Kaiun Junmai Ginjo (often labeled as Iwaizake) is a premium, award-winning Japanese sake from Shizuoka Prefecture, brewed by Doi Shuzo. It is characterized by a balanced, velvety, and, fruity profile with aroma notes of melon, pear, apple, and honey. It is made with 50-55% polished Yamada Nishiki rice and is best enjoyed chilled, offering a smooth finish with a hint of sweetness and acidity. 

Maotai Chun - Bai Nian Sheng Shi Ib (500mL, 53% ABV) is a premium Chinese Baijiu with a bold, aromatic, and mellow flavor profile, featuring earthy aromas, notes of fermented fruit, and a light, savory minerality. This 53% ABV spirit, often featuring traditional design elements, is best enjoyed neat in small, celebratory glasses. 

Kaiyo Whisky Japanese Mizunara Oak is a Japanese blended malt whisky matured in rare, handmade Mizunara oak casks and uniquely finished via a three-month ocean voyage. Known for its complex, aromatic profile, this whisky is un-chillfiltered, generally bottled at 43% ABV (or higher in cask strength expressions), and designed to showcase the influence of the porous, delicate Mizunara wood.

AFIP No.1 is the high-end limited edition of a dry red wine that has been launched by Chateau Changyu Afip. Both the exquisite skills of Changyu's nine generations of winemakers and the adption of internationally advanced winemaking equipment have been jointly combined to create the excellent quality of this state banquet level wine. Limited to 5,000 bottles worldwide, making it one of the most expensive Chinese wines. The bottle is a quiet black color with a three-dimensional diamond-shaped texture, giving it a very dignified look. The character "1" on the bottle is handmade in 18K yellow gold, with 28 Swarovski crystals and diamonds around the character, which looks like the bright stars in the deep night sky, and it has a great sense of design. At the 2010 Pentaward International Packaging Design Award Gala, it won the Gold Award in the Luxury Design category.

Johnnie Walker Green Label is a rich and complex 15 Year Old Blended Malt Scotch Whisky crafted entirely from carefully selected single malts from across Scotland. It offers an expressive combination of fresh herbs, orchard fruit, gentle sweetness, and earthy malt, layered with notes of wood smoke, pepper, and subtle spice. The palate is smooth and well balanced, developing into a rich, smoky finish with lingering oak and malt character. Elegant yet full of depth, it can be enjoyed neat, over ice, or with a splash of water.

A dry handcrafted gin using the freshest botanicals from the pristine Nilgiris (Blue) mountains in the western ghats of India at 7000 ft above sea level.

"Delicate scents of white flowers and white orchard fruit lead the nose while the refreshing palate offers yellow apple, lime and lemon pastry. It's crisp and clean, with lively acidity and small vivacious bubbles." - 89/100, Wine Enthusiast

“Among the best dry whites of Bordeaux and of Pessac Léognan, this wine combines richness, concentration and finesse. Like for the reds, the aromatic palette is both precise and full, with notes of citrus, green fruit, minerality and fine oak. On the palate, the concentration and length are exceptional.  Its potential for long ageing should be used to draw out all its quintessence.”  - Figaro Vin

Medium to full-bodied, the palate is packed with tightly knit, very subtle layers of minerals, floral notions and black and red berries, all framed by exquisitely ripe, silt-like tannins and fantastic freshness, finishing with epic length and depth.

The 2019 Château Haut-Brion Blanc is a more Sauvignon Blanc-dominated white that includes 36% Semillon. Its light gold hue is followed by a bright, racy Sauvignon nose of crushed limes, caramelized grapefruit, white flowers, and subtle minerality. It's incredibly pure, vibrant, and crystalline on the nose.

Once again, this wine is of first-growth quality, not only from an intellectual perspective, but in its hedonistic characteristics. More open-knit inaccessible than the 1996, Ducru's 1995 exhibits a saturated ruby/purple color folowed by knock-out nose of blueberry and black raspberry/cassis fruit intertwined with minerals, flowers, and subtle toasty new oak. Like its younger sibling, the wine possesses a sweet, rich mid-palate (from extract and ripeness, not sugar), layers of flavors good delineation and grip, but generally unobtrusive tannin and acidity. It is a classic, compelling example of Ducru Beaucaillou that should not be missed. Drink 2003-2025.

Like Brane-Cantenac, Cantenac Brown is one of the big outperformers in Margaux this year. Is it better than the 2009? It is probably more a question of taste. The 2010 wine is characterised by ripe black fruits well woven together into a sweet oak framework. This is a classic ‘silky’ Margaux but with very present refreshing acidity. Good length. A really successful wine this and with Brane-Cantenac surely a must buy in this vintage.

Intense garnet colour. Aromas of fresh red fruit, like gooseberry, with hints of humus on a oaky background. Impressive concentration on the palate and a persistent texture. The finish is almost rustic, with firm tannins covered by the dry extract.

A blend of 52% Cabernet Sauvignon, 42% Merlot, 3% Cabernet Franc and 3% Petit Verdot, the 2020 Haut-Bailly was harvested from the 9th to 25th of September. It has an alcohol of 14.3%. Deep purple-black in colour, it prances out of the glass with naturally beautiful notions of fresh black cherries, violets, mulberries and boysenberries, giving way to hints of redcurrant jelly, star anise, tilled soil and menthol. The medium to full-bodied palate is delicately crafted with velvety/grainy tannins and fantastic freshness framing the perfumed red and black berry layers, finishing on a lingering fragrant-earth note.

A blend of 71.4% Sauvignon Blanc and 28.6% Semillon, harvested 20th to 27th August and with an alcohol of 13.9%, the 2020 Haut Brion Blanc slowly unfurls to reveal notes of fresh pears, spiced apple slices, orange zest and lemongrass, plus touches of wet pebbles, dillseed and baking bread. The medium-bodied palate wears its lightly spicy apple and pear layers with grace and sophistication, supported by a racy backbone and subtly creamy texture, finishing long and mineral-laced. It will need time, but there's no doubting it's a knock-out.

Vivacious, bright, yellow citrus, lime, green apple, tangerine, and honeysuckle notes are there for the taking on the nose and palate. Crisp and energetic, with a long blast of zesty green apples, lemon peel and a hint of vanilla in the finish. This is among the best vintages of Cos d'Estournel Blanc ever produced. The wine blends 66% Sauvignon Blanc and 34% Semillon.

Flowers, leafy herbs, mint, espresso, cherries, plums and a hint of blueberries come alive in the aromatic profile. But the best is yet to come with its array of minerals, rocks, stones and salt-tinted red and black fruits that cross your palate with length, lift, precision, purity and soft, smooth textures. It is difficult to believe that this is their second wine.

Periquita Red, produced by José Maria da Fonseca, is a historic, widely popular Portuguese dry red wine (first bottled in 1850) from the Setúbal Peninsula. Known for being fruit-forward,, juicy, and medium-bodied, it typically features flavors of black cherry, raspberry, and vanilla with soft tannins and a smooth finish.

This white wine offers a unique combination of aromas and flavors. On the nose, you'll detect nutty and herbaceous-planty notes, along with a subtle hint of tobacco and yellow fruity aromas. There's also a touch of dark berries and floral traces adding to its complexity. On the palate, you'll experience a pleasant sweetness of fruit with nutty and slightly smoky undertones. Herbal and tobacco notes intermingle, while a faint taste of passion fruit emerges. The tannins are somewhat drying, and there's a moderate presence of wood spice and nutty flavors. The drink leaves a lasting impression with good persistence, and its finish is sweetish yet slightly drying. Overall, it presents an intriguing and multifaceted tasting experience.

From the Veneto region, international grape varieties thrive, especially Cabernet Franc. The Savian winery is a family owend winery in the Lison Pramaggiore region fo Veneto, in operation since 1925. They received their organic certification in 1993. The company owns seven brands, and the Quota 7 line is also biodynamic. This Cabernet Franc is full bodied with juicy black fruit, herbs and hints of earth. Super drinkable and will pair well with grilled meats, and the price point is undeniable!

Although the Upper Valdarno in Tuscany, where the winery is located is steeped in history, the young owners of Meca and Rocco are a brother and sister team with a combined age of just over 40 years old. Originally from Calabria where they learned the land, agriculture inthe toe of Italy's boot is difficult, so the family decide to pursue opportunities in Tuscany. They produce olive oil and and vegetables along with wine, all farmed organically. The Vertigine is made with 100% Canaiolo, typically a blending grape for Chianti and Chianti Classico wines. This comes from their youngest vineyard, hand picke and hand selected for a finished wine that is juicy, fresh, with lots of pretty red fruit of cherry and raspberry. A unique and lovely wine.

Founded in 1911, Casaretti is considered one of the top producers in the Bardolino DOC. The 4th generation manages the estate of 13ha on the eastern shores of Lake Garda. Made with 70% Corvina, 20% Rondinella and 10% Molinara, it is a fresh and vibrant rose with hints of peach and roses. Drink young with white fish and risotto. Pairs well with: Fish appetizers, white meat and fish risotto, in particular with crustaceans

Ken Forrester Silver Rose is a 100% Grenache rosé from Stellenbosch, South Africa, featuring a delicate, light pink color and a refined, dry profile. It offers notes of strawberry, red berries, and pomegranate, with a medium-bodied, structured, and elegant palate. It is typically aged on fine lees for 9 months.

The vineyards of Michel Mallard located in Ladoix-Serrigny at the foot of Corton Hill in the Cotes de Beaune encompass all levels of vineyard quality: Villages, Premier Cru Grand Cru. Red wines of Corton will typically be more structured than wines of Vougeout, but perhaps not as powerful as Pommard. The Grand Cru of Le Rognet is a complex wine with notes of buleberry, blackberry and blackcurrant with nuances of licorice and pepper. Smooth and velvety tannins, this wine will age for a surprisingly long time.

Hops: A Minuscule Addition of German Hallertau Malts: Pilsner, Wheat, Oats Yeast: A Melange of Several Different House Primary Strains, Several Select Brettanomyces Strains, Lactobacillus Plantarum, Lactobacillus Brevis, Additional House Cultures, Saccharomyces Bayanus for bottle conditioning