Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys a generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers many of whom have been tending to the land for decades carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that contain high levels of sucrose and fiber and low levels of impurities. While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper. Following distillation, Ron Zacapa's Edicin Negra is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximenez wine. Solera aging is a process that has traditionally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. Also, as the younger rum cascades through the solera, its average age and complexity gradually increase over time. Ron Zacapa's Edicin Negra is a marriage of rums from 6 to 24 years old, extra-aged in an assortment of double charred American oak and Pedro Ximnez wine casks. Expect an explosion of flavors on the palate, with delicious smoky elements, chocolate, and caramelized and dried fruits.

Aged for 5 years in ex-Bourbon barrels before being finished for a final year in French oak, the striking copper tone is unmistakable and precedes an elegant and complex flavor profile. A generous bouquet of various dried fruits and jams transition into a rich honey, spice, and almond palate.

Tasting Notes

Nose: A rich array of various fruity aromas are ever­present on the nose including candied orange zest, figs, dates, prunes, and quince paste. Further exploration will reveal gingerbread notes seducing you with its elegance.

Palate: The strong dried and confit aromas of the nose are intensified on the palate and accompanied by the sweet note of tonka bean. This rhum is characterized by extreme depth and volume throughout and the finish is long and enveloping.

In 1939, King George VI and Queen Elizabeth made history when they became the first reigning monarchs to journey across North America, traveling from Quebec City to Vancouver by train. Prior to their arrival, a local entrepreneur set out to craft a Whisky that the King and Queen could enjoy in the privacy of their rail car. After sampling over 600 different blends of Whisky, and scouring through hundreds of different types of glass, labels, and bottles, the entrepreneur created what he believed to be the perfect Whisky and called it Crown Royal. At the beginning of their journey, the King and Queen were gifted ten cases of the Whisky from Canada to enjoy on their journey. This Seasonal Limited Edition is one of four flavored Whiskies of Crown Royal, including Crown Royal Apple, Vanilla, and Maple.Crown Royal is crafted from some of the purest water sourced from Lake Winnipeg, naturally filtered through the limestone beneathand a grain blend of rye, corn, and barley. Approximately 80% of the grainusedin production is sourced from Manitoba and the surrounding area.Crown Royal's signature blend is distilled through twelve distillation columns.After the Whiskies have been expertly aged, they are blended meticulously. This Crown Royal Salted Caramel Flavored Whisky is a fall-inspired blend of some of the highest quality Crown Whiskies, hand-selected by Crown Royal Master Blenders. The natural flavors are infused to the expression, before bottling at 70 proof. This festive, candy-inspired Whisky has aromas ofcaramel apple and cinnamon spice.The finish is decadently smooth and warm; the salted caramel notes offering a delicious balance to the Whisky backbone.

Agave Type: Cirial, Tobal, Lumbre, Tobasiche Region: San Baltazar Guelavila, Oaxaca Maestro Mezcalero: Pedro Hernndez

Tasting Notes: Earthy, citrus, gentle smoke, apple, pineapple.

Details: A beautiful alchemy; Cirial adds an earthy spice, the Tobal imparts a sweet character, the Lumbre adds a vibrancy, and the Tobasiche provides a deep herbal quality.

Agave Type: Espadn Region: Zapotitlan de Vadillo Maestro Mezcalero: Don Macario Partida Proof: 94 Proof, 47% ABV Tasting Notes: Smooth sweet flavors, fruit elements, earthiness and vibrant, soft floral notes. Details: The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.

Agave Type: Mexicano, Espadin Region: Llano Grande, Jalisco Maestro Mezcalero: Don Alberto Hernndez Proof: 91 Proof, 45.5% ABV Tasting Notes: complex notes of fruit, spice and herbs, sweet spice. Details: The agave in this Raicilla is roasted over a wood fired adobe oven. Twice distilled through a copper Philippino still and a hollowed out tree trunk. Certain batches of this raicilla are an ensamble; a mixture of agave Rhodecantha and and Angustifolia

Agave Type: Maximiliana Region: Mascota, Jalisco Maestro Mezcalero: Don Ruben Pea Proof: 84 Proof, 42% ABV Tasting Notes: Fruits, lemons, limes. Deep spice, minerality. Details: The agave are cultivated from seeds, harvested, and roasted in a wood fired adobe oven, fermented using wild yeast a distilled through an arabic-philippino still.

Derrumbes is a traditional producer of mezcal from Oaxaca, to Michoacan and beyond. Their signature style is to cook their agave in stone pits underground, using black oak. Their unique fermentation process involves underground tanks lined with pine wood for fermentation, and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavors to be experienced in Mezcal. Handcrafted by Maestro Mezcalero Javier Mateo, Derrumbes Oaxaca is a perfect example of a signature Central Valley Oaxacan mezcal. Being cooked underground in black oak gives the agave a light smokiness, enhancing the minerality and fruitiness of the Espadin character. This subtly smoky mezcal is twice-distilled in copper pot stills and rested for three months in large glass bottles ata solid 48% ABV. You can expect bright, bold notes of jasmine, citrus, lightly smoked agave, pine, and fruit. A thick, flavorsome and intriguing spirit. The intense flavors provide a backbone but dont swamp the more delicate notes (producer).

Agave Type: Salmiana Region: San Luis Potos Maestro Mezcalero: Emanuel Perez Proof: 87 Proof, 43.5% ABV Tasting Notes: Smoky, agave, stewed fruits, sweet spice, pepper. Details: Produced in an old traditional hacienda, in above ground hornos ovens the agave is crushed by a tahona, fermented naturally with wild yeast, and twice-distilled in small copper pot stills.

Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rmulo Snchez Parada, who learned all about producing mezcal from his father in Mexico. He emigrated to North Carolina but returned to Candelaria Yegol, Mexico in 2003 and started making Mezcal again with his family. It's a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today it is produced in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities. Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. It's made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still. The resulting unaged spirit is bottled at around 96 proof and unaged for a fruity and crisp profile with a distinct earthy and mineral twist to it.

Agave Type: Jabal Region: Candelaria Yegole, Oaxaca Maestro Mezcalero: Rmulo Snchez Parada Proof: 96 Proof, 48% ABV Tasting Notes: Smooth, mild, floral notes, citrus, pepper, smoke, earthiness. Details: Crafted from agave Mexicano harvested from a high altitude forest. Distilled in a copper pot still.

Agave Type: Tepextate Region: Candelaria Yegole, Oaxaca Maestro Mezcalero: Rmulo Snchez Parada Proof: 96 Proof, 48% ABV Tasting Notes: Floral notes, citrus, pepper spice, agave, red fruits, tobacco, sweet smoke. Details: Crafted from wild Tepextate harvested after 15-18 years. Distilled in a copper pot still.

Agave Type: Tobala Region: Candelaria Yegole, Oaxaca Maestro Mezcalero: Rmulo Snchez Parada Proof: 96 Proof, 48% ABV Tasting Notes: smoke, vanilla, velvety smooth mouthfeel, decadent white chocolate, ripe banana. Details: Distilled from 100% agave potatorum, roasted underground, fermented with natural yeasts in wood casks and distilled in a copper alembic stilll.

Real Minero is a family-operated producer of mezcal that is famed in Mexico and over the globe as one of the finest producers of the spirit. They are based in Santa Catarina Minas, where they employ traditional practices in making only around 300 liters of mezcal per month. They started distilling in the 1970s but the family has been involved in the farming of agaves far longer. Their mezcal is certified organic and they participate in programs that deal with agave reforestation. They have played a large role in bringing back several types of agaves that were thought to be extinct. Today, Edgar Angeles has had the baton passed to him by his late father Don Lorenzo Angeles and continues making the finest mezcal. Their mezcal is made in small batches using small 70-liter clay pot stills. The Mezcal Real Minero Largo is crafted by Mezcalero Edgar Angeles from 100% 14-year-old Largo agaves, which is an extremely rare species of the Karwinski family. The spirit is rested in glass before being bottled, which softens the profile considerably. It's fruity and tropical, yet delicate and mineral-rich a beautiful, premium spirit that is laced with tradition.

Agave Type: Barril Region: Santa Catarina Minas, Oaxaca Maestro Mezcalero: Don Lorenzo Angeles, Edgar Angeles Proof: 100 Proof, 50% ABV Tasting Notes: Full-bodied with notes of tropical fruit and vanilla. Details: Crafted from distinctive barrel shaped 15-year-old agave Barril, and twice distilled in clay pots.

Agave Type: Cenizo (Tobal) Region: Nombre de Dios Maestro Mezcalero: Ventura Gallegos Proof: 94 Proof, 47% ABV Tasting Notes: Floral aromas, leather, wet clay, fruit, buttery notes, coriander. Details: A certified trade blanco mezcal distilled from 100% maguey cenzio, in a copper pot still.

Agave Type: Cenizo (Tobal) Region: Xochipala, Guerrero Maestro Mezcalero: Don Oscar Obregon Proof: 90 Proof, 45% ABV Tasting Notes: Tropical fruits, papaya, subtle smoke. Details: Leyenda Guerrero is from wild agave Cupreata that grow in a grove of oak trees. They take 7-10 years to mature.

Agave Type: Salmiana Region: Santa Isabel, San Luis Potos Maestro Mezcalero: Ventura Gallegos Proof: 96 Proof, 48% ABV Tasting Notes: Spice, jalapeno, bell peppers, sweet notes and strong mineral elements. Details: Crafted from Salmiana from the arid central Potosino plateau. Harvested sustainably and ethically, fermented naturally, and distilled in copper pot stills.

Agave Type: Agavemarmorata & macrocantha Region: Tehuacn, Puebla Maestro Mezcalero: Ventura Gallegos Proof: 90 Proof, 45% ABV Tasting Notes: Sweet cooked agave, sea salt, mineral iodine notes, slightly peaty, long finish. Details: Dedicated to most important national parks in Mexico. Crafted from a special mezcal blend from the Tehuacn-Cuicatln reserve, in Pueblo; regional magueyes, agave marmorata and agave macrocantha.