Maker: In the 1830s the Woodford County distillery was the setting for a series of discoveries and innovative practices that would define the bourbon industry for generations to come. 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. Distillery: The art of making fine bourbon first took place on the site of the Woodford Reserve Distillery, a National Historic Landmark, in 1812. You get that sense of history. The history of bourbon is the history of Kentucky, is the history of the United States. Distillers Chris Morris and Elizabeth McCall share the belief that the keys to making the World’s Finest Bourbon are not only time and patience, but science and art. There are five sources to Woodford Reserve's flavour grain recipe, water, fermentation, distillation, maturation. Woodford Reserve is crafted from a grain recipe of 72% corn, 18% Rye, and 10% malted barley. This recipe balances the sweetness of corn with the spice of rye, and the nuttiness of malt to build the base. The water used to craft Woodford Reserve comes directly from the distillery. It is naturally filtered by the limestone deposits under the property. Iron-free and mineral rich, it is a crucial ingredient in the process. The fermentation process is among the longest in the industry. This extra time, paired with our unique yeast strain, creates a great depth of character and a complex range of flavours. Woodford Reserve favours pot stills and column stills for a perfect balance of flavour. Finally, Woodford Reserve is matured in new, charred, white oak barrels made in house. The barrel is a key ingredient in the process, contributing flavour complexity, and balance. Winestyle/Cuvee: For this 2023 release, Master Distiller Elizabeth McCall has drawn upon prior creative releases and continued product experimentation for inspiration. In 2014, the Master’s Collection released the first Pinot Noir finished Kentucky Bourbon in history, Sonoma-Cutrer Pinot Finish. This was followed in 2016 with the first-ever American Brandy Cask finished Bourbon. The Pinot Noir and brandy barrels used for these releases were obtained from famous Sonoma County wineries. These releases featured big, bold, red and dried fruit flavors along with dark chocolate and baking spice notes. At the same time, many wineries began to age their red wines in used Woodford Reserve barrels to create a new “Bourbon Barrel Aged” genre. These wines featured rich vanilla and caramel notes. This inspired Elizabeth to experiment with various combinations of the three— including finishing Woodford Reserve in Sonoma County wine barrels that had originally been used to mature Woodford Reserve. The result, Sonoma Triple Finish, is a unique blend of Woodford Reserve Kentucky Straight Bourbon Whiskey that has been finished in Sonoma County Pinot Noir, Brandy, and former Bourbon barrels used to age red wine. Nose- Oak, New Leather, Cinnamon The scent of chocolate wafer crisps and caramel-covered Flan fills my nostrils. There’s a nice amount of oak and leather present too. Followed by creamed corn scent. Toasted pecans dusted with cinnamon and some cherries in the mix. Palate - Red Fruit, Vanilla Bean, Cedar Spice Sonoma Triple Finish is a rich, fruity, vanilla and spice-forward expression of Woodford Reserve Kentucky Straight Bourbon Whiskey. Finish - Char, Red Grape Tannins Long oak and red grape tannins, Sweet Spice

One of a number of single cask bottling we've received from Martinique rhum agricole producers, Clément. This one was matured for a decade, from October 2003 to December 2013, in cask number #0310021 before being bottled at 42.8% ABv, with an outturn of 440 bottles

Distilled in the old columns of the Factory of Simon-located just in front of The Rum Company-small columns and entirely made of copper, this rum old Martinican was developed in exceptional conditions. The peculiarity of this columns lies in the exhaling of intense perfumes that give the rum a particularly expressive and round profile. This lot was chosen with care by the Maître de Chai and the oenologist of the House, Robert Peronet and Gaëlle Hardy. It is an assembly composed of rums aged between 3 and 10 years in red barrels of Bourbon. It is the gourmet and exotic notes of vanilla, coconut and chocolate that rub shoulders with those of dates and subtle tobacco, which seduced the experts Clément.

Clement LElixir comes from the blend of rums aged 6 years. A vintage that has aromatic characteristics. An abundance of delicately woody notes and the playfulness of spicy flavours sign the general aromatic profile of this vintage. The scents of cinnamon coexist with those of dry dates. Gingerbread and mocha punctuate the tasting of an exquisite gourmandise.

Established in Cognac for over 150 years, Meukow has built a strong reputation as masters in the art of distillation, ageing and blending of fine Brandy. Meukow XO is a luxury Cognac; its harmonious and smooth taste the result of meticulous fruit selection, traditional double distillation, prestige oak usage and a long ageing process.

A testament to Don Julios patience and determination for superior quality, Tequila Don Julio Añejo is the culmination of distinct rich flavours of agave balanced with the perfect amount of wood influence. Don Julio Añejo spends more than the minimum requirement of 1 year on oak, and is normally aged between 18 months and two years before it reaches its optimum age and taste profile. As with the rest of the Don Julio range the nose is fruity and floral, but with notes of vanilla and fresh agave, whilst the palate is slightly richer and more full bodied, yet still sweet and rich with citrus characteristics.

Blanton's trademark bottle shape and iconic horse and jockey are a symbol of years of exceptional quality. Their Gold Edition was created for the discerning connoisseur who appreciates exceptional smoothness and clean finish in their bourbon whiskey. The rich taste of dark chocolate fudge, citrus rind, oak and subtle cream notes are combined with the spiciness of pepper and rye leading to an incredibly long finish that challenges the worlds finest single malts and rarest cognacs in complexity and character. Best served neat or with a splash of water.

Whisky: Spring Bay Sherry CaskABV: 46% Tasting notes courtesy of Mark NicholsonColour: Dark copperNose: Caramel & raisinsPalate: Lifted floral notes, caramel and dried fruit sweetness with some whitepepper savory hintsFinish: Delicious long and slightly dry finish which is indicative of some veryfine old wood. A slightly smokey note that suggests peat but comesfrom the heavy cask charring

Old Kempton Distillery's Small Cask Matured Single Malt Whisky is hand crafted on a magnificent heritage-listed property in Kempton, Tasmania, first gazetted to sell spirits in 1836. Weary travellers would stop at the coaching inn overnight on their ride between northern and southern Tasmania and the local innkeeper would revive them with aq good dram. Today, the tradition continues with Tasmanian barley double distilled through our copper pot stills and patiently matured in small oak casks, creating delicious, rich, balanced Tasmanian Single Malt Whisky - The perfect small cask matured dram.