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Specially selected for its aromatic palette, the barrel for this limited White Oak Akashi 10 Year Old has the particularity of being a sherry butt, a large barrel of 500 liters used for aging the famous Sherry wines of Andalusia which in addition to strongly colouring the whisky, transmit a greedy aromatic richness. An expressive nose with typical aromas of whiskies aged in sherry casks with hints of dried fruits, chocolate, and nuts, which are met on the palate with notes of spices, tannins, and candied fruit. Located in the city of Akashi in the Hyogo Prefecture, by the seaside of the Seto Island Sea is the White Oak Distillery. This distillery was founded in 1888 by Eigashima Shuzo and has been producing Sake and Shochu every since. In 1919, Eigashima Shuzo obtained a license to manufacture whisky and when the company moved to their current facilities in 1984, the White Oak Distillery was born. Cask Number - 105206

The Hakushu Distillery was founded half a century after Yamazaki. Keizo Saji, the second Master Blender, inherited his father’s quest to push the boundaries of what a Japanese whisky could be. He had searched all over Japan for high quality water that would produce the most delicately aromatic whisky. After searching with tenacity to the headstreams of rivers and deep into rugged mountains, he found Hakushu. The Hakushu Distillery is one of the highest distilleries in the world, built amidst the deepest forests of Mt. Kaikomagatake in the Japanese Southern Alps. The majestic forest that surrounds the Hakushu Distillery shelters an abundance of plant varieties reflecting the many expressions of Japanese nature. The malt whiskies born here are simultaneously blessed with a very particular microclimate, verdant forests, and water offering a rare softness only made possible by filtration of rain and snow through thousand-year-old granite rocks. Straight from the untouched forests, soft and crisp waters and mountains of the Southern Japanese Alps, it is no wonder that Hakushu is a "green and crisp" whisky. Created by the dream for a new type of whisky of Keizo Saji, the second master blender, the unique taste made in distinct four seasons in high altitude is praised by the most curious whisky connoisseurs and lovers of gastronomy. The Hakushu range of whiskies, with their crisp and vibrant feel, each one unique in a single malt whisky, will enliven your palate and liberate your senses. Experience the serene essence of Japan’s forests with Hakushu Japanese Forest Bittersweet Edition. This exceptional whisky is a tribute to nature’s beauty, capturing the sweetly complex but sprightly flavour with notes of Manuka honey, orange marmalade, and cacao. A harmoniously balanced bitterness reminiscent of espresso, leaving a delightful, lingering taste. Crafted with precision and care, it reflects the pristine landscapes of Japan, offering a unique journey through the heart of Japan’s forests with every sip. Immerse yourself in the tranquillity of the woods, elevated by the craftsmanship of Japanese whisky-making. Amber with reddish hues, the on the nose are aromas of cloves, apricot and prune. The palate has a sweetly complex but sprightly flavour with notes of Manuka honey, orange marmalade and cacao. The finish is well-balanced espresso-like bitter flavour that lingers pleasantly. This release is part of a limited edition batch, making it a prized addition to any whisky collection. Don’t miss the opportunity to savour the first of its kind from Hakushu.

The best flavour develops slowly and naturally. That’s why from the start Patron has made tequila the hard way – never taking shortcuts and using only high-quality raw ingredients to develop deep, complex flavours. Gran Patron Piedra Extra Añejo Tequila is aged for over three years for a rich and balanced taste. With a deep mahogany colour in the glass this Extra Añejo has aromas of fresh fruit & mushroom with hints of toasted French oak. Sweet yet complex palate with notes of agave, vanilla & mushroom with a smooth, long-lasting finish.

In 1898, John Duff built the Speyside Distillery, BenRiach. It is one of the few distilleries with its own on-site floor malting and draws its water from the Burnside Springs. This exquisite single malt has been crafted from peated spirit and four cask matured for at least thirty years in sherry casks, bourbon barrels, virgin oak casks and port casks from the Douro Valley. During long maturation Benriach’s sweet Speyside smoke mellows and integrates with the fruit, malt and oak. After thirty years, rich layering develops into sublime honeyed smoke, further enhanced through multi-layered cask maturation. The whisky from each cask type, imbued with particular flavour characteristics, is then expertly married together to create an exquisitely harmonious single malt, layered with dark fruits, rich walnut and velvety oak spice with a long, complex, smoked honey finish. All in perfect balance.

Kanosuke Single Malt Japanese Whisky embodies Kanosuke Distillery’s concept of "mellow land, mellow whisky. It was produced using all 3 of their pot stills, aged in several varieties of oak barrels, and blended together after 3 years of maturation. It was as produced at Kanosuke Distillery between 2017-18 and is their first single malt Japanese whisky. Made with unpeated malt, it is bottled at cask strength from a blend of barrels, with re-charred American white oak ex-“Mellowed Kozuru” aged shochu casks as key.