Maker's Mark began with one man's quest to create a bourbon that he enjoyed drinking. That sounds hardly revolutionary today, but in 1954 it disrupted an industry. Bill Samuels Sr.'s pursuit began with his family's trusted, 170-year-old recipe - the one he promptly set on fire, and developed his own version. Today, Red Winter Wheat creates a unique full frontal palate flavour with a smooth clean finish.
Every bottle is hand-dipped in red wax as a symbol of the consistent quality of our bourbon. 500 pound barrels are hand rotated around the warehouse to ensure each barrel is exposed to the right temperatures, such is the dedication to quality.
Why not try a Star Hill Spritz as an alternative to serving this whiskey on the rocks?!
All bourbon is whiskey, but not all whiskey is bourbon. The Jim Beam family has been making bourbon in Kentucky for more than 200 years.
A strict set of standards from the government regulates what's what. Bourbon is kind of like whiskey's "sweet spot", because corn is a sweet grain, the more corn, the sweeter the whiskey-and bourbon needs to be at least 51% corn.
The only thing that can be added to bourbon is water (and only to bring it down to proof). Other whiskey makers can add colours, often caramel and flavours to their products. But then, they can't call their whiskey bourbon. By law bourbon must be aged in new, charred oak barrels. It can't say "bourbon" on the label if it's not distilled and aged in the United States. It can't be "Kentucky Straight Bourbon" unless it's distilled and aged in Kentucky for at least 2 years. And it can't say Jim Beam® unless it's been made by seven generations of one family.
Enjoy Jim Beam in a Highball cocktail, try the Classic (Jim Beam White and soda water) or Vanilla and Passionfruit Pornstar Highball:
Tincup is a blend of two great American whiskeys, each aged in #3 charred oak barrels.
"High rye" bourbon, distilled and aged in Indiana, is blended with a small amount of Colorado single malt whiskey. These whiskeys are then cut with Rocky Mountain water.
Tincup is named for the Colorado mining pioneers and the tin cups from which they drank their whiskey. It has a bourbon style profile with a bold and spicy finish. It's cut to proof with what we believe is the best water in the world, direct from the Rockies.
Pristine and premium, Brooklyn Gin is a craft spirit made in New York with fresh citrus peels and hand-cracked juniper. It's fresh, complex, and flavourful.
Unlike mass-produced factory gins, Brooklyn do everything by hand themselves. It takes more time and effort but you can certainly taste the love and devotion in your first sip. Distilling their gin takes 3 days using locally purchased fruit and a base spirit made from 100% American corn sourced from small farms.
Drink better with Brooklyn Gin.
Tito's handmade vodka is produced in Austin at Texas' oldest legal distillery, after Bert 'Tito' Beveridge obtained the first legal permit to distil in Texas.
After much experimentation in how to distil and the recipe Tito created a vodka that was so smooth you could drink it straight. Not much has changed over 20 years later. It is micro distilled in an old-fashioned pot still, just like fine single malt scotch and high-end French cognac. This time-honoured method of distillation requires more skill and effort than modern column stills, but it's well worth it.
We think so too!
Don't forget about our collection of American beers - available here!