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Data sheet
Specific References
Matured for a refined 36 months, this exclusively handcrafted Belgian whisky captures the spirit of the Hesbaye region. Distilled in former Caperdonich Pot stills from 1898, it gracefully ages in 1st fill Bourbon casks crafted from American white oak (Quercus alba). Committed to sustainable and fair trade farming values, this unpeated gem exhibits a natural hue, free from artificial coloring. Embracing authenticity, the whisky undergoes no chill filtering and is expertly bottled at the distillery, ensuring a true representation of its craftsmanship and origin.
Aged gracefully for 48 to 59 months, this handcrafted whisky from the Hesbaye region embodies 100% Belgian craftsmanship. Distilled in former Caperdonich Pot stills dating back to 1898, it matures in 1st fill Bourbon casks crafted from American white oak (Quercus alba). With a commitment to sustainable and fair trade farming values, this expression remains unpeated and boasts a natural hue, free from artificial coloring. Maintaining its authenticity, the whisky undergoes no chill filtering and is bottled at the distillery, ensuring a true reflection of its origin and craftsmanship.
Barrik rum is a fresh, expressive rum, with a strong character, finely wooded, which gives it a certain distinction that makes it a unique rum of its kind!
Rumbullion! proudly flaunts its maritime inspiration with a label that bears a hand-drawn illustration of a Navy grog tub, and just like all of the fine spirits in the Ableforth's arsenal, each bottle is wrapped in crinkled brown paper, wound with twine and sealed with black wax.
The Tomatin 14 Year Old is soft, smooth and sweet, benefiting from its time spent in Tawny Port casks which previously held port for around 50 years. Rich but balanced aromas of red berries, sweet honey and rich toffee develop into aspects of light fruits and nuts on the palate and an abiding finish of smooth fruit salad.
For years, Mr. Bachala was a lion tamer in the Zavatta circus before turning his hand to armagnac production in the late ‘70s. The humid conditions in his ageing cellars have contributed to the fact that his armagnacs have a lower alcohol level.
Etsu Yuzu Gin has been macerated for seven days using traditional botanicals such as Japanese Yuzu, juniper berries, liquorice root, angelica, coriander and matcha. After maceration, only the gin is distilled without the botanicals, which allows the oils to infuse.
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