100% agave tequila aged 18 months in American oak barrels.

Size: 750ML

Proof: 76.0 (38.0% ABV)

Origin: Corralejo, Pnjamo, Guanajuato

Distillery:Tequilera Corralejo S.A. de C.V

Detailed Description

100% agave tequila aged 18 months in American oak barrels. This process ensures an exquisite blend of refreshing flavours combined with smooth wood flavours. 99,000 Horas tequila is distilled out of a melancholy and intense love for quality. It represents a tranquil form of life where only that which is necessary gets done and the patience required for making great things is found.

Corralejo 99,000 Horas Anejo Tequila Tasting Notes

Nose: Notes of chocolate, vanilla and almond with intense oak aromas

Palate: Notes of wood and chocolate confirming the exquisite aromas of this tequilas

Finish: Silky full-bodied tequila

Distillery Information

The land where Father Hidalgo was born is home to the Corralejo Distillery, located in a beautiful Hacienda named after the town of Pnjamo, Guanajuato. Far from being just a company, Hacienda Corralejo's reach extends to many parts of the world. Its attractions include not only tequila, but also history, culture and learning. Far from being just a company, Hacienda Corralejo's reach extends to many parts of the world. Its attractions include not only tequila, but also history, culture and learning. At the start of the Hacienda Corralejo tour, a welcome sign reflects the company's human warmth. Visitors can satisfy their curiosity and excitement about the processes used to make tequila. The atmosphere is a delight to both sight and smell, as exemplified by casks for aging tequila located in beautiful cellars and filled with a suggestive and captivating aroma that evokes the honey of cooked agave. In each individual area one gains an appreciation for things made in Mexico, a Mexico with its own customs that go hand-in-hand with one of the world's most popular tequilas.

Produced in the most coveted region of Bas Armagnac, the Labiette Castille Bas Armagnac 1988 vintage is made by blending brandies made from grapes harvested, vinified, and distilled in 1988 only.  This 1988 vintage has the aromas of salted caramel and candied walnuts.  Serve as a digestive - savor as an after-dinner drink with special guests.  

The name Labiette Castille comes from two specific localities belonging to the village of Sorbets (Gers, France) that are called: “Labiette” on the western part of the vineyards, and “Castille”, to the east. Our logotype represents a Knight of the King, paying tribute to the most famous musketeer D’Artagnan.

Our house was founded in the late 19th century by a native family of Sorbets and is owned by the Lesgourgues family since the mid-1970’s.

Grapes
The house uses the main grape varieties coming from the vineyard located in the Bas Armagnac. Predominantly Baco 22A and Ugni Blanc, and secondary Colombard and Folle Blanche.

Wines
The white wines obtained offers good acidity and low alcohol content that are suitable for traditional distillation.

Distilling
The wines are distilled in a continuous “Armagnacais” column still: this is the perfect way for distilling our wines in Armagnac, hence capturing most of the flavors contained in the wines. Each grape varietal is distilled separately, 24 hours a day, 7 days a week during the autumn season until Christmas time.

The freshly “brandy” comes out from the column still at around 60% alcohol.

Aging
The “brandies” are then stored in French oak barrels (430L each).
The Labiette Castille Armagnacs age in 100% local Gascony oak. These casks will fit best our Armagnacs, giving them time to grow and to capture the genuine flavors and tannins from the oak. Annually, the cask will lose about 3% of evaporation. This qualitative phenomenon is known as “Angel’s share” (la Part des Anges in French).

Blending
Our cellar master, with the members of the Lesgourgues family, oversees the blending (“assemblage”) choosing the different eaux-de-vie that will be making the future Armagnac.
This blending mission is critical in the house’s capacity to create the most exquisite yet singular Armagnacs.

Bottling
All of our Armagnacs are progressively reduced in alcohol, and most of them are bottled at 40% alc after a non-chilled filtration.

Delight in the discovery of ginja9, Ginja (Portuguese for sour cherry) is a popular liqueur in Portugal that embraces history and divine taste.

Size: 750ML

Proof: 36 (18% ABV)

Origin: Portugal

Detailed Description

Ginja is the Portuguese word for Sour Cherry, also known as morello cherries. It is 100% naturally processed, and no added color or preservatives. Ginjinha is a popular liqueur in Portugal that embraces history and divine taste. This ancient tradition dates back to the Portuguese monks of the XVII century. For a sweeter indulgence and a unique touch, serve as a shot in a dark chocolate cup.

Ginja9 Cherry Portuguese Liqueur Tasting Notes

Nose: An intense sour cherry aroma and a slight hint of cinnamon.

Palate: A striking balance between sweet and tart, it is the flavor of ripe cherries in liquid form.

Finish: Cherry jam with lingering fruit tartness.

The impact is intense, complex and fruity. The bouquet initially deliver the intense notes of mature fruit, such as cherries, plums and small black berries that are typical of Sangiovese. Then it fades into hints of spices, mint, sweet tobacco and refined balsamic notes on the finish. The notes typical of Cabernet Sauvignon and Merlot are perfectly integrated with the Sangiovese.

Tasting profile: At the palate it is full-bodied and harmonious and characterized by the finesse of its silky tannins. The taste is exalted by a remarkable pleasantness and freshness and a texture in which each varietal adds its own distinctive trait. The finish is incredibly persistent, with an aftertaste of black berry fruit and cocoa.


Bottle Size: 750ml

Founded as a dry community, Evanston, Illinois was the birthplace of the Women's Temperance Movement and home to Frances Elizabeth Willard, an influential protagonist in the story of Prohibition. As the Temperance Movement approached a boiling point, abstinence slowly began to creep across the country and Willard and her league of temperance supporters turned Evanston into a stronghold. For over 100 years, Evanston remained a dry town. It wasn't until Paul Hletko, owner and master distiller at Few Spirits, began lobbying the town that the antiquated laws were lifted. "I'm the vice president of the PTA at my kids' school and I coach their soccer and T-ball teams," Hletko says. "People around town know me and what I'm about, which is handy when you're looking to change 100 years of laws." Today, hidden down a dark alley in a former chop shop, Hletko and his skilled team are producing another batch of Few Spirits American Gin. The gin is crafted from a mash of corn, wheat and unmalted barley, which are infused with eleven unique botanicals, including juniper, citrus lemon and orange peel, Tahitian vanilla, cassia, grains-of-paradise and home-grown hops. As a result, the gin has a bold citrusy flavor profile, with notes of spicy ginger and earthy botanicals that complement a subtle hint of juniper. Once the botanicals have been infused, the gin is bottled at 80 proof. Few American Gin earned the Silver Medal at the International Review of Spirits Competition in 2011, and the San Francisco World Spirits Competition in 2012.

Junmai is the Japanese word for “pure rice sake.” Junmai sake refers to non-additive sake, meaning that our sake has just four ingredients, all locally sourced in Kyoto: water, rice, yeast, koji. While Junmai sake can be served hot, warm, at room temperature, and chilled, Sake High! is best served chilled. Our sake has a full body flavor, with slight fruit and acid notes, pairing well with most cuisines.

Clean, floral and fruity, our blanco tequila is equally impressive sipped alone or mixed into a colorful cocktail. An un-aged award-winner, Azuñia Blanco Organic Tequila boasts agave, lemon and tropical fruit flavors, finishing off with notes of light pepper and citrus. Try it in our popular Azuñia Orgánica, our honestly authentic version of the Organic Skinny Margarita, or take a more adventurous turn at your next mixer by stirring it into one of our signature craft cocktails.

> Made with 100% pure Weber Blue Agave grown in dedicated fields of the Tequila valley
> Piñas harvested by hand and roasted 36 hours in traditional clay hornos
> Fermented naturally in open-air vats with wild borne yeast
> Finished with double pot still distillation
> USDA Certified and BioAgriCert Organic

For the purest expression of 100% agave, look no further than our Plata. This tequila has a clean, lively flavor with floral and herbal notes. Enjoyable from start to finish.

Bottle size: 750ml

Captain Morgan Black Cask 100 Proof Spiced Rum is a secret blend of Caribbean rums and select spices which brings out the intensity of rum in all its original full-flavored glory. Stored on charred oak casks in order to give it a smooth mellow taste, it is specially crafted to taste great with cola or as a shot.

Tom Cat Gin is an expedition into uncharted territories. Once distilled, we age the gin in new American oak barrels in search of a bolder expression. The robust character of the new oak barrel mingles with the coniferous quality of the juniper, yielding an enticing aroma. A touch of raw honey leaves this revolutionary spirit remarkably approachable, whether drinking neat or in a cocktail. When the world called for whiskey, we answered resolutely with gin.

AN EXTRAORDINARY SPIRIT

Wilde Irish Gin is an exquisite blend of botanicals with a delicious mouthfeel and delightfully rogue flavor. It's not for those who make our world great, but for those who make it interesting. 

Oscar Wilde Spirits, Inc. was founded in 2021 by long-time friends and business partners Stuart Hall and Conor Quinn to create a premium Irish gin for the world market.

Flavor Profile: Citrus forward, with soft juniper and distinctive floral nose

TWO WORLD RENOWNED BARTENDERS WALK INTO A DISTILLERY

Henry Besant and Dre Masso had already made their names in the bartending industry, winning cocktail competitions every step of the way, when they arrived at Los Altos in Jalisco, México: Tequila country. Right there they met Jesús Hernandez, Maestro Tequilero, who partnered with them to create a tequila not only made the "right" way but also tailored to fulfill their bartending dreams: naturally smooth, high quality, accessible and with a flavor able to cut through complex cocktails with great taste.

Newton Vineyard Red Label Claret offers lively character and harmonious balance derived from meticulous approach top winemaking. Sourced from Napa and Sonoma county vineyards, these wines are made in the Newton style to showcase the purity of fruit.

Rich, ripe fruit dominate the nose with aromas of currant, boysenberry, blackberry and black cherry all intermingling. They are complimented by notes of vanilla, sweet spice and oak. The fruit continues onto the palate where the wine is balanced and bright, with round supple tannins and a nice lingering finish.

Bottle Size: 750ml

This wine is made from the purest grape juice, which alone allows Laurent-Perrier to produce "La Cuvée", a champagne wine of great finesse and beautiful freshness obtained after long aging in our cellars. .

The choice of a high percentage of Chardonnay is the basis of Laurent-Perrier's style and personality. Purity, freshness and elegance are the characteristics sought for this wine which initiates the spirit of the House.

Our Napa Valley Cabernet Sauvignon artfully combines the classic elegance of the old world and the ripe fruit of California. It displays an opaque garnet color with a bouquet driven by fruity aromas of blackberry liqueur. It also offers the savory components of sage and molasses. These complex aromatics are complemented by sandalwood and nutmeg characteristics indicative of American oak aging. This is a well-structured wine with a compact and rich mid-palate buttressed by silky tannins and generous acidity. Given proper cellaring, this wine will provide drinking pleasure through 2037.

Vintages vary by location. The current vintage in stock will be shipped.

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 14-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatin's copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbell's expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their 14-year-old single malt. This whisky became a part of the Tomatin stable in 2014. Aged in bourbon barrels and finished for one year in Tawny Port casks (which previously held port for around 50 years), this is the first expression from Tomatin to be aged in this variety of wood. Fruity with a slight nuttiness, this single malt is smooth and sweet. Gold medalist at the 2016 San Francisco WSC and World Whisky Awards, the 14YO also scored 92.5 in Jim Murray's 2017 Whisky Bible.

Five years after Panama seceded from Colombia, Don Jose Varela a young Spanish entrepreneur opened the first sugar mill in Pes, a small city situated in southern Panama. Thirty years later, Varela began distilling the excess sugar cane that he harvested into rum. While rum has traditionally been associated with the Caribbean islands, the rum matured in Pes is uniquely flavorful due to Panama's climate. The tropical rainfall, humid days and breezy nights produce incredibly ripe sugar cane, and add character and personality to the rum as it matures. Today, Luis J. Varela Don Jose's grandson represents the third-generation of master distillers in his family. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world,"Varela says. Ron Abuelo Centuria Rum is a limited-edition rum crafted exclusively from sugar cane harvested on the Varela Estate. While many sugarcane farmers burn their fields prior to harvesting their plants (burning enables faster cultivation), Varela refuses to use flame-harvesting due to the detrimental effects it has on the sugars residing in the base of the cane stalk. Rather, when the sugarcane reaches its peak of maturity, expert farmers at the Varela Estate tenderly harvest the crops by hand. Once the cane has been harvested, it is shredded at the distillery before being fermented and distilled. Following distillation, the rum is solera-aged for up to 30 years. Solera aging is a process that has generally 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. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. Ron Abuelo Centuria Rum was crafted to celebrate the distillery's 100th anniversary. The rum has a dark caramel color, along with an aroma of sweet vanilla, toffee and chocolate. The aroma gives way to notes of crme br?le, molasses, coffee and dark tea on the palate, and finishes with a touch of sweetness. The rum was named one of the top 10 rums by Gayot, and was rated one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points. In addition, it earned a score of 96 points from the Beverage Testing Institute, which said that it was "a fantastically flavorful and balanced sipping rum." 

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989. It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Crafted from a mash bill of 55% corn, 30% malted barley, and 15% malted rye, then aged in new charred oak for upwards of 3 years, this expression is bottled at 86.5 proof.