This extra old agricultural rum has been aged in new oak barrels and then in red barrels for over 10 years in our cellar.

This rum is a blend of agricultural rums and traditional rums aged in French oak barrels for five years, which makes it both original and complex.

Exquisite premium rum handcrafted in small batches and expertly distilled on Islay. The first and only rum from this iconic island.

This delicious spiced rum has a core of orange, ginger and cacao nibs, along with ingredients too secret to mention! Smoked over a peat fire, it is an intensely smoky experience unlike any other rum in existence. A true reflection of its Islay roots.

This original preparation blends fresh mint, sweet ginger and long Java pepper for a pleasant and intense sensation of freshness.

A warm blend of caramelised banana and freshly roasted cocoa. A concentrate of generosity and indulgence!

Simple and delicious, this preparation combines the fruity and tangy aromas of passion fruit with the floral notes of hibiscus in perfect balance. A real favorite!
This recipe is crafted from beautifully ripe fruits, carefully selected spices, and AOC Martinique agricultural rum, for a taste experience rich in flavors.

Simple and delicious, this preparation blends the fruity and acidic aromas of passion fruit with the floral notes of hibiscus in a perfect balance. A real favourite!

La Fabrique de l'Arrangé N°05 is an arranged rum produced in Île-de-France by Tricoche Spirits. In this recipe made with AOC Martinique agricultural rum, the roundness of Kent mango and the sweetness of dried apricot are enhanced by a hint of thyme flower.

A smoky, peated, ex-bourbon cask, single malt from mainland Australia’s oldest whisky distillery. Founded in 1999, Bakery Hill Distillery is run by ex-High School chemistry teacher David and his son Andrew. Family run, small batch, with a focus on quality over quantity. It was established to prove a point - that great single malt whiskies could be made outside of Scotland, and specifically in Australia. Bakery Hill buck the trend of many wine-cask driven Australian whiskies, favouring predominantly ex-bourbon barrels.
These allow for a longer maturation, without the spirit becoming overwhelmed by the hot temperatures and cask influence.