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Data sheet
Specific References
Amber colour, golden reflections, brilliant. The classic expression of an 18 year old Armagnac in this multi-faceted nose.
Tullibardine Sauternes is a wonderfully rich whisky, aged in first-fill ex-Bourbon casks and matured in 225-litre Sauternes barrels.
Using only the highest quality 12 year old malt and grain whiskies from select distilleries in Scotland, and matured in the finest sherry and bourbon casks, Black Bull 12 is blended to a formula of 50% malt to 50% grain whisky, and bottled at 50% abv (100 US proof), for a full-on flavour experience which will rampage all over your senses. This robust but versatile blend can be served neat, with water, or as a component of cocktails.
Discover the Yamazakura Blended, a true gem from the Sasanokawa Shuzo distillery.
This Japanese whisky perfectly embodies the art of blending with a finesse and complexity that will captivate the most discerning connoisseurs.
The name "Yamazakura," combining "Yama" (mountain) and "Sakura" (cherry blossom), evokes all the ephemeral and majestic beauty of Japanese landscapes.
Aged in bourbon casks, this blend of four malt and grain whiskies stands out for its perfect balance and enchanting aromas.
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.
AnCnoc is a rather curious whisky. This fine single malt is created using traditional production methods. The end result is a lighter-tasting single malt that makes no compromises on quality. anCnoc 12 Year Old is recognised the world over. Known as a must-have in every whisky drinker's collection, it is light yet complex. Smooth yet challenging.
Chopin Rye Organic is crafted from a heritage rye variety called Dankowskie Ruben, sourced from just one local farm near our distillery. It is hand-crafted in small batches, following traditional distilling techniques and strict requirements for ecological processing, and is blended with natural spring water from our own well on property. The spirit is then rested for six months to bring out its full flavor before bottling.