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J.Normandin Mercier VSOP Cognac (700ml)

Cognac, FRANCE
$139. 99
Bottle
$1679.88 Dozen

ABV: 40%

Petite Champagne is generally considered Cognac's second most prestigious area. About twice the size of Grande Champagne, with around 16,000 hectares under vine, the soil here is still chalky, but it is a more compact and friable type known as Santonian chalk. This slight difference in soils means its cognacs are close in style to Grande Champagne, but without the finesse of the latter. If the two are blended, with at least half the cognac coming from Grande Champagne, the result is permitted to be called "Fine Champagne cognac".

Delivery Information
- Nicks Import
Tequila Rose Strawberry Cream Liqueur (700ml)

MEXICO
$54. 99
Bottle
$659.88 Dozen

ABV: 15%

Tasting note: A mixture of strawberry cream liqueur and tequila. The tequila in this liqueur is virtually undetectable, offering a weak spirit backbone but contributing nothing to the flavour. Soft pastel pink with a thin white hue. One dimensional aroma of strawberry syrup and cream. Silky mouthfeel. The palate is light with strawberry syrup & cream flavours. Faint spirit afterglow. For cocktails or adult milkshakes. Refrigerate after opening and consume within six months.

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- 89
Metaxa 12 Star Brandy (700ml)

Piraeus, GREECE
$84. 99
Bottle
$1019.88 Dozen

ABV: 40%

Made in the traditional full bodied Greek style dating back to 1888. Metaxa starts out like a brandy, with a variety of distillates from white varietals from different parts of Greece. After periods of ageing in French oak casks, the distillates are blended and mixed with a small amount of muscat wine from the Greek Aegean Islands of Samos and Limnos. Finally, Mediterranean herb and floral extracts are added – a secret recipe - apart from rose petals. The brandy's trademark smoothness is primarily derived from the Muscat wines.
Tasting note: Deep copper appearance is slightly subdued in the glass. Perfumed opening sniffs offer an amalgam of sweet scents from creme caramel to cocoa and dates. Aeration draws out hints of Turkish Delight then liquorice bullets, the latter partially relieving the sugars. Initially light and semi sweet in the mouth; mid palate shows extra depth offering spicy caramel flavours and hints of dried fruits towards the finish. Ends flabby with moderate length as the sweet spices linger. The genteel spirit and glossy texture don’t really compliment the sweetness. Overall, somewhat broad and flat. 40% Alc./Vol.

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- 91
- Packaging may vary
Compagnie des Indes Latino 5 Year Old Rum (700ml)

Caribbean,
$109. 99
Bottle
$1319.88 Dozen

ABV: 40%

The Latino edition is created from a blend of Central American rums, (60% from Guatemala) with a touch of Guyanese rum as well as some from Trinidad and Barbados. The rums were matured in x Bourbon casks for five years. Almost floral with softly spoken aromas of wafer biscuit, custard and light sponge cake. Medium bodied, silky and graceful in the mouth offering flavours of dried mango, banana cake, tea biscuits and a mouthcoating, salivating, creamy-soda-like burst to finish. Moreish. 40% Alc./Vol.

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Spring Bay Pink Gin (700ml)

Tasmania, AUSTRALIA
$89. 99
Bottle
$1079.88 Dozen

ABV: 46%

From a distillery better known for its single malts comes this brightly coloured gin. Based on the company's 'classic' gin base, this version is infused with locally sourced raspberries. Perfect as a G&T, garnished with fresh raspberries and a sprig of rosemary. Bottled without filtration so it may become cloudy when chilled. 46% Alc./Vol.

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- 94
- Nicks Import
- ABV may vary
- Batch may vary
Kavalan Solist Vinho Barrique Cask Strength Single Malt Taiwanese Whisky (700ml)

TAIWAN
$299. 00
Bottle
$3588.00 Dozen

ABV: 55.6%

NB: Alc./Vol. may vary from batch to batch.

The single malt that made Kavalan famous. Voted world's Best Whisky in 2015.

In 2014 it was Australia, when Sullivan’s Cove French Oak took the prize.
In 2015 it's the Kavalan Distillery. It's official. Taiwan now offers one of the World's Best Whiskies.

We were fortunate enough to have Kavalan's Master Blender; Ian Chang visit us at the store in May, 2015. Tasting the range with Chang revealed a collection of young, precocious malts that demonstrate age isn't everything. Taiwan's tropical climate pushes maturity at a phenomenal rate, but the overall quality has continued to defy the skeptics.

Named for the ancient Yi-Lan county in the northeast , where the venture is located, Kavalan is Taiwan's only distillery at present, but that may soon change.
In a market previously dominated by Cognac, Taiwan is now one of the world's biggest consumers of whisky. Scotch has become an aspirational status symbol and marketers have responded with numerous brands offering special releases exclusively for Taiwan. It’s one explanation behind the country’s changing drinking habits. There are others. Jens Kastner, writing in the Asia Times, notes that, according to industry sources “From the late 1990s on whisky gradually took over, after Scottish whisky makers, among those most prominently The Macallan, started sophisticated promotion campaigns. Face-to-face, small-group brand-training engagement activities were conducted all over the island.”

Chang believes there’s also a more mundane factor at play. ”Unlike Cognac, Scotch doesn't taste sweet. So Taiwanese don't think it makes you fat.”

Putting it all together paints an attractive argument for a local industry, especially given Taiwan's proximity to the lucrative Chinese market.
Kavalan is owned by the King Car group, a family company with business in several fields including beverages, food, biotechnology and aquaculture. The brainchild of King Car's chairman, Mr. TT Lee, who always wanted his own high-quality whisky distillery, it was only conceivable after Taiwan joined the WTO in 2002, ending the country's alcohol monopoly system. Mr. Lee is a man who likes to control his own destiny and insists the company will never be floated.

The distillery which was completed in 2005 is one hour train ride from Taipei and a 10-15 minute ride out of Yilan proper. It’s an expansive, highly automated barn-like complex with a conference and visitor centre, situated beside the ‘Snowy Mountain’ (which, incidentally has no snow, but there’s an abundant supply of pure spring water here).

The first bottle of Kavalan was released in 2008. Chang who spent two years studying whisky production in Scotland, takes his lead from Dr. Jim Swan, the world's foremost independent consultant on whisky production and maturation.
Like Glenmorangie and other industry benchmarks, his wood policy is obsessive - all the more critical in these climes. The maturation process is 'forced' due to the higher than average tempratures. Everything is accelerated. As whisky writer, Charles MacLean, adds, "You've gotta have the right casks to do the job in such a short time. The expressions I have tasted have clearly demonstrated good wood."
Chang concedes that Kavalan will almost certainly never release anything older than 10 years. If they waited that long, most of the whisky would have evaporated anyway, making it both physically and financially unviable. The quick maturation cycles have spurred a recent counter-campaign from at least one Scotch Whisky producer - namely, Chivas's "Age Matters" campaign. However, Maclean, a long time Scotch whisky evangelist admits, "it doesn't when you have the right spirit in the right casks for the right length of time! Go figure!"

The casks, including ex-bourbon refill barrels, fresh sherry butts, and x Port casks as well as Kavalan's own dechar/rechar casks designed to a special recipe to complement the spirit's flavour, are stored in an unconventional five-story maturation warehouse.

Stylistically, Kavalan's whiskies cross a remarkable breadth. Their flavour profiles range from traditional Speyside through to more robust expressions reminiscent of many recent Australian efforts. They have already confounded many critics and a cask strength release breached the mythical 3 digit barrier, rated 100 points by the highly respected ‘Beverage Testing Institute in Chicago. The 2015 World Whisky Award is just one in a steady stream of commendations, proving that nowadays, lengthy maturation is no longer the rule when it comes to great whisky.

Winner of 'World's Best Single Malt Whisky' (58.6% ABV) -
World Whiskies Awards (WWA) 2015

This instalment from the already famous Taiwanese upstart has been fully matured in open air seasoned American oak barrels that, after holding either red or white wine, have been toasted and recharred.

Other reviews... Kavalan has that very rare talent for brilliance without apparent effort. 94.5 points-Jim Murray's Whisky Bible 2020

[55.3% ABV batch tasted] Deep amber color. Aromas of butter pecan gelato, chocolate raisin, vanilla yogurt, and pound cake with a supple fruity-yet-dry full body and a mango chutney on raisin toast and peppery spices finish. With water, chocolate coconut macaroon and roasted nut notes emerge. A delicious and satisfying sipper.
International Review of Spirits Award: Gold Medal
95 points (Exceptional) - tastings.com

...This has a seductive nose of mango, kiwi, dried tropical fruits, rich oak, silky caramels, and milk chocolate-covered cranberries. The dynamics of this cask-strength whisky play out handsomely, with an opening gambit of warm berry fruits, peaking with emphatic spices, and ending with a reflective phase of butter toffee, mocha, and Ovaltine. A dash of water encourages clove-studded orange flavors and preserves the long spicy finish. 92 points- whiskyadvocate.com, reviewed by: Jonny McCormick (Summer 2018)

Previous batch tasted: [56.9% ABV tasted Sept 2015] Deep gold ochre / polished copper colour. Volatile and spiritous opening sniffs / mildly balsamic-like before settling to reveal a medley of dates, dried apricots and brandy cream and trace sulphur. Entry is bittersweet; mid palate is intense, tongue tingling, spicy with the bitterness subsiding to aged brandy-like flavours and Christmas fruit cake. Ends long and rich with vanilla, Christmas cake and dried fruits through the aftertaste. 56.9% Alc./Vol.

First tasted: [57% batch tasted 5.08.2014] Brilliant deep amber colour. Builds through the initially muted stage revealing suggestions of cereals, cocoa and grape. Further air contact fails to stimulate more aromatic excitement. Contrasts on the palate with a stunning explosion of juicy fruit and sweet malt supported by balanced tannins. Finish is bittersweet; the malty, vanilla aftertaste lingers with late fruitiness. Bipolar whisky let down by the nose - otherwise a stand out. 57% Alc./Vol.
90 points

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- 95
- 96
Bulleit 95 Straight Rye Whiskey (700ml)

Lawrenceburg, Indiana, UNITED STATES
$79. 99
Bottle
$959.88 Dozen

ABV: 45%

In 2004 Bulleit won the Gold Medal for being in the top of its class at the San Francisco World Spirits Competition - beating more expensive and better known premium bourbons such as Knob Creek, Maker's Mark and Jim Beam Black. The company has recently launched a cracking 95% rye packaged in the same award winning 1880s replica bottle design.

Owned by Diageo, Bulleit doesn’t technically distill its Bourbon or their new Rye. They contract with other distilleries to produce both of these whiskeys (the bourbon is made at Four Roses). The new 95 Rye gets its name from the 95% rye grain mash bill from Lawrenceburg Distillers Indiana (LDI).

Tasting note: Deep brassy gold appearance. From a freshly opened bottle, the nose takes some time to 'wake up' offering very little aroma whatsoever. Aeration gradually draws out moderate scents of stewed apple / apple peel, beeswax, mustard seed and spicy rye. Ten minutes more brings cocoa and hints of peppermint to the fore. Classic rye complexity. The palate delivers a wonderfully crisp, concentrated, spicy rye profile; mustard seed combines with dustings of dark chocolate and vanilla on the finish. Concludes with a prolonged, drying aftertaste with the spicy rye notes persisting. Cracking stuff! 45% Alc./Vol.

Other reviews...Only the rye from the Lawrenceburg Indiana distillery can quite conjure a perfect rye aroma such as this...Cinnamon and crunchy moscovado sugar crystal on green apple...so soft...so rigid...so unique...Exactly as the nose is fashioned, so is the delivery... But nothing compares in nose and delivery to this...in fact few whiskies in the world even get close. 45% Alc./Vol. 96 points - Jim Murrays Whisky Bible 2013size>

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- 92
Beenleigh Double Cask Rum (700ml)

Queensland, AUSTRALIA
$64. 99
Bottle
$779.88 Dozen

ABV: 40%

A rum from Australia's oldest registered and operating distillery, established in 1884, blended in x-brandy vats followed by a period in x-bourbon barrels. Polished copper with gold ochre edges. Soft aromas of molasses, breakfast fruit toast and dried coconut with vanilla bean emphasised in later passes. Creamy entry leads into a rich, silky, vanilla, creme caramel, maple syrup delivery with hints of banana confectionary and dates in the aftertaste. A flavoursome dessert style with length and body. 40% Alc./Vol.

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- 87
Regal Rogue Bold Red Australian Vermouth (500ml)

New South Wales, AUSTRALIA
$39. 99
Bottle
$479.88 Dozen

ABV: 16.5%

'Bold Red' is one of the world’s first dry red vermouths. Marrying a deep, rich naturally spiced organic Shiraz with organic un-wooded Chardonnay and native Pepper berry, Wattle seed and Native Thyme as well as cinnamon, clove, star anise, nutmeg, ginger, bitter orange, dried fig and cherry. The style is semi-dry at 80gms sugar per litre (64% less than category standard). Pair it with orange, blood orange, ginger, figs, cherries or star anise, cinnamon or bitter chocolate.
2015 Batch tasted... Made from a blend of Shiraz and Semillon. Translucent autumn leaf red with water like edges. Fruity bouquet includes pink grapefruit and ripe plum plus hints of sage and orange zest. Off dry, with light to medium bodied, pink grapefruit, sage and plum flavours; Concludes gently bitter, dry and delicately spicy with hints of cinnamon in the aftertaste. Recommended with ginger beer. 16.5% Alc./Vol. 87 points

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- 95
Archie Rose Distiller's Strength Gin (700ml)

Sydney, New South Wales, AUSTRALIA
$99. 99
Bottle
$1199.88 Dozen

ABV: 52.4%

A much-anticipated release for September 2016, designed to shine in mixed drinks and cocktails. This includes fifteen individually distilled botanicals (both native and imported) such as pears from Orange in greater western NSW, rose petals, elderflower and distilled honey from the distillery's rooftop beehives.
Says Archie Rose manager Harriet Leigh, "We upped the botanicals in the gin so they'd be more pronounced and pack a punch in G&T or Negroni. But I've also enjoyed it in a Last Word, a Southside and a Tom Collins. I believe in thorough research."
Tasting note: Clear. Intensely aromatic with a medley of white pepper, citrus peel, piney-juniper and background cardamom / coriander. Skillfully balanced, with a creamy, gently peppery attack and flavours of lemon meringue, pine needle, coriander and a vibrant, oily, spicy finish. Medium long. A juniper/ citrus forward style that's nicely integrated. 52.4% Alc./Vol.

Delivery Information
- Nicks Import
Ardmore Port Wood Finish 12 Year Old Single Malt Scotch Whisky (700ml)

Speyside, Highlands, SCOTLAND
$124. 99
Bottle
$1499.88 Dozen

ABV: 46%

A 'double casked' Ardmore, matured in x bourbon barrels and European half port pipes resulting in a liquid that's light and sweet with a balance of fruity, smoky notes. Comes non-chill filtered.
Notes from Ardmore... Earthy and clean soft peat, rich and sweet red berries and strawberries slowly turning into sour candies, vanilla and honey and wood smoke at the background. Initially smooth with a long lingering finish culminating in the trademark Ardmore dryness. 46% Alc/.Vol.

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Brogans Way Strawberries & Cream Gin (700ml)

Victoria, AUSTRALIA
$82. 99
Bottle
$995.88 Dozen

ABV: 38%

For their strawberry gin, Brogan's Way have collaborated with Melbourne fruit liqueur producer, 'Marionette'. Strawberries were sourced from the Yarra Valley, then macerated with Brogan's classic dry gin. A final touch sees the spirit spiced with pepperberry and basil. It's the perfect gin for a tall cocktail on a long day. 38% Alc./Vol.

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- 92
Casamigos Anejo Tequila (700ml)

Jalisco, MEXICO
$129. 99
Bottle
$1559.88 Dozen

ABV: 40%

Aged for seven months, this is sourced from the same distillery that produces Clase Azul. Dull gold offering aromas of pinewood, mocha and muted white pepper. Silky and relaxed in the mouth with flavours of butter menthol lozenge, roasted pineapple, light caramel and a vibrant, peppery finish. Nice balance and length. 40% Alc./Vol.

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- 91
- Packaging may vary
Francois Voyer VS Grande Champagne Cognac (700ml)

Cognac, FRANCE
$99. 99
Bottle
$1199.88 Dozen

ABV: 40%

A 100% Grande Champagne Cognac, distilled with the lees and aged in new, medium toast Limousin Oak casks for one year. The ageing continued in old barrels in a damp cellar with the final bottling being a blend of of least 2 1/2 year old spirits.
Tasting note: Polished copper coin colour. Pretty, floral aromas evoke dried flowers, figs, raisins, chocolate box and oak shavings becoming leaner and drier in later passes. An attractive, light to medium bodied Cognac with flavours of honeysuckle, candied fruits, liquorice bullets and delicate apricot, clove and vanilla notes in the aftertaste. 40% Alc./Vol.

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- 95
Charles Heidsieck Rose Reserve Champagne

Champagne, FRANCE
$145. 00
Bottle
$1740.00 Dozen

Cellar: Drink now - 4 Years (2018-2022)

ABV: 12%

Closure: Cork

This excellent Rose Champagne is typically composed of Pinot Noir, Pinot Meunier and Chardonnay grapes from a single vintage which makes up 80% of the blend. The remaining 20% is made up of reserve wines with an average age of 5 years.

A salmon pink base, interspersed by an exceptionally fine and persistent bead, carries a buoyant lacy mousse well. On the nose delicate peach and winter strawberry aromas meld into elements of toast, yeasty baked bread and citrus notes. Very refined and long there’s a subtle creaminess to the winter strawberry, peach, toast, baked bread, yeast lees and citrus flavours. Crisp acidity lends itself to a dry refreshing finish. Long winter strawberry, peach, citrus, baked bread, light toast and yeast lees aftertaste.
Drink over the next 3-4 years.
Alc. 12%

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Paraiso Lychee Liqueur (700ml)

FRANCE
$64. 99
Bottle
$779.88 Dozen

ABV: 24%

The lychee is a rare sub tropical fruit originating in Southern China where the lychee is famed as "the King of Fruits". The lychee grows to approximately 3-4 centimetres in size, oval to rounded-heart shaped with a bumpy skin that is red in color. Once the skin is peeled, the crisp juicy flesh is white or pinkish, translucent and glossy like the consistency of a grape. Lychees have a sub-acid sweetness with a wonderful freshness. The fruit is also high in the antioxidant Vitamin C and the essential mineral Potassium.

Paraiso Lychee liqueur, the pure essence of fresh lychee fruit captured in a light, sweet, natural tasting liqueur, can be served at room temperature, or slightly chilled with lime & soda. This versatile liqueur is becoming increasingly popular in a wide variety of cocktails and after dinner drinks
24% Alc./Vol.

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Marionette Orange Curacao Liqueur (500ml)

AUSTRALIA
$64. 99
Bottle
$779.88 Dozen

ABV: 32%

Marionette's curacao features Navel, Seville and blood oranges sourced directly from farmer's in Mildura, infused in a multitude of ways, with the addition of cask strength brandy from South Australia. The result is then barrel aged for 4 weeks in French oak. Deliciously complex, with a delicate gold colour, this is a local option which showcases brilliantly in White Lady's, Margarita's and Sidecars. 32% Alc./Vol.

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- 96
- 96
- 97
- 95
- Nicks Import
2019 Chateau Giscours

Margaux, Bordeaux, FRANCE
$150. 00
Bottle
$1800.00 Dozen

Closure: Cork

Chateau Giscours in Margaux has been making wine in the region as far back at the 1300’s, but it’s only recently that they’ve earned a reputation for outstanding wines. Extensive replanting of the vineyards and a change in composition to include more Cabernet Sauvignon in the blend has resulted in wines truly reflective of the appellation. Another technology pioneer in the region, Chateau Giscours was one of the first to use gravity to move wine in the cellars. While this practice is common now, it was unique in the 1800’s. They were also one of the first to use optical sorting of the grapes, another common tool used more widely today.
Other Reviews....
The 2019 Giscours has turned out very well in bottle, wafting from the glass with aromas of sweet berries, cherries, burning embers, lilac and violets framed by a discreet patina of new oak. Full-bodied, layered and concentrated, it's polished and perfumed, with a velvety, seamless profile and bright animating acids, concluding with a long, resonant finish. Alexandre Van Beek and his team are taking this estate to heights it hasn't hit since the 1970s, and this is another of the great bargains of the 2019 en primeur campaign. Drink 2029-2065.
95 points
William Kelley - Robert Parker's Wine Advocate (Apr 2022)
The 2019 Giscours is every bit as compelling today as it was from barrel. Dark and sumptuous in feel, Giscours shows off its notable dimension and breadth. Succulent black cherry, plum, leather, tobacco, menthol and licorice intensify as this gorgeous, beautifully layered Margaux builds with time in the glass. The 2019 is a big wine, but not quite as exuberant as the 2018. Tasted two times. Drink 2029-2049.
96 points
Antonio Galloni - Vinous (Jan 2022)
A ripe and layered red with lots of currant and chocolate character, as well as some walnut and cocoa powder. Crushed stones, too. It’s full and layered with round tannins and a juicy and plush texture. Crushed velvet that turns to silk. Very cool and long. Plenty going on here. Give it three to four years to come together. But will age beautifully for years to come. A blend of 65% cabernet sauvignon and 35% merlot. Try after 2026.
97 points
James Suckling (Dec 2021)
Gorgeous floral aromatics, so perfumed and pretty, really leaping out the glass with an amazingly vibrant pink/purple colour too. Such an excellent delivery of flavour on the palate, you have shiny, bright fruit and well-expressed terroir with smooth and supportive tannins. It shows the heat of the vintage in the density and deep core of spice-edged red and black fruit but also has a juicy, bright acidity that underpins the fruit and keeps things refreshing. Full of elegance, precision and confidence - all the elements in harmony with consistency and persistence. A wonderful wine. 65% Cabernet Sauvignon, 36% Merlot. Drink 2025-2039.
96 points
Georgina Hindle - Decanter (Jan 2022)

Delivery Information
- 90
Flor de Cana Centenario 12 Year Old Rum (700ml)

Chichigalpa, NICARAGUA
$119. 99
Bottle
$1439.88 Dozen

ABV: 40%

Nicaragua is an often neglected producer of medium-bodied Rums from column stills that lend themselves well to aging. Thanks to the exceptional quality maintained by distillers like Flor de Cana, the region's rums have begun to gain well deserved international recognition. Flor de Cana is owned and produced by Compañía Licorera de Nicaragua, which was founded in 1890. Although the brand was not marketed commercially until 1937, it is today considered one of Latin America's most prestigious rums, and has won 72 awards, medals and commendations in the last five years.
Tasting note: Deep burnished copper. Dilute golden syrup, light mocha, dates and delicate creamy soda aromas. Aeration fails to coax more from the bouquet which remains relatively frail in the second pass. Satiny, with roasted nut and cocoa flavours, followed by vanilla wafer biscuit and a gentle peppery warmth. Concludes finely tannic, delicately spiced with hints of ginger bread in the aftertaste. 40% Alc./Vol.
Other reviews... Copper color. Toffee, roasted nut, creme anglaise, and mild brown spice aromas. A round, supple entry leads to a smooth dry medium-to full-bodied palate with caramel leche, pie spice, white pepper, and dried fruit flavors. Finishes with a peppery spice, dark caramel, and charred oak fade.
International Review of Spirits Award: Gold Medal 92 points (Exceptional) - www.tastings.com

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Scrappy's Cardamom Bitters (148ml)

Washington State, UNITED STATES
$32. 99
Bottle
$395.88 Dozen

ABV: 52%

Other reviews... Bold cardamom, tree tree oil, and fresh eucalyptus leaf aromas are attractive. Bone-dry on the palate with a fun, warming menthol quality. In the pisco sour cocktail, the effect is a little medicinal and slightly discordant, but very amaro-like. Really transforms the cocktail from citrus driven to pungent lingering herb-driven. Hyper effective and very intense flavor so use carefully and with a well thought out cocktail game plan.
International Review of Spirits Award: Silver Medal
RATING: 87 points (Highly Recommended) - www.tastings.com

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Kentucky Vintage Bourbon Whiskey (750ml)

Kentucky, UNITED STATES
$109. 99
Bottle
$1319.88 Dozen

ABV: 45%

"Great nose, smoky flavor and priced right for a no-gimmick, everyday bourbon." - breakingbourbon.com
From a select few barrels, Willett carefully hand-pick whiskeys that meet their criteria for the Small Batch Bourbon collection. The style will naturally vary from batch to batch. At the time of writing, the whiskey's age is rumoured to be ten years old, or “long beyond that of any ordinary bourbon," according to the label. 45% Alc./Vol.
Other reviews... "This not a bourbon that gets much fanfare. It’s rare to hear anyone talk about it. Is it due to its limited availability in parts of the country? Is it because of the complete lack of marketing and boring bottle design? It can’t because of how the bourbon tastes, because it’s right on the money in quality and price. This maybe true with a lot of bourbons, but the more time you spend with Kentucky Vintage the more you’ll love it. It might not be the most exciting bourbon you can buy, but it's one that deserves to be in your decanter as one of your “everyday go-to-bourbons." - breakingbourbon.com
(Batch 03-65 tasted. Notes indicative only). Clean and uncomplicated bourbon. Creamy sweet layers of vanilla, caramel, and toffee are underpinned by soft citrus fruit, gentle mint, teaberry, and delicate oak. Here’s a bourbon certainly good enough to drink on its own, but you won’t feel guilty throwing it in a mixed drink. Nice for everyday drinking. - whiskyadvocate, (2nd Quarter 2005 Issue-Vol. 14#2)

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- 91
Taylor's Fine Ruby Port

PORTUGAL
$34. 99
Bottle
$419.88 Dozen

Cellar: Drink now - 3 Years (2018-2021)

ABV: 20%

Closure: Cork

A blend of full bodied port wines aged for around 2 years in large oak vats.
Impenetrable black dark red core with a deep dark red black tinged hue. Aromas of Morello cherries and liquorice laced with clove and marzipan like notes rise from the glass followed by spicy brandy spirit. Rich and luscious with a youthful fruitiness, liquorice and ripe Morello cherry flavours meld into some marzipan and prominent brandy spirit, leaving some heat on the finish. Sturdy tannins. Aftertaste of liquorice, ripe Morello cherries, marzipan and brandy spirit.
Drink over the next 2-3 years.
Alc. 20%

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Stone's Mac Full Strength Green Ginger Wine (750ml)

AUSTRALIA
$21. 99
Bottle
$263.88 Dozen

ABV: 18.5%

An Australian campsite favourite, served neat or on ice, or mixed in heartwarming cocktails. You can even try a splash in a pot of beer for something different! The addition of Scotch Whisky to Stone's original spicy, ginger flavoured wine formula makes Stone’s Mac a winning combination. 18.5% Alc./Vol.

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- Not gift boxed
Emperor Sherry Cask Finish Mauritian Rum (700ml)

MAURITIUS
$110. 00
Bottle
$1320.00 Dozen

ABV: 40%

A blend of aged rums produced from freshly pressed sugarcane juice and molasses. In this Sherry Finish version, expect subtle notes of vanilla, caramelised fruits and sherry.
Located off the coast of Madagascar, the island of Mauritius is a relative newcomer to the global rum scene. Sugar cane was introduced from Java during the Dutch period (1598-1710), mainly to produce an alcoholic drink. During his service in the 18th century, the French Governor, Bertrand-François Mahé de Labourdonnais, was the first to support the development of the rum industry in Mauritius. From 1810, the country became a British colony and gradually transformed itself into a plantation economy with sugarcane as the primary crop. Later, in 1852, Dr Pierre Charles François Harel saw opportunities to create quality rums on the island. Today, it's home to six distilleries and remains one of the few countries to offer both Traditional and Agricultural style rums, dark, light and spiced, the latter usually infused with the island's abundant local crops of spices and coffee.

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- 92
Rhum J.M. Agricole White Rum (700ml)

Macouba, MARTINIQUE
$104. 99
Bottle
$1259.88 Dozen

ABV: 50%

Martinique is a French island with the largest number of distilleries in the Eastern Caribbean. Both pot and column stills are used. As on other French islands such as Guadeloupe, both rhum agricole (made from sugar cane juice) and rhum industriel (made from molasses) are produced. These Rums are frequently aged in used French brandy casks for a minimum of three years with 'Rhum vieux' (aged Rum) frequently compared to high-quality French brandies.

J.M rum is distilled on Martinique's smallest estate, located in the northeast in Macouba, where the sugar cane grows on 28-degree vertical slopes in rich volcanic soil at the foot of Mount Pelée. Due to its unique location with sea breezes, rainforest, an intense microclimate, and high cloud cover, Rhum J.M. cuts their sugar later than other distilleries (most cut the cane at the end of February or early March, whereas Rhum J.M. does not cut theirs until late March or early April). This practice, combined with the region's peculiar environment are said to be contributing factors to the unique flavour to this unusual rum.

Tasting note: Clear. Lemon, meringue, dried fig and mineral aromas with some peppery notes. A soft, silky palate entry explodes into semi sweet flavours of dried fig, green olive and green peppercorns. Slightly prickly, mouthfeel. Long, drying aftertaste of black pepper, green capsicum and boiled confectionary with a subtle mineral fade. A powerful, spicy white rum. 50% Alc./vol.

Other reviews... Clear. Banana custard aromas with a hint of nutmeg, mocha, and toffee. A lively, silky entry leads to a dry-yet-fruity medium-full body of raisins, figs, nuts, vanilla custard, and banana puree flavors. Finishes with a bold, warming wave of white pepper, spice and mineral flavors. A powerful, rustic, and richly flavorful white rum that will energize any cocktail. Needs a touch of water to tame the beast within. 50% Alc./Vol.
International Review of Spirits Award: Gold Medal
RATED: 91 points (Exceptional) - www.tastings.comsize>

Click here to learn more about Rum

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- 90
Karu Distillery Lightning Gin (700ml)

New South Wales, AUSTRALIA
$99. 99
Bottle
$1199.88 Dozen

ABV: 57.5%

Tasting note: Clear. Dense aromas of earthy juniper and balsa wood. Surges in a thick, sappy rush of juniper-soaked citrus. Intense and spicy, but falls away at the finish. In the mainstream of Australian Navy Strength styles. 57.5% Alc./Vol.
Double Gold San Francisco World Spirits Awards 2019
Silver Tasting Australia 2019, Silver Australian Distilled Spirits Awards 2019

Delivery Information
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Bruichladdich The Classic Laddie Unpeated Single Malt Scotch Whisky (700ml)

Islay, SCOTLAND
$114. 99
Bottle
$1379.88 Dozen

ABV: 50%

This edition was produced from 100% Scottish barley and sees the ABV upped to 50%, but like previous expressions, it's matured in American oak casks and chosen to represent the classic, unpeated distillery style. Non chill filtered.
Other reviews... Fragrant and fruity on the nose, with lemon, peach, pea, fresh-sliced melon, honey, vanilla, fragrant grassiness, and hay. More fruity sweetness and honeyed texture on the palate, with very light notes of smoke or char on the back palate, balanced by spice and light herbs. The finish is very long, with fruit, honey, and lingering spice. A beautiful balance of flavors with unity, depth, and grace. 93 points - whiskyadvocate.com
Other reviews... plays out on the palate as boasting something nearer to 60% than 50%.... 90.5 points - Jim Murray's Whisky Bible 2024
Tasted from a 30ml sample 2019...Brilliant gold. Muted barley sugar and trace sulphur on the nose. Aeration adds familiar distillery notes of oatmeal biscuit, butter menthol lozenge and hints of macadamia. Light barley sugar on entry, hollowing out a little at the mid palate stage. Turns leaner, mildly grassy with warming alcohol and light vanilla after flavours. Better with water. 50% Alc./Vol.

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Canadian Club 20 Year Old Blended Canadian Whisky (750ml)

Walkerville, Ontario, CANADA
$114. 99
Bottle
$1379.88 Dozen

ABV: 40%

Less overwhelmed by oak than bottlings from a decade ago, this Grand-father blend offers well-defined aromas of choc-caramel, fresh vanilla bean and creamy soda, following through with a rich, creamy delivery that echoes the nose and adds creme caramel, hints of cinnamon toast and delicate orange zest. The finish is mildly resinous, woody, pulling up medium long with vanilla-soaked tannins. A satisfying dessert whisky. 40% Alc./Vol.
Other reviews... Every now and then, Canadian Club dips into its massive reserves to release a longer-aged version of its core 1858 edition. After an initial hit of toffee, a well-defined woody framework supports signature Canadian Club pruney notes, clean grain, and peppery rye. Brown sugar, unsweetened cereal, and hints of barn boards in the middle follow an inviting crispness, enhanced by mild oak tannins and accented by floral top notes. 89 points - whiskyadvocate.com

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- 93
Isle of Harris Gin (700ml)

SCOTLAND
$125. 00
Bottle
$1500.00 Dozen

ABV: 45%

"...all the hallmarks to be the new Hendrick’s." - www.ginfoundry.com
One of the most beautifully presented gins to come our way in years arrives all the way from the Hebrides in Scotland. Sugar kelp is key to the subtle coastal notes in this beauty - hand-harvested by a local diver from the deep underwater forests of the Outer Hebrides.
Managing Director, Simon Erlanger explains, “We worked with an ethnobotanist recommended to us by our Chairman’s daughter, who we commissioned to explore our island’s flora, to see what is sustainable to harvest and what sort of properties they might bring to our gin. After looking on land, she finally turned to the sea and that’s where we found our answers.”
This sustainable ingredient completes the wider aspects of the gin's flavour profile, with other botanicals being Juniper, Coriander, Angelica Root, Orris Root, Cubeb, Bitter Orange Peel, Liquorice and Cassia Bark. It's all captured in a striking glass bottle, ribbed and rippled like the seas of Luskentyre. There are subtle imperfections, dimples and dips to hold it safely while you pour. The label is simple, though no two are quite alike, each individually flecked with fragments of copper leaf and Sugar Kelp. Strong reviews all round with what reads as a premium London Dry with a maritime twist. We received a 30ml sample. The nose has excellent purity with juniper, light menthol, brine and vaguely sappy / resiny notes. Air contact accents orange oils and citrus cough lozenge. The palate follows through with vibrant, peppery flavours suggestive of lemon sherbet and juniper with a zesty mouthfeel, a warming finish and all-round excellent balance. 45% Alc./Vol.
Other reviews... Tasted neat the lead is a strong floral and piney juniper. This is quickly followed by dry spice almost like fresh nutmeg (this must be a combination of the citrus peel and cassia) rounding out in the linger to a full sweetness with grapefruit notes...The distiller set out to capture the elemental and maritime nature of the Isle of Harris and this gin, from the bottle to the glass, does just that. A genuine sweet-savoury gin, which is quite rare if not unique. Enjoyable on the rocks as well as making a damn fine gin and tonic which works well with grapefruit peel garnish. 45% Alc./Vol. - thelondonginclub.com
Notes from the distillery...The Isle of Harris Distillery is known as 'The Social Distillery', an ethos which embraces the generous character of our island and the people who live here. Although very much a working distillery, we open our doors six days a week, to connect with all those who want to learn more about our story and share our spirit. A peat fire burns at the heart of the building in Tarbert, symbolising the warmth of an Outer Hebridean welcome and the life we are bringing to our wider community. We have built a distillery on the Isle of Harris to be about people and to benefit the people of Harris. In the face of local population decline, we are a creator of sustainable employment and a catalyst for commercial growth. We strive to be symbol of optimism and change and a new voice for the islands, a nourishing source of pride and belonging for the Hearach in all of us.
Nose: A well-defined juniper note with pine needles, immediately followed by the fresh citrus notes of bitter orange, lime and grapefruit. Develops a complex floral note of rose and wallflowers with crushed green herbs, coriander and gooseberry all underpinned by mixed spice. Sugar kelp adds to the complexity and richness and gives a dry maritime note.
Palate: Refreshing gin with good balance between the bitter juniper and pine and the sweet fruit flavours of mango, grapefruit and orange. A green herb flavour has developed of crushed coriander. Distinctive and smooth with a dry, flinty taste.
Finish: Overall a long, clean finish. As the juniper and citrus fade away, sweet vanilla and black pepper remain with a gentle reminder of the sea.

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Bacardi White Rum (700ml)

PUERTO RICO
$61. 99
Bottle
$743.88 Dozen

ABV: 37.5%
Claimed to be the first refined rum, Bacardi is double filtered through charcoal for smoothness and aged in natural white oak for character. This is low on aromatics with a dry flavour and finish to suit light and fresh cocktails. 37.5% alc./vol.
Other reviews... Well, would you believe it, this is the first time we're tasting this little number on purpose. I imagine it's mostly destined for cocktails. Colour: white. Nose: sugar syrup, a hint of cologne, and a touch of hay. It’s as light as a chick's feather. Mouth: utterly inoffensive, with a taste that's mostly neutral alcohol and the faintest hint of lemon. A smidgen of brown sugar, if you really look for it. Finish: virtually non-existent. Comments: the best thing about it is that since there’s almost nothing there, there can’t really be any flaws either. Let’s not forget that this tipple and its cousins helped its owners build a spirits empire that now includes gems like Aberfeldy, Craigellachie, Aultmore, Macduff, Brackla, Teeling, and of course Dewar’s. Oh, and the marvellous Worthy Park. Couldn’t they sneak 10% of Worthy Park into Bacardi? Or perhaps do a Bacardi 'Jamaican Tribute'? I’d add that these humble spirits also help us keep our scoring scale nicely tuned, wandering down its lower reaches from time to time. We 'might' have more Bacardi today... Or not. 30 points - whiskyfun.com
Enjoy straight or beat the blues with a “Gloom Chaser”:
- In shaker: a teaspoon of Curacao,
- the juice of one quarter lemon,
- one half glass of Bacardi,
- shake well and serve.
The Bacardi Bat Device...
The Bacardi Bat Device appears on every label of every product carrying the Bacardi family name. According to Family lore, it originated in 1862 when Don Facundo’s wife, Dona Amalia Lucía Victoria Moreau, suggested employing the Bat as the trademark for their new rum. Upon entering the first Bacardi distillery, Amalia noticed a colony of fruit bats living in the rafters. Bats had great significance in Dona Amalia’s world. As a lover of the arts, she knew that Cuba’s extinct native people, the Taínos, regarded bats as possessors of all cultural goods. And she knew from local lore that bats were popularly thought to bring good health, fortune and family unity.Her suggestion also was hardheaded and pragmatic. Because of the high rate of illiteracy in the 19th century, a product needed a memorable graphic logo -- a trademark -- to become identifiable and sell. Reports quickly flew across Cuba of Don Facundo’s choice new charcoal-mellowed rums: the carefully aged, rich, dark sipping rums and a miraculous new light rum that was smooth, civilized and astonishingly drinkable. But the bat mythology also helped. Word of Don Facundo’s Bat spread side-by-side with word of his smooth rums. The Bat, local storytellers attested, brought good fortune and added magical powers to his rum. Today, the Bacardi Bat is a welcome character in more than 170 countries around the world where Bacardi rum is enjoyed. Clearly, Don Facundo’s exclusive formula, proprietary charcoal-mellowing, and aging processes give Bacardi rum its superior quality and premium smoothness. But with the Bat as the trademark, the rums have continued to raise the Company’s fortunes to new heights!
Classic Cocktail: The Daiquiri Strawberry
The Daiquiri is a family of cocktails whose main ingredients have traditionally been rum and lime juice. There are several versions however, with some like the Strawberry Daiquiri having a texture similar to a smoothie. Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon.
40 ml White Rum
20 ml strawberry liqueur
3-4 strawberries (depending on their size)
40-60 ml lemon juice
a cup of crushed ice
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- Nicks Import
Ciroc Mango Flavoured Vodka (700ml)

FRANCE
$79. 99
Bottle
$959.88 Dozen

ABV: 37.5%

Infused with a distinctive blend of mango, resulting in a taste experience that's lusciously tropical and smooth.
Whereas most vodkas are produced from common starches such as wheat or potatoes, Ciroc is made from Ugni Blanc grapes left on the vine for extended ripening. The fruit is sourced from Gaillac in the Southwest of France, (nestled between Roussillon and the Pyrenees in the South and the Gorges of the Tarn in the East). After harvesting, the juice is pressed, cold fermented then distilled five times - the fifth time using specially-designed, traditional copper pot-stills. 37.5% Alc./Vol.

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Arran Machrie Moor Cask Strength Single Malt Scotch Whisky (700ml)

Isle of Arran, SCOTLAND
$139. 99
Bottle
$1679.88 Dozen

ABV: 56.2%

Note: The Machrie Moor range often arrive in to our store suffering from minor damage in transit. This is out of our control. When we dispatch to you we will re-pack to avoid further damage in transit but you should allow for possible dents and scratches to the metal tins.
We were enamored with Arran's early efforts which were defined by pristinely clean, sweet, unpeated malt. Like many others, Arran has diversified its portfolio since its inception, now offering a range of wood finishes, cask strength bottlings and even a peated whisky under the Machrie Moor label (it seems every distillery has to have at least one nowadays!) Their collection places Arran along side the likes of Springbank and Bruichladdich for sheer innovation and breadth. The cask strength version peated at 20ppm was released in 2014 and was a slightly disjointed but notable debut. The latest version [2023] takes the spirit to new heights, particularly in terms of texture; It's intense and malty with a kind of juicy grilled pineapple quality that dominates, the finish reclaiming some of the smokiness, lingering with tingling peppers, chillie heat, ash and trace lanolin. Rather than trying to mimic Islay, this revels in the quality of the distillate, leaning towards traditional Highland peated malts, especially on the palate. 56.2% Alc./Vol. Non chill filtered.
Other reviews... a heavily peated cask strength monster of a whisky, but being an Arran it manages to retain a sweet fruity core for that peat to balance against. It walks that delicate line between peat explosion and fruit bomb and is truly a tasty whisky. The addition of water brings up more honey, malt and even more fruit notes, but doesn’t do much to increase the depth. It all seems to come across fairly topical and it doesn’t take too much water to neuter it completely. So if you pick up a bottle of Arran Machrie Moor Cask Strength go easy with the water. I only needs a bit to open it up, but even without it’s a lovely crisp, sweet and peaty malt. - thewhiskyjug.com
[First batch tasted]. Wood smoke, warm tar, and emerging new leather on the bold nose. Sweet peat and spices on the palate, barbecue sauce, and black pepper. Long in the finish: vanilla, with sweet smoke and chili. 84 points - whiskyadvocate.com, reviewed by: Gavin Smith (Spring 2015)

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- 91
2000 Gordon & Macphail The Macphail's Collection Glenturret Single Malt Scotch Whisky (700ml)

Highlands, SCOTLAND
$199. 00
Bottle
$2388.00 Dozen

ABV: 43%

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

From prolific Independent bottlers, Gordon and Macphail, this was the first ever Glenturret to hit our shelves!
The distillery, which claims to be one of Scotland's oldest, offers a number of official age statement bottlings which, to our knowledge, have not yet made it to Australia. The malt makes up a large component of the Famous Grouse blend, and more recently the distillery produced some batches of peated whisky for the Black Grouse blend. Undoubtedly a novelty - even for seasoned whisky lovers - this sherry influenced malt was matured from 2000 to 2015. Jim Murray described the previous release (1999) as "One for those looking for a very different dram".
Tasting note: Copper / brass appearance. Interesting scents of dried hops, ginger ale and hints of spent match in the opening sniff. Second pass sweetens the bouquet slightly adding lucerne mulch and later, dried fruits. Quite nutty, oily, peppery malt with ginger, hay and more toffee and gently bitter dark chocolate evolving in the aftertaste. Closes a little short. Different and difficult to pin down. 43% Alc./Vol.

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Pot & Still Fig Gin (500ml)

South Australia, AUSTRALIA
$69. 99
Bottle
$839.88 Dozen

ABV: 29%

Famous for his delectable Willabrand Glace Figs, in 2016, Willa Wauchope found himself with a surplus of fig syrup. At a loss of what to do with the aromatic by product, he turned to the talented distillers at Applewood. The organically farmed figs are gently poached and the resulting syrup is then slowly added to the gin base. Wauchope has since purchased two stills with the intention of creating his own spirits in the future.
Tasting note: [20ml sample] Bright gold. Opens with a bouquet of fresh figs and traditional botanicals. Brief air contact accents hints of lavender, lemon verbena and earthy juniper while the fruit retreats. Pure and creamy with semi-sweet fig flavours dominating, finishing with delicate peel / herbal freshness. Skillfully balanced. Try it with a wedge of lime. 29% Alc./Vol.

Delivery Information
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Ardbeg Ardbog Cask Strength Single Malt Scotch Whisky (700ml)

Islay, SCOTLAND
$699. 00
Bottle
$8388.00 Dozen

ABV: 52.1%

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

If you love peaty whiskies but don't quite understand why they taste like they do, it's because of peat, or more precisely, peat smoke, which when burnt releases chemicals called phenols. These phenols are absorbed by the malted barley during the drying process in a kiln. The level of phenols is measured in ''PPM' (parts per million) and controlled by the length of time that the barley is exposed to the smoke, the amount of smoke produced and the type of peat used.
Even if 'bogs' are not your thing, peat is actually far more fascinating than first impressions might suggest. It is a relic of the Carboniferous period some 300 million years ago when much of what is now Britain was swampland. As trees, roots, ferns, grasses, animals and even people died or fell into the swamps they were subsumed into the stagnant water and partially decomposed, but did not rot away entirely. Instead an organic fuel formed by their decomposition. Peat is black because of its rich carbon content (the CO2 is not released into the atmosphere as normally takes place in decomposition around oxygen). Yet compared to wood, peat is relatively inefficient to burn. Without a proper furnace, it tends to smoke rather than create much heat.
For a long time a lack of alternative fuel forced 'Highlanders' to burn peat. Coal was simply too expensive for most and there were few trees. The situation began to change around the turn of the 1960's, with the help of technological progress in large industrial scale maltings. It then became possible to produce vast quantities of malted barley without peat. Speyside and Lowland distilleries were amongst the first to change to coke (a high carbon form of coal) as a combustible, as new railway networks to transport the fuel encouraged the transition. Remoter regions like Islay persisted with peat.
Today, there's no question that peat-smoke derived flavours in whiskies are increasingly desirable. Consequently, peat is now used not only on Islay by the likes of Ardbeg, but also on Orkney, in the Highlands, Campbeltown, as well as in Speyside. Peat is usually extracted close to the distillers or maltsters. Distilleries prefer the top part of the bog, because the upper crust of peat found there tends to be 'richer', more rooty and generate more smoke and impart more flavour.
At some stage of his or her drinking career, every hairy chested peat freak has probably wondered "Why don't peaty whiskies all have the same kind of 'peatiness'." Instead, we find that peat comes in a remarkable array of sensory guises, and also contributes an almost oily mouth feel, as well as added depth, richness and sweetness. Its flavours are expressed differently in whiskies from different distilleries and range from notes reminiscent of lanolin, wet wool, iodine, seaweed, bacon, tobacco smoke, engine oil, tar, manure and wet earth.
As much of Scotland is (in parts) covered by a meter-thick layer of peat, it's been supposed that different types of organic matter in the different regions, have created different types of peat which impart, in turn, different flavours to the finished whisky. For example, historically there have been few trees on the Orkney islands so there are no tree roots in the peat, making it lighter and quicker to burn. Whiskies from this area, like Highland Park, tend to have a more lightly smoked flavour than Islay malts. Is this an argument for 'peat' and 'terroir'?
Patrick Brossard of http://www.whisky-news.com recently reported on a study that approaches this question. In 2009, B.M. Harrison and F.G. Priest published an article on the composition of peat in the production of Scotch Whisky and the influence of its geographical source, extraction depth and burning temperature: "Peat samples from four locations (Islay, Orkney, St. Fergus (Aberdenshire), and Tomintoul (Speyside) were analyzed using Curie point pyrolysis in combination with gas chromatography-mass spectrometry".
[As in the simpler process of distillation where small molecules fly out first, followed by the big ones (so alcohol is separated from water), with gas chromatography a sample is heated to evaporation in order to release volatile compounds. Since all the molecules of a given structure will behave more or less identically, they exit the machine collectively and at the same time. As each 'puff' of molecules is released, a computer generated graph peaks corresponding to the most abundant chemical compounds. The higher the peak, the greater the number of molecules of acertain type are present].
"In total, out of the 106 products identified, 92 compounds were having a significant effect on the separation of the four geographical locations. The compounds were broadly split into the following classes: phenolic compounds, carbohydrate derivatives (“sugars”), aromatic compounds, and nitrogen-containing compounds".
"The ratio of phenol derivatives (carbohydrate derivatives to guaiacols, syringols, and phenols) was the major discriminator between the samples of the different geographical regions, explaining more than 60% of the variance. St. Fergus and Islay samples were characterized by high percentages of guaiacols (aromas described as aromatic, phenolic, burnt, woody, bacon, savoury, smoky, and medicinal), syringols (aromas described as aromatic, phenolic, spicy, smoky, baconlike, sweet, medicinal, creamy, meaty, and vanilla), and phenols (aromas described as aromatic, phenolic, burnt, woody, bacon, savoury, smoky, and medicinal) in the pyrolysate [i.e. burnt peat]. Relatively high proportions of carbohydrate derivatives in the [burnt peat] characterized Tomintoul and Orkney samples."
"In the distillate (new make), the origin of the peat could be clearly identified by analytical methods. By sensory analysis (by “human nose”), the spirits using Tomintoul (Speyside) peat were more medicinal than the spirit using Hobbister (Orkney) peat. The level of peat aroma was low in the St-Fergus spirit (Aberdeenshire) despite a high abundance of aromatic peaty aromas, but the spirit was sweet, spicy and medicinal."
The upshot of the study indicates that the source of peat will have an impact on the flavour of the whisky. It's a conclusion which may reignite the debate over Scotch whisky 'terroir' beyond the simplistic Highlands / Islands / Lowlands trichotomy. If for you, that's just all too involved, simply pour yourself a glass of Ardbog and revel in the remarkable synergy that whisky and ancient earth can offer.
This limited edition Ardbeg was matured for ten years in American oak ex-bourbon barrels and Spanish oak manzanilla sherry seasoned butts and bottled without chill filtration. Flawless bright gold appearance. Opening aroma offers up choc fudge and brandy cream, yet with a lovely freshness that accentuates on the second inspection, which, minutes later sees the bouquet lighten slightly and turn more salty, with citrus peel and hints of balsamic. A light entry develops into a concentrated mid palate, superbly balanced for the strength, dry to medium dry, creamy, vanilla laced peat flavours building towards the salty, tangy, gently warming finish. Concludes with dried herb / lavender-like notes and the vanilla / choc fudge returning into the lengthy aftertaste. 52.1% Alc
Other reviews... The follow-up to last year's Ardbeg Day, here's the cult distillery in its funkiest guise with a nose that's reminiscent (I'd imagine) of a frontier trading post: all pitch, furs, and gun oil. Some mint hangs around in the background alongside eucalyptus. This is an earthy, in-your-face Ardbeg with a hint of box-fresh sneakers indicating some youthfulness. The mouth is thick and chewy: wild mint, oily depths, and the slightly manic energy typical of Ardbeg's young. 91 points - whiskyadvocate.com

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Parker's Heritage Master Distiller's Blend of Mashbills Bourbon Whiskey (750ml) - Sixth Release

Kentucky,
$1499. 00
Bottle
$17988.00 Dozen

ABV: 68.95%

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

A blend of rye heavy and wheat-based Bourbon mashbills, aged since 2001 and bottled at a hefty 68.95%. Another belter from Parker Beam that won't be on our shelves for long.
Other reviews... the sugars arrive as though blasted though a cannon...Shows plenty of muscle, but subtlety and sophistication in equal measures too. 94.5 points
- Jim Murrays Whisky Bible 2016
A blend of two different 11 year old bourbons—one being a rye-based bourbon, the other being wheat-based. The wheat lends drinkability, while the rye contributes a spicy zing. The combination works very nicely, with light toffee, nutty caramel, nougat, soft orchard fruit, black cherry, vanilla, and cinnamon. (Note: this is the first of three different batches that will eventually be bottled.) 91 points
- www.maltadvocate.com, (Winter 2012) Reviewed by: John Hansell

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- Nicks Import
Schrobbeler Herbal Liqueur (1000ml)

NETHERLANDS
$64. 99
Bottle
$779.88 Dozen

ABV: 21.5%

Created by Jan Wassing in 1973, Schrobbeler is produced as a herbal remedy and employs an impressive 43 herbs.
Packaged in a traditional earthenware bottle. Best serve slightly chilled. 21.5% Alc./Vol.

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Beltion Anisetta Liqueur (700ml)

ITALY
$49. 99
Bottle
$599.88 Dozen

ABV: 24%

The Beltion brand was born after the second world war when Giacomo Gianandrea began selling his production of almond milk. The name (and the milk) soon became popular throughout Southern Italy. Fast forward to 1995, when his children set up a modern operation with a view to extend the brand to a wider range of cordials and spirits from the classic Italian repertoire. These include Sambuca, Anice, Amaro and an unusual expression of a liqueur standard, 'Opera Beltion White Amaretto'.

Tasting note: Crystal clear and slightly viscous in appearance. Offers attractive, lifted scents of fresh star anise and liquorice strap. Light to medium bodied, silky textured and with restrained sweetness, the palate repeats the bouquet. Finish is creamy and balanced fading with moderate persistence. 24% Alc./Vol.

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Buller Wines Calliope Rare Rutherglen Topaque (500ml)

Rutherglen, Victoria, AUSTRALIA
$250. 00
Bottle
$3000.00 Dozen

ABV: 18%

Closure: Screw Cap

Notes from Bullers... Limited quantities of this exceptional wine are bottled each year to maintain the standard of what is considered to be one of the world's great dessert wines. The nose shows lashings of toffee, figs and cream. Exceptional length and remarkable clean finish complement the honey, figs and toffee on the palate. 18% Alc./Vol.

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- 96
2016 Dr Loosen Erdener Pralat Riesling Auslese GK (375ml)

Mosel, GERMANY
$84. 99
Bottle
$1019.88 Dozen

ABV: 9%

Closure: Cork

Other Reviews....
More exotic than Dr. Loosen's other 2016 auslese and a bit more opulent too, but it also has a very serious structure that drives the powerful finish. Drink from 2020 to 2060.
96-97 points
Stuart Pigott - jamessuckling.com

This offers a gorgeous nose of almond, pear, candied orange zest, a hint of pineapple, coconut minty herbs and spices. The wine develops a smooth and creamy feel on the palate and leaves a delicately powerful feel of herbs and spices in the long and superbly intense finish. This beautifully baroque expression of Auslese GK is still rather bold and will need a little bit of time to fully develop its inner balance. 2026-2046.
93+ points
Jean Fisch & David Rayer - Mosel Fine Wines

Whether it’s a function of the site or of the level of botrytis, this leaves behind the primary juiciness that characterized the “regular” Loosen Auslesen of the vintage. But it’s lovely nonetheless. Orange and muskmelon are mingled with decadent lily, headily sweet gardenia and musky peony both on the nose and on an expansive, glycerol-rich palate loaded with inner-mouth perfume. That perfume, like the wine’s ripe fruit flavors, lingers impressively, if without much animation. (This was bottled shortly after my late July 2017 visit.)
91-92 points
David Schildknecht - Vinous

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- 89
Dudognon Reserve des Ancetres Cognac (700ml)

Cognac, FRANCE
$250. 00
Bottle
$3000.00 Dozen

ABV: 40%

The Dudognon family have grown grapes in the small town of Lignières-Sonneville, in the heart of Grande Champagne, since 1766. When it comes to Cognac, they have remained committed to creating an artisan product. Decisions made during distillation are purely from the glass, the oak for their barrels is air-dried for five years next to the chai, and while many cognacs are laden with permitted additives (sugar, boisé, caramel), water is the only secondary ingredient at Dudognon (because of this, their colour is relatively light). Their Reserve des Ancetres is approximately thirty years old.

Tasting note: Deep gold colour. Initial nosings are restrained. Ten minutes in the glass yields moderate scents of honey, apricot, fig and a trace of pepper. The palate shows good concentration with a nice balance between fruit and grippy tannin, though overall the mouthfeel remains very dry by Cognac standards. Spicy, cedary, vanillan oak back palate. Finishes quite dry and slightly tannic. An attractive aperitif style. 40% Alc./Vol.

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- 94
Cappelletti Pasubio Amaro Digestif Liqueur (750ml)

ITALY
$54. 99
Bottle
$659.88 Dozen

ABV: 17%

One of the first amaro recipes created by Guiseppe Cappelletti at the beginning of the 20th century using an aged wine base. Notes of the old alpine style here include blueberries, strawberry confit, pine sap and mountain herbs.
Tasting note: Cloudy sienna brown. Integrated aromas hint at ripe juniper, pine needle, berry tart and delicate herbaceousness. Medium bodied with a refreshing piney, minty edge over sweeter notes of dried berries and crushed grapes. Mildly bitter with herbal freshness to finish. Resembles high quality vermouth. Very satisfying. 17% Alc./Vol.

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The Simple Syrup Co. Crawley's Bartender Orgeat Syrup (750ml)

New South Wales, AUSTRALIA
$32. 99
Bottle
$395.88 Dozen

Closure: Screw Cap

Nicknamed #86, after the specific number of versions were created before deciding upon this particular hand made recipe produced from crushed almonds and mahlab kernels. The nose is of saturated bitter almonds and a subtle spiced cherry. The flavour builds to mid peaks of bright sweet spice closing off to deep long creamy almond finish.
Suggested cocktails for inclusion are the Fog Cutter, Army Navy, Japanese Cocktail and the Mai Tai.

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- 90
Zilzie Wines Selection 23 Prosecco

AUSTRALIA
$11. 99
Bottle
$143.88 Dozen

Cellar: Drink now (2016)

ABV: 11%

Closure: Cork

A frothy white mousse dissipates to reveal a very pale straw base colour with a very fine bead that shows exceptional persistence. Aromas of pear and green apple overlay some lemon sherbet characters. The palate has fruity pear, green apple and lime flavours with a burst of lemon sherbet on the crisp dry finish. Aftertaste of ripe pear, green apple and fresh limes. A simple but flavoursome quaffing prosecco.
Drink now.
Alc 11%

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- 95
Tesseron Lot 53 XO Perfection Cognac (700ml)

Cognac, FRANCE
$550. 00
Bottle
$6600.00 Dozen

ABV: 40%

100% Grande Champagne cognac, with the oldest component reaching half a century in barrel.
A blend of Tesseron’s stocks of Grande Champagne cognac distilled in the 1950s from a base of Ugni Blanc and a small addition of Folle Blanche. With fifty years in barrel, it continues the theme of Lot 90 and Lot 76 but heads into more refined territory; Tasted from a 50ml sample, the nose is a slow-burn affair, developing aromas of nectarine, dried apricot, peach and rancio that follow through in a sublimely soft entry; delicate acidity brings a linear structure and a fine-tuned vivaciousness through the mid-palate; the finish picks up steam with orchard blossoms (apple, pear), hints of dry triple sec, nectarine, dried figs and cigar box followed by a superb rebound. Arguably the 'sweet spot' in the Tesseron range, balancing age, power and elegance, it's a cognac that demands time and quiet contemplation. 40% Alc./Vol.
Other reviews... They say this one aged for more than two generations in Limousin oak, which might corroborate the number '53', but that's no evidence. Colour: full gold. Nose: we're closer to… old Macallan, seriously. Some beeswax, old books, roasted nuts, various honeys, dried figs, honeysuckle, apricot jam, a tiny smokiness, very dry raisins, touch of pipe tobacco… I'm finding all this very elegant, still pretty classic (no new-age cognac), while the wafts of menthol that then rise to your nostrils are superb. Mouth: 43 or 46% pleaeaeaease! Flower jelly (mullein), peaches, mirabelles, quinces, lavender honey, not that many sultanas, a little bit of rice pudding, custard. Superb freshness. Finish: medium, with a few soft spices but the mirabelles remain firmly at the helm. Touch of pine resin and chartreuse in the aftertaste. Comments: some Vivaldi in a bottle (note to self, try more Tesseron). 90 points - whiskyfun.com
...The nosing passes find an oaky/nut paste aroma with fruity notes of berries, dried fruit, plums, pears and soft cheese. The palate entry is composed, succulent and honeyed; by midpalate the flavors deepen to include caramel, rancio and orange rind. Finishes beautifully with depth, finesse and maturity. 96-100 points - winenethusiast.com

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Fee Brothers Celery Bitters (150ml)

Rochester, New York, UNITED STATES
$25. 99
Bottle
$311.88 Dozen

ABV: 1.29%

Closure: Cork

With Fee Brothers producing an already extensive range of bitters, it was only a matter of time before this old recipe saw light once again. Celery Bitters saw its hey day's in the 19th century where it was produced and manufactured by multiple companies.
Along with other styles of bitters it was initially used for medicinal purposes, over time it's uses have broadened to a common digestive and now, a blending component in cocktails. Recommended uses range from the obvious Bloody Mary, to the not so obvious Dry Martini. A recipe for the Garden & Tonic can be found below. Enjoy!

Cocktail Recipe: The Garden Tonic
30-45ml Plymouth gin
2 teaspoons of St. Germain Elderflower liqueur
2 dashes of Fee Brothers celery bitters
90ml Indian Tonic water
4 mint leaves
3 cucumber slices
lime wedge

Click here for Classic Cocktails.

Delivery Information
- 92
- 92
The Gospel Solera Australian Rye Whiskey (700ml)

Melbourne, Victoria, AUSTRALIA
$84. 99
Bottle
$1019.88 Dozen

ABV: 42.5%

A 100% rye made in Brunswick, Melbourne from all-Australian grain grown in the Mallee. Following double distillation the whisky is matured in a two-story tall bespoke solera system composed of new American oak and x Australian wine barrels. On the nose this sweeter-styled rye hints at toffee apple, buttered Ryvita, light caramel fudge and low-key muddled mint. Oily yet fresh with good weight and feel, a fanning burst of rye spice leaves you with shades of chocolate box, oily grains and finally, mint sprigs. It's silky and very accessible rye with a subtle winey twist. Try it with dry ginger ale and a slice of orange. 42.5% Alc./Vol.
Other reviews... Solera Rye is The Gospel's entry–level product, designed as an easy–going mixing whisky to rival imported American whiskies like Jack Daniel's, Jim Beam and Canadian Club, and as such, it's one of Australia's most reasonably priced and widely distributed whiskies. "Solera" refers to the Spanish method of maturing sherry. It's essentially a way of saying that this product is a blend of older and younger whiskies, which is a good way to achieve consistency over time. The result is a light, bright, approachable whisky that rivals its imported counterparts in quality and complexity. It smells like a big bite of Cherry Ripe with lots of warm, fruity oak and a hint of forest floor. There's also good integration here; it's playing nicely with all the fruit and oak notes. There's also a wonderful aroma of apricot museli bar, a common finding in Australian–produced rye whiskies, and sets them apart from American rye. This product has improved markedly since it was first bottled as The Gospel's inaugural release back in TKTK, so if you haven't tried it in a while, it's time to look again. Is it the world's most complex whisky? No. But it's punching well above its weight nonetheless. 92 points - Fred Siggins (2025), winecompanion.com.au
...Geez this is fun. Super quaffable on its own. But the sweetness from the new oak and the wine and the savoury oomph from the rye spirit turns this into a rockstar when mixed. Highballs all the way, awesome manhattans, too. - ozwhiskyreview.com.au
Silver at the 2023 & 2024 International Wine and Spirits Competition

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- 91
- Nicks Import
Maxime Trijol VS Cognac (700ml)

Cognac, FRANCE
$59. 99
Bottle
$719.88 Dozen

ABV: 40%

Everything you could want in a VS Cognac, and at an extraordinary price.
Tasting note: Brilliant topaz. Generous aromas of candied orange peel, ripe plums, apricots and vanilla follow in a medium to full bodied, fleshy VS with lots of yellow stone fruits. Peppery to finish with cedary oak and trace rolling tobacco through the aftertaste. Flavoursome, well balanced and perfect for cocktails. 40% Alc./Vol.
Other reviews... A wonderfully rounded 3 star Cognac with nutty, buttery notes. 4.5 stars - diffordsguide.com 40% Alc./Vol.
Notes from the producer... Straw yellow. Intense, fruity, floral aromas, reminiscent of the flowers of the vine in June.

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