Maker Notes

A CRYSTAL-CLEAR AGED TEQUILA WITH ALL THE ENERGY OF A CLASSIC CUERVO NIGHT, NOW SMOOTHER THAN EVER.

SMOOTH HAS AN EDGE

Our newest 100% agave expression, Tradicional Cristalino is a Reposado matured in American White Oak and blended with a delicate amount of Tradicional Añejo and Reserva De La Familia Extra Añejo for added complexity. The blend of these three award-winning, aged tequilas is then filtered for crystal clarity and ultimate smoothness, while delivering the perfect tequila edge to kick off your most electric nights.

TASTING NOTES

AROMA: Notes of agave, tropical fruit & subtle hints of oak

FLAVOR: Vanilla and spice with a hint of melon

SERVE STYLE: On the rocks, in chilled shots, or cocktails that set the night in motion

Extra Brut Extra Old is a cuvée collection crafted from a unique blend of prestigious old reserve wines.

THE BLEND

Veuve Clicquot presents the third edition of its Extra Brut Extra Old collection. With one of the largest and most varied collections of reserve wines in Champagne (between 400 and 500 wines), the Maison has a unique wine heritage.

True to its expertise in the Art of Blending, Veuve Clicquot enriched its Extra Brut Extra Old collection in 2021 with a new cuvée composed of 8 years selected among its remarkable reserve wines: 1990, 1998, 1999, 2008, 2009, 2012, 2013, and 2014.

A precise Champagne made for wine lovers, this new wine is matured twice. First in vats on fine lees for several years, then in cellars for a further three years before disgorgement, giving it its texture and aromatic complexity. 

On the nose, Extra Brut Extra Old 3 reveals aromas of white flowers, citrus fruits (lemon), white fruits and opens with notes of bread dough and orange peel. The first sip reveals a great freshness on the palate, then comes the complexity and depth. Extra Brut Extra Old 3 has an aging potential of more than 15 years and brings all the precision and liveliness of a rare and complex Champagne.

TASTING NOTES

The aromatic purity of the Extra Brut Extra Old 3 cuvée is best enjoyed when paired with a balanced cuisine full of freshness: vegetables with fresh fruits, iodized ingredients such as fresh seaweed with crustaceans, or with fresh herbs.

ROBE: Very fine bubbles | An exquisite gold color

AROMAS: White flowers | Acacia | Citrus fruits (lime, lemon zest) | White fruits (grape) | Bread dough, fresh bread | Orange peel and candied lemon

The process for Siembra Valles Ancestral Blanco starts with agaves that are created from natural pollination vs cloning (hijuelos) which adds a few additional years to their growing process before harvesting.

The mature agaves are cooked in a earthen pit over wood and lava rocks, then hand-macerated with wooden mallets.

Gran Selezione, our top single vineyard Chianti Classico

Tasting notes

Dark and intense ruby red with vibrant highlights turning towards garnet with aging.

Complex and elegant on the nose, layered with rose and juniper, it evolves displaying sweet spices, tea leaves and roasted herbs.

The palate shows finely tuned balance and structure with pleasant freshness and well integrated oak and fine tannins.

Full-bodied with a deep, broad palate and a long, complex finish.

Elegant and graceful, it is a wine of great longevity, reaching its peak 10 years after vintage.

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. Upon matriculation, however, Masataka showed more interest in whisky than in sake and in 1918, enrolled at the University of Glasgow, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. Deeming the terroir perfect for whisky production, Masataka moved to the town of Yoichi in 1934 and opened the doors to Nikka Whisky Co. Yoichi is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for whisky-production. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. Years later, Masataka established the Miyagikyo Distillery, which is also situated in northern Japan. Surrounded by mountains and two rivers, the Miyagikyo Distillery produces a more mild and feminine whisky as compared to Yoichi. This Yoichi single malt is full of pleasant peaty notes and smokiness, resulting from the traditional direct coal-fired distillation. The whisky also has subtle briny notes imparted onto the spirit by the sea breeze during the aging process.

Scottish Ancestry - Born in the USA

To mark its 20th birthday, and to celebrate America's influence on Scotch whisky more broadly, we have brought The Peat Monster back to where it all began. We originally created a peaty whisky called Monster for the Goldstein family at Park Avenue Liquor Shop in New York City, in 2003. It turned out to be so popular that we created a new batch, renamed it The Peat Monster and it joined our core range. The Peat Monster - like most Scotch whiskies – owes its maturation vessels to the US whisk(e)y industry and its practice of using casks only once.

Bottled at 56.7% ABV Not Chill-Filtered Natural Colour Lead Whiskymakers: James Saxon & Alex Driver

To highlight the art of American coopering even further, we have finished part of the whisky used for this special Limited Edition in seasoned virgin American oak barrels, made for us in Missouri. You will notice an increased presence of vanilla and cinnamon notes compared to The Peat Monster you may be familiar with.

Wherever you enjoy your whisky, join us in toasting two decades of The Peat Monster and the close whiskymaking ties linking Scotland with America.

Made with REAL Pineapple and Jalapeño, our Dulce Vida Pineapple Jalapeño Tequila is handcrafted from 100% blue agave, then infused and uniquely blended.
Try a shot of "Sweet to Heat"!

UNDER 100 CALORIES PER 1.5 OZ SERVING | 100% PURO AGAVE | MADE WITH REAL PINEAPPLE AND JALAPEÑO | GLUTEN FREE

Babe, this isn’t your Grandmother’s bubbly.

Complex aromas of raspberry, strawberry, citrus, pear, and apple–with a crisp citric finish. All while ranking as the 2nd most dry option in André’s bubbly line-up.

Enjoy Brut Rosé straight or take your summer Frosé to the next level.

Hints of: Raspberry | Cranberry

Through the decades, Jeppson's Malört - a traditional wormwood-based digestif - has been thought of as a rite of passage or a hangover cure. For many Chicagoans, Malört is the drink that has defined the Chicago bar experience.

A CHICAGO ICON
Jeppson's Malört has the aroma and full-bodied flavor of an unusual botanical. Its bitter taste is savored by two-fisted drinkers.

The Origins of Luxury Rums

In the 1800s, Caribbean rums made from native sugarcane in Trinidad, Guyana and Barbados were shipped in casks to the Port of New Orleans to quench the thirst of the growing American spirits market.

Jung & Wulff were early importers of rum, distributing it to cafés and bars across New Orleans and beyond. Our impeccable “Origins” luxury rums are a testament to Jung & Wulff for their ongoing quest to acquire fine Caribbean rums for American tastes.

Jung & Wulff Trinidad is a delightfully flavorful 86-proof, medium-bodied rum. This silky, Trinidadian Rum has been awarded five stars from the acclaimed reviewer F. Paul Pacult. You can relish it neat, on the rocks, or in your favorite rum cocktail.

TASTING NOTES

The entry taste gives an impression of moderate age and medium-level oakiness. Mid palate the flavor turns deeply spicy. Its circular evolution throughout hits highlights of fruit, spice, vegetation and earthiness, all at the optimum moments so that the final impression is of seamless quality.

A Japanese spirit known for its unique flavor profile. It is a delightful blend of whisky and the essence of ume plums, a popular fruit in Japanese cuisine. The whiskey is produced by the Akashi distillery, located in the Hyogo Prefecture, which has a long-standing tradition of crafting exceptional spirits.

The process of making Akashi Ume Plum Whiskey involves infusing the whisky with ume plums during the aging process. The plums impart their sweet and tart flavors to the whiskey, creating a harmonious combination. The result is a smooth and well-balanced spirit with a distinct plum character that sets it apart from traditional whiskies.

The Ume Plum Whiskey can be enjoyed in various ways. Some prefer savoring it neat or on the rocks to appreciate its complex flavors fully. Others enjoy it as a component in cocktails, adding a unique twist to classic recipes. The whiskey's versatility makes it a popular choice among both whisky enthusiasts and those new to the world of spirits.

Akashi Ume Plum Whiskey embodies the craftsmanship and attention to detail for which Japanese distilleries are renowned. It showcases the blending of traditional whisky-making techniques with the rich flavors of indigenous fruits, resulting in a truly exceptional and memorable drinking experience.

Liqueur: Rumple Minze 100 Proof

This original peppermint schnapps recipe comes from Germany, known for its long history of creating intensely flavored high proof schnapps.

Detailed Description

Rumple Minze is a peppermint schnapps liqueur, usually served frozen and drunk as a shot with beer. Marketed as a German-style schnapps, the brand's logo is a double-headed golden eagle.

Rumple Mintz 100 Proof Liqueur Tasting Notes

Nose: The nose is Intense and crisp peppermint flavor.

Palate: The palate is conveys a compelling taste experience.

Finish: Silky-smooth extended finish.

Distillery Information

Diageo's Italian operations started in 1985, when what was then Grand Metropolitan invested in Francesco Cinzano, fully acquiring the company in 1992. Seven years later, the Cinzano brand was sold and in 2002, the company assumed the name of Diageo Italy

Vitalis is a limited edition whisky that commemorates Starward's 15th anniversary. A true encapsulation of our life in a bottle, Vitalis comprises of six, hand-selected whisky parcels that all hold a special piece in Starward's story. With notes of chocolate-coated pineapples, coffee beans and tropical fruits, you'll find Vitalis nestles perfectly next to your favourite home cooked meal or sipped neat on its own. However you prefer to celebrate, we're excited for you to raise a glass with us.

Vitalis represents Starward’s life and how we are looking to new horizons. Named after our Founder, David Vitale, Vitalis is a signpost of David's gumption to "bet the farm" in hopes of creating a modern and accessible whisky. This dedication led to the food-friendly and approachable whisky that Starward is known for today, which Vitalis celebrates with its unique liquid story.

TASTING NOTES

COLOUR: Auburn

NOSE: Chewy toffee, raisins, chocolate coated pineapples and cedar.

PALATE: Big & viscous, rich dried fruits, red currant, and lightly roasted coffee beans.

FINISH: Long & oily finish with a delicate balance of fruit and oak.

The Bushmills Private Reserve Collection is a new series of small batch single malts hand selected with unique cask finishes, born from the original Irish single malt tradition that Bushmills pioneered. This 10 Year Old single malt Irish whiskey is first matured in carefully selected bourbon barrels and oloroso sherry casks for 6 years before finishing for a minimum of 4 years in first fill Pomerol Bordeaux casks.

TASTING NOTES

While the bourbon casks impart rich hints of vanilla and oak, the sherry casks infuse the whiskey with notes of dried fruits and spice, and the Bordeaux casks add subtle notes of currants, resulting in a whiskey of intense character.

Introducing Goslings Spirited Seas Rum, a generous gift from the wild Atlantic Ocean.. The voyage starts by filling vintage bourbon barrels with a superior blend of premium aged Bermuda rums. The barrels are loaded on to a vessel, and the rum ages for another year at sea, traveling back and forth from Bermuda to the Mid-Atlantic. The stormy seas and air have an extraordinary effect on the blend. The rum interacts with he charred American white oak over every wave, extracting all the barrel’s flavor. The result is an elegant and complex rum with an oaky, nose, hints of salted caramel and luscious spice, and a smooth finish.

Premium aged Bermuda rum, finished at sea over 59,920 nautical miles.

Tasting Notes

Color: Mahogany auburn

Aroma: Subtle oak with allspice

Taste: Hints of stone fruit, caramel apple, salted dark chocolate

Finish: Smooth, clean and lingering with spiced dark oak.

Espadín

The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. This variety of agave is a subspecies of the Angustifolia Family of agave.

Mexicano

The Mexicano agave thrives in the moist environment of lower elevations. This wild agave can grow quite large and is usually harvested when close to ten years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal. The palate is distinctively herbaceous and earthy with a long lasting finish in the mouth. Mexicano is a subspecies of the Rhodacantha Family of agave.

Tobasiche

A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.

TASTE

The Jamón Ibérico expresses a citrus-forward nose of lime and grapefruit with a tropical aroma of banana. A viscous mouthfeel coats the palate with savory flavors, complemented by a slight floral note of hibiscus flower.

Maker Notes

How to make a great margarita? First, take a breath. We made it easy for you: reach for Tres Agaves Tequila, then our Organic Margarita Mix. It’s made with just four all-natural, gluten-free, certified-organic ingredients: agave nectar, lime juice, pure filtered water, and vitamin C. That’s it. No junk like high fructose corn syrup. Tres Agaves Organic Margarita Mix hits just that right balance of sweet and sour and perfectly complements the unique taste profile of Tres Agaves Tequila. No wonder it’s a margarita recipe staple for those in the know. Our Organic Margarita Mix has even won Beverage Tasting Institute’s 90-point “Award for Excellence.” So, there you have it. Keep it simple. Keep it pure. Kick back and enjoy.