Spirits

Teeda 5 Year Old Japanese Rum is a testament to time-honored Japanese whisky-making techniques, carefully aged for half a decade to achieve a harmonious balance of flavors.

Teeling Single Grain is a whiskey originating in Dublin and the old Teeling family distillery, the Cooler Distiller. This label was introduced to us in 2013 and although there are few whiskeys on the market today that have been produced with the addition of cereals, this particular distillate has followed this tactic, as well as it matured in Cabernet Sauvignon barrels for 6 years, thus obtaining various, special, unique features.

The Tequila 1800 Anejo is made from 100% blue agave, which matures in oak barrels for at least a year and is recovered with a small percentage of another variety of tequila, before being bottled in its excellent bottle.

The Tequila 1800 Reposado is made from agave fruits aged 8-12 years, will undergo double distillation and then will be put in American and French oak barrels, so that it can mature for at least six months.

The Tequila 1800 Silver got its name from the year tequila production began. It is made from hand-picked blue agave fruits and is at least 8 years old.

The Chita Suntory Whiskey comes to us from the Chita distillery, built in 1972 by master blender Keizo Saji, off the coast of Chita Peninsula and is one of the most famous distilleries in Japan.

The Dead Rabbit Whisky is a captivating and exceptional Irish spirit that draws inspiration from the world-renowned Dead Rabbit Grocery & Grog in New York City. This blended Irish whiskey is crafted with precision and passion, paying tribute to the 19th-century Irish gangs that once roamed the streets of Manhattan.

The story of The Demon's Share begins in Panama, at the base of the Baru volcano. In this fiery land, sugar cane absorbs nutrients from the rich volcanic soil, which is then distilled to create a rum of exceptional depth and flavor.

The tale of The Demon's Share unfolds in Panama, where the rich volcanic soils near the base of Baru volcano nourish the sugar cane that will become a vibrant, full-bodied rum.

The tale of The Demon's Share begins in the lush landscapes of Panama, at the base of the Baru volcano. There, sugar cane thrives in the nutrient-rich volcanic soil, eventually being distilled into a rum that is both rich and full of flavor.