BevFluence Chicago Speakeasy: The Story of Norton

In 1873, the international wine community was stunned when a Missouri produced Norton wine produced by Poeschel & Scherer was declared the “Best Red of All Nations” at an International competition in Vienna, Austria. Then another medal at the Universal Exhibition in Paris in 1873. The popularity of Norton exploded - worldwide. At the time many European vineyards were just recovering from Phylloxera, and because of Norton’s relative immunity to disease and pests, this grape was designated as a possible savior to their ravaged vineyards. 

During the 2025 BevFluence Chicago Speakeasy I presented "The Story of Norton", a seminar that described the history of America's Grape - starting with the 1873 Best Red of All Nations award in Vienna, Austria. During the presentation, I poured four Norton wines, two from Missouri and the other from Virginia.  After the presentation, attendees poured samples from a number available Norton wines that had been opened during the previous night's Norton Wine Dinner for industry professionals.

The attendees started with a glass of the 2022 Stone Hill Cross J Norton. The winemaker at Stone Hill Winery, Nathan Held, asked that I relay that he feels this is a great representation of what a young Norton wine should taste. I mentioned that inexperienced winemakers can produce a Norton that is astringent and too acidic, whereas this wine exhibited  a spicy nose with tart plums and black cherries with subtle earthiness and spice. 

Back to our story.   

I discussed the preponderance of German settlers to the Midwest between 1827 and 1856 and how Hermann Missouri was created specifically for German immigrants.  And grape growing was a popular endeavor. By 1847 there were 28 vine growers in Hermann with one being Michael Poeschel started making wine using Catawba and Isabella - two Vitis labrusca grapes. Soon he partnered with another German, John Scherer, to form Poeschel & Scherer.

In the 1850s, under the leadership of George Hussmann, Norton was recommended and Hussmann distributed cuttings and by 1858 Princes Nursery (Flushing, New York) shipped the first documented instance of Norton vines to Hermann. Norton and Cynthiana were quickly adopted by Poeschel & Scherer. The winery was renamed Stone Hill Wine Co. Over time successful salesmen turned business partners William Herzog and George Stark helped grow the winery to become the second-largest winery in the country. Winning top honors in 8 World’s Expos between 1873 and 1915, the winery gained international prominence in the world of wine.   But there were stormy clouds on the horizon. 

The attendees then sampled the 2018 Stone Hill Winery Old Vine Reserve Norton. The grapes come from  a tiny 1/4 acre vineyard of Norton grapevines that were planted in 1863, during the Civil War. According to the winery, "once in a great while the shy bearing Ancient Vines produce enough grapes for a barrel or two of Norton Wine".  The wine was aged two years in French oak and shows more roundness plus hints of chocolate and more mature dark fruit. But still plenty of lively acidity. 

Back to our story.   

With World War I came anti-German sentiment, which hurt the traditionally German alcohol industry in Missouri, slowing growth. With the end of the war, the temperance movement started to dominate politics and eventually succeeded with Prohibition being ratified in 1919 and enacted in 1920. George Stark’s sons were forced to shutter the winery and order the vineyards to be destroyed. In 1923, the cellars were transformed into a mushroom farm which would continue under Bill and Mary Harrison until wine could once again find a home in their halls. 

During and after prohibition there was a strong home winemaking tradition in Missouri with Jim & Betty Held as active participants.  In 1965, they moved into the remnants of the old Stone Hill Wine Co. at the urging of the Harrisons in order to resuscitate the winery. He started with Catawba and Concord  but searched throughout the region to find existing Norton vines. He eventually found and purchased a plot of old civil war era - vines at a property owned by another home winemaker Rauch. This is the grapes used in the 2018 Stone Hill Winery Old Vine Reserve Norton.

The attendees then sampled the Bluemont Vineyard 2020 Norton Reserve. I wanted to show another younger Norton and stressed the noticeable difference with the Stone Hill Cross J Norton. It was livelier with more spices, bubbly sour cherries, and noticeable tannins. 

Back to our story. 

Norton or Vitis Aestivalis is a native North American grape officially discovered in 1823 by Dr. Daniel Norborne Norton (1794-1842), a physician from Richmond. After his first wife died during childbirth he turned to cultivating new grapes (27 in total) in a small plot of land known as Magnolia Farm - northwest of Richmond.  Even though Jefferson was never successful in finding a wine grape suitable to the Virginia climate, he may have inspired Dr. Norton's new endeavor. There are saved correspondence between Dr. Norton and Jefferson's chief grape grower. But fortune is odd. The Norton grape was not created intentionally, but resulted as a chance of nature through open pollination. Initially it was thought to be a natural cross between Pinot Meunier and a now extinct hybrid known as Bland. What is known for sure is that the male parent, was a wild vine of Vitis aestivalis.

Shortly after his discovery, Norton was quickly adopted by many growers as a hearty grape able to yield quality fruit for wine making. Based on sale documents, Norton is one of the oldest native grape varieties commercially used to make wine in North America. In fact, it was sold and used to make wines since 1830 as an inexpensive alternative to importing well-known European vinifera grapes, vines, and wines. As it spread westward it was still popular in Virginia up into the late 19th century - but like Missouri died out during prohibition. 

The final wines that the participants sipped were the Horton Vineyards 1995 and 1999 Horton Norton - library wines intended to demonstrate the age ability of Norton wine. The grapes inherent acidity helps elevate the finish even as the wine passed almost three decades in the bottle. In addition the wines show jammy - yet velvety layers - of dark fruit and chocolate. 

Post prohibition, the Virginia wine industry was slow to materialize and one of the pioneers was Dennis Horton. A native of Missouri, he started an office supply business in the metro D.C. region all the while planting a few vines at a small home vineyard in Madison County, Virginia in 1983.  In the late 1980s, Horton and a business partner acquired 55 acres for the beginning of Horton Vineyards. Rhone grape varieties were his favorite options but he was familiar with the Norton grape from growing up in Hermann and knowing the grape's Virginia roots.  He thus contacted Jon Held and obtained a shipment of Norton vines from Stone Hill Winery -- reintroducing the Norton grape to the Commonwealth with their inaugural vintage in 1992. The grape loves the Virginia climate.  And the Horton library wines represent wines made from these Stone Hill cuttings. Today there are over 20 wineries producing a Norton wine in Virginia and the have joined together to form the Norton Network in order to promote the grape. Thanks to Dennis Horton this is possible along with the world's largest grower of Norton - Chrysalis Vineyards.

BevFluence Chicago Speakeasy: Cambio -- A Mexican-styled Tequila

Tequila is one of the only spirits in the world to retain a sense of place through its entire process, it retains its Terroir. Every choice we made with Cambio is to enhance the effect and show the true potential of the spirit.” John des Rosiers - Founder of Cambio Tequila

At the very beginning of John des Rosiers' presentation at the BevFluence Chicago Speakeasy, he mentioned the desire to create a "Mexican-styled Tequila" as a result of conversations with one of his wife's Jalisco cousins pertaining to creating a new tequila brand. This philosophy closely corresponds to the above quote which I obtained while researching the brand before the Speakeasy. 

But what defines a Mexican-styled Tequila and what differentiates it from contemporary and popular tequila brands? This was the unofficial topic of the next 45 minutes and a later Cambio Tequila Dinner where Mr. des Rosiers discussed the rational for starting the brand and the many production steps he choose to come closer to "how tequila was produced back in the day".  These production steps feature a Tahona to crush the agave, fermentation in wooden vats, and distilling using an Alembic copper still. 

As des Rosiers pressed forward in developing this new brand, his cousins introduced him to ZB Distillery, the only operation willing to adopt his innovations and longer production times. The distillery also allowed a separate building to be completely modified to incorporate a design for 100% natural process. He also selected the Ruvalcaba de Arandas family and their Ruvalferti agave estate as the source for the whole Blue Weber, highland agave. In return the Global G.A.P. certified company adjusted to Cambio's unique harvest requirements. 

For modern tequila, the general production methodology is to harvest the piñas and at some point cut them into pieces, and cook using autoclaves (pressure cooker within 6-12 hours) or stone ovens (2-3 days).  Molinos (mechanized shredding mills) or  diffusers extract the aguamiel juice from the softened agave. It is the aguamiel juice that is then fermented -- usually in large stainless steel vats. After fermentation, the "musto muerto" is then distilled maybe in a traditional copper still, maybe a stainless steel version of the Alembic still, but more likely in a large column still - more suited for mass production. 

Cambio returned to a more historic Mexican-styled approach by cooking the piñas the same day they are harvested -- and cooking the Blue Weber whole. This allows the retention of various aromas and flavors that are lost early in the production process in modern processes. Cambio uses a stone oven to cook the whole piñas and allows four days to proceed instead of the standard 2-3 days.  The slower cooking of the agave won't caramelize the sugars as much, so it tends to create a sweeter, smoother spirit with less bitterness in the finish.  After cooking, a traditional Tahona wheel is used to gently squeeze the agave juice from the plant by hand instead of a roller machine or diffuser processing.  Like the slow cooking, the use of a tahona wheel helps retain inherent aromas and flavors. 

While moving to the fermentation process, Cambio continues reverting back to historic techniques. They slow the fermentation time down starting with using cooler deep-well water that is filtered by the volcanic soils. The low temperature fermentation is more reminiscent of wine fermentation and results in a more flavorful spirit with greater texture and complexity. This low fermentation requires a unique set of four types of yeast that can operate at lower temperatures. And most importantly, the fermentation occurs in wooden vats where ZB Distillery allowed Cambio to build temperature controlled tanks around the wooden vats. These vats are made from Tennessee white oak and traditional Mexican oak. The resulting fermentation process takes 14 days with includes 2-days of malolactic fermentation. 

The resulting "musto muerto" is then distilled 12 hours in an Alembic copper still to exactly 50% alcohol. There is no cutting of heads and tails and fats and oils are not filtered. Each run is tested in certified by the required authorities. 

All the Cambio tequilas are then aged for some period and they use 13 barrel types to soften and add complexity and nuance to their spirits. The Blanco is aged for two weeks in used White Burgundy and White Bordeaux wine barrels.  The Reposado is aged 30 days in a similar combination of used white wine barrels and then five additional months in French Oak Chardonnay barrels. And the Anejo is aged on average for 15-24 months blended from three different types of French Oak barrels and finishes. 

Even the labels are made using historical methods, in this case artisan “amate,” an ancient method of creating nonwoven fabric using the barks of indigenous trees that dates back to the Mayas and the Aztecs.

We will be following this post with various tasting reviews and cocktail recipes using Cambio Tequila. 

Regenerative Farming at Grgich Hills Estate

Are you familiar with the main principles of Regenerative Farming?  Grgich Hills Estate has been a leader in this innovation, first by farming organically for the past two decades, then biodynamically, and finally regenerative farming as stipulated by Regenerative Organic Certified (ROC) since 2019. 

Winemaker and Vice President of Vineyards & Production Ivo Jeramaz and his son Luke provided an overview of this process during a BevFluence® organized tour of one of the Grgich Hills Estate's American Canyon vineyards. Here they farm 121.5 acres at cooler temperatures and stronger winds than in Napa Valley.  Over a crescendo of songbirds, ducks, geese, and guinea fowl; Ivo and Luke described how Grgich Hills implements five principles of Regenerative Farming leading to a vibrant nature preserve, productive grapes, reduced costs, and satisfied employees. Check back later for multiple posts on these chemical free principles, but here are the main features:

1. No till agriculture reduces erosion and keeps valuable nutrients and microbes in the soil.
2. Bio-diversity in the vineyard through at least four plant groups leads to sharing of nutrients.
3. Planting cover crops that become layers of armor by protecting the soil from sunlight and maintains moisture.
4. Let animals manage most vineyard activities such as mowing and pest control. Grgich Hills uses sheep, owls, songbirds, guinea fowl, and other animals to control cover crops and pests.
5. Institute labor practices that ensure sufficient wages and worker safety that leads to greater retention and thus increased productivity.

Grgich Hills also provided a fantastic library tasting of their iconic wines -- after a refreshing glass of their 2021 Essence Estate Sauvignon Blanc ($55). This saline driven refreshing wine offers white grapefruit and stone fruit and is made from practically a 50-50 blend of American Canyon and Carneros grapes.  The 2016 Estate Napa Valley Chardonnay still carries similar acidity and minerality with floral and sweet apple and pear notes. 

Moving to red library wines, we started with the 2018 Estate Napa Valley Merlot which is a blend from three vineyards - the cooler American Canyon and Carneros vineyards and the warmer Yountville vineyard. Expect savory red fruit, some mint, structure and a balanced acidic - but polished finish. We had the pleasure to sip their 2014 Estate Napa Valley Cabernet Sauvignon and compare it to their 2007 Estate Napa Valley Cabernet Sauvignon. The 2014 starts with a wonderful mouthfeel of black fruit and juicy structured tannins. Whereas the 2007 is lighter, it is still vibrant with noticeable tannins mingling with ripe raspberries. The final wine was the 2013 Estate Napa Valley  Miljenko's Old Vine Zinfandel sourced from 135-year-old vines grown in Calistoga. Think of savory black fruit dusted with black pepper finishing with juicy tannins. 

Dry Petit Manseng Ascends in Virginia During 2019

"Petit Manseng is one of the key white grape varieties of South West France. Used predominantly in Jurancon and Pacherenc du Vic-Bilh, it is most commonly vinified as a richly sweet wine with stonefruit characters such as peach and apricot, citrus and sweet spice." -- Wine-searcher.com

Twenty years ago, two Virginia wineries planted plots of Petit Manseng using cuttings from Virginia Tech’s Alson H. Smith Jr. Agricultural Research and Extension Center experimental vineyard near Winchester.  The extension agents recognized that the grape's thick skins and loose clusters would be advantageous during Virginia's humid summers.  Soon afterward Jennifer McCloud of Chrysalis Vineyards petitioned the precursor to the Alcohol and Trade Tax Bureau (TTB) to approve Petit Manseng as a valid grape variety so that the grape's name could be used on a wine label. However, before approval was granted,  Horton Vineyards was able to label their first Petit Manseng vintage as that grape name because it had submitted the wine label as a place name and not as a grape name. Pretty sneaky. Over the succeeding years, Petit Manseng made small strides in the Virginia wine industry, but primarily as a dessert or off-dry offering as its inherent acidity balances residual sugar -- reminiscent of Riesling.

However, today it is dry Petit Manseng that has elevated the grape to public consciousness within the Commonwealth as two were included in the 2019 Governor's Case Club. During the 2019 Denver BevFluence Experience, we received samples of these wines which consisted of the Governor's Cup winning Horton Vineyards Petit Manseng 2016 ($25) and the gold-winning Michael Shaps Petit Manseng 2016 ($30). What makes these wines exceptional is that they maintain the grape's inherent bright tropical characters and provide a newly discovered depth and weight. he Horton version includes five percent each Viognier and Rkatsiteli which help explain some stone fruit character and both were fermented primarily in oak introducing Burgundian techniques.

These two wineries are linked with other interesting facts. In 1991, when Horton's first crop was harvested, they leased Montdomaine Cellars as a production facility for the next 5 years and used the Montdomaine trademark during that period. In 1995, Michael Shaps moved to Virginia to work at Jefferson Vineyards as head winemaker and general manager and in 2007 he and a partner purchased that same Montdomaine facility to open Virginia WineWorks. And recently longtime Horton winemaker Mike Heny, who started production of the 2016 Horton Petit Manseng, left in late 2017 for a similar position at Virginia WineWorks. Heny was then replaced by Andy Reagan who conducted the final blending trials for the Petit Manseng and it was Reagan who had previously succeeded Shaps at Jefferson Vineyards. Plenty of winemaking talent making the rounds in Virginia. Cheers to 2019.

Comparative Cabernet Franc - Colorado vs Virginia

"I'm not a huge enthusiast of the sexual stereotyping of wines but even I can see that Cabernet Franc might be described as the feminine side of Cabernet Sauvignon. It is subtly fragrant and gently flirtatious rather than massively muscular and tough in youth. Because Cabernet Sauvignon has so much more of everything – body, tannin, alcohol, colour – it is often supposed to be necessarily superior, but I have a very soft spot indeed for its more charming and more aromatic relative, Cabernet Franc." -- Jancis Robinson

Whereas Cabernet Franc is mostly known from its Bourdeaux (St-Émilion and Pomerol) and Loire (Chinon) homes, this black-skinned wine grape has been widely planted in the United States - particularly in wine regions such as the Finger Lakes, Long Island, Pennsylvania, Maryland, Virginia, and Colorado.

Colorado Case Club Wines

These regions provide challenging conditions for grapevines such as short growing seasons, frost, and humidity. Cabernet Franc's relative thick skins and loose clusters allow the grape to withstand humidity; yet frost and short growing seasons are still detrimental since the grape buds and matures earlier than say, Cabernet Sauvignon. These conditions heighten the inherent green vegetal character of Cabernet Franc due to the increased presence of the chemical pyrazine in these unripened grapes.  Winemakers can attempt to compensate for this overly green vegetal character by increasing oak treatment - in many cases leading to overly oaked and dull wines.

Virginia Case Club Wines

During the BevFluence Experience Denver, we sampled several Cabernet Franc wines, a few from the Colorado Wine Industry Development Board and another from the Virginia Wine Board.  This provided a small, yet interesting, sampling of comparative Cabernet Franc.  The grapes from the Colorado wine were sourced from the Grand Valley located on the western slope of the Rocky Mountains - basically a high altitude desert at over 4,500 feet with sunny days and cool nights.  In Virginia, the grapes were also grown on the western slope of a mountain range, in this case, the Blue Ridge Mountains and between 1,000 and 1,400 feet above sea level.  Besides elevation, another difference is the lush green environment and potential humidity common to the Commonwealth.

Out of the four wines sampled, two were very similar - one each from Colorado and Virginia.  Both were luscious, full-bodied, velvety, finishing with lifting acids and firm tannins. Both wines were devoid of the inherent green vegetal character and while receiving some oak, neither was overly so.  Two home runs from uniquely distinct regions.

BookCliff Vineyards 2015 Grand Valley Reserve Cabernet Franc ($26.99)
In 1995, John Garlich and Ulla Merz purchased a ten-acre peach farm just outside of Palisade in Colorado's Grand Valley AVA and quickly planted grapevines on six of these acres. They sold off most of their initial grape harvest but soon established the winery and named it after the Book Cliffs, a series of desert mountains and cliffs in western Colorado and eastern Utah. They also strove to produce 100% Colorado-grown wines and have slowly increased their holdings to 37 acres planted with 14 different varieties. The Cabernet Franc grapes were harvested from the estate vineyard that benefits from sunny days and cool nights at this high altitude desert. It's easy to see how this wine won Best of Show in Colorado's 2018 Governor’s Cup Wine Competition.


Glen Manor Vineyards 2015 Cabernet Franc ($31.99)
Around the same time as the establishment of BookCliff, Jeff Raymond White planted vines on a parcel of land that had been in his family for over a hundred years and which was originally part of a larger land grant owned by Lord Fairfax of England. Chief Justice John Marshall eventually purchased a share of these holdings and through various sales cascaded to Stephen Clifton Lawson (Jeff’s great-grandfather). Since 1995, White has planted his Cabernet Franc in different lots experimented in slope, soil, exposures and canopy cover which eventually lead to two plantings that combined to produce this Governor's Cup Case Club wine.

Michigan Wine - Reach for the Pinot, Not Just the Riesling

During the BevFluence Experience Denver, the Michigan Wine Collaborative (MWC) coordinated with a few wineries to provide the experience with several signature Michigan wines. Riesling was, as expected, highly represented with excellent versions ranging from dry to off-dry and characterized by minerality with bright tropic and or stone fruit notes. Many of these we covered earlier with the MWC Riesling Roundtable and Michigan #WineStudio. Examples include the 45 North 2017 Riesling, St. Julian Mountain Road 2018 Estate Riesling, St. Julian 2018 Reserve Riesling, and the St. Julian Braganini 2017 Reserve Dry Riesling.

However, it was the Pinot wines, both Pinot Noir and Pinot Gris that piqued our interest. It started at dinner the first evening with the 2018 Chateau Chantal Pinot Grigio ($15). That was followed by the next night with the 2016 Proprietors Reserve Pinot Gris ($24) from the same winery and among a larger group. The Pinot Grigio is light and minerally like its Italian namesake includng plenty of stone fruit. Great acidity as well. The Pinot Gris is more Alsatian with rich layers of apples, stone, and tropical fruit. Once again acids lift the finish and the tasting group was quite impressed.

Eventually, attendees discovered the St. Julian 2018 Lake Michigan Shore Reserve Pinot Grigio ($9.99). And like the others, this wine was far from the pedestrian Pinot Grigio's that flood the grocery store isles. Don't let the light color fool you, there's plenty of flavors starting with apples then transitioning to tropical fruits. Nice.

Michigan Pinot Noir was more familiar to attendees and the Chateau Chantal 2017 Proprietor's Reserve Ole Mission Penninsula Pontes Vineyard Pinot Noir ($27) got the party started. This is a rich wine, dark fruit with a velvety texture. Similarly, the 45 North 2017 Pinot Noir ($36) is equally full-bodied but with more red fruit and spices. In contrast, a nice vertical with the 45 North 2016 Pinot Noir ($36) shows a lighter wine with a strong sour cherry profile.  These wines represent the 45th parallel.

Thanks MWC, St. Julian, Chateau Chantal, and 45 North for enhancing the BevFluence Experience Denver. Cheers.

Disclosure: We received samples from the Michigan Wine Collaborative in order to share our opinion about their products, but this isn’t a sponsored post.

#BevFluenceExperience Denver: Golden Moon Distillery

One of the first tours of BevFluence's Denver Experience was to Golden Colorado and the Golden Moon Distillery. For good reason. The Distillery had just been awarded the American Distilling Institute’s 2019 Distillery of the Year Award and the ten+-year-old distillery offers a rather rare and remarkable range of spirits. In fact, founders Stephen Gould and Karen Knight opened the distillery in order to recreate lost recipes -- particularly those from the late 1700s to the early 1900s. Gould's research library of ancient distilling methods dates back to the 1500s, but in order to be as authentic as possible, Gould scours the globe for antique stills. Presently they use four in the distilling process -- all dating from the early to mid-1900s. Although in order to scale up production, they contracted for larger and more modern stills but manufactured specifically to replicate the design of these antiques.

A dozen spirits and a smiling tasting room manager (Kayla) greeted us on arrival and we immediately dove into samples.  Two facts became immediately clear; first that Golden Moon produces high-quality spirits and second, there is a nice cross-pollination between Colorado craft beverage industries. The latter is evident by the Golden Moon Apple Jack ($56) and Golden Moon Grappa ($56). The Apple Jack starts with Colorado-grown apples that Denver's Stem Ciders crushes and during fermentation, the cider is transferred to the distillery where it is soon distilled, then lightly oak-aged and bottled.  This is a voluminous cider - full of apple funky apple flavor and a smooth - slight burn.

Even more intriguing and adding to the cross-pollination is their line of grappas produced from grape must from BookCliff Vineyard.  Each year brings not only a new vintage but also a different grape variety and in this case, we sampled three versions: a Riesling, Viognier, and a Chardonnay.  The final version was the clear preference. It provided a fuller profile both in body and fruit flavors with a more wine sensation. I'm sipping a glass as I type.

The other spirit I purchased was the Golden Moon Kümmel ($32)  - a spirit initially developed by assistant distiller Robbie Cunningham based on a Scottish recipe. The base alcohol is flavored with caraway and fennel and on its own is an interesting spirit. But Kayla, who is also the bar manager at the Golden Moon Speakeasy, recommended this as an alternative to vodka in a Bloody Mary. As fate intervenes, two of our party had already ventured to The Real Dill, Denver's source for pickles and bloody mary mix. Kayla was correct. We started with the Real Dill Bloody Mary mix and rimming spice, then the Golden Moon Kümmel, a dash of Celery Horseradish or Smoked Salt and Pepper bitters from Monarch Bitters and topped with a Real Dill Habanero Pickle. Great success.

In addition to the Kümmel, Golden Moon produces several other unique spirits and liqueurs. One is an aperitif resurrected in stature, the REDUX Absinthe ($86) where just water, and not sugar, brings out the milky and cloudy character. A sure sign of quality. The Golden Moon Crème de Violette ($32), Golden Moon Dry Curacao ($32), and Golden Moon Ex Gratia ($56) are liqueurs worth sampling neat and mixologists can envision imaginative cocktails. However, be aware of sampling the Golden Moon Amer dit Picon ($56) neat. It is based on the original recipes and ingredients used by "legendary distiller Gaetan Picon to create his amer (bitters) in the 1830’s". And it is bitter, very bitter. Get the Picon Punch ready for this one.

Follow #BevFluenceExperience on social media to read future posts on the Golden Moon Gin ($46), Port Cask Reserve Gin ($86), Golden Moon Colorado Single Malt Whiskey ($110), Gun Fighter American Rye - Double Cask Whiskey ($34), and Gun Fighter American Bourbon - Double Cask Whiskey ($34). Cheers.