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TUESDAY, NOVEMBER 30, 2021 | 6:00PM ET

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Distiller spotlight

ELIJAH CRAIG

Indeed a Bourbon for the ages, or at least a well-deserved respite from the day today. From Heaven Hill Distillery's rick houses, this over-aged Bourbon has powerful aromas straight from the start. They seem to circle with bitter orange creme brulee, down to the toasted sugar topping. The palate softens, but only slightly as the sweetness begins to morph into a warm peach cobbler, emphasizing the brown sugar crumble. It is on the finish where we see the exacting complexity of this Bourbon with perfectly integrated charred oak, tobacco, and roasted coffee beans.

DISTILLER SPOTLIGHT

Sakurao

Single Malt Japanese Whisky – 1st release cask
LIFESTYLE

Harvest Old Fashioned

Culinaria

MATCHES MADE IN HEAVEN

LIFESTYLE

Finding Yourself
SANS-SHAKER

CULINARIA

An Unlikely Pair

EDUCATION

"BOTTLED IN BOND"

The year was 1897, and whiskies were questionable at best but no doubt effective. With no actual guidelines to ensure quality, let alone safety measures, the government of the good ole US of A stepped in to make sure the general citizenry had a fighting chance of getting a decent pour of whiskey. The term Bottled in Bond was created, and to carry that term on the label, specific requirements had to be adhered to. The whiskey, all barrels included in a batch, had to be distilled by one distiller in one season, either spring or fall. The whiskey had to be bottled at 50% ABV and reached a minimum age of 4 years old in a cask. Distillers were excited to operate within these parameters because doing so allowed them to withhold paying taxes until the whiskey had reached full maturity and letting them hold onto their dollars for a bit longer. Needless to say, the plan worked, and Bottled in Bond still carries the faith and favor of the Federal government to this day and also implies a certain level of quality assurance on the bottles we drink now.

EDUCATION

"Independent Bottlers"

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    PRIVATE SPIRITS TASTINGS

    In-Person or Virtual

    Standard Program Includes:
    - 3 or More Bottles of Spirits Per Group
    - 1 Hour Sommelier-led Tasting

    *Inquiries must be received and confirmed at least 2 weeks prior to requested date.

    *Minimum spend per attendee: $100 for 3 bottles

    *Spirits will be delivered to all members in your party, priced per grouping.
    Delivery, taxes and other fees may apply based on selections.
    Series bookings may be accommodated.

    POPULAR THEMES

    - All American Bourbons & Ryes
    - Scottish Whiskies
    - World Exploration, from Asia to Ireland
    - A little sip of everything, comparing the whisky regions

    Inquire about booking your own tasting


      One bottle or hundreds, while the market is booming!
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      NEW YORK
      JANUARY
      FRIDAY
      28
      SALE DATE
      THURS Feb 24, 2022

      Ethan Kelly is Acker’s Spirits Director and resident expert on all things distilled. Born in Michigan and raised in New Jersey, Ethan Kelley started his career in Spirits early. Beginning an exhaustive journey through the world of beverage alcohol, he got his start behind the bar. Eventually, interests piqued and liver primed, he made the switch from shots to sips and began a lifelong love affair with learning and tasting. Soon, he teamed with Flavien Desoblin at Brandy Library, and a career was launched.

      Traditionally educated at Elon University, Ethan found his real learning came from visiting distilleries, cooperages, coppersmiths, and farms; along the way, he tasted and acquired new interests, including a passionate relationship with the outdoors and the influence of the natural world. An educator at heart, Ethan is committed to sharing his love of spirits with anyone who will listen. He has been a judge for both the NY Spirits Awards Competition and judged alongside industry legends in Paul Pacult's Ultimate Spirits Challenge. Ethan has also been featured as an industry expert on The History Channel, MSNBC, FOX News, and multiple NY Times appearances.

      Acker Asia’s Director of Spirits, was born in Hong Kong and attended university in Switzerland. After graduating from a leading Swiss Hospitality School, he worked in the US, pursuing his passion for food and beverage, enhanced by his combined cultural experiences from Asia, Europe and the US. After moving back to Hong Kong, he began managing leading bars and restaurants, from luxury hotels to worldwide restaurant chains, to small-scale award-winning cocktail bars. During this time, he helped Amber and Aqua Group to achieve top tables and a Michelin star, while participating and winning bartending competition awards. The Drinks World Asia magazine named John in the Top 25 Bartenders in Hong Kong from 2013 -2015. In 2016, he was officially appointed as the Asia Pacific Brand Ambassador for Michter’s Distillery. At his time with Michter’s, he oversaw 11 counties and more than 18 different cities to promote American Whiskey culture and knowledge through masterclasses, events, trainings, and marketing strategies. His contributions were paramount to the success of the brand in the region and during this time John built a deep and connected network across the whisky community in Asia.

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