BHAKTA Spirits

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BHAKTA Spirits

BHAKTA is the owner of the oldest and rarest spirits known to mankind. Vintage Armagnac brandy dating back to 1868. www.bhaktaspirits.com

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Drink Responsibly.

10/09/2026

How well do you know what's in your glass?

BHAKTA 1928 reads as one spirit. It is built from three: a straight rye for backbone, a Calvados for weight, and an Armagnac for depth, each one aged on its own, for years, long before the blend ever brings them together.

American grain, apple from Normandy, grape from Gascony. Three categories, two countries, aged separately for decades, blended until they stop arguing and start reading as one glass. That is the nuance that turns a sip into something worth telling someone about. Would you? Or would you keep it only to yourself?

10/06/2026

Have you ever tasted nearly 100 year old spirit?
Visit our (new!) website and join the celebration!

www.bhaktaspirits.com (link in bio🥃)

09/30/2026

Rye, poured slow. Armagnac, aged older than most conversations. Calvados, given all the patience an orchard demands.

Now imagine all three in a single glass.

That's the 1928 blend: three spirits, three centuries of tradition, brought together the way only the Roaring Twenties would dare. If you already know it, you know exactly what we mean. If you don't, it's time you did.

“The notion of blending rye, Armagnac, and Calvados was a concept of my own devising. Sometimes these inspirations arise out of a rather mystical place. Not to get too spiritual, but I've always found it to be true.”
— Raj Peter Bhakta, Founder

09/28/2026

Right now in Gascony, Armagnac growers are making a w**e they have no intention of drinking. And yes, they know exactly what they are doing, because this is where a vintage that collectors will one day go looking for begins.

It is low in alcohol, sharp with acidity, and would earn a polite grimace at most dinner tables. That is precisely the point. Whatever goes into the still comes out concentrated, so a flaw in the w**e becomes a flaw in the spirit, and a virtue becomes one for the next fifty years.

Which is why the grape is only a promise. The rest is knowledge, much of it passed down rather than written. Knowing to pick for acidity when every instinct says wait for sugar. Knowing how gently to press. Knowing that a w**e fermented with no sulphur to protect it has to be watched like a newborn, kept cool and resting on its fine lees, which will later lend the spirit its roundness. None of it appears on a label, and all of it ends up in the glass.

It takes a hard, bright, slightly unfriendly w**e to give a spirit enough backbone for decades in oak, and no two harvests make the same one. The 2026 is being written this month, in a glass nobody wants a second pour of.

Have you ever tasted a w**e made for the still, and not for the table?

09/24/2026

Laughter till dawn, flappers on the dance floor, endless optimism and all that jazz. 🎷

Want to know how the Roaring Twenties felt? Read The Great Gatsby, pour a glass of BHAKTA 1928, or better yet, do both. Then raise that glass to the birthday boy, F. Scott Fitzgerald, the man who wrote one and inspired the other. Happy 130th, Old Sport! 🥃

P.S. Birthday season around here is only getting started. Stay tuned.

09/21/2026

Let's raise the glass one more time this summer before it turns into fall (officially at least).

It's been a good one. Long evenings, good laughs, the kind of company that makes you stay for one more pour. We're not ready to let it go, but if we have to, we're doing it properly.

What's in your summer adieu glass? 🥃

09/19/2026

We've been making the same drink on repeat around here lately.

Our bourbon spends its last few months in ex-Armagnac casks, which is a fussy way of saying it comes out tasting like charred oak, maple syrup, and a little bit of maraschino cherry. That already drinks beautifully neat, but lately it's been going straight into a rocks glass with thyme.

The cocktail is called a Bourbon Thyme, and it's stupidly simple, because you don't mask a bourbon that good with a bunch of unnecessary decoration.

1½ oz BHAKTA bourbon
4 tsp thyme simple syrup
3 dashes Angostura bitters
A lemon peel, expressed over the top

Stir the syrup and bitters together first. Add one big cube. Pour the bourbon over, then twist the lemon peel over the glass to release its citrus oil before you drop it in, that's doing half the work. A sprig of thyme on top isn't required, but it's the kind of thing that makes a Tuesday feel like an occasion.

: one big cube chills the drink without watering it down.

What are you pouring this bourbon season, neat, on a cube, or something like this?

09/17/2026

If you’ve never heard of Armagnac, or only know it a little, here’s a surprise: it’s made from grapes, not grain. And it’s not just France’s oldest brandy, it’s the oldest spirit on record, anywhere, with documents describing it going back to 1310.

In Gascony, harvest doesn’t happen all at once. F***e Blanche comes in first, usually in early September. Baco, Colombard, and Ugni Blanc follow toward the end of the month, sometimes stretching into October or even November depending on the year. Grapes are pressed and fermented right away into a low-alcohol, high-acid base w**e, which by law must be distilled before March 31.
: One of the most interesting times to see the action, is after harvest: from late October, La Flamme de l’Armagnac travels from village to village across Gascony, marking the return of distillation as the stills light up, and keeps moving through the region into the new year.

Video by 🥃😊

09/14/2026

Quick one for the trivia pile:
95% of the world's bourbon comes from Kentucky. We're the other 5% 🥃

Congress made that distinction official back in 1964, calling bourbon "a distinctive product of the United States." No other spirit can claim it. By 2007, the Senate went further and set aside all of September to celebrate it.

The rules haven't loosened since: at least 51% corn, new charred oak every time, made in the U.S. No one ever said where. Kentucky just happens to make almost all of it. We make ours in Shoreham, Vermont.

There's a vintage of ours finishing quietly right now that we're just about ready to talk about.

What's the most surprising bourbon fact you know?

Address

801 Golf Shore Blvd N
Naples, FL
34102

Website

http://www.bhaktaspirits.com/

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