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.

A rich and velvety Schnapps that captures the softness and intensity of butterscotch.

Reyka is made in Iceland's first vodka distillery. This handcrafted small batch vodka is filtered through ancient lava rocks and made from the purest Icelandic spring water. Beautifully textured and perfectly balanced with a long and clean finish.

The Hakushu Distillery was founded half a century after Yamazaki. Keizo Saji, the second Master Blender, inherited his father’s quest to push the boundaries of what a Japanese whisky could be. He had searched all over Japan for high quality water that would produce the most delicately aromatic whisky. After searching with tenacity to the headstreams of rivers and deep into rugged mountains, he found Hakushu. The Hakushu Distillery is one of the highest distilleries in the world, built amidst the deepest forests of Mt. Kaikomagatake in the Japanese Southern Alps. The majestic forest that surrounds the Hakushu Distillery shelters an abundance of plant varieties reflecting the many expressions of Japanese nature. The malt whiskies born here are simultaneously blessed with a very particular microclimate, verdant forests, and water offering a rare softness only made possible by filtration of rain and snow through thousand-year-old granite rocks. Straight from the untouched forests, soft and crisp waters and mountains of the Southern Japanese Alps, it is no wonder that Hakushu is a "green and crisp" whisky. Created by the dream for a new type of whisky of Keizo Saji, the second master blender, the unique taste made in distinct four seasons in high altitude is praised by the most curious whisky connoisseurs and lovers of gastronomy. The Hakushu range of whiskies, with their crisp and vibrant feel, each one unique in a single malt whisky, will enliven your palate and liberate your senses. Experience the serene essence of Japan’s forests with Hakushu Japanese Forest Bittersweet Edition. This exceptional whisky is a tribute to nature’s beauty, capturing the sweetly complex but sprightly flavour with notes of Manuka honey, orange marmalade, and cacao. A harmoniously balanced bitterness reminiscent of espresso, leaving a delightful, lingering taste. Crafted with precision and care, it reflects the pristine landscapes of Japan, offering a unique journey through the heart of Japan’s forests with every sip. Immerse yourself in the tranquillity of the woods, elevated by the craftsmanship of Japanese whisky-making. Amber with reddish hues, the on the nose are aromas of cloves, apricot and prune. The palate has a sweetly complex but sprightly flavour with notes of Manuka honey, orange marmalade and cacao. The finish is well-balanced espresso-like bitter flavour that lingers pleasantly. This release is part of a limited edition batch, making it a prized addition to any whisky collection. Don’t miss the opportunity to savour the first of its kind from Hakushu.

Classic juniper-led aromas of crushed pine buds, coriander seed, lemon zest and white pepper follow in a light, creamy gin with a medium-spiced, savoury finish showing attractive vibrancy and lift. Recommended for drier-styled Martinis. Botanicals include juniper, Coriander Seed, Angelica Root, Orris Root and Old Man Saltbush. 40% Alc./Vol. Notes from the producers... AROMA Prominent juniper with subtle herbaceous notes FLAVOUR Juniper-forward with coriander spice mid-palate. Finishes with gentle salinity FINISH Dry, aromatic and viscous with saltbush lasting on the finish.

Based on a strong belief people should drink better, not more, Four Pillars is leading the charge to elevate the craft of distilling and celebrate the craft of cocktail making in Australia. Their Rare Dry Gin is made in a truly modern Australian style, capturing the flavours of both Asia and the Mediterranean with a mix of local and exotic botanicals (even using fresh oranges as one of its botanicals rather than dried orange peel). Each bottle is individually numbered, hand labelled and produced in small batches from their small distillery in the Yarra Valley.

Product Information: The Yamazaki Story of the Distillery 2024 Edition celebrates a century of Suntory's craftsmanship and looks ahead to the next 100 years. This unique non-vintage malt whisky distinguishes itself from the classic single malt with a complex blend of malt spirits aged in Mizunara and Spanish oak barrels. Its rich, reddish amber hue alludes to the intricate flavours and richness, promising an extraordinary sensory experience. The 2024 release is immediately captivating with rich sweetness of dried persimmons and a bouquet of spices, including cloves. The palate is mellow and nuanced, layered with orange marmalade and the gentle earthy sweetness of red beans. Smouldering spices and zesty orange peel add to the allure. Maker: The Yamazaki Distillery is Japan’s first and oldest malt whisky distillery founded in 1923 by Suntory's founder Shinjiro Torii. Yamazaki is not only the soul place of Suntory Whisky but the birthplace of Japanese Whisky. Inspired by traditional Scottish whisky, it is said that Torii selected the land of Yamazaki at the foot of Mt. Tennozan, for its high-quality water source and natural environment ideal for whisky making. Yamazaki was born from the surprising, delicate yet profound experience of a Japanese single malt whisky. Multi-layered with fruit and Mizunara aromas, Yamazaki whiskies are complex and deep. Made at Yamazaki Distillery, the birthplace of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. The House of Suntory honours the birthplace of Japanese whisky, capturing and celebrating the pioneering roots of one of the world’s greatest whiskies from the place Shinjiro Torii chose to begin the illustrious journey of Japanese whisky. Fifth generation Chief Blender Shinji Fukuyo has returned to the roots of what made Yamazaki Single Malt quintessentially Yamazaki: deep, complex and multi-layered with fruit and Mizunara notes. Yamazaki Whisky is Suntory's flagship single malt whisky, from Japan’s first and oldest malt distillery, multi-layered with fruit and Mizunara aromas. From Yamazaki was born the surprising, delicate yet profound experience of a Japanese single malt whisky. Spiritual and deep, made at Yamazaki Distillery, the soul place of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Suntory Single Malt Whisky Yamazaki Whisky is not only the No.1 single malt whisky in Japan, but is enjoyed in more than 35 countries. Between 2014 - 2017, the annual Yamazaki Limited Editions were some of the most sough after annual release from Japan. These whiskies were limited in numbers and contained some of the best Yamazaki liquid. Once they realised there were shortages they took these released to the wayside, making room for other non-age statement whiskies such as Essence of Suntory Volumes 3 and 4 and the recent Yamazaki Cask Finish releases. The Distillery: About 95% of the barley for Japanese whisky is imported from Scotland, where it’s malted by Scottish maltsters. Yamazaki uses a mix of malted barleys, mostly non- and lightly-peated, unlike Scotch distillers who trade whisky for different styles. Instead, Yamazaki employs various methods for blending. The wort is fermented in modern stainless-steel and traditional Douglas Fir washbacks. Yamazaki uses two types of yeast: distiller’s yeast for a clean, estery wash and ale yeast for fruity, creamy notes. A long, up to three-day fermentation contributes to fruity and grassy notes, unlike shorter fermentations which produce oily, nutty flavours. Yamazaki’s still house features six pairs of copper pot stills of different shapes. Straight-sided stills give a fuller, creamier spirit, while rounded ones produce a lighter spirit. The first distillation is direct-fired, adding a toasted character, while the second uses indirect steam heating, yielding a lighter spirit. Some stills are imported from Scotland, others made locally. Both worms and condensers are used, with the twice-distilled spirit at 65-70% abv being diluted to 60-63% before aging. Yamazaki uses five types of oak casks in various shapes and sizes, including bourbon barrels, hogsheads, and Suntory’s original puncheons. Casks are made from North American white oak, Spanish oak, and Japanese Mizunara oak. White oak imparts vanilla and coconut flavors, Spanish oak adds fruity and chocolate notes, and Mizunara provides a distinct eastern character with sweet incense and citrus notes. The casks vary in size and degree of char, and maturation time. Yamazaki warehouses hold only 15% of the whisky; the rest is aged at the Omi Aging Cellar. Earthquake-resistant concrete warehouses stack barrels four high. Like their Scottish counterparts, Japanese Whisky is aged in pot stills but benefits from Japan’s warmer climate, which enhances oak flavour extraction. This, combined with Japanese oak, gives Yamazaki whisky its truly unique character. The blenders at Yamazaki, who taste 200-300 samples daily, ensure each vatting is harmonised for six months before bottling, with no caramel used for colouring—only the oak’s influence determines the whisky’s hue. Nose - Dried Persimmon, Honey, Incense Opens with dried persimmon, rich honeyed sweetness, with flourishes of warming incense and clove spices. Palate - Orange Peel, Smoke, Smouldering Spices The flavour is mellow and intricate, presenting the mature sweetness of orange marmalade and the gentle sweetness of red beans. The complex interplay of smokiness and spice adds to the allure. Finish - Sandalwood, Light Resin, Vanilla The aftertaste is long and beautiful, with a lingering blend of smokiness and spice that leaves a lasting impression.

Founded in 1823, Tengumai Shuzo is located facing the Japan Sea in the Ishikawa prefecture of central Japan. They produce traditional Yamahai sake using Gohyakumangoku rice. Tasting note: Shows a bright, medium lemon colour in the glass. Not an overly aromatic nose, but what's there works well, showing ripe green fruit of nashi pear and custard apple, yellow melon, and notes of yoghurt and rich rice. On the palate this sake has great texture and umami feel, while showing flavours of green melon, honey, meringue and yoghurt. The richness and weight on the palate work well here. Serve cold or warm. Alc 15.9% SMV: +4 Rice Polishing: 60%