In 1999, Guillermo Erickson Sauza decided to bring back the old Sauza family distillery to life. Today he produces Tequila Fortaleza there using 100% stone-milled agave, entirely produced on the estate which lies right in the middle of the town of Tequila. Fortaleza Anejo Tequila is aged for a minimum of 2 years. Soft-textured, rich and sweet, it really is the ultimate sipping tequila.

Single cask malt whisky from Overeem in Tasmania aged in a French Oak Sherry quarter cask. This smaller cask leads to greater interaction between wood and liquid during maturation and results in a more intense whisky.

On the Eye: Deep brass / gold On the Nose: Notes of choc-chip cookie, orange marmalade and clove. On the Palate: Spicy dried fruits (raisin and date) The Finish: Hints of plum, sultana and cocoa

Aged 4yrs in Portuguese sourced Port barrels and re-conditioned in Tasmania, our pure Tasmanian Single Malt Port Cask is an enticing drop. The initial pour sits in the glass with a reddish orange embered hue and greets the nose with a stone fruit, red wine, buttery, sweetened spiced aroma.A palate of red berried wines, dried dark fruit, orange zest, hazelnut oak warmth with a touch of dark chocolate, tobacco and heat.This water of life tells a story, hence our Tasman Whisky is housed within in a gift box worthy of the high quality tomes of old. Its sits ready to be shelved as a volume of flavour, truly highlighting our subtle differences the salt air wafting through the distillery brings.Ready to be housed among your collection proudly. Our Story ;At the edge of the Tasman Sea, where the old drovers hut Iron House once stood watchful, weve been carefully crafting our Single Malt Whiskys over the last 4 years. Unleashed and disgorged from the darkened corners of the our bonding room and hand selected by Iron House Master Distiller, Michael Briggs, you will be treated to a full flavoured experience. In an age old tradition we have created our premium range of Whisky, our Spiritus Frumenti, for all to indulge in. TASMAN WHISKY is absolutely uncompromising and complex and 100% Tasmanian. Mindfully distilled within the confines of our copper still, it is the synergy between the purest malts sourced from the North of the state, the pristine waters of and the cleanest ocean air of Tasmanias untainted East Coast that balance and mature our spirit perfectly.Good whisky is naught but a lens. It is the drink for celebrating your best days and reflecting thoughtfully on your hardest. Its a spirit that demands a careful and discerning approach.It is our story, but it is your Whisky.Tasman Whisky.The Spirit of the East.

Appearance: Oloroso, brilliant clarity, 8/10 viscosity.Nose: Big baked stone fruits and dark vanilla, old oaked sherry, and warm caramel with crisp toffee. Very old oak and sweet tobacco.Taste: Very big, round and smooth, concentrated dark malts with sherry, a hint of dark chocolate, brittle toffee and licorice.Finish: Long, warm sherried and old oak

The Westland Garryana 5th Edition American Single Malt Whiskey is an annual release for the Seattle-based distillery. This fifth edition released in 2020 is also part of the newly announced Outpost Range, whiskeys which highlight a central raw ingredient in single malt production with an emphasis on terroir. Garryana's focus is the wood used in its production--Quercus garryana, a native species of oak from the Pacific Northwest. This edition matures peated spirit in virgin Quercus garryana (36%) and the remainder in first-fill ex-bourbon Quercus Alba (American white oak).

The Glendalough Distillery was established by a group of friends from Wicklow and Dublin who shared a deep passion for reviving the rich heritage of craft distilling in Ireland. In the 18th and 19th centuries, Ireland was home to over 200 licensed distilleries, producing diverse styles of poitín, whiskey, gin, and even absinthe. However, in recent times, that number has dwindled to a small handful. After many discussions, the friends decided to take a chance on something more meaningful and built a craft distillery near their favourite spot in the Wicklow Mountains, Glendalough. The area, known as "the garden of Ireland," is renowned for its natural beauty and Glendalough, or the Glen of two Lakes, is one of the most visited valleys in Ireland. It is also home to a 6th-century monastic settlement founded by St. Kevin, a legendary monk who is the man on the Glendalough bottle. Monasteries like Glendalough were the birthplace of distilled drinks. A key influence on the flavour of Glendalough whiskey is the wood in which it has spent time. Countless nuances affect how the wood injects flavour, from the straightness of the tree or fineness of the grain to the size of the barrel or depth of the char. To make their gins, Glendalough forages wild plants from the mountains around the distillery. All the plants are sustainably foraged by one person, and what they pick goes fresh into the still within hours of foraging. The story of St. Kevin is where Glendalough draws its inspiration. He abandoned safety and comfort to follow his passion and create something more meaningful in the mountains. St. Kevin was born into Irish royalty, but he felt like a man apart. He disappeared into the mountains and became one with the wild, living off the land by the upper lake of Glendalough for seven years while pondering his place in the world. One of the many stories that spread around Ireland and inspired people to seek out this holy man and his deep, hidden valley is that of a blackbird landing in his hand. He stood day and night until the eggs hatched and the chicks fledged, showcasing his unwavering resolve and connection with nature. Eventually, he built his "City of 7 Churches" by the lower lake, which still stands 14 centuries later as a testament to his legacy. The Glendalough Distillery places great emphasis on the wood used to mature their whiskey, with countless nuances affecting the flavour, from the straightness of the tree or fineness of the grain to the size of the barrel or depth of the char. Their whiskeys mature in American white oak Bourbon barrels, which lay the flavour foundation that has become the backbone of the Irish whiskey taste. They also finish all of their whiskeys in a second, very different cask. They use Spanish Oloroso sherry butts to finish their Double Barrel, Dublin porter barrels for their 7-year-old single malt, and legendary Mizunara oak for their 13-year-old single malt. They are also proud to play a part in bringing Irish oak back into use for aging Irish whiskey, helping to manage these ancient forests, and doing their bit for the regeneration of these beautiful, broad-leaf, deciduous woods. Glendalough Distillery embarked on a relentless search for the most flavourful oak in the world, taking them from their own wooded mountains in Wicklow to the volcanic north of Japan, Hokkaido, where they discovered Mizunara, the most sought-after oak in the whiskey world. The resulting whiskey is vivid yet delicate, with seamless depth and a vibrant, fruity and floral nose. It boasts a luxuriously smooth mouthfeel with notes of dark chocolate orange, sandalwood and cinnamon that are synonymous with Mizunara whiskeys. The Mizunara 7-year single malt from Glendalough benefits from an exceptionally long finish of toasted oak and oriental spices, with the dark chocolate lingering even longer, making for a truly exceptional whiskey.

Four Roses Black Label Kentucky Straight Bourbon is one of two Four Roses products that are sold only in Japan, with the other being Four Roses Super Premium. While this may seem odd, it is important to note that in February 2002, the Kirin Brewery Company of Japan purchased the Four Roses brand trademark from Diageo. Available only in the Japanese market, Four Roses Black Label is a blend of 1/2 OE and 1/2 OB mash bills and is a blend of bourbons aged up to 10 years. Floral with a hint of char on the nose and a buttery sweet chocolate palate with hints of melon and spiced oak to finish, we can see how many of the deep and layered flavours would be complimentary to Japanese cuisine and whilst it tastes unlike any other four roses bourbons we have tasted it is still has characteristics that make it unmistakably

In the 1830’s our Woodford County distillery was the setting for a series of discoveries and innovative practices that today define the bourbon industry. Today that pioneering and innovative tradition is embodied in the Woodford Reserve Distillery's Master's Collection. A tradition beginning when Master Distiller James Crow joined distillery owner Oscar Pepper to create the first true Kentucky bourbon whiskies. For this 2021 Master’s Collection release Master Distiller Chris Morris and Assistant Master Distiller, Elizabeth McCall have drawn upon that rich history and their own interests for inspiration. In Kentucky, a fermented grain mash is traditionally called “distiller’s beer”. Distillation converts this “beer” into a spirit that will become a “Whiskey” once barrelled. The result is the Fall 2021 Master’s Collection release named Five-Malt Stouted Mash, a rich and darkly robust expression of Woodford Reserve Kentucky Straight Malt Whiskey. A nose of roasted malt, toasted nuts, chocolate and orange leads to warm oak, cherry and shortbread. The pallet is malty with toasted hazelnut and cocoa highlights atop a layer of baked fruit, crisp spice and zest bounce about the depths and more malt and chocolate notes to finish.

This bourbon is one of two Four Roses products that are sold only in Japan, with the other being Four Roses Black Label. While this may seem odd, it is important to note that in February 2002, the Kirin Brewery Company of Japan purchased the Four Roses brand trademark from Diageo. Four Roses Super Premium is a completely different product than what you can buy in the U.S. While it uses the same traditional Four Roses recipes, the ratios for blending are different than what you will find in a other releases. It’s rumoured that 80% of the Bourbon must have been aged a minimum of 8 years while 20% aged 10 years or greater. The bourbon is dumped from the barrel at the Four Roses distillery in Kentucky and then sent over to Kirin in Japan for bottling and distribution. A well-balanced bourbon, it's intensely floral and a touch sweeter than most bourbons, with sweet aromas of caramel, vanilla and fruits on the nose. The palate is complex and well-balanced, sweet and fruity. The caramel and vanilla give way to lavender, apple and pear notes, with a long smooth finish.