Spirits

Meet the American West’s most innovative and inviting bourbon. A blend of straight bourbon whiskeys, aged a minimum of two years in charred white American oak barrels. Never chill-filtered or carbon-treated and utilizing a variety of high rye content mash bills to convey an earthy complexity (with a bit of spice). The perfect marriage of richness and brightness expressed by notes of honey nougat, sweet cornbread biscuits, and lemon zest with caramel apples and pecan pie lingering on the finish. Whether sipped or stirred, this bourbon is blended to be your tried and true.

Straight Bourbon Whiskey: 75% corn, 21% rye, 4% barley malt from MGP;
84% corn, 8% rye, 8% malted barley; Other whiskey components are undisclosed due to contractual reasons

Aromas of vanilla, lemongrass, and floral notes are balanced with flavors of sweet cooked agave and toasted oak. Unlike other Reposados that are aged for 4-6 months, Casa Noble Reposado Tequila is aged for 364 days in new French oak barrels.

As a result of our aging process, our Reposado is in a class of its own. With decades of experience in tow, our master blender selects and blends the perfect combination of barrels that deliver a smooth complexity. After aging for 364 days, the finish is long and savory, paired with the sweet cooked-agave flavors and the subtle barrel notes.

Sustainability lies at the heart of everything we do. At Casa Noble, we’re committed to natural, sustainable practices to care for our land. From establishing agave fields on a high altitude estate to making our own compost—we continue giving back to nature because of everything it’s given us. In order to create an outstanding tequila, we believe there must be a careful and caring balance between our process, the environment and the well-being of the people who make our tequila possible.

Sotol Ono is made with Dasylirion Cedrosanum, which takes 12 to 15 years to reach maturity in the wild. The sotol is pulled out of the earth with axes, and the spiny leaves are cut from the piñas to transport to the Vinata. Once in the Vinata, Maestro Gerardo Ruelas roasts the pinas for about 3 days, then grinds them by hand using axes and knives. The plants then ferment for 5 and 7 days, depending on the weather, before being distilled.

A London Dry style gin distilled in Pincher Creek, with wild-foraged juniper, pine tips and angelica found along the banks of the Oldman and Castle Rivers.

Inspired by the Vancouver Island coast, with its clean surf and appealing fragrance of wild roses, evergreen forests, and ocean air, our flagship spirit has a deliciously complex yet impeccably balanced botanical profile. Made from botanicals such as juniper, rose, lavender, citrus, coriander, cardamom, and—most notably—local, sustainably harvested winged kelp, which gives it a subtle taste of the ocean, Seaside Gin is an elegant choice on its own and a winning ingredient in your favorite cocktail.

A smooth, aged rum blended with aromatic spice, fresh pineapple, coconut water and the unique sweetness of the coconut blossom, BACARDÍ Caribbean Spiced is full of tropical taste