Proof 84.8

This is named after Abraham Overholt, a Pennsylvania farmer that had switched his focus from farming to distilling in the early 1800's. At beginning of Prohibition, the whiskey was granted a medicinal license and the popularity of the brand surged. The brand has survived, but has been produced in Kentucky for some time now and currently owned by Beam. It differs slightly from Jim Beam Rye in cask selection as Old Overholt is more tannic and woody, which in this case, is not a bad thing. Proof 80

As a classic example of what's old is new again, Heaven Hill's Pikesville Rye is the relaunch of a brand that dates back to 1890s, originally produced in Maryland. Though Pikesville was shut down during Prohibition, it reemerged some time later and was the last bastion of Maryland rye production until the 1980s, when the brand was acquired by Heaven Hill and produced in Kentucky. This new incarnation of Pikesville is the work of master distiller Denny Potter, who has selected 3-grain recipe ryes aged a minimum of 6 years from barrels placed at higher elevations of the warehouse, bottled at high but not quite cask strength to retain the rye's character. Note: Heaven Hill is still producing the entry level 3 year old rye, this tasting note refers to the premium version. Age 6 Years. Proof 110

One of the hero's of the rye world, Rittenhouse is a must have in your home bar, neat, on the rocks or in a cocktail. It's a bargain for a bonded rye and always a welcome gift for beginners or those more advanced. This rye whiskey from Heaven Hill is bottled at 50% ABV. Proof 100

One of the hero's of the rye world, Rittenhouse is a must have in your home bar, neat, on the rocks or in a cocktail. It's a bargain for a bonded rye and always a welcome gift for beginners or those more advanced. This rye whiskey from Heaven Hill is bottled at 50% ABV. Proof 100

Since the 1920's Templeton Rye was always an on again/off again, but always illegally produced rye out of Templeton, IA. In 2006 Scott Bush and Keith Kerkhoff revived the label and made it legit. At over 90% rye and the rest malted barely this sourced rye has a very nice spice with subtle sweetness underneath to smooth it out. Proof 80

Make sure to you've got on your big boy pants for this one as The Boss Hog doesn't mess around. Bottled at cask strength it is 100% single grain rye whiskey and aged for just over 12 Years. Limited availability so please seek out at the finest retailers or whiskey bars for your best opportunity to taste. Age 12 Years. Proof 134.6

The Old World starts with 12 year old, 95% rye whiskey distilled at MGP Distillery in Indiana. The juice then travels to Whistle Pig Farm and Distillery in Vermont's Champlain Valley where Master Distiller Dave Pickerell has finished the rye whiskey in different barrels with unique finishes to them. He then "marries" the 3 distinct barrel finishes (63% Madeira, 30% Sauternes, and 7% Port) to create a truly brilliant expression. Age 12 Year. Proof 86

The Willett Estate in Bardstown, Kentucy originally began producing whiskey in 1937, but, during the Oil Crisis of the 1970s, the distillery was utilized to produce ethanol to compensate for the fuel shortage. Following the crisis, the distillery produced whiskey for some time, and then transitioned to sourcing and bottling whiskey both for its own labels (Rowan's Creek, Noah's Mill, Willett Pot Still Reserve, etc.) and others' (Black Maple Hill, Michter's, among others). The Two-Year Rye, released in 2014, is the first estate-produced whiskey to emerge from the distillery in about three decades. Bottled at 54.7% ABV. Age 2 Year. Proof 109.4

As of early 2015, Woodford Reserve Rye is the latest member of the Woodford family of American whiskeys to join the party! Master Distiller Chris Morris has been working on this project since 2006, as an answer to fans who for many years have been requesting a rye from this historic distillery. It's made from a 53% rye mash bill, produced and aged at their distillery in Versailles, Kentucky. Proof 90.4

The DoubleWood has become such an iconic bottling and was inspired by a whisky produced in the mid 80's by The Balvenie's Malt Master, David Stewart. That was the first time Mr. Stewart had used a wine barrel to finish his whisky; arguably, the first time anyone did. The Doublewood is aged for 12 years in 2nd or 3rd fill American barrels and then placed in 1st fill Oloroso Sherry butts for 9 months before bottling. Age 12 Year. Proof 80

This dram is a fine example of the different elements one can typically find in maritime whiskies. One of only a handful of distilleries that still do floor maltings of their barley, it is certainly worth paying them a visit to see how it's done. Proof 80

When The Glenlivet was first established (legally, that is) in 1824, they produced only 200 liters per week. That sum has grown to a whopping 10.5 million liters annually. It is safe to say that you've at least seen the bottle behind most bars you've been to around the world, if not consumed it. With a volume on par with the size of a blue whale, consistency is everything. Proof 80

The name "Glenlivet" had become synonymous with "quality" and would be used by others producing whisky despite how far away from the Livet Glen. In fact, the owner had to apply for sole rights to the name which were finally granted in 1884. To this day, the name crops up on other independent bottlings, but must be hyphenated. No other whisky can be called "The Glenlivet", however. This 18 year bottling is aged in a combination of both American and European oak. Note: Pronounced [glen liv-it] Proof 86

Naming your Scotch whisky "The Original" takes fortitude, but when you've got a product that is at once accessible and complex, well, it's only natural to have a moniker that compliments it. The Original serves as the base for their Extra Matured whiskies that spend 2 more years in a variety of wine barrels such as Sauternes and Port. Famous for the height of their pot stills (the tallest in all of Scotland), The Original is a quintessential Highland style Single Malt. Age 10 Year. Proof 80

This is Utah-based High West's latest iteration of the Cronut-like assembly of spirits distilled by others. It is composed of a 9 Year straight bourbon, a 10 Year straight rye, and a 16 Year straight rye all distilled at MGP/LDI in Indiana. Additionally, a 16 Year straight rye distilled at Barton Distillery in Kentucky is used. The assemblage sees additional time in barrels with a #2 char on heads and #4 char on staves. (This description is for the re-release in early 2015.) Proof 92

Created in 1820 under the name "Old Special Highland Whisky", Johnnie Walker Black was so named in 1909 as their customers had started to order their bottles by the label's color. Comprised of a blend of over three dozen distilleries, the malts in the whisky are largely comprised of peated distilleries such as Talisker and Lagavulin but also the unsung hero Cardhu. Proof 80

Though not officially (read, legally) established until 1816, there are records that date distillation here going back to 1742. Malted barley produced just a hop, skip, and a jump away at neighboring Port Ellen is utilized. Everything is long at this distillery: fermentation, distillation, and maturation. Good things do indeed come to those that wait. Proof 86

The Macallan invests an exorbitant amount each year into the wood in which they age their whiskies. In their case, it is predominately European Sherry casks (almost always Oloroso Sherry). This lends dried fruits and nuts to a whisky and as the European oak is porous and tannic, it allows the whisky to soak up flavors from the wood. The majority of their barrels are 1st fill which will mean even more color and flavors are picked up. Proof 86

The name Monkey Shoulder originates from an injury that the maltmen (those that hand turn the grain in a malthouse) would get as it would leave one arm hanging. This blended malt whisky is comprised of three single malt distilleries: Kininvie, Glenfiddich, and The Balvenie. The trio gets acquainted in a tun for three to six months before being bottled on site. Proof 80

Grain whiskies are the base for most blended whiskies throughout the world. Nikka has decided to use the column still (aka Coffey still) rather than the more modern continuous stills to retain more character to their final product. It is quite unusual, however, to bottle and sell this product instead of using it for blending. The grains used here are primarily corn with a splash of barley. Proof 80

The word "toki" represents the connection of time in Japanese, and this new expression embodies how tradition meets innovation to move forward. Suntory Whisky Toki is a blend of selected malt and grain whiskies from the Hakushu, Yamazaki, and Chita distilleries. Unlike their previous blended expressions that focuses on malt from Yamazaki as the key component, this one highlights Hakushu malt aged in American oak and balances that with grain whisky from Chita distillery. The blend is completed by adding single malts from Yamazaki, that have aged in American and Spanish oak. Proof 86

Arriving in the US in early 2014, the Green Spot is a single pot still whiskey produced at the Midleton Distillery and made exclusively for Mitchell & Sons. They were wine merchants that would buy casks of pot still whiskey and age in ex sherry casks. These days, sherry casks only amount for 25% of the barrels with the remainder being ex bourbon. The name is derived from the dab of paint used to identify the barrels by age, which in the Green Spot's case, is 7-8 years. Proof 80

It is probably fair to say that if you've ever consumed whiskey in your life, you've had Jameson. A stand-in wingman, it's been a reliable go-to even in the most barren of bars. As to some technical data, it is a blended whiskey comprised of single pot still and grain whiskeys all produced at the Midleton Distillery. Proof 80

Redbreast is made in the classic Irish Single Pot Still style. This means it is produced using a mash bill consisting of both malted and unmalted barley which is triple distilled in copper pot stills. The 12 year is aged only in Oloroso Sherry casks. Age 12 year. Proof 80

This version of the single pot still whiskey is in it's original cask strength. But what does that mean? No addition of water to bring down the ABV and mute its natural flavors. Furthermore, it is non-chill filtered. Think of it as a natural beauty without airbrushing for the marketplace. Proof 115.4

This release from Teeling is a corn-based single grain whiskey that's been column-distilled at the Cooley Distillery. Initially aged in used oak casks, this is finished in California cabernet sauvignon wine oak barrels. Proof 92

Tullamore D.E.W. Original is a blended whiskey comprised of single malt, grain, and pot still whiskey. It is aged in both ex-bourbon and ex-sherry casks. D.E.W. are the initials of a Mr. Daniel E. Williams, a gentleman that worked for Tullamore back in the late 1880's. He made his way up the ranks from shoveling barley to Distillery Manager to owner. He stamped his initials on the bottles as a sign of quality and they have remained since. Proof 80

Writers Tears is a brand owned by the Walsh Whiskey Distillery, the same folks that are behind The Irishman line of whiskeys. This was produced at an undisclosed distillery. It is a blend of single-pot still and triple-distilled malt whiskeys and was aged in ex-bourbon casks. The vatting of the two types were done by Bernard Walsh. This is not currently available in the US. Proof 80

Re-released in the UK in May of 2010, Yellow Spot is being produced again after not being bottled since the 1950's. This is a Single Pot Still whiskey that is distilled at Midleton Distillery for the wine merchants, Mitchell & Son. This is not finished in ex-wine barrels but rather is a combination of whiskeys that have aged in American ex-bourbon, Spanish ex-sherry, or Spanish ex-Malaga wine casks (a sweet fortified wine) for a minimum of 12 years. This has finally been released (February 2015) in the US so those days of smuggling the whiskey in from your travels are finally over! Age 12 Year. Proof 92

When Angel's Envy first released this expression in 2013, only 600 of these bottles went to market. Later that year, they released another 4,000 bottles. In 2014 they went a bit bigger and released 6,500 bottles of this bourbon. It is aged between 4 to 6 years, and is then moved to ex-port barrels, after which it is finished in ruby port wood wine casks. The final product is a 119.3 proof cask strength bourbon whiskey. Proof 119.3

The 2015 edition of Eagle Rare 17 year old was aged on the first, second and third floors of Buffalo Trace's Warehouses Q & I. A member of the Antique Collection, the 2015 comes on the heels of last year's gold medal winner from the IWSC. Bottled at 90 proof, it carries lofty expectations and the type of lengthy aging that is rare for most bourbons on the market. Age 17 Year. Proof 90

Elijah Craig's claim to fame was discovering the benefits of ageing bourbon in charred oak barrels. When Heaven Hill originally released this whiskey in the mid 1990's, it was touted as the oldest single barrel bourbon in the world. It's cult status and shortage prior to the 2015 release has tripled this bourbon's retail price. Age 18 year. Proof 90

Knob Creek 2001 is the first ever limited-edition release from Knob Creek. It represents Fred Noe's first task after learning from his father Booker Noe, as he began taking care of Knob Creek beginning in 2001. Now long since a Master Distiller in his own right, Fred Noe has released this, a 14-year, 100-proof rendition. Age 14 Year. Proof 100

The 'entry level' of the Old Rip Van Winkle offerings, this 10 year wheated product is NOT Pappy! Yes, same mash bill, same family of products, but not Pappy. You have to get past the 12 year 'lot b' and to the 15 year before you have that. Not to say that this isn't a fine bourbon, it just lacks the age and complexity of the 15 year and above. Can't find it? Of course you can't. Grab a bottle of W.L. Weller 107 instead and enjoy. Age 10 Year. Proof 107

The 2016 release of Parker's Heritage that celebrates Heaven Hill's sixth-generation Master Distiller Emeritus Parker Beam, is this 24 Year Bottled-in-Bond Bourbon. It's comprised of bourbons from two different distilling seasons, one from Fall 1990 and another from Spring 1991. Since Mr. Beam's unfortunate diagnosis of Amyotrophic Lateral Sclerosis (aka ALS or Lou Gehrig's disease) several years ago, the distillery has contributed over half a million dollars towards ALS research. This joins the annual releases since 2013 in raising funds by donating $15 for every bottle sold to the ALS Association. Age 24 Year. Proof 100

The 2015 Sazerac Rye 18 Year Old from Buffalo Trace's Antique Collection is the end of a short-lived era. Several years ago, Buffalo Trace loaded this spirit into a stainless steel tank to prevent ongoing aging, and has withdrawn from it annually for its release. That makes this whiskey, bottled at 90 proof, older than 18 years, although that's the correct mileage in terms of time spent in barrel. Next year is an entirely different batch, so it's a good time to revisit and remember this, and see how it holds up to next year's release. Age 18 Year. Proof

What do you do with the barrels that aren't quite good enough to age past 12 years and become Pappy? Take a note from pretty much every winery in the world, including Opus One and create a second line or a 'Lot B'. Aged 12 years and bottled at 45.2 ABV, you may be able to find this one a little easier than the Pappy line, but don't hold your breath. If you do come across a bottle, buy it (as long as it's not over $70-80). Age 12 Year. Proof 90.4

Make sure to you've got on your big boy pants for this one as The Boss Hog doesn't mess around. Bottled at cask strength it is 100% single grain rye whiskey and aged for just over 12 Years. Limited availability so please seek out at the finest retailers or whiskey bars for your best opportunity to taste. Age 12 Year. Proof 134.6

This annual release from Buffalo Trace honors 19th century distiller W.L. Weller, who is credited with being the first to use wheat instead of rye in the mash bill, thus pioneering the "wheated bourbon" phenomenon. This edition was distilled in the spring of 2003 and aged on the second and sixth floors of Warehouses I, K and L. At 134.6 proof, this is one of its most potent presentations. Age 12 Year. Proof 134.6

E.H. Taylor, Jr. Bourbon is named for the beloved former distillery owner of Buffalo Trace. The barrel staves procured from the Independent Stave Company used for this limited release were dried outside for 13 months - almost twice as long as usual. The bottled-in-bond whiskey was aged 17 years in Taylor's brick and limestone Warehouse "C," which was built in 1881 and continues to be part of the Buffalo Trace compound. Age 17 Year. Proof 100