Speyburn 10Y

Inspired by the Old Pulteney 1989, Huddart is matured in American oak exbourbon barrels, before being finished in ex-peated malt casks.

Tomatin 12-Year-Old is an exceptional single malt, embodying the perfect harmony between smoothness and complexity.
Aged in traditional Scottish whisky casks, ex-Bourbon, and finished in Oloroso Sherry casks, this Highland whisky offers a rich and silky tasting experience.
Sourced from the crystal-clear waters of Alt-na-Frith, this delicate and balanced malt showcases the artisanal craftsmanship of the Tomatin distillery, founded in 1897.

The aged rum Botran Roaju celebrates the exceptional heritage of the Botran Merino brothers, visionary pioneers who left the fertile lands of Duero in Spain to establish their roots in the heart of Guatemala. This liquid gem embodies the captivating first expression of the Roaju cuvée, a meticulous blend of rums aged in barrels steeped in history. The magic of Botran lies in the expert use of various casks: ex-Bourbon barrels, re-charred Bourbon barrels, ex-Sherry barrels, and ex-Port barrels, following a dynamic aging method. Refined in ex-Spanish wine barrels from Burgos, this rum offers a unique identity, rich in nuances and character.

The Bladnoch 14 Year Old is aged exclusively in Oloroso Sherry casks.

The Tomatin 2006 17 Year Old Sherry – The Pedro Ximénez Edition is a true celebration of the marriage between a high-quality Scottish single malt and the captivating influence of Pedro Ximénez sherry casks. Aged for 17 years, including the last 8 years in Palo Cortado sherry casks, this whisky offers a rich and deep sensory experience. Created as part of Tomatin's Sherry collection, this edition captures the sweet and fruity essence of the finest Spanish sherries.

Cihuatan 12 Years Cinabrio is an exceptional rum from El Salvador, carefully crafted from cane syrup and molasses.
Its name, "Cinabrio," is inspired by cinnabar, a red mineral used by the Mayans to honor their sun god, Kinich Ahau.
This rum has aged for at least 12 years in the cellars of Licorera Cihuatan, in American oak barrels that previously contained bourbon.
The rich history and artisanal production method of this rum make it a true celebration of Mayan culture and Salvadoran craftsmanship.