SPIRITS LIST

ABSINTHE Our absinthe has served using the traditional method Parisian

La Fee Parisienne 15 Alcohol content 68% First traditional absinthe to be produced in France after the 1915 prohibition. It contains all the traditional ingredients, 100% natural, disposition of the recipe of the XIX century among which: great absinthe, green anise, starry anise, hyssop and fennel. The alcohol strength is the historical one for the absinthe of 68°.

Mansinthe 15 Alcohol content 66,6% Distilled in one of the most famous Swiss distilleries, the Matter-Luginbühl, this absinthe, produced by Marylin Manson, it foresees an infusion of herbs 100% natural, mostly Artemisia Pontica that gives an intense coloration, for an authentic but simple product and easily drinkable.

Vieux Pontalier 15 Alcohol content 65% Flagship product made by the distillery Emile Pernot, reality of the French Borgogna, that devotes his work to the realization of this traditional distillate of alcohol of wine and aromatic herbs since 1890. The herbs that mostly detach are great absinthe of the territory, fennel from Provence and Spanish green anise.

BRANDY

Ximenez-Spinola Diez Mil Botellas 20 Wine's distillate from grapes Pedro Ximenez aged following the traditional method Criaderas y Soleras, this distillate remains at least 12 years in barrels of chestnut tree that previously contained the same Pedro Ximenez wine, for then to be bottled in 10.000 signed and number to hand bottles. Ancient notes of dried grapes and plum with rich wooden signs.

CALVADOS

Dupont Réserve 12 In one of the northern regions of France, in the Normandy beating heart, there is a really special place, it is the Pays d’Auge, the most famous production area of Calvados. Here Domaine Dupont surprise us with this Réserve, hand-picked apples are pressed e the cider that is gotten, around six months after the fermentation, had a double distilling, for then to ripened for at least three years in oak barriques, new to 25%.

COGNAC

François Voyer VS 10 Francois Voyer is one of the most important and prestigious maison of cognac, thanks to a long family tradition and a qualitative level broadly recognized. The distillery is set in Verrieres, in the heart of the best zone for the production of cognac, is classified Premier Cru known with the name Great Champagne. 100% of Ugni Blanc grapes, young and floral, aged at least 2 years in oak of Limousin barrels.

Hine Rare VSOP 14 This Very Superior Old Pale is produced by a combination of 25 different distillates in the heart of French designation Cognac, from grapes of Cru de la Grande and Petit Champagne. Double distilled in Charentais stills, the youngest cognac aged at least six years, for an average of eight years. Complex taste with toasted nectarines, apricot and melon flavor which reminds fruit cakes.

Janneau VSOP 12 Janneau is the oldest of the great armagnac maisons, founded in 1851. Armagnac distillation may employ stills both with continuous distillation and discontinuous distillation. This elegant VSOP is made with aquavit, at least six year old, produced with both methods. For a better taste of the aromatic complex, you should leave to rest in the glass for about 5- 10 minutes. Smooth, with plums, vanilla and licorice flavor.

Paul Giraud Elegance 12 Placed in the picturesque area of Bouteville, the Maison Giraud is a small family firm based in 1er Cru de Cognac de la Grande Champagne. After the distillation, is been ripened in wood for six years before being transferred in bottles. High quality is gotten thanks to work processes strictly traditional and to an agriculture purely biological. Peach, apricot, almond and with a spiced finish.

MEZCAL

Alipus San Luis 12 Alcohol content 47,1% Produced by Alipús, with the supervision of Master distiller Don Baltazar Cruz Gómez, in San Luis del Río, where the agave Espadìn is cultivated on rocky hills to around 950m of altitude. The spontaneous fermentation is made in pine barrels and the double distillation in copper still. Characterized by spicy notes that perfectly oppose with the soft and round taste, it has also hint of agave and a mineral and smoked finish.

Del Maguey Vida 12 Alcohol content 42% It was in 1995 that Ron Cooper, world-famous artist, decided to found the distillery Del Maguey Single Village, with the purpose to make to know to the whole world craft and wholly biological mezcal. This mezcal, 100% organic, has two distillation processes that are made in small cooper still fed by firewood fire. It is particularly proper to create cocktail, for his aromatic character, with rich fruity overtones and spiced hint. It’s true masterpiece.

Ilegal Reposado 16 Alcohol content 40% The society owes its name from the illegal way that they use to import the first craft mezcal, that’s because in that period not even the best mezcal producers had an official certification. Ilegal Reposado is an elegant and delicate mezcal, perfet to be drink neat to have a best taste of all his aromas. This mescal has a double distillation of Espadìn agave, the aging lasts four months in American oak barrels, this process gives a velvety bouquet of caramelized fruit and vanilla.

Bruxo No.2 Pechuga 15 Alcohol content 46% The name Bruxo recalls the word brujo, synonymous of shaman or wise. Is produced with 80% of agave Espadìn and 20% of agave Barril. In the moment of the second distillation, as is tradition, is added a chicken breast suspended hanging on the still, the pechuga, contributing to hold back part of the taste of the distillate. Is one of the less smoked mezcal, it has an harmonious taste with sweet aromatic herbs and a mineral finish.

Los Danzantes Espadin 14 Alcohol content 42,6% Since 1997 Los Danzantes, that takes the name from the history of the Dancing Concheros, only grows Espadìn and Tobalà agave, whose harvest is entirely done to hand; the fermentation is made in pines vats and it lasts of about 8-10 days. The double distillation, according to custom, is made in a copper still. The taste is perfectly balanced between smooth and savoury, characterized by agave hints and toasted and smoked flavors.

Los Siete Misterios Espadin 16 Alcohol content 53% Los Siete Misterios born in Messico in 2010 with the intent to recover the traditional way to make mezcal and to promote the business of small producers. Their labels are inspired by the work of a mexican artist in the late 1800s, Josè Guadalupe Posada, that used to draw calaveras (skulls) represented in the everyday routine. This mezcal is made with Angustifolia agave, warm and intense, surprisingly sweet with dried fruit hints, smoked overtones, caramel and spiced finish.

Nuestra Soledad Zoquitlan 14 Alcohol content 47% Nuestra Soledad, whose name is a tribute to the Virgin patron saint of Oaxaca, produces tradizional mezcal with 100% agave Espadìn with purpose of bring out the differences between the several villages. Produced in the “terroir” of Santa Maria by the Master Mezcalero Jose Pareda Mijangos in the “ palanque” Zoqui, this mezcal is characterized by an aromatic complexity. Made with a double distillation in copper stills following only hand- made method, it has multi-faceted bouquet, including tropical fruit and herbs with a spiced finish.

Vago Elote 18 Alcohol content 51,1% Mezcal Elote is made, according to the tradition, after a second distillation of agave Espadìn, adding an infusion of toasted dry corn (from the plantation next to the agave) and then a third extra distillation. The smell is strongly marked by smoked corn and mineral flavor. The taste is sweet with woody and smoked overtones, its also characterized by honey and tropical fruit hints.

PISCO

Tabernero Acholado 10 Pisco is a wine distillate born in Perù. Winery Tabernero, one of the leader of th Peruvian wine industry, produces this Acholado by blending two different varieties of grapes: Italia, sweet and aromatic and Quebranta, sweet and sour. From this blend is created a spirit with particular taste and a perfect balance between fruity flavors and herbs hints.

R(H)UM

 Barbados

Doorly’s XO 12 Alcohol content 40% Richard Seale is one of the oldest rum producers in Barbados. The Foursquare Distillery is one of the best and more technological distillery in the Caribbean, they use stills with a vacuum work to produce this strong character rum ,the Doorly's XO. They also made a wise blend of rum from 6 to 12 years aged, then this blend has a second aging in spanish oak barrels, used before for Oloroso sherry. This process creates a rum with complex taste and a creamy and velvety texture.

Foursquare Veritas 8 ripened Alcohol content 47% Finally a blended rum perfect for mixing. Richard Seale wanted to venture to produce the best white rum in the world, a rum blend that come from the Coffey still of Foursquare Distillery and, in a proportion that only Richard knows, from the double retort pot still of Hampden. This rum has a pale yellow color owed to two years of ripening in ex bourbon barrels. Sugar cane flavor with fruity hints.

Plantation Pineapple 12 Alcohol content 40% Made by Alexandre Gabriel and David Woondrich, is inspired to the pineapple rum particularly loved by one of the Charles Dickens characters, Reverend Stiggins. The pineapples are peeled to hand, then the peel are infused with the white rum 3 Stars of Plantation for seven days and then distilled in a pot still, instead the pulp of the fruit is separately infused with the Plantation Original Dark for three months. After been blended this pineapple rum matured in barrel for three months.

Sixty Six 12 Cask Strength 14 Alcohol content 59% Rum Sixty Six owes this name for the year of independence of Barbados, November 30th 1966. Distilled both in Pot Still and in Coffey Still, has a combination that gives a perfect balance between the two different distillations: the first one more delicate and the second one more robust. Distilled, aged and bottled cask strength in Foursquare Rum Distillery for at least 12 years. The taste is characterized by dried tropical fruit and spiced overtones.

 Brasile

Avua Prata 12 Alcohol content 43% Avuá cachaça is produced in a farm located almost 4 hours from Rio de Janeiro and is made with sugar-cane juice distilled in pot still. This unaged Cachaça stay in stainless steel barrels before being hand-bottled. Avua Prata has a scent of fresh-cut sugar cane with floral and fruity flavor.

Germana Soul 8 Alcohol content 40% Germana is a craft Cachaça made by the family Caetano, sugar cane are grown without chemical additives, hand-cutted with a machete and carried to the distillery on a donkey. Fermentation is made with yellow corn, as the traditional recipe of 500 years ago, distillation in copper pot still, then matured for two months in wood tubs and for six months in stainless steel barrels.

Leblond 12 Alcohol content 40% This cachaça is made with sugar cane distilled in little pot stills. The aging takes place in cognac barrels which give a unique taste. Citrus and fruity signs, especially lime, pear and litchi. Sweet honey aftertaste.

 Caraibi

Origini Navy Rum 12 Alcohol content 57% This rum is inspired by the products consumed on board of the Royal British Navy ships. Navy rum was blended rum made in British colonies which are conserved at 100° proof. This proof guaranteed that wet gunpowder caught fire. This rum is a selection of three different barrels that coming from: Worthy Park (Jamaica), Foursquare (Barbados) and Demerara (Guyana).

Sailor Jerry 8 Alcohol content 40% Sailor Jerry Collins was the most famous tattoo artist of all times. This spiced rum is characterized by unique aromas, made with selected barrels from Caribbean and cinnamon, cloves, vanilla, ginger and lime infusion. Warm and spiced with vanilla, caramel and cinnamon hints and buttery overtones.

 Cuba

Havana 3 8 Alcohol content 40% One of the most authentic Cuban rum. It’s distilled and then aged for at last three years in tropical weather, warm and wet, of the island. This rum has an intense taste and a complex scent, with vanilla, pear and banana flavors and also hints of cocoa and mint.

 Guadalupa

Karukera L’Intense 14 Alcohol content 60,3% Flagship product of the company, the Karukera Intense is a white rum cru, made only with blue sugar cane juice of Guadalupa, that are selected from the nearest cultivation fields. This rum is made with a meticulous distillation process, at the end you have a bottle in which you can find all the freshness of sugar cane perfectly balanced with floral and citrus flavors.

 Guatemala

Botran Reserva Blanca 10 Alcohol content 40% This is an amazing aged rum blend, distilled with concentrated sugar cane juice, subjected to a slow fermentation. Ron Añejo Botran Reserva Blanca aged by the Sistema Solera at 2.400 meters above the sea level in oak barrels used before for american whiskey. At the end this rum is filtered with activated charcoal losing the characteristic amber color, but always keeping the traditional fruity and woody taste of aged rum.

 Guyana

Compagnie des Indes Diamond 12 15 Alcohol content 45% This rum is Single Cask in limited edition, bottled by Compagnie des Indes, from Diamond Distillers Limited, the last working distillery in the English Guyana. Aged for 12 years, distilled in December 2003, with the last authentic stills of the country, it was bottled in April 2015 in France. An union between tradition and modern technologies create a proper and perfectly balanced rum, with strong hints of currant, walnut and spices.

El Dorado 12 12 Alcohol content 40% El Dorado comes from Guyana on river banks of Demerara. This rum is a blend of several traditional rum, made with golden syrup of sugar cane, aged for at least 12 years in bourbon barrels. It’s an elegant and well balanced rum with sweet and spiced flavors of honey and tropical fruit.

El Dorado 21 16 Alcohol content 43% El Dorado is a blend of rum with a minimum age of 21 years and it has a long and particular distillation process, using three different stills: Enmore, Diamond and Port Mourant, property of Demerara Distillers. Aged in barrels used before for bourbon, has intense and complex aromas with honey and dried fruit hints and sweet tobacco overtones.

 Haiti

Clairin Casimir 14 Alcohol content 48,3% Clairin rhum are made by craft distillery in Haiti, produced only with natural sugar cane, spontaneous fermentation, no added yeasts and, traditional distillation stills with no filtering. Luca Gargano from Velier company, decided to select some of this rhum. Casimir comes from Douglas Casimir Distillery of Faubert Casimir, in Saint Michel. The distinctive features of this rum is to add some herbs at the sugar cane during the fermentation process to improve the aromas. Casimir usually adds lemongrass leaves, cinnamon and sometimes ginger.

Clairin Le Rocher 14 Alcohol content 43,5% Le Rocher rhum is made with three different kind of sugar cane syrup which give unique qualities. Another particular features of this rhum lies in his fermentation process, in fact the residue of previous distillation are added to the mash to improve the aromas. After one distillation, this rhum is bottled with no dilution. Balanced, tasty, with fresh and fruity scent.

Clairin Vaval 14 column Alcohol content 48,8% In Haiti Clairin is the rhum of the people, always present in every social life moment. The particular features of this products is the intense flavor owed to the natural and meticulous production. Rhum Vaval is produced in Arrawaks distilleries of Fritz Vaval, made with pure sugar can syrup and a natural fermentation with native yeast. The continuous distillation is made in copper column with a craft condenser derived from an oil drum. This rhum is characterized by a fresh sugar cane taste with tropical fruit and spiced hints.

 Giamaica

Appleton Signature Blend 10 Alcohol content 40% The Appleton Estate is the oldest sugar plantation and distillery in Jamaica. Appleton Estate check every step of rum production process, from sugar cane selections to bottling. Signature blend is a perfect mix between fifteen different rum aged for a minimum period of four years. This rum has full-bodied and fruity aroma with dried apricot, orange and caramel hints.

Appleton Rare Blend 12 Alcohol content 43% Appleton Extra is a superb blend made with several rum all aged for at least twelve years. Distillation is made in traditional copper stills. This rum is perfect to be drank neat, characterized by a mahogany color and full-bodied taste that range over orange and cocoa flavor to vanilla and coffee hints with a bittersweet aftertaste.

Hampden 16 Alcohol content 46% Hampden Estate, one of the world best sugar plantation, puts out for the first time his aged rum after 265 years. This Jamaican rum is only distilled in pot still, matured for 8 years in the island tropical weather, which is the equivalent of almost 25 years of aging in European weather. The production process of this rum is also characterized by an extended fermentation with the use of wild yeast. At the end you will try a warm and intense rum with strong baked apple flavor and spiced hints.

Myer’s 8 Alcohol content 40% Myer’s is 100% Jamaican rum, dark and creamy, made with pure golden syrup, and all the production is made in his homeland. This production process is made by a continuous and discontinuous distillations, and then an aging in white oak barrels for at least 4 years. A rum with a wild and captivating taste, caramel and cotton candy aromas, coffee hint and a smoked finish.

Worthy Park Single Estate Reserve 14 Alcohol content 45% Worthy Park Estate is a sugar factory and a distillery founded in 1670, and it is considered the oldest working distillery. This blend is produced from a selection of Jamaican rum made with Worthy Park golden syrup, aged between 6 and 10 years and distilled in copper pot still, without adding additives or extra sugars. Well balanced, characterized by saline notes that melts with caramel and cocoa flavors, and white pepper aftertaste.

 Marie Galante

Rhum Rhum PMG 14 Alcohol content 56% Rhum Rhum Blanc Agricole is made with sugar cane juice from organic cane Rouge of Marie Galante. After several fermentations with controlled temperature, master Gianni Capovilla himself made the distillation. This rhum has a strong character but at same time is well balanced in all of his component, with tropical fruit, fresh cut sugar cane and ginger flavors and tobacco aftertaste.

 Martinica

Clement Blanc 10 Alcohol content 40% This agricole blanc rhum is made by a distillation in Charentais column still with pure sugar cane juice of several varieties of sugar cane, and then aged in steel tanks for over 6 months during the aging process its alcoholic strength is reduced by using distilled spring water. At the end you will have a well-balanced rhum with jasmine flower aroma, pepper and herbs flavors and a citrus hints.

Depaz Cuvée de la Montagne 10 Alcohol content 45% Depaz is made in a distillery located on the slopes of Mont Pelée. After being destroyed by the famous eruption of 1902, the Habitation and the distillery were rebuilt and now the plantation extends over 400 hectares on volcanic soil, guaranteeing a wealth of unique terroir in Martinique. Cuvée de la Montagne is produced exclusively with sugar cane grown at the slopes of the volcano and aged for 3 months in barrel. Complex, with fruity and floral scents, delicate overtones of honey and sugar cane, and a orange finish.

J. Bally Ambré 10 Alcohol content 45% The J. Bally ambrè is a classic agricole rhum of Martinique, with a very typical and intense taste, which owes its smoothness to the long aging. This rhum is made with several batches of vintage rum, produced by the distillation of pure sugar cane juice, which, once assembled, ripen for 24 months in large oak vats. Ideal for those looking for strong flavors, with warm scents of caramel, candied fruit and spices, and a cinnamon and vanilla finish.

J.M. XO 14 Alcohol content 45% Aged for 6 years only in French oak barrels that previously contained bourbon, the Très Vieux J.M. fully reflects the style of the “agricultural rhum” of Martinique, with complex but sweet and elegant aromas, a full body that pervades the palate and a long and sweetly spicy finish. It is recognized as one of the best sipping rhum thanks to its characteristic bouquet, which ranges from balsamic aromas of sage to citrus fruits of lemon and lime, and then to the hints of exotic fruit such as mango and passion fruit and with a finish of sweet spices such as nutmeg, cinnamon and white pepper.

La Mauny Vieux Signature 12 Alcohol content 40% Rhum aged for a minimum of 3 years, made unique by the rare and original blend of the distillates matured in four different types of barrels: aged initially in barrels that previously contained cognac and bourbon, then end the aging process in barrels that contained port and moscatel. Complex and aromatic, reveals a rich blend of fruity flavors, honey and delicate floral notes, spiced hints are melted with the flavors of jams and candied fruit.

Saint James Coeur de Chauffe 12 Alcohol content 60% This rhum blanc is a unique product of St. James company from Martinique island. The double distillation is made with pot still, respecting the traditional production methods for white rhum, it is, without a doubt, one of the most representative rums of this historic distillery. Creamy, velvety and warm, it recalls fresh pear, caramel, tobacco, honey and aromatic herbs.

Saint James Cuvée 1765 14 Alcohol content 42% The name of the label is a tribute to the year the Martinique distillery was founded. Saint James Cuvée 1765 is made with 100% sugar cane juice, and a double distillation in traditional stills. This cuvée is characterized by strong aromatic notes and tobacco, caramel and orange peel hints.

Trois Rivieres Blanc 8 Alcohol content 50% The Trois Rivières plantation was founded XVII century and is one of the oldest in Martinique. It extends over 220 hectares and is the largest estate on the island, and it is all surrounded by windmills, which became the symbol of this distillery, used to crush sugar cane. Its alcoholic strength makes a strong warm sensation well balanced with the sugar cane aromas and tropical fruit hint of coconut and banana. these particular features make this rhum blanc a wonderful example of Martinique designation A.O.C..

Trois Rivieres VSOP 12 Alcohol content 40% The VSOP Special Reserve is the result of a blend of rum aged for almost 5 years in the caribbean weather. It is characterized by sweet and fruity aromas of apple, pear, raisins, rhubarb and caramel with a spiced and toasted aftertaste. This rum is an incomparable sipping rum.

 Messico

El Tarasco Gran Reserva Reposado 12 Alcohol content 40% The special edition Tarasco Gran Reserva Reposado, produced at Michoacán, is the result of a blend of barrels with aging of 4, 6 and 9 months that the Master Blender selects to obtain an artisan rum, matured in the Mexican hills.

 Panama

Abuelo 7 10 Alcohol content 40% The Abuelo distillery, for the realization of this anejo, selects only the best sugar cane, cultivated in fields close to the distillery by the families of farmers who collaborate with Abuelo. After a fermentation and a distillation processes, the rum obtained is matured for 7 years in small oak barrels, which previously contained bourbon.

Abuelo 12 12 Alcohol content 40% The Varela family from Abuelo continues to distill according to the tradition, quality without compromises. This Abuelo, pleasant and balanced, is one of the best representatives light Spanish rums. It has sweet and delicate aromas of vanilla, spices, and citrus and a soft, fresh and harmonious taste, with a finish characterized by an aftertaste of dried fruit and almond.

Abuelo XV Napoleon 16 Alcohol content 40% Aging for Abuelo is one of the most important secrets that underlie the production of rum with personality and character. This philosophy is felt even more in this Finish Collection Napoleon, selection of different rums aged for 14 years which, once combined, are aged for 12 months in French oak barrels that contain cognac. A total aging of 15 years, which gives birth to a warm and intense distillate, accompanied by elegant and deep aromas, rich in fruity and spicy notes of raisin, prunes, cocoa and noble woods.

Abuelo XV Oloroso 16 Alcohol content 40% The Finish Collection is one of the highest quality lines made by the Abuelo distillery, where the key element is aging. This Abuelo Oloroso, comes from a selection of Abuelo rums already aged for 14 years, which make another year of aging in barrels that once contained sherry Oloroso. The ripening process gives to this rum an intense aromatic complexity, that ranges between fruity and smoked, with hints of citrus, dried fruit and candied fruit.

Abuelo XV Tawny 16 Alcohol content 40% This Tawny Finish Collection is a label that comes from a careful selection of aged rums, which, once assembled, make an ulterior ripening in barrels that contained port Tawny. The final result is a distillate with an expressive and elegant flavor, characterized by fruity hints of cherries and berries and sweet spices aromas.

Rum Nation Panama 21 18 Alcohol content 40% Rum Nation Panama is aged for 21 years in oak barrels, full bodied but characterized by an exceptional freshness and drinkability. Its style is definitely unusual for an aged rum, which preserves its freshness and be not too heavy, without an excessive influence of wood. Aromas of dates, tobacco and candied fruit characterize a soft, elegant and very pleasant sip.

 Santo Domingo

Summum Reserva Especial 12 12 Alcohol content 38% Summum rum is produced in one of the only two distilleries in the Dominican Republic and made only with sugar cane juice grown on the island, which guarantees 100% the origin and genuineness. Aging is done on the island, in oak barrels, following the Solera process. Characterized by an extremely soft and round taste, very pleasant, with aromas of vanilla, caramel, almonds and prunes.

 Venezuela

Diplomatico Reserva Exclusiva 12 Alcohol content 40% The history of this rum dates back to the 1800s, when Don Juan Nieto, a liqueur lover, started a collection called "Ambassador's Reserve", and then he decided to dedicate himself to the distillation. Today the Unidas Distillery produces this rum, made with a blend of 60 different types of rum from golden syrup and sugarcane juice aged for 12 years in white oak barrels, only a small amount of caramel is added to the final distillate. Characterized by a complex taste, with contrasts between the sweetness of vanilla and the bitter caramel, notes of spices and dried flowers and a cocoa aftertaste.

Santa Teresa 1796 12 Alcohol content 40% Hacienda Santa Teresa was founded in 1796 by Count Tovar. This Antiguo de Solera, elegant and refined distillate, awarded by public and critics, is a tribute to the father, founder of the estate. This distillate is made with a blend of rum with an aging between 4 years and 35 years in French oak barrels with the Solera technique. Rich and sweet flavor, with hints of vanilla, honey and ripe fruit, it is warm all over the palate, revealing coconut and tobacco, in a dry, long and decidedly smoky finish, which leaves behind a long trail of dark chocolate.

TEQUILA

Altos Plata 8 Olmeca Altos Tequila Plata comes from the finest blue Weber agave plants, excellent to sip neat and also perfect to use for the preparation of cocktail. It is bottled immediately after distillation, which is why the citrus and herbaceous notes of cooked agave jump to the palate. Characterized by a sweet taste with hints of lime, lemon and vanilla, with a pleasant and persistent aftertaste.

Arette Reposado 12 Arette is produced in the historic El LLano distillery located in the city centre of Tequila and is the flagship product of the Orendain family, one of the historic families of Tequila. Produced only with traditional methods, without the use of diffusers, with distillation in pot still and then ages 6 to 8 months in American white oak barrels. Arette is made with 100% agave Azul that is grown in the fields owned by the distillery, because they are characterized by a terroir that produces agave with high fiber content and low water content, necessary to create its full-bodied and tasty style.

Calle 23 Blanco 10 Calle 23 is produced in the Mexican state of Jalisco, made with 100% agave Weber (commonly known as blue agave) aged between 6 and 9 years, in which the plant is at the peak of its maturation. The agave are harvested in the Los Altos region for their fruity characteristics compared to the areas of the lowlands of Mexico, in this way the juice obtained from it will have a marked fruity note of pear and green apple, with a vegetal background, which will allow the distillate to be very soft and velvety.

Patron Reposado 14 Hacienda Patron is one of the most important references in the field of agave tequila, where the attention to details is absolute and every step of the production, from Agave Weber's collection in the Jalisco plateaus, is based on handcrafted craftsmanship and with extreme precision. Reposado ages for at least 2 months in oak barrels. The slightly citrus freshness, the softness and the fruity aromas of fresh agave blend harmoniously with the delicate sweet and spicy notes due to aging.

El Jimador Blanco 8 El Jimador is the name given to harvesters teachers of the blue agave plant, Weber, from which is drawn tequila. The range of this tequila has been produced from Herradura since 1994. El Jimador is achieved at 100% with blue agave, distilled two times and then instantly bottled so as to keep its peculiarity: fresh and fruity taste with notes of roasted agave, also softly floral.

Espolon Reposado 10 Each Espolon label tells us an episode of the history of Mexico paying tribute to a national hero, José Guadalupe Posada, an artist who with his “caravelas” (skulls) told the story of the population highlighting the social injustices of his time. When it came time to name his beloved tequila, Master Distiller Cirilo looked to another important part of Mexican culture for inspiration. Named for the spur of the rooster, a powerful symbol of national pride, Espolon is a fitting tribute to the true storied culture of Mexico Espolon Reposado aged 6 months in American oak barrels to get a strong and round taste and a greater complexity and softness. The aromas of cooked agave and sweet tropical fruit, vanilla and spices predominate the flavor.

Fortaleza Blanco 18 Thanks to its 140-year history, Fortaleza Blanco has become one of the most sought-after tequila in the world and has always been family-run. The production is completely handmade from the first to the last phase, which involves bottling in bottles hand-blown. What stands out on the nose are the aromas of citrus and cooked agave and notes of olives, land and black pepper. Instead, on the palate you can perceive vanilla and basil, for a long and deep finish.

Jose Cuervo Traditional Silver 10 Jose Cuervo Traditional Silver is made using only agave Azul. This tequila is grown in the property estate, subjected to a slow cooking and distilled in two steps inside small artisan stills. Thanks to the perfect balance of white pepper and cooked agave, accompanied by citrus and vegetable notes of cedar and mango, what stands out on the palate is a delicate flavor.

Milagro Silver 12 The reason why Milagro is loved is for its freshness and, at the same time, for its power. Milagro is produced from blue agave at full maturity and traditionally baked in clay kilns, with double distillation in copper stills and third distillation on column, resting for 35 days before being bottled. Its fundamental characteristic is based on vegetable and citrus overtones and its dry taste is due to the typical agave features, but it also has a pleasant spicy finish.

Ocho Blanco 12 Camarena family, located in the plain of the state of Jalisco, is the owner of Ocho brand and they have been “tequileros” for 3 generations. Ocho Blanco has a strong, robust and peppery flavor thanks to its pepper, alcohol and vegetables overtones, reveals a great warm sensation and an important astringency, ideal if used for mixing.

WHISK(E)Y

 Campbeltown

Kilkerran 12 14 Alcohol content 46% Lightly peated A much awaited release from the Glengyle distillery, after its reopening in 2004, finally the first 12 year old whisky, which will be the basic product for the next years. The history that for many is known as "the newest old distillery in Campbeltown" began in 1872 when it was founded by William Mitchell, son of Archibal Mitchell, founder of nearby Springbank. Kilkerran 12 is a single malt created with a combination of barrels that includes a 70% of former bourbon of first filling, and a 30% of ex sherry barrels, produced with a level of peaty of 10ppm. Creamy and initially fruity, with citrus notes followed by notes of vanilla, caramel, light peat and a pinch of pepper.

Springbank 10 14 Alcohol content 46% Lightly peated The Sprigbank is part of Campbeltown's history but above all of the history of whisky, this distillery is in fact one of the few survivors of the Campbeltown whisky crisis and is still today one of the most traditional distilleries in Scotland. Everything is homemade, from malting the barley on the malting floor until bottling, the whole process is handcrafted by the workers and there is no computer in the plant. A classic of Springbank distillery, this 10 year old is complex but balanced, aged in a mix of ex bourbon and ex sherry barrels. Sweet and persistent with hints of malt, wood, vanilla, accompanied by the spices of nutmeg and cinnamon, with a slight salty note.

 Highlands

Clynelish 14 14 Alcohol content 46% Lightly peated An excellent example of Clynelish, the twin distillery of the famous Brora, closed in 1983, this 14 year old is soft and round and has a superb balance. Usually the whisky produced by the distillery is used entirely by Diageo for its blends, it is for example the backbone of the Johnnie Walker Gold Label and until recently the only way to taste it was to turn to independent bottlers. Fortunately, Diageo decided to use part of the distillery production to make two different bottles. Soft with notes of peat and hints of vanilla, caramel and leather, with a marine and salty note. Glengoyne Cask Strength 12 Alcohol content 58,2% No peated The Glengoyne Cask Strength is a single malt without age declaration, unfiltered, matured in barrels first fill and refill, of sherry selected by hand and bottled according to tradition without dilution. Glengoyne distillery, located on the line that demarcates the Highland area from the Lowland area, performs a combination of different fermentation with a time ranging between 56 and 110 hours, this particular technique combined with a slow distillation in particular stills generates a delicate, sweet and fruity distillate, with slightly spicy and gooseberry notes. During the tasting by adding water drops, other fruity notes emerge.

Highland Park Dark Origins 20 Alcohol content 46,8% Lightly peated Dark Origins is the new bottling of the distillery, created to celebrate its founder, Magnus Eunson: particular and obscure personality, shepherd of church by day, by night became the most famous illegal distiller and whisky smuggler. Highland Park, based in Kirkwall, is the most northern distillery in Scotland, in the wild Orkney Islands, famous for its top quality products and traditional processing that has been going on for more than 200 years. Dark Origins is a single malt without age definition, a combination of aged malts, 80% in Spanish red oak casks ex sherry first fill and 20% from ex sherry refill barrels. The result is an exciting, spicy whisky with many chocolaty notes, sweet and balanced, slightly dry with notes of peat, cocoa and hazelnut and a smoky aftertaste. Oban 14 12 Alcohol content 43% Lightly peated This single malt has been produced by Oban for over 200 years in one of the oldest Scottish distilleries, a meeting point between land and sea. The distillery buildings, which rise in the center of the city, remain almost the same today as they were at the end of the nineteenth century, producing excellent whisky, synonymous with character and quality. Oban 14 years is a classic dram of the Highlands, the nose is rich and peaty with notes of fruit, the palate is dense and full notes of spices and honey followed by a dry smoked, the finish has a woody aftertaste and a certain salinity.

Old Pulteney 12 16 Alcohol content 40% Lightly peated If you are looking for one of the classics of the Highlands you have reached your destination, the Old Pulteney distillery is located in the town of Wick and its warehouses, so close to the sea, allow the whisky that ages in the barrels to acquire the classic marine and brackish character. Matured for 12 years in hand-selected ex bourbon barrels, it has received several awards over the years. Medium-bodied, balanced and floral with notes of citrus, hazelnut and caramel, hints of oak and spices and a pinch of salty air.

Talisker 10 12 Alcohol content 45,8% Moderately peated The oldest operating distillery on the Isle of Skye is located between the town of Carbost and Loch Harport, Talisker distillery is famous for the production of sweet single malt, full bodied and easy to drink with beautiful marine aromas. Very spicy, fresh and sapidly peated, Talisker 10 is one of the Classic Malts of Diageo, and is the flagship of the distillery. A very popular product, with its smoky and malty sweetness, with salty notes, accompanied by spicy aromas of black pepper.

Talisker 57° North 20 Alcohol content 57% Moderately peated A cold and wild land constantly lapped by the wind and the sea, here is the Talisker distillery, this is the 57th parallel north, same level as Alaska, and this is the whisky specially created to capture its nature. Talisker 57 ° North is bottled full strength and aged in ex bourbon barrels. Its scent is smoky and spicy with strong marine connotations, the body is intense, since the first sip expresses all its explosive force, slightly salty first, then notes of smoked and spicy, with the addition of a couple of water drops it softens and highlights pleasant hints of ripe fruit, black tea and also herbaceous notes.

 Islay

Ardbeg Ten 14 Alcohol content 46% Heavily peated One of the most popular whisky in the world, its peat and smoking make it one of the most complex single malt in circulation. Despite this, the smell of peat is not very ostentatious, indeed its taste on the palate is naturally sweet, a whisky with a perfect balance. Ardbeg 10 years is non-cold-filtered and bottled at 46 ° preserving its best flavor and at the same time adding body and greater depth. It was awarded in The Whisky Bible in 2008 as the World's Best Whisky. This wonderful whisky has an explosion of peat then the sweet vanilla that is balanced by lime, black pepper and cinnamon, a long, persistent finish with hints of anise, toasted almonds and traces of fresh pear.

Ardbeg Uigeadail 18 Alcohol content 54,2% Heavily peated Uigeadail in Gaelic means "dark and mysterious place" and this is the name of the lake (loch) from which comes the water used by Ardbeg, a mystical and primordial place, as well as this whisky that in 2009 was elected by Jim Murray World Whisky of the Year. Ardbeg Uigeadail (pronounced 'Oog-a-dal') is a distillate with deep smoky hints and raisins, a blend of different types of Ardbeg finished in ex-sherry barrels. It is not cold filtered to preserve its particular flavor and greater depth due to the finish. Full and rich, initially sweet with hints of honey and smoke, then spiced with coffee aftertaste.

As We Get It Cask Strength 14 Alcohol content 61,2% Heavily peated As We Get it is Ian Macleod's scotch whisky with a unique and extravagant taste. This Islay single malt is produced in the traditional way "to the old way" to obtain a rich and soft taste. The distillery in which it is produced is not declared on the label. Aged in oak barrels and directly bottled at full strength, it is not cold filtered and has no added caramel to correct the color. This way of producing whisky gives uniqueness to each bottle, which is why no whisky is the same, but represents the style of origin, with the Islay characterized by the classic torbate and medicinal notes of the island.

Bruichladdich 10 16 Alcohol content 46% No peated This single malt was created by the legendary Jim McEwan, after the distillery reopened in 2001, to show the distinctive no peated character and the elegant and floral style of the Bruichladdich. This is the first edition of single malt 10 years of Bruichladdich, it is aged in barrels of American oak and finished in ex-sherry Pedro Ximénez barrels, without being cold filtered and without the addition of dyes, using 100% of Scottish barley. Fresh and spicy with hints of honey, ginger and green apple, with touches of vanilla and wild flowers and some hints of salt and minerals.

Caol Ila 12 12 Alcohol content 43% Heavily peated The name Caol Ila in Gaelic means "sound of Islay", and is the name of the small stretch of sea in front of the distillery that separates Islay from the island of Jura. Founded in 1846 by Hector Henderson, the distillery already produced 600 thousand liters a year in 1880 and today Caol Ila is the distillery that produces more whisky among those of the island. The 12 years is the basic distillate of the Caol Ila distillery, a product of excellent quality, fresh, peaty and delicately fruity, the beginning is sweet with a very refined body, before discovering salty notes and hints of olives in brine, maintaining a delicate balance of flavors.

Kilchoman Loch Gorm 18 Alcohol content 46% Heavily peated Located on the west side of the island of Islay, Kilchoman distillery is located near the Rockside farm and is one of the few that can perform all stages of the production process at home. Loch Gorm takes its name from the peat lake located a few kilometers north of the distillery. This single malt is a limited edition of 15,000 bottles, has no artificial color or undergoes cold filtration. It is the result of a blend of nineteen barrels of only Oloroso sherry, filled in 2007, 2008 and 2011, with peated barley distillate at 50ppm. Bottled in the spring of 2018 this release contains some of the oldest Kilchoman sherry barrels, rich and fruity with hints of citrus, apple, smoky peat, sweet and well-balanced, with slightly spicy notes of cinnamon.

Lagavulin 8 15 Alcohol content 48% Heavily peated Founded in 1816 by John Johnston, Lagavulin celebrates its 200th anniversary with a limited edition release of its famous single malt. The history of Lagavulin 8 starts at the end of the nineteenth century when the historian Alfred Barnard leaves for a trip to discover the distilleries of Scotland, England and Ireland. Passing on Islay he visited the Lagavulin and the whisky tasted on that occasion it was just an 8 years that he described as "exceptionally good", and speaking of the distillery he said that "no more beautiful and romantic place could have been chosen for a distillery". Inspired by that single malt, the current 8 years is aged in a mix of American and European oak barrels and bottled in a limited edition. Pleasantly oily, with notes of smoke, honey, tobacco and pepper, with hints of dark chocolate and some spicy notes.

Lagavulin 16 14 Alcohol content 43% Heavily peated The word haste is not part of the vocabulary of Islay and Lagavulin, in fact, before bottling, the whisky spends sixteen long years of quiet and patient aging in American bourbon oak barrels. Miles of peat bog in the west of the island provide the raw material that characterizes the whisky of Islay, the rich and peaty water flows down the "brown stream" to the distillery, descending from the hills above. Intense, smoky and rich with a grand finale, a reference point for millions of fans around the world, in this whisky you will find all the wild and indomitable island of Islay. Dense and intense with hints of malt, clouds of peat smoke, marine scents and dried fruit, spicy finish with a slight hint of sweet vanilla.

Laphroaig Quarter Cask 14 Alcohol content 48% Heavily peated This single malt offers an irresistible complexity of flavors, thanks to the double maturation that takes place in two types of American oak barrels, from the ex bourbon standard barrels the distillate is transferred to its final aging in smaller barrels and left to finish in stock number 1, the oldest of the distillery located near the Atlantic coast. The use of an old tradition, using a barrel with dimensions smaller than normal, called quarter, ensures a greater contact between the distillate and the wood, the result is a soft and velvety taste that however does not lose the hallmark of Laphroaig. Full-bodied, deep and complex, the initial smoke leaves room for a very delicate sweetness of toffee and spicy notes.

Laphroaig 10 12 Alcohol content 40% Heavily peated The Laphroaig 10 years has been distilled in the same way for almost 75 years, is their trademark and is the best selling single malt of Islay. The barley is malted in the floors of the distillery and dried on a peat fire, peat which comes exclusively from the island of Islay and which gives the Laphroaig its particular medicinal taste. The result is a full-bodied whisky with a smoky flavor with salty notes and a surprising sweetness of vanilla, oak and spices, persistent with tarry and iodine hints.

 Speyside

Aberlour A’Bunadh 15 Alcohol content 60,3% No peated Aberlour's A'Bunadh series is made up of single malt from small batches matured in barrels that previously contained Oloroso sherry and bottled as cask strength. A whisky with a very "sherried" character, non-cold-filtered and without adding water or dyes. We recommend adding a few drops of water to savor it to the fullest. Full bodied and sweet with strong notes of caramel, dark chocolate and toffee, the water gently lowers the sweet and brings out notes of golden raisin and a hint of cherries.

Balvenie 14 Caribbean Cask 15 Alcohol content 43% No peated A special bottle of the classic Balvenie, this single malt is matured for 14 years in American oak barrels and finished in barrels that previously contained rum. To create it David Stewart, Malt Master at the Balvenie, has filled American oak barrels with a blend of selected rums from the West Indies, when the barrels reach the desired degree of ripeness the rum is replaced with the aged Balvenie 14 leaving the wood works adding the final touches. Rich and round taste with notes of vanilla, apples, mango and sweet oak.

BenRiach Peated Quarter Casks 16 Alcohol content 46% Moderately peated Unlike most Speyside whisky this BenRiach single malt is distilled with peat barley only. Not cold filtered and without added dyes, it is aged exclusively in quarter-type barrels (smaller than normal barrels), this type of cask increases the interaction between the wood and the distillate, providing a good depth of aromas and flavors and it speeds up aging. At the first taste we perceive the elegant notes of peat, followed by aromas of brown sugar and vanilla, which are interwoven with notes of pear, pepper and hazelnut.

Benromach 10 14 Alcohol content 43% Lightly peated Benromach 10 years is one of the most awarded whisky of the Benromach distillery, begins its maturation in ex sherry and bourbon barrels, then the whisky is transferred for final maturation in European oak barrels that previously contained sherry Oloroso. Made from one of the smallest working distilleries is a rich and perfectly balanced whisky that binds the creaminess of malt to fruit flavors and a light peat smoke. The result is a fantastic dram that has received several awards and positive reviews from critics and audiences. Sweet with predominant notes of sherry and berries, followed by nuts, chocolate and spices hints.

Glenfarclas 15 18 Alcohol content 46% No peated An incredible bottle, almost perfect, a must for all lovers of single malt aged in sherry barrels, as well as little known to most people. The favorite of Grant family, who run the distillery since 1865, the last of Scotland to still use direct heat and to own the biggest Speyside stills. This single malt made by Glenfarclas, aged 15 years in barrels that previously contained sherry, is an intense, complex and creamy whisky. Sweet and full-bodied with an excellent balance between the sweetness of sherry, the tones of malt and smoky flavors.

Aultmore 12 16 Alcohol content 46° No peated Aultmore 12 years is part of the series ''The Last Great Malts of Scotland'', its distillery is located in an area known as "The Foggie Moss" because of the permanent fog that surrounds it. Founded in 1896 by Alexander Edward, its name derives from Altt Mor, the distillery water source, that in Scottish Gaelic means large river. It releases a product with a unique refinement, a single malt for true fans, produced in very few pieces. Sweet and round, slightly peppery and rich in lemon references, malted cereals, vanilla and aromatic herbs.

Glenfiddich IPA Experiment 14 Alcohol content 43% No peated Master Distiller Brian Kinsman and Brewmaster Seb Jones of Speyside Craft Brewery have collaborated in the creation of an IPA beer that gives particular notes to this whisky, Glenfiddich Experiment. The beer was in fact produced by accentuating the notes of citrus, green apple and pear and made to rest in barrels that previously had contained Glenfiddich, barrels that are then returned to mature the whisky. The IPA Experiment is a single malt without age definition aged mainly in ex bourbon barrels that received an additional maturation of 3 months in barrels that previously contained Indian Pale Ale. the result is a sweet and lively whisky with hints of vanilla, lemon cream and hops.

 Blended Scotch

Compass Box The Peat Monster 16 Alcohol content46% Moderately peated Peat Monster is a vatted, single malt mix, created especially for lovers of peated and smoked whisky, a classic product of the Compass Box, a company founded in 2000 by John Glazer with the aim of creating blended whisky of the highest quality. It combines malt whiskys from Islay Island, Mull Island and Speyside, aging for 24 months in American oak barrels, previously used for bourbon, before being bottled, to create a whisky particularly balanced. Peated and sweet with floral and woody notes and a marked salinity, accompanied by spicy and fruity hints.

Cutty Sark Prohibition Edition 10 Alcohol content 50% No peated The Twenties and Prohibitionism were a very particular period for America but also for Scotch whisky, except for Laphroaig which was sold as a medicine, the rest of the Scottish producers had to sell their products illegally in the USA. The Cutty Sark Prohibition Edition is a tribute to Captain William McCoy who 90 years ago with his ship smuggled the Cutty Sark in America. Blended whisky small batch, made with a selection of the best single malt and grain whisky available to Cutty Sark, in a black bottle and with the label that refers to the product of the '20s. Creamy with notes of caramel, pepper, dark chocolate, and barley malt hints.

Douglas Laing’s Big Peat 14 Alcohol content 46% Heavily peated Take Islay's whiskys and combine them wisely, the result is an incredible blended malt, characterized by great body and with the typical character of Islay. Vatted peat whisky (40ppm) that exclusively uses single malt of Islay Island: Ardbeg, Caol Ila, Bowmore and Port Ellen (the historic distillery closed in 1983). Big Peat is a small batch whisky, created in small batches non-cold-filtered and without dyes, awarded as the best blended whisky of 2011 by Jim Murray's Whiskey Bible. Simple and easy to drink but delicious and a bit 'rough, with notes of heavy smoke, cut grass, spices and peat, marine and barley malt aromas.

Douglas Laing’s Scallywag 14 Alcohol content 46% No peated After the excellent Big Peat, Douglas Laing & Co delights us with a new blended small batch. Fox Terrier Scallywag brings us to Speyside with a mix of high-value single malts from, among others, the Mortlach, Macallan and Glenrothes distilleries. The special feature of this non-cold-filtered whisky is the use of malts aged mainly in Spanish ex sherry barrels giving to this whisky a very special sweetness. Of medium body, the initial sweetness vanishes leaving room for spicy notes with cereals, caramel, sherry, pepper and ginger and hints of oak and vanilla.

Douglas Laing’s Timorous Beastie 14 Alcohol content 46,8% No peated Last but not least, after Big Peat and Scallywag, Douglas Laing & Co. completes the range of its excellent blends with the Timorous Beastie, dedicated to the Highlands distilleries. The name of this blended malt is a tribute to Robert Burns' "To a Mouse" poem. Vatted scotch whisky small batch, for this release were used, among others, single malt of Dalmore, Glen Garioch and Glengoyne. Initially sweet and soft with notes of dried fruit, apples, spices and malt and with hints of coastal air and the classic heather of the Highland, then spiced with cinnamon, vanilla and cereals.

Johnnie Walker Black Label 10 Alcohol content 40% Lightly peated Black Label is one of the best known and appreciated whiskys among those created by Johnnie Walker distillery, the world's largest blended whisky producer. It is a cut made starting from whiskys aged for at least 12 years in American oak barrels, chosen to give life to a product that guarantees a certain complexity, accompanied by an always flowing drinkability. It comes from an accurate blend of distilled whiskeys starting from barley and wheat malt from over 40 different distilleries: Benrinnes, Caol Ila, Cardhu, Clynelish, while Talisker should be the main component of the blend. Fine bodied, elegant, slightly smoky, based on a perfect taste-olfactory balance, with aromas of caramel, vanilla and dried fruit.

Monkey Shoulder 10 Alcohol content 40% No peated An excellent blended malt whiskey created by William Grant and made with a mix of Speyside single malts from the three Dufftown distilleries: Glenfiddich, Balvenie and Kininvie. Monkey Shoulder takes its name from the custom of naming malt men, those who turn barley into malt, in fact in the past long shifts and working conditions led them to keep the arm used for malting a bit 'dangling, just like the monkeys. The result is a soft and smooth scotch, excellent to drink neat and also perfect for the preparation of cocktails, with malty and creamy notes, followed by berries, caramel, honey and cloves and a slightly spicy finish.

Pig’s Nose 10 Alcohol content 40% No peated Already the name chosen for this blended whiskey announces its characteristics, "pig's nose" reminiscent of the Scottish way of saying "soft like the nose of a pig." Aged 5 to 8 years old, produced by the assembly of Invergordon wheat whisky with a blend of five malts from Speyside, Islay and Lowland. The exceptional blend was created by Richard Paterson, the only third generation Scottish Master Blender. Round and sweet, almost creamy on the palate, with saltiness hint and aromas of salted butter and caramel.

Sheep Dip 12 Alcohol content 40% Lightly peated The name comes from an old saying of the Scottish countryside, in the past the farmers used to distill their own whiskey and not to pay taxes they put it in barrels marked as sheep dip, a powerful insecticide for sheep and that the tax collector he would never have dared to control. Today Sheep Dip produces a vatted malt, which is a whisky produced by assembling 16 different single malts. The structure of this product is given by malts coming from Highland combined with the delicate notes of Speyside and the pithy scent of Islay. A different way to approach the Scottish malts, warm, rich and with a youthful exuberance, fragrant coastal scents of algae, malt and smoke.

 Irish

Connemara Original 12 Alcohol content 40% Moderately peated Connemara is the only single malt made in Ireland to use peat-barley malt. Produced in the Cooley distillery, aged in ex-bourbon oak barrels and released in 1995, it has conquered many fans of peat whiskey scotch thanks to its particular character with sweet and fruity notes that balance the peat smoke and an elegant creaminess with hints of malt and licorice. With a strong, very Irish character, it shows what can be obtained in that territory if you research excellence

Glendalough 7 12 Alcohol content 46% No peated The purpose of the Glendalough distillery is to bring back the great heritage, now almost lost, of Irish distillation. The steps that are taking its owners, through a return to tradition, are well done, although we will have to wait a few more years to see the first single malt completely created by the distillery. Their 7-year-old is a single malt whisky from the Cooley distillery but assembled in Glendalough, aged in first fill barrels of ex bourbon. Sweet and silky, with initial notes of citrus fruits followed by spices, malt, oak and ripe fruit.

Jameson Black Barrel 12 Alcohol content 40% No peated Jameson remains the best-selling Irish whiskey in the world, although it is now produced in Cork's New Midleton distillery, and its historic Dublin distillery on Bow street has become a great center for sightseeing. Jameson Black Barrel was bottled by combining two types of whiskey: the classic Jameson with a rare and narrow blend of carefully selected wheat whiskey barrels, later left to mature in ex bourbon barrels that undergo additional carbonization. This particular process adds special aromas to this Irish whiskey offering more body and richness. Creamy with fruity sweet notes, due to wheat, and notes of vanilla, toasted wood and spices, with hints of hazelnut.

Teeling Single Malt 12 Alcohol content 46% No peated Teeling Single Malt is the latest release of the Dublin distillery, founded in 2015 by the sons of John Teeling, owner of Cooley, awarded at the World Whiskeys Awards as the best single malt in Ireland. It is a whiskey that contains only Irish single malts aged up to 23 years in barrels that previously contained wine (Sherry, Porto, Madeira, Chardonnay of Burgundy and Cabernet Sauvignon), this type of aging had never been tried by any Irish distillery. Bottled without being cold filtered, complex but easy to drink, with a balance of nuances given by the five different barrels, dried fruit, citrus, vanilla and spices.

Tullamore DEW 8 Alcohol content 40% No peated Founded in 1829 in the town of Tullamore, located between Dublin and Galway, the ancient Tullamore distillery quickly rose to success over the years under the direction of D.E. Williams, whose initials were added to the name of the distillery. Blended Irish whiskey with triple distillation aged in a mix of American bourbon and European ex-sherry barrels, this distillate is a classic of Ireland, based on pure pot still whiskey, which is produced from barley malt and non-malted barley. This style of whiskey is unique to Ireland and has a distinctive taste, with a fresh and fruity, spicy and citrusy style.

 Japan

Hibiki Japanese Harmony 18 Alcohol content 43% No peated Japanese Harmony, a name really apt for this blended whiskey that contains the best of the three distilleries of the house Suntory: Hakushu the light and floral single malt, fruity and soft Yamazaki and Chita's grain whisky. The whiskys that make up the Harmony are drawn from as many as 5 different types of cask, including American oak barrels, European sherry barrels and rare Mizunara Japanese oak barrels. The very elegant bottle is divided into 24 facets, one for each Japanese season, the selection was led by the Master Blender Shingo Torii for an elegant and incredibly balanced product. Soft and sweet with hints of honey, candied orange peel, apricots and white chocolate, with hints of spices and sandalwood given by the Mizunara barrel.

Nikka Coffey Malt 16 Alcohol content 45% No peated In 1963, Nikka succeeded in importing a column still from Scotland, also known as Coffey still (a name deriving from its inventor, Aeneas Coffey) and using it in the Miyagikyo distillery mainly for the production of wheat whisky. In 2014 it was decided to start offering a malt whisky distilled according to the continuous method and Nikka Coffey Malt is the result, a very particular whisky, rich and tasty, something different than the classic single malt. Fresh and soft with spicy notes of cinnamon, pepper and cloves and hints of vanilla, toffee, chocolate and tobacco.

Nikka from the Barrel 14 Alcohol content 51,4% No peated From The Barrel is a blend that combines Japanese tradition, a very successful mix of single malt whisky and Japanese grain whisky, all of them coming from the Yoichi and Miyagikyo distilleries. The blend without age declaration rests in oak barrels before being bottled at the classic 51.4%. One of the best blend, winner in the Japanese Blended category at the World Whiskeys Awards of 2007 and 2010. It stands out for its elegance, a whisky full of character, full bodied and incisive, fruity and spicy notes, with hints of flowers, toffee and vanilla.

Nikka Pure Malt Black 18 Alcohol content43% Lightly peated Pure Malt Black is a very fruity and balanced vatted malt whisky with notable torbate and woody notes. This distillate is produced using several Nikka malt whiskys only, contains a large percentage of Yoichi, peaty malt from the homonymous distillery located on the island of Hokkaido and slightly less from Miyagikyo, sweeter and more fruity, which rises in the region of Sendai. Initially sweet and pleasant with peat mingling with slightly spicy notes and hints of burnt caramel, cocoa and oak. Another Japanese masterpiece that comes close to the great Scotch whiskys.

 Indian

Paul John Brilliance 14 Alcohol content 46% No peated The Paul John distillery in Goa started producing single malt only in 1995, but quickly learned how to make quality whiskey with a very distinctive character. One of their peculiarities concerns wheat, in fact the distillery uses wheat from the Himalayas instead of the European one, this in fact has a lower alcohol yield but offers a wider bouquet of flavors. As with other types of whisky that age in warmer climates than the Scottish one, the single malts of Paul John mature faster (the amount that evaporates annually is 12-13% compared to 2-3% of Scotland). Brilliance ages in ex-Bourbon barrels for 8 years and is bottled without cold filtration. Fruity with hints of mango, apples and honey, with a creamy consistency and notes of cinnamon and sweet spices.

 Taiwan

Kavalan Bourbon Oak 18 Alcohol content 46% No peated The King Car distillery is from Taiwan and its Kavalan whiskey takes is name from one of the indigenous tribes that originally lived on the island. This single malt is made with commitment and tradition, factors that have led the Kavalan to win several awards. The founder of the distillery has spent years searching for the best water site for his whiskys, Yilan to the northeast of Taiwan is the perfect home with its cold water flowing through the mountains. Kavalan Bourbon Oak Matured is a version with an alcoholic degree deliberately reduced with the only use of water from this source to which is added a strong influence of the sub-tropical climate. The result is an incredibly smooth and soft whisky, easy to drink, fruity and spicy, sweet and silky, with hints of vanilla, coconut and oak.

 American

Buffalo Trace Bourbon 10 Alcohol content 40% Buffalo Trace distillery prides itself on using only local ingredients for its Kentucky distillates, corn, rye and barley malt and the quality of its spirits is guaranteed by the number of prizes and honors gained. Kentucky straight bourbon is a whiskey aged for at least 8 years in American oak barrels, which follows the traditional methods that the distillery has been transmitting for over 200 years. The sweetness of the caramel to welcome us along with notes of custard and sweet oak and then leave room for a light savoury, and with an aftertaste characterized by notes of cinnamon and spices.

Bulleit Bourbon 12 Alcohol content 45% Bulleit straight bourbon is a whiskey inspired by the original recipe of 150-year-old made by August Bulleit, thin and complex, created from a mixture with a high content of rye (around 28%), corn (68%) and barley malt (4%). Made with the technique of small batches and only using the highest quality ingredients, it has a strong, spicy character and a clean and smooth finish, this whiskey is aged for 6 years in new white oak barrels American. Slightly spicy and pungent with a full flavor, notes of spicy orange, maple wood and nutmeg and light hints of caramel.

Bulleit Rye 12 Alcohol content 45% One of the best rye whiskey is aged for 6 years in new barrels of strongly charred American white oak, fermented with a high rye content, which has always been the distinctive signature of Bulleit. Composed of 95% rye and 5% malted barley, it is 90proof bottled. Soft with notes of wood, cherries and vanilla, light hints of leather and tobacco, spicy and honey notes, hints of cinnamon and with a fresh and clean finish.

Death’s Door New Make Spirit 15 Alcohol content 40% Death's Door Spirits is one of the icons of American independent distilleries. It takes care of all aspects of production starting from the fermentation of raw materials up to distillation in a particular discontinuous column still. Known in the United States under the name of white wheat whiskey, the product is bottled under the label of new make spirits because European laws require that the word whiskey / whisky is used only for distillates aged at least 3 years. The base of the product is 80% wheat from Washington Island and 20% from barley malt. A full of herbaceous and earthy notes combined with vanilla and soft fruit notes.

Dad’s Hat Rye 16 Alcohol content 45% This small Philadelphia distillery was founded by Herman Mihalich, the name of the distillery refers to his father's habit of wearing a different hat every day. Herman's main goal is to achieve the highest expression of taste belonging to the Pennsylvania rye classics. The original recipe includes 80% rye, 15% malted barley and 5% malted rye, only local products with long fermentations and a double distillation in pot still, resting partly in toasted oak barrels and partly in barrels of new oak, achieving a perfect balance between complexity, softness and roundness. Cinnamon, notes of dried fruit and sour cherry, nuances of tobacco, and flavors of vanilla.

Eagle Rare Bourbon 14 Alcohol content 45% Great single barrel of the Buffalo Trace distillery, an old Kentucky distillery, this is a purebred bourbon whiskey, with a complex aroma and a soft and persistent taste, made in a masterly way and aged for at least 10 years in different American oak barrels carefully selected. Soft and full bodied and at the same time dry and very herbaceous, with strong notes of sherry, bitter chocolate and spices derived from Oloroso barrels.

Elijah Craig Small Batch Bourbon 14 Alcohol content 47% Composed of whiskey aged in white American oak barrels from 8 to 12 years. Small batch means that only a certain amount of barrels (200) have been selected for each release. In the United States Reverend Elijah Craig is known as the father of bourbon, and obviously this Small Batch wants to pay tribute to him. Legend tells that after a fire broke out in one of the warehouses the Reverend had recovered and reused for whiskey maturation the charcoal barrels, he discovered that the work of the barrels with that particular carbonization gave a sensational aroma and taste, that's how the bourbon was born. Smooth but slightly spicy, with spiced and sweet notes and hints of leather and tobacco.

Jim Beam Rye 10 Alcohol content 40% Two hundred years of history and seven generations behind, have allowed Jim Beam to become the bourbon no.1 in the world, two wars have failed, nor the great depression and prohibition, to hinder the journey of this distillery in Clermont, Kentucky. "The return of the legend", this is how he presents his new release, which comes from one of the oldest recipes of the distillery dating back to before Prohibition, the mixture is composed of at least 51% of rye, aged for 4 years before be bottled. Among the most popular rye whiskey in the United States, sweet and slightly dry, spicy with notes of caramelized sugar, rye and vanilla, with hints of wood.

Knob Creek Bourbon 12 Alcohol content 50% A whiskey with an extraordinary flavor created to bring back to life the flavors of the era before prohibition, this Kentucky straight bourbon is made in limited quantities in small batches using American oak barrels and bottled at 100proof. As pre prohibitionism tradition, it is a whiskey created by the legend Booker Noe (nephew of Jim Beam), made using American oak barrels, aged for at least 9 years, its taste is full and the aroma of maple sugar strikes in full, it is sweet, woody with caramel flavor and a long and smooth finish.

Knob Creek Rye 14 Alcohol content 50% Knob Creek brand is well known to whiskey lovers for its high quality small batch products, named after the Kentucky area where Abraham Lincoln grew up. This product is a blend of rye whiskey with a significant aging, some even of 9 years, coming from a rather limited series of barrels and bottled at 100prof. Very peppery with medicinal and iodate notes, smoke and burnt sugar, with hints of licorice and a light woodiness.

Koval Bourbon 18 Alcohol content 47% Founded in 2008, Koval is an artisan distillery built in the city of Chicago, Illinois, and is the first distillery for the legal production of whiskey to open in the state of Illinois after the abolition of Prohibition. The entire production line of Koval is biologically certified and kosher, all the materials used are locally sourced and all phases of the production process are carried out at the distillery and are constantly monitored by a team of experts. Single Barrel bourbon is a distillate that uses 51% of corn in its blend and, unlike the classic recipe, substitutes rye for millet. Matured in American oak barrels, fruity with notes of apricot and cream melted with peppery caramel notes, cloves and tobacco. Koval Four Grain 18 Alcohol content 47% Oats, malted barley, rye and organic grain are the main factors that distinguish this excellent whiskey from the Koval distillery in Chicago. Founded in 2008 by Robert and Sonat Birchner, the distillery aims to bring the old and traditional distillation methods of Robert's Austrian grandfather into America. Single Barrel four grain is a distillate created by mixing 4 cereals, whose distillate is matured for about 2 years in new strongly charred oak barrels from Minnesota. Creamy with initial notes of caramel, followed by sweet wheat notes and spicy hints of cinnamon.

Michter’s American 16 Alcohol content 41,7% To be named bourbon a whiskey must be aged in virgin American oak barrels, this small batch American whiskey from the Michter distillery in Louisville, Kentucky, is matured in barrels that previously contained bourbon, this particular aging enriches its profile and the taste. The distillery, originally known as Shenk's was located in Schaefferstown, Pennsylvania, was founded back in 1753 and continued to work until 1989, when it went bankrupt, saved and re-launched in 1990 and returned to the quality and splendor of the best times in last years. Full-bodied and sweet, with notes of caramel, chocolate and nuts, with an aftertaste of vanilla.

Maker’s Mark Bourbon 10 Alcohol content 45% This particular Kentucky bourbon owes in part its fortune to a woman: the wife of William Samuels, the original owner of the distillery. Great admirer and collector of cognac, it was she who proposed to her husband the characteristic shape of the bottle with the closure of the cap with the sealing wax seal and to think of both the name of the whiskey and the typical label cut by hand. Produced only with barley and red winter wheat, to reduce the sensation of burning on the palate, without the use of rye and slightly aged, the Maker's Mark is an atypical distillate, sweeter and more delicate than its bourbon brothers. Full- bodied and rich with notes of spices, honey and vanilla, sweet and buttery with a dry aftertaste and with toasted oak notes.

Rittenhouse Rye 12 Alcohol content 50% Produced by the Heaven Hill distillery following the tradition of the classic Pennsylvania or "Monongahela" rye whiskey, it takes its name from the famous square of Philadelphia, Rittenhouse square. It is a highly acclaimed rye whiskey, recognized as a sophisticated classic American whiskey. It is aged for 4 years in American oak barrels and contains at least 51% of rye. Full-bodied and robust with hints of cocoa, raisins and wheat, its distinctive character is the spicy profile.

Wild Turkey Rare Breed 14 Alcohol content 56,4% A historic American company founded in 1855 in Lawrenceburg, Kentucky, the production process has remained unchanged for over 160 years. Even if this small batch has no age statement it is still described by the distillery as a mix of 6, 8 and 12 year old bourbons, the bottling is done in barrel proof (without adding water) to 112.8 proof. Produced by hand using small copper stills, for the maturation of its whiskey Wild Turkey relies on magnificent white American oak barrels, the notorious Alligator toasting degree No.4 (the highest available). Despite the high alcohol content Rare Breed has a smooth and fresh taste, sweet with notes of toasted oak, vanilla, citrus peel and red fruits and hints of tobacco.

Wild Turkey Rye 12 Alcohol content 40,5% This Wild Turkey rye is the legendary 81 proof rye whiskey, one of the few genuine rye distillates produced in recent decades. The name Wild Turkey is due to a distillery manager who in 1940 brought with him a small personal supply of bourbon 101 for a turkey hunt, his friends liked it so much that they asked him to bring back some of the same bourbon "wild turkey ". Obtained from the distillation of fermented American rye and water from the Kentucky River, it ages for a period of 4/5 years in American oak barrels. Warm and soft, sensations accompanied by a delicate spice, notes of fresh fruit and menthol, then leaving room for a sweet, long note of honey, vanilla and exotic fruit.

Woodford Reserve Bourbon 14 Alcohol content 43,2% Distiller's Select is a whiskey made only with the use of highly selected small lots, the result is an extraordinary bourbon winner of various awards. Woodford Reserve was founded in 1812 in the oldest distillery in Kentucky still in operation, in 1996 Brown-Forman decided to revive the brand by rebuilding the distillery, now closed since the days of prohibition, on its original site and maintaining its style and craft methods. A particular and unusual distillate, primarily for the use of a high percentage of rye (18%) and second because produced using the triple Irish distillation in pots still. Its maturation lasts 6 years, full bodied with a lot of rye followed by notes of coffee beans, spices and cereals and hints of cocoa and vanilla with a slight smoking.