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Beyond Bourbon: Your Essential Guide to American Single Malt Whiskey

  • Writer: The Liquor Librarian
    The Liquor Librarian
  • May 15
  • 17 min read

American whiskey often brings two giants to mind: bourbon and rye. They’re the cornerstones, the familiar faces behind the bar. But there’s a relative newcomer making serious waves, a category brimming with innovation and diverse flavors that’s finally poised for its official close-up: American Single Malt Whiskey. If you’ve noticed more of these bottles popping up on shelves or menus, you’re not alone. This isn’t just a fleeting trend; it’s the evolution of American distilling, offering a whole new landscape for whiskey lovers to explore. Let’s get into what makes this category tick, why it’s generating so much excitement, and where you might want to start your own journey.

Key Takeaways

  • What it is: American Single Malt Whiskey is made from 100% malted barley at a single US distillery, distilled to max 160 proof, aged in oak casks (up to 700L), and bottled at min 80 proof. Formal rules are expected soon.

  • Why it’s Growing: Fueled by the craft distilling boom, a desire for innovation beyond bourbon/rye, global whiskey influence, and adventurous consumers seeking new flavor profiles.

  • Diverse Flavors: Unlike bourbon’s corn-driven profile, ASM taste varies widely based on barley type (including peated/smoked), fermentation, distillation cuts, and maturation cask (new charred oak, used oak, wine casks, etc.). Climate also plays a big role.

  • Regional Styles: Distinct regional identities are emerging, like the balanced styles from the Pacific Northwest, bold whiskeys from Texas, and mesquite-smoked options from the Southwest.

  • Getting Started: Explore benchmark bottles like Westland, Westward, Stranahan’s, Balcones, Virginia Distillery Co., and Whiskey Del Bac to understand the category’s range.

What Exactly Is American Single Malt Whiskey? Decoding the (Soon-to-Be) Rules

For years, “American Single Malt” was more of a gentleman’s agreement than a legally defined term. Distillers were making fantastic whiskeys that fit the description using 100% malted barley at a single US distillery. However, without official standards, it caused confusion for consumers and lacked the defined identity of categories like Scotch Single Malt or Bourbon.

Imagine trying to explain Bourbon without the rules about corn content, new charred oak barrels, and being made in the USA. It would be chaos! That’s essentially the situation American Single Malt producers faced. Recognizing the need for clarity and legitimacy, pioneering distillers formed the American Single Malt Whiskey Commission (ASMWC) back in 2016. Their goal was to establish formal Standards of Identity for the category.

After years of advocacy and collaboration, the Alcohol and Tobacco Tax and Trade Bureau (TTB), the federal body regulating alcohol production and labeling, published a Notice of Proposed Rulemaking in 2022. While not officially final as of this writing, these proposed rules are widely expected to be adopted and represent a massive step forward. Here’s the breakdown of what will officially define an American Single Malt Whiskey:

  1. Made from 100% Malted Barley: This is the core requirement. Unlike bourbon (at least 51% corn) or rye (at least 51% rye), American Single Malt must be made entirely from barley that has undergone the malting process. Malting involves steeping, germinating, and kilning the grain to convert starches into fermentable sugars.

  2. Mashed, Distilled, and Matured in the United States: It has to be an entirely American product, from grain processing to aging.

  3. Distilled Entirely at One Distillery: This explains the “single” in single malt. All the liquid in the bottle comes from one production site. Blending spirits from different distilleries is not allowed, though blending different barrels from the same distillery is perfectly fine and common practice.

  4. Distilled to a Maximum of 160 Proof (80% ABV): This limit ensures that the character of the malted barley isn’t stripped away by distilling to too high a proof. Lower distillation proofs generally retain more congeners, which are the flavor compounds from fermentation and the grain itself.

  5. Matured in Oak Casks Not Exceeding 700 Liters: This is perhaps the most uniquely American part of the definition and a key point of difference from Scotch. While Scotch single malt typically mandates used oak barrels (often ex-bourbon or ex-sherry), the proposed US rules allow for any kind of oak cask, including new charred oak, the hallmark of bourbon and rye aging. This flexibility is crucial and contributes significantly to the category’s diversity.

  6. Bottled at a Minimum of 80 Proof (40% ABV): This is standard practice for most whiskeys, ensuring sufficient flavor concentration.

Why do these rules matter so much?

  • Consumer Clarity: You’ll know exactly what you’re getting when you pick up a bottle labeled “American Single Malt Whiskey.”

  • Category Legitimacy: Formal recognition puts American Single Malt on equal footing with established world whiskey categories.

  • Trade & Export: Defined standards make it easier to market and sell American Single Malt internationally, protecting its identity abroad.

This impending definition isn’t just bureaucratic paperwork. It’s the foundation upon which a major American whiskey category can confidently build its future.

Why Now? The Story Behind American Single Malt’s Ascent

The rise of American Single Malt isn’t an overnight phenomenon. It’s the result of several converging factors over the past couple of decades:

  1. The Craft Distilling Boom: Starting in the early 2000s, small, independent distilleries began popping up across the US. Freed from the pressures of mass production and legacy styles, these craft producers were eager to experiment and innovate. While many tackled bourbon and rye, others saw an opportunity in malted barley, inspired by Scotch but wanting to put an American stamp on it.

  2. A Desire for Innovation: American whiskey drinkers, while loyal to bourbon and rye, also became increasingly curious. The rigidity of bourbon’s rules, like the new charred oak and corn-heavy mash bill requirements, leaves less room for stylistic variation compared to the potential canvas of single malt. Distillers wanted to play with different barley varieties, yeast strains, distillation techniques, and, crucially, a wider array of barrel types.

  3. Global Whiskey Influence: American drinkers weren’t exploring in a vacuum. The established prestige of Scotch single malt provided a clear model. Simultaneously, the global reverence for Scotch, coupled with the meticulous craft seen in Japanese single malts like Hibiki or Yamazaki, primed drinkers to look beyond familiar borders and styles. This created an audience receptive to complex, barley-forward whiskeys, regardless of origin.

  4. Consumer Curiosity: We, as drinkers, have become more adventurous. We want to understand provenance, production methods, and unique flavor profiles. The story behind a small distillery using local barley and experimenting with unusual cask finishes resonates more than ever. If you’ve ever found yourself choosing between a sought-after Japanese whisky or ensuring you have versatile staples like Maker’s Mark bourbon or Hornitos tequila on hand, you understand the expanding palate. The rise of ASM offers a compelling alternative: premium, craft, American, but often exploring different flavor territory.

Essentially, the stage was set by a combination of producer ambition and consumer appetite for something new and different within the American whiskey landscape.

Unlocking the Flavor: What Does American Single Malt Taste Like?

This is the million-dollar question, and the exciting answer is: it depends! Unlike bourbon, which generally offers variations on a theme of corn sweetness, oak, vanilla, and caramel, American Single Malt is a far more diverse category. There’s no single defining flavor profile, and that’s arguably its greatest strength.

The taste is shaped by a multitude of factors, with distillers making deliberate choices at each step:

  1. Barley: The type of barley (two-row vs. six-row), where it’s grown, and how it’s malted all play a role. Some producers use locally sourced barley, potentially imparting regional terroir. A significant variable is the use of peat or other smoke sources, like mesquite. While peated malt is iconic in some Scotch regions such as Islay, American distillers are also experimenting with varying levels of smoke, adding phenolic, earthy, or medicinal notes. Others stick to unpeated malt for cleaner, fruitier, or grain-forward profiles.

  2. Fermentation: Yeast strains and the duration of fermentation create foundational flavors. Longer fermentations can develop more fruity esters, while different yeast strains contribute notes ranging from floral to spicy to bready.

  3. Distillation: The shape and size of the stills (traditional copper pot stills are common, but variations exist) and the distiller’s “cut points” significantly impact the final spirit’s body and character. Cut points refer to selecting which parts of the distilled spirit make it into the barrel. Narrower cuts might yield a lighter spirit; wider cuts can bring in heavier, oilier notes.

  4. Maturation (The Game Changer): This is where American Single Malt truly diverges and diversifies. The flexibility in cask choice is huge.

    • New Charred Oak: Many American distillers embrace new oak, leaning into the American whiskey tradition. This approach imparts familiar notes of vanilla, caramel, baking spices, and toasted wood relatively quickly, creating a bridge for bourbon drinkers. It results in a uniquely American expression that combines the boldness of new oak with a complex barley base. While large-scale bourbons like Jim Beam offer consistency built on corn and mandatory new oak, and even focused bourbons like Maker’s Mark define their profile through this interaction, American Single Malt producers using new oak are painting on a different canvas with that same brush.

    • Used Oak Casks: Other producers prefer used casks (ex-bourbon, ex-wine, ex-sherry, etc.), similar to Scotch tradition. This allows the malt character to shine through more clearly, with the cask contributing more subtle background notes or specific flavors from its previous inhabitant like dried fruit from sherry casks or red fruit from wine casks.

    • Exotic Finishes & Combinations: Many producers use a combination, perhaps starting maturation in new oak and then finishing in a different type of cask (port, madeira, rum, etc.) to layer in complexity. Some experiment with unique wood types altogether, like Mizunara, though this is rare and expensive.

  5. Climate: The environment where the whiskey ages matters. The dramatic temperature fluctuations in places like Texas can accelerate maturation and oak extraction compared to the cooler, more stable maritime climate of the Pacific Northwest. This can lead to significantly different whiskeys even if other factors are similar.

How does it compare?

  • vs. Bourbon: Generally less overtly sweet due to the absence of corn dominance. Often shows more complex grain notes like biscuit, nuttiness, or cereal. Features a wider range of oak influence, from intense new oak to subtle used oak.

  • vs. Rye: Lacks the characteristic herbal, peppery spice of rye grain. Instead, it focuses on barley’s maltiness or fruitiness.

  • vs. Scotch Single Malt: Can be similar, especially if using used oak and/or peat. However, the common use of new charred oak in ASM creates profiles rarely found in Scotch. Also, the American climate often leads to faster maturation compared to Scotland’s cool, damp conditions.

  • vs. Vodka: It’s the opposite end of the spectrum. Unlike a neutral spirit like vodka, where the goal is often purity and smoothness (think of brands like Haku Vodka aiming for that clean profile), single malt whiskey is all about expressing the character derived from grain, fermentation, distillation, and maturation.

The beauty of American Single Malt lies in this breadth. You can find light, fruity, and floral examples; rich, nutty, and chocolatey ones; bold, spicy, new-oak driven drams; and smoky, complex, peated expressions.

A Taste of Place: Exploring Regional Expressions

Just as Scotch has its regional identities like Highlands, Speyside, and Islay, distinct regional styles are emerging within American Single Malt. These styles are driven by climate, local resources, and distiller philosophy.

The Pacific Northwest (Washington & Oregon): The Early HubThis region is arguably the cradle of the modern American Single Malt movement. Distilleries here often benefit from:

  • Maritime Climate: Moderate temperatures and humidity lead to slower, more gradual maturation compared to hotter climates. This allows complex flavors to develop without being overwhelmed by oak tannins.

  • Local Barley: Access to high-quality barley grown in the region is a key advantage, with some distilleries specifically highlighting local varieties.

  • Culture of Craft: The PNW has a long-standing culture of craft beer and wine production, fostering an environment of experimentation and quality focus.

  • Key Players:

    • Westland Distillery (Seattle, WA): A leading voice in the category, known for championing Pacific Northwest provenance. They utilize various barley types and cask maturations, including unique releases featuring local Garryana oak (Quercus garryana). Their core American Single Malt is a benchmark, often balancing fruit, malt, and gentle oak.

    • Westward Whiskey (Portland, OR): With roots in craft brewing, Westward emphasizes flavorful fermentation and often uses new charred American oak. This results in robust, flavorful whiskeys that bridge the gap between traditional American whiskey and single malt. Their flagship American Single Malt showcases this approach.

    • Copperworks Distilling Co. (Seattle, WA): Another Seattle standout, Copperworks focuses on showcasing the malt itself. They often use unique barley varietals and prefer used oak to let the grain character shine.

Texas: Heat and BoldnessThe Texas climate, with its significant temperature swings, dramatically accelerates the interaction between spirit and oak.

  • Rapid Maturation: Whiskeys can extract color and flavor from barrels much faster. This leads to darker, richer, and often intensely oak-influenced spirits at younger ages.

  • Bold Profiles: Texas single malts often exhibit notes of dark chocolate, leather, coffee, and spice. They can sometimes border on tannic if not carefully managed.

  • Key Player:

    • Balcones Distilling (Waco, TX): A pioneer of Texas whiskey, Balcones produces intense and flavorful single malts, often using unique roasting and mashing techniques. Their ‘1’ Texas Single Malt is iconic for its rich, almost chewy texture and complex notes.

The Southwest: Desert InfluenceDistillers in Arizona and New Mexico are incorporating unique local elements.

  • Arid Climate: Similar to Texas, the dry heat influences maturation, though perhaps differently.

  • Unique Smoke: Some distillers utilize local wood for smoking the malt.

  • Key Player:

    • Whiskey Del Bac (Tucson, AZ): Famous for their Dorado expression, which uses mesquite instead of peat to smoke the barley. This imparts a distinctive sweet, barbecue-like smokiness alongside the malt character.

Other Emerging Regions:Distilleries across the country are contributing to the category’s diversity. Examples include the Rocky Mountains (Stranahan’s in Colorado), known for its quintessential Rocky Mountain single malt profile often aged in new charred oak, and the East Coast (Virginia Distillery Co. in Virginia), which blends their own American single malt with sourced Scotch before transitioning to fully in-house distillate, often finished in creative casks. Even the Midwest is seeing producers emerge.

This regional diversification is one of the most exciting aspects of American Single Malt, offering a “taste of place” that reflects local ingredients and environment.

Bottles to Begin With: Navigating the American Single Malt Shelf

Ready to dive in? The growing number of options can be daunting, but here are a few excellent starting points representing different styles within the category:

  1. Westland American Single Malt Whiskey (Pacific Northwest): A great introduction to the PNW style. It’s balanced, complex, showcasing malt character alongside well-integrated oak (often a mix of new and used). Expect notes of orchard fruit, chocolate, almond, and gentle spice. A benchmark for the category.

  2. Westward American Single Malt Whiskey (Pacific Northwest): If you enjoy the richness of American whiskey but want a malt-based spirit, this is a fantastic choice. Aged primarily in new charred oak, it’s robust, flavorful, and often presents notes of dark fruit, crème brûlée, tobacco, and baking spice.

  3. Stranahan’s Blue Peak (Rocky Mountains): Hailing from Colorado, Blue Peak is aged in new charred American oak and finished in casks that have held their flagship Original single malt (using a Solera process element). It’s approachable, slightly lighter than their Original, with notes of butterscotch, dried apricot, and nutmeg. A solid entry point.

  4. Balcones Texas Single Malt ‘1’ (Texas): For those seeking intensity. Expect a rich, viscous whiskey with notes of stewed fruit, maple, toasted bread, brown sugar, and roasted nuts. It’s a bold statement of Texas terroir and distillation style.

  5. Virginia Distillery Co. ‘Courage & Conviction’ American Single Malt (East Coast): Aged primarily in ex-bourbon casks with contributions from sherry and cuvée wine casks. This offers complexity with notes of caramel, butterscotch, red fruit, and spice. Represents a more fruit-forward, subtly oaked style.

  6. Whiskey Del Bac Dorado (Southwest): If you’re curious about smoked single malt beyond peat, this is a must-try. The mesquite smoke provides a unique southwestern BBQ character, think smoked paprika, caramel, and vanilla, layered over a sweet malt base. It’s distinctive and memorable.

  7. Copperworks American Single Malt (Pacific Northwest): Often released in small batches focusing on specific barley types (like “Release 045” using Baronesse Barley). These tend to be malt-forward, showcasing the grain with lighter oak influence from typically used casks. Expect notes of honey, nuts, fruit, and cereal. Great for appreciating the base spirit.

This list is just a starting point. Many other excellent producers exist (Hillrock, Cedar Ridge, Corsair, ASW Distillery, Boulder Spirits, etc.), each offering their unique take. The best approach? Start with a style that sounds appealing based on your existing preferences. For instance, try Westward if you like robust bourbon, or Westland or Virginia Distillery Co. if you enjoy complex Scotch, then branch out from there.

Beyond the Neat Pour: American Single Malt in Cocktails

While many single malts are designed for sipping neat or with a splash of water to appreciate their nuances, don’t discount American Single Malt’s potential in cocktails. Its diversity means different expressions can work beautifully in various drinks.

  • Old Fashioned: A natural fit. A robust, new-oak-aged ASM like Westward or Stranahan’s can create a rich, complex Old Fashioned that rivals a bourbon or rye version. It brings malt depth alongside oak spice. A lighter, fruitier ASM could offer a brighter take. Adjust the sugar and bitters to complement the specific whiskey’s profile.

  • Manhattan: Bolder ASMs, especially those with some sherry cask influence or new oak spice, can make a fantastic Manhattan or a related cocktail like a Rob Roy (which traditionally uses Scotch). The malt complexity adds a different dimension compared to rye’s spice or bourbon’s sweetness.

  • Whiskey Sour: A well-balanced ASM with good acidity and fruit notes can shine in a Whiskey Sour. The malt character provides a solid backbone against the lemon and sugar.

  • Highball: Don’t underestimate the simple Highball. A lighter, brighter ASM (perhaps one aged primarily in used oak, like some Copperworks releases) mixed with good quality soda water and a lemon twist can be incredibly refreshing. This preparation allows the subtle malt and fruit notes to come through.

  • Penicillin: While traditionally made with blended Scotch and a float of peated Islay Scotch, you could experiment using an unpeated ASM as the base and a smoky American option like Whiskey Del Bac Dorado or a peated Westland expression for the float. This creates an all-American twist.

The key is matching the whiskey’s profile to the cocktail. Don’t drown a delicate, nuanced malt in overpowering ingredients. But don’t hesitate to use a flavorful, robust ASM where you might typically reach for bourbon or rye. There’s something about the grainy complexity of a good single malt, whether it’s the nutty depth of an unpeated Westland or the smoky tang of Del Bac Dorado, that adds a new layer to familiar cocktails.

The Road Ahead: What’s Next for American Single Malt?

The future for American Single Malt looks incredibly bright. Here’s what to expect as we head towards 2025 and beyond:

  1. Official TTB Definition Finalization: This is the most anticipated development. Once the rules are officially codified, which most anticipate happening relatively soon, it will provide a massive boost in terms of market clarity, consumer confidence, and international recognition. Expect distilleries to proudly display “American Single Malt Whiskey” on their labels.

  2. Continued Growth and Market Share: While still small compared to bourbon and rye, ASM is one of the fastest-growing segments of the American whiskey market. Expect to see wider availability, more shelf space dedicated to the category, and increasing consumer awareness.

  3. Increased Experimentation: With the foundational rules in place, distillers will likely continue pushing boundaries within those parameters. Expect more exploration of unique barley strains (including heirloom and locally adapted varieties), diverse yeast programs, innovative cask finishing, and potentially more focus on terroir expression.

  4. Maturing Age Statements (Maybe): Many ASMs are relatively young compared to Scotch standards. This is due to the category’s youth and often faster maturation climates or the use of new oak. We will start seeing older expressions emerge as distilleries build up aged stocks. However, the American focus might remain less on age as the primary indicator of quality and more on flavor profile and cask management, especially given the impact of new oak.

  5. Stronger Regional Identities: As distilleries in different regions continue to refine their styles, we’ll likely see clearer distinctions emerge between PNW, Texas, Southwest, and other regional approaches.

  6. Challenges Remain: The category still faces hurdles. Educating consumers accustomed to bourbon or Scotch takes time. Price points for craft single malts are often higher than mass-market bourbons. Competition from established global categories is fierce.

Despite the challenges, the momentum is undeniable. American Single Malt Whiskey offers a compelling combination of tradition (malted barley) and American innovation, especially in maturation. It taps into the desire for craft, provenance, and new flavor experiences.

It represents a dynamic and exciting frontier in American distilling. Whether you’re a seasoned whiskey drinker or just starting your journey, there’s never been a better time to explore the diverse and delicious world of American Single Malt. It’s a category that respects its global cousins while confidently forging its own unique path. So, next time you’re browsing the whiskey aisle, look beyond the familiar names. There’s a whole new landscape of American flavor waiting to be discovered.

Common Questions & Expert Answers

Q1: How does American Single Malt differ from Scotch Single Malt?Answer: The main differences are in the regulations and production methods. While both must be made from 100% malted barley at a single distillery, American Single Malt often uses new charred American oak barrels (while Scotch typically uses used barrels), which creates bolder vanilla and caramel notes. The American climate can lead to faster, more intense aging—think of the difference between a Texas Balcones and a Highland Glenfiddich. If you appreciate the nuanced smoky style of a Hibiki Japanese whiskey, you’ll notice American single malts have their own distinct layers of flavor influenced by place and oak.

Q2: What types of cocktails work best with American Single Malt Whiskey?Answer: American Single Malt shines in spirit-forward cocktails that let its malt complexity stand out, like the Old Fashioned or Manhattan. A robust, oak-driven bottle (such as Westward or Stranahan’s) can add rich depth, while lighter, fruitier ASMs create refreshing highballs. For adventurous mixers, try swapping in American Single Malt for traditional Scotch in a Penicillin or Horseradish Sour. Maker’s Mark is a bourbon classic for mixing, but single malt brings a whole new grain-driven dimension to cocktails.

Q3: Are all American Single Malt Whiskeys peated or smoky?Answer: Not at all. While some producers experiment with peat or regional smoke sources (like Whiskey Del Bac’s mesquite), most American single malts are unpeated and lean malt-forward, offering flavors from fruity and floral to nutty, chocolatey, and spicy. If you prefer a smoother, less smoky pour—think along the lines of Haku vodka’s mellow character—stick with unpeated options unless you’re actively seeking out smoke.

Q4: How should I serve American Single Malt to best appreciate its flavors?Answer: For most expressions, sipping neat or with a splash of water is the best way to experience the full range of aromas and flavors. Adding a single large ice cube can subtly mellow bolder whiskeys without muting complexity. Glassware matters, too: a Glencairn glass helps focus the nose, similar to how a quality gin like Roku reveals botanicals better in a proper glass. Start neat, then experiment with water or ice to taste.

Q5: Can American Single Malt be a good value compared to bourbon or Scotch?Answer: While American Single Malt often costs more than standard bourbons like Jim Beam or major blended Scotches, the value comes from the unique, small-batch craft and wide flavor range. As the category grows, more options at different price points are emerging—especially from established craft distilleries. If you’re looking for an everyday sipper, there are increasingly solid choices under $60. For special occasions, the depth and individuality may justify stretching the budget.

Q6: What foods pair well with American Single Malt Whiskey?Answer: Food pairings depend on the whiskey style. Malty, nutty expressions (like Westland or Copperworks) go beautifully with aged cheeses, roasted nuts, or charcuterie. Oak-forward or sherry-finished single malts pair well with grilled meats, barbecue, or even chocolate desserts. If you enjoy pairing gin like Roku with seafood, try a lighter single malt alongside smoked salmon or a citrusy salad for an American twist.

Q7: Are age statements important with American Single Malt, or is flavor more critical?Answer: While age matters, it’s not the sole indicator of quality in American Single Malt—especially because warmer climates (like Texas) accelerate aging in new oak. What truly counts is how the distiller balances grain, oak, and secondary finishes. Many top American single malts are under five years old but taste mature and complex. Take cues from flavor descriptions and producer reputation just as you would choosing a limited release Maker’s Mark or experimental Hibiki.

Q8: How do climate and region affect the taste of American Single Malt?Answer: Climate shapes how whiskey matures. Hotter areas like Texas (Balcones) yield more intense, oak-driven profiles quickly, while the Pacific Northwest offers slower aging and more nuanced, malty flavors (as seen with Westland or Westward). Just as Japanese distillers like Hibiki chase subtlety influenced by their environment, American regions create their own signatures—from mesquite smoke in Arizona to fruit-forward styles in Virginia.

Q9: What’s the best way for bourbon or rye drinkers to start exploring American Single Malt?Answer: Look for American Single Malts aged in new charred oak, which nod to that familiar vanilla-caramel profile from bourbons like Maker’s Mark or Jim Beam. Stranahan’s Blue Peak or Westward can be excellent bridges. Start with a style that echoes what you already like, then branch out into more malt- or fruit-driven expressions for a broader perspective.

Q10: Aside from the bottles in your recommendations, are there any easy-to-find brands or hidden gems for newcomers?Answer: Absolutely—beyond the “big” craft names, keep an eye out for small-batch releases and regional standouts like Cedar Ridge (Iowa), ASW (Georgia), or Hillrock (New York). You might also spot crossover brands at specialty stores with unique cask finishes. Remember, the American Single Malt shelf is rapidly growing—never hurts to ask your local bottle shop or browse online communities for the latest discoveries. If you’ve explored the world of gin with Roku or whiskey with Hibiki, you know there’s always a new favorite just around the corner.

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