Crafted through centuries of expertise by our Master Liquorists and meticulously selected ingredients, Distillerie Massenez presents the finest Creams & Liqueurs since 1870. Each bottle boasts a luxurious creaminess, impeccable balance, and exquisite aromas, establishing them as staples in the global bar scene. These high-quality offerings promise to delight every palate with an unparalleled range of flavors. Experience the legacy of Distillerie Massenez—a testament to timeless craftsmanship and unparalleled taste.

We adore red velvet cupcakes. So much so, we made a bottle of Baileys out of them! This mouthwateringly sweet blend of Irish cream, Irish whiskey and spirits, red velvet cupcake, and other flavours is an instant classic inspired by a trip to our favourite cake shop.

A drink that tastes like a cupcake? It’s what dreams are made of. Our Baileys Red Velvet is swirled with our mouthwatering Irish Cream for a chocolately treat straight out of the bakeshop. Enjoy over ice, as a shot or as a grown-up baking boost. You can have your cupcake and drink it too!

Ypióca Cachaça Prata, a Brazilian rum crafted from freshly extracted sugarcane juice, undergoes a two-year aging process in Brazilian freijó wood barrels and is adorned with a straw covering woven from carnaúba palm.

With a bouquet reminiscent of tea, Ypióca Cachaça Prata boasts a velvety texture, featuring nuanced flavors such as caramel, buttered toffee, fruit, and pepper. Clocking in at 40% alcohol by volume, it exhibits a slightly sweeter profile compared to its counterpart, Ouro, while presenting a milder woody essence.

A Vermouth di Torino based on red wine produced according to the authentic recipe of Clemente Chazalettes of 1876, where alongside the artemisia, you can notice the characteristics of the Piedmontese herbs savory and marjoram and the more exotic ones of ambrette and coriander.
The Queen who baptized him is Margherita of Savoy who in 1907 granted the royal patent and the use of the Royal House coat of arms to the Chazalettes house.

19 Crimes Cali Red 2019 is a California red blend wine that is known for its bold and flavorful taste. The wine is a blend of Zinfandel, Petite Sirah, and Syrah grapes, which are grown in the warm and sunny climate of California's Central Valley.

The wine is aged in oak barrels, which gives it a rich and complex flavor profile with notes of vanilla, toasted oak, and spice. On the nose, 19 Crimes Cali Red 2019 is full of ripe red fruit aromas, such as cherries and raspberries, along with hints of black pepper and tobacco.

On the palate, the wine is full-bodied and juicy, with flavors of blackberry jam, plum, and vanilla. The tannins are firm and well-structured, providing a satisfying mouthfeel and a long finish. This wine is not overly sweet or fruity, but instead offers a balanced blend of fruitiness and spiciness, making it an excellent choice to pair with hearty meals such as grilled meats, stews, or pasta dishes.

In addition to its great taste, 19 Crimes Cali Red 2019 also has an interesting backstory. The label features a mugshot of a historical figure who was sentenced to exile in Australia for one of the 19 Crimes. The winery has created a series of wines with different mugshots and stories, each one representing a different criminal who was sent to Australia in the 18th and 19th centuries.

DAOU was the first in Paso Robles to produce a 98-point wine, and they seem inclined to make it a habit. The 2016 Patrimony, 100% Cabernet Sauvignon aged 30 months in all new French oak, delivers stunning layers of flavor on a ripe frame with fantastic juiciness. Blueberry jam, blackberry pie, truffles, espresso and violets...really, all the explosive aroma and flavor you could ask for in a seriously killer Cabernet.

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.

5 Sentidos Madrecuixe from Tio Tello was initially released as a California-only batch of Madrecuixe (A. Karwinskii). It is one of the first batches made by master palenquero Eleuterio Perez Ramos that Cinco Sentidos has exported to an international market. Eleuterio, who is also known as “Tio Tello,” harvested the ripe agaves in Miahuatlan de Porfirio Diaz, Oaxaca. Post harvest, he roasted the agaves in a conical oven with mesquite firewood for at least four days. After cooking the agaves, Tio Tello, along with friends and family members, chopped the agave into small pieces with a machete, and then mashed them with large hammers made of mesquite in a wooden trough. Once mashed, Tio Tello allowed the mash to ferment with well water in cypress sabino tanks. He then distilled the fermented mash in a single copper alembic style still at his small palenque in El Nanche, Oaxaca. Adjusted with heads, hearts and tails. The California-only batch was approximately 200 litres, distilled in April 2014, and bottled January 2021.

Bitters & Soda is a premium sparkling apéritif that gets its smart, refreshing flavor from a Gentian Tincture cultivated in the South of France. Grapefruit is boldly unsweetened with notes of ripe grapefruit, allspice, and bitter root. Sip sans booze for a dynamic and adult Zero-Proof imbibing experience. Or add light wine and spirits.

In 1751, Severo Arango Y Ferro journeyed from Spain to the port city of Cartagena, situated in northern Colombia. Ferro had been sent to Columbia by the King, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferro's strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Columbiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum. Dictador XO Perpetual Solera System Rum is crafted from virgin sugar cane juice, which is fermented and then distilled through an antique alembic copper still. Following distillation, the rum is aged solera aged through a series of casks that were previously used to mature bourbon. As a result, Dictador Perpetual has an aroma of butterscotch, toffee, espresso beans and milk chocolate that gives way to notes of tropical fruits and citrus on the palate. The finish is long and complex, with sweet notes of caramel and vanilla mingled against spicy touches of pepper and oak. Dictador Perpetual also earned the Silver Medal at the San Francisco World Spirits Competition in 2012.

Woodford Reserve, the Presenting Sponsor of the Kentucky Derby honors “The Greatest Two Minutes in Sports” with the release of the 2023 commemorative Derby bottle.

This year’s special release celebrates the 50th anniversary of one of the most iconic moments in sports history – Secretariat winning the 1973 Derby, still the fastest at 1:59 2/5.

The bottle features the artwork of Kentucky native Jaime Corum, known for her stunning horse portraits. Her painting captures Secretariat in the Winner’s Circle at Churchill Downs, entitled “Secretariat – Still the Greatest”.

AWARDS & ACCOLADES

2013 - Double Gold Medal, San Francisco World Spirits Competition
2013 - Best Vodka, San Francisco World Spirits Competition
96 out of 100, Wine Enthusiast

Adds a touch of elegance to rum’s most famous flavor. Aromas of freshly-cracked coconut ride the waves of mango and pineapple. Born to elevate any Pina Colada to pure tropical luxury.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid sowed the fields surrounding the rented home with barley and established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the slow winter days, Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the harvest, the barley is malted and mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst and enhances the formation of sweet esters while minimizing impurities such as sulfur. In addition, the curiously small stills some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky. The 2020 release of The Macallan Rare Cask showcases the finest sherry-seasoned oak casks that The Macallan Whisky Mastery Team seeks out. The team utilizes their vast knowledge, passion, and skill when selecting these unique casks to craft the distinctive, unique, and complex profile with intense raisin notes and an unparalleled smoothness. Bottled at 86 proof, it's a luxurious expression that showcases the skill of The Macallan's fabled Masters of Wood. Get your bottle today!

Banhez Pechuga de Pavo  is comprised of 100% Espadín distilled with indigenous seasonal fruits and raw turkey breast placed in  a copper still outfitted with a refrescadora. This unique single distillation technique imparts deliciously balanced fruit aromas, while preserving the agave’s roasted flavors. The addition of the turkey, along with being culturally  significant, adds  a spectacular textural complexity into this special spirit. Versions of “distilados con pechuga” has been consumed across Oaxaca on special occasions for centuries. 

AGAVE: ANGUSTIFOLIA

MAESTRO: JUAN OSORIO

ORIGEN: SAN VICENTE COATLAN

ELEVACIÓN: 4,705 FT / 1379 M - 5708 FT/1740 M

FERMENTACIÓN: LEVADERUA NATURAL 6 DIAS 

For 70 years, Mortlach was the best kept secret in the world of whisky. Used as the cornerstone of some of the 20th Century's most iconic Scotch Whisky blends, we decided it was time to unleash "The Beast of Dufftown" and release our Mortlach 16 Year Old Single Malt Scotch Whisky so a fortunate few could enjoy Mortlach unadulterated and at its most elegant.

Inspired by the iconic first bottling in 1992, our 16 year old whisky has been matured in only Sherry casks to impart an earthy aroma, rich notes of apricot and honey and a light, leathery spiciness. This complex whisky is best served over a single blocked ice cube to enhance its spicy richness.

Established in 1823, the Mortlach distillery was the first legal distillery in Dufftown, and it has long continued to set the standard. To this day, this unique Speyside owes much to the brave vision of its greatest ownersGeorge Cowie and his son Dr. Alexander Mitchell Cowie, who pioneered the complex '2.81 distillation' process. Refined and elegant, Mortlach stands out among its regional counterparts: a wild child overlaying the traditional sweeter notes with an intensity of flavor.

100% Caribbean molasses that is fermented and distilled in true caribbean fashion. The Distillery employs the use of a dunder pit which lends their rums a unique butteriness and characteristics of the Islands.

Tasting Notes:

Color: Clear and neutral

Nose: Butter, butterscotch, leather

Taste: A true taste of the caribbean, loads of butter, essence of tropical fruit. Big mouthfeel that is coating and soothing. Loads of molasses with hints of raisin and cinnamon.

Finish: The finish is warm even heat with some delightful spice.

Double Cross is handcrafted in the Tatra Mountains of Slovakia. Made with winter wheat and mountain spring water, each batch of Double Cross is seven-times distilled, seven-times filtered resulting in an award-winning vodka of unrivaled smoothness. Double Cross received 95 points in Wine Enthusiast magazine and two gold medals from the World Spirits Competition.

Marko Karakasevic, the 13th generation Master Distiller, created the Wolves' Malted Barley Series in 2011 with the first 12 barrels, followed by 12 more lots of 8-12 barrels. Each lot was distilled over 10 days in a small, copper pot still from Cognac, France, producing a rich, thick distillate. The series is unique, with variations in barley sources, yeasts, and maltings. The barrels, sourced from top cooperages in Napa Valley, were toasted and charred in six different levels, resulting in noticeable differences across each lot. Each bottle is hand-wrapped in a sheepskin label and numbered by hand in Los Angeles.

Roe & Co is a new premium Blended Irish Whiskey, named in honor of George Roe, a true pioneer of Irish Whiskey. Refined, elegant, and with remarkable depth, A masterful blend of rich malt whiskey and the smoothest of grain whiskey aged in bourbon casks.

Bottle Size: 70cl/700ml