Distilled at the Val-de-Travers according to traditional distilling methods. The herbs used to distill this Verte are all obtained from the Val-de-Travers region, which contribute to Absinthe Bizarre's characteristic and unique taste. A Verte from the Val-de-Travers is always something special.
The recipe for Absinthe Rhum Decollage was inspired by an academic study performed by Alice Peeters in 1976: “Le petit paysannat Martiniquais et son environnement végétal”, which described how farmers in Martinique used to soak various plants including grand wormwood in rum, rather like the tradition of 'Rhum Arrangé' in Guadeloupe, Reunion and Madagascar: rum infused with spices and fruit.
Wormwood-infused Rum is obtained through the maceration of grand wormwood and other plants in a high quality rum from Martinique, sugarcane amd wormwood distillates. The result is a slightly sweet rum with wonderful herbaceous notes. It is important to note that unlike absinthe, this rum does not contain anise. Additionally, the wormwood flavour is stronger than in traditional absinthe.
It is really an intermediate Calvados between the fruit and the complexity of certain aromas with a beautiful length in mouth. Old vanilla creamy smelling with plum and rhubarb crumble: Complex although the oak is a little prominent on the nose. Really tangy and rich in the mouth though, has lots of flavour, almost quince paste. Very, very long and deliciously spicy.
Amaro Montenegro was created in 1896 by Stanislaus Cobianchi. Made to a secret recipe, this is a sweet and bitter delight.
Aperol is a low-strength aperitif made since 1919 to a secret recipe including both rhubarb and orange along with a wide assortment of herbs and roots. Immensely popular in Italy, its home country.
The Luxury Rum in the Appleton Estate Jamaica Rum range. A rare blend of the finest aged rums, Appleton Estate 21 Year Old Jamaica Rum is a smooth sipping luxury rum that will please the palate of even the most discerning liquor connoisseur.
The 21 year old is a really refined blend. Ballantines base their whiskies around malt whisky from distilleries like Glenburgie and Miltonduff.
Todd Hardie's 40 years of of bee-keeping experience brings a deep respect of nature to his most recent venture into the world of spirits. His approach is unique in that only two ingredients are used; juniper during distillation and his raw northern honey at time of bottling. Wonderful texture and sweet floral notes make this gin a real stand-out!
Undoubtedly one of the greatest bourbons on the planet, Blanton's Gold is hand-bottled from the best casks at the distillery. Profoundly full-flavoured.
The NV Brut Special Cuvee is fabulous. Hints of pears, pastry crust and hazelnut lead to an expansive core of fruit. There is plenty of the signature Bollinger oxidative style in this rich, enveloping Champagne. Once again the Special Cuvee is one of the best Champagnes in its price range.
60% Pinot Noir, 25% Chardonnay, 15% Meunier
From Carpano, home of the first ever vermouth, this highly sought-after red vermouth is made to an original recipe dating from 1786. Your Manhattans will never be the same again.
Chartreuse Elixir Vegetal is a strange but beautiful liqueur made to an original 'elixir of life' recipe revived by the Carthusian monks in the 18th century. Recommended on a sugar cube or add several drops in a Gin and Tonic for another dimension of taste!
A litre bottle of this extra aged edition of herby favourite Chartreuse. The VEP stands for Vieillissement Exceptionnellement Prolongé, meaning "exceptionally prolonged aging", in this case at least eight years.
Chartreuse Verte (green) is a traditional French liqueur made with extracts from over 130 plants, and is called for in a number of classic cocktails. The V.E.P. edition uses the same recipe, but it is aged for over 8 years before it is bottled, adding depth to the already-complex liqueur.
It is a cracking wine with immense class, intensity and elegance plus firm acidity that provides a backbone for the rich fruit. it combines purity with great balance, while very pure, rich apricots with hints of fruit peel abound.
91% Semillon, 8% Sauvignon Blanc and 1% Muscadelle
This Calvados has been aged over 15 years in small oak casks and shows the complexity that makes Christian Drouin "Coeur de Lion" the star of Calvados. The colour is flamboyant amber flame like; the nose is complex and balanced. On the palate, it is smooth, dominated by wood and spices, with great length.
An intense aged rhum loaded with spicy notes of nuts, sugarcane, sweet caramel, figs, dried grapes, and cedar, leading to a very dry and long-lasting finish.
A top-quality vatting of the peated Speysider Ardmore with some choice Islay malt, Peat Monster is never less than excellent. Pitch-perfect balance and delicious chewy complexity.
Del Maguey single-village mezcals are very rare and highly sought-after, having picked up the title of World's Best Mezcal at the World Spirits Competition every year from 1999-2002. This bottle of Chichicapa was made in the village of the same name, and scored a hugely impressive 94 points from WIne Enthusiast.
A fabulous Venezuelan dark golden rum, distilled from molasses in a copper pot still before 12 years of ageing. Rich, sweet and fruity, just how we like 'em. Diplomatico Reserva Exclusiva is one of the most awarded rums, with more than 20 awards to its name.
A magnificent Champagne, one that is light, delicate, yet packed with character. It is beautifully balanced, with a bone-dry character, just softened by the toastiness that is developing.
Chardonnay and Pinot Noir Blend
Pale gold in color with very fine bubbles, this wine smells of saline and sour apple. In the mouth a fine mousse delivers flavors of sour apple and sour cherry shot through with wet stone. Gorgeous bright acidity and fantastic length.
A very beautiful golden colour with copper tints. aromatic and fresh. the nose is intense with notes of dried fruits, almonds, apricot and stones. the finish is harmonious and generous. a frank and perfectly balanced spirit.
Don Julio 1942, an exquisite Tequila Añejo created to celebrate the 60th anniversary of the opening of Don Julio's first distillery. The process begins by hand selecting Agave plants that take seven to ten years to mature. The Agave is then slowly roasted for 70 hours in traditional masonry ovens and double distilled in a special alambique. This limited edition Tequila is crafted from the finest Agave and aged until it reaches the most extraordinary levels of flavor and character.
Attractive and floral, this is fruity with pear and red apple flavors. It is soft and full in the mouth; its creamy mousse lends just a light tang of lemon zest flavor. The finish is balanced and fruity.
Red fruit notes with touches of tannin dominate this wine. It is tight, with a bitter cherry flavor that suggests this bottling needs some age. There’s a firm feel overall, suggesting this will work better with food than as an apéritif.
A top-quality single barrel bourbon from Buffalo Trace, the Eagle Rare 10yo is deliciously fragrant and woody, and has to be one of the best bargains available in this price range.
Bottled as it comes out of the alembic, this absinthe is completely undiluted. Despite of its high alcohol content, the taste of the Eichelberger 83,2 is very well balanced. All the Eichelberger absinthes are produced traditionally, with only quality herbs.
El Dorado 15yo is a remarkable rum, whose greatest achievement was collecting the Wray & Nephew Trophy for Best Rum in the World at the International Wine & Spirits Challenge for an unprecedented four years running.
Quite simply one of the world’s finest rums, or spirits. Must be tasted to be believed.
A rye whiskey from Chicago's FEW distillery, named for temperance campaigner Frances Elizabeth Willard. This is rye heavy, with a touch of corn in the mix. Aged in air-dried oak barrels, this is a spicy offering.
To create our Barrel Aged Gin we first batch distill in our CARL stills using the same botanicals as our Rare Dry Gin. Then we transfer the gin into a solera of nine French oak chardonnay barrels, each with a subtly different character. Every six months, Cameron tastes the barrels and then blends a portion of each to create this complex, nuanced and entirely too sippable gin.
For our sixth solera release we gave the barrels a little bit longer to mature than usual, about nine months this time. And the development of the barrels continues to amaze, with each barrel showing significant differences. Some have developed an intense preserved ginger character with pale straw colour, others are spicy and rich with much bigger oak and colour.
We still want to taste the gin though. Solera No_6 has obvious developed juniper characters before the subtleties unravel into ginger, crushed coriander, citrus oil, with light vanillin and cinnamon from the French oak. On the palate there is a ‘line of spice’ with big cassia, chewy anise and luscious juniper. The colour is a bright mid-gold. Best sipped neat, over ice, or in a classic Old Fashioned.
Four Pillars Navy Strength is a gin very much in the style of the Rare Dry Gin but with the volume turned up slightly beyond 11. At 58.8% ABV the gin can support some more robust and interesting botanicals, so there are three new botanicals that are both new (and fresh), including fresh turmeric and ginger. Together they have heightened the spiciness of the gin, and the turmeric in particular has added weight and a lovely earthiness to the palate. Also in the botanical basket about half the normal oranges have been replaced with some explosive native finger limes, grown in Byron Bay. They have an intensity of flavour and acid that is almost impossible to believe, and in the basket they help the gin attain super citrus notes and lovely high-toned freshness.
Based on a strong belief people should drink better, not more, Four Pillars is leading the charge to elevate the craft of distilling and celebrate the craft of cocktail making in Australia. Their Rare Dry Gin is made in a truly modern Australian style, capturing the flavours of both Asia and the Mediterranean with a mix of local and exotic botanicals (even using fresh oranges as one of its botanicals rather than dried orange peel). Each bottle is individually numbered, hand labelled and produced in small batches from their small distillery in the Yarra Valley.
This gin was originally the result of a conversation between Cameron (our distiller) and Jason (then Manager of Sydney bars including The Rook and one of the World’s Top Ten Bartenders) back in 2014 - they wanted to create a gin specifically for the Negroni. Something to cut through the Campari and vermouth. And as the Negroni has always been a favourite at Four Pillars, Cameron jumped at the chance to make the first collaboration in our Bartender Series a tribute to the very definition of a perfectly balanced cocktail.
Four Pillars Spiced Negroni Gin is a highly aromatic, rich and (yes) spicy gin with great power and intensity. First, we took our base botanicals and upped the amount of Tasmanian pepperberry leaf and cinnamon. Then we added an exotic West African spice called Grains of Paradise. This is one of the most unusual spices in the world, with clove and sichuan characters. But although very powerful, the spice tends to glow rather than become hot.
We also decided to use beautiful organic blood oranges in the botanical basket, as well as some ginger. These wonderfully fragrant fresh botanicals help lift the spice to another level. Finally, we opened up the plates to add weight and intensity to the gin.
Mare is a fabulous Mediterranean Gin flavoured with four principal botanicals: Basil, Thyme, Rosemary and, most unusual of all, the Arbequina Olive. Alongside Juniper, Cardamom and Citrus, these different botanicals create a strangely arresting gin: you'll know when you are having a Mare.
A dark amber-gold, full sweet vanilla delicately smoked with a rich and long lasting finish. Glenfarclas 21 year is delicious stuff, and a bargain at this price.
700ml / 43%
A superb, and utterly unique, pink-tinged gin from William Grant's. Infused with rose petals and cucumber as well as the normal botanicals, this is a must for all gin-lovers. In the summertime, Hendrick's makes a fantastically refreshing gin and tonic: serve in a tall glass with plenty of ice and garnish with thinly-sliced cucumber – delicious!
A very eye-catching bottle of vodka from US distiller High West, who also make bourbon and rye whiskey. High West 7000' is so-named because the distillery's bar is at exactly 7000ft in altitude in Utah's Rocky Mountains. Uniquely, this vodka has been distilled from oats in a copper pot-still and is diluted without demineralising the water.
A very special rye whiskey from High West's maverick David Perkins. This is a combination of a 2 year old 95% rye mashbill with a 16yo 53% rye mash and has gone down a storm in its home country, scoring 90 points from Malt Advocate's John Hansell.
700ml / 46%
Considered by many to be the jewel in the crown of the Jack Daniels stable, Silver Select is bottled at a significantly higher strength, resulting in a greater intensity of flavour. A full-on Tennessee whiskey experience.
700ml / 50%
Finessed and elegant, this wine bursts with fresh citrus and tropical fruits, piquant minerality, toasted brioche, roasted nuts and a kiss of spice. Selosse’s Champagnes are big, rich and complex--this Grower Champagne maker intends these wines to accompany food, and you’re best drinking them from Chardonnay glasses to release the full expression of the wine. Made from 100% Chardonnay from Avize, Cramant and Oger this Champagne is made solera-style, meaning that each release is a blend of wine from three recent vintages and remnants from vintages dating as far back as 1987; the wine remains in bottle five to six years before disgorgement with just 2,700 cases each year.
Pale gold. Seductive scents of pear, orange zest, honeysuckle and smoky minerals. Sappy, precise citrus and orchard fruit flavors are given lift and spine by chalky minerality, picking up a floral quality with air. The floral note lingers on the very long, dusty, impressively vibrant finish.
The NV Substance, Selosse's first solera-style Champagne is quite restrained in this release with more freshness and fewer oxidative notes than are typical. Honey, graphite, dried apricots, wild flowers and anise blossom in an ample, resonant Chardonnay loaded with personality. The flavors are remarkably bright, pure and focused
Bright yellow-gold. Powerful, perfumed aromas of iodine, toasted nuts, peach pit and poached pear. Round, sappy and powerful, with bright acidity adding lift and spine to dense orchard and pit fruit flavors. The explosive, very long finish echoes the iodine and toast notes and clings with impressive tenacity.
Based on the 2010 harvest, It contrasts a rich body and ample depth of flavor with a racy spine of acidity, its tense structure accentuated by its low dosage of 2.5 g/l. Chardonnay is clearly apparent in both flavor and texture, imparting a lovely sense of finesse, and the balance on the palate is terrific
53% Chardonnay, 29% Pinot, 18% Meunier
This was the first Jade Absinthe that was launched by Ted Breaux. It is still an all time favorite. Jade Absinthe Nouvelle-Orléans offers an unique perfume and texture. Several medicinal plants and flowers, including wormwood, are macerated in a wine-based alcohol and then distilled in 100 year old alambics. Its light green color comes from a second infusion of plants in the resulting distillate. The aromas are bright yet complex and savory; it is a true apéritif, one that stimulates the appetite while cleansing and refreshing the palate with its crisp, rich taste. The finish is long and fresh, with its attractive floral components lingering long after the last sip.
Crafted from 100% "Folle Blanche", a pre-phylloxera grape variety, Jean Grosperrin "La Folle Blanche" Grande Champagne Cognac greets with lively aromas of fruit, citrus, honey and butter on the nose. The medium bodied palate offers a soft texture with notes of baked apple, vanilla, caramel and cinnamon which lead to a long, balanced finish.