Belvedere Vodka is a Polish rye vodka with a clean, creamy and gently spicy profile. It is made for chilled neat serves, Martinis and premium mixed drinks.

PRODUCTION: rye gives the vodka its soft grain character and light pepper note. The style is neutral enough for cocktails but still has texture and presence.

SERVING: keep chilled for neat pours, or use in a Vodka Martini, Moscow Mule, Espresso Martini or simple highball with soda and citrus.

Produced in one of the world's longest-operating Polish distilleries. Belvedere Vodka is made from Polish Rye and purified water, is additive-free and Kosher certified.

Their rye is sourced from eight local agricultural partners for 100% traceability, then blended with filtered and purified water drawn from a natural artesian well on the grounds of the Belvedere distillery.

L'Eau de Vodka by LDV pours at 40% volume in a minimalist, crystal-trimmed flask. The brand draws on water from deep in the Alpine massif and a measured bouquet of Swiss-grown botanicals — built equally for a slow neat pour and as a serious cocktail base.

DISTILLATION: an eightfold distillation paired with a six-stage filtration through Swiss rock crystals — a process designed for maximum mildness and a flawless, neutral character.

SERVING: serve straight from the freezer in a small chilled glass, or stirred over a single large ice cube to let the alpine notes come forward. Ideal in a Martini — 6 cl LDV, 1 cl La Quintinye Vermouth Royal Dry, stirred over ice, strained into a chilled coupe with a lemon twist.

Samaroli Orkney is an elegant single malt whisky, pot distilled in 2006, matured for 18 years in a single cask #62, and bottled in 2024 in Scotland by independent bottler Samaroli.

Coming from a resticted distillery in the Orkney Islands (HP), this whisky combines gentle coastal notes with a light touch of peat. Samaroli’s minimal intervention approach allows the whisky’s natural flavours and cask influence to remain pure and well-defined.

This is a limited edition ideal for collectors focused on independent bottlings and age-stated releases.

A rare Speyside single malt, single-cask release from a lost distillery, selected and bottled by the renowned Italian independent bottler Samaroli. Imperial 1998 / 2023 was drawn from a single ex-Bourbon barrel #100898 and was bottled in Scotland in 2023.

This extremely limited release, with only 175 bottles available worldwide, is an epic bottling for connoisseurs and whisky collectors from closed distilleries. Imperial 1998 is part of Samaroli’s Magnifico Series, featuring elegant, cask-driven expressions.

North British 1994/2024, an extraordinary single grain whisky, drawn from a single ex-Laphroaig Quarter Cask. Matured for 30 years and bottled by independent bottler Samaroli. This is a limited-edition release of only 180 bottles.

• Single cask # 80

How does the ex-Laphroaig Quarter Cask influence the flavour? There is a subtle, delicate smoke, present and integrated rather than dominant.

The peat intensity is lower: after the cask has been used, much of the heavy phenolic punch is already reduced, so the impact is more restrained than in a first-fill, peated-malt release.

The 2019 Cava Blanca Cusiné vintage is a sparkling wine, composed of three grape varieties: 83% Xarel·lo, 7% Chardonnay, and 10% Pinot Noir.

These grapes were hand-harvested from vineyards cultivated using organic, biodynamic, and Demeter farming methods. They also benefited from special soils and microclimates ideal for producing refined wines.

• This elegant Microcuvee is produced in limited quantities.

• Chardonnay and Xarel·lo are fermented separately in stainless steel vats at 16 °C.

• Pinot noir is vinified on lees for two months with batonnage three times a week.

• Cava Blanca Cusiné is made according to the traditional method: second fermentation in the bottle with a minimum ageing period of 80 months.

• The vineyards range between 17 and 41 years old.

• Minimal intervention in the cellar.

• Cava Blanca pairs perfectly with any dish from beginning to end.

Rest & Be Thankful XO is a permanent Caribbean blend from the house’s rum range, built to sit between an easy neat pour and a reliable cocktail base. It brings together Jamaican weight and Guyanese roundness in a style that is clear, generous and deliberately accessible, bottled at 40% volume.

DISTILLATION: the blend marries rums from Jamaica and Guyana, each aged for at least six years. The Jamaican component supplies pot-still structure; the Guyanese side comes from Savalle column distillation, adding breadth and a smoother line through the middle palate.

SUGGESTIONS: serve neat at room temperature when you want an unfussy after-dinner glass, or build a short Rum Old Fashioned with cane syrup, a dash or two of The Bitter Truth Old Time Aromatic Bitters and orange zest. Keep the serve direct; this is not a rum that needs heavy dressing.

Chapter 7 Blair Athol 2011 is a Highland single-cask single malt from one of Pitlochry's lesser-known distilleries — Blair Athol is best known as the malt heart of Bell's blend, where its rich and waxy character is the structural anchor. Standalone single-cask releases are scarce, and Chapter 7's selection captures the distillery's house style at ten years.

MATURATION: bourbon hogshead #308058, fill 2011, bottled 2022 by Chapter 7 in the Monologue series. 313 bottles total, non-chill-filtered, released at the cask's natural strength of 50.5% volume.

SUGGESTIONS: serve at 18°C in a tulip glass, a few drops of still water optional. Pairs cleanly with game terrine, an aged cheddar or a chocolate-led plated dessert. For a cigar match: a Dominican or Nicaraguan robusto, neither overpowering the malt nor dissolving in it.

Samaroli Speyside 2025 Release is a Glenallachie single malt distilled in 2014 and bottled in Scotland in 2025. The release comes from one first-fill Barolo barrique, with an outturn of 444 bottles and bottling at 45% volume.

MATURATION: the Piedmont wine cask is the useful detail here, not a decorative suffix. Nebbiolo wood brings grip, dark fruit and a dry herbal edge, while Glenallachie malt keeps the texture rounded and cereal-led. The result is structured, but not heavy.

SERVING: pour neat in a tulip glass and let it sit for a few minutes before adding water. If the tannin feels firm, add only a few drops. At the table, match it with aged Parmigiano Reggiano, mushroom pasta or roasted poultry with herbs.

Samaroli's Caol Ila 2018 is an Islay single malt — distilled at Caol Ila on the Sound of Islay, where the seaside maltings deliver the lightly-peated coastal style customers reach for in single malts. The Madeira-cask finish trades the typical bourbon-cask citrus for darker, fortified-wine sweetness.

MATURATION: One year in a bourbon cask before transfer to a Madeira cask for six further years; bottled 2025 by Samaroli. Limited bottling, natural colour, non-chill-filtered.

SUGGESTIONS: serve at 18°C in a tulip glass, with a few drops of still water if desired. Pairs with smoked salmon, an aged Manchego or a chocolate-and-fig dessert; the dried-fruit register holds up to richer plates. Cigar match: a Honduran corojo or Nicaraguan criollo, neither overpowering nor lost in the smoke.

Chapter 7 Caol Ila 2012 is a single-cask Islay single malt from the Monologue series — bottled October 2025 at 48.4% volume. Just 85 bottles, natural colour, non-chill-filtered.

MATURATION: ten years in a single Pedro Ximénez sherry cask, then transferred to glass demijohns in 2022 to lock in the distillery character before finishing for several months in a Burnobennie Scottish Rum octave cask.

SERVING: serve neat in a Glencairn at room temperature; allow five minutes for the glass to open. Three drops of cool water unlock a deeper register without dampening the coastal profile. A serious dram for the patient drinker — paired with a Honduran corojo cigar.

Chapter 7 Invergordon 1974 is a Highland single-grain single cask of exceptional age — Invergordon is the Highlands' only grain distillery, on the Cromarty Firth. Standalone single-grain releases at this age are rare; the slow integration of column-still corn spirit and American oak makes this kind of ultra-aged spirit possible without the wood overrunning the distillate.

MATURATION: distilled November 1974, matured fifty years in a single bourbon hogshead, bottled October 2025 by Chapter 7 in the Monologue series. 239 bottles total, natural colour, non-chill-filtered, at 43.8% volume.

SUGGESTIONS: pour neat in a Glencairn at room temperature; let it open for five minutes before adding three drops of cool water to reveal the deeper register. A contemplative glass for a quiet evening, paired with a mild Dominican Connecticut robusto, or on its own. Not a cocktail base.

Ruzard Rosière 2020 is a Jura red from Trousseau, drawn from two Aviet parcels around Arbois. It is light in colour, aromatic and dry, with red fruit, pepper and a savoury, mountain-fresh line.

WINEMAKING: fermentation uses native yeasts in old wooden vats, with gentle extraction to protect perfume and shape. Ageing takes place for twelve months in old foudres, keeping oak in the background and preserving a pale, precise structure.

FOOD PAIRING: serve slightly cool, at 14 to 15 °C. It suits roast poultry, veal, charcuterie, mushrooms and aged Comté. Its fine tannins and bright acidity also work well with regional dishes made with cream, morels or smoked sausage.

La Gentiane is the lightest of the Carthusian spirits — an apéritif at 27% volume, designed for the start of the meal rather than the end.

BOTANICALS: built on a beetroot neutral spirit infused with wild gentian root harvested in the French Alps, then blended with the monks' secret herbal selection. The gentian leads — that earthy, structurally bitter root that forms the spine of every serious gentian-based liqueur — supported by lemon and grapefruit pith for parallel citrus bitterness, dried chamomile for floral lift, and white pepper for warmth. Sweetening with honey is restrained, allowing the gentian to read its full bitterness.

SERVING: chilled neat in a small glass before the meal — the classic French apéritif build, the gentian preparing the stomach for what's coming. For a long mix, build a Bianco-style aperitif (La Gentiane, Antica Torino Bianco, soda, lemon peel). Equally with tonic and a slice of grapefruit for a serious alternative to the standard G&T. Pairs with charcuterie, olives, and salted almonds — the table that opens a meal.

A single-cask rum from Destilería Colombiana, distilled in 2002 and bottled in Scotland in 2024. Made from Sugar cane honey, distilled in Column & Pot Still.

Samaroli Colombia 2002/2024 was drawn from an ex-bourbon barrel after 22 years of tropical ageing. This is a limited-edition with only 216 bottles available worldwide.

- Single Cask #23111

What does “tropical ageing” change in the glass?
Ageing in a warm climate often accelerates interaction with oak, helping develop richer caramelised tones, deeper spice, and more pronounced wood notes.

How do column and pot still distillates show up here?
The profile combines a clean structure with rounder, more textured flavours, especially after long maturation.

What to expect in the glass?

Independent bottler Samaroli presents a single cask Jamaican rum, distilled at Hampden Estate in 2012 and bottled in Scotland in 2024. This rum matured in an ex-bourbon barrel for 12 years, including 5 years of tropical ageing.

- Single Cask #45. This is a limited-edition release of only 216 bottles worldwide.

What to expect in the glass?

Dictador Game Changer Orlinski Grey & Pink is an art rum in a grey-and-pink glass bottle, created within the Dictador x Richard Orlinski series. The sculpted Kong-head stopper carries Orlinski's signature. Numbered limited edition, bottled at 40% volume.

MATURATION: the Dictador blend is distilled in Cartagena from fermented virgin cane honey, using pot and column stills, then aged under Colombia's warm Caribbean climate in American oak casks.

SERVING: serve neat at room temperature in a tasting glass, or as a short Rum Old Fashioned with cane syrup, a dash or two of The Bitter Truth Old Time Aromatic Bitters, and orange zest.