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This is quite a fizzy Moscato exhibiting a very pale straw colour and watery hue. The nose displays lifted ripe grapey aromas followed by some tropical fruit notes and a hint of sherbet. Sweet fruity palate entry and light body weight with grapey tropical fruit flavours and a touch of orange blossom. Clean finish with aftertaste of grapey tropical fruits.
Drink now (2012).
Alc 9.0%

A spirit fermented and distilled from grapes, Pisco was initially developed by Spanish settlers in Peru around the sixteenth century as a cheaper alternative to their imported national spirit, ‘Orujo’ (a transparent spirit obtained from the distillation of the pomace of the grape, usually bottled at roughly 50% alc/vol). Pisco is produced in the wine making regions of both Chile and Peru; however, questions persist as to their points of difference. Generally speaking, Peruvian Pisco is considered to be superior. Its focus is on utilizing traditional methods to produce an artisanal product which pre-dates Pisco produced in Chile. Chilean Pisco, on the other hand, is the big corporate brother of the Peruvian, with an industry geared for high end production and export. In summary, although both styles are essentially forms of grape spirit, the end product is markedly different.

Defining Peruvian Pisco are particular methods of production, provenance, establishment of vines, the use of specific varietals and storage techniques. In all, it involves a series of considerations more comparable to the production of a fine wine. The Ica Valley is one of Peru’s best Pisco producing regions. The desert conditions are ideal for varietals such as Quebranta, Common Black, Mollar, Italia, Muscat, Albilla and Torontel to thrive. Famous distilleries located in the Ica Valley include Tacama, and the featured Quierolo brand.

There are four traditional styles of Pisco produced:

1. Pura (Pure): Made from using only a single grape variety, these usually include non-aromatic varieties such as Quebranta or Common Black. Famous for producing the ideal Pisco Sour.

2. Aromatic: Made from Moscatel varietals, these include Muscat, Torontel and Italia.

3. Mosto Verde (Green Must): Distilled from partially fermented must, this must be distilled before the fermentation process has completely transformed the sugars into alcohol.

4. Acholado: Blended from the must of several grape varietals.

Prior to distillation, the wine is placed into large containers known as ‘botijas’, (also known as pisqueras). These are made of clay, sand, manure and water, lined with a fibrous material such as straw to shape. These containers are placed outside whereby the heat of the sun acts as catalyst for fermentation. Oppose this to the Chilean styles which are matured in oak, producing a toastier spirit which is bottled at varying strengths according to the style. Peruvian Pisco must be bottled at the natural strength off the still.

Tasting note: Clear, brilliant, slightly viscous appearance. Strong yeast, fruit bread and caper-like aromas. Entry is smooth, warming and mildly tingly with olive bread and fruity flavours (plum, grape) laced with white pepper. Good concentration and balance. Slightly waxy, oily texture. Finishes clean and dry with a delicate salty, green olive and spice aftertaste. 42% Alc./Vol.

Other reviews... Mild tropical fruit aromas introduce this pisco. The palate doubles down with coconut and dried pineapple. Assertive ginger heat, lemon drops and a faint white floral exhale make for a relatively sweet, candied finish. 95 points - wineenthusiast.com

Cocktail Recipe: The Classic Pisco Sour

-3 parts Pura Pisco
-1 part granulated sugar
-1 part lime juice
-1 part egg white

Shake vigorously with ice until frothy and strain into a small wine glass and Garnish with ground cinnamon.

Japanese rice wine is not a liqueur, although it is often brewed to liqueur-like strengths by simultaneous processes which convert sugar starch to sugar and then to alcohol. The ferments are Koji and Sake yeast. Gekkeikan claims itself as the largest selling sake in the world.

The company is based in Fushimi, Kyoto, and was founded in 1637 by Jiemon Ōkura. One of the world's oldest companies, it is today a member of the Henokiens group. The name 'Gekkeikan' literally means "laurel wreath". 14.5% alc./vol.

An unusual find in Australia, this is a sourced bourbon using whiskeys from Kentucky, Tennessee and Indiana assembled in Brooklyn in five barrel batches which means each release will present a slightly different flavour profile. It's named for its water source which comes from the "Widow Jane Limestone Mine" in Rosendale, New York, prized for being even richer in minerals than the pure waters of Kentucky.

Tasting notes: [Barrel not specified] Deep copper. Nosing after air contact yields drier-styled notes of dark rye bread, white pepper, light vanilla and dustings of milk chocolate. Well integrated, minty rye enters before vanillan oak. Applemint and hints of iced tea through the drying finish. An elegant, light and refreshing style with impressive length. 45.5% Alc./Vol. Non chill filtered.

Other reviews... Good, honest, rock solid if oily, old-fashioned Bourbon. 90.5 points - Jim Murray's Whisky Bible 2020

DOUBLE GOLD - San Francisco Spirits Competition.

Ultimate Beverage Challenge 93 points The nose of this bourbon is reminiscent of maple kissed breakfast pancakes with a side of bacon. The palate presents and astoundingly smooth profile, where rich flavors of plantains in browned butter, cocoa nibs, and orange marmalade sing in harmony. A warm, pleasing finish begs another sip. - (Apr 2018)

The repackaged Inner Circle Black Dot is a new recipe, as well as new label and bottle shape. Deeper and darker than Green Dot, the high ABV is immediately apparent: prickly wafts carry aromas of cinnamon, vanilla wafer, sticky date and peppercorns. Tastes like more column still than pot still with a supernova of bittersweet flavours that's somehow light on its feet: Vanilla cream and dark chocolate on entry, the mid-palate is oily and mouth coating then finally estery through the finish. The aftertaste is fairly brisk for all its strength. 75.9% Alc./Vol. Pot distilled at Beenleigh distillery.

Note: Packaging may vary from image.

Described in Whisky Magazine as “an incredibly well drinking Highland Park… sharing some of the 18 Year Old’s refinement but taking it into a different league”, the presentation and quality should put this firmly on collector's radars.

This magnificent fortified pours with a thick oil like viscosity. The colour is much deeper than the classic Muscat displaying a totally opaque black sienna brown core with a deep olive green walnut brown hue. The nose is a sniffers paradise, almost hypnotising the olfactory senses with intoxicating aromas of raisins and honey infused with marzipan followed by finely integrated spirit, hints of Christmas cake and marmalade with spicy rancio end notes. Thick oil like texture, the palate painted with incredibly rich and concentrated flavours of honeyed raisins, marmalade, refined spirit, Christmas cake, toffee, rancio characters, marzipan and spice. Good balanced freshness on the finish and beautifully integrated spirit. Exceptionally long conclusion of honeyed raisins, marmalade, Christmas cake, marzipan and rancio characters that stay in the mouth long after swallowing. A vinous steal by any measure.
Alc 17%

Other reviews….
Like 100 Christmases in the one glass. Ancient material blended across decades and decades, delivering immense depth, layering and complexity. Smells of dark toasted wood, dark chocolate, currants, raisins, plum paste and alluring, fragrant spices. The palate has a smooth, pillowy texture, rich and spicy raisins and ebb and flow of dried-plum flavors, emanating warmth in treasured layers. Drink now. Screw cap.
100 points
JamesSuckling.com

This has a tsunami of luscious spices, raisins dipped in chocolate, and dried fruit flavours, yet has enhancing freshness, length and a bright finish, rancio in high relief. This Rutherglen muscat has to be given 100 points.
100 points
James Halliday, The Weekend Australian, March 2019

Other Reviews....
Deep garnet-purple in color, the 2018 La Mondotte strolls nonchalantly out of the glass with expressive scents of plum preserves, blueberry compote and chocolate-covered cherries, followed by suggestions of candied violets, licorice, hoisin and black truffles with a waft of ground cloves. It's medium to full-bodied with seriously impressive tension and wonderfully ripe, velvety tannins supporting the generous black fruit preserves layers, finishing with amazing length and loads of panache. It will require a good 4-5 years to unlock some of its finer nuances, then drink this powerhouse over the next 25+ years. Drink 2025-2050.
97+ points
Lisa Perrotti-Brown - Robert Parker's Wine Advocate

The 2018 La Mondotte melds together the richness of the vintage with the bright, chalky notes that are such a signature of this tiny estate. Inky dark fruit, graphite, crushed rocks, lavender and spice gradually open in a dense, layered Saint-Émilion loaded with personality. I can't wait to see how it ages. Drink 2026-2043.
96+ points
Antonio Galloni - Vinous

Blackberry, plum, mushroom and wood undertones. It’s full-bodied with firm, ripe tannins. Savory and fleshy texture on the palate. Well balanced. Flavorful finish with length. Such polish and composure for a young wine. So classy! Try after 2026.
98 points
James Suckling

Coming from a cool terroir situated near Pavie Decesse and based on 75% Merlot and 25% Cabernet Franc, the 2018 La Mondotte reveals a dense purple hue to go with a rich, yet classic, regal, full-bodied style delivering impressive blue fruits, graphite, scorched earth, and liquid violet aromas and flavors. It's concentrated and powerful, yet it's the balance, purity of fruit, and quality of tannins that set it apart. Do your best to hide bottles for 5-7 years, and it's going to evolve for 30+. Drink 2026-2056.
96 points
Jeb Dunnuck

At the age of 17, Don Julio Gonzalez opened his first tequila distillery in 1942 in Atotonilco el Alto in Jalisco. His name has been synonymous with luxury tequila ever since. The distillery hand selects every one of its blue agaves at the peak of their sweetness and ripeness—waiting up to 12 years before harvesting. Rich clay soils and larger planting spaces help to ensure maximum nutrition and sunlight, resulting a sweeter Agave for premium tequila production. The Agaves are then slowly cooked in masonry ovens at Don Julio's 'La Primavera' Distillery, where the juice that is obtained is subsequently double distilled.

Other reviews... Aged for eighteen months in oak, the Anejo yields initial aromas of dill, brine and bitter green vegetables but the bouquet becomes muted with aeration. The palate entry is a tad sharp and acidic, but that smoothes out at midpalate as tastes of honey, saltwater taffy and pickles take charge. Ends spirited and pungent. 38% Alc./Vol. 85-89 points - wineenthusiast.com

Pours with a buoyant white mousse. Water like base wine colour with a greenish tinge around the edges. Very fine bead showing excellent persistence. Top notes of apple and pears are followed by some lemon sherbet. The palate has good fruit and a zippy mouthfeel with flavours of pears and baked apples to the fore over some sherbet and citrus. Dry finish with crisp acidity. Aftertaste of pear, baked apples, sherbet and citrus.
Drink now.
Alc 10.5%

Cuba has a long tradition of rum-making dating back to when Christopher Columbus introduced sugar cane to the island. The crop flourished in the favourable climate and fertile soil. Production of sugar soon followed and by 1620 there were 50 sugar refineries in Cuba. By the 1800s, the rum-making process had been refined with the introduction of copper stills and the concept of ageing the spirit in pots buried in the earth and wooden barrels. The second half of the 19th century saw the production of a more delicate rum, aged in white oak casks, developed initially “for the elite” on the instruction of the Spanish Crown.

The Seven remains the pride of the Havana Club portfolio, composed of rums aged for a minimum of seven years, some substantially older. What's so likeable about Havana 7 is its point of difference: This is a relatively dry, "generously light" style offering flavours of muted vanillas, light molasses, dried fruit cake and crisp oak. It's a suave spirit with enough depth and presence to enjoy simply over ice, but its individuality is its forte. Being less sweet lends it to super-refreshing cocktails. Swap it out over white rum in a Mojito with confidence. 40% Alc./Vol.

Other reviews... This is a perfect example of Cuban style rum (fitting since it’s actually from Cuba): There’s a huge amount of rich caramel character on the nose, with a light wood backing. Take a sip and you get a rush of heat, then smoothness: Sweet molasses and caramel, cane sugar, and a bit of cinnamon character in the finish. Very light on the wood, it veers into sweet vanilla — but it’s never cloying and never overly sugary. I’m deeply intrigued by the older Havana Clubs, though I can’t much imagine this being significantly improved by any additional time in oak. Best of all is the price, though you’ll have to buy it out of the country until the embargo is overturned. Come on, Obama! - drinkhacker.com

Gold Medal, Dark Rum up to 7yo - 2014 The Rum Masters (The Spirits Business)

... A nicely done expression that captures the depth and complexity that a rum can achieve while still maintaining a freshness and a definite Cuban terroir. - spiritsreview.com

Other Reviews....
Healthy dark red. Aromas of purple berries, black cherry and licorice convey a musky quality as well as a subtle liqueur-like aspect. Fat and very ripe but not a sweet style; in fact, this is less expressive and complex than Landanger's other two amphora wines in 2016. Suggestions of black pepper and herbs carry through to the finish, which conveys an impression of thickness but is still quite primary and undeveloped, even a bit pinched. Here I much prefer the "regular" version of 60 Ouvrées.
89-91 points
Stephen Tanzer - Vinous

Once again there is a distinctly restrained character to the pure and exuberantly spicy dark currant and raspberry aromas. There is terrific punch and delineation to the classy and refined medium weight flavors that flash plenty of minerality on the ever-so-slightly drying finish that I ascribe to the recent bottling.
94 points
Allen Meadows - Burghound

Since new owners took over at Chateau Lafaurie-Peyraguey in 2014 it has undergone a complete renovation of the cellars and winemaking facilities, along with a decrease in yields to ensure only the best grapes go into their top label. Their renewed attention to detail is also evident in the new bottle design, introduced from the 2013 vintage and featuring a smart engraved logo. The 41 hectare vineyard is planted on clay over limestone soils, with a varietal mix of 93% Semillon, 6% Sauvignon Blanc and 1% Muscadelle.

Other Reviews....
Pale lemon colored, the 2016 Lafaurie-Peyraguey gives up bold notions of fresh pineapple, green mango, lemon meringue pie and yuzu zest with touches of beeswax, lime blossoms, toasted almonds and cedar chest. The palate is all class with fantastic poise, purity and precision giving the tropical and citrus layers loads of sparkle through the long finish. Drink 2021 - 2049.
95+ points
Lisa Perrotti-Brown - Wine Advocate (Mar 2019)

The 2016 Lafaurie-Peyraguey is stunning. Unctuous, layered and supremely beautiful, the 2016 has so much to offer. Baked apple, dried lemon peel, and a host of exotic floral notes all grace this exquisite Sauternes from Silvio Denz. The 2016 is rich and quite deep, and yet retains a striking sense of grace. In a word: gorgeous. Drink 2020-2036.
96 points
Antonio Galloni - Vinous (Dec 2018)

The breathtaking nose of this Sauternes is like an essence of fresh pineapples with hints of lemon balm and floral honey. Then comes the most extraordinary marriage of creaminess and freshness that gives the palate a fluffy texture. Vibrant acidity makes this taste almost weightless at the very long, brilliant finish. Drink or hold.
98 points
James Suckling (Jan 2019)

Vying for the top Sauternes in this report, the 2016 Château Lafaurie-Peyraguey is made by Valérie Lavigne and is 93% Sémillon, 6% Sauvignon, and 1% Muscadelle that was harvested between September 29th and November 4th. Brought up in one-third new oak, it boasts a beautifully honeyed bouquet of orange blossom, brioche, crushed rocks, and flower oil. Thick, opulent, and straight-up sexy on the palate, it has balancing acidity and a great, great finish. Drink this brilliant Sauternes any time over the coming two decades or more. Drink 2019 - 2039.
97 points
Jeb Dunnuck (Feb 2019)

Where Sazerac, Pikesville and Rittenhouse have become household names in Rye whiskey, you can soon add another. The new project of distilling duo, Ben Bowles and Andrew Fitzgerald of ‘Melbourne Moonshine’ fame has been four years in the making. Simply known as “The Gospel” it’s the country’s first distillery exclusively dedicated to rye. Set in the backstreets of Melbourne’s Brunswick and built around a six-metre-high continuous column still and bespoke copper pot still, The Gospel also have the backing and expertise of industry big guns, including x Starward and Hippocampus senior staff.

Running at five barrels a day, production can be tailored to the team’s exacting standards – which is evident from the first taste. The rye itself is dense and intensely flavoured and comes from a single farm in the Murray Mallee. A precision, temperature controled mash tun and agitator gets the very best out of the grain (a variety known to push distilling skills to the limit). The wash passes through the custom column still in a ‘stripping run’ before being finished in the pot still. All important maturation is two years on-site in 200 litre virgin American oak barrels ranging from #2 - #4 level char.

From the inside out, The Gospel is a whiskey that shows serious attention to detail (who wouldn’t want a bottle that looks this good on their bar?). The bouquet opens oily and grain-focussed; buttered dark rye bread, dustings of cocoa, hints of muddled mint and purring spices build over deeper oak sugars. Crisp on entry with a medium-bodied, creamy-yet-peppery attack. Oily rye glides across wafery vanillas as the spices intensify. Beautifully controlled, and with serious length and staying power. The finish offers hints of apple mint, wood spice and dark chocolate. With or without dilution, it’s an essay in understatement and elegance for the genre – and dangerously drinkable - also a release that firmly places Australia on the rye whiskey world map. 45% Alc./Vol.

Other reviews... 'Straight' is an American whisky designation that means a spirit has been matured for at least two years. Those carefully seasoned and toasted American oak casks do most of the talking, offering notes of polished furniture and dried thyme. The higher ABV here is barely perceptible on the nose, but it helps this whisky stand up well to dilution in cocktails and gives this product a much lengthier finish and grippy texture than its younger sibling, Solera. This whisky makes a fantastic premium cocktail, so in that regard, they've nailed the brief and at a reasonable price. 93 points - Fred Siggins (2025), winecompanion.com.au

...Perfumed and wonderfully peppery on the nose, full of pleasing, punchy rye spice aromas with deep liquorice tumbling through. Dry and remarkably layered, with well-defined flavours of cognac, green tea, and menthol adding complexity on the palate. The finish is long, sweet, and satisfying with a refreshing hint of mint complementing indulgent chocolaty tones. Devine!  96 points - Gold - International Wine and Spirits Competition 2024.

...For the price, probably one of the most impressive Australian whiskies to be released in recent years. It's a clinic in balance: the oak and the spirit dance around each other, never collide, and neither tries to dominate. And the rye spirit is, well, something else – totally unique. If you're not accustomed to rye and its bold flavours, this'll be confronting. But intelligent cask management has shaped this into something that's just a joy to drink. Fantastic for mixing, too – bring on the bouldevardiers! - ozwhiskyreview.com.au

Gold - 96 points International Wine and Spirits Competition 2023.

Gold San Francisco World Spirits Competition 2022.

This Margaux third growth property has been bought and sold numerous times over its history, but it was after the purchase in 1955 by the Zuger family that the fortunes of the property took a turn for the good. At the time the property was in poor shape, with only 7 hectares under vine. Now the 23.5 hectares vineyard is planted to 50% Cabernet Sauvignon, 35% Merlot, 10% Cabernet Franc and 5% Petit Verdot, and is easily delivering at its classified level and often more. Malescot-St.-Exupery should be on the radar for every lover of rich and expressive Cabernet. And perhaps the reason they aren’t as highly collected is that it’s really been just the last few years they’ve elevated their wines to new levels. The consistency of the wines from 2014-2019 is remarkable, and to date the wines have been extremely well priced.

Other Reviews....
Medium to deep garnet-purple colored, the 2016 Malescot St. Exupery sings of cassis, fragrant earth, tobacco and lilacs with a compelling waft of mocha. Medium to full-bodied and strutting loads of expressive fruit layers at this youthful stage, it's framed by ripe, grainy tannins and oodles of freshness, finishing with great length and depth. Drink 2021-2045.
95 points
Lisa Perrotti-Brown - Robert Parker's Wine Advocate (Dec 2018)

The 2016 Malescot Saint Exupéry has a well-defined bouquet of ample red currant, cranberry and strawberry fruit laced with rose petal and hints of graphite. There is something almost Saint Julien–like about the aromatics. The palate is medium-bodied with supple, graphite-infused black fruit, and quite linear and poised, but it conveys a genuine sense of energy and tension toward the classic finish. A magnificent Margaux. Drink 2022-2048.
95 points
Neal Martin - Vinous (Dec 2018)

The 2016 Malescot Saint Exupéry is fabulous. Powerful and explosive on the palate, the 2016 offers serious intensity, but it also appears to be holding back quite a bit of its potential. Moreover, what impresses me most is that in 2016, intensity is delivered more with finesse than with the brutish power that is such a signature of Malescot. Deep and resonant, but also remarkably polished, the 2016 Malescot is a winner. Hints of iron, smoke, cedar, tobacco and scorched earth add nuance, but it is the wine's sense of poise that is most remarkable. I loved it. Tasted three times. Drink 2024-2046.
95 points
Antonio Galloni - Vinous (Dec 2018)

A stunning red with currants, blackberries, roses and violets. Medium to full body, ultra-fine tannins and polish and finesse to the powerful tannins. A real stunner. Better than 2015. Take a serious look at it, beginning 2024.
97 points
James Suckling (Jan 2019)

The ruby/plum-colored 2016 Château Malescot Saint-Exupéry comes from vines in the heart of the Margaux appellation and is 55% Cabernet Sauvignon, 37% Merlot, and the balance Cabernet Franc and Petit Verdot. It’s a total rock star of wine and has fabulous notes of crème de cassis, barbecue smoke, graphite, and sandalwood that build beautifully with time in the glass. Medium to full-bodied, concentrated, layered, and seamless, it’s incredibly impressive and I’d wager up with the finest vintages ever from this estate. Give it a few years and enjoy over the following 20-25. Bravo! Drink 2019-2044.
96 points
Jeb Dunnuck (Feb 2019)

Named after the Forty-spotted Pardalote, the island's rarest bird, and produced at the Lark Distillery, this gin matches traditional gin botanicals with Tasmanian pepperberry. Tasted from a 20ml sample, the nose suggests lemon meringue and lime peel over light juniper and hints at white pepper. It's reflected in a pure, uncomplicated, creamy-textured profile with an attractive lemon / lime accented finish. Use this as an all-purpose mixer or in casual G&Ts. 40% Alc./Vol.

Other reviews... This gin is pretty floral and slightly perfumed, think lavender and violet, followed by a whiff of sweet orange, berries and juniper. The palate is spicy, with soft juniper notes. Overall it's pretty clean, but it would've benefited from a little more balance. 78 points - distiller.com

No longer reserved exclusively for bears, Bärenjäger is a traditional German Honey Liqueur made according to the authentic East Prussian “Bear Trap” recipe. Produced and bottled in Germany and made from all natural ingredients, it's best served cold and enjoyed straight. 35% Alc./Vol.

Other reviews... Delicate, lightly honeyed and not overly sweet scents with a buttery/creamy quality. Palate entry is gooey, concentrated, chewy and numbingly sweet; the midpalate phase heightens the impressions of the entry. Aftertaste is scoop-out-with-spoon thick and tonsil-screamingly sweet. 85-89 points - wineenthusiast.com

Jonge Genever is one of the more popular distilled spirits in the Netherlands. Its basis is a "Malt wine," distilled from a mixture of wheat, corn, rye, and barley. The production of this malt wine mirrors the production of Scotch whisky through the first distillation, which the Scots call "low wines" and the Dutch call "malt wine." An essential ingredient is juniper berries. Distillers make the final product in several stages, using herbs, neutral spirits, and different quantities of juniper berries according to each distilleries secret recipe.

There are two main types of Genever: ‘Oude’ (Old) and ‘Jonge’ (Young). This is not a matter of aging, but of distilling techniques. Around 1900 the Coffey Still (Patent Still) made it possible to produce an almost neutral tasting high-grade alcohol, independent of the origin of the spirit. A worldwide trend towards lighter tasting spirits as well as lower prices, led to blended whisky in Great Britain, and its counterpart in the Netherlands was 'Jonge Genever'. During the World Wars, lack of imported cereals and hence malt, forced the continued promotion of this Gin. People started using the term ‘Oude’ for the old-style Genever and ‘Jonge’ for the new style, while still employing juniper berries, it contains more grain instead of malt and can even contain plain sugar-based alcohol.

Originally a family operated business, Freerk Klazes Bokma gained the rights to establish a distillery in 1894. Later in 1971 Bokma entered into a joint venture with Heineken enhancing its distribution network which enabled Bokma to become one of the Netherlands most beloved spirits.

An interesting fact when contemplating the use of genever, In 1862 a celebrity bartender by the name of Jerry Thomas produced the world's first cocktail and bartending book titled "The Bar-tenders Guide or How To Mix Drinks". In there appeared recipes based around four basic cocktail spirits being brandy, rum, whisky and not surprisingly, Genever the classic predecessor of London Dry Gin.

Enjoy Jonge Genever straight from the freezer, in a cocktail or traditionally with a cold lager beer as a chaser; referred to as a kopstoot ("headbutt").

Below are a few cocktail recipes to try at home

Recipe: Dutch Trade Winds

60ml of Bokma Jonge Genever
15ml shot of Dutch Curacao
15ml shot of lemon juice
Sugar syrup to taste

Shake with crushed ice and serve in a chilled cocktail glass.

Recipe: Amsterdam

In a shaker with ice cubes:
45ml of Bokma Jonge Genever
15ml cocktail glass of triple sec
15ml cocktail glass of orange juice

Shake well and serve in a chilled cocktail glass

This is Martell’s pride and joy. Every drop is made from rare eaux-de-vie, aged in the Paradis and Purgatoire cellars for 15 years.

Other reviews... The opening whiffs find scents of pears, grapes, and mature oily, buttery, aromas; in the second sniffing round the spirit is pleasantly prickly with loads of character. Palate entry is sweeter and fruitier than the Cordon Bleu; round, luxurious and slightly coffee-like in its bittersweet approach at midpalate. Ends with an inoffensive little numbing sensation.  92 points - wineenthusiast.com

A powerful, salty fino made from the Palimino grape. Only the most delicate soleras that remain under flor are bottled as fino. Bright deep straw colour with pale gold hue. Magnificent nose with aroma of nuts, flor yeast and salted roast almonds. The palate is a delight with very distinctive flavours that make this sherry a superb aperitif. The taste of salt hits the palate first and is beautifully integrated by background flavours of flor yeast and almonds. Excellent length, followed by a crisp acid finish and a very long salted almond aftertaste.
Drink now. (2002)
Alc./Vol. 15.5%

RATING: 96/100

Pale straw colour. Attractive aromas of grilled tomato, roast capsicum, pickle and pepper. A warm, glycerous entry unfolds mouth filling flavours of tomato vine, roast nuts, dried herbs, clove and freshly cracked black pepper. Good length. Finishes clean, salty and dry with an exceptionally long white pepper, clove and lanolin aftertaste. A vibrant and complex Anejo in which the oak never overpowers. Great balance. 40% Alc./Vol.

Other reviews... The bouquet features wonderful aromas of caramel, cream, pastry dough and nutmeg with a background hint of honeyed peanuts. Entry is spicy and full-bodied; the midpalate displays a trace of vanillin that supports the more vibrant flavors of brine, salt, green vegetable and green pepper. Finishes clean, a touch smoky and delicately spiced. A classic añejo Tequila. Delicious. 96-100 points. - wineenthusiast.com

Located in the Wakayama prefecture in Japan, Heiwa aim to produce drinks reflective of the climate and landscape where the raw materials are grown. Their Nigori (cloudy) Umeshu is made with local Nanko Ume fruit, and they also add its pulp into the Umeshu liqueur to further heighten the texture representative of the fruit itself.

Tasting Note:  Being classified nigori it's no surprise this is very cloudy, displaying a deep peach hue in the glass. Aromatically this is incredibly complex, with red plum present but complemented by a swathe of ripe stone fruit in the form of peaches, nectarines, and dried apricot. Add to this the subtle sweet elements of vanilla and tonka bean and it's an exceptionally pure and inviting nose. On the palate the viscosity is immediately apparent, yet the fresh acidity keeps the notable sugar in perfect balance. Flavours are a near replica of the nose, showing red plum and waves of ripe stone fruit, supported by white chocolate, vanilla bean and creme brulee. Outstanding. 10% alc

Serving suggestion:  Drink chilled on the rocks or with soda water, or mix it up in a cocktail like a Spritz. Can be stored in the fridge for at least 8-10 weeks once opened.

Laird's Applejack is a spirit new to Australia, but was first made in 1686 by Scotsman William Laird. Applejack was traditionally produced using 'freeze' distillation. A process that involved putting a barrel of cider outside to allow the bulk of the liquid to freeze, then collecting the unfrozen material. Considering most alcohols freeze at temperatures far lower than water, this process works very well in theory. The unfortunate flaw in the method was the collection fusel oils and alcohols other than ethanol, almost guaranteeing a rotten hangover for the early drinkers of Laird's. Still, this didn't stop George Washington, who himself was a distiller of renown. In fact, he personally requested the recipe after receiving the Laird family, and subsequently introduced Applejack to the rest of the Virginia colony.

Today, Laird's Applejack is made by blending 35% apple brandy with 65% grain neutral spirit. Rest assured, the distilling methods have evolved considerably since the late 1600s, though the immunity from the hangover cannot be guaranteed, especially if Applejack is consumed in the traditional "stonewall" cocktail, one that combines 1 part dark rum, 1 part Applejack and 4 parts hard cider.

The House of Hine stands on the banks of the River Charente, deep in Cognac country. It is one of the oldest houses in Jarnac with over 250 years of history. Their VSOP 'Rare' is produced from over 25 Cognacs from both the Grand Champagne and Petit Champagne regions. In the latter, the slight difference in soils produces Cognacs close in style to Grande Champagne, but without the finesse. When Cognacs from the two appellations are blended, with at least half the Cognac coming from Grande Champagne, the result is permitted to be called "Fine Champagne Cognac".

Tasting note: Brassy gold colour. Mild, attractive scents include honey, ripe apricot and orange rind notes. With further aeration, a suggestion of liquorice bullets emerges. In the mouth, it begins soft, light and medium dry before a gentle spicy wave develops building depth, but an overall sense of lightness is maintained. Dried apricot, orange pith and vanilla flavours are nicely balanced with a refreshing, clean, dry finish. Delicately spiced, dried apricot and vanilla aftertaste. Very pleasant VSOP but lacks the power and persistence you would expect at the price point. 40% Alc./Vol.

Other reviews... Mild, light aromas of tropical fruit and parchment. Palate entry displays a nut-like opening taste, then at midpalate there’s an expanding profile that includes oaky vanillin, young spirit and pear drop. Concludes austere and thin. 80-84 points Tasted 4/1/2004 - wineenthusiast.comsize>

Other Reviews....
Dense red-purple; the typically rich and powerful bouquet has layers of dark berry fruit and integrated and balanced oak. What makes it unusual is the distinct hint of chocolate, which appears again on the silkily powerful palate. Here there is an array of all of the fruit flavours one could possibly expect, but once again that touch of dark Swiss chocolate adding an intriguing note. The oak balance and integration is better than any five-year-old Grange I can remember, the tannins perfectly balanced into the bargain.
97 points 
James Halliday - Australian Wine Companion 2021

A substantial 11% of the 1994 Grange is Cabernet Sauvignon, and it's most clearly apparent on the elegant, leafy, floral nose. On the palate, it's more clearly Grange and Shiraz-like, with plenty of weight and richness along with flavors of dried fruit, roasted meat and mocha, but there's also a sense that it's starting to lighten and become approachable/mature. Drink now or hold up to another 10 years or so.
94 points
Joe Czerwinski - The Wine Advocate 2018