A World of Exceptional Quality and Value
The Vin Bin’s Whiskey Bin is stocked just like the rest of the store – with an eye towards quality and value.
Our customers tell us that “loyalty” plays a big part in selecting distilled spirits, so we look to carry brands our customers enjoy most while continuing to introduce little known or just discovered brands.
Focus on “Local”
The Vin Bin provides spirits from local distillers. As the trend towards “local” grows, more artisans are contributing to the quality of spirits. We pride ourselves on obtaining limited-release and seasonal selections, as well as great tasting and delicious brands we find worthy of our shelves and your consideration.
At least 51% of the grains used to make straight bourbon must be corn, while the rest may be a mixture of other grains (usually barley, rye, or wheat). Usually between 80 and 125 proof; the legal minimum strength is 60 proof. Only limestone filtered spring water may be used to lower the alcohol content.
Similar in style to bourbon, Tennessee whiskey must be produced in the state of Tennessee and is always filtered through sugar-maple charcoal before going into casks for aging. It is aged for a minimum of two years. Tennessee whiskey was recognized as a separate style by U.S. government officials in 1941.
Blended American whiskey may contain as little as 20% straight whiskey, such as rye or bourbon whiskey; the remaining 80% may be unaged grain neutral spirits or a high-proof light whiskey. Because of this, American blended whiskey is much lighter than Tennessee or bourbon whiskies.
Mashed, distilled and aged at least three years in Canada in a wooden barrel of not greater than 700 L capacity. Blended, multi-grain liquors typically containing a large percentage of rye, often generically referred to as “rye whisky.
Standard Irish whiskey is a blend of malt and grain whiskies; pure malt will be labeled such. Usually distilled through both column and pot stills, although there are a few solely pot-distilled brands. The oldest distillery, Bushmills, dates to a 1608 license granted by King James I.
Scotch must be distilled and matured in Scotland. When an age is listed, it is of the youngest whiskey in the blend. Single malt is from one specific distillery. It tends to possess intense flavors and aromas. Blended whiskey may contain a combination of whiskies from several malt and grain distilleries.
Tequila is distilled from the blue agave plant in Mexico. Usually un-aged – and even when it is, it’s nothing like the aging other spirits are renowned for. Reposado, for example, is aged at least two months, but less than a year. Anejo, one to three years.
Vodka is produced from grain (mostly rye and wheat), potatoes, molasses and other plants. Russian and Swedish vodkas are usually made from wheat, whereas Polish vodkas are usually made from rye or potatoes. All vodka comes out of the still as a clear, odorless spirit. It is sometimes flavored and/or colored with a variety of fruits, herb and spices.
Gin is a white spirit that is flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit. All Gin makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15.
Basically, fruit (usually grapes, but also apples, pears, cherries and other fruits) fermented into wine (or cider, as in the case of calvados) and then distilled. Some of the best-known brandies are Cognac, Armagnac, kir or kirshwasser (from cherries), and grappa (Italian pomace brandy).
One of the best-known brandies is cognac. Hailing from the Cognac region of France, it is said to have been discovered in the 16th century. During the aging process, cognac loses approximately 3-4% of its volume through evaporation – a portion known as “the angels’ share.” Romantic in history, rich in flavor, cognac is an elegant after-dinner drink.
CORDIALS & LIQUEURS
Sweet, flavor-infused spirits. Produced by combining a distilled spirit with a strong flavoring agent. Not usually aged for any length of time (although the spirit used to make the liqueur may be). Proprietary liqueurs are unique, often using an old, secret recipe, such as Jägermeister or Frangelico.
Rum is made by distilling fermented sugar and water. This sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavor.