Coopers’ Craft Bourbon

  COOPER’S CRAFT IS THE FIRST NEW BOURBON FROM JACK DANIEL’S OWNER IN 20 YEARS   “Coopers’ Craft is a non-age statement, 82.2 proof bourbon aged in “barrels raised by master coopers at the Brown-Forman Cooperage” and crafted “using a special beech and birch charcoal filter finishing process, creating a smooth and flavorful” whiskey. “Coopers’

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Gin

Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits that are flavored with juniper berries a varied assortment of herbs and spices. The spirit base of Gin is primarily grain, usually wheat or rye, making it a light-bodied spirit.   Source Genever is made primarily from “malt wine” (a mixture of malted

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Vodka

The earliest distilled spirit in Eastern Europe was distilled from mead (honey wine) or beer and was called perevara. Vodka, from the Russian word voda meaning water, was originally describes grain distillates used for medicinal purposes. As distilling techniques improved, Vodka, Wodka in Polish, gradually came to be the accepted term for beverage spirit, regardless

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Tequila

Tequila has a personality of its own. It is a drink meant to be consumed with friends and good food. Perhaps because of its common man Mexicano heritage, Tequila resists being serious. Tequila is fun! Tequila is the name of the town where production originally began, and it is also the name of the volcano

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Scotch and Irish Whisky

Irish and Scotch Whiskies differ in taste due different distillation processes. Scotch Whisky is distilled twice, where as Irish Whiskey is distilled three times. Irish Whiskey, like Scotch, is a barley derivative meaning it is often cut with neutral grain spirits. The malt half, sprouted barley with oats, is dried in a closed kiln so

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Rum

The Source Rum distinguishes itself from other spirits by the plant from which it is made, sugar cane. Sugar cane, a member of the grass family has its origins in Papau New Guinea, but this hearty plant is grown in tropical climes around the world. The sweet juice of the mature plant is extracted by

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American Whisky

  The Distillation Process Upon arrival at the distillery the grain is carefully inspected and cleaned of all dust. It is then ground in the gristmill to a meal. The meal is first cooked to release starch from its tough cellular coating, then malt is added to convert the starches. This mixture, now called wort,

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