A bright, expressive Speyside single malt with notes of orchard fruits, honey, vanilla, and citrus. Sherry casks add dried fruit, spice, and oak, creating depth and warmth while preserving a lively, vibrant finish.
This 10-year-old teaspooned blended malt, known as "Lagmore", was distilled at Ballindalloch and matured in first-fill bourbon casks. This is another very unique bottling.
An exceptional 15-year-old Islay single malt, matured in bespoke designer-charred bourbon casks – carefully air-dried, intensely toasted and lightly charred.
This whisky has matured in a combination of sherry casks and ruby port casks from the Douro Valley in Portugal. This barrel selection creates a rich, layered flavour experience with an emphasis on ripe fruit and sweet spices.
This unique whisky is the result of an extraordinary collaboration between Ron Welsh, Master Blender, and Marek Reichman, Chief Creative Officer. Both gentlemen, masters in their own fields, have brought together their unparalleled expertise, which has an
One of the oldest Demerara Rums in the world today. Distilled in 1975 at the historic Port Mourant Double Wooden Barrel Still when it was still housed at the now demolished Uitvlugt distillery in Guyana.
In collaboration with Campbeltown-based whisky brand Glen Scotia, De Monnik Dranken has selected a beautiful single cask bottling. This 6-year-old whisky is exclusive to the Dutch market and has undergone a finish on red wine barrels from Bordeaux.
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!
Sourz Red Berry is a fruit liqueur that is excellent for drinking as a shot. The sweet and sour taste sensation makes Sourz Berry unique compared to other fruit liqueurs. Sourz Red Berry has a strong red berry aroma and taste.
Beenleigh 2013 is a Single Vintage Rum made from molasses produced entirely in Queensland. Distilled in Single Column and then Pot Still, then aged for 10 years at the distillery in Eagleby.
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