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  Signatory Vintage Old School 50 Year Old Coastal Edition Single Malt Scotch Whisky (700ml)

  SCOTLAND

  $799. 00

  Bottle

  $9588.00 Dozen

  Sold Out

  ABV: 43.1%

  "What a whisky! Oh My God!... Thank you Gods of Whisky" - whiskybase.com

  This is batch no. 3 of Signatory's Old School series, and unlike batch no.1, it's based on just one single malt, rumoured to be Bunnahabhain - probably the only coastal distillery with enough casks left from the early to mid '70s to make it possible. For the fortunate taster, rich oloroso sherry, briny sea salt, dark chocolate and dried dark fruits balanced by gentle, old-school oak and faint sweet peat smoke await. We've mentioned elsewhere that whiskies of this age can be under-appreciated by novices or impatient drinkers. To enter this kind of rarified territory and not be underwhelmed demands patience, time and quiet contemplation. This particular example was aged for at least fifty years (astonishing for any wood matured spirit). After pouring, it will be reticent with a noticeable difference in depth and character becoming apparent after 20-30 minutes and beyond. In short, an evolving dram to revel in for hours on end. That said, age is not a selling point in and of itself. This whisky has stood its ground against some hard markers, making the value for money all the more incredible, especially in the contexts of super-premium single malt Scotch. Matured in an oloroso sherry butt, 672 bottles were filled at 43.1% Alc./Vol. We have a fraction of the outturn on offer at direct import pricing.

  Other reviews... Nose: pretty great. There’s a fresh breeze of eucalyptus and pine forest, on top of the polished furniture notes, leather and mild pecans. Underneath there is some roundness of marzipan and vanilla, along with salted caramel. Then a nice layer of dried apricots and candied oranges. Also raisins, subtle hints of red berries and indeed a coastal note. Complex. Mouth: the wood left its mark, sure, but it comes with mint, candied ginger, subtle resins and plenty of dried herbs. Not too drying actually, it balanced by some vanilla and some dried fruits again. Then leather appears, along with a tiny hoppy / marihuana note that is quite common in very old Bunnahabhain, some moss and dark chocolate. Subtle brine and a hint of cognac-like rancio. Too bad the texture is quite thin down the line. Finish: medium length, still resinous, with a lot of tobacco leaves, a wee rye note and light salty notes. A little high on resinous wood in the mouth, but the nose is really beautiful. Overall these are minor concessions to make for such an old Bunnahabhain at such a price. I hesitated between 89 and 90 points. It’s really good. - whiskynotes.be

  ...Thank you Gods of Whisky and Gods of the Taste Buds. This is some good stuff! A complex and well-layered dram, withhhh balancing fresh eucalyptus and pine influences, over wood polish / varnish, leather, rum soakes raisins and honey roasted nuts. Cocos - yes. Nettle - yes. Marzipan - yes. Woody depth alongside herbs, mint, dark chocolate and a subtle briny, slightly rancio character. It finishes beautifully with resin, tobacco, gentle spice and a touch of salt. What a whisky! Oh My God! - whiskybase.com

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  Suze Gentian Aperitif (1000ml)

  FRANCE

  $49. 99

  Bottle

  $599.88 Dozen

  Sold Out

  ABV: 15%

  Closure: Screw Cap

  'Suze' was created in 1889, at the Rousseau, Laurens and Moureaux distillery in the outskirts of Paris. To differentiate his product from the many wine based aperitifs of the day, Fernand Moureaux decided to create an aperitif from the Gentian plant, a yellow Alpine flower with massive roots that dig deeply into the flanks of mountains. It is these same roots that are used to prepare the base material of the liqueur.

  Legend has it that Moureaux bought the formula from an old distiller in the Canton de Bern on the Swiss Jura Mountains where Gentian thrives, and where the river Suze flows. Here, Hans Kappeler had been selling "Or des Alpes" to the locals for years as a remedial tonic. Late in his life, sick and almost financially ruined, Kappeler may well have taken the opportunity to sell his creation to the French negociant. The story goes he convinced Moureaux that one day his liqueur "would flow in France like the Suze", in reference to the river passing through the village.

  A more prosaic version has it that the aperitif was named after Fernand Moureaux's sister in law, Suzanne Jaspart, who enjoyed the drink during sessions of tennis. Regardless, Suze became a sensation due to its original flavour. A testament to its popularity is the plethora of advertising material that was produced around the brand by illustrious artists including Pablo Picasso, and the nickname it received from fans - "The Yellow Fairy!"

  In the present day production of Suze, wild Gentian is still sourced from Jura, but also from Auvergne where other famous brands of Gentian liqueur are still produced. The modern-day Suze is much sweeter than the original recipe, but still includes all of the aromatic plants in its formula, though exactly which remains closely guarded.

  The gentle alliance of sweetness and bitterness is the trademark of this aperitif, which continues to be the biggest selling in its category. It also makes it hugely versatile:

  • Try it neat or on the rocks: Traditionally enjoyed chilled as a pre-dinner drink. Pour it over a single ice cube, let it dilute slightly to cut the sweetness, and enjoy as the French do.

  • Suze Tonic: Mix 1 part Suze with 3 parts premium tonic water over ice, and garnish with a twist of lemon. The quinine accentuates the herbal, medicinal notes of the gentian root, making it a fantastic low-alcohol alternative to a standard Gin & Tonic.

  • In a White Negroni: Substitute Campari with Suze in a classic Negroni (mix with gin and dry vermouth) for a lighter, more herbal, and floral cocktail.

  • Suze Spritz: Combine 50ml of dry white wine or sparkling wine, 50ml of Suze, and 25ml of soda water over ice with a lemon slice

  • With Citrus: Serve it over ice with a lemon or orange twist to highlight its bright, citric notes.

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