The word Piedra means Stone in Spanish, because this very unique spirit was created entirely from an ancient process whereby a large tahona stone, wheeled slowly, crushes the agave. The resulting juice is then fermented and distilled with the crushed agave fiber, creating an herbaceous and earthy flavor. The taste is sweet, yet rich and complex, combining an herbaceous agave flavour with light vanilla, and fresh mushroom. The finish is long-lasting and remarkably smooth.

In Japanese, everything finds its place, this release cherish the nature, culture and mindset of Japan coming together to the un-paralleled end piece that is Hibiki. Born in 1989, Hibiki is created with Passion for quality & innovation. Achieve harmonious co-existence with the world and nature. Treasure inherited whiskies & thriving to make new flavours which will blossom in the next generation. Whiskies that are a reflection of each artisans gift for the future.

Note: Product has come from a private collection and as such may have some minor scuffing/scratches/handling marks. Actual product pictured. Whisky is big business in Japan with Scotch whisky being especially popular, yet with their own history of brewing and sake production, it's only logical that the Japanese are now making whisky too. What began as a conscious imitation of Scotch, now has a style all of its own, and since commercial production began in the early 20th century, the quality has been steadily improving. Today, most of the malt whisky produced in Japan is for blending but Japanese distillers generally don't trade casks in the manner that Scottish distillers do. Consequently, it's up to each distillery to produce a diversity of styles that will form the base components of 'house blends' that offer unique and complex flavour profiles. Some Japanese blends will even include a percentage of Scotch whisky, rather than whisky from rival local distillers. This jealous reluctance to exchange is considered one of the major obstacles holding the industry back from the prominence it deserves: In a number of blind tastings recently organised by Whisky Magazine , which have included Japanese single malts in the lineup along with malts from distilleries considered to be among the best in Scotland, on more than one occasion, the results have had Japanese single malts scoring higher than their Scotch counterparts. After a long absence from the Australian market, we've finally managed to secure some world class Japanese whiskies from the Nikka distillery, Japan’s second largest whisky producer after Suntory. Now owned by the brewer Asahi, the company was originally set up by Masataka Taketsuru, who built Yoichi distillery in 1934, having previously spent two years studying the art of distilling in Scotland. (He also developed the now famous 'Yamazaki' distillery in Kyoto for Suntory which he managed for ten years). Yoichi typically produces rich, peaty and masculine malts. The whiskies get their distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal - a traditional method that's hardly used today, even in Scotland. Tasting note: Nose: Pronounced, astonishingly fresh, dry, peat. Palate: Mint creams, then orangey. Finish: After the creaminess, the peat surges back. Clean, sweetish, soft smokiness. Comment: This is a wonderful whisky at 10 Years Old. I love the almost shocking hit of heavy peating. Rating: 9/10 . - Michael Jackson, www.whiskymag.com

With Shanxi traditional business elements as the theme of the design, there are blue and white, sea waves, auspicious clouds, sailing boats, sorghum and other traditional Chinese elements on the bottle body, and is plated with real gold. Very collectible. Because this product uses exclusive scarce green raw grains, the wine body used is also very scarce. It is selected as the original wine of 1.9% of the best wine quality in the annual output. The production process and blending process are very complicated. The wine is very pure and far exceeds international food safety standards. Because the output is too scarce, it is only sold in limited quantities for overseas markets. Alcoholic Content: 55% Vol: 750mL, contains Approx. 33 standard drinks. Ingredients: water, sorghum, barley, peas.

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. The Second Edition of the 2021 Kanosuke was distilled from unpeated malt in 2018, this release is largely matured in first fill re-charred ex-bourbon barrels for about 3 years. About 5,000 bottles have been released at a cask strength ABV of 57%. Citrus, Vanilla, Honey and Lemon Tea on the nose leading to a flavours of grapefruit with some cinnamon sweetness, sweet fresh fruits, vanilla and dark chocolate bitterness.

Don Julio Tequila is a revered and iconic brand that represents the pinnacle of craftsmanship and dedication to the art of tequila production. Founded by Don Julio González in 1942, this Mexican tequila has become synonymous with exceptional quality and an unwavering commitment to tradition. Don Julio Tequila is crafted with utmost care and attention to detail, starting with the selection of the finest blue agave plants from the highlands of Jalisco, Mexico. These agaves, grown for an average of seven to ten years are handpicked at their peak ripeness ensuring the fullest expression of flavour. The heart of Don Julio Tequila lies in its production process, which combines time-honoured techniques with modern innovation. The agave piñas are slow-cooked in traditional masonry ovens, allowing the sugars to develop and create a rich and complex flavour profile. After the cooking process, the agave is crushed and the juice is extracted, fermented and carefully distilled to perfection. The result is a range of tequilas that exemplify the essence of their respective expressions. From the vibrant and crisp Blanco, with its notes of citrus and agave, to the aged and refined Añejo and Reposado, which showcase the influence of oak barrels with hints of vanilla and caramel, each expression offers a unique and memorable tasting experience. Don Julio Tequila is not just a brand; it is a symbol of Mexican heritage and craftsmanship. It is a tequila that has been celebrated and enjoyed by tequila connoisseurs and enthusiasts around the world. The legend begins in 1942, when a young Don Julio González sees a once in a lifetime opportunity in tequila production. He didn't own much, but what he did possess was a dream and the singular devotion needed to bring it to life. After sharing his vision with a local businessman, he was granted a loan to start his first tequila distillery, La Primavera. Sitting 6500 feet above sea level in the highlands of Jalisco is where it all began. It's in this extreme climate, surrounded by rich volcanic soil, where the legendary distillery of La Primavera was founded and Don Julio Tequila was born. Since 1947, over three generations of the Jimador families have worked with Don Julio. Their devotion to Don Julio's process and methods is unmatched and their mastery in planting, farming and harvesting agave have been passed on for generations and can be traced back to Don Julio himself. In 2006, Don Julio, with his family, planted their final agave field. In honour of his devotion and craftsmanship, this agave harvest was carefully distilled, barrelled, and set aside for a special use. Now released in commemoration of the tenure of Don Julio Gonzalez’s at the distillery over the last 80 years. To preserve this tequila and the exquisite agave piñas behind it they implemented a Solera aging system. The Solera aging method combines and matures tequilas of different characteristics finished in unique casks, allowing the final agave harvest to remain at the heart of this rare Extra Añejo Tequila. Don Julio Ultima Reserva Extra Anejo has been rested in oak, previously used to age bourbon and finished in Madeira wine-seasoned casks. Don Julio Ultima Reserva Extra Añejo Tequila is a truly exceptional and limited edition expression that showcases the artistry of tequila-making. With a nose of toasted oak, caramel and crisp agave, it immediately entices the senses. Hints of apricot, lemon and orange add a delightful fruity complexity to the aroma. On the palate, this tequila offers a taste experience that is both sophisticated and harmonious. The flavors of crisp fruit and light toasted oak come together beautifully, creating a well-balanced profile. The fruit-forward notes are complemented by the richness of caramelized agave and a touch of sweet honey. The result is a complex and layered flavour profile that is sure to captivate the palate. The finish is smooth and satisfying, with the light, sweet honeyed agave lingering on the tongue. It is a testament to the meticulous craftsmanship and attention to detail that goes into creating this extraordinary tequila. Don Julio Ultima Reserva Extra Añejo Tequila is a true collector's item and is best enjoyed neat or on the rocks to fully appreciate its depth and complexity. With its limited availability, it offers a unique and unforgettable drinking experience that is sure to leave a lasting impression.

For over 150 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. The Dalmore 18 Year Old Single Malt Scotch Whisky has been matures in American white oak ex-bourbon casks and aged in Matusalem oloroso sherry casks.

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

Kweichow Moutai is the most revered of Chinese liquors. Primarily consumed as a celebratory drink, its aroma and taste are reminiscent of Soy Sauce, pear, walnut and almond.