Ramos Pinto Fine Ruby

Pancalieri mint, hand-picked Italian juniper, a twist of lemon, and other botanicals local to the Piemonte region help slow down your day.

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.

Pack Don Papa Baroko with Hipflask !

Discover the essence of Mexico with Chinaco Añejo tequila, an exceptional spirit made from 100% pure blue agave. This high-quality artisanal tequila stands out for its unique balance of sweet and spicy flavors, and a deep golden hue revealing notes of oak, vanilla, and caramel. Each sip is a testament to the dedication and craftsmanship of its creators. Whether you enjoy it neat, on the rocks, or in your favorite cocktail, Chinaco Añejo tequila will transform your tasting experience.

Discover a bold and refined fusion born from the desire to innovate by Francis Abécassis and his team.
This new blend is a tribute to the aromas of orange peel and cinnamon that harmoniously blend with the richness of Cognac, offering a unique and captivating sensory experience.
The expertise of the Cellar Master, Isabelle Couprie, made it possible to create this exceptional liqueur after long reflections and numerous tests.

Column distilled using only pure ingredients, 100% tropically aged in ex-bourbon barrels, unsweetened and bottled in small batches at 41.7%—perfect for sipping!

Chopin's lightest, most delicate vodka, featuring a subtle sweetness. Its lightness makes it ideal for summer sipping as well as the perfect partner for fruit-based cocktails and refreshing spritzes.

Chopin Blended Vodka Gold, is the third edition of a limited series of mixed vodkas created in a family owned distillery in Krzesk. This subtle marriage of two award-winning products from the luxury vodka category has been captured and locked in a beautiful golden bottle.

Calvados 20 ans has been aged for at least 20 years in a wooden vat and toasted oak barrels. 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.