The 1984 vintage is composed of an exquisite yet powerful blend that will captivate even the most sophisticated palate. Signature de France bears the seal of the House of Boinaud, establishing the traditional identity of prestigious Armagnacs and innovating in the spirit of family tradition.

This Armagnac was made exclusively from a combination of 80% Ugni Blanc and 20% Baco grapes, subjected to a single column distillation. The vineyards are located in the municipality of Panjas, spreading over two terroirs, Boulbène where the soils are composed of heavy clay and small stones and Sables Fauves, rich in red sandy soil.

The maturation process took place in 350-litre oak barrels, previously used for the maturation of Cognac. The whole range was bottled at cask strength and produced in limited quantities. Only 1700 bottles of the 1984 vintage are available.

The 1983 vintage is composed of an exquisite yet powerful blend that will captivate even the most sophisticated palate. Signature de France bears the seal of the House of Boinaud, establishing the traditional identity of prestigious Armagnacs and innovating in the spirit of family tradition.

This Armagnac was made exclusively from a combination of 80% Ugni Blanc and 20% Baco grapes, subjected to a single column distillation. The vineyards are located in the municipality of Panjas, spreading over two terroirs, Boulbène where the soils are composed of heavy clay and small stones and Sables Fauves, rich in red sandy soil.

The maturation process took place in 350-litre oak barrels, previously used for the maturation of Cognac. The whole range was bottled at cask strength and produced in limited quantities. Only 6500 bottles of the 1983 vintage are available.

The 1978 vintage is composed of an exquisite yet powerful blend that will captivate even the most sophisticated palate. Signature de France bears the seal of the House of Boinaud, establishing the traditional identity of prestigious Armagnacs and innovating in the spirit of family tradition.

This Armagnac was made exclusively from a combination of 80% Ugni Blanc and 20% Baco grapes, subjected to a single column distillation. The vineyards are located in the municipality of Panjas, spreading over two terroirs, Boulbène where the soils are composed of heavy clay and small stones and Sables Fauves, rich in red sandy soil.

The maturation process took place in 350-litre oak barrels, previously used for the maturation of Cognac. The whole range was bottled at cask strength and produced in limited quantities. Only 8700 bottles of the 1978 vintage are available.

An ultra-premium reposado tequila that exceeds expectations with each sip. Made with Tequilana Weber Blue Agave slow-cooked in traditional stone ovens for a minimum of 72 hours, aged for 8 months in hand-selected oak barrels.

Every bottle is created by local artisans who share their vision in each unique handmade design.

Clase Azul Tequila is Kosher Certified.

The 1975 vintage is composed of an exquisite yet powerful blend that will captivate even the most sophisticated palate. Signature de France bears the seal of the House of Boinaud, establishing the traditional identity of prestigious Armagnacs and innovating in the spirit of family tradition.

This Armagnac was made exclusively from a combination of 80% Ugni Blanc and 20% Baco grapes, subjected to a single column distillation. The vineyards are located in the municipality of Panjas, spreading over two terroirs, Boulbène where the soils are composed of heavy clay and small stones and Sables Fauves, rich in red sandy soil.

The maturation process took place in 350-litre oak barrels, previously used for the maturation of Cognac. The whole range was bottled at cask strength and produced in limited quantities. Only 3400 bottles of the 1975 vintage are available.

Chryseia 2017 is characterised by rich structure, elegance, and freshness.

This wine is produced from the finest quality grapes drawn from Prats & Symington’s Upper Douro Valley vineyards, and it is composed of 75% Touriga Nacional and 25% Touriga Franca grapes, aged for 16 months in 400-liter neutral French oak barrels.

As a result of its long ageing, The Laphroaig 28 Years Cask Strength is a whisky of great elegance and depth. A whisky with tangy and peaty notes, typical of younger Laphoraigs, but here we find a stronger concentration of fruity and spicy flavours, as well as notes of marzipan and nougat.

This limited edition bottling is composed of a blend from several cask types, further aged and finished 12 months in sherry casks. Bottled at a cask strength of 44.4%.

The 2017 vintage is the third limited edition of Laphroaig's aged releases. This 27-year-old whisky has been matured in a combination of first-fill bourbon casks and Refill quarter casks. Smoky and fruity, displaying flavours of citrus, leather and sea air.

The casks were stored in Laphroaig's famous Warehouse No1 and then hand-selected for final maturation. This rare whisky features Laphroaig's characteristic peat smoke, tempered by time and sea salt.

Unexpectedly fruity!

The long maturation has created a delightfully furrowed note, reminiscent of sun-ripened nectarines and tangy limes, giving the whisky a modern, fresh touch despite its age. Green tobacco leaves and leather undertones linger in the finish.

For this release Master Blender, Trudiann Branker chose non-traditional casks made from a type of oak found in the Andean Range of Colombia.

The blend comes from a single batch, pot still rum aged for 14 years in ex-bourbon casks, finished for 11 months in Virgin Andean Oak Casks.

Andean Oak Cask is the fourth edition of the Master Blender Collection, bottled at 48% ABV, non-chill-filtered.

Longbranch is fresh, sweet and smoky at the same time, offering a full-bodied and balanced bourbon with a rich and round mouthfeel. The Longbranch is a collaborative project between Wild Turkey Master Distiller Eddie Russell and the brand's Creative Director - award-winning actor Matthew McConaughey - and is a tribute to the two men's home states.

The bottle bears the signatures of Russell and McConaughey as an indication of the spirit in which this bourbon was created: friendship and partnership.


Small-batch straight bourbon matured for 8 years refined with Texas mesquite charcoal. Two different methods of charcoal filtration are combined to give Longbranch its smooth and full finish. The first filtration is made with American white oak charcoal, the second with Texas mesquite charcoal. This gives the bourbon its characteristic flavour with a smoky sweetness.

To produce this rum, the sugar-rich "Lacalome Red" variety was harvested from the "colline aux chèvres" field, located in the "Haute Combe" area.

New Bacolet is surrounded and protected by forest and faces south. The area stretches along a mountain slope, steeper than most farms. Four terroirs have been defined on 21 hectares, where the Yellow Lady and Lacalome Red varieties are grown.

Renegade rums are made with sugar cane juice as a primary ingredient, they are natural in colour as in texture, unsweetened and un-chill-filtered.

On the south coast, sheltered from the force of the Atlantic trade winds, Old Bacolet is one of the first growing areas cultivated by the French. The alluvial plain between two small rivers, the alluvial soils - clay and Woburn clay - and the high groundwater table support lush sugar cane cultivation.

For this rum, they used a fast-growing variety of sugar cane from Josh’s Field, which stands on the terroir known as Riverside.

Renegade rums are made with pure, fresh sugar cane juice as a primary ingredient; they are natural in colour and texture, unsweetened and un-chill-filtered

An extremely aromatic rum, distilled in a column still rum at the Renegade distillery in Grenada. This rum has been drawn from a sucrose rich cane variety called Lacalome Red, harvested at Anderson's Field, which is in the area known as Mango Lane.

In the mountains of St Andrew's, on the north-east coast of the island, nestles Dunfermline - a venerable distillery lost to Hurricane Ivan - where the loamy silt has been a good source for sugar cane cultivation for centuries.

Renegade rums are made with sugar cane juice as a primary ingredient, they are natural in colour as in texture, unsweetened and un-chill-filtered.

In the mountains of St Andrew's, on the north-east coast of the island, nestles Dunfermline - a venerable distillery lost to Hurricane Ivan - where the loamy silt has been a good source for sugar cane cultivation for centuries.

Distilled in a column still rum at the Renegade distillery in Grenada. This rum has been drawn from a sucrose rich cane variety called Lacalome Red, harvested at Anderson's Field, which is in the area known as Mango Lane.

Renegade rums are made with sugar cane juice as a primary ingredient, they are natural in colour as in texture, unsweetened and un-chill-filtered.

Helios is the oldest Rum distillery in Japan, was founded in 1961 by Tadashi Matsuda, who started producing rum in response to the demand from the American army stationed at the time.

The distillery located in the Okinawa archipelago benefits from mineral-rich soils and a sub-tropical climate with an average temperature of 22.5°C creating the ideal conditions for sugar cane.

This exceptional 21-year-old rum was distilled in 1998 from locally sourced sugar cane and molasses, matured in oak barrels, bottled at cask strength in 2020 and released in a limited amount of only 2500 bottles.

Composed of a blend of rums ranging from 5 to 15 years old, previously matured in a combination of new and used white oak casks.

Teeda Rum is produced with locally sourced sugar cane at the oldest rum distillery in Japan. The Helios distillery was founded in 1961 by Tadashi Matsuda, who started producing rum in response to the demand from the American army stationed at the time. Teeda Rums are characterized by their fruity and elegant taste.