An Agricole rum made from pure sugar cane juice, aged for seven years in small ex-bourbon barrels in the tropical climate of Martinique, where the humidity and constant high temperature accelerates the maturation process. The total evaporated volume or angel share reaches 35% and gives the rum a nice concentration of aromas.

Saint James 7 Years old is presented in a wood gift box.

A limited edition, exclusively bottled in 2020 for the Swiss market at a cask strength of 58%. Glenfarclas 15 was aged 100% in sherry casks.

A Swiss Single Cask whisky made from 100% Malted Rye. 100% Swiss, from the rye malt to the barrel, all ingredients come from domestic production. The rye mash is distilled in one step using a cooper's Hefelibrand Still, this allows to retain the characteristic properties of the raw spirit.

The cask plays a decisive role in the flavour development of the spirit, the interaction of distillate and wood shapes the taste over the years. Goldwaescher is exclusively aged in new, burnt-out Swiss Sessile oak casks, the wood brings out spicy accents that blend graciously with the sweetness and sharpness of the raw rye spirit.

A produced from Palomino grapes, matured for over 20 years in Sherry barrels that had been used for the ageing of Oloroso. This process is done according to the soleras and criaderas system. Due to the age of this brandy, production is strictly limited. Each bottle is numbered and is signed by the winery’s supervisor who has been entrusted with the task of preserving such unique Brandy.

A true classic after-dinner spirit and the ideal pairing to a cigar. Alvear Gran Reserva is most emblematic brandy produced by the winery, aged for over 15 years in American oak barrels according to traditional criaderas and soleras system.

A lush wine with notes of honey, quince jelly and white flowers. Alvear de Añada 2015 is a sweet made from sun-raisined Pedro Ximénez grapes from a single harvest and matured for at least one year in reinforced concrete cones.

The epitome of a Manzanilla Fino from the port of Sanlucar de Barrameda. Recently, the renowned Bodega Barbadillo began to use the very original label that brings back a style from the 19th century that slowly disappeared until recent times.

This wine pairs well with all kinds of tapas, fish dishes, smoked salmon, salads or nutty dishes. Serve cool as an aperitif or simply as a drinking treat.

This is Alvear's oldest, most dense sherry wine and a testament to their winemaking expertise. Crafted from Pedro Ximénez grapes, carefully dried on mats under the sun to intensify their flavours. Once the grapes are perfectly dried, they are pressed to produce an intensely rich must.

To maintain the wine's natural sweetness, alcohol is added to the must, halting fermentation. The wine is then aged in American oak barrels through the traditional criaderas and solera system, a meticulous ageing process that Alvear has perfected since 1830.

The result is a wine of exceptional depth, sweetness, and complexity.

A non-vintage wine elaborated from grapes that have been dried out in the sun, aged in American oak barrels, using the traditional system of criaderas and soleras. The PX 1927 is the winery's hallmark and a special selection from the winemaker of Bodegas Alvear.

In this wine, the Pedro Ximénez influence is less present, here we can reach the boundaries between a sweet and dry wine. Matured for more than 10 years in oak barrels. As opposed to the Fino, Alvear produces their Oloroso by impeding the development of the Velo de Flor, where a thin layer of yeast formes aiding the natural ageing process.

Due to the abundance of natural sugars in the Pedro Ximénez grapes, no alcohol is required at any stage of production or ageing.

Onyx is a unique new expression of Crystal Head Vodka, crafted from premium Blue Weber Agave and sourced from a single farm in Mexico. Like all Crystal Head expressions, Onyx is blended with the purest water from Newfoundland, Canada and its free of oils, sugars or additives.

A fine sherry with great depth and the typical Montilla grapey character. Made from unfortified Pedro Ximénez wine, that has matured for more than six years according to the natural ageing process Velo de flor and under the traditional Solera System.

It is worth mentioning that, as this wine is made from Pedro Ximénez grapes which are very rich in sugars, no alcohol is required at any stage of production or ageing.

The first release from the Worthy Park range of bottlings created to showcase the distinctive taste from the distillery. This is a traditional Jamaican rum composed of a blend of copper pot-still rums aged between 6-10 years. 100% single estate product; batch distilled, aged, blended and bottled on-site.

One of the oldest whiskeys bottled by the distillery and the first WhistlePig product finished for six months in Vermont Estate Oak, harvested at their farm. This type of wood has more rings than the standard American oak used in whiskey barrels, allowing the development of deeper flavours during maturation.

Appleton Estate 21 Years Nassau Valley Casks is the senior expression in the core aged range. The rums are hand-selected pot and column still components, each matured for at least twenty-one years, then bottled at 43% volume with no added flavours.

AGEING: extended maturation in American oak gives this release a more advanced cask frame than the younger Black River Casks. The selection favours structure over ester power, so the profile remains measured rather than heavy. The Nassau Valley name underlines the estate source rather than a finishing cask.

SUGGESTIONS: serve neat at room temperature in a tulip glass after dinner, or with one large cube if the oak needs a softer edge. Pair with dark chocolate, aged hard cheese or a Dominican medium-bodied cigar.

Chichibu The Peated is a Japanese single malt distilled in 2011 and bottled in 2015 at 62.5% volume. The edition comprised 5,980 individually numbered bottles, bottled without chill filtration.

MATURATION: Made from peated malt, it spent four years in ex-bourbon barrels and hogsheads.

SUGGESTIONS: Begin with a small measure in a tulip glass, with water alongside to add a few drops at a time.

Château Pontet-Canet 2019 is a Pauillac blend of 65% Cabernet Sauvignon, 30% Merlot, 3% Cabernet Franc and 2% Petit Verdot. The vintage is less about raw mass than composure: a structured year with freshness, graphite line and firm Cabernet detail.

ÉLEVAGE: ageing lasted 16 to 18 months before bottling, without fining or filtration. Oak, amphora and concrete each play a role, but the 2019 reads first as Pauillac fruit and gravel structure rather than cellar technique.

FOOD PAIRING: decant young bottles for two hours. It belongs with rib of beef, lamb, venison, porcini, black truffle or aged Comté, and has the frame for a long cellar life. The balance is deliberately classical, with no need to force early service.