Take on classic style overproof rum.  

Color : Rich red mahogany
Nose : Intense and very precise notes of coffee, orange, plum, jam and truffles.
Palate : It bursts with caramel cream, chocolate and vanilla notes. It continues on with cinnamon, raisins, nutmeg, oak and molasses with smoky accents.

Raspberry Eau de Vie

Cuervo 1800: Golden with brown tones. Full attack, but light agave intensity. Sencillo.Lots of caramel and vanilla aromas, to the point of cream soda in the nose. Sweet withmedium mouth feel. Nutty, caramel flavors. More delicate than Cuervo Gold.

Gosling’s Black Seal has a rich, intricate flavour, well balanced and nuanced with butterscotch, vanilla and caramel. Or, as expressed up by the Beverage Tasting Institute when they awarded it their highest honor, the Platinum Medal: “Deep, assertive and highly flavoured. Very fragrant with herbal sharpness. At the finish there is a softness and elegance.

Courvoisier is the youngest of the cognac houses product range. The VS Cognac of Courvoisier comes in a unique 70 cl bottle, at 40% ABV. Courvoisier three star can be used for cocktails, or with ice. This one is a fruity cognac, some ripe fruit and flowery aromas. Ideas of oak, dominated by an intense finish. 

source: cognac-expert.com

Kirsch Briottet is made from the best varieties of cherries (some of which are harvested in Fougerolles, East of France). Following fermentation, the cherries are distilled in the traditional manner. Kirsch Briottet is a very characteristic cherry eau de vie, with a frank and powerful palate.

DISTILLATION PARTNERS “There’s some peated Glenturret in there, a bit of Caol Ila, Glenrothes, Ben Nevis and some “Dalrymple” (a tea-spooned malt from the Ailsa Bay Distillery).” 

MATURATION Oloroso Sherry Cask

SENSORY Deep mahogany with a rich Oloroso Sherry seasoned oak nose. Hints of cigar box, dried raisins, dark plums and festive spice. Palate shows charred Christmas cake ends, cigar box, gingerbread, burnt orange peel, smoked bacon. The finish is long, warming and lingering, balancing barbeque smoked meats with brown sugar, ginger and cinnamon.

CIGAR PAIRING Maduro’ (meaning ‘mature’ in Spanish) cigars are made from extra fermented and slow aged tobacco leaves and tend to be sweeter and darker than others. The Whisky Cellar’s Keith Bonnington suggests: 

1. Padron 1926 Series No. 35 Maduro (notes of coffee, pepper, cedar wood, leather and caramel) 

2. Cohiba Black Robusto Crystal (notes of cocoa and coffee) 

3. Camacho Triple Maduro (notes of earth and spice). Equally good with a cup of freshly brewed Arabica coffee, a densely sweet after-dinner dessert or a piece of dark chocolate (the minimum 70% cocoa fat version).

A lightly coloured young, extremely peaty whisky from an unnamed distillery somewhere in Scotland. It's got the rampant smoke you'd expect from a beastly named whisky as well as a pleasant, citrussy fresh fruitiness. The packaging is pretty striking too, with a scary monster and a (deliberately) singed label. Bottled at 46% and un-chillfiltered, just how we like 'em

46% ABV

Thomson Rye and Barley is made from New Zealand grown grain.  This we've crushed, mashed, fermented and finally double distilled through our hand beaten copper pot stills.

Small cask aged for maximum flavour.

Glen Moray Fired Oak was aged for 10 years in ex-bourbon casks before it was finished in heavily charred American oak to mirror the production of bourbon (by law bourbon must be aged in charred virgin oak).

Nose: Oak char, vanilla sweetness and dark fruits lead among dried grass, toffee and milk chocolate.

Palate: Through banoffee pie, tangy citrus and butterscotch candies there are notes of golden barley, oaky vanilla and freshly picked red berries.

Finish: Well balanced and sweet.

A sumptuous peaty number from Benromach owned by the independent bottlers Gordon & MacPhail. This is very bourbon forward with aromas of apricot custard pastries and tobacco smoke leading to billowing peat smoke and toasted coconuts on the palate that has a finish that is long, spicy and fruity.

Cardhu is known for being an easy-drinking and sweeter style of whisky. Gold Reserve has been aged in toasted oak casks, which has led to notes of toffee apples.

40% ABV l 700mL

Made using barley grown on Macallan's Speyside estate, distilled once a year in a single week, this single malt has been matured exclusively in sherry seasoned oak butts and hogsheads. Warm, comforting aromas of cinnamon, dried fruits, sweet lemons and caramel fill the nose, and the palate initially offers notes of warm spice, dry oak and fresh figs. Sweet orange and dried fruit flavours develop slowly, alongside delicate citrus and sweet toffee.

Macallan Estate is presented in a striking box inspired by the landscape of Speyside. Featuring an inlay of hand-cut slate, this unique box reflects the sense of place found in the whisky.

SAMAROLI ISLAY
SINGLE MALT SCOTCH WHISKY
BOTTLED IN SCOTLAND IN 2023

Our eye - or better our nose - dwells on this youngster, allowing us to bottle yet another iteration of our philosophy of Islay, the queen of Scotland. We stand before a young, arrogant and daring Caol Ila. Despite its youth, the mastery conferred by wood presents us with a slightly peaty note. In addition, we sense shy hints of yeast, butter and smoked meats reminiscent of our hearth after last night’s fire is spent. And now almond, hazelnut and candied fruit. 

The saline plane surprises us in terms of equilibrium and harmony. Suggestions of herring and anchovy, a classic marina scent with flashes of the mineral. Those caper bushes descending towards the Sicilian sea are now evoked. To the right the Pillars of Heracles. To the left, the mysterious and intriguing East. There is a narrow border between the ocean and the sky which is lighter and therefore easy to identify. Some may say that Brittany is where we can best learn to distinguish this.

A.W.B. 

COMPOSITION: 3 casks of Caol Ila 2013 - Hogshead - Refill Bourbon
BOTTLES PRODUCED: 1104
ABV: 45%

This single malt whisky was aged exclusively in red wine hogsheads from Rioja. This has added dark fruit and spiced elements to the classic peat smoke that Islay whisky is known for.