St Etienne Ragtime

Aged in 1st-fill ex-bourbon casks, then for a time in 500-litre Spanish Sherry casks, which give it its hazelnut-brown color.

‘The Original’ is the classic single malt that truly champions our peated pursuit. Made with mainland peat from St. Fergus, the flavour contribution is sweeter than that anticipated of coastal peat.

The distillery, located in district 9, is the first craft distillery in Saigon to use a traditional copper still. The still is imported from Europe and each batch is distilled by hand by the master distiller using only the best ingredients. Saigon Baigur is the first premium dry gin to be distilled in Ho Chi Minh City. It is a quite extraordinary gin that contains "fresh Buddha's hand" and "lotus flower" infused in the vapor. Twelve distinct local botanicals combined with four classic gin ingredients result in a drink that is a Vietnamese version of the classic dry gin. The unique combination of local botanicals gives Saigon Baigur a fresh and vibrant taste.

The Longueteau 130 white rum celebrates the 130th anniversary of the oldest distillery in Guadeloupe, crafted exclusively from R-579 red cane from the 2023 and 2024 harvests. Each vintage rests in stainless-steel tanks (two years for 2023, one year for 2024), then is bottled at 58.7% without chill-filtration. This technical and transparent rum reveals all the finesse of the terroir, with a hint of purely vegetal aromatic intensity. A precise choice for discerning enthusiasts.

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.

Liora embodies the delicate balance between the intensity of the New Oak and the sweetness of the Bourbon casks,” said Master Distiller, Dr. Nick Savage, in a prepared statement.

Coloma 8 Years is an exceptional Colombian rum, rooted in the Spanish tradition. Column-distilled from two varieties of sugarcane, it undergoes 8 years of aging in American oak barrels before being refined in former coffee liqueur casks. This unique finish imparts gourmet and complex notes, perfectly harmonizing with its refined aromatic profile. This rum is crafted under the supervision of two female cellar masters, Sandra Reategui and Judith Ramirez, who ensure precision at every stage of production.