For the Discarded Banana Peel Rum, Discarded Spirits Co. uses a base of Caribbean rum, which was originally used to season empty whisky casks at William Grant and Sons, and blend it with an extract made from banana peels.
The Chateau Monitfaud XO Sabina has a copper color and outstanding aromas with complex nuances of dry flowers and dry fruits followed by hints of nuts and spices. Very soft tannins with an amazing and mellow length on the palate.
Uitvlugt doesn’t need any introduction. It’s Guyana at its finest! A well-balanced, sophisticated and gentle dram. Easy and approachable, yet showing complex flavours of damp forest grounds.
In a real copper still, this unique pastis is created and is placed by connoisseurs under the label Grand Cru. The pastis is the result of a search for the perfect balance between maceration and distillation of spices.
Monin Amaretto syrup is based on the classic Italian sweet, almond-flavoured liqueur. Characterised by the distinctive flavour of the 'mandoria-amara' or bitter almond, the name Amaretto means 'a little bitter' in Italian.
Dewar’s Double Double 32-Year-Old is finished in Pedro Ximenez sherry casks, this brings rich, ripe treacle notes with a hint of smokiness and the silky smooth finish.
Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit.
Don Papa Baroko is distilled in the Philippines from a variety of molasses known as 'black gold'. It comes from one of the country's local sugar cane farms.
The 'Reserva Especial' is fine pure, but an absolute blast to mix with. This rum has a light body without much complexity, but is a lot softer and tastier than comparable young rums.
This limited-edition release from the Clément Cask Finish Collection is a true showcase of craftsmanship. After 4 years of aging in American bourbon barrels, the rum gains an extra layer of complexity during 12 months of finishing in refined Armagnac cask
A blend of twisted and unturfed single malts. In 2018, bourbon casks were filled with an approximate 60/40 ratio of un-turfed to twisted spirit. The casks were again transferred to Madeira casks to continue maturing for two years.
Distilled on April 24, 2012, this cask-strength Highland whisky (54.7%) is a bold fruit explosion. Named after the UK’s highest peak, it’s a must-have for collectors.
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