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- 93
- Reduced
Sakurao Limited Japanese Dry Gin (700ml)

JAPAN
Reduced from $240.00
$220. 00
Bottle
$2640.00 Dozen

ABV: 47%

Tasting note: Chugoku Jozo is already fairly well known as the company behind the Togouchi brand of Japanese whiskies. They also oversee two gins produced at the Sakurao distillery employing seventeen botanicals from Hiroshima - these include cherry blossom, Japanese juniper (both leaves and berries), Hatsukaichi oyster shells and wasabi. Their 'Limited' edition is a delicately scented gin with an engaging mix of pine buds, citrus peel, ginger, wasabi and dry herbal notes. On the palate, it's soft at first, gathering intensity. Piney juniper and citrus peel add tang, but wasabi heat carries the finish. 47% Alc./Vol.
Gold Medal / Outstanding - International Wine & Spirits Competition 2018

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- 94
- Reduced
Archie Rose Single Malt Australian Whisky (700ml)

Sydney, New South Wales, AUSTRALIA
Reduced from $119.99
$109. 99
Bottle
$1319.88 Dozen

ABV: 46%

Awarded Australia's Best Single Malt Whisky - Eight times!
Launched in late September 2020, Archie Rose's first single malt arrives almost six years after the Sydney based distillery began producing spirits. Says Master Distiller, Dave Withers, “We’ve spent an enormous amount of time in research and development and, as is obvious from the six-year gap from commencing distilling to releasing this whisky, we had no intention of rushing a spirit to market as quickly as possible. We took our time, refined our processes, waited for the spirit to be at its best and believe we have made something truly unique, that speaks to the land and materials it was created from.”
The whisky employs not one but six malts, each with a unique profile and character to provides a richer and more expressive flavour. These include Australian Pale Malt, Peated Malt, Amber Malt, Caramel Malt, Aromatic Roasted Malt and Local NSW Chocolate Malt. The whisky is matured predominantly in 100, 200 and 300-litre Australian apera (sherry) casks, complemented by a selection of x-bourbon barrels and Archie Rose’s own 36-month air dried ex-rye casks, each coopered with a specific balance of both char and toast. “Toasting casks is well understood in the wine world but less thoroughly explored in distilling. The lower heat and longer duration toasting process penetrates further into the oak of the cask and offers an entirely different level of complexity than casks that only feature a more traditional char” says Withers.
Clearly Archie Rose have gone beyond the call of duty in the creation of this malt. Even a 15ml sample impresses. Charged with aromas of roasted coffee bean, dark chocolate and toasted barley along with a vaguely grainy / herbal / dried fruit lift (probably from the maturation that includes x-rye whisky barrels). Loaded with similar notes on the palate, it boasts a thick, chewy delivery glazing the tongue with sweet malt, caramel fudge and vanilla, tempered by zippy spices in a lengthy aftertaste that adds hints of toasted oak, rye and liquorice. Complex and full of personality, it's unquestionably one of Australia’s best singles. 46% Alc./Vol.
Other reviews... Expectations were high when the single malt was released, and it doesn’t disappoint. The signature chocolatey, cocoa character comes from the unique six malt mash bill. Top that with maturation in ex-apera, Bourbon and Archie Rose’s own ex-rye whisky casks, and this is a delicious experience. Fascinating to see just how influential this whisky becomes over the next few years. - ozwhiskyreview.com
Australia's Best Single Malt - San Francisco World Spirits Competition.
Australia's Best Single Malt - World Whisky Masters London.

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- 97
- 97
St. Agnes XO Grand Reserve 40 Year Old Brandy (700ml)

Renmark, South Australia, AUSTRALIA
$999. 00
Bottle
$11988.00 Dozen

ABV: 43%

St Agnes Distillery has released three inimitable expressions of XO to join the widely popular XO 15 Year Old. The quality was instantly recognised, with the XO Grand Reserve 40 Year Old and 20 Year Old both awarded Double Gold at the 2015 Melbourne International Spirits Competition. (The St Agnes XO 15 Year Old was awarded the only Gold medal at the same show). Tasting the collection side by side, the forty has the plushest feel, even topping the incredible 50 year old. With the oldest component distilled in 1970, it's an opulent spirit with all the hallmarks of great Armagnac, yet, despite its four decades, there is still a fine spriteliness amid the depths of fruit-cake, brandy sauce, muscat and sweet spices. The mid palate length is outstanding, and the aftertaste superb. Port-soaked tobacco and a splash of high-end triple sec come through, too, rounding off a luxurious brandy experience. It'd be hard to find a similarly aged Armagnac this good, but you'll need patience with your pour. Let it breathe over fifteen minutes and you'll have a treat for slow contemplation. 43% Alc./Vol
Royal Sydney Distilled Spirit Awards 2024 ~ Trophy ‘Best Distilled Spirit’
Royal Sydney Distilled Spirit Awards 2024 ~ Gold and JJ McWilliam Trophy for ‘Best Brandy’
Tasting Australia Spirit Awards 2024 ~ Gold and Trophy ‘Best Brandy’
Melbourne Royal Australian Distilled Spirits Awards 2024 ~ Gold and Trophy ‘Best Brandy’
Other reviews... At 40 years in the cask, you’d expect to see the oak taking over from the underlying grape spirit, and this certainly expresses more woodiness than its younger siblings. However, the integration is still spectacular, with that same creamy softness letting you know not to be afraid of the big, bad age. Rum and raisin ice cream on sticky date pudding with a splash of Grand Marnier comes to mind, and as you would hope from a spirit of this age, you could spend ages just nosing before feeling the need to take a sip. The oak certainly starts to dominate on the palate with a powerful through-line of aromatic tannin. This is an end-of-the-night drink, to be sure, as it would be hard to go backwards from this powerful oak, but again, the texture and candied orange sweetness are there to hold it in check. Superb. 97 points - Fred Siggins, winecompanion.com
First tasted 2015... Deep copper colour showing considerable legs. Mild shellac in the opening gradually gives way to cracked walnuts, cocoa and creme caramel evolving scents of cedar and rancio with a freshness that belies its age. Concentrated, energetic and keenly balanced after decades in oak, this offers deep flavours of dates, raisin cake, cocoa, cigar box plus hints of caramel at the finish; Toblerone bar, rancio and late dried fruits linger in the aftertaste. The persistence of flavour is quite astonishing. A masculine-styled and superbly integrated brandy to rival Armagnac's finest. World class. 96 points

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1990 Comte de Lamaestre Bas Armagnac (700ml)

Armagnac, FRANCE
$159. 99
Bottle
$1919.88 Dozen

ABV: 40%

Armagnac from the Bas region is considered to have the most finesse, also tending to yield spirits that are very supple in their youth. Plantings are mostly Bacco and Ugni Blanc. The Northwestern portion of the Bas-Armagnac (known casually as the Grand Bas Armagnac) has a concentration of quality producers, especially in the department of Les Landes.
This expression from Comte de Lamaestre was distilled in 1990 and bottled in 2018. 40% Alc./Vol.

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Jack Daniels Rye Whiskey (700ml)

Tennessee, UNITED STATES
$84. 99
Bottle
$1019.88 Dozen

ABV: 45%

Following an Unaged Rye in 2012, Rested Rye (2014), and Single Barrel Rye (2016) comes this new expression made from a mash bill of 70% rye, 18% corn and 12% malted barley. It's reportedly composed of whiskeys up to five years old, with many barrels sourced from the higher sections of the rickhouse. Since Master Distiller, Jeff Arnett recognised their own customer base enjoy other styles of American whiskey, Jack Daniels has been slowly making inroads into this growing category. “Our whiskey-making process is so special, and it just makes sense for us to create our version of one of America’s first whiskeys,” he said . “This is rye whiskey made Jack’s way."
Other reviews... What begins as a banana, oat, and Malt-O-Meal delight turns into honey and potato chips. This is followed by cookie dough, dark cherries, sweet-potato chips, beets, dehydrated pineapple, pine nuts, and oak. Its medium finish offers a mouthful of banana. If you love banana, you’ll love this whiskey.
84 points - maltadvocate.com, reviewed by: Fred Minnick (Spring 2018)
...It’s still early in Jack’s adventure into rye making, and with the company releasing a different rye product every year, a lot could change over the next few years. For now, this is yet another rye from Jack Daniel’s that shows a lot of promise, but at some point the company will need to prove themselves with a product that can stand on its own and go up against the best in the rye category. That may still be a few years down the road, but for a company as tried and true as Jack Daniel’s, they’ve been surprisingly whimsical with their rye product so far. While Jack’s Tennessee Rye doesn’t quite shine as bright as it could, it nevertheless still shines in its own unique way. 45% Alc./Vol.
- breakingbourbon.com

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- 93
Glayva Liqueur (500ml)

Edinburgh, UNITED KINGDOM
$69. 99
Bottle
$839.88 Dozen

ABV: 35%

The name of this unusual liqueur is a phonetic rendering of the Gaelic "Gle mhath!" (meaning "Very good.") First introduced in 1947, Glayva, like Lochan Ora, is a unique blend of Scotch Whiskies which are then carefully married with a rich variety of natural herbs, honeys and other flavourings. The result is a distinctive, original taste that you either love or hate. Some find it slightly medicinal. 35% alc/vol
Other reviews... Color of an amber amontillado Sherry. Assertive nose brims with clean, mildly sweet aromas of anise, honey, heather, bacon fat and malt whisky. Displays a controlled sweetness on the tongue; midpalate highlights astringent tastes of malt whisky, botanicals and herbs. A high-quality liqueur that deserves a wider audience. Best Buy. 90-95 - wineenthusiast.com

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Crude Rizzo Rosemary Grapefruit & Peppercorn Bitters (118ml)

UNITED STATES
$41. 99
Bottle
$503.88 Dozen

ABV: 45%

A delightful balance of rosemary, grapefruit and black peppercorn. The grapefruit brightens, the rosemary aromatizes, and the peppercorn punches. Beautiful in a gin and tonic. Devious in a glass of bourbon. 45% Alc./Vol.

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- 100
- 98
- 96
2016 Tenuta di Trinoro Rosso Toscana

Toscana, ITALY
$650. 00
Bottle
$7800.00 Dozen

ABV: 15.5%

Closure: Cork

Owner and winemaker Andrea Franchetti acquired the property in the 1980s and in the beginning of the 1990s started planting his first vines. The most important lesson he gleaned from a stint in Bordeaux was the crucial role played by terroir. He saw, in the rough woodland that would become Trinoro, clay-limestone and gravel soils reminiscent of those in Saint-Émilion. Only select parcels were suitable for vine-growing, amid a sea of blue clay, and those he cleared by hand and planted in the style of the Bordelais: high-density, meter-by-meter plantings, with cuttings brought over from some of the region’s great estates. The flagship wine from Tenuta di Trinoro is 48% Cabernet Franc and 52% Merlot, fermented in steel followed by eight months in new barrique and 11 months in cement.
Other Reviews....
The 2016 Trinoro is one of the most extraordinary wines I have ever tasted from Trinoro and proprietor Andrea Franchetti. Deep and yet also silky, with exceptionally refined tannins and exquisite balance, the 2016 has so much to recommend it. Dark raspberry jam, white chocolate, mint and rose petal notes are all finely knit in this sublime, exquisitely beautiful wine. The finish alone boasts mind-bending intensity and persistence.
100 points
Vinous
The 2016 Tenuta di Trinoro is a truly gorgeous creation. The flagship wine from Tenuta di Trinoro is 48% Cabernet Franc and 52% Merlot (fermented in steel like the other top-shelf wines from this estate, followed by eight months in new barrique and 11 months in cement). The alcohol here clocks in at 15.5%, and you do feel it. This powerful Tuscan blend offers nice, ripe intensity and bold movements. It is rich and beautiful, layering out tranches of fruit, cinnamon and spice in perfect harmony. It is a full-bodied wine with some sweet cinnamon spice on the close. Some 6,000 bottles were made. Drink 2020 - 2040.
98 points
Monica Larner - Wine Advocate (June 2019)
Pure, ripe flavors of plum, blackberry and fruitcake are wrapped in toasty oak. This is dense, picking up earth and tobacco notes as the spice elements echo on the firm finish. The lasting impression is of saturated fruit. Everything is in proportion for a long life ahead. Best from 2022 through 2035.
96 points
Wine Spectator

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- 94
Overeem Distillery Port Cask Matured Single Malt Whisky (700ml) - Cask Strength 60%

Tasmania, AUSTRALIA
$270. 00
Bottle
$3240.00 Dozen

ABV: 60%

Arguably the flagship of the Overeem range, this boasts more depth, body and even better balance than the impressive sherry cask edition at the same strength. The flavours range from dark chocolate through to orange spice cake and berry chocolate sponge with an almost decadent caramel-malt interplay through the aftertaste, gently curbed by fine tannins and sprinklings of spice. Dangerously sippable uncut, it's one for malt hedonists. 60% Alc./Vol.
[Cask OHD-008 tasted 2012] Deep bright brass / gold colour. On the nose, drier and less opulent than the Sherry Release, this offers notes of choc-chip cookie, orange marmalade and clove. The palate is even more austere than the aromas suggest delivering a pleasant balance of spicy dried fruits (raisin and date) followed by a firm tannic finish with the spirit showing considerable restraint at cask strength. Well balanced. Excellent persistence with hints of plum, sultana and cocoa surfacing late into the aftertaste. 92 points

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Midori Melon Liqueur (500ml)

MEXICO
$39. 99
Bottle
$479.88 Dozen

ABV: 21%

Midori features the refreshingly different, incomparably light flavour of honeydew. Midori may well be the most versatile mixer ever created suiting both fruit and cream based liqueurs. Midori has an alcohol content of 21%.One of the most popular cocktail recipe for Midori today is the “Midori Illusion” consisting of:
30ml. Midori15ml.
Cointreau15ml.Vodka 45ml. Lemon Juice 15ml. Lime. Shake with ice.
Another popular mix is the “Midori Splice”:30 ml Midori30ml.
Coconut Rum 90ml. Pineapple Juice30ml.
Build cream over ice in a highball glass.

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- 91
1995 Christian Drouin Pays d'Auge Port Cask Finish Calvados (700ml)

Normandy, FRANCE
$399. 00
Bottle
$4788.00 Dozen

ABV: 42%

A nineteen year old Calvados finished in ex Port casks for twelve months.
Tasting note: Deep copper / auburn colour. A touch of varnish followed by whiffs of baked apples, cinnamon and emerging oak, drying the nose-feel. Light, fruity entry develops body with green apple flavours and a peppery thrust. Astringency and spice almost overwhelm the final stages. At the tannic end of the scale, so best with food. 42% Alc./Vol.

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Chartreuse 1605 Elixir Liqueur (700ml)

Voiron, FRANCE
$149. 99
Bottle
$1799.88 Dozen

ABV: 56%

Some spirits are so entrenched in history that their origins are lost in time. Their compositions become the subject of much speculation and are secretly guarded.

Chartreuse is one such spirit, its roots closely associated with the Carthusian religious order that gave it its name. In 1605, a manuscript was given by Marshall d'Estrees to the monks of the Vauvert Chartreuse (today's Luxembourg gardens in Paris), containing the formulation for an "Elixir de longue vie" using the quasi totality of the known pharmacopea. The origins of this manuscript are still unclear and the only thing that remains certain is the medieval and alchemic nature of the document. The Carthusian Order was already at the forefront of distillation techniques, having inherited the works of famous alchemists Arno de Villanova and his student, Raymond Lulle, amongst others. But the manuscripts were so complex that the monks only partially used their formulas. It was not until 1737, when Friar Jerome Maubec fine-tuned a recipe with no less than 130 plants, spices and other secret ingredients, that the "Elixir Vegetal de la Grande Chartreuse" realised its present incarnation.

Since then, only two monks have known the exact formulation at any one time.

The commercialisation of the "Elixir Vegetal" began off the back of a mule. Proclaimed as a powerful tonic, it was not something to be consumed on a daily basis. Over time, the monks recognised the demand for a more approachable liqueur. That liqueur can be found today in the form of Chartreuse's 1605 Elixir. The product's success ensued, surviving the legal vagaries of the Order that had to relocate to Catalonia for a time. There they created the famous Tarragona distillery while fighting for the right to retain their original recipe.

While we enjoy Chartreuse in Australia under its familiar forms (Green & Yellow), we felt there was a definite need to introduce the more elaborate and original versions of the liqueur to Australians: Chartreuse V.E.P, Chartreuse 9th century, 1605 Elixir and Cuvee M.O.F. Without question, they are amongst the most complex and enthralling spirits on the planet.

'1605' is a recreation of the original recipe offered to the Carthusian monks, also known as "Elixir vegetal". The original tonic was primarily used as a remedy for stomach ailments, however considered too potent for regular consumption due to its high abv of 69%, thus a lower proof version was created.

Extremely Limited Stocks

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- 92
- Packaging may vary
Del Maguey Vida Single Village Mezcal (700ml)

Oaxaca, MEXICO
$109. 99
Bottle
$1319.88 Dozen

ABV: 42%

Closure: Cork

Heirloom Spirits of the Zapotecs.
Unlike tequila, mezcal has remained closer to its origins as a drink of villagers and artisan producers, persisting with tradition, as only mezcal can be made. It differentiates itself from tequila by a countrified approach taken by the distillers in the Oaxaca region (pronounced 'wa-ha-ka') who today produce around 60% of the total Mezcal output. It achieved Denominacion de Origen status in 2005. Unlike tequila, which employs only the Weber variety from fields around Jalisco, there are eleven types of agave, collectively known as ‘Maguey’ which are permitted in mezcal, such as the widely cultivated ‘Espadin’ or ‘Manso’ varieties and the more sought after wild ‘Tobala’ - the trophy of the mezcal world. Unlike tequila, mezcal is required to be at least 80% pure blue agave (tequila only 51%).

As awareness for mezcal has slowly grown, commercial opportunities have been harnessed. Keeping pace with demand (which remains insignificant in comparison to tequila), it’s now been made on a more industrial scale too. This has led to some bottlers adding cane alcohol, caramel, colour, sulphates, sweetener and even fertiliser, usually in order to speed up output. Drinking this stuff is like following cheap tequila down a dirty track towards an unforgettably brutal hangover. Don’t consider a worm in the bottle a sign of authenticity or quality either. Real mezcal is of another dimension, and it’s not easy to come by.

Even now, the only place to sample real Mezcal generally involves a trip to Oaxaca, and then out of town. Away from the big city is where its production remains rustic and unhurried. Initially the process resembles the manner in which primitive tribes cooked food in holes: Agave hearts are cooked in a conical pit in the ground. Stone and charcoal are heated in it and the agaves laid on top, covered with palm leaves, matting and soil, cooked for three to five days, taking on the aromas of smoke and earth. Left to cool for a week, wild fermentation begins following which the baked agaves are crushed. This often happens using horse driven millstones. The pulp is mixed with water and fermentation is completed in large vats. Rather humble copper or clay kettle stills are employed, wood-fired, and rarely more than 100 litres in capacity. Double distillation is the norm. Maturation may range anywhere between one month to over a decade.

One has to search for artisanal examples of this exotic spirit. That’s what modern day mezcal pioneer, Ron Cooper did. His conversion came about while looking for the best tasting mezcal to Christen a new sculpture with (Cooper is an established American artist). The Oaxaca locals pointed him towards the mountains. In the remote villages and foothills he discovered mezcals that tasted nothing like the ‘rot-gut’ so infamous in the Mexican cities. Yet, as Cooper realised, most people have no idea that these sorts of mezcals exist.

It was a revelation. He set about bringing the world’s attention to previously unavailable, 100% certified organic, artisanal mezcal produced the original handcrafted way. These mezcals can vary in taste as much as wines, and flavour wise, there’s virtually nothing like them in the world. Perhaps their only natural counterpart is smoky Islay Scotch (interestingly, Japan is one of mezcal's biggest export markets). Indeed, the relationship between mezcal and tequila has been equated to that of Islay malts vs the rest of the whisky world – exotic, assertive, smoky, briny even ‘industrial’ at times – that’s real mezcal.

In 1995 Cooper acquired a liquor license and established his own label, ‘Del Maguey’ (pronounced 'ma-gay'). His intention is to harness and showcase the varying micro-climates and regional differences that give his mezcals a unique character. No colourings or additives are used. Every product is made by individual family palenqueros (producers) in old-style villages. The villages are between two and eight hours from town. “One bus in and out every Sunday” kind of places, as Cooper says. It’s an approach that’s clearly inspired by European terroir. His is reputedly the first Bodega in more than 400 hundred years of mezcal production that has credited the name of each village where the liquid is made on its labels.

True to the nature of the spirit itself, Cooper’s venture has remained in keeping with its origins. One of his bigger years yielded all of 12,800 bottles - a miniscule output by world standards. With a dearth of anything but mass produced ‘commercial’ mezcals arriving on our shores, some of which have undoubtedly done the genre a disservice, we can consider ourselves fortunate that a small quantity of these rare heirloom spirits have now made their way into Australia. Very Limited Stocks.

Launched in 2010, Del Maguey's Vida Mezcal is considered the most 'mixable' of the range. It's twice distilled and unblended from 100% Agave Espadin. Winner of the 2012 Chariman's Trophy at the 'Ultimate Spirit Challenge'.
Tasting note: Crystal clear. Opens with assertive scents of vinyl, shellac, car tyre and oil rag. The industrial accent drops a notch after several minutes, adding hessian sack and sweet smokey notes to the aromatic merry-go-round. Entry is light and pleasantly bitter sweet. Mid palate focus is on the bbq hot rock / burnt meat flavours with attractive textural qualities following through to the dry, peppery, smokey bbq fade. Very vibrant and distinctive. 42% Alc./Vol.

Other reviews... “The fruit-forward, easy sipping Del Maguey Vida is an approachable introduction to the spirit.” 42% Alc./Vol. - Wall Street Journal

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Bundaberg Master Distiller's Collection Small Batch Reserve Rum (700ml)

Bundaberg, Queensland, AUSTRALIA
$84. 99
Bottle
$1019.88 Dozen

ABV: 40%

Bundaberg Rum’s Master Distillers’ Collection (MDC) continues on its path of premiumisation with its latest fanciful release 'Small Batch'.
Matured in a combination of cognac and brandy casks, an estimated 30,000 bottles will be produced each batch with the intention to remain as a permanent member in the range.
No tasting notes available.

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- 86
Diamond Reserve 151 Overproof White Rum (750ml)

GUYANA
$125. 00
Bottle
$1500.00 Dozen

ABV: 75.5%

This is the updated label previously referred to as "El Dorado" 151.
Use with caution and keep away from open flames. It may light up your cocktails, literally. Include in Mai Tais, Rum Runners and punches.
Tasting note: Crystal clear with a silvery blush. Offers up notes of icing sugar, fairy floss and vanilla bean. A sweet entry is followed by a wild flare of spirit. Repeats the aromas with lip numbing intensity. Prickly mouthfeel, the finish is bittersweet, with more texture than overt flavour. Reserve for the punch bowl or dynamite cocktails. 75.5% Alc./Vol.

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Versinthe Absinthe (700ml)

Provence, FRANCE
$79. 99
Bottle
$959.88 Dozen

ABV: 45%

Possibly no other drink has the same romantic history as Absinthe. The French Impressionists were primarily associated with the spirit; Toulouse Lautrec, Degas, Manet, Van Gogh and then the muse of writers from Verlaine and Rimbaud to Joyce and Hemingway. At the same time, no other drink has ever roused the same degree of passionate condemnation and no other drink has ever been banned outright in the way Absinthe was. After publicity about several violent crimes supposedly committed under the direct influence of the drink, Absinthe was banned from sale and production in most countries by 1915. The prohibition of Absinthe in France led to the growing popularity of pastis, another aniseed-flavoured liquor that did not use the key Absinthe ingredient, wormwood.
A simple maceration of wormwood produces an extremely bitter drink, due to the presence of the water-soluble absinthine - one of the most bitter substances known to man. Consequently, Absinthe will generally contain anise (often star anise) to counter the wormwood's bitterness. Other herbs commonly included in Absinthe recipes are Florence fennel, hyssop, melissa, Roman wormwood (Artemisia pontica), angelica root, sweet flag, dittany leaves, coriander, and other mountain herbs. Absinthe is usually a pale-green-yellow colour (giving it its nick name The Green Fairy), tasting much like an anise-flavoured liqueur, but with a more subtle flavour due to the many herbs used. Inferior varieties of Absinth are made by means of essences or oils, cold-mixed in alcohol. The alcohol content of an Absinthe is usually high (45%-65%), given the low solubility of many of the herbal components in alcohol.
An Absinth worthy of its name becomes cloudy with the addition of water, turning a soft green colour - not fluorescent green, which is the result of artificial ingredients. It should also contain an amount of Thujone. Thujone (pronounced thu - jOn ) is the psychoactive substance contained in wormwood. This is a controlled substance in Australia. It is a fragrant oily ketone occurring in various essential oils and also called 'absinthol' - C10H16O. The neurotoxin Thujone (Tanaceton) has a similar molecule structure to THC, the basic active agent of Cannabis. In combination with alcohol its effect is to make the consumer feel euphoric and inspired. It is also widely used as an aphrodisiac. Using high measures of thujone, hallucinatory effects have been reported. Undistilled, thujone is an epileptic in extremely high doses and the supposed ill effects of the drink were blamed on that substance in 19th century studies. However, it is now known that in the 19th century, like much food and drink of the time, Absinthe was occasionally adulterated by profiteers with copper, zinc, indigo, or other dye-stuffs to impart the green colour. While this was never done by the best distillers, it is thought that excessive intake of such impure products is bound to have been the cause for creating the condition 'absinthisme', which reputedly led to the aforesaid violent crimes. The other now controlled substance present in real Absinthe is Santonin. This substance can cause a peculiar temporary visual effect, where objects appear to be seen through a yellow glass. Santonin is also known as an anthelmintic, interestingly used as an agent to remove internal parasitic worms in humans and animals.
Marc Villacèque , producer of Versinthe Absinthe, is located in Provence in southern France, and has reconstructed a complex formula that includes twenty plants such as artemisia, sagebrush, wormwood, tarragon and gentian. These are the most important plants that give Versinthe its freshness, finesse, and bitterness. The bitterness from the plants above must be mastered and tamed and anise, fennel, coriander and dill are employed to counter this characteristic. Basil, rosemary, and angelica give a bitter-sweet blend to plants of the same nature and are needed to form a plant extract with punch. They enhance and give balance to the bitter and mild flavours. Peppermint and verbena add a splash of freshness to this blend. These contrasting flavours give Versinthe its subtlety and complexity and its natural perfume and colour. No artificial colouring agents are used. The elegant flavours of this spirit are enhanced if cold water is gently poured over a sugar cube placed on an absinthe spoon. (After pouring 20 to 30 ml of Versinthe into a glass, place half a sugar cube on the spoon and gently pour a thin stream of cold water on to it so so it disolves: this will draw out the rich flavours. Then use the spoon to mix the drink.) Purists prefer to drink straight Versinthe diluted with pure water and crushed ice. 45% alc/vol 7ppm Thujone. Contains extracts of two wormwoods.

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Bittermens Burlesque Bitters (146ml)

New York State, UNITED STATES
$33. 99
Bottle
$407.88 Dozen

ABV: 44%

Closure: Cork

Small batch bitters are surely making their mark on the cocktail scene, with cocktail enthusiasts and bartenders rediscovering the long lost recipes of the golden era and coming up with new signature flavours which help create the palate of the New Age Cocktail.

While living in San Francisco in early 2007, Avery and Janet Glasser used high proof spirit and a variety of herbs, peels and spices to create what would be their prototype recipe for the Xocolatl Mole Bitters and catalyst for their new venture.

The summer of 2010 marked a dramatic rebirth for Bittermens: winding down previous licensing agreements, striking new partnerships (i.e. The Bitter Truth) developing new products and most importantly, leasing a commercial kitchen. All Bittermens products are now being made by hand at their Brooklyn facility using primarily organic ingredients.

Bittermens Burlesque bitters combine hibiscus, Açai berry and long pepper to create a palate of sweet, spicy and slightly tart sensations. Perfectly paired with Italian amaros, Mexican tequila, British gin and Caribbean rum. Try it in a Genever Old Fashioned, a Pisco Sour, a Negroni or the producers recommended Gold Baron cocktail.

Cocktail Recipe: The Gold Baron
Thomas Waugh for Death & Co.

- 45ml Bourbon (Eagle Rare 10)
- 15ml Laird’s 100 Proof Applejack
- .5 tsp Grenadine
- .5 tsp Sugar Cane Syrup
- 1 barspoon Burlesque Bitters

Stir and serve on the rocks (or on one large rock if possible) without any garnish.

No Tasting Notes Available...

Click here for Classic Cocktails.

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- 90
Dunes & Greene Chardonnay Pinot Noir

AUSTRALIA
$14. 99
Bottle
$179.88 Dozen

ABV: 12%

Closure: Cork

A blend of 59% Chardonnay, 36% Pinot Noir and 5% Blanc de Noir. Good creamy white mousse showing good hold with apricot pink tinged base wine colour. Very fine bead showing excellent persistence. The nose displays pear aromas intermixed with a touch of winter strawberry and some toast end notes. On the palate flavours of pear, baked apple and a hint of winter strawberry finishing clean and crisp. Aftertaste of ripe pear, winter strawberry and toast.
Drink over the next 1-2 years.
Alc 12%

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- 93
Cocchi Americano Rosa Aperitivo (750ml)

Cocconato d'Asti, ITALY
$64. 99
Bottle
$779.88 Dozen

ABV: 16.5%

A blend of two aromatic varietals (Malvasia and Brachetto) from Italy's Piedmont region which is fortified and infused with gentian, cinchona and citrus as well as ginger and rose petals.
Tasting note: Pretty autumn-leaf red colour. The generous bouquet includes bitter sweet scents of unripe strawberry, citrus peel, gentian and tumeric. Excellent bitersweet balance with a light, silky delivery offering initial ripe raspberry and spice flavours over grapefruit and gently bitter herbal notes. Concludes dry and fresh, with spices carrying the aftertaste (cardamom / clove?). Enjoy on its own or try with tonic. 16.5% Alc./Vol.

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The Melbourne Gin Company MGC Dry Gin (700ml)

Victoria, AUSTRALIA
$73. 99
Bottle
$887.88 Dozen

ABV: 42%

Launched in July 2013, ''MGC'' doffs its hat to the London Dry style with the two major components being juniper berries and coriander seed. There are 11 botanicals in total with the grapefruit peel and rosemary coming from the garden at Gembrook Hill Vineyard. The other botanicals are macadamia, sandalwood, honey lemon myrtle and organic navel orange, all sourced from Australia. The exotics in the mix are angelica root, orris root and cassia bark.
Each botanical is distilled separately and then blended to a proprietary recipe – essentially a winemakers approach. They employ a copper pot baine-marie alembic still traditionally used for making perfume. This allows the preservation of the delicate nature of the botanicals.
The final component is the water used to break the gin back. MGC use Gembrook rainwater which is pure and fresh and allows the botanicals to shine through. At only 60kms from Melbourne this local source contributes to the definition of the unique “Melbourne Dry Gin” style.
The final product is not chill filtered.
"We didn’t want to take out the oils that contribute so much to the aromatics and mouth feel of the gin" comments distiller, Adam Marks. "So when the gin is very cold the oils become slightly insoluble and form a light haze. The French use the word louche to describe this. In a different context someone who is louche is of a shady character! Each bottle is numbered to reflect the small batches in which it is made."
We look forward to tasting this new Aussie gem soon!

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Herradura Reposado 100% de Agave Tequila (700ml)

Jalisco, MEXICO
$114. 99
Bottle
$1379.88 Dozen

ABV: 40%

Closure: Cork

The Herradura Reposado (“rested”) is a category of tequila invented by Herradura, first introduced in 1974. In order to be called Reposado, the tequila must be aged for at least 60 days, but at Herradura, it spends eleven months in oak.
Other reviews...The aroma is a little sweet; the sweetness diminishes slightly following aeration, but is still firm, biscuity and dill-like. Entry is delightfully off-dry, keenly acidic, fresh and slightly spicy; the midpalate features long, oily tastes of wax, black pepper and palm oil. Finishes oily, textile-like and a touch metallic. A leaner style of reposado. 90-95 points - wineenthusiast.com

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- 94
- Nicks Import
Bauchet Origine Brut Champagne

Champagne, FRANCE
$69. 99
Bottle
$839.88 Dozen

ABV: 12%

Closure: Cork

A great alternative to the big Champagne houses that delivers exceptional value.

Established in 1920 the Bauchet family estate covers 34 hectares spread out on 7 different terroirs. The vineyards are located in the Côte des Blancs, the Montagne de Reims and in the Côte des Bar. These direct imports are a great alternative to the big houses of Veuve Clicquot, Moet & Chandon and the like, with their distinctive packaging, quality and keen pricing making them exceptional value for Champagne.
Sourced from vineyards in the Côte des Bar, Côte des Blancs and the Montagne de Reims Bauchet's Origine Champagne is made from a blend of 60% Pinot Noir and 40% Chardonnay (25% of which are reserve wines). It spends a minimum of 24 months on lees before being disgorged.
A very frothy mousse sits atop a pale straw coloured base that possesses an exceptionally fine bead and persistent bead. Aromas of pear and yeast lees meld into baked apple and bready cashew like notes. Rich pear, bready characters and yeast lees have a creamy feel with cashew and subtle baked apple characters ensuing. Dry refreshing finish with a bready yeast lees, citrus, apple and cashew aftertaste. Great value.
Alc. 12.5%

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Appleton Estate Reserve 8 Year Old Rum (700ml)

JAMAICA
$94. 99
Bottle
$1139.88 Dozen

ABV: 43%

"Complex layers of fruit flavors with some subtle earthy funk make up this benchmark, consumer friendly Jamaican Rum." - tastings.com
Designed to be the Estate’s most versatile expression, fans of the brand will find plenty to like in Appleton's second most affordable offering. This lighter-bodied Jamaican is a combination of minimum 8 year old rums, born in copper pot stills and blended by Master Blender, Joy Spence. The result is summed up by diffordsguide.com as a "...generously dry rum, distinguished by its toasty oak tannins" and rated 4.5 stars. Enjoy it as a quality sipper or a premium mixer. 43% Alc./Vol.
Other reviews... Golden amber color. Aromas and flavors of ripe banana and pineapple, roasted walnut, strawberry watermelon gastrique, and charred coconut with a round, dryish medium body and a long finish that shows notes of bananas and roasted walnut, grilled pineapple, strawberry watermelon, and mejoola date. Complex layers of fruit flavors with some subtle earthy funk make up this benchmark, consumer friendly Jamaican Rum. 93 points - tastings.com
very sippable at 43% ABV. It’s certainly not “rough” in anyway. The initial entry is a nice burst of spice – black pepper, ginger and some warming oak and vanilla notes. Moving into the mid palate you get much more of the nose. Warming notes of cream, breakfast tea and some milky chocolate. A nice fruitiness as well with banana and some sweeter notes of green apple. Pretty much everything noted on the nose makes an appearance. The long spicy and oaked finish is wonderfully well balanced with the sweeter richer notes found in the rum. Again I’m reminding my self that this was under £30. At least trying a bottle of this is a no brainer. It’s certainly not what I would call a particularly big step down from the Rare Blend. In fact you might find this to be better or its equal. It doesn’t have some of the more “herbal” notes the Rare Blend has. This isn’t “funky” high ester hogo heavy Jamaican rum. Appleton Estate rums are a very different beast to say Hampden or National Rums of Jamaica. If you want funk from Appelton Estate than Wray and Nephew White Overproof is what you want. If you want an affordable and very nice every day sipper and a premium mixer – get this in your shopping trolley next time Tarquin takes you to Waitrose. The old Aged 8 Years is back and I think it might even be a little better than I remember. - thefatrumpirate.com
Notes from the producer.,. The appearance displays a dazzling topaz/honey colour with a gold rim and impeccable purity. The bouquet emits delicate scents of brown sugar and honey in the first nosing, further aeration compels the aroma to open up as it offers up biscuity scents of molasses, holiday spice and dried red fruit. The palate entry is sweet, honeyed and satiny in texture; the mid palate offers mature, composed and melted tastes of marzipan, caramel and brown sugar.

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Suntory Hibiki Blender's Choice Blended Japanese Whisky (700ml)

JAPAN
$380. 00
Bottle
$4560.00 Dozen

ABV: 43%

This is a new expression for 2018, rather than a replacement for the discontinued Hibiki 17 year old, and based on an entirely new recipe (some x wine casks are included in the vatting). Scheduled for bars and restaurants across Japan, Blender's Choice comes with no age statement making it the third label under Hibiki’s growing portfolio of age-mystery whiskies (the others being Japanese Harmony and Japanese Harmony Master’s Select).
Other reviews... Definitely a hearty oak base here, yet it manages to simultaneously remain quite light on the tongue. Sweet wine starts to peek through along with a bit of vanilla towards the end... A young, tingling spiciness takes us through more of that forest, but mizunara obviously has another appointment, since it all drops off a tad too quickly if you ask me. Very dry and leaves me reaching for my chaser. Oh it’s younger than 17 years and it shows. But that’s not necessarily a bad thing. Hibiki Blender’s Choice does take you along a decent progression of aromas and flavors, which frankly, is exactly what a blended whisky should be doing. I do wish the finish was longer, since I did find it quite dry, but there’s still enough going on to keep most people entertained. - nomunication.jp/

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- 88
Michel Couvreur Cap a Pie Blended French Whisky (700ml)

Burgundy, FRANCE
$154. 99
Bottle
$1859.88 Dozen

ABV: 45%

Launched in 2018, this is a first edition for 2018 with a decent proportion of malt whiskies mixed with the grain, as well as some sherry input. Brilliant gold. Pure, fresh and grainy opening sniffs. 2-3 minutes aeration drops the intensity, hinting at straw bail, sponge cake, sweet tea biscuits, a touch of barley sugar and developing orchard fruitiness. Medium dry, this feels more grain-led than malt-heavy with moderate spice and understated dried apple / pear notes. The finish is crisp and minerally, with a mild flare of warming spirit. 45% Alc./Vol.

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- 98
- 96
Seppeltsfield Para 15 Year Old Rare Tawny

South Australia, AUSTRALIA
$79. 99
Bottle
$959.88 Dozen

ABV: 20.2%

Closure: Screw Cap

The Para Rare Tawny draws upon a selection of Seppeltsfield’s finest aged Tawny components to achieve a blend of depth and finesse that is a minimum of 15 years average age. Onion brown colour with an olive green hue. Intense aromas of honeyed walnut, raisins and marzipan meld into some brandied fruit cake, hazelnut and spice notes. Exceptionally rich and concentrated, luscious raisin, honey and marmalade flavours lead into a long marzipan, brandy spirit, rancio, dried nut and spice finish. Viscous mouthfeel with a long nutty rancio, honey, marmalade, raisin, marzipan and spice aftertaste.
Alc. 20.2%
Other Reviews....
Average age of at least 15 years. Deep–mid tawny with amber shades and green flashes at the edge. Rich fruitcake characters along with layers of spice, candied citrus peel, toffee, roasting nuts, dried and liqueur fruit, rancio, mahogany, polished leather and salted caramel. Fresh as a daisy on the palate, with superb detail, drive and a finish that lingers wonderfully packed with candied fruit and spice.
96 Points
Dave Brookes - James Halliday's Australian Wine Companion (March 2022)

Delivery Information
- 90
Benromach Contrasts Triple Distilled Single Malt Scotch Whisky (700ml)

Speyside, Highlands, SCOTLAND
$119. 99
Bottle
$1439.88 Dozen

ABV: 46%

A triple distilled Benromach, matured in first-fill bourbon barrels. It’s the second time the distillery has offered a triple distilled malt. The latest iteration is now bottled at 46% as opposed to 50%. No doubt it takes its inspiration from what Hazelburn is for Springbank. The first distillation takes place in the wash still, after which it passes through the spirit still twice. The result is a smoother, lighter contrast to Benromach's typically butch, oily distillate. Non-chill filtered.
Other reviews... I can't help but compare this to the Benromach 10 Years, which I think is a classic, and it can't entirely keep up. The Benromach 2011 Contrasts: Triple Distilled is more narrow and, most importantly, lacks the oily deliciousness that I just love about Benromach. As a standalone whisky it's very good, and it's encouraging that there's still and old school feel to it, just try to forget about the core range Benromach 10 Years. - wordsofwhisky.com
[50% Alc./Vol. bottling tasted] Pale gold. Floral openings present a grassy edge, developing bitter cocoa and sponge cake after air contact. A few drops of water ups a fruity aspect (poached apple / pear) and accentuates the sweet spices. Tasted neat, it's slightly tongue nipping, but broadens and softens towards the fruity, tingling finish. Best with water. 90 points

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- 96
- Limit One per customer
- ABV may vary
Clairin Le Rocher (700ml)

HAITI
$119. 99
Bottle
$1439.88 Dozen

ABV: 47.2%

Haiti is experiencing a rum renaissance, evidenced by the fact there are around 50 running distilleries in the rest of the Caribbean and no less than 532 in Haiti alone. Small craft operations are scattered throughout the country. Species of un-hybridised sugar cane, chemical-free farming, spontaneous fermentation with no yeasts, and archaic unfiltered distillations are common practice. Le Rocher is the latest Clairin from Romulus Bethel's distillery located in Pignon. Produced from syrup, rather than pure juice, the syrup is boiled in order to preserve all the aromas while retaining the character of three varieties of cane. A single pot still rum, this is bottled at ‘still proof’. The bouquet evokes candied pineapple, fruit pastries, toasted marshmallow with air contact adding grassy / caney scents and more. White rum meets blanco mezcal, with a seemingly impossible combination of smokey, citrusy, sappy, briney, fruity, fusel flavours that almost defies description. Exceptional. [2017 vintage 46.5% Alc./Vol. tasted]

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Hayman's Sloe Gin (700ml)

London, UNITED KINGDOM
$69. 99
Bottle
$839.88 Dozen

ABV: 26%

Christopher and James Hayman are direct descendents of James Burrough, who founded Beefeater Gin in 1820.

James Hayman's aim has always been to represent the whole Gin family – not just the dry style of gin. He believes this is now covered with maybe one or two exceptions. The Hayman's portfolio includes London Dry Gin, Old Tom Gin, Fruit Gin, Wood Aged Gin and they're preparing to introduce a Navy gin soon (but not under the Hayman label).

The collection would not be complete without a traditional English Sloe gin made by infusing Sloe berries, a type of wild plum from the Blackthorn Tree. Hayman's is made from a long standing family recipe previously only available for private use. Sloe Berries are gently steeped for several months with Hayman's Gin before been blended with natural sugars for a deliciously bittersweet experience. 26% Alc./Vol.

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Mozart Gold Chocolate Cream Liqueur (500ml)

Salzburg, AUSTRIA
$44. 99
Bottle
$539.88 Dozen

ABV: 17%

This is the real traditional chocolate liqueur made by the Liqueur manufacturers “H.C.König” from the city of Mozart’s birth. A small glass of Mozart liqueur with coffee or layered over pistachio and strawberry ice cream has been known to turn chocoholics ga ga! 17% alc/vol
Other reviews... Opaque, creamy, chestnut color. Faint cocoa and nougat aromas. A velvety, slightly powdery, entry leads to a thick, bittersweet, full body with restrained, unsweetened cocoa and nutty nougat flavors. Finishes smoothly with a slight breath of heat. A pure, understated chocolate liqueur with a very creamy character that is more on the dry than sweet side.
International Review of Spirits Award: Gold Medal
91 points (Exceptional) -www.tastings.com

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Opal Nera Black Sambuca (700ml)

ITALY
$59. 99
Bottle
$719.88 Dozen

ABV: 30%

Founded in Ghemme, Piemonte (Northern Italy) in 1951 by Luigi Francoli, the Francoli Distillery has a rich history of grappa production. The Francoli Family has been running the distillery for over five generations. The mission of the Company is the production and distribution of their Grappa (through the historical brand of Luigi Francoli), as well as liqueurs, spirits, and fruit syrups. Opal Nera was created by the Francoli Distillery in 1989 and since its launch, success has spread to over thirty countries. In many markets, not only is Opal Nera the number one selling black Sambuca, but the number one Sambuca!

Made from all natural ingredients including Star Anise, Green Anise, Elderberries, lemons and with water drawn from a local source once used by Leonardo da Vinci, Opal Nera gets its liquorice black colour from the skins of the elderberry's black berries, a plant which grows wild throughout Italy. All the ingredients come from Italy with the exception of the star anise, which comes from China. The nose hints at spice and liquorice. The texture is, as one would expect, rich, plush and thick with an excellent concentration of flavours, accenting liquorice and blueberry. Recommended as an aperitif or after dinner drink with a twist of lemon, but more commonly imbibed straight from a shot glass. 30% Alc./Vol.

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Tanqueray Flor de Sevilla Gin (700ml)

UNITED KINGDOM
$79. 99
Bottle
$959.88 Dozen

ABV: 41.3%

A new Tanqueray distilled with Spanish Sevilla orange essences and other botanicals. It was inspired by Charles Tanqueray's original recipes and the ripening oranges growing on the trees in sun-drenched Seville. The result is a blend of the uniquely bittersweet taste of Seville oranges balanced with the complexity of Tanqueray London Dry. Expect a tangy, sweet flavour, with notes of tangerine, juniper and coriander. Try it with tonic and a wedge of orange.
Other reviews... 4.5 Stars "faintly sweet...reminiscent of dry curacao." - diffordsguide.com

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Ardbeg Drum Committee Reserve Cask Strength Single Malt Scotch Whisky (700ml)

Islay, SCOTLAND
$499. 00
Bottle
$5988.00 Dozen

ABV: 52%

Note: Product has come from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product not pictured.

Last year’s Ardbeg Day release was Ardbeg Grooves. The Committee Release was so popular that unexpectedly high demand caused Ardbeg’s website to crash. The general retail release also sold out apace. (At the time of writing, it’s on the secondary market at around AU $200).
Here we go again... This year, we have just a few bottles of the latest and greatest Ardbeg Day bottling, "Ardebg Drum" (ex-Bourbon and Rum casks). This natural strength ‘Committee Release’ was only available from the website via a secret link that sold out in 24 hours. These bottlings have proved very collectable with previous editions showing good investment upside.
Notes from Ardbeg... Nose: In Drum, fragrant pine resin and woodsmoke dance alongside ripe banana and pineapple in a downright wondrous paradiddle of aromas, before parading into smoked apples and dry cocoa powder. Distant ginger, spiced dates and cinnamon sway into floating notes of lavender. Palate: On the palate, waves of smoke, tar and creosote cascade into a dry peppery mouthfeel. Clove, liquorice and ginger strut towards rich notes of dark chocolate and smoked vanilla. Finish: Intense smoke, roasted coffee liqueur and a treasure trove of sweet spices come together in one deliciously complex crescendo. 52% Alc./Vol.

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Cazcabel Coffee Tequila Liqueur (700ml)

MEXICO
$79. 99
Bottle
$959.88 Dozen

ABV: 34%

Tasting note: Made from 100% Arabica beans (reportedly, some other brands rely on artificial flavouring). Fabulous burnt umber appearance is thick and glass staining. Issues aromas of freshly roasted coffee beans, dark chocolate and vanilla. The tequila base is more salient in the mouth, with a creamed-up texture that’s akin to coffee flavoured milk with a splash of tequila and dark chocolate for good measure. Excellent sweet-dry balance. Impressive. 34% Alc./Vol.

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- Packaging may vary
Wonderfoam (100ml)

CHILE
$49. 99
Bottle
$599.88 Dozen

Wonderfoam uses nature's secret foamer to create a thick and stable foam without the hassle of using eggs. This makes it quicker, easier, and more economical to create frothy and textural cocktails; each bottle can make more than 500 drinks. The product performs well in a wide range of pH environments and temperatures. It helps to create beverages with visual appeal, and is taste-neutral so you can be confident that the flavour of your cocktail will not be compromised. The quillaia extract used in Wonderfoam is sustainably sourced and extracted from the native Chilean Quillaja saponaria tree. This natural process ensures a vegan friendly and gluten free foamer. Great in cocktails, mocktails, coffee-based drinks, smoothies, and more!
How to use... Simply add 1–4 drops of Wonderfoam to your ingredients, depending on the size of the drink and froth required. Shake with ice for 12–15 seconds. For batch recipes, start with a ratio of 50 parts per million, and add more if required. A little goes a long way! Yield per bottle: Froths up 500 cocktails made one at a time, if using 4 drops per cocktail. Store at room temperature.

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Jagermeister Liqueur (700ml)

Wolfenbüttel, GERMANY
$61. 99
Bottle
$743.88 Dozen

ABV: 35%

Jägermeister (meaning "Master of the Hunt") is a 70 proof (35% alc./vol.) herbal liqueur imported from Wolfenbüttel, Germany. Made from a secret recipe of 56 herbs and spices including citrus peel, aniseed, poppy seeds, saffron, juniper berries and ginseng, Jägermeister is macerated in spirit for up to six weeks before been matured in oak casks for one year. Its unique taste sets it apart from all other spirits making Jägermeister the second largest selling imported liqueur in the world and the favourite "shot" of millions (as the advertisement on the left attests to.) Available in its distinctive square, green bottle, the label recalls a vision of St.Huberts, the patron Saint of Hunters. Serve icy cold.
Other reviews... Dark amber-brown. Sweet medicinal, spice aromas. Notably sweet and thick on the palate with complex herbs and cinnamon lingering. Quite clean through the finish for all the complex flavors present. 35% alc./vol
90 points (Exceptional)
- tastings.com
Some recipes...

"JAGER MONSTER"1 shot of Jagermeister.
A dash of Grenadine syrup
Fill with Orange Juice & serve in tall glass.

"JAGER MARY"1 shot of Jagermeister
Fill glass with Bloody Mary mix; add pepper to taste and serve with celery stalk.

Delivery Information
- 99
- 99
- 98
Morris of Rutherglen Old Premium Rare Liqueur Topaque (500ml)

Rutherglen, Victoria, AUSTRALIA
$110. 00
Bottle
$1320.00 Dozen

ABV: 17.5%

Closure: Stelvin

Established in 1859, Morris Wines of Rutherglen is the continuing story of 5 generations of family winemakers. Over these 158 years, the Morris family have earned their esteemed position as one of the most prominent winemaking families in Australia. Today, David Morris continues their winemaking history combining tradition with contemporary techniques, ensuring that the Morris name remains one of the Australia’s most iconic and respected wine family dynasties.
Despite the waning interest in fortifieds over the last decade these amazing wines are unique to Australia and internationally renowned treasures that should not be lost to future generations. A warming glass of Muscat or Tokay is indispensable during the winter months.
Totally opaque sienna brown black colour with a deep walnut brown olive green hue. Such is its viscosity that it clings to the side of the glass like paint. Knockout aromatics of toffee, honey and raisins are laced with perfectly integrated spirit. Nuances of marmalade, Christmas cake and spice are also apparent in this very complex sniff. Prodigiously rich with a syrupy like texture, so thick that you could almost eat it with a spoon, the palate is completely saturated with a concentrate of raisin, honey, toffee and maple syrup flavours over traces of marmalade, well integrated spirit and spice. Exceptionally long conclusion of honey, raisins, toffee, marmalade, finely integrated spirit, maple syrup and spice. Pure decadence in a bottle. Alc 17.3%
Other reviews.... The colour is an astounding density. A myriad of dried fruit panettone, lapsang, five-spice, hoisin and roasted walnut doused in espresso and bitter chocolate, reel from a core of thoroughbred intensity. An immense wine that dichotomously, despite its sheer weight, almost evaporates from the tip of the tongue and surfaces of the cheeks, while lingering endlessly.
99 points - Ned Goodwin - James Halliday's Australian Wine Companion

Almost incomprehensible concentration here. This has a deeply aged, toasty and dark nutty edge on the nose. Roasted honey, dark chocolate, coffee and roasted malt, too. The palate has implausibly concentrated flavors that follow the same threads shown on the nose, all swooningly sweet and rich. Yet, somehow it extrudes and balances to the point of lightness, leaving a trail of long, dark and toasted flavors of almonds. Extremely impressive and complex. Drink now. Screw cap.
98 points - JamesSuckling.com

Delivery Information
- 90
Nosferatu Distillery Mandrake Cucumber & Mint Gin (700ml)

Melbourne, Victoria, AUSTRALIA
$89. 99
Bottle
$1079.88 Dozen

ABV: 40.4%

Tasting note: The mandrake root or 'Mandragora Officiarum' is here blended with cucumber, mint and Albanian juniper. Coriander seed and liquorice root are added to the mix. The aroma offers moderate scents of juniper, citrus and hints of cucumber with a peppery lift. Intense and warming, there's rooty, earthy juniper-like flavours and frail cucumber notes through the spicy finish, but it's fairly fleeting. Try it with violet tonic water and a slice of cucumber. 40.4% Alc./Vol.

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Hartshorn Sheep Whey Vodka (500ml)

Tasmania, AUSTRALIA
$86. 99
Bottle
$1043.88 Dozen

ABV: 40%

Voted World's Best Vodka at the 2018 World Vodka Awards.
Produced in batches as small as fifteen bottles at a time, this super smooth vodka is created from the discarded whey left over from the cheese-making process. It undergoes two complex fermentations before the liquid is distilled. The resulting vodka has little heat and plenty of character, and is designed to be enjoyed straight at room temperature in a large aromatic glass. Says Angus Burton, the vodka’s distributor, “On its own, expect to find tropical fruit and vanilla-butterscotch aromas and flavours, but the highlight is the pure, cream-like texture of the spirit. This is not liquor that needs to be enjoyed simply, nor drowned in juice. We suggest over ice or in an elegant dry Martini with a lime zest. This vodka doesn’t need to be messed with.”
Each bottle is hand sprayed black before the label is hand written and signed by head distiller, Ryan Hartshorn. 40% Alc./Vol.

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- 88
Bertrand Coing (Quince) Liqueur (500ml)

Alsace, FRANCE
$57. 99
Bottle
$695.88 Dozen

ABV: 18%

Pours deep gold and offers powerful scents of quince marmalade and manuka honey. The silky, mildly glycerous palate is light to medium bodied with semi sweet flavours of quince paste accompanied by a gentle spiciness. Fades quickly into the finish which is slightly tart, lighter than the mid palate, concluding with good persistence. 18% Alc./Vol.

Delivery Information
- 95
- 91
- Packaging may vary
Bass & Flinders Distillery Angry Ant Gin (700ml)

Mornington Peninsula, Victoria, AUSTRALIA
$139. 99
Bottle
$1679.88 Dozen

ABV: 40%

[LOT 1 tasted] Perfect clarity showing considerable viscosity. Dryish bouquet captivates with intriguing fruity aromas reminiscent of Maraschino cherries, fresh prunes, rhubarb tart or semi-ripe nashi pear. Second pass ups the vibrancy and introduces citrus peel, pine needle, sap and balsa-wood like notes. Feather light on entry, developing with a medium bodied, restrained piney / sappy profile and a powerful lemon cough lozenge surge that surprises for this ABV. Ends poised and lively with suggestions of liquorice root, lemon grass, eucalyptus oil and late Vapo-rub in the aftertaste. Exceptionally long. A highly creative, idiosyncratic expression that pushes the boundaries of what gin can be. 40% Alc./ Vol.
Other reviews... While there have been several gins to utilise ants as botanicals, few within the already niche category are as unique as requiring and researching the pheromones of said ants. Accompanied by a set of botanicals grown and conserved on the remote Wooleen Station in Western Australia, this gin seeks to encapsulate the flavours of this extraordinary, arid area. The gin presents an abundant creamy, butter-like texture through the palate, which plays into some dry wood with almost dessicated hazelnut notes. The botanicals themselves draw in more floral, citrus profiles, individually subtle, but together creating an undertow of complexity. There are hues of fruity, dried berries throughout, a little elusive, but adding to the mystique of the spirit. Punchy lemon oil and eucalyptus race through the gin, creating a cord between the different botanicals, unifying them. 91 points - Jess Clayfield, winecompanion.com

Delivery Information
- 92
Fireball Cinnamon Flavoured Canadian Whisky Liqueur (700ml)

CANADA
$57. 99
Bottle
$695.88 Dozen

ABV: 33%

"If you haven't tried Fireball Cinnamon Whisky yet, just imagine what it would be like to get a Chuck Norris roundhouse kick to the face if his legs were on fire and tasted like cinnamon. Like it, love it, shoot it-- your dad's whisky never tasted so smooth. What happens next is up to you... So goes the rather colourful introduction to this new arrival.
Rumor has it that the original Fireball Whisky recipe was forged sometime in the mid-1980s during the coldest winter Canada had ever seen, when a mixologist turned mad scientist accidentally created a permanent solution to frostbite. The concoction slowly and quietly made its way around North America for a few years, a sort of secret handshake between veteran bartenders. "Word got out", say the producers, "and now we are just trying to make it fast enough to keep the fire burnin’."

Tasting note: Smells of candied cinnamon stick or cinnamon doughnuts. Time in the glass brings out hints of ginger and clove. Silky, sweet and viscous; opens with cinnamon strudel and finishes with a warming cinnamon and pepper kick. Heat lingers. The label doesn't lie- Hot stuff! 33% Alc./Vol.

Other reviews... Pale amber color. Bold cinnamon red hot and pine cone aroma with a lightly syrupy sweet medium body and a pure honey and hot cinnamon and root beer candy finish. Cinnamon delivered as promised, but where's the whisky.
International Review of Spirits Award: Silver Medal
88 points (Highly Recommended) - www.tastings.comsize>

Cocktail Recipe: Lileith's Eden

45ml J&B Rare Blended Whisky
15ml Fireball Cinnamon Whisky
10ml Chambord Raspberry Liqueur
3 drops Fee Brothers Lemon Bitters
-Please note: After several attempts with other blends, we found this simply works best with the J&B Rare.
Method: Stir until Whisky sharpness is taken off. Serve in a Brandy Balloon.
Recipe created by Evelyn Liong of Chez Regine/Whisky + Ailment (www.chezreginemelbourne.com.au)

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Lemercier 72 Abisinthe (Absinthe) (700ml)

Fougerolles, FRANCE
$179. 99
Bottle
$2159.88 Dozen

ABV: 72%

Closure: Cork

By the end of the 18th century, doctor Pierre Ordinaire, native of the Doubs, but exiled in the canton of Neuchatel in Switzerland, invented the absinthe elixir, composed of aromatic plants from which he claimed had curative powers. At his death, he bequeathed the secret of this elixir to his housekeeper who was supposed to have sold it to the Henriot sisters at Couvet. Those women cultivated by themselves the plants that they distilled in a little still; the liqueur was then distributed by hawkers. Not managing to keep up with demand, they sold the recipe in 1797 to Major Dubied, who, with his son, settled the first absinthe distillery in Couvet. From a once medicinal potion, absinthe was soon being consumed for pleasure. Since its growing success, a second distillery was created and absinthe soon became known through the whole of France thanks to commercial travellers. At this time, around 1825, other distilleries were founded in Haute-Saône and in Doubs, and later, in the South of France, as well as in the region of Paris. One such distillery was Lemerciers. Before 1800, the Lemerciers were an important farming family, living in Grand-Fahys, a hamlet in the district of Fougerolles. In addition to their farm land, they also owned several orchards from which they produced Kirsch and Plum Brandy. However, little by little, their production of brandies greatly exceeded their personal requirements and they became professional distillers.

Only relatively recently has the Lemercier company commenced commercial production of Absinthe, a spirit containing wormwood plants. This sugarless aperitive is obtained thanks to a traditional process, and still follows the same recipe which was used by the Lemercier’s ancestors. Numerous plants enter in its composition: wormwood (big absinthe), green anise, star anise, fennel, gentian and armoise amongst others. After a maceration of several hours in alcohol, the seeds and plants are distilled, followed by an infusion of plants which are added to create colour. Then a maturation of nine months is necessary to make the aromas of the various plants and seeds develop. The essential oil of the big wormwood (absinthe) contains more than fourty components. The thujone is the main element incriminated in the toxicity of absinthe. (Thujone is also found in other plants such as salvia, some varieties of lavender, and “achillée millefeuilles”.)The thujone levels in absinthe are too small to be of any real risk, as with other beverages which also contain thujone such as vermouths, “génépi” liqueurs and the famous “Chartreuse”.

In 1988, a directive from the European Council lay down the content to be respected regarding the different products which are used in the making of food products. The thujone content to be respected is 10 mg/kg for alcoholic beverages titrating more than 25 % proof in volume and 35 mg/kg for specific alcoholic beverages. Lemercier’s ABISINTHE 72 % possesses a thujone content of up to 10 mg/litre. No tasting notes available. 72% Alc./Vol.

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Galliano Vanilla Liqueur (500ml)

ITALY
$53. 99
Bottle
$647.88 Dozen

ABV: 30%

Unmistakable in its unique long tapered bottle, Galliano liqueur is named after Major Giuseppe Galliano, a member of the Italian Expeditionary Corps in the Italian-Abyssinian conflict of 1895-6, as a tribute to his heroic stand at the fort of Enda Jesus where he held out for forty four days before being ordered to surrender.

Galliano was traditionally made at Salara, fifteen miles north of Milan, however, recently other countries have begun producing it under license. Forty herbs, roots, flowers and other botanicals, including key ingredients like vanilla and anise comprise the recipe. Seven infusions, seven distillations, two blending stages and a six month marrying period are involved in the production. Galliano is standard stock for any serious bar around the world.

Other reviews... Vibrant, electric yellow with a faint, greenish hue. Rich anisette cookie, candied citrus peel, vanilla bean, and herb aromas. A round, silky entry leads to a lightly sweet medium-bodied palate with delicate star anise, vanilla cake frosting, and peppery herbs. Finishes with a long palate cleansing fade. Beautifully balanced with great texture and flavor. 30% alc/vol.
International Review of Spirits Award: Gold Medal
92 points (Exceptional)
- tastings.com

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- 93
Maidenii La Tonique (Kina) Quinquina (750ml)

Victoria, AUSTRALIA
$47. 99
Bottle
$575.88 Dozen

ABV: 17.5%

A logical extension to the outstanding Maidenii range comes in this Quinquina aperitif. Produced from Heathcote Viognier grapes as well as fragrant botanicals and citrus, rounded off with the bitter edge of cinchona bark. Pouring a pale straw colour, it offers lovely lifted notes of grapefruit, thyme, cool mint and delicate quinine. A fresh and breezy entry is followed by racy flavours of semi-ripe apricot, pink grapefruit and a delicately bitter, vibrant dried herb / quinine / mint finish that's remarkably long for the genre. Very appetising, this should mix brilliantly. 17.5% Alc./Vol.

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- 94
Ancho Reyes Verde Chile Poblano Liqueur (700ml)

MEXICO
$89. 99
Bottle
$1079.88 Dozen

ABV: 40%

Upping the ante on the original family recipe, this makes the most of fresh, hand-picked poblanos, some of which are fire roasted to add more complexity and flavour. The chiles are then macerated in neutral cane spirit for half a year. Enjoy neat or spice up your cocktails.
Tasting note: Polished brass. Engaging, authentic aromas of fresh sliced capsicum / chile / Asian stir fry and hints of green olive. Sweet, creamy entry. Middle stage highlights grilled vegetables (capsicum / zucchini) and accents appealing pepper heat. Concludes drier with lively chillie spice, tobasco sauce and white pepper. Great persistence. Complex and skilfully crafted. 40% Alc./Vol.

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Balvenie Tun 1509 Batch No.1 Single Malt Scotch Whisky (700ml)

Speyside, Highlands, SCOTLAND
$1499. 00
Bottle
$17988.00 Dozen

ABV: 47.1%

Note: Product comes from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product pictured.

The Balvenie Tun 1509 follows in the footsteps of the legendary Tun 1401 series, which collectively set the whisky world alight by intriguing both anorak and collector. This was no mere blending exercise of varying cask types as many expressions have, and continue to achieve today. Its significance lied within its make-up, with the now retired David Stewart, selecting dominant cask types - many quite possibly outstanding in their own right - of both ex-sherry & ex-bourbon from decades past (60's, 70's, 80's etc) , to marry . To highlight the substance behind one of these creations; Batch 1 of Tun 1401 was a six cask vatting of - a 1973 Sherry Butt, a 1972 Sherry Hogshead and American casks from 1966, 1974, 1978 and 1988.
After almost manic demand worldwide the '1401' series ceased after 9 batches which were spread across world markets. In 2014, Tun 1509 was then commissioned, quadrupling 1401's 2,000L capacity, to combat global demand and to finally produce a worldwide release. Balvenie's Global Brand Ambassador; Sam Simmons had maintained the new tun will be capable of producing a similar recipe to that used for Tun 1401, just on a larger scale.
This first instalment of Balvenie Tun 1509 comprised of 42 casks, including 35 American oak barrels and seven European oak Sherry butts. As with 'Tun 1401', all the casks have been allowed to marry together for a period of several months. This release has otherwise sold out globally. Only 1 bottle available.
Other reviews... This newbie from Balvenie is the worldwide replacement for the market-specific Tun 1401. A larger volume vat (8,000 liters) is now being filled with an equally eclectic mix of casks (42 casks ranging from 1970 to 1992). Deep amber; this has substance but being Balvenie, it’s gentle: orange blossom/Manuka honey edged with spice, marmalade, scented woods, and a little frangipane. The palate shows a supple, rippling power with some apricot, cinnamon, and root ginger. Awfully good.
91 points - maltadvocate.com (Winter 2014) Reviewed by: Dave Broom

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- 92
- 89
- 90
George Dickel No.12 Tennessee Whiskey (750ml)

Tennessee, UNITED STATES
$89. 99
Bottle
$1079.88 Dozen

ABV: 45%

Toasted marshmallow and spicy oak aromas develop with lifted pepper notes. There's more honey and cocoa than the number 8, both on the nose and the palate, which is also plusher, fuller and rounder with flavours of candied peach, cocoa and nicely balanced sweet oak turning lightly smokey at the finish. Full flavoured, easy drinking Tennessee that's priced right. 45% Alc./Vol.
Other reviews...The most brooding of the three. Not as polished as the Barrel Select, but certainly very entertaining. Shows more depth that the No. 8, with more dry oak intensity and more heft. Notes of dried spices, dark chocolate, cocoa, and charcoal balance the citrus, currant, caramel, and vanilla. A very good sipping whisky. 89 points - whiskyadvocate.com
...A different story told by George from the last one I heard. But certainly no less fascinating. 90.5 points - Jim Murray's Whisky Bible 2014
Aged 8 to 9 years on average. Dickel blends in older stock to the No. 12 version of its whiskey, and ups the alcohol to 90 proof. Good call on both fronts: No. 12 is a touch smoky like the No. 8, but the body comes across as deeper in the way it pulls the spiciness out of the grain used in the mashbill. Still a modest amount of sweetness in the finish, but whiskey fans looking for a more frontier-like experience will probably veer toward No. 12. - drinkhacker.com

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