"Too much of anything is bad, but too much of good whiskey is barely enough."
Mark Twain

The Wine Sellers will never boast about having the largest spirit selection in the area. We don’t… and we don’t want to! Most classic cocktails can be made using a few simple ingredients and the better your base spirit, the better the cocktail. Following are a few of the brands we feature regularly but we try new things frequently. Just stop in or call if there is something you would like us to order… we will be happy to see what we can do!

"They will go out of their way to find special orders."
Bill G., customer

 Vodka - At its heart vodka is a neutral distilled grain spirit. That’s one reason we don’t carry a wall of “flavored” vodkas. To flavor your vodka, add a juice, extract or herb. Done. You don’t need to pay a premium for someone else to do it. Quality distillation and ingredients is the real key in vodka and why we are very picky about what we carry.     

Gin - Using much the same process as vodka but with the addition of a complex and varied blend of herbs and botanicals during the distillation process. Most gins make use of juniper berries that leads to the distinctive “piney” bouquet of the spirit. To be completely purist, a Martini must be made only with gin and vermouth… there is no such creature as a chocolate Martini!

Whiskey - Whether spelled with an “e” (Bourbons, ryes, most American or Irish efforts) or without (almost all scotches), the classic “brown” spirit is one of the most versatile around. Neat, on the rocks, blended into a cocktail or used in cooking, whiskey is coming back strong from a lull in consumer’s eyes. The Wine Sellers is proud to feature a number of fine Irish, American and Scotch whiskeys to suit every taste.

Rye - A personal favorite- smooth, slightly sweet with notes of cherry and an excellent ability to mix, rye is coming on strong in America now. The Wine Sellers was there first! Manhattans and the Old Fashioned were created using rye, which is simply named for the grain used to make the spirit.

Bourbon - To be called “Bourbon” a whiskey must come from Bourbon County, Kentucky. Others are just called “sour mash”, which really doesn’t sound as appealing but can be great. Bourbon is considered by many to be the pinnacle of American whiskeys.

Irish - The Irish settled into much of Kentucky and Tennessee during the early years of this country and brought much brewing skill with them. Using the local waters, grains and woods for barrels, Irish whiskeys eventually became Bourbons and sour mashes (see above.) With less bite than it’s American descendents, a hint of sweetness and a clean finish, Irish whiskeys are a favorite export of the country of the “Auld Sod.”

Rum - Using a process similar to whiskey but with juices pressed from cane, rums have a deep, mellow sweetness and make excellent blending spirits for a number of cocktails.