Spirits

The Yamazaki Peated Malt Spanish Oak from the Kogei Collection is a limited release from the Yamazaki distillery, showcasing the fusion of traditional craftsmanship and creative whisky-making. Introduced in 2024, this expression emphasizes the concept of “kogei,” which refers to traditional Japanese artisanal work.

This single malt stands out due to the use of peated malt—a nod to Islay’s smoky style—combined with maturation in Spanish oak casks. The Spanish oak adds layers of depth, resulting in a whisky with flavors of dark mocha, raisins, and almonds. On the palate, the whisky has a velvety texture with rich, roasted cacao notes, while the finish is described as bittersweet, with hints of caramelized baking spices

Handcrafted with the infusion of wine and selected herbs including olive leaves. Olive trees are widespread on Lake Garda. The cultivation dates back to Roman Times. 

"With Reflection II, Whiskey Director Shaylyn Gammon is looking to continue the tradition while emphasizing a different layer of flavor notes than its predecessor. While Reflection I focused on the darker base notes like oak and caramel, Reflection II zeroes in on the brighter middle notes, including florals and sweetness. Reflection II also features older whiskey stocks than its predecessor, with Gammon seeking out barrels that clearly exhibited elevated mid-note flavors from Blue Run’s more than 5,000-barrel inventory."

Blue Run High Rye Bourbon is distilled and aged to perfection in Kentucky, the heart of America's whiskey-making tradition. The exceptional high rye mash bill imparts a distinctive spicy note that harmonizes beautifully with the underlying sweetness of caramel, vanilla, and toasted oak. The result is a rich, full-bodied whiskey with a complexity that reveals new layers of flavor with each sip.

Bold. Distinctive. Inviting. Blue Run Spirits offers fine Kentucky whiskies carefully crafted to make every experience memorable. Blue Run Spirits serves the high growth, ultra-premium market. Blue Run partners with industry legends and brings a cutting-edge design and marketing approach to embrace a rapidly expanding customer base.

This small batch of Tobala y Cuixe was made by “Tio” Pedro Pascual Hernandez and his nephew, Eduardo “Lalo” Barriga, in their hometown of Santa Catarina Minas, Oaxaca. The pair worked together to co-roast, co-ferment, and co-distil two different species of agave: wild-harvested Tobala (Agave potatorum) & cultivated Cuixe (Agave rhodacantha), both of them harvested in nearby Santo Domingo Jalleza. After the agaves were cooked together in an underground oven with guamuche firewood, they were allowed to rest for eight days. Lalo, along with neighbors and friends, used machetes to cut up the cooked agave, then feed it through a small mechanical shredder that covered the cooked agave pieces into a fermentable mash. That mash was allowed to dry ferment for a couple of days in pine tanks, before well-water was eventually added. Fermentation then continued for another week. Lalo, with the help of neighbors and friends, then proceeded to double-distill the fermented mash in a set of four clay-pot stills at his uncles’ palenque, “La Esperanza.”

Proofed with heads, heart and tails by Lalo. Distilled in August 2023 and rested in glass demijohns for six weeks prior to bottling.

5 Sentidos Jabali-Tobala is an ensamble of wild maguey Jabali and wild maguey Tobala from the Sierra Norte. The first special bottling from 5 Sentidos in the United States was this ensamble and it was only released in the city of Chicago (EN01 – 60 liters). Other batches are available at Oaxaca’s El Destilado. The same style of ensamble was also the third special release from 5 Sentidos (EN03 – 110 liters). The maguey Jabali and Tobala are cooked together in an underground horno, milled by hand with axes and mallets, fermented with Tepehuaje for four days, and double distilled in small clay pots. The clay pot still used to make this mezcal is artistically rendered on the front label of the bottle.

Xicaru Silver 102° differs from Xicaru Silver in the way it is distilled. A narrower cut is taken from the heart, where the alcohol, smoke and maguey are more concentrated. Xicaru Silver and Xicaru Silver 102° both utilize traditional mezcal production methods passed down from generation to generation.

The crisp, high proof of Xicaru Silver 102° asserts itself in all aspects, dominating on the nose and palate before gradually softening to the rich, smoky and vegetal notes of traditionally-produced, artisanal mezcal. The finish is warm and lasting.

Xicaru Añejo is made with traditional methods from 100% Maguey espadin. It rests for a minimum of one year in medium-toasted, used American oak barrels and is finished to 86 proof. Used barrels are employed to prevent over-aging, and the higher proof helps to maintain the essential characteristics of mezcal.

The patience required for barrel aging is rewarded with a fuller, more concentrated and complex mezcal. Notes of vanilla and oak contribute a new aroma, flavor and sweetness that delicately balance with the smoke and maguey.

“Single Malt Kanosuke 2023 LIMITED EDITION” is a single malt Japanese whisky which embodies Kanosuke Distillery’s concept of “MELLOW LAND, MELLOW WHISKY” and was produced using all 3 of our pot stills, aged in several varieties of oak barrels, and blended together after 3 years of maturation.

“Kanosuke HIOKI POT STILL” is made at Hioki distillery by using unmalted and malted barley, mashed and fermented in a unique process, then distilled carefully in a pot still, followed by maturation in new American white oak casks and bourbon barrels at the KANOSUKE distillery warehouse.

From the producer: Our Still Strength Blanco (54% ABV) was placed in a Napa Valley Cabernet Sauvignon, first-fill French Oak casks. It was aged for 82 days and then bottled at 50% ABV or 100 proof.

This is a limited edition. This is the only batch that will be made this year.

Introducing Le Père Jules Pays d'Auge 3 Years Calvados, a premium brandy from the picturesque Normandy region of France. Matured for three years in oak barrels, this calvados offers a unique balance of youth and refinement, with bold aromas of green apples leading the way.

Perfect for mixing in cocktails or as a complement to sorbets, this brandy is an expression of the region's famous apples.

Situated just a 1.5 hour drive from Paris, Normandy boasts an oceanic-maritime climate, characterized by winds, rain, and variable coastal conditions, which contributes to the character of this calvados.

Normandy is also known for its rich apple culture and traditional dairy products like Isigny butter and cream, and famously Camembert cheese. Experience the essence of Normandy with a sip of Le Père Jules Pays d'Auge 3 Years Calvados.

Atelier Épices Créoles is aged a minimum of three years in French and American oak barrels of different capacities and char levels which have been specifically chosen to highlight the inherent spicy quality of the oak.

J.M 80 Proof is perfectly balanced to bring a true and fresh experience to the cocktail experience. The palate entry is preceded with a bulbous bouquet of white pepper and lilies, which give way to grilled pineapples, green banana, raspberry, and warm biscuits throughout the mouth and slowly moves into a long and dry finish.

Chairman’s Spiced Rum begins with the original Chairman’s Reserve steeped with “Bois Bandé,” a local Caribbean bark culturally known for its aphrodisiac qualities. Added to the rum are local spices and fruits such as cinnamon, clove, nutmeg, vanilla, allspice, lemon, and orange peels.

RUM BLEND: A blend of Coffey and pot still rums aged and finished with local fruits and spices

MATURATION: Aged separately by batch and by type of still in ex-Bourbon barrels, then blended and rested in oak vats for an additional six months. Local fruits and spices are added over the final six months of finishing.

TASTING NOTES: Deep mahogany color with a supple red hue. An expressive aroma of bitter orange, nutmeg, cinnamon, and sweet raisin lead to a sweet and rich mouthfeel bursting with exotic spices and balanced with crisp citrus character. An epicurean and complex spiced rum.