A Single Malt matured in a first fill bourbon cask at 54,2%. Unfiltered and without added colorants, avilable in only 66 bottles. Slightly mentholated with notes of pear, cereal and white pepper. Persistent finish with a hint of acidity.

The taste is soft and tells of honey, candied orange peel and white chocolate, to end on a clean and persistent finish in which you can clearly perceive a woody note typical of Mizunara oak.

A peated Single Malt from the Tobermory distillery, on the beautiful Isle of Mull. Matured in an ex-bourbon barrel, it was bottled at 54.8%. Unchill filtered and without added colorants, available in just 120 bottles. Salty with hints of seaweed, smoke, oysters, citrus.

A Single Malt bottled by Morrison Distillers. Distilled in 2009, it rested for about 11 years in ex-bourbon barrels before being refined for a few months in ex-rum barrels from Barbados and bottled at 47.5%. Unchill filtered and without added colorants, 942 bottles in total are available.

Aged for 16 years in ex-bourbon casks, this whisky is warm, deep and smoky, with the best characteristics of scotches produced on Islay. Fresh and dry marine notes and peppery and fruity nuances enrich the product.

A whisky distilled in November 2012 which, after having matured in an ex-bourbon hoghshead, was bottled at 52.4% ABV. Unchill filtered and without added colouring, only 260 bottles are available. Delicious, with notes of salted caramel and dried fruit.

A Single Malt aged for 11 years in ex-bourbon casks and for 2 years in Spanish Rioja barrique wine casks with medium toast. This whisky is bottled at 48% ABV. Unchill filtered and without added colouring in a limited edition of 7680 bottles.

A Single Malt aged 11 years in barrels that previously contained ex-sherry and that have been treated according to the STR method (Shaved, Toasted, Re-charred): the process requires the barrel to be cleaned first, the layer in contact with the whisky removed, then smoothed, then toasted and finally charred. Bottled at 47.5%, 1062 bottles are available in total.

Golden in colour with slightly amber reflections, it is broad and very expressive to the nose, marked by red fruits and ripe peach, then evolves onto more complex hints, burnt wood and sweet spices.

Nicknamed the “peat paradox”, Ardbeg is said to use malted barley from Port Ellen, with a very high phenolic component compared to other areas. Intense and structured, it is not filtered to keep its aromatic profile intact.

Abasolo is the only mexican whiskey distillery, built at 2300 meters above the sea. It produces a whisky from Cacahuazintle corn, an ancient native variety that is subjected to a traditional cooking process. After a fermentation of over 120 hours, the must is distilled twice in pot stills.