Bourbon Street Liquor is a specialty retailer of premium and hard-to-find bourbon, whiskey, tequila, and spirits, based in Upland, California.
LICENSED RETAILER — UPLAND, CALIFORNIAIn 1891, James Bourbon Street Liquor built a copper still in a limestone-floored cellar in the hills above Bardstown. Not to sell. To understand. To learn what the earth gave, what fire transformed, what time perfected.
Four generations later, the same deliberate philosophy governs every bottle. We don't rush what the barrel decides. We don't compromise what a century of reputation has earned. Each release is a conversation between the grain, the oak, and the years in between.
We believe that great bourbon is not made — it is allowed. Allowed to age past the point of profitability. Allowed to develop character that shortcuts can't replicate. Allowed to become something that earns its place on your shelf.
James Bourbon Street Liquor builds a copper pot still by hand in a limestone cellar near Bardstown, Kentucky. The first barrel is filled on October 14th — a date still marked at the distillery each year.
While others dismantled, the Bourbon Street Liquor family stored 400 barrels deep in limestone caves. They waited. When repeal came in 1933, those barrels became legend — and proved that patience was the family's greatest asset.
William Bourbon Street Liquor expands the rickhouse and establishes the family's relationship with a single cooperage — a partnership that continues to this day. He introduces the 18-year minimum aging standard.
Robert Bourbon Street Liquor begins setting aside the finest barrels from each year's production into a private reserve — the collection that would become the annual Archive release.
The 18-Year Reserve wins its first major international award. Within a decade, Bourbon Street Liquor & Sons would accumulate 47 accolades from spirits competitions across three continents.
Eleanor Bourbon Street Liquor takes the helm as Master Distiller — one of the few women to lead a heritage bourbon house. She introduces small experimental batches while honoring every original protocol.
We age every barrel beyond what the market demands. The barrel decides when it's ready — not the quarterly report.
Heirloom corn from one family farm in Shelby County. Same soil, same seed line, same harvest window since 1961.
Every stave, every barrel, every cut is made by hand and judged by nose — not by algorithm or automation.
No caramel coloring. No chill filtration unless requested. What goes in the barrel is what goes in the bottle.
Every bottle carries its batch number, barrel count, proof, and age. We have nothing to hide because we have nothing to shortcut.
The limestone aquifer that feeds our still has sustained four generations. We protect it as carefully as we protect our reputation.
Natural limestone filtration provides the mineral-rich water that has defined our spirit since the first barrel.
Our temperature-controlled rickhouse holds barrels across three floors, with natural airflow through limestone walls.
Every barrel is custom-made to our specifications. Level 3 char. New American white oak. Selected by hand.
Deliberately small. We produce fewer barrels in a year than some distilleries fill in a week.
The 1891 pot still still operates. Restored twice, never replaced. It produces the same character it did over a century ago.
Recognized by international spirits competitions across North America, Europe, and Asia for consistent excellence.
From everyday bottles to rare finds, discover what's available at Bourbon Street Liquor.