Rum & Cane Asia Pacific

Discover the smoky intensity of Glenturret 2010 VM Ruadh Maor, an exceptional single malt bottled by The Cooper's Choice. A limited series of only 336 bottles worldwide.
This rare and powerful whisky is a true explosion of flavors for peated single malt enthusiasts.
Aged in bourbon casks, this 10-year-old Glenturret reveals complex and intense aromas, perfect for connoisseurs seeking strong sensations.

Relax with the unique flavors of juicy Clementines from Italy, hand-picked Italian juniper, a hint of Pancalieri mint, and other local botanicals.

TASTING NOTES :

NOSE : The rum has a smooth and rounded structure, characteristic of NAGA rums.

PALATE : Roasted flavors emerge and support the elegant notes of nuts, vanilla, and tobacco.

FINISH : The finish is long, with the whole experience enhanced by very elegant woodiness.

Discover the Benrinnes 2010, an exceptional single malt aged for 11 years and finished in Pineau des Charentes casks, bottled by The Vintage Malt Whisky Co Ltd. under their renowned series, The Cooper's Choice.
This whisky, bottled at an alcohol strength of 53.5%, combines the characteristic robustness of the Benrinnes distillery with the fruity sweetness brought by the Pineau cask finish.
With only 312 bottles available, this limited edition is a true treasure for whisky enthusiasts.

The Calvados Réserve is aged for 3 years in oak barrels with 25% new barrels.

The Finlaggan Sherry Finished is an iconic peated single malt, distilled on the legendary island of Islay. This whisky stands out for its double maturation: first aged in traditional casks, it gains additional depth through a sherry cask finish. This subtle marriage between the strength of peat and the sweetness of sherry offers a unique tasting experience, rich in contrasts and complexity. With its 46% alcohol content, this whisky is non-chill filtered, preserving the full intensity of its aromas and flavors. This single malt is produced in small batches, making each bottle a prized rarity for discerning enthusiasts.

The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.Aging: Six years minimum. In toasted 400 L oak barrels, 25% of which are new.