Paolo Sperone created Caravella Limoncello, a bright, refreshing Italian spirit, from the family recipe that dates back to 1898. It is the world's original Limoncello made with sweet, fresh juice and the tart, earthy peels of lemons from the Amalfi coast. The Sperone brothers also created our Caravella Orangecello. Orangecello is made from the peels of Sicilian oranges soaked in pure grain alcohol with sugar and orange juice.

These crisp, tangy and refreshing Caravella liqueurs are traditionally served ice cold and sipped neat. They will add a sweet, festive flavor to any summer cocktail.

ABOUT TOMAS ARTESANAL CRAFT AGAVE SPIRITS

Tomas Artesanal mezcal expressions are hand-crafted, small-batch agave spirits.  We are recognized for our unique mezcals, approachable flavor profiles, and innovative blending.

We produce agave expressions with a focus on quality and authenticity, and with a commitment to ‘honor the spirit,’ not just the spirit in the bottle, but the Spirit of Mexico and Mezcal.

The birthplace of Tomas Artesanal, Santa Ana del Rio is a small village located in an isolated Oaxaca valley, with a rich history of artisans and mezcaleros. The ‘terroir’ of the area is a special combination of geography, geology, and climate that combine to produce distinct and delicious mezcal.  The abundant wild fruit trees interact with the wild yeast that ferments our agave mash, giving our mezcal sweet and savory notes that complement the roasted agave flavors.

Tomas Artesanal has four expressions, our Espadin and Tepeztate are hand-crafted in Santa Ana Del Rio, Oaxaca.  Tomas Artesanal Raicilla is from the Sierra Occidental of Jalisco. Finally, the Reserva, winner of three gold medals, is an original cold blend ensemble of joven espadin and añejo tequilana mezcals.

Mildly Smoky

Tomas Artesanal traditional mezcal is a handcrafted spirit made with 100% agave Espadin. Our artisanal espadin mezcal comes from Santa Ana del Rio, a remote village 50 miles from Oaxaca City. There are about 500 inhabitants of this small community, and most are involved in the production of agave and mezcal.

The agave is traditionally cooked in an earthen pit oven, milled by horse-drawn stone tahona, and double distilled in a copper still.

Mildly smoky, full-bodied, fruity, and agave-forward.  Distilled in Santa Ana del Rio, Oaxaca.

Mastro Mezcalero Roque Cruz

Region: Santa Ana Del Rio, Oaxaca, Mexico

Agave: 100% Agave Espadin (8 years to maturity)

Oven: Earthen pit

Fermentation: Wild yeast that exists in the microclimate environment

Milling: Tohona

Distillation: Twice, Alambique De Cobre (Copper)

Class: Joven

Table 14 Premium French Wheat Vodka is crafted from the finest French wheat, resulting in a smooth and clean taste. Perfect for sipping or mixing, its elegant packaging and refined flavor make it a sophisticated choice for any occasion.

The Merlet & Fils Distillery hails from Saint-Sauvant in the Cognac region. The family-owned brand has been making cognac since 1850, but were producing wine some 50 years before that. Firmin Merlet was the first to set up a still, but it wasn't until his successor Edouard got in the business that Merlet began selling their eaux-de-vie to large cognac houses such as Hennessy. It was in 1973 that Giles Merlet took over during a tough period for cognac. Planting vines was no longer an option, so Giles turned to blackcurrants. The fruit proved to be exceptional so in 1983 he ended up developing his very own Crme de Cassis de Saintonge, a blackcurrant liqueur. With it, the Merlet brand was born and a range of other acclaimed liqueurs followed. The brand grew exponentially, fueled by Giles' entrepreneurial spirit. After 2005, Giles' sons Pierre and Luc joined the operation. With them, the family business entered into its fifth generation. After distilling for large cognac houses for 160 years, Merlet finally ventured out to develop their own cognac in 2010, named the Merlet Brothers Blend. They have continued producing several award-winning spirits and liqueurs since. The Trois Citrus Triple Sec Liqueur is Merlet's take on the famous orange liqueur. The family teamed up with renowned bartender Tony Conigiaro to develop this exquisite cocktail ingredient. It is made with three citrus fruits: bitter orange, blood orange, and lemon. The peels are macerated in alcohol, before being distilled and blended with parts that didn't get distilled. A small amount of sugar is then added and the liqueur is bottled at a high 40% alcohol volume.

Maker Notes

When Tenjaku Whisky was initially created, the goal was to formulate a pure, mellow whisky that would suit any drinking style. Whether served on the rocks or mixed into a cocktail, Tenjaku Whisky provides a fresh smoothness that can only be achieved by masterfully blending the highest quality ingredients derived from our natural environment.

TENJAKU PURE MALT WHISKY
Starting with a mash bill of 100% Malted Barley, the whisky is then double copper pot distilled using some of the world’s most pristine waters from the Misaka Mountain range in the Mt. Fuji basin, 250 meters below the surface. This is some of the purest water in the world and where the highest-grade sake’s source their water. Next, Tenjaku Pure Malt is aged in heavily seasoned Kentucky bourbon barrels creating a harmonious blend of 100% aged malt whiskies. The result is a masterful blend of mostly 5yr & 6yr whiskies.

Derrumbes Durango is produced in the remote village of Nombre de Dios in the northern Mexican state. It is a varietal made exclusively of Durango’s endemic agave Durangensis and it represents yet another expression from the Derrumbes family distilled in unique wood and copper stills, this one however, has a neck for external condensation. Maestro mezcalero Uriel Simental delivers this exciting balance of summer fruit, nuts and dry minerality that finishes seamlessly with a beautiful light smokiness.

As an enduring addition to the Speciality Drinks' Elements of Islay range, the Cask Edit is a member of this esteemed series. This Islay blended malt Scotch whisky matures in a blend of ex-bourbon and ex-sherry casks, adding alluring dimensions of fruit, nuts, buttery pastry, and roasted coffee to the subtly smoky malt at its essence.

TASTING NOTES

On the nose, discover charred oak and candied nuts interlaced with abundant fresh orchard fruits, leading into subtle notes of praline and creamy vanilla. Gentle peat smoke weaves harmoniously throughout this aromatic tapestry.

The palate unfolds with a presentation of woody caramel paving the path to indulgent almond croissants and bold roasted coffee beans. A whisper of earthy petrichor merges with vanilla and distant bonfire smoke, creating a captivating palate.

As the experience concludes, a freshness persists, accompanied by lingering elegant smoke and sweet spice, encapsulating the essence of this delightful expression.

This sweet, juicy flavor will have you reaching for Peach. Perfectly blended with peach liqueur and soft notes of vanilla spice, E&J Peach is ripe for the sipping. Pour some Peach over ice or mix it up in your favorite drink.

TASTING NOTES: Juicy peach flavor | Notes of vanilla spice | Smooth and sweet finish

Celebrate winter in style with CIROC White Grape limited edition! CÎROC White Grape flavoured vodka the perfect celebration serve to toast with this festive season.

TASTING FEATURES

NOSE: Juicy & tropical white grape with delicate floral notes

TASTE: Opening with ripe & fruity white grape, developing crisp citrus notes in the mid-palate with hints of tropical fruit & juicy honeydew

Exiliado Tobasiche is produced by mezcalero Artemio García in San Dionisio Ocotepec, Oaxaca. This mezcal is made with wild-harvested maguey Tobasiche (Agave karwinskii). The agaves are cooked in an underground pit over, milled by tahona, and double distilled in copper.

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenols, and then mixed with unpeated malt produced on the Scottish mainland. "You have to be careful here on the malting floor," says Eric Tait, Highland Park's Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and I'm running five floors at the moment." After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Park's peat a unique chemical fingerprint. The peat is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkney's unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by an ever-so-subtle touch of smoke. Fans of Highland Park and cask-strength whisky will be glad to know that the distillery is adding annual cask-strength releases to their permanent lineup. Highland Park Cask Strength No.1 is the first in the series that is meant to showcase the casks' influence in its pure, unadulterated form. "I want to give everyone who loves Highland Park the chance to experience our single malt whisky in its purest form by bottling 'straight from the cask but allowing you to choose the strength you want to drink this special single malt," says Master Whisky Maker Gordon Motion. The different-aged sherry-seasoned American oak casks are hand-selected by him and the spirit is bottled without chill-filtration at 126.6 proof.

Bottle Size: 1L

Cincoro Extra Añejo is a rare exception in premium spirits – the definition of superior flavor with a long and luxurious finish. Exquisitely designed and extensively matured over 44 months, Extra Añejo is Cincoro’s most refined tequila. Copper and ruby hues hint at the intensely sensory journey ahead, encompassing oak, burnt orange, white chocolate, dried fruits and savory herbs. This is the ultimate sipping spirit that deserves to be savored like a fine Napoleon cognac – on its own without ice – to allow its subtle wood notes to be heard. Double Gold winner at the 2019 SIP Awards.

Blue Note Juke Joint Unfiltered Crafted in Memphis Straight Bourbon is a premium bourbon whiskey that is distilled and bottled in Memphis, Tennessee. This whiskey is made using a unique combination of traditional and modern techniques to create a distinctive flavor profile that is both complex and well-balanced.

The name Blue Note Juke Joint pays homage to the historic Blue Note nightclub in Memphis, which was a hub for blues and jazz musicians in the 1940s and 1950s. The club was known for its lively atmosphere and legendary performances, and the Blue Note Juke Joint Unfiltered Crafted in Memphis Straight Bourbon seeks to capture the spirit of that era.

The whiskey is crafted using a blend of corn, rye, and barley grains, which are milled and mashed before being fermented with a proprietary yeast strain. The mash is then distilled in copper pot stills before being aged in new, charred oak barrels for a minimum of four years.

The resulting whiskey has a rich, amber color and a complex aroma that includes notes of vanilla, caramel, and oak. On the palate, the whiskey is smooth and well-rounded, with flavors of toffee, cinnamon, and a hint of spice. The finish is long and satisfying, with a pleasant warmth that lingers on the tongue.

One of the unique features of Blue Note Juke Joint Unfiltered Crafted in Memphis Straight Bourbon is that it is unfiltered, which means that it has not been subjected to a fining process to remove impurities. This results in a whiskey that is more flavorful and aromatic, with a fuller body and richer texture.

Technical Details

Aged: minimum of three years
Product Type: Kentucky Straight Bourbon Whiskey
Mash Bill: 70% corn, 21% rye, and 9% malted barley
Proof & Filtration: 93 proof, unfiltered

SENSORY NOTES
Nose: Sweet corn, allspice, and oak
Body: Viscous
Taste: Vanilla, allspice, apricot, and pear
Finish: Allspice fades into lingering notes of oak, pear, and vanilla

Made from 100% Scottish grown barley and malted using peat smoke from a peat bog just a few miles from where owner Graeme Wallace was born, this whisky is a truly personal endeavor.

Aged a minimum of 3 years in virgin oak casks in order to attain a wonderful harmony of peat and oak. 

Nose: A perfect balance of smoke and oak with plenty of peat up front. Inviting and intriguing but not over powering

Palate: Sweetly glazed BBQ meat and smoked beef jerky, with some oak and vanilla. The addition of water opens peppery and briny notes, followed by blackberry and apple pie.

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his family's farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working with Maison Ferrand, one of the oldest cognac houses in France. During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with true rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Alexandre. Centuries ago, Caribbean rum producers would send casks of rum to Europe and the United States, where the rum would mature before it was bottled and sold to the public. This is a practice that was done more commonly in the past but has almost disappeared now. We thought who better than Ferrand, with our know-how and exceptional casks, to resurrect this ancient technique." Plantation Grande Rserve 5 Year Old Rum was initially distilled on the island of Barbados and then matured for five years in ex-bourbon casks that were laid to rest in the Caribbean. Following this maturation process, the rum was transported to France and matured in used French oak casks at the Chteau de Bonbonnet. This secondary maturation adds hints of oaky vanilla, fudge and caramel that complement the rum's intense notes of tropical fruits, bananas, toasted almonds, brown sugar and coconuts. Plantation Grande Rserve 5 Year Old Rum earned a score of 94 points from Wine Enthusiast.