ABK6 VSOP Special Edition Dragon

Let yourself be transported by the exoticism and richness of Naga Malacca rum, a vibrant homage to the maritime history of Southeast Asia and the abundance of Indonesian spices.
Named after the historic port of Malacca, this rum is made from Batavia Arrack, an age-old Indonesian tradition.
Infused with kumquat peels, jambu, lemongrass, and cinnamon, it offers an exceptional tasting experience, marked by citrus aromas and unparalleled freshness.

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.

The auburn hue of this whisky comes directly from its passage through the 228-liter barrels that formerly housed the Pinot Noir from Château de Chassagne-Montrachet.

The Tomatin 12 Year Old is smooth and silky, having been matured in traditional Scotch Whisky, ex-Bourbon and ex-Spanish Sherry casks. A rich, fruity aroma is the prelude to sweet flavours of ripe apples, pears and a subtle hint of nut before the long, pleasantly oily finish.

2025 marks the Year of the Snake. Saigon Baigur Curious Snake Gin is an experimental gin, created by exploring the many herbs used in Vietnamese cuisine. Mix it with one third gin, two thirds ginger beer and a slice of lime, or enjoy it as a gin & tonic.
On January 29, 2025, Vietnam will celebrate the beginning of the Year of the Snake, which will last until February 17, 2026.
The snake is considered a symbol of intelligence, wisdom, and deep reflection. Saigon Baigur Curious Snake Gin is distilled with juniper, mandarin peel, sawleaf, Thai basil, Vietnamese balm, rice paddy herb, and 11 other local plants to create one of the most distinguished gins.
A gin inspired by the many popular herbs in Vietnamese cuisine.

The Meikle Tòir – The Chinquapin One is a peated single malt, carefully crafted and refined in virgin Chinquapin oak casks sourced from the Northern Ozarks, USA. This whisky delivers notes of soft spices and roasted nuts, harmoniously combined with a gentler peaty smoke, derived from the St. Fergus mainland peat. With an extended fermentation of 160 hours and a smoke profile measured at 35 PPM, this single malt reveals a complexity that perfectly complements maturation in virgin oak casks.