Hanyu The Wave is a Japanese single malt distilled in 1990 and released for Full Proof at 53% volume at 19 years old. This is Batch II of The Wave series, labelled with Hans Dillesse's reinterpretation of Hokusai's famous wave.

BOTTLING: Hogshead maturation with a finish in an olorosso sherry butt, Cask 9305 was bottled in 2009. a release of 200 individually numbered bottles.

SUGGESTIONS: Serve neat in a tulip glass, with water alongside. Add a little water at a time to reduce the strength and bring out the flavours of marzipan and panna-cotta, add more drops and chestnut and old wood complexities open. Let the whisky evolve in the glass for 30-45 mins.

This Chichibu single malt was distilled in 2013 and bottled in 2019 for Swiss wine and spirits merchant Paul Ullrich AG at 63.4% volume.

MATURATION: Bourbon barrel 2573 yielded 180 bottles.

SUGGESTIONS: Serve neat in a tulip glass, with water alongside. Add a little water at a time to reduce the strength.

This bottle is part of Chichibu's dedicated peated range, distilled in 2012 from heavily peated malt and bottled in 2016, at cask strength of 54.5% volume.

MATURATION: The spirit was matured for four years, part of a limited single cask release within the Chichibu peated series.

SUGGESTIONS: Serve neat in a tulip glass at room temperature, or add a few drops of water to open the smoke. Pairs well with grilled fish, smoked meats or dark chocolate.

Hanyu 2000 Hong Kong Edition is a Japanese single malt bottled at 60% volume.

BOTTLING: Cask 955 was bottled in 2015 for the Hong Kong market, yielding 295 bottles.

SUGGESTIONS: Serve neat in a tulip glass, with water alongside. Add a little water at a time if you prefer a lower strength.

This single malt exhibits the rich and natural colors of the whisky based on the interaction between wood and distillate. The Macallan Relexion was aged in hogshead cask and Spanish first fill sherry casks, this combination creates a perfect balance between citrus, sweet and spicy notes. It's one of our FiGee personal favorites in the Macallan range.

This is a special bottling presented in a black case, the decanter features angular facets that reflect the light to showcase the deep colors of the whisky within.

Dictador 2 Masters Laballe 1975 is a single-cask rum bottled at 44% volume. Released in 2022, it yielded 450 bottles.

AGEING: The final 32 months of maturation took place at Château Laballe in Gascony, in a cask made from local black oak, known as chêne noir.

SUGGESTIONS: Serve neat in a tulip glass at room temperature, with water alongside. Add a few drops at a time to reduce the strength.

Dictador 2 Masters Glenfarclas 1977 is a single-cask rum bottled at 44% volume for the 2022 release. The edition comprised 254 bottles.

AGEING: After initial maturation in an ex-bourbon cask, the rum was sent to Glenfarclas in Scotland. It spent a further 49 months in a third-fill Oloroso sherry cask, reaching a total age of 45 years.

SUGGESTIONS: Serve neat in a tulip glass at room temperature. Add a few drops of water if a lighter strength is preferred.

Chapter 7 Prologue Batch 3 is a small-batch vatting, Speyside and Highland malts from independent distilleries, bottled at 47% volume. Approximately 6,000 numbered bottles, natural colour, non-chill-filtered.

MATURATION: four to eight years in bourbon barrels and hogsheads, vatted across the batch. Each release pulls a different cask set selected at peak.

SERVING: pour neat in a Glencairn or over a single large ice cube, the cold opens the mid-palate. Solid Whisky Sour base: 50 ml whisky, 25 ml lemon, 15 ml sugar syrup, one egg white, shaken hard. A sharing bottle for an evening, not a collector's piece.

C. Dully Selection’s Edrington Blend (Macallan & Highland Park) 1993 is a blended malt bottled at 53.2% volume.

MATURATION: The single malts came from Edrington Group stocks. They were blended before spending 27 years together in hogshead number 13.

SUGGESTIONS: Serve neat in a tulip glass, adding water a few drops at a time to reduce the strength. Pair with aged Gruyère.

Glenfarclas 185th Anniversary is a Speyside single malt released in 2021 to mark the distillery’s first licence, issued in May 1836. The edition comprised 6,000 bottles.

MATURATION: Callum Fraser and Douglas Belford selected casks from several decades, assembling the whisky over almost two years. It was bottled at 46% volume.

SUGGESTIONS: Serve neat in a tulip glass. Add a little water if preferred. Aged cheddar can accompany it.

Inspired by Fresh Coconut concludes the six-part Harmony Collection in 2026. Bottled at 46.3% volume, this release uses coconut fibres in its presentation paper, with charred coir and shells providing the black colour.

MATURATION:
Sherry-seasoned American oak casks are combined with bourbon casks. Oak lactones contribute the coconut character; no coconut flavouring is added.

SUGGESTIONS:
Serve neat in a tulip-shaped glass or add a few drops of water. A small coconut pastry makes a suitable accompaniment.

The 2026 TIME:SPACE Sherry Cask 20 years old is bottled at 44.8% volume. Its circular vessel comes in a yellow presentation box inspired by palomino grapes.

MATURATION:
Matured for 20 years mainly in European oak sherry-seasoned casks, with some American oak. The Valdespino Connection: The whisky was then married in the first 200 casks seasoned at Macallan's own Valdespino bodega in Jerez, Spain. The casks were made in Macallan's Jerez cooperages and filled in Scotland in 2024, the bicentenary year. Second Interaction: This gave the whisky a second contact with fresh sherry oak. It was also a first for Macallan: casks seasoned with sherry from its own bodega.

SUGGESTIONS:
Serve neat in a tulip-shaped glass, with water alongside. Add a few drops at a time if dilution is preferred.

This 110 Proof expression is bottled at 55% volume, a higher strength than the standard Sherry Oak release. Its deep amber colour is natural.

MATURATION:
The whisky matures for twelve years exclusively in sherry-seasoned oak casks, predominantly European oak.

SUGGESTIONS:
Serve neat in a tulip-shaped glass, with water alongside. Add a few drops at a time to adjust the strength.

Sweet Oak is the 2025 release in Woodford Reserve's Master's Collection and the twenty-first in the series. This Kentucky straight bourbon is bottled at 55.2% volume, equivalent to 110.4 US proof.

MATURATION:
Master Distiller Elizabeth McCall selected Chinkapin oak casks for this release.

SUGGESTIONS:
Serve neat or over one large ice cube. It can also be used in an Old Fashioned with sugar, aromatic bitters and orange peel.

The 2025 release is Woodford Reserve's first barrel-strength expression of its pre-Prohibition-style rye whiskey. It is bottled at 62.55% volume, equivalent to 125.1 US proof.

BOTTLING:
The producer selected an exquisite batch of rye barrels for this higher-strength bottling rather than reducing it to the regular release's 90.4 proof.

SUGGESTIONS:
Serve neat with water alongside, or pour over one large ice cube. Add water gradually to adjust the strength.

Bruichladdich Black Art 09.1 is an unpeated Islay single malt from the 1992 vintage, released in 2021 at 29 years old. This ninth edition was Adam Hannett’s fifth Black Art and comprised 12,000 numbered bottles.

MATURATION: The whisky matured entirely on Islay in oak casks selected by the head distiller. It was bottled at a cask strength of 44.1% volume, without chill filtration or added colour.

SUGGESTIONS: Pour a small measure into a tulip glass and begin neat. Add a little water if preferred. Plain shortbread or an aged hard cheese can accompany the whisky, served separately.

This GlenAllachie was distilled on 26 August 2008 and bottled in March 2022 at 13 years old. Billy Walker selected the cask for Switzerland, with an outturn of 696 bottles. It is presented at a cask strength of 52.8% volume, without chill filtration or added colour.

MATURATION: The whisky matured in Oloroso puncheon number 2768.

SUGGESTIONS: Serve neat in a tulip glass, with water on the side. Aged Manchego or toasted walnuts.

Eiko Premium Vodka is bottled at 40% ABV in a 70 cl format.

PRODUCTION: Distilled from sugarcane molasses—a base uncommon in vodka production, using Hokkaido spring water. The spirit undergoes three distillations and four sequential filtrations through sand and white-birch charcoal, applying traditional Japanese filtration expertise to achieve both purity and the subtle sweetness characteristic of the cane base.

SERVING: Serve chilled, neat, in a small glass. The smooth, slightly sweet profile works well as a base for Martinis, Cosmopolitans, and Japanese-style highballs. Pairs at table with sashimi, sushi, tempura, and light seafood preparations.

Samaroli Glenlossie 1988 was bottled in March 2007 as part of the Coilltean Harmony range. This Speyside single malt is bottled at 45% volume.

MATURATION: The release was drawn from individual cask number 1953, with an outturn of 310 bottles.

SUGGESTIONS: Begin with a small neat pour in a tulip glass, with water available separately if desired. Plain brioche or a mild soft cheese offers a restrained accompaniment.

Willem by Willem is Laphroaig's limited edition for 2026, a 14-year-old Islay single malt bottled at 53.7% volume. The release takes its name from Willem Dafoe.

MATURATION: The whisky receives an Oloroso sherry cask finish.

SUGGESTIONS: Pour a small measure into a tulip glass and try it neat before adding water a few drops at a time. Serve alongside aged hard cheese or dark chocolate, with the food on a separate plate so that each pairing can be tried individually.