Ratu 8YO

RATU 8 Year Old Signature Premium Rum Liqueur is aged in charred oak barrels then filtered through coconut shell carbon. Combined with a mixture of ingredients to produce rich complex flavours of dark chocolate, coffee, coconut and the zest of orange.

SERVE YOUR TRIBE, HONOUR THE CHIEF. The award winning RATU range has been proudly distilled by RUM Co of Fiji. Handcrafted with the finest local Fijian ingredients, and filtered through a unique coconut shell carbon, these premium rums provide a deliciously smooth, and distinctively clean taste.

Michters

Michters

MICHTER'S US 1 WHISKEYS

The US 1 expressions, so named to honor Michter’s heritage harkening back to America’s first whiskey company, consist of some of the finest single barrel and truly small batch whiskeys available. Distilled to Master Distiller Pamela Heilmann’s exacting specifications, no US 1 whiskey is ever released until Willie and the Michter's tasting panel deems it ready.

LIMITED PRODUCTION - 10 YEAR & 20 YEAR

The 10-Year Rye, 10-Year Bourbon and 20-Year Bourbon expressions reflect the exceptional results of uncompromising craftsmanship and Kentucky's unrivalled climate for aging outstanding whiskey. Often much older than the age statement on the label, only a select few barrels age with the elegance required for inclusion in these highly limited releases.

Hakushu 18YO

Hakushu 18yo

Suntory began in 1899 when Shinjiro Torii founded the Torii Shoten store in Osaka. Over the next decade he developed a range of aged Japanese spirits, but also dreamed of creating an original Japanese whisky. In 1923 he realised that dream when he founded the Yamazaki Distillery, Japan’s first single malt whisky distillery on the outskirts of Kyoto. By 1937 Suntory was well established, and Japan''s love affair with whisky had begun. In 1973 Shinjiro''s son Keizo Saji decided to commemorate the 50th anniversary of Japanese whisky-making and push the boundaries of Japanese whisky, building the Hakushu Distillery - in the following decades Suntory has added the Single Malt Yamazaki 1984, Suntory Hibiki in 1989, followed by the Single Malt Hakushu in 1994.

Production

Pronounced ''Hack-shoo'', meaning ''white sand bar'', Hakushu West distillery opened in 1973, in a dense forest at the foot of Mount Kaikomagatake in the southern Japanese Alps near the town of Hokuto in Yamanashi Prefecture. The altitude high and cool climate lend a refreshing and crisp character. In 1981 a new distillery was built: known as Hakushu East, this is now the main production site, with twelve stills of varying shapes and are all directly heated by coal fires, it produces a wide range of whiskies. The Hakushu distillery is blessed with a very particular microclimate, luxurious forests, and water offering a rare softness and purity, only made possible by filtration of rain and snow through thousand-year-old granite rocks. Production is very traditional, and uses lightly peated barley, double distillation in pot stills, followed by maturation in a combination of American oak, used Sherry and Japanese Mizunara oak casks.

U'Luvka

U'Luvka is distilled in small batches, by craftsmen, from the finest Polish rye, wheat and barley.

It is fresh, clean and elegant on the nose, with distinct floral notes.

You will find it creamy and lightly buttery in character, with impressive sweet, savoury and spicy flavours, aniseed freshness and a long vibrant grain finish.

U'Luvka is both new and yet old at the same time. It has roots going back to the alchemists of the 17th century Polish Royal Court.

In those heady days, the tradition was to drink vodka from glasses without bases. This had one unfortunate side effect that the glasses could not be put down until the entire contents had been drunk.

Legend has it that the Court was almost permanently intoxicated and affairs of state were grinding to a halt. Sendivogius, the genius court alchemist, was begged by the King and Queen to distil a a spirit of such exceptional quality that the court could continue to drink all night and work all day. Sendivogius worked his magic and created a Royal elixir of rare quality. The court was saved, and just enough was never again too much.

Alchemy is all about transformation and this is the essence of U'Luvka. Working with Poland's finest modern alchemists, U'Luvka has been recreated the 'unfathomable spell' the result of which is yours to enjoy.

Yamazaki 18yo

Shinjiro Torii, the founder of the Suntory company, was a pharmaceutical wholesaler importing liquor from the West before he was inspired to create a uniquely Japanese whisky. In 1923 he built the country's first malt whisky distillery (in fact, the first of its kind outside of Scotland) on a site in the Vale of Yamazaki outside Kyoto where pure water, a diverse climate and high humidity made it an ideal environment for whisky production and maturation. To complete the formula, Torii hired Masataka Taketsuru (of Nikka fame) who had studied the art of distilling in Scotland. In 1929, the company introduced Suntory Shirofuda (Japanese for white label), Japan's first genuine domestically produced whisky. Kakubin (square bottle), a premium Japanese whisky, was born in 1937. The whiskies have become more and more sophisticated over the decades, in particular the older bottlings under the Yamazaki label.

Local malting of barley was abandoned in 1969 and today malted barley is bought from Scotland. A significant number of European oak x-Sherry casks (mainly oloroso) make up the maturation regime for this whisky; second come x-Bourbon American oak casks, then a small percentage (approx 5%) from the domestic Japanese oak species, 'Mizunara'. Japanese oak tends to impart spicier, sweeter and sometimes more tannic notes than the previous two. Experimentation continues with sandalwood and cedar as well as casks which have previously contained Japanese Plum wine.

Laphroaig Triple Wood

Laphroaig Triple Wood has enjoyed a triple maturation in 3 types of cask. The first maturation in American oak, ex-bourbon barrels, and then transferred into small 19th century style Quarter Casks for a second maturation. The final maturation is in specially selected, large European oak, Oloroso sherry casks. The result is a wonderfully rich and powerful Islay single malt.

Ardmore Legacy

The Ardmore Legacy Pack

The Ardmore distillery has just launched The Ardmore Legacy, a lightly peated Highland single malt

The Ardmore Legacy continues the distillery’s history of producing the only traditionally peated Highland single malt whisky and will replace Ardmore Traditional Cask as its core expression.

A lightly peated, sweet dram, The Ardmore Legacy offers the ideal introduction to peated single malts.  Combining notes of creamy vanilla, smoky charcoal, sweet honey and savoury spices with a pleasant smoky taste, The Ardmore Legacy is a full-bodied and smooth dram with the typical Ardmore dry, spicy and long-lasting finish.

The expression also brings a new premium look for the brand with its eagle icon firmly at the heart of the packaging design.  The bottle label and outer tube feature a splendid copper foil eagle in full flight, acknowledging their rare golden eagle neighbours and representing an adherence to tradition.  The eye-catching monochrome backdrop encompasses a map design conveying the distillery’s Speyside location and heritage.

Starward Wine Cask Whisky

Starward Wine Cask Edition Single Malt Australian Whisky (700ml)

A deftly handled wine/whisky fusion, the source of the barrel is a secret, but we can tell you it's from one of South Australia's top Shiraz producers.

A new ongoing concept for the distillery, this time under the Starward label.  Matured exclusively in re-coopered 100Lt and 200Lt Australian wine barrels.  

Del Maguey Mezcal

Del Maguey Mezcal

Mexico

First introduced in 1995, Del Maguey offers a collection of exceptional, rare and unblended mezcals created by individual family producers in remote villages throughout the state of Oaxaca, Mexico. Vida was created especially for use in cocktails and Crema De mezcal contains 10% unfermented agave syrup. All the other mezcals in the range are named after the villages in which they are produced.

Only water and the heart of the agave are used to make Del Maguey mezcals. The agave hearts are roasted over hot stones in a pit for three to five days, then ground to mash by horse-powered stone mills.
This is followed be extensive fermentation in wooden vats and a slow process of twice-distilling in wood-fired clay or copper stills. The resulting flavours are smokey, deep and warm. There are several mezcals in the range.

Canadian Club 20yo

Canadian Club 20 Year Old Blended Canadian Whisky

Canadian Club 20 Year Old is the flagship of the Canadian Club whisky range, CC's aged 20 years adds another level of flavour to the already distinctively smooth taste the brand has become internationally famous for.

Campo de Encanto Pisco

Campo de Encanto Pisco

Origin: Ica Valley, Peru

The word amongst our bartender clients is that Campo de Encanto blows every other pisco out of the game. Paul Clarke from the Cocktail Chronicles agrees, describing it as "Mind blowing stuff, absolutely the best Pisco I've ever tasted."

Campo de Encanto's 'Distiller's Reserve' is produced from sustainably farmed grapes of the Quebranta variety (also known as Palomino Negro, Pais or Mission). It was awarded a Gold metal at Peru's national Pisco festival in 2011.

In its inaugural year, Campo de Encanto won the Gran Medalla de Oro, the award for the Best Pisco of Perú. For Maestro Carlos Ruben Romero-Gamero and the nearly four hundred distillers in Perú, this is the highest honor to receive. Every September, the Comisión Nacional del Pisco combs the vast landscape of Perú visiting Pisco distilleries to secure samples of the pure grape brandy for analysis. Regional competitions ensued, followed by the Grand Championship which was held on Friday, November 5th, 2010. In front of thousands of his countrymen thirsty for their native drink, Master Distiller Romero and the brand he co-founded, Campo de Encanto was awarded the year's World's Best Pisco.

Created by Duggan McDonnell, owner of legendary Cantina bar in San Francisco, this pisco won the Gran Medalla de Oro for being Peru’s best pisco in its inaugural year, beating out 380 other piscos. Campo De Encanto is alembic distilled only once and nothing is added, no sugar, no preservatives; not even a drop of water.

• The Acholado White label

A blend of four old vine grape varieties – Quebranta (74%), Italia (16%), Torontel (6%) and Moscatel (4%). The Quebranta grapes contribute robust character and earthy notes, with the delicate floral aromas and fruit flavours of the aromatic Italia, Torontel and Moscatel varieties making up the balance. Acholado tends to be sweeter and is the style traditionally used for making the Pisco Sour.

• Quebranta Distiller’s Reserve Brown label

Made of 100% Quebranta grapes; Notes of plum and chocolate, almonds and mint with a hint of apricot blossom. It is a cuvee of different lots and vintages of Quebranta. Campo de Encanto translates as field of enchantment.

Lagavulin Limited Edition 12 YO 54.4%

2014 Lagavulin Limited Edition Cask Strength 12 Year Old Single Malt Scotch Whisky (700ml)

If the sheer ubiquity of the 16 Year old has rendered it less visible in a market grown accustomed to notice the novel and exciting, Lagavulin's annual 'vintage' releases are reason enough for many to revisit this distillery. The 12 Year old represents a departure from its more heavy handed, sherry-influenced sibling being exclusively American oak matured and bottled at natural strength.

Powers

Powers Gold Label is a Whiskey of superior quality with its distinctive pot still, spicy and honeyed flavour. Triple distilled and matured in specailly selected American oak casks for richness and complexity.

Basil Haydens

Basil Haydens

The recipe of this  bourbon dates back to 1796, when Basil Hayden himself was a master distiller. Hayden was born and raised in Maryland, where he learned to make whisky from rye. When he came to Kentucky, Hayden began making whiskey from a base of corn, but added a higher percentage of rye than other distillers, resulting in a smooth, mild bourbon that was distinctly his own.

Buffalo Trace

Buffalo Trace has been making legendary bourbon whiskey for over 220 years through prohibition and two world wars. The Buffalo Trace distillery has been awarded 'Distillery of the Year' 7 times and Buffalo Trace has been award over 22 national and international awards. The whiskey shows wonderful aromas of vanilla, mint and molasses which follows through on the palate with notes of brown sugar and spice. A long and dry finish rounds off what is a truly great whiskey

Bulleit

Bulleit Rye

In 2004 Bulleit won the Gold Medal for being in the top of its class at the San Francisco World Spirits Competition - beating more expensive and better known premium bourbons such as Knob Creek, Maker's Mark and Jim Beam Black. The company has recently launched a cracking 95% rye packaged in the same award winning 1880s replica bottle design.

Bulleit 10YO

Owned by Diageo, Bulleit doesn’t technically distill its Bourbon or their new Rye. They contract with other distilleries to produce both of these whiskeys (the bourbon is made at Four Roses). The new 95 Rye gets its name from the 95% rye grain mash bill from Lawrenceburg Distillers Indiana (LDI).

Bulleit Bourbon, "Frontier Whiskey" was originally distilled in 1830. Over the years the brand has moved from one company to another and one distillery to another. Since 1997 Bulleit has been a Seagram product and it is made at their Lawrenceburg distillery in Kentucky. Bulleit is produced with a higher proportion of rye than most other Bourbons, creating a drier more complex spirit. The distillery has its own Grain Division, which acquires distiller's grade grains grown to Bulleit's specification. Only limestone-filtered water is used during production which sees the whiskey distilled in small batches then aged for no less than six years in a single-story warehouse (which is said to reduce inconsistencies in the maturation process). In March, 2004 Bulleit Bourbon won the Gold Medal for being in the top of its class at the San Francisco World Spirits Competition - beating more expensive and better known premium bourbons such as Knob Creek, Maker's Mark and Jim Beam Black.

This new 10 Year Old limited release is beautifully packaged in an award winning 1880s replica bottle and box design.

Bulleit

Bulleit is one of the fastest-growing Small Batch Bourbons in America. The age, not a drop less than six years, provides a mature, complex flavour. Bulleit's unique 175 year old recipe includes a large amount of rye grain, giving Bulleit its distinctive taste: full-bodied and spicy with a long, smooth finish.

Eagle Rare 10yo

This outstanding bourbon is aged in oak for over 10 years. It is masterfully crafted by using product from only 1 barrel, no blending from others! The rareness of this great bourbon is most evident in its beguiling and complex nose. Each bottle of Eagle rare offers consistent flavour properties, but with seemingly individual personality that displays alternating dominant characteristic on the nose. The only bourbon to ever win the double gold medal at the San Francisco World Spirits Competition five times.

EH Taylor

EH Taylor

 This Small Batch Bourbon Whiskey has been aged inside century old warehouses constructed by E.H. Taylor, Jr. Barrels are evaluated and selected to create a distinctive blend - a true sipping bourbon that honors the uncompromising legacy of E.H. Taylor, Jr.

Other reviews... F. Paul Pacult's Spirit Journal Rating: 5 stars/Highest Recommendation

2013 Double Gold Medal - San Francisco World Spirits Competition
2013 Chairman’s Trophy Finalist - Ultimate Spirits Challenge
2013 Extraordinary/Ultimate Recommendation – Ultimate Spirits Challenge