Naga Pearl of Jakarta Triple Wood

When a lime dries under the sun, it turns black and develops wonderful slightlysmoky, woody, deep aromas, while retaining its zesty freshness. Black lemon iswidely used in Mediterranean and Persian cuisine. Yu Gin Black Lemon offers aremarkable aromatic profile: yuzu, black lemon, juniper, combined with a delicatebouquet of ginger, coriander, caraway, and cardamom, creating a truly uniquegin with rich, deep, and original aromas.

Any certified mezcal will state the scientific plant name using the term Agave, while the common name that is used in the community and by the producer is listed as Maguey. For example, Maguey espadin is an Agave angustifolia.

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

Discover Mintis Gin Amarena, an artisanal Italian gin from Piedmont, which enhances your tasting moments with incomparable aromatic freshness.
Made with Amarena cherries from Pecetto, this unique gin is distinguished by its fruity and candied cherry flavors, combined with Pancalieri mint and subtle notes of juniper.
Perfectly balanced, it will delight spirit enthusiasts seeking a refined and memorable tasting experience.

Exotico Reposado is a premium tequila made from 100% blue agave, originating from the highlands of Jalisco, Mexico.
Aged for six months in white oak barrels that previously held bourbon, this tequila offers a unique sensory experience that elevates the standards of quality and refinement.
Carefully crafted by the Exotico distillery, owned by the Gonzalez family, this tequila embodies traditional Mexican craftsmanship with a modern touch to satisfy the most discerning palates.

In this range, the hand and experience of the winegrower are essential in order to pay special attention to these organically grown vines, which will ultimately produce an Armagnac of rare purity and exhilarating richness. A return to the roots, to the beginning, when Armagnac vines accepted the vagaries of nature.

Cihuatan 12 Years Cinabrio is an exceptional rum from El Salvador, carefully crafted from cane syrup and molasses.
Its name, "Cinabrio," is inspired by cinnabar, a red mineral used by the Mayans to honor their sun god, Kinich Ahau.
This rum has aged for at least 12 years in the cellars of Licorera Cihuatan, in American oak barrels that previously contained bourbon.
The rich history and artisanal production method of this rum make it a true celebration of Mayan culture and Salvadoran craftsmanship.