While most other Japanese distilleries have followed the methods of Scotland, Mt. Fuji Distillery is influenced by major whisk(e)y producers all around the world, which explains this tri-part blend distilled using three different methods, each giving their own unique flavour profile. Although the exact mash-bill isn't stated, the backbone of the spirit is reported to be a 'Canadian style' grain, made with a batch distillation in something similar to a kettle still. That's supported by a Bourbon-style distillate using a Doubler, and a third Scotch-style light grain put through a continuous multi-column still. The triptych of profiles comes through in the flavours. Fuji smells a little more malt-like than typical single grain with creamy soda and vanilla malt enhanced by delicate fruity notes like stewed pears and caramelised apples. It's also fuller, richer and with more mouthfeel than you'd anticipate. There are the standard lashings of vanilla wafer but they sit over a backdrop of poached orchard fruits and warming wood spices, followed by more creamy soda, hints of dried banana and a lovely flourish of American oak which gives a Bourbonesque or light rye character to the finish. This release was initially for bars only, but from early 2021 it became available for regular tipplers in Japan and then abroad. A good thing. It's a single grain with terrific mouthfeel, and one that deserves a wide audience. 46% Alc./Vol. Non chill filtered. Notes from the producers... NOSE Aromas of poached pear, rustic fruit tart, Cognac and marron glacé. PALATE Seamless mouthfeel with multi layered flavours of poached pear, orange marmalade, raspberry jam, baking spices, and bitter chocolate. FINISH Mellow with gentle sweetness and pleasant spiciness, smooth with medium length finish and a hint of exotic incense.

This tequila is crafted using 8-12-year-old 100% Weber Blue Agave and is matured in American and French Oak barrels for no less than six months. This rich liquid has notes of buttery caramel, mild spices and a touch of smokiness, which is imparted by the finishing process.

Richard Hennessy Cognac is an exceptional Cognac that pays tribute to the founder of the House of Hennessy. Drawing on some two hundred years of knowledge, talent, expertise and passion, this blend is a unique

"...you can buy me a dozen of these roses any day of the week." - breakingbourbon.com Produced from a mashbill of 60% corn, 35% rye, and 5% malted barley, the strain of yeast used for the Single Barrel bottlings is Four Roses' version “V” which is described as being "delicately fruity, spicy, and creamy." (The distillery is unique in that it uses five different strains to create ten different whiskies). Ages will vary in this series, (a seven year minimum is cited by one source). Regardless, the aim is to bottle when the whiskeys are deemed to have reached their peak, with each barrel yielding approximately 180 bottles. Each release is individually marked with a warehouse and barrel number which is not predictable and subject to change without notice. It's also part of the fun: No two barrels create identical tasting Bourbons, thus the single barrel concept provides the opportunity to appreciate and compare whiskies from different barrels and aging locations. [Barrel RN 8-4R tasted] Bright burnished copper penny colour. A robust Bourbon sniff with a dense core of vanilla custard and caramel fudge overlaid with peppermint, balsa wood, cocoa and hints of cherry. Concentrated yet controlled with razor sharp sweet/dry balance; a burst of vanillan oak, honey and spiced peach, offset by a tangy, vibrant finish. Glace cherry is followed by late mint freshness. Text-book poise and length. As complete a Bourbon as you could expect to find in its category, this really over delivers. 50% Alc./Vol.

In 2017, the Tatsumi Distillery opened in Gujohachiman, Japan and uses traditional brewing practices and materials such as copper pot and kabutogama stills to produce high-quality Gin and Absinthe. The kabutogama still is an old method of distillation that was popular until the late 19th century and the owner Mr. Tatsumi is dedicated to reviving this method through his patience and expertise. His passion for creating unique and authentic spirits is gaining recognition from industry peers and consumers alike. Tatsumi, the owner of Tatsumi Distillery, has created an exceptional craft gin using only one botanical, Juniper berry sourced from northern Macedonia, known for its high quality. The juniper berries found in North Macedonia are distinct due to the unique natural terroir, which results in a high concentration of essential oils. These berries grow wild on high mountain slopes that are unpolluted and pristine, making them the ideal choice for crafting the world's finest gin. Tatsumi Distillery Gin is distilled from two different Shochu bases, Sake Lees Shochu & Chicory Shochu, using the traditional Kabutogama still. To ensure consistency, Tatsumi Distillery Gin is handmade in small batches of less than 500 bottles. Tatsumi Distillery Gin has a woody taste similar to that of coniferous trees, along with a subtle hint of citrus and a fruity aroma reminiscent of Ginjo-Sake. The palate is dominated by the clear flavour of juniper berry, which is pleasantly spicy. The aftertaste is complex and rich, with a depth that comes from the carefully selected base spirits.

Established in 1994 Sullivans Cove is the quintessential small-batch luxury whisky. Distilled in Hobart, Tasmania, Sullivans Cove single malt is made using traditional methods and 100% Tasmanian ingredients. Inspired by nature and patiently aged the distillers aim to seek the sublime. Each cask is nurtured to it's natural peak, thousands of tiny decisions go into helping each cask reach its full potential. No two batches will be the same and every batch an opportunity for exploration. Tasmania has some of the cleanest water in world, making it an ideal place for producing world class whisky. Tasmania also has some of the best barley growing land in Australia. The combination of good grain and good water is the foundation of all good whisky. 100% Tasmanian malted barley is used to make all Sullivans Cove whiskies. The wash is brewed locally by brewers with decades of experience before being double distilled in a unique, Tasmanian built pot still (her name is Myrtle). The first distillation, known as the "wash run" produces "low wines" of about 20% abv. The low wines are then put back through the still for the "spirit run" to produce a spirt of around 70% abv. This spirit is then diluted to 63.5% abv before it enters into the casks for ageing. The majority of whiskies are aged in either 200L American oak ex-bourbon barrels, or 300L French oak ex-tawny barrels. Allowed to mature over many years in the unique Tasmanian climate - generally between nine and eighteen years. Sullivans Cove American Oak Single Cask is the distilleries most awarded expression, and is overall the most awarded Australian whisky ever. Aged in 200L American oak ex-bourbon casks, this whisky represents the defining style of Sullivans Cove, with a strong malt backbone and flavours of vanilla, caramel, stone fruit, white flowers and powerful oak. As a single cask bottling, every tiny batch is different, expressing the unique characteristics of each barrel. Bottle Information Barrel Number - TD0261 Bottle Number - 58 of 244 Filled Date - 17/03/2008 Decanted On - 29/11/2021

Mars Iwai Tradition Blended Whisky is a Japanese blend of 25% corn whisky and 75% malt whisky. Mars Iwai Tradition was aged in a combination of bourbon, sherry and American white oak casks which gives it a distinctively rich and full bodied finish. Rich gold in colour, Mars Iwai has a complex fragrance of sweet honey and malt. Notes of burnt sugar cane, sweet peat, orange marmalade, cedar and cigar can be enjoyed. In the Miyata village on Kuyshu Island is the Shinshu distillery (aka "Mars"), founded in 1985 by Hombo Shuzo. Shinshu’s whisky is distilled only during the island's harsh winters. In operation from 1985-1992 and then 2011 to present, this is actually Shuzo's third domestic distillery. The previous have been the Yamanashi Distillery (1960-1969) and the Mars Kagoshima Distillery (1978-1984).

Created by a “beautiful young woman” , this ancient amber coloured Italian Liqueur dates back to 1525. It was gifted to the artist ‘Bernardino Luini’, a member of the Leonardo da Vinci School. The said “beautiful woman” was subsequently immortalised by Luini in a renowned fresco in Saronno (although, the true source of Luini’s inspiration remains a matter of some speculation.) Commercial production of the recipe was begun in the 18th Century by the Reina family in their apothecary shop in Saronno. There are seventeen ingredients in all. The nose displays spirity almond and spice aromas. DiSarrono's natural apricot fruit sweetness is subtly countered by the addition of crushed almonds. Beautifully balanced, the lush, full-bodied palate explodes in flavour on the mid palate finishing with fantastic persistence. A liqueur with universal appeal, enjoyable in coffee, on the rocks or in a range of cocktails. 20% Alc./Vol. Further notes... Deep amber. Rich marzipan and vanilla nose. A rich attack leads a supple, velvety palate with lightly sweet almond and caramel flavors. Finishes for a mile with waves of complex, nutty flavor. An elegant classic. 92 points (Exceptional) - tastings.com Try a “Splash”: 1/3 DiSarrono; 2/3 Orange Juice; garnish with an orange slice or lime wedge and serve over ice.