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Items 106-118 of 118
Taking its name from its location in Shiraiwa, this region is renowned for its pristine snowmelt water. This assemblage-style junmai daiginjo is made by former Chef de Cave at Dom Pérignon Richard Geoffroy. A blend of no less than 20 different sakes, including reserves from previous years, this rich and complex sake will age gracefully over the next decade. Pair with raw scallops in yuzu vinaigrette.
Heaven Hill Heritage Collection 17 Year Old Barrel Proof Bourbon Whiskey is a beautifully balanced combination of 17, 19, and 20-year-old bourbon. The traditional Bourbon mash bill of 78% corn, 12% malted barley, and 10% rye is used for this collection.
To create the unique taste and aroma of Mustag Herbal Liqueur, we use only local natural raw materials such as taiga honey, pine nuts, wild chokeberries and ashberries, bird cherry, sweet briar, sour cherry, and dried apricots. Strong Siberian taste and aroma comes from forest and mountain herbs, bark, fruits and roots, including sweet clover, juniper, mint, St. John's wort, linden, birch buds, sweet flag, bergenia, ginseng, licorice, cinnamon, nutmeg, maral root, cardamom, etc.
For the sixth release of the Master Blender Collection, Mount Gay Master Blender Trudiann Branker has put together a blend with some of the oldest rum stocks in the Mount Gay bonds. A classic Bajan blend of pot and column distillates, both had been aged in ex-American whiskey casks for 20 years in Barbados, where both the heat and humidity accentuate the interaction with the casks. This tropical aging process created deeply aromatic flavours of burnt oak and toasted vanilla.
KVINT 5 Years is made by blending process from our own high-quality Eaux-de-vie aged in oak barrels for no less than 5 years. It features golden-amber color, fine aroma, soft and harmonious taste with light floral tones. it is recommended to drink neat or to use as a basis for various cocktails.