Our 10th Mountain Bourbon is an award-winning spirit made from a handcrafted blend of Colorado Corn (75%), American Rye (20%), and Malted Barley (5%). This 750ML bottle will make a lasting impression with a bold flavor and smooth finish.
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Made locally in Concord, NH by a Windham, NH firefighter
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Middle West Michelone Reserve Wheated Bourbon carries the weight of a legacy.
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Tidewalker is made from corn, local barley, caramel malt and a generous portion of wheat.
Available in 750 ML.
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Yellow Bird Tennessee Whiskey is traditional Tennessee Sour Mash Whiskey. A percentage of the proceeds from each bottle sale of Yellow Bird Tennessee Whiskey will be donated to the National Audubon Society.
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117.4 Proof. From KY. Available in 750 ml.
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At 99-Proof (44.5% ABV.) our Small Batch Bourbon brings all of the traditional bourbon flavors to the table – Vanilla, Caramel, Baking Spice, and Honey – to make for a greater sipper whether neat, on the rocks, or in your favorite cocktail.
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This bourbon made in York, Maine, has balanced and complex flavors such as caramel, oak, dried fruit, cinnamon, pepper, sweet tobacco, honey, and grain. The finish is dry long and pleasant with cinnamon and clove.
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Distilled in York, ME by father and son Duo, both named Dave, 100 proof, Aged over 4 years in 53-gallon barrels, sour mash recipe of 58%corn, 37% rye, and 5% malted barley, Smooth and balanced with sweet notes of caramel, clove, dried fruit, lite oak, and barrel char. With a stately finish that is very long-lasting
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DRY FLY BOURBON 101 WAS THE FIRST LEGAL BOURBON MADE IN WASHINGTON STATE. IT FEATURES CORN GROWN BY OUR LOCAL HUTTERIAN SETTLEMENT AND TRITICALE GROWN BY MITCH THE FARMER. AGED IN 53 GALLON AMERICAN OAK BARRELS FOR A MINIMUM OF 4 YEARS.
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Border Whiskey - a high-rye Bourbon, with a stone fruit and vanilla finish. Sourced and aged specifically for Citizens of the Republic, and bottled for you at near-cask strength.
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Belfry Double Barreled Bourbon Whiskey is a collaborative project with our friends and nextdoor neighbors at Bissel Brothers Brewing. After they age their “Angels with Filthy Souls” maple porter and their “Sigel” oatmeal stout, we take the empty barrels and fill them with our Bourbon Whiskey and let it age for another six to ten months.
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On the nose it’s all about smoke and wood. It’s that smoldering campfire deep in the pine forests of Maine, slowly going out, that’s simply perfect for roasting marshmallows. On the palate, however, it’s all about the heat. It’s youth and vigor come through in an almost brandy-like way.
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