An award-winning Taiwanese whisky, double distilled in copper stills, matured in first-fill American oak Bourbon barrels, non-chill filtered.

Kavalan Classic is the distillery's entry single malt — a no-age-statement expression matured in a diverse mix of ex-bourbon, sherry, wine and refill casks. Bottled at 40% volume.

CASK PROGRAMME: the multi-cask blend — ex-bourbon for vanilla and structure, sherry for fruit weight, wine and refill casks for added complexity — sits inside Yilan's subtropical maturation regime. Sharp temperature swings between hot, humid summers and cool mountain winters drive the spirit deep into the wood and back out again; what would take twelve years in Scotland often arrives in four to five here. The character is generous, fruit-forward and wood-finished without aggressiveness.

SERVING: an everyday Asian-whisky pour — a Glencairn at room temperature, a single ice cube if the room is warm. The fruit-forward profile makes it a strong house whisky for the cocktail repertoire: the Penicillin (honey-ginger syrup, fresh lemon, peated wash), the Old Fashioned, the Highball. At the table it pairs with grilled chicken yakitori, Cantonese roast pork, or a creamy Brie de Meaux.

A unique mash bill of 100% organic and gluten-free corn and millet aged in heavily charred new oak barrels from Minnesota, make this whiskey a truly unique bourbon with notes of mango chutney, vanilla, and a peppery caramel finish.
Koval Bourbon is made from 51% corn and 49% Millet - Organic, Non-GMO. Produced in small batch, from a single barrel, unfiltered, heart cut and kosher.

Outstanding limited edition awarded 95 points at the Jim Murray’s Whisky Bible. Mildly peated, rich and sophisticated with notes of wood, leather and dried fruit.

Elegant and smooth, an award-winning single malt, rich with mature autumn flavors coming from the long aging in the sherry, bourbon and Mizunara barrels.

Suntory's flagship single malt and the first release from the distillery, internationally acclaimed for its noble aroma, complexity and delicacy.

Yamazaki Single Malt is Kosher Certified.

A Japanese blended whisky made from a blend of 60% grain and 40% malt from Canada and Scotland. Aged 18 years in sherry casks.

Maturation, blending and bottling takes place at the Chugoku Jozo distillery in Japan.

A Japanese blended whisky composed of 60% grain and 40% malt from Canada and Scotland. Matured 12 years in oak casks.

Maturation, blending and bottling takes place at the Chugoku Jozo distillery in Japan.

Full-bodied whisky with fruity aromas and subtle peaty and smoky notes coming from the traditional method of direct coal-fired distillation as well as a salty hint brought by the sea breeze during the aging process.

Yoichi Single Malt is Kosher Certified.

The Nikka releases a new and refined Taketsuru Pure Malt. The latest formula launched in 2020 showcases the exquisite balance and deep complexity from the Miyagikyo and Yoichi distilleries.

Pure malt is a blend of malt whiskies from the two distilleries such combination provides a smooth, fruity and slightly smoky flavour profile. The non-age expression is the ideal entry point into the world of Nikka.

The 2020 release is presented with a new label and box design.

A very limited and rare bottling, only 120 bottles were released in Europe. This exquisite expression is made from a blend of pure malt whiskies from the Miyagikyo and Yoichi distilleries. Complex, elegant and well balanced with floral aromas and sweet sherry taste coming from the long maturation in oak cask, these notes are followed by a subtle peat and a velvety texture.

This malt is named after Masataka Taketsuru know as the father of Japanese whisky, and founder of the Yoichi and Miyagikyo distilleries.

Aged for 17 years in oak cask, characterized by spicy and fruity notes. Taketsuru is made from a blend of pure malt whiskies from the Miyagikyo and Yoichi distilleries. 89 points in Jim Murray’s Whisky Bible in 2017. This malt is named after Masataka Taketsuru know as the father of Japanese whisky, and founder of the Yoichi and Miyagikyo distilleries.

Soft with a buttery flavor. Made from a blend of three different single malts from the Miyagikyo, Nikka and Yoichi distillery.

A light bodied whisky with elegant sherry hints and delicate floral notes.

The Miyagikyo malts are distilled in a pot still, heated by indirect steam, resulting in less peaty and highly aromatic whiskies.

This is a very special release and limited edition from Nikka bottled in 1986, presented in a handmade Arita-Yaki Imari porcelain decanter with a lid shaped like a lantern, and traditional paintings of flowers. The ideal addition to a collection of rare whisky bottles. Please note the fracture on the lid

Made from 100% malted barley, using a unique distillation method. The barley is distilled in a “Coffey still” - a traditional continuous still, from the Miyagikyo Distillery - which is normally used to produce grain whisky. This process yields to a robust and harmonious whisky.

The Miyagikyo malts are heated by indirect steam, at a much lower temperature that allows slower distillation. Resulting in aromatic and less peaty whiskies.

A rich blend of matured malt and grain whiskies that are married into used barrels, in order to create a harmonious balance, deep taste and intense aroma. “From the barrel” is bottled at cask strength . The iconic bottle is designed to reflect “a small block of whisky”.

A true collector's treasure!

Hibiki Kacho Fugetsu is a remarkable blend of malt and grain whiskies, each aged for a minimum of 21 years. The main component is Yamazaki aged in Sherry casks blended with mellow grain malts, resulting in a fragrant, sweet and velvety once-in-a-lifetime whisky.

The stunning bottle design reflects the elegance of Japanese nature, with its 24 facets symbolizing the 24 seasons of the Japanese lunar calendar.

The Master’s Select Edition celebrates the artistry of Japanese culture, the bottle and box are decorated with the Sakura flower (cherry blossom), a royal carriage (Goshoguruma) and the streaming water (Ryusuimon). These symbols represented good fortune and prosperity during the Edo period and were a special offering for the Shogun.