Weve taken our smooth, rich cheesecake and infused it with the beloved flavor of sweet Amaretto liqueur. And, to bring out the full flavor, weve topped it with fresh, creamy almonds, creating a dessert impossible to resist.

Since 1525, Amaretto has been enhancing desserts with its smooth almond taste. This creamy, rich cheesecake is infused with the luscious taste Amaretto is known for and is topped with fresh almond pieces, creating a delicious dessert beloved by all.

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Each village where they produce their different mezcals yields a different spirit. It isnt just the terroir that contributes to this diversity, but varying traditions and practices as well. In this way, the contribution of the earth as well as each person involved in the process remains unspoiled and intact and can be tasted in each sip. The Amars Cupreata Mezcal was made from Cupreata agaves in the region of Mazatln, Guerrero, using 13-year-old agaves from the Madre del Sur mountains. A conical earth oven is employed and ayacahuite (white pine) vats are used for fermentation. This double-distilled spirit is bottled at 86 proof under the watchful eye of Maestro Mescalero Don Faustino Robledo.Get your bottle today!

Amars crafts award-winning terroir mezcals with a focus on having balanced, symbiotic relationships with nature. It was founded in 2010 by a group of friends who became enamored with mezcal after visiting several states in Mexico. Being firmly rooted in community and environmental sustainability, they take care to respect the land, the ecosystem, as well as each person involved in the process. They plant 10 times more agaves than they use, creating new jobs in the process and proliferating the species.The fermentation process is completely natural and chemical-free, using only 100 percent natural yeasts and bacteria and forgoing any additives. Beside collaborating with small-scale producers, always paying a fair price for the mezcal they buy, and working with Maestros Mescaleros to preserve traditions, they also donate a 15 percent share of their profits to sustainability projects that work to preserve Mexicos flora and fauna.Each village where they produce their different mezcals yields a different spirit. It isnt just the terroir that contributes to this diversity, but varying traditions and practices as well. In this way, the geographical specifics and unique contribution of each person involved in the process remain intact and can be tasted in each sip. Amars Espadn Mezcal was made from Espadn agaves from the hills that surround the distillery in the region of San Juan Del Ro, Oaxaca. The agaves have taken 10 years to fully mature. The roasting takes place in conical stone ovens over 5 days and pine wood vats are used for fermentation. Maestro Mescalero Laajsh Doob oversees the process every step of the way: from the fermentation to the double distillation, until it is finally bottled at 82 proof.Pick your bottle up today!

Amass makes premium spirits with a deep connection with nature. They cherish the spirit-makers in their midst and take special care in creating each distillation, meticulous testing, and consideration. They have taken the nomadic approach, traveling between cities, and creating small-batches of spirits. Instead of using marketing tricks, they are building their community around their distillers and the quality of their products. They are dedicated to using the finest non-GMO ingredients and sustainability.The driving force behind Amass Gin is Master Distiller Morgan McLahlan, co-founder of The Spirit Guild. Morgan has loved exploring the forests of the Canadian Pacific Northwest since she was a child, and her love of botany has only grown over the years. After spending 10 years working as a camera operator, she found her new calling distillation. She has now spent more than a decade honing her skills and has found her focus in botanical-driven spirits. She takes an experimental punk-rock approach with plants, spices, and herbs in order to achieve a fresh and modern take on the classics.Distilled in a 240-gallon copper still, Amass Los Angeles Dry Gin is crafted with 29 botanicals, including California bay and cascara sagrada native to California for citrusy notes. Reishi and lions Mane mushroom are added for a touch of earthiness. These are all expertly balanced with the usual juniper, coriander, citrus peel, cardamom, cloves, and nutmeg in order to achieve a complex and modern, yet classic palate.Get a bottle today!

Wind Chimes like no other! These wind chimes play the first six notes heard in the opening measures of ~~Amazing Grace,~~ one of America~s best-loved hymns. A weather-resistant bamboo wind catcher adds weight to the wind chimes, and is enhanced by an engraved name, date or message. As the breeze caresses the wind catcher, the beautiful melody brings fond memories to mind. Included in this Gift Select Standard 16~~ Chimes: Longest tube measures 7.5~~ and shortest tube measures 5.5~~. Or Select Large 21~~ Chimes: Longest tube measures 14~~ and shortest tube measures 10.5~~. Laminated Weather-Resistant Engraved Bamboo Wind Catcher. Presentation Gift is securely packaged to safeguard the shipping process. A free card with your personal message is included with your gift. GiftTree Personalization Free Engraving! Engraving area: Bamboo wind catcher. Maximum of two lines with up to 18 characters per line. Enter information to be engraved using the personalization option during checkout. Gift Dimensions Select from Two Measurements: 16~~ or 21~~.

Distilled and bottled in Charleston, South Carolina, American Barrels Small Batch Bourbon is made using an ultrasonic method that hastens the maturation process using sound waves to make chemical reactions in the bourbon occur faster than they normally would.American Barrels situated in Fort Myers, Florida, their flagship 90-proof whiskey is distilled and bottled in Charleston, South Carolina. After aging, the bourbon goes through a proprietary filtration process called post-barrel ultrasonic refinement" (cutting down barrel time to several hours) before the liquid is bottled in a bespoke vial featuring a brass shotgun shell and a rattlesnake wrapped around the bottle.This Kentucky Bourbon clocks in at 86 proof, distilled from a sour mash of 70 percent corn, 21 percent rye and 9 percent malted barley. This unique recipe of sweet corn, pepper and rye spice delivers undertones of caramel, vanilla, and cherry.Pick up your bottle today!

While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.American Born Apple Pie Moonshine takes its inspiration from one of the oldest and most popular mountain moonshine recipes. The nose is filled with tart apples and pie crust, and leads to a palate marked by fresh-pressed cider, fruit cereal and honey. The finish, which is slightly bitter, has hints of crackers and granny smith apples.Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!

While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.Launched in 2012 by Dillingham and Koffel and made in Nashville (a fitting place given Appalachias relationship to moonshine), American Born Original White Lightning Moonshine is crafted from a 200-year-old, 100 percent corn recipe. Gently sweetened with sugar, the moonshine has an aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn.American Born Dixie Moonshine brings together two distinct Southern traditions moonshine and sweet tea. The nose is sweet, with notes of mint and candied sugar, and leads to a palate filled with Bigelow tea. The finish, which is incredibly smooth, has a hint of lemon zest and corn.Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!

While Patrick Dillingham and Sean Koffel may not be your average moonshiners both hold MBAs from Stanford, and Dillingham was a quarterback at Notre Dame while Koffel was a captain in the U.S. Marine Corps the duo is passionate about making authentic, Tennessee mountain moonshine.Corn whiskey has been a part of American culture since Jamestown, says Koffel. We wanted to make sure that we produce a moonshine that authentically represents the history of the product. Its been around for generations; its just that now were paying taxes on it.Launched in 2012 by Dillingham and Koffel and made in Nashville (a fitting place given Appalachias relationship to moonshine), American Born Original White Lightning Moonshine is crafted from a 200-year-old, 100 percent corn recipe. Gently sweetened with sugar, the moonshine has an aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn.American Born White Lightning Moonshine takes its inspiration from one of the oldest and most popular mountain moonshine recipes. It usesa 200 year old recipe, using just corn, sugar and water which creates an incredibly smooth and beautifully clear liquor. Its perfect to drunk neat or can be used as a remarkable mixer with lemonade for Margaritas. Aroma of popcorn and raisins, which leads to a palate filled with notes of smores, melted butter and candy bar. The finish is smooth and not overly sweet, with a hint of cracked corn. Our goal is to eventually become a national brand, but we always want to be Middle Tennessees Moonshine, says Koffel.Each bottle of American Born Moonshine comes in a mason jar with a custom-designed lid to allow for easy pouring. Pick up a bottle today!

The award-winning Ellensburg Distillery is situated on the West Coast, in Washington state, and has been operational since 2008. It is the states only second licensed distillery. They are focused on handcrafted spirits ranging from whiskey to vodka, brandy, and gin: Wildcat White Whiskey, Wild Horse Vodka, and Golden Bee honey spirit, to name a few.The area in the Pacific Northwest has significantly less rain and plenty of sunshine, meaning lavender thrives in the wild. Apart from the eight traditional botanicals, Ellensburg Distillery adds carefully measured amounts of lavender during the distilling process, making for a modern, classy, and different gin. As befits the distillerys handcrafted mantra, the lavender is grown naturally on their own Spring Creek farm. The gin is made with 100 percent grain neutral spirits, is vapor distilled in small batches and is distinctly aromatic and unique on its own. It shines even brighter in cocktails and makes for a wonderfully fresh and crisp gin and tonic. Pick a bottle up today!

Amor Mio was founded in 1996 in the Jalisco Highlands their estate spirits are all aged and bottled on site. Tequila Tres Mujers combines the best traditional methods with modern safety and purity standards.Amore Mio crafts a full line of premium blanco, rested, aged, and ultra aged tequilas as well as a limited edition. Their label has received countless awards.Amor Mio Extra Aejo Tequila is an extra aejo,meaning it was matured for at least three years. Aged for a full four years in French oak this tequila is distilled from 100 percent Blue Agave.Pick up your bottle today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Cask Strength Indian Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Cask Strength Single Malt has an aroma of intense caramel, malt, dark chocolate and oak that gives way to notes of vanilla, espresso beans, smoke and a touch of honey on the palate. The finish is long yet smooth, with hints of mellow charcoal, dried apricots and tobacco. The whisky earned a score of 91 points from the Beverage Testing Institute in 2013."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Fusion Single Malt Whisky is a marriage of whiskies made from peated Scottish barley and unpeated Indian barley. The Indian barley, nourished by the waters of the Himalayan mountains, is grown in a region known as Punjab (meaning "the land of five rivers"), where the cold winters and fiery summers create a unique quality of grain, rich in nutrients and flavor. The malted Scottish barley, which is dried over a peat fire, is imported from Scotland to India.The two barleys are taken to Bangalore where they are mashed and distilled separately. Then, they are individually aged for three to five years before their arranged marriage finally takes place in used, American bourbon casks, where they are aged together. While the intense Indian heat causes whisky to age nearly three times as fast in India as compared to Scotland, it also leads to much greater rates of evaporation approximately 12 percent of the whisky is lost to the angels each year in India, compared to just 2 percent in Scotland.The combination of peated Scottish barley and unpeated Indian barley makes Amrut Fusion an incredibly complex whisky. With subtle notes of peat, vanilla, chocolate fudge and fruit, Amrut Fusion was rated the third best whisky in the world by Jim Murrays Whisky Bible, scoring an incredible 97 points in 2009."There is demand, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!

According to Indian mythology, when Gods and Rakshasas, or demons, churned the oceans inside Mount Meru (a mythical mountain thought to be the center of physical, metaphysical and spiritual worlds), a golden pot containing the nectar of life sprang out of the mountain. The nectar was called "Amrut," which literally translates into "immortality."Amrut Distillery traces its history back to 1948 when, just one year after India declared its independence from Great Britain, Radhakrishna Jagdale began manufacturing rum and brandy, which he supplied to army canteens throughout India. After his death in 1976, the mantle was passed to his son, Neelakanta Rao Jagdale. When the younger Jagdale became Chairman of Amrut Distillery, he began experimenting with more innovative whiskies.Amrut Single Malt Whisky is made from Indian barley grown at the foothills of the Himalayan mountains in a region known as Punjab (Punjab means "the land of five rivers"). The Himalayan mountain water, along with the cold winters and fiery summers, result in a unique type of barley that is rich in nutrients and flavor. After local Indian farmers harvest the barley, it is carefully mashed and distilled in small batches to preserve the natural aroma of the Indian terroir. The whisky is then aged at an altitude of 3,000 feet above sea level in oak barrels that are laid to rest for a minimum of 4 years. During maturation, the incredibly intense Indian sun causes the whisky and oak to mingle often. In addition, the heat also leads to much greater rates of evaporation approximately 12 percent of maturing whisky evaporates each year in India (this is referred to as the angels share), compared to just 2 percent in Scotland. As a result of the intense temperatures and humidity, whisky ages nearly three times faster in India as compared to Scotland.Amrut Single Malt has an aroma of oak, milk chocolate and dried apricots that gives way to notes of maple syrup, honey and milk chocolate. The whisky earned a score of 93 points from Jim Murrays Whisky Bible. In addition, it was named one of the 101 Whiskies to Try Before You Die by Ian Buxton."There is demand for our whisky, but we cant service it," says Jagdale, Amruts Chairman. "We cannot accelerate the maturation process. A good whisky can never be a mass product."Try some good whisky today!