The finest we keep.

Hanyu spirit of the millennium year, Mizunara-aged — sandalwood, incense and coconut.

The lost Caroni distillery, aged a quarter-century — papaya, ginger and smoke. 261 bottles.

Half a century sealed in wax — stewed figs, leather and warm spice in crystal.

Speyside 1969, fifty-five years in sherry wood — peaches, toffee and baking spice.

Sixty years from a lost distillery — toffee, sweet fruit and warming clove. 140 bottles.

One hundred and fifty-nine distillations — polished, elegant, and rare as bourbon.

An ancient emmer wheat recipe, aged near twelve years — hazelnut, honey and orchard fruit.

A sour mash revived from the 1880s — biscuit, dark caramel and plum dessert.

Twenty years in oak, twin eagles in crystal — vanilla, toasted oak and caramel.

A quarter-century from Warehouse P — dark cherry, chocolate and rickhouse air.

The oldest bourbon Buffalo Trace has ever released — baked cherry, tobacco, soft smoke.

Two decades, five casks, purposefully different — peach, spun sugar and rum-cask fruit.

The Domaine's first single-harvest vintage — ripe stone fruit and exotic florals.

Vintage wheated stocks from the turn of the millennium — caramel, fig and old oak.

Vintage-dated 2004, in hand-cut crystal — dark cherry, toffee and mature oak.

Vintage-dated 2005, in hand-cut crystal — cherry cordial, dark chocolate, cinnamon.

Vintage-dated 2006, in hand-cut crystal — antique oak, dried fruit and velvet spice.

The complete Van Winkle range as one acquisition — six bottles, ten to twenty-three years.

Ten years in oak, seven in a Port pipe — cooked agave, dulce de leche, dark chocolate.

The year's release as one complete set — among the most closely watched allocations in bourbon.

Five labels of the dry years revived — a boxed archive of Prohibition-era whiskey.