A limited edition Costa Rican rum from Centenario, solera aged for 30 years and presented in a simple but elegant decanter.

NOSE
Deep, very complex and finely balanced. Of a beautiful aromatic subtlety, one will retain fruity aromas, caramel, honey and nutmeg nibs.

PALATE
In the mouth one finds all the aromas of the nose accompanied by a great depth. The acidity is evidence of aging of 30 years.

FINAL
Long and soft

Old Forester 150th Anniversary Bourbon honours George Garvin Brown’s original process, and represents a collaboration between Master Distiller Chris Morris and Master Taster Jackie Zykan.

Between 6 to 8 years old, this expression consists of 150 barrels chosen specially by Chris, made from wood seasoned 150 days. Jackie then personally tasted and batched all 150 barrels (minus the angels share) into three very distinct flavour profiles and proof points showcasing the taste variations among barrels depending on where they rest in the Old Forester barrelhouses. The bourbon is presented in an amber glass bottle, reminiscent of the hand-blown glass of George’s day and sealed in a commemorative keepsake canister.

A 17 Year Old Single Malt that was aged in ex-Bourbon barrels for the first 15 years before being transferred into a rare Japanese Mizunara cask for the final two years. It's predecessor the Glendalough 13 Year Old Mizunara Finish was named in the top 20 whiskeys in the world. Very aromatic and complex on the palate with notes of honeycomb, creamy vanilla and cedarwood spice.

The Lost Explorer Tobala is made with maguey Tobala (agave Potatorum) in San Pablo Huixtepec, Oaxaca. It’s an earthy expression, with hints of tobacco, cocoa, vanilla and leather, offering a unique balance between wood aromas and umami flavors.

New for 2018, Old Pulteney's 18 Year Old is aged in both ex-bourbon and Spanish oak casks. This is an intense and warming incarnation of the beloved maritime malt.

Copper Tongue hails from the historic Cascade Hollow Distillery in Tullahoma, Tennessee. The distillery is nestled in a valley with a spring-fed creek in an area known for it's population of copperhead snakes. Cascade Hollow's single story rickhouses, which draw inspiration from traditional Scottish barrel storage, are rather unique in the United States and help impart a special character to the aging whiskeys. Copper Tongue has a surprising mellowness uncommon of a cask strength 16-year-old straight bourbon whiskey. Aromas of almond and toffee give way to reveal a delicate floral perfume. the palate offers a surprising softness with juicy bursts of candied orange and hints of cedar that carry through to the long finish.

The velvety smooth finish of the El Dorado 21 Year Old is acquired from the French Savalle Still. This rum also features cognac-type notes which are accredited to the Versailles Single Wooden Pot Still. These blends contribute to a finish that is nutty and smoky.

TASTING NOTES

Nose of mocha, to??ee, tobacco and dark spices. The mouth is velvety smooth with full body of tropical fruits, co??ee, leather and rich to??ee.

Fresh herbs and newly cut grass with a hint of eucalyptus. Warm and soft on the palate, with bright herbal notes. Tepeztate has a long and distinctive finish that increases in complexity over time.

El Tesoro Paradiso is slowly aged for five years in French oak ex-Cognac barrels. Created by Don Felipe Camarena in collaboration in with Alain Royer of A. de Fussigny Cognac, this unique tequila has an earthy taste with a hint of minerality, tropical characteristics, and sweet notes of butterscotch.

A celebratory release from Speyburn to commemorate the 18th anniversary of Bobby Anderson’s position as distillery manager. This single malt, aged for 18 years in American and Spanish oak casks, has aromas of toffee and sugared almonds, as well as tropical fruits on the nose. The palate holds flavours of rich dark chocolate, toffee and a touch of citrus, with plenty of smoke throughout. The finish is long and smoky, with a sweeter honeyed edge.

Purasangre Extra Añejo Tequila is made from 100% blue weber agave. After double-distillation in both a column still and a pot still, it spends five years aging in French oak. 

Before harvesting, the mezcaleros must identify mature agaves, as these are the ones that have the greatest sugar content and will produce the best mezcal. The heart of the agave must then be roasted to be able to ferment.  The agave is then shredded which permits the yeasts and other micro-organisms to reach the agave sugars to be able to ferment. The milled agave is mixed with water and is allowed to ferment. Typically this is done in open air vats, usually made out of endemic wood, for a period of 7-14 days. The fermented liquid is then double distilled. Typically it is done in a copper still, but can be done in clay or stainless steel.

Rhum J M Agricole Vieux Millesime 10 year old is a tantalizing expression of craftsmanship and time. Aged with precision and care in oak barrels for a decade, this exquisite spirit embodies the essence of Martinique's terroir. Its amber hue hints at the complexity within, offering a symphony of aromas—notes of toasted oak, vanilla, and subtle hints of spice that entwine elegantly. Upon the palate, it unveils a rich and velvety texture, a fusion of caramelized fruits, warm spices, and a whisper of sugarcane sweetness that lingers delicately on the finish. Each sip is an indulgence, a testament to the artistry and dedication of Rhum J M's tradition.

Comprised of 100% semi-wild Mexicano agave,  this mezcal is soft and sweet from beginning to end. Tasting notes include lemon zest, iron, and honeydew. Mexicano agaves in the Ejutla Valley can take anywhere from 10-15 years to fully mature.

AGAVE: RHODOCANTHA

MAESTRO: APOLONIO PATRICIO LOPEZ

ORIGEN: SAN AGUSTÍN AMATENGO

ELEVACIÓN: 4,481 FT / 1365 M

FERMENTACIÓN: LEVAD

Pluma Negra Tobala is made with wild maguey Tobala that are harvested in the semi-tropical mountain climate of San Juan del Rio, Oaxaca. The agave are cooked in an underground oven, milled by a horse-drawn tahona, fermented in open-air pine vats using naturally occurring yeasts, and double distilled in a copper pot still. This mezcal has delicate aromas of chocolate, plums, and a slight touch of tobacco. It tastes of sweet pineapple, mango, and a light tone of peppermint and cinnamon.

Every Scotch whisky distillery is different. From its location and water source, to its still shape and wood policy. These are all determining factors in how a whisky tastes. The Balblair collection is intriguingly complex and satisfying. We capture the intense esters at the start of the spirit cut to give our Whisky the core characteristics of apricots, oranges, spices, floral notes and green apples. The heavier oils and lipids at the end of the cut are also captured, giving leathery, nutty and full-bodied characteristics.

BLABLAIR 18 late-night expression is rich and autumnal, developed and amplified to unexpected heights, while staying perfectly balanced and closely tied to the bright and fruity character of the Distillery.

Tasting Notes

COLOUR: Oiled cedar

AROMA: Rich toffee and baked pears shine bright against an elegant backdrop of new leather

PALATE: A masterful balance of juicy apricots, seasoned oak and vanilla custard

FINISH: Long and warming with chords of fresh spices and raisins

VISUAL

Copper-colored, with orange and golden hues, it is bright and full-bodied.

AROMA

Delicate vanilla, maple, hints of dried fruits such as prunes, spices such as cardamom, cinnamon, cloves, blond tobacco, preserved fruits such as cherries, floral vapors such as dried rose petals and violets.

It is harmonious between its aromatic palette and its alcohol content.

It is balanced.

TASTE

The palate is silky, sweet and slightly bitter at the end, the olfactory promise is perceived in each sip, leaving spicy, fruity and floral flashes of great permanence.

AGE: 2 years

CONT. NET.: 750 ML

ALC. VOL.: 40%

BARREL: American oak

A masterful union of three well-bred bourbons. One, a 14-year extra-aged ryed bourbon. Two, an 8-year ryed bourbon. And three, another 8-year ryed bourbon, finished in sauternes wine casks from the Bordeaux region of France for a balance of sweetness with additional spice.

Tasting Notes

INGREDIENTS: Corn, rye, and barley

APPEARANCE: Deep, dark amber color with long legs

AROMA: Caramel and strong oak, backed up with hints of honey

PALATE: Caramel and oak.

FINISH: Apricots, honey, and peaches.

Each year as part of the Parker's Heritage Collection, we select a special whiskey to be released in the name of our late Master Distiller Parker Beam. The barrels selected for this series include Bourbon, Rye, and Wheat Whiskeys, among others, and are some of the finest and most diverse American Whiskeys ever produced. They are a fitting tribute to the expertise of Parker Beam.The 14th edition of Parker's Heritage Collection features Heaven Hill’s traditional rye Bourbon mashbill, aged in specialty barrels that were charred for a full minute and a half, as opposed to our traditional 40 seconds. These "Level 5" barrels were aged for a full 10 years, where the heavier char allowed the Bourbon to penetrate further into the barrel, bringing forth caramel and maple sweetness. These 102 barrels were aged on the sixth floor of rickhouse Y, and developed a pleasant smokiness after 40 Kentucky seasons of maturation. It is bottled without chill filtration at 120 proof.

Dark violet with a ruby crown, the wine exhibits classic Napa Cabernet aromatics with our style: black fruits—plum and cherry—dark chocolate, leather and Rutherford Dust coalesce from the glass. The entry is elegant and begins to flood the palate with notes of cassis, blackberry, blueberry, caramel and a touch of brown sugar and cinnamon: rich and bold. Seamless and focused, the wine closes with lingering dusty tannins and a touch of baking chocolate.