"Fireball Cinnamon Whisky needs no introduction. If you haven't tried it, just imagine what it's like to get a Chuck Norris roundhouse kick to the face if his legs were on fire and tasted like cinnamon. Live it, love it, shoot it — your dad's whisky never tasted so smooth. What happens next is up to you."

"Rumor has it that Fireball Whisky was forged sometime in the mid-80s during the coldest winter Canada had ever seen when a mixologist turned mad scientist accidentally created a permanent solution to frostbite. The concoction slowly and quietly made its way around North America for a few years as a secret handshake between veteran bartenders. Fireball took an important turn when several bottles were smuggled to the lower 48 from Canada. Word got out and now we're just trying to make it fast enough to keep the fire burning." —producer

"Jameson is similar in its adherence to the single distillery principle to the single malt tradition, but Jameson combines malted with un malted or "green" barley. The most famous component within Jameson is the "Pure Pot Still" distilling tradition."

"Very aromatic. Very firm, oily, intense and mouthfilling. A hint of spice counters an increasing oaky bitterness though the barley and sherry last to the very end."

"We brought along some of my homemade sangria as well as samples of ourSenor Sangria which we had bottled at the winery. One of the firstcomments I heard was 'This is the best bottled sangria I've ever had!'. Ihave to tell you. I still get goose bumps when people tell us how muchthey like our product." -winemaker

"Amaretto di Amore is the classic Italian almond liqueur made with an additional apricot 'essence.' It's been heralded as a romantic drink (hence, the 'amore') and an aphrodisiac." —producer