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True Tennessee Whiskey is special. It's not just whiskey made in Tennessee. And it's not Bourbon Whiskey. It's more.
To make Collier and McKeel first they bring limestone filtered water from their family farm on the Big Richland Creek and use it to make a mash of corn, rye and malted barley. Then they distill it in our hand-hammered copper pot still. At this point it changes from plain whiskey to Tennessee Whiskey when they drip it through several feet of sugar maple charcoal, made from trees cut by local sawmills and burned on the farm. This gives Collier and McKeel the smooth, sweet, smoky taste that Tennessee Whiskey is known for. Only true Tennessee Whiskey is put through this extra step.
They age Collier and McKeel in very small barrels that are far more expensive than standard sized barrels but adds intense flavours that are our special gift whiskey making in Tennessee. And unlike some whiskies that have an artificial time table for the proper time in a barrel, they determine when it's time to bottle the old fashioned way; when it tastes right.
From a recipe of premium coffees consisting of the better selections of Arabia and Robusta, expertly mixed in huge espresso coffee-makers, CaffŽ Borghetti even today reflects the original process of an old recipe invented by Ugo Borghetti in 1860. Drink it by itself, neat or on ice - also mixed as a base of long-drinks or sophisticated cocktails. Read More
A beautiful, fabulously concentrated framboise from those clever Carthusian monks who make Chartreuse. Add to Champagne for a Raspberry Kir Royale. Read More
Molinari Caffé is an Italian coffee-flavoured sambuca-based liqueur which is made with Arabica beans. **Please Note the Bottle Shot is not a miniature** Read More
Fresh myrtilles (also known as bilberries) are macerated in a pure spirit by the Carthusian monks to create this unusual but delicious liqueur. Read More