Spirits for the World Cup Knockout Round: July 11, 2026

Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup Knockout Round matches.  Today's matches for July 11th:

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Norway vs England

Update July 13

Linie Aquavit (Norway)
After spending two weeks searching for a Norwegian aquavit I happened upon miniatures of the Linie Aquavit that the Norwegian Embassy had recommended. This spirit is produced by Arcus (historically known as the Lysholm distillery) in Trondheim, Norway.  Arcus is the world's largest aquavit producer, holding over 60% of the Norwegian market and owning the brand since the state took control of distilleries in the 1920s and privatized in the late 20th century. 

Linie begins with a potato‑based spirit, the traditional base for Norwegian aquavit. The botanical bill centers on caraway and star anise, supported by citrus peel and subtle spices. Once distilled, the spirit is placed into ex‑sherry casks, a key component of its identity. These barrels contribute gentle sweetness and faint nuttiness. The defining step comes next: every cask is loaded onto a ship and sent on a months‑long voyage that crosses the equator twice. Constant motion, temperature swings, and humidity shifts accelerate maturation and help the botanicals integrate with the sherry‑seasoned wood.

On the palate, Linie shows caraway, star anise, light oak, and a touch of sherry‑driven roundness. The maritime aging produces a noticeably smoother structure, with the botanicals and barrel influence merging more evenly than in aquavits matured solely on land. The finish is warm, lightly herbal, and gently spiced, reflecting both the traditional Norwegian botanical profile and the unique aging process that has defined Linie for more than a century.

Long Road Distillery Aquavit (Norway via Michigan)
I still haven’t acquired a Norwegian aquavit, so I’m turning to a domestic interpretation that helps illustrate the tradition. Aquavit (also spelled akvavit or akevitt) is the national distilled spirit of Norway, often referred to as the country’s “water of life.” It is a Scandinavian spirit distilled primarily from potatoes and flavored with aromatic herbs and spices, most notably caraway and dill. By law, “Norwegian aquavit” must be distilled from at least 95% Norwegian potatoes and aged in oak casks for a minimum of six months, which gives it a golden color and a complex profile involving notes of cumin, citrus, and vanilla. This combination of potato base, caraway‑forward seasoning, and oak aging defines the classic style and separates it from other European herbal spirits.

Long Road Distillery’s Aquavit from Michigan offers an American interpretation of this Scandinavian tradition. Instead of potatoes, the distillery uses red winter wheat, giving the spirit a softer grain sweetness and a rounder mouthfeel than its Norwegian counterparts. Yet the botanical structure remains faithful: caraway leads, supported by citrus peel, coriander, and other Nordic‑inspired aromatics. Without the legal requirement for oak aging, Long Road’s expression leans brighter and more spice‑driven, showing how American distillers can honor aquavit’s heritage while adapting it to local agriculture and production choices. 

Cotswolds Signature Single Malt Whisky (England)
At the 2024 BevFluence Baltimore Speakeasy, Tracie Franklin presented a Spirited Whisk(e)y’s of the World seminar, and I was gifted one of the open bottles of the Cotswolds Signature Single Malt Whisky. This release holds a notable place in English whisky history as the first whisky ever produced in the Cotswolds. It is crafted from locally grown, traditionally floor‑malted Cotswold barley — a slower, hands‑on method that preserves grain character shaped by the region’s limestone‑rich soils and cool temperate climate. The distillery emphasizes local agriculture and classic techniques, grounding the whisky in a clear sense of place.

Production follows a traditional Scottish approach. The mash is distilled in copper pot stills, beginning with a 2,500‑liter wash still and followed by a second run in a 1,600‑liter spirit still. The initial maturation occurs in STR (shaved, toasted, re‑charred) ex‑red wine barriques, a cask style known for adding depth, red‑fruit tones, and gentle spice. The whisky is then blended with spirit matured in first‑fill ex‑Bourbon barrels, which contribute vanilla, honey, and a cleaner oak profile. This dual‑cask strategy balances richness with freshness, giving the whisky both structure and lift.

The resulting spirit is notably fruity, with honeyed sweetness, orchard fruit, and a grassy element that reflects the underlying barley. The red‑wine barriques add warmth and subtle tannin, while the Bourbon barrels provide clarity and length. The palate is rounded and expressive, finishing with a mix of malt, fruit, and gentle oak.

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Argentina vs Switzerland

Fernet-Branca — Argentina’s National Drink (with Cola)

Fernet-Branca, founded in Milan in 1845, became deeply rooted in Argentine culture through immigration rather than marketing. Italian families brought the bitter digestivo with them, and over time it shifted from an after‑dinner medicinal spirit to a staple of social life. Today, the Fernet con Coca is one of Argentina’s most common mixed drinks, found at gatherings alongside fútbol, asado, and mate.

The spirit is made from a grape‑distillate base infused with 27 botanicals sourced from four continents, including saffron, gentian, aloe ferox, chamomile, myrrh, and mint. These ingredients are macerated and matured in large Slavonian oak casks, where extended resting integrates the herbal components and softens the bitterness. Production relies on long extraction times and slow barrel aging, creating a profile defined by strong herbal intensity, cooling mint, and deep earthy notes.

Fernet-Branca shows mint, dark chocolate, saffron, eucalyptus, and bitter herbs on the nose. The palate is firmly bitter with herbal depth, mint, spice, and subtle sweetness carried by a dense texture. The finish is long and mint‑driven. When mixed with cola, the bitterness sharpens the sweetness, the mint lifts the caramel notes, and carbonation adds balance. Fernet con Coca has become a shared custom across Argentina, turning a historic Italian amaro into a national everyday drink. Is 30%-70% your preferred ratio or are you a Coronado fan?

Midnight Moon Cherry Shine (Switzerland - Kirsch Alternative)
Kirsch (also known as Kirschwasser or cherry brandy) is widely considered the most typical and popular distilled spirit in Switzerland.  It is a clear, potent eau-de-vie made from distilling fermented cherries, with the region around Zug and Lake Lucerne being particularly renowned for its high-quality production. 

Unfortunately, there isn’t any Swiss Kirsch available in my area, so for today’s match I’m turning to an American cherry spirit that helps illustrate the category’s fruit‑driven character: Midnight Moon Cherry Shine from North Carolina’s Piedmont Distillers. The brand is tied to Junior Johnson, the legendary moonshiner‑turned‑NASCAR driver who later partnered with founder Joe Michalek.

Piedmont distills in copper pot stills, using a corn mash cut to 100 proof with filtered water as the base for Midnight Moon Cherry Shine. The only flavoring comes from real cherries added directly to the jar, which infuse the spirit without turning it syrupy. The result is a strong but not overly hot spirit: a little heat on the nose, softened by tart cherries on the palate. The profile lands pleasantly sweet‑and‑sour, with the fruit easing the proof and adding a clean, natural cherry character. While it’s far from the clear, bone‑dry intensity of Swiss Kirsch, Midnight Moon offers a useful contrast -- showing how American moonshine traditions interpret cherry spirits through corn, higher proof, and an Appalachian legacy.

Spirits for the World Cup Knockout Round: July 3, 2026

Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup Knockout Round matches. Today's matches for July 3rd. 

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Australia vs Egypt

Morris Australian Single Malt Whisky (Australia)
Australia’s whisky identity is still evolving, but Morris occupies a chapter all its own. Founded in 1859 as a fortified‑wine house in Rutherglen, Morris spent more than 160 years perfecting Muscat and Topaque (an Australian fortified wine made from the Muscadelle grape) before turning to whisky -- and that winemaking heritage is the engine behind one of the most expressive single malts in the Southern Hemisphere. When Morris Distillery launched its whisky program, it didn’t need to invent a new maturation identity; it already had one waiting in the wine cellar.

The whisky starts with Australian‑grown malted barley, distilled to a fruit‑forward spirit designed to harmonize with fortified‑wine casks. Initial aging in ex‑wine barrels sets the foundation, but the signature comes from Morris’s legendary Muscat and Topaque casks, whose decades of seasoning impart concentrated raisin, burnt‑sugar, and orchard‑fruit character. These aren’t generic finishing casks — they’re estate driven vessels that shape the whisky with Rutherglen DNA.

Morris opens with golden raisins, fig jam, orange peel, toasted malt, and warm caramel on the nose. The palate is rich but balanced: dark fruit, honeycomb, chocolate‑dipped citrus, baking spice, and a gentle nuttiness that echoes aged Muscat. The finish is long, warming, and dessert‑leaning, with molasses, cocoa, and lingering dried fruit. 

Egypt
Although limited in production, Arak is the main distilled spirit in Egypt where it differs from the Levantine grape-based tradition, typically utilizing fermented dates or grains as the primary base ingredients rather than grapes. Aniseed is added during the distillation process to provide the characteristic licorice flavor and the "louche" effect (turning milky white when mixed with water).
 

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Argentina vs Cape Verde

Fernet-Branca — Argentina’s National Drink (with Cola)

Fernet-Branca, founded in Milan in 1845, became deeply rooted in Argentine culture through immigration rather than marketing. Italian families brought the bitter digestivo with them, and over time it shifted from an after‑dinner medicinal spirit to a staple of social life. Today, the Fernet con Coca is one of Argentina’s most common mixed drinks, found at gatherings alongside fútbol, asado, and mate.

The spirit is made from a grape‑distillate base infused with 27 botanicals sourced from four continents, including saffron, gentian, aloe ferox, chamomile, myrrh, and mint. These ingredients are macerated and matured in large Slavonian oak casks, where extended resting integrates the herbal components and softens the bitterness. Production relies on long extraction times and slow barrel aging, creating a profile defined by strong herbal intensity, cooling mint, and deep earthy notes.

Fernet-Branca shows mint, dark chocolate, saffron, eucalyptus, and bitter herbs on the nose. The palate is firmly bitter with herbal depth, mint, spice, and subtle sweetness carried by a dense texture. The finish is long and mint‑driven. When mixed with cola, the bitterness sharpens the sweetness, the mint lifts the caramel notes, and carbonation adds balance. Fernet con Coca has become a shared custom across Argentina, turning a historic Italian amaro into a national everyday drink. Is 30%-70% your preferred ratio or are you a Coronado fan?

Cape Verde
The national drink of Cape Verde is Grogue -  potent, clear spirit belonging to the aguardente family, distilled from fermented sugarcane must. Grogue is traditionally produced in mountainous regions, primarily on the islands of Santo Antão and Santiago, using local sugarcane and copper stills. It can be released unaged and clear or after oak treatment for a smoother product. It is consumed neat or used in cocktails like the Cape Verde Caipirinha and Ponche de Coco.

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Columbia vs Ghana

Chacho Jalapeño Aguardiente (Columbia Inspired)

Chacho Jalapeño Aguardiente is a modern craft spirit built around a story that has become central to its identity. Founder Chris McGinnis named the brand after Chacho, the llama he once rode through the streets of Bogotá -- an unusual moment that captured the playful, irreverent energy he wanted the spirit to represent. The name isn’t a marketing invention; it reflects McGinnis’s personal connection to Colombia and the cultural backdrop of aguardiente, a cane‑based spirit widely consumed across the country.

Chacho Jalapeño Aguardiente begins with a clean, cane‑distilled aguardiente base that preserves the natural sweetness and herbal lift typical of Colombian cane spirits. Its defining feature is the infusion of fresh jalapeños, which are macerated directly into the spirit. This controlled extraction brings both heat and vegetal character, integrating pepper flavor with cane‑driven sweetness. The approach keeps the production grounded in traditional aguardiente while introducing a distinct, modern element.

The aroma shows green jalapeño, fresh herbs, citrus peel, and subtle cane notes. The palate is straightforward and layered: pepper heat, lime zest, grassy cane, and light minerality carried by a smooth texture. The finish is warm and clean, with lingering jalapeño and gentle sweetness.

Ghana
Akpeteshie is the national spirit of Ghana.  It is a potent, clear liquor produced by distilling palm wine or sugar cane. The spirit is produced by fermenting palm wine or sugarcane juice and then distilling the liquid using traditional methods involving boiling and condensation. Indigenous distillation predates colonial rule, but the drink was banned by British authorities in the 1930s.  The name "akpeteshie" (from the Ga language, meaning "hiding") reflects the secretive consumption during this prohibition. Distillation was legalized following Ghanaian independence in 1957, allowing the spirit to flourish as a key cultural commodity.

Spirits for the World Cup Knockout Round: June 30, 2026

Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup Knockout Round matches. Today's matches for June 30th. 

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Ivory Coast vs Norway

Ivory Coast
(For historical information only.)The traditional distilled spirit of the region is Koutoukou (also spelled Koutouk), a potent, clear, home-distilled brandy made from fermented Bandji (palm wine) or sugarcane molasses.  Koutoukou typically has an alcohol content of 40–60% ABV, possesses a hot and estery flavor with hints of banana and grass, and is traditionally served at village feasts and urban eateries (maquis).  Although the production and sale of Koutoukou have been officially banned in Ivory Coast since 1964 due to health and safety concerns, it remains widely available through informal channels. 

Norway
Aquavit (also spelled akvavit or akevitt) is the national distilled spirit of Norway, often referred to as the country's "water of life." It is a Scandinavian spirit distilled primarily from potatoes and flavored with aromatic herbs and spices, most notably caraway and dill. By law, "Norwegian aquavit" must be distilled from at least 95% Norwegian potatoes and aged in oak casks for a minimum of six months, which gives it a golden color and complex flavor profile involving notes of cumin, citrus, and vanilla.

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France vs Sweden

Brenne French Single Malt Whisky (France)
It’s easy to forget that one of the most quietly influential single malts of the past decade didn’t come from Scotland, Ireland, or the U.S., but from a tiny pocket of Cognac country — where a former ballerina and a fourth‑generation distiller teamed up to create Brenne French Single Malt. Founded in 2012 by Allison Parc, Brenne was built on a simple but novel idea: that French terroir, Cognac‑seasoned oak, and estate‑grown barley could produce a completely different single malt — softer, fruit‑driven, and unmistakably French. 

The whisky begins with 100% estate‑grown malted barley, fermented and distilled in classic Charente copper alembics normally reserved for eau‑de‑vie. That choice alone sets Brenne apart: alembic distillation yields a rounder, more textural spirit with deep fruit esters. Maturation unfolds in two stages — first in French Limousin oak, then in ex‑Cognac casks, where residual grape spirit, rancio characters of caramelized nuts, and slow oxidative aging build layers of tropical fruit, patisserie notes, and silky sweetness. Nothing about this process is hurried; everything is shaped by Cognac’s long‑form approach to time. 

Brenne opens with ripe banana, mango, toasted notes, and floral honey on the nose. The palate is expressive: crème brûlée, apricot, vanilla, soft spice, and a gentle almond‑pastry richness that feels more like dessert than dram. The finish is long, warming, and fruit‑forward, with lingering cocoa, citrus oil, and Cognac sweetness. In my opinion, Brenne remains one of the most distinctive single malts in the world.

Sweden
Like Norway, Sweden’s national spirit is aquavit. Produced across regions like Skåne and Halland, Swedish aquavit is shaped by grain or potato bases and botanicals that echo Scandinavian cuisine, resulting in a crisp, savory profile traditionally enjoyed during festive meals and cultural toasts.

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Mexico vs Ecuador

Cambio Tequila Añejo (Mexico)
Cambio Tequila Añejo begins with a philosophy that feels radical in modern celebrity tequila: a return to historic Mexican‑styled methods that once defined the category. John des Rosiers built Cambio around the idea that tequila should retain its terroir through every step of production. Whole highland Blue Weber agave from the Ruvalferti estate are harvested and cooked the same day in stone ovens for four slow days, then crushed by a traditional tahona to preserve sweetness, texture, and delicate aromatics often lost in autoclaves or diffusers. This foundation — whole‑agave cooking, slow heat, stone milling — sets the stage for an Añejo rooted in Jalisco’s agricultural soul rather than industrial efficiency.

Fermentation deepens that identity. Instead of stainless steel, Cambio uses a 14‑day, low‑temperature fermentation in wooden vats of Tennessee white oak and Mexican oak, fed by volcanic‑filtered deep‑well water and a four‑yeast system that builds fruit, spice, and texture. Even malolactic fermentation appears, softening edges and adding creaminess. Distillation follows the same ethos: a 12‑hour run in an Alembic copper still to exactly 50% ABV, with no heads‑and‑tails cutting and no filtration of oils — a musto muerto carrying every nuance of the agave.

Aging completes the transformation. Cambio Añejo rests 15–24 months in three types of French oak, gaining warm vanilla, roasted agave, gentle baking spice, and lifted fruit while avoiding heavy barrel dominance. Even the label honors heritage, crafted from artisan amate paper using Maya‑ and Aztec‑era techniques.

Ecuador
Ecuador’s defining spirit is aguardiente_de_caña, a rustic sugarcane distillate rooted in Andean and coastal traditions. Often produced by small‑scale trapiches, it carries a bright, earthy sweetness and a raw, expressive character that mirrors Ecuador’s agricultural heritage, appearing in local celebrations, communal gatherings, and regional cocktails.

Spirits for the World Cup Knockout Round: June 29, 2026

Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with today’s matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Today's matches for June 29th. 

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Brazil vs Japan

Novo Fogo Silver Cachaça
Cachaça is Brazil’s national spirit - a sugarcane‑based distillate that combines the country’s agricultural, cultural, and culinary identity. Made by fermenting and distilling fresh‑pressed cane juice, it’s brighter, grassier, and more expressive than molasses made rum, with a natural sweetness that makes it ideal for cocktails. 

Novo Fogo’s Silver Cachaça is one of the clearest expressions of what makes Brazilian cane spirits so compelling: purity, freshness, and a sense of place that comes straight from the rainforest. Distilled in the hills of Paraná, Novo Fogo works with organic sugarcane grown in the Atlantic Forest, harvested by hand and pressed within hours to preserve its bright, grassy aromatics. Fermentation is quick and clean, driven by native yeast, and distillation in small copper pot stills yields a spirit that’s both vibrant and textural. Unlike many cachaças that lean on wood for identity, Silver rests only in neutral stainless steel, allowing the cane’s natural character to shine without interference. The result is a crystalline, terroir‑true cachaça that feels tailor‑made for the Caipirinha - lime, sugar, and Silver coming together in a cocktail that tastes like Brazil’s coastline in a glass. Novo Fogo Silver opens with fresh cane, lime zest, white pepper, and subtle tropical fruit, followed by a palate of grassy sweetness, citrus, and gentle minerality. The finish is both clean and refreshing.

Takamine Koji‑Fermented Whisky - 8 Years 
Few whiskies bridge cultures as elegantly as Takamine. Named for Dr. Jokichi Takamine — the chemist who introduced koji fermentation to American distilling in the 1890s — this whisky resurrects his original method, blending Japanese technique with American grain tradition. The result is one of the most historically significant and technically fascinating whiskies being made today. Takamine begins with a barley‑based mash, but instead of relying solely on malt enzymes, the distillery uses koji (Aspergillus oryzae) to convert starches — a method borrowed from sake, shochu, and miso production. Koji fermentation produces a different set of esters, amino acids, and aromatic compounds, yielding a spirit that is simultaneously grain‑true and deeply umami‑inflected. After distillation, the whisky ages eight years in a combination of new American oak and refill barrels, allowing the koji‑driven fruit and savory notes to integrate with vanilla, spice, and gentle tannin.

Takamine opens with pear, melon, steamed rice, honey, and subtle floral aromatics on the nose. The palate is layered and unmistakably koji‑shaped: stone fruit, white chocolate, toasted grain, citrus peel, and a soft miso‑like savoriness that adds dimension without heaviness. The finish is long, clean, and quietly complex, with vanilla and rice‑candy sweetness. It’s a whisky that honors a forgotten chapter of American distilling while showcasing the expressive power of Japanese fermentation. 

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Germany vs Paraguay

Lantenhammer Enzianbrennerei -Altbayerischer Bauern‑Obstbrand 
Bavaria’s distilling heritage has quietly produced some of Europe’s most expressive fruit brandies, such as those from Lantenhammer. Founded in 1928 on the shores of Lake Schliersee, Lantenhammer built its reputation on alpine botanicals, but over the decades it became equally revered for its Altbayerischer Bauern‑Obstbrand — a traditional farmer’s fruit brandy. 

The spirit begins with hand‑selected apples and pears sourced from small Bavarian farms, harvested at peak ripeness to capture maximum aromatic intensity. Fermentation is slow and temperature‑controlled, preserving delicate esters and the natural skin‑driven aromatics that define great orchard brandy. Distillation takes place in small copper pot stills, where Lantenhammer’s signature technique - gentle heating, slow cuts, and meticulous separation - yields a spirit of exceptional purity and texture. After distillation, the brandy rests in earthenware vessels, a traditional Bavarian method that allows the fruit to open gradually without the influence of oak. This resting period is crucial: it softens the edges, integrates the aromatics, and preserves the crystalline fruit character that defines the house style. 

Altbayerischer Bauern‑Obstbrand opens with fresh apple, ripe pear, and subtle floral and alpine herbs on the nose. The palate is clean: crisp apple, soft pear sweetness, citrus lift, and a gentle almond‑skin depth adding depth. The finish is long and quietly complex, with lingering pear, floral lift, and a hint of minerality. 

Paraguay
Caña paraguaya would be the appropriate selection. It is a sugar cane spirit distilled from fermented sugar cane juice (mosto), sometimes with added honey.

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Netherlands vs Morocco

Netherlands
I can't believe I don't have any Dutch Jenever on hand.  This is a traditional juniper-flavored spirit that has been produced in the country since the 17th century. And in 2008, Jenever has held a Protected Geographical Indication (PGI) status within the EU, recognizing its origins in the Netherlands and Belgium. It is distilled from a mash of grains, primarily malted barley, rye, wheat, and corn, producing a base known as malt wine (moutwijn).  This malt wine is then blended with neutral alcohol and flavored with juniper berries and other botanicals. 

Morocco
Apparently, Morocco’s national distilled spirit is Mahia ("water of life"), an aniseed-flavored eau-de-vie traditionally distilled from figs or dates and historically associated with the country’s Jewish community. 

Click here to view the other World Cup Knockout Round matches. 

Grain to Glass at America's First Craft Distillery: Belmont Farm Distillery

I've passed the Culpeper exit for Belmont Farm Distillery dozens upon dozens of times over the last 25 years and finally detoured off Route 29 this past weekend. I have consumed several of their spirits during this period, like their flagship Virginia Lightning -> the 100-proof corn whiskey based on a family recipe that inspired Chuck Miller to open the distillery in 1988 and become "America's First Craft Distillery." Miller was also adamant about using a 3000-gallon copper pot still (constructed in 1933) to distill the mash and a doubler where the spirit was further distilled to increase the proof.   When he registered the distillery with the state, they received License #1 and eventually the first waiver to operate as a limited ABC store (as a farm distillery).  

Over time they released a 100% corn Kopper Kettle Vodka, which is also a regular fixture behind our bar. But on this visit, I learned more about their Kopper Kettle grains whiskies as well as a more approachable Virginia Lightning Moonshine. My flight of four whiskies started with this moonshine, which is produced by distilling the Virginia Lightning once again and cutting to 90-proof. Definitely an easier sipper. However, I learned several interesting ideas regarding infusing the original Virginia Lightning (vanilla and pineapple were two options) and it will remain my moonshine preference.

The other three whiskies in the flight were grain based starting with the American Single Malt Whiskey ($34.99) made with 100% malted barley and triple distilled in the 3,000-gallon copper pot still and cut to 86-proof using farm-purified mineral water. This is a very flavorful and approachable whiskey with vanilla and honey aromas complemented by coffee and raisins, toasted honey, and a slight semblance of smoke. 

While sipping on the Virginia Bonded Whiskey ($34.99) sample, I learned that Belmont Farm operates entirely within house, which means malting the grain, fermentation and distilling, and finally bottling and labeling.  This spirit starts as a three-grain whiskey that is soaked for two months with charred Virginia white oak and Virginia apple wood, before aging for four years in American oak barrels.  The Bonded on the label guarantees that the product (1) was made at a single distillery, (2) produced within a single distilling season, (3) aged for a minimum of four years at a federally bonded warehouse, and (4) bottled at 50% ABV.  This is an interesting whiskey with the nose stronger than the body, but then elevated again at the tail.  The final whiskey was the Kopper Kettle Rye Whiskey ($46.99), which, unfortunately, I didn't take notes on. It was decent, but not overly remarkable like the previous two offerings. 

I didn't even get into moonshiner Tim Smith's Climax Moonshine label as I wanted to focus solely on Belmont Farm's portfolio and their claim to being America's First Craft Distillery. The Moonshiners series has brought more attention to the distillery and hopefully, the distillery can cope with the additional production and visitors. Looking forward to returning during one of the Bourbon, Bluegrass, and BBQ festivals this summer. Cheers.