GlenAllachie 12 year old, is the heart of our range, a landmark bottling. Our best casks selected and bottled under the careful eye of the Master Distiller Billy Walker.
50ml format.
Tasting notes
Colour
Deep Mahogany. Nose Layers of heather honey, cinnamon, butterscotch and sticky raisins, with notes of mocha lingering in the background.
Taste
Bursts of orange zest, heather honey and damsons, followed by lashings of mocha, dark chocolate, cinnamon, figs and dates.
Data sheet
Specific References
An iconic and timeless classic for cocktail enthusiasts, Dolin Vermouth Dry embodies the elegance and finesse of Chambéry vermouths. This dry vermouth continues to captivate bartenders and mixologists worldwide thanks to its subtle balance and aromatic richness. Lightly sweetened and slightly golden, it reveals a complex olfactory palette where notes of citrus, almond, and mountain plants harmonize beautifully with a slightly bitter base.
ABK6 is a Single Estate Cognac, it’s produced on a chalky hilltop at 154m of altitude. 100% Ugni-blanc grapes were used. A double distillation toke place in smalle Charentais pot-stills. The ABK6 Pure Single aged in new and old french Limousin oak barrels of 350-liters.
This whisky was distilled on on 26th March 2010 and aged in a single ex-PX Sherry cask #804032 for 13 years.
688 bottles were produced for Belgium.
The Cask Strength Edition is Tomatin's most vivacious expression, yet still retains Tomatin’s characteristically rich and sweet undertones. Matured in a classic combination of first fill ex-Bourbon and ex-Oloroso Sherry casks.
Made on Hokkaido, Japan's northernmost island, Etsu gin means "pleasure" in Japanese.
Made from ingredients some of which are only grown in Japan, Etsu offers a unique sensory journey in the land of the rising sun, between tradition and modernity.
20cl format.
Cihuatán Viento is a Limited Edition rum inspired by the legend of Ehécatl, Mayan god of the wind. To honor this divine force, our Master Blender Gabriela Ayala selected ex-bourbon barrels and moved them to a special warehouse filled with the aromas of El Salvador: orange peel from the North, pineapple peel from the South, spices from the East, and balsam from the West. Over two years, the breath of Ehécatl gently infused these flavors into the rum, creating a legendary spirit that pays homage to the wind’s touch.