Spirits

Producer Description 

PATRÓN EL ALTO is passionately handcrafted from the finest 100% Weber Blue Agave grown in the highest parts of Jalisco, Mexico—which yields the sweetest agaves—for an incredibly smooth taste.

Producer Description 

Tequila Clase Azul Plata unites seven basic elements that make it an exclusive product:

When Arturo Lomeli created Clase Azul Plata Tequila, it automatically gained instant success and world wide recognition. Arturo new Clase Azul was amazing from the first time he tasted it.

Organic agaves that have matured for at least nine years, slow cooking of the agave hearts in traditional ovens, fermentation using the company's secret combination of yeasts, careful distillation to ensure the highest quality possible, water refined in a five steps process and triple tequila filtration to ensure superior quality.

Clase Azul is bottled in unique decanters that are hand-made by artisians in local communities. Its exceptional smoothness makes it ideal for sipping and creates a sublime sensory experience rivaling the finest tequilas ever produced.

Producer Description 

Expert Reviews

Wine Spectator 98 Points | Powerfully rich and refined, with plenty of grip behind the lip-smacking flavors of kirsch, dark plum, chocolate and boysenberry. Shows excellent balance as well, with a silky texture and a long, spicy finish that's accented with hints of licorice and cedar. Best from 2014 through 2034

Wine Enthusiast 93 Points | Rich wine, as befits a ripe year, full of damson jam and sweet tannins. Of course, it is still very young in a ripe fruity style. The structure is all there, ready for aging.

Vinous 94 Points | Deep ruby. Hypnotic perfume of black fruits, minerals, botanical herbs and earth. Suave, seamless and sharply focused, with concentrated dark fruit flavors complicated and lifted by subtle floral, incense, saline and mineral qualities. Not a powerhouse but wonderfully pliant and aromatic. Finishes with compelling sweetness, harmonious tannins and superb lingering perfume of black cherry and flowers.

Producer Description 

Orchard fruit notes are common to both Calvados and Scotch malt whisky. Many Calvados producers double-distil in pot stills, just like their Scottish cousins. Maturation in French oak is another aspect of their shared DNA.

These two spirits share richness, sweetness and complexity; the Calvados lends an intensity and length to the finish which enhances the character of the Scotch whiskies.

Serve over ice, mix with amari and vermouth into a unique twist on a boulevardier, or pair with a deliciously sweet tarte tatin. 

We think you’ll agree that these two spirits really do have an affinity for one another. 

Producer Description

Siete Leguas' Decades Blanco celebrates their 70th anniversary and is sure to be an instant collectors item and darling of the Tequila cognoscenti. Made from wild Criollo agaves, a smaller and richer pina than the common blue weber, which grow naturally on the steepest slopes. The dangerous task of harvesting these is rewarded with more flavor.

After a 3 day cook in the small stone ovens of Casa Siete Leguas, the agaves are crushed with tahona. Natural fermentation in open air tanks takes in the ambient yeast of the surrounding citrus orchards and helps impart the house style of Siete Leguas.

Double distillation on small copper pot stills finishes the production process and yields the stunning Decades Blanco - a 42% ABV Tequila that will not disappoint.

Producer Description 

Banhez Tobala is comprised of 100% wild tobala agave, one of the most revered of all agave species due to its scarcity, growing period (up to 30 years), intense aromatics and relatively small physical size.

Banhez Tobala is known for its smooth flavor profile with tasting notes consisting of lemon zest and fresh green herbs. Banhez Tobala is best enjoyed neat or over ice. 

Producer Description 

Patrón El Cielo Silver Tequila, crafted from the finest 100% Weber Blue Agave. Distilled in small batches using traditional methods, this premium tequila is perfect for those seeking an exquisite taste experience.

It is a groundbreaking silver tequila that is revolutionizing the industry with its unparalleled smoothness and natural sweetness. Crafted with an unprecedented four-stage distillation process, this innovative spirit is the epitome of tequila excellence, led by the expertise of PATRÓN Master Distiller David Rodriguez.

Wood fermentation tanks, 100% agave, Open-air fermentation, Fermentation with fibers, Fermentation without fibers. Producer Description.

Producer Description 

The Grappa Riserva 7 Years Bortolo Nardini Selection is a grappa obtained from artisanal processes starting from pomace of multivitigno grapes. It ages for at least 7 years in Slavonian oak barrels.

Light amber in color, it offers rich spicy sensations of vanilla to the nose, enriched by hints of cherry and wild berries. On the palate it offers a complex, rich and persistent profile.

Ideal to be tasted neat, it is perfect to be served at the end of a meal with dry pastries. 

Producer Description 

Flor De Cana 130th Anniversary Rum - Flor De Cana 130th Anniversary Rum is produced in celebration of its 130th anniversary. Aged for no less than 20 years, the rum delivers notes of toasted hazelnut, dark chocolate, caramel, toasted black pepper, pineapple, baked banana with brown sugar, vanilla, mango bark and treacle. A full bodied and slightly drying rum. This rum is fair trade certified and carbon neutral.

Expert Review 

Wine Enthusiast 90 Points | Soy sauce, olive brine, peat, honey, oloroso Sherry, brewer's yeast, bread dough, barley malt and cigar smoke in the bouquet. The flavor that magically includes the innate intense peatiness of Islay malts and the masterly employment of oak barrels phase defines "classy Islay.? Concludes sweetly, without sacrificing the tangy, astringent peatiness that is inherent. Gorgeous.

Producer Description 

Lagavulin 16-Year-Old is satisfying in a way that many other things are not. You might not like it, but if you enjoy whisky, it is essential for you to buy a bottle of Lagavulin 16, and drink it. It might take you the rest of your life, but it’s important.

Appearance:  A deep, dusky amber.

Nose:  Oh, geez. There’s peat, first of all, a big, pungent whack of it, laced with smoked fish and driftwood and salty rocks. But underneath that, there’s a great big ocean of sweet, caramelized malt, all baked apples and cobbler crust. Plenty of industrial character, too—soot, rubber, hot electrical equipment, and that magical, grimy petrichor of a dirty urban sidewalk after a summer’s rain.

Palate:  You know that saying “turns to ashes in your mouth?” This is like the opposite. At first, it’s like a mouthful of recently extinguished ashes—charred, powdery, astringent—but then a lush, maritime garden quickly comes into Technicolor focus. Basically, Lagavulin 16 tastes just like a real boat: varnish, diesel, salty nets, ocean spray, and the sticky lanolin-rich smell of a thick wool sweater a hardworking man has been wearing one too many days in a row. Over several minutes in the glass, ghosts of fruit emerge—orange and red cherry, mostly—but never seem to break through the low-hanging haze. That’s alright – a suggestion is enough.

When people talk about Scotch whisky, maritime imagery comes up a lot. So let’s start with a beach metaphor.

Wonderful Glenmorangie is like visiting a beach in San Diego. It’s great! It’s 85 degrees, it’s sunny, the water is warm, and everybody’s having a fantastic time. Lagavulin is like a visit to the Oregon Coast. Describe the experience objectively—it’s cold, it’s grey, it’s rainy, there’s not much to do and certainly no place to swim without a dry suit or a death wish—and some might wonder why bother going at all. To others, there’s nowhere else in the world they’d rather be.

Sunny beaches are terrific. But sometimes you need an experience with a little more grit, something that reflects the grimy, complex, trying, sometimes objectively bad experience of real life. For times like that, there’s Lagavulin. It’s peaty, medicinal, pungent, smoky, a Band-aid factory in the throes of catastrophic meltdown, and when you really need it, nothing else will do.

Producer Description 

The Dalmore Port Wood Reserve starts its journey in the finest American white oak ex-bourbon casks. The precious liquid is then split equally with half of the whisky remaining in the American white oak and the remainder transferred to aged Tawny Port pipes from W & J Graham’s vineyard in Portugal. They are then married back together to harmonize the flavors before bottling. Purposefully retained at 46.5% ABV to complement the enticing warm flavors of the Port and the classic taste of The Dalmore creating a whisky which is indulgent, smooth and complex.

Aromas of sweet red berries, Seville oranges, plummy fruits and sticky toffee pudding. Nectarines, creamy caramel, roasted chestnuts and Java coffee on the palate. Finishing notes of rich plums, sultanas, Sanguinello blood oranges and macerated cherries.

Producer Description 

Created in partnership with Nick Offerman, Lagavulin Offerman Edition 11 Year Old Islay Single Malt Scotch Whisky is a woody and peaty, fruity and spicy offering. The woody, peaty notes lead from the front, gently tingling the tongue in a cha-cha before fading to reveal a veritable waltz of sweet berry and orchard fruit notes. Aged in a mix of refilled and rejuvenated American Oak barrels, this whisky demands to be served in a traditional whisky glass, neat or with a little water.

Carrying on a 200-year-old tradition of distilling excellence, the Lagavulin distillery is said to be one of the oldest distilleries on Islay. Founded in 1816 by farmer John Johnston and later led by Peter Mackie in 1890, the name Lagavulin was to become the last word on the delicacy of Islay malts. Miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with their iconic smoky flavor, and the rich peaty water from the tranquil Lochan Sholum in the hills above the distillery makes the flavors so unique. It takes time, but patience is their finest virtue and rushing good whisky is just not how they take care of things in Islay. 

Producer Description 

A deep, dark golden brown color. Aromas of oak, dark chocolate, cream, dry seeds, walnut and Christmas cake. The palate is smooth, sweet and smoky note, round and full bodied. The finish offers a soft burn with citrus, spices and sweet oak.

The Joel Richard Escencia is 100% pure Colombian rum, aged in used American oak bourbon barrels for 25 years. Fermented from pressed sugar cane juice for a distinctive style. Once the fermentation is complete 70% has been distilled in a continuous column and 30% in an alembic pot. This combination is a great balance between complexity and smoothness.

Producer Description 

Caribbean Cask has been matured in traditional oak whisky casks for 14 years, and then ‘finished’ in casks that previously held Caribbean rum. To create the ideal finish, Malt Master David Stewart filled American oak casks with his own blend of select West Indian rums. When he judged the casks to be ready, the rum was replaced with the 14 year old spirit and the wood was put to work adding the final touches.

The result is an exceptional single malt whisky with the traditional smooth, honeyed character of The Balvenie, married with notes of toffee and a hint of fruit, with a warm, lingering finish. Rich, sweet and creamy toffee on the nose combines with fresh fruit notes. Rounded with vanilla and sweet oak notes, with a fruity character that develops with time. Soft and lingering.

Expert Review 

Wine Enthusiast 92 Points | After regular maturation, this Scotch is extra matured in former rum casks. The end result layers rich, mouth-coating dried apricot, honey and Sherry notes on top of Balvenie s usual caramel and light peat profile. It finishes flavorful, though with a distinct burst of alcohol warmth. 

Producer Description 

Intense, powerful and well-balanced. Some salty notes with hints of dried fruits and exotic spices.

The Landier family traces their winegrowing roots in the region back to 1890, when Rémi's grandfather Julien Girard settled in the town of Cors and planted his first vines. Throughout the 1900s, the family continued to grow their vineyards and began work on the distillery; in 1973 the Rémi Landier brand was launched by his son, Jean-Yves.

Today, the Cognac house is still family-owned and managed by its fifth generation, Géraldine Landier.

PM Spirits founder Nicolas Palazzi, aka Captain Cognac, met Géraldine some years ago while she was working for European spirit purveyors extraordinaire La Maison du Whisky. While traveling in France, Nicolas was introduced to Géraldine by good friend and master cooper Jean-Noel Pelletan.

Sensing a forward-thinking open-mindedness, Nicolas stayed in touch with Géraldine who eventually moved from Paris back to Cognac to help run the family business. When we first began brainstorming producers with whom to work with on COLLAB releases, Rémi Landier was a no-brainer.

These releases represent the start of something new and pay homage to a Cognac house which has, since its inception, shared the same values and ethos that PM Spirits was built on.

This VSOP Cognac was aged for over five years in a combination of used French oak and toasted, new French Oak barrels. It is a single terroir Fins Bois Cognac with no additives, bottled exclusively for PM Spirits and the US market. Producer Description. 

Producer Description 

The Glenlivet 15 Year Old single malt scotch whisky is deep gold in color, and leaves behind traces of sweet almond and spice. 

The Glenlivet 15 Year Old single malt scotch whisky gets its distinctive rich and exotic character from a process of selective maturation in which a proportion of the spirit is matured in French oak casks.

GOLD INTERNATIONAL SPIRITS CHALLENGE 2022, 2024

GOLD WORLD WHISKY AWARDS 2023

Producer Description 

Laurent makes four eaux-de-vie: – two from rare, almost extinct grape varieties: Prunelard and Mauzac Rose – a Pear Williams – a Greengage Each eau-de-vie is made from organic fruits, harvested ripe then dried on mats to concentrate sugars/flavors. The dried fruits are then pealed one by one, cut in half, the pit/seeds/stalk are removed as to keep only the flesh of the ripe fruit. Only then are they crushed into a juice and fermented. On average the wine obtained is about 11% alc./ vol. 

This wine is distilled in a pot still to 66% alc./vol. Laurent bottles each eau-de-vie at 45% alc./vol after reducing the proof slowly by adjunction of demineralized water.

An indigenous grape to the Tarn region of Southwest France, the Laurent Cazottes Goutte de Mauzac Rose Eau-de-vie is one of Laurent Cazottes’ true passions. This is not a fine nor a marc, but the wine and the pomace are left together during the distillation.

Hence, this is an Eau de Vie de Raisin. Laurent Cazottes is committed to reviving these heritage varietals and the resulting spirits are pure expressions of the fruit from which they are made. Biodynamic and organic viticulture are practiced.