Aromas suggesting scorched earth and French oak form the shy nose along with a whiff of dried botanical herb. Reflecting the aromas and the heat of the scorching vintage, the subdued, one-dimensional palate offers toasted hazelnut, espresso and the merest hint of dried cherry. It's evolving fast, so drink soon to capture what fruit remains.

Part of the Jura range exhibiting ‘sweetness and smoke.’ This was aged in first-fill American oak barrels and finished in six different types of French oak casks. Nutty on the nose, with freshly sawn wood, savory notes, and emerging ripe peaches. Very fruity on the palate, with tangerines, fudge, cinnamon, and toasted oak. Drying in the finish, with nutmeg.

This rum blended with coconut extract makes one tasty piña colada shortcut. It's clear, quite sweet and palate-coating like a liqueur, with bold coconut flavor.

The nose is fruity and offers a slight freshness as well as a small crunchiness. It reveals notes of apple, crunchy peach and small notes of white flowers associated with touches of citrus, exotic fruits as well as slight hints of gunflint. The palate is fruity, juicy, well-balanced and offers a beautiful acid frame, a slight roundness, a good definition, a very fine fleshiness, suavity as well as a slight unctuosity. On the palate this wine expresses notes of fleshy peach, fleshy / juicy apple and small notes of lemon, tangerine associated with slight touches of zest, gunflint and discreet hints of vanilla.

A deep golden yellow color, the nose is expressive with notes of fresh breadcrumbs, a touch of toast and butter, and a hint of minerality. Full-bodied and unctuous on the palate. A great Chardonnay, rich, mineral and well-balanced, playing in the same league as its illustrious neighbors Chassagne and Puligny!

Don Mateo de la Sierra Manso de Sahuayo is produced using Agave Americana var. Manso de Sahuayo (formerly known as Cenizo). This agave is endemic to the municipality of Sahuayo, Michoacan.

The first single malt in the world aged exclusively in French Limousin Oak and Cognac casks, Brenne Estate Cask is twice-distilled in a copper alembic still, and aged for a minimum of six years. The whisky has perfumed fruit and French patisserie aromas with creamy and complex sugar notes of rich creme brûlée and burnt caramel. On the palate: notes of banana, tropical fruits, and warm spices like cinnamon and clove.

Bordering on the presitigious Vosne-Romanee appellation, pinot noir from Nuits-Saint-Georges offers both power and elegance in the glass. The deep clay-limestone soil creates an elegant, velvety and fresh wine with aniseed aromas and an explosion of juicy red fruits on the long and intense palate.

George Remus Highest Rye 6 Year Straight Bourbon takes the rye content to its legal limits, resulting in a bourbon that pays homage to the rye trend preceding Prohibition. Aged for six years, this bourbon presents an enchanting fusion of sweet, rich fruit, and maple on the nose.

Nose: Agave, citrus, herbal notes
Taste: Sweet agave, hints of vanilla, pepper
Palate: Smooth, medium-bodied, balanced finish

Nose: Rich caramel, vanilla, and toasted oak.
Taste: Sweet corn, honey, and baking spices.
Palate: Smooth and full-bodied with notes of butterscotch and a hint of smoke.

Nose: Rich and aromatic with notes of dried fruits, raisins, and figs. Subtle hints of vanilla and caramel.

Taste: Smooth and velvety on the palate. Flavors of dark chocolate, toffee, and roasted nuts. Slight spiciness with a touch of cinnamon.

Palate: Full-bodied and well-balanced. The sherry influence is prominent, bringing flavors of dried fruits and oak. Lingering sweetness with a hint of smokiness.

Original is eager to please, yet not lacking complexity. A soft nose features honey, vanilla, sweet orange, and caramel. Hazelnuts dipped in honey and more orange, along with red apples on the rounded, buttery palate. Vanilla and cocoa powder in the lightly spiced finish, which boasts just a hint of smoke.

The nose is versatile, featuring lemongrass, lemon balm, licorice, and light tobacco. A gentle, almost creamy mouthfeel with grapefruit and allspice provides an exciting variety.

This crisp, fruity wine is made exclusively from Chardonnay in Varnier Fannière's Côte des Blancs vineyards. It has a citrus flavor, with touches of green plum and quince, and a tight, mineral character. Ideally, this should be aged for a year, but it is drinkable now.

Concentrated fruit ripeness gives this wine a soft, plushy quality that contrasts—and complements—the firm, chalky tannins. Find notes of red cherry, pomegranate, wet stone and river water with well-integrated oak tones.

Notes of mulled purple plum, blueberry, rhubarb and rose mingle with wild thyme on the nose. The palate boasts a deep core of blackberries, black cherries, a touch of blood orange, rhubarb and a deep crush of violets. Persistent youthful tannins are balanced by brisk acidity and beautifully frame its concentrated fruit profile.

Nose: Smoky peat with hints of charred oak and bonfire smoke.
Taste: Rich and robust with flavors of peat, toasted barley, and a touch of citrus.
Palate: Full-bodied and warming, with a lingering smoky finish.

A delicious purity of fruit flavors gives an almost-sweet quality to this velvety, concentrated and polished wine. Ultraripe blueberries and raspberries ride fine-grained tannins and a full body.

Masahiro Kaijin Blended Whisky is a 40% ABV, Okinawan Japanese whisky crafted by the historic Masahiro Distillery (est. 1883). It is a light-bodied blend of grain and vintage malt whiskies, offering a tropical,, sea-kissed profile with notes of pineapple, vanilla, citrus, and subtle,, woody spice.

Wakatsuru Saburomaru Junenmyo Rouge is a 46% ABV blended Japanese whisky from the Saburomaru Distillery in Toyama, featuring a, "Rouge" (red) wine cask finish. It blends over 50% heavily peated Saburomaru malt with aged grain whisky, offering a complex profile of smoky ash, sweet red berries, and caramel.

Yoshi No Gawa Minamo Nakagumi Dai Ginjo is a premium, high-alcohol (approx. 15-17.5% ABV) sake from Niigata that features a vibrant, fruity aroma of green melon, apple, and citrus, with a rich yet clean, crisp finish. "Nakagumi" signifies it is taken from the middle press, resulting in a refined, structured taste that pairs excellently with sushi, sashimi, and rich, creamy dishes.

Kozaemon Junmai Daiginjo (often featuring a 40% polishing ratio) is a premium, award-winning sake from Gifu, Japan, known for its elegant, complex profile. It features aromatic notes of melon, pineapple, and citrus, balanced by a refined, silky texture and a clean finish. It blends Yamadanishiki and Aiyama rice for added depth.

Ikekame Kamejirushi Daiginjo is a premium Japanese sake brewed with Yamada Nishiki rice polished to 40%, offering a smooth, refined, and aromatic experience. Known as "Turtle Blue," it features delicate floral and fruity notes, a gentle sweetness, and a crisp, clean finish. This elegant, limited-production sake pairs well with sushi and light seafood.