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LIQUOR INFO

Information about Liquor


Bourbon Whiskey - at least 51% corn produced in the United States.  Distilled less than 160 proof.  Aged for a minimum of two years in new charred barrels.
Tennessee Whiskey - at least 51% corn. Distilled less than 160 proof.  Filtered through a bed of sugar-maple charcoal.  Aged for a minimum of two years in new charred barrels.
Rye Whiskey - at least 51% rye grain.  Distilled less than 160 proof.  Aged for a minimum of two years in new charred barrels.
Corn Whiskey - at least 80 percent corn.  Distilled less than 160 proof.  Aged for a minimum of two years in new un-charred barrels.
Canadian Whiskey - different percentages of corn, wheat, rye, or barley.  Aged for a minimum of two years in new charred barrels, but most are aged for 4-6 years.
Moonshine Whiskey - Distilled from a mix of corn and sugar and aged in jugs (not barrels).
Single Malt Scotch Whisky - produced at one distillery.  May be a mix of malt whiskies from different years. Barley malt is dried over fires stoked with peat.
Scotch Grain Whisky - made from corn or wheat with a small percentage of barley and barley malt.
Blended Scotch Whisky - Blend of grain whisky and malt whisky.

White Rum - light-bodied.  Usually clear and subtle flavor profile.  Sometimes aged in oak to smooth palate. Filtered to remove color.
Golden Rum - Same as white, but aged in oak barrels for several years.
Dark Rum - produced from pot stills and aged in oak for several years.
Spiced Rum - Same as above, but infused with spices or fruit.

Vodka - made by fermenting and then distilling the simple sugars from a mash of pale grain or vegetal matter.  Classifications vary.  Infused flavors vary.

Brandy - spirit made from fruit juice or fruit pulp and skin.  Many times it is aged in oak barrels



TNO - Deep South Barrels