

An extra ordinary gin, lightly tinted by the botanicals, and with a flavour which is both bold, and perfumed all at once. Sure to be a hit with amateur and professional mixologists alike.
An extra ordinary gin, lightly tinted by the botanicals, and with a flavour which is both bold, and perfumed all at once. Sure to be a hit with amateur and professional mixologists alike.
|Tasting Notes|
• Nose
An initially juniper-rich bouquet is backed up with a solid backbone of rich grain spirit. Top notes of cardamom and orange blossom are evident with just a suggestion of cinnamon.
• Palate
The initial focus is juniper, but the earthier botanicals make themselves known in the initial palate too.
• Mouth
Exceptionally viscous and creamy – this is goodspirit, and it makes itself known.
• Finish
The juniper subsides and gives way to the cardamom and cinnamon, with a late resurgence from orange peel.
Data sheet
Specific References
Yellow Snake perfectly expresses the singularity of Jamaican rum production. Named after the island's endemic python, this rum reveals, with finesse, the power and particularity of this great terroir. To offer the most representative aromatic palette, it is the result of the blending of rums from several distilleries of the island. 100% molasses and without added sugar, it reflects the quintessential Jamaican style.
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.
No less than 74! (yes, seventy-four) herbs and essences, the so-called botanicals from 19 different countries from the Alpine region, the Mediterranean to Madagascar and India, give the BLACK GIN its individual fine note and its absolute unique position.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new.
Balblair comes from a unique place where the pace of life is easy. Our malt is crafted slowly and is matured at the distillery in traditional dunnage warehouses on earthen floors. We're proud of our heritage and have used traditional methods since we rolled our first barrels back in 1790. And yet we're not afraid to tinker with tradition if it serves to improve our product. Our single malt is the perfect mix of nature and nurture and we believe in quality above all else. The taste is exceptional, and keeping it that way is what drives us; not volume. We never get hung up on the unnecessary. The whisky is the reason we are here – it is our sole focus.