Koval Rye Maple

1792 is named for the year Kentucky became a state as an acknowledgment of the importance of the Bluegrass State as the birthplace of bourbon. Our 1792 expressions include our Small Batch Bourbon which is created with precision and artistry, and our Limited Edition Expressions which are rare and special whiskeys that are truly distinct and extraordinary.

It is produced by the Distillerie Merlet & Fils with AMÉRISSE, who wanted to sublimate this fruit by combining it with several bitter plants such as gentian, angelica, mugwort and rhubarb to reinforce its natural astringency, and then with other berries and citrus fruits that increase its fruity flavours and complexity tenfold.

Barsol Primero Quebranta is a jewel among Peruvian piscos, made from the Quebranta grape, the most cultivated in Peru.
This pisco stands out for its purity, vivacity, and exquisite aromas of ripe pear and dried fruits.
Its aromatic complexity is enhanced by subtle nuances of fresh herbs and citrus.
Originating from the Ica Valley, this spirit perfectly reflects Peru's tradition and commitment to producing internationally renowned pisco.
Artisanal production at the San Isidro Bodega ensures this pisco is distilled in century-old copper stills, guaranteeing unparalleled quality and finesse.

With a mash bill of 51% corn and 49% millet, KOVAL Bourbon offers a drinking experience that is balanced, approachable, and unparalleled. The unusual grain combination provides notes of mango chutney and vanilla on the palate, with a peppery caramel finish.

Maguey tobala (Agave potatorum) grows wildly at high altitudes and it is often cultivated as well. Its relatively minuscule size yields extremely limited quantities of intensely aromatic mezcal. Due to its tiny size and long growing period (12-15 years), Maguey tobalá is becoming increasingly rare in some regions. Unlike most other maguey, tobala does not produce hijuelos, which are the shoots or pups that sprout around the main plant once it has matured. For this reason, tobala can only grow from seed. Towns like Santa Catarina Minas, Oaxaca have two different types of Maguey tobala: tobala chino which grows in the sun, and tobala orejon which grows in the shade. This difference in sunlight is amplified over the 12-15 years it takes for the plants to reach maturity, and the two ...

Xila Extra Spicy is a Mexican liqueur produced in an artisanal manner, crafted from young espadin mezcal and infused with a blend of 7 Mexican chilies, ataulfo mango, tamarind, and orange peel, sweetened with piloncillo. The profile is characterized by a restrained fruity attack, a spicy and herbaceous heart, and a distinctly spicy and persistent finish. With 20% alcohol, Xila Extra Spicy maintains a structured and defined profile, designed for cocktails, particularly in preparations where spiciness is the protagonist. Ideal for cocktails such as spicy margaritas, Paloma variations, or contemporary interpretations of classic cocktails with character. Xila is made by Flor de Luna, the first artisanal and experimental distillery in Mexico City led by women.

BARSOL Pisco is produced in the Bodega San Isidro. All grapes used for BARSOL Pisco are grown on proprietary premises surrounding the Bodega. The Bodega can rely upon nearly 100 years of experience in the production of high quality pisco.
BARSOL Selecto Acholado pisco has a great mixability and works in cocktails like Pisco Sour, Capitán, Chilcano or any modern pisco drink creation.

Due to its superb quality, BARSOL Selecto Acholado has received many awards in multiple competitions in Peru and around the world. It is a pisco of great harmony, balance and brilliancy.

To make this extraordinary gin, Glendalough forage wild botanicals in the Wicklow mountains all year round. Geraldine Kavanagh, our full time forager, brings the wild, fresh botanicals to the distillery within hours of foraging where small-batch slow-distillation is used to tease out the delicate botanical flavours. Glendalough Wild Botanical Irish Gin serves the taste of 'a year in every bottle' and perfectly captures a place in time, with four seasons of foraging in wild Wicklow encapsulated in each bottle.