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Tasting note: The deep mahogany / gold ochre hue stains the sides of the glass and shows good viscosity. Mildly prickly aroma offers suggestions of pancake, dilute maple syrup and mocha. Little variation in the second phase which, if anything sees the intensity drop a notch. Light entry opens to a plush, clean, richly sherried profile; semi sweet Christmas cake flavours, hollowing out at the finish, concluding with vanilla and caramel at the fade. 45% Alc./Vol.

Rumoured to be discontinued, prices are already jumping abroad. Best buy now while Australia is still catching up! Note: Product has come from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product not pictured. The 12 year old blended malt sourced from two of Nikka's distilleries, Yoichi and Miyagikyo, named after the company's founder, Masataka Taketsuru. An NAS (no age statement) Taketsuru bottling has recently been released (2016) in Australia at an increased price.

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 the precious legacy of 20 years of AOC Martinique, L’Essential is an exceptional rum born from a scrupulous choice of the very best vintages blended by experts. A trilogy of rare, exceptional vintages from 1998, 2000 and 2003, this blend is the fruit of a subtle selection of Agricole rum earmarked from the still. Aged for over 12 long years in carefully selected small Bourbon casks, this rums has remained untouched until blending to preserve their rich expression intact. Tasting Notes: Colour: Dark, dense mahogany. Nose: Roasted notes of mocha and cocoa.Palate: Fruit flavours on the palate of stone fruit, prunes and candied fruit. A woody, spicy finish with notes of nutmeg, cinnamon and peeper running through. This unique offering is the perfect expression of Saint James Rum.

Ichiro's Malt & Grain 505 World Blended Whisky is a special release of Ichiro's Malt & Grain. It was created to support the Japanese restaurants and bars during the COVID-19 crisis. The Ichiro's Malt & Grain World Blended 505 was initially sold only to bars and restaurants with limited amount leaving the country and bottled at a nice 50.5% ABV in comparison to the original Malt & Grain release. The whisky is blended by Ichiro Akuto, founder of the Chichibu Distillery. He travels to find casks to perfect his blend in addition to his Chichibu single malt. This is Non Chill-Filtered and Non Coloured.

Our Native Grain is the first whiskey in the world ever to be made with Australian native cereal grains. We've used hand-harvested weeping grass - cultivated by Aboriginal Australians for tens of thousands of years and offering a dry, grassy spice - to create the world's first truly Australian Whiskey, matured exclusively in South Australian French oak cabernet sauvignon casks.

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.

Meukow Palme dOr collection is a selection of rare vintages and exceptional blends offered for limited edition. Rarissime is a blend of exceptional eaux-de-vie aged for up to 80 years, coming from the 2 of the most prestigious cognac appellations, Grande and Petite Champagne. This exceptional and very rare Cognac has very fine aromas of vanilla reinforced by shades of leather and tobacco. Its remarkable aromatic persistence reveals a rich and powerful rancio typical of long aging in oak barrels.

Classic Speyside Distillery, Balvenie have blended some of their rarest reserve whiskies and aged them for 21 long years. In the final few months of the ageing process, the whisky is transferred to port casks, or pipes, to impart a luscious, creamy and silken character. The whisky is tasted regularly by the Balvenie Malt Master to impart just the perfect amount of flavour to further enhance those honey and spice notes that give way to a long, gentle and nutty finish.