Balvenie Caribbean Cask was created by The Balvenie Malt Master, David Stewart, who celebrated an incredible 50th anniversary at the distillery in 2012. This single malt has had a 14-year maturation period in traditional oak whisky casks, before being transferred to casks that previously held Caribbean rum to finish aging.

About this mezcal Blanco/Joven Artisanal Mezcal Espadín(Agave Angustifolia Haw) 7-9 years of agave maturation Handcrafted in San Baltazar Guelavila'svillage, Oaxaca Two distillations in copper stillNotes: Aromatics: herbaceous, river stones,light smoked touches, pecan shells,freshly-cut grass, campfire smoke, andslightly under-ripe pineapple On the palate: intense touch,pineapple, roses and freshly cut grasswith lingering minerality, caramel, lemonseed, concord grapes and white pepperfollow suit.Koch MezcalKoch are guardians in the preservation of the ancestral and artisanal processes of Mezcal with 100% agave. Koch integrate and collaborate with more than 15 communities and over 50 producing families.KOCH EL MEZCAL more than a brand...It is a life project for our 52 producing families.

Yamazaki is often referred to as being the pioneer of Japanese Whisky and is Suntory's flagship single malt. This whisky is spiratual and deep, its signature multi-layered taste is highly praised by whisky connoisseurs around the world. The Distiller's Reserve is mild with fresh fruit, vanilla, cinnamon and Mizunara (Japanese oak). This is a must for any whisky lover.

Double matured in port casks, this malt is a toast to the Scottish traders who braved the high seas and were instrumental in founding the port wine trade, shipping it to the world. 'Port Ruighe' (pronounced 'Portree') is the Gaelic spelling of the once bustling trading port on Skye. The Port finish combines Talisker's powerful maritime character with succulent sweet notes of rich berry fruits for a superb contrasting taste experience.

Rich gold in colour, Wild Turkey Kentucky Spirit displays rich aromas of fruit, smooth caramel and delectable hints of spice and pepper. Vanilla, toffee and oak swim on the palate with a dry, citrus finish. Best enjoyed neat or on the rocks.

The Madrecuishe agave is part of the Karwinskii family, which also includes agave Cuishe, Cirial, and Tobasiche. Harvested between 14-16 years old, it grows mostly in the drier climates of Oaxaca, and typically takes a tall, cylindrical form. Due to the agave's dense core and low water content, mezcal made from Madrecuishe typically has high minerality and freshness with vegetal and floral notes. QQRQ's Madrecuishe is made by Maestro Mezcalero Natalio Vazquez at his palenque in El Palmar. Agaves are sourced from both wild and semi-wild plantations in Sitio El Palmar, San Luis Amatlán and Miahuatlán. Semi-wild means that wild seeds are sowed in community or private fields and when transplanted, left to grow, as in the wild. True wild agaves are increasingly scarce and Symonds feels replanting wild seeds represents a more responsible way to enjoy these rarer types of agave. To this end QQRQ re-sow ten times as many seeds as agaves used in their Mezcals. Tasting note: Clear. Oily and dense with a briney / fruity / waxy / dried herb opening sniff. Drifts lazily from the glass. Air contact loses no definition or intensity adding hints of menthol tobacco, white pepper, char grilled pineapple and dried fruits. A medium sweet, light to medium bodied mezcal with Islay-esque flavours of grilled citrus, tyre tube, wood smoke and a brisk, minerally finish. Elegant and remarkably balanced. The bouquet is first class. 47% Alc./Vol.

Nose: green pepper, vegetal Palate: green pepper, nuts and cream Finish: peppercorn, sweetness and citrus

This is perhaps the most reserved and yet aromatically complex of all the Quiquiriqui Mezcals, with a bright and perfumed, almost floral intensity, followed by sweet metallic notes, and some lingering fruitiness in the background. The palate is bolder, with meaty cured charcuterie characters and buttery sweetness, ahead of an almost ferrous zing and delicate wood smoke. The texture is supremely silky and slippery, coating the tongue before sliding away and leaving a finish abounding with classic Mezcal minerality.

Mezcal de Pechuga is made when a finished Mezcal is re-distilled with local fruits, grains and nuts, and a raw piece of protein (typically a chicken) is hung over the still to cook in the vapours. Traditionally, this style of Mezcal is produced for special occasions and consumed locally, and there are as many different versions as there are distilleries. QQRQ’s version trades the poultry for a homemade vegetarian mole paste, made to a traditional family recipe. Crafted by Carlos Méndez at his palenque in Santiago Matatlán, this Pechuga uses the QQRQ Espadín agave as its base. Following the second distillation, the mole paste is added and the spirit is rested to infuse for two weeks before the final, third distillation.