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Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to https://www.p65warnings.ca.gov/alcohol

It’s no secret that Kentucky bourbon is the amber standard for whiskey drinkers, but Amador Whiskey Co.’s Double Barrel Classic Bourbon does something a little extra—it captures the heart of Kentucky in every glass. This 72% corn small batch classic bourbon upholds the high standards of Kentucky bourbon with a deep understanding that it’s more than a spirit, but a culture—a lifestyle. Amador’s classic low-rye bourbon was aged in new charred American oak barrels for three years, taking time to soak in flavors of vanilla, caramel and mildly tart black cherry notes. Distinct from its Kentucky counterparts, Amador Whiskey Co.’s Double Barrel Classic Bourbon also captures the California spirit. The whiskey’s second barrel aging is done in Napa Valley California, where this classic drink steps into luxury, aging for 9 to 12 months in medium toast French oak Napa Cabernet Sauvignon barrels. The Cabernet aging results in a copper brown bourbon tint with a cabernet red hue, sensational vanilla characteristics and a silky mouthfeel. The result is a rich take on a Kentucky bourbon, exuding deep flavors of vanilla and toast followed by notes of crème brûlée that conclude with hints of spice in a long, complex finish. When you reach for this bottle, you’re reaching for the Amador golden standard, whether in a Perfect Manhattan cocktail or just slow sipping nice and neat.

Haystack Needle is a limited-release, single-barrel offering from Redwood Empire. Select lots of 14-year-old bourbon are carefully chosen from our Sonoma County rack house and wine cask finished for additional complexity. Each barrel is individually bottled, non-chill filtered to preserve rich, natural flavors, and offered at barrel strength.

Fermentation took place in stainless steel tanks, featuring five different lots and five different yeast strains that gave us more complex aromas and flavors. The wine was aged a total of five months in stainless steel and did not go through malolactic fermentation thus highlighting the exceptional fresh fruit character of the wine.