We’re excited to explore whiskeys from American distillers and beyond in our new craft liquor section. A growing selection of small-batch labels will grace our shelves in the coming months. Let us know what you think about our current offerings, and what else you’d like to see!
High West’s Double Rye is made using a 2-year old and a 16-year old rye blend. The significant age difference works well in this big whiskey from Park City, Utah.
Fun fact: High West is the first legally licensed distillery in Utah since the end of American Prohibition.
A blended whisky from the famed Japanese distiller Suntory, Toki’s main components are Hakashu single malt and Chita grain whisky. Toki, which means ‘time’ in Japanese, is rumored to work well in a highball. We’ll let you know.
Fun fact: Japanese, Canadian and Scottish ‘whisky’ is spelled without an extra vowel, while American and Irish producers favor the ‘e’.
A quality rye from Sebastopol’s Spirit Works, the award-winning craft distillery owned by husband-and-wife team Ashby and Timo Marshall.
Tip: Ryes tend to be more fiery and floral than bourbons and other whiskeys. Try this spicy rye in a Sazerac.
Made with corn and wheat from California, as well as organic rye and barley, this four-grain bourbon from Spirit Works is aged at least 4 years in charred oak.
Fun fact: Spirit Work’s predominantly female distillery team is unique among American producers.
This California whiskey is distilled from 100% organic red winter wheat grown in the Sacramento Valley. It ages for at least 2 years in charred American oak.
Fun fact: Spirit Works was awarded 2020 Distillery of the Year by the American Distillery Institute.