WHISKY FLIGHTS

  • Balvenie 14 Caribbean

    Established in 1892 by William Grant in a converted 18th century mansion, The Balvenie Distillery is one of the great success stories of Scotch whisky. Today the distillery is owned by the fifth generation of William Grant’s family, making William Grant & Sons one of the longest single-family ownerships in the world. The Balvenie is recognised for its innovation and pioneering techniques. Industry stalwart David C. Stewart MBE, the world’s longest serving malt master, is credited for introducing the now widely used practise of cask finishing.

    MATURATION: First matured in traditional whisky oak casks before being transfered after 14 years to a previous rum barrel. This Caribbean finish enhances the golden vanilla and velvety texture of Balvenie.

    NOSE: A delicate dance of black pepper, banana, toasted caramel candy and hot butter.

    PALATE: A scotch reminiscent of English toffee and caramalised bananas. Smooth and delicate like a sweet tea.

    FINISH: Lengthy, warming and delicate.

    Caol Ila 12

    Distilled on the rugged eastern coast of Scotland since 1846, Caol Ila is considered by experts to be the perfect entry point into the world of peaty malt whiskies as one of the lighter Islay expressions.

    MATURATION: Ex-Boubon Hogsheads, chill-filtered and colored.

    NOSE: Fresh lemon peels, herbal. Rubbed peppermint leaves, stemmy, damp grass, smoky. Oily, cigar leaves, smoked ham, hickory.

    PALATE: Good body, oily, tar, elegant smoke. Hints of boiled sweets.

    FINISH: Long, peppery, spicy warmth, smoke.

    Highland Park Valfather

     A distillery opened by a viking, or a fake preacher, so the story goes, described as the most northerly distillery in the world... Valfather is the last of Highland Park’s Viking Legends series, with the Norse God, Odin, inspiring its story and flavour. The Orkney distillery have captured all the power of Odin within each sip.

    MATURATION: Ex-Boubon Hogsheads, chill-filtered and colored.

    NOSE: Burnt Oranges and pears, sweet marmalade, drying oak.

    PALATE: a bold flavour of peach and vanilla before a sweep of creamy smoke and bitter chocolate.

    FINISH: Long, peppery, oaky smoke.

  • Glenfarclas 12

    Fiercely independent, Glenfarclas is one of only three distilleries that has remained in the same family since establishment, and is also just one of a handful of distillers remaining true to sherry casks despite the fiscal advantages of American oak casks.

    MATURATION: A minimum of 12 years in European oak sherry casks and plain oak casks in a ratio of 2:1.

    NOSE: Light and creamy with a mix of supple, soft sherry and Manuka honey. Gentle and well-balanced, there are hints of smoke, rich oak, and a little pine resin.

    PALATE: Medium-bodied, with notes of date and walnut cake, Oloroso sherry and hints of earthy forest floor.

    FINISH: Spicy and long, notes of allspice, cinnamon and cloves, with orange zest and sherry.

     

    Glenallachie 15

    GlenAllachie distillery is a Speyside, single malt whisky distillery at Aberlour founded in 1967, which sits at the foot of Ben Rinnes. Previously, the distillery mainly produced whisky for blends however has since been relaunched as a distillery known for its fruity, single malt expressions. 

    MATURATION: A vatting of whisky matured in 100% first-fill Oloroso and PX puncheons with whisky initially matured in first-fill American oak then finished for around 20 months in PX and Oloroso puncheons. 

    NOSE: Overflowing with raisins, butterscotch and sweet spices. 

    PALATE: The rainbow of sweet spices, raisins and butterscotch develops into banana, orange peel and dark chocolate. 

    FINISH: Medium length and slightly dry and nutty, like peanut brittle with chocolate and fresh sweet fruitiness. 

     

    Glenfiddich 21 Gran Reserva

    The largest single malt distillery in the world in terms of output. Because of this it is nicknamed ‘the giant’. The distillery boasts 30 stills and 24 washbacks, it’s own cooperage and its own bottling hall, and with 43 warehouses onsite to mature the whisky.   

    MATURATION: Matured for 21 years in select Caribbean rum casks chosen by Malt Master Brian Kinsman himself.

    NOSE: Vanilla, sweet toffee, ripe fig and banana, intertwined with the subtle warmth of new leather and oak. 

    PALATE: Sharp Ginger, ripe fig, old oak and dried dark fruits.

    FINISH: long, warm and spicy.

  • Glenmorangie 12 Lasanta

    Glenmorangie has long been known for its expertise in wood. Thirty years ago, their whisky creators innovated the art of extra-maturation, transferring spirit first matured in ex-bourbon casks, into ex-wine casks, so that it could gain further layers of flavour.

    MATURATION: It first matures in bourbon casks for 10 years before being moved over to Oloroso and Pedro Ximénez Sherry casks for a 2 year finishing period.

    NOSE: Plum and baking spice supported by milk chocolate raisin, caramel and toasty oak.

    PALATE: A dash of tart raspberry coulis leads into a generous helping of sherried dried fruit, with orange marmalade, toasted nuts and berry jam. Sweeter notes of brown sugar and cereal notes appear.

    FINISH: Silky and long, with oily orange peel, cinnamon and hazelnut praline, rounded off by bitter dark chocolate.

    Ben Nevis Coire Leis

    Launched in late 2021 and named after a loch where the distillery's water source starts, Coire Leis is a no-age statement expression produced with pure highland water collected from Scotland's highest water source, 1,345 metres above sea level.

    MATURATION: Matured in first-fill bourbon casks for between 8 and 10 years.

    NOSE: Woody spice, floral honey and vanilla, sweet malt, and buttery biscuits.

    PALATE: Orchard and stone fruits, sugary barley, spiced fruit loaf, and toasted oak.

    FINISH: Baking spice continues alongside bold malt and baked apple.

    Oban 14

    A bustling seaside resort has grown up around the distillery in the two centuries since it was first built in the fishing town of Oban. The West Highland malt is still produced in the same unhurried, traditional fashion and this 14 year old is a classic whisky from the distillery.

    MATURATION: Ex-bourbon refill American oak hogshead casks.

    NOSE: Smoky, maritime nose with hints of sticking plasters and toffee brittle.

    PALATE: Smoky, creamy palate with notes of marmalade, toffee apples and pear cider. A development of cloves comes late palate.

    FINISH: A long, malty finish with toasty oak and spice.

  • The Dalmore is one of the world's most revered Single Malt Scotch Whiskies. Located on the northern shores of the Firth of Cromarty, deep in the Scottish Highlands has been producing since 1839 and the bottles still bear the stag crest of the Clan Mackenzie.

    For over 180 years, The Dalmore has set the standard in multi-cask maturation. Hand-selected casks from the world's finest bodegas and wineries are expertly curated to create a sumptuous and layered whisky of legendary finesse.

     

    Dalmore Portwood Reserve

    MATURATION: American white oak ex-bourbon casks and Tawny Port Pipes.

    NOSE: Red Berries, Oranges and sticky date pudding

    PALATE: Fresh Nectarines, roasted chestnuts and bold caramel coffee

    FINISH: A long, woody finish boasting a perfect blend of plums and sultanas accompanied by macerated cherries and blood orange.

    Dalmore 15

    MATURATION: aged for 13 years in American oak ex-bourbon casks. It is then extra-matured for a year in a combination (3-way split) of Matusalem, Apostoles and Amoroso sherry butts, and then a final year of marrying in a sherry butt. 

    NOSE: Bright and zesty with cherry and lollies shining through

    PALATE: Begining soft and gentle, the dram then builds into a dark molasses, cherry and plum flavour typical of a sherry cask. Following, the feeling of warm chestnuts and overripe fruit.

    FINISH: medium length with a thick texture and notes of baking spicies

     

    Dalmore 25

    MATURATION: The majority of the maturation process is spent in ex-bourbon barrels then transferred to ex-sherry casks.

    NOSE:  Chocolate, vanilla, marmalade

    PALATE: dark chocolate, orange marmalade, ginger, oak, orange

    FINISH: Creamy Vanilla, Smooth

  • Arran Sherry Cask

    Arran distillery was built in 1995 and is now one of two distilleries on the Isle of Arran on Scotland’s West Coast. The distillery boasts an ideal spot for production and distribution of whisky with warm fresh sea air, close proximity to the mainland and an abundance of fresh soft water.

    MATURATION: Seven years in first-fill sherry hogsheads.

    NOSE: Orange chocolate, with Christmas spices, lots of dried fruit and toasty oak.

    PALATE: Loads of juicy sherry influence, with chocolate-dipped cherries, raisins and a touch of caramel.

    FINISH: Oak spice, dark chocolate praline and oak char.

    Jura 12

    Founded in 1810 the distillery collapsed at the end of the 19th century and fell into ruin. Despite this and the two World Wars which followed, in 1963 it was rebuilt to help revive the small island community.

    MATURATION: Initially matured in American white oak ex-Bourbon barrels, before being moved over to Oloroso sherry casks for a finishing period.

    NOSE: Nutty barley, white wine, cinnamon, melon.

    PALATE: Chocolate fudge, pear, a portion of peppery malt tucked away.

    FINISH: Sherbet lemons and sultanas.

    Bunnahabain An Cladach

    Bunnahabhain distillery lies on the isolated north-eastern tip of the enchanting Islay - an idyllic place for distillation with a heritage dating back to 1881. This welcoming dram is fondly known for its gentle taste making it quite distinct from other Islay whiskies.

    MATURATION: Mix of Oloroso Sherry wood and Ex-Bourbon casks.

    NOSE: Almond and cherry, fruity coffee, a hint of damp oak.

    PALATE: Raisin, more cherry, black pepper and clove. A touch of walnut.

    FINISH: Medium length with sherried malt in charge.

  • Lagavulin 16

    MATURATION: Lagavulin 16 was first released in the early 1990s, and was originally intended to be a limited edition bottling. However, due to its popularity, this has become a permanent part of the Lagavulin range.

    NOSE: Like Lapsang Souchong tea. One of the smokiest noses from Islay. It's big, very, very concentrated, and redolent of iodine, sweet spices, good, mature Sherry and creamy vanilla.

    PALATE: Very thick and rich. A massive mouthful of malt and Sherry with good fruity sweetness, but also a wonderful sweetness. Big, powerful peat and oak.

    FINISH: Long, spicy finish, figs, dates, peat smoke, vanilla.

    Kilchoman Sanaig

    Islay's newest distillery established in 2005, Kilchoman (pronounced Kilhoman) is one of the smallest distilleries in Scotland and the only independent farm distillery on Islay.

    MATURATION: Vatted from both bourbon and Sherry casks.

    NOSE: Pineapple chunks and white grapes. Hints of fresh coffee carry the earthy, subtly spicy peat. Toffee cubes.

    PALATE: More light fruits (this time of the peach variety), with dark chocolate raisins and a whisper of red berries. Peat grows and grows, with a little black pepper too.

    FINISH: Quite long with coastal peat smoke, fruit and sweetness.

    Laphroaig Quarter Cask

    Founded in 1815, it is one of only a few distilleries that still uses traditional malting floors, and dries and infuses its own malt with the thick blue smoke from old peat-fired kilns.

    MATURATION: Utilising American oak, it’s aged for around five years before being finished in a quarter cask for several months… the size of the cask is quite small, thus does not require such a long maturation.

    NOSE: Oily and buttery nose, with toffee, nuttiness, hickory, bicarbonate of soda, rum and raisin ice cream and zest.

    PALATE: Big rush of sweetness, in fact it’s an explosion of sweetness, with fiery chilli heat, sweet cereals and a touch of cola syrup.

    FINISH: Medium-length, but becomes fruity, with custard and cigar smoke.

  • Jameson Black Barrel

    Jameson is a blended Irish whiskey produced by the Irish Distillers subsidiary of Pernod Ricard. Originally one of the six main Dublin whiskeys at the Jameson Distillery Bow St., Jameson is now distilled at the New Midleton Distillery in County Cork.

    MATURATION:  matured for considerably longer than the original Jameson Irish Whiskey — on average, twelve years rather than five years — in a combination of heavily charred ex-bourbon barrels and ex-sherry casks.

    NOSE:  grassy malty, caramel and butterscotch pudding.

    PALATE:  Rich toffee with dried fruits and a warm woody texture.

    FINISH:  Big malty finish with bold fruits, and baking spices.

     

    Writers Tears Copper Pot

    Writers Tears is a unique marriage of Aged Single Pot Still and Single Malt Irish whiskey. Distilled entirely from barley, both malted and unmalted.

    MATURATION:  Flame Charred American Oak bourbon casks

    NOSE:  Lollies, toasted oak, raspberry.

    PALATE:  Vanilla, fresh cookies and caramel

    FINISH:  Lingering sweetness with some baking spice.

     

    Redbreast Lastau

    Redbreast is one of a handful of single pot still whiskeys in existence today and one of only two to have been produced almost continuously since the early 1900s. It is the largest selling single pot still Irish whiskey in the world.

    MATURATION:  Initially matured in traditional bourbon and sherry casks for 9-12 years, this unusual Irish was finished for an additional year in first fill, hand-selected sherry butts seasoned with Oloroso sherry sourced from the prestigious Bodegas Lustau in Jerez.

    NOSE:  The nose is unmistakably Redbreast, with its aromas of cereal biscuits, smoked oak and honey, but it also contains dates and dried fruits.

    PALATE:  Dry and Leathery then developing to a bold punch of raisins, vanilla and fruit cake.

    FINISH:  a long finish with slight tang and a layer of cereal, honey and toasted oak.

  • Kurayoshi 8

    Produced by Matsui Shuzou in the Tottori Prefecture. These whiskies are made with a blend of Scotch and Japanese malt whiskies, brought down to bottling strength with volcanic-stone-filtered water.

    MATURATION: Aged in white oak ex-Bourbon barrels for no less than 8 years.

    NOSE: Toffee, red berry and a hint of violet.

    PALATE: Pink peppercorn, orange peel, lingering toasted oak warmth.

    FINISH: Macadamia nuts, and strawberry jam linger.

    Nikka Taketsuru Pure Malt

    This is a tribute to Japan’s whisky God, Masataka Takesuru who helped build the distillery in 1934 and much of the Japanese whisky landscape we know of today. This pure malt, aka vatted malt or modern day ‘blended malt’ is a marriage of pot stilled malts from its Yoichi and Miyagikyo distilleries.

    MATURATION: Matured in a combination of European Sherry oak, ex-Bourbon and American oak barrels for a minimum of three years.

    NOSE: Grassy malt, earthy vanilla, toasted coconut and BBQ pineapple.

    PALATE: More vanilla, subtly floral at points. Salted butter on toasted teacakes, ripe pear and peach.

    FINISH: Lingering peat smoke and subtle baking spice warmth.

    Fuji Single Grain

    Fuji whiskey was born out of a joint venture in 1972 between Kirin Brewery, Chivas brothers and Seagram & Sons to identify the optimal site for a new whisky distillery in Japan. The water in this whisky comes from snowmelt run-off from Mount Fuji, which takes about 50 years to cycle.

    MATURATION: Aged in medium to high char ex bourbon barrels, refill and virgin oak.

    NOSE: Cherry and almond cake, oak-y peat smoke, thyme honey.

    PALATE: Chocolate-coated biscuits, pink lemonade, a touch of brown sugar.

    FINISH: Grassy notes appear on the finish, alongside continued caramel-y sweetness.

  • Eagle Rare

    From the Buffalo Trace Distillery in Frankfort, Kentucky, they masterfully craft this expression by using product from only 1 barrel, no blending from others.

    MATURATION: Aged in American oak for over 10 years.

    NOSE: Toasted oak gives way to flamed orange peel and maple syrup.

    PALATE: Honey, buttered bread, oily walnuts and a touch of red fruit.

    FINISH: Vanilla, oak spice and a little bit of old leather.

    Westward Single Malt

    The flagship single malt from Westward Whiskey in Portland, Oregon. First they brew an American pale ale using locally grown malted barley, and this is then double pot distilled.

    MATURATION: Aged in lightly toasted new American oak barrels, with the final product using a blend of six to eight barrels.

    NOSE: Stewed dark berries, vanilla rice pudding and some maple syrup, with crunchy orchard fruits.

    PALATE: Cigar box and spicy oak, leading into barley sugar, biscuity malt and spiced apple.

    FINISH: Melted dark chocolate appears alongside brown sugar and a pinch of tobacco.

    WhistlePig 10

    WhistlePig's distillery is in Shoreham, Vermont. The property includes a 500-acre farm, of which about 300 of those are dedicated to growing the rye grain they use.

    MATURATION: Aged in a combination of new American Oak or early use Bourbon barrels.

    NOSE: Fresh peppermint and herbal thyme initially, with sweet vanilla and marzipan developing. Creamy butterscotch, raspberry jam and orange rind round it off.

    PALATE: Warm baking spices, nutmeg, cinnamon and allspice burst to life and are tempered by sweet sugar, bright oak and dark chocolate. Vanilla cola and caramel shortbread linger.

    FINISH: Medium-length, with warm rye spices, sweet malt and sour cherries.

  • Archie Rose Single Malt

    Founded in 2014 and located in Sydney just a few kilometres south of the city – Archie Rose Distilling Co. produces a diverse range of whiskies, gins, vodkas and rums, as well as one-off collaborations, and limited releases.

    MATURATION: Predominantly in 100, 200 and 300-litre Australian Apera (Sherry) casks, complemented by a selection of Ex-Bourbon and Archie Rose’s own 36-month air dried Ex-Rye Casks, each coopered with a specific balance of both char and toast.

    NOSE: Fresh herbs, shortbread biscuits, raisins, toffee and dark chocolate.

    PALATE: Luscious with well-integrated flavours of sweet malt, caramel fudge and vanilla, sticky date pudding and amaretto.

    FINISH: Lengthy aftertaste that adds hints of toasted oak, rye and liquorice.

    Starward Solera

    Starward distillery refers to the amount of time a whisky spends in cask as ‘Melbourne years’. Blasts of arctic breeze from the south and harsh desert winds from the north have given a reputation of having 'four seasons in a day'. These fluctuating temperatures mean the whisky interacts with the barrel at a much more rapid rate than it would in Scotland.

    MATURATION: Exclusively aged for 4-6 years in Apera barrels, an Aussie fortified wine similar to Sherry, which have typically previously held spirit over 40-50 years (mostly sourced from McWilliams Winery, right on the border between Victoria and New South Wales).

    NOSE: Prune juice and seedless raisins provide a thick, sherry-forward sweetness that is complemented by rich caramel and toasted almonds. A little marzipan lingers underneath.

    PALATE: A rich, but well-balanced palate begins with toasted oak and more jammy fruit compote – damsons, black currants and dried figs – before creme brulee, milky coffee and winter spice notes emerge.

    FINISH: Juicy and full with a lingering dry spice.

    Morris Muscat

    Situated in the small town of Rutherglen, the Morris family has been producing exceptional drops since 1859, and the distillery is based on the same site as the family winery – which comes in handy when they're after some interesting casks to mature the whisky in.

    MATURATION: Initially matured in a combination of French and American oak, as well as ex-wine barrels, it's then treated to a finishing period in Morris Muscat barrels.

    NOSE: Rich, dark sugar, boozy dates, and figs with a medley of aromatic baking spice.

    PALATE: Toasted oak and more jammy fruit compote – damsons, black currants and dried figs – before crème brulee, milky coffee and winter spice notes emerge.

    FINISH: Sweet, rich oak, with creamy vanilla and lingering spice.

  • Lark Symphony Number One

    Founded in 1992 and a producer of premium Australian whisky and liqueurs in Hobart. The distillery takes its name from Bill Lark, pioneer of Tasmanian whisky production who led the campaign to change laws that had banned distilling of spirits more than 150 years earlier.

    MATURATION: Blended Malt matured in American oak ex-Bourbon, Sherry and Port casks.

    NOSE: Fresh mango, toasted pineapple, orange, vanilla and tangerines. Luscious and fruity.

    PALATE: Peaches, apricot, even more mango, and sweet Tasmanian apples dipped in toffee.

    FINISH: Fresh fruit and citrus. This whisky has length, poise and balance.

    Old Kempton The Stables

    Old Kempton Distillery was founded in 2012, originally operated as Redlands Estate in the Derwent Valley before relocating to the historic Dysart House in Kempton and rebranding as Old Kempton in 2015. They exclusively use Tasmanian-grown and malted barley and follows a traditional approach to distillation, using Knapp Lewer copper pot stills.

    MATURATION: Aged for 5 -6 years, with a composition of Tawny (60%) and Apera casks (20%), along with contributions from Pinot Noir, Bourbon, and a touch of fortified Shiraz.

    NOSE: Sherbet & fruit. Sweet, leatherwood honey. .

    PALATE: Sweet fruit & nut with gentle malt notes and bright sherry.

    FINISH: Sweet spices linger, along with red wine, and fruit notes.

    Sullivans Cove American Oak Bourbon Cask

    Sullivans Cove is Australia’s most awarded whisky. They won the World’s Best Single Malt in 2014, making it the only distillery in the world to ever win World’s Best Single Cask Single Malt twice, and bringing its total of World’s Best awards to three overall.

    MATURATION: Aged for 12 years in 200L American oak ex-Bourbon casks. As a single cask bottling, every batch is different, expressing the unique characteristics of each barrel.

    NOSE: Both nutty and floral with perfumed musk, chocolate malt, banana, brioche, and orange peel. Waxy with tropical fruits, dark cherry wood and citrus.

    PALATE: Viscous texture along with big citrus flavours of lemon cake and zest, sweet pastry, cloves, apples, aniseed and an interesting mineral note like a French white wine.

    FINISH: The creamy texture lingers beautifully with hints of Nutella, custard, vanilla beans, banana and star anise along with aged, spicy, woody notes like sandalwood and cedar.

  • Michel Couvreur Clearach

    A Belgian bloke who, since 1978, sources fine Scotch whisky and then does the ageing and blending in Burgundian Caves in France.

    MATURATION: Between 2 and 3 years in fresh Pedro Ximenez sherry casks. Using a traditional solera process, where the barrel is never fully emptied and the new whisky is always added to the matured, each cask contains up to 25 years of whisky aging.

    NOSE: Typical to very young malts with almonds and frangipane (red jasmine).

    PALATE: Grassy freshness, a malty cereal with a slight touch of honey.

    FINISH: Thinning out with vanilla wafer like and white pepper spice.

    Amrut Peated

    The distillery itself is situated in Bangalore, India, 3000 ft above sea level with the water and barley being sourced from the Himalayan Mountains. However as India is too tropical a climate for peat to develop, this expression is made using peated Scottish barley, from Bairds Malting near Inverness.

    MATURATION: Aged in a combination of new and old American oak barrels.

    NOSE: Sweet cure bacon, smoke, malt, sweet peat, vanillas with a little splash of citrus.

    PALATE: So fruity! Apples and pears, light toffee sweetness and ashy smokiness but still delicate.

    FINISH: Butterscotch vanillin’s and fruit teas as medium peat emerges at the end.

    Macmyra Limousine

    The idea to produce a Swedish whisky was conceived by 8 friends in a mountain cabin in 1998. After studying engineering together, the group had a tradition of meeting once a year. Purely by chance, everyone brought along a bottle of whisky. During dinner they wondered why there was no Swedish malt whisky, and why hadn’t anyone already done it? They got to work.

    MATURATION: French oak Cognac barrel, American oak barrel saturated with Oloroso, American oak barrel, Raspberry wine, Swedish oak barrel, ex-Bourbon barrel.

    NOSE: Fruity, with notes of sweet and citrus fruits. Distinct vanilla with dried fruit, prune and orange zest.

    PALATE: Vanilla caramel, dried fruit, sweet almond and dark chocolate. A light spiciness from the oak, with light sour grape tones, ginger and matured pear.

    FINISH: Vinous, sun-ripened grapes with oak notes and soft pear caramel.

  • Michter’s distillery, used to be known as Bomberger’s distillery, The history of Michter’s traces back to 1753, when John and Michael Shenk, began distilling rye whiskey at a site in Schaefferstown, Pennsylvania. The distillery closed in 1989 until two whiskey lovers, Joseph Magliocco and Dick Newman, re-built Michter’s in Louisville, Kentucky, known as the heart of the modern American whiskey industry. Today, Michter’s is recognised internationally and offers a range of highly acclaimed, super-premium Ryes, Bourbons, and American Whiskeys. Michter’s distillers are known for refusing to release whiskey for bottling until it's just right, even though the whiskey may already be significantly older than the age stated on the label.

    Michter’s US*1 Bourbon

    MATURATION: Aged in new, charred American white oak barrels for an undisclosed period, but typically around 4 to 6 years.

    NOSE: Barley sugar, raisins and dried fruit, with fennel seed and fresh bread.

    PALATE: Rich and spicy, with juicy fruit, cinnamon and clean, well-defined flavours.

    FINISH: Welcoming kick of black pepper, then the dried fruit stays strong.

    Michter’s 10 Bourbon

    MATURATION: Aged in a new, charred American white oak single barrel for a minimum of 10 years.

    NOSE: Rounded notes of hot chocolate, old brandy, vanilla ice cream and charred oak.

    PALATE: Black Forest gateau on the palate, cinnamon cookies, orange oil, a hint of buttered apple.

    FINISH: Peanut brittle, cask char warmth and peppercorn lingering.

    Michter’s 20 Bourbon

    MATURATION: Fire-charred, new American white oak barrels. At Michter’s they consider 17 to 20 years the “Fork In The Road Point” when certain barrels of whiskey can achieve an extraordinary level of quality. It is these particular barrels that Master Distiller Dan McKee personally selects for the very limited bottling of Michter’s 20 Year Old Bourbon.

    NOSE: Roasted grain, toffee, minerality, baking spices, dried fruit and vanilla.

    PALATE: Bold and dynamic experience, boasting a harmonious blend of oak and spice, toffee, roasted grain, sour cherry candy, and cinnamon.

    FINISH: A smooth and velvety mouthfeel, with hints of cinnamon and caramel that linger.

AGAVE FLIGHTS

  • Clase Azul

    From superior tequila, to the unique & beautifully handcrafted bottles, Clase Azul is 100% authentic in every way. It is highly sought after world wide and for good reason. Each bottle is hand-painted with a traditional Mexican design, making every bottle a unique piece of art.

    Clase Azul Plata

    The Plata boasts agave cooked in stone brick ovens and distilled through copper stills.

    NOSE: a harmonious blend of Citrus, Roasted Agave and White Pepper

    PALATE:  Sweet Agave, Green Apple, Vanilla, and subtle traces of fresh mint.

    FINISH: a crisp lingering of sweetness and highland agave

     

    Clase Azul Reposado

    With twice distilled Agave hearts roasted in central Jalisco, Clase Azul’s Reposado is then aged in American Oak Barels for 8 months before being placed in its internationally recognised hand-painted decanter.

    NOSE: A delicate yet complex bouquet of agave nectar, vanilla, candied orange with whispers of cinnamon and banana.

    PALATE: A bold mix of nutty vanilla, cloves, and Christmas spice.

    FINISH: Smooth warmth built with sweetness and slight wood.

     

    Clase Azul Gold

    Inspired by the incandescence of Mexican sunsets, this decanter is as intricate as its liquid. The ceramic base is adorned by two 24-karat gold ribbons painted by hand.

    NOSE: Toasted wood, agave nectar, orange peel, almond and hints of fresh fig, raisin and walnut.

    PALATE: cooked agave, almond and fig marmalade with a long finish of cacao and dried plum

    FINISH: A lingering luxurious flavour of vanilla and warmth.

  • Arette Reposado

    The family distillery is currently run by brothers Eduardo and Jaime Orendain. They have always maintained a preference for quality over quantity as their grandfather Don Eduardo did. The agave is cooked in an autoclave, fermented in open air steel tanks without fibers, and twice distilled in stainless pot stills with a copper coil. It is rested 4 to 6 months in ex-bourbon 190L barrels sourced from Early Times Distillery in Kentucky and Jack Daniels in Tennessee.

    NOSE: Agave, cinnamon, caramel, and grass.

    PALATE: Pepper, caramel, with cinnamon, cloves and a grapefruit tang.

    FINISH: Medium duration of light pepper, oak and spice.

    Fortaleza Blanco

    Tequila Fortaleza, is arguably one of the most sensational, artisanally made Tequilas in the world of agave spirits. Since their debut in 2005, Tequila Fortaleza has amassed a following of aficionados unrivaled by any other brand with only 15 years in the market. However the roots of Fortaleza, reach far past their recent history, 140 years to be exact, to the beginning of the Tequila industry itself. Owner/operator Guillermo Erickson Sauza is the fifth generation of the infamous Sauza family, whose legacy in Tequila began back in 1843 with his great-great grandfather.

    NOSE: Cooked agave, yeast, butter, citrus, balanced in its earthy & vegetal characters.

    PALATE: Sweet familiar notes of cooked agave followed by black pepper, salty vegetal flavors, citrus, minerality and a smooth buttery mouth feel.

    FINISH: Well-oiled mouthfeel and sweetness that lingers.

    G4 Reposado

    Created by Felipe Camarena, G4 (four generations) is a tequila distilled at El Pandillo Distillery in Jesús María, Jalisco. The agaves are cooked in one of two stone ovens on site for 22 hours and crushed in a handmade metal tahona nicknamed Felipestein (Frankenstein). It is distilled in copper stills for both distillations. The water used to create the tequila is a 50/50 mix of collected rainwater and spring water. Their reposado is aged for six months in ex-Bourbon barrels.

    NOSE: Cooked agave, oak, black pepper, heat.

    PALATE: Cooked agave, oak, vanilla, and black pepper - though milder than on the nose; complex but easy to drink and true to an agave-forward profile.

    FINISH: Mild, but long and smooth with notes of warm spice.

  • Patron Anejo

    Patron is deservedly credited with being the first premium Tequila in the US market and has since grown and retained its position at the top of the premium spirits pyramid worldwide. Started in 1989, they continue to be one of the best loved and well known brands in the industry, frequently noted in song lyrics, spotted in hit TV shows, and on the top of nearly any bar you can think of. Part, but not all, of this tequila is made by the traditional tahona method, in which the agave piñas are crushed with a giant stone wheel and the juice ferments in contact with the agave fibers. The Añejo is aged in small white oak barrels for 12-15 months.

    NOSE: A blend of green pepper over orange zest, lime, and grapefruit zests along with a burnt sugar sweetness.

    PALATE: Medium richness, with cooked agave staying at the forefront, just edging out a vanilla extract-like richness, along with black pepper, and citrus zests.

    FINISH: Runs a bit hot and spicy, with toasted oak carrying into the medium-long and slightly caramel.

    Don Fulano Extra Anejo

    Born in the Highlands of Jalisco, yet raised in the Valleys of Tequila. Don Fulano is a product of the Fonseca family whose story begins in the Highlands of Jalisco where their great grandfathers began cultivating agave 140 years ago. Today - respected agave farmers – they also run La Tequileña, one of the highest-rated and most awarded tequila distilleries. Enrique Fonseca and Sergio Mendoza are 4th and 5th generation agave growers and 30+ year distillers. Their oldest expression is blended from dark European oaks and oloroso sherry casks.

    NOSE: Coffee beans, leather, oak, tobacco, toasted nuts.

    PALATE: Dried apricots and stewed cherries backed with baking spices, and sweet notes of toffee and chocolate.

    FINISH: long lasting, soft and ideal for a sipping tequila.

    Arette Extra Anejo

    The family distillery is currently run by brothers Eduardo and Jaime Orendain. They have always maintained a preference for quality over quantity as their grandfather Don Eduardo did. The agave is cooked in an autoclave, fermented in open air steel tanks without fibers, and twice distilled in stainless pot stills with a copper coil. Arette Gran Clase Extra Añejo is a single cask tequila that is rested for 36 months in American White Oak barrels..

    NOSE: Vanilla, cooked agave, wood, prune, caramel and butterscotch.

    PALATE: Earthy and bold with herbs and straw followed by dark chocolate, sea-salt caramels, sandalwood, and apricot.

    FINISH: Medium length, smooth, and filled with fresh herbs.

  • "I'm not in the business of making fancy bottles. I'm in the business of making great tequila."

    Master Distiller Felipe Camarena, a member of the well-known Camarena family of tequila makers, is an innovator who refuses to let go of the traditional process of making tequila. As a trained civil engineer, and after working for most of his life in his family’s distillery (“La Alteña“) in Arandas, Jalisco, Mexico, he began construction in 2007 on his own distillery (“El Pandillo“) on a plot of family land in a neighboring town.

    When he was finished in 2011, he had built something truly unique. Upon touring his distillery he will excitedly show off a collection of inventions that came straight from his mad-genius brain. He managed to create an innovative distillery that successfully marries profit and efficiency with tradition and culture.

    “I am not worried about people stealing my ideas,” he said with a serious look that slowly fades into a smile. “They all think I’m crazy.”

    It is in this distillery that he makes Tequila G4, Pasote, and Terralta amongst others,

    Although there are enhancements, large and small, spread throughout the property, there’s 5 big inventions within…

    1) “Igor”

    A shredder is a common piece of machinery in a tequila distillery. It grinds up the agaves after they’ve been cooked so that sugar extraction can happen in the next step of the process. But “Igor,” hand-built by Felipe, is no ordinary shredder. Using special steel blades of his own design, this machine can grind up large cooked agaves quickly, using only a 15 horsepower electric motor. It is also easy to clean and maintain, which translates to lower operating costs.

    2) “Frankenstein”

    After Igor shreds the agaves, they have a date with Frankenstein. This is where agave sugars are removed from the fibers so the yeast has easy access to convert the sugars into alcohol. The most traditional method for doing this involved a 3-ton volcanic stone wheel turning inside a round pit, called a “tahona.”

    “Frankenstein” is a mechanical tahona that Felipe made from spare parts found in a junkyard. It is pulled back and forth across a bed of cooked agave like a steamroller. It uses a small electric motor to do the work traditionally done by a mule or tractor. Felipe says that it is more efficient than a traditional tahona, is easier to clean, and requires less energy.

    3) Modified Stone Ovens

    The ovens in El Pandillo look similar to others found in the industry, but these have been built with steam jets placed at the bottom and top. This little adjustment means that all of the agaves cook evenly. (With a typical oven, it is common for agaves to be over-cooked on the bottom, and under-cooked at the top.)

    This smart tweak means that cooking times are shorter, and yields are higher because agaves aren’t over-cooked or under-cooked.

    4) Mosto Warming Tank

    The Los Altos region of Jalisco can get cold in the winter due in part to its high altitude. This can presents additional challenges for tequila makers who wish to continue production in the coldest months of the year.

    Felipe has constructed warming tanks for his mosto (fermented agave juice that is ready to be distilled.) Hot water created by the heat coming off the top of the copper pot stills is piped into a series of tubes inside of a holding tank. It is here that the mosto sits prior to distillation, pre-heating it so that the stills don’t have to work so hard. This means he can distil faster, increase his yield, and save energy.

    5) Rainwater Collection

    Jalisco is famous for its rainy season, where a tremendous amount of water is available to anyone capable of collecting it. The roof of El Pandillo is one giant rainwater collection system, leading to a 200,000 liter underground storage tank.

    This water is then used in the production of tequila, leaving the nearby streams and deep well water sources untouched unless absolutely necessary. This not only saves money, but is also environmentally friendly.

    Each of his brands uses different water profiles to impart different flavour profiles.

    G4 Blanco

    Uses 50% harvested rainwater and 50% natural spring water.

    NOSE: Herbal and vegetal, black pepper with some butter and smoke.

    PALATE: Cooked agave, Enjoyably spicy hints of cardamom and pepper, balanced by fresh agave vegetal notes.

    FINISH: A touch of vanilla develops underneath, with a little spice and smokiness.

    Pasote Blanco

    Uses 40% harvested rainwater and 60% natural spring water.

    NOSE: Rich cooked agave, citrus with minerality.

    PALATE: Clean agave sweetness, bright minerality, creamy stone fruit, cracked pepper, and briny complexity.

    FINISH: Long, sweet balanced with tartness, white pepper, citrus pith.

    Terralta Blanco

    Uses 100% natural spring water.

    Felipe says there's a different Ph level with Terralta, "it's our more neutral tequila, and has less acidity, than our other brands. To me, there's an aroma of fresh rain in the blanco, maybe from the higher alkaline level". Terralta simply tastes different from other tequilas, as well as Felipe's other brands. With regards to the soil, Felipe says it acts like a filter working at enriching the flavour characteristics of the agave. "The soil is working like a filter 450 feet deep, and is adding minerals and some characteristics to the flavour, including a little bit of clay."

    NOSE: Cooked agave, earth and minerals are predominate. Notes of pickle and vanilla.

    PALATE: Cooked agave, earth and minerals. Vanilla and olives. There is some sweetness here but it isn't overpowering in any way.

    FINISH: Well oiled mouthfeel. Clay pot, earthy with a spicey linger.

  • Artesanal Cupreata

    Created to exclusively represent and support female ultra-small producers incorporating genuine artisanal craft  production methods in remote areas of Mexico.

    Master Artisans: Jeyri Toribio & Jose Calixto Garcia
    Locality: El Calvario, Guerrero
    Agave Type: 11 year old Wild Agave Papalometl “Cupreata” 

    NOSE: Campfire and ash, accompanied by faint ripe fruits and light herbal notes.

    PALATE: Soft with hints of fresh wood that are subtly combined with sweet notes of cooked agave.

    FINISH: Smooth and earthy.

    Los Siete Misterios Doba-Yej Joven

    Los Siete Misterios was born from a trip the founders took in 2010. Inspired by the traditions, culture, and passion of the distilleries they visited, they embarked on connecting this "lost world" with the present time. Los Siete Misterios are a family comprised of the Founders, the Maestros Mezcaleros and the broader Oaxacan communities that work together to bring you a perfectly refined spirit. Los Siete Misterios is also committed to supporting the micro economies in which the distilleries are located.

    Each batch is made slightly different. Milled by tahona wheel, this doba-yej is distilled in copper pots. It exhibits a slightly sharper profile making it the perfect mezcal to experiment with and produce premium cocktails.

    NOSE: Orange and pineapple, some light smoke.

    PALATE: Citrus follows through with a good amount of smoke.

    FINISH: Long lasting with notes of stone fruit sweetness.

    Lagrimas de Dolores Cenizo Joven

    Lagrimas de Dolores Cenizo Joven is the face and soul of the Lagrimas de Dolores range. It is produced using 100% Agave Cenizo (Duranguensis), a species endemic to the state of Durango, Mexico that takes up to 14 years to reach full maturity. Agave Cenizo grows in large numbers throughout the mountain range of Durango and gets its name from the ash-green colour on its Pencas (leaves). This varietal of Agave can withstand harsh environmental conditions that causes it to concentrate all its sugars and fluids into its core which produces a sweet, creamy and delicious Mezcal. The Agave is cooked for five days in an underground pit with Encino wood, fermented in pinewood tubs and distilled in copper pot stills.

    This mezcal is one of a growing number made by a Maestra Mezcalera (female mezcalero). Her name is Fabiola Ávila and she has a degree in Biochemistry and Biotechnology with a specialization in fermentation from the Technological Institute of Durango.

    NOSE: Fresh picked strawberry. Grass. Toffee.

    PALATE: Hay. Green peppercorn. Celery leaf. Slight cheesecake sweetness.

    FINISH: Herbal/minty finish with a burst of campfire ember.

  • Traditionally, mezcals from different villages have their own distinctive flavors and aromas, which reflect the differences between distilleries, the soil, the local water sources, the wood used, and of course, the nuances created by the hand of the Maestro Mezcalero.

    Mezcal Nuestra Soledad is a celebration of the unique terroir and distillation traditions of six different, prominent distilling communities within the Valles Centrales region of Oaxaca, Mexico. Hand-selected by the iconic Cortés family of El Jolgorio fame, each palenque (distillery) crafts a distinctive mezcal from 100% Espadín agave using centuries-old indigenous Zapotec methods. The agave is sustainably cultivated, wood-fire roasted in an earthen pit, wild fermented in open-air vats and distilled in copper pot stills.

    Nuestra Soledad, La Compania Ejutla

    Nuestra Soledad La Compania is made in a palenque that is rests at an elevation of about 5,000 feet. The agave are grown on a steep slope, which helps control natural drainage and irrigation.

    NOSE: Light, soft smoke suggests roasted pork fat with undertones of pear and alcohol.

    PALATE: High-toned fruit, roasted green pepper, subtle salinity and mild minerality.

    FINISH: Short and warm. Cream Cheese, Red Berries, Pepper.

    Nuestra Soledad San Luis del Rio Joven

    Nuestra Soledad San Luis del Rio is located east of the Valles Centrales Region. The small village is tucked away in the mountains, where Espadin is grown on slopes so steep that the harvested pinas need to be rolled down to flat ground before being taken back to the palenque. The region is intensely hot, which causes early ripening of the agave.

    NOSE: Floral and vanilla bean on the nose. Creamy, custard like aroma with little hint of smoke.

    PALATE: Spice notes of bright citrus fruit, maple and cream.

    FINISH: Long cinnamon and black pepper finish.

    Nuestra Soledad San Baltazar Joven

    Nuestra Soledad San Baltazar is made with agave Espadin that is cultivated in the highlands, where strains of Espadin have been grown for over 100 years. Don Gregoio’s Espadin grows at about 5,500 feet in limestone-heavy soil. The concentration of sugars in his agave result in a refined Espadin with great character.

    NOSE: Hints of vanilla and lavender. Citrus, spearmint and fresh ground black pepper.

    PALATE: Sweet roasted agave, sweet tropical fruit, white pepper and mineral driven.

    FINISH: Rich, full and round on the palate with excellent length.

  • Herradura Reposado

    With the agave hearts roasted in traditional clay ovens, and fermented using only the local wild yeasts native to the casa, Herradura Reposado is aged after distillation in American oak barrels for 11 months to allow the flavors of this tequila to mature.

    NOSE: This light golden tequila offers up classic aromas of agave, vanilla, and caramel along with a mild hit of alcohol burn and light notes of orange peel and cedar.

    PALATE: This is a pleasantly medium bodied tequila, lightly coating the tongue and showcasing a mélange of spice notes, light oak and agave along with vanilla and a slight earthy flavor

    FINISH: Light, with more baking spice flavors and vanilla before ending with a very pleasant agave note.

    Mijenta Reposado

    Launched in December 2020, Mijenta Tequila Reposado is exclusively made using ripe blue weber agave from the Highlands of Jalisco. The production is overseen by Maestra Tequilera Ana Maria Romero which includes the hand selecting of the bespoke barrels for aging. In this case, American white oak, French oak, and French acacia casks were used. The tequila was aged up to six months in a blend of these barrels and tasted every 15 days to ensure optimal flavor.

    NOSE: An enveloping aroma of cooked agave, honey, vanilla, cacao nibs, toffee.

    PALATE: Light oak, toffee notes, bergamot, honey, jam, orange blossoms.

    FINISH: Smooth and lingering with sweetness and slight oak heat.

    Ocho Reposado

    Tequila Ocho is the first brand to follow a technique reserved until recently by the wine business. Ocho is the only single-estate vintage tequila on the market. Since all agave is harvested from individual family farms, each is allowed to showcase nuances found only at those estates. Produced at the famous La Alteña distillery in Arandas, by master distiller Carlos Camarena, who uses artisanal production methods customized to the characteristics of the agave at time of harvest.

    NOSE: Zesty green agave, mint, vanilla, orange blossom.

    PALATE: Light caramel and cooked agave evolving to bruleed grapefruit, white pepper and milk chocolate, with bright tones of lemon zest and ripe stone fruit.

    FINISH: Rich yet dry with lingering spices and tannins.