The GlenDronach Cask Strength offers connoisseurs a deep insight into the distillery’s signature character, by bottling at the whisky’s natural cask strength, as was the custom before the turn of the 20th Century. Add a drop or two of water to reveal a cornucopia of flavour – from richly spiced bramble wine and treacle toffee, to lingering Seville orange peel and nutmeg layered with caramel and maraschino cherry. Such is the reward of our eleventh batch of The GlenDronach Cask Strength, a richly sherried Highland Single Malt Scotch Whisky matured in fine Pedro Ximénez and Oloroso sherry casks.

As with all expressions of The GlenDronach, all of the natural colour is drawn from slow maturation in Spanish oak casks.

TASTING NOTES

APPEARANCE: Deep bronze.

NOSE: Mulled cranberry, orange and clove liqueur meld with dark honeyed treacle on a base of nutty oak.

PALATE: Richly spiced bramble wine and treacle toffee interweave with chocolate raisin, cinnamon maple and sultana.

CONCLUSION: Lingering Seville orange peel and nutmeg layered with caramel and maraschino cherry.

The first expression launched in the name of King Car conglomerate, this single malt's complexity represents the company's diversity and multi-faceted business. Diverse with complex flavours, it has delicate aromas and multiple layers of background fruitiness. Sweet rich vanilla, banana, and coconut with a slight pleasant bitterness balancing the sweetness.

TASTING NOTES

Colour: Vivid amber

Flavour: Excellently clean and freshly fruity single malt. A touch of papaya, banana and green apple, just to name a few. Pleasantly floral, delicate and complex with depths and multilayers of aromas, fragrances and nuances waiting to be discovered by each individual and connoisseur!

Palate: Sweet, rich, vanilla, banana but also coconut, a slight pleasant bitterness balancing the sweetness. A mouthfilling dram, more complex and sophisticated than you will ever imagine. A grand masterpiece to represent and bear the name of the Group - King Car.

Tasting: Pair rich dishes, such as in Taiwanese, Thai and Japanese cuisine, with King Car Conductor.

Tomoe Gozen, the most feared female samurai in Japanese history, was just as as ruthless as she was beautiful. Legend says that she led as many as 1,000 soldiers on the battlefield, being a top military leader in the 13th century. Her weapon of choice was a long curved blade called a naginata, and a short dagger called a kaiken. Tomoe translates to “comma”, and is a comma-like swirl shape on Japanese family crests, a pattern that she wore on her samurai shoulder pads. Gozen is an ancient title given to women of honor.

An homage to this fierce female warrior, this specially made Japanese whisky is crafted at the Yamanashi Prefecture Distillery. Aged 8 years in Mizunara oak barrels, with transfer into a single vat for additional aging. Composed of 60% grain whisky and 40% malt. Warm gold color with notes of honey, fruit, vanilla, and oak. Exotic flavors of red apple, flan, coconut, marzipan, vanilla, and rum cake, with a medium length finish.

Ilegal Mezcal helped introduce the world to aged mezcal with its Reposado and Añejo expressions, and our new Limited Edition 7 Year Anejo further expands our showcasing of barrel aged innovation and artisanal craft. Aged for over seven years in 35 barrels of French Oak, Ilegal Mezcal 7 Year Añejo is exceptionally smooth and especially rare.

TASTING NOTES

Aged for over seven years in 35 barrels of French Oak.

The nose is sweet roasted agave with baked apple and a subtle oak and earthiness. There’s a smooth texture on the palate, complemented by peppery heat, with layered notes of honey, dark chocolate, and figs. Roasted, sweet agave lingers on the finish, with a silky heat carrying the fading hints of vanilla and dark chocolate.

Vago Pechuga by Emigdio Jarquin Mezcal is a distinctive expression crafted with traditional techniques and a unique twist. Infused with flavors of ripe fruit and subtle smokiness, this mezcal is triple distilled with a traditional poultry breast ("pechuga"), imparting a one-of-a-kind complexity and depth. Embodying the rich heritage of mezcal production, Vago Pechuga is a testament to the artistry and innovation of Emigdio Jarquin, offering a memorable and authentic tasting experience.

BLENDED SCOTCH WHISKY SUPERIOR QUALITY

USQUAEBACH ‘OLD-RARE’ BLENDED SCOTCH WHISKY CONSISTS OF 41 CAREFULLY SELECTED SINGLE MALTS FROM THE HIGHLANDS AGED UP TO 20 YEARS AND TWO OF THE HIGHLANDS’ FINEST GRAIN WHISKIES. SINGLE MALTS MAKE UP 85% OF THIS BLEND.

OUR PORCELAIN FLAGON IS A VESTIGE OF SCOTCH WHISKY’S HISTORY, AND THE DISTINGUISHED QUALITY OF ‘OLD-RARE’ HAS BEEN RECOGNIZED BY CONNOISSEURS AND AFICIONADOS THE WORLD OVER.

TASTING NOTES

APPEARANCE: RICH AMBER

NOSE: CEDAR WOOD, CRACKED PEPPER, CRÈME BRÛLÉE, PIPE TOBACCO

PALATE: COFFEE BEANS, WHITE CHOCOLATE, PINE FOREST.

FINISH: REFINED, NOTES OF WARM SPICE & MALTED BARLEY.

The Cardrona Single Malt Whisky “Just Hatched” is a special natural cask strength bottling marking the momentous occasion of reaching three years old. A marriage of ex-bourbon and ex-sherry casks, this “Just Hatched” Whisky reveals Cardrona’s underlying character of borage flower honey, vanilla, spice, with weighted spirit on the tongue – an indication of the adult whisky to come.

Bottled-in-Bond edition of the Bonticou Crag

TASTING NOTES
This full, exceptionally smooth rye bears aromas and notes of ginger, vanilla, honey, black pepper, charred oak and walnuts.

TO SERVE
Meant to be enjoyed neat at bottle strength.

DISTILLATION
100% malt rye Mash bill, bottled at 100 proof / 50% ABV

LIMITED RELEASE OF COPPERSEA’S 100% RYE MALT WHISKY
The Bottled-in-Bond release of the Bonticou Crag fulfills our mission of creating spirits of historic significance. The Bottled in Bond Act of 1897 was one of the first consumer protection laws in the United States, and mandates (among other things) that the whisky be made, aged, and bottled by the distillery on the label.

We floor malt the rye in our own malt house in the traditional manner, hand-raking daily to ensure proper aeration in the sprouting grain and then lightly kiln-toasting to dry and preserve. As with all Coppersea spirits, the 100% malted rye is fermented in open-top fermenters and distilled twice in direct-fired alembic stills, which imparts a richer flavor.

Our low-barrel proof of 105 really shines in the Bottled-in-Bond expression, which is bottled at almost barrel strength and receives only a dash of water to bottle proof.

About the Brand

Grand Mayan’s handcrafted tequila is produced with the purest, central-highland Blue Agave with the highest standards of production. Based in Guadalajara, the capital of Jalisco, Mexico, Grand Mayan takes painstaking pride in not only the tequila itself but also in its presentation.
Each unique ceramic decanter is handcrafted, individually numbered, and painted by local Mexican artists in Mexico City, making each bottle a piece of artwork, but it’s what’s inside that is truly a masterpiece.

We carefully select a blend of different aged Tequilas with the oldest aged up to five years. Our Extra Aged Tequila is bottled in hand made traditional Talavera ceramic decanters. These beautiful bottles are hand painted by local artisans in Mexico City. Perfectly smooth with notes of sweet nuts, blue agave, and rich chocolate. This leads to a layered and delicious long finish.

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

After aging in Hillrock's Solera and Oloroso Sherry casks, this unique American whiskey is then finished in fine Napa Valley Cabernet wine casks. The multi-barrel aging of this copper/amber whiskey with slight red hues in appearance offers a caramel-vanilla nose full of fruit (cherry, blackberry and citrus) and sweet desserts (taffy, caramelized sugar, plum and caramel). Warm and sweet notes of vanilla, toffee and French oak complimented by a bouquet of floral and fruity notes – black cherry, currant, violet and nuts complete the palate before leading to a long and vanilla-focused finish, highlighted with cherry and cabernet flavors.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

Floor malted, small batch distilled, and aged in charred American Oak, ex-Bourbon and Sherry Casks, this outstanding whiskey is made from Estate grown barley that is traditionally floor-malted & smoked in our on-site Malthouse with imported peat from Scotland for approximately 16 hours prior to distillation, creating a uniquely delicate and complex whiskey. Notes of crème brûlée and shortbread with caramelized orange and heather on the nose open to a balanced and smooth palate faint with citrus notes, but rounded with toffee, dried fruit, cinnamon and clove. The very long and slightly dry finish has a delicate, smokiness which lingers in this bright, honey amber whiskey.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

In the 1800s, New York's Hudson Valley was a major producer of Barley and Rye, boasting over 1000 farm distilleries. Prohibition in the 1930s silenced this legacy. Hillrock Estate Distillery now revives the tradition, crafting top-tier spirits with our own grain, floor malted, and hand-distilled. Situated in the Hudson Valley Highlands, our distillery overlooks barley fields and the Berkshire Mountains. Our commitment to quality spans 200 years of history, making us a rare "field-to-glass" whiskey producer. From heirloom grain cultivation to hand bottling, every detail echoes the region's unique terroir. The art of fine craft distilling has returned home.

In the 1800s, New York's Hudson Valley was a whiskey and gin haven, but Prohibition dried it up. Hillrock Estate Distillery revives this legacy, handcrafting exceptional spirits from estate-grown grains. Their commitment to quality, from grain to bottle, creates a unique terroir-infused experience. Their artisanal whiskey, aged in Solera and Sherry Casks, then finished in French Premier Cru Sauternes wine casks, is a blend of Hudson Valley terroir and European tradition. With a complex profile of caramel, vanilla, nuts, and oak, it's a harmonious journey with honeyed, citrus, and floral notes—a testament to 200 years of distilling heritage.

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

After aging in Hillrock's Solera and Oloroso Sherry casks, this unique American whiskey is then finished in fine Shea Vineyard Willamette Valley Pinot Noir wine casks. The multi-barrel aging of this copper/amber whiskey with slight chestnut hues offers a nose full of bright red fruit (ripe cherries, blackberry and plums) and sweet desserts (taffy, crème brûlée, creamy caramel and candied almonds). Warm vanilla and cherries, with sweet notes of toffee and French oak complimented by a bouquet of floral and fruity notes – complete the palate before leading to lingering rye spice, dried plums, allspice, nutmeg and vanilla flavors.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

Maotai, also known as Moutai, is a type of baijiu, a Chinese liquor distilled from fermented sorghum. It originates from the town of Maotai in Guizhou province and is manufactured by the state-owned Kweichow Moutai Company. The drink comes in various forms and is made using basic ingredients like grain and water, then aged for four years in urns before being available for sale.

FAST FACTS

- The leading luxury brand in China
- No. 2 spirit brand in the world by value
- Prized by international dignitaries
- Blended from up to 200 spirits before bottling

TASTING NOTES

BOUQUET: Floral, dried dates with a hint of nuts and toasted rice

PALATE: Silky, spicy, dry but smooth

AWARDS

DOUBLE GOLD MEDAL: Best Baijiu at the 2014 San Francisco World Spirits Awards