Spirits Deals and Promotions from Drinkology

Spicy Gold of the Caribbean 0.7L 40% Spicy Gold of the Caribbean is a rum-based spirit that matured in Panama and was flavored with spices and fruit essences. Fine spice notes such as cardamom, cloves, dill, anise and caraway give it a pleasant scent and taste. Spicy Gold of the Caribbean is mild and soft in the mouth with a pleasantly subtle sweetness.

Beach House White Spiced 0.7L 40% Normally, you are used to rum from the Indian Ocean called 'Rhum Agricole', i.e. rum made directly from sugar cane juice. The Beach House, however, is molasses rum, as is usually known from the Caribbean islands. If you look closely, the Beach House is a rum-based spiced rum. That is, a Blanco rum that has been flavored with selected spices. The Beach House White Spiced is produced in small batches, so the bottle design is rather simple, letting the contents speak for themselves. In terms of taste, this rum is more like the fruity rum variants. With fresh notes of dried fruits and flavors such as lychee and grapefruit and a pleasant sweetness, this rum reflects the taste of the exotic island. The Beach House exudes a real holiday atmosphere.

Red Door Gin 0.7L 45% Small Batch Highland Gin Gin from Scotland? Yes, you read that correctly. Quite unusual for a country that is actually dominated by whisky, gin from the Highlands has recently become available. For over 120 years, the emphasis in spirits production there has been on great attention to detail and good quality. But now it is time to take a new path. The aim was to capture the spirit of Scotland's majestic mountains and windswept coasts in a gin. In terms of taste, the Red Door Gin is elegant and simply well balanced. It offers unmistakable juniper notes, rounded off by citrus and interesting sea buckthorn notes. A few other interesting aromas can be detected in the background: floral notes of heather and chocolatey, smoky rowan berries. All in all, this is a gin that is more on the fruity-floral side, but convinces with very interesting, unusual flavor combinations!

Elg Gin No. 0 - 0.5L 47.2% The name of the gin is the Danish word for 'elk' and is also the nickname of the master distiller Elsner. Each bottle is personally signed by him and once again clearly shows the attention to detail that goes into Elg. No. 0 Gin. The Elg No. 0 Gin speaks for itself. It is the very first gin that Henrik Elsner, master distiller, released in 2015. Not only is this the distillery's original gin and only produced in a small batch process of around 1,250 bottles, but only three different botanicals are used as flavoring components. Anyone who is familiar with the production of gin will know that significantly more botanicals are normally used here. Elg. No. 0 only needs three: juniper, coriander and carrot. The carrots come from a nursery on the Danish island of Funen. There they are harvested only once a year, in July, and processed within 24 hours into the finest carrot distillate. Due to the numerous chemical compounds in a carrot, this distillate has the best conditions to combine the terpenes from the coriander seeds and the juniper berries.

Red Bonny Dark Rum 0.7L 40% Red Bonny Red Bonny Dark Rum tells the story of a red-haired Irish woman known by the real name Anne Cormac. She and her father emigrated to North Carolina in 1705, where Anne proved herself to be a good catch among the men. However, her temperament was even fieryer than her red hair and so the men did not have an easy time with her. In the end she was able to choose one, the pirate James Bonney, with whom she eloped against her father's wishes. He took Anne to New Providence in the Bahamas where her life as a real pirate began. So Anne crossed the oceans as an equal alongside other great pirates in the 18th century. She led an extraordinary life, sailing through the Caribbean with Captain Jack "Calico Jack" Rackhan, plundering, fighting her way through and drinking. She hid in Jamaica and Cuba before her final wish was granted and she was able to escape to South Carolina one last time, where she lived out her days in peace. However, it is said that she was never able to free herself from the call of the sea and the lure of the tides. Red Bonny Dark Rum It is a Demerara rum and a blend of different rums, all of which have been matured in Guyana and are at least 3 years old. What sets this relatively young rum apart from others of the same age? In the glass you can already see a relatively dark rum, almost mahogany in color. The nose is already convincing with an expressive rum with strong, sweet molasses notes combined with dark chocolate and a subtle liquorice note. We also have a special recommendation for you to enjoy Red Bonny Dark Rum: For a Red & Bonny, try the rum with ginger beer and freshly squeezed lime juice, preferably on the rocks of course!

Nikka Coffey Gin 0.7L 47% The history of Nikka The Nikka company can look back on an exciting history. The group was founded in 1934 by the then forty-year-old Masataka Taketsuru, who went to Glasgow as a student in 1918 and during this time studied at the Lagavulin, Craggellachie and Hazelburn distilleries and brought this knowledge back to Japan to work there - under the direction of Shinjiro Torii - as production manager for the Yamazaki Distillery. In 1929 the two finally brought the first Japanese whisky onto the market before Taketsuru went into business for himself in 1934 and produced his first own whisky with the help of a small pot still in the city of Yoichi on the Japanese northern island of Hokkaido, which finally came onto the market in 1940. During the war, Taketsuru was forced to produce alcohol for war purposes and after this time things slowly but steadily went uphill and Nikka now ranks second among Japanese whisky producers behind Suntory. In addition to the original distillery, since 1969 production has also taken place in a much larger distillery in Miyagikyo Prefecture, which is also where Nikka Coffey Gin comes from. Nikka Coffey Gin Nikka Coffey Gin is made using 11 botanicals, which include juniper, coriander, lemon peel, orange peel and angelica root, as well as the citrus plants Amanatsu, Yuzu, Shīkuwāsā and Kabosu, as well as apple juice and Sansho pepper. On the nose and palate, the Nikka Coffey Gin shows a finely integrated citrus aroma and a strong juniper note as well as an enormous complexity that is very rarely found in the gin sector. For us, the Nikka Coffey Gin is one of the few gins that we think is worth tasting neat, although it does give high-quality cocktails like the Martini Dry that certain something and these stand out from the mass of standard drinks with the Nikka Coffey Gin as an ingredient.

Elg Gin No. 3 Navy Strength 0.5L 57.2% Strengthening the aromas Like Elg No. 2, the third gin from the Danish micro-distillery also has a historical background, but more on that later. Using the classic pot still method, master distiller Henrik Elsner produces a gin with the three botanicals juniper, coriander and carrot. To enhance the extraordinary taste of the carrot in combination with the other two typical gin ingredients, Elsner uses a higher alcohol content. This is achieved by using less water when adjusting the drinking strength, which means that the alcohol is more concentrated, the characteristic of a Navy Strength Gin. Trial by fire The name of the gin can be traced back to sailors in the 19th century who bought rum in the Caribbean but, due to a lack of measuring methods, were unable to determine how high the alcohol content of the distillates was. So they came up with the idea of pouring the alcohol over some gunpowder and then igniting this sample. If the rum caught fire, it was clear that it was a high-proof distillate and the rum was "100% proof", which later tests showed corresponded to 57.2% alcohol. This is why spirits with a higher alcohol content are now referred to as Navy Strength. The big brother If the sailors had carried out the experiment with this Elg Gin, they would have bought it too, because it has exactly 57.2% ABV. And they would certainly have liked the stronger version of the Elg No.1 too. It was not for nothing that Henrik Elsner gave his third creation this alcohol content. After all, alcohol is a flavor carrier and with a 10% increase compared to the Elg No. 1, this is clearly noticeable. When comparing the first and third gins, you will notice that it tastes even more authentic and pure. Because more alcohol also means more flavor-giving essential oils from the selected ingredients in the distillate. This makes the interplay of the three botanicals much more subtle, the spicy sweetness of the carrot stands out in the midst of the fruity juniper and the spice of the coriander.

Elg Gin No.2 Gin not for everyone The Stone Range Distillery is already used to taking unusual paths with its first gin, Gin No. 1. With its second gin, the small Danish distillery takes a journey back in time to the 18th century and follows in the footsteps of a true explorer. Tom Chamberlain may have distilled ordinary gin in Victorian England, but in his free time he was always tinkering with new recipes in his well-equipped laboratory. Only particularly important customers of Chamberlain were allowed to taste these creations and when word got around about the existence of these special drops, everyone wanted to try “Tom Gin”. The reason the gin was so different was because of an alcoholic extract of the juniper berry. In the laboratory Based on the Elg Gin No. To create Gin No. 1, which consists of juniper, cardamom and carrots, master distiller Henrik Elsner, like Chamberlain, experimented and carried out tests which resulted in a dark, sweet and strong gin. The special thing about it is the naturally homemade juniper extract which is added to Gin No. 1 and thus enhances its sensory qualities. A wide variety of mixtures of juniper berries and alcohol strengths were tested until the final recipe was determined. The extraction process used is called maceration, in which the juniper berries are soaked in 50% alcohol for a month. During this time the alcohol takes on the aroma and color of the berries. After straining this mixture, at the end of the process there is an extract with a slightly reduced alcohol content which can then be used to refine the gin. Special then as now The extract now has a variety of aromas from the juniper plant which could not have been achieved through distillation. Used in the right proportions, this expands the aroma spectrum to include a particularly intense, fruity-sweet juniper aroma. The distillate is also no longer clear but has a violet color. The alcohol content has also shifted to around 46% vol. Gin No. 2 is therefore a pleasure to drink neat, and it is easy to understand why the gin from "Old Tom" was so well received.

Professor Cornelius Ableforth's Bathtub Gin, 0.7L 43.3% History and production of Professor Cornelius Ableforth's Bathtub Gin: The term Bathtub Gin has a historical meaning that is quite controversial. In the 18th century, the so-called "Gin Craze", or gin epidemic, dominated public life in the United Kingdom. The average per capita consumption of gin was a dangerous 10 liters per year, including children, the sick and the elderly. Triggered by an increase in beer tax, many citizens began to get drunk by making their own alcohol. In addition to pots, pans and tubs, bathtubs were also often used. These proved to be very practical, as they allowed large quantities of brandy to be mixed with all kinds of herbs and spices to mask the poor quality of the distillate. Gin consumption reached threatening levels and social life threatened to collapse. The Gin Act of 1751 finally introduced comprehensive measures which fortunately managed to contain the epidemic. Today, the term "bathtub" refers to the artisanal production of spirits. Quality is now the main focus. The illegal and sometimes inedible products from the 18th century cannot be compared with this. Professor Ableforth produces his award-winning Professor Cornelius Ableforth's Bathtub Gin himself and by hand in his small laboratory in the south of England. The highest quality gins are produced there in a specially constructed still. The "mad professor" is particularly proud of the cold compounding system he developed himself. There he extracts the aromas of his botanicals at low temperatures in a particularly gentle way and transfers them into the distillate. In addition to juniper berries and orange peel, these also include cinnamon, cloves, coriander and cardamom. The result is truly impressive. This is also what the judges thought when they named Professor Cornelius Ableforth's Bathtub Gin the best compound gin in the world at the 2014 World Gin Awards - a knighthood for Cornelius Ableforth. Tasting of Professor Cornelius Ableforth's Bathtub Gin: In the nosing, Professor Cornelius Ableforth's Bathtub Gin shows an impressive combination of strong juniper notes, fruity lemons and spicy herbs. All impressions are wonderfully integrated and extremely harmonious. The interplay of fruity sweetness and earthy-floral notes, which are created by cardamom and coriander, is particularly noteworthy here. This means that Professor Cornelius Ableforth's Bathtub Gin goes its own way. Juniper is still the dominant aroma, but in contrast to standard London Dry Gins, the complexity is significantly increased by the spices and citrus fruits. On the tongue, Professor Cornelius Ableforth's Bathtub Gin then delights with an unexpected power and intensity. The impressions known from the nosing are further strengthened and developed in the mouth. The finish is long and warming, the Christmas spiciness fades into the background over time and is replaced by a pleasant sweetness and fruitiness. Professor Cornelius Ableforth's Bathtub Gin is one of the few gins that also works very well neat. Nevertheless, it is outstanding in a gin & tonic.

MRDC Cody Road Bourbon Whiskey 0.5L 45% About the Mississippi River Distilling Company The Mississippi River Distilling Company, or MRDC for short, is a relatively young American distillery that was founded just a few years ago. The idea to found the Mississippi River Distilling Company came from two brothers who wanted to make their dream of owning their own distillery come true. At the same time, they wanted to use their spirits to create a connection to their homeland and the location of the distillery in LeClaire, Iowa. LeClaire, Iowa is an almost magical place where nature is almost completely untouched and where crystal-clear rivers ensure fertile landscapes. The ideal place to distill high-quality bourbon whiskey such as the MRDC Cody Road Bourbon Whiskey! The MRDC Cody Road Bourbon Whiskey In 1846, William Frederick Cody, better known as Buffalo Bill, was born in LeClaire, Iowa. On his "road of life" he inspired many people and so the Cody Road Bourbon Whiskey was named after him. The aim of the distillers was to create a whiskey with the most unique taste possible with the MRDC Cody Road Bourbon Whiskey. They kept in mind that around 90% of American whiskeys are distilled by just eight distilleries. Although these whiskeys are very good, they often have more or less similar tastes. This should be different with the MRDC Cody Road Bourbon Whiskey, which is why the Mississippi River Distilling Company opted for a mash of 70% corn, 20% wheat and 10% unmalted barley. The resulting MRDC Cody Road Bourbon Whiskey matures for a year in heavily charred, small oak barrels before being bottled at 45% ABV. The taste of the MRDC Cody Road Bourbon Whiskey Just as the makers intended, the taste of the MRDC Cody Road Bourbon Whiskey Company cannot easily be compared with other American bourbon whiskeys. The unmalted barley brings nutty aromas to the whiskey, while the corn provides the light, fruity taste of the MRDC Cody Road Bourbon Whiskey. Despite its strong 45% vol., the MRDC Cody Road Bourbon Whiskey has a very smooth and long finish!

MRDC Cody Road Rye Whiskey 0.5L 40%

MRDC River Rose Gin 0.5L 40% The history of the Mississippi River Distilling Company The MRDC River Rose Gin is produced by the Mississippi River Distilling Company in LeClaire, Iowa. The Mississippi River Distilling Company was founded in 2010 by two brothers who wanted to realize their dream of owning their own distillery. They wanted to produce an honest, handcrafted gin. A product that the region had not seen since Prohibition. Contracts were signed with local farms, which from then on supplied the ingredients for the Mississippi River Distilling Company's products. These are corn, wheat, malt and rye. From this, the Mississippi River Distilling Company produces River Pilot Vodka, River Rose Gin, River Baron, Artisan Spirit, Cody Road Bourbon and Cody Road Rye. The production of River Rose Gin The River Rose Gin honors a time long gone. A time in which, for example, the great Gatsby lived and celebrated his legendary parties. This is also evident in the ingredients of the River Rose Gin. The current recipe for the River Rose Gin goes back to a recipe from the 1800s. In addition to juniper, the pure distillate is flavored with lots of citrus. For example, orange, grapefruit and lemon find their way into the maceration tank. Other botanicals used are lavender, rose petals and locally grown cucumbers, which provide the unmistakable finish of the River Rose Gin. The copper still for the River Rose Gin is also called "Rose". It comes from Germany and was manufactured by the renowned company Kothe Destillationstechnik in Eislingen. Although the distillery has a rectification column, it also enables production using the traditional pot still method. This quality product "Made in Germany" is the basis for the great taste of River Rose Gin. The taste of River Rose Gin On the nose, River Rose Gin has a not too dominant juniper characteristic and the expected intense notes of citrus fruits. The citrus fruits can also be clearly perceived on the palate in River Rose Gin and are complemented by a gentle floral note. The aftertaste of River Rose Gin reveals fine aromas of cucumber and lavender. Overall, a very harmonious gin of high quality!

Viche Pitia White Gourmet Spirit No. 30 Lemon & Milk History and production of Viche Pitia No. 30 Lemon & Milk In addition to its unique purity and the resulting versatility of use, a crucial advantage of vodka is that it is not limited to a specific raw material. In principle, anything that can be fermented can be used. Farmers in earlier centuries in particular took advantage of this fact. Any surplus from agricultural operations could be preserved for a long time through fermentation and subsequent distillation. In addition, the sale of vodka was a good source of income at that time. From a historical perspective, it is therefore not surprising that different raw materials are still used to produce vodka today. There is vodka made from rye, barley, apples, potatoes, etc. However, a trend can now be observed that is increasingly standing in the way of this diversity. The industrially produced vodka of global companies is now mainly made from wheat, as the combination of yield, extract content and low prices is ideal from an economic point of view. However, this also means that the historically grown variety that characterizes vodka is lost. To counteract the impending monotony, the French company Maison de la Vodka has specialized in the production of traditional vodka based on historical models, which is sold under the Viche Pitia brand. All vodkas are produced in the French Cognac region in specially made copper stills and according to old Russian recipes from the Tsarist era. Special mention should be made here of Viche Pitia No. 30 Lemon & Milk. A very special filtration process is used for this exceptional vodka, which was used hundreds of years ago to remove fusel oils and undesirable flavors and aromas. For the so-called milk protein purification, the Viche Pitia No. 30 Lemon & Milk is mixed with pasteurized milk and fresh lemon juice. The citric acid causes the milk protein to precipitate, binds specifically to all fusel oils and is then skimmed off again. Filled by hand into an elegant glass bottle, the Viche Pitia No. 30 Lemon & Milk also cuts an excellent visual figure. Tasting the Viche Pitia No. 30 Lemon & Milk: The result is that the Viche Pitia No. 30 Lemon & Milk has no off-flavors or alcoholic burning, which makes it particularly mild and extremely harmonious. The nosing reveals subtle aromas of malted grain and citrus peel, which shine with their balance. On the tongue, the Viche Pitia No. 30 Lemon & Milk delights with a delicate, silky-smooth mouthfeel and incomparable purity. Oily and warming as it flows down the throat, it leaves behind delicate hints of grain, butter cake and almonds that linger for a long time. The Viche Pitia No. 30 Lemon & Milk is a truly exceptional vodka and an absolute must for all fans of the Russian water.

Viche Pitia White Gourmet Spirit No. 7 Caraway 0.5L 58% History and production of Viche Pitia No. 7 Caraway: While the trend in vodka today is increasingly moving towards taste and aromatic neutrality, the situation surrounding this elegant little water was very different in the 18th century. Back then, vodka was characterized above all by its complexity and a characteristic flavor profile, which varied depending on the region and thus produced an unexpected variety that is comparable to today's single malt whisky. This was due not only to the raw materials used, but also to the distillation process. While nowadays we mainly work with continuously operating distillation columns, in the past copper pot stills were the state of the art. Although these were less economical, more aromas and flavors were transferred to the distillate. It was also common practice in Russia to flavor vodka with various herbs and spices. From a historical perspective, it is therefore all the more astonishing that vodka is now equated with neutrality and that traditional vodka styles have almost been forgotten. Fortunately, with Maison de la Vodka there is now a company that specializes in the production of traditional vodka creations. Under the name Viche Pitia, vodkas are produced according to old Russian recipes from the 18th century. A distillery was built for this purpose in the French Cognac region, which exactly corresponds to the Russian model from the 18th century. One of the flagship products is the Viche Pitia No. 7 Caraway. This rye-based vodka is mixed with various aromatics such as caraway, coriander, juniper berries, cubeb pepper and licorice and then distilled again. The Viche Pitia No. 7 Caraway is not diluted and is bottled directly with an impressive 58% alcohol in a stylishly designed, square bottle. Tasting the Viche Pitia No. 7 Caraway: With its complex, herbal smell, you wouldn't initially think the Viche Pitia No. 7 Caraway is a vodka. There are very clear aromas of caraway, which, accompanied by juniper berries and coriander, are reminiscent of a Steinhäger or Genever. The Viche Pitia No. 7 Caraway creates a real explosion of taste in the mouth. Despite its amazing softness, it has intense notes of caraway, juniper berries, citrus fruits, licorice, cedar wood and candied ginger. The pleasant spiciness continues into the long-lasting finish and impresses with its fullness and sophistication. The Viche Pitia No. 7 Caraway is a truly exceptional product that elegantly transports a traditional vodka style into the modern age. For fans of Polish or Russian vodkas, which impress with their complex taste and aromatic variety, the Viche Pitia No. 7 Caraway is an absolute must.

Angels' Nectar Blended Malt Whisky 0.7L 40% History and production of Angels Nectar Blended Malt Whisky: Whisky lives from its long history and the many little legends that surround it. It is not uncommon for the name and taste of a whisky to go back to an interesting story or historical event. The myth of the Angels Share is probably familiar to most lovers, as it clearly illustrates how closely science and superstition are linked. The Angels Share, also known as the Angels' Drink, is essentially based on the phenomenon that a certain amount of liquid evaporates from the barrel every year during storage. The amount is more or less large depending on the climatic conditions and the type of barrel. Humidity also plays a major role. It can be observed that in Scottish warehouses, where the humidity is comparatively high and the temperatures are low, more alcohol evaporates than water. This means that the alcohol strength of the distillate decreases continuously over the years. In Kentucky, on the other hand, where bourbon is matured, it is very hot and dry. It is therefore not uncommon for more water to evaporate and the whiskey to gain in alcohol content. In the early days of whiskey production, the first distillers noticed that every year a part of their valuable goods, for which they worked so hard, went missing. They quickly suspected that the angels were secretly, quietly and discreetly tampering with the delicate contents of the barrel. This belief gave rise to the term Angels Share, which is still in use today. A truly amazing blended malt whiskey was recently released based on this Angels Share. Imagine being able to accompany the angels on their "raids". Of course, you would only choose the best and most exclusive barrels. With the Angels Nectar Blended Malt Whisky First Edition, you now have the opportunity to do so. A truly angelic composition was created from a unique selection of the finest and most delicate Speyside and Highland malts. Tasting of the Angels Nectar Blended Malt Whisky First Edition: The Angels Nectar Blended Malt Whisky First Edition has a natural, slightly golden color. On the nose, it shows a whole range of different but very harmonious aromas. A stunning, sour fruitiness of lemons, oranges, apples, pears and gooseberries is balanced by an intense sweetness. Vanilla, caramel, heather honey and butter biscuits form a balanced counterpart. The taste of the Angels Nectar Blended Malt Whisky First Edition is pleasantly gentle and mild, without lacking in complexity or strength. Once again, the character is dominated by the interplay of sweetness and acidity. This brings out wonderful notes of freshly baked apple pie, fruit bread and orange marmalade. In the background, there are also Christmas spices such as cinnamon, cloves and allspice. The Angels Nectar Blended Malt Whisky First Edition is rounded off with spicy oak, dark chocolate and coconut cream. With this extremely successful blended malt whisky, you are sure to be the envy of the angels. It's worth getting your hands on it.

Glen Garioch 15 Years Single Malt Scotch Whisky Sherry Cask 0.7L 53.7%

Bunnahabhain Single Malt Whisky Eirigh Na Greine, 1 L, 46.3% History and production of Bunnahabhain Eirigh Na Greine: The Bunnahabhain distillery was founded in 1881 and is located in a picturesque bay in the north of the island of Islay. The name Bunnahabhain translates as "origin of the river" and goes back to the Margadale spring from which the water for production comes. Since the owner of the distillery changed in 2003, things have been going uphill for the Bunnahabhain distillery. The product portfolio has been greatly expanded and the quality has improved immensely. In addition to the peat smoke typical of Islay, Bunnahabhain's whiskies have a maritime note and a pleasant malt sweetness, which creates enormous complexity. The name Eirigh Na Greine comes from the Gaelic and means morning sky. This creates a connection to its intense, shiny gold color, which is reminiscent of the sunrise over the Scottish coast. For the Bunnahabhain Eirigh Na Greine, the master distiller of the Bunnahabhain distillery married a variety of his best single malt whiskies, most of which had previously matured for a long time in French red wine barrels. The result is an exceptionally complex single malt whisky that complements the typical taste profile of the Bunnahabhain distillery with rich fruit aromas of full-bodied wines from France. The Bunnahabhain Eirigh Na Greine is neither colored nor chill-filtered and is bottled at a powerful 46.3% ABV. Alcohol. Taste of the Bunnahabhain Eirigh Na Greine: The Bunnahabhain Eirigh Na Greine has a variety of aromas on the nose. Roasted nuts, marzipan and red berries are perfectly complemented by a beautifully integrated smoky note. In the background, hints of dried fruit and rose syrup can be detected. The taste of the Bunnahabhain Eirigh Na Greine is also convincing. Intense notes of ripe berries, raisins and grapes are supported by dark chocolate, oak and peat smoke, and are wonderfully balanced overall. The finish of the Bunnahabhain Eirigh Na Greine is very rich and warming, with notes of nuts and spicy oak. The powerful 46.3% vol. alcohol ensure enormous complexity and depth. Nevertheless, the Bunnahabhain Eirigh Na Greine is extremely mild and soft in taste. This makes this single malt whisky suitable for beginners and connoisseurs alike.

Beach House Spiced 0.7L 40% Spicy spirits Spicy rum-based spirits are literally on everyone's lips again, and not just because of successful marketing campaigns by major manufacturers such as Captain Morgan or Sailor Jerry. Smaller manufacturers who particularly impress with their quality have also been able to arouse the interest of numerous connoisseurs. This includes Beach House Spiced. This is also produced on the island of Mauritius. Even if you think of the Caribbean when you think of rum, Mauritius has a long tradition when it comes to rum production. The oldest distillery still in operation on the island was built in 1926 and still produces extremely popular rums today, such as the Penny Blue XO Mauritian Rum. The Beach House Spiced Similar to the Penny Blue XO Mauritian Rum, the Beach House Spiced is an extremely high-quality spirit, which in this case is mixed with various herbs and spices. The base is a stored rum, in which the herbs, fruits and spices are then macerated. After the maceration is complete, the Beach House Spiced is bottled at a strong 40% ABV. This is relatively high for a spiced spirit and underlines the quality of the Beach House. It is bottled in attractive bottles, which are sealed with a high-quality natural cork. The taste of the Beach House Spiced A spiced spirit of this class is best enjoyed neat and slightly chilled or with a little ice. Of course, you can also mix it with cola etc., but we recommend cheaper products for this. However, the Beach House Spiced is ideal for high-quality cocktails. On the nose, the straw-colored Beach House Spiced shows fine notes of blood oranges, honey, gingerbread, lime and ginger. On the palate, nuances of bitter orange blossom, sugar cane and a range of exotic spices are added. The Beach House is an extremely exciting spirit that shows what qualities can be found in this often underestimated spirits category.

Powers Gold Irish Whiskey Powers Irish Whiskey is one of the Irish people's most popular whiskeys and is a delicious, fruity blended whiskey that has been distilled three times and matured in oak barrels for several years. Powers Gold Irish Whiskey is golden in color and offers delicate fruit aromas reminiscent of peaches and apricots, as well as subtle spice tones and a little honey. The aftertaste is long and soft.

Cointreau Orange Liqueur 0.7L 40% Cointreau is an orange liqueur from France that has been produced since the middle of the 19th century and was originally called Cointreau Triple Sec. Numerous imitators tried to copy Cointreau, so the addition of Triple Sec was dropped to avoid confusion. Cointreau offers an incomparable, intense orange and citrus aroma and is one of the best orange liqueurs in the world.

Byrrh Grand QuinQuina Aperitif 0.75L 18% The history of Byrrh Byrrh is a French wine-based aperitif. Byrrh was once the best-selling aperitif in France and is currently on the rise again. The Byrrh Grand QuinQuina was invented by the brothers Pallade and Simon Violet. The Violet brothers were itinerant textile merchants who recognized the high demand for wine and aperitif drinks at the time. In 1866 they finally developed the recipe for the Byrrh Grand QuinQuina Aperitif. The basis was various dry wines (usually from the Carignan grape), which the brothers skilfully flavored with various national and international spices. These include cocoa, coffee, kalumba, gentian, chamomile, cinnamon and bitter orange peel. At the time, such a mixture was not particularly unusual, which is why the Violet brothers decided to use another special ingredient to distinguish Byrrh from other wine-based aperitifs. They added cinchona bark to their aperitif, which contains the active ingredient quinine, which is known for its effect against malaria and fever. Quinine is also what gives tonic water its distinctive bitter taste. Because of the addition of quinine, the Violet brothers skilfully marketed their Byrrh aperitif as a health-promoting drink. Since the competition naturally did not like this at all, the Violets had their drink officially declared as health-promoting, which meant that it was sold in pharmacies from then on. Byrrh became the best-selling aperitif in France and was also successfully exported to the USA. Due to prohibition there and the Second World War in Europe, however, sales collapsed sharply and tax-advantaged products such as Banyuls, Muscat de Frontignan and Rivesaltes overtook Byrrh. Since 1977, the former family business has belonged to the international spirits group Pernod-Ricard, which still has the spirits manufactured in the old production facilities in the town of Thuir near Perpignan. For several years now, Byrrh has been on the rise again, which is closely linked to the revival of global cocktail culture. The taste of the Byrrh Grand QuinQuina Aperitif The reddish aperitif reveals fine wine and herbal aromas on the nose that harmonize wonderfully with one another. On the palate, in addition to the sweet notes of cocoa, coffee and dried fruit, there is also a clearly perceptible bitter note. This comes from the quinine and sets the taste of Byrrh apart from other aperitif wines. The sweetness is also accompanied by a pleasant bitterness in the aftertaste. Connoisseurs enjoy the Byrrh slightly chilled or as a long drink with soda.

Chase Summer Fruit Cup, 0.7 L, 20%

Davidoff Cognac VSOP 1.0L 40% France is rightly considered a country of exquisite spirits. One person who recognized this early on was the bon vivant, cigar maker and entrepreneur Zino Davidoff. Davidoff, who emigrated with his family from Kiev to Geneva as a young boy, quickly learned how to mix pipe and cigarette tobacco correctly in his father's shop.During extensive trips to Cuba, he intensified his knowledge and founded what is probably the most famous cigar brand in the world. In addition to tobacco products, Davidoff has always had a particular penchant for good wines and spirits and also sold them in his shop.This extravagant VSOP was one of the house's bestsellers and still enjoys a special reputation among cognac lovers today. It was blended from individual cognacs that are up to 20 years old and has an intense bouquet of vanilla, caramel candies and delicate oak. On the palate it is very present with a wonderful tobacco and chocolate aroma. The aftertaste is long-lasting and characterized by honey.

The Bitter Truth Bitters Travel Set Tin Edition, 5 x 0.02 L 38.2% The Bitter Truth Bitters Travel Pack contains 5 different flavors of the award-winning bitters. These bitters, each in 20ml bottles with droppers, can also be transported in hand luggage, which makes things much easier for the traveling bartender. The Bitter Truth Bitters Travel Pack also offers the ambitious hobby mixer the opportunity to test different products directly at the home bar in order to find his favorite flavors. This travel pack contains 1 bottle each in a lovingly designed tin: Aromatic Bitters Orange Bitters Jerry Thomas Bitters Creole Bitters Celery Bitters