Serum Gorgas

An emblematic bottling of the distillery, thhis single malt is aged in old bourbon casks, giving it gourmand, vanilla and very a very slight spicy character

Glendalough Peated Pot Still is a bold fusion between Irish whiskey tradition and innovation, redefining the Pot Still style. It is made from malted and unmalted barley, distilled in traditional copper pot stills, and aged for over seven years. The introduction of peated malt, smoked during drying, adds a bold twist, blending delicate smoke with the characteristic spices and creamy texture of Pot Still whiskey. Crafted and bottled at 46% ABV, it begins its maturation in ex-bourbon American oak casks. It then spends an additional four years in virgin oak casks. This long aging process imparts notes of toasted oak, rich vanilla, and warm spices, perfectly balanced by a subtle peated smoke. A very special edition, available for a limited time only.

Issuing from a meticulous selection of Caribbean rums, Gun’s Bell is blended in our cellars in Chevanceaux following a traditional artisanal method. It then undergoes a 4 to 6-month aging process in oak barrels (depending on the weather) to develop woody notes, vanilla, dried nuts, roasted almonds, and smoky accents. Gun’s Bell reveals powerful and indulgent aromas, releasing an incomparable flow of flavors with both fruity and smoky notes.

Duncan Taylor has bottled this Trinidadian rum as part of their Quarterdeck range. Distilled in 1998 at the Caroni Distillery using a column still, this limited edition comprises only 281 bottles aged for twenty-four years.

This noble, carefully distilled and matured fruit brandy from Williams pears captivates the senses with the unmistakable aroma of this fruit. The Williams pear is cultivated in Switzerland in the canton of Valais and is one of the most popular pear varieties. Thanks to its powerful yet elegant aroma, it is ideal for the production of pear brandy. The freshly distilled Williams pear brandy first rests in stainless steel tanks for at least two years and then matures in oak casks for 14 to 18 months. After the maturation process, the pear brandy is further refined with a homemade bonificateur to give it the wonderful aroma and subtle sweetness, which makes this Vieille Poire so unique.

This limited edition ABK6 VSOP Cognac was designed in collaboration with Chinese artists to celebrate the Year of the Snake.
Francis Abécassis, owner of the House, and Master Cellar Frédéric David selected eaux-de-vie known for their aromatic richness and aged them in the oldest barrels of the estate.
This cognac, with its harmonious and powerful character, evokes the strength and wisdom symbolized by the snake in Asian culture.

Don Papa Baroko rum is distilled from locally produced molasses, on the island of Negros. It is then aged for several years in American oak barrels, then blended by the cellar master to ensure consistency over the years. to ensure consistency over the years.

Single Malt Scotch Whisky – Bourbon Cask Matured – Peated – Artist: Murray Robertson « Mapping Scotia » A single malt from the Highlands with peat and embers from the sea and land, the spirit of Scotland’s landscape from the Highlands and Islands. All of these elements can be found in the art of Murray Robertson, who explores the historic geology of Scotland and links it to the fauna, flora and all that forms the land, its people, produce and of course whisky.