To enhance the tropical flavours in this Belizean rum, sun-dried organic coconut flakes and Madagascar vanilla have been combined to create a wonderful spirit.

The coconut is slowly roasted to create a slightly nutty-sweet and creamy flavour that becomes almost woody. Therefore, a touch of vanilla from Madagascar has been added, bringing harmony between these delicious flavours.

Peruvian cacao adds a touch of nuttiness and
the addition of coconut water provides a rich texture and rounded mouthfeel, to achieve the perfect blending strength.

Organic Coconut Rum can be enjoyed with lemonade, craft cola or as a mix in one of your favourite rum cocktails.

This Agricole-style rum has been distilled with delicious, tangy lemons grown along the sun-drenched Amalfi Coast for a unique fresh taste. These lemony flavours have been combined with the delicate earthy tones of cinchona bark along with Sarawak pepper and Sarsaparilla root for a complex spicy finish.

The Queen pineapple & spice rum is inspired by Aruba’s vibrant energy and beautiful beaches. This rum is made by macerating the flesh of the fruity Queen Victoria pineapple in Panamanian Rum. The natural sweetness of the mini pineapple is balanced by infusing the spirit with cassia wood and aromatic cinnamon, creating a surprisingly refreshing, spiced rum.

As to be expected from Taylor, the quality of the fruits is extremely fine and highly concentrated, although the year seems to have given the wine an extra coat of density and heaviness. A familiar whiff of violet hangs over the wine along with rose petals and wild minty herbal aromas.

This single malt whisky has rich notes of spiced stewed fruits, leather, oak and liquorice. Matured exclusively in hand-selected sherry casks for a quarter of a century.

Presented in a new heavy bespoke bottle and outer box. The bottle features a fine metal stopper, crafted cartouche and a branded neck tag, displayed in an oak box interior which includes an engraved plinth. The elegant exterior has a refined feather pattern subtly varnished on the

For this creation, the exotic flavour of the passion fruit combined with a touch of coconut blossom sugar creates the perfect balance between sweet and sour.

Mikks is handmade in Zurich with natural and fresh ingredients. Alcohol-free. Enjoy it as a mixer for cocktails, virgin drinks, and hot drinks. Shake 4cl Mikks with 4cl of spirit in a shaker with ice.

Once opened, refrigerate and use within six weeks.

Highly aromatic with a fresh lemony taste and intense herbal notes. Alcohol-free.

Mikks is handmade in Zurich with natural and fresh ingredients. Enjoy it as a mixer for cocktails, virgin drinks, and hot drinks. Shake 4cl Mikks with 4cl of spirit in a shaker with ice.

Once opened, refrigerate and use within six weeks.

We are pleased to present one of Samaroli's latest releases bottled this year in an extremely limited edition of only 328 bottles. Samaroli's Glen Garioch 2011 was aged in a single first-fill ex-bourbon hogshead cask.

However, older does not necessarily mean better. Indeed, this bottling is a masterclass in balance and finesse. No single element dominates, but a wealth of sandalwood, orchard fruits, tobacco and vanilla delicately intertwine with spices and fresh herbs on the nose and palate.

After ten years of maturation, the single malt Scotch whisky presents itself with a harmonious complexity, richness and an air of nostalgia. It is also one of the most impressive bottlings we have discovered from this historic distillery.

The Ardmore distillery produced this malt whisky in 2011. Smooth and mellow, with intense and very long notes of cocoa, vanilla, straw, pear, cherry, grapefruit and caffeine. The taste is aromatic and lively, slightly smoky and rightly peaty, with a finish of liquorice, yoghurt and barley.

We are pleased to announce the expansion of our Samaroli collection. This remarkable Irish whiskey is composed of a blend of Irish malt and ex-bourbon casks and it has enjoyed an extensive resting period from 1998 to 2021 before being bottled at 40% ABV by Independent bottler Samaroli. Just 282 bottles from Cask N° 10049 have been released.

The Jamaican rum comes from Single Cask No.19, for this limited edition only 312 bottles have been released.

Samaroli offers single malts and single casks selected for their exceptional character. On each Samaroli bottle, the year of the cask, the year of bottling, the number of bottles obtained from each cask and the individual number of the bottle are marked.

Samaroli presents the second edition of Pacific Oblivion - This time sourced from a single cask. This rum was distilled in 2009, aged in a single cask #24 and bottled in 2021. Samaroli describes this bottling as a true classic in their portfolio, and it is worth noting that a mere 340 bottles of this rum have been made available to the global market.

Chichibu Paris Edition 2018 is a commemorative single malt created to mark the 160th anniversary of Franco-Japanese diplomatic relations. This limited release of 1,357 bottles is a vatting of five casks: three Mizunara oak and two new French oak, filled with distillate from two barley varieties (Tipple and Braemar), distilled in 2009, 2011, and 2012. Bottled at cask strength 57.3% ABV, non-chill-filtered.

MATURATION: The five-cask composition is the foundation of this whisky's complexity. Three Mizunara (Japanese oak) casks contribute signature oriental incense, sandalwood and spiced sweetness that no other wood replicates; two new French oak casks add structure, vanilla and a tighter tannic grip.

SERVING: Serve in a Glencairn at room temperature. This is a whisky for careful, unhurried drinking, Mizunara notes emerge slowly and reward patience. Water is recommended in small increments (five drops at a time) to open the incense and spice layers without diminishing the concentrated richness.

Chichibu Paris Edition 2020 was bottled for La Maison du Whisky at 52.8% volume.

MATURATION & BLENDING: Eight casks make up the release. Five held whisky from in 2013: one first-fill bourbon cask with peated spirit, three virgin-oak casks and a port pipe. The other three held whisky distilled in 2014: two quarter casks, called chibidaru, and one red-wine cask. The vatting weaves five cask influences into a single expression of uncommon density and layering.

SUGGESTIONS: Serve neat in a tulip glass, with water alongside to add a few drops at a time. Try it with aged Comté.

Quinta do Crasto Tinta Roriz 2017 is a single-varietal Douro DOC red from one of Portugal's benchmark estates. The vintage gives a concentrated but controlled expression of Tinta Roriz, with the grape's firm structure carried by the Douro's schist soils.

WINEMAKING: selected Tinta Roriz parcels were fermented under temperature control, then aged for 18 months in new French oak barriques. The oak supports the wine's tannic frame without turning the page into a tasting note.

FOOD PAIRING: decant for one hour and serve with roast lamb, grilled beef, duck, mushroom dishes or aged sheep's cheese. Best suited to the table rather than casual aperitif service.