Featured Whiskeys
Leipers Fork Bottled in Bond
Leiper’s Fork is a small batch distillery in Williamson County, Tennessee, dedicated to bringing back the traditional whiskey making of middle Tennessee. Since filling their first barrel in 2016, the team has worked by hand at every stage, from mashing and fermenting to distilling, aging and bottling, producing only 25,000 gallons each year. Their approach keeps production small so that every detail receives attention, resulting in whiskey that reflects both craft and heritage.
The Bottled in Bond bourbon is made entirely on site and follows the strict standards of the designation, meaning it comes from one season and one distiller, and is aged for at least four years before being bottled at 100 proof. Distilled in pot stills, it offers aromas of praline, milk chocolate and oak spice on the nose, while the palate carries notes of cherry, cinnamon and fresh mint. It is a whiskey that speaks both to Tennessee’s proud place in the world of whiskey and to the patient, careful work of a true small batch distillery.
Pappy Van Winkle 15 Year
Pappy Van Winkle’s Family Reserve is often described as the pinnacle of American bourbon, and the 15 Year is where the legend truly takes shape. Produced in very limited quantities at Buffalo Trace Distillery under the guidance of the Van Winkle family, this whiskey has become one of the most sought after bottles in the world.
Aged for fifteen years and bottled at 107 proof, it offers extraordinary depth and intensity while still holding remarkable balance. With wheat used in place of rye as the secondary grain, the whiskey develops a rich and rounded profile. Layers of caramel, vanilla, oak and spice unfold with every sip, leading into a long and warming finish.
With its scarcity, history and loyal following, Pappy Van Winkle 15 has become an icon of American whiskey.
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Michter’s 10 Year Single Barrel
Michter’s is one of the oldest names in American whiskey, with roots going back to 1753 when Swiss Mennonite farmers John and Michael Shenk began distilling rye in Pennsylvania. Over the years the distillery became known as Bomberger’s and later Michter’s, before being revived in Louisville, Kentucky in the 1990s. Today Michter’s is widely regarded as one of the finest producers of bourbon and rye, making whiskey in small batches with a focus on craft and quality.
The attention to detail shows in every stage of production. Michter’s seasons its barrel staves in the open air for at least eighteen months before charring, allowing the wood to mature naturally. Each barrel is then aged patiently and only the very best are chosen for the Michter’s 10 Year release.
The whiskey itself is deep and balanced, with flavors of vanilla, caramel, oak and spice unfolding with each sip. Food and Wine magazine named it the “Best American Whiskey,” and collectors prize it as one of the most admired bourbons in the world. In 2020 a private barrel of Michter’s 10 sold at auction in London for £166,000, setting a new record for bourbon.
With three sites in Kentucky, including the main distillery in Shively, a grain farm in Springfield and the restored Fort Nelson building in downtown Louisville, Michter’s continues to honor its long history while showing what American whiskey can be at its very best.