Goalong Single Malt Small BatchBourbon & Brandy Cask

Don Papa Baroko rum is distilled from locally produced molasses, on the island of Negros. It is then aged for several years in American oak barrels, then blended by the cellar master to ensure consistency over the years. to ensure consistency over the years.

Yamazakura Blend Peated is a blend of grain and peated malt , matured in Bourbon and sherry cask for at least 3 years with a peat rate 50ppm

NOTES DE DEGUSTATION

des arômes d’Indonésie...

Au double vieillissement en fûts de teck et de chêne americain (ex bourbons) s’ajoute une annee de vieillissement supplementaire en fûts de merisier qui apporte des arômes de miel et de griottes.

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

NAGA Java Reserve is a true ode to the Asian traditions of distillation.
Produced on the island of Java, this exceptional rum combines ancestral expertise with modern innovation.
Partially distilled in traditional Chinese stills and column stills, then aged in teak and American oak barrels, it presents a rich and complex aromatic profile.
This double aging process gives NAGA Java Reserve a harmonious balance between spicy notes and exotic fruits, offering a unique sensory experience.

" The Golden Apple " est un gin premium qui contient 9 botanicals distillé séparément. La pomme Belgica et la pomme Fuji Japonaise sont les ingrédients principales. Au moins 23 kg par 100 litters de gin. Le résultat est un gin très accessible, parfaitement équilibré avec des notes de citron vert d'Espagne, du poivre noir et Ceylan d'Inde. Après un an GILLIAM'S a été renommé pour la meilleure gin pour la Belgique sur World Gin Awards. En 2018 double medaille d'or sur CWSA et Medaille bronze sur Wold Gin Awards en 2019.

The Botran Rare Vintage ‘French Wine Cask’ is a true work of art in the world of rums.
Born from the subtle marriage between tradition and innovation, this rum stands out with a dynamic aging process unique to the Solera method, where rums aged 8 to 25 years come together to offer a unique tasting experience.
This precious Guatemalan nectar first matured in American bourbon barrels, then was refined in French wine casks, giving it a rich and complex aromatic palette.