Opens with a waxed and citric quality, warmed pecan nuts, golden syrup and home baking. The palate provides new leather, oak wood and speyside malted barley. The finish is exceptionally long, with glazed red apple, strawberry candy floss and raspberry crè
From a closed distillery. The nose opens gloriously with Scottish honey, maple syrup, candied apple and a polished wood style. The palate is gentle yet lively with spice (ginger and nutmeg) and a milk chocolate richness. The finish is lengthy with poached
A butterscotch character with toasted oak and lemon drizzle cake dominate the nose. The lively, vanilla-rich palate brings a rich oakiness, milk chocolate buttons and creamy custard over stewed apples. The finish lingers with warming spices, thick butterc
On the nose, expect polished wood, new leather and pistachio shells with malted barley. The palate reveals blackberry chews, a floral and minty quality with a chalky candy. The finish has more fruit, heavy spice and freshly baked sticky orange drizzle cak
The nose brings allspice and brown sugar with a hint of charred wood and smoke. The palate bursts with more of that burnt wood quality plus salted caramel and creamy malt. The long finish shows lemon rind, damp leaves and mocha.
Dark ruby red color, clear, flat and with no head. Its peaty scents and malty notes - typical of whisky - are well balanced on a strong and warm body, which opens to caramel notes in the finish.
When you sip it, the caramel and smoky notes coming from
Xyayù Kioke has a deep ruby, clear color and has no head. Its scents include subtle notes of cypress berries, dates and caramel, with a faint hint of incense.
When sipped, the woody and fresh notes of cypress combine wonderfully with delicate resinous
This Japanese single malt is made in the Asaka Distillery located in Fukushima. Some of the malted barley is peated and comes from Scotland. The barley is then fermented and distilled in Japan. After being in barrel for a number of years, the whiskey was
국순당 예담 차례주 | Kooksoondang Yedam Charyeju is especially made for the ancestor worship ceremonies. Since the ancient times, Kooksoondang offers wine for ancestors with their utmost sincerity
Kooksoondang made it not only for the ancestors but also for the
Chartreuse Yellow is a delicious yellow liqueur from France and made by Carthusian monks with a recipe from the year 1605, consisting of 130 different botanical ingredients. This gives it a very spicy aroma full of licorice root, light notes of pepper and
This rare version of Yoichi single malt is part of the "Nikka Discovery" series: an inside look at the various experiments made during the whisky making process at Nikka. Focusing on the use of yeasts, this expression recalls estery aroma reminiscent of G
