Doorly's 3Y White

The Tullibardine Sovereign is a Scottish single malt crafted in the Highlands region, renowned for its expertise and the purity of its water. Aged in first-fill bourbon casks, this whisky reveals an aromatic richness combining sweetness and complexity. With its floral notes, creamy chocolate, and subtle hints of vanilla, it will appeal to lovers of elegant and well-balanced whiskies. Its indulgent finish, marked by flavors of pear, vanilla, and gentle spices, makes it a must-try for professionals and discerning enthusiasts alike.

Bas Armagnac 100% Baco, Fût Chêne Français Gascon, 50.2%, Brut de Fût, only 200 bottles.

TASTING NOTES

NOSE Panettone and candied limes

PALATE White chocolate, lemon truffles and hazelnut

FINISH Sweet citrus with blood orange accompanied by notes of toasted oak

Cihuatan Indigo 8 Y is a true invitation to travel, a vibrant homage to the culture and heritage of the Mayan civilization of El Salvador.
This unique cuvée owes its name to the indigo color, an essential component of the famous "Mayan blue," a hue found on the frescoes of ancient temples buried in the jungle.
Distilled and aged in the heart of the Cihuatán valley, this rum reveals all the authenticity and richness of an unknown terroir.
Each bottle is adorned with Mayan iconography, bearing witness to the deep history and tradition of this civilization.

Rum Cañero Sherry Cream Cask Finish is produced following the centenary recipes from the Dominican rums that the laureate General Máximo Gómez used to relish during his campaigns in the independency war of Cuba merged with the exclusivity double aged system of these rums with Sherry barrels which provides to CAÑERO a unique sweetness and complexity.

In 2008, Alexander Stein founded the Black Forest distillery with the intention of producing the best gin in the world. This gin is made up of 47 ingredients (cassia, hibiscus, sweet flag, jasmine, bee balm, cranberry, pomelo, verbena, elderflower, spruce...). Named Monkey 47 in tribute to British Commander Montgomery, who himself produced gin in the Black Forest in the 1950s, it is crafted in micro-batches (1,250 liters) and distilled in small steam-heated stills. Batch after batch, Alexander Stein writes the story of his gin with incredible talent and boundless inspiration, drawing from the very depths of the Black Forest.