The 99 Brand from Sazerac Company, Inc consists of intense liqueurs that are made in Louisville, Kentucky and bottled at a high 99 proof (45.5% alcohol by volume). They offer an intense drinking experience with sweet and fruity flavors that embody the brand's fun, easygoing, colorful, and high-energy approach. With an explosion of extreme flavor in every shot, these are bound to liven up a party. 99 Brand currently has a number of liqueurs in their lineup, including Apples, Bananas, Blackberries, Butterscotch, Cinnamon, Grapes, Oranges, Strawberries, Xxpresso, and the classic Peppermint among others. Many of them are suitable for mixing among themselves as well. The high proof makes them perfect for mixology as well as shots since their intense taste lets them go toe-to-toe with vodka. The 99 Schnapps Peaches is equally great as a fun shooter or cocktail ingredient that brings intense fruity peach notes. It goes particularly well with cream and is surprisingly delicious with Irish cream liqueur.

The coffee infused Ron Colón Salvadoreño is made with single estate beans grown on the side El Salvador’s famous Santa Ana volcano. Each step from growing, processing and roasting is done by Tomas and Andres Trigueros of Jags Head Coffee. The beans are dried using the natural process; consistently turned by hand to ensure they dry equally over a period of four weeks. This slow process allows for the bean to interact with the natural sugars from the cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward flavor. Our goal was to bring together the best Salvadoran Coffee and Rum.

PROCESS

Ron Colón Salvadoreño Dark Aged Rum is cold macerated with whole coffee beans for 48 hours. To make the 81 proof we work with more coffee beans in our recipe to create a richer flavor.

TASTING NOTES

The coffee infusion brings notes of delicate toasted coffee beans and milk chocolate. The natural process of the beans showcases the fruit forward flavors in the beans and balances with the sticky pineapple and fresh banana notes.

DOUBLE CASK

The Macallan Double Cask 18 Years Old, a perfectly balanced single malt whisky matured for 18 years in both American and European sherry seasoned oak casks. Sherry seasoned American oak adds delicate vanilla to the subtle spice of European oak, delivering a whisky with a sweeter, warmer taste and character.

DRIED FRUITS, GINGER, TOFFEE

Two oaks, creating the perfect harmony within one exceptional single malt whisky. Our Double Cask whiskies are aged in two types of oak, in specially selected hand-crafted casks seasoned with dry Oloroso sherry. American oak imparts delicate flavours of vanilla, citrus and butterscotch. European oak delivers the unmistakable subtle spice of The Macallan. Once matured, two exceptional whiskies unite to create a distinctive single malt with a sweeter, warmer taste and character. Enjoy it neat, over ice or in a serve.

THE EXPERIENCE

COLOUR: Amber honey.

NOSE: Dried fruit, ginger and toffee. Rich orange with hints of clove and nutmeg.

PALATE: Rich raisin and sultana with notes of caramel, vanilla and ginger, balanced by wood spice and zesty citrus.

FINISH: Warm oak spice with ginger, turning to sweet orange.

IN COLLABORATION WITH STEVE MCCURRY

Steve McCurry has been one of the most iconic voices in contemporary photography for more than 30 years, with scores of magazine and book covers, over a dozen books, and countless exhibitions around the world to his name.

He followed our journey of The Macallan cask from its origins in the forests of America and Europe, through the cooperages and Bodegas of Spain, and to our distillery in Speyside, Scotland. There the casks meet our new make spirit and are patiently matured until they are harmoniously united to create a distinctive single malt with a sweeter, warmer taste and character.

FROM THE CASK

Every Macallan single malt reveals the unrivalled commitment to the mastery of wood and spirit for which The Macallan has been known since it was established in 1824. It is an expression of our enduring desire to go beyond ordinary, to seek out the extraordinary, and create peerless single malts. Our reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. Sourced, crafted, toasted and seasoned under the watchful eye of the Master of Wood, the hand-picked casks are delivered to the demanding specifications of the Whisky Mastery Team. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky. Once filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is these oak casks that make the greatest contribution to the quality, natural colour and distinctive aromas and flavours which lie at the heart of The Macallan single malt.

Exposing the structural brilliance of our pure, unadulterated Octomore super heavily peated spirit, our 11.1 edition is powerful, understated and vibrant. Underpinned with a delicate balance of smoke and sweet vanilla from the ex-American oak casks, this single malt has spent just 5 years in contact with fresh first fill wood. The presence of peat on the palate is huge, and yet is incredibly balanced with clean fruit and floral notes. Distilled in 2014 from the 2013 harvest of 100% Scottish barley then filled into active ex-American oak, this high provenance, high peat single malt is a fitting embodiment of how quality ingredients demand less time to reach maturity.

TASTING NOTES

CHARACTER: Lithe, sleek with intense earthy peat notes, balanced by the presence malt sugar, vanilla and oak. The scents of Islay in a glass – the ozone fragrance of the sea, bog myrtle from the moss and peat smoke in the cold night air and at the heart of it all a warmth that brings harmony to the whole.

AROMA: Initial notes of Lemon, wet peat, pencil shavings, and a salty minerality. Peach yoghurt, cinder toffee, rubbery smokey almost antiseptic notes come from the peat smoke, well balanced with the green fruit and malty notes coming through the spirit. Honey, malt sugar, dried grass, come through with time with a little hint of ginger and wood spice.

TASTE: Brown sugar sweetness hits the palate initially. The chilli heat of high strength carries the Octomore DNA across the palate, it is clean, supple in texture and has a complex combination of flavours rushing for attention. Another taste and stone fruit, apricot, that peach yoghurt come to the fore and then the cask influence appears with sweet vanilla, toasted oak, brown sugar and soft toffee. The maritime notes, the minerality and citrus all weave the Bruichladdich DNA through the flavour profile bonding the sense of place and identity in this dram.

FINISH: Malt, huge Peat notes, earthy and oily, tar and bonfires. Vanilla honey, ginger spice and syrupy sweetness.

Penelope Rosé Cask Finish is the first installment in our Cooper Series which takes our straight whiskeys on a world tour, pairing Penelope with wine casks from the finest wine making regions. Sweet and delicate, Rosé Cask Finish marries our signature straight bourbon whiskey with hand-selected French Rosé wine casks from the Southern Rhône region, bringing together a truly unique alliance of flavor. 

TASTING NOTES

Aroma: Candied fruit and cream, floral and herbal notes

Forward Notes: Sweet and refreshing hints of vanilla and viscous cream

Body: Creamy sweetness transitions from the forward notes and into the body, herbal, floral and strawberry cream

Finish: Rich creamy vanilla with hints of strawberry. Savory finish with lingering notes

BOURBON FACTS

Type & Proof: Four Grain | Straight Bourbon Whiskey | 94 Proof | Non Chill-Filtered

Process: Blend of 3 bourbon mash bills comprised of four grains (Corn, Wheat, Rye, and Malted Barley) finished in French Grenache Rosé Wine Casks from the Southern Rhône region of France.

Age/Barrel Char: 4-5 Years Old | #4 Staves, #2 Heads | Mash Bill | 76% Corn | 14% Wheat | 7% Rye | 3% Malted Barley

Scottish Kings was founded by Randy Miller and his wife Linda. The avid golfers would visit Scotland many times and fell in love with the country. They set out on a mission "to create the most desirable gin in history while uniting those who value uncompromising quality, exquisite taste, and a gin as unique as its birthplace." Randy has held an affection for premium gin for a long time and Linda a Scotch aficionado created a blend of fresh lime and sweetness for the perfect Gimlet. It was decided that they would create a gin where quality, community, and thoughtful sourcing would all meet. It took 3 years of meticulous recipe-testing in order to blend the perfect distillation methods with just the right botanicals. In 2019 Scottish Kings Gin was launched. Distilled in the Scottish Highlands, the gin has 11 botanicals, many of them foraged in Scotland: juniper berries, coriander, cardamom, lime and orange peel, angelica root, licorice root, elderflower, rose petals, aronia berries, and basil. The result is an ultra-premium London dry or as they like to call it Highland dry gin. The spirit is built to have a masterful balance of 6 distinct flavors: juniper, citrus, floral, spice, herbal, and heat. At 92 proof it's also a perfect cocktail base. While a relative newcomer, Scottish Kings Gin has already garnered numerous prestigious awards, including a Double Gold at the 2019 and 2020 editions of the San Francisco World Spirits Competition and a 93-point rating from The International Review of Spirits.

The story of Nevada H & C Distilling Co. begins in 2004 when the screenwriter Jonathan Hensleigh met co-founder Aaron Chepenik in a bar in Eagle Rock, Los Angeles. They quickly realized they had the same vision of opening a bar, opening The Griffin together. After a couple years of sampling their inventory, they began discussing what they liked and didn't like about the bourbons and vodkas they were selling. One night, the idea of creating their own spirits popped up, which eventually led to them opening the first distillery in the city of Las Vegas. The City Council had to create a license especially for them since none existed beforehand. It took them 6 years of gathering equipment and setting it up, with several hurdles along the way. The bright side was that by the time they opened their doors they had several high-rye bourbons ready, which meant they could begin operating immediately. They have two brands under their belt now, both with several medals from the San Francisco World Spirits Competition: Silver Dollar American Vodka and Smoke Wagon. The latter comprises several bourbons, including the Smoke Wagon Straight Bourbon Whiskey which was released in 2019. Their entry-level expression showcases the signature Smoke Wagon profile with sweet notes and rye spice. The high-rye mash bill spirit was racked on the top 2 floors of their warehouse and never rotated, letting the hot summer days work their magic on the wood and the liquid within. Bottled without chill-filtration at 92.5 proof, it has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. 

The story of Nevada H & C Distilling Co. begins in 2004 when the screenwriter Jonathan Hensleigh met co-founder Aaron Chepenik in a bar in Eagle Rock, Los Angeles. They quickly realized they had the same vision of opening a bar, opening The Griffin together. After a couple years of sampling their inventory, they began discussing what they liked and didn't like about the bourbons and vodkas they were selling. One night, the idea of creating their own spirits popped up, which eventually led to them opening the first distillery in the city of Las Vegas. The City Council had to create a license especially for them since none existed beforehand. It took them 6 years of gathering equipment and setting it up, with several hurdles along the way. The bright side was that by the time they opened their doors they had several high-rye bourbons ready, which meant they could begin operating immediately. They have two brands under their belt now, both with several medals from the San Francisco World Spirits Competition: Silver Dollar American Vodka and Smoke Wagon. The latter comprises several bourbons, including the Smoke Wagon Small Batch Bourbon Whiskey. It's a high-rye bourbon that was aged in hand-picked barrels at the heart of their old warehouse, ensuring the consistency of its flavor. It's a blend of their younger, rye-forward vintages with smoother, creamier, and sweeter older whiskey. Bold and intense, this expression is bottled at 100 proof and has received a Gold Medal at the San Francisco World Spirits Competition in 2016, 2017, and 2020.

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasn't until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo. The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit. Following the distillation, each of the 5 expressions is aged for a varying amount of time, apart from the Nuda Tequila Silver. An unaged "blanco" expression, it has the freshest flavors and aromas of cooked agave. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasn't until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo. The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit. Following the distillation, each of the 5 expressions is aged for a varying amount of time. Nuda Tequila Reposado spends 11 months in French oak barrels, 2 months more than is required for rested tequila. This imparts the spirit with additional vanilla, chocolate, and oak notes. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.

Nuda Tequila was founded by a Persian-Mexican connection, in a way reflecting the two cultures that have played the largest roles in the creation of the famous Mexican spirit. It was the Aztecs that began fermenting the blue agave hundreds of years ago. But it wasn't until the Spanish aristocrat Pedro Snchez de Tagle introduced the distillation process to Mexico in the 1700s that tequila was born. The distillation process itself was perfected in the 10th century by Al-Razi, a Persian alchemist, physician, and philosopher. Nuda continues this story with an added "sensuality, sophistication and elegance of the Queen of Tequila." Nuda has 5 expressions currently in their lineup: Silver (Blanco), Reposado, Aejo, Extra Aejo, and the ultra-premium 5 Years Extra Aejo. The process begins with the harvest of mature, ripe 8-year-old blue Weber agaves in Jalisco, Mexico. Once the leaves are removed, the heart is cooked in order to convert the starches within into sugars. The cooked agaves are then crushed, releasing the juice or "aguamiel". After fermentation, the liquid is distilled 3 times the third and final distillation removing the heavier components, resulting in a pure, clean, and soft spirit. Following the distillation, each of the 5 expressions is aged for a varying amount of time. Nuda Tequila Aejo is aged for 26 months in French oak barrels, which is more than twice the required time to be called an Aejo, bringing intense vanilla and chocolate flavors to the spirit. It is bottled at 80 proof in sandblasted glass bottles depicting the feminine beauty of the Queen of Tequila.

Nuda Tequila, a blend of Persian and Mexican influences, honors tequila's diverse history. From Aztec origins to refinement by Pedro Snchez de Tagle, Nuda embodies the "sensuality, sophistication, and elegance of the Queen of Tequila." The lineup includes Silver, Reposado, Aejo, Extra Aejo, and the premium 5 Years Extra Aejo. Harvesting 8-year-old blue Weber agaves in Jalisco, Mexico, the process involves cooking, crushing, and triple distillation for purity. Nuda Extra Aejo ages for 42 months, revealing intense chocolate, vanilla, oak, and a distinctive nuttiness. Bottled at 80 proof in elegant glass, it visually captures the Queen of Tequila's essence.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Gran Reserva Plata rests for 4 months before being bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The smooth spirit has floral, vanilla, and fruity notes and has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. The handcrafted tequila is smooth and delicate, making it a perfect sipper.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. The Vuelo del Aviador Gran Reserva Reposado spends 9 months in Napa Valley red wine barrels. Employing a combination of American and French oak, it is blended and bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The handcrafted tequila is rich and complex with notes of toasted agave, oak, fruit, and honey, as well as prominent brandy notes.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. Based on the same liquid as the award-winning Plata expression, the Vuelo del Aviador Gran Reserva Aejo spends 2 years in Napa Valley red wine barrels before being bottled at 80 proof. "Vuelo del Aviador" is Spanish for "flight of the pilot", hence the wings in the design of the bottle. The exquisite handcrafted tequila has delicate notes and a rich finish with dried fruit and grape notes.

Vuelo del Aviador crafts artisanal tequila of the highest quality in Jalisco, Mexico. Their lineup of luxury spirits consists of the Plata, Reposado, Aejo, and Extra Aejo. The finest blue weber agaves used are fully-matured, meaning they have been growing on the estate for 7 to 9 years. They are then cooked slowly in clay ovens for 72 hours before the pulp is fermented and distilled using copper-pot stills. The different juices then get aged for varying amounts of time, from the Plata which takes 4 months, to the Extra Aejo which takes 5 to 7 years. Different casks are used for maturation. These include French and American oak, Napa Valley red wine barrels, as well as whiskey casks. The Plata has won a Double Gold Medal at the 2020 edition of the San Francisco World Spirits Competition. The Vuelo del Aviador Gran Reserva Extra Aejo is based on the same award-winning spirit as their Plata expression. This one is the crown jewel in their stellar lineup of tequila and their ultra-premium masterpiece. It's a blend of tequila that has spent 5 years in whiskey barrels and tequila that was aged for 7 years in red wine barrels, making for a luxurious drinking experience with a presentation to match. Bottled at 80 proof, the handcrafted spirit has enticing sherry notes on the nose, along with a palate that invokes XO cognac with plenty of dried fruit and oak notes.

Before dusk, there is a delightful moment when darkness embraces the light. This precious moment inspired this combination of spirits, pouring into a shimmering glass decanter fused to a night-colored ceramic base. 

Clase Azul Tequila Gold is an incomparable tequila joven, a blend that combines Clase Azul Tequila Plata with a special reposado tequila matured in French oak casks and an eight-year-old Extra Añejo aged in American whiskey casks and finished in sherry casks.

TASTING NOTES

Color: Soft amber with golden sparkles.

Body: Medium body.

Aroma: Agave syrup, green apple, orange peel, fresh fig, raisins, light note of almond and walnut.

Taste: Toasted wood, fig, green olive, ginger, cocoa / dark chocolate.

PAIRING

Recommended with seafood and fish with high-fat content (tuna, salmon, octopus, lobster, shrimp, mussels, and clams) cooked with butter and yellow lemon (avoid limes). Kalamata olive tapenade and brie cheese tapas. Semi-bitter or white chocolate with citrus jam or citrus ice cream.

Rabbit Hole Distilling, founded by Kaveh Zamanian, produces a beautiful range of award-winning spirits. Their bespoke 24 ft Vendome Copper & Brass still was custom-built only a few blocks from their distillery and their bourbon and rye whiskeys are 100% Kentucky made, crafted to create a unique drinking experience. They produced their first barrel from their very own mix of carefully selected grains, which are mashed and fermented at ideal temperatures to preserve certain precise flavors and aromas, before being distilled without compromise. "My heart and soul go into every single drop of liquid I create, and all of it is precious to me. Yet among the vast number of barrels I laid down when I began Rabbit Hole, years later I discovered a few exceptional barrels whose rye had a nearly transcendent quality. Those are the barrels I harvested for the launch of Founder's Collection and this is the Kentucky rye whiskey that Ive created for my first cask-strength offering," says Zamanian. The release comes in an exquisite gift box with an embossed signature of the founder as well as the bottle number on a ribbon label. The cork features his family crest with the family motto "Amare et Opus" (Love and Work) inscribed. A total of 1,315 bottles of this luxurious expression are available.

Nestled near the village Tomintoul, the highest village in the Highlands of Scotland inside the picturesque Glenlivet estate, at the heart of the Speyside region, sits Tomintoul Distillery. Tomintoul Distillery was built in 1964. The distillery uses traditional techniques that stretch back hundreds of years. The production is overseen by Master Distiller Robert Fleming, whose family has been making whisky in the Speyside Glenlivet region for four generations. Robert got his start in the whisky industry in 1974, where he gained experience from several different distilleries, before coming to Tomintoul, where he has been for over 20 years. Known as the "gentle dram," the distillery is surrounded by fresh air and pure water, these elements are imparted onto their whiskies, giving them a special Highland character. Tomintoul is made with natural ingredients and crafted with water sourced from the Ballantruan spring. Tomintoul uses unpeated barley to make their whiskies, with the exception of their Tomintoul Peaty Tang, a small batch peated malt made only twice a year. The purest middle part of the "run" and stored in a "spirit safe" which is under the control of "Her Majesty's Customs & Excise and so has to stay locked." The heads and tails of the spirit are re-distilled, while the pure middle bit goes back into casks to mature. Tomintoul is quite a sustainable outfit, very little gets wasted during production. Tomintoul uses oak wood for maturation, with about 2% of their whisky getting sent to the angels. They recycle the cold water used to cool the hot vapor that rises from the spirit to heat the wort. It is also mixed with the leftover barley husks and made into a syrup that is used to feed cattle. The remains that are left over after secondary distillation are also used as fertilizer for the next year's barley crop. Tomintoul has a solid core range of whiskies, aged from a 10-year-old to their vintage 1976 Single cask. The majority of Tomintoul expressions are made by meticulous marrying together of selected casks, with the exception of their Tomintoul Vintage cask, which is a single cask release. The Tomintoul 25 Year Old spent at least a quarter of a century in a selection of the finest ex-bourbon American oak casks.

What was once a 15th-century monastic building is now home to the Plymouth Distillery, also known as the Black Friars Distillery, the only remaining distillery in Plymouth, England. The Port of Plymouth was once a "beacon for explorers," an important hub of commerce for maritime traders. Although "Plymouth Gin" is a distinction reserved only for gins that are distilled in Plymouth England, the Plymouth brand is the only brand produced in the area. The Plymouth Distillery was built in 1431 and was once a Dominican Order (also known as the Black Friars) monastery. Since repurposing and opening their doors as a distilling business in 1793, the distillery has been producing the Plymouth brand under Fox & Williamson (which switched names thereafter to Coates & Co). After changing hands several times, England's oldest working distillery and its brand are now produced under the colossal Pernod Ricard. The distillery's buildings served many purposes throughout the 15th and 16th centuries. After housing a monastery, in 1536 it became the town's "Marshalsea" (debtor's prison). It is believed that this location was where the first Non-Conformist meeting took place, also serving as a billet for Huguenot refugees. Later on, it was said to have housed the Pilgrim Fathers during their last night in England in 1620, before they boarded the Mayflower. Plymouth Gin is crafted with 7 botanicals. Juniper berries are there for the aromas of pine and a touch of bitterness, coriander seeds bring citrusy notes, then there's orange and lemon peels for even more fresh zestiness, while angelica root, green cardamom, and orris root add some menthol, dryness, and sweetness. The precise ratios are a secret, but there's a distinct earthiness, sweetness, and citrus that take the limelight here, making the spirit quite different from its London Dry cousins. The delicious spirit has won numerous awards over the years, including a Double Gold Medal at the San Francisco World spirits Competition.