FiGee Fine Goods is the official importer and distributor in Switzerland of premium spirits and wine from around the world. We specialize in artisanal, exclusive, limited edition, rarities and independent bottlers.
This GlenAllachie was distilled on 26 August 2008 and bottled in March 2022 at 13 years old. Billy Walker selected the cask for Switzerland, with an outturn of 696 bottles. It is presented at a cask strength of 52.8% volume, without chill filtration or added colour.
MATURATION: The whisky matured in Oloroso puncheon number 2768.
SUGGESTIONS: Serve neat in a tulip glass, with water on the side. Aged Manchego or toasted walnuts.
Glenfarclas Family Casks 1977 is a single-cask Speyside single malt from the Winter 2019 release, identified as W19. Bottled on 18 October 2019 at a cask strength of 43.6% volume, it produced 210 bottles and is 42 years old.
MATURATION: The whisky matured in sherry hogshead number 7293.
SUGGESTIONS: Begin with a small neat pour in a tulip glass. Add water sparingly if preferred. Aged hard cheese or dark chocolate can be served separately, allowing a comparison between the whisky on its own and with food.
Eiko Premium Vodka is bottled at 40% ABV in a 70 cl format.
PRODUCTION: Distilled from sugarcane molasses—a base uncommon in vodka production, using Hokkaido spring water. The spirit undergoes three distillations and four sequential filtrations through sand and white-birch charcoal, applying traditional Japanese filtration expertise to achieve both purity and the subtle sweetness characteristic of the cane base.
SERVING: Serve chilled, neat, in a small glass. The smooth, slightly sweet profile works well as a base for Martinis, Cosmopolitans, and Japanese-style highballs. Pairs at table with sashimi, sushi, tempura, and light seafood preparations.
Samaroli Glenlossie 1988 was bottled in March 2007 as part of the Coilltean Harmony range. This Speyside single malt is bottled at 45% volume.
MATURATION: The release was drawn from individual cask number 1953, with an outturn of 310 bottles.
SUGGESTIONS: Begin with a small neat pour in a tulip glass, with water available separately if desired. Plain brioche or a mild soft cheese offers a restrained accompaniment.
Willem by Willem is Laphroaig's limited edition for 2026, a 14-year-old Islay single malt bottled at 53.7% volume. The release takes its name from Willem Dafoe.
MATURATION: The whisky receives an Oloroso sherry cask finish.
SUGGESTIONS: Pour a small measure into a tulip glass and try it neat before adding water a few drops at a time. Serve alongside aged hard cheese or dark chocolate, with the food on a separate plate so that each pairing can be tried individually.
Wild Turkey Master's Keep Triumph is a 10-year-old Kentucky straight rye whiskey, bottled at 52% volume. Eddie Russell conceived the release in recognition of his son Bruce's preference for rye. At its launch, it was the oldest age-stated rye in the producer's portfolio.
MATURATION: Hand-selected barrels of American oak form this small-batch release.
SUGGESTIONS: Try it neat in a small tulip glass, then add a few drops of water if preferred. Alternatively, serve over a single large ice cube. A plate of aged hard cheese or unsalted pecans provides a simple accompaniment.
Woodford Reserve Distiller’s Select combines two approaches to bourbon-making: batch distillation in copper pot stills and continuous distillation in columns. The whiskeys are married before bottling at 43.2% volume.
MASH BILL & MATURATION: Corn accounts for 72% of the grain recipe, with 18% rye and 10% malted barley. The barrels are made at the producer’s own cooperage, where the new white oak is toasted and charred. The casks mature in warehouses that are heated and allowed to cool during winter.
SUGGESTIONS: Serve it straight, on ice, or in an Old Fashioned with sugar, aromatic bitters and orange peel, stirred over ice. For a food pairing, serve neat with aged Parmesan.
Talisker 18 Years Old is the 2022 bottling of the Isle of Skye single malt, released within the distillery's permanent age-stated range. It was bottled at 45.8% volume.
MATURATION: Matured in ex-bourbon and ex-sherry casks to keep the balance between fruit and oak.
SUGGESTIONS: Serve neat at room temperature in a tulip-shaped glass, with still water on the side. Pour a modest measure so the glass retains enough space for aroma. A few drops of water can be added after the first taste. At the table, pair with grilled salmon, mussels in white wine, roast pork belly or mature hard cheese. For a cigar pairing, choose a medium-bodied Dominican or Nicaraguan cigar.
Michter’s Kentucky Straight Bourbon is part of the US1 collection, honouring America's first whisky company with single-barrel, small-batch Whiskeys carefully selected by Master Distiller Dan McKee.
A mellow and earthy bourbon made from American corn mashbill, matured to perfection in fire charred-white oak barrels & produced in small batches.
Beluga Gold Line is a grain vodka bottled at 40% volume. Each bottle carries an individual number and a wax seal, with an accompanying hammer for opening it. This Jeroboam is the large-format presentation of the expression.
PRODUCTION: Organic winter-wheat spirit is combined with spring water and filtered. A 90-day rest precedes bottling, completing the production sequence for this release.
SUGGESTIONS: Serve chilled, neat or over ice, with caviar as the producer's suggested pairing. For a classic Martini, stir six parts vodka with one part La Quintinye Vermouth Royal Dry over ice, then strain into a chilled glass. A lemon twist provides the garnish; express it over the drink before placing it on the rim.
This award-winning classic American whiskey dates back to the 1800’s and symbolizes the tradition and history of New Orleans. It has aromas of clove, vanilla, anise and pepper followed by delicate notes of spice, citrus and licorice with a smooth finish.
Made from corn, rye and malted barley. Chill- Filtered, matured in white oak barrels in the centre cut of "warehouse H", which Colonel Albert B. Blanton considered the best section for the ageing. Blanton's bourbon is individually selected, filtered and bottled by hand.
Each bottle is recorded by hand with the Master Registration number at the Blanton's distillery.
Mangia Pasta Orecchiette are made from Russello, an ancient Sicilian durum wheat cultivated in the south-east of the island for centuries, with a low gluten index and high fibre content that give a pasta with more character and nutritional density than modern high-gluten varieties.
GRAIN & PRODUCTION: sourced direct from southern-Italian heritage-grain farmers, milled at low temperature to preserve the wheat germ, extruded through bronze dies (giving the surface its characteristic rough porosity), then slow-dried for 24 to 48 hours at low temperature.
COOKING & PAIRING: salted boiling water, drop the orecchiette in a single handful at a time, cook for 11 to 13 minutes until al dente. The classical Sicilian pairing is broccoli rabe and anchovy, with garlic, chilli and pecorino. Equally strong with a simple pomodoro-and-basil, an aubergine alla Norma, or a slow-cooked lamb ragù.
Mangia Pasta Penne are made from Timilia, a short-cycle ancient Sicilian durum wheat that matures in just 60 to 70 days, making it one of the most drought-resistant heritage grains in Mediterranean agriculture. Low gluten index, high protein and mineral content, and a distinctive earthy-hazelnut character that modern wheats cannot replicate.
GRAIN & PRODUCTION: Timilia sourced direct from Sicilian smallholders working traditional dryland fields, milled at low temperature to preserve the bran-and-germ wholeness, extruded through bronze dies, slow-sun-dried for 24 to 48 hours. The result is a penne with a wholegrain-bread aroma at cooking and a structural firmness that holds shape against rich sauces.
COOKING & PAIRING: salted boiling water, 11 to 12 minutes for al dente. suited to substantial sauces, a bolognese, a lamb-and-rosemary ragù, a wild-mushroom cream, or a Sicilian-style sausage-and-fennel sugo. Equally well in baked pasta dishes (pasta al forno, pastitsio) where the timilia's heat-tolerance keeps the structure under the oven.
Caffè Passione 500g is Cocuma's signature espresso blend, combining 70% natural-process Mundo Novo Arabica from Fazenda Matão in Mococa, Brazil, with 30% natural Canephora from Kattimuttu Estate in Coorg, India. The Brazilian coffee provides rounded body, chocolate and caramel sweetness; the Indian component builds dense crema, spice and cocoa backbone.
Cocuma wood-fire roasts the blend in Biel at a medium-dark espresso level. The 500g whole-bean format suits regular home espresso drinkers and small offices.
SERVING
Designed for espresso machines, moka pots and automatic coffee machines. Grind to medium-fine for espresso, medium for moka. Expect a syrupy, full-bodied shot with thick caramel-brown crema. The blend carries enough structure for cappuccino, flat white and latte without losing definition.
Cocuma Colombia is a single-origin specialty coffee from Caldas, Villamaria, one of Colombia's finest coffee-growing micro-regions, at 1,700 metres altitude in the Central Cordillera.
ORIGIN & ROAST: the Castillo Naranjal variety is hand-picked across four annual passes, selecting only cherries at peak maturity, then washed-process and optically sorted. Roasted in Biel at a light wood-fire level, around 4/10 on the Cocuma scale — that brings out the red-fruit acidity, the bright cup character and the clean lift that washed Colombian Arabicas reward.
BREW METHOD: the bean shines in pour-over (V60, Chemex, Kalita) and AeroPress, where the clean cup and the bright acidity have room to develop. Espresso is possible but pulls a slightly thinner shot than a typical Brazilian-blend espresso bean — better as the high-acidity component in a custom espresso blend than as a standalone shot. Pairs with morning pastry, a slice of dark chocolate, or simply on its own.
Cocuma Ethiopia Sidama is a single-origin specialty coffee from the Sidama zone, the historical cradle of wild Arabica, where coffee has been growing for millennia in the forests between 1,500 and 2,200 metres altitude.
ORIGIN & ROAST: indigenous Heirloom varieties grown by smallholders in the traditional garden-coffee system, where the trees grow under shade alongside food crops rather than on industrial monoculture plantations. Natural-process: cherries are dried whole on raised African beds, allowing the fruit sugars to migrate into the bean. Wood-fire roasted in Biel at a light level that preserves the floral and berry character without development burn.
BREW METHOD: pour-over is the home for this bean, V60, Chemex, Kalita, the methods that let the floral aromatics carry. AeroPress works for a more intense extraction. Equally a remarkable cold brew: the natural-process fruit notes intensify when steeped slowly in cold water for 12+ hours. Pairs with light pastry, fresh fruit at breakfast, or a square of milk chocolate after dinner.
Chapter 7 Invergordon 1997 is a 26-year-old Highland single grain bottled by indie bottler Chapter 7 in their Monologue series. A long-aged grain release sits outside the mainstream blending trade — one of the rarer ways to taste the column-still spirit of 1997 standalone, in its hogshead-matured form.
MATURATION: filled to bourbon hogshead #72 in April 1997, matured twenty-six years, bottled October 2025 at 44.2% volume. 180 bottles total, natural colour, non-chill-filtered. The wood gave generously without dominating — precisely the right point of the maturation curve.
SUGGESTIONS: serve neat in a Glencairn at room temperature; let it open for five minutes before three drops of water amplify the citrus peel and clarify the creamy mid-palate. Pairs with an aged Manchego or a vanilla-led patisserie. Cigar match: a Dominican Connecticut, light enough to carry the malt's elegance.
Black Edition is Cava de Oro's extra-aged Añejo tequila, matured for 24 months in French white oak and finished for a further three months in new American oak. It is made from 100% blue Weber agave in Jalisco and bottled at 40% volume.
MATURATION: the important distinction is classification. Under CRT rules, Añejo covers tequila matured for at least one year, while Extra Añejo requires at least three years. This bottle is best described as Extra Aged Añejo, not as the five-year Cava de Oro Extra Añejo.
SERVING: serve neat in a small stemmed glass at room temperature. Its caramelised agave, vanilla and toasted-oak profile suits dark chocolate, cinnamon desserts, roasted nuts or a mild cigar.
