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Items 91-105 of 2259
Using only selected rice and Nada's famed spring water from Mt. Rokko, UKIYO-E JUNMAI DAIGINJO SAKE has been brewed with meticulous care and a centuries old tradition. A character istic fullness produced by the fruity fra grance and the umami of the rice can be enjoyed chilled or at room temperature.
Avion Agave is hand selected and estate grown at 7,000 feet above sea level.
Slow roasted in brick ovens for 72 hours, then carefully distilled and filtered, where it is then aged for 43 months in oak barrels to create an incredibly smooth and finely balanced finish. Enjoy!
A vatted single malt of sherry barrels and other specially selected barrels named for the King Car conglomerate. The palate has a hint of sweet mango juice with that spicy complexity and gentle warmth on a medium, oily and citrus finish. Enjoy on the rocks.
Versatile and easy, Passoã mixes with anything in your fridge – from juices to flavored sodas to ginger ale. Or take it to the next level and add a passion fruit twist to your favorite cocktail from sangria to margarita to mojito.
A bespoke bottling of tequila that will be the talk of any room - Los Azulejos Skeleto Skelly Anejo is a vibrantly crafted, artisan tequila from one of Mexico's finest distillers! Housed in a whimsical skeleton decanter sporting a mariachi hat, this selectively aged spirit is matured for at least 3 years in American white oak and bottled at 40% ABV (80-proof).
Vinification of Adega Velha 12 Years XO Old Brandy: the grapes, selected for their high acidity and low sugar content, are the source of a light and balanced wine. The wine is then subjected to two slow and careful distillations in a Charentais still, brought from the Cognac Region, in France.After the distillation process, the brandy is subjected to agingin French oak barrels, from the Limousin region, with the final blend having an average age of 12 years of aging.
Don Julio himself has produced premium tequilas for more than 50 years. He still personally oversees the planting and harvesting of the blue agave so only the best are hand-selected and used in his Reposado Tequila.
Dos Hombres Mezcal is made with agave Espadin in San Luis del Rio, Oaxaca. The agave used in this mezcal are cooked in underground pit ovens, milled by horse-drawn tahona, fermented for 7-10 days with mountain spring water, and double distilled in copper stills.
Campo Azul 1940 Reposado is a 100% organic agave tequila from Jalisco, Mexico. It is made with carefully selected agaves that are cooked for 48 hours and double-distilled in stainless steel pot stills. It then rests for 6 months in American white oak barrels. It has a light and balanced nose of sweet agave, citrus, and mild spice. The palate features roasted agave and hints of vanilla, caramel, and nuts, with a long, smooth finish.