Tequila Grand Cru of unparalleled sophistication. Complex with aromas of honey, toasted wood, and dried lavender notes. Handmade from 100% Weber blue agave, double distilled and aged for nine months in grand cru sauternes wine and French cognac barrels. Bottled and labeled by hand for maximum attention and care to every bottle.
Take this opportunity to experience a remarkable 16-year-old, single-cask molasses rum. Samaroli Fiji Rum was distilled in 2001 and bottled in Scotland in 2017. With only 282 bottles released worldwide, this rum offers a taste that is truly one-of-a-kind. Single Cask #8.
Luscious, complex and highly aromatic. This 12-year old dark rum is dominated by notes of tropical fruits, sugar cane and molasses. Bottled in Scotland in July 2017 by independent bottler Samaroli. Limited edition of just 204 bottles.
Made to perfection, elegant and powerful like the rhythm of soul music. Its light color resembles the one of a light topaz. This molasses rum was bottled in Scotland in July 2017 by independent bottler Samaroli. Limited edition, only 420 bottles were released.
Made from a blend of molasses rums ranging between 6 to 24 years old, finished in ex-bourbon cask and Pedro Ximénez barrels. Elegant with notes of dark chocolate, dried fruits and spices.
The taste of the Cuban terroir: aromatic tobacco, the sweet tropical fruits of the Cuban garden, molasses, spices and vanilla from the long ageing unfold, enhanced by the slow release of aromas.
Caroni Guyana Stock is Velier's 36th release from the closed distillery: a Heavy Trinidad Rum distilled in 1994 and bottled in 2017 at its natural cask strength of 57.18%. The release counts 6,642 bottles and belongs to the Velier era that fixed Caroni's reputation among serious collectors.
AGEING: the rum first matured in Trinidad, then continued its tropical development at Demerara Distillers in Guyana after the remaining Caroni stocks were moved there. That double tropical path gives the bottling its name and explains the dense structure, high evaporation and unusually compact profile.
SERVING: pour neat at room temperature in a tulip glass and give it time before the first sip. A few drops of still water can be added after ten minutes. At the table, pair with espresso, aged hard cheese, grilled beef or a full-bodied Nicaraguan cigar.
This particular bottling has a very aromatic profile with hints of tobacco, wood and caramel. A unique bottling from the 1996 vintage, distilled and matured in Trinidad. Bottled in 2017 at cask strength by independent bottler Velier, capturing the special character of the renowned lost distillery. The Caroni Distillery produced intense yet very complex rums.
A Pure Single Agricole Rum, distilled in 2010 by Gianni Vittorio Capovilla at the Bielle distillery located on the island of Marie Galante in Guadeloupe.
Rhum Rhum Version Integrale was matured in Burgundy casks until 2017, bottled in small batches at full proof of 58.4% Vol. by independent bottler Luca Gargano. “Liberation” designates the bottling year rather than its distillation year.
A fantastic pairing to a fine cigar, such as Davidoff Millennium Blend Petit Corona or a Macanudo Maduro Robusto.
This premium molasses rum is made of an assemblage of very old rums from Barbados, ranging from 12 - 20 years old, aged in Bourbon casks in the Caribbean and finished in French Oak cask at the Chateau de Bonbonnet in the Charente region, France. The double aging process gives this rum a unique smoothness and intense flavor.
Pisco la Peruana Mosto Verde is handcrafted purely from Torontel grapes. Mosto Verde is a method where the fermentation is stopped halfway through to get more intense aromas. This process requires five to six times more grapes than the traditional way.
Smooth and complex. An award-winning gin distilled in a small copper still, only nine botanicals are used but it is Sugar kelp what makes it unique. The Sugar kelp is hand-harvested by local divers from the deep underwater forests of the Outer Hebrides, this natural and sustainable ingredient completes the wider aspects of the gin's flavor profile. Made at the Harris Distillery in Tarbert, Isle of Harris
Handmade from a base of neutral grain and malt wine (made with corn, barley and rye) and a mix of 14 botanicals, including juniper, angelica, bitter orange peel, apricot stones, and coriander leaf, as well as some other, secret botanicals. Partly playing with the 'missing link' between gin and genever but from our perspective definitely a gin for it’s flowery and citrusy complexity.
Handmade from a base of neutral grain and malt wine (made with corn, barley and rye) and a mix of 14 botanicals, including juniper, angelica, bitter orange peel, apricot stones, and coriander leaf, as well as some other, secret botanicals. The gin is named after a historic Dutch sailing vessel whose freight contained exotic spices too daring for the local Genever recipes - but wildly perfect for a VL92 Gin.
Mediterranean aromas with subtle hints of salt and notes of brine, mustard, sage and thyme. The ideal touch to cocktails and fortified wines and of course dirty martinis.
Hadcrafted with dandelion root, burdock root, star anis, ginger root and citrus peel. It mixes well with London dry gin, sloe gin, tequila, mezcal, bourbon, pisco, cachaca, light rum, rhum agricole.
This bitter beer is made from Mirabelle plum, gentian eau de vie from Haut-Doubs and orange extract. Add a few drops to a beer to bring the warmth and fruitiness of the ripe plums.
A pair of sugar tongs is a wonderful addition to your absinthe accessories collection, and a great talking point when inviting friends over for the evening with the green fairy.
Sugar tongs have a long history connected with both absinthe and tea drinking! In the past, a sugar loaf would be broken up, and sugar tongs were then a convenient and hygienic way to serve oneself a sugar lump. Later on granulated sugar came to dominate the sugar scene, however to this day tongs remain the most elegant way to serve a sugar cube!
Using the tongs, grasp a sugar cube from a plate of cubes, and place gently on your absinthe spoon.
