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A refreshing variation on traditional caraway heavy akvavit, ‘Dild’ includes flavours of fresh green dill and a touch of citrusy lemon on the palate.
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It was created in 1946 to celebrate the centenary of Aalborg Taffel Akvavit. Golden in colour Aalborg Jubilæums Akvavit posesses simple, elegant aromas. The characteristic flavour of this clean and fruity akvavit is dill in combination with coriander with a trace of star aniseed and citrus.
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The oils of the amber give volume and support the delicate interaction between caraway, fennel and dill. A light undertone of resin, pine and citrus help accentuate the flavour as well. Finally, Aalborg Nordguld Aquavit is matured in Spanish sherry casks, which give a soft, harmonious finish.
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Aalborg Porse Snaps was launched in 1965, as a tribute to the Danish tradition of producing homemade spiced spirits. A distinct and characteristic taste of sweet gale, with a hint of rosemary and sherry on the finish.
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The bouquet exhibits distinct caraway character. An extremely pure caraway flavour dominates the palate filling every corner of the palate followed by a faint trace of orange. It’s versatility as an aperitif should not be underestimated.
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Abelha Gold has the traditional pungent vegetal nose associated with cachaca, with a hint of ripe bananas and toast. It is smooth and sweet with a dry nutty character balancing the cane sweetness. This is a cachaca that cries out to be mixed in cocktails.
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Fresh, strong flavour of raw sugar and green fruit on the nose but a lighter experience on the palate. Soft fruit that slowly develops into a warming burst of sugar cane and finishes with a slight dryness.
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Absente is a dazzling emerald green spirit – Made from natural, traditional botanicals and a special century’s old recipe. Absente is distilled in the tradition of absinthe from a potion of fine herbs and spices.
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The history of Carvalho, Ribeiro & Ferreira, LDA. Dates back to 1895. CRF is an excellent spirit among the best Portuguese brandies. It is made from the same recipe since it was first produced in 1895. It is a brandy aged in oak barrels, which give it a dark topaz color with an intense and complex aroma. Very long and persistent finish.
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Aged for a minimum period of 10 years, in the best French oak casks. It is during its ageing in Limousin oak barrels. Each year it loses around 3% of the aged volume. This constant evaporation is called “the angels part”.
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Distilled using 12 plants, including angelica and grande wormwood from the Val-de-Travers. Steeping a mixture of aromatic plants in the distillate produces its natural colour.
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Golden in colour, it presents toasted notes of coffee and dry fruits. Complex and velvety on the finish.
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Dark topaz in colour. The bouquet shows honey with a whiff of grapes, strong floral notes with a suggestion of wood. The palate is mild, sweetness, harmonious bouquet with a taste of wine and notes of plums and nuts. A subtle note of almonds on the finish.
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Dark amber in colour. The bouquet is decidedly fruity with notes of bitter chocolate and cedar wood. Full-bodied and very spicy, a well developed flavour of fruits with background notes of almonds and spices. Very long, with full-bodied, aromatic with ripe notes on the finish.
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This brandy shows cedar aromas, dark chocolate, vanilla, caramel, nuts, spices and coffee. The palate shows very intense notes of roasted coffee and toffee.
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Dark golden tone with topaz reflections. The bouquet shows yasmin, citrus, vanilla and green apple. Elegant, fresh, winey, round and sweet. The finish is long and mild.
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With a young and smooth bouquet, recalling the aroma of roasted coffee notes and dried fruit, Adega Velha 6 Year Old Reserve stands out for its softness, velvety character and aromatic richness on the finish.
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It rests for more than 12 years in French oak casks of Limousin, which gives it a rich and complex aroma, marked by notes of berries and nuts, surrounded by the nobility of the wood.
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Axia is an elegant, extra dry spirit distilled from the aromatic resin of the Mastiha tree, a gnarled and twisted evergreen found clutching to the hillsides of Chios, Greece. It’s even been used as a snakebite anti-venom – a potent elixir from which our spirit has been inspired. Axia keeps the unique characteristics of Mastiha, but with additional velvety flavour notes of bergamot and cypress, and a fragrant rose aroma.
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First released in July 2015, Bán Poitín (actually pronounced ‘bawn potcheen’) is produced in The Echlinville Distillery on the Ards Peninsula. Distilled in small batches, Bán is a heady mix of potato, malted barley and sugar beet. A full flavoured statement of it’s origin.
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Warm scent of vanilla sugar and light fruit. Of all the cachaças tasted, this one has the sweetest, most pronounced vanilla flavor, which lingers on and on.
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Smooth, full bodied and fragrant with subtle floral notes mingled with melon, honey and a distinctively sweet pure sugar cane finish.
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Matured in oak barrels, it has a golden colour and velvetly smooth taste, subtle flavor and unique aroma. Produced from the finest wines from the Douro region, maturity makes it a renowned quality brandy, with a subtle palate and incomparable aroma.
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Brøndum Snaps is a traditional aquavit, whose roots date back to 1840, when snaps distiller Anthon Brøndum took over his father’s distilleries and hereafter started on his own in Copenhagen. Distilled according to the oldest Kryddersnaps recipe, with the well-rounded and rich flavour of Nordic caraway. Seasoning with Sherry and raw malt gives the taste extra body and complexity.
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Brondums snaps original is a pure aquavit, crystal clear in colour. It has a light and dry spicy scent of caraway and liquorice. A good and mild taste of caraway and carnations with a bitter aftertaste.
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A little floral on the nose with a marked smokiness. It has less alcohol on the palate than on the nose with peppery notes and some citrus with a cinnamon finish and sweetness on the back finish.
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The style stands out from other classic absinthes by its use of mint, citrus zest and other herbs creating a complex but refreshing flavor profile.
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Produced by careful maceration of Andalusian oranges, cherries, grapes, dried fruits syrup and fine cinnamon which is then blended with selected solera brandy. Caballero is an exceptionally flavorsome liquor. A perfect way to end a meal.
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A distillation of sugar cane juice gives Cachaça a light, sweet, 'rum-like' character. A favourite in fruit cocktails, enjoy the cool spirit of Brazil!
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Aged in wooden barrels to produce a beautiful light golden colour; Cachaca 51 Gold is a traditional Brazilian speciality drink made from sugar cane.
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The bouquet shows a leathery apricot delicately wooded with biscuit, orange fudge, aloe vera and ground black pepper. The palate is perhaps more rum-like than cachaça with stewed fruit and very grassy in character with honey blossom, vanilla and pear. Citrus zest bursts forth, Creamy, slightly sweet with floral notes.
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The result is a multi-faceted liquid, intense in hue and flavor with a rich sweet nose, and a hint of tropical sunshine. It may be savoured on the rocks, or as a base for a myriad of exotic cocktails. A drink of esteemed character, with a distinct charm, it is sure to win the hearts of those who try it.
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This Château de Beaulon has been lying on the barrel for 10 years. That explains its soft, ripe, rich and complex taste. The spiceness is almost entirely absorbed by the fruity aromas. The palate shows caramel, vanilla, cinnamon, nuts, chocolate, fig and date. Velvet in your mouth!
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Powerful and voluptuous with complex scents of black cherry, prune on blackcurrant, cinnamon, mocha and cocoa, flavors of a very rich complexity, velvety on the finish.
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Delicate, fresh and fruity with notes of white flowers, honey and vanilla on the bouquet. The palate is sweet with mandarin and dried apricot flavours.
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Fresh, frank, supple, with notes of black cherrys, blackcurrant and red rose on the bouquet. The sweet, rich aroma of wine is filled with notes of cherry, prune and black currant. Perfect harmony between the strength of the fruit and the softness of the texture on the finish.
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Smooth, refreshing and very easy in the mouth even without the addition of water, a very sophisticated arak. The arak was enjoyed alongside the 'Labneh halwa' (soft curd cheese with pistachio croustillant and amar el din sorbet with rosehip jelly) and Lebanese petit fours with Cardomom infused coffee.
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Ciroc’s take on a Very Special brandy crafted with passion, process, and patience for incomparable smoothness and flavour. Aged in French Oak barrels and blended with other aged brandies.
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American oak casks that previously held Pedro Ximénez Sherry. This has resulted in a brandy with a rich mouth feel, harmoniously carrying notes of the aforementioned sweet, sticky Pedro Ximénez, as well as subtle hints of crushed hazelnut, vanilla and citrus.
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Only the best, most refined and elegant spirits are used to craft Conde de Osborne Dalí. Obtained by the traditional and artesian Arab method of copper pot still, Alquitaras, to achieve an eaux-de-vie of unique finesse. This hand –crafted process is utilized only by the most exclusive cognacs. Conde de Osborne Dalí is aged in American oak casks for 10 years.
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Corte Vetusto mezcals are made from only 100% mature agave. They are all joven (un-aged) and purposefully agave forward, showcasing the magnificent variety of flavour from the agave and the impact of terroir upon them. They are incredibly balanced, elegant and complex as a result. The smokiness that features due to the artisanal production process, enhances the mezcal by adding depth and length.
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Corte Vetusto mezcals are made from only 100% mature agave. They are all joven (un-aged) and purposefully agave forward, showcasing the magnificent variety of flavour from the agave and the impact of terroir upon them. They are incredibly balanced, elegant and complex as a result. The smokiness that features due to the artisanal production process, enhances the mezcal by adding depth and length.
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Corte Vetusto mezcals are made from only 100% mature agave. They are all joven (un-aged) and purposefully agave forward, showcasing the magnificent variety of flavour from the agave and the impact of terroir upon them. They are incredibly balanced, elegant and complex as a result. The smokiness that features due to the artisanal production process, enhances the mezcal by adding depth and length.
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From the best region in Normandy, the recipe for Daron Pays D'Auge Calvados has been handed down through five generations. Only the first press juice is used to make the cider that will produce Daron. It blends bitter and bittersweet apple varieties including Bisquets, Bedan, Petit Joly and St Martin, plus a small amount of pear juice lending elegance and a rich apple and pear depth to any cocktail.
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Powerful aromas of caramelized apple and crushed walnut, mingled with spicier notes of cinnamon and licorice. A very old Calvados with superfly persistent flavors.
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Aged for over a year in American oak casks which have been previously filled with Sherry, ensuring that the colour, aroma and flavour possess all the characteristics associated with a fine Brandy de Jerez. Rich intense bouquet, warm with hints of cinnamon and vanilla.
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The result is unlike any spirit you have experienced before. Smoky, earthy, and stunningly complex, each bottle is a unique experience.
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Xarel·lo and Macabeo grapes are macerated with 50 herb extracts such as clove, cinnamon and bitter orange. After fortifying the wine, it is given a touch of caramel and balanced in Solera oak barrels for two months.
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White Grenache and Xarel.lo macerated with more than 40 herb extracts including vanilla, wormwood and clove. It is given a sweet touch with must nectar and then it is balanced in a tank for two months.
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A curious mix of late harvest grapes, and anise. The result is an aniseed flavour with a peppermint finish.
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Inside every bottle of Encanto is a delicious, tropical delight. Fresh and clear, rich and round, our grapes come together creating a symphony of flavor. Encanto is amazing to taste and even more amazing in your cocktail shaker, allowing all of those old vines to inspire your cocktail creativity.
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Raicilla is great as the base spirit in traditional mixers like Margaritas, Cranberry & Lime, Caprioskas, and even Bloody Marys. Its fragrant flavor also makes it superb in tropical-style daiquiris like mango & mint, peach & ginger, hibiscus & lime, pineapple & basil, or simply with fresh coconut water & shaved ice.
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Pale amber color. Bold cinnamon red hot and pine cone aroma with a lightly syrupy sweet medium body and a pure honey and hot cinnamon and root beer candy finish. Cinnamon delivered as promised, but where's the whisky?
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Absinthe Francois Guy is the gold medal winner of the Absinthiades 2013! Francois Guy Absinthe is named after the master distiller of the distillery, which is now in its 4th generation. A fresh and delicious bouquet. Traditionally no additives are added, and the orchestra Francois Guy composes plays like in the Belle Epoque, a symphony of flavor and stimulation.
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The bouquet shows aromas of toffee, vanilla, honey and citrus with a mild spiciness from caraway, anise and paradise grain. Mild and round, Gammel Opland is an elegant Aquavit made using the original recipe from 1872.
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Germana Caetano’s has got a distinct yellow color from the umburana wood (Brazilian wild cherry wood), which gives it a fruity flavor. It is aged for 2 years, drink with moderation!
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Germana Heritage, translates heirloom and patrimony, a secret the family guards, locked away with “seven keys”! Aged for 8 years in oak barrels and 2 years in balsam wood. Germana Heritage has won premiums 3 times running, in the Playboy magazine being ranked as one of the best Cachacas in the world!
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Waxy lime blossom nose with delicate honey, physalis and bamboo-like woody aromas. Complex, delicately aged grain whiskey-like spicy palate with pear drops, white pepper and light balsa wood.
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Germana Traditional 2 years is aged for two years in French oak barrels , ideal for those, who like a more mellow product. Germana Traditional 2 years has been elected 3 times running, by the Playboy magazine ranking, as one of the best Cachacas of the world.
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Created using the classic wormwood plant, Thujone and a blend of aniseed essences. Infusions of spices, mint, lemon balm, cane sugar, and water give a strong flavour with a spicy, bitter taste.
