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Home , Aberlour distillery, Ararat (brandy), Blended malt whisky, Chivas Regal, Havana Club, Martell (cognac)

1 By picking up this catalogue, you are entering the sophisticated world of luxury and spirits. The exquisite range of products which we offer, each hold their own unique story of craftsmanship, heritage and traditions, spanning many generations. It is a world where success is based on research, expertise and experience handed down from generation to generation. Each brand presented here tells a unique story of flavours, places and people whose visions were ahead of their time and who pursued their dreams with passion. Behind every bottle lies the reputation of authorities such as Collin Scott and Sandy Hyslop, as well as Master Distiller Alan Winchester and Master Cellar Didier Mariotti. They continue the legacy of those who have come before them. Always striving to improve, whilst ensuring that they maintain the highest quality possible and remain true to the craftsmanship of their forefathers. Experience unique, luxurious aromas, flavours and textures, by treating yourself to a bottle from this catalogue. By sharing those experiences with your friends and loved ones, you can fully appreciate the masterful craftsmanship of these industry experts. Your experience is also determined by knowledge, which is why we are delighted to give you the opportunity to explore the nuances of Scotch , , , liqueurs, rum, wines and that will please the most sophisticated palates.

2 3 WHISKY IS MORE THAN ALCOHOL. IT’S A WAY OF LIFE.

SCOTCH WHISKY Whisky made in is notable for its wide spectrum of aromas, from intensely peaty and smoky to delicate and fruity to slightly salty, typical of coastal areas. With an abundance of Scottish distilleries, it is difficult to make any generalisations, as every whisky has its own unique character.

The basic ingredients of whisky are grain, and . From these three basic ingredients, it is the role of the Master Distiller to ensure that the unique style, aromas and characteristics of the spirit are maintained and conveyed clearly to the consumer. is protected by a geographical indication (GI) and must be made exclusively in Scotland. It is matured for a minimum of three years in oak casks with a capacity of no more than 700 litres. The alcohol content in bottled whisky is also regulated and must be at least 40%.

In 2005, the Scotch whisky industry adopted new definitions on labels in order to provide customers with reliable information.

Under the new regulation, Scotch whisky is divided into two main categories: • Whisky (made from malted ) •

4 5 The most popular and most commonly recognised are single malt, blended malt and blended whisky.

MALT SCOTCH WHISKY Malt scotch whisky whisky is made from malted barley and distilled at least twice in copper stills. Single malt means that the whisky is distilled at a single distillery while blended malt is a blend of malt whiskies that come from more than one distillery. The Glenlivet is Scotch whisky Drinking is a real treat for the senses. To fully enjoy your malt whisky, add a few known as ‘the single malt that drops of room-temperature water to draw out all the hidden flavours and aromas. Serve whis- started it all’. For nearly 200 years, ky in a tulip glass, with the bowl tapered at the rim, to be able to truly appreciate its bouquet. this unique whisky has been made to an original recipe that ensures its full, complex aroma and one- BLENDED SCOTCH WHISKY of-a-kind character. The process is currently Blended scotch whisky is a blend of malt and grain whiskies. Its ingredients come from differ- overseen by Alan Winchester, who ent distilleries and the age stated on the label defines the youngest whisky used for blending. has been working at the Glenlivet Blended whisky is currently the most popular category, accounting for about 90% of all whisky distillery for more than 20 years. sales.

6 7 THE GLENLIVET THE GLENLIVET THE GLENLIVET SINGLE CASK THE GLENLIVET THE GLENLIVET THE WINCHESTER COLLECTION XXV CARN DULACK 21YO 18YO 50YO VINTAGE 1967 14YO

The world’s first series of exceptionally rare The Glenlivet XXV is an ultra-premium A superb from the luxurious The qualities of this 21-year matured whisky Over the course of 18 years Master Distiller and precious 50-year-old The Glenlivet whis- release, both in terms of flavour and packag- The Glenlivet Single Cask Edition. It is exclu- are not just rare… they’re unique. This whisky is Alan Winchester created a unique flavour kies. Vintage 1967 is the third whisky curated ing. Selected vintages are finished in first-fill sively drawn from a single cask straight into matured in hand-selected American oak and and aroma, taking this expression through by Alan Winchester. There are only 155 bottles casks that give this prestigious whisky bottles and non-chill filtered. This whisky is a European oak casks, which impart the unique a combination of cask types, including both of this limited edition whisky worldwide. The a rich and full profile. Each batch is numbered product of 14 years of maturation in ex-sherry flavour, incredible depth, vibrant intensity and first- and second-fill American oak (for trop- Glenlivet Vintage 1967 is aged exclusively in and each bottle housed in a beautiful oak box. casks, with 60.2% ABV. Only 600 numbered long finish. Each cask is hand-selected by ical fruitiness) and ex-sherry oak (for spicy Alan Winchester and every batch has its own complexity). The result of this deft navigation carefully selected sherry casks. Prepared with COLOUR: amber, with gold lights bottles of this liquid were produced. subtle nuances that make it one of a kind. of the distilling arts is a gorgeous single malt incredible precision, the whisky is housed in a NOSE: intense, deep and creamy; fruity and COLOUR: clean gold special cabinet. Brought to perfection, each spicy aromas enhanced by NOSE: rich and fruity, with an aroma of fruit COLOUR: amber, with copper lights that is complex, yet elegant and balanced on element is to highlight the unique character of maturation in sherry casks cake, luscious pear and a trace of NOSE: elegant and mature, saturated with the nose. PALATE: silky, perfectly balanced and spicy ginger aromas of wood and fruit the vintage and present its history and legacy. COLOUR: dark amber composed of aromas of ginger, PALATE: honey, with notes of creamy vanilla PALATE: full, with delicate notes of vanilla, NOSE: a sublime composition of luscious COLOUR: dark gold cinnamon, dark chocolate and orange and hints of liquorice and toffee- ginger and dark chocolate aromas of ripe pear and fragrant floral NOSE: rich, with fruity notes of apricot jam zest flavoured treacle FINISH: long, elegant, with notes of hazelnuts notes accentuated by the aroma of toasted FINISH: long and intense, with notes of FINISH: long and dry, with a hint of spice and liquorice almonds sultana raisins PALATE: rich and profound; a mix of toffee, PALATE: smooth, rich in sweet notes of orange orange and a subtle oakiness and milk chocolate FINISH: long and spicy, with notes of raisins FINISH: long, with an exceptionally rich sweetness 8 9 Aberlour is a whisky renowned for maturation in two types of , ex-bourbon and Oloroso Sherry casks. More THE GLENLIVET THE GLENLIVET THE GLENLIVET than a decade of ageing brings THE FRENCH OAK RESERVE 12YO FOUNDER’S RESERVE out an elegant and easily recog- 15YO nisable flavour. The secret behind The 15-year old whisky gets its distinctive This is said to be the quintessential Speyside A classic whisky with a modern twist, this its production also lies in spring character from a process of selective mat- single malt. Representing The Glenlivet’s sig- expression is a tribute to George Smith, the water infused with rare minerals uration in which a proportion of the spirit is nature style, this classic whisky is mostly founder of . Commem- matured in French oak casks. The peduncu- matured in American oak casks, which impart orating his untamed soul of a pioneer, this that make it delicate and soft on late oak is cut in France’s Dordogne region, notes of vanilla and give the whisky its distinc- whisky was composed in an attempt to cap- the palate. where it is often used to mature . Its tive smoothness. The mineral-rich water that ture the essence of his genius. The Glenlivet low density allows whisky to sink deep into the comes from Josie’s Well helps form the fla- Founder’s Reserve can boast the same vivid, The was found- wood, with the result being a unique, pleasing vours during and fermentation, whilst smooth and fruity flavour that Smith created ed in 1879 by a passionate entre- spiciness on the palate. This process increases the specific height and width of the copper in 1824 and that the distillery is renowned for preneur named James Fleming. the intensity of the whisky’s aroma, resulting stills add a delicate yet complex character. to this day. in a rich, creamy finish. COLOUR: intense gold COLOUR: intense gold His life motto, ‘Let the Deed COLOUR: deep, intense gold NOSE: fruity and summery NOSE: a delicate citrus aroma with sweet Show’, still lies at the heart of this NOSE: creamy and rich, with buttery notes PALATE: well-balanced and fruity, with vivid orange overtones PALATE: fruity, nutty and spicy, with a note of pineapple notes PALATE: fruity notes, orange zest, pear and superb brand. sweet almond FINISH: creamy and smooth, with notes of caramelised apples FINISH: long and spicy, with notes of almonds marzipan and fresh hazelnuts FINISH: long, creamy and smooth

10 11 ABERLOUR ABERLOUR ABERLOUR ABERLOUR A’BUNADH 16YO CASG ANNAMH 12YO

Each batch of this unique whisky is hand- With the depth and complexity that comes Meaning ‘rare cask’ in Scottish Gaelic, Casg The 12-year-old expression is a fine exam- made, making it an iconic malt among con- from being matured for 16 years in a combina- Annamh is a supreme expression created as ple of how the distinctively crisp, citrus char- noisseurs. A’bunadh (Scottish Gaelic for ‘the tion of ex-bourbon casks and Oloroso Sherry an introduction to the world of sherry-aged acter of Aberlour’s raw spirit is softened by origin’) is produced in batches and matured in butts, this expression’s warm and fruity notes single . It is matured in three types of double cask maturation. Traditional oak and Oloroso Sherry casks. It was created in hom- are enriched by a spicy sweetness and a sub- casks: English oak, ex-sherry and Ameri- sherry butts are both used to great effect, as age to Aberlour’s founder, James Fleming, using tle hint of oak. can oak, which make the whisky perfectly the mellowed spirits within are combined to

traditional methods and non-. This COLOUR: warm, gold and amber balanced. deliver a subtly balanced flavour. expression stands out for its intensity and NOSE: sweet aromas of raisins and spicy COLOUR: amber gold COLOUR: amber gold, with a ruby glow creaminess. notes of nuts NOSE: rich and sweet, with notes of tangy NOSE: delicate and full, with fruity notes of PALATE: a harmonious combination of floral orange, candied cherry, raisins and red apples COLOUR: amber gold and spicy scents with a fruity note of ginger PALATE: a fine sherried character balanced NOSE: mixed spices, praline and spiced sweet plum and gentle oak PALATE: sweet and fruity aromas of apple and with a taste of chocolate, toffee, orange harmonising with rich notes of FINISH: long, warming, spicy and fruity Oloroso Sherry cinnamon crumble topping as well as cinnamon and ginger ripe peach, balanced with notes of FINISH: warming and lingering, sweet with a PALATE: rich, with notes of sweet cherry, orange, dried fruit and ginger liquorice and clove gentle spiciness FINISH: long and rich, fruity, with a note of hot FINISH: intense, with notes of dark chocolate spices

12 13 The perfect embodiment of single malt whisky, has been recognised as a symbol of excel- lence since its establishment in 1894. It is the crowning achieve- LONGMORN LONGMORN ment of the Master Distiller’s 16YO DISTILLER’S CHOICE craft and every distiller’s favour- ite dram apart from their own. A This 16-year-old expression is a prime exam- Legend has it that Longmorn was one of one-of-a-kind expression of un- ple of a mature, elegant single malt whisky the favourite whiskies among master distill- that is rich on the palate and intense with ers, which inspired the name. It is matured matched quality, it is defined by flavours. It is matured in three types of casks: in three types of casks: first fill American oak rich, smooth and elegant flavours American oak, ex-sherry and traditional oak casks bringing out its sweet, caramel notes; that linger on the palate and casks. It is non-chill filtered, which results in a ex-sherry casks, which are responsible for the even longer in the memory. As full and creamy structure. spicy aromas, and traditional oak casks, which COLOUR: dark gold give Longmorn its signature depth. connoisseurs say, ‘whoever drinks NOSE: an interplay between boiled orchard COLOUR: clean gold Longmorn deserves respect’. fruit and vivid notes of sweet vanilla NOSE: soft and creamy, with subtle of crème brûlée caramel, milk chocolate and sweet, PALATE: rich notes of ripe, succulent pear luscious tangerine and luxuriously smooth, creamy milk PALATE: notes of luscious, ripe pear and chocolate homemade moist gingerbread and FINISH: flavoursome and exceptionally long sweet treacle toffee FINISH: long, sweet and incredibly smooth

14 15 Scapa is crafted by a small team of five dedicated artisans and a Master Distiller who use tra- ditional methods mastered and honed over many generations. SCAPA SCAPA One of the last remaining manu- GLANSA SKIREN ally operated distilleries operates round the clock. From milling to To make Scapa Glansa, a delicate single malt An original expression from the unique Scapa distillation, every stage in the pro- is first matured in first-fill American oak casks, distillery situated in the Orkney Islands in the then finished in casks with powerful peaty far north of Scotland. Fresh like a breeze and duction is based on trust. Sitting aromas, creating its richness and depth that unpredictable like the sea that can be found in on the shore of Scapa Flow and gives way to a subtle and smoky finish. Scapa its unique and contrasting bouquet. It is exclu- dependent on the vagaries of the Glansa is a gentle introduction to the world of sively matured in first-fill American oak casks. peated whisky. weather, it makes a unique single COLOUR: gold COLOUR: gold NOSE: gently floral, with a note of fresh pear malt whisky. NOSE: fruity, with sweet notes of soft peach, and sweet citrus pineapple and vanilla intermingling PALATE: smooth and sweet, ripe honeydew with a subtle smokiness of a bonfire melon slices, with bursts of fruity pear PALATE: peach, creamy toffee, caramel and and lemon sherbet. vanilla perfectly balanced with soft FINISH: long and refreshing, with smoke a shimmering sweetness FINISH: lingering, with a distinct smoky aftertaste

16 17 Placed under the heraldic coat of arms appearing on every bottle of Ballantine’s whisky is the phrase, ‘Amicus Humani Generis’, meaning a friend to all mankind — a vow to BALLANTINE’S BALLANTINE’S BALLANTINE’S preserve the legacy. Ballantine’s is GLENTAUCHERS GLENBURGIE MILTONDUFF exclusively matured in ex-bourbon 15YO 15YO 15YO oak casks to achieve its unique This delivers the smooth This 15-year-old Glenburgie single malt The Miltonduff distillery was founded in 1824 flavour. Master Blender Sandy and delicate lingering finish of a Ballantine’s forms the heart of a Ballantine’s blend, deliv- in Elgin, the second most important distilling blend. It is matured in traditional oak casks for ering concentrated fruitiness and honeyed industry region in Speyside, Scotland. Milton- Hyslop is personally responsible at least 15 years. sweetness. duff is the foundation of a Ballantine’s blend, for the quality of these meticulous- bringing unique warmth and complexity. This COLOUR: intense gold COLOUR: pure gold ly crafted blended Scotch whiskies. NOSE: bursting with citrus fruit (tangerine NOSE: perfectly balanced with aromas whisky is matured in ex-bourbon casks. and clementine), with notes of of fresh red apples and blackcurrant, COLOUR: honeyed gold hazelnuts and heather coming balanced with a honeycomb NOSE: rich fruity and sweet; flavours of through the background sweetness peaches in syrup, juicy orange and PALATE: smooth and soft berry flavours PALATE: full and creamy with a velvety smooth creamy toffee with a hint of toasted (raspberry and blackcurrant), texture of honey, bursting with orange almonds combined with the sweetness of flavours PALATE: full of sweetness and rich in floral barley malt FINISH: very long, sweet and round flavours, with milk chocolate and a FINISH: incredibly long and luscious note of spice FINISH: very long, warm and sweet

18 19 A collection of unique blended Scotch whiskies with a unique fla- vour and lineage. Master Blender Sandy Hyslop is personally respon- sible for the quality of these metic- BALLANTINE’S BALLANTINE’S ulously crafted blends. His intuition 40YO 30YO makes every bottle of Ballantine’s RELEASE 2018 taste perfect. An absolute rarity, it has become the subject Ballantine’s 30YO ranks among the most of legend and a fixture at auction houses. exquisite and expensive blended whiskies in There are only 100 bottles of this rare whisky the supreme premium category. Some of the in the whole world. Designed by the British sil- rarest whiskies come from distilleries that are versmith Richard Fox, each bottle was individ- no longer in existence. Carefully selected malt ually labelled and numbered. and grain distillates are aged for at least thirty years, making it a unique and luxurious blend. COLOUR: deep, intense gold NOSE: unique, rich, with a note of sweet pear COLOUR: deep, old gold and fruitcake NOSE: a subtle sweetness with a note of oak PALATE: incredibly complex, with a distinct and vanilla, with a strong yet delicate, aroma of toffee and red apple full and luscious core FINISH: blissfully long-lasting PALATE: complex and balanced, with a note of sherry, honey, flowers and vanilla FINISH: lasting and elegant

21 is a world-renowned blended Scotch whisky. The Chivas Brothers had long been looking for a blend that produces a refined, BALLANTINE’S BALLANTINE’S BALLANTINE’S smooth and rich whisky. Queen 21YO 17YO 12YO Victoria herself appreciated their efforts, granting a Royal Warrant This Scotch boasts supreme credentials. With a careful combination of malt and grain It is a unique blend of many superior Scotch to Chivas Regal. Master Blenders The unique flavour owes itself to the high whiskies from all regions of the country, Bal- whiskies aged for a minimum of twelve at Chivas Brothers continue their proportion of whiskies matured in European lantine’s 17YO encapsulates all tastes of years in oak barrels each. The result is an oak casks. Even the most experienced con- Scotland. The world’s first and most awarded incredibly smooth, well-balanced blend with mission to preserve the exception- noisseur will be delighted by this refined and 17-year-old blended Scotch is recognised by a creamy texture. Subtle on the nose and al style and maintain its status as sophisticated spirit that is perfect to savour. experts and connoisseurs the world over. palate, this expression is appreciated by true an iconic, quality whisky. COLOUR: rich reddish gold COLOUR: amber gold connoisseurs. NOSE: honey-sweet, hints of apple and floral NOSE: deep, balanced, elegant and smooth, COLOUR: light honey aromas, with a satin core with a note of sweet vanilla, oak and a NOSE: sweet honey with a prominent note PALATE: smooth and balanced, with a taste of whiff of smoke of oak and vanilla, with a creamy core liquorice and aromatic spice PALATE: full and complex, vibrant honey PALATE: complex floral flavours with a hint of FINISH: long and luscious, with a note of dried sweetness and creamy vanilla flavours honey and note of oak, perfectly fruit with hints of oak and spicy liquorice balanced FINISH: long, sweet and delicate, with spicy FINISH: refreshing, with a subtle saltiness undertones

22 23 CHIVAS REGAL CHIVAS REGAL CHIVAS REGAL CHIVAS REGAL CHIVAS REGAL CHIVAS REGAL THE ICON 25YO ULTIS 18YO 15YO MIZUNARA

Chivas Regal The Icon is the pinnacle of the An exclusive expression of the most refined Chivas Ultis is the essence of Chivas. This An original blend of whiskies hand-selected Specifically designed for moments of cele- A Scotch inspired by Japanese tradition. brand’s portfolio. It is a refined blend of more Scotch whiskies aged for at least 25 years. It expression is a tribute to the five generations by Chivas Regal’s Master Blender Colin Scott. bration, this luxurious 15-year-old blended A blend of malt and grain whiskies matured than 20 rarest whiskies, some from distilleries was that first truly luxurious variant of Chivas of master blenders who have been behind The heart of the blend comes from Strathisla, Scotch whisky, it is selectively finished in in Japanese Mizunara oak casks, it is a tribute now lost forever. Befitting of the luxury liquid Regal that entered the market in 1909. Availa- Chivas Regal since 1909, Charles Howard, the oldest operating distillery in the Scottish Grande casks, which to the art of whisky-making. The wood from within, it is presented in handblown crystal ble in limited batches, in individually numbered Charles Julian, Allan Baillie, Jimmy Lang and its Highlands. gave it its refined, fruity and velvety flavour. Mizunara oak is known for its porous nature

decanters meticulously created by expert bottles. current custodian master blender Colin Scott. COLOUR: deep amber gold COLOUR: intense gold and casks made of it are very rare and require craftsmen at Darlington Crystal. It is a symbol COLOUR: deep, copper gold The favourite single malts of each of them NOSE: dried fruit and buttery toffee, with NOSE: rich and sweet with concentrated expert skill. Blends finished in those casks are of luxury for a new era and a celebration of NOSE: enticing fruity aromas, fresh orange were blended by Colin Scott into this unique a creamy core notes of stewed red apples, among the most desired and appreciated 200 years of craft. and peach with a note of marzipan . PALATE: a velvety, dark chocolate palate homemade orange marmalade, whiskies by experts and collectors. and nuts, with a creamy core complemented by floral notes and honey, cinnamon and moist juicy COLOUR: dark amber PALATE: rich and very round, with notes of milk COLOUR: light amber a wisp of sweet, mellow smokiness sultanas COLOUR: warm amber NOSE: deep, rich, fruity and sweet with notes chocolate and orange NOSE: ripe peach and red apple with notes FINISH: elegant and long PALATE: incredibly smooth and fruity NOSE: vividly fruity, with pear and orange of honey, ripe pears, dark chocolate FINISH: smooth, round and luxuriously long of cinnamon, fudge and honey with flavours of poached pears overtones and orange PALATE: a smooth texture of vanilla with notes intermingled with butterscotch and PALATE: smooth, with honey and hazelnut PALATE: full and fruity with flavours of sweet of tangerine, apricot, subtle caramel, caramel toffees all rolled up in a flavours orange, peaches in syrup, vanilla and spicy clove and ginger wonderful velvety texture FINISH: long, with a spiciness of Mizunara oak nuts FINISH: long and warming FINISH: round, with a hint of vanilla FINISH: incredibly long and intensely sweet

24 25 is a symbol of royal luxury. It was first presented on 2 June 1953 to celebrate the coro- nation of Queen Elizabeth II. In CHIVAS REGAL CHIVAS REGAL CHIVAS REGAL military language, Royal Salute EXTRA 12YO 12YO means the 21 Gun Salute, a tradi- MAGNUM NIGHT EDITION tional sign of respect for the royal An original blend by Colin Scott, it owes its rich The 12-year-old Chivas Regal whisky comes A unique and prestigious blend, it comes to life family. fruity flavour to the extra time some of the in a unique bottle that is unlike any other out of the combination of the finest malt and whiskies spend maturing in the highest quality whisky. The Night Edition bottle was designed grain whiskies from Scotland. The youngest At the heart of the Royal Salute Oloroso Sherry casks from Jerez, Spain. to catch every eye in the club. This edition of whisky in the blend is matured for 12 years. blend lies a single malt from the This extra time spent maturing in Oloroso Magnum whisky comes in 1.5 l bottles. COLOUR: warm amber gold , the oldest dis- Sherry casks fills the whisky with notes of rich COLOUR: warm amber gold NOSE: notes of orchard fruits, wildflowers sultanas. NOSE: notes of orchard fruits, wildflowers and butterscotch, with a hint of tillery in the Scottish Highlands. and butterscotch, with a hint of bitterness and a creamy core COLOUR: deep amber bitterness and a creamy core PALATE: round and creamy, with a full and rich NOSE: fruity sweetness with notes of ripe Royal Salute is the world’s lead- PALATE: round and creamy, with a full and rich flavour of honey and ripe apple with pears and melon, creamy toffee, milk flavour of honey and ripe apple with hints of vanilla, toffee and nuts ing luxury whisky whose youngest chocolate, cinnamon and a hint of hints of vanilla, toffee and nuts FINISH: rich and generous ginger variant is 21 years old. FINISH: rich and generous PALATE: sweet ripe pear in syrup, vanilla, caramel and cinnamon, with a hint of almonds FINISH: pleasant and long

26 27 ROYAL SALUTE ROYAL SALUTE ROYAL SALUTE ROYAL SALUTE ROYAL SALUTE 62 GUN SALUTE STONE OF DESTINY 38YO THE DIAMOND TRIBUTE POLO EDITION 21YO 21YO

This prestigious whisky takes its name from The expression takes its name from the An expression created to mark the 60th anni- This unique edition of 21-year-old Royal Royal Salute is a supreme quality, refined, the 62 gun salute to mark the Queen’s 62 legendary stone used over centuries at the versary of the coronation of Elizabeth II. It is Salute whisky was created to highlight the 21-year-old blended Scotch whisky presented years on the throne. The expression is a com- enthroning ceremonies of the ancient Scot- a composition of the rarest and most precious similarity between this royal blend and polo, to the world to celebrate Her Majesty Elizabeth position of distillates dating back 40 years. It tish Kings and Queens. Along with the Sword whiskies hand-selected by Colin Scott that often referred to as ‘the sport of kings’. Polo II on the day of her coronation, 2 June 1953. is poured into elegant handblown decanters of State, it is now securely stored at the are kept safe in the vault of Strathisla, the old- is, without doubt, a noble game of honour, skill, A special whisky deserves a special look, with adorned with 24-carat gold. The stopper was Castle. This 38-year-old whisky is est distillery in the Highlands. honesty and respect, all the values associated the colours of the Royal Salut flagons symbol- decorated with sculpted crystal from Darting- enchanting with its sophistication reflected in NOSE: full, rich in fruity aromas of peaches with the Royal Salute brand. A delicate expres- ising the colours of the royal crown, sapphire, ton Crystal. The bottle is presented in a taste- age, flavour and extravagant packaging. Hand- complemented by notes of sherry sion ideal for outdoor enjoyment. emerald and ruby. ful and elegant box. made, granite-like porcelain decanters were and a spicy liquorice tang COLOUR: deep amber COLOUR: deep amber PALATE: full and incredibly sweet, rich creamy sealed with a gilded stopper inspired by the NOSE: rich, with a sweetness of pear and NOSE: rich, with a sweetness of pear and NOSE: rich in fruity notes of ripe plum notes of toffee intermingling with hilts of historical Scottish swords. citrus fruit balanced with notes of citrus fruit balanced with notes of intermingling with a sweet essence, luscious raisins dark chocolate and spicy cinnamon autumn flowers, aromas of vanilla and autumn flowers, aromas of vanilla and COLOUR: deep amber FINISH: very long, sweet and pleasantly warm PALATE: Seville orange with a nutty note oak enriched by notes of sherry and oak enriched by notes of sherry and NOSE: aromas of cedarwood and almonds accentuated by smoky aromas smoke smoke with a sherry oakiness FINISH: impressively long and perfectly PALATE: orange notes fortified with flavours of PALATE: orange notes fortified with flavours of PALATE: rich in dried fruit, with lively notes of structured pear, spice and hazelnut pear, spice and hazelnut spice FINISH: rich and lingering FINISH: rich and lingering FINISH: full and lingering

28 29 IRISH WHISKEY Irish whiskey used to be the most popular spirit in the world, French cognacs being its sole rival in the 19th century. Queen Elizabeth I of England and Tsar Peter the Great of were said to be fond of Irish whiskey. The situation changed in the early 20th century when the intro- duction of prohibition laws in the United States cut off access to an enormous market, which brought about the collapse of the Irish distilling industry.

For it to be called ‘Irish Whiskey’, a spirit must be made from the combination of grain, water and yeast and matured in Ireland for at least three years in oak casks with a capacity not ex- ceeding 700 litres. The minimum alcohol content for bottled whiskey is 40%. Jameson is a brand of blended Irish whiskey made to the same The production process for Irish whiskey resembles that of Scotch whisky. While some excep- recipe for nearly 230 years. The tions exist, Irish distilleries tend not to use for malting, which makes the distillate smoother. brand traces its history back to Irish whiskeys are notable for the triple distillation process, although there are whiskies distilled a local distillery in Bow Street in two or sometimes five times. the heart of Dublin, where John Jameson used only the best ingre- Most Irish whiskeys are blends of malt or whiskeys and grain whiskeys (mostly corn and dients and triple distillation pro- rye). Pot still whiskey is a mix of malted and unmalted barley while single malt whiskey is made cess to create this perfect whiskey, exclusively from malted barley. which is currently the No. 1 Irish whiskey globally.

30 31 Making a perfect whis- key takes meticulous care at every stage of produc- tion: distillation, blending and maturation in wood- en casks. It is a result of a concerted effort from many people who have been mastering their craft for years. The Whiskey Makers Series was creat- ed by three masters known as Head Distiller, Head Cooper and Head Blender. It was their favourite tools of the trade that inspired JAMESON JAMESON JAMESON JAMESON JAMESON JAMESON CASKMATES JAMESON CASKMATES the names of the individu- DISTILLER’S SAFE COOPER’S CROZE BLENDER’S DOG BLACK CRESTED IPA EDITION STOUT EDITION al expressions in this unique series. A whiskey inspired by the distillation pro- An expression inspired by the craft of a An expression inspired by the dog, a tool This expression came out of carefully In the beginning, Jameson was sold to Jameson Caskmates IPA is another This whiskey came about after a chance cess, its precision and striving for distil- cooper. A croze is a groove in the staves of master blenders use to sample whiskey blending a large portion of Irish pot still bonders by the cask. All that changed expression that brings together Jameson meeting between Jameson Whiskey Mas- late sterility. This fascinating process has a barrel into which the edge of the head is straight from the cask. Head Blender Billy whiskey with a small amount of rarely in 1963 when the first bottles left the whiskey and craft , in this case Pale ter Distiller and Head Brewer of a craft been encapsulated by Head Distiller Brian fitted. Ger Buckley is a fifth-generation Head Leighton jokingly calls it his best helper. used grain whiskey. This original blend was distillery at 7 Bow Street in Dublin. Jame- Ale. With a distinctive fresh, hoppy flavour brewery in Cork, which led to creating a Nation, guided by his passion and talent Cooper and knows everything there is to His experience produced a combination then left to mature in charred ex-bour- son Crested is a celebration of those first profile, it is no coincidence that IPA was plan to make beer in Irish whiskey casks for blending grain and malt whiskies. The know about casks, in particular how they can of floral and grain notes along with a spicy bon casks. Aged in those conditions, the drops of bottled Jameson whiskey. selected from the many types of beer out and whiskey matured in the same casks, result is a delicate flavour typical of malt enhance whiskey. Drawing on the knowledge prickle of sherry from the cask. whiskey gained aromatic notes of charred NOSE: vivid, with a note of sherry there. It is in ex-Pale Ale casks that this filled with stout notes. The result sur- varieties combined with the sweetness of of previous generations, he created a whisky NOSE: from light citrus to pineapple, wood, spice and exotic fruit, the final result PALATE: delicate sherry undertones and Jameson whiskey is finished. passed their expectations and today we small-batch whiskey as well as notes of that is a perfect marriage of floral and spicy toasted wood, with fruit, spice mango and kiwi notes, with the being a rich and velvety flavour. NOSE: floral, subtle aromas of orchard too can enjoy it as Jameson Caskmates. peach and melon. notes. addition of figs and dates; a touch and chocolate notes NOSE: caramel and creamy toffee fudge fruits, wood shavings and nuts NOSE: fruit such as green apples and of walnut leads into the FINISH: warm and lingering taste of sherry PALATE: nutty notes with spice and vanilla PALATE: notes of hops, delicate citruses, pears, with spicy aromas. NOSE: from floral notes, through fresh contribution of the seasoned sweetness herbs and spices PALATE: a subtle touch of hops and cocoa herbs, to notes of barley, NOSE: subtle notes of flower petals, ripe American barrels and Spanish FINISH: rich smoked wood and vanilla FINISH: lingering, with undertones of fresh beans, marzipan and charred oak grapefruit and green pepper with fruits, charred oak and cedarwood butts, vanilla and toasted oak fruit, hops and barley FINISH: long and sweet, with notes of milk a touch of marzipan PALATE: a note of sweet vanilla of the PALATE: rich, round and creamy, with a chocolate and caramel PALATE: barley notes progressing to hints American ex-bourbon casks buttery sweetness and prickle of cinnamon and a touch of combined with the depth of of spices; succulent fruit liquorice with almond undertones fruits typical of the ex-Oloroso strengthened by charred oak with FINISH: warm, light and zesty, with barley Sherry butts; a touch of hazelnut some subtle tannin making a late appearance and toasted wood complemented FINISH: exceptionally long by spices FINISH: long, with vanilla sweetness and oak char

32 33 A legendary whiskey, single pot still was available only locally and in limited quantities until the end of the previous centu- ry. This pure pot still whiskey made REDBREAST REDBREAST its debut in 1903. The distillate 21YO 12YO came from the Jameson distillery and the distribution was overseen Redbreast 21YO is the oldest and richest Redbreast 12YO owes its unique flavour to by W&A Gilbey. Redbreast is re- expression of this Irish whiskey. The 21-year distillates matured in Oloroso Sherry casks. ageing process introduces new levels of depth, nowned for being aged for years NOSE: nutty, rich and oily, with notes of dried flavour and taste to create an inherently com- citrus zest, ginger, linseed, cut fruit in fine, specially selected sherry plex whiskey. and melon PALATE: intense, with notes of nuts and casks. The colour of the whiskey re- NOSE: distinct aromas of fresh tropical fruits citrus (zest and juice), marzipan and sembles the plumage of the robin and nuts accentuated by notes of dried fruit, accentuated by some dried fruit sherry dryness PALATE: soft vanilla, toasted oak, sherry redbreast, the favourite bird of the FINISH: long and creamy nuttiness with a dusting of spices; brand’s creator — hence its name. vivid fruit notes leave a creamy mouthfeel FINISH: powerful, very complex and long, with notes of oak, spice and a hint of barley

34 35 AMERICAN BOURBON Knowing your grains is key to unravelling the complicated world of North American whiskies. They are distilled in many different varieties, depending on the mash bill, production method and maturation time. Bourbon is the most popular and acclaimed of them.

American bourbon must be made from at least 51% corn and matured in new oak casks for a minimum of two years. It is corn that is largely responsible for the signature sweetness of bour- bon. The casks used to age the distillates are charred on the inside to add proper colour and produce desired flavours. Charred casks can only be used once. The alcohol content of bottled bourbon must be within the range of 40 to 80% ABV. is one of the world’s most acclaimed bourbons made While the whisky-making tradition was brought to America by immigrants from Scotland and in Kentucky, USA. The Four Roses Ireland, the name ‘bourbon’ likely refers to the French Bourbon dynasty. According to an alter- brand was registered by its found- native theory, the name derives from Bourbon County, Kentucky, where the er, Paul Jones Jr., in 1888. Its name was said to originate. involves a romantic tale of a cor- sage of four red roses that Paul Jones Jr.’s fiancée wore pinned to her dress as a sign that she ac- cepts his proposal.

36 37 FRENCH COGNAC Experts regard cognac as one of the noblest spirits in the world while the French call it l’or dans la bouteille, ‘gold in a bottle’. It is made in France in an area strictly delimited by a decree of 1 May 1909, encompassing the departments of Charente and Charente-Maritime. The region is named after the town of Cognac, the heart of cognac-making and home to the oldest cognac houses.

Cognac is distilled in six micro-regions (crus). It is made from white that uses white grapes only (99% Ugni Blanc; Colombard, and Folle Blanche). The grape harvest usually takes place in October, followed directly by the fermentation process. Cognac is double distilled in special charentais stills from November to March. It is matured in oak casks seasoned for at least two years, new casks or ex-cognac barrels. Maturation mellows the distillate, imparting a gen- tle flavour profile. After the distillates are matured in the cellars of cognac houses, they are FOUR ROSES FOUR ROSES properly classified and blended, creating certain distinctive types of cognacs designated by SINGLE BARREL SMALL BATCH conventional symbols.

This premium Single Barrel bourbon is A perfectly balanced variant of Four Roses, it matured for about 7 years, reaching 50% ABV. is a combination of four original and limited COGNAC AGE STATEMENTS Its unique taste is simply unforgettable. Each edition bourbons expertly selected by Master bottle is marked by a handwritten label. Distiller Jim Rutledge. 45% ABV bourbon. • VS (Very Special) NOSE: dried spice, with notes of pear, cocoa NOSE: subtle spice, with fruity notes and and vanilla hints of sweet oak and caramel The youngest cognac approved for sale. It must be at least two years old, where the PALATE: hints of ripe plum and cherries, with PALATE: rich and complex, well balanced a robust, full body between ripe berries and spice reference date is 1 October of the year of harvest. FINISH: long, smooth and creamy FINISH: long, smooth and pleasant • VSOP (Very Superior Old Pale) The minimum age of eaux-de-vie (distillates) used in VSOP cognacs is four years. • XO (Extra Old) The minimum age of eaux-de-vie used in XO cognacs is ten years.

38 39 was founded in 1715 in Charente by Jean Martell and is one of the oldest of the Big Cognac Houses. Martell’s unique style is based on the process of double L’OR DE JEAN MARTELL MARTELL distillation. It is the only brand to MARTELL COHIBA XO double distil its wines, removing all sediments from it to make the A spectacular product of more than 300 A unique composition of 40- and 50-year- A wonderfully harmonious composition of the eaux-de-vie outstandingly fine years of experience and unwavering com- old eaux-de-vie made from carefully selected oldest and rarest eaux-de-vie, ranging from mitment to excellence, it is a blend of over grapes from the Grande Champagne terroir, it 10 to 40 years old. Ideal for special occasions. and luscious. The grapes used in 400 extremely rare eaux-de-vie, some over is a cognac for connoisseurs. Its strength and Best enjoyed neat or with a splash of water. distillation come from the four best a century old. Presented in a precious crystal aroma are perfectly brought out by Cohiba Presented in a signature decanter shaped like crus in Cognac, France. The liquid decanter, this prestigious spirit is a true virtu- Cuban cigars. the Arc de Triomphe. oso among cognacs. attains perfection in the process of COLOUR: amber with shimmering gold and COLOUR: amber and copper COLOUR: deep amber with shimmering mahogany NOSE: ground black pepper, berries and figs, being matured in oak casks. mahogany NOSE: gentle notes of berries, toasted almonds and walnuts, with notes of NOSE: oriental notes, bergamot and orange almonds, hazelnuts and coffee; subtle honey and beeswax peel, aromas of dark berries and floral aromas appear after swirling in PALATE: full, notes of fig and walnut blackcurrants, hints of cloves, the glass FINISH: long and silky cinnamon and vanilla accentuated by PALATE: full, smooth and gently sweet, with woody and resiny aromas notes of liquorice and nuts PALATE: silky-smooth and subtle, with distinct FINISH: long and elegant notes of blackcurrant, ginger and orange peel FINISH: lingering, full and complex

40 41 CUBAN RUM Rum is inextricably linked with Cuba and its climate, history, culture and people. Cuba has been the heart of rum-making for centuries, with top quality sugar cane introduced to the island by Christopher Columbus in 1493. The hospitable Caribbean climate, fertile soil and, most importantly, the experience of Maestros del Ron Cubano, create exceptional conditions for rum-making.

Havana Club rums are distilled from top quality molasses using traditional methods. Fermentation and distillation turn molasses into flavoursome aguardiente spirit. Aguardiente is matured in oak casks and then blended with pure distillate called ron fresco. Further produc- tion stages — blending, cask selection and maturation — are overseen by Maestros Roneros. Don José Pablo Navarro Campa is the current Primer Maestro del Ron Cubano.

MARTELL MARTELL MARTELL MARTELL validated its mastery of rum-making, rooted in centuries-long tradition, by cre- CORDON BLEU BLUE SWIFT VSOP VS SINGLE DISTILLERY ating the Iconica collection composed of unique, rare and luxury rums (Selección de Maestro).

Havana Club rums reflect the true spirit of Cuba. Martell Cordon Bleu is the cognac made for The first ever spirit drink made with cognac Martell VOSP is aged in ‘red’ barrels, a ref- Martell VS Single Distillery is an exclusive true connoisseur and has acquired legend- VSOP matured in French oak and finished erence to the reddish colour of wood in blend of eaux-de-vie from a single source. ary status since 1912. Its distinctive taste, in American ex-bourbon casks. which cognac is aged to reach the perfect Based on traditional cognac blend- characterised by a predominance of eaux- stage of maturation. To achieve the dis- ing methods, this unprecedented blend COLOUR: deep, copper gold de-vie from the Borderies, and its timeless tinctive style rich in notes of caramelised stands out from the competition. The NOSE: banana and caramelised pear bottle design make it a classic, unequalled balanced with a subtle sweetness fruit, the cellar master carefully picks bar- shape of the bottle was inspired by his- in the world of cognac. Served neat or with of vanilla and coconut, topped rels that work best with the distillate on torical sampling bottles, known as montre. a splash of water. with spicy aromas second fill. PALATE: distinct notes of fresh ginger COLOUR: gold, glistening and perfectly COLOUR: deep, copper gold balanced with a sweetness of COLOUR: copper with glints of gold transparent NOSE: aromas of plum, coffee, toasted caramelised fruit and plum NOSE: round and fresh, full of greengage, NOSE: notes of plum, peach and almonds as well as orange FINISH: long and smooth, with notes of plum and apricot notes, with a caramelised lemon blossom and cinnamon oak from Kentucky Bourbon hint of wood PALATE: very fruity, luscious, full and sweet PALATE: rich and mellow, full of fruity and casks PALATE: full of fruity notes such as plum, FINISH: full and mellow spicy notes peach and apricot, highlighted by FINISH: long, complex and elegant woody notes FINISH: elegant, long and fruity

42 43 Havana Club is the legend- ary Cuban rum first distilled by the Arechabala family in 1878. Although the history of Cuba has left the mark on the compa- HAVANA CLUB HAVANA CLUB HAVANA CLUB ny, the Havana Club brand has SELECCIÓN DE MAESTROS AÑEJO 7 AÑOS ESPECIAL survived, maintaining the highest standards. An ultra-premium rum crafted together by six Havana Club Añejo 7 Años is the quintessen- Havana Club Especial is a perfect blend of experienced Maestros Roneros led by Don Jose tial Cuban rum. The spirit undergoes lengthy, young and old rum bases that give it a bal- The aromatic spirit is notable for Navarro. The Maestros select young rums that at least 7-year-long maturation in white oak anced and smooth flavour. The blend is double its rich, full flavour that comes make up the final blend and white oak casks casks. It won gold medals at the prestigious aged in carefully selected young oak casks to from a distinctive blending and where the blend will be finished at the last stage Chicago World Spirits Championship twice, in bring out the subtle notes of vanilla. Havana of maturation. Together they judge the contents 1995 and 1997. Club Especial is a perfect product for creating maturation process. of each cask. The rum needs at least ten years the ultimate Cuba Libre. COLOUR: light mahogany to fully develop its bouquet, and the spirit is bot- NOSE: an outstanding, superb bouquet with COLOUR: light gold tled straight from the cask at 45% ABV. an intense and complex note of NOSE: sweet notes of vanilla, cinnamon and cocoa, vanilla, cedar, sweet tobacco tobacco COLOUR: warm, amber, with a deep red glow and tropical fruit PALATE: mellow, sweet, with distinct notes of NOSE: toasted pecan, spice and wood PALATE: a voluptuous and silky attack orange peel and vanilla PALATE: a rounded and light attack, with notes develops into a balanced yet complex of cocoa, coffee, sweet tobacco and FINISH: balanced aroma of cocoa, chestnut, vanilla and brown spice sugar cane, enriched by notes of FINISH: balanced caramelised tropical fruit with a hint of oak FINISH: complex and full

44 45 ARMENIAN The production of Armenian brandy dates back to 1887. Nerses Tairyan, a merchant of the top guild, built a wine and factory here and later launched the production of the first Armenian . A few years later, the factory was acquired by the famous Russian company N.L. Shustov & Sons. Armenian brandy has since become an indispensable element of dining ceremonies at the court of the Russian tsars.

A real breakthrough came in 1902 when Armenian brandy won the Grand Prix in Paris, which was considered a testament to its innovative approach to the making of spirits and glorification of the company. As a sign of recognition, the French legally permitted the use of the name ‘co- Armenian brandy is a product gnac’ for Ararat products. strictly regulated by the laws of the Republic of . Only In 1953, the company moved production to a new building and was renamed Yerevan Brandy. endemic varieties of white grapes Designed to incorporate state-of-the-art technology, the factory distils the legendary Ararat can be used for its production, Armenian brandy to this day. the minimum maturation time is three years and the casks are made from 70-year-old Cauca- sian oak. In recent years, Ararat has be- come the leading brand in East- ern Europe and Asia, not only among Armenian brandies but also among all non-French bran- dies.

46 47 ARARAT ARARAT ARARAT ARARAT ARARAT ARARAT DVIN COLLECTION NAIRI 20YO VASPURAKAN 15YO AKHTAMAR 10YO OTBORNY 7YO ANI 6YO

ARARAT Dvin is one of the exclusive bran- The twenty-year-old Ararat Nairi is the oldest The 15-year-old Vaspurakan opens the range The 10-year-old Akhtamar brandy is the most The 7-year-old Ararat Otborny brandy is a The 6-year-old Ararat Ani brandy opens the dies aged in oak casks, which gives it a typ- and deepest vintage in the range, created for of the oldest Ararat vintages. A sign of great artistic and emotional expression in the whole descendant of the first vintage of Armenian range of vintage brandies. It is named after ical smoky aroma of cigars. This brandy was special moments such as celebrating a victory respect and admiration for craftsmanship, this range. Akhtamar is a blend that embodies a brandy created back in 1902. The elegant the capital of the Kingdom of Armenia, also created in 1945 by Markar Sedrakyan, Mas- or achieving cherished goals. It is named after brandy was named after the land of Vaspur- love of beauty. Its name was inspired by the simplicity of Ararat Otborny can give impor- known as ‘the City of Forty Gates’ already ter Blender of . the courageous and powerful people of Nairi, kan, which was believed to be a Promised ancient legend of the love of Princess Tamar tance to any occasion. This historic blend will mentioned by Armenian chroniclers back in Throughout its history, Dvin has received who inhabited the Kingdom of Urartu, an area Land and paradise on earth in the antiquity. for a brave young man who drowned in the be a worthy gift not only to a true brandy con- the 5th century. many awards and gold medals in international which today is in Armenia. NOSE: lively, elegant, combining notes of harsh of Lake Van whispering, ‘Ah, noisseur but also to any man. NOSE: a vivid, spicy and fresh bouquet with competitions. Ararat Dvin was a favourite of spice, oak bark, dried fruit and subtle Tamar…’ a touch of orange and vanilla and a NOSE: notes of pine nuts, honey, flowers and NOSE: notes of fresh fruit complemented by balsamic aromas subtle note of almonds ’s. pepper NOSE: vivid and elegant, with notes of orange and oak aromas PALATE: rich and complex, with a distinct PALATE: fruity, with distinctive notes of lemon, PALATE: a distinct sweetness, with an COLOUR: amber PALATE: nuts and honey complemented beeswax, nuts and oak sweetness caramel, dried fig and a hint of expressive lemon and dried fig NOSE: the aroma of cloves perfectly by notes of cinnamon, cloves, rye bark, vanilla and plum, with a dry finish bread and almond butter FINISH: long and gentle with a note of cinnamon almonds mouthfeel balanced with notes of dried fruit and FINISH: intense and lasting FINISH: long and dry, with notes of PALATE: full and lavishly sweet FINISH: intense, lingering and full nuts PALATE: rich, full and spicy cedarwood and spice FINISH: seductively long FINISH: elegant and lingering

48 49 Gin is the English national drink. Created in the 17th century in old Holland under the name Genever, it was initially used for medical purposes. However, it only rose to real prominence in England, under the shortened name ‘gin’.

Gin is based on high quality rectified spirit, usually made from grains, which is additionally distilled with aromatics in a distillation apparatus.

Distillers mostly focus on aromatisation. Be it Beefeater or Monkey 47, every brand has its own recipe where various natural substances appear in right combinations. Beefeater is a gin distilled in the very heart of London, the district The recipe is the secret and trademark of every gin brand, every distiller having their own. of Kennington. It was created by Juniper is a staple, being distilled alongside other natural spices, roots and fruit. James Burrough, who devised a unique recipe based on a com- Dry and flavoursome, gin makes an excellent ingredient of cocktails, both classics such as Gin bination of herbs and spices from & Tonic, Gin Fizz or Gimlet and their innovative variations. across the world in 1850. Burrough also invented the brand’s signa- ture production method whereby the ingredients are macerated for 24 hours. The name ‘Beefeater’ came from the guardians of the Tower of London. A guardian in a tradi- tional uniform is featured on the label.

50 51 Currently made at the Black Forest Distillers distillery, Monkey 47 is a gin based on the original recipe of Montgomery Collins, an RAF pi- BEEFEATER BEEFEATER BEEFEATER lot who settled in the German Black 24 LONDON DRY GIN PINK Forest. The secret behind Monkey 47’s recipe lies in the unique spring Beefeater 24 is an original gin blend created It is made to the original 19th-century recipe Beefeater Pink was created by Master Dis- water and natural ingredients such by Desmond Payne, the most experienced using exclusively natural ingredients that are tiller Desmond Payne. Based on the traditional as herbs, spices and fruit. Red ber- and acclaimed master distiller. A unique mix macerated for 24 hours. Beefeater London Beefeater London Dry Gin recipe with the of 12 natural ingredients, including grapefruit Dry Gin is a combination of eight herbs and addition of strawberries to complement the ry, spruce, blackthorn and black- peel and rare varieties of tea such as Japa- spices from across the world, juniper, angel- classic citrus and juniper notes, It tastes won- berry leaves are the most distinc- nese Sencha and Chinese Green. The name ica seed and root, coriander, liquorice, almond, derfully in the popular combination with tonic tive among them. The flavour is was inspired by 24 hours of macerating the orris root, lemon and Seville orange, which as well as other more innovative mixers. enhanced by exotic spices that re- ingredients before distillation. 24 hours is also shape its aromatic profile. COLOUR: naturally pink a symbol of the vibrant city of London, where NOSE: spicy and fruity at the same time, NOSE AND minded its founder of his youth he the gin is made. Beefeater 24 is the quintes- with a pleasant balance of juniper PALATE: distinctive strawberry spent in India as a son of a British sence of authenticity, the art of distillation notes notes with a refreshing prickle of and finesse. PALATE: exceptionally rounded and dry, full of citrus fruit and juniper diplomat. rich notes of herbs and candied fruit NOSE: complex and harmonious FINISH: lemon and long PALATE: vivid notes of citrus fruit and juniper harmonise with green tea FINISH: long and dry, with a spicy taste of coriander

52 53 MEXICAN For an agave-based spirit to be called tequila, it must be made in a certain way that is highly regulated by laws. Most importantly, tequila can be distilled only in specific regions of Mexico, known as denominación de origen. The main production area is the state of Jalisco situated on the west coast. The other regions are Nayarit, Michoacan, Guanajuato and Tamaulipas.

Every bottle is assigned a unique serial number. The N.O.M. (Norma Oficial Mexicana) sys- tem specifies the origin of every batch of tequila. Other requirements also include the place, method and ingredients from which tequila is made. In terms of ingredients, there are two varieties of tequila, 100% agave, with a fuller flavour and of higher quality, which is usually marked on the label; and Mixto, containing 51% agave and an addition of other distillates.

MONKEY 47 MONKEY 47 Tequila is divided into the following types: DRY GIN SLOE GIN • Blanco – clear, un-aged and colourless tequila • Reposado – light gold tequila aged from two to twelve months in oak casks

A groundbreaking concept by Montgomery Sloe Gin is a complex gin that is macerated • Añejo – gold tequila aged for a minimum of one year Collins, who set out to create a wholly new gin, in casks for about three months. A moderate • Extra Añejo – deep gold tequila aged for a minimum of three years. combined exotic spices with herbs native to alcohol content combined with a high sugar the Black Forest. Number 47 stands for the content account for the fact that it is some- number of herbs and other botanicals that times classified as a liqueur and rightly so. It make up this original gin. More than a third of is notable for a mighty spiciness as well as an them, including cranberry, spruce, elderflower, impressively fruity sweetness.

blackthorn and blackberry leaves, came from NOSE: very complex, with intense notes of the Black Forest while the rest is carefully fruit and juniper berries selected, e.g. the juniper grown in Tuscany PALATE: a mix of spicy juniper and rich, sweet and Croatia. A perfect gin to enjoy with classic red berries, with distinct notes of cocktails. pepper and almonds FINISH: sophisticated and balanced NOSE: notes of wood, spruce cones and fresh grassy notes of citrus fruit reminding of a pine forest after rain PALATE: rich, with notes of herbs, wood and citrus FINISH: sylvan and soothingly heavy

54 55 Olmeca is named after the Olmec people, who were already drinking agave juice, known as pulque, thou- sands of years ago. They thought it to be a gift from the gods and be- lieved that it brings them closer to OLMECA ALTOS OLMECA ALTOS heaven and the gods. REPOSADO PLATA Olmeca is a double distilled tequila made since 1968. Its unique produc- A tequila matured from eight to ten months Tequila Altos Plata is made from 100% blue in ex-bourbon casks, Tequila Olmeca Altos agave distillate. It is the first tequila crafted tion process is based on hand-se- Reposado is made from 100% blue agave out of a collaboration between a master dis- lecting superior quality blue agaves distillate and its quality has been recognised tiller and world-class bartenders. This created and distilling them in copper stills by connoisseurs and experts in numerous a perfect spirit for cocktails. international competitions. using special yeast. NOSE: herbal and spicy notes, with a hint NOSE: sweet and fresh, with citrusy notes of of citrus and a trace of boiled agave A two-tonne 500-year-old hand- orange, grapefruit and boiled agave and sweet fruity aromas PALATE: fresh and sweet, with gentle notes of PALATE: sweet and citrusy, with dominant made stone called Tahona is used to tannins and citrus fruit, vanilla and notes of lime and lemon and boiled oak agave undertones crush agaves to extract juice, which FINISH: balanced and long FINISH: lingering and perfectly balanced is then fermented and distilled.

56 57 APERITIF The French word ‘apéritif’ comes from the Latin ‘aperitivus’. The aim of this drink is to whet the appetite before the meal and make the wait more enjoyable. Served at the beginning of a party, it will lighten up the atmosphere and put the guests in a good mood.

Lillet is named after two distillers and wine merchants, the broth- ers Raymond and Paul , who lived in the town of Podensac in LILLET VIVE Bordeaux. Originally known as 40 ml Lillet Blanc Kina Lillet, it was created in 1887. Ice cubes While the aperitif based on a blend Tonic A slice of cucumber of Bordeaux wines, its true secret Mint lies in the addition of bittersweet A strawberry orange liqueurs. This concoction is aged in oak casks. Lillet forms part GLASS: tall of the Vesper, a cocktail named af- GARNISH: strawberry and mint ter the Bond girl Vesper Lynd. SERVE: pour Lillet Blanc into glass, add ice cubes, fill up with tonic, add a slice of cucumber, garnish with strawberry and mint leaves

58 59 VODKA Vodka is historically, culturally and traditionally important not only to Poland, but also Scandinavia and large parts of Central and Eastern Europe. It is widely believed that the countries which have a history of producing Vodka, dating back many centuries, can boast the best quality spirit today.

Alcohol connoisseurs recognise the role of terroir, the French term for specific geographic qual- ities of a region that give the product its individuality. Factors that contribute to the individual character of a spirit include the type of soil, height above sea level, weather conditions and tradition.

The highest quality of ingredients, crystal clear water and unique distilling skills are the recipe for the best vodka.

LILET LILET ROSÉ BLANC

A blend of red and white Bordeaux wines An excellent French aperitif made from 85% mixed with assorted herbs and natural fruit white Bordeaux wine (Sauvignon Blanc, Semil- liqueurs made in the region of Podensac. Per- lon and Muscadelle grapes) as well as orange fect as an aperitif served with ice cubes or liqueurs with quinine and orange peel. Lillet paired with sparkling wine and some citruses. Blanc is served well chilled with an addition of

COLOUR: light pink citrus fruit. NOSE: gentle notes of berries, orange COLOUR: gold blossom and grapefruit NOSE: intense floral notes PALATE: fresh, lively and fruity, with a balanced PALATE: notes of candied orange, honey, pine structure, slightly tangy resin and exotic fruit, full and complex FINISH: long and flavoursome FINISH: long and flavoursome

60 61 Every bottle of this exquisite vod- ka comes out of dreams of pur- suing excellence and respect for centuries-long tradition. Every drop of this vodka is distilled from ABSOLUT soft winter wheat grown in the ELYX south of Sweden. Elyx is hand-dis- tilled in copper stills made in 1921 Absolut Elyx is made from winter wheat grown and its distillation must only be in a single field surrounding the Råbelöf castle in the south of Sweden. At the heart of the overseen by experienced distill- Absolut Elyx distilling process is the renovated ers. The award-winning compa- copper still from 1921. Of all metals, it is cop- ny has been introducing modern per that is the best at removing impurities. In order to give the vodka a unique character and CSR standards and working with ensure the best sensory experience, Absolut non-profit organisations to ensure Elyx has the perfect alcohol content, 42.3%. access to drinking water across NOSE: clean, rich and full, gently anise, with a a note of fresh bread and cereals the world. PALATE: smooth, silky velvet, with a strong note of anise, complemented by undertones of nut and light wheat grain FINISH: full and gently spicy, with a fresh nuttiness, warming

62 63 POLISH VODKA MUSEUM, Plac Konesera 1, Warsaw

Polish Vodka is Poland’s nation- al treasure and its heritage is built on more than 500 years of tradi- tion. It is also an important aspect of Polish culture that accompanies OSTOYA Poles celebrating special moments. EXQUISITE The quality of Polish vodka is recog- nised worldwide. Since 2013, nam- Wyborowa Exquisite is a single estate vodka, Ostoya originates from Bieszczady Moun- ing a spirit product ‘Polska Wódka which means one ingredient, one distillery, tains, a sanctuary for wildlife. Its unique flavour one rectification and one bottling site. The comes from a combination of superior quality / Polish Vodka’ has been regulated designer bottle contains a unique taste wheat grown in sunny fields of the Bieszczady by new laws. Polish Vodka must be of one of the most refined varieties of rye, region and crystal clear water. Ostoya Vodka entirely made in Poland from na- Dańkowskie Diament. The vodka represents boasts the prestigious indication ‘Polish the best traditions of Polish spirit distillation Vodka’, which attests to the Polish origin of its tive ingredients — rye, wheat, trit- contained in a modern form. ingredients, Polish production and traditional icale, barley, oat or potatoes. The NOSE: fresh and elegant, with a hint of rye quality. Ostoya has also gained worldwide Wyborowa Exquisite and Ostoya and a note of Brazilian nut and butter recognition, winning as many as 11 medals in biscuits prestigious international competitions. meet those requirements. PALATE: gently velvety, with notes of wholewheat bread and Brazilian and NOSE: smooth, light and distinctively sweet, Macadamia nuts with delicate notes of vanilla and FINISH: long, nutty and balanced citrus fruit PALATE: subtly warming, full and velvety, with a lingering sweetness of grapefruit peel FINISH: delicate, prolonged and elegant

64 65 WINE Wine is a reflection of its terroir, i.e. the combination of the culture, geography and history of its production area. Every vintage is a sum of human experiences and climatic processes, which is why there no two identical wines.

Wine makes an excellent pairing with food as its qualities stimulate the appetite and help di- gest dishes such as meat, fish and cheese. There are a few basic rules when it comes to pairing wine and food. If the dish is sweeter than the wine, even a dry wine may seem unpleasantly sour whereas if the dish is sour, its acidity will change the perception of the wine, making it seem less dry or sometimes even sweetish. Jacob’s Creek is Australia’s num- ber one bottled wine and one of the most famous and popular Australian wine brands worldwide. The vineyard was established in 1847 when the 18-year-old Johann Gramp, an immigrant from Bavaria, planted his first grape- vines along the banks of Jacob’s Creek. For years, those fresh and elegant wines have received many awards and gained consumer trust.

66 67 Campo Viejo is a highly famo- us and acclaimed Spanish wine from La Rioja. This was the first appellation in Spain to re- JACOB’S CREEK JACOB’S CREEK JACOB’S CREEK JACOB’S CREEK ceive Dominanción de Origen DOUBLE BARREL DOUBLE BARREL CHARDONNAY RESERVE SHIRAZ RESERVE Calificada (DOCa), a certificate SHIRAZ CABERNET SAUVIGNON for the highest quality wines. The

Top quality grapes are selected to create Double Barrel Cabernet Sauvignon needs Jacob’s Creek Chardonnay Reserve from Jacob’s Creek Shiraz Reserve from Barossa Campo Viejo brand stands for an Double Barrel Shiraz. Shiraz wines are first ripe and flavourful grapes from carefully the Adelaide Hills is made exclusively from Valley perfectly communicates its terroir, expressive, individual style of wines aged in oak barrels and then in ex-Scotch selected vineyards. Cabernet Sauvignon is carefully selected Chardonnay grapes. which makes it such an exceptional wine. made in one of the most innova- casks. Jacob’s Creek Double Barrel is first matured in traditional oak casks and Reserve wine aged in French oak casks for Jacob’s Creek Shiraz Reserve is exclusively a unique concept in the world of wines, then in Irish whiskey casks. This unique six months. made from selected Shiraz grapes from tive and advanced wineries in the the best vineyards of South Australia. setting new boundaries of innovation. double-barrel technique yields a product FOOD world. The most popular variety is that is complex and velvety on the palate. PAIRING: pairs perfectly with fish, seafood, Reserve wine aged in French and Ameri- FOOD poultry and pasta can oak casks for 18 months. Tempranillo from La Rioja. PAIRING: pairs perfectly with red meat, FOOD especially steak PAIRING: goes wonderfully with lamb FOOD PAIRING: goes wonderfully with red meat, beef or lamb

68 69 CHAMPAGNE Champagne is the world’s most famous wine. A symbol of luxury, it marries elegance and bal- ance with dynamism and vigour. Exalted as a symbol in France, it has become the most iconic way to celebrate success, happiness and special moments worldwide.

Viticulture and winemaking in Champagne date back to the 3rd century and are closely linked to the history of numerous monasteries in the region. The first champagnes (sparkling wines) were made from select grapes in the 17th century, invented by the Benedictines of the Hautvillers Abbey. They also introduced oak corks to preserve the freshness and foam of champagne.

Champagne is located in France within about 120 km (75 miles) from Paris covering an area of around 34,000 hectares. Reims is the capital city of the region. Champagne production is CAMPO VIEJO CAMPO VIEJO heavily regulated, which makes it different from other sparkling wines. GRAN RESERVA RESERVA

A blend of grape varieties that are the most A blend of grape varieties most typical of La typical of the region: 85% Tempranillo, 10% Rioja, 85% Tempranillo, 10% Graciano, and Graciano, and 5% Mazuelo. The highest qual- 5% Mazuelo. It is matured for 18 months in ity among Campo Viejo wines available on the American and French oak casks and then Polish market. It is matured for 24 months in bottle-aged for 18 months. Under Spanish French oak (80%) and American oak (20%) legislation, Reserva is one of the highest levels casks and then bottle-aged for 36 months. It of wine classification. The most universal of is a wine of the highest rank in the Spanish Campo Viejo wines, it pairs well with a range classification system. of dishes.

COLOUR: ruby red, with glimmers of sunlight COLOUR: ruby red, with delicate lights NOSE: toasted wood with hints of aromatic NOSE: complex aromas that develop during spice and tobacco bottle-ageing PALATE: rich and complex, with notes of plum, PALATE: a balance between fruity and spicy blackberry and blueberry notes FINISH: sweet cocoa and coffee FINISH: balanced and elegant FOOD FOOD PAIRING: goes wonderfully with ripened hard PAIRING: goes wonderfully with well-done or cheeses and cured meat long-stewed mutton and beef

70 71 The Champagne House of G.H. Mumm was established in 1827 by three brothers Mumm. Since 1875, the red sash of the Legion of Honour has been the iconic G.H.MUMM G.H.MUMM G.H.MUMM G.H.MUMM emblem of the champagne. The CUVÉE R. LALOU MILLÉSIMÉ ROSÉ DEMI-SEC VINTAGE 1999, 2002 VINTAGE 2008 style of this house is notable for its A demi-sec champagne with an abun- subtly balanced wines with a fresh A tribute to René Lalou, who served as Mumm Millésimé is a blend of the most The dry G.H. Mumm Rosé champagne is dance of lively bubbles in the glass, it is and intense flavour. The fruit used chairman of Maison G.H. Mumm in the famous wines of Maison Mumm: the sig- a blend of three grape varieties (Pinot Noir, crafted mostly from the uniquely aro- 1930s and onwards. At the heart of his nature Pinot Noir complemented by Char- Pinot Meunier, Chardonnay). Its unique matic Pinot Meunier variety that gives it an for G.H. Mumm champagnes is champagne production philosophy was donnay. The aromatic complexity brings rosé colour is created by adding top quality intensely fruity flavour. It is a composition world-class white Chardonnay and terroir, or the region where grapes are out the vividness and expressiveness of red wines from Bouzy. of mature Reserve wines and a perfect amount of sugar. red Pinot Noir and Pinot Meunier grown — G.H. Mumm’s best vineyards. The the two varieties. Notable for its depth and NOSE: an intense aroma of wild berries champagne was produced until 1985; elegance. and grapefruit dominated by NOSE: notes of peach, pear preserve, grapes harvested every September. fresh, summer fruit such as however, in 2007 Cellar Master Didier Mar- NOSE: intense notes of pear, peach honey, gingerbread, dried fruits iotti decided to revive the great legend by raspberry and redcurrant, with and nuts and fresh flowers, acacia honey, a note of caramel and vanilla toasted bread and pralines PALATE: rounded, velvety and full of composing a unique Cuvée of the 1999 PALATE: delicate, lively and fruity PALATE: complex and rich notes; a full sweetness and 2002 vintages. GRAPE wine with a long-lasting, mineral FINISH: a hefty dose of freshness VARIETIES: 60% Pinot Noir, 18% Pinot NOSE: rich and full of aromas GRAPE finish Meunier, 22% Chardonnay PALATE: fruit, vanilla, nougat and honey GRAPE VARIETIES: 60% Pinot Meunier, 30% Pinot FOOD FINISH: rich, long and elegant VARIETIES: 70% Pinot Noir, 30% Grand Cru Noir, 10% Chardonnay PAIRING: makes an excellent aperitif, pairs GRAPE FOOD Chardonnay wonderfully with fruits and VARIETIES: 53% Pinot Noir; 47% PAIRING: goes wonderfully with foie gras, FOOD desserts Chardonnay PAIRING: pairs perfectly with game and ripe blue cheese, fruit salads and FOOD cheese zabaglione desserts PAIRING: pairs wonderfully with meats, liver, truffle and gingerbread 72 73 Perrier-Jouët is one of the most fa- mous and prestigious champagnes in the world. This Champagne house makes champagne in small G.H. MUMM G.H.MUMM quantities, giving up production if CORDON ROUGE CORDON ROUGE a given vintage falls below their ex- WITH GLASSES pectations, in line with the philoso- The unique set of G.H. Mumm Cordon Rouge A blend of no less than 77 crus, with a pre- phy of ‘quality over quantity’. champagne and two glasses makes an dominance of Pinot Noir and a distinctive excellent idea for a gift or celebrating special presence of Chardonnay. As the original G.H. This quest for perfection guarantees moments together. Mumm Cordon Rouge champagne is perfect Perrier-Jouët its rightful place at the for special occasions, it is offered in 0.375 l, most prestigious tables. Not to men- 0.75 l, 1.5 l, 3 l, 6 l and 9 l bottles. G.H. Mumm champagne is produced only tion the royal courts of Napoleon III from top quality grapes from the Champagne NOSE: notes from peach, apricot, lychee and region and the fruits that are used to make it pineapple to vanilla, caramel and or Queen Victoria. Since Princess are harvested entirely by hand. yeast to dried fruit with honey PALATE: intense, fresh fruit and caramel Grace of Monaco declared the bot- FINISH: round tle with the iconic anemone to be It is notable for a long period of maturation, GRAPE low sugar content as well as an exuberant VARIETIES: 45% Pinot Noir, 30% Chardonnay, her favourite champagne, Perrier- bubbliness and a rich fruity bouquet. Since 25% Pinot Meunier 1875, the red sash of the Legion of Honour FOOD Jouët Belle Epoque has accompa- has become its trademark. PAIRING: an excellent aperitif, it pairs well with nied glamorous balls the world over. white meat, fish and foie gras

74 75 PERRIER-JOUËT PERRIER-JOUËT PERRIER-JOUËT PERRIER-JOUËT PERRIER-JOUËT BELLE ÉPOQUE BELLE ÉPOQUE ROSÉ BELLE EPOQUE BLASON ROSÉ CITY BOX GRAND BRUT CITY BOX BLANC DE BLANCS VINTAGE 2006 VINTAGE 2008 VINTAGE 2004 Blason Rosé is the first rosé champagne cre- Grand Brut is an excellent dry champagne and This floral and lively yet delicate composition A delicate, rich and voluptuous champagne. Perrier-Jouët is one of the most exclusive and ated by Perrier-Jouët. It is a sophisticated a wonderful introduction to the floral, intense breaks the monotony of modern-day life. Chardonnay grapes give it elegance and a prestigious champagnes in the world. From its blend of 50 wines from three grape varieties, and sophisticated style of the Maison. This Hervé Deschamps, only the seventh cellar floral freshness while the full bouquet of red inception, Perrier-Jouët has been produced in Pinot Noir, Pinot Meunier and Chardonnay. Its champagne will enchant you with its vibrant master in the whole history of Maison Per- Pinot Meunier fruit blends with the richness of small batches in line with the philosophy of subtle rose colour is a result of adding a small bright yellow robe and a balanced and elegant rier-Jouët, picks exclusively selected Char- red Pinot Noir wines. ‘quality over quantity’. amount of red wine of the Pinot Noir variety. aroma of flowers and fruit. Another element that draws the eye is the interesting graphic donnay varieties to create a truly exceptional COLOUR: subtle and pure, with a rosé tint NOSE: white flowers, with a subtle note of NOSE: an aroma of pomegranate and red champagne. NOSE: rich and voluptuous fruit and ginger orange, beautifully complemented by design. PALATE: elegant, floral and fresh PALATE: dry, fresh and mellow, with perfectly floral notes COLOUR: light gold with green lights NOSE: a fresh, fruity and floral aroma GRAPE balanced acidity; round, fruity and PALATE: rich and complex NOSE: floral overtones of elderflower, acacia enriched by a hint of spice and notes VARIETIES: 50% Chardonnay, 45% Pinot Noir, silky FINISH: long and intense and honeysuckle and citrus fruit of vanilla 5% Pinot Meunier GRAPE GRAPE PALATE: fresh, spicy and refreshing PALATE: perfectly balanced, with a smooth, FOOD VARIETIES: 50% Chardonnay, 45% Pinot Noir, VARIETIES: 50% Pinot Noir, 25% Pinot Meunier, pleasant texture and a trace of butter FINISH: intensely mineral 25% Chardonnay PAIRING: serve at 10-12° C, both as an aperitif 5% Pinot Meunier FINISH: surprising and elegant GRAPE FOOD and paired with various dishes, from FOOD GRAPE VARIETIES: Chardonnay PAIRING: excellent with an aperitif, hors wild fowl to desserts PAIRING: pairs wonderfully with seafood, VARIETIES: 40% Pinot Noir, 40% Pinot Meunier, FOOD perfectly complementing the subtle d’oeuvre, the main dish and desserts; PAIRING: an excellent aperitif, it pairs well with 20% Chardonnay saltiness of langoustines; a great best enjoyed at 10-12° C; fish; serving at 10° C will bring out its FOOD match for exquisite white meats pairs well with salmon, duck breast or character PAIRING: makes an excellent pairing with lamb as well as desserts shellfish, fish carpaccio or white meat 76 77 78 79 CONTACT FOR INSTITUTIONAL AND CORPORATE CLIENTS: JOANNA STEFAŃSKA email: JOANNA.STEFANSKA@PERNOD-.COM phone no.: + 48 798 454 872 WWW.PRESTIGESELECTION.PL

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