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Don Fulano tequila is an exceptional spirit that embodies the rich tradition and craftsmanship of Mexico's tequila production. With a name that pays homage to the respected and beloved "Don," this tequila stands as a testament to the dedication and expertise of its creators. Produced in the renowned Jalisco region of Mexico, Don Fulano tequila is carefully crafted using only the finest blue agave plants. The agave is meticulously selected, harvested and cooked to release its sweet nectar, which is then fermented and distilled to perfection. Every step of the production process is executed with precision and care, ensuring that each bottle of Don Fulano tequila is a true masterpiece. What sets Don Fulano tequila apart is its commitment to traditional methods and aging techniques. The tequila is aged in oak barrels, allowing it to develop a complex and refined flavour profile. The result is a tequila that is both elegant and full-bodied, capturing the essence of Mexico's tequila heritage. Don Fulano tequila offers a range of expressions to cater to different preferences and occasions. Whether you prefer the vibrant and youthful Blanco, the rich and nuanced Reposado, or the sophisticated and aged Añejo, each bottle is a testament to the skill and dedication of the distillers. A highland tequila, Don Fulano is made from 100% estate grown mature blue agave cooked in autoclave ovens, naturally fermented in open tanks using wild and cultivated yeast, and distilled in approximately 80% copper pot still and 20% copper, double column still. The spirit is distilled to 50% to 55% then cut with demineralised water from a deep well in the distillery. The tequila is non-charcoal filtered and contains no additives. This expression is a limited edition, additive-free tequila añejo that commemorates 20 years of Don Fulano. It was produced in 2023 from 100% blue Weber agave that was grown in Los Altos and harvested from three ranches in Jalisco: La Tuna in Arandas, planted in 2014; Milpillas Cerro in Atontonilco, planted in 2014; and El Maguey in Atontonilco, planted in 2008. Each harvest was also produced separately as follows, all distilled in copper pot stills: La Tuna agave, distilled in October 2021, matured in first-fill ex-Amontillado sherry butts for 1 year, 6 months. Millpillas Cerro agave, distilled in July 2021, matured in first-fill ex-Oloroso sherry butts for 1 year, 9 months. El Maguey agave, distilled in April 2014, matured in French oak ex-Burgundy casks for exactly 8 years. These were than blended in April 2023 and re-barreled in a combination of first-fill Amontillado and Oloroso sherry butts. It was bottled in July of 2023 at 44.4% Indulge in the exquisite Don Fulano 20th Aniversario Sherry Cask Anejo, a tequila that showcases the influence of sherry barrel aging. This blended Anejo offers a captivating flavour profile that combines notes of caramel, cooking spices, dried fruit and vanilla, with a subtle presence of agave. With each sip, you'll experience a full-bodied mouthfeel that envelops the palate. The sherry cask aging process imparts a distinct mineral expression, adding depth and complexity to the tequila. The result is a textured and dry sensation that is both satisfying and refined. The flavour journey continues with the emergence of stone fruits, crushed stones and a touch of light pepper, further enhancing the complexity of this exceptional tequila. This limited-release tequila is a celebration of Don Fulano's 20th anniversary. Crafted from a blend of three different tequila batches, it is then aged in Oloroso and Amontillado sherry casks.

Cincoro Tequilas stand apart as a truly unique creation, meticulously crafted using Weber blue agave sourced from both the highland and lowland regions. What sets Cincoro apart is the careful separation of the agave, which is cooked and distilled separately before being expertly blended to create a singular, exceptional tequila. Building upon the award-winning foundation of Cincoro Blanco, Cincoro Añejo undergoes a remarkable aging process, maturing in barrels for over two years. This extended aging takes the tequila beyond the realm of fresh agave flavors, infusing it with the deep richness of toasted oak. The result is a captivating copper-coloured spirit that unfurls a symphony of flavors. From the moment it graces the palate, Cincoro Añejo reveals an evolving masterpiece of fresh-cut wood, notes of maple, hints of dark chocolate, and a subtle touch of black pepper. Its complexity is truly a thing of beauty. Cincoro Añejo deserves to be savoured in its purest form, without the dilution of ice. Allow the tequila to take centre stage and appreciate its depth and character. For those who prefer cocktails, keeping it classic with an elevated Old Fashioned allows the tequila to shine while adding a touch of sophistication. Cincoro Añejo's exceptional quality and craftsmanship have not gone unnoticed. It was crowned Tequila of the Year at the esteemed 2019 New York International Spirits Competition, solidifying its position as a true standout in the world of tequila.

From the home of traditional Irish Pot Still Whiskey, Midleton Pot Still is a combination of styles of the triple distilled Pot Still Whiskey matured exclusively in American Oak Barrels and specially selected to pay tribute to the art of the Distiller

The Shin Malt Mizunara Whisky Range are distilled and created with the serious Whisky drinker in mind.At 48% ABV and Gift Boxed a perfect edition for Christmas. A newcomer on the world stage of Japanese whiskies, The Shin Malt Whisky ranges are making headway already on the spirit awards front. The big brother of the awarded and acclaimed Shinobu whisky ranges, the master blended distiller Mr Ken Usama has completed a beautiful range of well made, balanced and delicious whiskies.Tasting Notes:Deep wood aroma, maltose, nectar, blueberry, Mizunara oak, milk coffee; oily, ripe fruit, lemon peel, leather, cinnamon, ginger; Finished with a hint of sweet malt with aromas of wooden barrels and a touch of fruity flavour. The sweet aftertaste is outstanding! The barrel age brings out different levels of spice and tertiary characteristics. The nose is abundant with a deep floral woody scent and elegant oak.

A small batch Anejo named after founder Don Julio Gonzalez-Frausto Estrada, who first distilled Tequila at the age of just 17 in 1942. Aged for at least 30 months in American white-oak, this is a remarkably smooth and incredibly complex Tequila with notes of tropical fruit, agave and a hint of cinnamon spice. Day of the Dead is one of Mexicos most celebrated national holidays. This unique celebration of cultural diversity is celebrated through decoration, and an abundance of fantastic quality food and tequila. Tequila connoisseurship has shifted up a gear, away from the well-worn triple-threat of salt, lime and shot. Makers are now experimenting with different production styles, and revellers are loving the results. With the Day of the Dead celebration kicking off on the 31st of October, now is the time to embrace tequila, the spirit crafted in Mexico from the agave blue weber plant.

From the oldest house in Cognac, Martell XO is often overlooked for more commercial counterparts. Those in the know realise that with such a great history and cellar-stock to draw upon, this is one of the most complex, well-made Cognacs produced in the great region.

Camus Borderies XO has delicate violet and vanilla oak aromas due to part of the process is aging it slowly in oak casks. This allows the boutique to develop into fruity, spicy notes with a long floral finish. A recipe and method used over five generations of the same family, this Cognac is smooth with exceptional quality.

A rich and satisfying Cognac, Martell Cordon Bleu is among the best you can find. Its individual taste sets it aside from the more 'standard' Cognacs.

Retaining the elegant warmth of Miyagikyo malt, peat brings out a mellow sweetness and more solid body. Nikka says it has the sweetness of raisins and dry cherries, and a light yet firm peatiness.