Legent is more than just another bourbon. It pushes the boundaries and redefines how bourbons are created while remaining true to the core of bourbons principles. Its a collaboration as distinct as the two whiskey legends who made it: Fred Noe from the founding family of bourbon and Jim Beams seventh-generation Master Distiller. And Shinji Fukuyo from the founding house of Japanese whisky and Suntorys fifth-ever Chief lender. Together they created a blend of several unique bourbons aged in newly charred white oak barrels and some extra aged in wine and sherry casks. The result is a rounded and balanced bourbon that is layered, complex and unlike anything youve ever tried.

Originally distilled in 1795, Jim Beam Kentucky Straight Bourbon Whiskey is an icon. Distilled using only the finest products, Jim Beam continues to be at the top of its class today.

On a short list the most desirable, super premium American whiskeys, Pappy Van Winkle is usually near the top – if you can find it. But there’s another name in town: “Michter’s”, with roots going back to the 18th century. For scarcity, reputation and market value, Michter’s is now outdoing Van Winkle on every score. The ultra-aged releases are periodic and therefore actually far rarer than Pappy’s which are annual. Many consider older Michter's superior to the equivalent Van Winkles, especially if you prefer your whiskey to not be overly oaky. To top it off, a Michter’s 25 Year Old Rye has reached $8000 / bottle. Or there’s a 25 Year old for US $10,000 at Wally’s Liquor in the States. Take your pick. That’s the direction this brand is headed. The modern Michter’s was created in the 1950s (then owner, Lou Forman combined his son’s names – Michael & Peter). Later in 1989, the company declared bankruptcy, abandoning the original Pennsylvania operation. In the 1990s, two entrepreneurs filed for the Michter’s trademark and relocated the brand in Louisville, Kentucky. The “New” Michter’s whiskeys come with a swag of 5 Star / Highest Recommendations from respected critics that’s confirmed by a strong following amongst bartenders (now number two in top-trending American whiskey brands globally). There are four tiers in the range - which is a little confusing at first. The "US*1" expressions are the entry level, so named to honour Michter’s heritage, harkening back to America’s first whiskey company in 1753. Then come the limited releases (toasted barrel finishes and cask strength), then the age statements, and finally, there's a selection of ultra-aged 25 year old+ super limited bottlings. Master Distiller, Pam Heilmann, has extensive experience including time as manager at Booker Noe Distillery in Boston and 15 years with Beam Global. She’s helped out by Andrea Wilson, whose role is Master of Maturation. These ladies are very specific about the seasoning and toasting regimes of the wood they employ. They toast barrels before charring, which helps to make the wood’s sugars more accessible. They insist on barreling at a lower proof (103 instead of the standard 125), a practise which is claimed to get the sugars in oak to dissolve more readily into the distillate as it cycles in and out of the wood. Chill filtration is undertaken but customised to each whiskey's style. All Michter’s whiskeys are either ‘single barrel’ or ‘small batch’. Because “Small batch” is not a legally defined term in US whiskey regulation, many respected “small batch” brands are actually composed from hundreds or thousands of barrels, which helps to ‘lose’ sub-quality barrels in the blend. At Michter’s, the maximum “small batch” size is twenty full barrels. It explains why Heilmann and Wilson are more than a little fanatical about quality control, and you can sense it in the taste. Tasting note: [Lot L146456 tasted] Brassy gold. Opening aroma is peppery and true to style with lovely whiffs of dark rye bread; Further air contact draws out wax, dried apple, cinnamon and vanilla. Third pass finds suggestions of herbal tea - think peppermint and chamomile. Great complexity. A somewhat hollow entry leads into a powerful, peppery rye attack with ryvita biscuit, dried apple and peppermint tea flavours carried by vibrant spices. Hints of vanilla and toffee apple in the drying fade. Solid, text-book styled rye. 42.4% Alc./Vol.

Wild Turkey Rare Breed is a Barrel Proof Bourbon, meaning no water is added to reduce the level of alcohol during the bottling process. This method captures its rich pure Bourbon flavour. Medium to full-bodied with a nose of spring flowers balanced by a touch of black pepper and almonds.

The Michter's "US 1" bottlings are so named to honour Michter’s heritage. The brand was established in 1753 as America’s first whiskey company. Washington and his troops drank Michter’s while they were hunkered down in Valley Forge. Michter's US 1 Kentucky Straight Bourbon is made from a carefully selected mashbill that features the highest quality American corn. It is then matured to the peak of perfection. Truly "small batch" each batch of our US 1 Kentucky Straight Bourbon is batched in a holding tank sized to fit a maximum of twenty full barrels, leaving no margin for "blending out" imperfection and thus necessitating excellence from every barrel. Reflecting the spirit of the Bluegrass State, Michter's US$1 Kentucky Straight Bourbon is nuanced, mellow and earthy. Michter's US *1 Kentucky Straight Bourbon is also available with personalized Fort Nelson Select labeling at Michter's Fort Nelson Distillery. Truly “small batch,” each release is typically composed of no more than two dozen barrels, with the quality shining through. A very well-balanced, sweeter style of bourbon. Flavours of rich caramel with balanced vanilla, stone fruit notes, smoky depth, with an oak finish.

Blanton's Special Reserve is ideal for those new to Single Barrel Bourbons. A sweeter taste profile with aromas of dry citrus, raisin and light vanilla, finishing with crisp spicy notes and a hint of cinnamon apple.

Taken from the centre-cut or middle sections of the famous Warehouse H, Blanton's Original was once designated for ambassadors, dignitaries, and Colonel Blanton's family and friends. Today, everyone has access to the world's first single barrel bourbon. The taste profile is sweet with citrus and oak. A creamy vanilla nose features hints of nuts, caramel, orange and light chocolate. Blanton's Original set the standard for single barrel bourbons. Best served neat or on the rocks.

Rich gold in colour, Wild Turkey Kentucky Spirit displays rich aromas of fruit, smooth caramel and delectable hints of spice and pepper. Vanilla, toffee and oak swim on the palate with a dry, citrus finish. Best enjoyed neat or on the rocks.

The Michter's "US 1" bottlings are so named to honour Michter’s heritage. The brand was established in 1753 as America’s first whiskey company. Washington and his troops drank Michter’s while they were hunkered down in Valley Forge. Unlike Bourbon or Rye, which, by definition, must be aged in new oak barrels, our US1 Unblended American Whiskey is aged in a way that utilizes whiskey-soaked barrels to achieve a rich and unique flavor profile. In late 2013, then Master Distiller Willie Pratt agreed to re- release our US1 Unblended American Whiskey after a nearly three- year absence from the market, deeming it "just right" and "the best it's ever been." Crucially, our US1 Unblended American Whiskey never contains grain neutral spirits - hence its "unblended" distinction. This Whiskey has deep butterscotch and vanilla notes, hints of caramel and dried fruit with a ripened fruit finish.

The Michter's "US 1" bottlings are so named to honour Michter’s heritage. The brand was established in 1753 as America’s first whiskey company. Washington and his troops drank Michter’s while they were hunkered down in Valley Forge.

Angels Envy Kentucky Straight Bourbon is finished in port wine casks for an award-winning spirit. Angels Envy is a Louisville-based craft distiller that produces small batch, finished whiskeys. Co-founded in 2011 by the late Master Distiller Lincoln Henderson and his son Wes Henderson, it began as a passion project that combined their familys deep-rooted passion for and knowledge of the industry with an innovative outlook on bourbon making and finishing. The key difference here is the bourbon is finished in port casks, imparting a depth of flavour that other bourbons just dont have. On the palate, notes of vanilla, ripe fruit, maple syrup, toast and bitter chocolate are present before it finishes with a clean and lingering sweetness and a hint of Madeira that slowly fades.