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.
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.
Baked almond desserts liberally splashed with cream, light caramel, malted milk, and an invading cloud of smoke from newly ignited twigs: a lucky strike from a forest survivalist. On the palate, it is soft and blushing, with marmalade and warm butter, ground ginger, moving to chocolate orange, toffee, and Ovaltine. A whirl of spices and chunky chocolate round off this blend’s finish stylishly. This has all the hallmarks of a perfect nightcap.
Made in Scotland
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.
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.
Grapes: 91% Semillon, 8% Sauvignon Blanc and 1% Muscadelle
Region: Sauternes, France
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.
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.
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.
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.
The Fiano di Avellino di Feudi di San Gregorio is produced only with Fiano grapes, harvested and selected entirely by hand. Fermentation takes place in steel tanks, at a controlled temperature of 16-18 ° C. Subsequently the wine ages for 4 months in steel on its lees before being bottled.
The Fiano di Avellino di Feudi di San Gregorio has a strong straw yellow color, with greenish reflections. The nose opens with hints of chamomile, yellow peach and candied orange. In the mouth it is soft, fresh and mineral.
Perfect to accompany shellfish and legume soups, this wine goes well with grilled seafood, cuttlefish and stewed octopus.
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.
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 richer variation of JD, with less sweetness and more power than the No.7. A favourite in bars. Each barrel is selected by the Master Distiller by its suitability as a stand alone product before being bottled.
700ml / 45%
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
57% Chardonnay, 22% Pinot Meunier and 21% Pinot Noir
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.
Sheer, absolute perfection, elegance and complexity equally important, flavours ranging from white fruits to nougat cream, exotic spices, toast and brioche. It is the very essence of Champagne, its greatest non-vintage wine.
A spirit from Navarra in Spain. It contains extracts from mandrake, one of the most popular european witch plants.
Very fruity and sweet, this whiskey from Michter's positively drips with toffee and butterscotch, enlivened by toasty notes and a hint of vanilla and dried fruit. Technically not a bourbon due to its ageing in 'bourbon-soaked' barrels as opposed to new oak.
A unique aged Polish vodka liqueur, only 4000 bottles are produced per year, with 500 going to the president of Poland for diplomatic gifts. Miodula is flavoured with honey, vanilla and other herbs.
Mombasa Club Colonel's Reserve Gin was inspired by the eponymous private social club on the island of Zanzibar, which, in the 19th century, imported a gin from England for consumption by its members. Quadruple-distilled using botanicals including caraway seeds, cumin and coriander seeds, this is an intesne, floral and spicy gin.
Mr. Black was created to deliver the all-important taste of damned good coffee in cocktails and mixed drinks, without the need for fresh espresso.
Using the cold-drip method Philip Moore and Tom Baker from Mr. Black have created a rich, intense coffee liqueur that actually tastes like coffee; not like caramels, tequila or other added flavours. MR BLACK is made in Australia.
In 2012 Mr. Black was awarded a gold medal at the International Wine & Spirits Competition in London – the highest accolade ever achieved for an Australian spirit. So Philip and Tom can rightly say: “We’re MR BLACK Spirits and we make the best coffee liqueur in the world.”
Pastis Henri Bardouin takes its inspiration from recipes from Haute Provence that include many medicinal herbs, in addition to the exotic spices and herbs that can be found on the docks of the port in Marseille.
“Pastis” means “mixture” in the Provençal language, Henri Bardouin’s Pastis is a blend of more than 65 herbs & spices.
The "Renegade" of Cognac is free to push the boundaries of what defines one of the world's most heavily regulated spirits. After discovering pre-World-War II receipts from Cognac makers for Chestnut barrels, he decided it was time to product a spirit that harkened back to Cognac's past. Partially aged in traditional French Oak and partially aged in Chestnut barrels, this spirit doesn't meet the letter of the law for modern Cognac and is therefore classified as Eau De Vie De Vin. It does however, taste incredible. The Chestnut imparts a light, yet rich and firm, tannic structure that simply isn't available from French Oak. It's floral and delicate and offers a spice profile unseen before. Bottled at 47.1% ABV, it also has a punchiness not typically associated with Cognac.
This Old Tom Gin is a historically accurate revival of the predominant Gin in fashion during the mid 1800's and the golden age of American cocktails. The recipe was developed in collaboration with historian, author, and mixologist extraordinaire David Wondrich. Old Tom is the Gin for mixing classic cocktails dating from the days before prohibition. Its subtle maltiness is the result of using a base wort of malted barley, combined with an infusion of botanicals in high proof corn spirits. The final distillation is run through an alambic pot still in order to preserve the maximum amount of aromatics, flavor and body. Only the "heart of the hearts" (the very best portion of distillate) is retained for this special bottling.
The silly name of this delicious, hard-to-put-down blended Scotch supposedly is derived from the days “when farmers hid their home-made whisky from the nosey excise officers in barrels marked ‘Sheep Dip.'” Made with a blend of 16 single malts from the four major whisky regions, this has an intense apple aroma and flavor, overlaid with a faint curl of smoke. The earthy smokiness grows on the finish, with intriguing dry and savory notes, like baker's chocolate and brine. Pair this with crumbly aged cheeses.
Made in Scotland
A simply stunning 100% agave añejo from Carlos Camarena of the La Altena distillery. This Excelencia Gran Reserva Extra Anejo from Tapatio shows an incredibly peppery agave character, with buttery grilled veg and a spicy kick. A simply stunning Tequila.
Tempus Fugit Spirits Crème de Cacao is based on a 19th century recipe. The original source of cacao for the best quality of Crème de Cacao was cacao from Venezuela and the best source of vanilla was from Mexico, it was important to us that we specifically sourced these two ingredients to reproduce the best quality of Crème de Cacao. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process not only gives a depth of character, but also naturally colors the Crème de Cacao a medium brown. The term Crème was applied to these styles of spirits due to the creamy mouth-feel caused by the addition of a high concentration of sugar, in our case we use cane sugar. The finish on our Crème de Cacao is quite aromatic and round with intense, dusty-pure cacao flavors and light wisps of vanilla.
The Grande Cellier is made from 80% Chardonnay and 20% Pinot Noir. Flowery and spicy on the nose, the wine develops pleasingly on the palate with praline and hazelnut to the fore and a strong finish with notes of crystallized fruit
80% Chardonnay, 20% Pinot Noir
The first authentic small batch gin created with real herbs and spices from the Czech Republic. After distillation only water is added to adjust the final strength. The result takes its place among the royal family of gins, an example of London Dry Gin.
16 herbs and spices, including juniper, coriander, cubeb, grains of paradise, angelica, almond, lavender, fresh orange peel and flowers from the Czech national tree – the small-leaved linden, are macerated for 36 hours in the very highest quality neutral alcohol.