New Amsterdam Mango offers the taste of a fresh, juicy mango with layers of tropical fruit. Aromas of papaya and passion fruit create a crisp and refreshing finish.

TRY "NEW AMSTERDAM MANGO SODA" RECIPE:

> 1.5 oz. New Amsterdam Mango
> 3 oz. Soda or Tonic
> Garnish with Mango Slice

Instructions: Add ingredients into a rocks glass filled with ice and stir together to combine/chill. Garnish with a mango slice.

Alan Shayne founded Spirit Imports in 1993. An experienced veteran of the spirits industry, Shayne founded The Scotch Malt Whisky Society of America. In the nearly three decades since his daughters Lauren and Gabrielle joined the family business they have built a portfolio of eight brands and dozens of releases. The Classic Cask is a label of distinctive single barrels and strictly limited releases of Single Malt from some of the best distilleries. Each bottle is numbered in series, once a release is gone it is gone forever. This Classic Cask 23 Year Old Original Cask is part of a series of four twenty-three year-old Spirits released in tandem. Each whisky is comprised of single-casks sourced from Speyside, Highland, and Island distilleries each hand selected by Master Blender David Hallgarten of the Glenaden Distilling Company. They were matured in their original casks for a full twenty-three years before being married and divided into quarters for finishing and bottling without chill-filtering. This bold whisky was aged in first fill Bourbon barrels for its entire 23 years of aging. The nose is honey and vanilla, with fruity, citrus and toffee notes on the palate and an unusually smooth finish. 

Aged 6 months in oak, which gives it a very light color and no real hint of wood. Salted caramel, crème brûlée, and toffee notes. There's agave on the nose, but it quickly dissipates as you head for a light dessert course, complete with minty anise finish. Most complex tequila in the lineup.
“96 Points” Tasting Panel Magazine

The coffee infused Ron Colón Salvadoreño is made with single estate beans grown on the side El Salvador’s famous Santa Ana volcano. Each step from growing, processing and roasting is done by Tomas and Andres Trigueros of Jags Head Coffee. The beans are dried using the natural process; consistently turned by hand to ensure they dry equally over a period of four weeks. This slow process allows for the bean to interact with the natural sugars from the cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward flavor. Our goal was to bring together the best Salvadoran Coffee and Rum.

PROCESS

Ron Colón Salvadoreño Coffee Infused Rum 111 Proof is cold macerated with whole coffee beans for 48 hours. This allows enough time for the coffee beans to release their rich cherry, chocolate, and honey flavors before the bitter notes begin to impart on the liquid.

TASTING NOTES

The coffee infusion brings notes of dark chocolate and dried sticky plums. A medium to dark roast gives the rum a rich, warming, nutty flavor with a tiny hint of bitterness. This is balanced from the notes of the aged rum of fresh banana and juicy pineapple.

Awards: 94 Points - Jim Murray's Whisky Bible for nine consecutive years

The coffee infused Ron Colón Salvadoreño is made with single estate beans grown on the side El Salvador’s famous Santa Ana volcano. Each step from growing, processing and roasting is done by Tomas and Andres Trigueros of Jags Head Coffee. The beans are dried using the natural process; consistently turned by hand to ensure they dry equally over a period of four weeks. This slow process allows for the bean to interact with the natural sugars from the cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward flavor. Our goal was to bring together the best Salvadoran Coffee and Rum.

PROCESS

Ron Colón Salvadoreño Dark Aged Rum is cold macerated with whole coffee beans for 48 hours. To make the 81 proof we work with more coffee beans in our recipe to create a richer flavor.

TASTING NOTES

The coffee infusion brings notes of delicate toasted coffee beans and milk chocolate. The natural process of the beans showcases the fruit forward flavors in the beans and balances with the sticky pineapple and fresh banana notes.

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture women's corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, it's home to Journeyman Distillery and Bill Welter, Journeyman's master distiller. Welter, who was formerly a banker in Indiana, began his journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic & kosher distiller's facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one. Journeyman Distillery is located in an 1800's corset and buggy whip factory in Three Oaks, Michigan, once a dry town. Corsets, Whips & Whiskey is a single-grain, cask strength barrel-to-glass limited release whiskey, showcasing the high quality and terroir of the organic Michigan wheat used to produce it. The 100% wheat provides a soft sweetness and smoothness to this whiskey unlike any other and reminiscent of an Irish whiskey on the palate.

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens Academy of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents' home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery. Together, the Leopold Brothers attempt to marry chemistry with poetry and it's working. Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses. The finest blackberries from the Rocky Mountain region are harvested over the summer, juiced, and blended with their small batch whiskey. The result is a rich spirit with notes of vanilla, raisin, and oak imparted by the charred American barrels. This whiskey is naturally colored by the barrel and blackberry juice, and bottled by hand to maintain the integrity of the sweet blackberries and soft finish. This Leopold Bros. whiskey is proudly made with real fruit, and no artificial preservatives. As such, the fruit will naturally oxidize over time. Enjoy within 60 days of opening if left open at room temperature. To preserve your whiskey longer, place it in a refrigerator for up to 120 days. 

Mount Gay Distillery is located in Barbados. The brand dates all the way back to 1703 and is said to be one of the oldest rum houses in the world. The distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleyne's namesake. Today the distillery produces high-quality rum using the best ingredients, which includes coral-filtered water, a combination of naturally-occurring yeast and their proprietary strain. They employ a combination of pot and column stills, blending together the intense aromas and flavors of the first with the smoothness of the second. Over the past 4 decades, they have had 4 Master Blenders, the current one being Trudiann Branker. The spirit matures in American Whiskey, Bourbon, and Cognac oak casks, with others being brought in for various special editions. Mount Gay is home to the largest stock of aged rum in Barbados. Mount Gay Port Cask Expression Master Blender Collection #3 is a small-batch blend of traditional column-still rums that have spent 5 years in tawny port casks and double-distilled copper pot-still rums aged 14 years in American whiskey casks, then finished in tawny port casks for another year. Rich, deep, and complex, it showcases Master Blender Branker's skill and is bottled at cask strength without chill filtration.

Holmes Cay is an independent bottling company from New York City. Founded by New Yorker rum aficionado Eric Kaye in 2019, they focus on finding the very best rums and bottling them at cask strength. Kaye used to work as a producer and music composer for film, TV, and commercials, but has also been an avid diver for decades. His favorite pastime brought him into contact with fantastic rare Caribbean rums. He felt he needed to share these with his fellow Americans, which is how Holmes Cay came to be. Passionately standing behind the tradition and honor that is an integral part of rum, Kaye hopes to bring incredible as-of-yet-unknown unadulterated cask-strength rums to the US, introducing spirit-lovers to the best-kept secrets of the rum world. Their very first release Holmes Cay Barbados 2005 fittingly came from the legendary Foursquare Distillery in Barbados. The Holmes Cay Barbados 2009 Port Cask Rum is another one from their fruitful collaboration with Foursquare. "The Barbados 2009 Port Cask is our first edition with secondary maturation. The secondary aging complements and highlights the existing character of the spirit," says Kaye. Distilled in 2009, it's a blend of column and pot-still rum that was aged 8 years in Barbados, then 2 years in the UK in ex-bourbon barrels, before being finished in port casks for another year in New York State. Bottled at 112 proof, only 2 casks of this 11-year-old cask-strength rum were produced. 

Gooderham and Worts Four Grain Whisky is a blended whisky, based on the historical style of the original. The four grain expression contains corn, barley, rye and wheat, all distilled separately in a combination of pot and column stills. The components are then aged in both virgin oak and ex-bourbon barrels before blending. The final blend is bottled at 44.4%, a higher proof than is typical of Canadian whisky, to emphasize the woodier characteristics.

Hand-crafted in a malt whisky distillery, there’s a lot about Caorunn Gin that’s ingenious. Five of our eleven botanicals are hand-foraged locally, and they're all distilled slowly in the world’s only working Copper Berry Chamber. This clever contraption infuses the flavours as evenly as possible, and the result is a mouthwateringly refreshing gin.

So you already know "it's the one served with apple" but there's so much more to our classic gin. Find out what goes into our recipe to create the full-bodied and invigorating flavour we're known for.

The new Dickel Bourbon Aged 18 Years is a bourbon that has been aged in charred oak barrels and blended to perfection. Hailing from the quiet hills of Cascade Hollow, the long aging process in our single-story rickhouses imparted Dickel Bourbon 18 Year Old with mellow yet complex flavors including deep notes of crème brulée and stone fruit.

A SINGLE MALT THAT MARRIES TRADITION WITH INNOVATION

Blue Peak is an American single malt distilled at high altitude, aged in new American oak barrels, and Solera finished, a maturation process typically used in wine, resulting in a rich and mellow whiskey.

PROCESS & PROFILE

Named for a 13-thousand-foot peak in Aspen, Stranahan’s Blue Peak Single Malt is double-distilled at high altitude and aged for 4 years in new American oak barrels with a #3 char, imbuing a warm, toasted flavor. The Solera finished spirit boasts flavors of creamy butterscotch, brown sugar plus baked apples with notes of cayenne and toasted oak.

NOSE: Dried apricot, nutmeg, cinnamon toast, hints of leather and light tobacco.

PALATE: Creamy butterscotch and brown sugar, baked apples, with notes of cayenne and toasted oak.

FINISH: Rich and mellow, earthy malt gently fades into lingering spices.

This wine is sourced from vineyards in Napa Valley, including land that has been in the family of Jenny Wagner’s maternal relatives (the Emmolos) for generations. We seek out areas with light gravelly soil and ideal growing conditions that enable longer “hang time” for the grapes to achieve full ripeness. We also utilize techniques like crop thinning to produce an elegant, distinctive Merlot. This wine has expansive, dark berry flavors, a fresh earthiness and smooth, leathery tannins.

TASTING NOTES

Nose: Cocktail cherries and sweet spice, with notes of savory bread, newly oiled leather and pronounced French oak.

Palate: Smooth upon entry, with a richness that builds. Flavors of cherry, spice and savory bread carry over from the nose, with lush plums and a hint of jerky. Dusty, powdery tannins lend softness. French oak character comes through on the nose, palate and lingering finish.

Style differentiator: Longer “hang time” pushes grapes to full ripeness. The result is a wonderfully rich, earthy, dark and well-balanced Merlot.

Farming notes: Sourced in Napa Valley. Techniques like crop thinning throughout the growing season allow for smaller yields resulting in a wine that’s more intensely concentrated.

Introducing Kweichow Moutai Bulaojiu Orange: a vibrant fusion of traditional Chinese craftsmanship and modern flavor innovation. This exquisite spirit captivates with its citrusy zest, balanced by the legendary smoothness of Moutai. A harmonious blend of tradition and innovation, perfect for those seeking a taste of the extraordinary.

The 2017 vintage of Sterling Vineyards Vintners Collection Merlot greets the senses with a captivating bouquet. The aromas reveal a delightful interplay of ripe blackberries, plum, and cherries, layered with subtle hints of vanilla and warm spices. These inviting scents set the stage for a truly enjoyable tasting experience.

On the palate, this Merlot exhibits a harmonious balance of flavors. The rich fruit notes of blackberry and plum take center stage, offering a luscious and velvety texture. The wine's well-integrated tannins provide structure and depth, while the careful oak aging contributes a touch of vanilla and hints of toasty oak, enhancing the complexity of the wine.

The Sterling Vineyards Vintners Collection Merlot 2017 Central Coast displays a remarkable level of refinement and elegance. It boasts a medium to full body, with a smooth and lingering finish that leaves a satisfying impression.

One of the notable aspects of this wine is its versatility. It pairs well with a variety of dishes, making it an excellent choice for food pairing occasions. Whether enjoyed with roasted meats, pasta dishes, or aged cheeses, this Merlot complements a wide range of culinary delights, enhancing the overall dining experience.

The dedication to quality and attention to detail in the winemaking process are evident in every sip of Sterling Vineyards Vintners Collection Merlot 2017 Central Coast. It exemplifies the character and charm of the Central Coast region, showcasing the unique terroir and the expertise of the winemakers who carefully crafted this exceptional wine.

Discover the Exceptional 2017 Central Coast Merlot! Sterling Vineyards' Vintners Collection Delivers Richness & Elegance. Limited Stock Available. Indulge Today!

Crafted in a Polish distillery that has been producing vodka since 1910, Belvedere's Master Rye Distillers leverage six centuries of Polish vodka-making heritage to skillfully transform Polish rye into a vodka with a unique and distinctive flavor profile.

The Process

Requiring a careful combination of patience, care, and love, the process of creating Tears of Llorona starts with 100% pure Weber Agave Azul grown in the volcanic slopes of the Mexican highlands, where agaves grow slowly and naturally to achieve a higher starch content. Germán personally inspects each plant before harvesting and then slow-roasts the piñas the traditional way before fermenting using a proprietary yeast.

The fermented mosto, or must, is then distilled twice in traditional copper pot stills and aged in three distinct types of oak barrels— Scotch, Sherry Oak, and Brandy — for five years, which is two years longer than most traditional extra añejos.

Aging Process - Three Barrels

Aged for five years in three types of barrels, including scotch, brandy, and Sherry oak barrels, Tears of Llorona is then masterfully blended by Germán, delivering a layered tasting experience with a complexity of flavors. Germán then bottles at 43% specific gravity to balance the flavors. This slow, hand-crafted process results in a very high rate of osmotic loss, known as the “angels’ tears”; another reason for the name, Tears of Llorona.

SCOTCH | SHERRY | BRANDY OAK

Small Batch

While many aged spirits are discerned by the year in which they were released, each small batch, or lote, of Tears adorns a unique icon on the bottle’s neck label—one which often tells a story about the product or the maker.

TASTING NOTES

Master Distiller Germán González Gorrochotegui suggests a wide glass that allows Tears to open up. Don’t rush into it. Let it breathe. Swirl it in the glass. And do choose your glassware carefully because this is an experience for all five senses: the deep amber, the lingering nose, the feel of the legs on the glass, the conversation that ensues, and of course, the unforgettable taste.

AROMA: Caramel custard, dried fruit, and dark chocolate

TASTE: Agave with a heady spiciness and complexity for experienced palates

FINISH: Described best as "a warm scarf on a cold day."

Loch Gorm is the name given to our annual sherry matured limited edition.  Named after Islay’s largest freshwater loch neighbouring the distillery, the dark murky colour of the loch’s water is reflected in the rich coppery tones of our sherry matured Loch Gorm release.

AWARDS
International Spirits Challenge – Gold

For the 2023 Edition Anthony and Robin selected a total of 22 casks, 8 distilled in 2013, 6 distilled in 2014, and 8 distilled in 2015.

NOSE: Hints of cacao with an essence of leather, black cherry and light smoke.

PALATE: Roasted hazelnuts, dark chocolate and roasted dark fruits give way to light ashy peat smoke.

FINISH: Balanced and long with fresh Islay sea breeze.

OLOROSO SHERRY CASKS

Loch Gorm is exclusively matured in oloroso sherry casks from the renowned bodega, Jose Miguel Martin. It is common for distilleries to use a variety of sherry producers but for our consistent quality and character, it is vital that we source them all from just one bodega. We select a combination of sherry butts and hogsheads from Jose Miguel Martin that provides two separate styles of maturation.

These ex-oloroso sherry casks impart a combination of heavy sherry notes, spicy dark chocolate, rich fruits and burnt sugar. This balances beautifully with the Kilchoman peat smoke and citrus fruits found within our farm crafted spirit.