From the Distillerie de Port-au-Prince, in the heart of the capital of Haiti, comes the first Providence aged. The Cristalline sugar cane used for Providence rums comes from Michel Sajous
Guatemalan rum with a soft, fruit-led profile where tropical fruit, banana, citrus and gentle spice come together with a touch of cane honey and a dry, polished finish.
Flavoured rum from Bacardí based on white rum infused with tropical fruit flavours. Pineapple, mango and guava create a bright, fruity style designed mainly for refreshing mixed drinks and cocktails.
Takamaka Extra Noir is a blend of pot and column distilled molasses rum, soaked with French oak then pressed with both French and ex-bourbon wood. Finally, the rum then settles in ex French cane rum casks for 60 days.
An unaged rum from the Seychelles, made from a blend of pot and column distillates and treated with oak from ex-bourbon casks for added softness and notes of vanilla, brown sugar and gentle spice.
Dewar’s Double Double 27-Year-Old is finished in Palo Cortado sherry casks, this blend delivers heady, aromatic, floral notes with honeyed fruits and subtle spice and the characteristic silky smooth finish.
Single Vineyard Malbec is made from grapes with high aromatic expressiveness from the 47th and 49th quarters of vineyards in Argentina. Before you open it, the wine has a 12-month ageing in French barrel and is in bottle for 8 months.
Bushmills Steamship Rum Cask is the fourth in the brand's Steamship collection.
This whiskey is made from an Irish single malt aged in first-fill Caribbean rum barrels.
Bushmills 16 year old single malt whiskey is aged for 16 years in a combination of Oloroso sherry and bourbon-seasoned casks, then matured for about 1 year in port wine barrels.
This oaky and fruity small-batch release results from one of Dr. Bill's rare experiments with Cognac casks, elegantly winding notes of spice and leather with Glenmorangie's wondrous fruit flavours.
Sortilège Maple Cream combines the same exceptional flavours of Canadian whisky and Quebec maple syrup, with just a touch of cream. The result is a smooth drink that exudes a blend of exquisite flavours.
To make Benriach Twelve, Benriach spirit is three cask matured for at least twelve years in sherry casks, bourbon barrels and port casks. The whisky from each cask is then expertly married together to create a smooth, sherry-rich single malt.
To create a whisky with a tropical feel, Glenlivet's craftsmen aged a portion of their smooth whisky in casks that previously contained Caribbean rum. The result is a balanced and exceptionally smooth whisky with a tropical twist. Single Malt Meets Summer
An 8-year-old rum from Trinidad, made from molasses and tropically aged in former bourbon casks. Ripe banana, oak and gentle spice give it a rounded style with a soft, smooth finish.
Black Art Edition 10 encapsulates the enigmatic alchemy of whisky making; with a reliance on nature, craftsmanship and the passing of time. The barley and cask type remain a mystery, with the final recipe undisclosed.
Distilled on a Column Still in 2000 at Trinidad Distllers Limited, this molasses based rum spent 16 years ageing in a tropical climate before being moved to Europe for a further 6 years of aging.
Hawaiian small batch rum from Kōloa, built from 12 selected barrels and aged for at least 4 years in white oak. Vanilla, caramel, soft spice and toasted notes give it a full, warm and beautifully composed style.
Four-year-old Bacardí rum aged in oak casks. Smooth and balanced with notes of honey, vanilla, caramel and gentle spice. Versatile in cocktails but also enjoyable neat or over ice.
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