We’re stirring things up with our amazing portfolio of spirit brands. From our premium bourbons and whiskeys, to tequila, vodka, cognac, rum and cordials, create the perfect cocktails with Beam Suntory brand spirits.
Without a doubt, Canadian Club® is a flagship whisky, the one that started the legend and has been around since 1858. It’s aged longer than the three years required by Canadian law in oak barrels before bottling for the smoothest possible flavor. Easy drinking whisky, or as we call it, “easy drinking auburn magic,” is perfect for consumers who are starting their whisky journey.
The Hornitos story begins with a revolution. Don Francisco Javier Sauza (or Don Franco)—descendant of Don Cenobio Sauza, founder of La Perseverancia Distillery and the man who coined the name “tequila” in 1873—was determined to bring tequila to a new height of respect and renown. With Hornitos Reposado, Don Franco introduced the use of 10,000 gallon oak barrels called “pipones” to serve as aging vessels for his fine tequila. The pipones gave the tequila less contact with the wood, bringing out a pure agave flavor and a delicate pale gold color unique to the Hornitos Reposado. In his travels around the world, Don Franco shared his favorite creation freely, making tequila internationally famous as a taste of Mexico with the smooth, pure flavor of Hornitos tequila.
No matter the occasion, Sauza® Tequila is your main ingredient for refreshing margaritas and fun moments with friends. Each bottle of Sauza® Tequila is made with the finest, fresh blue agave at the storied La Perseverancia distillery in Jalisco, Mexico, using a process deeply rooted in tradition since 1873. Sauza® offers a full line of tequilas including: Sauza® Gold, Sauza® Silver, Sauza® Signature Blue Silver, Sauza® Signature Blue Reposado, and Sauza® Conmemorativo Anejo.
Maker’s Mark® is a handcrafted bourbon whisky. Each individual batch of our bourbon is less than 19 barrels. This small quantity means we can be choosy about everything we use and everything we do to craft our whisky. We use the old-style sour-mash method, starting each new batch fermentation by using a little of the last, which results in a more consistent product. Every barrel of Maker’s Mark is aged to taste, not time – a practice very uncommon among bourbons. It’s up to our tasting panel, which includes our master distiller, to determine when our whisky is ready for the world.