Begins at Noon ET April 1st; Ends April 3rd at midnight

This is our "Buy 3 Get 3 Free" case deal. When you add 6 bottles to your cart, you'll automatically get 3 of the lowest priced bottles for free. All bottles must be from this collection. It doesn't need to be 6 of the same bottle. You can add any 6 bottles from the collection. But, you will receive the lower priced bottle for free. Offer ends Thursday (4/3/25) at Midnight. Have fun!

The Bardstown Bourbon Company is a New Blend of Bourbon Makers, pushing the boundaries through innovation, while honoring the traditional art of making whiskey.

Set on 100 acres of active farmland in the heart of the Bourbon Capital of the World®, we produce the highest-quality Kentucky bourbon, whiskey, and rye brands as well as offer custom whiskey production through our one-of-a-kind Collaborative Distilling Program.

We are the first NapaValley style destination on the Kentucky Bourbon Trail® to combine distilling, culinary, and beverage expertise to create a modern, authentic bourbon experience.

It's time for January's Top 5 Available. This month brings a mix of different releases. Some restocks, new releases and private barrels. If you're not familiar with this list, here's the deal. There's a quote about books that says “The worst thing about new books is that they keep us from reading the old ones.” We feel that with Seelbach's at times. To help highlight some of my favorite releases each month I'm building this collection. I know our allocated releases sell out fast and it can be frustrating. This collection is to showcase incredible releases that are still available!

1. Virgil Kaine Eighth Notch Straight Bourbon Whiskey Finished in Vanilla Smoked Toasted Barrels - We finally received a restock after a fast sellout! Toasted oak barrels smoked with vanilla beans? It's like showing up to a party and all of your best friends are there and hand you a cocktail as soon as you walk in.

2. Green River Bourbon Whiskey - I'll continue to bang the Green River drum. This bottle should be on every shelf. It tasty, classic Kentucky Bourbon. It's also available and less than $40. That's a rare combination.

3. O.K.I. Single Barrel Bourbon 'Trilogy Series' Act 1 Barrel #80 117.2 Proof - This was my favorite barrel in the Trilogy Series. I was sucked in as soon as I got rich luxardo cherries, cinnamon and nutmeg on the nose. It's complex and nuanced. But, overall incredibly easy to drink at 117 proof.

4. Penelope Bourbon Rose' Cask Finish Batch 05 - The Rose' cask finish from Penelope was fun and inventive. A recent 90 point score from Fred Minnick means it won't be on shelves for long. Grab a bottle before they're gone.

5. Still Austin Limited Release Single Barrel #20191218-1 - This is a recent release. But, since we're down to our last 60 bottles I wanted to highlight it one more time. The team at Still Austin has put together an incredible barrel programs. This barrel was delicious with notes of black pepper, smoking chips and vanilla bean.

CERTIFIED CRAFT-BLENDED SPIRIT

• Independently-Owned: Less than 25% of the craft distillery (distilled spirits plant or DSP) is owned or controlled (or equivalent economic interest) by alcoholic beverage industry members who are not themselves craft distillers.
• Small-Scale: Maximum annual sales are less than 100,000 proof gallons.
• Hands-on Production: Craft Blenders produce spirits that reflect the vision of their principal blender using any combination of traditional or innovative techniques including fermenting, distilling, re-distilling, blending, infusing or warehousing. The blended components must be varied in each type — e.g., more than one barreling of whiskey, more than one type of neutral spirits, etc. — and cannot be limited to merely blending-down high-proof spirits with water, or by only adding coloring, flavoring or blending material.

To be labeled as bottled-in-bond or bonded, a spirit must meet all of the following requirement:

• The product of one distillation season (January–June or July–December) by one distiller at one distillery.
• It must have been aged in a federally bonded warehouse under U.S. government supervision.
• Aged for at least four years and bottled at 100 (U.S.) proof (50% alcohol by volume).
• The bottled product's label must identify the distillery where it was distilled and, if different, where it was bottled. Only spirits produced in the United States may be designated as bonded.

Welcome to Pro Case! This is  a "Buy 3 Get 3 Free" case deal. When you add 6 bottles to your cart, you'll automatically get 3 of the lowest priced bottles for free. All bottles must be from this collection. It doesn't need to be 6 of the same bottle. You can add any 6 bottles from the collection. But, you will receive the lower priced bottle for free. Have fun!

Medoff started as a brewer at McMenamins and co-founded House Spirits before starting Bull Run Distillery. Lee is the founder and head distiller of Bull Run Distillery in Portland, Oregon.

He started House Spirits Distillery in 2004, where he helped create several popular craft spirit brands of which his namesake Medoyeff Vodka and Aviation Gin are the most successful. He was one of the founding members and first president of the Oregon Distillers Guild, America’s first craft distillers guild. In 2010, with his sights set on making a pure malt Oregon Whiskey, he started Bull Run Distillery. It is here that he focuses on creating dark, aged spirits, from rum made with Hawaiian cane sugar to many expressions of whiskey.

Coppersea Distilling uses Heritage Methods Distilling, revitalizing traditional distilling methods to make amazing spirits. 

Floor Malted Grain - We are one of only a handful of malting distilleries in the world. We exclusively use our own malt in-house and mill by hand at the distillery.

Open Fermentation - We ferment in American-made 500-gallon open wood tanks, and use sour-mashing for flavor enhancement and consistency.

Direct Fire - Our direct-fired simple alembic copper stills sit inside our custom-built still oven, enabling us to create spirits of depth and distinction.

Low Proof Aging - We age our spirits at 101 proof. Our barrel aging program includes the NY-oak aged Excelsior Bourbon, the first truly 100% New York whiskey in generations.

The heart of any Bourbon is corn. It is paramount to have great corn as the starting point. We are fortunate to be located in the extreme southern corn belt with our climate and soils being ideal for this task. From the many corn varieties tested, we selected a special conventional non-gmo corn seed. Our flavor grains come from the craft beer and baking worlds. We use grains from Germany, Chile, USA, and Canada. With all of our Straight Bourbon Whiskeys a majority of the grains are grown here in Alabama. Only full-sized barrels crafted from very best air cured American Oak staves are used for all of our whiskeys. We take no short cuts at any point in the process. The extreme Alabama heat does the rest!

CERTIFIED CRAFT DISTILLED SPIRIT

• Distilled by the DSP: The spirit must have been run through a still by a certified craft producer, and the TTB-approved label must state “Distilled By” followed by the name of the DSP.
• Independently-Owned: Less than 25% of the craft distillery (distilled spirits plant or DSP) is owned or controlled (or equivalent economic interest) by alcoholic beverage industry members who are not themselves craft distillers.
• Small-Scale: Maximum annual sales are less than 100,000 proof gallons.
• Hands-on Production: Craft distillers produce spirits that reflect the vision of their principal distillers using any combination of traditional or innovative techniques including fermenting, distilling, re-distilling, blending, infusing or warehousing.

-Must conform to the New York Farm Distiller (Class D) requirement that 75% of the mash bill be New York grain; in this instance that 75% MUST be New York State-grown rye grain, which may be raw, malted or a combination. 

-The remaining 25% of the mash bill may be composed of any raw or malted grain, New York-grown or otherwise, or any combination thereof.

-Distilled to no more than 160 proof

 -Aged for a minimum of two years in charred, new oak barrels at not more than 115 proof at time of entry.

-Must be mashed, fermented, distilled, barreled and aged at a single New York State distillery.

-A blended whisky containing no less than 100% qualifying Empire Rye whiskies from multiple distilleries may be called Blended Empire Rye.

In Traverse City, you can stumble upon a building on the outskirts of town that hosts a custom built Arnold Holstein still from Germany. For the past decade that still has been utilized to produce the region's premier spirits from grain to bottle, spirits that have received international acclaim and awards. Our distillers make cuts by taste and not by automation. We empty barrels when they're perfect and not on a schedule. Every bottle is inspected and capped by hand, and all of that results in a truly handcrafted spirit. 

It all starts in the soil. Our rye, wheat, and corn are grown and harvested just a few miles from the distillery at Send Brothers Farm in Williamsburg, MI. The Grand Traverse region is known for our rolling hills, fresh water and harsh seasons, all of which lend well to maintaining hearty and tested crops. 

Bins from the farm are delivered weekly and we mill the yield down into our mash tun at the perfect recipe. Our spirits are a Certified Craft Distilled, Kosher and Pure Michigan at its finest, so much so that we can put it on the bottle.

50 States of Bourbon list as it originally appeared in the Wall Street Journal

A TEXAS WELCOME FROM THE HEART AND SOUL OF MEXICO

Before we made the spirits, we made a decision.

For us, it was a simple one—take no shortcuts. That meant using honest ingredients grown across the region, supporting the natural and agricultural resources of West Michigan. It meant crafting every batch from start to finish. And it meant taking a road that many seem to avoid. From that point forward, we’ve been on a journey to develop spirits worthy of people’s admiration.

The result is an uncompromised lineup of spirits. Proudly served in the neighborhood we call home. We don’t source spirits, we source ingredients—the way it was meant to be done. An approach like ours has been a long time coming.

More great products from Long Road Distillers coming soon!

Manifest was founded on the principle that a great vision can only be achieved through unity. Individual talents and abilities are integral to our success, but the sum is always greater than the individual parts. This founding principle revealed itself naturally when establishing our team, comprised of David Cohen, Scott Kennelly, Trey Mills and Tom Johnson. The individual journeys of these four gentlemen led them together to form what is now Manifest.

Manifest celebrates the best of what American craftsmanship has to offer, from the American-made distillation equipment to the grains sourced from a network of co-ops throughout North America. Our distillation is influenced by training from famed brew school the Siebel Institute, researching and shadowing master distillers throughout Kentucky and elsewhere along with a resilient desire to never stop learning, growing and chasing our best selves.

We are a new riff on an old tradition, that tradition or theme being Kentucky Bourbon. Founded in 2014 by Ken Lewis, a visionary Kentucky liquor retailer, and entrepreneur, New Riff is led by a team of corporate refugees ranging from craft beer to politics and more. New Riff crafts a range of whiskeys—Bourbon, Rye, and eventually Malted Rye and a host of specialty recipes—as well as Kentucky Wild Gin. Our mission is simple: to someday be counted among the world’s great small distilleries. Becoming one of the great small distilleries of the world is a long-term play, with no exact ring to win, or title to be declared.

The Peerless distillery houses six fermentation tanks, a 3,800-gallon beer well, and a one-of-a-kind 26-foot continuous copper still made locally by Vendome Copper & Brass Works. The 2,500-gallon Peerless cooker holds the finest corn, rye, barley, and Kentucky limestone water.

Our team is honored to share what makes the Kentucky Peerless Distilling Company so unique. The urban Peerless distillery located in the Bourbon District of downtown Louisville, Kentucky and vast family history are unmatched. After five generations of bourbon makers, we have the patience to make your favorite bourbon.

Lovingly handcrafted and aged in Kentucky, Pinhook has in its DNA the richness of the soil, the warmth of goldenrod, the softness of the air and the character and manner of Kentucky horse country.

Richland Single Estate Rum

Seelbach's Quarterly is a subscription of hard to find and unique spirits for the curious and discerning. We work directly with craft distillers across the country to curate each box. In order to obtain this eclectic offering, you would have to visit each craft distillery to obtain the majority of these spirits. Instead, Seelbach's Quarterly brings the distillery visit to you!

The one question I consistently get since I started Seelbach's is "what should I buy?" It can be tough to select bottles based solely on product descriptions. Each quarter we will select one (or more bottles) that highlight the best of what craft spirits has to offer and send them directly to you. Each bottle will come with a full review as well as cocktail and drink ideas.

With each release we hold back a case or two. This is in case a bottle breaks or is lost in-transit. Once we confirm we don't need any replacements the bottles move to the Vault. That is what you have here!

Traditional Process

At Tom’s Foolery, we make decisions by taste and smell, the same way it was done when bourbon was invented. No added chemicals, flavors, sugar or coloring. We are pretty low-tech and prefer to let things happen in a natural way. The result is an authentic, bold, and full-flavored whiskey.

Tradition.

We make bourbon in a pot still.  That's the way all bourbon was made before 1850, and the way cognac and scotch is made in Europe.  Nowadays, the major American distilleries have abandoned the traditional pot still for continuous column distillation.

Founders, Jason and Corey, met at camp during the early 1990’s in Southern California, after which they remained distant friends throughout high school, college, and their earlier years of building their families. The two separately found their way to the Portland Metro area of the Pacific Northwest, and in 2007 discovered they’d both moved to within 5 miles of each other, 1000 miles away from where they’d first met.

They soon became involved in the local Portland whiskies scene and with their friendship rekindled around a mutual love for whiskies of all kinds, they dreamed of initially creating their own personal expressions in an American Single Malt Whiskey format. When opportunity arose, they committed to the idea and set off on an adventure to bring their dreams to a production reality; an adventure now known as Tualatin Valley Distilling.

Devoted to building new and unique products based on historic traditions and recipes, both Jason and Corey are also committed to the hands-on approach of distilling and create each distinct product from the base ingredients to the bottle. They craft brew each mash, pitch the yeast, and distill the wash in small batches on site in Hillsboro, Oregon, while oak aging and bottling in the same location. Using ingredients sourced locally in the Pacific Northwest, they are also devoted to local growth and creating a distinct regional flavor profile for their whiskies and brandies alike.

Unlike many new whiskey makers, Wanderback Whiskey Co. founder Phil Downer celebrates the fact that there are no imminent plans in place to build his own distilling facility. Instead, he partners with some of the most well-respected names in the industry to create a product that is—in true Pacific Northwest stye—centered on collaboration.

Wanderback’s production method explores a unique twist on the long-standing tradition in the whiskey business of independent bottling. Instead of searching for whiskey casks post-production, Phil runs a kinetic trial-and-error process to create his desired grain bill and mash recipe. The whiskey is then mashed, fermented, and distilled at a partner distillery before being transferred to a family farm in Hood River, Oregon where it is barrel-aged, finished, blended, and bottled. Wanderback's distillery partner for Batch No. 1 and No. 2 was Westland Distillery in Seattle, WA.

Receive $50 off your order when you add a bottle of each