Since 1984, each Master Distiller of Midleton Very Rare uses their eye for detail, their passion for quality whiskey and their exemplary skill to create the pinnacle of Irish whiskey—our special vintage release. The latest chapter of this renowned collection is adorned with the signature of our Master Distiller, Kevin O’Gorman. After months of exploration, O’Gorman crafted a balanced blend of rare and hand-selected single pot still and single grain Irish whiskeys from Midleton’s exclusive inventory to create this truly special release. Matured in lightly charred ex-bourbon American oak barrels, the Midleton Very Rare 2023 Vintage Release delights with decadent flavours and a tantalising aroma. The aroma, taste and finish of this whiskey will enliven the palates of those new to this collection while taking the seasoned whiskey collector on a journey through an exciting exploration of taste.

TASTING NOTES

Aroma
Opens with an intricate medley of fruits including nectarines, ripe melon, green apple, and apricot. A solid foundation of pot still spices, showcasing notes of freshly peeled ginger and crushed peppercorns, work in tandem with the aged grain’s perfumed notes of dried flowers and delectable golden syrup. The oak continues to reveal itself, adding notes of vanilla, combined with a honeycomb sweetness and freshly roasted coffee beans.

Taste
Luscious at first with succulent fruits and a distinctive creaminess along with a herbal quality akin to camomile tea. The pot still spices add depth and intrigue as they weave amongst the floral grain qualities found lingering throughout. The charred oak’s influence continues to build over time creating additional complexity as the wood-derived spices complement the ever-present fruits of candied orange and dried apricot.

Finish
The fruits and pot still spices build to a crescendo before giving way, leaving the final say to the oak tannins and antique grain whiskey.

Founded in 1952, the Kumesen Syuzo Distilling Co began distilling spirits made from Long Grain Indica Rice and fermented with native Black Koji. By 1989 Kumesen began to finish their product in Bourbon casks and Kujira was born. Kujira Ryukyu Whisky 25 Year is a premium Japanese whisky that has gained a reputation for its exceptional quality and unique flavor profile. It is produced by the Helios Distillery, which is located on the southern island of Okinawa in Japan. The Kujira Ryukyu Whisky 25 Year is made from a blend of rare, aged whiskies that have been matured for at least 25 years in carefully selected oak casks. The aging process is a critical aspect of the production process and is carefully monitored to ensure that the whisky achieves the perfect balance of flavor and aroma.

Tasting notes

Rich and complex, with notes of vanilla, oak, and honey, as well as a hint of smoke and a subtle touch of fruit. On the palate, the whisky is smooth and full-bodied, with flavors of caramel, toffee, and dried fruit. There are also subtle notes of spice and a hint of oak, which add to the overall complexity and depth of flavor. The finish is long and satisfying, with a lingering warmth and a pleasant sweetness that leaves a lasting impression. It is a whisky that is best enjoyed neat, or with a small amount of water to help open up the flavors and aromas.

Slow down for citrus with lemon, lime and grapefruit in Cruzan Citrus Rum. It wasnt easy to strike a perfect balance between those three similar, yet distinct avors, but it sure was worth it.

Bottle Size: 750ml

This one changed the way we think of bourbon, all because one man changed the way he thought about making it. Bill Samuels, Sr., simply wanted a whisky he would enjoy drinking. Never bitter or sharp, Maker's Mark^® is made with soft red winter wheat, instead of the usual rye, for a one-of-a-kind, full-flavored bourbon that's easy to drink. To ensure consistency, we rotate every barrel by hand and age our bourbon to taste, not time. Each and every bottle of Maker's^® is still hand-dipped in our signature red wax at our distillery in Loretto, Ky., just like Bill, Sr., would have wanted.

Tasting Notes

Palate: Rich sweetness of vanilla, honey, almond, and maple syrup with a hint of caramel.

Nose: New woody oak notes with cherry and vanilla with honey and malted cereal.

Color: Light golden copper.

Finish: Long and smooth with a maraschino cherry, baking spices, vanilla, and chocolate notes

This iconic vermouth was a phenomenal success from the outset across the Atlantic and was later immortalized by James Bond and his Dry Martini, a very simple and absolutely elegant cocktail. Dry vermouth is still acclaimed by bartenders and mixologists from around the world. Slightly sweet, with a subtle golden tint, our dry vermouth has a generous and rich nose with hints of citrus bark underscored by the freshness of menthol and balsamic notes. Almond and stone fragrances dominate the slightly bitter citrus base and bring balance to our lively and fine dry Vermouth de Chambéry.

Serving
Dolin dry vermouth is made from a unique blend of 15 botanicals and spices that macerate in a specific white wine, Ugni Blanc, like the other Dolin vermouths. Absinthe, brooklime, rose and orange bark are the best-known ones, but you can also taste verbena or yellow genepi. Slightly sweet, this dry vermouth is particularly appreciated by bartenders for its subtlety and elegance. You can of course also enjoy this Dolin dry vermouth as an aperitif, neat or on the rocks.

The Glenturret Triple Wood is a sweet and spicy yet soft whisky that builds on the distinctive fruity flavours of our new make spirit. Matured in American and European oak sherry seasoned casks alongside Bourbon barrels. The three different cask styles have been thoughtfully combined to create a whisky with an alluring golden colour and a delightful subtle character.

WHISKY MAKER'S TASTING NOTES
VIBRANT spices. PEACHES with a dash of CINNAMON and VANILLA meet with CREAMY WOOD notes leading to a SWEET OAKY FINISH.

Since 1887, the production of Clément rum has been carried out according to the traditions and time- honored methods inherited from Homère and Charles Clément. Clément Blanc is an approachable and highly mixable rum perfect for cocktails. “Rhum Agricole” is distilled from sugarcane juice as is typical in Martinique and proudly wears the “AOC Martinique” designation signifying an exemplary degree of expertise in every stage of production.

Tasting Notes

Maturation: rested in stainless steel tanks for 6 months and gradually reduced over time

Nose: Sweet and vegetal with hints of black tea.

Palate: Soft and graceful with a notes of fresh cut grass and green beans.

Cocktail Suggestions: Mojito, Daiquiri, Cosmo, Ti'Punch

Brand Introduction

A mission-driven, social impact-driven company, Erstwhile is a boutique agave spirits importer based in Brooklyn, New York.  Our mission: advocate for small, independent, family-owned producers who lack representation outside their local communities in Mexico; and bring their craft to mezcal lovers in international markets for the first time.

We work closely with our partner producers and set them up for success.  No haggling.  No exclusivity contracts.  We guide producers through the complicated steps to export in their own names for the first time, and cover necessary expenses including local attorneys, accountants, license fees, and more.  We absorb our producers’ marketing and supply chain costs as our own. 

We believe in autonomy for producers, be it hiring their own workers or using their own bottling facility. We only step in if they want our help. We connect our partner producers to share knowledge and help each other in production. 

Revenue from every Erstwhile bottle sold creates jobs in our partner producers’ and vendors’ local communities in Mexico.  Our producers hire their own team of local men and women, on their own terms. 

Erstwhile is a woman-owned, women-led business.  Our team is multicultural and multilingual.  We are outspoken about elevating underrepresented voices in Mezcal and our industry. 

Erstwhile Bacon Pechuga (2021 Limited Edition)

Must-have for any serious mezcal collector. This Bacon Pechuga Mezcal is an all-women collaboration and 2021 Limited Release between Erstwhile Mezcal and the Hernández Women Mezcaleras from Santiago Matatlán, Oaxaca.  Only 300 liters made.  Ripe mango, guava, pineapple, and bacon locally sourced in Oaxaca are the star ingredients.  Three distillations total.  Bacon is slow-steamed in the still for the last two distillations, giving an amazing creamy and smooth texture to each sip.⁠

Maker Notes

On 6th December 1970, three single casks were filled with Glenrothes Single Malt Scotch Whisky. Over the following half-century, that Single Malt Scotch Whisky matured undisturbed in those self-same barrels.

The relationship between each individual cask, the distillate and the surrounding air brings about a marvellous alchemy; each cask yields a whisky that is slightly different from those around it. To celebrate the differences in personality between individual casks, we have therefore chosen to bottle each of these “sibling casks” separately.

MARK GILLESPIE OF WHISKYCAST’S TASTING NOTES – CASK NO. 10586:

The nose is malty with gentle kisses of peat smoke, vanilla beans, dark chocolate, and touches of dried apricots, mango, and papaya. The taste starts off light and fruity at first, followed by a nice balance of spices, barley sugar, and a hint of smoke. The finish has a whiff of peat smoke, along with chocolate and a lingering touch of spices. Overall, it’s luscious and vibrant with a gentle smokiness. (96 Points)

CASK NO. 10588:

The nose is rich with orange marmalade and notes of vanilla beans, Manuka honey, a touch of smoke, and a good maltiness. The taste can be described in one word – wow! There is a great fruity character with apricots and orange peel balanced by touches of oak tannins, vanilla beans, barley sugar, and a hint of spice that lasts through the long finish along with touches of tropical fruits and a hint of oak. (95 Points)

The available cask will be shipped

CLYNELISH 10 YEAR OLD SPECIAL RELEASE 2023 SINGLE MALT SCOTCH WHISKY

Introducing Clynelish 10 Year Old Special Releases 2023 Single Malt Scotch Whisky bottled at natural cask strength - The alluring rhythmic beat of a sweetly honeyed bass anchors a richly composed melody. Gradually, from this sea of smooth harmonies, there comes a call to transcend scales. A solo breaks free, its golden, shimmering tones rising to sublime heights in a haunting, captivating hymn to jazz. The honeyed flavours and smooth, waxy textures of Clynelish play the sweetest of melodies. Along with the mesmerising solo wildcat on the bottle, they inspired our Malt Master to create a whisky to express all the sweet and soulful richness of classic American jazz. Exclusively aged in ex-bourbon American Oak, this expression sings with notes of rich caramel and vanilla spice. Mellow aromas on the nose begin a mineral and maritime theme, then become sweeter and rounder, their golden melody anchored by an earthy bass note. Smooth and sure, the vanilla-sweet, rich and powerful taste is soon shaped by a hint of saltiness and a soaring peppery solo that reaches its smooth crescendo in the long, spicy finish.

TASTING NOTES

PALATE: Smooth and sure, the vanilla-sweet, rich and powerful taste is soon shaped by a hint of saltiness and a soaring peppery solo.

FINISH: Smooth crescendo in the long, spicy finish.

Since the time of the Ashikaga shogunate in the 16th century, tiny villages situated along the mountains of Kyushu in southwest Japan have been producing shochu. Shochu is a unique Japanese spirit, typically distilled from barley or potatoes (as compared to sake, which is a type of rice wine), and has a signature earthy flavor. While shochu has been distilled in Japan for over four hundred years, it is only in the past decade that shochu has experienced a resurgence in 2003, Japanese production of shochu surpassed production of sake for the first time. New to market, Mizu Shochu is distilled from two-row barley, which is sown in the early spring and harvested in the summer. After local farmers in Saga, Japan harvest the barley, it is polished, washed, and steamed before tojis (master distillers) Wada-san and Okoba-san begin fermenting the grains. In order to begin fermentation, the tojis add steamed rice that is coated with black koji microbes to the mash, along with a touch of yeast and pure water sourced from Black Hair Mountain. The koji microbes, which release a gentle citric acid during fermentation, impart a distinctive aroma and flavor to the shochu, and bring out the subtle sweetness of the barley. Following fermentation, Mizu Shochu is distilled in a single pass (traditional shochu is only distilled once) and, after being left to rest for at least six months, brought to 70 proof using water from Black Hair Mountain. Much like American law with respect to bourbon, Japanese law prohibits adding any sugars, sweeteners or flavors that affect the taste of shochu once it has been distilled. The higher alcohol content of Mizu reflects its status as a "genshu-style" shochu shochu that allows the tojis to show off their skill and craftsmanship using the finest ingredients available to them, resulting in rare, artisanal shochu a cut above typical shochu. As a result, Mizu Shochu has a robust aroma of cantaloupe and freshly cut grass that is complemented by hints of bananas, raisins and brown sugar. The flavor is smooth and slightly creamy, with mellow notes of fresh, slightly sweet grains that lead to touches of caramel and vanilla on the finish. Mizu Shochu is also known by its full name, Mizunomai (?), which means "dance of the beautiful crane."The shorter form of Mizu is a play on the Japanese word for water, which is evoked by the smoothness and purity of Mizu Shochu. Mizu Shochu is available exclusively through for a limited period of time.

Situated in the province of Munster, the Cork Distilleries Company was founded in 1877. Two years after it opened its doors, the distillery began bottling its first whiskey, and in 1882, the company hired a young Corkman named Patrick J. O'Flaherty as their salesman. The classic charmer spent 4 decades selling his whiskey in Ireland. Known for his easygoing personality and generosity, he would ensure everybody around him always had a great time and was always buying rounds for the patrons in the pubs he visited, becoming a universally-loved character. The whiskey's original name was soon forgotten with everybody was starting to order "Paddy whiskey". In 1912, the distillery officially renamed the whiskey Paddy Irish Whiskey in his honor. Today, Paddy Old Irish Whiskey is made from the finest malted and unmalted barley harvested from the East Cork countryside, together with water sourced from river Dungourney. It's a triple-distilled blend of grain, malt, and pot-still whiskey, each component contributing an integral part to the smoothness of the finished spirit: a floral sweetness from the grain, toasted biscuit from the malt, and creaminess from the pot-still. Light, balanced, and pure, it has a rich golden color and deep spice, honey, and vanilla notes. It is matured in 3 different oak casks, before being bottled at 80 proof.

Ketel One Vodka (made in Netherlands) and Fair Cafe Liqueur, make for a rich, elegant classic.

THIS IS HOW WE DO OUR THING
True to ourselves. True to our friends. We love the simple things in life. And sharing them with our crew - Every chance we get. That's how we Get Country.

MADE TO BE SMOOTH & EASY DRINKING
Old Camp is Peach Pecan, easy drinking whiskey that doesn't sacrifice anything to be smooth. We say, "Whatever you do, Never go in alone. And always do it right."

The 1st and only peach pecan whiskey on the market, Old Camp is blended using American whiskey and aged for at least 2 years in American White Oak barrels. It has an aroma of fresh citrus, sweet Georgia peach and nutty southern pecan. The flavor is balanced with nutty caramel and a crisp spiced peach finish. Kick-start the party. Best enjoyed as a shot, over ice or especially in mixin’s like Old Camp Iced Tea or Lemonade.

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlement's tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent. In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmer's along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyana's rich tradition of distilling fine rum with El Dorado 12 Year Old Rum. El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyana's rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers' antique wooden and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement). El Dorado 15 Year Old Rum is matured in bespoke, 45-gallon American oak casks for a minimum of twelve years. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyana's intense heat and tropical climate forces the rum and wood to mingle. El Dorado 15 Year Old Special Reserve is a combination of specially selected rums aged up to 25 years. These selected rums are distilled in Enmore and Diamond Coffey stills, the Port Mourant double wooden pot still and the Versailles single wooden pot still before being blended to perfection and aged in old bourbon oak casks. El Dorado 15 Year Old Special Reserve has won continuous major awards over the past decade, possessing the most intriguing and complex character in its class. Perfect for long sipping, straight or on the rocks.

The second release in The Macallan Home Collection is a tribute to our extraordinary Estate, inspired by the natural beauty of The Macallan's birthplace and the River Spey.

The stunning painting on the front of the pack is the work of photo-realist artist Michelle Lucking, and captures the River Spey in its majestic winter beauty. The Spey, which flows gently through our Estate, is an enduring source of inspiration and an essential part of our whisky-making process. We are proud custodians of our 1.5-mile stretch of the river, protecting its waters and the wildlife around it.

Michelle works with her fingers to bring her subjects, most often water, to life. She has used natural pigmented pastels to create a collection of six original pastel paintings of the River Spey, three of which are included in the art folio. The colours she has chosen echo the earthy hues of umber, russet and gold found within our whiskies.

THE EXPERIENCE

COLOUR: Raw Umber

NOSE: Rich raisin and sultana, cinnamon, apple, pear, sweet oak, treacle sponge & vanilla

PALATE: Sultana, rich velvety butterscotch, toasted oak, chocolate & nutmeg with a hint of anise

Raicilla, a type of Mezcal originating from Jalisco with a history of over 600 years, found its unique identity in the 1780s. Crafters cleverly renamed their mezcal to Raicilla to avoid a tax enforced by the Spanish crown, successfully convincing tax collectors of its distinction. Despite its deep roots, Raicilla remains relatively unknown, largely overshadowed by the global fame of tequila, particularly in Jalisco. Yet, Jalisco boasts a remarkable variety of agave species and diverse landscapes, contributing to Raicilla's diverse flavors and historical depth. La Venenosa Raicilla, founded by chef Esteban Morales in 2011, aims to unveil these hidden gems globally. Esteban journeyed across Jalisco, curating a collection of six unique Raicillas crafted by skilled distillers, each employing traditional techniques and sourced from different regions, showcasing the varied agave types and production methods.

TASTING NOTES

Aroma: lavender, lemon grass, pineapple

Taste: lavender, lemon grass, pineapple

Texture: shiny and silky, long bitter finish

Vineyard
We meticulously selected the best fruit from Napa Valley and Lake County to bring out the vibrant aromas and flavors that make this varietal so appealing. These regions’ warm days and cool nights are ideal for promoting Sauvignon Blanc’s beautiful and vibrant aromatics, as well as its balanced acidity.

Harvest
Drought conditions characterized the growing season of 2021. Less water to the vines produced lower yields, but incredibly high quality. Moderate temperatures throughout the growing season with minimal heat spikes contributed to an early harvest with excellent fruit expression, vibrant acidity, and lower sugars in the grapes. Our Sauvignon Blanc harvest started on August 12th and was completed by the 16th.

Winemaking
After harvest, the fruit was immediately de-stemmed and sent to the press. A cool fermentation in 100% stainless steel tanks followed to better preserve the bright and crisp Sauvignon Blanc fruit characteristics.