Limavady is triple-distilled in small batches in copper pot stills. This traditional distillation process creates a refined and complex flavor. The whiskey first matures in bourbon barrels, which contributes to the base of toasted vanilla notes. The whisk
Exclusively bottled for the Benelux. a carefully crafted blend of 1st fill Bourbon and 1st fill Sherry butts. 1200 bottles. Distilled in 2015, bottled in 2024.
Inviting to the Senses. Dareringer is perfectly sweet with the smallest kiss of spice. This charming whiskey invites you in with an intoxicating nose of sherry and cherry. On the palate, Dareringer displays elegant flavors of raisins and currants coupled
A 12-year-old single malt, matured in virgin oak hogshead to develop rich flavours and captivating colours, before receiving a masterful finish in first-fill Syrah wine barrels from the renowned Tulip Winery.
Clifton Estate spiced rum begins with a two-year-old rum which is infused with orange, along with a touch of honey and a secret blend of island spices. The rum was then transferred from a wooden barrel to... a smaller barrel made out of glass!
A remarkable 11 year old rum distilled in the famous John Dore double-retort pot stills installed at the Saint Lucia distillery. The incredibly generous aroma palette immediately transports us to a universe of lyricism and luxury, while the just-ascharism
Blood Oak gets its name from being aged in bourbon and red wine casks, which contributed to some deep crimson hues. It contains a hint of spice with notes of red fruit and ginger.
This United "S" is a combination of distillates from the Karuizawa still and the wood-fired still. The latter distillate is much heavier and gives this whisky more character. Both Japanese and European barley were used in the recipe.
This Shizuoka Pot Still "K" comes exclusively from the Karuizawa kettle and is distilled entirely from Scottish grain. 45% of this was peated and 55% unpeated. This produced a lightly-smoked whisky.
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