Manual Tax Collection

ELUSIVE UMAMI is a limited-edition whisky that embraces the world of taste in a pioneering expression from Blue Label, inspired by one of the world’s most hard-to-define and alluring profiles: UMAMI. Master Blender Emma Walker and World-Renowned Chef Kei Kobayashi have joined forces and years of expertise to create this exquisite Blended Scotch Whisky. Selected casks from inland and costal distilleries are hand-picked at the height of their maturation for their unique umami profile - only one in 25,000 casks succeeds in bringing this elusive character to life. A beautifully balanced Scotch of sweet and savoury flavours, with notes of blood oranges and red berries, a touch of smoked meat, warming salt and pepper with a long, sweet fruit finish. Best served ice cold with caviar to unlock the full depth of this unique sensory experience

- Johnnie Walker

Cascahuin Anejo Tequila (88 Proof)

Aged for 14 to 16 months inside American Oak barrels

Fortaleza Reposado Winter Blend 2025

**This may be filled with a 700ml or 750ml bottling**

Frank August presents Case Study: 03 Winter Cover Rye, a meticulously crafted Kentucky Straight Rye Whiskey that captures the bold spirit of winter. This exclusive small-batch release is distilled and aged in Kentucky, with each step carefully managed to produce a whiskey of exceptional quality and character. Comprising only three barrels, this batch offers a rare and unique tasting experience, reflecting the distiller’s commitment to excellence and innovation.

100% Estate-grown, hand-harvested sugarcane naturally fermented and distilled in Brazil's oldest triple-pot still. 40% ABV rested in stainless steel tanks before bottling. Magnifica Cachaça Cristal is Rio De Janeiro's top selling cachaça de alambique and can be enjoyed across the city from institutional Brazilian steakhouses to World Top 50 bars.

Notes of fresh sugarcane, green banana, and tropical fruits. Perfect for sipping chilled or in a classic Caipirinha. 

80-Proof

 A traditional high corn bourbon aged on new charred American oak barrels which is then finished on sugar maple wood to impart just a hint of vanilla and earthy maple sweetness. Never chill-filtered and no syrup or sweeteners added.

High West Double Rye Whiskey is a spicy rye whiskey with a perfect balance of bold spice, gin-like botanicals, and honey notes. This barrel aged whiskey stands out in cocktails, neat, or on the rocks.

This is a 375mL bottle 

The non age stated expression of black maple hill from back when the brand was sourcing excellent Kentucky straight bourbon.

*Bottles likely contain Minor, non-connecting hairline cracks in the wax*

“Sour mash” typically refers to a popular method of whiskey making in which a portion of previously fermented mash is used in a new batch. It helps ensure flavor consistency — which isn’t, in fact, sour. In the case of Michter’s, it also refers to a type of whiskey whose mashbill doesn’t contain at least 51% of any single grain. Michter’s added US*1 Sour Mash to its permanent roster in 2012; nearly a decade and a half later, the distillery is releasing its first-ever Barrel Strength Sour Mash as a limited edition.

Michter’s history with Sour Mash actually goes back to its previous incarnation in Pennsylvania, where the distillery had operated under different names since 1753. Michter’s current president, Joe Magliocco, had a summer job selling Michter’s in the late 1970s. “The most popular type produced by the Pennsylvania distillery was Michter’s Sour Mash,” he remembers. “It was a wonderful whiskey that, while not being classified as a rye — which would have been marketing death in those days — was made with a fair amount of rye grain.”

The Pennsylvania Michter’s went out of business in the late 1980s; several years later, Magliocco bought the name and revived the brand in Kentucky. He remembers, “We wanted to honor the heritage of the brand with an interesting and delicious whiskey.” 

Magliocco got Michter’s then-master distiller, Willie Pratt, to try to recreate the Sour Mash expression. “While we did not have any recipes for the whiskey produced in Pennsylvania,” Magliocco says, “we did have a lot of old bottles that we could use to target the Pennsylvania version and then compare to the newer version we were creating. “After years of working on it, Willie called me one day and said, ‘I got it!’ I asked Willie, ‘Is it as good as the Pennsylvania Sour Mash?’  He said, ‘No, it’s better.’”

Barrel Strength Sour Mash shines a brighter spotlight on an expression that fans of higher-proof and cask-strength whiskies may have typically overlooked at its standard 43% ABV. The barrel-strength expression is made in exactly the same way, using exactly the same mashbill, as standard Sour Mash — the only difference is that it’s not proofed down with water before bottling. McKee notes that “the average proof of the batches being offered for the first release is 55.75% ABV, which is significantly higher” than the original Sour Mash. 

Barrel Strength Sour Mash follows in the footsteps of Michter’s Barrel Strength Rye, which debuted in 2015, and Barrel Strength Bourbon, which bowed in 2017. All barrel-strength expressions are limited editions that are released periodically; the bourbon is currently available exclusively at Michter’s Fort Nelson distillery. Exact quantities of the sour mash are known only to Michter’s, but given that it’s a first-time release from one of America’s most acclaimed whiskey distilleries, it may not stick around for long.

Swell de Spirits is an independent, family-owned bottler based in Pessac, France. The company was founded in 2021 by Michael Barbaria and Kelly . They release a variety of limited edition bottles of rum, whiskey, Armagnac, and cognac from distilleries around the world.

Los Convidados is a partnership between Michael Barbaria and his friends and associates Bruno Sarabia and Darian Penichet. This Mexican company specializes in Mexican spirits : mezcal, tequila, gin, and rum.

This confidential vintage is born from the collaboration between Swell de Spirits and Los Convidados , produced within the prestigious Cascahuin distillery. Made from 100% Azul agaves aged over 5 years , it follows a meticulous artisanal process: slow cooking in an underground oven for 7 days , traditional Tahona extraction, fermentation in wooden vats with agave fibers, then double distillation in a copper still .

The result: an exceptional Blanco Tequila , bottled at 47% , limited to only 5,000 bottles.

Nose : Gourmet notes of licorice, lemon candy, nougat, fresh herbs and cinnamon brioche.

Palate : Rich and expressive, with aromas of sweet spices, star anise, coconut and white pepper.

Finish : persistent, with the freshness of grass and the sweetness of pastries.

A refined and sophisticated tequila, perfect to enjoy on its own, as a digestif, or to offer an extraordinary taste experience.

This small-batch bourbon offers a bouquet of vanilla spice followed by rich, creamy toffee on the palate. It finishes quickly with a touch of sweetness. 

The World’s Most Awarded Single Pot Still Irish Whiskey is delighted to unveil a new permanent addition to its esteemed family: Redbreast 18 Year Old. A bold expression made even more unique by the addition of cream sherry casks in the aging process.

Matured by our Master Blender in a combination of ex-bourbon barrels and casks seasoned with the finest oloroso sherry, cream sherry and ruby port to elevate Redbreast’s Single Pot Still Whiskey to new heights. Bursting with berry fruit aromas, hazelnut chocolate tones, and caramelized stone fruit sweetness, our latest addition introduces a captivating array of new flavors that complement that signature Redbreast taste.

| 92 Proof | 46% ABV | Aged 18 Years