A grappa produced from Cabernet Franc and Cabernet Sauvignon grapes. Distilled in small batches in a copper pot still, this is subject to a double maturation. Firstly being matured for four years in barriques before a 6 month finishing period in barrels previously used for Sassicaia, the famed Super-Tuscan wine.
A vintage grappa (whatever next!), this Tosolini 1996 has been aged in small oak barriques that previously held Hungary's legendary dessert wine, Tokay - giving this grappa an amazing golden colour, complexity and sweet notes.
An excellent 12 year old American apple brandy. The barrels are carefully selected before the spirit is charcoal filtered and bottled with only water added to keep it at their traditional 88 proof, 44% ABV.
An extra old Sotol, a spirit similar to tequila made using Dessert Spoon, a shrub native to Mexico and the southern USA. Hacienda de Chihuahua is one of the few commercially available and this is the pinnacle of what they make - aged for 5 years in new French oak barrels.
Mezcalero is a brand of artisanal small batch Mezcals from Oaxaca state in Mexico. This batch is made from Sierra Negra, Tepeztate and Tobala species of Agave. Tepeztate adds spiciness to the blend with the use of Sierra Negra lending itself to a long and suave finish.
Del Maguey's Espadin Especial is made by the same producer who creates their Tobala. After fifteen years of him asking, they've finally brought it into their range. A floral and tropical style of Mezcal.
The 100% Papalome entry in Del Maguey's Vino de Mezcal series, this is produced in the village of San Pedro Teozacoalco. A meaty and earthy style of Mezcal, in keeping with the area where it is created.
Part of Del Maguey's Vino de Mezcal series, this is produced from wild maguey Arroqueño roasted over hot rocks, buried for 3 days and then fermented for a month using nothing more than microbes in the air. Double distilled very slowly, it produces a vegetal and savoury style of Mezcal.