The first release of their new Cigar Sessions series—crafted to elevate the cigar experience, one pour at a time. Chapter 1 is a masterful blend of Straight Bourbon, American Single Malt, and American Light Whiskey, aged six years and bottled at 101 proof. Developed in collaboration with master cigar blenders, this rich and balanced expression was designed to complement medium-bodied cigars with depth, complexity, and harmony. Cheers!

Michter's US*1 Single Barrel Straight Rye Whiskey is made from a mash comprised primarily of fresh, plump rye grains. Once the grains are harvested, they are sheared so that during fermentation, the grains are saturated with more flavor. After the grains have been fermented, they are distilled through a copper-pot still before being matured in charred, American oak barrels. The barrels are allowed to rest in a heat-cycled warehouse, which forces the wood to expand and contract as the temperature rises and falls. This heat cycling causes the whiskey and wood to mingle with each other, and contributes notes of marmalade and light caramel to the rye. Cheers!

Old Fitzgerald Bourbon has a long history of excellence, dating back to 1870. Today, this 7-Year-Old expression is made under the exacting standards of the Bottled-in-Bond Act, with a whisper of wheat. Rich and viscous, with notes of brown sugar, baking spices, and oak—this Bourbon is worth sharing. So, make it Your Key to Hospitality. Cheers!

Born in the shadow of the first Old Stubborn, the rye bourbon release had a lot to live up to. A little sibling rivalry was all it took to have this release pushing itself to deliver big. And boy howdy, it’s no slouch. In the spirit of kinship - this release was magically identical in proof to the first, 123.8. It could not have been planned. Like its sibling, it is a hand marriage of 11 barrels, this time comprising of 10, 11, and 12 years, producing just over 1,400 bottles. It has the namesake complexity and long finish you have come to expect. Cheers!

Rare Character's Brook Hill 10-Year is a Kentucky Straight Bourbon Whiskey known for its rich flavor profile and connection to the legacy of Brook Hill Whiskey, which was originally produced by Joseph L. Friedman. This single barrel expression is aged for a decade in charred oak barrels, resulting in a deep amber color and a complex taste. It features notes of vanilla, caramel, toasted oak, dark chocolate, and dried fruit, with a long, warming finish. The high proof (often around 129.92 or 64.96% ABV) contributes to its robust and full-bodied character. Cheers!

As the third oldest operating distillery in the world, with roots dating back to 1773, Buffalo Trace Distillery (as it’s known today) has been honing its craft since Kentucky was a wild, untamed frontier and the United States was just an idea. In the centuries that followed, the Distillery changed hands numerous times, but one thing always remained constant; it was a homeplace for the creation of authentic American whiskey.At the turn of the millennium, the Distillery was amid a period of transformation once again and looked to its forebearers for inspiration. As a trailblazer in the industry, the distillation team chose to pay homage to W.L. Weller by setting aside some of the first whiskeys distilled in the new millennium for the sole purpose of creating this extraordinary innovation.A blend of vintage straight bourbon and wheat whiskeys distilled in 2000, 2003, 2005 and 2006, Weller Millennium highlights the impact that wheat has on the whiskey’s flavor: the softness imparted by the wheat creates a smoother, sweeter, more approachable expression. By marrying these exceptional spirits together, the whiskeys further harmonize with each other, creating a cohesive, balanced final product that is greater than the sum of its parts.

The 2025 Woodford Reserve Chocolate Whisper Redux Bourbon is a decadent small-batch release that weaves together rich cocoa, toasted oak, and warm baking spice. Its velvety texture and balanced sweetness make it a standout pour for dessert pairings or slow sipping indulgence. Cheers!

The Keepers Release celebrates those who craft their handmade bourbon at Star Hill Farm. It is inspired by the people who oversee the maturation of their whisky, the true "Keepers" of Maker's Mark.
This bold expression features hints of seasoned oak and brûlée sugar, offering a long and enveloping mouthfeel with notes of dried fruit and roasted sweetness. Cheers!

Paul Smith’s deeply ingrained love of both cooking and West Virginia can be traced back to his earliest days — standing alongside his grandfather helping stir the sauce for the large Sunday dinners so common among Italian families who had settled in the coalfields. From those beginnings, Paul’s passions for food and his Appalachian home have taken him on a culinary journey that he is proud to share with his community. After graduating from Charleston Catholic High School, Chef Paul immersed himself in learning the hospitality industry and the finer points of great cuisine. With his BA from West Virginia State University, he formally trained at New York’s prestigious Culinary Institute of America (graduated with honors) and CIA’s Greystone campus in Napa Valley, California, where he studied pastries and wine and graduated as Valedictorian.Paul has worked around the country, from The Ritz Carlton Resort in Naples, Florida, to the world-renowned Biltmore Estates in Asheville, North Carolina, to The Windsor Club in Vero Beach, Florida. Taking the tastes and techniques of every stop along his culinary journey he longed to return to his roots and tell these culinary stories through the traditions and flavors of Appalachia. When the Mountain State pulled at his heartstrings, he returned to West Virginia where he served as the Executive Chef at the University of Charleston, and Corporate Chef for Buzz Food Service.Today, he has multiple restaurants in Charleston, West Virginia’s capital: The Pitch Sports Bar & Grill, and 1010 Bridge Restaurant & Catering, which quickly gained a reputation as one of the state’s premiere dining destinations.He believes strongly that a rising tide will lift all boats, and has served as an advisor to multiple food and hospitality businesses in West Virginia. Paul’s ultimate vision is to give back to the state he has always considered home through his gifts of great food and warm hospitality.Chef Paul was named a Semifinalist for the James Beard Foundation’s Best Chef of The Southeast Award and became an official nominee the same year and is the first West Virginia chef to receive that honor. He was also named West Virginian of the year in 2023.In 2024 he was honored again with a nomination for the James Beard Foundation’s Best Chef of The Southeast Award and on June 10th 2024 in a ceremony in Chicago he became West Virginia’s very first James Beard Award winner. He continues to champion West Virginia and his community in all he does, and loves few things more than the way food brings people together.

Julie is a New York City businesswoman and a passionate entrepreneur. A graduate of the University of Virginia, she had an impressive multi-decade career in the finance industry, running large consumer portfolios for hedge funds like SIGMA and Millennium Management and currently under Macklowe Capital.Julie always had a vision to operate a company, and in 2011, she founded the luxury skincare line Vbeauté. Vbeauté launched at Bergdorf Goodman and became one of the fastest-growing brands on the TV shopping network HSN until it was sold to QVC in the fall of 2018.In 2019, inspired by her expansive collection of the world’s finest whiskies, Julie started The Macklowe, the first luxury American Single Malt. She began laying down her own liquid in Kentucky with the help of Master Blender Ian MacMillian. In December 2022, the Private Collection debuted, with the signature release of the Kentucky Edition being launched in May 2023.