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Maguey tobasiche (or tobaziche) is an Agave karwinskii. Depending on region, the names tobaziche and largo may be referring to the same plant.
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La Fée Parisienne is made according to a 19th-century recipe using nine different herbs, including grand wormwood, fennel, lemon balm, aniseed, mint and coriander.
Crafted with precision, this rum, distilled in August 1999 at the Epris Distillery in Brazil, has matured for 18 years in oak casks. Bottled in July 2018, without chill filtration and no added colorant, allowing the rich, natural hues and unfiltered essence to shine through. Limited to a mere 160 bottles.
A 2015 addition to the Finlaggan range, named Eilean Mor (those of you that know about Islay's geography will be familiar with that name). This expression has been bottled at a slightly higher strength than other Finlaggan release (not including the Cask Strength, of course). The whisky comes from an undisclosed distillery on Islay - it's a closely guarded secret as to which one...
Maguey mexicano (Agave rhodacantha) is also known as “dobadaan” in some regions, which is its local name in Zapotec. Though exact numbers are unknown, some speculate that there are seven or more sub-varieties of Maguey Mexicano that each produce different characteristics in mezcal. Some of those include Maguey mexicano penca larga, mexicano penca corta, mexicano liso, chontal, and amarillo grande. Many of these sub-varietals are very different looking plants.
In celebration of the 700 years of the Declaration of Arbroath House of McCallum has commissioned five new pieces of art from the 4 Glasgow Artists of the Art of Whisky representing their vision of the piece of history past and present.
Dolin Red Vermouth has a long history of success and awards. Its recipe, intact, is one of our treasures. Dolin Red Vermouth is a white wine based aperitif, recognized as one of the best vermouths. It is made from Chambéry plants and fine wines from the region.
Gozio Amaretto stands out as an exceptional liqueur, boasting an exquisite almond flavor.
Employing an unparalleled method, bitter almonds sourced from four continents undergo a meticulous infusion process lasting a minimum of sixty days, resulting in a premium blend that captures the finest aroma and taste.
Distinguished, this liqueur refrains from incorporating artificial aromas, extracts, or additives in its final composition.
Its refined taste is both velvety and approachable, making it a versatile choice for enhancing both cocktails and dessert creations.